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What have you eaten today?

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:happy::happy::happy:
Brunneria said:
Coyo
They are ridiculously expensive yogurts made with coconut milk, not cow's milk.
Delicious!
Only 0.5g carbs per pot, and a good chug of fat :happy:
But the price is prohibitive.
I don't buy them, but Mr B gets them for me every time he goes shopping unsupervised.
Because he loves me. :couchpotato:
And because he wants me to cook another breakfast slab ;)
Click to expand...
 
Brunneria said:
Coyo
They are ridiculously expensive yogurts made with coconut milk, not cow's milk.
Delicious!
Only 0.5g carbs per pot, and a good chug of fat :happy:
But the price is prohibitive.
I don't buy them, but Mr B gets them for me every time he goes shopping unsupervised.
Because he loves me. :couchpotato:
And because he wants me to cook another breakfast slab ;)
Click to expand...
....and, I asked you that before but the answer wasn't half so entertaining... your Mr B sounds exactly like my Mr K...
 
DeejayR said:
I often freeze cooked meat of all kinds and use later in soup or stir fry, although I confess to using defrosted ham cold. Meat for freezing should be off the bone or carcass I think. The carcass or bones can be boiled for stock (pressure cooker preferably) same day. We used to keep a stock pot going permanently in the winter, revitalised & boiled up every day.
This is just my opinion and I have only my survival so far as corroboration.
Click to expand...
:)
Sable_Jan said:
Hi @Susikav, hope the eye fireworks have cleared now?
Click to expand...
They have! Thank you... Only a little blurring left now.. If I stopped peering at my iphone and laptop to see what you're all up to I'd probably have clear vision... :)
 
Set off from Riyadh at 4:30 this morning, home by nine, abandoned suitcases and bags and cooked bacon and eggs :-) followed by almond bread spread with peanut butter and half a teaspoon of Turkish black cherry jam. I don't know why, or if, Turkish cherries are any different to any other cherries but the jam went down very well. Naughty.
 
I've eaten raisin bread, porridge with sugar and a piece of donut because I was having low carb fatigue :) not to be recommended to others though! I'll be back to regular programming Tom :)
 
I found the recipe for the Taramasalata! :) Here it is, just the way the Greek chef In Restaurant 21 in Athens wrote it for me...

5 slices of toast bread (only the pith) :)
200ml soda (I assume Bicarb)
sunflower oil as much as it needs (approximately 600ml) we pour it step by step
1 soup spoon 'taramas' (preserved fish roe) * I don't know why he put the star, he may have mentioned smoked cod roe at the time?
1 lemon (the juice only)

We put in the mixer/blender:
bread
soda
lemon
taramas
We mix it until they homogenize (not too tough) - (and if you can spell that in Greek you're doing better than me!)
then we start pouring the oil slowly slowly as the mixer keeps on working
(as we make the mayo)

That's it! It is the best taramasalata you will ever taste - I promise... It's not pink, either.. .:)
 
Susikav said:
I found the recipe for the Taramasalata! :) Here it is, just the way the Greek chef In Restaurant 21 in Athens wrote it for me...

5 slices of toast bread (only the pith) :)
200ml soda (I assume Bicarb)
sunflower oil as much as it needs (approximately 600ml) we pour it step by step
1 soup spoon 'taramas' (preserved fish roe) * I don't know why he put the star, he may have mentioned smoked cod roe at the time?
1 lemon (the juice only)

We put in the mixer/blender:
bread
soda
lemon
taramas
We mix it until they homogenize (not too tough) - (and if you can spell that in Greek you're doing better than me!)
then we start pouring the oil slowly slowly as the mixer keeps on working
(as we make the mayo)

That's it! It is the best taramasalata you will ever taste - I promise... It's not pink, either.. .:)
Click to expand...
Thank you!

Now I just have to use trial and error to sub chia seeds for bread pith, and I am home and dry
:D
Will keep you informed of progress!
 
Susikav said:
:)

They have! Thank you... Only a little blurring left now.. If I stopped peering at my iphone and laptop to see what you're all up to I'd probably have clear vision... :)
Click to expand...
bought myself a hudl2 (Tesco tablet) so when I go to bed I've got something bigger to see the forum/thread on than my tiny phone screen - plus I think my shoulder and right thumb will benefit greatly too. Its fast too as it has picked up my hub's 5G broadband which my lappy and phone can't see - they use the 2G. Soooo, ordered myself a 5G wireless dongle for my lappy - the internal wireless failed just post guarantee period and I've been using an old dongle (wouldn't have wanted to send it away with all the info I've got on it anyway)
PS - apologies for totally Off-thread post
 
Susikav said:
Set off from Riyadh at 4:30 this morning, home by nine, abandoned suitcases and bags and cooked bacon and eggs :) followed by almond bread spread with peanut butter and half a teaspoon of Turkish black cherry jam. I don't know why, or if, Turkish cherries are any different to any other cherries but the jam went down very well. Naughty.
Click to expand...
naughty but nice and according to my GI/GL counter a tsp of "jam" is low for both....interesting but I do get away with it on my breakfast toast. I guess the the portion size is soooo tiny....
 
Susikav said:
I found the recipe for the Taramasalata! :) Here it is, just the way the Greek chef In Restaurant 21 in Athens wrote it for me...

5 slices of toast bread (only the pith) :)
200ml soda (I assume Bicarb)
sunflower oil as much as it needs (approximately 600ml) we pour it step by step
1 soup spoon 'taramas' (preserved fish roe) * I don't know why he put the star, he may have mentioned smoked cod roe at the time?
1 lemon (the juice only)

We put in the mixer/blender:
bread
soda
lemon
taramas
We mix it until they homogenize (not too tough) - (and if you can spell that in Greek you're doing better than me!)
then we start pouring the oil slowly slowly as the mixer keeps on working
(as we make the mayo)

That's it! It is the best taramasalata you will ever taste - I promise... It's not pink, either.. .:)
Click to expand...
Oooops :facepalm: always thought taramasalata was a desert :hilarious:
 
Brunneria said:
Thank you!

Now I just have to use trial and error to sub chia seeds for bread pith, and I am home and dry
:D
Will keep you informed of progress!
Click to expand...
Cool... don't think I can get roe here but will try it as soon as I get home... I wish my Greek was as good as the chef's English... :)
 
Sable_Jan said:
naughty but nice and according to my GI/GL counter a tsp of "jam" is low for both....interesting but I do get away with it on my breakfast toast. I guess the the portion size is soooo tiny....
Click to expand...
What? :eek: I thought I shouldn't be eating it at all... :facepalm: You mean I've been going without it on my peanut butter all this time? :arghh: I won't in future... good job you lot are keeping an eye is all I can say, or I'd be going without everybloomingthing...... :)
 
Sable_Jan said:
bought myself a hudl2 (Tesco tablet) so when I go to bed I've got something bigger to see the forum/thread on than my tiny phone screen - plus I think my shoulder and right thumb will benefit greatly too. Its fast too as it has picked up my hub's 5G broadband which my lappy and phone can't see - they use the 2G. Soooo, ordered myself a 5G wireless dongle for my lappy - the internal wireless failed just post guarantee period and I've been using an old dongle (wouldn't have wanted to send it away with all the info I've got on it anyway)
PS - apologies for totally Off-thread post
Click to expand...
I like the techie stuff.... a day is wasted when you don't learn something.. :) I reckon the phone is the one that does all the damage... you're right... trying to sit up straight and not hunch over the **** things is my biggest problem... I'll have a dowager's hump before I know it... :oops:
 
I do tend to steam cauli as it can get bit watery, but I have used frozen and just boiled it. I do make sure I leave it to drain well and then return to pan and pop on ring just to ensure it's dry before mashing.
 
Susikav said:
What? :eek: I thought I shouldn't be eating it at all... :facepalm: You mean I've been going without it on my peanut butter all this time? :arghh: I won't in future... good job you lot are keeping an eye is all I can say, or I'd be going without everybloomingthing...... :)
Click to expand...
It surprised me rather too. Best way is to test it, see what happens....I'm surprised how little jam and marmalade can still be tasty - used to dollop it on...
 
Mmmm mixeď today

Lots of eggs!

B. 2 fried eggs, 2 rashers of bacon -working from home.
L. Left it late, then starving, succumbed to a sausage sarnie on white bread ( no bergen in freezer!). Tasted fab though but bs 10.7 after 2 hours :eek: but down to 5.2 at 3h:).
D. will be sausages and egg omelette ( with added butter and cream :happy:)
 
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