View Full Version : OK, What's For Lunch or Tea Today?
:lol: I get it now! At least Arthur’s existence stretched to two meals!
Glad to be your inspiration
Tonight it's Arthur
https://live.staticflickr.com/65535/48991568398_f8670e2175_b.jpgI had one tonight at a place called Impero Lounge but forgot to take a pic. Plus a salted caramel and toffee sundae. Hit the spot.
Chicken lashup looks good too.
Got a chicken today too. I dissected it into manageable pieces. I will nibble at them on and off.
Plus have a meal too
A quite lash up tonight. Couldn't be bothered so battered potato slices ba kef in oven and chicken bitshttps://uploads.tapatalk-cdn.com/20191101/abcf724324065a720f147bd8afc15b1d.jpg
Chianti steak n dumplings https://uploads.tapatalk-cdn.com/20191102/c4484b49e5c3642c2ba3841a79170a42.jpg
that was damn good:eyebrows:
Looks nice and rich and tasty, mate!:)
Today's lunch... Linguini with clams (chilli, white wine and fresh parsley). First in the pan:
https://imagizer.imageshack.com/v2/1024x768q90/923/3uNq22.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/UMKl0e.jpg
Then on the plate:
https://imagizer.imageshack.com/v2/1024x768q90/923/1h5AcE.jpg
...washed down with a lovely bottle of chilled Vermentino. Yums!:cheers:
Marco.
Like linguine but not seafood. Looks cool tho
Lol - churz... Yeah, clams are the traditional accompaniment with linguine, and if you like them, it's a match made in heaven. You could do it with a tomato and chilli sauce, too:)
Marco.
maverick2000
02-11-2019, 15:18
linguine, prawns, ginger, garlic and lots of chilli is a favourite here
trying a new low carb recipe tonight basically chicken pizza without any bread/base :mental:
if anyone wants it I have a cracking new recipe for pork chops, cooked with capers/green beans/red wine vinegar & parboiled new pots - very much a crowd pleaser and dead easy
Yes please, Paul:)
Marco.
walpurgis
02-11-2019, 18:39
Fancied a prawn salad.
https://i.imgur.com/Y6sz5fT.jpg
Rocket, tomato and red onion salad with tinned sardines - no photo needed, but these sardines :lol:
https://duetogsaij514.cloudfront.net/images/products/11/LN_853965_BP_11.jpg
Tortelloni and arrabbiata saucehttps://uploads.tapatalk-cdn.com/20191103/9663cd0d9d81cee8f29b9d8e8f10faac.jpg
I like a nice arrabiata (single 'b';)) sauce!
Today's lunch... Roasted poussin (small chicken), served with an orange, fresh oregano and sherry sauce, topped with bacon, and served with boiled new potatoes in butter and fresh parsley, garden peas, green beans broccoli and cauliflower:
https://imagizer.imageshack.com/v2/1024x768q90/922/h0WFS6.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/sNX5GF.jpg
...washed down with a rather lovely Syrah/Grenache Pays D'Oc. Both hit the spot nicely!:)
Marco.
Gresham's do a nice spicy Poussin. Available in Waitrose.
Looks great Marco.
Cheers, mate. We bought the fresh poussin separately in Tesco and cooked the rest from scratch, with all fresh ingredients, which is better than anything pre-prepared from a supermarket, although I'm sure the Waitrose spicy poussin is good. The sauce with mine was really nice, but of course you could make it spicy, by rubbing in some chillies, or Harissa would be good I think, or anything else you like:cool:
I'm not big on chicken breast on its own (finding it rather dry and bland) - I like moist juicy meat, and munching on some bones!:D
Marco.
Yumhttps://uploads.tapatalk-cdn.com/20191103/0a29607d0fa1611dde92a296658b1af4.jpg
Chicken Fajita slice in puff pastry with Root mash( potato, carrot, swede and parsnip) with some yam slices
What is it?:D
Marco.
Chicken Fajita slice in puff pastry with Root mash( potato, carrot, swede and parsnip) with some yam slices
Cheers! Of course that was obvious before:ner:;)
Glad you enjoyed it.
Marco.
Cheers! Of course that was obvious before:ner:;)
Glad you enjoyed it.
Marco.
had time to take pic only.. was going to add it after i scoffed it all.. lol
Beef bourguignon type recipe. Saw that beef on the meat counter and it had to be.
Couldn't face cutting up the meat as is usual and was worried that was a mistake. Needn't have worried it was ace.
Made with the pictured red from Majestic. People say use cheap red for cooking but TBH good quality red is noticeably better.
When I make this I use a LOT of garlic. Far more than recipes usually state for it. Works wonders I reckon.
https://uploads.tapatalk-cdn.com/20191103/29c629f7dc214d5473af6848743fe05d.jpghttps://uploads.tapatalk-cdn.com/20191103/10021fe8dce25f81b5ff2a29fb7f59eb.jpghttps://uploads.tapatalk-cdn.com/20191103/936187e5c6e969fe5fb7679489af8b1f.jpg
Ramen anything.
In this case snacking chorizo. Which is ace.
No recipe self invention but basically stock, noodles and anything seems to work with these Ramen thingies.
More than you can see going on underneath. A lot of ingredients in this sucker.
https://uploads.tapatalk-cdn.com/20191104/7540a5ae90bffdbc81961ed7c4809612.jpg
Lol - that looks like a taste sensation, and lots of big flavours!:eek:
Marco.
Beef bourguignon type recipe. Saw that beef on the meat counter and it had to be.
Couldn't face cutting up the meat as is usual and was worried that was a mistake. Needn't have worried it was ace.
Made with the pictured red from Majestic. People say use cheap red for cooking but TBH good quality red is noticeably better.
When I make this I use a LOT of garlic. Far more than recipes usually state for it. Works wonders I reckon.
https://uploads.tapatalk-cdn.com/20191103/29c629f7dc214d5473af6848743fe05d.jpghttps://uploads.tapatalk-cdn.com/20191103/10021fe8dce25f81b5ff2a29fb7f59eb.jpghttps://uploads.tapatalk-cdn.com/20191103/936187e5c6e969fe5fb7679489af8b1f.jpgLooks great.
Looks great.Too many carrots but I like carrots!:);)
Too many carrots but I like carrots!:);)Me too if cooked right.
+1.. They've got to be left a little 'al dente', sliced or cut into batons, and served with a knob of butter:)
Anyway, tonight I just had a simple tomato risotto (using passata and tinned tomatoes), cooked in some red wine (reduced right down to nothing), but which adds flavour and richness, with some butter and drizzled with extra-virgin olive oil, then topped with fresh parsley and grated Parmesan cheese:
https://imagizer.imageshack.com/v2/1024x768q90/924/d2gH2j.png
Nice and light, but oh so tasty!
Marco.
P.S I should add that it was quite a deep bowl, so there was rather more to eat than it looks.
Looks great.
+1 [looks rich and tasty, which for me is what food is all about: FLAVOUR, as I don't do bland or boring], although my mission is to 'wean' Justers off of his 'big hitting', powerfully flavoured red and white wines, and appreciate the subtler, more finessed 'varieties of life' in the wine world....;)
Marco.
Stovieshttps://uploads.tapatalk-cdn.com/20191105/52698068eeefd24512438ecdc6a3bba4.jpg
hifi_dave
05-11-2019, 12:47
Stovies..:scratch:
Apple crumble and lactose free cream
..
Yes dave, Scottish stovieshttps://uploads.tapatalk-cdn.com/20191105/a936d234c783d099770e058c5b74ede5.jpg
A Scottish friend once made stovies for me after she'd had a visit home and bought back some proper square sausage. Blood lovely, lots of butter and white pepper.
A Scottish friend once made stovies for me after she'd had a visit home and bought back some proper square sausage. Blood lovely, lots of butter and white pepper.
yup, i oft make it with sliced sausage and onion. occasionally put some oatmeal on top and put lid on.. enough steam to cook the oatmeal.. Just soak it in a bit of suet, salt n pepper... lovely
Beef Stroganoff https://uploads.tapatalk-cdn.com/20191105/edd408356f60dfc976c52ade2d89eaa6.jpg
Audio Al
05-11-2019, 18:03
I excelled myself today :)
Home made bubble , Swede , potato, carrot ,sweetheart cabbage ,cauliflower onions and garlic fried in olive oil also seasoning
It was epic :cool:
:worthless:
:ner::ner:
Marco.
Audio Al
05-11-2019, 18:34
Some left for tomorrow in a sarnie :)
.
.
https://live.staticflickr.com/65535/49019388028_0bc7760e03_z.jpg (https://flic.kr/p/2hFFbfy)IMG_3863 (https://flic.kr/p/2hFFbfy) by , on Flickr
Opps I forgot to mention the mushrooms :ner:
Re-heat of above init.
https://uploads.tapatalk-cdn.com/20191105/a3dc105c43c042021d07fe5f39941faf.jpg
mightymonoped
05-11-2019, 20:13
Fishy thing...
