View Full Version : OK, What's For Lunch or Tea Today?
Burgers
https://live.staticflickr.com/65535/49070088658_785beaccb0_b.jpg
Nice, a guilt easing salad on the side - love it Roy :D
Nice, a guilt easing salad on the side - love it Roy :D
That ended up being garnish actually Tim :o
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.
We've got shedloads of Sainsbury's carrier bags, because thats where we mostly shop*, so if we ever did shop at Aldi or Lidl, we'd be using them because they're what we've got, rather than for neighbour-impressing reasons. I can't say I've ever watched any of my neighbours unpacking their cars, or noticed which carrier bags they used, or would have given a toss which ones they used if I had noticed.
*There's a Waitrose about equidistant to us, but we rarely shop there, though our elder daughter used to work on the check-outs when she was in the sixth form, and was always singing its praises. Have only rarely ventured into Aldi or Lidl.
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!
That really is very odd behaviour, carrier bag envy? whatever next! (I don't even notice what bags people are using, apart from the bloke who tried to use mine the other night in Lidls). You get all manner of bags in charity shops as well, perhaps that's where they came from?
I use these wherever I shop, Aldi, Waitrose, Tesco or Timbuktu - it matters not. Made of heavy duty jute, had them about 12 years and got them free when I registered my credit card for Quick Check. At that time Waitrose was a 10 minute walk, any other supermarket required the use of a car. That's just common sense, right?
https://i.pinimg.com/originals/3a/e3/19/3ae3198e3d160849d8a719af0a5f0d1f.jpg
I use them because they're sturdy and the only good bag's I have. A bag's a bag and I'd use it whatever was written on the side - Marco you do come up with some utter tosh at times :lol:
hifilover
16-11-2019, 08:57
I take Aldi bags into Lidl and vice-versa; I also take Sainsburys bags into Waitrose 'cos I is a rebel like that' ;)
We've got shedloads of Sainsbury's carrier bags, because thats where we mostly shop*, so if we ever did shop at Aldi or Lidl, we'd be using them because they're what we've got, rather than for neighbour-impressing reasons. I can't say I've ever watched any of my neighbours unpacking their cars, or noticed which carrier bags they used, or would have given a toss which ones they used if I had noticed.
Indeed, me neither, but some idiots are wired that way, especially the 'keeping up with the Jones' types! Of course you would recycle your carrier bags and use them in various place, we do too, but that wasn't the point.
The point was that some idiots will fill, say, Waitrose carrier bags with Lidl products, for no other reason than to kid on (to nosy, snobbish neighbours) that they've been shopping in Waitrose!! I know....:rolleyes:
Have only rarely ventured into Aldi or Lidl.
Well, you should check them out more often, as they both sell some good stuff, especially quality wines!
For instance, see here: https://theartofsound.net/forum/showthread.php?506-Wine-Whisky-and-Beer-Recommendations&p=1139380#post1139380
Marco.
Btw, talking about Aldi, if any of you are fans of *really* nice, naturally fruity yogurt, check out this for just 59p: https://www.aldi.co.uk/lemon-curd-farmhouse-yogurt/p/010454259710900
Especially if you love the flavour of lemon! Count me in.... However, they do various other flavours (the raspberry is also superb). Comes in glass pots too, which are more easily recyclable. Don't know how they do it for the money, as the glass jar would defo add to the cost, and the yogurt itself is just so creamy and unctious, with a lovely tarty tang of lemon!
https://imagizer.imageshack.com/v2/1024x768q90/921/wzsZZk.jpg
Won an award too in The Grocer magazine.
It's the kind of thing that Waitrose would charge about a £1 for;)
Marco.
That really is very odd behaviour, carrier bag envy? whatever next! (I don't even notice what bags people are using, apart from the bloke who tried to use mine the other night in Lidls). You get all manner of bags in charity shops as well, perhaps that's where they came from?
See my explanation!;)
Marco.
Gotta be a bag snob, or reverse snob:eyebrows: always get good looks in M&S when you pull out a lidl bag:D
Lol... I'm the type who, just to annoy the snobs in the queue behind us in Waitrose, would take great pleasure in pulling out a Farmfoods bag [if I owned such a thing], and say to Del, in a broad Glasgow accent, how I couldn't wait to get home and get the chicken nuggets and oven chips on!:eyebrows:
Marco.
The point was that some idiots will fill, say, Waitrose carrier bags with Lidl products, for no other reason than to kid on (to nosy, snobbish neighbours) that they've been shopping in Waitrose!!
But you don't/can't know that's what they're doing (unless they tell you so); you're just surmising.
Well, you should check them out more often, as they both sell some good stuff, especially quality wines!
For instance, see here: https://theartofsound.net/forum/showthread.php?506-Wine-Whisky-and-Beer-Recommendations&p=1139380#post1139380
Marco.
I have used the same wine merchant for more than 35 years. They've been excellent and I have no wish to buy wine from anywhere else.
https://imagizer.imageshack.com/v2/800x600q90/923/cOxgFZ.jpg
got some of this yesterday. so ive grated some into tubs for use. the rest is kept for another day.. this is nice stuff.
But you don't/can't know that's what they're doing (unless they tell you so); you're just surmising.
No I'm not. My wife used to be friendly with one of them (next door neighbour) when we lived up in Scotland, and she eventually admitted it! She also used to copy us, so every time we got something new for our house, she did the same, curtains, kitchen, you name it, including cars!!:doh:
Needless to say my wife eventually fell out with her... It's one of the reasons why we vowed never to live somewhere again with immediate neighbours!
I always speak from experience, Joe, so don't contradict me when you don't know the facts.
I have used the same wine merchant for more than 35 years. They've been excellent and I have no wish to buy wine from anywhere else.
That's fine, but it sounds like you're stuck in a rut and a bit unadventurous. Plus, you'll always be limited to what they sell. I like to buy wine from various sources, and experiment, plus also seek out good bargains.
Marco.
https://imagizer.imageshack.com/v2/800x600q90/923/cOxgFZ.jpg
got some of this yesterday. so ive grated some into tubs for use. the rest is kept for another day.. this is nice stuff.
Thought you didn't like Parmesan, daftee?:D
Marco.
Thought you didn't like Parmesan, daftee?:D
Marco.
who, me? thou jest:D
chicken pesto pasta
https://imagizer.imageshack.com/v2/800x600q90/921/J5cYNi.jpg
who, me? thou jest:D
Thought you preferred cheddar on pasta/lasagne, etc?:scratch:
Marco.
Thought you preferred cheddar on pasta/lasagne, etc?:scratch:
Marco.
No, I prefer a cheese sauce with cheddar on top. maybe with a bit of grated cheddar on top of that, but parmasan on it at serving time. That stuff is worth the extra..nice n nutty
Ah, okies, alles klar!:)
If you weren't using the Reggiano DOP version of Parmesan before, then I'm not surprised you can tell the difference. We wouldn't use anything else.
Wee tip: a good way of judging the best Parmesan cheese is find the stuff that looks the most 'knobbly' and irregularly shaped. If it looks too smooth/refined, 'creamy white' in colour, and cut into a nice sharp triangle, the cheese has been more mass-produced, and is probably younger.
The rougher looking, darker, more yellowy coloured stuff is best, rather like that shown on this link: https://vinepair.com/articles/parmesan-vs-parmigiano-reggiano-vs-grana-padano/
The differences between the various types of Parmesan are also explained there.
Marco.
Tried the Moo Bloo steak and Stilton pie last night - very nice it was too, thanks for the tip-off Justin. :thumbsup:
And you forgot to post a pic?:spank:
;)
Marco.
Ah, okies, alles klar!:)
If you weren't using the Reggiano DOP version of Parmesan before, then I'm not surprised you can tell the difference. We wouldn't use anything else.
Wee tip: a good way of judging the best Parmesan cheese is find the stuff that looks the most 'knobbly' and irregularly shaped. If it looks too smooth/refined, 'creamy white' in colour, and cut into a nice sharp triangle, the cheese has been more processed/mass-produced, and is probably younger.
The rougher looking, darker, more yellowy coloured stuff is best, rather like that shown on this link: https://vinepair.com/articles/parmesan-vs-parmigiano-reggiano-vs-grana-padano/
The differences between the various types of Parmesan are also explained there.
Marco.
used to get it in aldi tbh. but not in so much now. i will look out for the rough faced.. should be plenty up here;):D
bechamel is often poured over lasgne and its not so good that way. as u say its not authentic even so why do it?
InThe Sticks
16-11-2019, 13:08
Todays brunch.
