View Full Version : OK, What's For Lunch or Tea Today?
Interesting... Sounds very British! Although I'm not sure that the word "floater", when associated with food, is the most appetising;)
Tonight's tea: spiced Barnsley chop, marinated in garlic, cumin and coriander seeds, freshly-ground black pepper, and fresh orange/lemon juice (some crispy orange rind sprinkled on top), then pan-fried and served with broccoli, green beans, roasted cauliflower florets and potatoes in garlic-infused rapeseed oil, paprika and chilli flakes, then some pan juices drizzled on top...
https://imagizer.imageshack.com/v2/1024x768q90/924/GWRRwn.jpg
Marco.
mightymonoped
15-10-2018, 18:33
Interesting... Sounds very British! Although I'm not sure that the word "floater", when associated with food, is the most appetising;)
Tonight's tea: spiced Barnsley chop, marinated in garlic, cumin and coriander seeds, freshly-ground black pepper, and fresh orange/lemon juice (some crispy orange rind sprinkled on top), then pan-fried and served with broccoli, green beans, roasted cauliflower florets and potatoes in garlic-infused rapeseed oil, paprika and chilli flakes, then some pan juices drizzled on top...
https://imagizer.imageshack.com/v2/1024x768q90/924/GWRRwn.jpg
Marco.
I’m liking the sound of that marinade! [emoji4][emoji106]
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mightymonoped
15-10-2018, 18:34
Throwing it all in a pan tonight! [emoji23]
https://uploads.tapatalk-cdn.com/20181015/507724c10e96598c67eb65d8bbef4b49.jpg
Mopped up with Olive bread I made earlier.
https://uploads.tapatalk-cdn.com/20181015/8c2adc3f0b5cb5ab6e41ac25a0d70075.jpghttps://uploads.tapatalk-cdn.com/20181015/bc74db58522ffe6fee635535d1ddf9bb.jpg
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mightymonoped
16-10-2018, 19:32
A ‘use up all the leftovers’ pizza [emoji4]
https://uploads.tapatalk-cdn.com/20181016/bfe1f9d86a174319eb1e55ab0518d9b1.jpg
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Pie, chips & beans (not worth a pic)
Start of potato and leek soup
https://uploads.tapatalk-cdn.com/20181017/4b4a627f5b02672d52a23fc3e64aed87.jpg
Chicken base
Took two days to get this far. And it's about ready. Simmering in cast pot on the magnets. Always with the magnets.
https://uploads.tapatalk-cdn.com/20181017/7cc230dc85e640cfe68b9ddd795019e6.jpg
Smelling rather good
Toulouse sausage meat ripped from skins with gherkins, jalapenos, streaky bacon and cheese cubes.
Sausage rolls time. English mustard to go on the pastry...https://uploads.tapatalk-cdn.com/20181017/b3ae7390449c15b009b6bb93af80b39d.jpg
that mix looks like it's gonna be awesome.:)
Remember - no amount of bacon is safe!:D
Escaped cheese factor high. Ripping bits of the baking paper tastes great.https://uploads.tapatalk-cdn.com/20181017/8650061ce4656ea516d0711f57248ae2.jpg
mightymonoped
17-10-2018, 20:52
Escaped cheese factor high. Ripping bits of the baking paper tastes great.https://uploads.tapatalk-cdn.com/20181017/8650061ce4656ea516d0711f57248ae2.jpg
[emoji106] Crunchy cheese crust is a big win! [emoji4]
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[emoji106] Crunchy cheese crust is a big win! [emoji4]
Sent from my iPhone using TapatalkHad to cook them more than usual as the gherkins and jalapenos actually emitted quite a lot of water... so let it evaporate.
I only like them cold. Should be good over the next few days.
https://uploads.tapatalk-cdn.com/20181018/04710d82b3f64ce5aba9afce76175b49.jpeg
Soup made yesterday in my kinky plate that I can heat up and carry.
walpurgis
18-10-2018, 11:47
A modest egg & cheese salad for lunch.
http://i65.tinypic.com/2cpduo7.jpg
spendorman
18-10-2018, 11:51
A modest egg & cheese salad for lunch.
http://i65.tinypic.com/2cpduo7.jpg
Nice, I fancy that. Bit of a Scotch egg there?
walpurgis
18-10-2018, 13:26
Nice, I fancy that. Bit of a Scotch egg there?
Well almost. There are three chopped 'savoury eggs' in there.
Well almost. There are three chopped 'savoury eggs' in there.
I wasn't sure it was a Geoff meal...….no mushrooms :D
walpurgis
18-10-2018, 14:14
I wasn't sure it was a Geoff meal...….no mushrooms :D
I had some with ice cream for dessert. :)
I had some with ice cream for dessert. :)
Mushroom flavoured?
spendorman
18-10-2018, 14:32
Garlic?
spendorman
18-10-2018, 14:34
Sorry no pic, lunch was chicken thighs with garlic, ginger and tomato, rice, savoy cabbage, carrots and gravy.
walpurgis
18-10-2018, 14:49
Garlic?
Marmite actually. :)
spendorman
18-10-2018, 14:58
Love it!
Salmon steak, rubbed with Maldon sea salt, rosmary and tarragon and oven baked. New potatoes, brocolli, green beans and sugarsnap peas.
Raisin grape and french cheeses.
https://i.imgur.com/yBJaWQ2.jpg
Wholemeal spaghetti
https://uploads.tapatalk-cdn.com/20181018/7f3a304bc6352edcde2d10fd1e923664.jpg
Wholemeal spaghetti
https://uploads.tapatalk-cdn.com/20181018/7f3a304bc6352edcde2d10fd1e923664.jpg
nice Roy..... I had a bag of McCoys flame grilled:)
McCoys flame grilled:)
Best flavour Grant. Had a bag of Frazzles earlier, not as nice as they used to be.
Best flavour Grant. Had a bag of Frazzles earlier, not as nice as they used to be.
Quite like the cheese ones too. Took a while to appreciate tho.
Not able to make much at moment
Wholemeal spaghetti
https://uploads.tapatalk-cdn.com/20181018/7f3a304bc6352edcde2d10fd1e923664.jpg
WAY too much cheese, Roy-boy... And not even the right kind!!:ner::doh:
;)
Marco.
Raisin grape and french cheeses.
https://i.imgur.com/yBJaWQ2.jpg
Interesting, Ivo... Grapes look good. No bread or crackers, though?:)
I couldn't eat all that nice cheese without one or the other - and also a good bottle of red!
Marco.
WAY too much cheese, Roy-boy... And not even the right kind!!:ner::doh:
;)
Marco.
Parmesan's on the shopping list but I would have had as much of that as I had of the mature cheddar, I was in a cheesy mood..
Mmm... Enjoy what you enjoy, but the traditional idea is to taste the pasta!;)
When you go on your travels again, you should visit Italy, and in particular the city of Bologna, where you'll see how pasta should be cooked and eaten:eyebrows:
Marco.
Mmm... Enjoy what you enjoy, but the traditional idea is to taste the pasta!;)
When you go on your travels again, you should visit Italy, and in particular the city of Bologna, where you'll see how pasta should be eaten:eyebrows:
Marco.
Yes, I quite fancy going back to Italy. Have spent a dirty weekend in Turin where I discovered Gnocchi & the Po :)
https://uploads.tapatalk-cdn.com/20181018/48433022ce2f123a1d1858bd6ad074c2.jpg
walpurgis
18-10-2018, 22:18
My only experience of Gnocci is of damp soggy white lumps of indeterminate flavour.
I'm sure it can be done to taste and eat well, but nothing pleasant has come my way yet.
There again, I don't like dumplings. They also are damp soggy white lumps :).
Yes, I quite fancy going back to Italy. Have spent a dirty weekend in Turin where I discovered Gnocchi & the Po :)
https://uploads.tapatalk-cdn.com/20181018/48433022ce2f123a1d1858bd6ad074c2.jpg
Nice girls, unusual names :D
Nice girls, unusual names :D
Was some threesome Ian :eyebrows:
Beobloke
18-10-2018, 22:49
My only experience of Gnocci is of damp soggy white lumps of indeterminate flavour.