Paella type thingamajig made with fresh fish stock made from prawn shells and saffron. Cod, chorizo, broad beans, celery, tomato, shallot and garlic (and a hot little dried chilli).
https://uploads.tapatalk-cdn.com/20191105/1631c0bbbe62ad7de86dcc4c4fa26ff8.jpg
https://uploads.tapatalk-cdn.com/20191105/ce5f1a3055ec89603e19447b9ef82523.jpg
Sent from my iPhone using Tapatalk
mightymonoped
05-11-2019, 20:15
I’d be here all night commenting on the good stuff you guys have been posting for the last week or so [emoji4][emoji1376]
Sent from my iPhone using Tapatalk
Rocket, tomato and red onion salad with tinned sardines - no photo needed, but these sardines [emoji38]
https://duetogsaij514.cloudfront.net/images/products/11/LN_853965_BP_11.jpgJust saw this post.
These are THE tinned sardines. The chilli and lemon ones are great.
Lunch at Dobbies Garden Centre
Fish n chips
https://uploads.tapatalk-cdn.com/20191107/d062d65912b3ba80200698f9f24c3ce0.jpg
walpurgis
07-11-2019, 17:19
Looks decent Grant.
I was thinking about having fish today myself.
Moo Bloo pie (steak and stilton) with Bisto embellished with Worcestershire sauce, soy sauce, coriander,black pepper and miso. Miso is an excellent ingredient for gravy I just thought I'd try it and believe me it works.
Spring greens and bubble an squeak. Spring onions to top.
Immensely enjoyable.
https://uploads.tapatalk-cdn.com/20191107/262e328d95c27bdb6f8a1c2cda894d35.jpg
Looks lovely Justin - is the pie homemade?
Looks lovely Justin - is the pie homemade?No Pieminister. Better than homemade unless you are really, really good at small pies.
No Pieminister. Better than homemade unless you are really, really good at small pies.
I was hoping you were going to say that! ;) Not that I doubt your skills, but it's the time factor - have made pies in the past, but it is a very time consuming affair - would have considered it for "Moo Bloo" which sounds fantastic but if I can buy one ready made - so much the better! :)
I was hoping you were going to say that! ;) Not that I doubt your skills, but it's the time factor - have made pies in the past, but it is a very time consuming affair - would have considered it for "Moo Bloo" which sounds fantastic but if I can buy one ready made - so much the better! :)If you have a Waitrose somewhere you can find that pie. Moo Bloo is their best. Most of the time the steak is ace but I did have a dodgy one a while back.
I agree pie making is a bit of a pain.
Nice! However, could we have the pic the right way round? Such small details make all the difference...;)
Marco.
Nice! However, could we have the pic the right way round? Such small details make all the difference...;)
Marco.Looks fine in the thread itself in Tapatalk but not in the listings of threads, where it is out 90 degrees.
Curious. It is nothing I have done. The pic at source i.e. on my phone is in the correct orientation.
I'm not sure I could be arsed to get to the bottom of it since there's nothing I have done that could have caused it as far as I am aware.
EDIT: inside the thread in Chrome it looks wrong too. I think it is a Tapatalk issue.
Lol... Bloody Crappatalk!:eyebrows:
Use a proper computer to post yer pics!!:ner:
;)
Marco.
Audio Al
08-11-2019, 10:26
https://live.staticflickr.com/65535/49033023772_9f26347192_k.jpg (https://flic.kr/p/2hGT4FA)262e328d95c27bdb6f8a1c2cda894d35 (https://flic.kr/p/2hGT4FA) by , on Flickr
Now yer talkin.... Although I'd reduce the size a little:)
Marco.
walpurgis
08-11-2019, 10:41
At least the gravy won't run off the plate now. :)
Thanks Justin - there is a Waitrose not too far away so will have a look out for them next time I'm there. Cheers!
You guys are obsessed. Do you want to eat it or something?:);)
I wouldn't blame you, though, because as I said it was good.
Thanks Justin - there is a Waitrose not too far away so will have a look out for them next time I'm there. Cheers!It is a Bristol based pie company. I am just assuming Waitrose have them country wide but I am not sure.
i had one of their pies once, but it might have been a poor example
These are THE tinned sardines. The chilli and lemon ones are great.
They are the dogs aren't they Justin, the entire range are right up there - good old Waitrose.
Pieminister pies too, an old favourite at festivals and some of their restaurants are here in Cardiff as well as Bristol. I had their 'mothership' combo meal at the Brudenell in Leeds, bloody gorgeous.
Hard to beat as a pie, just like they used to make them years ago, when I was a young un'! :)
https://51h2lc4n573ga5bh382hhw1s-wpengine.netdna-ssl.com/wp-content/uploads/2019/02/Mothership-at-Pieminister-Twitter.png
Audio Al
08-11-2019, 14:17
Now yer talkin.... Although I'd reduce the size a little:)
Marco.
No Pleaseing you boss man , I help Justin out and now the photo is to big :doh:
Ha - well it makes a change you having something too big that needs reducing, rather than the other way round!:D
Marco.
...sprinkled with freshly-grated Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/924/xE01Ju.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/6wnfk1.jpg
Yum, yum!:)
Marco.
Ah, lasagne.. My fav.. Looks a nice one too
mightymonoped
08-11-2019, 19:07
...sprinkled with freshly-grated Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/924/xE01Ju.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/6wnfk1.jpg
Yum, yum!:)
Marco.
That looks proper! [emoji4][emoji106][emoji14]
Sent from my iPhone using Tapatalk
Audio Al
08-11-2019, 19:11
...sprinkled with freshly-grated Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/924/xE01Ju.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/6wnfk1.jpg
Yum, yum!:)
Marco.
I see you use Tesco value :)
Tesco value with parmesan sprinkled on top to give it that "home made" look.:D
Even Del couldn't make a tesco lasagne look like that.
Audio Al
08-11-2019, 19:27
Tesco value with parmesan sprinkled on top to give it that "home made" look.:D
:lol:;)
I see you use Tesco value :)
Yesh, it's just two isles down from where your boyfriend buys his packs of floral panties.
Marco.
Ah, lasagne.. My fav.. Looks a nice one too
That looks proper! [emoji4][emoji106][emoji14]
Cheers guys, it was:D
Marco.
InThe Sticks
08-11-2019, 21:46
Todays bread, made with 2 fresh egg yolks, home made beer, omega seed mix and and a splash of honey for sweetness.
Then to cancel out the healthiness, a metric fuck ton of butter was used to glaze the dough and more to glaze finished loaf, so much so it’s almost like a liquid butter crust. So, about 1000 calories a slice. Perfect!
That’ll make a supreme sausage and egg sammich in the morning :)
https://i.imgur.com/v6u2G7w.jpg?1
Todays bread, made with 2 fresh egg yolks, home made beer, omega seed mix and and a splash of honey for sweetness.
Then to cancel out the healthiness, a metric fuck ton of butter was used to glaze the dough and more to glaze finished loaf, so much so it’s almost like a liquid butter crust. So, about 1000 calories a slice. Perfect!
That’ll make a supreme sausage and egg sammich in the morning :)
https://i.imgur.com/v6u2G7w.jpg?1
:clapclapclap:
Outstanding sir, what time should I be round?
Nicely made loaf good bubble size
Audio Al
08-11-2019, 21:55
Looks like a nice crust , I like a nice crust :)
( sits back and awaits Marco's comment ) :D
...sprinkled with freshly-grated Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/924/xE01Ju.jpg
Looks very nice (be even nicer with a few chips ;) )
Tripoline chillihttps://uploads.tapatalk-cdn.com/20191109/3a0765b443454492a6086da02d01430b.jpg
Swordfish steak.
And cactus.
:D
https://uploads.tapatalk-cdn.com/20191109/c31a9e3b430cff8c6af2d6a885cdff86.jpghttps://uploads.tapatalk-cdn.com/20191109/ca1c1e9a120b8aac329e6269b946ddd0.jpg
Sideways on. Sorry. Tapabug strikes again.
It's the most recent version that has buggered it.
You need to crop it height wise just a little then save. It should then post
Try thishttps://uploads.tapatalk-cdn.com/20191109/22f007f234bf430091a2097a702f54dc.jpg
You need to crop it height wise just a little then save. It should then postI think I might know what is happening. Something to do with pro mode and camera angle. But I am not sure yet.
Looks very nice (be even nicer with a few chips ;) )
Churz... I left them out just to tease you!:D
Stunning loaf, Jon. Up there with the best! That pasta looks decent, Granty, and I love your swordfish, Justers:cool:
Marco.
Tonight's scran... Chargrilled Aberdeen Angus beef burgers in brioche buns (all from Lidl), with sliced beef tomatoes, gherkins, lettuce, melted mature-cheddar cheese, Jalapeños and hot chilli sauce:
https://imagizer.imageshack.com/v2/1024x768q90/922/JV6b4S.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/IJQNPi.jpg
Yumz!:cool:
Marco.
Need a real big gob for that. [emoji23]
:lolsign:
Wotcha tryin' to say?:D
Marco.
I've only got a little one.. [emoji23]
InThe Sticks
09-11-2019, 20:54
Looks great, and tasty! I do love a slider.
Todays bread, made with 2 fresh egg yolks, home made beer, omega seed mix and and a splash of honey for sweetness.
