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CantCookStillTry

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  1. Dinner 2018 (Part 1)

    Clean the fridge out salad tonight. I yelled out to himself 'Want meat in it?' Whilst dutifully slicing the last of the beautiful salami we had. 'Yeah chuck the rest of that Strasburg in' was my response from the shower . Strasburg is a processed sausage shaped 'meat' made of pork, beef AND chicken bits that I cannot bring myself to eat. But it reminds some people of their childhood - hey I'll eat kidney pie out of a can so thats probably worse. I used a mustard dipping sauce I made for our corn beef attempt as dressing. Didn't know how to drizzle it all fancy for you guys so I used a 2ml syringe left over from administering lil man medication (clean of course). You know the sand worm poop trails left on the beach at low tide... yeah.
  2. Dinner 2018 (Part 1)

    I had men at work tonight. The work took a little longer than expected, so, I decided to help out and make their BBQ Dinner. Note the shape of the eggs. Cracked them way too close, burnt the beejezus out of my finger. Thats performance art They boys were too tired to detect any human fleshy additions. I wasn't. Sirloin/Porter, onion, egg, bacon - I promise there was salad on the table.
  3. Homemade Corned Beef and a plea for help

    Now I have filled myself with doubt. I was all set to make corned beef for the first time this weekend, following TropS advice, recipe & guidance but whilst doing a bit of research on if I could adapt to using a slow cooker, I realised the Australian recipes I was finding for Corn Beef were all a little different - they all seem to involve vinegar. I have read this topic and the other one that popped up about Paddys day corned meat, and vinegar is never mentioned/ or i missed it. I wonder why? Is American Corned Beef different from Australian? I would just usually follow the advice here, but this meal is one of my husbands favourites - and I never make it because he raves about his mothers. So perhaps I should make an 'American version" and just call it something else?! Have any of you ever used vinegar in the simmering liquid? I asked his mother and she constantly tops up the vinegar whilst cooking. I have to admit (somewhat guiltily ) that my own expectation of Corned Beef is entirely British - it comes in a can, is highly processed, and, if you buy it pre-sliced, as my husband denounces, it looks and tastes like salty cardboard, is perfectly square and crumbles when you bite it. I love it. Its not available in this country .
  4. Potato Chips!

    Found these today. Did not buy. Can only shudder along with the rest of you at possible taste. Beef? Gravy? Ketchup? Pastry?
  5. Dinner 2018 (Part 1)

    Dinner tonight was a brunch type affair. Featuring Quiches slimmer, but not half as lovely sister, the Frittata. And some pig.
  6. Dinner 2018 (Part 1)

    Attempted Taco night with cheese shells. Probably won't try this again on a school night/after work. Testing the structural integrity of four different cheese blends whilst supervising the learning of the letter Y was too much effort for too little reward! And thats coming from someone whose last meal would involve melted cheese 6 ways. (actually that fact might be what causes the meal to be my last).
  7. Dinner 2018 (Part 1)

    Closing out day four of 'I'm never turning my oven on again because I live in one'. Spatched Tiny Chicken on the Bbq with Zucs. Yes I burned the everloving sssh out of it. I put it on a way too hot plate, left my tongs inside and by the time I came back.... Wait. Wait a minute. Let me just revise my Dish Name. Blackened Chicken and Zucchini I'm learning.
  8. Dinner 2018 (Part 1)

    Too hot to cook inside. Grabbed a couple of packages of chops from the freezer yesterday in preparation - I don't label anything so turned out half were lamb half were pork. So a meat feast, with slaw.
  9. Dinner 2018 (Part 1)

    I liked it, it has a texture more akin to a biscuit/cracker (depending on which side of the pond your on) I found it held up well against the toppings. Admittedly I didn't use a lot of sauce due to the sugar content and we did leave the "pizza" to cool and consume later, but still completely hand edible. My issue with 'gluten free' versions is it is too 'close but no cigar' to the real deal - where is this is different enough to stand alone and still be familiar Looking forward to trying cauli crust one day... when I can find them fresh again.
  10. Dinner 2018 (Part 1)