I'm sure it can be done to taste and eat well, but nothing pleasant has come my way yet.
There again, I don't like dumplings. They also are damp soggy white lumps :).
I’m with you. I don’t get gnocchi at all - tasteless balls of soggy slop!
walpurgis
18-10-2018, 22:57
I’m with you. I don’t get gnocchi at all - tasteless balls of soggy slop!
I expect we'll both be told off by Marco now! :D
Haha - no, you like what you like!
However.... If they're home-made and cooked properly, they should be firm, not sloppy, and simply act as a 'carrier' for the lovely tasty sauce (traditionally pesto), served with them, which should also be home-made.
Bought pesto in jars is a very poor relation of the real thing (just as indeed is all bought mashed or processed potato, which of course gnocchi are traditionally made from). For pesto, you need to use fresh basil and very good extra-virgin olive oil, to generate the right flavour.
Oh, and of course it goes without saying that if you've only ever had supermarket gnocchi (which ARE tasteless balls of soggy slop), then you *haven't* had gnocchi! ;)
Marco.
Beobloke
19-10-2018, 07:42
The last time I had them was in a wonderful restaurant in Italy as I felt sure they would be different there - they weren’t!!
As an aside, I don’t get the idea of a food being “just something to put sauce on”. To me, every individual food should stand on its own merit, regardless of whether it is improved by adding a sauce. Pasta is a perfect example - yes it’s improved no end by the sauce, but there’s nothing wrong with a nude length of tagliatelle!
Parmesan's on the shopping list but I would have had as much of that as I had of the mature cheddar, I was in a cheesy mood..
It would've been very salty though, particularly after it melted onto the pasta, as Parmesan is super-salty... Not for me mate, but each to his or her own:)
Marco.
walpurgis
19-10-2018, 08:04
The mention of cheese and quanitites used is interesting, as I have been reducing the amount I put in or on food that I make. Cheeses have a distinct flavour that permeates food easily and I find modest amounts suffice (unless I'm doing cheese on toast of course, then I pile it on :)).
The last time I had them was in a wonderful restaurant in Italy as I felt sure they would be different there - they weren’t!!
As an aside, I don’t get the idea of a food being “just something to put sauce on”. To me, every individual food should stand on its own merit, regardless of whether it is improved by adding a sauce. Pasta is a perfect example - yes it’s improved no end by the sauce, but there’s nothing wrong with a nude length of tagliatelle!
No, especially just lightly coated with some good quality *real* butter, none of yer marge shite.
Italians often simply toss some pasta in a pan with butter (and sometimes fresh herbs, like sage) and then serve it simply with a little freshly ground pepper. It's lovely that way *if* the pasta itself is of really good quality. Fresh egg-tagliatelle work well, as does most fresh pasta. Just watch you don't overcook it, though.
In terms of the carrier thing, well you don't 'get' polenta either!:D And that works on the same principle... Some things just a need helping hand to be enjoyed properly. Ultimately, it's about combining textures and flavours [rather like the Chinese do with their steamed dumplings], and I get the feeling you're not a big fan of the texture of gnocchi.
One thing that may make them more palatable for you, is to make them from Mozzarella cheese, instead of potato, and serve them with a Pomarola (tomato) sauce, with fresh garlic and basil. They're tastier that way, but also heavier and more filling:)
Marco.
The mention of cheese and quanitites used is interesting, as I have been reducing the amount I put in or on food that I make. Cheeses have a distinct flavour that permeates food easily and I find modest amounts suffice (unless I'm doing cheese on toast of course, then I pile it on :)).
Yeah, if you're doing a Welsh Rarebit, then it's all about the cheese, so that should be the 'star attraction', as it were (as well as using a good crusty bread, such as sourdough).
In general though, aside from in a fondue, I'm not a big fan of lashings of hot cheese on food, not because I dislike the flavour, but because it makes the dish very heavy/hard going and also fattening!
In that respect, the pizzas you often get in this country are the biggest culprits [stuffed crusts and all sorts of bollocks, creating stodgy, cheesy blobs, with WAY too much topping, and which have nothing whatsoever in common with real pizza]:doh:
And if it's a strong cheese, like mature cheddar, one of the blue varieties, or something like Parmesan, then the flavour tends to dominate and overpower everything else, and that's fundamentally NOT what Italian food, or indeed any good food is about.
It's about subtly marrying the right flavours and ingredients, to compliment the main ingredient, which could be meat, fish or vegetables. In that respect, you know you've got it wrong when the former completely overpowers the latter - and that includes when you're making pasta!;)
Marco.
Haha - no, you like what you like!
However.... If they're home-made and cooked properly, they should be firm, not sloppy, and simply act as a 'carrier' for the lovely tasty sauce (traditionally pesto), served with them, which should also be home-made.
Bought pesto in jars is a very poor relation of the real thing (just as indeed is all bought mashed or processed potato, which of course gnocchi are traditionally made from). For pesto, you need to use fresh basil and very good extra-virgin olive oil, to generate the right flavour.
Oh, and of course it goes without saying that if you've only ever had supermarket gnocchi (which ARE tasteless balls of soggy slop), then you *haven't* had gnocchi! ;)
Marco.
Emma had some gnocchi with wild boar ragu a while back. Incredible flavours, very very rich, loads of sage, but I like that if the portion sizes are small, which this wasn’t, so I had half.
made it once. it was quite nice... i put cheese ham and herbs in it, and fried it in butter.... probably a sin in italy but i thought it good
Emma had some gnocchi with wild boar ragu a while back. Incredible flavours, very very rich, loads of sage, but I like that if the portion sizes are small, which this wasn’t, so I had half.
Yeah, that's a classic, especially in the likes of Tuscany and Umbria, where wild boar is plentiful. You can also serve the same sauce with tagliatelle. It's arguably even better that way!:)
Marco.
made it once. it was quite nice... i put cheese ham and herbs in it, and fried it in butter.... probably a sin in italy but i thought it good
Made what once mate, gnocchi?:)
Marco.
Made what once mate, gnocchi?:)
Marco.
yup. stuffed iit like ravioli. a quick dip in boiling water then in very hot butter/oil mix. then had it with extra herbs and parmasan on top. was going to add tomato sauce but forgot to make it lol.. think i spooned some melted butter on top. was years ago for wifes birthday.
Ive not tried it the trad way...
Yeah, that could work. It's not gnocchi, but done right, it would be a tasty dish:)
Basically though, if you've got intentions of being a good cook (as opposed to simply someone who heats up 'slabs of sustenance'), the cardinal sin is to overdo things, by using too many different ingredients/combinations of flavours, so that you can't really taste what you're supposed to TASTE, and that's whatever the main ingredient is supposed to be!
The best cooks/chefs are those who know who to execute the concept of simplicity (and always use the best quality/freshest ingredients), which is fundamentally what *real* Italian food is all about.
Marco.
Interesting, Ivo... Grapes look good. No bread or crackers, though?:)
I couldn't eat all that nice cheese without one or the other - and also a good bottle of red!
Marco.
Hi Marco,
I find the mix of tastes, grape and cheese, very nice. You could include a crackers or a wine of course. But for me this is enough.
BR,
Ivo
No worries, Ivo. I just can't eat cheese on its own, without some bread or crackers - probably an Italian thing!;)
Is that a picture of your car on your avatar? If so, it looks nice. What is it?:)
Marco.
No worries, Ivo.
Is that a picture of your car on your avatar? If so, it looks nice. What is it?:)
Marco.
Yes, it is. BMW 220 d xDrive Coupe.
Steak night tonight. Going to do them with skin-on mash and green beans. I have experimented with pretty much every way of doing steak, and always come back to my favourite: sea salt, cracked black pepper and extra virgin olive oil. No oil in the pan, just on the steak. Sometimes I’ll chuck in a knob of butter and a sprig of thyme, basting the steaks for the last 30 seconds or so before resting in foil for 5 mins.
Yes, it is. BMW 220 d xDrive Coupe.
was looking at one of those, but the tourer version. great value. just have to find the money now :eyebrows:
Yes, it is. BMW 220 d xDrive Coupe.
