View Full Version : OK, What's For Lunch or Tea Today?
Never have, but plan to. Will do when I get some Duck Legs I think. [emoji4]
Cheers, and nice one. That's one of my favs, as is crispy Peking duck with pancakes, but not totally 'cremated', like you get in many (non-authentic) Chinese restaurants! I also love a traditional Duck a l'orange:)
As for veal, we get ours from a butcher in Chester market, which comes from a local farm. It's rosé veal, of course, as shown in the following link, not the cruel shit: https://alternativemeats.co.uk/catalog/category/view/s/british-rose-veal/id/182/
We should really eat more of it, as it's low-fat, healthy and very tasty - plus ethically and environmentally friendly! Another meat we eat a lot of in Tuscany is goat. A good goat stew is *phenomenal* and far tastier than any beef one.
Marco.
mightymonoped
19-01-2020, 19:56
Nice grub as always.
Not sure if it’s been mentioned on here before, but i think its worth a shot if it hasn’t.
And that’s “velveting” meat/prawns.
Personally i use the cornstarch, egg white and rice vinegar method in water rather than oil and have been doing so for years.
I tend to eat a lot of stir fry, Tom Yum etc etc and it really does make the difference for a little time spent. The pork, chicken or beef will be so much more juicy and tender.
I had Fajitas tonight using that method which made me think of mentioning it.
If you haven’t tried it, then do!
Theres plenty on t’web about it.
Enjoy.
That’s useful stuff. Wasn’t really aware of it but had got part of the way there by accident. I always used to coat chicken pieces in egg and cornflour, then deep-fry, before adding to stir fries [emoji4][emoji106]
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mightymonoped
19-01-2020, 19:58
Cheers, and nice one. That's one of my favs, as is crispy Peking duck with pancakes, but not totally 'cremated', like you do in many (non-authentic) Chinese restaurants! I also love a traditional Duck a l'orange:)
As for veal, we get ours from a butcher in Chester market, which comes from a local farm. It's rosé veal, of course, as shown in the following link, not the cruel shit: https://alternativemeats.co.uk/catalog/category/view/s/british-rose-veal/id/182/
We should really eat more of it, as it's low-fat, healthy and very tasty! Another meat we eat a lot of in Tuscany is goat. A good goat stew is *phenomenal* and far tastier than any beef one.
Marco.
Used to love goat in Mexican dishes when I worked in the Bay Area. [emoji4]
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Nice grub as always.
Not sure if it’s been mentioned on here before, but i think its worth a shot if it hasn’t.
And that’s “velveting” meat/prawns.
Personally i use the cornstarch, egg white and rice vinegar method in water rather than oil and have been doing so for years.
I tend to eat a lot of stir fry, Tom Yum etc etc and it really does make the difference for a little time spent. The pork, chicken or beef will be so much more juicy and tender.
I had Fajitas tonight using that method which made me think of mentioning it.
If you haven’t tried it, then do!
Theres plenty on t’web about it.
Enjoy.
Yeah, defo a top tip there, Jon:thumbsup:
With oriental food recipes, Del marinates chicken first in Shaoxing rice wine (which we get from the Chinese supermarket) and soy sauce (just for seasoning instead of salt, as it adds more flavour), fresh garlic and ginger, before she 'velvets' the meat and fries it, depending on the recipe she's making, and any excess marinade is put into the sauce being served with the meat:)
Marco.
Used to love goat in Mexican dishes when I worked in the Bay Area. [emoji4]
Sent from my iPhone using TapatalkIsn't that illegal. Ner
mightymonoped
19-01-2020, 21:27
Isn't that illegal. Ner
The heart wants what the heart wants Grant [emoji23]
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Isn't that illegal. Ner
Illegal how?:scratch:
Marco.
mightymonoped
19-01-2020, 22:10
Illegal how?:scratch:
Marco.
I think he was referring to “loving goats” [emoji23]
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Made in 1968
19-01-2020, 22:17
I had home made burgers & big Chips, Nearly brought them back up having been forced to watch Love Island Geeeeez,
Oh no, she's not into that mind-numbing shee-ite, is she?:eek::doh:
"Forced to watch", though... What did she do, hold a gun to your head?:D;)
Homemade burgers/chips rock....
Marco.
I think he was referring to “loving goats” [emoji23]
Ah I see, much in the same way as I "love" sheep?:eyebrows:
Marco.
mightymonoped
20-01-2020, 07:22
Ah I see, much in the same way as I "love" sheep?:eyebrows:
Marco.
Yes, but probably not quite as gymnastic? [emoji6]
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Spag
https://uploads.tapatalk-cdn.com/20200120/0dca078369aeceff1c4e080968475400.jpg
Ah, you remembered the cheese this time, Roy-Boy!:eyebrows:
Marco.
Spag
https://uploads.tapatalk-cdn.com/20200120/0dca078369aeceff1c4e080968475400.jpgVery nice Roy
Ah, you remembered the cheese this time, Roy-Boy!:eyebrows:
and it was the right one this time ;)
Very nice Roy
Thanks, it was one of those occasions where you chuck all the ingredients in the pot & it turns out great (leftover roast beef, vine tomatoes, red onion, tomato puree & ketchup, dried italian herbs, veggie stock cube, red wine & black pepper).
Lamb Hotpot.
https://uploads.tapatalk-cdn.com/20200121/a233cf499b29bb86ba747f97c5b9c656.jpg
30 day aged steak
https://uploads.tapatalk-cdn.com/20200122/f417f22a4f4cb887de1bca86114b47c3.jpg
Looks goodhttps://uploads.tapatalk-cdn.com/20200122/e0bf7bcbda1c3e0ba48856115f9d0d97.jpg
Looks good Grant. Our Ninja Foodi arrived Saturday but still not tried it yet - your chips look great so looking forward to trying to get similar results. :)
Looks good Grant. Our Ninja Foodi arrived Saturday but still not tried it yet - your chips look great so looking forward to trying to get similar results. :)
red palm oil is best. just drizzle some over washed and dried chips and rub with a hand til all coated. then into basket for about 15 mins.. 5 mins first to heat it up is best
Made in 1968
22-01-2020, 16:24
Nothing just a handfull of grapes for dinner [Which is apparently called lunch with some people] Still loosing a bit more weight. Need to get in the mid 13 stone by March..
How it goes up here:
Breakfast
Dinner
Tea
Nothing just a handfull of grapes for dinner
Were they big juicy ones?:eyebrows:
Marco.
Made in 1968
22-01-2020, 16:33
No small lol.. However aldi are selling these so called wonkey grapes at just over a quid, or you can waste money buying perfectly uniformed grapes at just under a two quid.. Crazy
I know... We do the same. Fruit or veg is a natural thing and not supposed to all be a uniform shape or size... So 'wonky' it isn't, just REAL:)
Marco.
They will be wanting staff all same size next...no wonkys..honest[emoji28]
Made in 1968
22-01-2020, 18:05
They will be wanting staff all same size next...no wonkys..honest[emoji28]
That reminds me of lyrics from Genesis 'Get em out by fridays' Announcement from genetic control..
red palm oil is best. just drizzle some over washed and dried chips and rub with a hand til all coated. then into basket for about 15 mins.. 5 mins first to heat it up is best
:cheers: thanks Grant, tbh the thing looks a bit daunting but I am sure it won’t take long to get the hang of it!
Picked up a Ninja Foodi based on Grants great looking chips!
What a gadget, love it.
Picked up a Ninja Foodi based on Grants great looking chips!
What a gadget, love it.Another convert. [emoji108]
No dinner last night but lying here I have a fancy for lasagne lol.
Might make that tomorrow, or is it today. I cooked a froze some mince a few weeks ago.
Unless there is anything urgent to cook in fridge.
They will be wanting staff all same size next...no wonkys..honest[emoji28]
If you were in charge, I can imagine the 'shape' that the female staff would be, and what their uniform would be like!:D
Marco.
Chilli chickenhttps://uploads.tapatalk-cdn.com/20200124/dd9adcebc3abe53d94d4cbb0b9fbe36d.jpg
was very good..
was one of these... https://www.sainsburys.co.uk/shop/gb/groceries/big-night-in-all/wasabi-sushi-bento-sweet-chilli-chicken-with-rice-450g
Local Impero Lounge remembers it can make breakfast after all. For a while, it had forgotten:D
2:30 on a Friday and that went down well.
Old Spot sausage but there are Old Spot and Waitrose meat counter Old Spot. Whilst these were good Waitrose ones kill them stone dead.
