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Thread: What's for dinner today

  1. #545
    Super Moderator rebbonk's Avatar
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    I did a lasagna tonight. Noting my comments above, the good lady had obtained Quorn 'mince' from the shopping list. I have to say it was vile and totally lacked texture.

    Nothing wrong with a couple of pints Lex. I thoroughly enjoy a good beer myself.

  2. #546

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    It depends on the Quorn brand.
    Some taste like minced cardboard Buy a good make,in chunks, and use it in casseroles

  3. #547
    Administrator Lex's Avatar
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    Quote Originally Posted by cathidaw View Post
    At present I do casserole type meals with a thick chicken fillet on the bottom, then chopped onions and lentils, and all veg piled on top
    Nothing beats a good casserole - I do them all the time, and they last me nearly a week!

  4. #548
    Administrator Lex's Avatar
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    Quote Originally Posted by rebbonk View Post
    Nothing wrong with a couple of pints Lex. I thoroughly enjoy a good beer myself.
    Damn right!!

  5. #549
    Super Moderator rebbonk's Avatar
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    Quote Originally Posted by cathidaw View Post
    It depends on the Quorn brand.
    Some taste like minced cardboard Buy a good make,in chunks, and use it in casseroles
    This was the original Quorn brand and it really was like chewing soggy cardboard. I think we're going to have to agree that there will be no more mince (or mince substitute) dishes in our house.

  6. #550

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    I have never tried Quorn and never fancied the look of it. It looks revolting! I think it is from some kind of a dried.fungus. TVP mince has the same yuck factor, I think is from soya, and is totally unpalatable in my opinion .
    Last edited by Finebyme; 07-12-2017 at 08:09 PM.

  7. #551
    Super Moderator rebbonk's Avatar
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    Been out for a couple of drinks tonight, Jacket potatoes, bacon and beans beckon

  8. #552

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    EVER TRIED PARSLEY SAUCE ON CHIPS.

    or FRIED EGG WITH FRIED ONIONS BATCH?

  9. #553
    Super Moderator rebbonk's Avatar
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    Quote Originally Posted by cathidaw View Post
    EVER TRIED PARSLEY SAUCE ON CHIPS.

    or FRIED EGG WITH FRIED ONIONS BATCH?
    Can't say I've ever tried those particular mixes, though I do find the parsley sauce one interesting.

  10. #554

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    I like parsley sauce and I like chips now and then , I don't think I would be averse to dipping a chip or two into parsley sauce.
    Sausages, leeks, onions, mushrooms, with red peppers stuffed with rice and a little veg, peas and corn. Spinach on the side.

  11. #555
    Super Moderator rebbonk's Avatar
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    Quiche and chips tonight.

    Stew planned for Monday/Tuesday with big sticky dumplings. - The weather can do its worst.

  12. #556

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    Rebbonk, enjoy your dumplings and stew on Monday, that should stick to your old bones! Can't beat a good hot stew!
    Will it be your own recipe?
    Last edited by Finebyme; 08-12-2017 at 05:38 PM.

  13. #557
    Super Moderator rebbonk's Avatar
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    Quote Originally Posted by Finebyme View Post
    Will it be your own recipe?
    It'll be beef, onions, carrots, potatoes, plus whatever else I find in the cupboard/fridge. - Need a pre-Christmas clear-out.

    It'll also be cooked Sunday whilst the oven is hot, and only warmed through on the Monday/Tuesday.

  14. #558

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    Quote Originally Posted by rebbonk View Post
    It'll be beef, onions, carrots, potatoes, plus whatever else I find in the cupboard/fridge. - Need a pre-Christmas clear-out.

    It'll also be cooked Sunday whilst the oven is hot, and only warmed through on the Monday/Tuesday.
    Sorry Rebbonk, my fault, I meant to ask if the recipe for the dumplings is your own .

  15. #559
    Super Moderator rebbonk's Avatar
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    I just follow the instructions on the Atora box - 100g flour, 50g suet, pinch of salt. Depending on the meat I'm using I might add a few dried herbs.

    The dumplings are always freshly made and go in when I'm warming the stew, that way they don't get overcooked. And I don't like little cannonballs, I like big, fluffy, sticky dumplings, about 2 inches across.

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