View Full Version : OK, What's For Lunch or Tea Today?
Burgers look good. How are you cooking the chips? Oven?
Ninja, cheap spuds don't make great chips, they were fine but had better results with King Edwards & Desirees.
Carotino Red Palm & Canola Oil 500ml is what i use, along with irish red skin potatoes
Carotino Red Palm & Canola Oil 500ml is what i use, along with irish red skin potatoes
Thanks Grant. Do you soak & dry the chips like they tell you to do?
Carotino Red Palm & Canola Oil 500ml is what i use, along with irish red skin potatoesAnd they look great TBH.
Thanks Grant. Do you soak & dry the chips like they tell you to do?
yup, get the starch out then dry them.. i then rub the oil into the chips while the pan heats up.. start at 160c then later up it to full power for last 7 mins.
yup, get the starch out then dry them.. i then rub the oil into the chips while the pan heats up.. start at 160c then later up it to full power for last 7 mins.
Will try that, cheers.
Tonight Haddock from the chippy
https://live.staticflickr.com/65535/50196340901_daa620f49e_o.jpg
Other way is to just give them full power until they just start to burn on edges. Usually about bang on as long as they are not too thick cut. That way about 14/15 mins if pan is hot first is plenty.
Fish n chips looks nice. Batter especially looks that slightly chewy way I like
Other way is to just give them full power until they just start to burn on edges. Usually about bang on as long as they are not too thick cut. That way about 14/15 mins if pan is hot first is plenty.
Fish n chips looks nice. Batter especially looks that slightly chewy way I like
Best I've had in a long while. Had given up on this chippy cos the quality had gone downhill but I happened to pass it yesterday and noticed it had had a refurb. so assume it's under new management, got a flash new website to.
mightymonoped
07-08-2020, 09:07
Lovely grub on here lately guys. A slipped disc has limited output from this end lately but I felt up to baking so I made a Frankenstein Sandwich from the contents of the fridge. To be fair, it tasted bloody epic. [emoji4]
Ingredients:-
Fresh, homemade sourdough, beetroot humous, sliced avocado, basil leaves, tomato, pastrami, mayo, breaded ham, dijon mustard
https://uploads.tapatalk-cdn.com/20200807/9f427b921be6fe6b8e4cbc72a2dbed8a.jpg
Sent from my iPhone using Tapatalk
Nice sarnie.. Need good teeth tho.
I've a mostly white with a bit of brown loaf in machine.. Not strictly allowed tho I guess. [emoji23]
Machine fies good bread, and suits my mouth.
Homemade Scots equ of a McDonald's.
Sliced sausage rolls and chips with coke zero
https://uploads.tapatalk-cdn.com/20200807/31443014f51409065e52787438ab3bc1.jpg
mightymonoped
07-08-2020, 10:48
Nice sarnie.. Need good teeth tho.
I've a mostly white with a bit of brown loaf in machine.. Not strictly allowed tho I guess. [emoji23]
Machine fies good bread, and suits my mouth.
No rules Grant! [emoji4] Had an old Panasonic bread-maker that’s still going strong after 25+ years. Used to make bread with it every day for years. You won’t find me knocking it, as it makes great loaves, and good pizza dough too.
Sent from my iPhone using Tapatalk
Looks fine. A small loaf is plenty big enough. https://uploads.tapatalk-cdn.com/20200807/d4af944dcb0e67f74c7ff979f2fa5520.jpg
400gm flour
mightymonoped
07-08-2020, 12:06
Looks fine. A small loaf is plenty big enough. https://uploads.tapatalk-cdn.com/20200807/d4af944dcb0e67f74c7ff979f2fa5520.jpg
400gm flour
Nice!
Sent from my iPhone using Tapatalk
Best I've had in a long while. Had given up on this chippy cos the quality had gone downhill but I happened to pass it yesterday and noticed it had had a refurb. so assume it's under new management, got a flash new website to.
The fish looked nice, Roy, but sorry those chips aren't for me... They look rather dry/pale and crispy/thin, like reheats, inside of 'fat and juicy' and nicely coloured, as they should be, when they've been freshly cut and fried. Your own chips are far better, IMHO!:)
Marco.
Lovely grub on here lately guys. A slipped disc has limited output from this end lately but I felt up to baking so I made a Frankenstein Sandwich from the contents of the fridge. To be fair, it tasted bloody epic. [emoji4]
Ingredients:-
Fresh, homemade sourdough, beetroot humous, sliced avocado, basil leaves, tomato, pastrami, mayo, breaded ham, dijon mustard
Nice, Tony, and sorry to hear about your recent issues, mate. Bread looks epic!, as usual:)
Marco.
Homemade Scots equ of a McDonald's.
Sliced sausage rolls and chips with coke zero
https://uploads.tapatalk-cdn.com/20200807/31443014f51409065e52787438ab3bc1.jpg
Brilliant, and far better than any bloody McDonalds!:more: ;)
Marco.
The fish looked nice, Roy, but sorry those chips aren't for me... They look all dry and crispy/thin, like reheats, inside of 'fat and juicy', as they should be, when they've been freshly cut and fried. Your own chips are far better, IMHO!:)
Marco.
