Think it'll be Salmon and dijon sauced potatoes tonight, if we ever get up to the shops...
this post was submitted on 21 Sep 2025
9 points (100.0% liked)
Food Australia
365 readers
3 users here now
This is a community to share food pics, food ideas and questions. Basically anything to do with food. Every day there will be a post called Tucker Time for you to share pics or descriptions of your evening meal.
There's only 2 rules that I can think of right now
Rule 1: Don't ridicule
Rule 2: Don't be an arsehole
If you can think of anything else let me know. Cheers.
founded 2 years ago
MODERATORS
That sounds awesome! Way better then my leftovers misc combo hahaha
Disaster!! Since writing that our afternoon turned to shite! One of the kids decided they were more limpet than human, and the Salmon we bought had gone off, so had to return it to the shop!
Ended up being potato mash, fried asparagus, peas and these lentil cake things we saw at the shop. Nice dinner, but a far cry from our grande visions! 🤣
Ahhh nooooo, that sucks! Good it was still good dinner, but bummer :(
Just smashed these out and they ended up nicer than expected.
Is the bottom one what the english would call Gamon? I's looking at one of those in the shop earlier today, looks a bit like it.
Just half a ham steak. IGA I got them from, I think the maker is Sun Valley Smallgoods. They’re really nice and never hit the deck here.
IGA for the win!
I have this pet theory that the average AZ/Australian lemmy user is far more likely to shop more often at IGAs, Aldi, and other independents than the general Australian population.
Their meat at our store is up there with the butchers. I think they get it from Warwick Meat Farm, that’s why. Not just that, they stock things Colesworth don’t.
Ah yeah, its coffee beans that drag me to IGA verse colesworth, every iga near me, no matter how small, has a better coffee bean selection than colesworth.
Even those Empire pizzas shit all over their peers, though if you’re buying those you’re better off with a Dominos or PH
Ooh, those might be an eastern states thing, not sure i've seen them.
Yeah probably, seems to me IGA use local suppliers across the country.
I made pork loin roast. Served with seasoned roasted potatoes and sauteed veggies. Nailed the crackling but the loin did dry out a little bit. I think using a roasting rack was a mistake. If I were doing it again I think I'd do it in a high sided baking dish on a bed of mirepoix. Or just stick with belly. 😉
oh that cracklin' !!!!!
Maybe brine the meat first? should help retain moisture
Oh that looks so nice!!