Nice! Here's mine, 'da black beast':eyebrows:...
http://imagizer.imageshack.us/v2/1024x768q90/921/1dkChi.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/cKyIMo.jpg
Mercedes C350CDI Elegance, with Brabus (and many other) mods.
Marco.
Today’s lunch: fresh salad with grape, 3 types of cheese, whalnuts, olive oil and balsamic. A desert - hot crispy biscuit with roasted pumpkin and homemade caramel filling, served with vanilla ice cream.
http://i.imgur.com/mLYZZT6.jpg
http://i.imgur.com/7DkXMfg.jpg
Nice! Here's mine, 'da black beast':eyebrows:...
http://imagizer.imageshack.us/v2/1024x768q90/921/1dkChi.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/cKyIMo.jpg
Mercedes C350CDI Elegance, with Brabus (and many other) mods.
Marco.
Nice car, Marco!
Here is my previous one😋
http://i.imgur.com/d2kW91M.jpg
Awesome, Ivo! Looks so fresh and well put together. Love salads and puddings like that, although I'm not generally a cake or dessert kind of person:)
Marco.
Nice car, Marco!
Here is my previous one��
http://i.imgur.com/d2kW91M.jpg
Ha - love it. Here's my previous one:
http://imagizer.imageshack.us/v2/xq90/911/BomYd7.jpg
:eyebrows::eyebrows:
What made you change to a Beemer - fancied something sportier?:)
Marco.
I’m connected professionally with BMW. Before I was with Mercedes-Benz. Both brands are premium but the coupe is prettier:)
Yeah, in general, Beemers are more of a 'driver's car', although Mercedes have recently taken steps to level the playing field, in that respect.
Plus of course, that doesn't include their AMG range, or something like my Brabster, which are stupidly quick, allow you to 'connect' with the road/driving experience, and overall are designed to put a big smile on your face!:)
Marco.
Steak night tonight. Going to do them with skin-on mash and green beans. I have experimented with pretty much every way of doing steak, and always come back to my favourite: sea salt, cracked black pepper and extra virgin olive oil. No oil in the pan, just on the steak. Sometimes I’ll chuck in a knob of butter and a sprig of thyme, basting the steaks for the last 30 seconds or so before resting in foil for 5 mins.
Sounds good, Neil. I do something similar with steak, but rather than olive oil, use a good butter, or perhaps some cubes of herb butter, which have been made in advance and stored in the fridge, then finish it off, à la Café de Paris:
https://youtu.be/ilvGqrAhyfw
That's one of the simplest and most flavoursome ways of cooking steak!:cool:
Marco.
Some French soft cheese, salt beef, Gigantes beans and gherkin baked pot.
Not bad.
https://uploads.tapatalk-cdn.com/20181019/7e4bcb83637d91da95e7959e6e24dc6f.jpg
Best steak I’ve had was in Aruba
https://uploads.tapatalk-cdn.com/20181019/e25f015d83fa2471b2d2f99fe57ada0b.jpg
Was that a peppercorn sauce, Roy:)
Marco.
Was that a peppercorn sauce, Roy:)
Marco.
It was, delicious.
This was the restaurant -
http://www.windowsonaruba.com/
Looks great, mate:thumbsup:
Marco.
https://uploads.tapatalk-cdn.com/20181019/67e30b38e008d7c05f70d93f53344869.jpg
Better than flame grilled McCoys Grant. I had pasta penne with the sauce left from last night but no cheese :eek:
was a morrisons ready meal.. one of their best range. was tasty enough with some parmesan on and i drain some of the excess sauce off. easy to make..
spendorman
20-10-2018, 15:20
Yesterdays lunch, bubble and squeak (mash and Savoy cabbage), egg, peas, brown sauce, tomato and chilli sauce.
https://farm2.staticflickr.com/1952/30509669297_e2601d8903_b.jpg (https://flic.kr/p/Nu32JZ)DSCF0929 (https://flic.kr/p/Nu32JZ) by A60man (https://www.flickr.com/photos/41679262@N02/), on Flickr
spendorman
20-10-2018, 15:27
Strange lunch today, chilli and garlic chicken, Savoy cabbage, swede, carrot tzimmes, potatoes.
Was nice.
https://farm2.staticflickr.com/1961/30509686307_c51848eee0_b.jpg (https://flic.kr/p/Nu37Ng)DSCF0934 (https://flic.kr/p/Nu37Ng) by A60man (https://www.flickr.com/photos/41679262@N02/), on Flickr
tzimmes again... lovely dish that.
https://uploads.tapatalk-cdn.com/20181020/83517d99b941774e1170b2374cf0f455.jpg
spendorman
20-10-2018, 16:22
Spag Bol, I had that a couple of days ago. about twice the quantity, I'm sometimes a greedy guts.
walpurgis
20-10-2018, 17:12
Two cheesy baked spuds with fried mushrooms and baked beans.
http://i66.tinypic.com/315zdoh.jpg
spendorman
20-10-2018, 17:15
Two cheesy baked spuds with fried mushrooms and baked beans.
http://i66.tinypic.com/315zdoh.jpg
Nice, I wish they'd make baked beans with less sugar and no artificial sweetener.
walpurgis
20-10-2018, 17:27
Nice, I wish they'd make baked beans with less sugar and no artificial sweetener.
I actually add a tiny pinch of sugar, along with one of salt, a good dollop of tomato puree, a little butter and white pepper. Livens them up well.
spendorman
20-10-2018, 17:30
I actually add a tiny pinch of sugar, along with one of salt, a good dollop of tomato puree, a little butter and white pepper. Livens them up well.
Yes, I sometimes add a little tomato puree and pepper, no extra sugar and salt though.
Have been known to add curry powder!
Chops (rubbed with chilli oil)
https://uploads.tapatalk-cdn.com/20181022/285186f73a00c8044f5a59b8be1c7da3.jpg
I'm not a fan of food so hot with chilli that I can't taste anything but I like a bit of spice. Supermarket curries are generally a pretty safe bet on the chilli front so I thought I'd give Iceland's Carolina Reaper curry a go. If there's one piece of advice I can give about food it's this, DON'T even think of eating this curry, first mouthful I thought yeah, quite spicy, next mouthful, bloody hell that's fiery, third mouthful was spat out. I was sweating, my eyes were streaming and nose running. I drank milk which made no difference and after a couple of minutes I couldn't even see properly. Thankfully the effects wore off after 10 minutes or so. I did a quick Google search on Carolina Reaper chilli and discovered it's the worlds hottest chilli scoring 1.5 million on the Scoville scale. You have been warned!!!.
http://i67.tinypic.com/9r7ujn.jpg
spendorman
23-10-2018, 07:02
I'm not a fan of food so hot with chilli that I can't taste anything but I like a bit of spice. Supermarket curries are generally a pretty safe bet on the chilli front so I thought I'd give Iceland's Carolina Reaper curry a go. If there's one piece of advice I can give about food it's this, DON'T even think of eating this curry, first mouthful I thought yeah, quite spicy, next mouthful, bloody hell that's fiery, third mouthful was spat out. I was sweating, my eyes were streaming and nose running. I drank milk which made no difference and after a couple of minutes I couldn't even see properly. Thankfully the effects wore off after 10 minutes or so. I did a quick Google search on Carolina Reaper chilli and discovered it's the worlds hottest chilli scoring 1.5 million on the Scoville scale. You have been warned!!!.
http://i67.tinypic.com/9r7ujn.jpg
Thanks for the warning! Curry could be useful in certain instances!
sounds dangerous.. could kill folk with breathing issues
mightymonoped
23-10-2018, 08:08
sounds dangerous.. could kill folk with breathing issues
...or reading issues ;-)
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...or reading issues ;-)
Sent from my iPhone using Tapatalk
whats that sonny?:eyebrows:
Was out today so brought this home
https://uploads.tapatalk-cdn.com/20181023/27d10e3ae8d4064dc862b032244345ef.jpg
spendorman
23-10-2018, 16:17
Nice, nearly had that today, went out to the Falafel shop, fish-n chips looked good there, had Falafel though, massive, very good.