Then to cancel out the healthiness, a metric fuck ton of butter was used to glaze the dough and more to glaze finished loaf, so much so it’s almost like a liquid butter crust. So, about 1000 calories a slice. Perfect!
That’ll make a supreme sausage and egg sammich in the morning :)
https://i.imgur.com/v6u2G7w.jpg?1Interesting combo of ingredients. What inspired the choice?
InThe Sticks
09-11-2019, 21:04
Just in case no one has seen Foodtribe and some of the great videos that they post...
Quite an amusing and factual one from James May
https://www.youtube.com/watch?v=ytbyFzOt320
Tonight's scran... Chargrilled Aberdeen Angus beef burgers in brioche buns (all from Lidl), with sliced beef tomatoes, gherkins, lettuce, melted mature-cheddar cheese, Jalapeños and hot chilli sauce:
https://imagizer.imageshack.com/v2/1024x768q90/922/JV6b4S.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/IJQNPi.jpg
Yumz!:cool:
Marco.Excellent. Burgers done well are good.
InThe Sticks
09-11-2019, 21:10
Interesting combo of ingredients. What inspired the choice?
Booze, and the hope it'll turn out ok.
I've got a caramelised onion, marmalade and mature chedder loaf baking right now.
Sadly i over worked the dough, so it'll be a bit flat.
InThe Sticks
09-11-2019, 22:04
https://i.imgur.com/tElHj0m.jpg
Not visually great, but the taste!
The marmalade, onion and cheese are a marriage made in heaven, that and the olive oil crust.
Toasted with a veneer of pate it should be perfect.
Tonight's scran... Chargrilled Aberdeen Angus beef burgers in brioche buns (all from Lidl), with sliced beef tomatoes, gherkins, lettuce, melted mature-cheddar cheese, Jalapeños and hot chilli sauce:
https://imagizer.imageshack.com/v2/1024x768q90/922/JV6b4S.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/IJQNPi.jpg
Yumz!:cool:
Marco.
Better than what you were eating the other night? ;)
Tonight's scran... Chargrilled Aberdeen Angus beef burgers in brioche buns (all from Lidl), with sliced beef tomatoes, gherkins, lettuce, melted mature-cheddar cheese, Jalapeños and hot chilli sauce:
https://imagizer.imageshack.com/v2/1024x768q90/922/JV6b4S.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/IJQNPi.jpg
Yumz!:cool:
Marco.
They look great but I hate brioche buns on a burger. Would be boring if we all liked the same things.
https://i.imgur.com/tElHj0m.jpg
Not visually great, but the taste!
The marmalade, onion and cheese are a marriage made in heaven, that and the olive oil crust.
Toasted with a veneer of pate it should be perfect.I had a good one the other day from Waitrose.
Focaccia with Red Leicester and Monterey Jack cheese with Jalepeno rolls.
I am going to attempt to replicate it at some stage.
Better than what you were eating the other night? ;)
Lol, well no, that was great, but when she wants to, Del can cook just as well (if not better) than the chefs at The Boat!;)
Marco.
They look great but I hate brioche buns on a burger. Would be boring if we all liked the same things.
Lol, indeed. What do you prefer instead? I much prefer brioche buns to the majority of other rolls sold in supermarkets, as they taste of something and don't end up as a soggy mush, trapped in the roof of your mouth.
Marco.
you gotta have the soggy.;) ive ordered burgers and 2 decent rolls along with my shopping tomorrow.. its too cold for me to go out this week.. only 2/3c.. would likely kill me lol
Lol, nah, a Scottish morning roll would be the one, as IMO all else in the roll department is inferior, which is one reason why burger vans in Scotland can be so superb!:)
Weather-wise, it's a lovely sunny and crisp day here (sorry it's too cold for you), but I love this weather, as it's so fresh and healthy.
Marco.
Lol, nah, a Scottish morning roll would be the one, as IMO all else in the roll department is inferior, which is one reason why burger vans in Scotland can be superb!:)
Weather-wise, it's a lovely sunny and crips day here (sorry it's too cold for you), but I love this weather, as it's so healthy:)
Marco.
thats what is coming 2 well fired ones hopefully. wont be top drawer but better than usual
Lol, indeed. What do you prefer instead? I much prefer brioche buns to the majority of other rolls sold in supermarkets, as they taste of something and don't end up as a soggy mush, trapped in the roof of your mouth.
Marco.
I prefer pretty much any bread over brioche for a burger, too sweet and soggy for my tastes.
Interesting. The ones I had were neither soggy, not sweet.
These chaps: https://www.google.co.uk/search?sxsrf=ACYBGNQd94-_-8impWhBO8-C7NeuP1yaQQ:1573385417625&q=Lidl+Deluxe+Brioche+Burger+Buns&tbm=isch&source=hp&sxsrf=ACYBGNQd94-_-8impWhBO8-C7NeuP1yaQQ:1573385417625&sa=X&ved=2ahUKEwjR4aW3xd_lAhUhrXEKHdy3D-kQsAR6BAgJEAE&cshid=1573385515938408&biw=1440&bih=717#imgrc=2LJ_jaa9w9_DXM:
Marco.
Don't know how authentic it is, probably not but called Tuscan Sausage penne
Not tried it beforehttps://uploads.tapatalk-cdn.com/20191110/7c3a2d6acd7ece4ffc3b003596e832bc.jpg
Brunch.
Last of the bubble and squeak. Thick cut triple smoked in oak bacon. So they say. No white scum out of this stuff. No added water either.
https://uploads.tapatalk-cdn.com/20191110/aaaa8303730d3b285c67d9c2d90eba24.jpg
Don't know how authentic it is, probably not but called Tuscan Sausage penne
Not tried it beforehttps://uploads.tapatalk-cdn.com/20191110/7c3a2d6acd7ece4ffc3b003596e832bc.jpg
Looks quite nice, Grant. Traditionally, penne would be served with a tomato sauce, but it doesn't really matter. When they say 'sausage', does it say what kind of sausage is used? It should be some form of salsiccia (spicy Italian sausage), not bog-standard ones, as *that* would be very wrong...
However, all that really matters is that it tastes good and you enjoy it:cool:
Marco.
Brunch.
Last of the bubble and squeak. Thick cut triple smoked in oak bacon. So they say. No white scum out of this stuff. No added water either.
https://uploads.tapatalk-cdn.com/20191110/aaaa8303730d3b285c67d9c2d90eba24.jpg
Nicely cooked, dude, and just as I'd like it:)
What kind of bacon did you use?
Marco.
Looks quite nice, Grant. Traditionally, penne would be served with a tomato sauce, but it doesn't really matter. When they say 'sausage', does it say what kind of sausage is used? It should be some form of salsiccia (spicy Italian sausage), not bog-standard ones, as *that* would be very wrong...
However, all that really matters is that it tastes good and you enjoy it:cool:
Marco.Think it was sausage meat. Wasn't very good tbh. Won't get that again. Needed a better Tom sauce tbh. It would have been better with bits of actual sausage rather than what amounted to seasoned pork mince.
Yuk
Sausage meat? Ugh, no.... That's an epic fail:nono:
And your reaction confirms it.
Marco.
Nicely cooked, dude, and just as I'd like it:)
What kind of bacon did you use?
Marco.Read the text, dude.
think he meant was it wiltshire etc
Read the text, dude.
Ah yes, missed that. That's came out well then, as the bacon looks quite lean. Normally I like to use something a little fattier (such as certain types of good-quality streaky bacon), as it helps keep things moist, but yours doesn't look dry or tough:)
Marco.
The oak flavour was a bit too pronounced but it was good stuff.
Fried in EVOO.;)
Anyway, Del and I with Barry and his fiancé, and some other friends were out for dinner together at The Boat in Wrexham, and this is the lamb dish that Barry had:
https://imagizer.imageshack.com/v2/1024x768q90/921/Fzl6Un.jpg
It looked scrummy, and perfectly cooked! I forgot to take a picture of my guinea fowl and Del's curried cauliflower veggie dish, which were also excellent:)
Marco.
The oak flavour was a bit too pronounced but it was good stuff.
Fried in EVOO.;)
Wossat, then?
Wouldn't have wanted it too oaky, but I quite like smoked bacon. Aside from anything else though, it has to be thickly cut and have a low-water content, so it doesn't all curl up in the pan (my bête noire with bacon).
Marco.
Extra virgin olive oil.
So much supposedly dry cure bacon is then watered and stuffed full of nitrites it's quite hard to track down stuff that hasn't been ruined.
Denhay. I complained to them about their stuff. IMHO from the responses I got they are outright liars.
So much supposedly dry cure bacon is then watered and stuffed full of nitrites it's quite hard to track down stuff that hasn't been ruined.
Indeed, which is why we buy our bacon from our local butchers, as he can verify its provenance.
For lunch today (in around 30 mins) I'll be starting with fillet of salmon, baked in the oven inside a tinfoil parcel, filled with spring onion, peppers, fresh chilli, garlic chives and sweet chilli sauce, followed by classic steak au poivre (using Dry-Aged Aberdeen Angus Ribeye), which will be served with homemade potato rosti, pan-fried tender-stem broccoli in garlic and butter, and some fresh vine tomatoes.
