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Discussion Thread 🐞 Monday 30 June (aussie.zone)

submitted 3 weeks ago by YarraByte@aussie.zone to c/melbourne@aussie.zone

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[–] useless_modern_god@aussie.zone 7 points 3 weeks ago (4 children)

I made this for breakfast yesterday. I’m not sure what to call it. Slow cooked marinated lamb, fried onion, and scrambled egg on pita with chilli sauce. It needed something to wake up the flavour. I like chilli sauce, but it was slightly overpowering and made the dish one dimensional.

[–] Thornburywitch@aussie.zone 7 points 3 weeks ago (2 children)

Worcestershire sauce would be my go to rather than chilli. Complex, tangy and not heavy on the tongue. But then I am going through a love affair with worcestershire sauce rn so don't mind me.

[–] useless_modern_god@aussie.zone 3 points 3 weeks ago

I don’t really reach for that as often as I should.

[–] anotherspringchicken@aussie.zone 3 points 3 weeks ago (1 children)

It’s delicious on sautéed spinach leaves

[–] Thornburywitch@aussie.zone 4 points 3 weeks ago

Yass!

[–] Bottom_racer@aussie.zone 5 points 3 weeks ago

Jeez I really need to up my breakfast game.

[–] CEOofmyhouse56@aussie.zone 5 points 3 weeks ago* (last edited 3 weeks ago) (1 children)

I'd call that hangover food. Go with garlic sauce next time or hummus or tahini.

[–] useless_modern_god@aussie.zone 3 points 3 weeks ago (1 children)

Noted. The garlic sauce could give it the punch it needs.

[–] CEOofmyhouse56@aussie.zone 5 points 3 weeks ago

For sure.

Hummus works with scrambled eggs and lamb in lebanese dishes and so does tahini sauce. Gives the dishes a kinda creamy taste.

[–] SituationCake@aussie.zone 4 points 3 weeks ago (1 children)

A good sprinkle of zaatar and dollop of sour cream or yoghurt. Some cherry tomatoes would give a bit of sweetness.

[–] useless_modern_god@aussie.zone 2 points 3 weeks ago

Definitely will try that. Thanks