Fishy supper was lovely. First one for a long time
mightymonoped
23-10-2018, 18:24
Fishy supper was lovely. First one for a long time
Could go for that right now! [emoji106]
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montesquieu
23-10-2018, 18:38
Fishy supper was lovely. First one for a long time
I guess you live on the salt'n'sauce side of the great divide?
Just salt. No sauce. I'm saucy enough. Or were u referring to the football website
Chicken soup
https://uploads.tapatalk-cdn.com/20181028/18482743ac26f3c9b1993afdc8de1c38.jpg
mightymonoped
28-10-2018, 16:58
This weekend’s fare.
Paella on Friday night (also had Padron Peppers and King Prawns in Garlic).
https://uploads.tapatalk-cdn.com/20181028/171845a9fb92dfd5d2a5c8a8d95fce1c.jpg
Saturday was some Fig, Rosemary & Olive bread and some nice homemade meatballs in an entirely non-Italian context accompanying Casarecce pasta in a nice simple tomato ragu. [emoji13]
https://uploads.tapatalk-cdn.com/20181028/032ff19808eef454621ec9217140920a.jpghttps://uploads.tapatalk-cdn.com/20181028/4b481bd7c32917ff68f12988e745b200.jpg
Sent from my iPhone using Tapatalk
Taking my daughter to Pizza Express. Actually for a chain it isn’t bad at all, especially the romana base pizzas.
Tony, looks great, bet you enjoyed making all. :)
Tonight am going to get a brisket slow cook ready and flick it on in the morning before work. Bottle of good Czech pilsner in there and a dollop of concentrated tomato purée works a treat with the beef stock, onions, celery and carrot. Bay and thyme are the herbs.
Couple of sirloins
https://uploads.tapatalk-cdn.com/20181029/375bfd99e910f805c2cca47a48caac0c.jpg
mightymonoped
01-11-2018, 20:34
Veggie tonight. Stuffed Aubergine.
https://uploads.tapatalk-cdn.com/20181101/aa7367807d3cf8b412a38562519f9997.jpg
https://uploads.tapatalk-cdn.com/20181101/19efcad3444b7835f78c8fa725fff1bb.jpg
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spendorman
02-11-2018, 08:24
For lunch yesterday, had home-made spaghetti bolognaise topped with Parmesan cheese and served with peas. I was just about to take a photo and hesitated. The large plate was so piled high, I was almost embarrassed, scoffed the lot. Was very nice.
https://uploads.tapatalk-cdn.com/20181102/7efcc5da694807238accc2ba8a5e9a0b.jpg
Meatballs and veg in ale gravy
mightymonoped
03-11-2018, 16:30
Making fresh pesto listening to Mozart’s String Quartets....worried that I maybe channeling Hannibal Lecter! [emoji33]
https://uploads.tapatalk-cdn.com/20181103/e78e2b27d041e6b2b98240224a2f672d.jpg
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mightymonoped
03-11-2018, 21:02
Bucatini with meatballs.
https://uploads.tapatalk-cdn.com/20181103/45cd6382842149cc0eb38dd207d7f609.jpg
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mightymonoped
03-11-2018, 22:43
Nice. Bucatini is great
Tis! Bucatini and Ziti are my faves, they just suck up the sauce! [emoji4]
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Malties crispies raspberries strawberries. Yum
https://uploads.tapatalk-cdn.com/20181104/b4fcc03acbb430486cb88993acfd3533.jpg
walpurgis
04-11-2018, 13:39
Looks tasty.
I had a cheese & piccalilli sarnie. :)
https://www.bbcgoodfood.com/recipes/1993649/easy-onepot-chicken-casserole
Looking alright nearly ready...https://uploads.tapatalk-cdn.com/20181104/65c22bcfe07e5a7c913e2f1613c00b04.jpg
Tastes ace.https://uploads.tapatalk-cdn.com/20181104/263f1931c3d1eb60b048af4b77397f6a.jpg
Mikeandvan
04-11-2018, 23:30
Its sunday, so roast chicken, easiest meal ever, and one of the nicest, made all the more special if I manage to get hold of fresh sage or thyme. My doggy likes it too. A bit of Chardonnay might also be involved. South African preferably.
mightymonoped
05-11-2018, 21:56
Nutella buns, thought I’d try an improvisation on Norwegian Cinnamon Buns.
Haven’t tasted them yet.
https://uploads.tapatalk-cdn.com/20181105/a45bdc2fd504c2beab339d455cf4c5f3.jpg
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Bucutini Ragu
https://uploads.tapatalk-cdn.com/20181106/94a24b891be29bc1fc045e9a7c8986d2.jpg
walpurgis
06-11-2018, 18:04
I was looking for Bucatini in Tesco today. They had none, so I bought Spirali instead.
mightymonoped
06-11-2018, 18:14
Bucutini Ragu
https://uploads.tapatalk-cdn.com/20181106/94a24b891be29bc1fc045e9a7c8986d2.jpg
Noice! [emoji4]
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montesquieu
06-11-2018, 18:43
Bucutini Ragu
https://uploads.tapatalk-cdn.com/20181106/94a24b891be29bc1fc045e9a7c8986d2.jpg
I dunno kind of reminds me of something ...
https://www.youtube.com/watch?v=FJO0tAbpgiU
insults as per... tonight its corned beef hash. tastes great. looks like a splat, and we all know what one of those looks like;)
spendorman
07-11-2018, 17:22
insults as per... tonight its corned beef hash. tastes great. looks like a splat, and we all know what one of those looks like;)
Love corned beef hash, in fact fancy that now, have you any particular method/ recipe?
This afternoon made a massive pot of vegetable soup, lots of good stuff in it. Will have it tomorrow with some nice bread when a friend visits. He's coming as he wants a hybrid drive fitted to his old PC. This should speed it up a bit for him.
I boil potatoes in small cubes. Don't take long. Majority get mashed rest are just bruised. Add corned beef and some seasoning of choice. I like a bit of chilli or black pepper.
Sometimes add some stock to boiling of tatties
spendorman
07-11-2018, 17:32
I boil potatoes in small cubes. Don't take long. Majority get mashed rest are just bruised. Add corned beef and some seasoning of choice. I like a bit of chilli or black pepper.
Thanks, simple is best sometimes, love my bubble and squeak, must do that again this week.
Love corned beef hash, in fact fancy that now, have you any particular method/ recipe?
This was my mums recipe and I use it now, I love it with mashed potato. A simple guilty pleasure comfort food dinner.
Tin of corned beef - cut into cubes
Tin of baked beans
Cup of frozen peas
1 large onion, chopped
Beef OXO cube
Lea & Perrins
Black pepper
Sauté the onions in oil or butter, I like butter
In with the beans and peas, heat through till the peas are cooked
Crumble in the OXO cube and add Lea & Perrins, pepper to taste
Finally add the corned beef and stir in, if you add earlier it can turn to mush
Serve with piping hot mash
:)
spendorman
07-11-2018, 17:39
This was my mums recipe and I use it now, I love it with mashed potato. A simple guilty pleasure comfort food dinner.
Tin of corned beef - cut into cubes
Tin of baked beans
Cup of frozen peas
1 large onion, chopped
Beef OXO cube
Lea & Perrins
Black pepper
Sauté the onions in oil or butter, I like butter
In with the beans and peas, heat through till the peas are cooked
Crumble in the OXO cube and add Lea & Perrins, pepper to taste
Finally add the corned beef and stir in, if you add earlier it can turn to mush
Serve with piping hot mash
:)
Thanks, could eat that too now. I have used baked beans in it before.
Thanks, simple is best sometimes, love my bubble and squeak, must do that again this week.
I like stovies too. Use mince or leftover meat. Most of potatoes remain as cubes and only some mashed with fork. Also put onions in and lamb stock. Do tatties par boiled first. Then just let it simmer slowly. My gran liked oatmeal on top of it and a lid so it steamed the oatmeal. Strong gravy in it helps. I add lamb granules
A friend made stovies for me once. She used square sausage, she said you can only get it in Scotland. Lovely buttery mashed potato, onions and black pepper.
A friend made stovies for me once. She used square sausage, she said you can only get it in Scotland. Lovely buttery mashed potato, onions and black pepper.
