What are you making for dinner?

ZolaBuddy

I was planning on having a Chinese takeaway this evening. But then I realised the shop is now closed for good 
Instead I might downsize and opt for a good old jacket spud, a knob of butter and some random filling on top 
Not exactly the Chicken Chow Mein with fried rice I was hoping for, but still   

kerri_gt

ZolaBuddy said:

I was planning on having a Chinese takeaway this evening. But then I realised the shop is now closed for good 
Instead I might downsize and opt for a good old jacket spud, a knob of butter and some random filling on top 
Not exactly the Chicken Chow Mein with fried rice I was hoping for, but still   

I've literally just got a jacket spud out the freezer to defrost for dinner later - spooky how this thread often alings.

Sorry about the Chinese though - I take it there's no others nearby? 

arielgirl

HM sweet and sour chicken , HM as opposed to a take away. it's still going to be a jar. Using some coated/batter chicken pieces we got YS at supermarket ages ago and froze. As luck would have it there is a tub of fried rice in the freezer too and that can be used tonight. 

ZolaBuddy

kerri_gt said:

ZolaBuddy said:

I was planning on having a Chinese takeaway this evening. But then I realised the shop is now closed for good 
Instead I might downsize and opt for a good old jacket spud, a knob of butter and some random filling on top 
Not exactly the Chicken Chow Mein with fried rice I was hoping for, but still   

I've literally just got a jacket spud out the freezer to defrost for dinner later - spooky how this thread often alings.

Sorry about the Chinese though - I take it there's no others nearby? 

One of the downsides of living in some of the remote parts of the Lake District is the distinct lack of shops, restaurants and of course takeaways. I knew that when I moved up here, and accepted it.

The nearest t/a is now some 12.5 miles away, according to Google. Which is probably a good thing as I won't be tempted quite so much as I used to 

C_J

Tonight I am using up the last of the roast lamb we had on Sunday. It's getting coarsely blitzed with red chilli, shallot, garlic, cumin, coriander, turmeric and a tin of chickpeas (drained and crushed) then formed into patties which will be fried and served in wraps with salad and a drizzle of yogurt.

Islandmaid

@ZolaBuddy when we used to live ‘in the sticks’ we used to collect a takeaway once in a blue moon when in town, and always buy enough to freeze half for another night 😍

We’ve had a busy few days, including buying a new car, a lovely Hybrid, very pleased with it.
Food has been mainly leftovers, tonight our youngest is back for the Easter weekend, so I’m doing drunken noodles, vegan for him, chicken for the rest, just the chicken for me. Quick n easy.

Did my first ‘big shop’ in ages today, really noticed the price increases, those 10p increases on the small bits soon add up don’t they. 

ZolaBuddy

@Islandmaid

When my partner and I lived in the Midlands we used to have a t/a at least twice a week. Very convenient at times. But now its quite the opposite, and because we're at least 12 miles from the nearest one there's no delivery service. And even if there was it would probably cost an extra £6+ on top of the bill!

Making homemade curries and whatnot is a better option of course, but nothing quite beats an authentic Chinese, Indian, Thai or Mexican takeout. But the next time we do visit a local town we will most definitely pop in for some good old nosebag

Florenceem

I did black pudding in Yorkshire + roast potatoes/cabbage/carrots/gravy last night.
We are eating out at a Passover meal tonight at the SA.

Brie

goldfinches said:

I made these Nigella's soda buns yesterday and they were very easy and quick with impressive results.

They look good and straight forward.  I admit I don't like Nigella (no good explanation for that) but I do find her recipes easy to follow.  Although I probably wouldn't actually follow them....

But question.....why use unsalted butter and then add salt to the recipe?  I would understand if it was added at a completely different point which might achieve some different chemical reaction or something.  So the first thing in this I am unlikely to follow is that I'd use normal butter and leave the salt out.  

kerri_gt

Brie said:

goldfinches said:

I made these Nigella's soda buns yesterday and they were very easy and quick with impressive results.

They look good and straight forward.  I admit I don't like Nigella (no good explanation for that) but I do find her recipes easy to follow.  Although I probably wouldn't actually follow them....

But question.....why use unsalted butter and then add salt to the recipe?  I would understand if it was added at a completely different point which might achieve some different chemical reaction or something.  So the first thing in this I am unlikely to follow is that I'd use normal butter and leave the salt out.  

I always used salted butter in recipes myself too - I guess it might be to control the qty of salt but I've never really understood it either.
The only recipes I really follow to the letter are St Mary of Berry....if she says use butter, use butter, if she says marg, use marg..do not deviate or terrible things may occur in the oven