Wine with the steak will be this one, from Spain, which I got recently from Virgin Wines:
https://imagizer.imageshack.com/v2/xq90/922/HJi6R6.png
Details here: https://www.virginwines.co.uk/wine/Z38149102131/Far-del-Sud-Terra-Alta-Garnatxa-Negra
And this for the fish:
https://imagizer.imageshack.com/v2/xq90/924/v0ZYk4.png
Details here: https://www.virginwines.co.uk/wine/Z38043101434/Sylvaner-Collection-Cave-de-Ribeauville
Some will very likely be left over to enjoy the following day.
Looking forward to it! Pics to follow...:)
Marco.
mightymonoped
10-11-2019, 14:00
Not really Pizza, more Focaccia really. Made one with Prosciutto, the other with marinated Anchovies.
Both with a home-made tomato sauce, some black olives, mozzarella, parmesan and fresh basil.
https://uploads.tapatalk-cdn.com/20191110/c1e7cbe5045bd2f8242ec475fbaf3f64.jpghttps://uploads.tapatalk-cdn.com/20191110/e07655e81f288e770efaeca569af1990.jpghttps://uploads.tapatalk-cdn.com/20191110/4172d75de4ee21ad7ed489febd2c3a43.jpghttps://uploads.tapatalk-cdn.com/20191110/122cc9ecaaab648aece71c35c04dd3d9.jpg
Sent from my iPhone using Tapatalk
Oh yes, indeedy!!:drool::drool:
What wine are you having with it, Tony? And don't tell me none, as such lurveliness deserves to be accompanied with a nice red!:)
At least with the non-fishy ones...
Marco.
cant really eat pizza now.. not enough teeth :doh:
mightymonoped
10-11-2019, 14:34
Oh yes, indeedy!!:drool::drool:
What wine are you having with it, Tony? And don't tell me none, as such lurveliness deserves to be accompanied with a nice red!:)
At least with the non-fishy ones...
Marco.
Only have one bottle in the flat at the moment, so it’s that one! [emoji23]
Backdoor Cape Monster.
A cabernet/merlot.
Nice enough but nothing to write home about.
https://uploads.tapatalk-cdn.com/20191110/ed843534fa6fe34830a2e3d17e694dd6.jpg
Sent from my iPhone using Tapatalk
Looks interesting, actually. Anyway, your focaccia/pizza is/was the star of the show!:)
Marco.
For lunch today (in around 30 mins) I'll be starting with fillet of salmon, baked in the oven inside a tinfoil parcel, filled with spring onion, peppers, fresh chilli, garlic chives and sweet chilli sauce...
This:
https://imagizer.imageshack.com/v2/1024x768q90/923/bHksSO.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/5bhKfk.jpg
Duly munched and enjoyed - was fab! Steak is now being cooked:)
Marco.
mightymonoped
10-11-2019, 15:20
This:
https://imagizer.imageshack.com/v2/1024x768q90/923/bHksSO.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/5bhKfk.jpg
Duly munched and enjoyed - was fab! Steak is now being cooked:)
Marco.
Ooh, that looks good! [emoji14]
Sent from my iPhone using Tapatalk
Dough on the go. Kamut, white flour, sesame oil, ground nut oil, sea salt.
Baker's yeast. Buy it and freeze it. It will keep for at least one year that way but defrost it slowly before you use it. It'll be far more active that way.
Better than dried yeast by a margin.
https://uploads.tapatalk-cdn.com/20191110/519dcaf209b07290b7ca38cfdaf26388.jpghttps://uploads.tapatalk-cdn.com/20191110/4036200e435bd9e676805f9c25a3715c.jpg
cant really eat pizza now.. not enough teeth :doh:You are a bundle of joy sometimes Grant.:);)
Yeast re-sealed using very cheap Chinese vacuum packer.
Will use that for cheap sous vide using an oven set to 50 degrees.
https://uploads.tapatalk-cdn.com/20191110/7a6e885d346e41623fd1d9a43f95cee2.jpg
...followed by classic steak au poivre (using Dry-Aged Aberdeen Angus Ribeye), which will be served with homemade potato rosti, pan-fried tender-stem broccoli in garlic and butter, and some fresh vine tomatoes.
This:
https://imagizer.imageshack.com/v2/1024x768q90/922/6wWkft.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/moh6P5.jpg
And the opposite angle, to showcase the potato rosti, which were just superb, and which I enjoyed almost as much as the steak!:)
https://imagizer.imageshack.com/v2/1024x768q90/922/5n28qn.jpg
Now *that* was super-scrummy!:cool:
Marco.
You are a bundle of joy sometimes Grant.:);)
Still alive for now tho.... thats all I can expect.:D
Ooh, that looks good! [emoji14]
Cheers, Tony. It was!:)
Marco.
rmcin626
10-11-2019, 15:53
Very nice Marco
Cheers, mate. Btw, all the ingredients used to create those dishes, salmon, steak and veggies were bought from Lidl!:)
Pud is next!:D
I'll be enjoying it later, once I've allowed that lot to digest.
Marco.
Looks a very decent lunch Marco. We are off too one of our favourite restaurants tomorrow for a long lazy lunch so I may post up some pics of the grub. It is a chain restaurant specialising in French classic cooking and your lunch today reminded of its style. I don't usually like the big manufactured chain restaurants which seem to have flourished in the UK but along with Wagamamas which I rate highly for its authentic and cheap no nonsense Japanese food this restaurant is worth seeking out.
I will reveal tomorrow.;)
Hi Jim,
Cheers mate, it was lovely. I'm fortunate to have a wife that's such an excellent cook:)
I hope you enjoy your long, lazy lunch, which I'm sure you will, and please do take pics!! We rarely eat at chain restaurants (much preferring small, family-run places), as they're almost always very disappointing. but the place you're talking about sounds intriguing.
The only French chain restaurant I can think of that might compare, is somewhere we occasionally go to in Shrewsbury, called Bistro Jacques: http://www.bistrojacques-shrewsbury.com/
It's decent and pretty consistent!:cool:
Marco.
Rosti do look excellent, Marco. Just the right degree of crunch by the looks of things.
How did she do them?
Hi Jim,
Cheers mate, it was lovely. I'm fortunate to have a wife that's such an excellent cook:)
I hope you enjoy your long, lazy lunch, which I'm sure you will, and please do take pics!! We rarely eat at chain restaurants (much preferring small, family-run places), as they're almost always very disappointing. but the place you're talking about sounds intriguing.
The only French chain restaurant I can think of that might compare, is somewhere we occasionally go to in Shrewsbury, called Bistro Jacques: http://www.bistrojacques-shrewsbury.com/
It's decent and pretty consistent!:cool:
Marco.
Haha, we are in Shrewsbury tomorrow Marco and I know that Bistro very well.
Nice one... You should make a point then, Jim, of going into Tanners (in Wyle Cop) and stock up on wines for Christmas - they have a superb selection! I'll be intrigued to see which French chain restaurant you're talking about:)
As an alternative (non-French) restaurant, next time, if you don't know of it already, I'd highly recommend The Golden Cross: http://www.goldencrosshotel.co.uk/content/food.html
It's a small boutique hotel, with a superb (tastefully styled and cosy/intimate) restaurant, run by a husband and wife team, where only the best local produce is used, to create some mouth-watering dishes, combined with a well-thought out, reasonably priced wine list.
It's really *the* perfect place for a long, lazy lunch, followed by some coffee and home-made shortbread, beside a roaring log fire, in the lounge of the historic Lion Hotel: https://www.thelionhotelshrewsbury.com/en/
Marco.
Brunch.
Last of the bubble and squeak. Thick cut triple smoked in oak bacon. So they say. No white scum out of this stuff. No added water either.
https://uploads.tapatalk-cdn.com/20191110/aaaa8303730d3b285c67d9c2d90eba24.jpg
Nice - I love 'bubble and squeak' as well as oak-smoked (back) bacon; in fact I would have had an extra rasher on my plate.
mightymonoped
10-11-2019, 17:51
This:
https://imagizer.imageshack.com/v2/1024x768q90/922/6wWkft.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/moh6P5.jpg
And the opposite angle, to showcase the potato rosti, which were just superb, and which I enjoyed almost as much as the steak!:)
https://imagizer.imageshack.com/v2/1024x768q90/922/5n28qn.jpg
Now *that* was super-scrummy!:cool:
Marco.
Potato Rosti look epic! [emoji1376]
Sent from my iPhone using Tapatalk
Rosti do look excellent, Marco. Just the right degree of crunch by the looks of things.
How did she do them?
Cheers, mate. They did! The secret is to ensure that you wring all the water out of the potatoes (she does it through a thin cloth towel, and I do the wringing, as I'm stronger), as that ensures that they're nice and dry to deliver that lovely crunch when cooked.
These weren't oily, fatty or soggy at all, as you so often get them in restaurants, but rather light, crispy and oh so tasty. I'll ask her later for you exactly how she does them:)
Marco.