Freshly laid poached egg, home made bread, black pudding, asparagus wrapped in smoked bacon with a potato, carrot, onion and strong cheddar rosti.
Tasty!
https://i.imgur.com/vhzOfJH.jpg
Looks great, Jon, and nicely cooked/presented, with the poached egg just how I like them!:)
Marco.
hifilover
16-11-2019, 15:56
Northern a la carte for us (ie. chippy tea) :lol: ;) I need refuelling after today's faffing with the big stones!
Curry for me tonight (had some pasta for lunch). Tomorrow my dad's coming round for his Sunday lunch, so we'll be having a nice roast, probably chicken this time, with various types of veg and potatoes, plus pud to follow - oh, and plenty of vino!:D
Marco.
More deli nibbles courtesy of the wife.
Really excellent stuff. It might not look it but it is.
https://uploads.tapatalk-cdn.com/20191116/202286739fa175b7add7bfe905a6faa8.jpg
Now that's a quality carrier bag
https://live.staticflickr.com/65535/49075246202_b4e452b934_b.jpg
Sticky pork and noodles
https://live.staticflickr.com/65535/49075217576_e08d1a9e4f_b.jpg
https://live.staticflickr.com/65535/49074687933_da7b956553_b.jpg
hifilover
17-11-2019, 09:40
Shin beef stew pie for tea tonight...
I make one huge stew and then split it out into various tupperware boxes for the freezer; so ones defrosting and it'll get a puff pastry coat tonight ;) That'll be with goose fat roast tatties and jerusalem artichokes from the garden and probably some of our cabbage too :)
Can you eat it?:D
No but it's very good at transporting comestibles in a non-judgemental way.
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.The serious business of rosti construction.
4 potatoes 3 Maris Piper one King Edward grated and seasoned.
https://uploads.tapatalk-cdn.com/20191117/ff492a61ab23293897c04c9afea2f490.jpg
Tea towel method of water extraction, pre and post.
https://uploads.tapatalk-cdn.com/20191117/94afdd0931c15d28886a1b37560de68e.jpghttps://uploads.tapatalk-cdn.com/20191117/c61b0dbd98fa94c050393f177d9c81f6.jpg
"Please re-use me"......and abuse me:D
And you'd lurve it - eh, Roy-Boy?:eyebrows:
Marco.
EVOO and butter. Super heavy cast iron pan.
https://uploads.tapatalk-cdn.com/20191117/c206dce9da9995d568f721b0bad969cc.jpg
Craster kipper fillet on the ready.
https://uploads.tapatalk-cdn.com/20191117/b53948bfa7ca46e820be41c635a34a7f.jpg
Looking good so far, Justers! Hope it turns out well - remember NO onions!;)
Marco.
Bang!
Excellent rosti.
Thanks Del and Marco.
If anything was crying out for a poached egg or two this was. I went to get some from the fridge and... :D
https://uploads.tapatalk-cdn.com/20191117/a8fd612af34b4eecd863e36632622db5.jpghttps://uploads.tapatalk-cdn.com/20191117/9307599e4824cdb5a0a49c4c78f9d2fd.jpg
Way-hey, they look great!:) :thumbsup:
It's all [or mainly] in the water extraction.... Squeeze the fuck out it!:D
Marco.
P.S Nice to see someone enjoying kippers - they're *extremely* good for you, as is all oily fish.
works with panties too:ner:
Aye, your sodden-silkies!:D
Do you still not change them, until you throw them against the wall and they stick?
Marco.
They were excellent. One thing I remember from previous attempts. You don't want them more than about 1 cm thick otherwise they won't cook through before the outside is done no matter what.
Also, don't be tempted NOT to use extra virgin olive oil and butter. Big part of the final taste.
Defo, on all counts:)
Marco.
Chicken Tikka masala today.. Its oldest... A charlie bighams one; they are gret and you get 2 portions...was on offer. its tather good, and you'd struggle to improve on it tbh
Looks goodhttps://uploads.tapatalk-cdn.com/20191117/fc8a121485e489eaff484d88dff00f13.jpg
Defo, on all counts:)
Marco.If you can't be arsed, though, both Waitrose and M&S to really good frozen rosti (with onion).
And Sainsbury's frozen hash browns are pretty good, too. And very cheap.
But if you want the best, you gotta do some work:D
"Please re-use me"......and abuse me:D
And you'd lurve it - eh, Roy-Boy?:eyebrows:
Marco.
Just takes me a lot longer to 'recycle' these days
archiesdad
17-11-2019, 14:42
Shephard’s pie, homemade, and apple pie and cream to follow, also homemade, she spoils me, but I’m not telling her.
Is the Roys bag bag from Roys of Wroxham, in the Norfolk Broads? (The Worlds largest village store.) Got the kids shoes there for school when we were on holiday - Clarkes shoes, cheaper than even Clarkes. :scratch: And superb service, so not complaining!
We had homemade lasagne tonight, but it wasn't very Italian - my wife's "Suffolk Lasagne" recipe! :lol: Forgot to take a picture again, but there is leftovers - I'm stuffed!
InThe Sticks
17-11-2019, 19:01
They were excellent. One thing I remember from previous attempts. You don't want them more than about 1 cm thick otherwise they won't cook through before the outside is done no matter what.
Also, don't be tempted NOT to use extra virgin olive oil and butter. Big part of the final taste.
I always cook in the oven for 10 minutes first using one of these with the pusher/lid on..
https://www.ebay.co.uk/itm/VonShef-Cooking-Rings-Presentation-Chef-Food-Baking-Stainless-Steel-Cake-4-Set/273336225698?epid=16031183876&hash=item3fa41bcfa2:g:iYYAAOSwZd1VZt9J
that way the center steams , then i pan fry in butter for a couple of minutes per side. This way you can have them as thick as you like and cooked to perfection.
Plus, those rings are great for rice dishes etc etc
Is the Roys bag bag from Roys of Wroxham, !
It came from their Norwich branch Alex
It came from their Norwich branch Alex
Ah yes, forgot they moved into the Fine City too. :thumbsup: Good shops.
Ah yes, forgot they moved into the Fine City too. :thumbsup: Good shops.
Think I only bought the bag Alex. Reminded me a bit of Wilkinson’s.
Reminded me a bit of Wilkinson’s.
Yes, I can see that.
Here’s the leftover lasagne.https://uploads.tapatalk-cdn.com/20191117/2cb29363145d65702f33ce859d59e290.jpg
Had my dad round today for lunch, so took some snaps of the scran. Not much time to do any 'fancy pics', but you'll get the idea! Started with kiln-smoked salmon, with Del's homemade tartare sauce and fresh rocket leaves, drizzled with homemade vinaigrette:
https://imagizer.imageshack.com/v2/1024x768q90/924/9XtiB2.jpg
Followed by free-range chicken, sourced from a local farm shop, wrapped in pancetta and served with homemade gravy, creamed spinach, rosemary roast potatoes, Romanesco cauliflower sautéed in lemon and thyme, chick peas, and various other veg:
https://imagizer.imageshack.com/v2/1024x768q90/922/RbjDLb.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/oifKAU.jpg
And lastly pud, which was Aldi's Hand-Finished Lemon and Mascarpone Cheesecake, served with vanilla ice-cream and strawberry fruit sauce:
https://imagizer.imageshack.com/v2/1024x768q90/922/7IGLb2.jpg
...washed down with a bottle of Roussanne Domaine du Grand Selve, Pays D'Oc (white) for the fish [from Lidl], and a rather lovely Louis Jadot burgundy we brought back from France during the summer hols.
All went down well!:cool:
Marco.
This:
https://youtu.be/QnxLau7m600
Only much more garlic. Red wine, garlic and tomato puree plus beef fat tastes brilliant.
Pics make it look like their was far more veg than there actually was.
I rate this recipe 9/10. Wife loved it.
Naturally I swore incessantly whilst making it:D
https://uploads.tapatalk-cdn.com/20191117/20aa576144b10fdd07b0c617b9f59e4f.jpg
https://uploads.tapatalk-cdn.com/20191117/9430c5c5cdc6b4864237d01191cb668d.jpghttps://uploads.tapatalk-cdn.com/20191117/929b49acdd361e4cd52e07b123619b3e.jpg
Nice one. Like it:thumbsup:
Marco.
Great 3 courser
Cheers, mate. Dad had a really nice day, which was the main thing:)
Marco.
