Author Topic: What are you having for supper tonight? (Read 331890 times)

L CC · « **Reply #2400 on:** 27 November, 2013, 09:50:17 am »

Aye, Iron. Like 11% of women in the western world, and an even bigger proportion elsewhere, I haven't got enough.

The answer to my rhetorical question is, apparently, fortified products.
So by not eating breakfast cereal or bread or, really, anything with manufactured flour, I'm doing myself out of masses of magical Fe.
Hmmm.

Chris S · « **Reply #2401 on:** 27 November, 2013, 10:21:08 am »

I don't think you should rule out the Caribou blood soup that was on Ray Mears the other night...

Lady Cavendish · « **Reply #2402 on:** 27 November, 2013, 10:25:44 am »

fboab I would struggle to get it from a normal diet as well I think..... are you against taking it in supplement form? The ferrous sulphate tablet things are quite good (although obv not that good as I'm being injected with iron atm

) they're only a couple of quid but you normally have to ask for them from behind the counter. Surely better than feeling like you're dragging yourself through treacle all the time?

Otherwise, keep eating the liver I guess

Cudzoziemiec · « **Reply #2403 on:** 27 November, 2013, 12:39:59 pm »

Quote from: Chris S on 27 November, 2013, 10:21:08 am

I don't think you should rule out the Caribou blood soup that was on Ray Mears the other night...

I saw or maybe read about a tribe of nomadic reindeer herders in Siberia, who eat the raw, warm heart of a reindeer, plucked from its body immediately they kill it.

There probably aren't any reindeer in Suffolk so maybe black pudding?

L CC · « **Reply #2404 on:** 27 November, 2013, 01:13:11 pm »

Quote from: Lady Cavendish on 27 November, 2013, 10:25:44 am

fboab I would struggle to get it from a normal diet as well I think..... are you against taking it in supplement form? The ferrous sulphate tablet things are quite good (although obv not that good as I'm being injected with iron atm ) they're only a couple of quid but you normally have to ask for them from behind the counter. Surely better than feeling like you're dragging yourself through treacle all the time?

Otherwise, keep eating the liver I guess

No, I'm taking the supplements too. Just (as I'm sure you'll empathise) in a hurry to sort it.

Liver is actually quite nice, if you cook it properly. Great gravy.

Quote from: Cudzoziemiec on 27 November, 2013, 12:39:59 pm

Quote from: Chris S on 27 November, 2013, 10:21:08 am
I don't think you should rule out the Caribou blood soup that was on Ray Mears the other night...
I saw or maybe read about a tribe of nomadic reindeer herders in Siberia, who eat the raw, warm heart of a reindeer, plucked from its body immediately they kill it.

There probably aren't any reindeer in Suffolk so maybe black pudding?

Black pudding is a bit disappointing in the iron stakes (I love it). Only 6.8mg/100g. Apparently thyme is grand- 123mg/100g. Mind, who's ever going to eat 100g of dried thyme??

tiermat · « **Reply #2405 on:** 27 November, 2013, 01:14:28 pm »

Quote from: fboab on 27 November, 2013, 01:13:11 pm

Apparently thyme is grand- 123mg/100g. Mind, who's ever going to eat 100g of dried thyme??

A sheep?

Ham · « **Reply #2406 on:** 27 November, 2013, 02:46:35 pm »

Have a (chicken) liver recipe, classic Spanish stylee

One of the supermarket packets of chicken livers, 2 onions, pimenton (smoked paprika, sweet or hot according to preference). Sherry.

Fry the onions slowly, aiming to caramelise. split the lobes of chicken livers, don't cut any more. Estimate the time you need to cook the livers to your taste (5 mins for pink, 10 for well cooked) and lob them in about that much before the end of the onions being cooked, don't worry too much, it's not a poncey dish. Chuck on one or two teaspoons of pimenton, cook for a minute or two being careful not to scorch. Sloosh in some sherry - dry or sweet, my preference is dry but cream works too. and cook to a goop. Will only take about a minute.

Serve on their own as a tapas/racion or in a bed of lettuce with added toasted pine kernels or other nuts and a balsamic dressing to make it feel you're eating a meal.

Cudzoziemiec · « **Reply #2407 on:** 27 November, 2013, 06:29:57 pm »

Quote from: fboab on 27 November, 2013, 01:13:11 pm

Quote from: Lady Cavendish on 27 November, 2013, 10:25:44 am
fboab I would struggle to get it from a normal diet as well I think..... are you against taking it in supplement form? The ferrous sulphate tablet things are quite good (although obv not that good as I'm being injected with iron atm ) they're only a couple of quid but you normally have to ask for them from behind the counter. Surely better than feeling like you're dragging yourself through treacle all the time?

