Lack of ideas for dinner tonight

[Mark Parrott]

I've been sorting out the freezer today, & discovered under all the piles of bread that we don't really have much in. Found some pork chops. Need to think of something interested to do with them.

 

[Lynn Davies]

Grill them and top with mushrooms and some cheese. Wack it under the grill to melt the cheese. Serve with veggies or salad.

 

[AlisonM]

Braise them in white wine, onion and any herbs you may have handy. Or with an apple and a bit of mustard.

 

[Mark Parrott]

Thanks for the ideas.🙂 Might go the cheese route. Out of white wine & it's too miserable outside to go & get any.

 

[AndBreathe]

I've been sorting out the freezer today, & discovered under all the piles of bread that we don't really have much in. Found some pork chops. Need to think of something interested to do with them.

We've always had a decent spice rack at home, but now we have a gargantuan thing, so that almost anything can be percked up a bit, should the need arise. Recent additions are Adobo, Black Seasoning and some seriously butch Creole stuff we bought in a local supermarket. I've also already bought two different bottles of liquid smoke - mesquite and hickory, for use mainly on the BBQ. As we even roast on the BBQ at home, they'll not last too long.

 

[AndBreathe]

Oh. And we keep freezer logs. We have two freezers running when we're at home, just the one runs when we're away, but right now I could tell you exactly what's in that freezer, so we rarely have "surprises", good or bad.

Anal, us? Answers are not required, on postcards or otherwise!

 

[AlisonM]

Me too, and I always have some chopped herbs frozen in ice cubes in the freezer, so I can pull one out and drop it in the pot. I make my own dry spice mixes, sometimes accidentally butch though that's usually the jerk seasoning, not sure why. The one thin I'm running out of is proper cinnamon bark, you don't know till you try it just how different, and how much better it is, than those pathetic sticks you get in the supermarket.

 

[Mark Parrott]

We are useless at keeping track of food. Our deep freezer always has some surprises at the bottom. Today I found 4 Tupperware boxes full of leftovers. No idea what they are. All Brown stuff. Should've labelled them.🙄

 

[Lynn Davies]

Mark - I have food in the bottom of the freezer that is older than you!😱

 

[Annette]

I had to clear my freezer out recently (due to a new one coming). I'm pretty good at labelling - including, not surprisingly, carb content. However, I found a box that was unlabelled and unrecognisable. So I defrosted it...and ate rhubarb compote for the next week...

 

[Northerner]

Oh. And we keep freezer logs. We have two freezers running when we're at home, just the one runs when we're away, but right now I could tell you exactly what's in that freezer, so we rarely have "surprises", good or bad.

Anal, us? Answers are not required, on postcards or otherwise!

Haha! I'm the opposite! I often find something in a freezer bag and am unable to identify whether it's a portion of spag bol, chicken curry or chilli until it's defrosted! 😱 🙂

 

[Lynn Davies]

I find things in little plastic pots that are unidentifiable but being a tight Yorkshire woman I just put it back in the basket as to throw it away is a waste *sigh*

 

[Annette]

I find things in little plastic pots that are unidentifiable but being a tight Yorkshire woman I just put it back in the basket as to throw it away is a waste *sigh*

Defrost them, one thing per day. It amazing what you can end up having for dinner 😛

 

[Northerner]

Hehe! Does anyone remember when you could buy tins of food off market stalls that had all lost their labels? 😱 Surprise combinations there! 😱

 

[Lynn Davies]

Tomato soup and peaches seems to spring to mind 🙄

 

[Lynn Davies]

Defrost them, one thing per day. It amazing what you can end up having for dinner 😛

Some things I cannot identify even when defrosted *sigh*

 

[DeusXM]

We've always had a decent spice rack at home, but now we have a gargantuan thing, so that almost anything can be percked up a bit, should the need arise. Recent additions are Adobo, Black Seasoning and some seriously butch Creole stuff we bought in a local supermarket. I've also already bought two different bottles of liquid smoke - mesquite and hickory, for use mainly on the BBQ. As we even roast on the BBQ at home, they'll not last too long.

When are we all invited around for dinner?

 

[Annette]

Some things I cannot identify even when defrosted *sigh*

Then I'd suggest putting it alongside a portion of veg and eating it anyway. As a true blood Yorkshire woman, that's what I'd do Unless it tasted sweet, in which case serve with cream...

 

[AndBreathe]

When are we all invited around for dinner?

Any time you like; the flight's only £600 and it'll take you a day to get here. But, if you're coming, could you bring........ 😉