What's for dinner

[Crumpet]

Dinner tonight is the chefs special Chicken Jal merci from my local Indian.

As someone who was brought up on the Welsh coast, seafood is cheap. I don't like it...But it's cheap.

 

[WelshBloke]

I live in Bristol go figure lol. Kebab and chicken shops everywhere it's disgusting. Dixy chicken is toxic

Shish kebab from a decent kebab shop is awesome! It's my favourite eat as you're walking around fast food!

TBH it sounds like you just can't be bothered to make the effort to find good food.

 

[sdifox]

tonight it will be Taiwanese spicy beef noodle.

stock photo, not mine

 

[ponyo]

tonight it will be Taiwanese spicy beef noodle.

stock photo, not mine

It's ok if you don't cook but no stock photos.

 

[sdifox]

It's ok if you don't cook but no stock photos.

lulz it is already cooked. just waiting for the instant pot to release pressure. It's for dinner anyway so I am in no hurry.

 

[ponyo]

Ummm. I live here and I cooked that lot.
Live mussels and cockles are pretty cheap. Crabs also are cheap here. Wet fish you just have to go with what's been caught that morning.

If you're a good cook then you should be able to work with what's available. We're an island surrounded by sea, go find some seafood.

That's what I figured. How can an island not have cheap and fresh seafood? Seafood is my favorite as well but it's hard to find fresh seafood in Atlanta.

 

[Chaotic42]

If you say so.

Yeah definitely no sea food here and nobody cooks for themselves.

I was going to fly over and help you eat that, but it's a $3000 flight on such short notice. 😛

 

[William Gaatjes]

I bought a gourmet selection dish with various kinds of meat and finished less than half of it.
I will have still enough for tomorrow

 

[William Gaatjes]

I should note, i also have an 800grams "rollade" for tomorrow. I will be preparing that tomorrow and then see some family and bring it along.
I think it is called American Roast ?
It is bovine.

 

[sdifox]

I was going to fly over and help you eat that, but it's a $3000 flight on such short notice. 😛

Make sure you fly united

 

[Xstatic1]

Like most store-bought baked goods, they were good back in the day...the 80's & 90's, and some even into the 2000's. But then they started shrinking the product, using crap ingredients, and making food that tastes almost, but not quite like, the original. Here's a good example - the new Hostess Cupcake cookies, which mimic the top part of a Hostess cupcake, but with the bottom completely encased in a chocolate coating:

http://www.brandeating.com/2017/03/review-hostess-bakeshop-cupcake-cookies.html

Should be great, right? Well, the review in a nutshell:



They've cheaped out on goodies these days in every way possible. Sure, they'll last forever on the shelf, and they taste close enough that most people won't care, but if you really want that original experience (and actually want a good-quality snack), you pretty much have to bake your own.

My first-gen Nutella Twinkie was basically chocolate cake with Nutella stuffing. For starters, I'm going to need to turn the Nutella into frosting so I can pipe it into the Twinkie more easily. I'm also debating about mixing the Nutella into the cake mix batter so it's not just chocolate, but hazelnut-chocolate. Also considering a Ferrero Rocher-style version with a chocolate coating on the outside & chopped hazelnuts sprinkled on, although Twinkies aren't really known for having a crunchy crust. Guess I'll just have to try all of the possibilities, in the name of science 😀

That Ferrero Rocher-style version sounds yum!

I like this Nutella frosting recipe. 🙂

Creamy Nutella Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners' sugar
• 3/4 cup (222g) Nutella
• 3-4 Tablespoons (45-60ml) heavy cream*
• 2 teaspoons vanilla extract
• salt to taste
• decorative candies (optional)

Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. You want a very creamy base before adding anything else. See my extensive notes about this in the post above. Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.

Source: http://sallysbakingaddiction.com/2013/03/14/chocolate-cupcakes-with-creamy-nutella-frosting/

Notes: I only use 1 1/2 - 2 tbsp heavy cream (adding more cream will "thin" the frosting) . As far as salt, I generally use 1/16 - 1/8 tsp for this recipe.

 

[Xstatic1]

Last week, made Buffalo Chicken mac & cheese for the very first time, and it rockkkked.

 

[sdifox]

Pan fried salt cured salmon, served in soup with rice.

 

[Cappuccino]

Pan fried salt cured salmon, served in soup with rice.

Yummy. I had seabass last night 🙂
Pref salmon all day long doe.

 

[ponyo]

Yummy. I had seabass last night 🙂
Pref salmon all day long doe.

You must be rich. Sea bass is about £47 per kilo here in the US. And that's wholesale price. It's even more expensive in regular grocery stores.

 

[Cappuccino]

You must be rich. Sea bass is about £47 per kilo here in the US. And that's wholesale price. It's even more expensive in regular grocery stores.

£3.99 at wing yip
its frozen not fresh

 

[ponyo]

£3.99 at wing yip
its frozen not fresh

I'm talking about frozen sea bass too. We don't get fresh sea bass in the US. Almost all seafood in the US is frozen.

£3.99, I'm pretty sure that wasn't sea bass.

EDIT: Sorry, I'm dumb. I thought you're talking about what we call Chilean Sea Bass in the US. You're talking about European seabass. Different fishes.

 

[Ns1]

Chilean Sea Bass i

mmmm patagonian toothfish.

 

[ponyo]

mmmm patagonian toothfish.

Amazing what a fancy name change can do. They couldn't give the fish away when it was known as Patagonian toothfish and now it's called Chilean Sea Bass, it's all the rage.

 

[Cappuccino]

I'm talking about frozen sea bass too. We don't get fresh sea bass in the US. Almost all seafood in the US is frozen.

£3.99, I'm pretty sure that wasn't sea bass.

EDIT: Sorry, I'm dumb. I thought you're talking about what we call Chilean Sea Bass in the US. You're talking about European seabass. Different fishes.

🙄

 

[lxskllr]

Two hotdogs on buns with emmentaler cheese, and some organic, free range hot kraut. Also had some tomato juice.

 

[ponyo]

rice cakes with beef dumpling soup. broth made from beef back ribs

 

[MrSquished]

Going to a local Ramen shop, 8 minute walk from my apartment

doing this again. yum.

 

[Kaido]

That Ferrero Rocher-style version sounds yum!

I like this Nutella frosting recipe. 🙂

Creamy Nutella Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners' sugar
• 3/4 cup (222g) Nutella
• 3-4 Tablespoons (45-60ml) heavy cream*
• 2 teaspoons vanilla extract
• salt to taste
• decorative candies (optional)

Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. You want a very creamy base before adding anything else. See my extensive notes about this in the post above. Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.

Source: http://sallysbakingaddiction.com/2013/03/14/chocolate-cupcakes-with-creamy-nutella-frosting/

Notes: I only use 1 1/2 - 2 tbsp heavy cream (adding more cream will "thin" the frosting) . As far as salt, I generally use 1/16 - 1/8 tsp for this recipe.

Holy buckets dude. I just ran out of heavy cream, but will be trying this next, thanks!

 

[Xstatic1]

Holy buckets dude. I just ran out of heavy cream, but will be trying this next, thanks!

You're welcome! Let me know what you think. Also, please share your perfected Twinkies recipe once you've nailed it (I may be tempted to buy a canoe pan).

P.S. I'm a female 😉