Geez I love this thread!

Niles Rodgers and Chic and Sunday lunch ....

Uk1, you sure like you green beans/potatoes and that green sauce.

A good kitchen has consistency and replicates the good stuff .... and only a lunatic eats stuff other than the good stuff .... eh?

And where are the Yahillwe piccies?

Today has been Bratties .... (again) ......

Feeling quite healthy and virtuous after eating a sardine sandwich for lunch. Practically a week's worth of protein, calcium, vitamin D, niacin, B12, and omega 3's! Had to have a few Doritos with it to make sure I was eating a balanced diet.

Does that calcium mean you leave those little bones in?

In a mood for Thai, hometown lunch - N.E. Queens, NYC
with iced Thai coffee w. condensed milk (not shown) - bagging the leftover for a light dinner ... still a long day ahead back at the office to prep for upcoming trip. Pineapple Fried Rice and Curry Beef Stew w. Noodles (baguette is great for the curry, or plain whole wheat parathas / Indian bread.)

That curry and pineapple fried rice looks stunning. Is there pineapple in the rice?

Since my kids are adults and don't live at home anymore I don't cook anymore (actually I stopped cooking way before they left the nest), now I eat out almost every meal. I could take photos if you'd like, but I would feel stupid doing so.

I agree and love pineapple fried rice, so much so that I set aside bits of grilled pineapple and grilled pork belly or rib meat to mix into fried rice whenever I get a chance. I had not thought about adding a curry flavor to fried rice when making it at home. Any suggestions on how that would work better -- red curry paste and some coconut milk? Curry powder?

Yes, those little chunks are diced pineapple - it's basically meatless, except for various flavoring & seasoning used.
Thai or yellow curry powder should be fine, tailor to taste. Linking one of the many recipes for Pineapple Fried Rice, Thai style - as it could be prepared with diced chicken and/or baby shrimps, or diced ham. Peppers, onions, tomatoes & spring onions are best diced or chopped up. Scrambled eggs chopped up loosely can be added optionally as is the use of "fish" sauce.

It can be prepared on a skillet or deep frying pan over high heat, no "wok" necessary - use refrigerated, overnight long grain rice for best results.

I use a zoji for my rice and an improvement I have found to make a difference is using virgin Coconut oil in the rice. It gives a lovely fragrant flavour and fills the house. I have a big stock of virgin coconut oil for our late night sweet corn ....

Adding a curry spice mix is a possibility but can become harsh and unsubtle and overpowering to some nice gentle rice . The flavour of the rice should complement the main dish rather than compete and in my view the main strong flavours should be predominently in the main protein dish and the rice I think should be more in the background unless it is the main dish itself.

If I want anything other than a plain rice I tend to cook the rice first then add flavour when adding the rice to other things to make a pilaf ie adding it to say fried potato, braised onions and then fry into that mix some spice, normally just some pine nut or peanut perhaps a few sultanas and then a pinch of cinamon and then stir in the rice. I also like to give it a bit of a final bake to intensify flavours.

Finally you get down to my level of food!!

I normally add a bottle of Budweiser to mine, to help to go down well.

That sandwich looks like a "Parisienne" but you have some extra stuff.

Anyway, I had some veggies and am leaving the end of the week, I did this mixture and have no idea when am gonna eat it since I am out for lunch and dinner this whole week. Maybe I will give it to someone.




Eggplant/tomoatoe/spring artichoke/ onions/garlic/pine nuts and zatar. And am going to add lemon juice and chopped cilantro and mint. Maybe I will mix it with some rice and it would be a summer salad.