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What's for dinner?

jessy_girl said:
Thanks :) Yes I don't imagine it will taste good, nor will she expect it to, but I'm sure she will appreciate the gesture.
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The only thing that would upset her is if yours tastes better than hers! lol

Honestly no worries on the brisket, I am kind of amazed that I'm contemplating the soup so soon, I was thinking it'd be at least a year before I even though about it.
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I think it's cool you are embracing your heritage AND you're doing it as a show of love to your great-grandmother. PROPS to you.:D
 
Kismet said:
The only thing that would upset her is if yours tastes better than hers! lol



I think it's cool you are embracing your heritage AND you're doing it as a show of love to your great-grandmother. PROPS to you.:D
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Aww, well thanks again. I think there is zero chance of me usurping her, but hey, maybe your recipe will deliver the goods ;)
 
hooleydooley said:
I found a great recipe for Hommus and it is awesome!
So, seeing my Parsley patch is working overtime, I have made some Tabouli as well.
Got some Lamb marinating, think I'll BBQ it and then going to wrap it all up and YUMMO!
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HAHA I made Tabouli for dinner last night.... Also using homegrown flat leaf Parsley....

Also I finally got around to making my basil mayo and thank you @Kismet for those measurements. I've now got a nice little jar of homemade basil mayo sitting in the fridge. I ended up going with plain old vegetable oil, tastes great just like how I remember it.
 
Inigo Montoya said:
HAHA I made Tabouli for dinner last night.... Also using homegrown flat leaf Parsley....

Also I finally got around to making my basil mayo and thank you @Kismet for those measurements. I've now got a nice little jar of homemade basil mayo sitting in the fridge. I ended up going with plain old vegetable oil, tastes great just like how I remember it.
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No worries. I am glad it worked well for you.:thumbsup:

Oh.. re the Greek style food.. we had the same last night! :p @Inigo Montoya .. do you make your Tabouli with bulgur wheat or cous cous?
 
hooleydooley said:
I know you are not asking me, but I use bulgur :)
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It was meant for you too. I just have a habit of screwing up "quotes" on occasion. :sorry:

Yes I use bulgur as well, but to get kids interested, I usually make up a little batch with cous cous. They are more than willing to give it a go if pasta (of sorts) is in there..lol I do the same with Hummus.. "kids" version made with canellini beans rather than chickpeas.
 
Kismet said:
No worries. I am glad it worked well for you.:thumbsup:

Oh.. re the Greek style food.. we had the same last night! :p @Inigo Montoya .. do you make your Tabouli with bulgur wheat or cous cous?
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I used the bulgur as well. I only started making Tabouli because I planted 2 parsley plants, one flat leaf and the other the regular parsley.... anyway the flat leaf plant just grew so quickly I figured that I might as well use it for Tabouli, with the amount that I make it lasts for a good while and now that the weather is warming up it's a great side to have with chicken or ham or whatever really.

I'm wondering what other uses are there for bulgur?
 
For a midnight snack at work I've had a cheese twistie roll. Later I will have some homemade Thai chicken patties which Dad made and some roast vegies. Night shift can be a bitch for eating. Sometimes I am very hungry and sometimes I have to force myself to eat to keep going. Pigged out on Savoury shapes during the day.
 
Inigo Montoya said:
I used the bulgur as well. I only started making Tabouli because I planted 2 parsley plants, one flat leaf and the other the regular parsley.... anyway the flat leaf plant just grew so quickly I figured that I might as well use it for Tabouli, with the amount that I make it lasts for a good while and now that the weather is warming up it's a great side to have with chicken or ham or whatever really.

I'm wondering what other uses are there for bulgur?
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Kasha is really nice. It's a mix of minced meat of your choice, standard mire poix vegies, stock, bulgur wheat and either tinned or de-seeded and blanched fresh tomato and then cayenne, salt and pepper added to season to personal taste. It's like a savoury mince I suppose with a twist. It's great if you like turkey or chicken mince as it's a lot lighter than beef mince. You can even eat it cold in lettuce cups.:)
 
Khun Khun said:
For a midnight snack at work I've had a cheese twistie roll. Later I will have some homemade Thai chicken patties which Dad made and some roast vegies. Night shift can be a bitch for eating. Sometimes I am very hungry and sometimes I have to force myself to eat to keep going. Pigged out on Savoury shapes during the day.
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Shift work does mess up with eating patterns. Do you have a microwave at work or are you going to eat the Patties and Roasted Veg cold?
 
Inigo Montoya said:
I used the bulgur as well. I only started making Tabouli because I planted 2 parsley plants, one flat leaf and the other the regular parsley.... anyway the flat leaf plant just grew so quickly I figured that I might as well use it for Tabouli, with the amount that I make it lasts for a good while and now that the weather is warming up it's a great side to have with chicken or ham or whatever really.

I'm wondering what other uses are there for bulgur?
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I don't even know where to begin with the uses for it. I have a middle eastern background and burghul is a staple for us.

I love it when used instead of rice, example I cook it with red kidney beans and caramelised onion. It's one of my favourite things with a fattoush salad.
 
Khun Khun said:
For a midnight snack at work I've had a cheese twistie roll. Later I will have some homemade Thai chicken patties which Dad made and some roast vegies. Night shift can be a bitch for eating. Sometimes I am very hungry and sometimes I have to force myself to eat to keep going. Pigged out on Savoury shapes during the day.
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Oh goodness! I imagine a lot of coffee, energy drinks perhaps. The Thai chicken patties sound delish!
 
Kismet said:
Shift work does mess up with eating patterns. Do you have a microwave at work or are you going to eat the Patties and Roasted Veg cold?
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We have a microwave. The patties are meant to go in a Thai soup but they are good at room temperature, the vegies I'll heat up and I have a beetroot chutney to go with them. As for shift work and eating, the first night is bad as I'm awake almost all day and of course am eating. I then go to work fullish and still need to eat. Subsequent nights aren't so bad as I eat breakfast when I get up in the evening and go from there. I work alone on nights and have a kitchen and department to myself.
 
Sweetgeek said:
I don't even know where to begin with the uses for it. I have a middle eastern background and burghul is a staple for us.

I love it when used instead of rice, example I cook it with red kidney beans and caramelised onion. It's one of my favourite things with a fattoush salad.
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Just nom, nom nom and ty for the tip there!:thumbsup:
 
Sweetgeek said:
I don't even know where to begin with the uses for it. I have a middle eastern background and burghul is a staple for us.

I love it when used instead of rice, example I cook it with red kidney beans and caramelised onion. It's one of my favourite things with a fattoush salad.
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Kidney beans and caramelised onions. Sounds delish. I'd love a recipe please :)
 
Sweetgeek said:
Oh goodness! I imagine a lot of coffee, energy drinks perhaps. The Thai chicken patties sound delish!
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I have a caffeine sensitivity so don't drink much of it and never drink it at home. One coffee around midnight does me.
 
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