Yup Ive made it that way too although it becomes more of a hybrid hash/stovies. Lorne sausage we call Glasgow sausage but really should be called Ayrshire sliced sausage
spendorman
07-11-2018, 18:07
A friend made stovies for me once. She used square sausage, she said you can only get it in Scotland. Lovely buttery mashed potato, onions and black pepper.
I've bought square sausage in Iceland, but that was years ago, I think Geoff has confirmed more recently that they still stock it.
Just checked: https://groceries.iceland.co.uk/plumtree-farms-12-lorne-slices-720g/p/48383
Very much doubt if it will be edible. Ive tried the stuff like that and binned it. You need to get it from a good Scottish butcher, preferably in west of Scotland or central. The recipe is nothing like the supermarket crap
Remains of the hash with some beans. Looks ghastly but tasty
https://uploads.tapatalk-cdn.com/20181108/efb4c781032abb35248554a94d46262d.jpg
I'd eat that, but only if I got a coffee to follow too :)
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was quite good reheated...lol quick n easy....will be making some proper scottish stovies soon
spendorman
08-11-2018, 18:42
Remains of the hash with some beans. Looks ghastly but tasty
https://uploads.tapatalk-cdn.com/20181108/efb4c781032abb35248554a94d46262d.jpg
Looks absolutely fine to me, in fact I bought a can of corned beef in Aldi today with your hash in mind.
Just scoffed chicken breast with garlic, ginger and paprika, rice and savoy cabbage, was v nice.
Was going to make stovies but was too tired and sore so had a chicken sarnie. Nice hovis wholemeal chicken Brest broken up with tomato and chilli sauce. Lovely it was.
Stovies tomorrow
Today's lunch (a traditional Hungarian peasant dish):
https://imagizer.imageshack.com/v2/1024x768q90/924/e4OI8y.jpg
Oven-baked peppers, stuffed with pork and beef mince, rice, sautéed onions and garlic, in a smoked paprika, tomato and chilli sauce. Doesn't look much (it's hard to make such dishes look good), but it tasted great!:cool:
Marco.
Looks interesting... a bit like a soup probably enjoy that
Stovies on the go.
https://uploads.tapatalk-cdn.com/20181110/fa80a68290a6c679ea33971ea702ec12.jpg
Lamb neck
https://uploads.tapatalk-cdn.com/20181110/b9027c2281369dede3c57f24a53074ff.jpg
Redskin potatoes with nice yellow flesh
https://uploads.tapatalk-cdn.com/20181110/15faa067faa487842a1369e3e7323963.jpg
Cubed ready for parboiling
https://uploads.tapatalk-cdn.com/20181110/d7d3908f664016f1623010a4ab0e9a90.jpg
Lamb cut up and cooking in some lamb stock
An onion will go in there near the end
Looks interesting... a bit like a soup probably enjoy that
I know what you mean, but it's not a soup. There's just a lot of sauce, which I love sooking up with some crusty bread (which we get from the Polish shop), and you'll see if you look to the right of the picture:)
It's really tasty though and nice and light for lunch. Stovies are looking good!
Del's making home-made Spaghetti Carbonara for lunch, with some lovely fresh pancetta we got from a deli and local Welsh farm eggs (with beautiful saffron-coloured yolks), so I'll post a pic of that later:cool:
Marco.
spendorman
10-11-2018, 13:20
Be interested to see the stovies.
Not hungry yet, sort of fancy macaroni cheese, might do, with Italian herbs in it, and sliced tomatoes on top.
Onion goes in fairly large sliced
https://uploads.tapatalk-cdn.com/20181110/55289598339493a3d8ec30755351e9e4.jpg
https://uploads.tapatalk-cdn.com/20181110/c91675840d393ff0a7872c52c5e41308.jpg
Tatties done. Fork mash about a quarter and add. A bit of lamb gravy thickener and some pepper
https://uploads.tapatalk-cdn.com/20181110/f826e9a4e57342af6ae0e65e7f0ee833.jpg
https://uploads.tapatalk-cdn.com/20181110/d2a36219deef493b50635e278d1a4ee7.jpg
As promised... These are spaghettoni, the bigger version of spaghetti. It works better with carbonara, with more surface area for the sauce to stick to:
https://imagizer.imageshack.com/v2/1024x768q90/921/WkNmqG.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/krUKs3.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/5hkoPl.jpg
Enjoyed with a nice glass of Chianti Riserva:cheers:
Marco.
spendorman
10-11-2018, 14:27
Emergency, out of macaroni, had to use fusilli
https://farm5.staticflickr.com/4828/43994404070_cb18a38ffa_c.jpg (https://flic.kr/p/2a2CPA7)DSCF0956 (https://flic.kr/p/2a2CPA7) by A60man (https://www.flickr.com/photos/41679262@N02/), on Flickr
Half of this gone already.
https://uploads.tapatalk-cdn.com/20181110/2b6758b03f786d9b36936334f5113dda.jpg
Delish
Interesting, Alex. Looks tasty!:)
Marco.
spendorman
10-11-2018, 14:35
https://uploads.tapatalk-cdn.com/20181110/2b6758b03f786d9b36936334f5113dda.jpg
Delish
It's not photogenic, but I'm sure it tastes very good.
As promised... These are spaghettoni, the bigger version of spaghetti. It works better with carbonara, with more surface area for the sauce to stick to:
https://imagizer.imageshack.com/v2/1024x768q90/921/WkNmqG.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/krUKs3.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/5hkoPl.jpg
Enjoyed with a nice glass of Chianti Riserva:cheers:
Marco.
looks great Marco. compliments to the chef
walpurgis
10-11-2018, 14:39
Cheese & piccalilli sarnie for me. :)
spendorman
10-11-2018, 14:43
Cheese & piccalilli sarnie for me. :)
Nothing wrong with that. Had cheddar cheese on digestive biscuits the other night. Lunch the other day was cheddar cheese on some locally made bread, bit of pickle, Aldi's imitation Branston, in my view better than real Branston.
looks great Marco. compliments to the chef
Cheers, mate. She's not bad, is she?:D
It tasted fantastic!:)
Marco.
Seafood fideua (noodles paella), paella, salad and sangria.
Looks great, Ivo... Pity the picture's so small!
Any chance of uploading a bigger one, so we can see the food better?:)
Marco.
Pigmy Pony
10-11-2018, 16:26
As promised... These are spaghettoni, the bigger version of spaghetti. It works better with carbonara, with more surface area for the sauce to stick to:
https://imagizer.imageshack.com/v2/1024x768q90/921/WkNmqG.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/krUKs3.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/5hkoPl.jpg
Enjoyed with a nice glass of Chianti Riserva:cheers:
Marco.
I bought a bottle of that there Chianti Reserva as per your recommendation, and sent a pic of the bottle to your landline number. Did you get it? :scratch:
I'm a silly sausage when it comes to technology.
mightymonoped
10-11-2018, 17:19
Good scran gang! [emoji4][emoji14]
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Looks great, Ivo... Pity the picture's so small!
Any chance of uploading a bigger one, so we can see the food better?:)
Marco.
Here it is
http://i.imgur.com/MCSBj0W.jpg
This was yesterday - black pasta with seafood, prawns with garlic and some oysters. It was delicious.
http://i.imgur.com/YGr3bxy.jpg
I bought a bottle of that there Chianti Reserva as per your recommendation, and sent a pic of the bottle to your landline number. Did you get it? :scratch:
I'm a silly sausage when it comes to technology.
Nope! How would I get a pic through on my landline number, though? I thought you needed a mobile phone for that:hmm:
Better off emailing me it. PM me for my address:)
Marco.
Ivo - much better... That looks very nice indeed. Is that beef Stoganoff in the second picture, in front of the prawns? If not, it looks rather like it:)
Marco.
Chicken & sausage stew with garlic bread
https://uploads.tapatalk-cdn.com/20181110/254a1cf1e39f1d7a2563b009c1e77a6f.jpg
Ivo - much better... That looks very nice indeed. Is that beef Stoganoff in the second picture, in front of the prawns? If not, it looks rather like it:)
Marco.
