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What's for dinner?

jessy_girl said:
Oh that's a good idea, I might try that next. I actually got the marrow bone for free from the butcher, he probably thought it was for a dog of something so maybe was inferior quality, but good for a start. He also had one knuckles, I might try those next time too.

And yep, this broth had carrot and celery and some herbs tied together (is that a bouquet garni? I'm guessing so) and boiled with some water and vinegar before straining. It was pretty laborious to prep and cook to be honest, but mostly worth it, and I said I'm mostly in it for the purposes of vitality which this has in loads. I made around 4 litres, I'll freeze portions tonight I think.
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Yeah the tied herbs are a bouquet garni. When making a swag, think the protein you using and if you can, don't use fresh sage with any chicken broth you make.It can be very overpowering and take over the whole thing. Lemon Thyme is great with everything though as it's subtle.

If you like, I am happy to share a chicken broth recipe with you. It's my grandmother's "Jewish Penicillin" broth. It's really good and flavourful and you just feel invigorated after having it. For that, you use a boiler chicken to make the broth, rather than just the frame and necks but then you have chook to add to the soup if you want or you can just tear it up and freeze it in little bagged portions, to use to make chicken pies or toss through a pasta with some pesto..etc.. If you want it, let me know and I can send you a PM with all the details.
 
Kismet said:
Awesome tips thank you so much! I will give your method a go over the weekend and perhaps make some so it's just ready in freezer when I am at a loss at what to make. I guess when thawed, the sheets can then be used to make ravioli, agnolotti etc? Or is that bet done when it's mega fresh?
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Ravs etc are better made with fresh pasta then frozen to use. The frozen sheets are best for lasagne or cannelloni - and you don't thaw them you throw them straight into the boiling water frozen - same with frozen fettucine nests.
 
Kismet said:
Yeah the tied herbs are a bouquet garni. When making a swag, think the protein you using and if you can, don't use fresh sage with any chicken broth you make.It can be very overpowering and take over the whole thing. Lemon Thyme is great with everything though as it's subtle.

If you like, I am happy to share a chicken broth recipe with you. It's my grandmother's "Jewish Penicillin" broth. It's really good and flavourful and you just feel invigorated after having it. For that, you use a boiler chicken to make the broth, rather than just the frame and necks but then you have chook to add to the soup if you want or you can just tear it up and freeze it in little bagged portions, to use to make chicken pies or toss through a pasta with some pesto..etc.. If you want it, let me know and I can send you a PM with all the details.
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Thanks for that. So good having a resident expert in here!

It was actually thyme I used in my broth, and you're right it was subtle which is exactly what my palette needs.

I was actually thinking of making a chicken one next, and as you know I am now claiming my Jewish roots so all the more reason to try your grandmothers. So, sure, if it's not too much trouble then send me the details - thanks so much!

I don't normally just drink broth straight, it's just for now while I'm still slightly unwell, but I think I will continue making it for it's versatility.
 
jessy_girl said:
Thanks for that. So good having a resident expert in here!

It was actually thyme I used in my broth, and you're right it was subtle which is exactly what my palette needs.

I was actually thinking of making a chicken one next, and as you know I am now claiming my Jewish roots so all the more reason to try your grandmothers. So, sure, if it's not too much trouble then send me the details - thanks so much!

I don't normally just drink broth straight, it's just for now while I'm still slightly unwell, but I think I will continue making it for it's versatility.
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a really rich broth and soup is to get some beef bones (I use T-bone on special) and boil it with some chopped onions, garlic and chilli powder (can brown it first and add onion until soft if you want) and keep it simmering for ages with the lid off so it reduces....each time it reduces just add more water and let it simmer and reduce, until the meat starts falling away from the bone. Add a tin of crushed tomatoes or some passata and pull the meat apart so it's flaky/shredded, season, and you have a rich brown/red salty broth with a hint of chilli and melt in the mouth shredded beef.

:inlove:
 
I had a glass of sustagen tonight. I seem to have slipped back into the not wanting to eat much of anything phase I tend to go through each summer.
 
jessy_girl said:
Thanks for that. So good having a resident expert in here!
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No expert! lol Just know when stuff tastes good and when it does, ask for the recipe. Herbs like sage or dill can be overkill is all. Tarragon too.

It was actually thyme I used in my broth, and you're right it was subtle which is exactly what my palette needs.
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Indeed it is and right now my favourite herb of choice. :)

I was actually thinking of making a chicken one next, and as you know I am now claiming my Jewish roots so all the more reason to try your grandmothers. So, sure, if it's not too much trouble then send me the details - thanks so much!
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LOL! That being the case, can give you a matzo ball recipe too if you like. No trouble. I will PM you tomorrow with the info. This weekend has been a tad frantic.

I don't normally just drink broth straight, it's just for now while I'm still slightly unwell, but I think I will continue making it for it's versatility.
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I am sorry to hear you are not well at the moment and wish you a speedy recovery from what ails you. As long as it's helping your recovery along only having the broth may be a good thing. Apart from that, home made broths/ stocks are good to have on hand in little freezy pouches.
 