Great bacon, though.
https://uploads.tapatalk-cdn.com/20200124/e24fa9fb5f9c464c25866d1b0bad182c.jpg
Made in 1968
24-01-2020, 15:41
Never been in a waitrose in my entire life, The nearest one is in Sheffield or should that be out of Sheffield.. Not a shop ive ever thought about going into cos ive always looked on them in the same light as M&S where only people that are above me go to..
Having best pork loin steaks marinaded in herbs and garlic, and Chips and sweet sugar snaps.
pics to follow
Looks goodhttps://uploads.tapatalk-cdn.com/20200124/7c360906e4760fdd17f3d6b8e38bb35b.jpg
Never been in a waitrose in my entire life, The nearest one is in Sheffield or should that be out of Sheffield.. Not a shop ive ever thought about going into cos ive always looked on them in the same light as M&S where only people that are above me go to..Pants to that. Plenty of twats around with money you're a better human than I am sure...;)
Looks goodhttps://uploads.tapatalk-cdn.com/20200124/7c360906e4760fdd17f3d6b8e38bb35b.jpgGranty your game is defo on the up.;)
Looks good
I agree, but what is it?;)
Marco.
I agree, but what is it?;)
Marco.
post above the pic..pork loin steak
Ah, I missed it. Good to see you're eating some greens again, too!:)
Marco.
mightymonoped
24-01-2020, 19:28
Paella night.
https://uploads.tapatalk-cdn.com/20200124/a9d87cc10bde3e051c7238e96b229632.jpghttps://uploads.tapatalk-cdn.com/20200124/5b42c213ff49790d3f65e96784fc78c4.jpg
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Made in 1968
24-01-2020, 19:52
Whats in that then Tony?
mightymonoped
24-01-2020, 20:00
Whats in that then Tony?
Chicken thigh, onion, garlic, broad beans, tomato, celery, rosemary, chicken stock, hot smoked paprika, sweet smoked paprika, salt and pepper and saffron.
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Looks really tasty as usual, Tony!:)
Lunch today was Sainsbury's Taste the Difference Pumpkin & Sage Quadrottii (essentially large ravioli), with Del\s homemade Ragu sauce, topped with some fresh basil leaves and sprinkled with Lidl's Deluxe 30 Months-Matured Parmigiano Reggiano DOP:
http://imagizer.imageshack.us/v2/1024x768q90/922/vfwWXS.jpg
http://imagizer.imageshack.us/v2/1024x768q90/924/xocISb.jpg
Link to pasta: https://www.sainsburys.co.uk/shop/gb/groceries/new-trending-special-offers/sainsburys-pumpkin---sage-quadrotti--taste-the-difference-250g
That was scrummy! Granty, take note, as you like fresh pasta, IMO this range of fresh pasta (various different fillings are available) from Sainsbury's is *the* best I've tasted from any supermarket, and about 85% as good as homemade. You can really taste the pasta (which has a lovely firm texture, when cooked al dente) and the quality of the filling is equally as good.
No bland, 'plasticy' tasting (not inexpensive) crap here, as I find is often the case with supermarket fresh filled pasta - this stuff is the REAL deal!:thumbsup:
Of course you need to serve it with a quality sauce. Also, that Parmesan from Lidl is probably among the best I've had too, from a supermarket. Beautiful taste!
Marco.
Ham based veg soup with lentils
https://uploads.tapatalk-cdn.com/20200125/14cb93ca0ba7693af1288514d331dfe0.jpg
very nice
It was, mate. Defo try that pasta next time you're in Sainsbury's. It knocks pretty much everything else [the equivalent from Waitrose, M&S, Aldi, Tesco, etc, into a cocked hat, as I've tried them all:)
Marco.
It was, mate. Defo try that pasta next time you're in Sainsbury's. It knocks pretty much everything else [the equivalent from Waitrose, M&S, Aldi, Tesco, etc, into a cocked hat, as I've tried them all:)
Marco.
ive had their taste the difference ravioli before, but not the pumpkin
I think the recipe might have changed, as I don't remember them being this good....
Soup looks the biz, too!:cool:
Marco.
Soup and bread then.. Tastes great.
https://uploads.tapatalk-cdn.com/20200125/38eebacb741cc94a9e4719a9f9aad38b.jpg
mightymonoped
25-01-2020, 18:25
Tomorrow’s slow roast lamb prepped. Garlic, rosemary and anchovies in the little slots. The anchovies just melt into the lamb and bring out the flavour.
https://uploads.tapatalk-cdn.com/20200125/f904ad93ca97b08b88dcc39cdf1be23c.jpg
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Some good stuff as usual guys.
Takeaway made at home for us tonight - chicken kebab with chilli sauce, chips air fried in the foodi. Chicken was over cooked, but tasted great. https://uploads.tapatalk-cdn.com/20200125/c7593015e8b994b7f5f590a9c6f234f9.jpg
Chips look decent. They do make em well
Made in 1968
25-01-2020, 20:14
Some good stuff as usual guys.
Takeaway made at home for us tonight - chicken kebab with chilli sauce, chips air fried in the foodi. Chicken was over cooked, but tasted great. https://uploads.tapatalk-cdn.com/20200125/c7593015e8b994b7f5f590a9c6f234f9.jpg
I call em Fakeaways. Only trouble with that is you have a Carb disaster..
I call em Fakeaways
Like that, gonna steal it! :)
Chips look decent. They do make em well
2 teaspoons of Olive oil for more than enough chips for four - impressive!
Yup lower smoke point with olive but it works. Peanut is better.
Ps the chicken kebab looks great
Made in 1968
25-01-2020, 20:55
Theres some chips that Morrisons sell Low Cal Low Fat that cook well in the air fryer
https://groceries.morrisons.com/webshop/product/Morrisons-Eat-Smart-Oven-Chips/354515011?from=search¶m=chips
Cheers guys, will give both of your suggestions a go.
The chilli sauce was very good (I used two chillies - not too hot) - https://www.bbcgoodfood.com/recipes/no-cook-kebab-shop-chilli-sauce - as you don't use too much, I've frozen about 6 portions for the future.
Made in 1968
25-01-2020, 21:12
I love Chips Alex, but ive learned to work out my days meals & do not clash with carbs, ofc you need carbs but i will have no more than 10 chips..
Theres some chips that Morrisons sell Low Cal Low Fat that cook well in the air fryer
https://groceries.morrisons.com/webshop/product/Morrisons-Eat-Smart-Oven-Chips/354515011?from=search¶m=chips
Linky no worky, soz....
Just as you have your name for takeaways [fakeaways] I have my name for low-cal, low-fat food... LOW TASTE, lol...:D
Don't eat diet stuff, dude, as I don't like eating cardboard... For me, food is all about FLAVOUR, and to get that you need some fat and calories. If you want to lose weight, eat less and/or exercise and burn off the calories you consume - NEVER skimp on TASTE or flavour!!;)
So when I have chips, which admittedly is rarely, as I'm not a chip fiend [prefer rice, pasta or potatoes], it's the real deal or nothing...
Marco.
Made in 1968
26-01-2020, 06:47
The link was purely for Alex as i remember him saying he wanted to loose a bit. I personally think Home made chips are shit in an air fryer. As for food in general, i dont have the slightest bit of interest in fancy food or cooking,you know that.. however when i was loosing weight, i refused to follow any diet cos they basically do not work. I never once ate Low fat foods. All i did was to be very carefull with Carbs & portions, Cutting a blokes daily intake of 2,500 Kal to just 1,000 Kal per day, I lost me over 4 Stone within a year. I do agree Lo fat it is tasteless shite & out of experience there is no need for it as i have proven..
Food & the expence of it is something i wish would take a fuck off tablet..
Your'e right, Andre, it is simple maths. A pound of weight roughly equals 3,500 calories, and it doesn't really matter where those calories come from - cut that amount out each week, and you'll lose a pound each week.
Alex,
look into intermittent fasting.
Not about what you eat, but when.
(Insulin spikes, hunger pangs, bad habits...n such)
Your not as hungry as your habits say you are...
walpurgis
26-01-2020, 09:33
Your not as hungry as your habits say you are...
True. If I'm busy I can skip eating at usual times and find the 'need' to eat goes away pretty quickly, it's just a habit or routine your body likes. I quite often eat only once a day and never before noon anyway.
Made in 1968
26-01-2020, 09:47
Just a glass of water will take any urges away.. You should be drinking quite a bit of water a day anyway..
The link was purely for Alex as i remember him saying he wanted to loose a bit. I personally think Home made chips are shit in an air fryer. As for food in general, i dont have the slightest bit of interest in fancy food or cooking,you know that.. however when i was loosing weight, i refused to follow any diet cos they basically do not work. I never once ate Low fat foods. All i did was to be very carefull with Carbs & portions, Cutting a blokes daily intake of 2,500 Kal to just 1,000 Kal per day, I lost me over 4 Stone within a year. I do agree Lo fat it is tasteless shite & out of experience there is no need for it as i have proven..
