What Did You Eat And Drink Last?

[The Albatross]

Two hot dogs with relish, mustard and ketchup and an oatmeal raisin cookie.

 

[Friday]

Bread & chicken & coffee

 

[Teasel]

Leftover roast potatoes n baked beans

Tinned fruit salad, alpro yogurt n raw oats

Wholemeal bread spread with red miso paste, crunchy peanut butter n lots of black pepper. A bit of chilli woulda been good too.

 

[Tornadic Thoughts]

A whole pint of a non-dairy almond milk nice cream concoction with coffee and dark chocolate...like a fool. My heart is letting me know that wasn't one of my best choices today....and so is my ever expanding waist line.

 

[Friday]

Yesterday - Tandoori Chicken, Rice, & Coffee.
Today - Meat Creature, & Mashed Potatoes, & Coffee

I wouldn’t have eaten today... I have stuff for chicken tacos, and periperi chicken marinating, and bread/bacon for a sandwich, and stuff for mulligatawny or at least an homage in that direction some kind of coconut curry soup... so there’s food, lots of food... but I just couldn’t make myself apply fire (or boot to ass). Someone else cooked, I ate it, and damn grateful for it. Phew! Cheers.

 

[Teasel]

Aubergine roasted with olive oil

 

[Lionheart]

Lasagna (again) and flavored water

 

[The Albatross]

A banana mango smoothie with greek yogurt and tofu

 

[Teasel]

A curry, ready meal, vegetarian,
And some peanuts

 

[Tornadic Thoughts]

Feeling dehydrated after having dined out last night, so I'm knocking back a few quarts of water and some lemon/cayenne/liquid stevia/greens/sprouts juice.

The meal was damn delicious, though. A blackened corvina that had the weirdest seafood texture I'd ever experienced, served with sweet potato grits (YUM!), and sauteed long green beans/red and green bell pepper/yellow squash/zucchini.

 

[LuckiLee]

Swedish meatballs over egg noodles. Coke. Chocolate ice cream soon. ?

I've been wanting to make tandoori chicken for months and months. Gonna get the ingredients over the weekend and grill it soon. (Praying the smells don't trigger J!!) Any tricks or secrets you want to share with a tandoori virgin @Friday?

 

[Friday]

Let it marinate in the spiced yogurt overnight... and if you want it orange, use food coloring / a LOT of food coloring! :bag: (I made pink chicken at one point. Which was just weird, lemme tell ya. It felt very breast cancer awareness month)... but only add the lemon juice about 30 minutes before grilling or it gets chalky from cooking in the acids. The ginger -if it’s fresh grated- can kind of start cooking the chicken as well, but not as badly.

The dang yogurt mixture also makes it reeeeeally hard to salt properly. I always end up using waaaaaay more salt than I think it needs. I salt the chicken. I salt the marinade (with both kosher salt, or smoked salt, AND “black salt” (the stuff is not black. It’s lavender.). I grill the chicken... and am like... yep. Needs salt. Every. Dang. Time. I suppose that’s better than oversalting, but all the sweet from the yogurt really throws off my salt estimates.

Oh! Indian restaurants usually use mustard oil. (Which is weirdly only legal to be sold in the US as a hair product??? That always trips me out.) Anyhow, a squirt of mustard in the rub/marinade gets the same “somethings missing” flavor. Kinda like chocolate in chili, you can’t really taste it, it just adds a zippy note. Amongst a lot of other zippy notes. (Ginger, garlic, lemon, peppers).