Bacon and Egg Muffins (by G)

I'm an adult and if I want bacon and egg muffins for dinner I'll have them dammit!

Not too much technique involved here. The muffin itself was halved and lightly toasted, bacon was fried off, ditto eggs, the cheese was removed from a packet.

The only thing that took a bit of effort was the hashbrown. For that I grated some potato and steeped it in boiling water for a couple of minutes, then drained and added butter and garlic powder. They were formed in a ring and fried - then finished in the oven.

I was a bit disappointed with my muffins because - uncharacteristically - I did not include enough bacon. The crunch of the hashbrown was good though.

Hanwoori (by Biggs)

All you can eat! We decided on Korean BBQ all you can eat.

A bit of internet research led us to Hanwoori. After all, comments regarding this restaurant included: "The first thing to point out was that the beef steaks served in the buffet area seem not to be, I would say, fresh or quality meat" and, "service is fine but low grade meat cuts were a disappointment".....we were convinced.

The photo may appear unimpressive but multiple plates of octopus, prawns (little straight ones and pink ones), ox tongue, chicken, beef ribs, pork belly, beef belly and steak were all consumed. Oh, and cheerios? We teamed this with kimchi, green chillies, onion, garlic and occasionally wrapped this in pickled radish....genius. Thanks Korea! Entrees were thinly sliced pork hock, deep fried pork hock and vegetable omelette.

Halfway through the meal I mentioned to G that I felt like I was in a drug-induced coma where nothing existed but meat sizzling on our table with in-built BBQ.

Finally, a jug of cheery so-ju was inexplicably ordered. It tasted of poisonous medicine and was clearly alcoholic. I liked it.

Most worth mentioning were the incredibly busy, helpful and delightfully pleasant waiters and waitresses. One in particular caught G's fancy....she was pretty and charming!

Five Vegetable Stir-Fry (by Biggs)

G likes his food items to be of an odd number so tonight we have a five vegetable stir-fry - baby buk choy, carrot, beans, capsicum and mushrooms.

When I first moved out of home a staple meal of mine was udon noodles with carrot, snow peas and hoisin sauce. It wasn't until Dad first came to visit that I realised it was a bit shit. I proudly presented him with the dish and he couldn't hide his disgust in being served a 100g bowl of overcooked noodles and a few watery veggies.

I've since updated the meal with more veggies, noddles cooked correctly and at least an attempt at flavour - sesame, soy, rice wine vinegar, garlic and toasted sesame seeds - I forgot to buy ginger. Stir and fry!

Porky Rice Noodle (by G)

I was really unsure what to have for dinner tonight - it consumed most of my mental energy.  In the end I just wandered around the super-market and picked up some things that I thought would go together.

I fried off some pork pieces with cumin, garam masala and paprika then added some chunks of spring onion, sliced red onion, a quarter red capsicum, some finely chopped coriander stems, dried chilli flakes then added vegetable stock and some left over coconut milk.  Later on I added some lime juice, then a little bit of fish sauce because it was not quite right - then I added just a dash of cream to soften it a bit.  The last thing I added was some ketjap manis to round out the flavour... actually the last thing I added were some flat rice noodles.

Normally when I try to balance out the flavour of things I end up adding so many contrasting flavours that the result is quite grey on the taste-buds but I did okay tonight I think and used up some left over things.

Chicken Tikka Tortillas (by G)

There are a lot of wacky fusion tortillas going around these days so I decided to come up with one of my own.  Is it wrong to cook something just because it is alliterative.

Basically I cooked chicken tikka masala, some salsa with cucumber, capsicum, coriander and red onion and some tortillas then put the former two on the latter and ate them - Biggs did likewise.

For the chicken tikka I marinaded chicken in cream (I forgot to get yoghurt), cumin, salt, black pepper, cayenne pepper, lemon juice and ginger.  After that had marinated for 1 hour I fried off the chicken and added it to a mix of fried garlic and jalapeno (fried in butter) more cumin, some paprika, more cream and some tomato sauce.

As far a fusion goes, this was a pretty good combination.

Steak and Veg (by G)

Today I thought it would be a nice day for some fish - and I'm particularly fond of swordfish - so I found a recipe that looked tasty and took down the ingredients... then I couldn't find swordfish so I did it with T-bone steak instead.

The steak was marinated in lemon, oil, rice wine vinegar, soy sauce, garlic, salt and pepper (the rice wine vinegar was a substitution for real wine - I can't have real wine with Biggs around).  After the steak had been marinated for one hour exactly I fried it off and then put hims in the oven to complete cooking.

The vegetables were fried off with some of the marinade, a bit of ketjap manis and a little bit off lemon juice.

A baked potato is mandatory when eating T-bone steak.

Pork Belly With Whole Baby Vegetables (by G)

I heard the other day that vegetables were alive until you cook them - today (apropos of nothing) I felt like undertaking a baby genocide.

Along with some pork belly I roasted some kipfler potatoes, baby corn, little purple carrots, cute baby pumpkins and mushrooms (regular size so I don't think they were babies).

Despite treating the pork skin with the maximum of care it did not appear inclined to crackle for me so I bunged it under the grill and - thankfully - that did the job.