Potato Rosti look epic! [emoji1376]
Cheers, Tony! The steak wasn't too shabby, either...;)
Pud was Lidl's 'Italiamo' Tartufo di Cioccolato, which is surprisingly good [very chocolatey], with a ball of vanilla ice-cream and some strawberries marinated in syrup, drizzled on top:
https://imagizer.imageshack.com/v2/1024x768q90/922/Y6CfhS.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/Okeqf1.jpg
This:
https://imagizer.imageshack.com/v2/1024x768q90/924/j71Art.jpg
Pics are a bit out of focus, due to the effects of drinking a little too much vino!:drunk::D
Marco.
Cheers, mate. They did! The secret is to ensure that you wring all the water out of the potatoes (she does it through a thin cloth towel, and I do the wringing, as I'm stronger), as that ensures that they're nice and dry to deliver that lovely crunch when cooked.
These weren't oily, fatty or soggy at all, as you so often get them in restaurants, but rather light, crispy and oh so tasty. I'll ask her later for you exactly how she does them:)
Marco.Yup I do that and they still come out crap:D I've never made good ones and I have tried.
One day, maybe.;)
Nice - I love 'bubble and squeak' as well as oak-smoked (back) bacon; in fact I would have had an extra rasher on my plate.I nearly did then I realised how thick they were;)
You can't see it from the photo but getting on for gammon thickness.
Nice one... You should make a point then, Jim, of going into Tanners (in Wyle Cop) and stock up on wines for Christmas - they have a superb selection! I'll be intrigued to see which French chain restaurant you're talking about:)
As an alternative (non-French) restaurant, next time, if you don't know of it already, I'd highly recommend The Golden Cross: http://www.goldencrosshotel.co.uk/content/food.html
It's a small boutique hotel, with a superb (tastefully styled and cosy/intimate) restaurant, run by a husband and wife team, where only the best local produce is used, to create some mouth-watering dishes, combined with a well-thought out, reasonably priced wine list.
It's really *the* perfect place for a long, lazy lunch, followed by some coffee and home-made shortbread, beside a roaring log fire, in the lounge of the historic Lion Hotel: https://www.thelionhotelshrewsbury.com/en/
Marco.
Both of those look good recommendations. I know Tanners well as there is also a branch in Bridgnorth, old school establishment.:)
mightymonoped
10-11-2019, 18:50
Cheers, mate. They did! The secret is to ensure that you wring all the water out of the potatoes (she does it through a thin cloth towel, and I do the wringing, as I'm stronger), as that ensures that they're nice and dry to deliver that lovely crunch when cooked.
These weren't oily, fatty or soggy at all, as you so often get them in restaurants, but rather light, crispy and oh so tasty. I'll ask her later for you exactly how she does them:)
Marco.
Nice! I do the same thing when I do hash browns (pretty much the same thing anyway, just with a bit of added onion). Getting all the water out makes all the difference.
Sent from my iPhone using Tapatalk
mightymonoped
10-11-2019, 18:53
Cheers, Tony! The steak wasn't too shabby, either...;)
Pud was Lidl's 'Italiamo' Tartufo di Cioccolato, which is surprisingly good [very chocolatey], with a ball of vanilla ice-cream and some strawberries marinated in syrup, drizzled on top:
https://imagizer.imageshack.com/v2/1024x768q90/922/Y6CfhS.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/Okeqf1.jpg
This:
https://imagizer.imageshack.com/v2/1024x768q90/924/j71Art.jpg
Pics are a bit out of focus, due to the effects of drinking a little too much vino!:drunk::D
Marco.
Lidl’s Italian game is strong! Always been good as long as I can remember. Was there yesterday getting the bits I used today.
Sent from my iPhone using Tapatalk
Lidl’s Italian game is strong! Always been good as long as I can remember. Was there yesterday getting the bits I used today.
Yup, it is indeed, and that's because Germans LOVE Italian food! Their French range is almost as good:)
However, their Italiamo range, IMO, represents the best Italian produce sold by *any* UK supermarket. The Tartufo in question was about 80% as good as Del's homemade version, so top-notch for bought! And it's not just the desserts, but the selection of pasta and antipasto/cold meats available.
They've got some pancetta in just now (from the Italiamo range), which is excellent, the proper stuff cut into thin round slices (from a whole piece), which actually tastes of pancetta, and uses the correct herbs and seasoning, rather than the nondescript 'lardons', posing as pancetta, sold in most other supermarkets! So if you fancy making a good carbonara, I'd recommend it.
This stuff:
https://imagizer.imageshack.com/v2/xq90/923/IeQLiQ.jpg
Also, they've got a nice selection of dried pasta in their Deluxe range, particularly Linguine, and my current favourite, Conchiglioni (large shells), which you can stuff with ricotta cheese and spinach, then bake in the oven, and turn into this: https://thehappyfoodie.co.uk/recipes/baked-tomato-and-cheese-conchiglioni
Gorgeous, and highly recommended!:cool:
Marco.
Just out of the oven we have the sesame themed Kamut loaf.
Sesame oil and black and white sesame seeds. Too hot to cut at zee mo!
https://uploads.tapatalk-cdn.com/20191110/acac265c2777b63a5adc512aae0a0dd5.jpg
Yumz... That looks truly epic, and as good as you'd get in a top-notch bakery! :)
Even if the pic is still lopsided...;)
Marco.
Use Tapatalk. Looks fine:);)
Test posts just curious as to what is going on with Tapatalk.
They'll probably still be wrong...https://uploads.tapatalk-cdn.com/20191110/cfcc00644b4ba22845625d61483d8c66.jpghttps://uploads.tapatalk-cdn.com/20191110/9d0731ac0dce46f1eefc6f2d80323178.jpg
Well they both look right outside of Tapatalk. If you post in high res it f£#ks it up. Medium and low are fine.
Medium from now on then. Til they fix.it. If they ever do.
Test posts just curious as to what is going on with Tapatalk.
They'll probably still be wrong...https://uploads.tapatalk-cdn.com/20191110/cfcc00644b4ba22845625d61483d8c66.jpghttps://uploads.tapatalk-cdn.com/20191110/9d0731ac0dce46f1eefc6f2d80323178.jpg
That's better, although your loaf looked better (more detailed) in your lopsided picture. I don't use Crapatalk, dude, as I don't have a smartphone - and that situation won't change. So if it looks wrong on my laptop, I can't do anything else but report what I see.
Anyway, top-notch baking!:clap:
Marco.
I was joking...
Well using a laptop to post pics is a bit of an arse as far as I am concerned. One step too far from convenient.
Medium res until they fix it. They have changed it you never had the choice of upload resolution before.
Lol - no worries. Different strokes for different folks...
A laptop is the opposite for me: perfectly convenient, as I type this sitting on my recliner chair, with my laptop on my lap, using a proper, full-sized keyboard, rather than a diddy-sized one on a phone, which encourages typos and promotes hugely annoying predictive text:doh: with my feet up on the sofa in front, nice and comfy beside a roaring log fire!:D:ner:
;)
Marco.
Lol - no worries. Different strokes for different folks...
A laptop is the opposite for me: perfectly convenient, as I type this sitting on my recliner chair, with my laptop on my lap, using a proper, full-sized keyboard, rather than a diddy-sized one on a phone, which encourages typos and promotes hugely annoying predictive text:doh: with my feet up on the sofa in front, nice and comfy beside a roaring log fire!:D:ner:
;)
Marco.You haven't seen my new house. Or my new listening room.
Yet.
:)
Excellent. I hope you're loving it. Glad to see you've finally moved out of that (posh) sheltered housing complex!:lol:;)
Look forward to seeing the pics. I'm sure it'll be impressive:)
Marco.
Listening room is 34 by 14 and detached.from the main residence. With kitchen, toilet, shower etc.
Paradise all I need. Who needs a proper house when you have that?
But we won't be in there for a couple of months or so.
It's not on an estate.
mightymonoped
10-11-2019, 20:36
This is what I made the tomato sauce for really..
Casarecce with a little bit of salami (from Lidl) [emoji13]
https://uploads.tapatalk-cdn.com/20191110/b848f10539f703a9a51385dc52f1164b.jpg
Sent from my iPhone using Tapatalk
Listening room is 34 by 14 and detached.from the main residence. With kitchen, toilet, shower etc.
Paradise all I need. Who needs a proper house when you have that?
But we won't be in there for a couple of months or so.
It's not on an estate.
Sounds cool. I hope you're both really happy there:)
Is it anywhere nearer Wrexham, so I can come and visit?;)
Marco.
This is what I made the tomato sauce for really..
Casarecce with a little bit of salami (from Lidl) [emoji13]
https://uploads.tapatalk-cdn.com/20191110/b848f10539f703a9a51385dc52f1164b.jpg
Looks great, Tony!:thumbsup:
Marco.
Sounds cool. I hope you're both really happy there:)
Is it anywhere nearer Wrexham, so I can come and visit?;)
Marco.No it is further away. Not saying until I am actually in there but offer has been accepted on both sides and there is no chain on both sides.
I can still see the sea, however.
I can afford you a pic of the listening room. All that exercise gear has been dumped in there with a CAD package. But the room is finished and looks as you see it there.
https://uploads.tapatalk-cdn.com/20191110/d30010ac438594fc97d7bf8ec868c508.jpg
This is what I made the tomato sauce for really..
Casarecce with a little bit of salami (from Lidl) [emoji13]
https://uploads.tapatalk-cdn.com/20191110/b848f10539f703a9a51385dc52f1164b.jpg
Sent from my iPhone using TapatalkYup. The basil really helps it look fab. The finer touches.
No it is further away. Not saying until I am actually in there but offer has been accepted on both sides and there is no chain on both sides.
I can still see the sea, however.
I can afford you a pic of the listening room. All that exercise gear has been dumped in there with a CAD package. But the room is finished and looks as you see it there.
https://uploads.tapatalk-cdn.com/20191110/d30010ac438594fc97d7bf8ec868c508.jpg
So is t you who's going to be using the exercise gear, to work off all that bread?:D;)
Being near the sea sounds cool, and it's a lovely big room, but you know my views on modern designs.... What I think though doesn't matter. I'm sure you'll both be happy there:)
Marco.
That room is bland. I will jive it up a bit.
But the rest of it totally isn't. It's been done by a serious Bristol based architect.
Thanks, anyway.:)
It simply a house, though. Life is still full of problems LOL.
Cool stuff. I look forward to seeing it when it's finished:cool:
Marco.
Having burgers https://uploads.tapatalk-cdn.com/20191111/c7b62228e035306f8291131028772cee.jpg
Lol, did the ones I had the other day tempt you?:D
Marco.
Yup
https://uploads.tapatalk-cdn.com/20191111/9210ad36a99362c63b4600d1e5e1757e.jpg
Lol - good stuff... They look like decent rolls too, although not quite the 'real deal';)
Marco.
Lol - good stuff... They look like decent rolls too, although not quite the 'real deal';)
Marco.
yup proper mornin rolls, big ones too, but slightly under fired.. not bad tho. good ones sag when you cut open but spring back.
What's in them? Ketchup and burger and that's it?
Hardcore, man. F£&&ing hardcore.
:D;)
damn right.. eat em naked;) oh and no just any old ketchup either..Stokes
Did you cook them naked?:D
Marco.
of course.. do a job proper
So a very nice day indeed in Shrewsbury doing some early xmas shopping before it goes crazy and to end the day a visit to one of our favourite restaurants.
Cote Brasserie.
https://live.staticflickr.com/65535/49050260666_8035b99eb4_k.jpg (https://flic.kr/p/2hJppBq)P1010595 (https://flic.kr/p/2hJppBq) by [/url], on Flickr
[url=https://flic.kr/p/2hJmSnc]https://live.staticflickr.com/65535/49049765333_da5cc3170c_k.jpg (https://www.flickr.com/photos/162281319@N03/)P1010576 (https://flic.kr/p/2hJmSnc) by ssy (https://www.flickr.com/photos/162281319@N03/), on Flickr
To start with I had Warm Roquefort salad (Endive with walnuts, croutons and warm roquefort cheese dressing)
https://live.staticflickr.com/65535/49050473672_07d7c365c8_k.jpg (https://flic.kr/p/2hJquVW)P1010583 (https://flic.kr/p/2hJquVW) by ey (https://www.flickr.com/photos/162281319@N03/), on Flickr
Helen had Warm Beetroot and Gem salad with a goats cheese and creme fraiche dressing.
https://live.staticflickr.com/65535/49050474102_323f3e21d5_k.jpg (https://flic.kr/p/2hJqv4m)P1010582 (https://flic.kr/p/2hJqv4m) by J
Helens main was Roasted Duck Breast with Gratin potato and griottine cherry and veal sauce.
[url=https://flic.kr/p/2hJmPVi]https://live.staticflickr.com/65535/49049757103_04045536f6_k.jpg (https://www.flickr.com/photos/162281319@N03/)P1010586 (https://flic.kr/p/2hJmPVi) by Jy (https://www.flickr.com/photos/162281319@N03/), on Flickr
I was a tad boring and fancied a steak so I had Chargrilled Rib eye with frites and Béarnaise sauce. Steak was cooked to perfection!
https://live.staticflickr.com/65535/49050262756_e826738ecd_k.jpg (https://flic.kr/p/2hJpqes)P1010585 (https://flic.kr/p/2hJpqes) by Jrl], on Flickr
[url=https://flic.kr/p/2hJppYC]https://live.staticflickr.com/65535/49050261896_428ebedb33_k.jpg (https://www.flickr.com/photos/162281319@N03/)P1010589 (https://flic.kr/p/2hJppYC) by Jssy (https://www.flickr.com/photos/162281319@N03/), on Flickr
Finally we both had the Creme Caramel which is made in house and is the main reason we go to Cote. It is just superb. If you go try it as it may look simple but once eaten never forgotten!
https://live.staticflickr.com/65535/49050260991_a00cca8ebb_k.jpg (https://flic.kr/p/2hJppH2)
P1010591 (https://flic.kr/p/2hJppH2) by y (https://www.flickr.com/photos/162281319@N03/), on Flickr
All washed down with a nice Merlot.
:cool:
InThe Sticks
11-11-2019, 19:46
https://uploads.tapatalk-cdn.com/20191110/cfcc00644b4ba22845625d61483d8c66.jpg
Looks fantastic as does the potential new house. Should be an awesome music room!
Never tried a Kamut loaf, so will have a bash at one at the weekend.
Looks great, Jim! Seems like a good standard of food for a chain, and in nice surroundings:)
The creme caramel in particular looks superb. Only thing I'd say is that they were rather skimpy with the chips... Roy definitely wouldn't approve!:eek::eyebrows:
;)
Marco.
I was a tad boring and fancied a steak so I had Chargrilled Rib eye with frites and Béarnaise sauce. Steak was cooked to perfection!
https://live.staticflickr.com/65535/49050262756_e826738ecd_k.jpg (https://flic.kr/p/2hJpqes)P1010585 (https://flic.kr/p/2hJpqes) by [url=https://www.flickr.com/photos/162281319@N03/]Jrl], on Flickr
Only thing I'd say is that they were rather skimpy with the chips... Roy definitely wouldn't approve!:eek::eyebrows:
;)
In the context of the whole meal, ie three courses, that's just the right amount of fries ;).
The steak & duck both look great.
Ah, the chipmeister has spoken, and endorsed your allocation of fries, so you can relax!:D
Marco.
Ah, the chipmeister has spoken, and endorsed your allocation of fries, so you can relax!:D
Marco.
Well, not everyone's a greedy b*****d like me :o
One thing lacking in Barbados was chips, you had to eat at Colin's beach bar if you wanted them. Off to St Lucia next year (Sandals) and have already made enquiries about the chip situation.
Well I'd have expected nothing less, sire... One must keep up standards!:eyebrows:
The other small point I'd make about James' meal, is I have a bit of a 'thing' about chefs who don't top and tail their green beans, thus leaving the 'ends' on. You wouldn't get that in France, and it's rather lazy.
Marco.
Off to St Lucia next year (Sandals)....
Where in St Lucia are you going? My wife has cousins who live and rent out property in Marigot Bay.
Marco.
It was a good meal for a chain and everything cooked properly apart from the beans:)
What you may not been aware of was that the portion of chips on my plate was only about half of the chips as I ate the other half instantly with the help of Helen as I was so ravenous. You know what its like with super crisp fries.:lol:
Looks fantastic as does the potential new house. Should be an awesome music room!
Never tried a Kamut loaf, so will have a bash at one at the weekend.Been eating it and it is very good.
Kamut isn't a million miles away from stoneground wholemeal. It's definitely good stuff well worth a go.
Where in St Lucia are you going? My wife has cousins who live and rent out property in Marigot Bay.
Marco.
This dive :)
https://www.sandals.co.uk/halcyon-beach
You know what its like with super crisp fries.:lol:
:drool:
:drool:
Hands were involved!:) Had to forget I was not in McDonalds and in a proper restaurant with knives and forks!
Yesh, shweety. And did you remember your bib?:D
Marco.
What you may not been aware of was that the portion of chips on my plate was only about half of the chips as I ate the other half instantly with the help of Helen as I was so ravenous. You know what its like with super crisp fries.:lol:
Yes, I was reconsidering what I'd said, after thinking why was there only two carrots on the plate, and then saw the dish with veggies in, so sussed you'd helped yourself from that! That's the proper way to do things though, and allow diners to take what they feel for, not just fill up plates with piles of food, so you feel obliged to eat it all. It also causes wastage, as many don't.
That's a major pet hate of mine - same the other way too, in 'posh' restaurants, when often there isn't enough, and the focus seems to be on making pretty patterns on plates than feeding you!:doh:
Marco.
Yes, I was reconsidering what I'd said, after thinking why was there only two carrots on the plate, and then saw the dish with veggies in, so sussed you'd helped yourself from that! That's the proper way to do things though, and allow diners to take what they feel for, not just fill plates up with food (often with too much stuff), and so you feel obliged to eat it all.
That's a major pet hate of mine - same the other way, in 'posh' restaurants when often there isn't enough, and the focus seems to be on making pretty patterns on plates than in feeding you!:doh:
Marco.
I hate the "Fine dining" nonsense some of the Michelin starred restaurants produce where there is a tendency of style over substance. You end up with a plate of carefully composed bits that would not feed a mouse and as I have worked in the restaurant business I know that sometimes that food can be touched up to 40 times to get it to look just right!