No, the chips were very nice. They’re a bit anaemic but tasted good & texture was fine. Got some lamb from that butchers, watch this space [emoji846]
Fair enough, mate, as long as you enjoyed them, but they're defo not my kind of chips. My old man owned two chippies for over 40 years, and he'd never have sold stuff like that.
Chips shouldn't be "anaemic" - if you truly care about the quality of the food you're selling to customers - they should be perfect every time!
Anyway, more importantly, I look forward to seeing your lamb, which I'm sure will be fab!:cool:
Marco.
mightymonoped
07-08-2020, 16:59
Nice, Tony, and sorry to hear about your recent issues, mate. Bread looks epic!, as usual:)
Marco.
Thanks Marco, just one of those things really, don’t even know when I did it but it just gradually got worse. Currently doped up to the gills and doing a bit of swimming as low impact exercise. I’m fine as long as I’m either standing or flat out but sitting (and driving are a complete no go at the moment.
Sent from my iPhone using Tapatalk
rmcin626
07-08-2020, 17:14
Wee bit of beef goulash and rice tonight.
https://uploads.tapatalk-cdn.com/20200807/4ec6069a1ed76eeed81261e04a5630ec.jpg
Sent from my iPad using Tapatalk
Nice, Robin. Looks rich and tasty!:)
Marco.
Last night I enjoyed some lamb kebabs, from our local butcher, cooked on the BBQ, and served with a mixed veg and fresh basil rice salad:
https://imagizer.imageshack.com/v2/1024x768q90/924/GcjVbl.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/d90VDe.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/7VAgxT.jpg
Perfect for a hot summer's evening, washed down and enjoyed al fresco, with a lovely chilled Côtes de Provence rosé :)
Marco.
rmcin626
08-08-2020, 12:07
Nice, Robin. Looks rich and tasty!:)
Marco.
Thanks Marco, seemed to go down well
Good stuff... Did you like my kebabs?:)
Marco.
https://www.panasonic.com/uk/consumer/home-appliances/breadmakers/sd-zb2512.html
Got a new bread maker coming.. Pushed the button as mine is getting old tbh. I've had it about 12 years I think.. Maybe more.
Still works but pan is a bit scratched.
This is the new all singing and dancing version.
Good stuff... Did you like my kebabs?:)
Marco.
shish... :D
https://www.panasonic.com/uk/consumer/home-appliances/breadmakers/sd-zb2512.html
Got a new bread maker coming.. Pushed the button as mine is getting old tbh. I've had it about 12 years I think.. Maybe more.
Still works but pan is a bit scratched.
This is the new all singing and dancing version.
Not fancy doing it by hand mate, as Justers and Tony do? Or use a machine simply for part of the process, as Justers recommended? For me, that way you get better results:)
Marco.
shish... :D
:lolsign:
Not really a fan of kebabs, then? They were bloody good!
Marco.
Not fancy doing it by hand mate, as Justers and Tony do? Or use a machine simply for part of the process, as Justers recommended? For me, that way you get better results:)
Marco.
making food is killing me mate
:lolsign:
Not really a fan of kebabs, then? They were bloody good!
Marco.
yeah i like those
Nice kebabs Marco, what was in the coating? Made this already for later.
https://uploads.tapatalk-cdn.com/20200808/92476d5afe38828d258182df10d16a2f.jpg
making food is killing me mate
Ah, fairy muff... At least that way, you're getting some nice bread to eat, so enjoy!:cool:
Marco.
Nice kebabs Marco, what was in the coating? Made this already for later.
https://uploads.tapatalk-cdn.com/20200808/92476d5afe38828d258182df10d16a2f.jpg
Cheers, Roy. Other than mint, not sure, as it was the butcher's own marinade. Del just cooked them on the barbie. Is that mint sauce?:)
Marco.
Cheers, Roy. Other than mint, not sure, as it was the butcher's own marinade. Del just cooked them on the barbie. Is that mint sauce?:)
Marco.
Looked good anyway, the butcher I got my saddle chops from had something similar.
Yes, that's the mint sauce, couldn't make much as I didn't want to strip it bare of leaves but it should be enough.
Yeah, it'll have a lovely flavour for sure, but once your plant grows more, it would be better to use more leaves and make the sauce thicker:)
Marco.
Not mad about mint with meat.. I know, I'm a heathen.. Ketchup anytime
https://www.panasonic.com/uk/consumer/home-appliances/breadmakers/sd-zb2512.html
Got a new bread maker coming.. Pushed the button as mine is getting old tbh. I've had it about 12 years I think.. Maybe more.
Still works but pan is a bit scratched.
This is the new all singing and dancing version.That is exactly my bread maker.
Copy cat!
Not mad about mint with meat.. I know, I'm a heathen.. Ketchup anytime
:doh: :lol:
Mint and lamb are a match made in heaven!
The only thing I put ketchup on is chips or burgers/hotdogs, as otherwise for me it just ruins good food. But, as you say, each to his or her own!:cool:
What about mustard? I love that with steak, but only Dijon. English mustard is nice on some good sliced ham (on the bone), for a sandwich.
Marco.
That is exactly my bread maker.
Copy cat!It'll be good then... The one I've got was expensive in the day.. Panasonic too. Think this one can drop yeast too if your doing a timed one. I usually use inactive dried yeast so it won't be able to use that on timed so will get some active stuff that goes in dry
Not fancy doing it by hand mate, as Justers and Tony do? Or use a machine simply for part of the process, as Justers recommended? For me, that way you get better results:)
Marco.It is so the best way. Just use the dough cycle for 2 hours 20 minutes. And leave to ferment for 8 -12 hours or more - 24 in a fridge is good as long as you let the dough warm up before you shape and bake it.
