Supersmileyme
Gold Member
Gosh, that menu does sound very yummy ml. I had never thought of mashing butter into egg mayo before, think I'll give it a try.
Moonlights' (temporary) Maintenance
- Thread starter moonlights
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moonlights
Gold Member
I like it with some butter added - as I'm not having it on bread it rounds out the taste. Just mayo gets a bit sour to me sometimes.
Just had my 5 spice chicken. Could have eaten 20 portions! Seriously addictive.
Must remember to get beef brisket out of freezer for tomorrow...
Just had my 5 spice chicken. Could have eaten 20 portions! Seriously addictive.
Must remember to get beef brisket out of freezer for tomorrow...
ladyfelsham
Back to SW again
My mum used to mash a load of butter into eggs and mayo, very yummy! 
I got the Asian 5 spice, ML, dying to try your chicken - but the fridge is heaving, might have to wait until the weekend. Let the addiction begin!
I got the Asian 5 spice, ML, dying to try your chicken - but the fridge is heaving, might have to wait until the weekend. Let the addiction begin!
ladyfelsham
Back to SW again
And lots of pepper Shrinki makes all the difference imho
moonlights
Gold Member
For a really authentic Chinese meal you can add some water and ginger to the pan with the sesame oil and five spice and let it simmer for a little bit, then add a splash of Chinese cooking wine. Makes a very light sauce.
I just fry mine in the sesame oil because I love it nice and crispy and I love the sesame oil taste.
Well my ratios for today:
So what changed? I had 1/4 of a pot of sugar free jelly. Its not an extra I'd usually add but ive been fancying it lately. Still think it was a pretty good day!
I just fry mine in the sesame oil because I love it nice and crispy and I love the sesame oil taste.
Well my ratios for today:
So what changed? I had 1/4 of a pot of sugar free jelly. Its not an extra I'd usually add but ive been fancying it lately. Still think it was a pretty good day!
Scrumbles
Dancing Queen
Interesting - do you find even leafy greens affect you? I suppose there's a certain sweetness to things like cabbage and broccoli but I'm surprised it would be enough to promote cravings. How about courgettes? They're pretty much just water (I'm not questioning your choices, btw, just curious as these things have zero effect on me).
Ooooo - now, how do you cook your brisket? I've been having trouble cooking beef since I got my new fan oven last January.
I use mostly silverside which isn't supposed to be suitable for open roasting but always seemed to come out fine that way in my old electric oven. In my fan oven it came out like shoe leather the first few times I did it, so I tried pot roasting at 140C and it was a bit less tough but still not right.
I know you have a fan oven, so how do you do your brisket? (that needs long, slow cooking too I believe?)
moonlights
Gold Member
V interesting article on the physical and mental dangers of the biggest loser tv show:
http://www.huffingtonpost.ca/yoni-freedhoff/biggest-loser-kids-_b_2473934.html
(and 90 percent of contestants regain the weight).
http://www.huffingtonpost.ca/yoni-freedhoff/biggest-loser-kids-_b_2473934.html
(and 90 percent of contestants regain the weight).
moonlights
Gold Member
Hello hello!
All this time I thought I was missing the bread when I had egg mayo and I was actually missing the butter!!!
Yay! Butter is definitely what I miss more than bread. I've even spread a little on lettuce wrapped chicken before to get the taste.
Going lower on veggies does seem to help me out - low on veggies high on fats. I only do it for a few days in a row though as I love my veggies - and I also have totally veggie days. It's just a way of mixing things up.
Now the beef thing -well it's 7:30 and I haven't eaten yet because I put it in my slow cooker (not my oven) at 9:30am and when I went to eat it after I got home from hospital at 5:30 it wasn't tender at all.
I cooked rump in the slow cooker last week and it was falling apart do I'm not sure if it's a bad bit of brisket or what.
Usually however I do brisket in a casserole pot (covered) in the oven at 140 for about 4 hours and it has always come out great.
I don't find silverside has much flavour, so I'd do it the same way - cover with stock in a casserole and pot roast on low.
moonlights
Gold Member
Eta: 2 more hours on high and NOW the beef is nice and tender, falling apart. Will cook on high in future.
Supersmileyme
Gold Member
Sounds lovely, glad it got there in the end. That could be where I'm going wrong, will try on high next time.
coffeelover
Gold Member
Morning ML , hope it's a good day for you
moonlights
Gold Member
Today will be experiments with turkey mince. Never cooked it before - any tips or favorites?
Oh just realized I forgot yesterday's menu:
Flax mim with butter
Beef brisket slow cooked, pulled apart and had with beef stock as a soup with spring onion.
Sugar free jelly and cream
Oh just realized I forgot yesterday's menu:
Flax mim with butter
Beef brisket slow cooked, pulled apart and had with beef stock as a soup with spring onion.
Sugar free jelly and cream
Scrumbles
Dancing Queen
Thanks, ML!
I might try the slow cooker next time, though mine is rather small so it will have to be quite a diddy joint!
Can't help with turkey mince, I'm afraid - never had it. Knowing me, I'd probably curry it (I use Patak's curry pastes, though I probably shouldn't).
I might try the slow cooker next time, though mine is rather small so it will have to be quite a diddy joint!
Can't help with turkey mince, I'm afraid - never had it. Knowing me, I'd probably curry it (I use Patak's curry pastes, though I probably shouldn't
).
moonlights
Gold Member
My slow cooker is 3.5l and the brisket was 400g so it was swimming in there. I really should have gotten a smaller one but it was half price soooo.
Still not sure what I'll do with the turkey. Must do some work before food.
Still not sure what I'll do with the turkey. Must do some work before food.
moonlights
Gold Member
Some people have very curious ideas about diets...
