Simviation Forums

We've already done the bit about, eg..."Do you arrange the toilet roll end to face the wall on its holder, or away from it, to enable easy access to withdraw a strip?"

This time, as I am in the process of preparing my mid-day dinner, I was wondering....as I do.... ....

....do my Flight Sim Chums slice their Carrots, Parsnips, etc, into thin "disks", or into thin "strips", in preparation to boiling?... ...!

....(Apparently, it does not require an anaesthetic).... ....

Me?....I always slice them into thin disks, and boil them until they are nice and soft....

...(I don't like half-cooked, crunchy vegetables...whether in disk, or strip form!)... ...!

..and do you like your "vegetables" soft..or hard?...(Answers in a plain brown envelope)... ..!

So...my Sim V mates....are you a "Disker"......or a "Stripper"?.... ...!

Paul... ..!

Goodly morning Paul....

Interesting Post as always....

The Old Girl depending on what she is making will do carrots differently.
In a salad they will appear stripped and peeled.
If we are having a roast dinner of some sort she will thinly slice them but not peel them. There is a lot of nutrition in the skin of many vegetables.
Cucumbers she will peel and slice depending on the salad but on a sandwich she will not peel the cucumber but just slice it.

Me...I seldom peel a vegetable if I am home alone....I wash and leave the skin on cucumbers and carrots.
Prefer to eat the carrot whole and not sliced or peeled.

We seldom peel fruit like apples or pears but we do quarter them.

We Steam a lot of our vegetables and some fruit rather than boiling it all the time.
Roasted carrots, parsnips, potatoes are also great.

Depending on the dinner Paul, some of our veggies are soft and sometimes they are presented crunchy.
I like them different ways.

What I do like to do is fry my veggies with the meat I am cooking....lots of different flavors.

Just some of the things I thought about Paul....

Fascinating stuff, Doug!... ....!

I meant to photograph today's dinner to illustrate the arrangement of the vegetables on the plate...

..but it all looked so deliciously scrumptious, I gobbled it all up before I had time to put the batteries in the camera!....

Paul...with a very happy tummy!... ...!

Hi Paul...

When I look at some of the pictures of your scrumptious meals I often think..."He cooked those vegetables in with his meat and gravy".

I do like a Stir Fry once in awhile but we are more likely to have our potatoes and vegetables cooked separately just to get the different flavors.
Sometimes one vegetable is boiled while the others are steamed.

I am sure you have tried steaming your veggies, lots of flavor.

The one thing the Old Girl noticed when I call her over to look at your meals is you have gravy on a lot of your meals.

We tend to throw onions, celery, various forms of peppers, garlic all together in a frying pan with butter and slowly cook until soft then we add that to our meat rather than gravy all the time.

I always slice parsnips length wise and carrots width wise...........But that is probably because boil carrots and bake parsnips......

Matt

Hi Matt...

I like to boil, steam or bake carrots and parsnips in a little Brown Sugar or Pure Canadian Maple Syrup...scrumptious...

I usually leave them whole when doing that as it is easier to brush them with the Brown Sugar or Maple Syrup.

Doug...!

The problem with your idea of cooking vegetables separately is that....

I would require 8, (or more), separate saucepans in which to cook my 8, (or more), different vegetables, each day....

And I don't have that many saucepans....or gas rings to put them on.... to comply with that idea!

So...I use two saucepans...One for the boiled potatoes....and one for the remainder of the vegetables, all together....Sorted!

...(and "steaming" stuff is for posh people; folks who like semi-cooked, crunchy vegetables.... and Vegetarians).... ...!

So...the layout on the dinner plate is: Meat, Potatoes, and Vegetables. All lubricated with a heavenly helping of my special gravy sauce, which contains all sorts of extra magic ingredients to titivate the palate!

The water, saved from the vegetables, is used to make the gravy, so it contains lots of goodness.

In other words.....Its a typical English Dinner!...Like Mum used to make in the olden days!... ...!

An "English Dinner" is like an "England Breakfast"...probably unique to England!

Paul....Dining Tonight... ...!

Hi Paul...

Nothing better than a home cooked English Dinner prepared by Mother...

Unless...Yes...Unless

It is a home made bottle of fermented cider made by Father...

Fozzer wrote:We've already done the bit about, eg..."Do you arrange the toilet roll end to face the wall on its holder, or away from it, to enable easy access to withdraw a strip?"

Toilet roll end facing the wall here, more discreet.

Vegetables: No opinion, my Technical Manager Lady is in charge.

Regards,

papituwall wrote:

Fozzer wrote:We've already done the bit about, eg..."Do you arrange the toilet roll end to face the wall on its holder, or away from it, to enable easy access to withdraw a strip?"

Toilet roll end facing the wall here, more discreet.

Vegetables: No opinion, my Technical Manager Lady is in charge.

Regards,

Your preference will be added to the Toilet Roll poll, Papi... .... ....!

Vegetables: Only me in the house... ...!

Paul...Dinners and Toilet Humour... ...!

FlyingTrucker wrote:Hi Matt...

I like to boil, steam or bake carrots and parsnips in a little Brown Sugar or Pure Canadian Maple Syrup...scrumptious...

I usually leave them whole when doing that as it is easier to brush them with the Brown Sugar or Maple Syrup.

Now that I ill be trying out Doug..

Matt

I slice carrots thinly at a right angle so they appear all ovally. Same for nottavegies like bannanas on cereals. Tomato and onion, BAM! Right through the friggen equator.

Ok now, keep talking. I don't need another one of my replies ending another thread! Nothing wrong with angular slicing any more than left handed chefs.

Steve M wrote:Ok now, keep talking. I don't need another one of my replies ending another thread! Nothing wrong with angular slicing any more than left handed chefs.

Never fear, Steve.... ....

Strangely enough I also slice bananas at an angle when adding them to my morning Cornflake breakfast...

.....it seems the right thing to do!... ...!

Paul...A slice off the old block!... ...!

Just had a nice Beef Madras curry, Basmati rice, and chips for my Supper!....lovely!.... ...1