I always cook in the oven for 10 minutes first using one of these with the pusher/lid on..
https://www.ebay.co.uk/itm/VonShef-Cooking-Rings-Presentation-Chef-Food-Baking-Stainless-Steel-Cake-4-Set/273336225698?epid=16031183876&hash=item3fa41bcfa2:g:iYYAAOSwZd1VZt9J
that way the center steams , then i pan fry in butter for a couple of minutes per side. This way you can have them as thick as you like and cooked to perfection.
Plus, those rings are great for rice dishes etc etcThey will be quite different baked and made thicker, though.
Next time you make some post some pics.
Good effort Del...looks great.
Credit where the 'real' chef is due.;)
Oh defo... I do hee-haw, cooking wise. That is Del's domain (which she really enjoys)!:)
However, I do all of the washing up afterwards, plus set the table to start with, which takes a bit of time with all the necessary cutlery, plus two wine glasses and a water glass each, serviettes, etc, and I also sort out the wine and aperitifs/pre-lunch nibbles, not forgetting coffee afterwards.
It's a team effort:cool:
Marco.
Btw, just a shout out for Aldi's Specially Selected Lemon and Mascarpone cheesecake. For a mere, £2.99 it is absolutely superb:
https://imagizer.imageshack.com/v2/1024x768q90/921/ycXD94.jpg
Lovely crunchy biscuit base, and soft, tarty lemon topping - probably the best I've had from a supermarket!:)
Marco.
InThe Sticks
17-11-2019, 20:48
They will be quite different baked and made thicker, though.
Next time you make some post some pics.
See post 6526.
Horses for courses i guess. I like them soft in the middle and crunchy on the outside, been making them this way for years.
See post 6526.
Horses for courses i guess. I like them soft in the middle and crunchy on the outside, been making them this way for years.Ah OK I thought that looked good first time I saw it;)
I thought you meant much thicker...
Only pic I took of today's roast dinner, loin of pork & maris pipers ready for parboiling. Was a joint effort & this was my contribution. Finished product was dished up by someone else with no consideration to presentation :eyebrows:
https://live.staticflickr.com/65535/49081308662_26a2cc037b_b.jpg
So, did the other four people who were visiting, and came to polish that lot off, enjoy it?:eyebrows:;)
Marco.
So, did the other four people who were visiting, and came to polish that lot off, enjoy it?:eyebrows:;)
Marco.
Didn't eat it at home, took it all to meet the rest of the feast in two large insulated containers. It was joined by sweet potatoes, parsnips, mashed potato, carrots, cauliflower, sprouts, spring greens, runner beans, yorkshire pudding & pigs in blankets. There were six of us (all but one big eaters) & there was some left.
Nice one, mate. Sounds good... I knew that even you couldn't have eaten all those potatoes yourself!:eyebrows:
Marco.
Nice one, mate. Sounds good... I knew that even you couldn't have eaten all those potatoes yourself!:eyebrows:
Marco.
If they were chips I'd give it a go
Tikka again
https://uploads.tapatalk-cdn.com/20191118/d1f6468fe65f12fd6829e1167bb3c71c.jpg
Roast chicken with home made yorkies (stuffing tasted better than it looks)
https://live.staticflickr.com/65535/49085844226_df9ea6a4eb_b.jpg
Wot no spuds
Couldn't be arsed to peel any after yesterday's machinations, why I did the yorkies (ate more than was on that plate :eyebrows:).
Wasn’t really prepared for what to cook tonight (kids have been ill all weekend with a sickness bug so didn’t get out to shop today) but managed to improvise. Chicken breasts wrapped in bacon, smoked paprika wedges, tender stem broccoli in lemon butter and asparagus baked with Parmesan. Was really good for off the cuff. :)
https://uploads.tapatalk-cdn.com/20191118/963f1c89d943fc182947a2f175372d0c.jpg
https://youtu.be/kfc1o6LYoB8
https://uploads.tapatalk-cdn.com/20191118/590b8ece04902a992720819bad023be7.jpg
Wasn’t really prepared for what to cook tonight (kids have been ill all weekend with a sickness bug so didn’t get out to shop today) but managed to improvise. Chicken breasts wrapped in bacon, smoked paprika wedges, tender stem broccoli in lemon butter and asparagus baked with Parmesan. Was really good for off the cuff. :)
https://uploads.tapatalk-cdn.com/20191118/963f1c89d943fc182947a2f175372d0c.jpgIt's good when you can just slap some sh*t together. Tonight's pasta was making some frozen Bolognese go a bit further with extra fried veg etc...
Couldn't be arsed to peel any after yesterday's machinations, why I did the yorkies (ate more than was on that plate :eyebrows:).Yorkie's love 'em rarely cook them. With gravy stopping eating them is a challenge providing you have the supply;)
InThe Sticks
18-11-2019, 20:38
Smoked paprika here too (the pork belly strips were marinated in it along with olive oil and garlic)
Probably the most unaesthetic plate of food ever, but by golly it tasted good..
https://i.imgur.com/I8dXGeC.jpg
Lidl fresh Basil and ricotta cheese pasta and a fresh arrabbiata sauce from Sainsbury https://uploads.tapatalk-cdn.com/20191119/7a6ba9d752ff07a194740eb2f1f1c5b8.jpg
InThe Sticks
19-11-2019, 15:16
Meat sauce from scratch, with smoked bacon, garlic, chicken liver, onion, carrot, celery, chopped tomatoes/passata, oregano, basil and a lot of red wine. All cooked for 4 hours to reduce the liquid and give the max flavour..
https://i.imgur.com/gwkNNWH.jpg
Good couple of plates there Jon!
Lidl fresh Basil and ricotta cheese pasta and a fresh arrabbiata sauce from Sainsbury https://uploads.tapatalk-cdn.com/20191119/7a6ba9d752ff07a194740eb2f1f1c5b8.jpg
How did you find the pasta, mate?:)
Marco.
Meat sauce from scratch, with smoked bacon, garlic, chicken liver, onion, carrot, celery, chopped tomatoes/passata, oregano, basil and a lot of red wine. All cooked for 4 hours to reduce the liquid and give the max flavour..
https://i.imgur.com/gwkNNWH.jpg
Tremendous conchiglioni, Jon... Sauce looks great, too! If you haven't already, try them baked in the oven, stuffed with ricotta and spinach - just fabulous!:cool:
Marco.
InThe Sticks
19-11-2019, 19:28
Tremendous conchiglioni, Jon... Sauce looks great, too! If you haven't already, try them baked in the oven, stuffed with ricotta and spinach - just fabulous!:cool:
Marco.
Thanks.
I'll have a crack at that tomorrow.The possibilities are endless with that unpronounceable pasta :D
InThe Sticks
19-11-2019, 19:30
But in the meantime, this has emerged from the oven and is looking and smelling good..
https://i.imgur.com/l0mbfHD.jpg
Thanks.
I'll have a crack at that tomorrow.The possibilities are endless with that unpronounceable pasta :D
Lol - it's easy when you speaka da lingo!
Phonetically... Con - key - lee - oan - ay :)
Baked, as described though, they're gorgeous. Try this: https://www.deliciousmagazine.co.uk/recipes/easy-baked-spinach-and-ricotta-pasta-shells/
Marco.
But in the meantime, this has emerged from the oven and is looking and smelling good..
https://i.imgur.com/l0mbfHD.jpgLooks good.
Have you tried the Dutch oven method? Better than a bread tin by a factor so large it is crazy. IMHO the ONLY way to bake bread at home.
Ok I am over hyping it but it is good;)
Quality bangers with a considered gravy, some of which came from the beef short rib I did above.
https://uploads.tapatalk-cdn.com/20191120/b69156873fdc6d49a84d4dd69020fbda.jpg
InThe Sticks
20-11-2019, 21:25
Have you tried the Dutch oven method? Better than a bread tin by a factor so large it is crazy. IMHO the ONLY way to bake bread at home.
Ok I am over hyping it but it is good;)
Nope, but i'm certainly open to suggestions.
How did you find the pasta, mate?:)
Marco.Pasta shells were excellent. 2 mins and no hard bits at all. None of them broke up or opened either
Nope, but i'm certainly open to suggestions.Basically it's baking a loaf in a cast iron pot, casserole dish or whatever with the lid on for 25 minutes and the lid off for the same.
It doesn't have to be cast iron you'll still get great results with stainless steel but it requires a bit of trial and error at first. Most important is how much dough is optimal for the pot.
Search for it on YouTube. There's a lot of bad bread made by people who think they know what they are doing on YouTube. But there's also some fantastic stuff from people who really do know what they are doing. Watch gazillions of bread making videos to get really good.
Sirloin snack
https://live.staticflickr.com/65535/49101533687_d1efea308f_b.jpg
Cajun smoked Jamalaya for lunch.
https://uploads.tapatalk-cdn.com/20191122/15def41c878dee86d5e6810f878315a8.jpg
good it is too.