The Panasonic is one of the better makers but it is a joke compared to crafting by hand and using a Dutch oven.
It's sad bread makers can't do better but it is just a fact. And the overhead of a Dutch oven and long ferment is bugger all.
The hardest part of decent bread making is hand cutting the loaf. Really.
For today's lunch Del made some large pasta shells stuffed with ricotta and mozzarella cheese, and fresh basil, with her homemade tomato pasta sauce, all cooked in the oven. In Italian, Conchiglioni ripieni al forno, con basilico fresco...
Prepped, but raw, with base sauce underneath:
https://imagizer.imageshack.com/v2/1024x768q90/924/T57XQc.jpg
Sauce applied on top:
https://imagizer.imageshack.com/v2/1024x768q90/922/CdO0y7.jpg
Cooked:
https://imagizer.imageshack.com/v2/1024x768q90/922/b7TrFP.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/kXa41g.jpg
Those were YUM! And washed down in the Wrexham sunshine with a gorgeous Chianti Riserva, from Lidl:
https://imagizer.imageshack.com/v2/1024x768q90/923/rgj0Dl.jpg
Happy days!:cheers:
Marco.
It'll be good then... The one I've got was expensive in the day.. Panasonic too. Think this one can drop yeast too if your doing a timed one. I usually use inactive dried yeast so it won't be able to use that on timed so will get some active stuff that goes in dryIf you really can't be arsed it's probably hard to do better than that Panny.
Not a case of can't be arsed tbh.. A, I don't have a cooker now. And B, I'm too immobile now to do much. This is a good compromise. I need fairly soft bread anyway.. I used to make sourdough for years but no more.
For today's lunch Del made some large pasta shells stuffed with ricotta and mozzarella cheese, and fresh basil, with her homemade tomato pasta sauce, all cooked in the oven. In Italian, Conchiglioni ripieni al forno, con basilico fresco...
Prepped, but raw:
https://imagizer.imageshack.com/v2/1024x768q90/924/T57XQc.jpg
Sauce applied:
https://imagizer.imageshack.com/v2/1024x768q90/922/CdO0y7.jpg
Cooked:
https://imagizer.imageshack.com/v2/1024x768q90/922/b7TrFP.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/kXa41g.jpg
Those were YUM! And washed down in the Wrexham sunshine with a gorgeous Chianti Riserva, from Lidl:
https://imagizer.imageshack.com/v2/1024x768q90/923/rgj0Dl.jpg
Happy days!:cheers:
Marco.Looks A.
For today's lunch Del made some large pasta shells stuffed with ricotta and mozzarella cheese, and fresh basil, with her homemade tomato pasta sauce, all cooked in the oven. In Italian, Conchiglioni ripieni al forno, con basilico fresco...
Prepped, but raw:
Sauce applied:
Those were YUM! And washed down in the Wrexham sunshine with a gorgeous Chianti Riserva, from Lidl:
Happy days!:cheers:
Marco.
looks very nice.. nice vino too... i wont be contibuting much now, but will look in.. nice to see good food
looks very nice.. nice vino too... i wont be contibuting much now, but will look in.. nice to see good food
Thanks... But why?:scratch:
I was looking forward to seeing the results of all that nice stuff you've bought recently, cooked...
Marco.
Looks A.
Cheers, Justers - still plenty left over for later!:cool:
Marco.
InThe Sticks
08-08-2020, 15:02
I use a Panasonic bread maker as well but only for the dough.
I knock it back by hand, let it rise for 20ish minutes in a low oven and use a loaf tin rather than baking it in the bread maker.
Start to finish in just under two hours.
Nothing special, but it’ll do for toast and sammich’s for work.
For cutting duties i use a Global. Crazy expensive, but it does the job well. Best way is to let the knife do the work and don’t press down too hard.
https://globalknives.uk/bread-knife-g9
They can be had a lot cheaper than that link i would imagine.
One i made this morning (and didn’t do a great job knocking it back).
Not the best, but it’ll do.
https://i.imgur.com/Fom1RY4.jpg
I have a problem with Globals ever since I cut the end of my thumb off with one.
Home made ham & veg soup with Ossau Iraty and Keen cheddar.
And the view from the lounge last night. Which kind of looks like it was taken on another planet.
https://uploads.tapatalk-cdn.com/20200808/96e78197394ae9b0bc07e130cb2fae9e.jpghttps://uploads.tapatalk-cdn.com/20200808/936b690ac5ce3af11a465c0ce4e88853.jpg
InThe Sticks
08-08-2020, 17:02
And the view from the lounge last night. Which kind of looks like it was taken on another planet.
https://uploads.tapatalk-cdn.com/20200808/936b690ac5ce3af11a465c0ce4e88853.jpg
Fuck! Now that is a view to die for.
Shame you cant do something about the oiks though.
Fuck! Now that is a view to die for.
Shame you cant do something about the oiks though.It's very dynamic from hour to hour. Everytime you look out it's something different. Crazy, really. I had a sea view 8 miles north of this in my last house but this is just better in every way.
