What's for supper - Second Course

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I got stuff in my fridge for a salad. Rocket leaves, olives, feta, cocktail tomatoes, cucumber, balsamic and some or other herb salad dressing.

I guess that's what I'll be having.

EDIT: Let me just add that in June 2014 I weighed 85kg.

It's now end of November 2014 and I weigh 75kg.

It has taken a lot of work to get where I'm at.

The reason I'm saying this to all of you is due to the surprise. I deliberately did not weigh myself for the last 3 months because I wasn't very impressed with my progress for the first couple of months.

I weighed myself for the first time last night.

I guess dieting and exercise take a while to kick in ... but when it does ... the results are very noticeable.
 
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Let me just add that my slightly negative tone regarding my salad supper tonight is due to the fact that I bought an over-sized bag of mixed leaves from PnP (lettuce and watercress - not rocket like I originally thought- I had rocket over the weekend). I didn't like it on Tuesday night and I suspect I wouldn't like it tonight either.

If you want to make a tasty salad, use rocket and baby spinach leaves.
 
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Randhir said:
Also looks great... Think I would have finished it off by smothering it in cheese and melting it.
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:) that's what I did. I broiled it with the cheese then put some diced gherkins on top. Was a fun dinner.

Donner. Braaiing is cheaper thank you very much!
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Sous vide isn't a simple thing at all. It takes quite a bit of knowledge to do well. You have to be quite a foodie to get one in the first place.
 
Making a mediterranean chilli chicken pasta (sounds a lot better than I found some stuff in my fridge and fried it up). :D

Recipe:

2 cloves garlic, finely chopped
1 large onion
6 pickled chillies
handful of cherry tomatoes
pinch of salt
squeeze of lemon juice
teaspoon Worcestershire sauce
can of mediterranean veggie/tomato mix
2 handfuls of chicken breast
coriander

Initial tasting is promising, has a bite! :D
 
Picard said:
EDIT: Let me just add that in June 2014 I weighed 85kg.

It's now end of November 2014 and I weigh 75kg.

It has taken a lot of work to get where I'm at.

The reason I'm saying this to all of you is due to the surprise. I deliberately did not weigh myself for the last 3 months because I wasn't very impressed with my progress for the first couple of months.

I weighed myself for the first time last night.

I guess dieting and exercise take a while to kick in ... but when it does ... the results are very noticeable.
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Just saw the edit now, well done man.
 
cerebus said:
It's relatively easy to get a charred outside and pink inside if you quickly sear on a very high heat but you dry the outside and leave the inside somewhat raw. A sous vide is a whole other method - you vacuum seal the meat and cook in a warm temperature controlled bath for hours so the inside can remain pink even though it's perfectly cooked, then take it out and char the exterior.

View attachment 171169

The dogs.
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Those look pretty good. Are the rolls from PnP? Tired of the ****ty rolls from Spar.
 
cerebus said:
It's relatively easy to get a charred outside and pink inside if you quickly sear on a very high heat but you dry the outside and leave the inside somewhat raw. A sous vide is a whole other method - you vacuum seal the meat and cook in a warm temperature controlled bath for hours so the inside can remain pink even though it's perfectly cooked, then take it out and char the exterior.

View attachment 171169

The dogs.
Click to expand...

missing hair but its summer :p

does everyone cut they hotdog rolls through the centre ?

i always cut on top so the filling doesnt fall out the bottom or the sides
 
I.am.Sam said:
aaahh yeah that was the ribs ..but it had the same dark look
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Yeah, looks burnt but when you smoke you're actually looking to create that crust/bark on the surface for flavour and texture.

I also cut hotdog rolls on top..
 
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