Author Topic: What are you having for supper tonight? (Read 331547 times)

Oscar's dad · « **Reply #1600 on:** 13 February, 2011, 01:54:37 pm »

Quote from: jogler on 13 February, 2011, 12:58:40 pm

it's going to be chicken

It'll taste like chicken. Apparently everything tastes like chicken: snake, frogs, squirrel etc, etc ...

Basil · « **Reply #1601 on:** 13 February, 2011, 05:10:18 pm »

Sirloin I bought last week. It's been out of the fridge and just sitting on the kitchen top since yesterday. A bottle of Merlot.
That's it.

Mrs Pingu · « **Reply #1602 on:** 13 February, 2011, 07:27:28 pm »

Spag bol :-P

Jaded · « **Reply #1603 on:** 13 February, 2011, 07:39:49 pm »

stirf ry

jogler · « **Reply #1604 on:** 14 February, 2011, 06:05:01 pm »

I'm having a roast chicken dinner.
mr's jogler is having a roast beef,with yorkshire puddings,dinner

I may have to help to consume the yorkshires to avoid waste

itsbruce · « **Reply #1605 on:** 14 February, 2011, 10:33:40 pm »

An amazing meal at a Teppan-yaki restaurant (Maturi St. James).

Julian · « **Reply #1606 on:** 14 February, 2011, 11:02:50 pm »

Plaice and chips.

Simonb · « **Reply #1607 on:** 14 February, 2011, 11:04:39 pm »

Toad-in-the-hole

itsbruce · « **Reply #1608 on:** 17 February, 2011, 08:58:17 pm »

I have just served up haggis with mealies (white pudding), white bean mash, fava bean mash and blanched broccoli.

Mmmm, Haggis.

Eccentrica Gallumbits · « **Reply #1609 on:** 17 February, 2011, 09:09:16 pm »

You'll have your own tailwind tomorrow.

BrianI · « **Reply #1610 on:** 17 February, 2011, 09:17:44 pm »

Just about to have a nice mug of sleepy time tea before bed!

itsbruce · « **Reply #1611 on:** 17 February, 2011, 10:47:03 pm »

Quote from: Kirst on 17 February, 2011, 09:09:16 pm

You'll have your own tailwind tomorrow.

Whee!

hmm. That'll be the Highland Park.

Andrew Br · « **Reply #1612 on:** 18 February, 2011, 11:40:02 am »

I thought that I was going to be having spag. bol. made with TVP.
Unfortunately what I took out of the freezer last night wasn't the sauce with some leftover TVP thrown on top. Instead it was just TVP.
Since ICBA (and don't have time) to make spag. bol. sauce, I had to brave the ice monster for a second time (No, no, don't make me go in there again. Sorry, just re-living childhood traumas).
So it's going to be veg. fajitas with refried beans. Mmmmm, beans.

Eccentrica Gallumbits · « **Reply #1613 on:** 19 February, 2011, 04:26:05 pm »

I've just roasted (incinerated) a red pepper which I shall later put into a risotto with some sun-dried tomatoes.

Jules · « **Reply #1614 on:** 19 February, 2011, 04:36:38 pm »

We're teaching our 17 year old how to cook. Shepherds Pie tonight if I can find a willing shepherd in TW1.

Feline · « **Reply #1615 on:** 19 February, 2011, 04:42:42 pm »

Quote from: Kirst on 19 February, 2011, 04:26:05 pm

I've just roasted (incinerated) a red pepper which I shall later put into a risotto with some sun-dried tomatoes.

Hmm nice, you've just given me a good idea for my dinner tonight, I think i will stuff a red pepper since I have some nice fresh parmesan cheese and stuff

Wowbagger · « **Reply #1616 on:** 19 February, 2011, 05:20:09 pm »

We are eating in someone else's house. Last time we went we had cheese fondue. I think we might have the same again tonight.

longers · « **Reply #1617 on:** 19 February, 2011, 05:42:24 pm »

Dhal/Dahl/Daal/Dal. I'm never sure how to spell it

It won't taste like it normally does as I got tsp/tbsp mixed up and put in far too much cumin. There is/are 14 pints for it to spread out in though.

Arch · « **Reply #1618 on:** 19 February, 2011, 06:23:01 pm »

Quote from: longers on 19 February, 2011, 05:42:24 pm

Dhal/Dahl/Daal/Dal. I'm never sure how to spell it

It won't taste like it normally does as I got tsp/tbsp mixed up and put in far too much cumin. There is/are 14 pints for it to spread out in though.

My godmother once confused cloves/bulbs of garlic...

I'm having an improvised version of something we called Baked Bean Casserole as kids. Mine is with tinned mixed beans in tomato sauce, added to fried onion and chopped up bacon, with a hint of curry powder. The recipe is actually to put triangles of buttered bread on top and bake in the oven (making the bread crispy on top), but I'm too impatient for that, so I'll just dish it up on a bed of mash.

longers · « **Reply #1619 on:** 19 February, 2011, 06:54:03 pm »

Quote from: Arch on 19 February, 2011, 06:23:01 pm

My godmother once confused cloves/bulbs of garlic...

We made soup last year with eight heads of garlic. I was a bit nervous before as I half expected to be tripping off it.

It was lovely but no hallucinations.

Feline · « **Reply #1620 on:** 19 February, 2011, 08:48:38 pm »

Ariadne · « **Reply #1621 on:** 26 February, 2011, 07:18:28 pm »

Yum - hope that was as good as it looked, Feline. We're having pasta in tomato sauce - tomato sauce that's been simmering for hours and hours and should taste divine.

Mrs Pingu · « **Reply #1622 on:** 26 February, 2011, 07:49:22 pm »

mmmm those peppers look nommy. I dunno what we're having, but Pingu is beavering away in the kitchen

jogler · « **Reply #1623 on:** 26 February, 2011, 07:54:09 pm »

We have had a roast chicken dinner & now I'm having anti-man flu* medicine,a.k.a.
jam rolly polly sponge & custard,which goes well with my rollypolly waistline

*see post elsewhere

nuttycyclist · « **Reply #1624 on:** 28 February, 2011, 12:20:56 am »

Got in late last night (22:00 is too late to start cooking) so just phoned for a chinese and made up the request.

Had microwaved leftovers for Brunch.

Have just finished the final leftovers for supper

Author Topic: What are you having for supper tonight? (Read 331547 times)

Simonb