Yup, mate, superb view! Beans and toast would taste like a Michelin-starred meal, looking at that vista:respect:
Marco.
mightymonoped
08-08-2020, 18:03
My only output today, as I could do it quickly, standing up....Matron!
Desperate To Use Anything In The Fridge Pizza ( one of the lesser known varieties).
https://uploads.tapatalk-cdn.com/20200808/d708a707c0fb5ddb8444caa49f298241.plist
Sent from my iPhone using Tapatalk
InThe Sticks
08-08-2020, 18:14
Looks good Tony.
Did you make the base?
Yup, looks more than decent, and with proper salami on top, too!:thumbsup:
Marco.
Was reasonably full after the pasta shells earlier, so just popped a small piece of sirloin onto the barbie, and Del knocked up a few accompaniments:
https://imagizer.imageshack.com/v2/1024x768q90/923/YPYIoc.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/9fAIjE.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/PxYWet.jpg
:cool:
Marco.
Lamb saddle chops
https://live.staticflickr.com/65535/50203738297_17b2f7c6e3_o.jpg
mightymonoped
08-08-2020, 20:32
Was reasonably full after the pasta shells earlier, so just popped a small piece of sirloin on the barbie, and Del knocked up a few accompaniments:
https://imagizer.imageshack.com/v2/1024x768q90/923/YPYIoc.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/9fAIjE.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/PxYWet.jpg
:cool:
Marco.
Nice! Lovin the accompaniments too! [emoji1376]
Sent from my iPhone using Tapatalk
Lamb looks really tasty, Roy. Could you taste the difference between it and normal supermarket stuff?:)
Marco.
Oh yes, 10/10 Marco, you’ve got me......drool :drool:
mightymonoped
08-08-2020, 20:36
Looks good Tony.
Did you make the base?
Thanks, yes, quick and easy, 3 parts strong flour to 1 part fine semolina. I like to put a teaspoon of English mustard powder in with the flour too.
Sent from my iPhone using Tapatalk
Lamb looks really tasty, Roy. Could you taste the difference between it and normal supermarket stuff?:)
Marco.
It was amazingly flavoursome Marco, I've got one left to nibble on later, the three only cost me a fiver!
Nice! Lovin the accompaniments too! [emoji1376]
Cheers, Tony. They were Del's 'signature' creamy mushrooms with pink peppercorns, and some San Marzano vine tomatoes... The rest was just stuff from the freezer!:)
Marco.
It was amazingly flavoursome Marco, I've got one left to nibble on later, the three only cost me a fiver!
See - told ya!:ner::D
Better AND cheaper! Lol......;)
Marco.
Nice steak & chips by the way
Cheers, mate. It slipped down rather nicely, as the bishop said to the actress!:D
Anyway, in terms of your lamb, I hope that your positive experience encourages you to use that butchers again:)
Marco.
Oh yes, 10/10 Marco, you’ve got me......drool :drool:
Cheers, John. Del had also flamed the mushrooms in brandy, so it gave them an added depth of flavour:)
Marco.
Cheers, mate. It slipped down rather nicely, as the bishop said to the actress!:D
Anyway, in terms of your lamb, I hope that your positive experience encourages you to use that butchers again:)
Marco.
Definitely, he makes his own pies to apparently. There's a record shop close by as well
https://www.crazybeat.co.uk/about-us
Awesome, so you can kill two birds:thumbsup:
More fun than simply clicking a mouse, eh?;)
Marco.
More fun than simply clicking a mouse, eh?;)
Good point, well made :D
Still got to drag 'er indoors down the pub though. Perhaps I'll just go on me own & grab a granny.
Last 2 gousto meals I gave to daughter as I was not up to making them.
Both curry
https://uploads.tapatalk-cdn.com/20200809/3ed0920cabdb65d1c11cf015f95c2f3d.jpg
Looks good, Granty!:)
Marco.
Del's just made a fresh batch, for the imminent lamb cutlets...
https://imagizer.imageshack.com/v2/1024x768q90/923/HXgXLe.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/iP7SDc.jpg
:cool:
Marco.
Double Welsh lamb cutlets, from our butcher, cooked on the BBQ, with cavolo nero (marinated in lemon juice and garlic), and heritage carrots, peas and new potatoes, all from our garden, plus mangetout and green beans:
https://imagizer.imageshack.com/v2/1024x768q90/924/IMMkZz.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/But8Yv.jpg
...washed down with a rather fine Oz red, from the Barossa Valley, called Château Tanunda:
https://imagizer.imageshack.com/v2/1024x768q90/923/VZRUZS.jpg
Much lighter in style than most Oz reds, with less tannin, but still full-bodied and replete with juicy dark-berry flavours. Somewhat claret-like in nature, but with a touch of oak. This one comes highly recommended, from Sainsbury's Taste the Difference range:cheers:
Marco.
very nice...good wine i think too..aussie top winery
Cheers, mate. Yeah, it was a stonker!:)
Forgot about the Italian fresh-fruit salad we finished with, marinated overnight in white wine, sugar and a touch of fresh cinnamon, so all the juices infuse, soften the fruit and create a lovely tasty syrup:
https://imagizer.imageshack.com/v2/1024x768q90/923/WsNmtx.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/kiGKG6.jpg
Nice way to end the meal:cool:
Marco.
i like that too.. nice by self or with cream or even ice cream. i had madagascar bourbon vanilla icecream earlier.. green and black i think
Cheers, mate. Nice ice-cream, that:)
Marco.