Fancied a ham shank. Lol
https://uploads.tapatalk-cdn.com/20191122/cc26695b89f025d0526386816b3ed3fa.jpg
Had an Asda pepperoni pizza, didn't bother taking a picture, we all know what they look like. Filled a hole. That is all.
hifilover
22-11-2019, 18:17
Homemade sausage casserole with some chips and steamed veg on the side ;)
:worthless:
;)
Get yer camera out next time, Danny-boy, we like pics of yer grub here!
Marco.
Fancied a ham shank. Lol
Did you use a tissue afterwards?:D
Looks pretty decent, mate.
Marco.
Did you use a tissue afterwards?:D
Looks pretty decent, mate.
Marco.Yup, was sticky with the apple sauce.
Damn good these.
hifilover
22-11-2019, 22:04
:worthless:
;)
Get yer camera out next time, Danny-boy, we like pics of yer grub here!
Marco.
‘Twas just leftovers out of the freezer...
However, this is the shin beef stew that’s in low n slow (overnight):
https://i.postimg.cc/Wpq35bLj/IMG_20180915_090546.jpg (https://postimg.cc/K4Fxzb8s)
Same with this brisket:
https://i.postimg.cc/5y905NcY/IMG-20180923-WA0001.jpg (https://postimg.cc/G8NddRmd)
Both in at 80 degrees :thumbsup:
Looks great, mate! Those are the kind of pics we like:thumbsup:
Marco.
Roasting a cornfed chicken today.. in my new ninja... 1.3 kg small chicken, looks like a nice bird. will update on my experiences...
Not bad.. Nice crispy skin and cooked thro. Rest it then cut open https://uploads.tapatalk-cdn.com/20191123/8bf7241e245f16e96da4a9bedbac5e2d.jpg
Tastes great, very moist toohttps://uploads.tapatalk-cdn.com/20191123/c1956fb8cf1a491cdc864fbcb434dea5.jpg
Took about 35 mins
got the carcass in now to make stock using same machine. save cleaning it twice
Looks good, Granty. Where did you get the chicken from?:)
Marco.
Looks good, Granty. Where did you get the chicken from?:)
Marco.
tesco finest free range corn fed ims.. added herbs, salt etc and its rather tasty. Stock is reducing a little now on hob, before soup.. all the scraps are off the bones. they go in soup
Quality, mate. Proper cooking!:thumbsup:
Will make a nice change from all your ready meals...;)
Marco.
Chicken, yorkies, gravy, chips all home madehttps://uploads.tapatalk-cdn.com/20191123/41cf919757e03851943a0ca3f5fdec07.jpg
Well the yorkies weren't lol
mightymonoped
23-11-2019, 19:53
Duck with wine and redcurrant jus, mini roast potatoes, Mediterranean roast veg and corn.
Really fancied some roast potatoes but didn’t want to do a traditional roast.
https://uploads.tapatalk-cdn.com/20191123/0381610616b6ff07cfe1d0c2f84cbd71.jpg
Sent from my iPhone using Tapatalk
RobbieGong
23-11-2019, 20:02
Had a delicious home made Spag bol.
Tesco's finest beef mince, all fresh ingredients, ripe tomatoes, herbs, basil, garlic, onions, mushrooms, red wine, Fusilini 50/50 pasta, washed down with a lovely Malbec.
Would have posted a pic but it's all gone :D
hifilover
24-11-2019, 16:15
Roast chicken with roast spuds, parsnips and Jerusalem artichokes & sprouts/broccoli. :thumbsup: Sat the chicken on a nice trivet with the wings cut off and in there too and home grown rosemary, sage and bay leaves thrown in
These are the first of this years home-grown sprouts, artichokes and parsnips (hence why they’re small), they’ve still growing to do and a few more frosts needed really to set the sweetness in... Not my own spuds though, they went last month unfortunately.
This is first year I’ve grown these artichokes too, so looking forward to trying them ;)
Some of the sprout plants haven’t done well this year, it’s not been that hot or wet until too late on in the season, so using the smaller, less developed plants first. Saving the sprout tops though for a more special meal. If you’ve never tried them, try and get some from your local farmers market if you can.
https://i.postimg.cc/WzgRfDgJ/0-E220326-C382-42-C7-B7-A1-00234-CF4-FD8-D.jpg (https://postimg.cc/BPSwjnhq)
https://i.postimg.cc/9M4HZgfb/70-E9-C249-CF40-494-E-A98-A-F5-CEA49-CDDA3.jpg (https://postimg.cc/0Mq4qfDK)
https://i.postimg.cc/KzdSN7k2/8323-B38-F-F4-ED-48-FF-AE17-12-BA2-D53-BD60.jpg (https://postimg.cc/zbScDgFt)
https://i.postimg.cc/7P2yLRdY/9-E4-D9-F5-C-74-C7-4-F2-B-A128-CDE5330-D9-C7-F.jpg (https://postimg.cc/Bt4zYmJd)
Nice, Danny-boy - nothing like growing and enjoying your own produce! However, next time it would be good to see something cooked and plated up:)
Marco.
hifilover
24-11-2019, 16:33
Nice, Danny-boy - nothing like growing and enjoying your own produce! However, next time it would be good to see something cooked and plated up:)
Marco.
Will do that once this lot has cooked ;)
Today's lunch was grilled local Welsh lamb cutlets, marinated in lemon juice, fresh garlic, thyme and rosemary (all from our garden), drizzled with pan juices, and served with homemade cauliflower cheese, celeriac wedges, rosemary-roasted potatoes and pan-fried cavolo nero with crispy pancetta, and fresh asparagus:
https://imagizer.imageshack.com/v2/1024x768q90/924/sbHH86.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/KHogrs.jpg
Washed down with a rather nice Montepulciano D'Abruzzo.
Marco.
hifilover
24-11-2019, 16:40
Looks lovely and cauliflower cheese... Hmmmm :thumbsup:
Alas my wife’s off the dairy (intolerance has kicked in again unfortunately), so have to do without stuff like that.
No booze for us either, I’m coaching from 8am tomorrow morning, so need to be up/fed & watered by 7am, otherwise I’ll end up seeing my porridge again haha... Whoever I coach, I lift alongside them, don’t just sit back and watch
Just had a plate of lovely homemade penicillin soup. Chicken stock, onion, leek, potato, yam, herbs and seasoning plus the small bits of chicken from carcass
Was very good. Not lost the knack https://uploads.tapatalk-cdn.com/20191124/f7e23e5e0948dad61fc902edc3a1cea6.jpg
A nice winter warmer, Granty... Bet you could taste the difference with the homemade stock!:)
Marco.
Looks lovely and cauliflower cheese... Hmmmm :thumbsup:
Alas my wife’s off the dairy (intolerance has kicked in again unfortunately), so have to do without stuff like that.
No booze for us either, I’m coaching from 8am tomorrow morning, so need to be up/fed & watered by 7am, otherwise I’ll end up seeing my porridge again haha... Whoever I coach, I lift alongside them, don’t just sit back and watch
Cheers, mate. Was very nice. My wife also has a lactose intolerance, so isn't great with too much dairy. She can have a little, but has the likes of soya milk instead of normal stuff and doesn't take cream. Hope your wife gets back to herself soon.
Would having a glass of wine with your meal adversely affect you tomorrow morning, or are you unable just to have one glass?:D;)
Marco.
hifilover
24-11-2019, 17:07
Cheers, mate. Was very nice. My wife also has a lactose intolerance, so isn't great with too much dairy. She can have a little, but has the likes of soya milk instead of normal stuff and doesn't take cream. Hope your wife gets back to herself soon.
Would having a glass of wine with your meal adversely affect you tomorrow morning, or are you unable just to have one glass?:D;)
Marco.
TBH the wife’s not been too bad of late, always has almond milk in her brews etc, but if I’ve done mash, I’ll use cows milk and butter etc... But her skin in her face seems to be reacting to something lately, so dairy’s been cut out to see if that’s causing it... It’s not ideal but easy enough to work around.
Re booze, I’m a little delicate today from last night and a drink on Saturday can affect my training on a Monday, so it’s best left be... More so with the weight I chuck around and if I’m on the stones, a clear head is very much needed! I like my toes in one piece ;)
Ah no worries... Yes, toes are handy to have:eyebrows:
Marco.
TBH the wife’s not been too bad of late, always has almond milk in her brews etc, but if I’ve done mash, I’ll use cows milk and butter etc... But her skin in her face seems to be reacting to something lately, so dairy’s been cut out to see if that’s causing it... It’s not ideal but easy enough to work around.
