What's for dinner?

Itsonlyblood said:
It's the same with Australian bred wagyu. I would recommend going to atleast medium but it can be eaten rare. Depends if you enjoy a mouth full of slickness. The super marbled japanese wagyu is usually eaten raw, as the fat literally melts in your mouth. High marble score wagyu is definitely an experience. Some people hate it and others cant get enough.
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High marble is something I would love to try one day.
How would you describe it flavour wise?
 
Fresh Port Lincoln Sashimi grade Blue Fin very lightly seared with a black sesame crust, a side of radish pickles and cauliflower puree - served with a bottle for French Sparkling (not Champagne) - happy days (y)
 
BTW, if you have a lot of beans for a few weeks straight the gas goes away as your gut bacteria adjusts to the new food source - it takes awhile for the bacteria that thrive on beans to grow abundant enough to process it properly. At least that was my experience... fortunately I wasn't working in an open plan office at that time!
 
Meatloaf.
Sadly the toddler hasn't yet got a discerning palate and this is one of his favourites.

Admittedly I've done all I can to get some flavour and veggies into it, bit at the end of the day, it's still meatloaf (and trees).
 
nothing wrong with meatloaf. with mashed spuds and gravy its a great comfort food.
 
Shoulder of lamb tonight slow cooked for 5 hours at around 120c.

I grab bundles of rosemary, oregano, mint, thyme, Sage and a bulb of garlic, S+P and olive oil smash it up into a fragrant paste and aggressively rub it into the shoulder which is lightly latticed with the point of a sharp knife in order to render, and get the seasoning and herbage in there. The remainder of the fresh herbs go on top and in the tray with a quartered spanish onion or two and a truck load of salt and black pepper. The garlic and quartered onions create a trellis which the lamb rests on as it slow roasts well sealed with alfoil with 1/2 glass of white wine. Some 6 hours later it emerges falling off the bone sticky and unctuous, the smell throughout the house of the fresh herbs.Ill serve it on top of a bed of saffron cous cous with mountains of lightly steamed leaf vegetables and a fresh mint source.

I love Winter slow cooking, we get superb lamb in this country.
 
todras said:
Shoulder of lamb tonight slow cooked for 5 hours at around 120c.

I grab bundles of rosemary, oregano, mint, thyme, Sage and a bulb of garlic, S+P and olive oil smash it up into a fragrant paste and aggressively rub it into the shoulder which is lightly latticed with the point of a sharp knife in order to render, and get the seasoning and herbage in there. The remainder of the fresh herbs go on top and in the tray with a quartered spanish onion or two and a truck load of salt and black pepper. The garlic and quartered onions create a trellis which the lamb rests on as it slow roasts well sealed with alfoil with 1/2 glass of white wine. Some 6 hours later it emerges falling off the bone sticky and unctuous, the smell throughout the house of the fresh herbs.Ill serve it on top of a bed of saffron cous cous with mountains of lightly steamed leaf vegetables and a fresh mint source.

I love Winter slow cooking, we get superb lamb in this country.
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Mmm, lamb. I sadly don't get to eat much of it these days as my wife can't even stand the smell of it cooking, let alone taste it.
 
Snooze said:
Monthly meal plan...spreadsheeted of course :p
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Not so much what we had for dinner (wife cooked, simple spaghetti bolognese) but just an update on this process.

I was inspired to prepare this monthly plan by those subscription meal ingredient boxes and conscious of how I hated coming home, trying to decide what to cook, not having some ingredients I needed and ending up getting stuck in a rut.

Now I prepare a monthly plan. Grab a drink, potter around looking at www.taste.com.au for recipes that appeal and slot them in into a Word document. It means the weekly shopping is far more targeted on what we need than a regular (limited range) pantry stock. When I come home I know what to cook, and sometimes arrange coming home a little earlier if complex and time consuming, and we eat with much more variety and enjoyment.

Sounds anally retentive or a little OCD (guilty as charged) but it works!
 
Indian style beef rendang (each of the different cultures has their own variant of rendang in Malaysia, so you get a Chinese one, a Malay variant, Nyonya, and Indian) with stir fried caulirice.
 
Great
Mark1966 said:
Not so much what we had for dinner (wife cooked, simple spaghetti bolognese) but just an update on this process.

I was inspired to prepare this monthly plan by those subscription meal ingredient boxes and conscious of how I hated coming home, trying to decide what to cook, not having some ingredients I needed and ending up getting stuck in a rut.

Now I prepare a monthly plan. Grab a drink, potter around looking at www.taste.com.au for recipes that appeal and slot them in into a Word document. It means the weekly shopping is far more targeted on what we need than a regular (limited range) pantry stock. When I come home I know what to cook, and sometimes arrange coming home a little earlier if complex and time consuming, and we eat with much more variety and enjoyment.

Sounds anally retentive or a little OCD (guilty as charged) but it works!
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idea @Mark1966 - the hardest part about meals I find is not the preparation but actually thinking / deciding / negotiating with "clients" about what to actually cook !!!:p
 
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