M&S Oakham chicken coated in a dry barbeque rub we bought for the Weber.
The fat tasted so A in the pan I had to add some white wine and cornflour even though the plan was salad. Worked fine nonetheless.
Wife wouldn't eat the jus which was a huge mistake but hey she's not a gravy fan.
Prunes in apple juice and cream for pud.
https://uploads.tapatalk-cdn.com/20200809/45f435e61b1a3779ad2014a661aba457.jpg
Del's just made a fresh batch, for the imminent lamb cutlets...
Nice one.
Haddock and fries with lemon and sauce shop ketchup. https://uploads.tapatalk-cdn.com/20200810/1094afd8bb06627a7f26cdc6b235aac2.jpg
Good stuff... Would you say that sauce shop stuff is the best you've had?:)
Looks really tomatoey... I'm actually not a massive fan of Heinz. A really nice one I had recently was from Maggi: https://www.tesco.com/groceries/en-GB/products/302308808
Really lovely........On CHIPS!:D
Marco.
its very good.. better than tiptree. looking at their website they do lots of nice stuff. must try them sometime.
https://www.sauceshop.co/collections/ketchup-bbq-sauce/products/tomato-ketchup?--&gclid=CjwKCAjw4MP5BRBtEiwASfwAL1oYjk0EUqMRmCT35JCp-fltyKshTsQ75M8GXvUkXe3uONFx75f4LhoCJPUQAvD_BwE
An all white organic flour job in New machine. Came out a tad pale, so need to remember to give that longer next time. Good size tho. Only 400gm of dry goods..
Smells greathttps://uploads.tapatalk-cdn.com/20200810/09a6dbcb909948a5f3430ec1ea13bd68.jpg
New machine is quieter and vibrates less, but otherwise quite similar. Much better coating on the pan tho
Hadn't had pasta for a while
https://live.staticflickr.com/65535/50211147166_41e7c9ff5c_o.jpg
Wossat, Roy - wee hotdogs chopped up?:)
Marco.
Wossat, Roy - wee hotdogs chopped up?:)
Marco.
No, Asda extra special (83% pork) Cumberland chipolatas.
Like Cumberland chipolatas
No one like my anaemic loaf [emoji23]
It is a milk loaf
With a nice merlot from Iceland (the shop not the country)
https://uploads.tapatalk-cdn.com/20200810/7a89d837e66c711b44f737c2016969bb.jpg
No, Asda extra special (83% pork) Cumberland chipolatas.
Ah ok, interesting... What might work well with that too, is some slices of pan-fried chorizo:)
Marco.
No one like my anaemic loaf [emoji23]
It is a milk loaf
couple of slices of that would have mopped up the leftover sauce and olive oil nicely
Ah ok, interesting... What might work well with that too, is some slices of pan-fried chorizo:)
Marco.
Yes, I often include some of that to introduce a different taste note / texture
Like Cumberland chipolatas
I find the thinner links have a better flavour than their fatter brothers.
No one like my anaemic loaf [emoji23]
It is a milk loaf
What's a milk loaf, mate? Never had one:)
Marco.
With a nice merlot from Iceland (the shop not the country)
https://uploads.tapatalk-cdn.com/20200810/7a89d837e66c711b44f737c2016969bb.jpg
Didn't even know that Iceland sold wine!:D
Not somewhere we go.....
Marco.
What's a milk loaf, mate? Never had one:)
Marco.It originates from Blackpool if memory serves. Its a soft white loaf that has milk instead of water in it, or a % at least which softens the crust etc
Ah I see... Soft crust, lol... You know what I'm gonna say, dontcha?:D;)
Marco.
mightymonoped
10-08-2020, 19:10
Chicken & Mushroom Pie - I’m going to be eating this all week [emoji23]
https://uploads.tapatalk-cdn.com/20200810/66ce76ae161713d636308fcb6632b09b.plist
https://uploads.tapatalk-cdn.com/20200810/32e8f0ccb2a28bcfed7540f295b18f11.plist
Sent from my iPhone using Tapatalk
Chicken & Mushroom Pie - I’m going to be eating this all week [emoji23]
https://uploads.tapatalk-cdn.com/20200810/66ce76ae161713d636308fcb6632b09b.plist
https://uploads.tapatalk-cdn.com/20200810/32e8f0ccb2a28bcfed7540f295b18f11.plist
Sent from my iPhone using TapatalkLooks good. Might be good cold, too. I often find they are.
Didn't even know that Iceland sold wine!:D
Not somewhere we go.....
Marco.
Can't decide if you're being subtly denigrating about Iceland (viewed as a slightly plebeian place to shop) or just honest?
I'll give you the benefit of the doubt.
Lol... Just honest, as always. But nothing denigrating intended. We buy very little frozen food, so have no reason to go to Iceland - and if you don't go there then you wouldn't know what they sold, including wine!:D
Marco.
Nice looking pie that, Tony!:respect:
Marco.
Lol... Just honest, as always. But nothing denigrating intended. We buy very little frozen food, so have no reason to go to Iceland - and if you don't go there then you wouldn't know what they sold, including wine!:D
Marco.
