What's for Dinner?

curliq

smoked salmon bits in a cream sauce with tagliatelle...gud eatin

simu

Shabadu wrote:

Saffron is nyom but soooooo expensive. I cheat and buy the red saffron.

Non-red saffron is expensive then? What's the difference?

Having boring ol' pasta with aubergine & mozzarella tonight!

ando

my spuds are burning, i can smell them now. better run

Shabadu

I've never seen the red stuff here- bought it in Crete for half the normal price. I'm not even sure if it's from the same Crocus.

Tonight I'm having salad with chickpeas, baby spinach, celery, cherry tomatoes, feta, onion, olive oil, lemon juice, etc. Sunny day dinner.

simu

Shabadu wrote:

I've never seen the red stuff here- bought it in Crete for half the normal price. I'm not even sure if it's from the same Crocus.

I got a little box of red saffron in a health food shop in Galway the other day. Twas E2.25 for a gram and it should last for a fair bit.

Shabadu

tbh, i've had mine for going on two years now... Gives nice colour still, but isn't as scented as golden saffron. What do you think?

KevIRL

Lasagne. Oven is heating at the mo.

Recipie?

Dolmio lol. In a lazy ass mood tonight

simu

Shabadu wrote:

tbh, i've had mine for going on two years now... Gives nice colour still, but isn't as scented as golden saffron. What do you think?

I've never had the golden variety - I'm new to this whole saffron business! How expensive is it?

Shabadu

A quick googling reveals that red saffron is the good stuff- not golden! The cheapness must have just been because I bought it in Greece. \0/

foodietwoshoes

Shabadu wrote:

A quick googling reveals that red saffron is the good stuff- not golden! The cheapness must have just been because I bought it in Greece. \0/

When you say 'red/golden saffron', do you mean the colour of the stamens themselves or the colour they lend to the food? I ask because there is the red variety of stamens and the orange kind - the pinkish-red one is cheap, I recently bought a heap-load of it from Dubai for next to nothing. It lends a pinkish colour to the food and does absolutely nothing to enhance the flavour whatsoever. The saffron that stains things yellow, on the other hand, is MUCH more expensive. I use the ever-trustworthy Tajmahal brand.

Shabadu

I'm too confused to answer any more saffron questions. Tonight for dinner I am making Dal, Pilau rice, bhaji's, poppadoms, Sweet potato & courgette, veg etc. curry. Usually make a massive Indian on Saturdays- The boyfriends mum always has and our little family has taken on the tradition. I make much nicer Indian food than her, apparently. ;P

mukki

i boiled a pile of veg,
spuds
carrors
broccli
spinage
in one sauce pan

got some strips of pork and fired them with onions garlic

had a mountain of food

after dinner i watched that steve irwan kack with a beer

PS the thing sticking out the back, is the left overs from some grapes i ate while waiting for the veg

Shabadu

mukki wrote:

i boiled a pile of veg,
spuds
carrors
broccli
spinage
in one sauce pan

got some strips of pork and fired them with onions garlic

had a mountain of food

after dinner i watched that steve irwan kack with a beer

PS the thing sticking out the back, is the left overs from some grapes i ate while waiting for the veg

I'm speechless...

Winning Hand

Gonna toast a cuisine de france loaf cut down horizontally, fry up a striploin steak, pour creole sauce on the loaf and put the steak on top, cover with cheddar and mozzerella cheese and place in grill until cheese melts. Then serve with a side of greek yoghurt to cool down the tongue. Reckon a budweiser to go with it and we are on our way.

simu

foodietwoshoes wrote:

The saffron that stains things yellow, on the other hand, is MUCH more expensive. I use the ever-trustworthy Tajmahal brand.

This is the one I got but for E2.25 - that's hardly expensive! It didn't have a brand though - it was just in a plastic box.

Tonight, I'm eating a casseroley yoke with chicken legs, tomatoes, garlic, basil and potatoes.

Shabadu

Patatas bravas and ratatouille for me tonight. Mine is red and dyes golden aswell, it cost about 3euros for quite a decent sized little box.

babaduck

Tonight is chicken marinated in olive oil & balsalmic vinegar, steamed new spuds & stir fried shredded savoy cabbage. Lots & lots of wine to accompany meal because hubs is out & friend is coming down to moan about her crappy husband (while I thank my lucky stars for my dote)

pickarooney

Currently simmering is the beef part of some vindaloo rotis. I've not made rotis before, though I'm a seasoned chipati-flattener, but I'm a dab hand at the curry so if the worst comes to the worst it'll be spread on rice, or chips... mmm... that reminds me how much I miss real curry chips. Over here it's crunchy french fries with an ever-s-slightly spicy ketchup. Boo, and stuff.

case n basket

Tesco Jambalaya, yummy!

pickarooney

What's the deal with saffron? Normally it costs about a fiver for two stamen, but I picked up a half kilo for 70p in 1999 in Thailand and am still not halfway through the bag. I think it's crap quality or gone of though, because it's never given anything special to any meal I've added it to.

Hmmm, that reminds me, I must make some Tahdeeg - crispy Iranian rice tomorrow. I like this thread, it's amazing how you can get chef's block with all the derlishuss food out there to be ett.

Shabadu

Tahdeeeeeeeeeeg............. With the butteryness is how I make it- it makes the bottom part even crunchier. Do you soak your rice overnight?

Must.Make.Soon. Saffron Lasts for ages, but I reckon yours is probably well over the hump now.

G'luck with the rotis, if you get the consistency of the dough right they'll be easy enough to make, and if you're good at chapatis that'll be no problem for you.

Alun

pickarooney wrote:

Currently simmering is the beef part of some vindaloo rotis. I've not made rotis before, though I'm a seasoned chipati-flattener, but I'm a dab hand at the curry so if the worst comes to the worst it'll be spread on rice, or chips... mmm... that reminds me how much I miss real curry chips. Over here it's crunchy french fries with an ever-s-slightly spicy ketchup. Boo, and stuff.

Can't beat a "patatje oorlog" though

briano

Snack box, outside the CA building in DCU. Stupid Assignments.

deecom

Had pasta with pancetta, anchioves, and what ever was in the veg basket, roasted in the oven. All washed down with a bottle of wine. mmmm...

pickarooney

Pfff, too firm and unyielding they were, and bereft of wrappificable elasticity. But I ett em, ett em like a hoarse ates a hape o' schtrawww.

Alun wrote:

Can't beat a "patatje oorlog" though

Yeah, it's like "I'd like some chips, with a four-course dinner and dessert on top... and some mayonnaise, just to wet me whistle"

catspring

fish cakes and stri-fry veg.
all this talk of wine is making me very jealous - bloody dissertation ruins everything! i feel your pain briano

deedee lepoopoo

last night: Roast Chicken stuffed with lemon and freshly cracked black & red pepper, roast baby spuds with garlic & tarragon , roasted peppers, carrots & parsnips with red wine gravy- God, I sound posh.

tonight: leftovers

Shabadu

Salad- New potatoes, Smoked Salmon, capers, red onion, dill, creme fraiche. Some various leaves with said.

babaduck

Tonight was leek & gruyere tartlet from M&S with some Tesco Finest coleslaw & a big salad with lettuce, cherry tomato, cucumber, shaved onion & really fab feta cheese, all with a homemade dressing

Shabadu

Yum, the fella brought home minstrels for dessert.