Otherwise, keep eating the liver I guess
No, I'm taking the supplements too. Just (as I'm sure you'll empathise) in a hurry to sort it.

Liver is actually quite nice, if you cook it properly. Great gravy.

Quote from: Cudzoziemiec on 27 November, 2013, 12:39:59 pm
Quote from: Chris S on 27 November, 2013, 10:21:08 am
I don't think you should rule out the Caribou blood soup that was on Ray Mears the other night...
I saw or maybe read about a tribe of nomadic reindeer herders in Siberia, who eat the raw, warm heart of a reindeer, plucked from its body immediately they kill it.

There probably aren't any reindeer in Suffolk so maybe black pudding?
Black pudding is a bit disappointing in the iron stakes (I love it). Only 6.8mg/100g. Apparently thyme is grand- 123mg/100g. Mind, who's ever going to eat 100g of dried thyme??

Who needs to eat 100g of thyme? If your daily requirement is 14mg of iron, then 10g or so plus everything else you eat in the day is going to do it. Mind you, 10g a day every day would still get a bit much, I reckon.

PaulF · « **Reply #2408 on:** 27 November, 2013, 07:09:57 pm »

Wild Boar stew on polenta. Mmmm

Ham · « **Reply #2409 on:** 27 November, 2013, 08:08:51 pm »

Quote from: PaulF on 27 November, 2013, 07:09:57 pm

Wild Boar stew on polenta. Mmmm

Does that mean there will be fewer people posting here tomorrow?

Julian · « **Reply #2410 on:** 30 November, 2013, 09:34:04 pm »

Frittata with baked cumin and garlic cauliflower. I think I may have overdone the garlic though. Even the cats are looking disgusted.

Mrs Pingu · « **Reply #2411 on:** 10 December, 2013, 09:26:12 pm »

Cullen skink: P

pcolbeck · « **Reply #2412 on:** 17 December, 2013, 07:02:01 pm »

Chilli bacon jam on toast. It's unusual. No idea where it came from I found the jar at the back of the cupboard

Feanor · « **Reply #2413 on:** 30 December, 2013, 01:49:17 am »

Pizza from the Flatbread Pizza Co, which do proper ultra-thin wood fired pizza. Nom. As an added bonus, the place is decorated with chain rings and other cycling things. And climbing holds. Recommended.

clarion · « **Reply #2414 on:** 30 December, 2013, 10:02:26 pm »

Since I'm on the run in towards unspeakable probing, I've checked out the diet sheet, and it says, basically, that I can only eat tedious, bland white food.

Fortunately, Butterfly is more creative than I, and I have just had two lovely pancakes with honey, and a slice of Red Leicester cheese as an hors d'oeuvre.

Tomorrow: Cheese omelette.

Torslanda · « **Reply #2415 on:** 30 December, 2013, 10:08:43 pm »

Quote from: AwfulQuiet on 30 November, 2013, 05:53:57 pm

Fish fingers on toast with tartare sauce..

So. There ARE some civilised people on here after all . . .

Wowbagger · « **Reply #2416 on:** 04 January, 2014, 06:58:29 pm »

I am currently preparing a spag. bol. although we are not having spaghetti, but ~~pist as twats~~ pasta twists.

Jurek · « **Reply #2417 on:** 04 January, 2014, 07:13:20 pm »

BIG prawns, in tomato sauce, chilli, coriander, lime & basmati rice avec a couple of salads.

numbnuts · « **Reply #2418 on:** 04 January, 2014, 08:09:12 pm »

Chips, fried egg and mushrooms followed by home made chocolate cake and cream

mcshroom · « **Reply #2419 on:** 04 January, 2014, 11:11:10 pm »

Kippers with peas, carrot, green beans* and noodles.

*OK it's a steam veg packet

Mrs Pingu · « **Reply #2420 on:** 05 January, 2014, 04:36:32 pm »

Pork cheeks

Mrs Pingu · « **Reply #2421 on:** 16 January, 2014, 07:59:05 pm »

I'm anxiously hovering over a cooling pressure cooker waiting to see if my first attempt at pressure cooking lentils will let me make daal, or if I'll be getting the scrubbing brush out of the cupboard and pizza out of the freezer....

Basil · « **Reply #2422 on:** 18 January, 2014, 12:30:40 am »

tiermat · « **Reply #2423 on:** 22 January, 2014, 12:24:20 pm »

Not tonight, but last night we had a Spanish feast:

Pork loin steaks marinated in olive oil, pimento, garlic and fennel seeds
Savoy cabbage with bacon
Proper Patatas Bravas
Spicy butter beans

It was majorly yum!

interzen · « **Reply #2424 on:** 22 January, 2014, 12:29:28 pm »

Vegetarian haggis.

For no other reason than to see if it really is as good as the real thing.