So.....what's For Lunch/dinner?

[mccfluff]

I'm currently munching on cucumber and strawbs. I'm working from home which is always dangerous, i'll eat everything in the house if I don't watch it..... think i'm going to have smoked salmon pate for lunch.

[mccfluff]

maybe is miso soup.... or some new egg dish...:-)

[DTCwordfan]

wetting the pamper, eh, Talbs, time for a change?

[DTCwordfan]

so what's Talbs going to make of bbq strip skirt steak?

[Tilly2]

Chilli Con Carne. What can I do with the leftover kidney beans?

[gness]

Tinned?.......Keep the oil for the future and string the beans for a funky necklace?...x

[ummmm]

Throw them in a salad, Tilly.

[ummmm]

I've never seen kidney beans in oil.

[gness]

If they're tinned they'll contain glycerol.

[ummmm]

I don't even know what that is :-)

The ones are buy are in salted water and they say to rinse before use.

[Islay]

The ingredients on the tins in my kitchen are

Red Kidney Beans, Water, Firming Agent (Calcium Chloride)

[-Talbot-]

DTCwordfan
wetting the pamper, eh, Talbs, time for a change?
so what's Talbs going to make of bbq strip skirt steak?


Those retorts are so bad they actually made me laugh lol.

[237SJ]

Beef skirt is one of the cheapest cuts there is. I took my Mum (married to a farming family for decades) for a meal in Richmond. I had Onglet and she didn't know what it was. On the way home I googled and it is skirt. She couldn't believe I had paid good money for it. It is as tough as old boots which is why it has to be cooked for so long.