Dinner Wed 9Mar11

Z

Zaid W

New member
Pork loin fillet I marinated overnight in a mix of Char Sui sauce, rice wine,
and soy sauce.


Steamed Kipfler potatose, steamed veges and roasted butternut pumkpin with
the seeds left on, and slivers of garlic sprinkled over the top with some
EVOO.


Me? I had a Cornetto icecream and some plain potato chips.

At least the SO liked her meal.



http://i52.tinypic.com/157w1w.jpg



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who we
are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
"I'm back." wrote


Yum! Not far off what I often do. That looks like a baby pork loin? I get
the larger ones and cut to 1 inch thick then marinate and cook to 'medium
rare' and slice them to strips about as thick as you did but longer as it's
a larger piece (about palm sized, little more for some). I make 2 when
Don's eating with us and will have about 1/2 of one leftover for his lunch
the next day.


I'm guessing the potato with '2 heads' is the center piece? Interesting
critter! I'd not seen such before in any markets. It does remind me of
something I'd see in Sasebo at times but it didn't have the bifurcated root
bit going on. It had a fairly bright yellow semi-sweet flesh and a somewhat
reddish-yellowy skin that cooked to a paler shade but was more 'twisty
looking' and fatter in the center than the ends.


Smile, keep your protien up too! A small black bean huumus dip with the
chips would have been nice!


Give her a hug from me too!
 
"cshenk" wrote in
news:[email protected]:




Don't know if it's a 'baby'...... but now we/I only buy meat for one.
So it was a good size for her.








The one on the plate was 1/2 of the full one, and she took the rest of it in
today for lunch.





LOL!! Well, it *is* a Tasmanian Kipfler potato :-)

http://tourtasmania.com/tasfaq/people/heads.html


http://www.kipfler.com/cgi-bin/page.cgi?kipfler









These are just beautiful and creamy when steamed. One good use is in a salad,
so that you get the full flavour.


http://www.taste.com.au/recipes/3269/kipfler+potato+asparagus+rocket+salad







I'm trying to do both. Trying pretty hard to keep family and friends 'up'
with the first one, and trying like all buggery to do the second.
Still losing weight though.






I'm pretty sure either the black bean, or the hummus would be a catalyst for
me to go talk to Percy Porcelain again :-/

I made the SO a *really* nice, very very mild, chicken tikka masala the other
week. It had me salivating while I was cooking it, so thought, "Bugger it,
I'll have some of the sauce with some rice"

Up till now, I've tried eating some new things that have made me *extremely*
nauseous for quite a long time, to the extent that I've considered doing the
bulimia thing to get rid of it..... and did on one occasion.


I didn't have to do that after the curry sauce :-(
I think I managed to keep it down for about 10 minutes of extreme nausea,
then it came up all by itself.

So the thought of a black bean and hummus dip sorta fills me with dread.


I'm off to see the oncologist at the end of the month, and have just had a
whole raft of tests done so that he can look at the results. Going for some
scans in the next week or so as well.
So should find out in two weeks if I'm 'clean'....... or not.

And hopefully find out what the hell is going on with this food thing.




Will do :-)


I eat vicariously through her :-)


Although..... I have gone from becoming extremely nauseous from eating
prawns/shrimp, to them becoming one of my staples!! For how long, I don't
know, but I'm enjoying them while they last!!

--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who we
are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
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