It’s a lot of seefood over black pasta Marco. And it’s more tasty than it seems:)
mightymonoped
11-11-2018, 13:35
Bucatini Carbonara for lunch today.
https://uploads.tapatalk-cdn.com/20181111/a860059f23701b2028bb48b8625b4cc9.jpg
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Bucatini Carbonara for lunch today.
https://uploads.tapatalk-cdn.com/20181111/a860059f23701b2028bb48b8625b4cc9.jpg
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ooh, nice... whers mine? in the post :eyebrows:
Looks awesome, Tony! Did I inspire you?:D
Marco.
Stoganoff
https://uploads.tapatalk-cdn.com/20181111/4e0b59166fa3c948ef186b3b199c91d5.jpg
Stoganoff
https://uploads.tapatalk-cdn.com/20181111/4e0b59166fa3c948ef186b3b199c91d5.jpg
Bless you :D
lol.. it was wonderful... was ready for it too i think which helps. trying different eating time
spendorman
11-11-2018, 15:10
Stoganoff
https://uploads.tapatalk-cdn.com/20181111/4e0b59166fa3c948ef186b3b199c91d5.jpg
Looks nice, coincidentally, I had rice lunch time. Have had a half packet of brown rice in the cupboard for some time, cooked it for a bit and added some white rice. Had this with sausages, gravy, spring greens and cabbage.
mightymonoped
11-11-2018, 15:44
Looks awesome, Tony! Did I inspire you?:D
Marco.
Haha! A little bit, more of a reminder as I used to do it all the time. [emoji4] Really enjoyed it before a 'carb coma' listening session [emoji23]
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Carbonara isn't something I normally have, as it's a bit too rich, even a proper one without cream (can you believe putting cream in it, as so many restaurants here do?:doh:). I generally prefer a good tomato-based or meat sauce with pasta, or with spaghetti, aglio, olio e peperoncino:
http://allrecipes.co.uk/recipe/6366/spaghetti-aglio--olio-e-peperoncino--garlic--olive-oil-and-chilli-spaghetti-.aspx
That's a classic, and gorgeous! Have you tried it?:)
Anyway, today's lunch.... To start, fresh salmon infused with ginger, chilli and lime, then baked in tinfoil with Chinese noodles fresh ginger, coriander, sliced peppers and fresh chilli (yes I like a bit of spice, lol):
https://imagizer.imageshack.com/v2/1024x768q90/924/PlXWX4.jpg
Followed by veal steak, marinated in fresh rosemary and garlic/olive oil, then pan-fried in butter, with a sauce of white wine, reduced down with a touch of mascarpone + pan juices, and served with green beans à la Grecque, Dauphinoise potatoes and fresh mixed vegetables:
https://imagizer.imageshack.com/v2/1024x768q90/921/H2ntp3.jpg
Marco.
It's ok with cream If done right and not like a splat in a white puddle. I like it the traditional way too but yes, I prefer a tom/meat sauce like my own lasagne. Not got a proper oven now so can't make it
It's ok with cream If done right and not like a splat in a white puddle. I like it the traditional way too but yes, I prefer a tom/meat sauce like my own lasagne. Not got a proper oven now so can't make it
Yup, I'm fine with cream, when it's *supposed* to be in something - not when it's not! One of my pet hates with food is traditional recipes (whether Italian, French or whatever) bastardised by folk who haven't got a clue, kidding on that's how it's supposed to be!:rolleyes:
One of the other worst examples of that here is garlic bread and focaccia........ Some of the shite I've seen posing as that, and in restaurants purporting to be 'Italian' too, beggars belief, dear oh dear:doh:
What did you think of my lunch?:)
Marco.
Meant to say. Yup looks great. Still seething with Motherwell tactics
Lol - you won 7-1, what's not to like?:D
Best answer that one of the footy thread;)
Marco.
Pigmy Pony
11-11-2018, 18:56
Nope! How would I get a pic through on my landline number, though? I thought you needed a mobile phone for that:hmm:
Better off emailing me it. PM me for my address:)
Marco.
That's the point I was making! And it was about three hours later that I twigged that sending the pic to a landline wouldn't work. :( Anyway, I thought only businesses bothered with landlines these days. We gave up with it when we noticed that calls to it were only ever from call centres. And long before that I stopped answering it as it was never for me.
Lol - you are a daftee! Email it to me. Told ya to PM me, to get my addy:)
I still run a business from home, but apart from that I'd never get rid of our landline and rely on a mobile phone. You never know when it could break down, and you always have to remember to charge the battery. Feck that!:nono:
Marco.
mightymonoped
11-11-2018, 20:30
Carbonara isn't something I normally have, as it's a bit too rich, even a proper one without cream (can you believe putting cream in it, as so many restaurants here do?:doh:). I generally prefer a good tomato-based or meat sauce with pasta, or with spaghetti, aglio, olio e peperoncino:
http://allrecipes.co.uk/recipe/6366/spaghetti-aglio--olio-e-peperoncino--garlic--olive-oil-and-chilli-spaghetti-.aspx
That's a classic, and gorgeous! Have you tried it?:)
Anyway, today's lunch.... To start, fresh salmon infused with ginger, chilli and lime, then baked in tinfoil with Chinese noodles fresh ginger, coriander, sliced peppers and fresh chilli (yes I like a bit of spice, lol):
https://imagizer.imageshack.com/v2/1024x768q90/924/PlXWX4.jpg
Followed by veal steak, marinated in fresh rosemary and garlic/olive oil, then pan-fried in butter, with a sauce of white wine, reduced down with a touch of mascarpone + pan juices, and served with green beans à la Grecque, Dauphinoise potatoes and fresh mixed vegetables:
https://imagizer.imageshack.com/v2/1024x768q90/921/H2ntp3.jpg
Marco.
That looks top class!
Have tried the spaghetti with olive oil and garlic but not with the chilli. Sounds good though. I love simple pasta dishes like that best.
Have been taking it easy this weekend, not really having the usual cookfest.
I did make some lovely fresh pesto though, that was a bit of a treat. [emoji4]
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Cheers, Tony. It was delicious. We always have something nice for Sunday lunch, along with a lovely bottle of vino (today it was a 2016 Crozes Hermitage). It's a tradition that goes way back with both of our families.
Home-made pesto? Sounds good. What did you have it with, gnocchi or spaghetti?:)
Marco.
Cheers, Tony. It was delicious. We always have something nice for Sunday lunch, along with a lovely bottle of vino (today it was a 2016 Crozes Hermitage). It's a tradition that goes way back with both of our families.
Home-made pesto? Sounds good. What did you have it with, gnocchi or spaghetti?:)
Marco.
Sure it was. Fancied that myself. Lol
mightymonoped
11-11-2018, 21:03
Cheers, Tony. It was delicious. We always have something nice for Sunday lunch, along with a lovely bottle of vino (today it was a 2016 Crozes Hermitage). It's a tradition that goes way back with both of our families.
Home-made pesto? Sounds good. What did you have it with, gnocchi or spaghetti?:)
Marco.
I’m quite fond of a Crozes Hermitage meself [emoji4]
Had planned on having the pesto with the Bucatini on Saturday when I made it but for various reasons that never happened.
Ended up having a veggie melanzane ripiene with various other bits, including the pesto. Was lovely though.
Sent from my iPhone using Tapatalk
Still sounds good, mate. Anything home-made using proper fresh ingredients has a fighting chance of tasting great!:)
Marco.
Champ and meatballs in gravy with onionshttps://uploads.tapatalk-cdn.com/20181112/7a5f119b6df3471b0d0fe0326362b927.jpg
that was good. i went back for seconds
hifi_dave
12-11-2018, 15:16
Looks proper satisfying.
It's ok with cream If done right and not like a splat in a white puddle. I like it the traditional way too but yes, I prefer a tom/meat sauce like my own lasagne. Not got a proper oven now so can't make it
I can recommend one of these Grant, Highly versatile wee beastie.
https://m.youtube.com/watch?v=OL3CckxIZY8
https://www.amazon.co.uk/Whirlpool-Chef-Combi-Microwave-Black/dp/B005S3GQ8O
I can recommend one of these Grant, Highly versatile wee beastie.
https://m.youtube.com/watch?v=OL3CckxIZY8
https://www.amazon.co.uk/Whirlpool-Chef-Combi-Microwave-Black/dp/B005S3GQ8O
seem to have stopped keeping them
That's a shame, similar products available however the stainless steel Whirlpool is built like a tank and uber reliable.
