I get fresh lump crab meat from Whole Foods and I make crab cakes using egg hallah bread and mayo as binder. I have a secret dipping sause to go with them. Stouffer Mac'n cheese is perfect side
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I get fresh lump crab meat from Whole Foods and I make crab cakes using egg hallah bread and mayo as binder. I have a secret dipping sause to go with them. Stouffer Mac'n cheese is perfect side
Last night I did a Thai and Chinese mid for dinner - prawns marinated in coconut, lemon grass, chilli and garlic together with a sesame chicken dish with a variety of spices. Very rich but delicious.
Molly that Indian dish looks just terrific. Can I come around for supper sometime! (Southern heritage? I though you were English. So what is it - like Peckham, Bromley or the Home Counties?)
My real speciality is North Africa food. Slow roasted lamb with couscous, dates, orange water, almonds and a few other ingredients is my current "signature" dish.
American here lol, although I do love some British television...Quote:
Originally Posted by Prospero
I'm from Charleston, SC originally. Gotta love US homestyle cooking. Fry all the things!
North African food I'm not very familiar with, but that does sound amazing. :D
Darn... but I do love Charleston. Got friends who have a place overlooking the harbour. It's a fun city.
Quote:
Originally Posted by Molly D'Vyne
Aha! You must have some Scottish heritage, lassie! :dancing:
Since you mention that, I believe I do actually lol.Quote:
Originally Posted by robertlouis
Fraiser? Really, Wendy?
Food looks good though.
Splendid. Come over here and I'll show you what a Scotsman has under his kilt.Quote:
Originally Posted by Molly D'Vyne
It's known as a Big Mac..... :banana:
how to prepare a kbab?