I like a balance between nicely plated food and enough to feed you. I understand all the tasting experience, theatre and artistic stuff, but when I go out to eat I want to feel I have eaten well and feel satisfied. I don't go just for just the experience.
This dive :)
https://www.sandals.co.uk/halcyon-beach
Nice. Looks like it'll be up your street. If you'd like any local knowledge about the area, best places to see, local cuisine, where not to go, etc, let me know and I'll consult Del's cousin:)
Marco.
I hate the "Fine dining" nonsense some of the Michelin starred restaurants produce where there is a tendency of style over substance. You end up with a plate of carefully composed bits that would not feed a mouse and as I have worked in the restaurant business I know that sometimes that food can be touched up to 40 times to get it to look just right!
I like a balance between nicely plated food and enough to feed you. I understand all the tasting experience, theatre and artistic stuff, but when I go out to eat I want to feel I have eaten well and feel satisfied. I don't go just for just the experience.
+1 with bells on! However, some Michelin-starred restaurants get it right, more than others. Generally it's best to go for a 'tasting menu', so you get around 8 courses (of small, super-tasty, very elegant-looking 'bits'), and that's usually enough to fill you, especially if you end with cheese and biscuits - but it's not cheap!:eek:
However, with Michelin-starred restaurants, the best balance of 'pretty vs. plentiful' food is usually found in the one-star establishments (as opposed to the two or three), as there you get superb food [where chefs can showcase their skills, but don't indulge in rather pretentious nouvelle cuisine], and also fed!
A good example if this, and somewhere I'd very highly recommend, perhaps as an anniversary celebration or other special occasion for Helen and you, is Checkers, in Montgomery: https://www.checkerswales.co.uk/
Del and I have been a few times, and *everything* about the experience is memorable, and simply stunning, including the quaint little village itself and the beautiful surrounding area!:cool:
Marco.
Nice. Looks like it'll be up your street. If you'd like any local knowledge about the area, best places to see, local cuisine, where not to go, etc, let me know and I'll consult Del's cousin:)
Marco.
Cheers Marco, appreciate it :thumbsup:
We're not actually going until next September, got another cruise before then.
No worries, dude. Plenty of time then for her to compile an itinerary!:)
Marco.
+1 with bells on! However, some Michelin-starred restaurants get it right, more than others. Generally it's best to go for a 'tasting menu', so you get around 8 courses (of small, super-tasty, very elegant-looking 'bits'), and that's usually enough to fill you, especially if you end with cheese and biscuits - but it's not cheap!:eek:
However, with Michelin-starred restaurants, the best balance of 'pretty vs. plentiful' food is usually found in the one-star establishments (as opposed to the two or three), as there you get superb food [where chefs can showcase their skills, but don't indulge in rather pretentious nouvelle cuisine], and also fed!
A good example if this, and somewhere I'd very highly recommend, perhaps as an anniversary celebration or other special occasion for Helen and you, is Checkers, in Montgomery: https://www.checkerswales.co.uk/
Del and I have been a few times, and *everything* about the experience is memorable, and simply stunning, including the quaint little village itself and the beautiful surrounding area!:cool:
Marco.
EDIT: just noticed they seem to have stopped doing dinner!
EDIT: just noticed they seem to have stopped doing dinner!
Great if you like breakfast!
I think they have just omitted Dinner menu?:)
No, the key is here:
As a former Michelin-starred restaurant, we have lost none of our passion for quality ingredients and great food; we’ve just added a healthy dose of simplicity, comfort and family-friendly daytime opening hours.
They've obviously decided to 'downgrade' a little, perhaps as it wasn't paying to run a Michelin-starred restaurant full-time, in an out of the way rural setting? I'd go for lunch, though! In fact I might take Del there for such this weekend:)
Marco.
Dry tyres and some chips please :ner:
Dry tyres?:scratch:
Marco.
I expect the drive out there is rather nice in the brabster?:)
Dry tyres?:scratch:
Marco.
michelin, pit stop, .. doh i will go now :lol:
michelin, pit stop, .. doh i will go now :lol:
Well I laughed! :D
I expect the drive out there is rather nice in the brabster?:)
Lol yeah, it's about an hour away, and let's say the twisty-windy roads at the end with BIG 'rollercoaster' dips, when you leave the A483, keep you from falling asleep!:D
There's a nice ladies boutique there, which Del usually gets some clothes in, and a cracking old hotel where the bar serves some awesome local ales, so with lunch at Checkers, it would make for a fun sSaturday afternoon:)
Marco.
michelin, pit stop, .. doh i will go now :lol:
Lol - ah ok, wasn't really focussing on the Michelin thing at the specific moment, more just food in general:)
Marco.
Bhaji.
https://uploads.tapatalk-cdn.com/20191112/4edcee75271f0ea1d62ae6a680b6e2ff.jpg
And other stuff from a deli in Clifton, Bristol.
Some interestiing flavours in this lot that I just could not identify. All bought by zee wife. No cooking and free has to be good;)
https://uploads.tapatalk-cdn.com/20191112/d95b70855a599e90512273bfff92fc58.jpg
Justers, I asked Del how she makes her potato rosti (just the method, as I know you're already familiar with the rest), and so here it is:
Grate the potatoes and put them in a bowl, then sprinkle with salt and pepper (about 1/2 - 1 teaspoon of salt, depending on amount of potatoes).
Massage salt and pepper into grated potatoes - to draw out the water and leave for 5- 10 mins. Line a colander with a clean tea towel and tip potatoes into it, to get rid of most of the liquid, then
gather up the tea towel and squeeze like hell to get rid of all moisture!
Heat a generous amount of butter and olive oil in a shallow pan, then form the potatoes into a 2-3 cm patties and place them into pan. Cook over a moderate heat for about 15 minutes (without browning too much) until potato patty is set. However, during the process don't be tempted to move them/mess around with them. Just let them sit in the pan until set.
Then flip over and cook on the other side in the exact same way. Then Increase heat to brown both sides, until you achieve the desired colour and crunch - and serve!
The bit in bold, she says is *crucial* (and I did this for her as I'm much stronger) - you have to thoroughly extract every last bit of moisture out of the potatoes, before cooking them, as that's how you get them to be so light and crunchy when they're cooked:)
Marco.
2/3cm thick i guess, not diameter:)
Justers, I asked Del how she makes her potato rosti (just the method, as I know you're already familiar with the rest), and so here it is:
Grate the potatoes and put them in a bowl, then sprinkle with salt and pepper (about 1/2 - 1 teaspoon of salt, depending on amount of potatoes).
Massage salt and pepper into grated potatoes - to draw out the water and leave for 5- 10 mins. Line a colander with a clean tea towel and tip potatoes into it, to get rid of most of the liquid, then
gather up the tea towel and squeeze like hell to get rid of all moisture!
Heat a generous amount of butter and olive oil in a shallow pan, then form the potatoes into a 2-3 cm patties and place them into pan. Cook over a moderate heat for about 15 minutes (without browning too much) until potato patty is set. However, during the process don't be tempted to move them/mess around with them. Just let them sit in the pan until set.
Then flip over and cook on the other side in the exact same way. Then Increase heat to brown both sides, until you achieve the desired colour and crunch - and serve!
The bit in bold, she says is *crucial* (and I did this for her as I'm much stronger) - you have to thoroughly extract every last bit of moisture out of the potatoes, before cooking them, as that's how you get them to be so light and crunchy when they're cooked:)
Marco.Excellent stuff. I suspect the problem is my use of onion when I do them.
Will try it and thanks to Del.
Expect a photo and a verdict at some stage.;)
Lasagne
https://uploads.tapatalk-cdn.com/20191113/9b123954a9f309cbf5653264c7fc5196.jpg
Excellent stuff. I suspect the problem is my use of onion when I do them.
Will try it and thanks to Del.
Expect a photo and a verdict at some stage.;)
No worries, dude. Glad to be of help, and hope it comes it ok.
I can verify that the severe towel 'squeezage' was key (for us anyway), as we've had rosti umpteen times before, and those the last time were by far the best - and the only variable was me squeezing this time instead of Del!:D
Marco.
Lasagne
https://uploads.tapatalk-cdn.com/20191113/9b123954a9f309cbf5653264c7fc5196.jpg
Looks decent (although, in terms of authenticity, all that cheese on top, which looks like cheddar, is a no-no)... Whose was it, mate?:)
Marco.
Think there is a little on top of the sauce. Its a Bighams one. Taste very good, although not as good as homemade. At least the mince is minced, and not ground
tbh i use cheddar myself, as its what i used to have in. quite like a good crust of darkened cheddar, but im not one for authenticity as im not italian. if it tastes good, thats what im after
the second bit for tonight just got scoffed too:D
tbh i use cheddar myself, as its what i used to have in. quite like a good crust of darkened cheddar, but im not one for authenticity as im not italian. if it tastes good, thats what im after
Absolutely, was just pointing it out, as we often discuss the authenticity of certain foods:)
In that respect, the top layer of any lasagne is *never* cheese, of any description, but instead pasta. The cheese layers (grated Parmesan) and bechamel sauce are underneath.
