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"What have you eaten" Parallel Chat

Didn't have the beef curry last evening. Too tired to start it early enough. Just had some salmon instead - that should have been for my breakfast this morning. So breakfast today was bacon and eggs.

Had the curry for my 2nd meal today.
 
MrsA2 said:
How do you poach yours?
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I add a dash of cider or white wine vinegar to a pan of water @MrsA2, season with a pinch of Maldon sea salt and bring to a gentle simmer. Crack each egg into a cup, make a whirlpool with a fork and drop in my egg.

A really soft poached egg takes around 2 minutes, while a firm one needs up to 4 minutes, especially if you're using it straight from the fridge.

When your egg is ready, remove it with a slotted spoon and place it on a warm plate to dry off. This produces a perfect round shape with a pretty seam down the middle.

I like to sprinkle my poached eggs with chopped, flat-leaf parsley, top with a pat of butter and season both eggs and avocado with a good grinding of black pepper.

For best results, use absolutely fresh eggs.
 
LivingLightly said:
I add a dash of cider or white wine vinegar to a pan of water @MrsA2, season with a pinch of Maldon sea salt and bring to a gentle simmer. Crack each egg into a cup, make a whirlpool with a fork and drop in my egg.

A really soft poached egg takes around 2 minutes, while a firm one needs up to 4 minutes, especially if you're using it straight from the fridge.

When your egg is ready, remove it with a slotted spoon and place it on a warm plate to dry off. This produces a perfect round shape with a pretty seam down the middle.

I like to sprinkle my poached eggs with chopped, flat-leaf parsley, top with a pat of butter and season both eggs and avocado with a good grinding of black pepper.

For best results, use absolutely fresh eggs.
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I've never managed to get swirling water to work, especially with multiple eggs..

One way is to half fill a mug with cold water, then drop raw egg in and microwave 2 minutes. But sometimes it doesn't work so well, maybe it's the temperature or the age of the egg? I feel some experimentation coming on.
 
MrsA2 said:
I've never managed to get swirling water to work, especially with multiple eggs..

One way is to half fill a mug with cold water, then drop raw egg in and microwave 2 minutes. But sometimes it doesn't work so well, maybe it's the temperature or the age of the egg? I feel some experimentation coming on.
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Me neither. But I do always put acv in the water. I'll try the microwave way next time.
 
Ham on RyVita for breakfast.

2nd meal: chicken and leeks in a cream and mushroom sauce.

Prepping veg for the freezer today: cauliflower, broccoli and spinach (I'll mix that with some feta before I freeze it). There's some of the beef curry to put in the freezer as well. I'll have to doctor it with something when I get it out again - it's already rather too spicy.
 
Annb said:
Prepping veg for the freezer today: cauliflower, broccoli and spinach (I'll mix that with some feta before I freeze it). There's some of the beef curry to put in the freezer as well. I'll have to doctor it with something when I get it out again - it's already rather too spicy.
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Add the cauliflower, broccoli and spinach to the beef curry?
 
Early yoga so no food until 12:30.
3 small chicken thighs with cauliflower cabbage gravy. A small icecream

Afternoon baking (proper baking as taking as a gift tomorrow).
2 hm ginger biscuits, but omg are they sitting uncomfortably.! Have oats in them and it's a long time since I had anything with oats and think my tummy is in shock.

Going dancing later, might have hm lc veg soup beforehand . Might not.

Head and chest still full of cold.
 
MrsA2 said:
I've never managed to get swirling water to work, especially with multiple eggs.

One way is to half fill a mug with cold water, then drop raw egg in and microwave 2 minutes. But sometimes it doesn't work so well, maybe it's the temperature or the age of the egg? I feel some experimentation coming on.
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When I first started poaching eggs (early 1970s) @MrsA2 and @RosemaryJackson, microwave ovens were not widely available.

For best results in a saucepan, the cardinal rule is use fresh eggs. The whites of older eggs will tend to turn ragged at the edges. The older the egg, the more ragged they'll be!

Tip: You don't need boiling water. A gentle simmer is all that's required.
 
LivingLightly said:
When I first started poaching eggs (early 1970s) @MrsA2 and @RosemaryJackson, microwave ovens were not widely available.

For best results in a saucepan, the cardinal rule is use fresh eggs. The whites of older eggs will tend to turn ragged at the edges. The older the egg, the more ragged they'll be!

Tip: You don't need boiling water. A gentle simmer is all that's required.
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This is why I can no longer poach eggs. Since we had to give up our hens, we haven't been able to get really fresh eggs. The best I can do is Coddle them, which does result in quite firm whites. Usually too much bother for a poor result.
 
RosemaryJackson said:
Thanks, @LivingLightly, will try both ways. Out for lunch today. It's my granddaughter's 27th birthday, makes me feel really ancient! We are going to the same hotel where the 80th birthday party for her other Grandma, was. If it is your birthday, your meal is free.
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Happy birthday to your grand daughter. My eldest grand daughter is in her 30's now, makes me feel old as well - even though I am not truly her grandmother (she's DIL's daughter from her first marriage). Alistair, though, is old enough to be her father, so I am old enough to truly be her grandmother. She calls me Gran anyway.
 
MrsA2 said:
B: full fat greek yoghurt with seeds and raspberries
3pm lunch. Pub roast, left all the potatoes and parsnip and half the Yorkshire. Watched the others all eat puddings. A small white wine.
7pm some hm veg soup and a mini icecream as throat is still sore
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From the sounds of things, you faced a severe test of willpower at the pub @MrsA2 and came through! Well done you!
 
MrsA2 said:
Funnily enough I'm no longer tempted by most of it, and this pesky cold seems to have killed my taste buds so no will power needed, this time!
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That had crossed my mind @MrsA2. Surrounded by family members who took sugar in tea and coffee, I finally gave the habit up for good during a spate of Tate & Lyle industrial action plus a heavy cold which lasted almost 3 weeks.
 
Morning all, hope all doing well. Lots of posts to catch up on. Been to Norway on a cruise in a slightly fruitless attempt to see the Northern lights.The weather was way too cloudy, did catch a very small glimpse on one evening, oh well will have to go again!
Was pretty good, diet wise whilst away,plenty of low carb choices. Was just towards the end when I was coming down with a cold that I succumbed to the evening hot chocolate bar and an afternoon tea scone. Did have lots of cream with both:)
 
Skipped breakfast
Exercise class followed by coffee
L: 2 scrambled eggs with cheese and ham. Tried making an lc chocolate mug cake using the liquid stevia, but it didn't work. Bottle Say's 3 drops equals a teaspoon sugar but it spurts random amounts, so ended up not sweet enough but tasting nasty. Think I am going to throw it away, hate waste but nevermind.
D: out at pub with friends. A fillet of haddock on a creamy chowdery base with mussels and prawns, and 4 small new potatoes. A glass white wine. Very nice.
 
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