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What are you eating?


Minirova
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For my friend's birthday. He asked for noodles and I gave him Bun Rieu. Not quite right since the fried tofu is crap and my pork meatballs fell apart. Also not as favorable as my mom's. Either I need to use stock or more shrimp/crab paste. Otherwise it is kind of close. I fed about 8 people with tons of left over since a lot of other people ate beforehand. That or this may not something they might eat. 

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My wife is so touchy to spicy things, which is weird because her dad absolutely loves things as ridiculously spicy as possible.  But like she will complain that things are too spicy when they are literally so bland that I cannot taste the spice at all.  I am not exaggerating.  And I'm not even a huge spice fanatic.

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I don't mind a bit of spice but I don't see the appeal when it's just extra heat and no extra flavour especially when it's so hot it actually spoils your ability to taste the flavours that are already in the meal.

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I don't mind a bit of spice but I don't see the appeal when it's just extra heat and no extra flavour especially when it's so hot it actually spoils your ability to taste the flavours that are already in the meal.

 

Only people who can't handle spice say this.

 

Chilis have flavor. Don't forget that.

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a bit of chilli adds flavour, a more chilli doesn't add more flavour, just more heat which masks other flavours. Now it may just mask the flavours because I am not inured to to, but I do not see the advantage of accustoming myself to something that is unpleasant.

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a bit of chilli adds flavour, a more chilli doesn't add more flavour, just more heat which masks other flavours. Now it may just mask the flavours because I am not inured to to, but I do not see the advantage of accustoming myself to something that is unpleasant.

 

It is masking the flavors because you're not used to it. That's my point. Something is making it more spicy. That something has flavor.

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  • 3 weeks later...
  • 2 weeks later...

Today I had some Polish dumplings with three different kinds of fillings. While the ones I had were just steamed/boiled, I think they're odd. Pan frying may slightly improve them but my main issue was the doughy wrapper. I feel that it may to be too thick. Sure it may hold up to being boiled but it leaves it a bit too chewy. I hypothesis though that if the skin was thinner, it could work much better. If they can't survive a boil then I think a steaming is in order. Then it must be fried or pan fried. Reasoning is that the thick-feeling filling could benefit from having a light and crunchy skin. Additionally, instead of a dipping sauce, perhaps some toppings would compliment the dumplings. If they remain thick skinned then I would suggest that they be in a soup. I'm leaning to a thicker soup, so more like stew.

 

I am well aware that I only had it from one place and that I am bringing in Chinese tastes into the Polish dumplings.

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  • 6 months later...

Iceland (it's a frozen food store in the UK, not just a country) has a bunch of "different" meats for sale such as ostrich burgers, kangaroo steaks, boar sausages etc. Anywho last night I had their venison burgers (which isn't as different as the above but baby steps).

But yeah, really nice burger. Quite moist (unlike the side which I kinda overdid and was a bit dry) and unlike regular beef burgers made from mince which are quite ...brittle I guess. You bite off and it's clean bite; leaves a mouth shaped cut in the site. This however was almost like tuna in being sort of "flakes" so it was ...tough isn't quite the right word (especially when talking meat, it was far from tough) but held together quite well. Here's a picture (there's not many of been eaten into) that might give an idea of the "flakes".

 

Anywho, really nice, pretty damn affordable* and I'm totally up for having it again in future.

 

In a larger scope I'm dieting, competitive dieting with my siblings n dad which I'm now realising maybe isn't the best idea, so changed up a fair chunk of my diet. Still the occasional chocolate digestive for dipping in some tea but back on the wagon of calorie counting, more fruit n veg etc. I'd gotten kinda bad n lazy with some food. Also due to the budgeting thing I've cut back on buying sandwiches from the corner shop and making my own (most of the time). And big bonus of getting up early enough to have breakfast. Sometimes able to cycle a bit too.

 

*turns out venison isn't dear.

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I don't know if you already do this but you can make up all your weeks sandwiches in one batch and put them in the freezer. Take one out each morning you need it and it's defrosted by lunchtime. Some things don't freeze great , e.g. Lettuce, but it saves time and money and is good for diets as you don't have the ingredients sat in the fridge all week tempting you/needing to be eaten as thhey're going off.

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bread and a bit of meat would freeze fine, but for other stuff you wouldn't need to experiment. That's all been done and easily googlablebut obviously not telling you what to do just I've never heard of anyone who's tried that method and not loved it.

 

 

 

Anyone here tried tres leche cake? It sounds like something I'd love but cannot quite imagine it. E.G., Does the glaze sinK in making the cake moist like a drizzle cake or sit on top like a glazed donut?

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Dean, you could try to make and prepare your own salad for the week to up your veggie intake. I'm unsure how it is in the UK but around me, I can places that sell red lettuce for $0.99 for 2-3 heads*. At the very least $0.69 a head. Each head I can either kill in one sitting for dinner or split into 3-4 lunch sized portions. From there I can customize it how I want. For storage purposes, it should be protein and liquid (dressing) free until the day of consumption. Of course, you have to spin the lettuce a few times and either let them air dry a bit or store them in containers with paper towel/napkins to capture excess moisture. This way they can last for 5-7 days.

 

*Yes, I eat a ton of salad now.

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