I now have a bazillion tomatoes I need to use... anyone got a good recipe for something tomatoey?

I get my groceries home delivered (keeping away from the unwashed masses that congregate at grocery stores) and my personal shopper must have had a big one the night before..my 6 gourmet tomatoes was delivered as 6 TRAYS of gourmet tomatoes (36 tomatoes in total)..
 
Kismet said:
View attachment 43269 This is not dinner but lunch I made today. Chicken Caesar Salads. This is one of the four.
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Yummy - that is my absolute favourite food, I love CS soooooooooooooo much.
So I do simpler versions, sometimes, just the lettuce/dressing and parma.
The whole deal is such an awesome meal.

And i need to find somewhere that does a great CS takeaway.

I lived in Tassie for a while, and there was a fab pub that specialised in CS, had small, medium, large.
I got the large first - it was an enormous mixing bowl, yum.

Has anyone made yoghurt?
Somebody gave me a yoghurt maker they found, no directions. Got internet directions, now I can't wait to try it - we use lots of yoghurt.
EasyYo, plastic thing. Looks simple.
 
I didn't take anything out the freezer

Thinking of just making home made hash browns.

Or mini quiche

Whatever the kids want[DOUBLEPOST=1413344853][/DOUBLEPOST]
kxk said:
Yummy - that is my absolute favourite food, I love CS soooooooooooooo much.
So I do simpler versions, sometimes, just the lettuce/dressing and parma.
The whole deal is such an awesome meal.

And i need to find somewhere that does a great CS takeaway.

I lived in Tassie for a while, and there was a fab pub that specialised in CS, had small, medium, large.
I got the large first - it was an enormous mixing bowl, yum.

Has anyone made yoghurt?
Somebody gave me a yoghurt maker they found, no directions. Got internet directions, now I can't wait to try it - we use lots of yoghurt.
EasyYo, plastic thing. Looks simple.
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No but I want one !!!! Sick of buying it
 
kxk said:
Yummy - that is my absolute favourite food, I love CS soooooooooooooo much.
So I do simpler versions, sometimes, just the lettuce/dressing and parma.
The whole deal is such an awesome meal.

And i need to find somewhere that does a great CS takeaway.

I lived in Tassie for a while, and there was a fab pub that specialised in CS, had small, medium, large.
I got the large first - it was an enormous mixing bowl, yum.
Click to expand...

I don't know where you live now but it may be a better option for you to just go to a Woolies or Coles and buy one of their $5.(or so) Caesar Salad kits.
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They come with the Cos, Caesar dressing, Parmesan and bacon bits in the one bag ; but the add-ins in separate little pouches in the kit bag. It's HUGE ;one bag of that would easily be 2 large serves or a single whoppa! lol I have bought those bags when we go on picnics or bbq's and they are great. BTW the Parmesan in the bag is a nice sharp "nutty" cheese so it's not like they skimp on the quality just because it's pre-bagged.

Has anyone made yoghurt?
Somebody gave me a yoghurt maker they found, no directions. Got internet directions, now I can't wait to try it - we use lots of yoghurt.
EasyYo, plastic thing. Looks simple.
Click to expand...

I haven't but I would like to try. Closest thing I have got to it is making my own Paneer cheese.
 
Greek yoghurt, i can just scoff, or dip crackers in, delish.
And we use buckets of it, my favourite baking recipes all now have cups of yoghurt. French lemony yoghurt cake is the best ever recipe.
So easy, no creaming butter and sugar.

@Frankyfurt check the internet, there are lots of ways to make yoghurt without anything special.
There are recipes using a thermos or the oven.
The thing I got - is just a plastic cylinder/bucket, with another plastic cylinder/jar, that goes inside and has a space you fill with hot water for the fermenting for 7 hours/overnight.
You could probably use a plastic wine cooler with a lid, and a smaller container inside

And @Kismet, no, no, no - those things are not CS.
I would rather just have lettuce with caesar dressing.
I don't eat those shitty croutons - if I make it with croutons, they have to be real baguettes or real bread of somekind, and big and crunchy.
And it is the element we most leave out.
So a kit, why?
It's just lettuce, bacon/egg (bacon bits in a kit, erk), cheese, dressing - I have all that stuff. Don't see the point in those salad kits.
And we use prosciutto
 
Cool. I'll look into it.
My kids love it for snack time, little miss takes some to kindy and then I use it in cooking too. Love whipping up a tatziki !
 
No worries.

What's for dinner in other cultures is interesting lurking reading - UK one I read is all curries, and shitty meat & potatoes type meals, with a LOT of takeaway.
And awful fish they eat.
Americans feature a lot of ribs, fried stuff, fried chicken, lots of stuff with peanut butter, or peanuts and chocolate, marshmallows - with veggies, with salad.
They use some strange stuff. Pumpkin drinks:(

Neither have the same love of Thai, or Asian stuff in general that we do. And they don't seem to have spag bol as a staple, the way every kid in Oz loves sgetti seems to be just us and italians.
 
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