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What ARE you eating?

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Efros
1388800.  Fri Sep 03, 2021 4:11 am Reply with quote

As a thank you gift for some computer work that I had done for a colleague I was given a jar of homemade raspberry jam. Just had some on my morning toast and I think they overpaid me, my god it is delicious.

 
Jenny
1388843.  Fri Sep 03, 2021 9:32 am Reply with quote

I had half a cantaloup melon in the fridge, which for some reason had got partly frozen, so I cut off the frozen bits and had them for breakfast.

 
Celebaelin
1388875.  Fri Sep 03, 2021 4:40 pm Reply with quote

Jenny wrote:
...which for some reason had got partly frozen...

All the cooling fridges comes via the back wall so anything in contact with that is at risk of freezing (and because of the device's cooling cycle then thawing and re-freezing). The back wall gets to below zero so that it can cool the air to the set temperature more quickly - this causes water vapour in the air to freeze on the back wall so the machine cycles to melt this ice and let the water drain out via a small aperture.

Speaking of fridges earlier this year you were right about mine not working properly - or at least that seems likely because it stopped cooling at all during the hottest part of the summer (although it was still making the right noises) and I've had to replace it.

 
Celebaelin
1388883.  Fri Sep 03, 2021 8:52 pm Reply with quote

Celebaelin wrote:
A small plate of spaghetti, sliced grilled mushrooms, chopped pepperoni and thyme topped with melted grated cheddar and served with a good sized rasher of succulent English bacon and a little English mustard.

Absolutely delicious but perhaps a little ordinary - I think perhaps I'll try it with 1 or 2 chopped dried apricots per serving next time (which will probably be quite soon) and hope that doesn't clash with the mustard.

Well, the sparing amount of apricot works well but you have to get the whole thing right for full effect. For my taste that means not grilling the mushrooms too much and putting the thyme directly onto them and 'over-cooking' the spaghetti so that it's very soft.

 
Jenny
1388909.  Sat Sep 04, 2021 7:38 am Reply with quote

Celebaelin wrote:

All the cooling fridges comes via the back wall so anything in contact with that is at risk of freezing (and because of the device's cooling cycle then thawing and re-freezing). The back wall gets to below zero so that it can cool the air to the set temperature more quickly - this causes water vapour in the air to freeze on the back wall so the machine cycles to melt this ice and let the water drain out via a small aperture.


Weirdly, this melon was not in contact with the back wall, though it was with the front of the side wall. I noticed some strawberries that had been in the same position were partly frozen a few days ago. Hmm

And in any case, since both of us had some kind of gastro-enteritis bug yesterday, the melon reappeared not that long after it had been consumed.

 
Celebaelin
1388930.  Sat Sep 04, 2021 9:00 pm Reply with quote

Maybe your fridge's design has cooling provision in the side walls as well (although that would limit usable space quite a bit I'd have thought).

 
Jenny
1388984.  Sun Sep 05, 2021 11:04 am Reply with quote

It never used to do it before, so I suspect a developing problem, but I'll keep an eye on it. So far it's only been problematic with melon and strawberries, both of which are rather noticeable when they freeze, and they weren't totally frozen.

 
Jenny
1388985.  Sun Sep 05, 2021 11:05 am Reply with quote

Woodsman just got back from the store with a warm roasted chicken, so we are going to have warm chicken sandwiches for lunch. We have been so ill the last couple of days that I need something that takes minimal effort.

 
Celebaelin
1389253.  Wed Sep 08, 2021 1:05 am Reply with quote

Vegetarian day for the second time ever.

Some vegetarian 'meat free turkey pieces' were very cheap so I made a curry out of them (leek, onion, tomato, garlic, apricot) and had it with rice and peanuts. Other than that it's been oaty rounds, tea, lemon squash and cheese on toast. The cheese may not be completely vegetarian but I'm not that fussed - it's not the carnivorous morals of it so much as the environmental aspect that's why I'm eating veggie.

That and the cheapness of the ingredients.

The cheese btw was suitable for vegetarians but I wonder if from my POV it wouldn't be better, ie less wasteful, to use animal rennet when available. It's a matter of production cost and market demand amongst other things I suppose.

 
Efros
1389257.  Wed Sep 08, 2021 3:12 am Reply with quote

After my last abortive attempt at making pâté due to the chicken livers having past their prime... they stunk, I successfully made some on Monday afternoon. It has been eagerly consumed on toast on a regular basis since then. I miss the convenience of going to a supermarket and being able to choose from a selection of at least half a dozen varieties of pâté. Although my version is pretty damn good, and also pretty cheap, about $4 for a batch of about 1.5 pounds

 
Awitt
1389258.  Wed Sep 08, 2021 3:33 am Reply with quote

Just had my evening meal, one of my bulk cook ups done two days ago.
Chicken, pasta, peas and corn with a small bit of mayo.

Due to multiple intolerances getting worse, back in lockdown and still unable to get to a dietitian, I'm reduced to eating fairly basic plain things.

 
Jenny
1389300.  Wed Sep 08, 2021 11:04 am Reply with quote

I don't think our local supermarket sells chicken livers, but I do love a chicken liver pate and it's easy to make. I don't know about you, Efros, but I like to put a good dollop of brandy in mine. Rather too much fat for my current weight-loss-oriented mode of eating though.

 
Efros
1389319.  Wed Sep 08, 2021 12:07 pm Reply with quote

Brandy/Whisky any spirit! Except probably gin.

Hannaford sell chicken livers

 
Efros
1389448.  Fri Sep 10, 2021 4:08 am Reply with quote

Mug of coffee and a couple of slices of buttered toast with homemade raspberry jam, an excellent way to start the day.

 
Efros
1389629.  Sun Sep 12, 2021 3:34 pm Reply with quote

I made some sausage rolls today. Instead of pork sausage meat, I made a pork sausage meat stuffing with a pound of the meat mixed with a box of paxo sage and onion I got from the rainforest people. I've had two that were stupidly hot from the oven and now I'm resisting a raid on the ones that are currently cooling in the kitchen. They are very moreish. They are supposed to be lunch vittles for the first half of the week... we shall see!

 

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