Re booze, I’m a little delicate today from last night and a drink on Saturday can affect my training on a Monday, so it’s best left be... More so with the weight I chuck around and if I’m on the stones, a clear head is very much needed! I like my toes in one piece ;)
I use alra Lactose free milk.. its very nice and no upsets..
https://www.tesco.com/groceries/en-GB/products/259742068?sc_cmp=ppc*GHS+-+Grocery+-+New*PX+%7C+Shopping+GSC+%7C+All+Products+%2B+Tesc o+Brand*New:+F%26D:+Fresh+Food:+Fresh+Food+-+DTS*PRODUCT_GROUP259742068*&gclid=EAIaIQobChMIjq6hm76D5gIVjLTtCh2zZAtOEAQYAyAB EgKG0vD_BwE&gclsrc=aw.ds
A nice winter warmer, Granty... Bet you could taste the difference with the homemade stock!:)
Marco.
yup was good..plenty left
hifilover
24-11-2019, 18:41
I was too not eating than taking pics Marco ;) These are all I got :laugh:
https://i.postimg.cc/Mp5XmJgq/roast1.jpg (https://postimg.cc/WdD2sC2H)
https://i.postimg.cc/kgqBSg1T/roast2.jpg (https://postimg.cc/N5CsqBwX)
FYI the gravy was a meal in itself; the roasties were superb. The artichokes properly chewy ;)
hifilover
24-11-2019, 18:42
I use alra Lactose free milk.. its very nice and no upsets..
https://www.tesco.com/groceries/en-GB/products/259742068?sc_cmp=ppc*GHS+-+Grocery+-+New*PX+%7C+Shopping+GSC+%7C+All+Products+%2B+Tesc o+Brand*New:+F%26D:+Fresh+Food:+Fresh+Food+-+DTS*PRODUCT_GROUP259742068*&gclid=EAIaIQobChMIjq6hm76D5gIVjLTtCh2zZAtOEAQYAyAB EgKG0vD_BwE&gclsrc=aw.ds
Still dairy though Grant; that's no good unfortunately. She can tolerate butter and similar. but milk/cream/yoghurts are no-go unless Almond/Coconut milk based. We don't use anything soya; it's not good for men and women's hormones
Nice one, mate. And the good thing is, you know exactly what was in it/what you were eating, which isn't the case with ready meals.
Dan mentioned the cauliflower cheese I had earlier, well here it is (Del did a whole one this time, rather than cutting it into florets), just as it came out the oven:
https://imagizer.imageshack.com/v2/1024x768q90/921/PlZCUn.jpg
Marco.
Still dairy though Grant; that's no good unfortunately. She can tolerate butter and similar. but milk/cream/yoghurts are no-go unless Almond/Coconut milk based. We don't use anything soya; it's not good for men and women's hormonesSorry thought it was lactose intolerance. Might be the amino acid chain 67. Using a2 strain of milk would solve that. You can buy a2 milk.
mightymonoped
24-11-2019, 19:26
Leftovers salad. Bits and bobs in this, roast potato, roast veg, avocado, chilli, corn, pancetta, parmesan shavings and a vinaigrette made with really good olive oil, white wine vinegar and dijon mustard. A drizzle of Valentina hot sauce to give it some heat.
https://uploads.tapatalk-cdn.com/20191124/0857d96f315d811413560219e3a24824.jpg
Sent from my iPhone using Tapatalk
Nice one, mate. And the good thing is, you know exactly what was in it/what you were eating, which isn't the case with ready meals.
Dan mentioned the cauliflower cheese I had earlier, well here it is (Del did a whole one this time, rather than cutting it into florets), just as it came out the oven:
https://imagizer.imageshack.com/v2/1024x768q90/921/PlZCUn.jpg
Marco.Nice browning on that. Not keen on colly tho
Cheers mate. it was scrummy. What don't you like about cauliflower?:)
Marco.
Cheers mate. it was scrummy. What don't you like about cauliflower?:)
Marco.
texture probably.
Ah ok, do you feel the same about broccoli?
Marco.
Yup although I take a bit now and then.
Too much Veg doesn't agree with my digestive tract and bowel.
Have to be careful. Even potato's now. Pasta still works. Chios yesterday were ok
Having Chicken and Leak pie with chips and a roasted/baked Yam. be ready soon...yum, oh and stokes tomato sauce as a delicacy
Wont manage it all but will give it a bash. Only had a plate soup all day reallyhttps://uploads.tapatalk-cdn.com/20191125/020b408bc3a25a149de03dfcfa0e295e.jpg
Having Chicken and Leak pie with chips and a roasted/baked Yam. be ready soon...yum, oh and stokes tomato sauce as a delicacy
Wont manage it all but will give it a bash. Only had a plate soup all day reallyhttps://uploads.tapatalk-cdn.com/20191125/020b408bc3a25a149de03dfcfa0e295e.jpg
Looks like a nice pie Grant. I was particularly hungry tonight so had double pie & mash.
https://live.staticflickr.com/65535/49128715028_f8ed27d3c3_b.jpg
Forgot to post my Sunday Roast - chicken with proper sausage meat stuffing balls, and lots of health veg.
https://i.imgur.com/TgyrkS6.jpg
nice.. i usually do my sausagemeat in slices.. i steam it first in a bowl in a ceramic pot with a lid made from tinfoil.
Sweet potato chips.. As the pan was hot n messy after doing a chicken I thought what the hell.
Pic right way nowhttps://uploads.tapatalk-cdn.com/20191127/7fae2d22e3d0058f2d45b2723d62fd87.jpg
Forgot to post my Sunday Roast - chicken with proper sausage meat stuffing balls, and lots of health veg.
Someone loves their gravy!:eyebrows:;)
Marco.
mightymonoped
27-11-2019, 20:30
Miserable weather requires comfort food. This is mine...pasta with chicken in a tomato ragu with lovely parmesan.
https://uploads.tapatalk-cdn.com/20191127/2b2f925453ac1d793b0c1031f82cdf29.jpg
Sent from my iPhone using Tapatalk
Nice, Tony! Like that type of pasta, too:)
Marco.
Someone loves their gravy!:eyebrows:;)
Marco.
Doesn't everyone? :scratch: No point in having a dry roast unless it's a peanut! :D
mightymonoped
27-11-2019, 21:03
Me too..probably a little too much, now slipping into a carb-coma. [emoji23]
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Just a heads up for chocolate lovers... Lidl are selling this 'Winter Collection' stuff, from Ritter Sport (among the best chocolate known to man), and this is the 'Spiced Biscuit':
https://imagizer.imageshack.com/v2/1024x768q90/924/u0TDFk.jpg
It's like spicy gingerbread wrapped in unctious milk chocolate - and *just* to die for!:drool:
Highly recommended:thumbsup:
Marco.
Doesn't everyone? :scratch: No point in having a dry roast unless it's a peanut! :D
Yesh, I'm sure she'd always refuse a 'dry roast':eyebrows:
Marco.
Yesh, I'm sure she'd always refuse a 'dry roast':eyebrows:
Marco.
Oh no, never a dry roast, makes her spit! :rfl:
Heh-heh... Or give her a nasty rash!:D
Marco.
mightymonoped
28-11-2019, 19:30
CBA tonight so just made some wedges and chicken thighs with onions, chorizo, peppers and garlic. Threw in some olive oil, smoked paprika, s&p and a drizzle of hot sauce. Chucked it in the oven for 35 minutes and had a quick listening session.
https://uploads.tapatalk-cdn.com/20191128/2f780681cf5f30b992b3ca730bcbd30f.jpghttps://uploads.tapatalk-cdn.com/20191128/d51c5783e714b2d6fe2dbd1a8da71ce9.jpg
Sent from my iPhone using Tapatalk
Posh pasta with bargain basement Merlot
(sauce ingredients - shallots, vine tomatoes, tomato puree & ketchup, celery, mushrooms, red & yellow peppers, chopped chicken & salami, veggie stock cube, dried Italian herbs, black pepper, splash of soy & Lea & Perrins, some water & merlot)
https://live.staticflickr.com/65535/49138779782_32ddf36f88_b.jpg
How was the Merlot, Roy?:)
Btw, that looks like Lidl's 'Armoniche' pasta... It's top-quality.
Marco.
How was the Merlot, Roy?:)
Btw, that looks like Lidl's' 'Armoniche' pasta... It's top-quality.
Marco.
A touch drier than my usual & it tasted oaked but there was no mention of this on the label, certainly more complex than I'm used to.