Fair enough. We've got a largish Iceland in the bigger of the local shopping centres & they carry a fair range of fresh veg & fruit (nothing special) but their prices are keener than the Co-op & Sainsburys in the same centre.
Noticed your Lidl wine recs so will swing by there on Thursday as I'm going out to get my haircut anyway. That Chianti looks interesting.
Good stuff, mate. Yeah, all those wines are worth having, but the Chianti is the standout, and trust me a veritable billy bargain... Fruity and full-bodied, with plenty of richness, structure and depth. No idea how they do it for the money!:)
Marco.
Meant to say, Roy, that I also picked up a bottle of this rather splendid looking Chilean Malbec:
https://www.lidl.co.uk/en/p/the-new-world-wine-tour/malbec-gran-reserva-chile/p33192
Seems like another Billy Bargain, but I haven't tried it yet!:)
Marco.
Got a nice fillet steak I can wash down with that, cheers :cool:
Meant to say, Roy, that I also picked up a bottle of this rather splendid looking Chilean Malbec:
https://www.lidl.co.uk/en/p/the-new-world-wine-tour/malbec-gran-reserva-chile/p33192
Seems like another Billy Bargain, but I haven't tried it yet!:)
Marco.
Nice one, I do like a Malbec :cool:
Loaf I made yesterday. Lovely soft white bread.
Quality
https://uploads.tapatalk-cdn.com/20200811/8f543c20380a6e1fb26a11b1ec028735.jpg
Looks nice, and far better than buying bread from a supermarket, but I loves me crust too much!:eyebrows:;)
Enjoy, though:cool:
Marco.
Loaf the bread machine made yesterday. Lovely soft white bread.
Quality
https://uploads.tapatalk-cdn.com/20200811/8f543c20380a6e1fb26a11b1ec028735.jpg
Fixt.
Looks anaemic crust wise but fine inside. You sure you had the right setting?
Meant as constructive criticism. With a liddle Mickey taking;):)
Actually it doesn't quite look the right shape for a Panasonic bread tin. So was it made in one?
yes a pana tin milk loaf. it was a little anaemic on top.. was a light crust but the flour maybe needs a bit longer. still its lovely and soft which is ideal for me. tasty too
Yeah I like soft bread for certain things.
Bacon and egg sarnie being one.
Most the stuff I make is strong with thick, crunchy, chewy crusts, which is best for toast and eating on the day it's made.
One hour out of the oven and the crusts are to die for...
Anything left over a day after baking gets frozen and usually toasted. I can't be doing with anything other than super fresh bread if not toasted.
Sure... It's a totally personal taste thing, and/or whether you still have good teeth!;)
For me, 80% of the flavour of bread is in the crust, therefore if there's no crust, what's left will be pretty tasteless. Plus, with sandwiches, I don't view bread as simply being a 'carrier' for the filling. Often, with the best bread, the filling (unless it's something really special) isn't the star of the show - it's the bread!
One of the main reasons why I detest a McDonalds burger is because of the SHITE (bun) posing as 'bread'. Soft, tasteless doughy cack... It's dreadful stuff, so for me it wouldn't matter what the filling was like (and unfortunately that's not much better), the whole thing would be spoiled by the poor quality of the bread.
Also, when you've grown up in a continental culture, bread [and the quality of such] is a MASSIVELY important part of eating, consequently the French, Italians, Germans, etc, would find the vast majority of 'bread' sold in UK supermarkets inedible. Only the 'artisan' stuff (read as normal bread in any other country) would be considered acceptable.
I still remember, back in the late 90s, when Del's relatives came over from Cologne to visit us in Scotland, and were appalled at what passed as 'bread'. We had to use the local Italian deli when getting bread in for their breakfast, which fortunately we were doing anyway! Things have improved massively since then though, but the UK is still the only country I know where the bread section in supermarkets is full of mass produced, pre-packaged 'pan loafs', representing the norm:doh:
<Rant over> :D
Marco
My mum used to love "milk loaf" - from memory, I think it is supposed to have a pale crust
I'm sure it was nice, mate - certainly way better than you'll get in any supermarket, and is suits your palate, so it's a win-win:)
Marco.
Bonne maman intense strawberry jam on fresh bread. Hard to beat really
https://uploads.tapatalk-cdn.com/20200812/ed0938c10b0aa23484a30d0b00cc1b61.jpg
Replacement bread machine, as first one came with a huge dent in it. Kicked by someone no doubt and the box it was in was not addequete. Why don't companies like John Lewis not put these shop boxes into an outer box to protect it in shipping. The shop box is just 3mm cardboard and minimal polystyrene around top and bottom, leaving the middle unprotected.
I pointed this out to them but they needless to say didn't give a damn. Not tried it but hopefully it works and I can wash my hands of company.
https://uploads.tapatalk-cdn.com/20200812/ba840326e0df589f472a9700553be283.jpghttps://uploads.tapatalk-cdn.com/20200812/776ab7bcb7e1d1a91be296c51d259361.jpg
You must insist on a replacement, that really isn't good enough
Not bad.. [emoji23] https://uploads.tapatalk-cdn.com/20200812/f0a8a8931135ab6eeadb3e6c85594a18.jpg
You must insist on a replacement, that really isn't good enoughYeah the first pic is replacement. They initially were unobtainable. Wouldn't answer phone and wouldn't take email complaints which was rediculous.
