sartoric

@rarerollingobject, you are a true genius. Help me out please, I have a box of 10 live mud crabs arriving from Darwin this arvo. What would you do ?

Stick with the seafood @BonVivant, those langoustines look fantastic. Hot dogs can be iffy, we call them "mystery bags". I was given this free range, laid at the home of a happy chook egg. So, I made an omelette with a chopped spring onion, salt and pepper. Served with a few bits of olive bread. I have 17 more of these eggs, suggestions welcome.

Bummer, it looks good.

I've been intrigued by various mentions of "tater tots" although I haven't been able to find them here. Junk food is something I rarely get to eat, but he who must be fed is away on business... I found these "potato minis" at the local market, and I ate them all (except 2, one for each dog).

Here's a pork chop braised with homemade sauerkraut and bacon. Served with steamed broccoli, crusty bread and a few sage leaves.

Ham, cheddar, lettuce with homemade tomato chutney on an olive sourdough baguette.

Is it anise ? Or allspice berries drying ?

Rump steak marinated in chimichurri, pan fried and served with more chimichurri. Served with roasted corn and zucchini, plus a couscous salad.

@rotuts, thank you, and down under is perfectly okay. I have a self imposed ban on new kitchen equipment, too much stuff in there already. Although, the anova has been tempting me lately

Succulent chicken breasts with white wine & thyme reduction. The breasts are skin on, boneless. Served with garlic dill mash potatoes, steamed broccoli and a salad.

Lamb shank and barley soup. Served with special toasties, homemade tomato chutney, avocado and Swiss cheese.

I think I got it, thanks for the explanation @liuzhou.

I've never had General Tso's chicken, and I don't live in China....Agree that it looks great How do you pronounce Tso ?

Chicken, preserved lemon and olive tagine. Served with herby couscous, tomato chutney, flatbread and salad.

I didn't bake the bread, or cure the ham, but I did mash the avocado with salt and Kampot pepper, then assemble the sandwich.

I watched Madhur Jaffrey do it this way (on TV, can't remember the series) and it works well. The reasoning was you fry between each addition thereby increasing the depth of flavour. Yesterday was raining, cold and windy, so time in front of the stove was a pleasure. Good to know about the cornflour !

Oh, I figured out the link thingy. https://www.facebook.com/permalink.php?story_fbid=1642902662689112&id=1427021760943871

That looks delicious. Can you explain the open braise bit please ?

I used 1/2 cup of yellow split peas, the cabbage (about a quarter of a small one) sits on top of the dal to cook in the steam. The recipe is loosely from the great Tess Mallos book "The Bean Cookbook". Details are on my "What's for dinner ?" page on FB. I used to know how to put the link in here, but since the last FB upgrade I can't figure it out ....

Indian feast. Rogan josh, dal with cabbage, steamed rice, pappadams, kachumber salad, mango pickle and mango chutney.

I'd try using some quince paste with a really firm not sweet pear, although it might throw the sugar balance out Is quince paste easy to get there ? It's popular here with cheese.

Linguine with clams in a white wine and garlic sauce. Served with a salad of beet greens, broccoli leaves and baby spinach, plus sourdough. I also made a pineapple tarte tartin, served with ice cream. Needs work.

Roasted lemon chicken cutlets with potato, brussels sprouts, asparagus and shallots.

Just have a tiny celebration, maybe sparkling wine with a fresh strawberry, or fish and chips at the park

Here's lunch, barramundi fillets, calamari and chips. Washed down with a Pinot Gris and a bit of bonhomie.