What's for supper - Second Course

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I've got an epic garlic bread in the oven.

It's the first time in about 7 months that I purchased and brought a bread into my flat. But I just thought ... ****it ... I feel like garlic bread tonight. (Real garlic, 4 cloves, real butter, generous knob)

I'm having some mince with it because I'm looking after someone's maltese poodle and she likes mince.
 
HavocXphere said:
Sadly no. Don't have access to those atm
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What symptoms do you have?

If you a blocked nose - Otravin nasal spray
If you have a sore throat - Medi-keel (3 lozanges at the same time)
If you have a nasal drip (which leads to most bouts of coughing and sore throats) - bully the pharmacist into giving you Degoran, if you don't have a doctor's prescription.
Advil CS also helps ... sometimes, if you are lucky.


Don't quote me on any of this.
 
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cerebus said:
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There's the pita and kibbeh and tatsiki (sp?)
Making crispy braised pork shank and lemon caper gremolata.
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You're being quite prolific. I love me some gremolata, it completely transformed a Guinness-braised short rib dish I made.

Had some traditional fare last night. I had some white friends over so we made bruschetta and chicken wings for starters, then mutton curry and fish roe chutney with roti. Honestly, white dudes can eat hotter food than this generation of charous.. They love the spice.

One of my guests brought probably the best I've cream I've ever tasted, from someplace called Era I think.
 
Yah it's my holiday at home so I said i just wanted to cook while I had the chance. Most of my afternoons have been spent in the kitchen these two weeks. But back to work Monday.
 
cerebus said:
Yah it's my holiday at home so I said i just wanted to cook while I had the chance. Most of my afternoons have been spent in the kitchen these two weeks. But back to work Monday.
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Standout dishes so far? Any planned ones?
 
Fresh bun with cheese, 1 bun had cheese with sliced tomato and the other bun had cheese and chilli mint sauce.Had enough of meat for now.
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Randhir said:
Standout dishes so far? Any planned ones?
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The bourguignon was my standout. The depth of flavor was astonishing. I also got a kick from finally using the beautiful pasta machine we received two years ago from Mrsc's parents.

I'm just hoping that now I've proven my abilities to the family they'll invite me to do more corporate meals like that where I have the liberty to create the entire menu myself for a large group.
 
cerebus said:
The bourguignon was my standout. The depth of flavor was astonishing. I also got a kick from finally using the beautiful pasta machine we received two years ago from Mrsc's parents.

I'm just hoping that now I've proven my abilities to the family they'll invite me to do more corporate meals like that where I have the liberty to create the entire menu myself for a large group.
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Corporate meals? What do you mean? I've made beefy-alcoholicy meals before, but never a proper bourguignon. Will give it a try when it's closer to winter.
 
Randhir said:
Corporate meals? What do you mean? I've made beefy-alcoholicy meals before, but never a proper bourguignon. Will give it a try when it's closer to winter.
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Odd choice of word. Just cooking for a lot of people I guess. That meal had 13 people and took me 2 days to prepare and cook. Nobody even had an idea what would be made.
 
Making ginger coated pan seared dorado with roasted baby marrow and patty pan tonight.
 
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