Strange, dirty food.

When you're having one of the most frustrating conversations in your life, it is fitting to have one of the strangest meals.
Dirty, cheap food for dirty, cheap conversations.

What a waste of stomach space.

I ordered the Mee Kuah Mama, $7.50. "Singapore style noodles served in a special gravy with meat and egg." So, hokkien noodles in this sweet/tart, artificially red sauce with an egg whipped through it and tiny pieces of stewed lamb, which was a surprise, with a sprinkling of coriander. There were a few limp pieces of bak choi and bean shoots floating around. The liquid seemed off, something so strange about it until you ate it with a bit of everything else.
I didn't know whether to like it or not, but somehow it was addictive. I put it to the sugar that would was in there somewhere. It would be important to note that the broth was very hot, boiling hot, so it is good when you're suffering from odd discussions that it has time to cool and let the flavours develop.
My dining partner ordered the lamb curry and you can see the roti in the background. $7.50 for the lamb and $2 for the roti, which is made in house and actually very good. I didn't taste this, but I was told to try. Personally, the flavours from my meal were too overwhelming and I didn't taste this at all.
He finished it all, so it couldn't have been bad.

Totally confusing. We should have gone to Ying Thai 2 instead for something more straighforward, which I think could have also influenced my conversation as well.

Lazzat
their tagline: Indonesian, Malaysian & Indian Cuisine
112 Lygon St
Carlton, 3053
(03) 9639 5951

This is how

BB and I beat George Foreman.

BB- What? How are we going to keep the fat in the chops?
Me- Like this!!!


My old housemate had one because he was a lazy, vain bitch. Me, I used it to make toasted cheese sandwiches.

Oh yeah...high-fives!


Oh, I also decided to beat George Foreman like this.

A cast iron skillet wins all the time.

DaVa's amazing dinner of roasted kipfler's, lamb chops with basil, garlic, chili and lemon juice, a green salad and a vegetable stew.

Oh yeah, the skillet chops were undoubtedly better, but don't tell those who ate from the GF grill.

Renren was still hungry and I made him open grilled toast with the creamed broccoli and cheese. I doubt that needs a photo. I like getting paid in dinners made by a person who can cook.

Blood for your Blood?

My friends were doing a performance called After for the Streets of Melbourne festival over the weekend and I was their personal kitchen bitch for the time.

The first night saw a lot of clambering and hiking bags full of ingredients, fridge cramming and impromptu cooking.

I made a bastardisation of Borscht from the ingredients they had. I know, hiking bags full, and still no cabbage or oink-oink.

One of the reasons for the Borscht, other than these being the first ingredients found, that their hearts all exploded on CentrePlace. It only seemed fitting.

Borscht
Serves 6
(and then some)

1 lamb shank, salted
2 cloves of garlic
2 beetroots, trimmed and diced
1 large carrot, diced
1 large onion, diced
1 large leek, diced
1 large potato, diced
vegetable stock, to cover, and some extra
2 bay leaves
Salt
freshly cracked pepper
1/2 a bunch of parsley, chopped
yogurt


Seal the shank in a heavy pot, and reduce the heat. Add the garlic, onion, carrot, leek, potato and saute till translucent. Add the beetroot and cover with the vegetable stock and bay leaves. Bring to the boil and then simmer for 3 hours, skimming the scum off the top.
Scum bucket

When the shank is fork-tender, remove the meat from the bone, shred and return to the pot. Season to taste.
Stir in half the parsley.

Mix the yogurt with the rest of the parsley and dollop over the top of the soup when serving.

My sister totally rocks.

'nuff said.



But in all seriousness, they use the ribs or shoulders.