I'm making...
Soy honey and garlic marinated chicken breasts. Stuffed jacket spuds and a great big chopped salad. With caramelised balsamic onion dressing.
Hope you're all having something nice!
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Ossessionato
White GTS125 - Milo - 2009-2012 Red GTS Super 300 - Watson - 2012 - 2014. Silver Vespa GTS 250 - Carter - 2014
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Posts: 2892 Location: London, England |
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I'm making...
Soy honey and garlic marinated chicken breasts. Stuffed jacket spuds and a great big chopped salad. With caramelised balsamic onion dressing. Hope you're all having something nice! |
OP
Ossessionato
White GTS125 - Milo - 2009-2012 Red GTS Super 300 - Watson - 2012 - 2014. Silver Vespa GTS 250 - Carter - 2014
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Posts: 2892 Location: London, England |
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Moderatus Rana
MP3 250 and 2 MP3 500s
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Moderatus Rana
MP3 250 and 2 MP3 500s
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Hooked
2007 GTV 250 ie portifino green NOW SOLD looking for a GT200
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Re: What's for tea/dinner tonight?
Kittysaz wrote: I'm making... Soy honey and garlic marinated chicken breasts. Stuffed jacket spuds and a great big chopped salad. With caramelised balsamic onion dressing. Hope you're all having something nice! |
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Molto Verboso
150 Sprint Veloce, RE Meteor 350
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Gobshite Shiva
Kymco Downtown 300i the 'Dolphin Noise'
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muschroom tortellini with a courgette and onion cream sauce. mmmm. and a nice glass of sauvignon blanc. and a banana
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Malay Beef Rendang with coconut rice.... That toad in the hole looks good, mine never rises that much, despite having the sieve above my head when sifting the flour.
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RIP
Veni, Vidi, Posti
T5s
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stick
just had all you can eat build your own cupcake at brewers fare ...... steak n kiddly then leek n potato ....... cant move now
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Hooked
Black Vespa ET4 125cc - 2000: 'Sergio' (Retired), Red Vespa GTS Super 125cc - 2013: 'No name yet' (current)
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Had tagliatelli arabiata with pepperoni, also garlic bread followed by a shared portion of bombolini (small sort of doughnuts that come with cream and chocolate dip).
Mark |
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Nothing so exotic or exciting here: probably will have that one left over Good Grains bagel from Einstein's Bagels, with some of their yummy Garden Veggie Cream Cheese. I'll have a cup of Butter Toffy Coffee with it.
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Ossessionato
GTS300 Super (Mustard) GTS250 Super (Bulger)
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Veni, Vidi, Posti
2006 Vespa GT (Rocket): 2007 Vespa GT (Vanessa): 2009 Yamaha Zuma 125: 2018 Yamaha Xmax (Big Ugly), 2023 Vespa GTS300 (Ghost)
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My daughter is driving home from Gainesville so she and my wife can take me out to a nice restaurant, Taverna, for my birthday. I am going to select something very good.
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Roasted pork loin and a big pile of sauteed kale...if I get to leave the office home tonight. *grumble*
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Veni, Vidi, Posti
2007 LX150 2015 GTS (running like a charm!) 2017 BV 350
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Posts: 12342 Location: Fond du Lac, Wisconsin |
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Veni, Vidi, Posti
2007 LX150 2015 GTS (running like a charm!) 2017 BV 350
Joined: UTC
Posts: 12342 Location: Fond du Lac, Wisconsin |
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Sauteed onion, cabbage and carrots, seasoned with soy sauce, served over a slice of tofu with a slice of swiss melted on top....all on a slice of whole grain bread.....simple, healthy and surprisingly tasty.
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Molto Verboso
04 Granturismo- boy thats fun to say
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Posts: 1626 Location: Denver, Colorado |
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Pizza hut. Its game night, and there are usually people at my house before I get home. Pizza is the easy answer.
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Keeping it simple, busy day tomorrow, Potato and onion tortilla
http://dinersjournal.blogs.nytimes.com/2008/02/29/recipe-of-the-day-spanish-tortilla/ |
Moderator Australis
2014 Moto Guzzi V7 Stone, 2014 Vespa 150 Primavera (sold) 2003 Vespa GT200 (sold)
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Posts: 5654 Location: New Zealand where it is already tomorrow.. |
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tomjasz wrote: I always wondered who ate that Spam. Interesting. |
RIP
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A big bowl of my stuffing. I eat it raw. It has bread, sausage, onions and poultry seasoning so everything will be cooked before i mix it except the bread and onions. Make it once a year if im here. Can't wait.
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I picked up a cataplana 10 years ago I think and have never used it. Tonight while going through recipes I found the book that came with it. Yum
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OOPS you really need a Boa to go with that outfit the feather isn't working. Pizza hut delvers to the beach out here. 8)
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Ossessionato
2017 BMW R1200GS and 2010 Vespa GTS 250 (shared)
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Posts: 4213 Location: San Diego |
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Ossessionato
2017 BMW R1200GS and 2010 Vespa GTS 250 (shared)
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Posts: 4213 Location: San Diego |
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Moderator Australis
2014 Moto Guzzi V7 Stone, 2014 Vespa 150 Primavera (sold) 2003 Vespa GT200 (sold)
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Posts: 5654 Location: New Zealand where it is already tomorrow.. |
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A fresh salad and some marinated New Zealand Lamb steaks cooked on the BBQ....washed down with a Carona with a slice of lemon 8)
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Molto Verboso
MP3 250 (His) LX150 (Hers)
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Posts: 1014 Location: Stoughton, Wisconsin |
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Molto Verboso
MP3 250 (His) LX150 (Hers)
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Posts: 1014 Location: Stoughton, Wisconsin |
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Leftovers from Thursday. Wish there was some of the italian torte I made for my contribution.
