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02-07-2013, 01:50 AM
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#1
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 12,015
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Dinner Thursday 7th February
Tonight for dinner we had Jamie Olivers Lamb Kofte and we also made some curried vegetables to go with it
There is a big separation between the food as we didn't want the curry sauce mixing with the kofte, but we ended up dipping it in anyway
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All I really need is love, but a little chocolate now and then doesn't hurt
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02-07-2013, 08:01 AM
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#2
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Executive Chef
Join Date: Oct 2006
Location: Newport News, VA
Posts: 4,657
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I have 2 pork shoulders in the fridge that will get cooked today for pulled pork bbq. If it's ready by suppertime we'll have that. If not, I'll think of something else. I usually use the crockpot but I think it's too big for mine. I've not done it in the oven before so not sure what I'm going to do at the moment. Got the rub mixed up and I'll pull out the crockpot and see how well it fits.
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I could give up chocolate but I'm no quitter!
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02-07-2013, 09:22 AM
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#3
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,610
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That looks lovely Kylie :)
We're having boerewors with jazzed up beans on toast.
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Odette
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you "
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02-07-2013, 10:21 AM
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#4
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 14,856
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I would have had to dip, too
Tonight will be sliced pork loin and something. Maybe breaded and fried, so I can make a gravy.
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02-07-2013, 11:52 AM
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#5
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Senior Cook
Join Date: Oct 2012
Location: Hawaii
Posts: 254
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I have spaghetti with meat sauce left over from last night. We'll have that again. Bertolli Marina was on sale at safeway. Princessfiona, I think the word is out. I got the last two bottles on the shelf or I would have stocked up.
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02-07-2013, 12:03 PM
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#6
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 2,550
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Quote:
Originally Posted by Kylie1969
Tonight for dinner we had Jamie Olivers Lamb Kofte and we also made some curried vegetables to go with it
There is a big separation between the food as we didn't want the curry sauce mixing with the kofte, but we ended up dipping it in anyway 
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Looks wonderful, Kylie.
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02-07-2013, 12:50 PM
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#7
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Head Chef
Join Date: Jan 2011
Posts: 2,066
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Going deep fried tonight! Wings and tater skins.
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Emeralds are real Gems! C. caninus & C. Batesii.
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02-07-2013, 12:54 PM
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#8
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Executive Chef
Join Date: Oct 2006
Location: Newport News, VA
Posts: 4,657
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I ended up putting the two pork shoulders in the big roaster at 300° F this morning. They are smelling good. I hope they are done in time for supper. I went to get milk this morning so I picked up some hot dog buns and we'll have chili dogs if the pork bbq is not ready.
__________________
I could give up chocolate but I'm no quitter!
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02-07-2013, 01:06 PM
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#9
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Head Chef
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 1,116
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Re: Kylie’s dinner—
"There is a big separation between the food as we didn't want the curry sauce mixing with the kofte, but we ended up dipping it in anyway
Pac says -- "I would have had to dip, too
I say, there is a time when double dipping is Legal. This is one of them.
As for me, I am spelunking today. Leftover baked beans and some freezer meatballs doused with BBQ sauce. Green beans with leftover garlic mayo.
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02-07-2013, 01:29 PM
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#10
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 12,015
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Thanks Snip and Steve, it was really quite tasty
Whisk, Pac...yes, double dipping was certainly legal last night, lots of lovely curry sauce mmmmm
__________________
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