View Full Version : OK, What's For Lunch or Tea Today?
Yo Justers, from our fishmonger. They come in bags frozen, but they're top notch, really succulent and juicy! You can kinda tell that from the pic, can't you?:)
Here's a pic:
https://imagizer.imageshack.com/v2/1024x768q90/924/yCfD7a.jpg
Website: https://arcticroyal.co.uk/
Just discovered that Iceland stock them: https://www.iceland.co.uk/p/arctic-royal-jumbo-king-prawns-500g/68183.html
Marco.Iceland is doable will look out for them and yes they do look good.
I'd like to know where Wagamama get theirs cos they are always excellent.
Made in 1968
19-02-2020, 20:33
Ah yes, forgot about that! Soz for being so stupid:doh:
Apologies...
Marco.
Ah no worries Marco..
Thanks Justin..
Some great meals as usual guys! Could happily demolish any of those, but instead just demolished Bolognese with Linguine, and christened the new Microplane grater. https://uploads.tapatalk-cdn.com/20200219/8eb9b3b98007c3b8cc26cfceecfaeb80.jpg
Some lamb gravy made. Tastes very good.
https://uploads.tapatalk-cdn.com/20200220/bbea21a23db03a10aa991ce3a56d66f4.jpg
Some great meals as usual guys! Could happily demolish any of those, but instead just demolished Bolognese with Linguine, and christened the new Microplane grater. https://uploads.tapatalk-cdn.com/20200219/8eb9b3b98007c3b8cc26cfceecfaeb80.jpg
I see that someone likes their freshly ground pepper!:eyebrows:
How do you find eating spaghetti, or in this case linguini, from a flat plate - is not a bit awkward? We always put it into bowls, so you can use the sides to press against when twirling the pasta around your fork [Italians never use spoons], or worse cut their spaghetti!:nono:
Honestly though, next time try serving it in like a deep soup-bowl, and see what you think instead:)
Something like this is great for Spag Bol or any other form of dried pasta with sauce:
https://imagizer.imageshack.com/v2/1024x768q90/923/UvO7PT.jpg
Marco.
Made in 1968
20-02-2020, 15:43
Yeh i always use bowls for that kind of stuff but not as deep as that
The pic probably makes it look deeper than it actually is, dude. However, bowls look good and work well with that type of food:)
Marco.
lamb dinner tonight. having chips as ive only one hob lol
pic to follow
Looks nice anywayhttps://uploads.tapatalk-cdn.com/20200220/f73ac8c99cf816c918c8f3fcc2d326cb.jpg
edit. tasted great
I see that someone likes their freshly ground pepper!:eyebrows:
Not with everything, but almost always on pasta.
[Italians never use spoons]
Ah, well that’s how I manage to eat it on a flat plate! Didn’t realise Italians don’t use them. I’ll have to try a bowl next time and no spoon!
Going to do a whole chicken in the Ninja Foodi tonight - in a rosemary and balsamic glaze, recipe suggests 35 minutes! (20 mins pressure and 15 mins air crisper.)
Looks nice anywayhttps://uploads.tapatalk-cdn.com/20200220/f73ac8c99cf816c918c8f3fcc2d326cb.jpg
edit. tasted great
Indeed it does (epic chips, as usual), but....... You need to learn to top and tail those green beans!!:spank:;)
:D:eyebrows:
Marco.
Going to do a whole chicken in the Ninja Foodi tonight - in a rosemary and balsamic glaze, recipe suggests 35 minutes! (20 mins pressure and 15 mins air crisper.)
Good stuff, mate. No comment on the bowl thing?:)
Marco.
Indeed it does (epic chips, as usual), but....... You need to learn to top and tail those green beans!!:spank:;)
:D:eyebrows:
Marco.
ha, they came in a steamer bag so "wiznae me":ner:
Made in 1968
20-02-2020, 17:49
The pic probably makes it look deeper than it actually is, dude. However, bowls look good and work well with that type of food:)
Marco.
Aye well its just something you automatically opt for with those meals. well i do anyway..
Ninja chips...lots of 'em.
Made in 1968
20-02-2020, 18:31
O dear chips are so nice but only have a few on odd occasion
O dear chips are so nice but only have a few on odd occasion
ninja chips are fairly healthy.. not much oil used..
Made in 1968
20-02-2020, 19:04
ninja chips are fairly healthy.. not much oil used..
Too many Chips = Too many carbs
None too many...can enjoy with no harmful side effects (Ref: Intermittent fasting)
Been doing that for last 3 years or so, still fit into my school uniform don't you know.
Realistically, belt I had when I was 25 I still wear.
(I'm 27 ish nowadays)
mightymonoped
20-02-2020, 20:13
Panang-style Fish Curry with assorted pickle/chutney.
https://uploads.tapatalk-cdn.com/20200220/14da4fe354b043953f9106d37bb4bc51.jpg
Sent from my iPhone using Tapatalk
Good stuff, mate. No comment on the bowl thing?:)
Marco.
Yes I did - you missed it. :ner:
I think the chicken exploded, but my goodness it was tasty - balsamic garlic and lemon glaze, didn’t take a picture plated, as we have guests, but we had it with baked potatoes and loads of veg, plus garlic bread for the kids. Unbelievable that you can “roast” a chicken in 32 minutes with the Foodi - amazing gadget!
https://uploads.tapatalk-cdn.com/20200220/744e749facc6ba96541257b352b292da.jpg
Made in 1968
20-02-2020, 20:54
Nice big chunks of Pink Salt there.
Yes I did - you missed it. :ner:
Ah soz, yes I did miss it!:D 'Cos it was the last post on my screen.
Interesting... For me, even with a spoon, it'd still be easier to eat spaghetti in a bowl, than a flat plate, but whatever works best for you. No, you'll never see a genuine Italian using a spoon with spaghetti, or for that matter, any genuine Italian restaurant supplying such - and if you ask for one, you're liable to be given a 'look'!;)
Like me, they'll just use the walls of their bowl to allow them to twirl the strands of spaghetti around their fork, making it into a kind of small 'nest', then popping it into their mouth like that - or if a flattish plate is used (one with edges, but not a bowl), they'll spin their fork, as shown in the video below:)
Spoons can be used as a guide, if absolutely necessary, but if you get the technique right, they simply aren't necessary.
https://youtu.be/FItcPe9dmNo
Marco.
P.S Chicken looks good!
Nice big chunks of Pink Salt there.
Yep, Himalayan rock salt, supposedly much healthier, but I still try to not use too much. Three things I have to have salt on though - chips, eggs and tomatoes.
Got a big salt grinder of pink hymalan salt. Got it in cheap shop b and m a couple of years ago. Still going strong. Was a quid including grinder lol
Made in 1968
21-02-2020, 07:36
Yep, Himalayan rock salt, supposedly much healthier, but I still try to not use too much. Three things I have to have salt on though - chips, eggs and tomatoes.
You could make your own Bacon. If your dieting keep away from Salt as it retains water in tha boday
Last night. I love my slop dosh meals, Easy & filling plus you use all sorts of crap, i do not throw good food away, its too expensive. Don't worry they are not Maggots its rice :lol:
https://i.imgur.com/ppZXFqs.jpg
Made mash for today and tomorrow. Will vacuum half and store til I need it
All cooked in foodi in 7 mins.
https://uploads.tapatalk-cdn.com/20200221/f6ffd9bc57204a99c57c852a96c97d78.jpg
Roasted mixed veg and ham cooked with seaweed seasoning
https://uploads.tapatalk-cdn.com/20200221/d7da9bf5085cf50f69e2b3c99fd1b9c3.jpg
InThe Sticks
21-02-2020, 17:54
I've just ordered one of those Ninja Foodie things and i'm not entirely sure why :scratch:
Just hope it lives up to the hype. It'll be here tomorrow, so i guess i'll find out then.
InThe Sticks
21-02-2020, 17:56
And also..
It's that time of the month again to keep the knifes razor sharp.
That said, doing it whilst scything through a bottle of Gordons probably isn’t the wisest idea!..
https://i.imgur.com/OdotDNf.jpg
But, hey, whats the worst thing that could happen :whistle:
I've just ordered one of those Ninja Foodie things and i'm not entirely sure why :scratch:
Just hope it lives up to the hype. It'll be here tomorrow, so i guess i'll find out then.
Only had ours a short while so only scratched the surface of what it can do but it’s brilliant - roast whole chicken in a little over half-an-hour, chips using only two teaspoons of oil, to name but two. :)
InThe Sticks
21-02-2020, 18:19
That’s good to hear and almost all of the reviews are favourable.
I’ve just pulled a frozen chook from the freezer, so that’ll be my first experience of the thing tomorrow.
Made in 1968
21-02-2020, 18:34
Salmon for Tea
Chilli with guacamole tonight (cooked old school in a pan!) Could have done with one more chilli in it but very tasty.
https://uploads.tapatalk-cdn.com/20200221/ec7073e98b5e3cdcc7416cbbb970bf2b.jpg
Chilli looks good, Alex!:)
Marco.
Made in 1968
21-02-2020, 20:40
And also..
It's that time of the month again to keep the knifes razor sharp.
That said, doing it whilst scything through a bottle of Gordons probably isn’t the wisest idea!..
https://i.imgur.com/OdotDNf.jpg
What they for a Appendetomy :lol: Fuck that learned my lesson with razor sharp knifes
Beef potato and onion
https://uploads.tapatalk-cdn.com/20200222/4b8256120c495d2a94faafa9e4c73107.jpg
was rather nice..
And also..
It's that time of the month again to keep the knifes razor sharp.
That said, doing it whilst scything through a bottle of Gordons probably isn’t the wisest idea!..
https://i.imgur.com/OdotDNf.jpg
But, hey, whats the worst thing that could happen :whistle:
Some quality 'chibs' there, Jon!
Reminds me of an old Scottish saying, reflecting the Glasgow/Edinburgh divide, which runs... "Ye'll get mair fun at a Glesga stabbin' than an Edinburgh wedding":D
Grant will explain!;)
Marco.
What they for a Appendetomy :lol: Fuck that learned my lesson with razor sharp knifes
There's actually more chance of cutting yourself with a blunt knife
Made in 1968
22-02-2020, 14:23
I can assure you there is more chance with a razor sharp knife with me :D
Tonight im gonna make a Fake away kebab. The meat is just low fat Minced beef seasoned up & baked in the oven hour & 20 mins, sliced up when cool.... Serve it with Salad. Mint yoghurt & Brown Pitta.
Enjoy, but I've never understood the love affair folks have with kebabs, certainly the average takeaway ones in UK city centres... Homemade is different, as you're in control of what's in them and also surrounding standards of hygiene.
Dry, processed, highly-calorific slabs of artificial-tasting meat, which have often been standing 'stewing away' under heat for hours in some grotty 'kebab house', exposed to various forms of possible bacteria, including any passing flies [that previously were munching on some dog shit], and which happen to 'settle' on top, laying their eggs and spreading potentially fatal bacteria, and slathered in hot sauce, in order to mask the hideous taste, then dressed with salad leaves, to kid you on that what you're eating is in any way healthy!!:D
<Heave> <Boak>...:spew::spew::spew::bog:
Sorry, you can keep it. Only fit for consumption when you're too drunk to know better... Give me a good fish supper, pizza, or Chinese or Indian instead, any day!!
:exactly:
Marco.
Made in 1968
22-02-2020, 14:38
That shite Kebab meat you get from a Takeway has all sorts of crap in it. When folks are pissed as a cunt they will eat shit so the taste is not in the equation
Anyway those days are long gone with me.
:)
That shite Kebab meat you get from a Takeway has all sorts of crap in it. When folks are pissed as a cunt they will eat shit so the taste is not in the equation
Indeed, so what excuse do those have who've posted pics of such here for their tea?:lol::mental:
You know who you are, and you weren't pissed....:ner:;)
Marco.
P.S Anyway, I know the one you'll be making will be a different animal.
Tagliatelle
https://uploads.tapatalk-cdn.com/20200222/2ea9d369c19d3444dfb9a8d4bc933204.jpg
looks lovely.. makes me hungy
Made in 1968
22-02-2020, 14:56
Well its just pure Minced Beef with the seasoning im adding nothing else.. Basically like a Meat loaf.
Made in 1968
22-02-2020, 14:58
ffks gotta nip back out, come home without orzo & Chicken thighs for tomorrows nosh. What a dozy plonker..
Well its just pure Minced Beef with the seasoning im adding nothing else.. Basically like a Meat loaf.
Can't go wrong, then, dude:)
The only places I'd entertain eating kebabs is in good (authentic) Greek/Cypriot restaurants, where they're done properly, with REAL lamb!
Marco.
Made in 1968
22-02-2020, 15:00
Can't go wrong, then, dude:)
The only places I'd entertain eating kebabs is in good Greek/Cypriot restaurants, where they're done properly, with REAL lamb!
Marco.
Aye we found a great place last time we were in Crete. Lamb was loverly..
Yup, and cooked on a proper charcoal grill... Different animal from the muck here that they serve in takeaway kebab shops.
Marco.
The only places I'd entertain eating kebabs is in good (authentic) Greek/Cypriot restaurants, where they're done properly, with REAL lamb!
Or Turkish?
Yeah, or Turkish - or anyone who does it right:)
Marco.
Indeed, so what excuse do those have who've posted pics of such here for their tea?:lol::mental:
You know who you are, and you weren't pissed....:ner:;)
I probably was a little bit! :lol:
Will be doing chicken kebab fakeaway again tonight. If I call it chicken souvlaki will that make it any more acceptable? ;)
Tee-hee....... Aye, it would, as long as the chicken has been cubed and chargrilled!;)
And yes, we use our BBQ throughout the year [if it rains, I send Del out with a brolly], so don't give me 'The BBQs wrapped up for the winter', as an excuse!:ner::D
Marco.
looked out a small fillet steak. bought it fresh from butcher and sealed it in lucite:eyebrows: have cut some chips and had remains of cooked greens also in a sealed bag so have that too. Great gadget the vacuum sealer.
InThe Sticks
22-02-2020, 16:04
Let the fun begin..
https://i.imgur.com/xtHGO0V.jpg
Steak done with seaweed and garlic. Green veg and chips
Georgous.
https://uploads.tapatalk-cdn.com/20200222/d005ceff7916fa28ccd2e6585661b6a9.jpg
Made in 1968
22-02-2020, 16:53
I probably was a little bit! :lol:
Will be doing chicken kebab fakeaway again tonight. If I call it chicken souvlaki will that make it any more acceptable? ;)
Here goes done. Just looks like the shit you buy from take away but 100% Seasoned Beef good for you.
https://i.imgur.com/Zwl5Fmv.jpg
And a crustless Quiche ready to go in the oven, The lady of the house can take some to work tomorrow for her dinn dinns
https://i.imgur.com/bzSoCzc.jpg
Sorry about cack pics battery is dying..
Made in 1968
22-02-2020, 19:04
Here goes 100% healthy & homade
https://i.imgur.com/AhIa1Yd.jpg
Looks pretty good... Like the addition of the silver tray!:eyebrows:
Marco.
Made in 1968
22-02-2020, 20:36
The whole idea was to have a laugh & make it look like one of Shanes dinners but ofc all healthy
:D
Those Pitta breads are great, they aint like those Rugby ball shape Pittas you usually get, These are round the size of a breadcake but really soft, Vegan friendly too. Aldi Special Selection..
Looks pretty good... Like the addition of the silver tray!:eyebrows:
Marco.
+1 :lol:
Here goes done. Just looks like the shit you buy from take away but 100% Seasoned Beef good for you.
https://i.imgur.com/Zwl5Fmv.jpg
And a crustless Quiche ready to go in the oven, The lady of the house can take some to work tomorrow for her dinn dinns
https://i.imgur.com/bzSoCzc.jpg
Sorry about cack pics battery is dying..Beef looks good. A meat loaf
Made in 1968
22-02-2020, 22:31
Thats basically what it is Grant
southall-1998_mk2
22-02-2020, 22:47
For a second it looks like cut up soda bread, lol.
S.
Winner winner chicken dinner. [emoji846]
Done in the Foodi again, does a brilliant job.
https://uploads.tapatalk-cdn.com/20200223/37413acc4f0c6b7b6bcff1c9e483b3ce.jpg
Made in 1968
23-02-2020, 21:45
Chicken Thighs with Orzo
https://i.imgur.com/MUxO3Ir.jpg
Winner winner chicken dinner. [emoji846]
Done in the Foodi again, does a brilliant job.
https://uploads.tapatalk-cdn.com/20200223/37413acc4f0c6b7b6bcff1c9e483b3ce.jpgRoasting a chicken in mine tomorrow. Its defrosting.. An organic one.
Someone rescue that poor chicken with some gravy!!:ner::D
;)
Marco.
Organic free to roam, British chicken.
A marinade was applied before it was lobbed into foodi
https://uploads.tapatalk-cdn.com/20200224/a659e9d491ca6a7a57a1caae33fb4c49.jpg
forgot pic lol
Chicken has had its goose cooked.. Looks great, smells great.. https://uploads.tapatalk-cdn.com/20200224/1fce7cb29350d78dd2888bdaec894899.jpg
Chicken dinner
https://uploads.tapatalk-cdn.com/20200224/792dd35672b7140e10d947f7f0594b17.jpghttps://uploads.tapatalk-cdn.com/20200224/d7a585b3583859fa50066ac2ea6d049f.jpghttps://uploads.tapatalk-cdn.com/20200224/09a2a4eaec42f0d9e48a020627459fe6.jpg
Made in 1968
24-02-2020, 13:59
Looks nice Grant
One of my favs tonight, Chicken breast & Creamy leeks.
Yesh, I know you're fond of a 'creamy leak':eyebrows:
Granty, dat's a nice looking chook!:)
Marco.
Yesh, I know you're fond of a 'creamy leak':eyebrows:
Granty, dat's a nice looking chook!:)
Marco.Was very tasty.
Made a little pizza tonight.. Ham and pineapple topped with cheddar.
Not very Italian but hey ho, that's what I had to use.
https://uploads.tapatalk-cdn.com/20200224/eddf496799e1aedbfe5a12b7a5da6190.jpg
Made in 1968
24-02-2020, 16:31
Nice thin base. One thing i hate is fat crappy bases.
Was very tasty.
Made a little pizza tonight.. Ham and pineapple topped with cheddar.
Not very Italian but hey ho, that's what I had to use.
Still looks tasty... I'd happy eat that, just not while anyone I know was looking!:eek:;)
Marco.
Nice thin base. One thing i hate is fat crappy bases.
Yeah, 'deep pan' shit, or worse, 'stuffed crusts'... Truly horrific!!:nono::spew:
Marco.
hifi_dave
24-02-2020, 16:51
Still looks tasty... I'd happy eat that, just not while anyone I know was looking!:eek:;)
Marco.
I was about to say 'don't let Marco see it' but I was wrong..:thumbsup: It does look tasty.
Just going in the oven chicken fillets wrapped in bacon with onion, peppers, vine tomatoes, mixed herbs & olive oil (in a very well used pyrex dish)
https://live.staticflickr.com/65535/49579569358_f521b36445_o.jpg
Served with rice
https://live.staticflickr.com/65535/49580604077_5b5de33366_o.jpg
Made in 1968
24-02-2020, 20:27
Nice big toe :eyebrows:
Is that Pilau Rice Roy?
Nice big toe :eyebrows:
Is that Pilau Rice Roy?
Perfectly manicured as always.
Just easy cook with a couple of teaspoons of turmeric in the cooking water to colour it André, got enough left to stir fry for lunch tomorrow.
Someone rescue that poor chicken with some gravy!!:ner::D
;)
Marco.
:lol: not this time, plus doing the chicken in the Foodi it is so moist and tender. I owe Grant a debt of gratitude for the tip-off, this device is fab! (And who doesn't like moist?)
Made in 1968
24-02-2020, 21:02
Creamy leeks & Chicken wi tatters
https://i.imgur.com/Gacoppb.jpg
southall-1998_mk2
24-02-2020, 21:07
Looks bland!
S.
Made in 1968
24-02-2020, 21:16
No dude its not bland, you season food see.
Cold chicken, chips and caramelised carrots.
https://uploads.tapatalk-cdn.com/20200225/fb16ea9418e23c15615cc93aa61a077b.jpg
Am I the only one here, apart from Roy-boy, who eats legs, thighs and wings of roasted chicken, and breast (with its crispy skin) on? :ner:
;)
Marco.
Am I the only one here, apart from Roy-boy, who eats legs, thighs and wings of roasted chicken, and breast (with its crispy skin) on? :ner:
;)
Marco.
a lot of that is leg and thigh meat actually.;)
Made in 1968
25-02-2020, 17:44
Dear wife wants Pancackes but i utterly refuse to eat that shite.
a lot of that is leg and thigh meat actually.;)
Lol, yes but I like eating it on the BONE, give me some BONES, man...!:D
With chicken, everyone else seems to have an aversion to them and SKIN (nice and crispy) - both places where all the flavour is!!
Marco.
Made in 1968
25-02-2020, 17:50
I do especially the thigh :eyebrows:
Not if you don't have roast chicken all the time... As I've said before, *nothing* is fattening, eaten in moderation;)
Besides, what's the point in rubbing a herb or spicy marinade into the skin of a chicken, before roasting, to add flavour, if you're going to discard the skin later?:hmm:
Marco.
I do especially the thigh :eyebrows:
Good stuff, dude... My mission here, with chicken, is to get folk to eat more BONES!:ner:
Marco.
Not if you don't have roast chicken all the time... As I've said before, *nothing* is fattening, eaten in moderation;)
Besides, what's the point in rubbing a herb or spicy marinade into the skin of a chicken, before roasting, to add flavour, if you're going to discard the skin later?:hmm:
Marco.The steam carries it into the bird. Only delicate but increases flavour, and remains moist... We all like moist
Lol, but most of the flavour from the marinade is still stuck to the skin... That's why I eat the skin ALONG with the meat, after the bird's been cooked, then portioned up that way - *much* tastier!!:)
Marco.
Lol, yes but I like eating it on the BONE, give me some BONES, man...!:D
With chicken, everyone else seems to have an aversion to them and SKIN (nice and crispy) - both places where all the flavour is!!
Marco.
Most of the skin gets gobbled when plating up! The legs are usually saved for lunches in the week, and gnawed on bone in. Whatever's left will go in a curry or similar, missus especially will eat anything that remotely resembles meat. :eyebrows:
Made in 1968
25-02-2020, 19:42
O dear i go thru Chicken with a fine tooth comb for any fat..
Just had a bit of a Ding Dong about pancakes, utter waste of friggin' carbs :steam:
Pigmy Pony
25-02-2020, 19:51
Lol, but most of the flavour from the marinade is still stuck to the skin... That's why I eat the skin ALONG with the meat, after the bird's been cooked, then portioned up that way - *much* tastier!!:)
Marco.
Agree - chicken without the skin is like a pie without a crust!
Oh and while I'm on here, re that avatar - WTF? I told you that pic was for your eyes only :( Just for that you're not getting the wig back
Made in 1968
25-02-2020, 19:59
Um but thats a very old avatar!
Pigmy Pony
25-02-2020, 20:10
Um but thats a very old avatar!
Who died and made you curator of his photo album? I need to have a word with that Marco, he's taking right liberties. Liberties I say!
Most of the skin gets gobbled when plating up! The legs are usually saved for lunches in the week, and gnawed on bone in. Whatever's left will go in a curry or similar, missus especially will eat anything that remotely resembles meat. :eyebrows:
With my mind, do you *really* want me to answer that???:eek:
:lol::D
Marco.
Agree - chicken without the skin is like a pie without a crust!
Oh and while I'm on here, re that avatar - WTF? I told you that pic was for your eyes only :( Just for that you're not getting the wig back
You no likey? It was taken on *that* party;)
Marco.
InThe Sticks
25-02-2020, 20:19
I’ve been making these egg bites for breakfast in the Foodi…
https://i.imgur.com/0HhcYx7.jpg
Two eggs, bacon, cheese and onions.
Just pop the lot into a mini mould and air fry for 11 minutes.
Super tasty, super easy and no mess to clean up.
Theres a million recipes online and pretty much anything can be added for a delicious snack.
I’ve been making these egg bites for breakfast in the Foodi…
https://i.imgur.com/0HhcYx7.jpg
Two eggs, bacon, cheese and onions.
Just pop the lot into a mini mould and air fry for 11 minutes.
Super tasty, super easy and no mess to clean up.
Theres a million recipes online and pretty much anything can be added for a delicious snack.It does mini pizzas well too.
I invested in a sous vide circulator which came today. Its quite a lot bigger than I expected. Lol
I did the carrots in it today using a ss pan inner. Will probably get a proper bath later if I like it.
Carrots were nice and just glazed up in fry pan at end.
https://uploads.tapatalk-cdn.com/20200225/a0a377653a7bff9a374a7578eab7a5cc.jpg
Wings & the 'oysters' of meat from underneath the chicken are the tastiest bits.
Tonight duck breast with plum sauce (and yesterday's leftovers)
https://live.staticflickr.com/65535/49585237042_f116750f57_o.jpg
Nice, Roy-Boy... But the skin's fattening!!:D:eyebrows:
Take note, Granty...;)
Agree with you on chicken wings... How are you with pork or beef ribs? I love chomping on some salt and pepper or BBQ ribs, or hot and spicy chicken wings, Southern Fried drumsticks... With Southern Fried chicken, I love the pieces with the rib-cage, and all the bits of juicy meat on the carcass..
We need more pics of 'cannibalistic' meat consumption here, rather than girly-white bits of chicken breast, or meat scraped off of bones, by our delicate wee toothless daftees!!:lol::lol::D
;)
Marco.
Nice, Roy-Boy... But the skin's fattening!!:D:eyebrows:
Take note, Granty...;)
Agree with you on chicken wings... How are you with pork or beef ribs? I love chomping on some salt and pepper or BBQ ribs, or hot and spicy chicken wings, Southern Fried drumsticks... With Southern Fried chicken, I love the pieces with the rib-cage, and all the bits of juicy meat on the carcass..
We need more pics of 'cannibalistic' meat consumption here, rather than girly-white bits of chicken breast, or meat scraped off of bones, by our delicate toothless daftees!!:lol::lol::D
;)
Marco.
I'm definitely in Fred's camp :D
https://live.staticflickr.com/65535/49584629388_4cdc198188_o.jpg
Like ribs & getting the last bits off a leg of lamb.
Now I've got an idea of its workings I'm trying a sirloin, or porterhouse I think the Yanks call it.
Straight from frozen. 63.5c for 3hrs 30mins.
Should be plenty water in and I will check it from time to time. It's weighted incase it tries to rise.
https://uploads.tapatalk-cdn.com/20200226/3e1d16cc563aeb7f10b49703a32e7dbe.jpg
Made in 1968
26-02-2020, 12:15
Stuffed Pepper before work tonight.
Now I've got an idea of its workings I'm trying a sirloin, or porterhouse I think the Yanks call it.
Straight from frozen. 63.5c for 3hrs 30mins.
Should be plenty water in and I will check it from time to time. It's weighted incase it tries to rise.
https://uploads.tapatalk-cdn.com/20200226/3e1d16cc563aeb7f10b49703a32e7dbe.jpg
Interesting gadget - look forward to seeing the results!:cool:
Marco.
Interesting gadget - look forward to seeing the results!:cool:
Marco.
first time really so no idea how it will work out. The temp is what is needed for a food to cook to a specific grade. time is for thickness of food. I am hopefully erring on side of safety... it gets seared at end. as long as you cook it enough to get right through then extra time shouldnt cause it to cook any more as temp is closely managed....I Hope :eek:
Sous Vide Sirloin steak, 3 peppercorn sauce, herb coated baby potatoes and roasted Med Veg. https://uploads.tapatalk-cdn.com/20200226/13ce2ea0e2e8310f20aba92c33783411.jpg
very succulent steak.. whole thing was great
Made in 1968
26-02-2020, 16:07
Is that the same Peppercorn Sauce you used other days cost that looks a bit pissy?
yup same sauce. maybe slightly thinner
Made in 1968
26-02-2020, 16:15
Must be a different one to what i use its reyt thick.
might have used less powder this time
Vacuum sealed the leftover veg.
That will keep in fridge for a while now.
Before I'd have had to eat that tomorrow or throw out. Good gadget the sealer
https://uploads.tapatalk-cdn.com/20200226/ecd3ed95c6860882fd79595e7f172af7.jpg
Half a corn fed chicken with salad, sauces & wraps (couldn't be arsed to do veg for a roast dinner)
https://live.staticflickr.com/65535/49588116503_998e63a45f_k.jpg
Made in 1968
26-02-2020, 19:26
Enjoyed the Peppers no picture tho cos im getting bord playing im interested in Cooking..
Probably the biggest drain on my life & money is Food.Cooking & eating. If i had my way & was not so conscious of my weight i would be one of those that dont sit down at a dinner table [Utter waste of Living space] but eat on the move.
Utter waste of Living space.
I gave my dining table & six chairs to the charity shop to make room for my first Ardens.
Enjoyed the Peppers no picture tho cos im getting bord playing im interested in Cooking..
Probably the biggest drain on my life & money is Food.Cooking & eating. If i had my way & was not so conscious of my weight i would be one of those that dont sit down at a dinner table [Utter waste of Living space] but eat on the move.
Lol - shut it, grumpy-chops!:ner::D
We're so different in that respect, as food is the highlight of my day!! I could *never* do what you're proposing:nono: [Italians LIVE to eat, not eat to live].
However..... Lent started today for us Catholics (Ash Wednesday), so that's me off the booze now completely for SIX weeks!!:eek:
Marco.
Sous Vide Sirloin steak, 3 peppercorn sauce, herb coated baby potatoes and roasted Med Veg. https://uploads.tapatalk-cdn.com/20200226/13ce2ea0e2e8310f20aba92c33783411.jpg
very succulent steak.. whole thing was great
Luvely jubbly! Steak looks great, as does the veg and pots... Top job, mate:thumbsup:
Marco.
Luvely jubbly! Steak looks great, as does the veg and pots... Top job, mate[emoji106]
Marco.Need to get yourself one. Quite an interesting and easy way to cook. Pretty much set and forget. Read of roasts being on for 2 days. Lol. The muscle in meat doesn't get all mangled and tight like conventional cooking
Made in 1968
26-02-2020, 20:53
Lol - shut it, grumpy-chops!:ner::D
We're so different in that respect, as food is the highlight of my day!! I could *never* do what you're proposing:nono: [Italians LIVE to eat, not eat to live].
However..... Lent started today for us Catholics (Ash Wednesday), so that's me off the booze now completely for SIX weeks!!:eek:
Marco.
What my dear wife calls me Grumps! But serves one single purpose in life, its a Substantiate for our Bodies. No need for Rituals as long as you get out of it whats required in an healthy way. But waiting for the next meal is crazy in my world. Ive gone a whole day without food on more days than i can remember just because i cannot be arsed with it. If it were not for getting reminded it meal time i would not bother.
Just think how big your bank account would grub.
Lol... Again that shows how different we are. Enjoying (good) food and wine, with friends or family, for me is up there with my greatest of life's pleasures... I couldn't give a damn about how richer I'd be without it, or living on vitamin tablets instead.
And as you know full well, or at least I hope you do, unless you're wired the same way (in that respect) as the impotent one from Sweden, life's not all about money! There are FAR, FAR more important things, which matter MUCH more, such as experiencing true happiness/contentment, enjoying a close and fulfilling relationship with your loved ones, and having good health.
I'm truly blessed by having all of that, and wouldn't swap it for all the money in the world!! :)
Dude, I never have been, nor ever will be, driven by money, and Del's the same. We've got more than enough to allow us to lead a comfortable life, certainly for the time we'll be here on this earth.
Marco.
Topside of beef, with an onion, tomatoe and basil 'compot', baked potato, carrot, brocolli and green beans.
https://ux.btmail.bt.com/cp/bin?csrf=1m75a8MdmV79rRlQFOm0qg&r=%7B%22method%22:%22mail.message.attachment.getPa rt%22,%22params%22:%7B%22accountId%22:%22%22,%22fo lder%22:%22INBOX%22,%22uid%22:24489,%22part%22:%22 1%22,%22wantsTranscoding%22:false%7D%7D
Oh look what you can do with a Smartphone [and I believe Happy owns one, no?]
http://imagizer.imageshack.us/v2/1024x768q90/921/ucfqQi.jpg
:ner::ner:
Next time, Bazza, utilise it!;)
Marco.
Made in 1968
26-02-2020, 22:19
Lol... Again that shows how different we are. Enjoying (good) food and wine, with friends or family, for me is up there with my greatest of life's pleasures... I couldn't give a damn about how richer I'd be without it, or living on vitamin tablets instead.
And as you know full well, or at least I hope you do, unless you're wired the same way (in that respect) as the impotent one from Sweden, life's not all about money! There are FAR, FAR more important things, which matter MUCH more, such as experiencing true happiness/contentment, enjoying a close and fulfilling relationship with your loved ones, and having good health.
I'm truly blessed by having all of that, and wouldn't swap it for all the money in the world!! :)
Dude, I never have been, nor ever will be, driven by money, and Del's the same. We've got more than enough to allow us to lead a comfortable life, certainly for the time we'll be here on this earth.
Marco.
Money is a massive issue in my life. I constantly worry about it & basically every interest i have requires large amounts of it, Hence why im always a nasty cunt out of frustration, basically the reason i never get anywhere. Na money is also a way in not to worry about paying bills & stuff..
I agree about Happiness in life as in the wife, but im not one for other people as company anyway. I am a loner always have been.
I would not have that guys life given on a plate. :exactly:
Yup, he's clearly leading a pretty sad existence [and his protestations to the contrary aren't convincing anyone], by trying to use money to buy happiness (particularly his son's love, which is the *really* sad bit), and judging 'success' by the contents of his bank account and/or the material possessions he owns. It's not only vulgar, but grossly insecure.
His obsession with money [and pathological insecurity over it] all stems from growing up not having much of it. You tend to focus on finances, and see money differently, when you've grown up, as I have, in the fortunate position of not having wanted for anything; in which case you become much more relaxed about money [i.e. *it* serves you, rather than *you* serving it], and so all that matters is simply having 'enough', and thankfully we reached that stage years ago:)
Marco.
Simple chicken and ham bake.
https://uploads.tapatalk-cdn.com/20200227/de9ff8a3a58a6963b56bcaa5c2fb2398.jpg
mightymonoped
28-02-2020, 20:17
Sticky Asian Sea Bass - again, has become a bit of a favourite. https://uploads.tapatalk-cdn.com/20200228/cf0a42180498e566f8d29052878adbaa.jpg
Sent from my iPhone using Tapatalk
Made in 1968
28-02-2020, 20:21
Getting Weighed tomorrow Just a salad with Chicken.. Gotta get into that 11 stone range, its a Mission im on..
Lol - what are you like?:D
You need to try and control that OCD thing, dude, and just RELAX and ENJOY life. Be careful what you eat, by all means, and eat healthily, but don't *obsess* about your weight. Who says you need to be 11 stone? For your height and build, for me that's too light.
Marco.
Sticky Asian Sea Bass - again, has become a bit of a favourite. https://uploads.tapatalk-cdn.com/20200228/cf0a42180498e566f8d29052878adbaa.jpg
That looks awesome, Tony!:)
Marco.
Made in 1968
28-02-2020, 22:26
Lol - what are you like?:D
You need to try and control that OCD thing, dude, and just RELAX and ENJOY life. Be careful what you eat, by all means, and eat healthily, but don't *obsess* about your weight. Who says you need to be 11 stone? For your height and build, for me that's too light.
Marco.
I need to be approx 11.5 Stone. If you have a BMI less than 18.5 then you are under weight. at 11.5 Stone ill be around BMI of 19 which is ok..
I've got a bone about that weight.
I need to be approx 11.5 Stone. If you have a BMI less than 18.5 then you are under weight. at 11.5 Stone ill be around BMI of 19 which is ok..
Yes, but as everyone knows, much like measurements in hi-fi, BMI indexes are flawed, or rather don't tell the whole story. The test parameters are simply too rigid, and so the results obtained, too 'black and white'. They don't take into account factors, such as muscle mass, which is crucial, as muscle weighs rather more than fat!
You should read this article, which provides a more realistic perspective on matters: https://www.medicalnewstoday.com/articles/265215
As mentioned, bone density is also a significant factor. Trust me, dude, as long as you're in the right zone, weight wise, and have been declared medically fit and healthy (in that respect, have you been to the docs recently for a health check?), and don't get out of breath quickly, and your weight isn't impeding your quality of life, you'll be fine.
I don't think I've ever been 11 stone, as a fully-grown adult, even when I had a 28" waist in my 20s! I've always been tall, stocky and naturally muscular. Anyway, feeling anxious and stressing out about being a few pounds over some notional 'ideal' weight, based on BMI, will probably do you more harm than anything else!:exactly:
Marco.
Fruit compote.
Strawberry, raspberry, blueberry, lemon, sugar and a sprig of rosemary. https://uploads.tapatalk-cdn.com/20200229/12478567e4ed86082f253eedac22469d.jpg
mightymonoped
29-02-2020, 12:23
That looks awesome, Tony!:)
Marco.
Cheers Marco, it’s such a quick and easy dish too. Sesame oil, soy, honey, ginger, lime juice, red chilli and spring onion. Pour it over sea bass fillets on baking tray then in the oven for 8 minutes. Bling it up with whatever you fancy (sesame seeds and coriander in my case). Sorted.
Doesn’t leave you feeling like you’ve eaten an entire Wildebeest afterwards either. [emoji4]
Sent from my iPhone using Tapatalk
Lasagna as well made. Have that now.
Well once cooked. Then ice cream and compote https://uploads.tapatalk-cdn.com/20200229/6fa2f8793c584cb9bb6dd545d4c8ec1a.jpg
Waffle, vanilla ice cream and fruit compote. Delishhttps://uploads.tapatalk-cdn.com/20200229/3f069a16cf919a4f3a2355613c531705.jpg
Made in 1968
29-02-2020, 14:43
Yes, but as everyone knows, much like measurements in hi-fi, BMI indexes are flawed, or rather don't tell the whole story. The test parameters are simply too rigid, and so the results obtained, too 'black and white'. They don't take into account factors, such as muscle mass, which is crucial, as muscle weighs rather more than fat!
You should read this article, which provides a more realistic perspective on matters: https://www.medicalnewstoday.com/articles/265215
As mentioned, bone density is also a significant factor. Trust me, dude, as long as you're in the right zone, weight wise, and have been declared medically fit and healthy (in that respect, have you been to the docs recently for a health check?), and don't get out of breath quickly, and your weight isn't impeding your quality of life, you'll be fine.
I don't think I've ever been 11 stone, as a fully-grown adult, even when I had a 28" waist in my 20s! I've always been tall, stocky and naturally muscular. Anyway, feeling anxious and stressing out about being a few pounds over some notional 'ideal' weight, based on BMI, will probably do you more harm than anything else!:exactly:
Marco.
Thing is ive always been naturally skinny. This weight gain ive have over the last ten years or maybe more does not suit me but it was all down to Booze & over eating at the same time. I will never go there again so when this weight is off, its off for good.. I am just not as nimble as i was, i know this but im not unfit, not by any means... I just need this additional stone off & im back to how i used to be. Height over Weight = BMI is only approximation. but does really equate right to how i used to be..
Doctors, Check up! ffks you will never ever catch me in a Doctors surgery again. If i need a doctor he can come to me but that will be when im on my last breath..
Got weighed today at Boots . Lost 2LB.
Chicken Salad for Dinner.
InThe Sticks
29-02-2020, 21:23
Smoked paprika chicken with a tonne of garlic & lemon butter rubbed under the skin before cooking done in the Foodi...
https://i.imgur.com/MF65wuH.jpg
And rolls ready for the freezer for my bacon and egg breakfast sammich every morning..
https://i.imgur.com/PB7BJmr.jpg
Made in 1968
29-02-2020, 21:32
Home made dietary Pizza made on a Wrap hence no heavy carb base..
Here is one for the missus with Spring onions, mine had Gurkins instead..
https://i.imgur.com/M08tWcv.jpg
Yesterday: chilli-con-carne with Basmati rice, sweetcorn ‘niblets’ and broccoli.
https://i.postimg.cc/PJgD08W4/003.jpg
Washed down with a glass or two of 2015 Château LA Croix des Hugons, Bordeaux.
(Gold medal winner, Concours Géneral Agrocole, Paris 2016. 13% ABV)
https://www.laithwaites.co.uk/images/uk/en/law/product/3280515b.png
Lemon yoghurt for dessert.
Tonight:
A 500g 28-day matured rump steak, with grilled tomatoes, green beans, peas and boiled potatoes. Freshly made English mustard on the side.
https://i.postimg.cc/HkP6B4Gn/004.jpg
Enjoyed with a 2016 Réserve des Tugets, Madiran
https://storage.googleapis.com/cdn.thelondoneconomic.com/wp-content/uploads/2019/09/57abedad-new-reserve-des-tuguets-madiran-1200x653.jpg
From the Madiran region of Gascogne.
Tannat, Cabernet Sauvignon and Cabernet Franc grape.13% ABV £7 a bottle from Tesco, and despite the low price it is surprisingly good.
An orange for dessert.
Sticky Asian Sea Bass - again, has become a bit of a favourite. https://uploads.tapatalk-cdn.com/20200228/cf0a42180498e566f8d29052878adbaa.jpg
Sent from my iPhone using Tapatalk
Looks good. Did this a couple of nights ago substituting olives for sliced red chilli. Much better than I thought it would be.
https://www.bbcgoodfood.com/recipes/roast-sea-bass-vegetable-traybake
General fish advice for anyone with a Waitrose nearby.
Waitrose do not keep fish out for more than 24 hours.
Go late during working week Monday, Tuesday and Weds. I have picked up some amazing bargains recently. Huge tuna steaks and sea bass fillets at an absolute fraction of normal retail.
Tonight:
A 500g 28-day matured rump steak, with grilled tomatoes, green beans, peas and boiled potatoes. Freshly made English mustard on the side.
https://i.postimg.cc/yN6DpzgW/005.jpg
(Oops - sorry a bit out of focus)
Yesssss... The Berni Inn is back!! :D
Did you make your own mustard? Impressive:)
Marco.
Yes - it's easy enough to do using mustard powder. It just takes a little time but the taste is better. :)
(BTW, I've replaced the image with a better one.)
What did you think of my chilli con carne (post 7900)?
Yes - it's easy enough to do using mustard powder. It just takes a little time but the taste is better. :)
(BTW, I've replaced the image with a better one.)
What did you think of my chilli con carne (post 7900)?
Lol - missed that one... Love the 'artistic arrangement' of the broccoli! Smacks of 'I must get my five-a-day in', no matter what:D
Jon. that chicken looked TOPS, and packed full of flavour! Just my kind of thing (plus epic baking as usual):thumbsup:
Granty doing puds too - what next?:D Love it, though!
Marco.
Lunch today was.
A fillet steak I sous vide yesterday to 60c for 2hrs then rapidly cooled and refrigerated. Butchers steak too. It was salted and peppered with just a tiny bit of oil. The after cooling opened, dried and resealed. Veg were done same way but at 85c.
All worked out great so not much work today. I did too much yesterday and ended up in bed. https://uploads.tapatalk-cdn.com/20200301/bd9377d29ff02553706eea98b0045b92.jpg
Half a sardine disaster.
Lash up of sweet Romano pepper, 87p of fresh sardines, spring onion, red chilli, salt, pepper, Vittoria tomatoes and love.
Filleting the sardines 20 minutes. Cooking 5 minutes.
Good slug of lemon chilli sauce added.
Disaster for the sardines, enjoyment for me.
I predict this last piece will be better cold than it was hot. Which was still good.
https://uploads.tapatalk-cdn.com/20200301/565d43077a9d1a8c12c1bccaa5c468bf.jpg
https://uploads.tapatalk-cdn.com/20200301/565d43077a9d1a8c12c1bccaa5c468bf.jpg
Oh that look good. :)
Made in 1968
01-03-2020, 19:40
No Tea tonight. Not Cooking Not Speaking.
Tunax2
https://uploads.tapatalk-cdn.com/20200302/6147e2ef24f066ab1cf9c93b3d9eb525.jpg
Made in 1968
02-03-2020, 20:39
Ah like loverly little love hearts
Just making ours, im very late tonight..
Lovely bit of salmon cut beef in onion gravy and green beans, chips.
Beef is beautify tenderhttps://uploads.tapatalk-cdn.com/20200303/622f26f23aa2b149d843220ea7a78ec9.jpg
Lovely bit of salmon cut beef in onion gravy and green beans, chips.
Beef is beautify tender
Did you do those chips in the foodi? Look nice
Sausages tonight
https://live.staticflickr.com/65535/49615262107_85dd245937_o.jpg
Yup in foodi with the red palm oil
Beef was cooked in foodi too the day before.
Yup in foodi with the red palm oil
Beef was cooked in foodi too the day before.
First thing on my shopping list when I get back.
First thing on my shopping list when I get back.
Have hardly found 10% of what you can do with it, but it's fabulous so far. Whole chicken (say 3lbs) 20 mins pressure cooked then add a marinade/glaze and air crisp for 12 minutes - perfect "roast" chicken in less than an hour! And yes, chips... (healthy) chips! :)
InThe Sticks
04-03-2020, 06:58
Have hardly found 10% of what you can do with it, but it's fabulous so far. Whole chicken (say 3lbs) 20 mins pressure cooked then add a marinade/glaze and air crisp for 12 minutes - perfect "roast" chicken in less than an hour! And yes, chips... (healthy) chips! :)
I can't even remember the last time i had chips at home before getting the Foodi, now it's several times a week. And yes, it really does do the best roast chicken.
The only thing that drives me mad is the infernal beeping every time you touch a button.
it does super chips but using right oil is the trick.
Poached pear on ice cream
Delishhttps://uploads.tapatalk-cdn.com/20200304/7500942d6b7819718cd6ce55dc9e13bb.jpg
Made in 1968
04-03-2020, 15:02
Yum Yum
Pork fillet sous vide.
A fillet cut in 2 and deskinned. Coated on one side with a herb/spice mix in an oil carrier and into a bag with a little red wine and another splash of oil. 2hr 30min at 70c should see it well cookedhttps://uploads.tapatalk-cdn.com/20200304/45f5e28f4d29e6df2ca336612d46f9c5.jpghttps://uploads.tapatalk-cdn.com/20200304/34b9bf112640aef7abd4f495b799d946.jpg
Made in 1968
04-03-2020, 15:28
You bit of a mad scientist in the Kitchen Grant :D
Made in 1968
04-03-2020, 16:01
Ours is like a show room. Just a Kettle & toaster on the sideboard.. :D
Got both of those but rarely get used.
Not much room for anything now.. It's like a lab now you mention it.. An untidy, chaotic one.
No waste.. Tenderloin is out and given a fast pan fry for extra colour and hot water reduced to 60c and a fillet steak popped in. Once cooled it will be resealed and will keep in fridge for a few days as will pork
https://uploads.tapatalk-cdn.com/20200304/33ceba9a6b4fd13606ca5aaa33c8adb9.jpghttps://uploads.tapatalk-cdn.com/20200304/35f05087f5a661a3af1d7693259d8631.jpg
pork is lovely and juicy
Sealed for storage
https://uploads.tapatalk-cdn.com/20200304/5b3a65559e4bae5bc61a302a4276058b.jpg
Fillet steak from yesterday
https://uploads.tapatalk-cdn.com/20200305/ce8feb89a55b54382b0e3247d5e66361.jpg
mightymonoped
06-03-2020, 20:04
Looks a mess but within these tacos is a world of goodness, 8 hour brisket chilli, rice, lettuce, cheese, avocado pico de gallo salsa. Topped with Lime Crema and Tapatio Hot Sauce. Have been looking forward to making these since 3:00am (when I turned the chilli off) [emoji4]
https://uploads.tapatalk-cdn.com/20200306/6813583fd23b24306df7ebc50dcad814.jpg
Sent from my iPhone using Tapatalk
Poached pear on ice cream
Delishhttps://uploads.tapatalk-cdn.com/20200304/7500942d6b7819718cd6ce55dc9e13bb.jpg
Which ice-cream was that, Granty? All that was missing was some chocolate sauce,lol. Btw, loved the look of your pork...:)
Also, some too-notch nosh from others on the Masterchef of hi-fi forums!:D
Will be having sirloin steak with homemade peppercorn sauce later, with pics!:cool:
Marco.
Which ice-cream was that, Granty? All that was missing was some chocolate sauce,lol. Btw, loved the look of your pork...:)
Also, some too-notch nosh from others on the Masterchef of hi-fi forums!:D
Will be having sirloin steak with homemade peppercorn sauce later, with pics!:cool:
Marco.
Haagen Dazs vanilla.. was excellent.
Ah, interesting... Have you tried Mackie's? For me, that's the one: https://www.mackies.co.uk/ice-cream.html
And it's Scottish!:)
Marco.
Ah, interesting... Have you tried Mackie's? For me, that's the one: https://www.mackies.co.uk/ice-cream.html
And it's Scottish!:)
Marco.
I have yes, it v good too.. I just wanted a small bit as ive to be careful with such things...lol was a cornish one i liked too, not sure if it was mackies or someone else
No worries. This is also top-notch, and you can get it in Sainsbury's: https://www.joes-icecream.com/
:cool:
Marco.
Last nights dinner
Duck starter
https://uploads.tapatalk-cdn.com/20200307/35b9ebe1bffa7d1da20e97bafb14e294.jpg
Pork chop
https://uploads.tapatalk-cdn.com/20200307/974e50816e490a65150160c048633d34.jpg
Chouros
https://uploads.tapatalk-cdn.com/20200307/b8d0edb673528754d89b9874654c9386.jpg
pud looks fattening.. nice tho
You know my mantra, daftee..... Nothing's 'fattening' if you don't have it all the time!:ner:
;)
Looks decent, Roy-boy!
Do you have an opportunity to visit Marigot Bay? That's where Del's cousin lives. It's supposed to be really nice:)
Marco.
mightymonoped
07-03-2020, 18:23
8 hour Brisket Chilli with Pico de Gallo Salsa, Lime Crema and Tapatio Hot Sauce (and a nice Cazadores Reposado Tequila)
https://uploads.tapatalk-cdn.com/20200307/c711adc76aa94b96637a5b051d97a7f6.jpg
Sent from my iPhone using Tapatalk
Nice combo of flavours there Tony, and nicely presented as usual:thumbsup:
Marco.
Pan-fried 28-day aged sirloin steak, from our local butcher, with a homemade fresh pink peppercorn sauce (made with beef stock, brandy, cream and a touch of red wine), served with sautéed potatoes, onion rings, vine tomatoes, fine green beans and mushrooms:
https://imagizer.imageshack.com/v2/1024x768q90/924/hb57pY.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/C7sizN.jpg
Marco.
Made in 1968
07-03-2020, 19:22
Dont Del fancy being a Chef?
Lol, thanks. We've talked about opening up a restaurant before, but it's just a bit too demanding, being constantly at the beck and call of the public.
However, what we probably will do when Del retires (in 3 years max) is turn our garage into a centrally-heated large dining room, a) so we can keep a big dining table up in there permanently, which seats around 8 people and makes it easier to host dinner parties, and b) so it can be turned into a 'pop up' restaurant, which we can advertise and open to the public, say twice a week (Friday and Saturdays), where we'll simply serve food from our kitchen, and I'll be in charge of drinks and 'front of house', as I'm good with customers.
We've got parking for around 12 cars, within our grounds, so it could work nicely and at least pay the bills, whist keeping our savings for enjoying some nice holidays, etc:cool:
Marco.
You know my mantra, daftee..... Nothing's 'fattening' if you don't have it all the time!:ner:
;)
Looks decent, Roy-boy!
Do you have an opportunity to visit Marigot Bay? That's where Del's cousin lives. It's supposed to be really nice:)
Marco.
We went to a viewpoint overlooking the bay, what a lovely place to live.
https://uploads.tapatalk-cdn.com/20200307/0ff4f62721789bbd8aa8b1b987a2dd74.jpg
Yeah mate, they love it. They own various apartments/properties there :http://marigothill.com/apartment4f.htm
Next time you fancy St Lucia, give me a shout. Sure I could get you a good deal:)
Marco.
Today's lunch will be scallops and prawns in a creamy lobster sauce, to start, followed by pan-fried veal escalopes in a fresh lemon/butter sauce, served with fresh spinach, other seasonal veg and Hasselback potatoes...
Pics to follow!:cool:
Marco.
Yeah mate, they love it. They own various apartments/properties there :http://marigothill.com/apartment4f.htm
Next time you fancy St Lucia, give me a shout. Sure I could get you a good deal:)
Marco.
Cheers, we’re back there in September but staying at Sandals, Halcyon Bay.
Last nights lamb souvlaki
https://uploads.tapatalk-cdn.com/20200308/ced084ebfc879bf44c4bf33f5c4b5e1e.jpg
A baked potato with Lamb Souvlaki... Interesting combo!:eyebrows: Looks pretty good, though:)
Marco.
rmcin626
08-03-2020, 15:35
Lunch yesterday in Glasgow, Ribeye for me and fish ,for the wife.https://uploads.tapatalk-cdn.com/20200308/2a0508c810e1e63c747ca6c00f0ad30d.jpg
Sent from my iPad using Tapatalk
Forgot to take a pic of the starter, but here's the veal main course:
https://imagizer.imageshack.com/v2/1024x768q90/923/wRSn2g.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/lKrSya.jpg
Was lovely!:cool:
Marco.
Where were you, Robin? And is that some sauce I spy there?:eyebrows:
Marco.
Made in 1968
08-03-2020, 15:44
A baked potato with Lamb Souvlaki... Interesting combo!:eyebrows: Looks pretty good, though:)
Marco.
Aye Carb city
rmcin626
08-03-2020, 15:47
Where were you, Robin? And is that some sauce I spy there?:eyebrows:
Marco.
We had a voucher for Grill on the Corner, which was part of my retirement gift last year, peppercorn sauce, the wife was not in the mood for steak so played it safe with fish.
looks nice.. could go that myself
Made in 1968
08-03-2020, 15:49
Well father-in-law Birthday. Food was tripe so opted for a so called Carvery. Mash were out cos i could taste that they were ringing in Butter. Passed on the Roast Potatoes, Passed on the Yorkshire Pud, just opted for Turkey, Bit of Carrot, Broc, Sweet Corn. God knows how they made the Gravy so were not chancing that either.
looks nice.. could go that myself
Which, the steak or the veal?;)
Marco.
We had a voucher for Grill on the Corner, which was part of my retirement gift last year, peppercorn sauce, the wife was not in the mood for steak so played it safe with fish.
Good stuff. Not heard of that chain. Is it Scotland only-based?
Marco.
Which, the steak or the veal?;)
Marco.
veal
rmcin626
08-03-2020, 15:54
Good stuff. Not heard of that chain. Is it Scotland only-based?
Marco.
There are in Leeds and Manchester as well. https://blackhouse.uk.com/restaurants/
They mainly do steaks
Well father-in-law Birthday. Food was tripe so opted for a so called Carvery. Mash were out cos i could taste that they were ringing in Butter. Passed on the Roast Potatoes, Passed on the Yorkshire Pud, just opted for Turkey, Bit of Carrot, Broc, Sweet Corn. God knows how they made the Gravy so were not chancing that either.
So apart from that, you enjoyed it?:D
Marco.
Made in 1968
08-03-2020, 15:56
No cos me & him dont get on. I went for the sake of Chez.
veal
Lol, cheers. Here's the recipe (hope it translates ok): https://translate.google.com/translate?hl=en&sl=it&u=https://ricette.giallozafferano.it/Scaloppine-al-limone.html&prev=search
It's a classic Italian dish. You can either do the veal in a lemon/butter sauce, or with dry Marsala wine. Both are delicious:)
Marco.
mightymonoped
08-03-2020, 16:21
Forgot to take a pic of the starter, but here's the veal main course:
https://imagizer.imageshack.com/v2/1024x768q90/923/wRSn2g.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/lKrSya.jpg
Was lovely!:cool:
Marco.
Looks lovely! Liking the mini-hasselbacks [emoji4][emoji106]
Sent from my iPhone using Tapatalk
mightymonoped
08-03-2020, 18:19
Duck a l’orange, fondant potato and steamed broccoli and beans.
https://uploads.tapatalk-cdn.com/20200308/74331dcbc8059cf1c5cd3313f86c21da.jpg
Sent from my iPhone using Tapatalk
Looks lovely! Liking the mini-hasselbacks [emoji4][emoji106]
Cheers, mate. Not getting any pictures of your duck...
Marco.
Ah it's appeared now... Nice;)
Btw, that's 2 weeks now (because of Lent) I've been without any alcohol... It kills me on a Sunday though, with no wine, when we always have a nice meal!
Marco.
mightymonoped
08-03-2020, 19:07
Ah it's appeared now... Nice;)
Btw, that's 2 weeks now (because of Lent) I've been without any alcohol... It kills me on a Sunday though, with no wine, when we always have a nice meal!
Marco.
As additional penance for you, we had a nice bottle of Primativo [emoji13]
Sent from my iPhone using Tapatalk
Ah it's appeared now... Nice;)
Btw, that's 2 weeks now (because of Lent) I've been without any alcohol... It kills me on a Sunday though, with no wine, when we always have a nice meal!
Marco.
You need to convert to Church of England - Sunday’s are a non-fast day during Lent!
Lol - might be a plan:eyebrows:
It's no biggie though... TBH, during the week I don't even think about it.
Marco.
Made in 1968
09-03-2020, 19:34
Just a quick Chicken stir fry tonight.
Am I the only one who likes to prep all their ingredients prior to cooking, or do you do it madly on the go? Sue say’s I’m OCD about it, probably true, maybe just a weirdo!
https://uploads.tapatalk-cdn.com/20200309/afdac32841e952b4573169e8269f3575.jpg
Here we are simmering...
https://uploads.tapatalk-cdn.com/20200309/6d4bb3783c62ec9b69b723178e4f9287.jpg
And plated, with Parmesan and of course a good grind of black pepper. :)
https://uploads.tapatalk-cdn.com/20200309/caa5217a98baedf21b086d28353c5679.jpg
Photos from iPad so sorry if they’re a bit out of focus.
Made in 1968
09-03-2020, 19:39
lol i do that with little bowls.I even got really miniature ones for herbs & spices lol. Wifey thinks im nutz, However she is totally right.
Like the attention to detail, Alex, and respect for the kitchen choons!:D
Plus, I can see you're enjoying using your microplane grater...:eyebrows:
Marco.
lol i do that with little bowls.I even got really miniature ones for herbs & spices lol. Wifey thinks im nutz, However she is totally right.
Me too, tonight's dinner didn't need really little ones, but I have them if needed! :)
Like the attention to detail, Alex, and respect for the kitchen choons!:D
Plus, I can see you're enjoying using your microplane grater...:eyebrows:
Marco.
I think choons in the kitchen is one of the reasons I love cooking so much!
I love the Microplane, awesome! (The Borner slicer not so much, after nearly removing my finger (by ignoring the instructions... I am a man, after all!) though it still does an awesome job.)
Ribeyehttps://uploads.tapatalk-cdn.com/20200310/534ca7795ac2db1b48f62ecfe602603b.jpg
Could eat that now Grant.
Very nice!
Could eat that now Grant.
Very nice!
sous vide steak then stored in fridge under fresh vacuum for several days.. just reheated in sous for 40 mins than dried and a flash fry with oil.. was lovely.. initially steak was cooked at 140f/60c for 2 hrs.
does steaks really well
Gammon Shanks with maple and balsamic sauce with chips lol.
What I've got inhttps://uploads.tapatalk-cdn.com/20200311/995d41ef35c13fa24409336a38d03582.jpg
Where are the gammon shanks from?
Marco.
tesco..in their finest range. not cheap but they are all meat bar bone.
https://encrypted-tbn3.gstatic.com/shopping?q=tbn:ANd9GcTv4FCUiPp_VkSNzIPDgcQgzZyPKp2 xeSv1UmQgDLEBgRhh9V13O68&usqp=CAc
Nice one. Yeah it's the bone bit that interests me. Looks half-decent:)
Marco.
they are very good; ive had them a few times. You can get them in a meal deal £10 plus you get a drink, a side and a dessert.. or £6 for the pack which isnt as good value as meal deal but being on my own i usually just pay extra for the shanks... nowt like a good ham shank:eyebrows:
Yeah will probably give them a go, when Del can't be arsed making something from scratch.
Btw, I know you don't like mushrooms, but we've been playing around with a few kits and the Shiitake ones are coming on a treat (perfect for Chinese stir-fries):
https://imagizer.imageshack.com/v2/1024x768q90/922/D65X1A.jpg
Got chestnut and oyster ones, too!:cool:
Marco.
Chicken casserole, served with mashed potato, leeks and green beans.
https://i.postimg.cc/26YrTtBt/002.jpg
Made in 1968
11-03-2020, 18:02
Coq au vin for scran
Mushroom plant looked very healthy Marco
Sent from my G8341 using Tapatalk
Yeah, it's a bit mad, innit?:D
Marco.
Chicken casserole, served with mashed potato, leeks and green beans.
https://i.postimg.cc/26YrTtBt/002.jpg
Lovin' that, for all the usual reasons!:eyebrows:
Is that chopping board from the 70s, too?
Marco.
Coq au vin for scran
Did you use a fresh cock?:D
Marco.
You get a cock, and run it over with a van. According to Baldrick
Made in 1968
11-03-2020, 21:59
Well i ended up doing Garlic Cream Chicken with Rice as i really could not be arses as usual.
A Ribeye in the pot for 2hr at 60c.
Quite enjoying this firm of cooking. It's set and forget really.
It also extends fridge life significantly and improves the final product. https://uploads.tapatalk-cdn.com/20200312/19bca677abf8bfc8c68a1880541c089d.jpg
Spicy marinaded chicken fillets.
Fried long and low. https://uploads.tapatalk-cdn.com/20200312/6cffb179cef9373d9b13d7521ce8b8dd.jpg
https://uploads.tapatalk-cdn.com/20200312/6cb9c8e7471cbce96f85636d2c34397c.jpg
Last night’s sea bass with pistachio crust & fillet steak with lobster tails. Sides - buttered peas with pancetta and big chips / mash
https://uploads.tapatalk-cdn.com/20200312/c479f49a3d4a97bbe51ddd82be9dc8cf.jpg
Tomato and Basil soup tin and a Irish farl I had in vaccum for quite a while. Seems to be OK amazingly lolhttps://uploads.tapatalk-cdn.com/20200313/0f39207380f0077d36540c555a8c4370.jpg
Made in 1968
13-03-2020, 19:41
Not sure. I got my weigh in tomorrow after work. Looking at no less than 3LB loss. On target mid 13 Stone..
Not sure. I got my weigh in tomorrow after work. Looking at no less than 3LB loss. On target mid 13 Stone..
Well done mate. I’ve lost 12 pounds since the New Year - not dieting this time, just making small adjustments to my habits to gradually reduce my weight. Will ramp up in the spring when I can be arsed to get more active.
Spicy marinaded chicken fillets.
Fried long and low. https://uploads.tapatalk-cdn.com/20200312/6cffb179cef9373d9b13d7521ce8b8dd.jpg
https://uploads.tapatalk-cdn.com/20200312/6cb9c8e7471cbce96f85636d2c34397c.jpg
Meant to say, Granty, that looks really good (tasty and well-cooked)!:thumbsup:
Marco.
Made in 1968
13-03-2020, 21:43
Well done mate. I’ve lost 12 pounds since the New Year - not dieting this time, just making small adjustments to my habits to gradually reduce my weight. Will ramp up in the spring when I can be arsed to get more active.
Well done Buddy. Aye Diets are a load of Bollox. Thats the best way, small healthy portions, Just watch days carb intake. No Booze either, Was only 14 months ago i was heading for 20 stone.
Powered by vBulletin® Version 4.2.3 Copyright © 2026 vBulletin Solutions, Inc. All rights reserved.