Exactly right, and as indeed you have proven. Low-fat pish is essentially for the lazy who can't be bothered to exercise! Like Alex says, it's a simple arithmetical equation: burn off more calories than you consume, and you'll lose weight. Simples!
So eat well, in moderation, and get up off yer arse and move, and you'll be fine. The other truism I've found is that when you eat well (and by that I mean healthily, not necessarily by having 'fancy food'), you have more ENERGY to exercise, as you're essentially healthier/fitter from WITHIN.
The fact is, eating processed foods, such as ready meals, low-fat ones or otherwise, and obsessing over calories isn't good for you. Therefore the extra energy you gain from eating healthily, ultimately facilitates the losing of weight, as you feel more motivated/more able to exercise/move, which is crucial to losing weight. The human body is the same as any engine: the QUALITY of the FUEL you feed it, ultimately determines how well it runs!!
:exactly:
Marco.
the better the water the better the pish:eyebrows: i make my own water from a distiller and add the minerals salts etc that i want.. tastes much better and your body enjoys the benefit of less crap to filter out
The other crucial factors in losing weight, if you need to, is in always having a decent breakfast. Quite simply, it'll stave off the need to snack before lunch and the tendency to eat crap, and if you're active (working or otherwise), you should burn off the calories, plus a good breakfast will give you the energy you need to get through a working day.
Then try and have your main meal at lunchtime, not always easy I know, but again if you're active you'll burn off most of the calories (depending of course on what you eat) before the end of the day. The absolute worst thing you can do, in my experience, is having your main meal late at night, and then simply sleeping on it, especially if alcohol is involved - that is one SURE way of piling on the pounds! And usually also feeling pretty lethargic the next day.
As the old saying goes: "Eat breakfast like a king, lunch like a prince, and dinner like a pauper”. If you can manage that, and combine it with adequate levels of exercise, you'll be unlikely to have any weight issues. It really does work:)
Plus, as Andre touches upon, staying properly hydrated by drinking plenty of water is also crucial, just to feeling healthy and alert in general, but it also flushes out your system and staves off hunger pangs. Drinking fizzy drinks/pop is also one of the best ways of putting on weight, due to all the sugar, so try and get used to drinking water or tea/coffee in moderation without sugar or full-fat milk, as opposed to anything sugary.
Marco.
the better the water the better the pish:eyebrows: i make my own water from a distiller and add the minerals salts etc that i want.. tastes much better and your body enjoys the benefit of less crap to filter out
That's true, but it also depends where you live, and hence the quality of the tap water available. We have very good/pure water here in Wrexham (comes straight from the Berwyn hills) and tastes the same as most still mineral water. I've tried numerous times, even making coffee with mineral water and tap water, and as much as I *want* the results to be better with mineral water, they simply aren't and I'm just kidding myself on!:)
In other areas, especially in major cities such as London, things may be different...
Marco.
Made in 1968
26-01-2020, 10:42
That is such a problem with people skipping breakfast, they think cos they skip it they can nosh later. Nooooo.. I like to have a good brecky with Eggs as they are low release & stop you feeling hungry before Lunch..
Made in 1968
26-01-2020, 10:45
Im going to make some Ratatouille later on, dead easy & yummy..
That is such a problem with people skipping breakfast, they think cos they skip it they can nosh later. Nooooo.. I like to have a good brecky with Eggs as they are low release & stop you feeling hungry before Lunch..
Precisely!:thumbsup:
Marco.
That's true, but it also depends where you live, and hence the quality of the tap water available. We have very good/pure water here in Wrexham (comes straight from the Berwyn hills) and tastes the same as most still mineral water. I've tried numerous times, even making coffee with mineral water and tap water, and as much as I *want* the results to be better with mineral water, they simply aren't and I'm just kidding myself on!:)
In other areas, especially in major cities such as London, things may be different...
Marco.
water here is supposedly as good as it gets, but its not as good as the stuff i make.. its surprising the amount of disolved metal and poison in clean water. obviously if your catchment is pretty barren it will help a lot tho.
Yeah, I don't doubt that's the case in some places. However, I've tried hard, I really have, to prefer the taste of mineral water, but all I'm really doing is chucking my money away:)
However, for me, tap water has to be enjoyed ice cold. If it's left to come up to room temperature, it's not so nice. That's why I either drink it straight from the tap or put it in a glass with some ice-cubes, sometimes also with a squeeze of fresh lemon or lime juice, if I'm not going to drink a large glass all at once.
Marco.
Made in 1968
26-01-2020, 11:19
I fill a 2 Ltr water kettle up & put it in the fridge every day. I prefer it to any bottled water..
hifi_dave
26-01-2020, 11:19
I rarely drink Tea or Coffee but drink from a jug of tap water in the fridge. As clean and fresh as any bottled water I've had.
I fill a 2 Ltr water kettle up & put it in the fridge every day. I prefer it to any bottled water..
2l is about right especially if active. a bit less if your less so... your poo/pee will tell you if your dehydrating
mightymonoped
26-01-2020, 12:17
Tomorrow’s slow roast lamb prepped. Garlic, rosemary and anchovies in the little slots. The anchovies just melt into the lamb and bring out the flavour.
https://uploads.tapatalk-cdn.com/20200125/f904ad93ca97b08b88dcc39cdf1be23c.jpg
Sent from my iPhone using Tapatalk
5 hours later....
https://uploads.tapatalk-cdn.com/20200126/3024d994b0ef94a3c1c247a1e15e8cd8.jpghttps://uploads.tapatalk-cdn.com/20200126/5cb0c3c57af338a6696efe8b6ba13a36.jpg
And gravy from the juices..
https://uploads.tapatalk-cdn.com/20200126/cfafc72d271e1e26397efe03845e3051.jpg
Sent from my iPhone using Tapatalk
5 hours later....
https://uploads.tapatalk-cdn.com/20200126/3024d994b0ef94a3c1c247a1e15e8cd8.jpghttps://uploads.tapatalk-cdn.com/20200126/5cb0c3c57af338a6696efe8b6ba13a36.jpg
And gravy from the juices..
https://uploads.tapatalk-cdn.com/20200126/cfafc72d271e1e26397efe03845e3051.jpg
Sent from my iPhone using TapatalkLooks good. Very tasty..
I've just made some stew.
https://uploads.tapatalk-cdn.com/20200126/72c72f7cd2e942e92500aeae0c43cad5.jpg
Lamb looks TREMENDOUS, Tony! Yum, yum... Stew's looking good too, Granty:)
I'm having smoked haddock chowder today, to start, followed by 36-day aged Aberdeen Angus ribeye steak (from Aldi), with a homemade peppercorn sauce, which will be served with croquette potatoes, fine green beans, mangetout and onion rings, and will be washed down with a nice bottle of Rioja Gran Reserva...
Pics to follow!
Marco.
No veg in stock as I used it all in the soup lol.. So having the stew with boiled then air fried potatoes... as sort of roastie.... maybe some beans
Looks nice anywayhttps://uploads.tapatalk-cdn.com/20200126/3e2ce64fb5262e7c23ae709097b111a8.jpg
Made in 1968
26-01-2020, 14:57
Living the Dream Grant, living the dream..
As promised, haddock chowder with freshly chopped chives from our garden (just enough of a portion to whet your appetite and get your taste buds going, before the main event):
http://imagizer.imageshack.us/v2/1024x768q90/923/WyIQlZ.jpg
Prep of the steak, including the grinding of fresh peppercorns for the sauce (made also with fresh cream, beef stock and a touch of brandy):
http://imagizer.imageshack.us/v2/1024x768q90/921/WOfVjw.jpg
http://imagizer.imageshack.us/v2/1024x768q90/921/KryPnb.jpg
Meat rubbed with rock salt and freshly-ground pepper, plus garlic, fresh rosemary (from our garden) and olive oil.... Have to say, the quality of this meat from Aldi is just superb:
http://imagizer.imageshack.us/v2/1024x768q90/922/2oKG3N.jpg
Cooked and served with previously listed veg:
http://imagizer.imageshack.us/v2/1024x768q90/923/gGorUZ.jpg
Forgot the onion rings lol, but they were enjoyed later!:cool:
Marco.
good sauce on the steak:)
Lol, thanks. Sauces are Del's 'speciality', as she's been making them from scratch since she was 8 years old! :)
Your stew looked delish:drool:
Marco.
It had red wine in it which helped it along.. onion too of course. was nice and tender yet held itself together at same time. Just a small pack i got in shop yesterday. first beans ive had for a while... cue the farts:ner:
Lol, thanks. Sauces are Del's 'speciality', as she's been making them from scratch since she was 8 years old! :)
Your stew looked delish:drool:
Marco.
sauces are not my specialty.. i can make them but tend to be hit n miss.. my son in law makes good gravy sauces tho. usually come out well and are mostly from jamie oliver; his guru..
mightymonoped
26-01-2020, 15:56
Good wholesome food going on Grant and Marco! I’d take any and all of that, thank you very much! [emoji4]
The lamb went down a treat with some roasties, carrot and swede and some greens. Didn’t get any photies as I was too busy wolfing it down.
My daughter and her boyfriend came around for lunch so I went to town on the lamb. Got up and put it in the oven at 7:00am on a low heat, then went back to bed for a bit.
By the time I served up, the leg bone just came clean out of the meat, which was juicy and sweet. It had cooked under foil for all but the final 30 mins and the stock I had put in with it, kept it moist and made fantastic gravy afterwards.
Really enjoyed having meat as a treat and planning on some lovely lamb and mint sauce sarnies later.
Back on the health kick tomorrow but enjoying a well deserved lazy and indulgent Sunday.
Sent from my iPhone using Tapatalk
sauces are not my specialty.. i can make them but tend to be hit n miss.. my son in law makes good gravy sauces tho. usually come out well and are mostly from jamie oliver; his guru..
Lol - Jamie's quite good, but I prefer his best friend Gennaro Contaldo, and the now sadly gone great, Antonio Carluccio. I also like Giorgio Locatelli and Michel Roux (senior). and with Asian cuisine, Ken Hom and Atul Kochhar, plus Mary Berry for baking.
I rate 'old school' chefs/cooks who've grown up around great food and an established, deeply-ingrained food culture, rather than the self-taught types who've learned their trade from books or working in professional kitchens, and not had the kind of food upbringing at home, over generations, as I've mentioned with the likes of Carluccio and Roux.
The secret of a good sauce is the quality of ingredients used, and particularly the stock, plus knowing how to successfully combine flavours using different herbs and spices. One of the things often lacking for me with British cuisine, as good as it can be, is the lack of use of fresh herbs, garlic and olive oil, which are fundamental staples of European cooking, and for me essential in imparting the depth of flavour in sauces, and food in general, that I'm used to:)
What I can't stand is bland, nondescript food, produced without love and consumed simply for sustenance!:nono:
Marco.
Good wholesome food going on Grant and Marco! I’d take any and all of that, thank you very much! [emoji4]
The lamb went down a treat with some roasties, carrot and swede and some greens. Didn’t get any photies as I was too busy wolfing it down.
My daughter and her boyfriend came around for lunch so I went to town on the lamb. Got up and put it in the oven at 7:00am on a low heat, then went back to bed for a bit.
By the time I served up, the leg bone just came clean out of the meat, which was juicy and sweet. It had cooked under foil for all but the final 30 mins and the stock I had put in with it, kept it moist and made fantastic gravy afterwards.
Really enjoyed having meat as a treat and planning on some lovely lamb and mint sauce sarnies later.
Back on the health kick tomorrow but enjoying a well deserved lazy and indulgent Sunday.
Quite right, mate. It's good for the soul and vital for your well-being. Some folks just don't know how to relax and enjoy life! And enjoying a nice meal with friends and family for me constitutes as some of the best 'quality time' you can have, especially for Sunday lunch, as it sets you up for the week ahead:)
Marco.
Some great grub on here as usual at The Art of Supper!
My effort tonight was a change from the norm for a Sunday, as we spent the early afternoon on a country walk and then had friends over. Pork Stroganoff - simple, quick and really tasty.
https://uploads.tapatalk-cdn.com/20200126/a7fc1eba9b281ba56dcd374511c924d1.jpg
Nice, Alex. I like a good Stoganoff, but usually with rice. However, your mash looks great! Hope you enjoyed your walk. Nothing like getting some fresh air in your lungs, then back for a nice nosh up!:cool:
Marco.
Nice, Alex. I like a good Stoganoff, but usually with rice. However, your mash looks great! Hope you enjoyed your walk.
I would normally do rice, but Billy doesn’t like rice so went the mash route. The walk was fabulous, a couple of hours of family fun and the weather was great.
The kids were very interested in this muddy field, so much so that Tamzin scooped some mud up to play with!
https://uploads.tapatalk-cdn.com/20200126/8b2a0294425d090de991d3ce6c416a76.jpghttps://uploads.tapatalk-cdn.com/20200126/e1fd1de5f61a59dfed4776bfd2e8c3e4.jpg
William showed no respect in the cemetery and was straight up a tree!
https://uploads.tapatalk-cdn.com/20200126/c7cba6381fd3f1cf325889fcadfb0c09.jpg
Nice pics, mate. Both look like little scamps, and so must take after you!:eyebrows:
Marco.
Beef Hash topped with potato + cheese for a change
https://uploads.tapatalk-cdn.com/20200127/5bc497c8d7bf45fdcb1c65c73a960939.jpg
hifi_dave
27-01-2020, 17:33
I would normally do rice, but Billy doesn’t like rice so went the mash route. The walk was fabulous, a couple of hours of family fun and the weather was great.
The kids were very interested in this muddy field, so much so that Tamzin scooped some mud up to play with!
https://uploads.tapatalk-cdn.com/20200126/8b2a0294425d090de991d3ce6c416a76.jpghttps://uploads.tapatalk-cdn.com/20200126/e1fd1de5f61a59dfed4776bfd2e8c3e4.jpg
William showed no respect in the cemetery and was straight up a tree!
https://uploads.tapatalk-cdn.com/20200126/c7cba6381fd3f1cf325889fcadfb0c09.jpg
Bloody heck, they've grown a bit since I last saw a pic..:)
Tonight - Beef mince onion mushrooms , in tomato sauce ,and baked potatoes , with home made coleslaw , and home made Green Bean Chutney
Bloody heck, they've grown a bit since I last saw a pic..:)
Apparently they do that Dave if you keep feeding them? :scratch:
Getting more self-sufficient (and stroppy!) by the day! Luckily they’re not too moany when we drag them away from their screens!
Tonight - Beef mince onion mushrooms , in tomato sauce ,and baked potatoes , with home made coleslaw , and home made Green Bean Chutney
Would be nice to see a photo, that sounds interesting! :)
Nice pics, mate. Both look like little scamps, and so must take after you!:eyebrows:
Marco.
Oh yes, got to bring them up with a bit of character. Normal is overrated! ;)
Made in 1968
27-01-2020, 19:23
Starved. Not had anything since 6am this morning.. Gonna make some Cajun Chicken
Free range corn fed chicken
https://uploads.tapatalk-cdn.com/20200128/ddedf8cb59b902b76c871ff78a8924a8.jpg
You didn't wash it, did you?;)
So what plans do you have for 'her'...?:eyebrows:
Marco.
Oh yes, got to bring them up with a bit of character. Normal is overrated! ;)
Indeed... As long as both grow up having a penchant for all things lilac, you'll have done well!:D
Marco.
You didn't wash it, did you?;)
So what plans do you have for 'her'...?:eyebrows:
Marco.
Pressure cooked, then crisp cooked .. nice tender and tasty after i coat it
Starting the crisphttps://uploads.tapatalk-cdn.com/20200128/db2291e0c49220826a3178de0dd2dfee.jpg
temp at centre after cook was 86c
Nice... Hope you're not just going to eat the breast, though!;)
Marco.
45min chicken. https://uploads.tapatalk-cdn.com/20200128/1cea8b46bdd48d053f2d3e8fb811f4f8.jpg
hifi_dave
28-01-2020, 14:01
I'm not a fan of Chicken unless it's cooked well and that looks right up my street.
It's check by thermometer so we'll cooked yet moist
Here it is carved.
What is on bones will come off when boiled uphttps://uploads.tapatalk-cdn.com/20200128/806566473ccee264767cae9bc4df9bb1.jpg
What is on bones will come off when boiled up...
Nah, just tear it off and chomp it! Hot or cold... That's what I'd do. Looks good:)
Marco.
I'm not a fan of Chicken unless it's cooked well and that looks right up my street.
Is there any other way, Dave? Raw or pink-cooked chicken eaters are usually found on hospital wards!;)
Marco.
hifi_dave
28-01-2020, 15:22
It can be lightly cooked, which I don't like. It's the damp, slightly 'eggy' presentation which I dislike. I like it thoroughly cooked, as in Tandoori or Chicken Tikka.
like my chicken well done too
Think 165F is the magic number for cooked chicken?
Not done a whole chicken in my foodi yet, but obviously it’s very much do-able!
My chicken was for tomorrow, so tonight it's a fillet from freezer I took out last night and chips with a little stokes saucehttps://uploads.tapatalk-cdn.com/20200128/e3db761104dc1fa6e2b6020055f42c7e.jpg
Well pinkhttps://uploads.tapatalk-cdn.com/20200128/e29b0759f6122f7aa3ee08a3d221d8d6.jpg
was a donald russell one processed originally in Clitheroe
Think 165F is the magic number for cooked chicken?
Not done a whole chicken in my foodi yet, but obviously it’s very much do-able!I always take mine to 82c to be on safe side. This one went s bit higher so fine.
hifi_dave
28-01-2020, 16:56
My chicken was for tomorrow, so tonight it's a fillet from freezer I took out last night and chips with a little stokes saucehttps://uploads.tapatalk-cdn.com/20200128/e3db761104dc1fa6e2b6020055f42c7e.jpg
Well pinkhttps://uploads.tapatalk-cdn.com/20200128/e29b0759f6122f7aa3ee08a3d221d8d6.jpg
was a donald russell one processed originally in Clitheroe
Do you count all the chips as your five a day.
Actually, that's making me hungry.
Do you count all the chips as your five a day.
Actually, that's making me hungry.
i dont bother with things like that dave.. im just happy i can still eat :D
hifi_dave
28-01-2020, 17:20
Know the feeling..:thumbsup:
Grant I tried Stokes after you mentioned it. Good, but next time in Sainsbugs, check this out. Fabulous.
https://uploads.tapatalk-cdn.com/20200128/4b920029a7a68fd2982c4d52b1b9932f.jpg
Steak looked great, Granty. Just how I like mine cooked, too...:)
Do you ever take mustard? If I'm not having a sauce on steaks, I like a nice dollop of Dijon or English mustard!:cool:
Marco.
Steak looked great, Granty. Just how I like mine cooked, too... Was it a Donald Russell?:)
Looks like that sort of quality.
Marco.
yup, twas indeed... clitheroe slaughtered. was a nice bit of meat and a good marble for fillet. cooked to 62c so still fairly med rare.
i like getting the tracing no
Yeah, it's a cool touch, although you're paying for it, and as I've said (old story), I'd rather the whole process, from start to finish, was carried out in Scotland, as they sell themselves as being Scottish butchers.
Did you miss the bit about the mustard?;)
Marco.
Yeah, it's a cool touch, although you're paying for it, and as I've said (old story), I'd rather the whole process, from start to finish, was carried out in Scotland, as they sell themselves as being Scottish butchers.
Did you miss the bit about the mustard?;)
Marco.
I did miss it...Think it was an addition..lol.. I dont really like mustard, as much as i want to.. Just my palate says yuk alas
Lol - no worries. I love it:)
You can be a bit of a fussy bugger sometimes, eh?:D
Marco.
Lol - no worries. I love it:)
You can be a bit of a fussy bugger sometimes, eh?:D
Marco.
yeah well i guess i was a lot fussier when young. im not too bad now, but if you dont like something then dont eat it...like you and black pudding ;)
anyway my neck has eased off so dinner hopefully will be potatoes, chicken, chicken gravy with wine and thyme in... and caramelised carrots(if they work)
hoping ive no more issues til its done
Yummyhttps://uploads.tapatalk-cdn.com/20200129/bb7ec56ac49d7cb4895c72e6b95903f1.jpg
it was marvellous..:eyebrows:
Defo... Sounds good, so looking forward to seeing some pics:)
Marco.
Ah, I see you've already fulfilled that request! Very nice:cool:
Carrots look as if they came out quite well, too.
Marco.
Made in 1968
29-01-2020, 17:40
Eggs Benedict for lunch, wernt hungry..
Sausage toad
https://uploads.tapatalk-cdn.com/20200129/add4257d79ac8f01554c4c209ce5e7f4.jpg
Avocado and prawn salad to start, followed by grilled sea bass (pour elle) and pork schnitzel (pour moi).
Washed down with a 2017 'Feudi d'Albe' Montepulciano d'Arezzo
https://www.winedirect.co.uk/image/cache/data/AA%20Hallgarten/Bove_Feudi_Red-500x500.jpg
Don't start getting lazy, my boy, by omitting pics of yer grub!:ner:
So next time get yer camera out, as I love seeing shots of your 'Berni Inn'!:D
Marco.
P.S Glad to see you quaffing something different from the usual claret;)
It was in an Italian restaurant - we were entertaining a visitor from who had just flown in from Switzerland - and I don't go everywhere with my camera! :ner:
Lol - you never said it was in a restaurant, and I'm not a mind reader!:ner:;)
Marco.
https://uploads.tapatalk-cdn.com/20200130/e5efe074ce5198c114e89000c2654f30.jpg
Nice chicken Roy.. Looks like it was shot while on the run.
Nice chicken Roy.. Looks like it was shot while on the run.
Yes, she was a game old bird (or is that 'gammy'?)
Yes, it was 'lying back thinking of England'...:eyebrows:
Nicely seasoned, though... Was that the starter?:D
Marco.
:
Nicely seasoned, though... Was that the starter?:D
Marco.
Well it was only little
https://uploads.tapatalk-cdn.com/20200130/d59d9c89d35a28ba29f39013e3a5f0f2.jpg
Made in 1968
30-01-2020, 19:17
Jambalaya
https://uploads.tapatalk-cdn.com/20200130/e5efe074ce5198c114e89000c2654f30.jpg
Reminded me of this (2minutes 45 in)
https://youtu.be/A0m_o2gxbsU
Roast beef
https://uploads.tapatalk-cdn.com/20200130/1b9a4a7470fd0b23f0769903fc88d1dd.jpg
Rosemary lamb steaks, chips and green beans with butter.
https://uploads.tapatalk-cdn.com/20200131/a518df8669ea342b75bf6d3054080782.jpg
Looks tasty, mate. High standard of chips too, as usual:cool:
Marco.
Went out for a Thai meal tonight in Chester... This place is superb:
https://imagizer.imageshack.com/v2/1024x768q90/921/7RiNQR.png
My starter:
MIXED VEGETABLES TEMPURA - Japanese style vegetables deep-fried in tempura batter served with a sweet and sour chilli sauce:
https://imagizer.imageshack.com/v2/1024x768q90/924/xGKBOI.png
Main Course:
STIR FRIED THAI PORK CURRY AND KAFFIR LIME LEAVES - A stir fried thick curry paste with coconut and tamarind sauce topped with shredded kaffir lime leaves. served with fragrant Thai rice:
https://imagizer.imageshack.com/v2/1024x768q90/923/DVtL2G.png
Tasted very authentic - all the right flavours were there, with plenty of fresh chillies used. Lovely, small and intimate little restaurant too, owned by a husband and wife, dedicated to serving top-notch nosh, and set inside a historic old 16th century building. We'll defo be back!:)
Marco.
Made in 1968
31-01-2020, 20:33
Looks nice but i cant afford to eat out
Looks great Marco, ages since I’ve had a decent Thai meal.
I had chicken curry & garlic nann
https://uploads.tapatalk-cdn.com/20200131/6082d3aaeaf0fa643c0d49d7b649af6c.jpg
Looks nice but i cant afford to eat out
Lol - what am I supposed to say to that?:doh::lol:
I hope you had summat nice for your tea.
Marco.
Cheers. Roy-boy. Curry looks nice!:)
Marco.
Made in 1968
31-01-2020, 21:15
Lol - what am I supposed to say to that?:doh::lol:
I hope you had summat nice for your tea.
Marco.
Say what you want im not shy :D
Home made Cream Chicken.. with a bit of rice.. Cant eat too much of that stuff ..
Good stuff. I like how what you eat is (or always seems to be) homemade:)
Marco.
Made in 1968
31-01-2020, 21:52
Learned by my own take on Loosing weight.. Basic Rules were
No Processed food, No take away's what so ever
No clashing of carbs, small portions of it
No eating late
No booze cos i cant help but drink too much
That little potion of rice you shown it about as much i eat. I do one 90mm dia x 35mm cooking ring full on the plate.
Learned by my own take on Loosing weight.. Basic Rules were
No Processed food, No take away's what so ever
No clashing of carbs, small portions of it
No eating late
No booze cos i cant help but drink too much
That little potion of rice you shown it about as much i eat. I do one 90mm dia x 35mm cooking ring full on the plate.
Sensible rules - processed food contains far too much salt and sugar, as well as other crap such as flavour enhancers.
Learned by my own take on Loosing weight.. Basic Rules were
No Processed food, No take away's what so ever
No clashing of carbs, small portions of it
No eating late
No booze cos i cant help but drink too much
That little potion of rice you shown it about as much i eat. I do one 90mm dia x 35mm cooking ring full on the plate.
Sensible advice dude, but you've still got to enjoy life! And enjoying life isn't obsessing over calories...;)
That's the difference though, you only eat to survive, not for pleasure, or at least that's the impression you give. Correct me if I'm wrong... The other thing with carbs is that it depends on how active you are and how your metabolism works, and therefore how quickly you'll burn off the calories or put on weight, so nothing is set in stone:)
Marco.
Made in 1968
31-01-2020, 22:18
Im not a fan of eating, its a pain & an expense i could do without. So you see food is not an enjoyment but a ball & chain.
Regarding cabs its just that every diet i tried was shit & basically useless, even with excersize & believe me my last job made me do a lot of that. I decide to half a blokes calorie intake which i did & worked perfectly no less than 4LB per week loss. So you can understand the calorie intake allowance was the only way. It sticks with you after a year, i dont so much obsess but i know full well the amount i need to have. Im back on that regime as i need to get down as low as 12 stone. Loosing a lot of weight makes you more energetic anyway so excersize becomes a thing you just do without exerting yourself..I do have to be very careful with this new job as it a very sedentary job so still have to be careful with carbs.
Im not a fan of eating, its a pain & an expense i could do without. So you see food is not an enjoyment but a ball & chain.
Regarding cabs its just that every diet i tried was shit & basically useless, even with excersize & believe me my last job made me do a lot of that. I decide to half a blokes calorie intake which i did & worked perfectly no less than 4LB per week loss. So you can understand the calorie intake allowance was the only way. It sticks with you after a year, i dont so much obsess but i know full well the amount i need to have. Im back on that regime as i need to get down as low as 12 stone. Loosing a lot of weight makes you more energetic anyway so excersize becomes a thing you just do without exerting yourself..I do have to be very careful with this new job as it a very sedentary job so still have to be careful with carbs.
We have *totally* different attitudes towards food, but that's fine, as we can't all be the same. However, when you were on that diet (highlighted by your words in bold), were you also drinking heavily? If so, that would account for why you had to do what you did, in terms of your calorie intake, in order to lose weight.
Alcohol is one of the most calorific things there is, so if you can drink it in moderation, whilst combining it with enough exercise, then you can enjoy food more without worrying too much about calories. Simples:)
I realise though, that unfortunately you're not able to drink alcohol in moderation, so that's why you've had to cut it out altogether. Almost all of us could do with losing some weight. It depends on how serious a problem it is for you. But I'd rather be a little overweight and happy/enjoying life, than the 'right' weight (or underweight) and miserable....
Life's too short for that, mate.
Marco.
Made in 1968
31-01-2020, 22:54
No i stopped drinking well before the weight loss after a near death incident.. I cant drink again. Like i said before i do not like drink or the taste of it. It was basically a tool i used to escape from this world, the trouble was more drunk i got more suicidal i got, but when you go too far it wakes you up.
Do not worry though buddy i not a food fan & what i do looses the weight , that is all that matters to me..
No probs, I get you. Could I ask you though, as someone who's genuinely interested in your well-being and would always do what I could to help, did you ever identify (and successfully address) the cause of what it was you were trying to escape from? You say "this world", but what specifically?
Also, have you suffered from, or are you suffering from depression? Obviously I know about the BP thing.
Marco.
Made in 1968
31-01-2020, 23:07
Kind of. I was to do with massive sums of money i was paying out for years. Over something that was totally not my fault. I now got this job so should be ok but there is no retiring when i planned..
Ah I see... One's ability to retire is a funny thing, based on many different factors, and btw I'm not talking here about you, just making a general point. However, if you're talking just about money, then for me it's quite simple: you only need enough to maintain a comfortable lifestyle.
Ah, but what constitutes as a "comfortable lifestyle"? It's entirely subjective... Well, for me, it's essentially about being able to live reasonably well for the remainder of the time you're likely to live, while having no debts, and therefore zero stress brought on by money worries. Plus not caring about portraying an 'image' or what others think. One's lifestyle, therefore, doesn't have to be lavish or extravagant, simply comfortable.
Therefore, if you can firmly tick that box, then for me there's no real point in continuing to work (certainly full-time), other than to accumulate stuff you don't really need, and if you have hobbies and interests to keep you busy, together with a close network of friends and family, with whom to spend your time with, then you can easily fill the 'void' left from working, and enjoy the freedom of being in charge of your day:)
In that respect, and this is purely my own personal view: in order to achieve that, and to retire as early as possible, I'd rather live in a smaller house (with less 'stuff' in it), but which was all bought and paid for, than a bigger/fancier much more expensive property, full of more 'stuff', that I'd have to work all my life (or into my dotage) to pay for, or pay off...
Therefore, in that respect, if it meant selling, say, a large four-bedroom house I had in London, to clear all of my debts, and move to a small flat in, say, Manchester, but subsequently be able to live debt-free (with a small 'nest egg'), and also afford to retire earlier, then 'downgrading' my house/material possessions accordingly would be a price I'd be willing to pay, and Del's the same.
TBH, I'd live in a council house in Carlisle with nothing but the basics, if it meant I wasn't under stress and had more time to spend with the people I cared about, because for me that's ultimately what matters most. When you pop your clogs, you can't take all the bullshit material crap you've accumulated with you, but you'll always have your memories, so why not spend the time instead making some nice ones and ENJOYING the life you have left with those you care for...? For me that's worth more than any sum of money you could mention.
Too many people these days want too much [somehow thinking that they're 'entitled' to a certain standard of lifestyle], and to live in ways that they can ill afford [often funded by debt], as they equate money and material possessions with 'success', and in the process saddle themselves with a lifetime's worth of financial stress, whilst essentially having no real 'life', as they spend all of their time working to pay for their lifestyle, or perhaps the lifestyle that their partners 'demand'....;)
For me, that would be an utter nightmare. The fact is, if people could learn to live simpler lives, and be content with less 'stuff' [materialistic bullshit that they don't really need] then they'd be able to retire much earlier!!
But then some folks claim that they're happy essentially living to work, as opposed to it simply being a means to an end, and again for me that is an anathema, and a mindset I simply can't relate to. However, as they say, each to his or her own.
Anyway, I hope that when you do retire, you're still fit and healthy enough to be able to enjoy whatever pastimes give you pleasure:cool:
Marco.
Back to food... We picked up some fresh diced goat yesterday from the butcher in Chester, so will be having this recipe later: https://www.thespruceeats.com/moroccan-spiced-goat-stew-recipe-435269
...and it'll be served with some couscous. Should be good!:cool:
Marco.
Audio Al
01-02-2020, 15:26
Lunch was something simple today
1 small baguette with slightly salted butter , That was it :)
Looks goodhttps://uploads.tapatalk-cdn.com/20200201/3257dc0dc9e89b06078e054cad8fbf75.jpg
sirloin steak in onion/ale gravy and trimmings
It does... So how did it taste?:)
Btw, I may have missed it, but do you ever eat lamb or pork?
Marco.
It does... So how did it taste?:)
Btw, I may have missed it, but do you ever eat lamb or pork?
Marco.
it was great... yes eat both.. had lamb yesterday. leg steaks.
Nice one... You seem to eat chicken and beef mostly, though:)
I prefer both lamb and pork to beef.
Marco.
Been eating beef to get my iron up.. was a bit low
Ah, I see. Good move:)
Marco.
Made in 1968
01-02-2020, 17:03
Just a light salad for lunch, maybe a couple of stuffed peppers for tea..
From the chippy
https://uploads.tapatalk-cdn.com/20200201/5fd38e1d18d0476bc203acb141e23888.jpg
Audio Al
01-02-2020, 22:12
You not hungry then Roy :eek:
Looks like 2 dinners :)
You not hungry then Roy :eek:
Looks like 2 dinners :)
that was only half a 'regular' portion of chips from our local turkish chippy, had to throw a load away, broke my heart :(
What's the fish - Rock Eel?
What's the fish - Rock Eel?
Yes, was delicious & only one big bone to worry about.
A proper man's portion of chips I see as usual, Roy!:D
Goat stew with roasted vegetable couscous from yesterday:
http://imagizer.imageshack.us/v2/1024x768q90/921/8IvkOn.jpg
Was yummy:)
Marco.
not tried goat before.. whats it like?
Really nice, mate, It's like beef in texture, only tastier, but not strong or gamey. I think you'd love it:)
Marco.
Really nice, mate, It's like beef in texture, only tastier, but not strong or gamey. I think you'd love it:)
Marco.
if i ever see it i will give it a go
Slow cooked brisket in ale gravy and roast potatoes.
https://uploads.tapatalk-cdn.com/20200202/e7734c014719a7b388f2d0ed9e3a4bb2.jpg
Made in 1968
02-02-2020, 14:18
I noticed you eat a lot of Sunday dinner type meals Grant.. Dont think i could eat that much red meat myself. Im a Bird & Fish type of guy :eyebrows:
I noticed you eat a lot of Sunday dinner type meals Grant.. Dont think i could eat that much red meat myself. Im a Bird & Fish type of guy :eyebrows:
im trying to boost my iron deficiency.. doc said red meat
Made in 1968
02-02-2020, 14:37
But you can get plenty iron from good green veg
mightymonoped
02-02-2020, 14:53
Veggie Enchiladas with guacamole and lime and coriander yoghurt dressing. Will taste even better tomorrow for lunch (except the guac, which needed scoffing) [emoji4]
https://uploads.tapatalk-cdn.com/20200202/d7894da817d50d11e043196671a75974.jpghttps://uploads.tapatalk-cdn.com/20200202/6c5fa16f38c21d3f52ec6f5468134cc6.jpg
Sent from my iPhone using Tapatalk
But you can get plenty iron from good green veg
Heme iron is more easily absorbed and it comes from meat
Had a desire for cream of tomato soup
This is Baxters and a oven bottom muffin.. A sprinkle of hard cheese on top as garnish
https://uploads.tapatalk-cdn.com/20200202/a51b54958f1d49e9f93c4e75c08cfb21.jpg
Made in 1968
02-02-2020, 16:12
Are you Anemic or summert then Grant?
Are you Anemic or summert then Grant?
a little at moment as ive got an intermittant bleed.. i will get there tho.... made them tough in my day... pity they didnt make me tough too:lol:
Some lovely looking nosh here, chaps, as usual. Granty, I'm loving your brisket! Looks like you put some effort into that gravy, too (nice and rich):thumbsup:
Today's luncheon... Grilled Welsh lamb cutlets, drizzled with homemade mint sauce [using fresh mint from our garden], served with homemade Dauphinoise potatoes and seasonal veg:
http://imagizer.imageshack.us/v2/1024x768q90/921/6Dtcwr.jpg
http://imagizer.imageshack.us/v2/1024x768q90/923/DMrZEN.jpg
...and washed down with a rather lovely bottle of Bandol, from Provence:
http://imagizer.imageshack.us/v2/1024x768q90/909/kpYSvh.jpg
Marco.
Dauphinoise potatoes are great.. could eat them off screen.... lamb looks good too.. WElsh lamb is the berries
Cheers, mate. Del tried a different method this time with the Dauphinoise, and it paid off big time. Best I've had them - rich and tasty, as usual (using a combo of milk and cream), but also with a lightness of touch, which meant that they weren't as heavy/cloying as Dauphinoise pots often tend to be.
Yeah, there's really nothing to touch Welsh lamb, for quality....:)
Marco.
mightymonoped
02-02-2020, 17:41
Multigrain loaf cooked in cast iron pan. Gonna have this with bits and bobs later.
https://uploads.tapatalk-cdn.com/20200202/88fcac79db92035cefe60b5b776e5b0c.jpg
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Superb baking as usual, Tony - that loaf could easily be sitting in the window of any artisan bakery! :thumbsup:
Marco.
Made in 1968
02-02-2020, 17:54
Cottage pie [Chicken, Bacon & Leek] Home made ofc.. only a bit though high is calories lol
mightymonoped
02-02-2020, 18:24
Superb baking as usual, Tony - that loaf could easily be sitting in the window of any artisan bakery! :thumbsup:
Marco.
Cheers Marco, but the praise should go to Justin as far as the recommendation for using a cast-iron pan to cook in (if I remember rightly). Works an absolute treat.
Love the Lamb/Dauphinoise by the way. [emoji4]
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Cheers, mate. Yeah, Justers is defo a mean baker. No doubt his advice helped, but you still made the loaf:)
Marco.
Top bit of bread. You need teeth of a shark to get through that crust.
10/10.
Big pot of soup just started.
https://uploads.tapatalk-cdn.com/20200203/b63979d28b5344fc956642e5d01b7ec7.jpg
Ready. Looks and smells great.
https://uploads.tapatalk-cdn.com/20200203/8497475207b92a4b1d1b981ffa5ac7fd.jpg
Made in 1968
03-02-2020, 14:35
Just made a Chicken & Asparagus Quiche, Have a small slice of that with a bit of salad..
https://i.imgur.com/HrGAtGW.jpg
That looks yummola! Nicely browned anorl... :thumbsup:
You should post more pics of yer grub. It's not a competition, you know!
Granty, I *want* some of yer soup, NOW...:exactly:
Marco.
Pork & mushrooms with chilli noodles
https://uploads.tapatalk-cdn.com/20200203/19d8b7caced7a8e1cc98cc153bbf4374.jpg
Good stuff, Roy-boy... I like the tray. Was that lot destined to be a TV dinner?:eyebrows:
Marco.
Good stuff, Roy-boy... I like the tray. Was that lot destined to be a TV dinner?:eyebrows:
Marco.
That's a place mat from Australia, it's seen better days, been well used :D
Made in 1968
03-02-2020, 19:22
Not really hungry tonight. Just a cheeky Stir Fry
https://i.imgur.com/aKdcLo2.jpg
That's a place mat from Australia, it's seen better days, been well used :D
Ah I see... I stand corrected! Have you given up on wine? I haven't seen you drinking much lately...
Marco.
Not really hungry tonight. Just a cheeky Stir Fry
https://i.imgur.com/aKdcLo2.jpg
Nice... Fresh ingredients (obviously), simply but well done. I can tell you can cook;)
No offence, but does Cheryl not know how to use a frying pan?:D
I don't get how you're out all day working and still have to cook all your meals:hmm:
Marco.
Made in 1968
03-02-2020, 20:20
I do all the cooking cos i want to live another day.. :lol:
Only 10 mins a stir fry.. Besides Chez works 12 Hour days
Multigrain loaf cooked in cast iron pan. Gonna have this with bits and bobs later.
https://uploads.tapatalk-cdn.com/20200202/88fcac79db92035cefe60b5b776e5b0c.jpg
Sent from my iPhone using TapatalkNot bad at all.
If you can take a postive tip, work on tightening the skin of the dough before you put it in the Dutch oven.
Watch some YT videos for how to do it. I was shown on a specialist bread making course.
I wouldn't expect anyone to know. Unless you know.;)
I do all the cooking cos i want to live another day.. :lol:
Only 10 mins a stir fry.. Besides Chez works 12 Hour days
Ah ok, lol.
Marco.
Considering its multi-grain Tony my comment may have been a little harsh. It's never going to look that smooth.
Anyway, feel free to criticise mine. Seriously into stoneground wholemeal at 70% hydration, 70% wholemeal/30% 00 pasta flour at 700g total flour weight at the mo.
The little black dots are poppy seeds inside the dough.
https://uploads.tapatalk-cdn.com/20200203/df9af67e8572de5138d624240846c787.jpg
Ah I see... I stand corrected! Have you given up on wine? I haven't seen you drinking much lately...
Marco.
Just having a dry couple of weeks. Got 'on it' when my cousin was down from Scotland for a few days a week or so back.
mightymonoped
03-02-2020, 20:52
Considering its multi-grain Tony my comment may have been a little harsh. It's never going to look that smooth.
Anyway, feel free to criticise mine. Seriously into stoneground wholemeal at 70% hydration, 70% wholemeal/30% 00 pasta flour at 700g total flour weight at the mo.
The little black dots are poppy seeds inside the dough.
https://uploads.tapatalk-cdn.com/20200203/df9af67e8572de5138d624240846c787.jpg
That looks fantastic.
You won’t get any criticism from me, I’m a total newbie this and happy to take your advice [emoji4]. This was only my second attempt using this technique and I will gladly bone up on tightening the skin.
To be honest, I was glad I had something edible as it was a bit of a rush job done in between sorting out dinner for later.
It turned out better than I thought and tasted lovely dipped in olive oil and balsamic.
https://uploads.tapatalk-cdn.com/20200203/588b216d40d9f427757c53f1de49989c.jpg
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That looks fantastic.
You won’t get any criticism from me, I’m a total newbie this and happy to take your advice [emoji4]. This was only my second attempt using this technique and I will gladly bone up on tightening the skin.
To be honest, I was glad I had something edible as it was a bit of a rush job done in between sorting out dinner for later.
It turned out better than I thought and tasted lovely dipped in olive oil and balsamic.
https://uploads.tapatalk-cdn.com/20200203/588b216d40d9f427757c53f1de49989c.jpg
Sent from my iPhone using TapatalkYeah appearance doesn't generally affect taste but some eat with their eyes too!
I'm sure it tasted great. As long as the basics are correct then even most Artisan bakeries can go take a hike. Really I mean that. They can be beat quite easily since even they suffer from commercial pressures.
Bertinet are a Bath based Artisan bakery and beating them is not hard. Though they really are excellent at appearance as a rule.
Made in 1968
03-02-2020, 21:00
Bought Sea Bass today, might do an oven bake with Toms, Lemon & Little Roasties with it for tea tomorrow..
Starting off a beef stew for later
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Made in 1968
05-02-2020, 07:03
Something really strange happened yesterday evening. Which leads me to think im going a bit nuts, Id prepared all the potatoes into small pieces, chopped the onion, stuck them in the oven covered in a bit of olive oil, some garlic cloves & Oregano for half an hour. Added the Sliced peppers & Tomato wedges with ground pepper & cooked for 10 more mins. When it came to adding the Sea Bass to cook for the final 10 mins or so, i still cant believe what i did, I took the fresh fish from out the grease proof paper & instead of throwing the paper in the bin, i thrown the fish away!
:doh:
Lucky i dont add the lemon wedges till last, i had to rustle up a bit of chicken breast instead..
:rolleyes:
https://i.imgur.com/5K2xYTs.jpg
Hahaha... Consider yourself as having won the AoS 'Super Daftee' award for February!!:lol:
Sorry, Al, you'll have to up the ante now, in terms of sheer daftness, to regain your title!:D
Marco.
Chicken and pancetta bake.
https://uploads.tapatalk-cdn.com/20200205/fa17f5d547d527e6546a218eda0e2b3f.jpg
Made in 1968
05-02-2020, 15:51
Hahaha... Consider yourself as having won the AoS 'Super Daftee' award for February!!:lol:
Sorry, Al, you'll have to up the ante now, in terms of sheer daftness, to regain your title!:D
Marco.
I do the same thing last year with a quality street sweet threw the sweet in the bin.. I think my times slowly creeping in
done things like that myself on occasion.... not concentrating on the job i guess
Chicken tikka
https://uploads.tapatalk-cdn.com/20200205/3e77d79bbc61d09af46811e2a2b06b86.jpg
Got a couple of 28day steaks from lidl.
Look nice. https://uploads.tapatalk-cdn.com/20200205/70f30ec774296a157636332a569b9512.jpg
Nice, Granty. It'll be good to see what you do with it:)
Marco.
You have my sympathy Andre, must be an age thing... went through all the cutlery drawers/pots looking for the vegetable peeler - blamed the wife, as you do, then it dawned on me what I might have done... after fishing through the wheelie bin my suspicions were confirmed! :doh:
Anyway, to keep Marco happy, rice with the Stroganoff instead of mash, though daughter wanted mash, hence the Great Peeler Hunt... :)
https://uploads.tapatalk-cdn.com/20200205/ea134ab733d3e7ea0fb1b9026c50fdad.jpg
mightymonoped
05-02-2020, 19:38
Made a proper Carbonara tonight, using Guanciale (pork cheeks) and pecorino. First time I’ve done it with Guanciale and it makes all the difference, crispy and smoky. Was going to save a bit but it’s too good, so I pigged out.
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Lovely.. I could have gone that myself
Nice bit of fillet steak and chips.
Very tasty.. That bit was from tesco and was I think 21 day matured. https://uploads.tapatalk-cdn.com/20200206/06060ec439e3c14c49e4280f1f383954.jpg
Nice bit of fillet steak and chips.
Very tasty.. That bit was from tesco and was I think 21 day matured. https://uploads.tapatalk-cdn.com/20200206/06060ec439e3c14c49e4280f1f383954.jpgMere infants...
https://youtu.be/P2E6ZK29B4s
What I loved most about that video was the chatty, outgoing and overall gregarious personality of the cook!:eek::doh::D
Interesting food, though. Never cooked beef that way before (marinade looked great) - and loved his burner!
Granty, your steak and chips looked great, too:cool:
Marco.
Made a proper Carbonara tonight, using Guanciale (pork cheeks) and pecorino. First time I’ve done it with Guanciale and it makes all the difference, crispy and smoky. Was going to save a bit but it’s too good, so I pigged out.
https://uploads.tapatalk-cdn.com/20200205/b82efaaf378bd9720ce82513b050fadf.jpghttps://uploads.tapatalk-cdn.com/20200205/b0b81e8b00abc65221bb3ffe677b9c56.jpghttps://uploads.tapatalk-cdn.com/20200205/94e1629c09645881f34198daca4dd4d9.jpghttps://uploads.tapatalk-cdn.com/20200205/46203e0836bab9ea1e185332aac83e7f.jpg
Great job, Tony, on the Carbonara, and yes Guanciale is where it's at for proper Carbonara! What's also lovely to put in, to add some spice/heat, although not strictly traditional, is a few slices of spicy Italian sausage, Salsiccia Sarda Piccante, such as this:
https://capocaccia.co.uk/products/salsiccia-sarda
Chop a few slices of that up along with your Guanciale (and fry it), and the flavour hit with your Carbonara goes up an notch again, and really is quite special!:cool:
Marco.
Well the steaks are helping I think so here is a lidl one
With a rub of the garlic
https://uploads.tapatalk-cdn.com/20200207/0da7792e3ab6bdc688edee138ad1adfc.jpg
that was 28 days matured fillet. very tasty too as were the super chips.. best in the west:eek:
mightymonoped
07-02-2020, 20:03
Sticky Asian Sea Bass & Veggie Samosa with Lime & Sriracha Mayo.
https://uploads.tapatalk-cdn.com/20200207/c194646b70266f1c2045cfdef07ffc69.jpghttps://uploads.tapatalk-cdn.com/20200207/34704777a4056bdf8dc1904d245d3d4b.jpg
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You have my sympathy Andre, must be an age thing... went through all the cutlery drawers/pots looking for the vegetable peeler - blamed the wife, as you do, then it dawned on me what I might have done... after fishing through the wheelie bin my suspicions were confirmed! :doh:
Anyway, to keep Marco happy, rice with the Stroganoff instead of mash, though daughter wanted mash, hence the Great Peeler Hunt... :)
https://uploads.tapatalk-cdn.com/20200205/ea134ab733d3e7ea0fb1b9026c50fdad.jpg
Lol - that's more like it, Captain Lilac, and you even made it look healthy with a few florets of Broccoli!:D
Marco.
Tony - that lot really looks tops, I can almost taste it from here! Did you make it all from scratch?:)
Marco.
mightymonoped
07-02-2020, 20:23
Tony - that lot really looks tops, I can almost taste it from here! Did you make it all from scratch?:)
Marco.
Everything except the veg samosa, that was left over from my lunch today [emoji13]
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mightymonoped
07-02-2020, 20:27
Everything except the veg samosa, that was left over from my lunch today [emoji13]
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Just thought it would be nice warmed up with some dressing made from zero fat greek yoghurt, full fat mayo, coriander, sriracha and lime juice. Was bloody good to be honest.
The Sea Bass needed using up so I hacked a recipe and added a few bits (onion powder, garlic powder, sesame seeds and shallots). Was really light and really tasty.
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Spicy mini fillets and potato, cheese and onion croquets
https://uploads.tapatalk-cdn.com/20200208/4e05dacc3c8df47e93fd1cd048c80eff.jpg
Just thought it would be nice warmed up with some dressing made from zero fat greek yoghurt, full fat mayo, coriander, sriracha and lime juice. Was bloody good to be honest.
The Sea Bass needed using up so I hacked a recipe and added a few bits (onion powder, garlic powder, sesame seeds and shallots). Was really light and really tasty.
Yeah I was wondering if you'd made the samosas, too!;)
All looks good though, and I like how you always use up your leftovers and turn them into something interesting:cool:
Marco.
Where did you get the spicy mini-fillets from, Grant?:)
Marco.
Where did you get the spicy mini-fillets from, Grant?:)
Marco.
had to go check..tesco hot n spicy mini fillets.. quite nice, and very hot
Nice one... Yeah, they look quite nice:)
Marco.
Today's lunch....
Aldi's Specially Selected Bronze Die Pasta Papparedelle, with Del's home Ragu sauce, served with Parmigiano Reggiano DOP, and sprinkled with fresh flat-leaf parsley:
https://imagizer.imageshack.com/v2/1024x768q90/921/FGXIfG.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/8wC8d3.jpg
...all washed down with a nice glass of Chianti Riserva DOCG. Hit the spot nicely!:cool:
Marco.
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