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BMW 3-Series (E90 E92) Forum
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What's For Dinner Tonight?
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09-14-2021, 04:04 PM | #4049 |
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No plating here, just straight out of fryer onto the cooling rack. Pacific rock fish, panko breadcrumbs.
The kids destroyed it. The seasoning wasn't quite right, but I'm sneaking up on it! |
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09-14-2021, 05:52 PM | #4050 |
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Enhanced Leftover from Sunday Dinner. I had a similar desert but I'm not posting
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09-14-2021, 05:54 PM | #4051 |
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Lmfaooo!! Who cares what anyone thinks. I legitimately couldn't make out the pic. Besides, if a man with your refined tastes wants to eat a slice of wonder bread with gravy? That's fine, we all have our secret guilty pleasures.
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09-14-2021, 06:03 PM | #4052 |
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09-14-2021, 06:47 PM | #4054 |
Cailín gan eagla.
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Last edited by Lady Jane; 01-06-2022 at 05:26 PM.. |
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09-14-2021, 07:29 PM | #4056 |
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Tabbouleh, my take
Parsley, mint, couscous, pine nuts, shallots, garlic, lemon juice, EVOO, salt, pepper, cumin, sumac. With sun dried tomato and pita seared in EVOO. Also hummus not pictured. Grapes for dessert. Tabbouleh is the quintessential Middle Eastern (Lebanese) salad. Core ingredients are mint, parsley and grain, normally bulgur. I used couscous because I didn't have bulgur on hand. The seasonings are outstanding. Cumin and sumac are pretty standard. Next time I want to use seven spice, which includes cardamom, cinnamon and a few others. Last edited by chassis; 09-14-2021 at 07:34 PM.. |
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09-14-2021, 07:46 PM | #4057 | |
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Quote:
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09-14-2021, 08:02 PM | #4058 | |
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Quote:
Hand chop. I use a 12" chef's knife. I have made tabbouleh using a 9" straight blade "petty" or utility knife. Sharp is the main requirement. A longish blade is helpful. A "rocker" herb knife would be good if you have one. A blender or food processor would turn it into mush or a pesto-like consistency. That is for sure not what tabbouleh is about. It's a parsley salad with add-ins. For two entree-size servings: 1 bunch flat parsley 2 bunches fresh mint 1 lemon, juiced 1/4c (precooked measure) couscous or bulgur, soaked in 1/2c boiling water. It will absorb all of the water. 1 medium tomato, diced Everything else is to taste: lots of EVOO 1-2 medium-large shallots, a good amount 2 cloves finely chopped garlic salt pepper sumac (I like sumac) cumin (love cumin) Sear the pita in EVOO, it's a game changer. I like pita, but cold and plain it can be a little dull. Warm and seared in EVOO takes it to the next level. Heat a sautee pan and drizzle a small quantity of EVOO, use the pita to coat the surface of the pan. Heat one side, flip, heat the other side and serve. Last edited by chassis; 09-14-2021 at 08:33 PM.. |
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09-14-2021, 08:18 PM | #4059 |
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Tilapia Fish Tacos
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Current Garage: 2022 Mercedes-Benz S 580 / 2023 Genesis GV70 2.5T / 2007 Mercedes-Benz E 350 / 1999 Mazda MX-5 Miata
Retired: '95 E36 325i 5MT / '04 E46 330i 6MT / '05 E83 X3 3.0i / '11 E90 335xi / '17 G30 540i / '19 F87 M2C 6MT / '19 MB CLS 53 / '20 MB GLC 300 |
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09-15-2021, 04:12 AM | #4060 |
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Working late in home office and enjoying a awesome plate of wife's speciality, GF Mongolian Beef
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09-15-2021, 04:48 AM | #4062 |
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I'm Dagwood, bitch
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09-15-2021, 12:13 PM | #4063 |
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Surprise! It's chicken jalfrezi with pilau and salad joined by an orange squash.
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09-15-2021, 04:00 PM | #4064 |
Cailín gan eagla.
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Last edited by Lady Jane; 01-06-2022 at 05:27 PM.. |
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09-15-2021, 05:06 PM | #4065 |
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Just chedder
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09-16-2021, 03:45 PM | #4066 |
Cailín gan eagla.
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Last edited by Lady Jane; 01-06-2022 at 05:27 PM.. |
09-16-2021, 03:59 PM | #4070 |
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fried RiCE
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