Sounds yummy except no celery.....I is picky, lol. Definitely brown the flour-coated beef chunks!! And as I am a genetic PEI person, there HAS to be potatoes....lots of them. Mashed only goes with the yucky hamburger stew Ron makes for himself and Elayne.
That’s called stewed mince here and a staple in my childhood because mince was cheap back then. Mum used to mince the beef herself on a hand mincer attached to the table top. At least there was no preservative in it like now.
Should be a good refurb, Liane, and I feel it's about time. It looked a bit tired last time I saw it so a refurb has to be a positive. It's been closed for about 18 months now and is due to reopen mid-year. They say the Long Bar is being "put back where it belongs" which I imagine is on the ground floor where I explored many years ago. And back again to the olive rice - it's probably in a lot of places, but my go-to is the Soup Restaurant on Orchard Road, in the Paramount arcade. There are at least two more Soup Restaurants but I'm not sure now where they are. Oh yes, they make their own Chilli Sambal too, if you are interested in buying any. If you do, make sure you put it into some plastic bags and pack it in your check-in luggage for further travel. I forgot one year and had it in my carry-on bag. 'Twas confiscated (and dropped into the bin)
Not into Celery, it has a strange taste that I just can't get on with. But swede is nice in a stew. Swede and potato mash is nice too.
Parsnip and potato mash or just parsnip. I can’t do Swede or turnips but roasted parsnip...yum. Not tried celery sticks filled with peanut butter then?
Same over here AM. The last time I checked on the price it looked like it included half the farm as well.
And was the leg only half the size because they’d already cut the chump chops off the end. I do love that bit of lamb leg that we always refer as the ‘&$##@‘. You know that lovely round bit at the joint. We argue over that bit.
Chilli Sambal and quite a number of other foodstuffs are quite legal, Sue, in fact the "allowed" list is quite extensive. I bring chilli, tea, sometimes coffee, and chocolate home on a regular basis. The only proviso is that stuff like chilli, being liquid, has to be packed in the check-in luggage, everything else I carry with me. One time I even brought in a carton of instant noodles because they were modified and certified good for diabetics so great for Bill (and they weren't/aren't available here). No problem at all.
I love watching certain travellers on Border Security who get all defensive when they try to hide all that disgusting contraband. I can’t believe what some of those people call food.
We have that programme over here. Some of them argue till their blue in the face that they have nothing until their suitcase is opened.
I love it when they play innocent and claim not to know that something is food. Frequently it's made of meat so is both food (to be declared) and meat (banned). I'm sure they think that everyone doing the inspections falls into the category "idiot". Little do they know!!!
You forgot the My favorite part is the bone marrow. Then any left over meat I just looooove in a sandwich with real butter and a little salt. Oh, and the bread must be the freshest. Yummmm!!!
Liane, re post #103 - should read PARAGON ARCADE (not Paramount). Must be getting dippier than I thought. Can I blame it on a moment of distraction? Please?
Try them boiled, mashed, placed in a buttered pie dish, sprinkled (showered) with grated cheese and baked until the cheese starts to brown. Decidedly yum.
This... is scouse. If it didn't have taters in it would be a casserole, if it had potatoes on top it would be a hotpot. The potatoes in scouse have to be slightly mushy, not hard. It puts hairs on your chest, and you need those up north. I've never had olive rice... I rather like the sound of it. I am going to have to investigate this further.
