sartoric

Oops, sorry.

Looks great @gfweb, was it @blue_dolphin who suggested that ? I don't see why a few challenges can't be running concurrently......

Terrible photo of a delicious BLT with avocado and mayo on an olive sourdough batard.

Gee, I'd struggle with that heat that late at night. I'm going to forage me some plantains !

Steak on the barbie* with a blue cheese butter. Potatoes or sweet potatoes wrapped in foil on the barbie*, corn on the barbie* and a mixed salad (you'd need to grab some lettuce somewhere). * Barbie, short for barbecue, a cooking device used outside with either charcoal or gas, sometimes referred to as grill

Thanks Shelby, I'm sure you'd like felafels too. I bought these, but they're easy to make. I carried that blue plate all the way home from Mexico nearly 30 years ago....

I think we can take something from @kayb's post above. If the player knows they have commitments, say so and offer a timeframe. That won't cover black swan events, but at least manages expectations. PS - I'll think about that list and my suggestion will come later.

A kind of mezze platter with spicy garlic prawns, falafels, tahini mint sauce, chilli jam sauce, cos leaves and pita bread. The second plate is slow roasted tomatoes with mint, cornichons, pickled chillies, homegrown olives, marinated mushrooms (lemon, parsley, garlic, oil) and slightly pickled cucumber. We like to make little tiny sammiches, using either bread or lettuce as a wrap.

24 hours was just plucked out of thin air really. Does 48 hours makes more sense given time differences and also allowing for prep ? Perhaps, if anyone who participates and becomes "next player" but (for whatever reason) can't continue, they could call for volunteers/subs. I started this thread, but it belongs to all members. If anyone wants to share ideas of how to make it easier for everyone, please do. Here, kitty kitty kitty....

No disrespect meant, @gfweb, it would be considered a term of endearment here Feel free to jump back in the pool when you've got time....

@Thanks for the Crepes, arborio will work for the paella. I was thinking of the t bone with a chimichurri sauce using the cilantro. Maybe with a ratatouille type sauté with eggplant, zucchini and tomato. Personally I would bin the green peppers, you could use them in the saute though. Then I got stumped. I googled those maduros, they look delicious. I've never tasted them so not sure how it would work with the rest. Steamed new potatoes lavished in butter are always good.

@Thanks for the Crepes, that's fair enough. Seeing that webby seems MIA, I nominate you. My original idea was 24 hours from nomination to provision of list, 24 hours to receive suggestions and choose one, 24 hours to actually cook it and report. Change it as you need to Thanks for your interest, I look forward to your list !

They look yummy. I also like the same cut painted with EVOO, sprinkled with Parmesan, salt and pepper then into a hot oven for 15 minutes or so.

@ElainaA, my favourite side is zucchini sautéed in olive oil with garlic. I cut mine into slices on the diagonal about 3 mm thick, heat oil to medium, add lots of finely chopped garlic, stir once and add zucchini. I keep flipping them around for about 15 or 20 minutes, seasoning with s & p to taste, until they've got some crunchy bits. The garlic might look burnt by this stage, but it lends a caramelised sweetness.

I could call them cotoletto if you like, this is exactly how my Italian mother in law prepares them. Admittedly, I forgot the lemon wedge.....:)

Schnitzels pan fried with sage, rosemary and halved onion. Served with potato parsnip mash, spicy tomato sauce, steamed broccoli and my homemade sauerkraut. The onion looks gnarly, but was oh so sweet and tender.

A good description, I like my risotto more liquid than most too !

Ha ha, I had to google Gravol. I was similarly averse until I tried it.

Nah, I left them out. Often think of picking a few pandanus leaves when I'm at the beach. I wonder if that would work....:)

Chicken congee. I made this with leftover stock from my Hainanese chicken rice, some leftover rice, shredded chicken and some raw rice, and simmered it for a couple of hours. Topped with fried shallots, diced spring onions and chopped coriander. My first attempt at congee, and definitely not the last.

Welcome John ! I grew up in a multicultural suburb with a Greek neighbour who loved to cook. Looking forward to your input...

Hainanese chicken rice with the usual suspects. I use a slow cooker for the chicken, not traditional, but less fiddly. The plated meal. On the left chilli and garlic sauce, on the right spring onions and ginger sauce. A little of the broth with baby spinach.

Thank you so much, that's very helpful. I think my problem is going to be with temperatures...middle of winter here, a bit of a heatwave with daytime temp 26 C.

At the risk of being off topic, it's called fleece - The smell could be from lanolin, the sheeps natural grease and a very good moisturiser.

I should add there's about 3 sheep for every person in Australia, 74M sheep, 24M people. I think the country beats everywhere else except New Zealand (7 sheep per person). We have good wool too !