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This Weekend
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 27 August 2013 at 09:59
As most of you know, my "weekend" comes in the middle of the week. I'm halfway through it.

Last night we had lemon crusted chicken breasts, with champ and Brussels sprouts.

Tonight it will be barbecued shrimp and grits (http://www.foodsoftheworld.activeboards.net/shrimp-grits_topic1744.html?KW=grits) with Bamia on the side.

Tomorrow night we're planning on a mushroom/leek frittata and salad.
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gonefishin View Drop Down
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Joined: 20 September 2012
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 27 August 2013 at 16:16
Originally posted by HistoricFoodie HistoricFoodie wrote:



Tonight it will be barbecued shrimp and grits (http://www.foodsoftheworld.activeboards.net/shrimp-grits_topic1744.html?KW=grits) with Bamia on the side.

Tomorrow night we're planning on a mushroom/leek frittata and salad.



   I do like that shrimp and grits recipe you posted a while back...in fact I'm about due to make it again (they've been asking for it at work).  Your side sounds nice too!
Enjoy The Food!
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Joined: 17 June 2013
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Points: 633 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 31 August 2013 at 19:27
Today I made buckwheat Blini and we ate them with fresh pan fried fish and salad and creamy tartare.
No pics sorry and there are none left either. LOL
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Joined: 20 January 2012
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Points: 910 		Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 01 September 2013 at 00:39
Good Morning all .
i got 2 big brisket in brine . for the last 2 weeks.
today i will do (smoke )pastrami , i will try for the first time to do corn beef .
if the corn beef will turn good i will do hash brown with corn beef .
Ahron
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Joined: 17 June 2013
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Points: 633 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 01 September 2013 at 00:46
Ahron,
My most lasting memory of South Africa will be ...
The Meat!
So much, everywhere!
This is for you my friend.

Big smile
Resident Peasant
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Today is going to be fried chicken, gravy, collards, black eyed peas and cat head biscuits day.
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Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 22 September 2013 at 06:56
Originally posted by Melissa Mead Melissa Mead wrote:

How do you tell the difference between the savories? They're already in pots. Hmm!

You can tell by the leaves, sage will have large velvety leaves, marjoram will have smallish round or heart shaped leaves and thyme will have very small leaves on vine(ish) kind of stems.
If they've already lost their leaves...it will be a Spring Surprise!
Mark R
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Points: 230 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Addtotaste Quote  Post ReplyReply Direct Link To This Post Posted: 22 September 2013 at 07:06
Sundays have become Steak Nights at my house. Have some ribeyes defrosting at home (I work Sundays)
Check out some more recipes and reviews - www.addtotaste.co.za
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Joined: 21 February 2012
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 22 September 2013 at 09:13
Mark, I believe she's talking about summer vs winter savory.

But you're right on the button, as the two are easily differentiated by their leaves. Summer savory is long and thin, light-green leaves, reminiscent of tarragon. Winter savory has dark (think bay laurel), sort of heart-shaped leaves. Summer savory is an annual, winter savory a perennial.

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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 September 2013 at 12:17
Originally posted by Rod Rod wrote:

cat head biscuits

sounds like a great pictorial project!

for me today it is cuban pernil:


and jamacian red beans and rice:


the red beans and rice is a "dry run" before i do a pictorial in the future.

enjoy, everyone!
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Points: 921 		Post Options Post Options   Thanks (1) Thanks(1)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 22 September 2013 at 14:31
Cat head biscuit tutorial? Consider this my promise to provide.
Hungry
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Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 22 September 2013 at 16:49
Yes, that was it. Mine is summer savory, then. Thanks!
Melissa

http://carpelibris.wordpress.com/
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