Well spotted with the pasta & yes it's very good.
Edit Pasta was from Aldi
https://live.staticflickr.com/65535/49139050252_7965b4efca_b.jpg
Thought it was. I know it well. The egg (the all' uovo bit) makes all the difference to the flavour of the pasta:)
Which country is the Merlot from? If it's one of the South American ones, then oaking wines is quite normal, less so in Europe - and it won't say that on the label. Therefore, it you don't want oak, choose Merlots from the likes of France and Italy.
Marco.
Which country is the Merlot from? If it's one of the South American ones, then oaking wines is quite normal, not so in Europe - and it won't say that on the label. Therefore, it you don't want oak, choose Merlots from the likes of France and Italy.
Marco.
It's Chilean & I like the oaking, gives a good depth of flavour (there's hope for my palate yet!)
Fair enough, sounded like you didn't!:)
Should also be richer, smoother and more full-bodied than the Merlots you've had from Europe - probably a little more alcoholic, too.
Marco.
Should also be richer, smoother and more full-bodied than the Merlots you've had from Europe - probably a little more alcoholic, too.
Marco.
Definitely smoother & 1/2% more alcoholic (my usual merlot comes from Spain :cocktail:)
Nice one... As I suspected:)
Next time, for a complete contrast, try a French Merlot.Trust me, compared with what you're drinking now, it'll seem like a different wine!:D
Marco.
I've still to get to Aldi.
Back up town tomorrow to view another Rolex for 'er indoors & I've asked to view an Omega Planet Ocean they've got (might as well get a gift for myself as well).
And why not? Don't miss their Merlot then, as it's also from Chile, so would make for an interesting comparison: https://www.aldi.co.uk/exquisite-chilean-reserva-merlot/p/069671051090200
And for Sangiovese, go for the Chianti Riserva DOCG:)
Marco.
Steak baguettes tonight I think. Done simple with finely sliced medium ribeye, loads of caramelised onions, English mustard and mayo. Served with real deep fat fried french fries.
It’s Friday, and payday.
Pics, my boy, PICS - or no bugger is interested, as words on a screen on a food thread are meaningless!:ner:
Marco.
Ok tonight's scran... 36-day aged Aberdeen Angus ribeye steak, in a homemade whisky-cream sauce with mushrooms and peppercorns, sprinkled with fresh parsley and served with sautéed potatoes, fresh asparagus, spinach and broccoli:
https://imagizer.imageshack.com/v2/1024x768q90/921/L8cJiz.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/NPyApo.jpg
...washed down with a nice bottle of Côtes-du-Rhône Villages!
Yums:cheers:
Marco.
Beobloke
29-11-2019, 18:55
That looks distinctly un-shabby!
Cheers, Adam. It was not three bad:D
Marco.
mightymonoped
30-11-2019, 11:28
Looks yum! Great accompaniments (as well as the steak). I have to say, I’ve always been very partial to a Cote du Rhone Village too [emoji4]
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mightymonoped
30-11-2019, 11:50
Saturday Brunch. Sourdough Toast, Avocado with olive oil, s&p, lime juice and a pinch of freshly ground coriander seed. Chicken (Satay Gai leftovers), fried egg and a drizzle of hot sauce.
https://uploads.tapatalk-cdn.com/20191130/8b23508143daec179654daad45cc72e5.jpg
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Nice mate - I could go that now!:drool:
Yeah, a good CDRV is always a reliable red to enjoy with steaks:)
Marco.
Airfried yam, chips and potato slices with leftover chicken breasthttps://uploads.tapatalk-cdn.com/20191130/714750cb7d8097f14957b16a89718a24.jpg
InThe Sticks
30-11-2019, 17:04
Have you tried the Dutch oven method? Better than a bread tin by a factor so large it is crazy. IMHO the ONLY way to bake bread at home.
Ok I am over hyping it but it is good;)
One i made today in my Le Creuset with a butter and egg glaze...
And yes, it is the only way to bake bread. It's so much more soft and fluffier.
Got a wholemeal one in the oven at the moment that i'm making for my mother.
Thanks for the tip!
https://i.imgur.com/NHrGCIx.jpg
One i made today in my Le Creuset with a butter and egg glaze...
And yes, it is the only way to bake bread. It's so much more soft and fluffier.
Got a wholemeal one in the oven at the moment that i'm making for my mother.
Thanks for the tip!
https://i.imgur.com/NHrGCIx.jpg10/10 for that.. Looks great
More great scran as always!
How do you get on with the air fryer Grant? - Missus keeps saying we should get one.
More great scran as always!
How do you get on with the air fryer Grant? - Missus keeps saying we should get one.It's a multi unit. Son got me it for Xmas. A ninja foodi. Great bit of kit. Can do lots of things, different cooking etc.
Pressure, broil, roast, airfry, steam etc.
Quite big but it does good food and easy to keep clean... So far lol
I did have an air frier before. A tefal it was good but bit kept breaking. This one is more solid
Cheers Grant, sounds interesting, I shall do some googling. :)
InThe Sticks
30-11-2019, 20:46
Bit of surf & turf tonight.
Lobster tails with a garlic, lemon, parsley and butter sauce, with smoked bacon and fillet steak still mooing on the inside.
Honey roast carrots and parsnips, roast shallots, courgettes and sautéed spuds.
All washed down with a bottle of Waitrose Brut champers.
Presentation could have been better, but i blame the booze :doh:
Now excuse me whilst i pass out :drinking:
http://i.imgur.com/A5t8UKT.jpg (https://imgur.com/A5t8UKT)
Not as well presented as I would like (but I'm much more interested in eating, than photographing, food), part of a bucketful of chilli con carne I make from time to time. Steamed basmati rice and a medley of sweet corns, beans, carrot and brocolli.
https://i.postimg.cc/rF64mBB4/DSC-0438.jpg
Lemon curd for dessert.
Washed down with a 2017 Malbec from the Calchaqui Valley, Argentina.
Pic not working alas for me
Nor me...
Barry, which image-hosting site have you used?
Marco.
P.S Jon - top notch grub as usual, mate!:respect:
Sorry - I used a 'smartphone' and e-mailed the image to my account, thence to this thread. Clearly that doesn't work and I need to use postimage.com which I have on my own computer but not on the one I'm using at the moment.
Never mind - you haven't missed anything.
Sorry Barry, can’t see it either. Jon, surf and turf looks fab!
Sorry - I used a 'smartphone' and e-mailed the image to my account, thence to this thread. Clearly that doesn't work and I need to use postimage.com which I have on my own computer but not on the one I'm using at the moment.
Never mind - you haven't missed anything.
Barry, if the image(s) are on the smartphone, then simply use it to access the postimage.com website, in order to upload the image(s), then when the link codes are generated, copy them, then simply access AoS with the same phone, login in to your account, and post the links here.
It's not difficult:)
Marco.
mightymonoped
01-12-2019, 13:40
Crunch-topped Blueberry & Walnut Streusel Muffins.
Makes the place smell a lot like Christmas already.
https://uploads.tapatalk-cdn.com/20191201/a6aa4ca538c017822d8f991cfc549b61.jpg
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Not really a cake person, but those look nice:)
Marco.
mightymonoped
01-12-2019, 16:41
They’re not too sweet really. Actually make a nice breakfast or coffee snack.
These ones are bit drier than the last lot I made so may require ‘pudding mode’ - i.e a bath of accompanying custard. [emoji4] (I am a Northerner after all).
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Lol... Enjoy. I like your baking, but if I'm going to have a cake or a bun, I like it with chocolate and/or cream, butter icing or jam - or something like that on it, just to make things more 'interesting'.
Not really into plain sponge-type things with fruit. If I'm going to have a cake or dessert, it has to be killer!:D And I don't do buns for breakfast. Croissants or pain au chocolat, yes. I am a European after all!:eyebrows:
Marco.
There's a cake in Scotland called 'Fruit Slice', which I used to love (especially iced), and that's my favourite 'fruity' cake thing, apart from Christmas pudding, see here :https://www.christinascucina.com/scottish-fruit-slice-fruit-squares-fly-cemetery-flys-graveyard-oh/
https://imagizer.imageshack.com/v2/1024x768q90/924/f7OFlD.jpg
That stuff's to die for!:drool:
Marco.
fruit slices are great... so is a proper clooty dumplin'
mightymonoped
01-12-2019, 17:10
I generally have croissant or pain au chocolat for brekky in work, but like to have the occasional Trans-Atlantic adventure [emoji4]
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fruit slices are great... so is a proper clooty dumplin'
Not so keen on clooty dumpling, as I find it a bit heavy and stodgy - and you know me for stodge!:nono: The other cake I liked up in Scotland was kind of like an Empire biscuit, but with a Jelly Tot sweet on top - these:
https://imagizer.imageshack.com/v2/1024x768q90/924/nbrmRl.jpg
Do you know them?