This would give you the ability to roast again as well as all the other cooking modes available.
Bucatini Carbonara for lunch today.
https://uploads.tapatalk-cdn.com/20181111/a860059f23701b2028bb48b8625b4cc9.jpg
Sent from my iPhone using Tapatalk
Very nice, I am much more a Ragu of wild boar ( no not the one from Sidcup) kinda chap rather than cheese/ Cream based sauces which as Marco has commented tend to be a little too rich for my palette, however I would happily tuck into that.
I will keep an eye out for one. needs to be a standalone tho
Yup, think slightly larger than an avarage microwave, a most accommodating footprint considering all the cooking modes available.
Yup, think slightly larger than an avarage microwave, great footprint considering all the cooking modes available.
Got two very large ones at moment. both pretty old but still good.. the panasonic is getting to point where it could be replaced. 30 yrs old at a guess. both have ovens but its not like a normal oven imo. If i find a biggish one and have the dough i will get it, but my motability scooter is first on the list at moment. Alas im stuggling to find one i can deal with. it might be that I have to wait and get a foldup one but they are expensive.
Sorry to hear of that Grant, I shall take a shot of ours which would give yo an idea is size/scale.
I made the best pot of beans I’ve had in a long time! I’ll spare everyone a picture, I mean, if you’ve seen beans before, not much to look at.
But with a pound of Great Northern Beans, or white beans, I soaked them overnight, and then washed them and put them in a pot with 6 cups of water. I added a big Hog Jowl for seasoning. I chopped up 3 large yellow onions, it’s more like onion soup with beans, than the other way round. And of course, two large cloves of fresh garlic, the magic ingredient! Powdered garlic, or garlic in a jar, are just not the same as fresh garlic, and it’s cheap and easy to keep. Why use anything else? A hard simmer for 3 or 4 hours, salt and pepper to taste, and BAM! Best beans you’ll ever eat! A pie pan of corn bread, and that’s real Southern cookin’ right there! Freezes well too, it may even taste better after it’s been frozen and reheated? Good food doesn’t have to be expensive, one of the simple pleasures in life.
Russell
Brunch today. My usual fruit n cereal
https://uploads.tapatalk-cdn.com/20181113/c5a6781e34b62691d8995c5f59525437.jpg
mightymonoped
13-11-2018, 12:05
Very nice, I am much more a Ragu of wild boar ( no not the one from Sidcup) kinda chap rather than cheese/ Cream based sauces which as Marco has commented tend to be a little too rich for my palette, however I would happily tuck into that.
Thanks! Yes, I know what you mean, I'm not a fan of rich, creamy sauces either, need to be able to taste the pasta too, et the end of the day! No cream in this puppy, just eggs and a mix of Pecorino Romano & Parmesan. I was using leftover smoky streaked bacon this time. Sometimes (this time included) I add a ladle or two of chicken stock to the bacon, once it's crisped and then reduce a little bit. I add this bacon and stock mix to the pasta before adding the eggs/cheese and it keeps things nice and loose. Finishing touch was some fresh Oregano, a grating of cheese and some freshly crushed black pepper.
Poor photo but an outstanding wild boar bourginion.https://uploads.tapatalk-cdn.com/20181114/278cd1d68db16437492561032e32dae0.jpg
Was that taken after you'd eaten half of it?:D;)
Marco.
Deceptive pic there were quite a few big chunks of boar in it.
I was satisfied for 22 Euros.
Don't get me wrong, it looks tasty, but did it come with any veg/potatoes, or just bread?
If not, IMO, I've seen better value for 22€. I've been to France and Italy, and for that amount enjoyed a (very good) 3-course meal!:)
Where are you, btw?
Marco.
Marco you didn't eat it. It was worth the money for the location.
Luton:D
And you're paying for it in Euros - is that the currency now in Luton?:eyebrows:
Fair enough, as long as you enjoyed it:)
Marco
Luton are staying in, so they switched over.
There is a mass of people around here from the Middle East, that is for sure.
Different world from the one I inhabit here, dude. First I knew about the Euro thing in Luton. Interesting:)
Marco.
Stewed steak and veg
https://uploads.tapatalk-cdn.com/20181115/691d9df27864f94f0689792020fc7d13.jpg
Usual small portions I see, Roy?:D
Marco.
Usual small portions I see, Roy?:D
Marco.
I heard it's going to be turning colder so dished up a hearty plateful (+ I missed lunch)
Yesterday’s dinner - an Australian T-bone steak
http://imgur.com/lO7jkhA
http://i.imgur.com/KitoLqY.jpg
And today’s lunch
http://i.imgur.com/kfRwFlk.jpg
hifi_dave
16-11-2018, 17:42
Now, that's too healthy for me. I prefer the Australian T-bone steak.
Can’t be arsed to cook, so a couple of good pizzas from M&S tonight.
Will get a roast on for Sunday of course, probably a nice piece of topside, dry brined overnight with salt and pepper, roasted medium rare.
And today’s lunch
http://i.imgur.com/kfRwFlk.jpg
That’s a pretty plate of food. :)
Well, the T-bone dinner was a feast. There were a lot and different starters. It was not easy:)
So I really needed something light for lunch today. It may be a salad but was very tasty. And just enough.
Tortiglioni
https://uploads.tapatalk-cdn.com/20181117/38a7d7eabc3db37c6dc62f6447636a31.jpg
Nice
Kimchee Ramenhttps://uploads.tapatalk-cdn.com/20181117/ad105ec33f912730a47dd58d24fb6557.jpg
How to make Kimchee...
https://www.instructables.com/id/How-to-Make-Kimchi-Kim-Chee/
I had a Kimchee and beef wrap and it was excellent. So was that Ramen. I may make some.
Nice, big fan of Ramen, make it myself sometimes but mostly have it out.
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Really like kimchee, I'm not usually a fan of very spicy food but a fiery kimchee ( kimchi? ) is delicious.
mightymonoped
17-11-2018, 18:13
Sausage Rolls a callin’
https://uploads.tapatalk-cdn.com/20181117/6dc9e1587709394aa43f8545f2d94e4e.jpg
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Cor!!!, they look fantastic Tony, I'm now craving sausage rolls
Haha, me too
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mightymonoped
17-11-2018, 18:46
Cor!!!, they look fantastic Tony, I'm now craving sausage rolls
Heehee, thanks.
Had a craving meself! Unashamedly with chips and beans! [emoji13]
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TBH all you need is some fresh or frozen puff pastry and a bit of imagination for awesome home made sausage rolls.
Add jalapenos, cheese, chilli, apple, black pudding, mustard, herbs, bacon the list goes on and on.
Best cold I always think.
I make mine using bought puff pastry, then sausage meat with branston pickle and colemans mustard mixed in, yum.
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mightymonoped
17-11-2018, 19:41
I make mine using bought puff pastry, then sausage meat with branston pickle and colemans mustard mixed in, yum.
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Didn’t have any Branston, so didn’t do the usual Cheese & Pickle ones. Always keep some bought Puff Pastry in the freezer so I can indulge whenever.
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mightymonoped
17-11-2018, 19:43
TBH all you need is some fresh or frozen puff pastry and a bit of imagination for awesome home made sausage rolls.
Add jalapenos, cheese, chilli, apple, black pudding, mustard, herbs, bacon the list goes on and on.
Best cold I always think.
Agree with all of that except the ‘cold’ bit [emoji13]
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mightymonoped
18-11-2018, 16:57
Busy afternoon in the kitchen..
Lasagne for tomorrow..
https://uploads.tapatalk-cdn.com/20181118/4804312c75276ea70d49134e7a742063.jpg
One-tray Chicken Roast going in the oven for this evening...
https://uploads.tapatalk-cdn.com/20181118/d115cfe41ca2a679c18fa722fe644826.jpg
And a practice run for the hols, Mince Pies made with freshly-squeezed orange juice pastry....
https://uploads.tapatalk-cdn.com/20181118/1f3b11f3fdd2106a99a74dfd375ecaf1.jpg
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A simple Red Leicester and honey smoked ham on wholemeal bread.
https://uploads.tapatalk-cdn.com/20181118/73495033746537ef746b76f2e472435d.jpg
Busy afternoon in the kitchen..
