Andy M.
Certified Pretend Chef
I'm playing with my new toaster oven. Tater Tots, accompanied by chef salads.
What temperature do you do the chef's salads at?
I'm playing with my new toaster oven. Tater Tots, accompanied by chef salads.
What temperature do you do the chef's salads at?
If your sirloin steak is the same as our sirloin steak it will be an extravagant stew but it certainly won't be a tough stew. Here we grill - sorry, broil - sirloin steak. It's the next best cut to "undercut" or "fillet" steak, but with more body and therefore flavour than those two which are much more expensive.I bought a 2-pound slab of sirloin steak from a butcher shop;was going to make a Moroccan beef stew with it, but there's no fat on it, hardly any. So it would be tough stew, right?
maybe Swiss steak in the oven? still too tough?
or, maybe I'll simply sliver it and make a stir fry in wok, with onions, peppers, mushrooms....serve over rice.
I sure do love playing with Moroccan spice blends though.....
what are you making?
Oops! I read that as "chicken with white mice". It's time I went to bed I think (01.05am)Tonight we will have sesame chicken with white rice. The Hubby's favorite recipe
Rather French I think. (well, it probably would be in Quebec, wouldn't it.)We see that a lot here in Quebec in restos when they are having "mussel festival".
Actually, the last time I had it was out in the boonies of Baxter, Minnesota. So it can't be all that unusual.Touche Pac! "Moules et frites" is all over the place over here. You can even get it where I live!!!
I think it's the French version of "fish and chips"
Edit: Okay so it's the Belgian version of fish and chips! ;-)
Actually, the last time I had it was out in the boonies of Baxter, Minnesota. So it can't be all that unusual.
oops,
Mussels and fries. Now there's a combination -------> *I* <-------- don't see every day.
Guacamole, salsa, and corn tortilla chips.
Nice Did you make those chips? They look like when I fried tortilla chips one time.
Yup.Rather French I think. (well, it probably would be in Quebec, wouldn't it.)
Yep, that's what we had. No baguette, but we did have Spanish red wine. Hic.Probably going to make pasta carbonara and a salad, maybe some whole grain baguette on the side.
I fixed pork schnitzel tonight accompanied with mushrooms, onions and diced potatoes in gravy.
..and a few other bits too,having read some of your posts!!Harry, bacon AGAIN in the dinner? Why, you're a man after my own probably artery-clogged heart.
I'm finally getting around to making the pan of oven-roasted Italian sausage (chicken) with four colors of bell peppers, Vidalia onions, and the last of the baby red potatoes. To make up for all that healthfulness our arugula and romaine salad will include crumbled bacon and chopped eggs.
+1 dead easy to cook too.i use mccains oven fries to keep it simple & a bit healthier.less calories from the fries means you can have more from the alcohol...some sort of perverse logic there i guess...works for me anyway mate!!Seems like a no-brainer Pac!
yay....watermelon chezza!!Guacamole, salsa, and corn tortilla chips.
*gasp* What, didn't use your new toaster oven? Or, or...did you make the croutons today? (Tuesday)