Awesome with a nice strong cup of 'builder's tea'!:)
Marco.
I generally have croissant or pain au chocolat for brekky in work, but like to have the occasional Trans-Atlantic adventure [emoji4]
Mostly toast for me, with quality jam and butter (as shown below)... But occasionally I enjoy both of the above for breakfast:)
https://imagizer.imageshack.com/v2/1024x768q90/924/jPTEul.jpg
Marco.
There's a cake in Scotland called 'Fruit Slice', which I used to love (especially iced), and that's my favourite 'fruity' cake thing, apart from Christmas pudding, see here :https://www.christinascucina.com/scottish-fruit-slice-fruit-squares-fly-cemetery-flys-graveyard-oh/
https://imagizer.imageshack.com/v2/1024x768q90/924/f7OFlD.jpg
That stuff's to die for!:drool:
Marco.
That's an Eccles' cake!
Maybe in England... In Scotland, it's called a fruit slice.
Marco.
different things. a fruit slice or its nickname, a Fly Cemetery is different to an eccles cake, although they are nice too
mightymonoped
01-12-2019, 17:51
Chicken & Butternut Squash Tagine (not really)
This thread is worthless without smells! [emoji23]
Doesn’t look like much but tastes great. A real mix of spicy & sweet. Chicken thighs, butternut squash, Moroccan herbs & spices (all freshly crushed in a mortar and pestle), dried apricots, peppers, fresh coriander, onions, garlic, chickpeas and chicken stock. Started on the hob then cooked in the oven.
https://uploads.tapatalk-cdn.com/20191201/673acdda6a879227f31826161acf1139.jpg
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different things. a fruit slice or its nickname, a Fly Cemetery is different to an eccles cake, although they are nice too
How do they differ, then? I wouldn't know:)
Marco.
Well the fruit filling is different. Pastry is too. But they are similar
Chicken & Butternut Squash Tagine (not really)
This thread is worthless without smells! [emoji23]
Doesn’t look like much but tastes great. A real mix of spicy & sweet. Chicken thighs, butternut squash, Moroccan herbs & spices (all freshly crushed in a mortar and pestle), dried apricots, peppers, fresh coriander, onions, garlic, chickpeas and chicken stock. Started on the hob then cooked in the oven.
https://uploads.tapatalk-cdn.com/20191201/673acdda6a879227f31826161acf1139.jpg
Oh yes it does - like proper home-cooked food! Nice one, Tony. I'd be serving that with some couscous:)
Marco.
P.S We're installing some 'scratch n sniff' software later, specifically for future use on this thread!:D
How do they differ, then? I wouldn't know:)
Marco.
I've just Googled them. A fruit slice is oblong, an Eccles' cake is round. I used to eat fruit slices, but thought they were Eccles' cakes!
Well the fruit filling is different. Pastry is too. But they are similar
Ok, fair enough. I'm not an expert on such things, but I know that I prefer fruit slices to Eccles cakes!
Have you had those wee round biscuits, with the Jelly Tots on top, I posted a pic of earlier?
Marco.
mightymonoped
01-12-2019, 18:20
They are all pretenders to the throne that rightfully belongs to The Chorley Cake! [emoji23]
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Ok, fair enough. I'm not an expert on such things, but I know that I prefer fruit slices to Eccles cakes!
Have you had those wee round biscuits, with the Jelly Tots on top, I posted a pic of earlier?
Marco.Empire biscuits
Today's lunch...
Pan-fried Gloucester 'Old Spot' pork chop (best breed of pork known to man, for sheer flavour) sourced from our local butcher, in a sauce made from fresh Cox's apples, shallots, Dijon mustard, a touch of Calvados, homemade chicken stock, and finished off with fresh capers and parsley, served with cavolo nero and crispy pancetta, butternut squash, baby roast potatoes with fresh rosemary and garlic, buttered baby carrots and green beans:
https://imagizer.imageshack.com/v2/1024x768q90/924/Gi9sBU.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/a4sF6G.jpg
Washed down with a bottle of this stupendous Lirac, from the Rhône region of France:
https://imagizer.imageshack.com/v2/1024x768q90/924/ULLtwQ.png
All hit the SPOT (no pun intended:D) rather nicely!:)
Marco.
Empire biscuits
Yeah but the Scottish ones have Jelly Tots on top, which make all the difference!!:D
Marco.
mightymonoped
01-12-2019, 18:45
Today's lunch...
Pan-fried Gloucester 'Old Spot' pork chop (best breed of pork known to man, for sheer flavour) sourced from our local butcher, in a sauce made from fresh Cox's apples, shallots, Dijon mustard, a touch of Calvados, homemade chicken stock, and finished off with fresh capers and parsley, served with cavolo nero and crispy pancetta, baby rosemary and garlic roast potatoes, buttered baby carrots and green beans:
https://imagizer.imageshack.com/v2/1024x768q90/924/Gi9sBU.jpg
Marco.
Lush! Quality ingredients and cooking (as always) [emoji4][emoji106]
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French butter, French goats cheese, Scottish oatcakes.
The auld alliance https://uploads.tapatalk-cdn.com/20191202/aed48c9a4ff7bcf1ec0f72e14c3a588b.jpg
Nice plate! Is it vintage?:)
Soz, not really into goat's cheese, as it has an acrid/acidic taste that reminds me of wee! And that gets even worse when it's heated... I like French butter and oatcakes though, but I'd have them instead with some nice runny (mature) Brie!
Marco.
P.S Cheers, Tony, it was fab.
Nice plate! Is it vintage?:)
Soz, not really into goat's cheese, as it has an acrid/acidic taste that reminds me of wee! And that gets even worse when it's heated... I like French butter and oatcakes though, but I'd have them instead with some nice runny (mature) Brie!
Marco.
P.S Cheers, Tony, it was fab.
Queen Anne design, bone china.. Ridgeway Potteries. not worth anything tmk. ive still got a few left. Were my mums.
walpurgis
02-12-2019, 14:52
Nice plate! Is it vintage?:)
Soz, not really into goat's cheese, as it has an acrid/acidic taste that reminds me of wee! And that gets even worse when it's heated... I like French butter and oatcakes though, but I'd have them instead with some nice runny (mature) Brie!
Marco.
P.S Cheers, Tony, it was fab.
That's my opinion of goat's cheese too. :)
Goats cheese is nice .. mild but creamy. Cant say ive tasted the wee... maybe the harder cheeses do
Tonight it's 21 day matured fillet steak cooked in pumpkin and avacado oil with fresh salt, pepper.
And some air fried chips.
https://uploads.tapatalk-cdn.com/20191202/af868e6d4e6c1e6dc5663bc3894c7fc6.jpghttps://uploads.tapatalk-cdn.com/20191202/ce717f39382218effd7dcbfc53a73933.jpghttps://uploads.tapatalk-cdn.com/20191202/836e582eaa9cae1f6ede0ac2b7827683.jpg
Steak just righthttps://uploads.tapatalk-cdn.com/20191202/d111408c7e1ffa7450ea343fc88f9b1a.jpg
Good stuff mate, that's also how I like my steak cooked, although I prefer ribeye or sirloin, to fillet:)
Marco.
Just ordered some steak from Donald Russell actually, plus a nice chunk of brisket... expensive but save me trying to get into butchers.. its always full of bloody chattering wimmin:eek:
Donald Russell stuff is quality. We've used them a few times. Did you know of them before I posted the link up a while back?:)
Marco.
Donald Russell stuff is quality. We've used them a few times. Did you know of them before I posted the link up a while back?:)
Marco.
yes i knew of them for years due to their crumby advert lol, but ive heard good things including yourself. fancied a treat
Decent portion of chips Grant :D
Whole Wheat Fusilli with a sausage based sauce & shaved Parmesan.
https://live.staticflickr.com/65535/49160113127_43f6bcf7e3_b.jpg
attempting stew and onions etc with roast pots etc . in the foodi.. see if i screw it up or not ..lol
Beobloke
03-12-2019, 14:51
That's my opinion of goat's cheese too. :)
And mine. Smells like vomit and tastes just as bad!
mightymonoped
03-12-2019, 15:04
And mine. Smells like vomit and tastes just as bad!
