Photo of your dinner (Vol 3)
Discussion
Chris Stott said:
PhilAsia said:
I'm trying to "get" spring onion with sweet potato. I would have used fried shallots. I will have to try spring onion and see.
Spring onions are marked as "onion leeks" here in the Phils. Only one deli, Santis, and S&R mark them up correctly. This has been ongoing for two decades now
Spring onions add a bitterness to balance the natural sweetness of the potato. Spring onions are marked as "onion leeks" here in the Phils. Only one deli, Santis, and S&R mark them up correctly. This has been ongoing for two decades now
I’m not looking for a smooth, creamy mash like you’d do with ‘regular’ potato’s (hence roasting rather than boiling). I like it firmer with a savoury taste.
daqinggregg said:
Whipped fresh cheese with herbs and dips; scallops with bacon and red chilli pesto; Sounds and looks good Reg, special occasion?
I suppose it was, kind of a watershed and new opportunity rolled into one. Even my tinnitus has abated 
Tonight will be much more restrained:
Regbuser said:
daqinggregg said:
Whipped fresh cheese with herbs and dips; scallops with bacon and red chilli pesto; Sounds and looks good Reg, special occasion?
I suppose it was, kind of a watershed and new opportunity rolled into one. Even my tinnitus has abated Tonight will be much more restrained:
PhilAsia said:
Chris Stott said:
PhilAsia said:
I'm trying to "get" spring onion with sweet potato. I would have used fried shallots. I will have to try spring onion and see.
Spring onions are marked as "onion leeks" here in the Phils. Only one deli, Santis, and S&R mark them up correctly. This has been ongoing for two decades now
Spring onions add a bitterness to balance the natural sweetness of the potato. Spring onions are marked as "onion leeks" here in the Phils. Only one deli, Santis, and S&R mark them up correctly. This has been ongoing for two decades now
I’m not looking for a smooth, creamy mash like you’d do with ‘regular’ potato’s (hence roasting rather than boiling). I like it firmer with a savoury taste.
Chris Stott said:
Spring onions add a bitterness to balance the natural sweetness of the potato.
I’m not looking for a smooth, creamy mash like you’d do with ‘regular’ potato’s (hence roasting rather than boiling). I like it firmer with a savoury taste.
With thanks to Chris for the tip. I made the sweet potato mash yesterday. I’m not looking for a smooth, creamy mash like you’d do with ‘regular’ potato’s (hence roasting rather than boiling). I like it firmer with a savoury taste.
Apologies for a terrible picture, and for my companion's love of greenery on a plate, but served with barbecued seafood. It worked well.
CharlesdeGaulle said:
Chris Stott said:
Spring onions add a bitterness to balance the natural sweetness of the potato.
I’m not looking for a smooth, creamy mash like you’d do with ‘regular’ potato’s (hence roasting rather than boiling). I like it firmer with a savoury taste.
With thanks to Chris for the tip. I made the sweet potato mash yesterday. I’m not looking for a smooth, creamy mash like you’d do with ‘regular’ potato’s (hence roasting rather than boiling). I like it firmer with a savoury taste.
Apologies for a terrible picture, and for my companion's love of greenery on a plate, but served with barbecued seafood. It worked well.
Forgot to post this at the weekend, but for our last proper meal in Ibiza we decided to continue a long held holiday tradition - trying the local curry house to see how it compares to back home. It's been a fascinating experience over the years seeing how some differ, and we're never disappointed not to get a typical "British" curry.
This was advertised as a Hindu restaurant called Rosa India, and very tasty it was too.
Wife had Chicken Tikka Masala, I had Lamb Vindaloo, with Pilau Rice and Cheese and Garlic Naan. Very enjoyable, will revisit if we ever go back to Ibiza (more like if we can afford it!). Especially loved the (not pictured) Chicken Pakora starter, light batter and lovely succulent chicken.
This was advertised as a Hindu restaurant called Rosa India, and very tasty it was too.
Wife had Chicken Tikka Masala, I had Lamb Vindaloo, with Pilau Rice and Cheese and Garlic Naan. Very enjoyable, will revisit if we ever go back to Ibiza (more like if we can afford it!). Especially loved the (not pictured) Chicken Pakora starter, light batter and lovely succulent chicken.
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