    Last nights dinner... hesitated on putting this up, it is sure to cause controversy from both pizza lovers and nutritionists alike but hey - It was dinner. It was Friday and there were pizza cravings, someone has forsworn all bready deliciousness, but had heard of something called "Fathead Pizza" (bear with me folks, I know we all have our own opinions on each diet that comes and goes -I'm just out here being a supportive wifelet). So I gave it a whirl, and this sceptic was pleasantly surprised - I mean its no pizza, but it was enough. (Probably helps that my favourite / only pizza topping of choice is cheese ) Mix almond meal, cream cheese and mozzarella and melt. And herbs and incorporate an egg. Roll out - obviously its rectangular because round is for Real pizza and not because I'm shi... not great at rolling things out. Prebaked Topped and done. (Turkey, Jalapenos, Mushroom, Red capsicum, Onion). I tried a bit of the crust. And I have been trying to think of what it reminds me of all day. It has the flavour profile of cheap cheese straws I think! That's not necessarily a bad thing - to me. Anyway. Not to everyone taste but a fun experiment for me - Also no marmite was harmed in the making of this pizza, it just sat there to remind me yeast was a thing.
  11. Dinner 2018 (Part 1)

    Simple veg stir fry for the Hubsters dinner tonight. Its not much but -basically he had all his protein for lunch and I was allowed all of his daily carb intake for dinner. This diet of his has really made me understand more about nutritional values if nothing else. It was good to be able to use some surprisingly high carb (at least to this novice) ingredients freely . (Hello garlic my old friend, its nice to cook with you again...) Ps. Thats a small bowl. Not a plate.
  12. Dinner 2018 (Part 1)

    Courgette ribbons with yellow cherry mato, crispy pepperoni, olive, kale and parmesan, oh and chilli lots of chilli - crowned with a very dead egg. Served in my big old pasta bowls that I love and he who is fed hates .
  13. Dinner 2018 (Part 1)

    And on to tonight's dinner.. A tale of Love. So my Hub is taking this low Carb thing very seriously, which means I, as head food maker, have to as well. I weigh every ingredient before I use it, log it all on a nutrient counting app whilst cooking and so on and so forth. It's a little bit of a Pita (not the bread) to be honest. So after our easy omelette dinner last night I thought I'd get ahead. I have been dreaming of Chili ever since I asked robirdstx for the recipe. Couldn't quite pull that off so I riffed on a low as possible carb Chili. Prepped it all, threw it in the slow cooker bowl, and fridged it. This smart time saving cookie just plonked it in before work this morning, turned it on and walked in 9 hours later to an easy scoop and serve dinner... or so I thought. I had no weight for the final cooked recipe did I. Soooo I had to decant and weigh and put back in to warm so I knew how much I was to be serving himself when he got in. I tried to weigh it all at once but it was more weight than my scale could handle. So I had to find another bowl to dirty and repeat. Alot. (good job I love washing up! ). Splatters everywhere (yes I was wearing white). I may update with a final picture when served but I am not sure its worth it! I'm off to weigh Sour Cream, Jalepeno's and Cheese.....
  14. Dinner 2018 (Part 1)

    Thank You so very much Tropicalsenior, it may be praise too high but it really put a smile on my face all morning. I think that may be your special talent, you are so kind and uplifting and positive to all. One of the many reasons I love learning here from all these exceptionally talented people.
  15. Dinner 2018 (Part 1)

    Last night was Pork Belly and only Pork belly. Tonight we had Omelette filled with bacon, Kale, Tomato, Gouda and Vintage Cheddar. I don't think my omelette is close to traditional... but very very close to those I ate on touristy Spanish islands as a child.. apart from the Kale.
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