Nahh, if you want cheese that smells like vomit, you need good old Ricotta Forte!
https://uploads.tapatalk-cdn.com/20191203/6661e3a7943405945755b92e814f1910.jpg
It’s basically crack cocaine for the smelly cheese lover.
Hard to get hold of outside of Puglia but if you get the chance, try it. So intense a hit, it burns the tongue a little bit......but so addictive.
Just one teaspoon in a big pan of pasta sauce means no parmesan required!
I am a complete junkie for it, I have it spread on toast some mornings.
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Looks greathttps://uploads.tapatalk-cdn.com/20191203/3148ff01907d95b3b6fc9775e7f19d14.jpg
Tasted great too.. stewed meat(rolled in flour) and onions(went in later) pressure cooked, then thickened. Yams wedges(went in later) cut and cooked with roast potatoes in butter and avacado oil. Carrots and butter... washed down with chateau 2019 homemade mineral water(chilled):eyebrows:
Nahh, if you want cheese that smells like vomit, you need good old Ricotta Forte!
https://uploads.tapatalk-cdn.com/20191203/6661e3a7943405945755b92e814f1910.jpg
It’s basically crack cocaine for the smelly cheese lover.
Hard to get hold of outside of Puglia but if you get the chance, try it. So intense a hit, it burns the tongue a little bit......but so addictive.
Just one teaspoon in a big pan of pasta sauce means no parmesan required!
I am a complete junkie for it, I have it spread on toast some mornings.
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never seen that before
mightymonoped
03-12-2019, 17:05
Doesn’t really travel much outside of Salento Grant. I only got hold of some from my sister (her husband is from Presicce).
You can get it in eBay for about £ 4 but have to pay £15 shipping [emoji30]
Possibly some specialist shops may have it?
I think you may like it, it stinks like hell but tastes like heaven. [emoji23]
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Doesn’t really travel much outside of Salento Grant. I only got hold of some from my sister (her husband is from Presicce).
You can get it in eBay for about £ 4 but have to pay £15 shipping [emoji30]
Possibly some specialist shops may have it?
I think you may like it, it stinks like hell but tastes like heaven. [emoji23]
Sent from my iPhone using Tapatalk
fish sauce is like that. smells disgusting but it does help food along
walpurgis
03-12-2019, 17:59
Goes lovely in custard. :D
mightymonoped
03-12-2019, 18:01
Goes lovely in custard. :D
Doesn’t everything? [emoji4]
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Looks greathttps://uploads.tapatalk-cdn.com/20191203/3148ff01907d95b3b6fc9775e7f19d14.jpg
Tasted great too.. stewed meat(rolled in flour) and onions(went in later) pressure cooked, then thickened. Yams wedges(went in later) cut and cooked with roast potatoes in butter and avacado oil. Carrots and butter... washed down with chateau 2019 homemade mineral water(chilled):eyebrows:
Did you make that yourself, Grant? Anyway - looks great (nice and tasty), and the perfect winter food!:)
Might've been nice though, to have marinated the meat in red wine, before cooking it. I know you don't drink, but wine in cooking can really enhance dishes, and that would've made the stew taste really good, and also the gravy richer.
Marco.
Yup ut wasn't opening a bottle for that. If I've any left. But I know what u mean. Tasted good tho.
Wont do that every day as its a bit much for me but I enjoyed making rather than heating.
Was a nice bit of braising steak so holds its form but tender too.
Yam chunks were great
No worries, mate. That's where the bladder bags/boxed wine can come in handy, as they last for a long time and you can just take what you need. That's what we mostly use for cooking:)
Marco.
Anyway, as I picked up the Beaujolais Nouveau today, we decided to enjoy it with some cheese and biscuits:
https://imagizer.imageshack.com/v2/1024x768q90/924/YlVOMA.jpg https://imagizer.imageshack.com/v2/1024x768q90/922/BYgR1b.jpg
Really hits the spot, as we haven't had that type of meal for a while!:)
Marco.
Not as well presented as I would like (but I'm much more interested in eating, than photographing, food), part of a bucketful of chilli con carne I make from time to time. Steamed basmati rice and a medley of sweet corns, beans, carrot and brocolli.
https://i.postimg.cc/rF64mBB4/DSC-0438.jpg
Lemon curd for dessert.
Washed down with a 2017 Malbec from the Calchaqui Valley, Argentina.
Not sure if the picture was worth the wait. :rolleyes:
Not sure if the picture was worth the wait. :rolleyes:
looks good. not keen on the beans but i like chilli con which is a bit odd :)
Not sure if the picture was worth the wait. :rolleyes:
Yes it was! Firstly, I love the plate. Not sure if it's vintage, but it looks a little French in style:)
Secondly, it's hard to make chilli con carne look 'sexy', but just by looking at the colour of the food, I can tell it was tasty and well cooked - nice one:thumbsup:
Next time, if you're interested, the only way of really improving the presentation is to serve it up in bowls, and perhaps also drop a little sour cream on top (which compliments the flavours well and dilutes the brownness of the dish's appearance), like this, and if you like it hot, perhaps some sliced green chillies on top:
https://imagizer.imageshack.com/v2/1024x768q90/921/45eFkF.jpg
You could put some rice at the bottom of the bowl, then the chilli con carne on top, and just eat it together. Or, as we do sometimes, use a flat plate, like you have, but place a 'timbale' (a stack) of rice in the middle of the plate, like this (could just be plain rice instead):
https://imagizer.imageshack.com/v2/1024x768q90/924/biCHTN.jpg
..then simply put the chilli around the sides of the plate, thus creating a kind of 'island' effect:)
To make the 'timbale', use a ramekin dish or any other kind of mould. Anyway, just a wee tip if you're feeling more adventurous next time!:cool:
Marco.
Thanks Marco,
Obviously if I was serving it up to guests I would make more effort over presentation. Happy is better at those things.
Yes, when I have eaten chilli con carne in restaurants it is usually served in a bowl. I have a couple of stoneware bowls made for me by a, now sadly deceased, collegue at work who was a potter in his spare time (he even built his own kiln). They would be ideal.
Anyway it tasted better than it looked - even Happy complimented me on it.
No idea about the plates - they are Happy's. I'll ask her where they came from.
Got my Donald Russell order in. Still well frozen:)
Some steak and a nice bit of brisket
Nice one, daftee... I never noticed if you answered my earlier question: were you aware of Donald Russell before I mentioned it here?:)
Marco.
Nice one, daftee... I never noticed if you answered my earlier question: were you aware of Donald Russell before I mentioned it here?:)
Marco.
i did answer... and yes I was aware but hadnt used them or any online butcher. used to do an ad on telly.. it was terrible, and appeaed to be the owners wife:D
Still, hopefully the meat will be better than the ad, even if steaks are small.
No worries, wasn't sure. Don't remember the ad. Was she as good as Fanny Cradock?:D
Yeah the steaks are small, but the quality is good.
Marco.
No worries, wasn't sure. Don't remember the ad. Was she as good as Fanny Cradock?:D
Yeah the steaks are small, but the quality is good.
Marco.
She had a perm just for the occasion:D
Think I still have it on a hdd somewhere. Think it was the "steak off"
Chicken pesto pasta with green pesto and sunbludh tomatoes
https://uploads.tapatalk-cdn.com/20191204/a7e8a1ddc72e01916e0cc5a804cd728c.jpg
mightymonoped
04-12-2019, 20:37
My new goto Chicken recipe, it’s insanely good for minimum effort.
Chicken thighs in Maple Dijon.
Goes with almost anything. Having this with potato gratin made with Gruyere cheese my sister hand delivered from Switzerland.
https://uploads.tapatalk-cdn.com/20191204/4c25fca371ab78ef8d9a7019399b0be7.jpghttps://uploads.tapatalk-cdn.com/20191204/f3bbf971daecd975ab973cfec033e633.jpghttps://uploads.tapatalk-cdn.com/20191204/a00c5f07866e63652519f12b1ed348af.jpg
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Having this from sainsburys .. https://www.sainsburys.co.uk/shop/gb/groceries/big-night-in-all/sainsburys-steak-chianti---dumplings--taste-the-difference-400g
and homemade chips from the crisper done in a mix of avacado and pumpkin oil...
https://uploads.tapatalk-cdn.com/20191205/d091c04ca4cc63526b2aa8261ed0fb32.jpg
damn good:) chips are superb
Lidl lamb chops, very tasty.
https://live.staticflickr.com/65535/49173991443_1e19b5e425_b.jpg
Lidl lamb chops, very tasty.
https://live.staticflickr.com/65535/49173991443_1e19b5e425_b.jpg
chops look good. ive got a couple of biggish ones in fridge actually
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