I wrote a review on them and they contacted me then..
Sad that you have to go to such lengths to get them to even speak to you.
That's why I prefer going direct to the shop.... I had no such problems when I bought the Smeg coffee machine from JL in Chester. We ordered it online, with a 'click and collect', and the process couldn't have been simpler or more efficient - and of course you're in control of the delivery!:)
Still, that was appalling, and frankly unacceptable service, from a company who purports to being 'prestigious', so you were quite right to kick their ass online. If it's been me, I wouldn't have been happy until I'd spoken to their head office - and trust me, when I complain I take NO PRISONERS!!;)
Marco [has a very low-tolerance threshold for shoddy service or blatant incompetence].
Anyway, we're just off into Chester, to our favourite chippy, to get some top-notch fish and chips! https://www.tripadvisor.co.uk/ShowUserReviews-g186233-d7901275-r673033569-Adam_s_Chippy_Fish_Chips_Cafe-Chester_Cheshire_England.html
All cooked fresh to order - no reheats! Will posts some pics when we're munching it in the car!:D
Marco.
the wife and i liked to go into the good chippie in blackpool and then go over to seafront and eat them from poke, fending off the gulls:eyebrows: ah, i miss those days
Wagamama spiced mussels and rice noodles.
The mussels were excellent. Huge and very fresh.
Basically coconut milk, star anise, garlic, ginger, turmeric, chilli and coriander.
https://uploads.tapatalk-cdn.com/20200812/34606b4d20467ca345ec8ac603e7b75d.jpghttps://uploads.tapatalk-cdn.com/20200812/61e2eab0fa5dd6546cc2986eb9a47eba.jpg
the wife and i liked to go into the good chippie in blackpool and then go over to seafront and eat them from poke, fending off the gulls:eyebrows: ah, i miss those days
Yeah mate, I can imagine. Del and I used to do the same when we lived in Paisley... Half an hour by car and you were in Largs!!:cool:
Anyway, here's the fish supper I enjoyed in the car earlier (£6.50):
https://imagizer.imageshack.com/v2/1024x768q90/923/fP4nPU.jpg
I like 'chip shop' brown sauce on my chips (when they've made it up themselves, and have it on the counter in plastic bottles)! Lovely golden crispy, thin batter, and beautifully white flaky fish inside... It was fab:cool:
Marco.
Wagamama spiced mussels and rice noodles.
The mussels were excellent. Huge and very fresh.
Basically coconut milk, star anise, garlic, ginger, turmeric, chilli and coriander.
https://uploads.tapatalk-cdn.com/20200812/34606b4d20467ca345ec8ac603e7b75d.jpghttps://uploads.tapatalk-cdn.com/20200812/61e2eab0fa5dd6546cc2986eb9a47eba.jpg
Very nice, Justers... Love it! :thumbsup:
Marco.
Yeah mate, I can imagine. Del and I used to do the same when we lived in Paisley... Half an hour by car and you were in Largs!!:cool:
Anyway, here's the fish supper I enjoyed in the car earlier (£6.50):
https://imagizer.imageshack.com/v2/1024x768q90/923/fP4nPU.jpg
I like 'chip shop' brown sauce on my chips (when they've made it up themselves, and have it on the counter in plastic bottles)! Lovely golden crispy, thin batter, and beautifully white flaky fish inside... It was fab:cool:
Marco.There's a new chippy opened up here.
It's excellent. Brilliant chips and great batter. Had it on Monday. Didn't take any photos. Will do next time.
Nice one, Justers... Next time do take some pics:)
Given that my dad owned two chippies for over 40 years, and that he was a perfectionist, I know what a decent 'fish supper' (as we call it in Scotland) should looks like, and so often down here (in Wales or England) the fish and chips is just SHITE, and a total poor relation to what I grew up with.
But that chippy in Chester is very good. Not quite up to the standards of some of the best ones found in coastal areas of Scotland, particularly Anstruther: https://www.anstrutherfishbar.co.uk/ but close - about 85% as good!
That's why we drive 13 miles there (to the one in Chester) there and back to get it - well worth it:cool:
Marco.
Yeah mate, I can imagine. Del and I used to do the same when we lived in Paisley... Half an hour by car and you were in Largs!!:cool:
Anyway, here's the fish supper I enjoyed in the car earlier (£6.50):
https://imagizer.imageshack.com/v2/1024x768q90/923/fP4nPU.jpg
I like 'chip shop' brown sauce on my chips (when they've made it up themselves, and have it on the counter in plastic bottles)! Lovely golden crispy, thin batter, and beautifully white flaky fish inside... It was fab:cool:
Marco.
Chips were so dodgy they hid them under the fish ;)
Hehe... Defo not. I like brown sauce and vinegar on my chips, but nothing on my fish apart from a touch of salt, so they were under *strict* instructions to prepare the chips, as mentioned, and simply place the fish on top - perfect!:)
Marco.
Hehe... Defo not. I like brown sauce and vinegar on my chips, but nothing on my fish apart from a touch of salt, so they were under *strict* instructions to prepare the chips, as mentioned, and simply place the fish on top - perfect!:)
Marco.
What fish was it? Like the faux newspaper, nice touch.
The usual cod, mate. It was lovely, but I much prefer haddock - the default fish for frying in Scotland:)
Yeah the 'newspaper' is a nice touch.
