That's what the box said it was it was more like tomato paste on a cracker for me though.
What Did You Have For Dinner Last Night?
- Thread starter Admiral_Young
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That's what the box said it was it was more like tomato paste on a cracker for me though.
Pita bread with kebab and salad.
I'm in exactly the same situation. Given the willpower, ingredients, and time, I could probably find the ability to cook everything myself, but sadly my lifestyle isn't fitted to that. Yet.I had a particularly heavy lunch, and I didn't feel like cooking, nor a takeaway, so a Greek salad it was. Quick, easy, and tasty. Yeah, I know, I probably still eat like a college kid compared to some of you guys. Sometimes, I miss having my mother cook all my meals!
It's only in the comfort of family that I can finally eat proper things.
Awww,, I would cook for the both of ya!
We had pitas, kebab and salad.
I ate a storebought pitabread but the others took some that I had baked earlier and still had in the freezer.
Last night my friends and I went to Knight and Day and I ordered a well done Steak Sandwhich with fries with was surprisingly excellent.
apple walnut and mixed green salad, tomato vegetable soup, blue corn chips w/ salsa and a portebello mushroom burger. Later i had a slice of sausage pizza with some ginger cookies and mint green tea.
After damn near starving myself all week long, I just said the hell with my diet last night and had a big platter of fish tacos and a bottle of beer.
Man Food!
Man Food!
You're very sweet, Aurian. The men in your life are damn lucky.
Cheese and onion sandwich for me tonight.
Cheese and onion sandwich for me tonight.
Now that's a coincidence. I'm having a Gouda sandwich tonight too... 
Cheese is a dinner of champions... 
Now that's a coincidence. I'm having a Gouda sandwich tonight too...
One of our better export products.
It was delicious. And very Dutch.Now that's a coincidence. I'm having a Gouda sandwich tonight too...
One of our better export products.
Thespeckledkiwi
Vice Admiral
Well my family had crab legs. I don't like crab.
BTW what the hell is those hair like things on the claw of the crabs? I can't find anything about them. Are they whiskers?
BTW what the hell is those hair like things on the claw of the crabs? I can't find anything about them. Are they whiskers?
They are tiny alien tentacle creatures. DON"T LET THEM TOUCH YOU!!! If they get into your system, they will take over your body and make you eat only crabs for the rest of your life.
I tried one of those once a good few years ago. Well it was my mum's icecream maker actually. I hope you have more luck than we did. What it produced was not icecream, but ice with cream.
It wasn't a good feeling to be expecting icecream but to not get any.
Chicken and dumplings, it was the best meal since the wife and I started our diets.
I cooked a fabulous (even if I do say so myself) ragu. One of my better efforts, for sure.
I much prefer cooking the Neapolitan type rather than the more common (and to my taste, a bit bland) Bolognese version. The Italians on the BBS will correct me I'm sure, but my Neapolitan interpretation uses bigger chunks of meat, olive oil rather than butter, lots of herbs (esp basil),a more oniony soffrito base and a good glug of red wine rather than white. I did speed up the cooking process a bit compared to the traditional recipe though, since I was hungry.
And I switched to France rather than Italy for the wine, using a superb Shiraz from the Languedoc (2004 Chateau de la Negly La Clape la Falaise) both for the wine added during the cooking and drinking with the meal once cooked. Probably a bit of a waste to use it during the cooking, but I was hardly going to open a separate lower-quality bottle as well, so in it went. The spiciness and sweet fruitiness of the shiraz complemented the meat and the tomatoes respectively, superbly.
I much prefer cooking the Neapolitan type rather than the more common (and to my taste, a bit bland) Bolognese version. The Italians on the BBS will correct me I'm sure, but my Neapolitan interpretation uses bigger chunks of meat, olive oil rather than butter, lots of herbs (esp basil),a more oniony soffrito base and a good glug of red wine rather than white. I did speed up the cooking process a bit compared to the traditional recipe though, since I was hungry.
And I switched to France rather than Italy for the wine, using a superb Shiraz from the Languedoc (2004 Chateau de la Negly La Clape la Falaise) both for the wine added during the cooking and drinking with the meal once cooked. Probably a bit of a waste to use it during the cooking, but I was hardly going to open a separate lower-quality bottle as well, so in it went. The spiciness and sweet fruitiness of the shiraz complemented the meat and the tomatoes respectively, superbly.
Pansit
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