Dinner thread?

**Dundee** · 10-09-2015, 10:05 PM

Originally Posted by Beaker

The output looks great, but whats the total input list?

Tuscan and garlic pepper were added before the lid went on.

**Angus_A** · 10-09-2015, 10:37 PM

Found a new asian grocer to haunt, they had a noodle selection, both fresh and dried that brought me to my knees. Bought a small stockpile of different kinds. Made pork ramen tonight with some leftover roast pork from other night, going to go on one hell of a noodle bender this spring.

**gadgetman** · 12-09-2015, 09:06 PM

Decided the mallard breasts in the freezer need using and with only three of us here this weekend the meagre quantity was about right. Marinated in a mix of honey, lemon juice, soy and a dash of red wine. Into the pan a couple of minutes before taking the veg off. Turned over and turned the pan off when I started to dish the veg. Sliced up nicely, juices still running very red, looked a lot redder than the photo indicates. Think I'm getting the hang of this game cooking (need to work on the photography). How many days till the start of next season @Dundee?

**Dundee** · 12-09-2015, 09:33 PM

Originally Posted by gadgetman

Decided the mallard breasts in the freezer need using and with only three of us here this weekend the meagre quantity was about right. Marinated in a mix of honey, lemon juice, soy and a dash of red wine. Into the pan a couple of minutes before taking the veg off. Turned over and turned the pan off when I started to dish the veg. Sliced up nicely, juices still running very red, looked a lot redder than the photo indicates. Think I'm getting the hang of this game cooking (need to work on the photography). How many days till the start of next season @Dundee?

I'd cook duck a little longer (no I wouldn't the wife would)

Unless it was me doing cooking on the BBQ

231 days to go.

Countdown to 1. Mai 2016 in Wellington