For Foods Sake!!!

[Stuart]

Sounds delicious @Supersonic &, yes, the sauce @Otto99 regionally described as ‘milk gravy’ is a Bechamel Sauce, with the variant that the sausage fat replaces the usual butter... but that would have to be one tasty mod

 

[Supersonic]

I'm aware of that. Don't call the gravy a sauce. It gets mad.

 

[Stuart]

Don't call the gravy a sauce. It gets mad.

 

[Supersonic]

You make the meat with cubed steak. Is that what you guys call it down there?

 

[Stuart]

You make the meat with cubed steak. Is that what you guys call it down there?

I’m not sure on this Mike, but I think your cubed steak is round steak that has been solidly worked over with a tenderising mallet. If that is correct, it often gets called minute steak down here?

 

[Supersonic]

Yep, that's it. Tenderized round cutlets usually. When you buy it at the grocery store, the cutlets still have to be tenderized more. I don't use the mallet unless I'm in a bad mood. I have a thing that rolls over the steaks and it works better.

 

[Lancpudn]

Aaar! Jim lad, It be time for a pirate breakfast this morning.

 

[Otto99]

Sounds delicious @Supersonic &, yes, the sauce @Otto99 regionally described as ‘milk gravy’ is a Bechamel Sauce, with the variant that the sausage fat replaces the usual butter... but that would have to be one tasty mod

Yeah, I was stoked when I started experimenting with the classic sauces and discovered I’d been basically making the béchamel all my life!

 

[Raiyn]

Last night was take out Pizza from this joint downtown that I love.
For dessert SWMBO picked up this.

Yesterday was π (Pi) day. 3/14 We were both amused with the price.

 

[Digger]

Aaar! Jim lad, It be time for a pirate breakfast this morning.

Damn! Now I’m hungry!

 

[Digger]

Heres my brekky this morning!

Note the cute little double yolk egg our new young chooks have given us!

They usually lay them while they are starting to lay and in a month those yolks will colour up more. The yolks are lovely & buttery though.

Note the absence of black pud and pancakes!

 

[John]

I don't get to break my diet often but today I did. The wife and I went out for pizza and we had a Hells Canyon Pizza, which is Garlic Chicken with Bleu Cheese, Jalapeno Peppers and a salad. MY MY MY , well worth the cheat....

 

[Otto99]

The bride is making a chicken pot pie. I’m impatiently waiting for the dinner gong.

 

[Stuart]

Heres my brekky this morning!

So what’s it like eating breakfsst in a centrifuge???

 

[Digger]

So what’s it like eating breakfsst in a centrifuge???[/QUOTE

Once again I seem to be having an obtuse moment...centrifuge?

 

[Stuart]

Your plated food appears to be stuck to the side of the wall... The only logical conclusion is that the entire room is spinning really fast.

 

[Digger]

Your plated food appears to be stuck to the side of the wall... The only logical conclusion is that the entire room is spinning really fast.

I can assure you it wasn’t “stuck” there for long.

 

[Digger]

I took Gael into town for lunch today as we've both had a hard week.
The Main Hotel has new owners. I’m thankful for that as whilst the food used to be high quality, they didn’t change their menu for over 5 years, so we stopped going there.
Today Gael had Salt & Pepper Squid with an Asian style salad with noodles and a dipping sauce redolent of hoysin sauce. It was very nice! I had Panko Crumbed Prawns with Beer Battered chips and another nice little salad. They were $12.50 each. Drinks $13 so they are also reasonable there. I think we will be back there! The waiter was an Aboriginal fella and he was great, lovely bloke!

I was too busy eating for pics sorry.

 

[Raiyn]

The bride is making a chicken pot pie. I’m impatiently waiting for the dinner gong.

Sadly, I think I missed the season for SWMBO to make that down here....

 

[Otto99]

Sadly, I think I missed the season for SWMBO to make that down here....

Usually we’ve had a few days of real Spring by now, but not this year. So the warming comfort food train rolls on!