Photo of your dinner (vol 2)
Discussion
JonRB said:
Just a snack, so perhaps doesn't qualify, but I present to you cheese and ham on toast, with a Super Hot variant of Sriracha sauce that I bought yesterday.
It was good. Really good.
I can't get enough of that stuff at the moment! It's great with cheese, and tons of other stuff!It was good. Really good.
Mr Roper said:
Your first box is £1. You then have the option to subscribe to a box delivered each month @£8.99 (incl carriage) per month. All additional boxes are charged at the same rate.
The box contains 4 different dishes for 2 people. You have the option to choose what you want or let them decide.
We're having this one tonight..
https://www.simplycook.com/recipes#cod-chorizo-bro...
I should link them to this thread and get some free boxes.
Thanks for the suggestion, impressed with the 3 dishes I've cooked from the trial box so far. I'd like to think I'm an ok cook and could certainly prepare them from scratch if necessary. The benefits for me with the simplycook kits is that it's brain out cooking after getting in from work and also the recipe cards have an ingredients tear off tab which means I can give them to my wife before she goes shopping and I can guarantee I have the ingredients I need to make a complete dish. The other benefit is that the spices/pastes are in a quantity suitable for just the 2 of us and therefore we have less waste etc. I'm pretty sure in terms of cost/value of provided ingredients it is not the cheapest way to cook and evening meal, but the benefits above make up for that.The box contains 4 different dishes for 2 people. You have the option to choose what you want or let them decide.
We're having this one tonight..
https://www.simplycook.com/recipes#cod-chorizo-bro...
I should link them to this thread and get some free boxes.
JonRB said:
Beef, ale, mushroom and shallot casserole, with oven-baked new potatoes and sprouts.
Really hearty Autumn fare. I enjoyed it.
That looks just the job on these cold nights. Also excellent fuel for a bit of Dutch oven fun later Really hearty Autumn fare. I enjoyed it.
I think I am going pie with a beef, ale and mushroom filing this weekend.
illmonkey said:
Oh it was mixed before consuming. Thought the photo would be better prior to doing so.
I get funny looks from family members when I mix, it's the best way! Flavour on everything.
I do that with curry. I get "resource anxiety" otherwise - will I run out of curry leaving leftover rice? Or the other way round? Best to mix it all up and then chow down. I get funny looks from family members when I mix, it's the best way! Flavour on everything.
(Although I should clarify that I don't do this in public or in polite company - I just suffer in silence and hope for the best).
JonRB said:
illmonkey said:
Oh it was mixed before consuming. Thought the photo would be better prior to doing so.
I get funny looks from family members when I mix, it's the best way! Flavour on everything.
I do that with curry. I get "resource anxiety" otherwise - will I run out of curry leaving leftover rice? Or the other way round? Best to mix it all up and then chow down. I get funny looks from family members when I mix, it's the best way! Flavour on everything.
(Although I should clarify that I don't do this in public or in polite company - I just suffer in silence and hope for the best).
I cook dried pasta for about 10min in a relatively small pan (with spaghetti you need to fold the pasta in asap) it should be slightly underdone at this stage.
Then add the pasta to the sauce with some of the pasta water and cook for another 4min stirring occasionally (it'll take slightly longer to cook in the sauce rather than the water).
The starch from the water helps to thicken the sauce slightly and emulsify the water with the oils in it. The pasta also can absorb some of the sauce making it taste more like a single thing rather than pasta-with-sauce.
Then add the pasta to the sauce with some of the pasta water and cook for another 4min stirring occasionally (it'll take slightly longer to cook in the sauce rather than the water).
The starch from the water helps to thicken the sauce slightly and emulsify the water with the oils in it. The pasta also can absorb some of the sauce making it taste more like a single thing rather than pasta-with-sauce.
JonRB said:
I do that with curry. I get "resource anxiety" otherwise - will I run out of curry leaving leftover rice? Or the other way round? Best to mix it all up and then chow down.
(Although I should clarify that I don't do this in public or in polite company - I just suffer in silence and hope for the best).
Firstly, your picture above is very 'cotty-esque', well done. (Although I should clarify that I don't do this in public or in polite company - I just suffer in silence and hope for the best).
Secondly, I appreciate your honest and I must confess to eating my spag-bol at home like a pizza. In that, I will place the bol on the spag then cut at it like it was a pizza and eat it as if it were slices.
(Although I should clarify that I don't do this in public or in polite company - I just suffer in silence and hope for the best).
SpeedMattersNot said:
irstly, your picture above is very 'cotty-esque', well done.
Anyway I found a few veriations on baked eggs that I would like to try
http://www.jamieoliver.com/recipes/eggs-recipes/ba...
Hoping they will turn out as good or better than my last attempt, sorry old photo if you have seen it before.
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