Could well be I will be at the house with lots of cutlery and cooking implements, one pan, one cast iron skillet and an 11L car fridge run off the AC.

Any simple dishes. . .? Low meat content for $$$ reasons.

Frittata

Sprintcyclist wrote on Nov 9^th, 2022 at 7:44pm:


I do exactly that, not with beef that would be sacrilege, but chicken thigh chops which turn out amazing every time.

I'm also a big fan of poached chicken breast, easiest thing to make ever.
Bring a pot of water to the boil. Add flavour, I add a clove of garlic, slice of lemon and star anise. Throw in the whole chicken breasts and keep on heat until it returns to boil,  take off stove and place lid, then do nothing for 30 mins and it's perfectly cooked every time. Serve any way you can think. I had exactly that and ate it with caramelized onion I made on Monday.

Gordon wrote on Nov 9^th, 2022 at 7:40pm:


That's what Bobby said.

greggerypeccary wrote on Nov 9^th, 2022 at 10:39pm:


No ... it was YOU!

Frittata is a good idea Sprint, thanks.

No, my skillet is cast iron, no lid.

I have found, while repackaging junk, 2 more pans—I will take these with me, crisis over 

Yeah, I love steak, porterhouse is excellent. But will go very easy on spending until fully settled in. Things would be like $700,000 easier for me IF my business partner had not gone stupid. We sold this big villa in Pt Elliot here for $147,500. Few  years later, it sold for over $1,000,000. Then there were the debts run up by the partner—I spent an awful lot of Mondays in the Small Claims Court the year or so after the idiot finally left. Once the debts had been paid I took some time to recover—coasting—then developed a successful new product that made us quite a bit of money—I would have been able to do this earlier but for the mess I had to clean up.

I could see the first business would be put out of business by the state govt so started the brewshop. I sold the best packs, very high dry malt extract content, complex packs with grain to be steeped, hops added to the hour long boil etc.

American Pale Ale—lots American hops

Hop Madness “It’s madness I tell you, Hop Madness!” with a tiny 60 minute hop addition then flavor/aroma additions at 30, 15, 5 and flameout. LOTS hop flavor/aroma, very expensive and profitable Pack I sold lots of,

etc

Even after that, think red meat may be a luxury once in a while item—just because of my age. Lots of leafy greens, more white than red meat, more eggs and cheese than meat. Will keep six chooks I reckon and a laying duck or two.

I worked from Jan 1966 to 2010—broke my heart to shut the doors of my brew shop but the arthritis made it impossible to keep going. The trigger was one Monday—I stood by the till for 2 hours as one customer came in as another one left. At the end of that I was practically crying from the pain. Retail is standing up all the time—standing up serving customers, standing up weighing out malt extract, grains etc to make Packs or fill orders.

You are an idiot, you junky! The story of the Jovial Monk HBS is well known—did you and your catfish not crap on about my name appearing on a page of my Brew Manual on my site?

Still no new codeine, eh junky



No, you never saw my posts on Twitter you liar! Where oh where is that drug dealer eh? Or maybe you are waiting for the pension to hit your bank account so you can go to your drug dealer?

Lisa Jones wrote on Nov 10^th, 2022 at 8:32am: