What I ate today - the food thread

[QF WP]

Lunch at the Beaufort Heritage in Brisbane yesterday:







Not a bad view either:

 

[amaroo]

Delicious way to start the day - Jam Corner (TSV)

 

[Buzzard]

+1 and I visited a Spanish friend of ours last night, Dr. Salva. He prepared for us a simple but delicious oven rice with chicken, duck and black pudding. We took along some nice wine to wash it down with.

 

[Pushka]

+1 and I visited a Spanish friend of ours last night, Dr. Salva. He prepared for us a simple but delicious oven rice with chicken, duck and black pudding. We took along some nice wine to wash it down with.
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Sublime. And I don’t think I’d even mind the black pudding as it looks like it was charred.

 

[Steady]

I recognise that bottle, hope it was good

 

[Buzzard]

The wine was a perfect match for the dish @Steady. +1 doesn't really like black pudding @Pushka but enjoyed it in this dish. It was delish, purchased from the markets not a supermarket. As for me, I love a good black pudding, I'll even eat it for breakfast. The best black pudding is where even the white bits are black

 

[Pushka]

The wine was a perfect match for the dish @Steady. +1 doesn't really like black pudding @Pushka but enjoyed it in this dish. It was delish, purchased from the markets not a supermarket. As for me, I love a good black pudding, I'll even eat it for breakfast. The best black pudding is where even the white bits are black

Our sons FIL ate the most disgustingust black pudding when we had our pre wedding dinner.

 

[Steady]

Some home cooked ribs

 

[Pushka]

Some home cooked ribs
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Recipe please.

 

[QF WP]

But what about the Tolpuddle?? Surely it was a great accompaniment.

 

[QF WP]

Breakfast last week from a little shop at Moffat Beach (Coco Loco Club). So healthy and so yummy (in that order):

 

[blackcat20]

Lots of delicious things here in langkawi

 

[TomVexille]

We’re coming to visit @Steady. We’ll bring the wine

 

[Steady]

Recipe please.

Get some meaty ribs, remove the membrane, add a dry rub (I used an imported one by Oakridge this time) give them some time over a low heat (110 deg C or 225 deg F) with a bit of wood smoke and it all just happens. These ribs were 1.4 Kg and they took about 6 hours - 3 smoking, 2h wrapped in foil, 1h setting the bbg sauce/glaze - (sweet baby ray’s). Sourcing meaty ribs is the secret IMO.

 

[Buzzard]

My lunch on the train from ADL to MEL.
The curry was buffalo.

 

[VPS]

How was the train trip @Buzzard? I haven't done that in years

 

[QF WP]

Lunch at The Brisbane Club courtesy of Macquarie.



Melt in your mouth good:



Fish looked just as good



Nice dessert to round out the event - strawberry sorbet was sublime

 

[VPS]

@QF WP boy that looks good. I'm hungry now

 

[Buzzard]

How was the train trip @Buzzard? I haven't done that in years

11.5 hours but it went so fast.
We really enjoyed it and would do it again.

 

[juddles]

Far from fancy restaurants, this is what I had yesterday. I will explain...

Am in a small village in Chile. A dry, arid place here in the north. Apart from the bountiful sea, the hills only support goats. I was driving into the nearest city the other day and picked up a hitchhiker - he was standing on the highway near a small goat farm. He had a couple of crates with him - and talking I understood he sold fresh goats cheese. Obviously I purchased one. Actually I bought two

This is the thing of fantasy for me - I love goat's cheese, yet know that unpasteurised stuff can be bad for you - but what the hell - you only live once. He explained how to care for it - take it home, wash it gently in cold water, no scrubbing. Pat it dry with paper towell, then place it on a plate in the fridge. I asked how long it lasted like that - he said easy a week or so. But noone resists eating it in the first day or two.

He was right. It is all gone now, on day 3

It has the texture and form almost like fetta - soft, salty, absolutely delicious.

So when I complain to some people that I am living on "bread and cheese", I am not really suffering

johnm, care for some?