After the very pleasant weekend meals with the family, I’m back to having a slice and a can of energy drink for dinner.
Oh well. I’m sure if I weren’t so lazy, I’d figure out all kinds of interesting recipes during the wee hours of the night after I get home from work.
That’s easily sorted.
Presentation - big heap on a plate. Portion Control - stop making big heap when you run out of plate. Job done. 
Just transfer it to a larger plate…
I want to open a restaurant where the portions are normal size, but everything else is colossal, so you get nouvelle cuisine looks AND a decent feed.
I shall call it “The Incredible Shrinking Flan”.
Something like this?
Exactly! Spot on. 
It’s at the Pacific Science Center in Seattle. You can practically smell the Bill Nye from across the street where I used to work.
A Dick’s Special is the best burger a dollar and 90 cents will buy you anywhere in the US in 2015. I’m not a fan of the Dick’s Deluxe (2 1/8th lb patties with cheese) because they use too much sweet pickle relish on those, but that can’t ruin the burger really.
They’re by no means the best burgers in the world (those you make on your own out of something you killed yourself, the murder makes it sweeter), but they’re about a whole order of magnitude better than anything in national franchise fast food.
Curry* night tonight!
Lobia masala with naan and a shedload of assorted pickles, relishes and chutneys.
*For a very wide definition of the term curry.
Spin off from the monster that is the questions thread… paging @anon61221983…
As the new season pineapples are in, I picked up a plethora of premium pineapples for pickling and preserving. (pauses to wipe monitor)
For appx. 4-5 1 pint jars.
2 pineapples, peeled, cored and sliced into lengths.
2 cups brown sugar
1 cup cider vinegar
1/2 cup lime juice
1/2 cup pineapple juice
4 cinnamon sticks, broken up.
1/2 teaspoon allspice berries
About half a dozen cloves.
About 5 star anise to finish
Put the sugar, vinegar, lime and pineapples juices in a large pan on a low heat.
Bung the spices in a bag and gently simmer in the vinegar/sugar for about half an hour to extract the flavour.
Discard the spice bag, then place the peeled and prepped pineapple into the pickling liquid to heat through. No need to cook down, just need it hot.
Place a star anise (optional) and the bottom of each jar (jars prepped as per your preferred method.)
Pack pineapple into jars, top off with pickling fluid and process or seal. They’re good to go immediately and will improve with age.
They’re a great sweet/sharp/sour/spicey combination and will go really well with pork, chicken, salads, on burgers, pizzas etc.
Out of likes…that sounds incredibly yummy, and perfect for my dad (whose birthday is next month!).
What’s for dinner? What I have every night, the bitter tears of others.
Dinner tonight will be pasta with Lacinato kale and black Beluga lentils.
We’ve been on an Italian kick this week…and all rustic rather than fancy dishes.
@Falcor - in search it says to message you to delete an account. hope this is true - if so, please delete my account.
I’m in a cutting phase so no/low carbs - pork chops breaded with powdered chicharrones, kale on the side.
Protip: I overestimated the heat of the chicharrones, I should have dusted the pork with cayenne to get the desired effect. Otherwise, quite good… crisp.
Fending for myself tonight, so it’s a smoked chicken sanger in front of NXT, green leafy stuff and beer. 
Fasting tonight, thanks to nearly insurmountable allergies countered with an inadvisable amount of genuine pseudoephedrine.
Turns out it’s synergistic with some of my regular medications, so no food for me tonight and probably tomorrow. Just water and cigarettes.
I totally surmounted those allergies though. Take that, immune system! I’ll suppress the fuck out of you!
[quote=“Falcor, post:54, topic:55763”]
What I have every night, the bitter tears of others.
[/quote]http://i.imgur.com/3zPqf2S.jpg
Edit: Oh, others! I thought you meant… well, ne’mind…
Okay, done.
