Post your breakfast, lunch or dinner
- Thread starter Balifrog
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also causes new neural connections to form- so you get to use brain cells you never did before . what a bonus when I consider that humans only use 10% of brain capacity. good info link found here https://www.braintropic.com/nootropics/lions-mane-mushroom/
Or a hat made from Aluminum! With magnets inside for an added boost! I hear it stops the cosmic messages from the lizard people!
Bon, after the "magic mushroom" part, back to real food.....
Salami sandwich
Ham, Emmental, chives omelet
And yesterday evening at my usual French place
"Cuisse de canard confite". Duck leg slowly cooked in its own fat.
Served with "Sarladaise style" potatoes, fried in duck fat and a cream / mushroom sauce.
With of course a "Pastis" as aperitif, and a glace of red wine.
Salami sandwich
Ham, Emmental, chives omelet
And yesterday evening at my usual French place
"Cuisse de canard confite". Duck leg slowly cooked in its own fat.
Served with "Sarladaise style" potatoes, fried in duck fat and a cream / mushroom sauce.
With of course a "Pastis" as aperitif, and a glace of red wine.
Are those fries crunchy? I've never tried food from an air fryer yet. They don't look as crunchy as when fried in oil. But I'm open to give them a go. I understand that cooking like this maybe is healthier. I have never made French Fries before. Cooking in a pot with a lot of oil never was my thing. I do love the flavor of all things cooked like this, I always been more of a stir fry kind of guy! Wok style! I am from the Southern US and ate plenty of deep fried Chicken,French Fries, Catfish, Hush Puppies, Etc. And loved it all!
A meal like that Pork chop, Fries, In the Southern Us would have a big pile of Steamed Mustard, Kale, or Collards greens too! Here it could any of the assortment here, Cassava greens, Kang Kong! Chinese Kale, Bok Choy, Spinach ( Horenso) Etc. With a splash of Apple cider vinegar on top. That chop looks yummy!
Yes, they are crunchy. I don't like them too much "burned" so I set 200C for 7 minutes which works fine (frozen fries, 1 portion, pre coated i.e. means slightly oiled). Let it 1 min more and they will turn more brown, the problem being that the small ones may be really "burned".
As I posted in the past, the big advantages are :
- no need for 1 or 2 L of "dedicated" oil
- no cooking oil smell in the house.
Do a search on Youtube concerning cooking with an air fryer, plenty vids on the subject.
Yeah, but we like it "simple" and healthy. And at the moment I am in "bachelor" mode (the Miss is in Java), so I take it easy in the kitchen.
The chops are frozen ones that I buy at Popular supermarket. Only problem is they are a bit too thin.
But it is the best I could find.
Air fryer is the best invention since Viagra and for more fun just sprinkle some on your fries and call them Feck Fries.
Frog are you on French time having breakfast at 5:40 in the morning?! Jeez the sun aint even up yet.
Frog are you on French time having breakfast at 5:40 in the morning?! Jeez the sun aint even up yet.
Hahaha, that day I was a bit early....
Usually breakfast at 06:00, swimming pool at 06:30 / 06:45
Been up early all my life, shifts on construction sites overseas are usually 7am to 7 pm ( and 7pm to 7am)
Simple salad for yesterday's lunch. Pasta, ham, Emmental, chives, eggs, olive oil
"Escalope pannee" or chicken Milanese for dinner.
The traditional way is dipping it successively in flour, egg mix and breadcrumbs.
It creates additional dishwashing, so I prefer another way.
I coat the chicken breast with mustard, and then directly dip it in the breadcrumbs (mixed with Parmesan, pepper, salt). The mustard will give it an additional flavor, but it is less crispy than with the "traditional" method.
Served with Tagliatelle and Marinara sauce (peeled tomato, tomato concentrate, garlic, onion, thyme, oregano, pepper and salt,
And a chocolate cream as dessert....
"Escalope pannee" or chicken Milanese for dinner.
The traditional way is dipping it successively in flour, egg mix and breadcrumbs.
It creates additional dishwashing, so I prefer another way.
I coat the chicken breast with mustard, and then directly dip it in the breadcrumbs (mixed with Parmesan, pepper, salt). The mustard will give it an additional flavor, but it is less crispy than with the "traditional" method.
Served with Tagliatelle and Marinara sauce (peeled tomato, tomato concentrate, garlic, onion, thyme, oregano, pepper and salt,
And a chocolate cream as dessert....
It all looks very delicious! The salad still looks a little dry. Is there enough Olive Oil? Some homemade Mayonnaise would be a nice touch, maybe a little spicy! and some Basil, or Cilantro, ( Coriander) , or Parsley on top to add some color! The chicken looks very good also. I am more of a cream type sauce kind of guy. No problem, I can handle the tomato sauces too. Just not my favorite? I am growing some lemon Basil now, and have planted Thai Basil too. The lemon Basil is new for me and has a unique flavor! I am trying to grow Coriander and Dill too. I am not having much success because I live by the Sea and I think it's too hot! The only green leafy vegetables that seem to grow here are Chinese Kale and Chinese Cabbage! Regular Kales, Chard, Mustard, All Brassica's don't like it here. White and purple Eggplant, and Tomatoes and Peppers seem to grow here too.
Have you tried to grate your own Parmesan? I hear it's better than the pre-grated in the box. The cheese in the box has fillers and Aluminum to stop the cheese from caking. I have used it also too! I know it's hard to find a good Parmesan here. The noodles look yummy!
Haven't tried the dessert yet! Good work Man!
Thank you Balifrog for creating this thread! I think it's a great idea! I hope it inspires Others to show off their creative wit and creations! Food is a nice topic that everyone can give their own input without stepping on anyone else's toes! It's a good subject to get peoples minds off the day to day grind, and depressing World news! Terima Kasih! Banyak Sekali!!!
The salad had just spend a few hours in the fridge, the picture was the "display" version, eggs nicely on top before stirring it and adding some extra olive oil.
Cream : yep, our favorite (the Missus favorite) is cream/white wine/mustard/ mushroom, but sometimes you need to change a bit...
Agreed for the Parmesan grating ! That's how I do for the Emmental, so yes I should (and will) do same for the Parmesan.
Not tried to plant anything, even if I have space. Being an ex mechanic, I don't really have the "green hand" as we say in French.
Ok, was out a bit yesterday so this morning it's "Aussie breakfast" if you see what I mean....
Still 4 weeks in bachelor status !
And yes it would be nice if others added some pictures, whatever the food...
BTW @Markit, I dropped by at "The Hidden Garden" yesterday afternoon !
Not easy to find, had a girl from a nearby bar guiding me.
Nice place, perfect location and lay out to be transformed into a "Gentlemen club" if it were in Thailand.... That small swimming pool could be fun !
Had "a few" G.T., red wine and beers before heading there, so I forgot about the ham.....
Not easy to find, had a girl from a nearby bar guiding me.
Nice place, perfect location and lay out to be transformed into a "Gentlemen club" if it were in Thailand.... That small swimming pool could be fun !
Had "a few" G.T., red wine and beers before heading there, so I forgot about the ham.....
I don't have a clue as to what an Aussie Breakfast is? Platypus pancakes? Wallybe waffles? Or maybe start the day with a Cockatoo Cocktail! Bloody hell, I'm just going to look out for some White Pointers and hopefully get a Root! Have a good day Mate!
Say Hi to the owner Ron Hope from Markit.
"Had "a few" G.T., red wine and beers before heading there, so I forgot about the ham....."
No wonder everyone thinks the French are such "light-weights" you all get shitfaced before you even leave the house.