The plain stuff is fine if it's 4% milkfat large curd. And then it's bad for you too.

Tonight was chicken breast bundles, w/steamed broccoli. This time for the spreadable cheese I used Parmesan, Asiago & Romano with garlic & herbs.
Think it's the best yet.

I took this the other night (I'll send it to my parents of evidence of Christmas dinner - just a little white lie).

It was very yummy.

I have edited the picture to identify everything! The turkey looks pink in the picture, buyt it wasn't in real life. Also it looks as if someone has hacked it off with a bread knife rather than carving it.... There's a good reason for that.

This isn't great cooking, but for me it counts as a "proper" meal in that it's not served in a bowl with bread dipped in it.

OK, that's two things I can positively identify on that plate.

Sundae

Nice touch with the santa hat. The meal looks good and I can swear I see steam rising from that plate!:mg:

Ooo-SG, that looks gooooood!

For Christmas dinner I'm going to make a Rachael Ray thing: meatloaf brasciole, fettucini alfredo and baked 'tater (yeah, heavy on the starch, but that's what we like)

Isn't that hard to keep lighted? Bet it is difficult to toke on, too.

What the heck is a Turkey Joint? Around these parts, "joint" can also be a term for a penis...

Here it's a rolled piece of meat, usually bought by people on their own, with no cooking skills or who are a bit poor (or all of the previous!)

It's still turkey, but rolled into a shape that's quicker to cook and easier to carve (ahem). Mum knew I'd be more likely to cook a full meal if she made the meat part easier for me.

Ah...here, we call that a turkey log.

And more humour there, in the fact that a log is also a poo (I assume that's the case there too?)

There's obviously something about Christmas that encourages these double meanings :)

SG, yep, it is. Caddyshack's pool scene notwithstanding, we're not getting around to calling them "Baby Ruths" -- yet.

UT, Yorkshire puddings are worth driving 25 miles out of your way to get. I haven't had one in decades.

Monkeyboy fired up the grill at work this evening and cooked up his special sirloin burger recipe, topped with cheddar slices, and this amazing thick-sliced, home-cured bacon from Reading Terminal Market. The scent of the wafting smoke was so luscious, that even the vegetarian shop owner upstairs poked his head out the window and drooled. We shared a couple of burgers with his co-worker...nothing we could do for our veggie friend, though.

U.S. restaurants routinely serve a portion of cottage cheese with paprika sprinkled on it. Okay by me, but kind of a why-bother, as the paprika isn't very vivid to taste. Maybe it needs more gourmet-ish paprika.

Black pepper I can sort of see, never tried it. It is good on buttermilk, or on kefir, which occupies a place exactly between yoghurt and buttermilk. Kefir's good with muesli, btw. Muesli needs zing.

I like watermelon with a squirt of lemon juice. It quite reduces the undue wateriness of the watermelon. Strong red pepper plus lime juice also improves watermelon no end.

All we ask is that you not make shit up.

Maybe he meant to say CA restaurants. :lol: