[kwazi]

I think I'm used to it now. I notice it when my daughter has a new perfume and I don't smell it straight away then I think I can smell it slightly. I will scrunch up mint from my garden and can't smell it then when I try again I will smell it slightly and then I wonder if it's my brain thinking it knows the smell.

My taste is pretty non existent , I have a bitter taste alot . When I'm eating I think it's all about texture now . It's been over 2 years now so not holding much hope.

Have you had covid? Apparently it messes up your sense of
smell

 

[Vet543]

I favour Australian dishes. Remember the Beef Stew, Lamb Chops with onion gravy, Roast Lamb, Lamb Curry, Shepherd Pie, Roast Chicken (Aussie Style), the magic 5-day Stew, also Roast Pork and Apple Sauce.
AND THE BEST ... Rissoles with seasoned gravy. Not to be forgotten, the world's best Aussie Bar-B-Cue. Chops and Sanger with lots of Fried Onions, Pineapple Rings and the best Beer covered Steaks.
Who could ever forget Barrimundi in fish sauce, Australian Mud Crab dipped in Thousand Island sauce. Try the Australian Red Claw.. a variation of the Yabbie or crawfish. THAT'S AUSSIE.
In the Northern Territory, forget the proganda about Buffalo carrying TB ... NEVER IN AUSTRALIA and a great 2lb Buffalo Steak is very hard to beat.
Australian Day 2005, I was invited to an Aussie Celebration and people who wished could partake in a Aussie Rissole Competition. Well, to my surprise and almost all others, I won.
But my secret recipe is still "My Secret" and still people love the rissoles that I cook.
I have added a pressure cooker and the beautiful tasty meals that come from the pressure cooker, ALL AUSSIE style.
Many recipes come from Flo Belke-Petterson's Cook Book.
Who could ever forget the Pavlova... I don't care if NZ claim it. I claim it too, for the Aussies.
Born to be an Aussie ....

 

[Catsy]

I love roast lamb, roast potatoes and trombone peas and cauliflower with a rich meat gravy and homemade mint sauce. Alternatively a piece of corner topside roasted with roast potatoes that pick up the blackness generated by the steak cooking, trombone, cauliflower and green peas and a lovely rich gravy accompanied but some Lea & Perrins Worcestershire Sauce. Give me a bread and butter pudding with sultanas for anytime dessert.
Second to a roast I truly love a good beef stew or casserole, tender beef, potatoes cooked in with the stew or braise, carrots, onions, peas, carrots
and I love it the next day or two after when all the flavours are developed, will eat the gravy if there's no meat left. Man that's heaven.