Marco.
not keen on much bechamel. but yes if your pasta is soaked or fresh then you can do it the right way. My food is mongrelized
Another bowl of pasta
https://live.staticflickr.com/65535/49061301782_ec32f3150e_b.jpg
Posted in wrong place..:doh:
Ribeye, potato, root mash and veg medelyhttps://uploads.tapatalk-cdn.com/20191114/4399c648750d71fc70e10547e25712db.jpg
Cooked just right for mehttps://uploads.tapatalk-cdn.com/20191114/af0e9646224d87fd5af30407903d9b6f.jpghttps://uploads.tapatalk-cdn.com/20191114/20dd35f00b6a202b41c6458a10280934.jpg
still pinkish in thickest bit of steak only
mad-moon
14-11-2019, 12:14
Posted in wrong place..:doh:
Ribeye, potato, root mash and veg medelyhttps://uploads.tapatalk-cdn.com/20191114/4399c648750d71fc70e10547e25712db.jpg
Cooked just right for mehttps://uploads.tapatalk-cdn.com/20191114/af0e9646224d87fd5af30407903d9b6f.jpghttps://uploads.tapatalk-cdn.com/20191114/20dd35f00b6a202b41c6458a10280934.jpg
still pinkish in thickest bit of steak only
That's still alive Grant...lol
"How would you like your steak done, Sir?"
"Cut its horns off, wipe its arse and put it on the plate please!"
Looks good!
was good, and not rare. it was cooked, mostly dry fried, with just a rub of oil and some salt. last minute or so i add a bit of oil and slash the thick bit on both sides. leave for a few mins then eat
Looks great, mate, and nice to see some veg on your plate too!:eyebrows:;)
Marco.
Looks great, mate, and nice to see some veg on your plate too!:eyebrows:;)
Marco. Reminds me of the Mrs Thatcher joke. Vegetables.... there have the same !
Las-ag-ne.
Average supermarket effort.
6.5/10 and that's probably generous.
https://uploads.tapatalk-cdn.com/20191114/1cd56ff4a489cad2bb9f7ade127796b1.jpg
Posted in wrong place..:doh:
Ribeye, potato, root mash and veg medelyhttps://uploads.tapatalk-cdn.com/20191114/4399c648750d71fc70e10547e25712db.jpg
Cooked just right for mehttps://uploads.tapatalk-cdn.com/20191114/af0e9646224d87fd5af30407903d9b6f.jpghttps://uploads.tapatalk-cdn.com/20191114/20dd35f00b6a202b41c6458a10280934.jpg
still pinkish in thickest bit of steak only
Grant, that looks a great meal and the steak looks cooked perfectly!:thumbsup:
Las-ag-ne.
Average supermarket effort.
6.5/10 and that's probably generous.
https://uploads.tapatalk-cdn.com/20191114/1cd56ff4a489cad2bb9f7ade127796b1.jpg
mmmm....bit ordinary for you Justin I feel ?:)
mmmm....bit ordinary for you Justin I feel ?:)Laziness crept in Jim. Outright bloody laziness;)
Laziness crept in Jim. Outright bloody laziness;)
:lol:
I'm making no comment on that 'lasagne'...:eek:
;)
Marco.
I'm making no comment on that 'lasagne'...:eek:
;)
Marco.Stay at least 60 miles away from it. Oh - you have:D;)
Proof Italian food is shite? :)
:lol::lol:
Proof positive, I'd say!
Did I miss who produced that sad excuse for 'lasagne'. Surely it wasn't Waitrose?:eek:
Marco.
Chilli and tortilla chips
https://live.staticflickr.com/65535/49066476651_ca0bf85c8e_b.jpg
[emoji38][emoji38]
Proof positive, I'd say!
Did I miss who produced that sad excuse for 'lasagne'. Surely it wasn't Waitrose?:eek:
Marco.Yup Fakerose, the genuinely Italian chain:D It's from their posh range.
Oddly, the standard one I sometimes buy from their garage is better.
I personally cannot stand dried herbs and there was more than a tinge in this. Also the actual meat was disappointing for a £4 lasagne.
Bigham's are a lot better.
That's not to say Waitrose isn't better than Lidl as a whole. But at their prices it isn't surprising.
Lol - all noted, but we'll have to agree to disagree on your last sentence. Much depends on what you're buying, and how important VFM is to you [much like SPPV in hi-fi]. But we've been here before:)
Marco.
I would say Waitrose provides consistently high quality produce, which rarely disappoints (certainly for me anyway). Lidl and Aldi provide very good value with some great products, but they can often disappoint.
For me a great example of you get what you pay for. Very subjective though and depends entirely on how high you set the bar ;)
Odd how you can sometimes but a cheap lasagne and it can be acceptable but some of the expensive ones are shite.
I sometimes buy a Mousaka if I am a lazy bastard and by far the best I have tried is the M&S although I have often found a lot of their products so so! Not tried a Bighams but probably better ?
Thing with ready meals is that you are always just re hearing cooked food so it will never compare to home cooking or good restaurant cooking. When I worked as a chef you will be surprised however just how many restaurants serve re heated food especially vegetables!
I would say Waitrose provides consistently high quality produce, which rarely disappoints (certainly for me anyway). Lidl and Aldi provide very good value with some great products, but they can often disappoint.
For me a great example of you get what you pay for. Very subjective though and depends entirely on how high you set the bar...
Sure, but not if you've been shopping there for years and know most of their product range inside out, thus can simply target the stuff that from experience you *know* will be good! That done, there are unlikely to be any disappointments - and at least with Aldi or Lidl, should you take a punt on trying something new, and it turns out to be excellent (or vice versa), you'll not have paid through the nose for it!;)
In terms of 'setting the bar' Timbo, trust me, I have very high standards, in terms of what food I'll eat (as does Del), and the stuff we buy from either Lidl or Aldi is chosen because, for us, it's the best of its type that we've tried from any of the supermarkets, and which for us offers high VFM.
What we both object to (much like with hi-fi) is paying extra £s, simply for a 'fancy badge', when just as good (if not better) can be had for less, from an 'inferior' one, i.e. Lidl vs. Waitrose. Or... If something from the latter is significantly better, the extra cost has to be judged by us as being worth it.
What we NEVER do, is simply carry out all of our food shopping in the 'poshest', most expensive supermarket, under the notion that it *must* be the best, because of the name and/or it's the most expensive (making the fatal error of assuming that a high price-tag automatically indicates highest quality], simply because we can afford to. That mentality is just for daftees/snobs with more money than sense!:D
The funniest, most pathetic assholes, are the ones who take Waitrose or M&S carrier bags into Aldi or Lidl, and fill them up with their products, in order to fool the neighbours, should they be around when they're unpacking the car!!:lol: And yes, I've known a few clowns like that in my time... Hilarious!
Marco.
Odd how you can sometimes but a cheap lasagne and it can be acceptable but some of the expensive ones are shite.
I guess it'll come down to which combination of flavours tickles your tastebuds most, even if what you're eating is intrinsically not very good. I'm not really into any shop-bought lasagne, as there's always too much sauce and not enough pasta! And often, the sauce tastes so artificial (plasticky) and just rotten, especially when poor-quality meat is used:spew:
It simply doesn't compare to a good homemade version:)
Thing with ready meals is that you are always just re hearing cooked food so it will never compare to home cooking or good restaurant cooking. When I worked as a chef you will be surprised however just how many restaurants serve re heated food especially vegetables!
I'm not surprised, but if you know how properly cooked fresh veg should LOOK, as well as taste (the texture and colour, for starters, of reheated veg is much different from fresh, and a clear giveaway), you'll soon know when you see it. If that happens to me, and it rarely has, as we tend to eat in places where such lazy/shoddy practices are unlikely to occur), I simply send it back and tell them to do it right, from scratch.
Marco.
Chicken Tikka Masala pilau ricehttps://uploads.tapatalk-cdn.com/20191115/e44415828f11c3c60becb64c65e96b77.jpg
I would say Waitrose provides consistently high quality produce, which rarely disappoints (certainly for me anyway). Lidl and Aldi provide very good value with some great products, but they can often disappoint.
For me a great example of you get what you pay for. Very subjective though and depends entirely on how high you set the bar ;)Whilst I really like Marco's sentiments and feelings on the matter, I actually think Tim is correct in practice.
Marco - there's no need to say more. I know how you feel on the matter.;)
hifilover
15-11-2019, 19:44
Cassoulet and a green salad for tea... Washed down with a very nice glass of Cote du Rhône (and a pint of water as the cassoulet is clarty as feck) :lol:
What we both object to (much like with hi-fi) is paying extra £s, simply for a 'fancy badge', when just as good (if not better) can be had for less
Can't argue with that. One thing I do rate as very good value is an Aldi whisky, Highland Black 8YO. It's excellent for the money and I did a blind whisky challenge recently with my mate, who's also a whisky lover and he rated it higher than a Glenfiddich 12YO single malt! I've polished off two bottles this year :D
Tis good stuff - it's not a world beater, but hard to top at 13 quid.
https://www.tomswhiskyreviews.com/images/aldi_hb_8_250.jpg
Powered by vBulletin® Version 4.2.3 Copyright © 2026 vBulletin Solutions, Inc. All rights reserved.