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What are you eating right now?

horrie hastings

horrie hastings

First Grade
Messages
9,395
The Silverdale Phantom said:
Merry Xmas Horrie.

Thanks a lot for sharing your tips and experiences, I’ve really enjoyed them.

I like your nod to esoteric Sydney history as well, it’s good to document and for my personal reflection.

I wonder how long that Ham will keep?
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Merry Christmas to Silverdale, always enjoy your posts, especially about food and family.

I tried to get a pic of the ham when it was all wrapped up but couldn't get the scale to show how big it really was, even this pic i am posting doesn't do it justice size wise, it had about 10 thick slices cut off it already, had it served with a lettuce leave salad and asparagus done in the pan with mushrooms with feta. This was after a prawn and avocado cocktail ( which i forgot to take a pic of ). I know i am going to be sick of ham before we are even half way through this one.

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horrie hastings

horrie hastings

First Grade
Messages
9,395
The Silverdale Phantom said:
Free range is definitely the way to go.

They look almost ready to flip, another 30 seconds?
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Yes i flipped them not long after. Usually i don't like buying eggs from the supermarkets but with local growers closed just after the Christmas period for a couple of weeks then the wipe out weather last weekend i picked up the Coles free range eggs and so far they have been good.
 
The Silverdale Phantom

The Silverdale Phantom

Referee
Messages
20,749
horrie hastings said:
Yes i flipped them not long after. Usually i don't like buying eggs from the supermarkets but with local growers closed just after the Christmas period for a couple of weeks then the wipe out weather last weekend i picked up the Coles free range eggs and so far they have been good.
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Yeah, some of the supermarket stuff is quite good.

I like those stories where both the premium and supermarket products come from the same production line.

My partners family is originally from the German/Poland region, so from my partners side, there’s the inheritance of European winter cooking.

All excellent for the German soldier trudging through miles of snow on the eastern front on his way to Stalingrad but not so suited to Sydney lol.

A boiled cabbage roll for dinner on a 45 degree day is duly woofed down without a second thought.
 
horrie hastings

horrie hastings

First Grade
Messages
9,395
The Silverdale Phantom said:
Yeah, some of the supermarket stuff is quite good.

I like those stories where both the premium and supermarket products come from the same production line.

My partners family is originally from the German/Poland region, so from my partners side, there’s the inheritance of European winter cooking.

All excellent for the German soldier trudging through miles of snow on the eastern front on his way to Stalingrad but not so suited to Sydney lol.

A boiled cabbage roll for dinner on a 45 degree day is duly woofed down without a second thought.
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Yes about the premium products coming from the same place as the supermarket generic brands, when i worked at Franklins in the 80 s Leggo's made an Italian Cooking sauce, the Franklins No Frills label had a generic version of an Italian cooking sauce, it came in boxes from the warewhouse that were labeled Leggos. My flat mate at the time liked cooking with the Leggos sauce so i bought home the No Frills equivalent one day and it was identical and half the price.

Hmmm i could a home made cabbage roll any day of the week or season.
 
horrie hastings

horrie hastings

First Grade
Messages
9,395
soc123_au said:
What the actual f**k? Why would you ruin a perfectly good egg by flipping it? I just died a little inside reading that.
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I was making an egg sandwich so i didn't want it runny. If i was having it on toast there is no way i would have flipped it as i like the yolk running on the toast but wedged in the middle of the sandwich with sauce and cheese i didn't want it runny.
 
The Silverdale Phantom

The Silverdale Phantom

Referee
Messages
20,749
horrie hastings said:
I was making an egg sandwich so i didn't want it runny. If i was having it on toast there is no way i would have flipped it as i like the yolk running on the toast but wedged in the middle of the sandwich with sauce and cheese i didn't want it runny.
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That intended mode of consumption was obvious to anyone, except @soc123_au

A senior moderator no less, card carrying member of LU High Command, reserved parking at corporate HQ.

Dabbles in cultural appropriation of the culinary arts!

Sometimes I fear we are but Lions led by Donkeys!
 
soc123_au

soc123_au

Moderator
Staff member
Messages
20,846
horrie hastings said:
I was making an egg sandwich so i didn't want it runny. If i was having it on toast there is no way i would have flipped it as i like the yolk running on the toast but wedged in the middle of the sandwich with sauce and cheese i didn't want it runny.
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I don't think I could do it to a double yolker. That looks so good sitting in the pan.
 
soc123_au

soc123_au

Moderator
Staff member
Messages
20,846
The Silverdale Phantom said:
That intended mode of consumption was obvious to anyone, except @soc123_au

A senior moderator no less, card carrying member of LU High Command, reserved parking at corporate HQ.

Dabbles in cultural appropriation of the culinary arts!

Sometimes I fear we are but Lions led by Donkeys!
Click to expand...
Mode of consumption be dammed, I'd rather risk it ending up on my shirt. The odd one where the right bite is jagged makes it all worth it.
 
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