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saggezza di scala
2009 'Burma Shave' Red GTS 250ie
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Posts: 7066 Location: Israel |
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saggezza di scala
2009 'Burma Shave' Red GTS 250ie
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Posts: 7066 Location: Israel |
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Fried Loof & Eggs
I still have several cases left over from my brief brush with IDF service.
For those who have not served in the Israeli military, I offer here a detailed description I prepared for a friend on the subject of 'Loof': Loof is roughly the Israeli equivalent of English 'bully beef' or American Spam®. It really defies conventional description... but because I need to give you some idea of what it is in order to continue writing about it, let's simply call it canned, preserved, seasoned, mystery meat. Granted, since all rations given to Israeli soldiers need to be kosher, one can narrow down the main ingredient of loof to a fairly narrow segment of the animal kingdom. But the official list of ingredients seems to be more of a starting place for speculation than an assumption of fact. For instance, according to the list of ingredients on the side of the can, 'Beef' is loof's primary ingredient. This seems to be about as intentionally vague as saying that the main ingredient in a particular brand of hot dogs is 'Beef'. Many pundits have speculated that the odd bits of the cow that the hot dog makers won't accept find their way into loof. I think (hope) that this is just soldier humor... but I'll save you the investigative trip to the slaughterhouse if we can all agree, for the sake of argument, that the term 'beef' covers an impressive range of meat products/ and byproducts... as well as a multitude of sins. OK, now that we have a working knowledge of what loof is (as well as a hazy sense of what it is not), let's talk a bit about how it is found in its natural habitat. Loof is most commonly found in cans. For some odd reason, the net weight listed on these cans is 310 grams (just under 11 ounces). Why, you are probably asking, isn't it packaged in a nice round weight... say 300, or even 500 grams? Nobody seems to know. One of the prevailing theories is that this odd weight is a resigned nod to the possibility that some extra scraps of 'SOMETHING' will inevitably find their way into the can along with the intended 300-gram serving. All in all, the weight issue is probably best left to the side along with the issue of ingredients. So, having decided to ignore the content and volume of loof, we proceed directly to actually opening the can. It is worth noting that there seems to be a peculiar fixation among present and former soldiers with regard to the ritual surrounding the opening of the can. For some reason, there is even something approaching superstition surrounding the cleanliness of the can itself. By this I mean that one is not supposed to wipe off the can before opening it. A dusty, mud-encrusted can of loof seems to be preferable to a shiny new can fresh from the box. Don't ask me why. All I got whenever I repeatedly asked that very question was the classic Israeli shrug that would infuriate even a Frenchman. Once you've used your pocket can opener to open the top of the dirty can... STOP! Don't throw out that lid... and whatever you do, don't put away the can opener... you're not done yet. You now have to open the bottom of the can. Don't worry about any juice leaking out. Trust me when I tell you that there is nothing in that can which isn't solid at room temperature. Now that you've opened and set aside the top of the can, and opened (but not removed) the bottom, you need to locate a piece of cardboard. Yes, as with the can, there seems to be a preference for dusty or dirty cardboard. [insert infuriating Israeli shrug here] Now, lay the can on its side, and begin pushing the loof out onto the cardboard by applying gentle pressure to the bottom of the can. As the pinkish 'meat product' begins to emerge from the top of the can, use the top lid of the can as a knife to cut the loof into slices. I've had extensive conversations with current and former soldiers about the finer points of preparing and serving loof. As with most issues presented to a random sampling of Israelis, there is precious little consensus. Recipes and tastes seem inseparable from one's ethnic background. Particular army units have cherished traditions surrounding ways for preparing loof, but the most common serving tips include frying chunks of loof with scrambled eggs... putting slices of loof directly on bread with the condiment(s) of choice... and of course, just passing around the the slices 'in bianco' on the dusty cardboard tray for people to grab with their fingers. |
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Molto Verboso
MP3 250 (His) LX150 (Hers)
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Posts: 1014 Location: Stoughton, Wisconsin |
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Molto Verboso
MP3 250 (His) LX150 (Hers)
Joined: UTC
Posts: 1014 Location: Stoughton, Wisconsin |
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Re: Fried Loof & Eggs
Treppenwitz wrote: I still have several cases left over from my brief brush with IDF service. |
RIP
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TREP Spam animal sounds better than Loof animal. Really going out on a limb if people think it's Kosher. But maybe.. Hawaii keeps the Spam company in business Yuck. Big dudt up years ago when they had their 50th or maybe 75th anniversary and were giving out free T-shirts to everybody except for Alaska and Hawaii. They took out ads and apologized and people over here got their T's. Having the last of the stuffing and Turkey tonite. If i don't see either of them until next year i'll be a happy camper.
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After reading the thread about liver and onions, I did a search and thought this might be a good one to resurrect. So, let's have it, what's for dinner tonight, or what did you eat and enjoy recently?
Last night was tacos, made from leftover Pheasant and Capon that's been sitting in the fridge, along with a lot of spinach to give it some moisture and the usual spices, as well as some ginger hotsauce my partner found somewhere. Topped with cilantro, red onion, cheese and avocado chunks, they were pretty good. |
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I'm not even kidding here...
My usually brilliant home chef of a husband (he of the scratch-made Ranch, thin lamb medallions and translucent spinach ravioli) has decreed that tonight is for eating banana splits. Of course, he has spared no expense. I cannae wait, laddies... |
Ossessionato
GTS300 Super (Mustard) GTS250 Super (Bulger)
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Posts: 4953 Location: Tempe, AZ |
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I'm hooked on Lee's Sandwiches #12, the Vegetarian (I'm not). But tonight might just be the Adobada ribs at Los Dos Molinos. Yum!
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