Lasagne for tomorrow..
https://uploads.tapatalk-cdn.com/20181118/4804312c75276ea70d49134e7a742063.jpg
One-tray Chicken Roast going in the oven for this evening...
https://uploads.tapatalk-cdn.com/20181118/d115cfe41ca2a679c18fa722fe644826.jpg
And a practice run for the hols, Mince Pies made with freshly-squeezed orange juice pastry....
https://uploads.tapatalk-cdn.com/20181118/1f3b11f3fdd2106a99a74dfd375ecaf1.jpg
Sent from my iPhone using Tapatalk
all look great...
mightymonoped
18-11-2018, 17:40
Thanks Grant [emoji4]
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Painstakingly marinated lemon, Encona hot pepper sauce & herb spatchcock chicken.
Expertly crafted potatoes dauphinois. Fantastic homemade cauliflower cheese.
In other words, three foil trays from Sainsbury's. I added the Encona:D
Actually pretty good.
Gonna copy monoped's tray bake soon.https://uploads.tapatalk-cdn.com/20181118/9dddab1cf0a723113240633568e2a2bd.jpg
No idea what you'd call it, as I didn't follow a recipe (as normal), but probably the tastiest pasta dish I've made for sometime - chances of me exactly recreating it? . . . slim :lol:
http://i173.photobucket.com/albums/w63/greatgig/folder1_zpsqwssyagb.jpg
I did bung it under a hot grill just before serving, to melt that parmesan a bit - delicious.
Lamb Mezzelune
https://uploads.tapatalk-cdn.com/20181120/fe132faa9a77e1e6cd116d47453d646f.jpg
that was excellent
Cheese and onion toasties tonight. Basically butter the insides, add thinly sliced onion and your choice of cheeses, generous grind of black pepper, and sauce. I like mayo and a dash of Tabasco or chilli sauce. Am using mozzarella, cheddar and a bit of grana padano. Then the sandwich goes onto a dry flat pan at moderate heat, flipping each couple of mins or so. When it starts to brown spread some mayo on the top, flip it, more mayo on top, flip again.
So pan fried mayo on toast works? Gonna check that out. Sounds odd enough to try.
Chops
https://uploads.tapatalk-cdn.com/20181121/d72a1b87f90050248df5d46b1c934953.jpg
Pie and mash
https://uploads.tapatalk-cdn.com/20181122/e47ebf8df433acf93a1ae95d0d20bcc3.jpg
Wifey is out for dinner with the girls tonight so I’ve ordered myself a Curry. Love Naga Chilli.
So pan fried mayo on toast works? Gonna check that out. Sounds odd enough to try.
If you put it on straight away it will burn, but yes, after a few mins of flipping, when the bread starts to toast and brown, put a thin layer on mayo on, flip it, apply mayo on the other side, then flip again. It will go a lovely golden brown. It’ll be too rich if you slather mayo on, so go easy. :P
Pie and mash
https://uploads.tapatalk-cdn.com/20181122/e47ebf8df433acf93a1ae95d0d20bcc3.jpg
Real men dunk their pie tin on the plate and leave their pies inverted.
Busy afternoon in the kitchen..
Lasagne for tomorrow..
https://uploads.tapatalk-cdn.com/20181118/4804312c75276ea70d49134e7a742063.jpg
One-tray Chicken Roast going in the oven for this evening...
https://uploads.tapatalk-cdn.com/20181118/d115cfe41ca2a679c18fa722fe644826.jpg
And a practice run for the hols, Mince Pies made with freshly-squeezed orange juice pastry....
Sent from my iPhone using Tapatalk
Nice to see a Lasagne outside of Italy not oozing with shit loads of béchamel between the pasta layers, Having said that my local Italian and the Fresh deli counter at my local Waitrose are exceptionally close to most Lasagne that I have eaten in Italy, one of the best being a dish made with Carne Di Cervo in San Gimignano, interesting change from Beef/Pork.
Do I percieved a wee spud shortcut on that tray bake ;)
Real men dunk their pie tin on the plate and leave their pies inverted.
Picked it out of the oven without an oven glove, does that count?
mightymonoped
23-11-2018, 19:24
Nice to see a Lasagne outside of Italy not oozing with shit loads of béchamel between the pasta layers, Having said that my local Italian and the Fresh deli counter at my local Waitrose are exceptionally close to most Lasagne that I have eaten in Italy, one of the best being a dish made with Carne Di Cervo in San Gimignano, interesting change from Beef/Pork.
Do I percieved a wee spud shortcut on that tray bake ;)
Haha, the spuds are first parboiled then tossed in the pan with a mix of fine semolina and mustard powder, then coat everything in a good olive oil before cooking. [emoji106]
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Picked it out of the oven without an oven glove, does that count?
Reckon that is about +5 man points.
mightymonoped
23-11-2018, 20:13
Seafood paella tonight.
https://uploads.tapatalk-cdn.com/20181123/05eae6dfb2a258b04ce454ffe4234138.jpg
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Reckon that is about +5 man points.
Let me just add that to my total... ok, that's 5 so far
Sweet and sour chicken
https://uploads.tapatalk-cdn.com/20181124/a82ec9623e95922927e55de45b747e61.jpg
mightymonoped
24-11-2018, 16:37
More Mince Pies [emoji4]
https://uploads.tapatalk-cdn.com/20181124/f995d0f6237aca168147f2659183d4c5.jpg
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your becoming an expert pieman:)
mightymonoped
24-11-2018, 17:08
your becoming an expert pieman:)
I certainly can eat them all [emoji13]
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Haha, the spuds are first parboiled then tossed in the pan with a mix of fine semolina and mustard powder, then coat everything in a good olive oil before cooking. [emoji106]
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Most excellent MM, merely they looked a tad Marks n Spencer perfect.
Most excellent MM, merely they looked a tad Marks n Spencer perfect.
The man is better than M&S :D
mightymonoped
25-11-2018, 10:11
The man is better than M&S :D
[emoji23] Can’t remember the last time I bought anything prepared (other than some frozen veg) to be honest. I just can’t do it, even when I want to I always end up coming out with ‘ingredients’ these days.
Some key spices and oils, a well stocked cupboard and a regular shopping list of fresh and frozen meat, fish and veg is easy for me (not everyone) to maintain ongoing.
I don’t find cooking a chore and prefer the taste of home-cooked so it’s no biggie. I’d rather pay the extra money for treats or quality ingredients anyway.
I’m a bit like that with restaurants to some extent, I enjoy going to places where I can eat something that involves ingredients or resources I could never manage at home but really cannot be arsed going to places where I’ll get something I could do myself for a tenth of the price and often better quality.
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Try this:
https://uploads.tapatalk-cdn.com/20181125/05a320e56d69b92b48c4936cb998c2a6.jpg
You grate the ginger and press the juices through a sieve. Discard the pulp and mix the juice with the lime, salt and pepper then mix with the melon. Simple and delicious, with a bit of sophistication.
Food I grew up on. Mincedbeef and onions beans and mash
https://uploads.tapatalk-cdn.com/20181125/ab79cb9e356b515a002b4cef5b3064aa.jpg
Canny beat it
mightymonoped
25-11-2018, 12:48
Try this:
https://uploads.tapatalk-cdn.com/20181125/05a320e56d69b92b48c4936cb998c2a6.jpg
You grate the ginger and press the juices through a sieve. Discard the pulp and mix the juice with the lime, salt and pepper then mix with the melon. Simple and delicious, with a bit of sophistication.
Like the sound of that [emoji4]
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mightymonoped
25-11-2018, 12:48
Food I grew up on. Mincedbeef and onions beans and mash
https://uploads.tapatalk-cdn.com/20181125/ab79cb9e356b515a002b4cef5b3064aa.jpg
Canny beat it
Can’t knock a bit of comfort food.
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