Marco.
Had Lorne for dinner to use it and rolls up.
Not best Lorne tbh but OK.
https://uploads.tapatalk-cdn.com/20200813/e581afc94fadef1a5c9ac1766524faec.jpg
At 3.24am!!:eek::eek::D
Marco.
So you didn't actually eat it then?:eyebrows:
Marco.
dinner.. just posted it tthen..i was far too busy eating steak at that time:lol:
Lol - you struggling to eat last night too, with the heat?
Marco.
its cooler so far today... got nice bread to eat so that will keep me going. gave some to my neighour as well... he had some cheese;)
hoping it stays cooler.
No idea if anyone is interested in the goulash soup but look at my bread lol
Lovely pairinghttps://uploads.tapatalk-cdn.com/20200813/456ea201c120e4326ba28af8bfeae6cb.jpg
That's a 'sticks to yer ribs' one!:)
Marco.
Mixed grill
https://live.staticflickr.com/65535/50222644688_2c441beb61_o.jpg
Where's da Chipz?:D
Marco
Where's da Chipz?:D
Marco
Thought I'd swerve the carbs tonight, still on a 'slight' diet, lost about a stone since lockdown.
Ah, that's cool... Hope you haven't lost any 'weight' from your middle leg?:eyebrows:
Marco.
Mikeandvan
13-08-2020, 21:15
Lasagne from Sainsburys. + wine, can't seem to go 3 or 4 days without wine this year.
Pasta again! prosciutto & ricotta cappelletti (M&S) with a sauce made from last night's leftovers
https://live.staticflickr.com/65535/50225858253_dd80b723b9_o.jpg
Looks tasty, Roy:)
Marco.
mightymonoped
14-08-2020, 20:38
Being a healthy boy as I’m starting to feel a bit better today.
Veggie burgers on homemade rolls, with fried onion, tomato, jalapeño, mustard, mayo and ketchup, topped with grilled cheddar.
https://uploads.tapatalk-cdn.com/20200814/adcb009c3a749c7231a940e4f64f0b39.plist
https://uploads.tapatalk-cdn.com/20200814/8d4ae95c46b67076a1a7e93d8d5b02b3.plist
Sent from my iPhone using Tapatalk
Some quick snaps from my birthday lunch today at Tyddyn Llan: https://www.tyddynllan.co.uk/north-wales-restaurant/ I decided to go all fish, as I don't often have access to lobster or turbot...
Starter was Grilled Lobster with Ginger, Coriander and Lime Butter:
https://imagizer.imageshack.com/v2/1024x768q90/924/6YkFWd.jpg
My main course was Roast Turbot with Coco Beans in a Dill and Mustard Sauce:
https://imagizer.imageshack.com/v2/1024x768q90/923/kJZjAN.jpg
Both were superb!:)
Dad's main course was Wild Sea Bass with a Laverbread Beurre Blanc:
https://imagizer.imageshack.com/v2/1024x768q90/922/7KSQNw.jpg
Overview of table:
https://imagizer.imageshack.com/v2/1024x768q90/924/Pbo82q.jpg
The wines, both of which were outstanding examples of regional French wines from small/low-production, specialist vineyards:
https://imagizer.imageshack.com/v2/1024x768q90/922/yB3Ax7.jpg https://imagizer.imageshack.com/v2/1024x768q90/923/KBxqcx.jpg
Forgot to take pics of my dad's starter of Calves' Sweetbreads with potato and olive cake, tartar sauce, which he loved, and also Del's veggie food:doh: We were just too busy talking and eating!
However, the food and surroundings were superb, and great time was had by everyone:cool:
Marco.
rmcin626
14-08-2020, 21:23
Some quick snaps from my birthday lunch today at Tyddyn Llan: https://www.tyddynllan.co.uk/north-wales-restaurant/ I decided to go all fish, as I don't often have access to lobster or turbot...
Starter was Grilled Lobster with Ginger, Coriander and Lime Butter:
https://imagizer.imageshack.com/v2/1024x768q90/924/6YkFWd.jpg
My main course was Roast Turbot with Coco Beans in a Dill and Mustard Sauce:
https://imagizer.imageshack.com/v2/1024x768q90/923/kJZjAN.jpg
Both were superb!:)
Dad's main course was Wild Sea Bass with a Laverbread Beurre Blanc:
https://imagizer.imageshack.com/v2/1024x768q90/922/7KSQNw.jpg
Overview of table:
https://imagizer.imageshack.com/v2/1024x768q90/924/Pbo82q.jpg
The wines, both of which were outstanding examples of regional French wines from small/low-production, specialist vineyards:
https://imagizer.imageshack.com/v2/1024x768q90/922/yB3Ax7.jpg https://imagizer.imageshack.com/v2/1024x768q90/923/KBxqcx.jpg
Forgot to take pics of my dad's starter of Calves' Sweetbreads with potato and olive cake, tartar sauce, which he loved, and also Del's veggie food:doh: We were just too busy talking and eating!
However, the food and surroundings were superb, and great time was had by everyone:cool:
Marco.
Lovely food and wine , hope you had a great day Marco
Some quick snaps from my birthday lunch today at Tyddyn Llan: https://www.tyddynllan.co.uk/north-wales-restaurant/ I decided to go all fish, as I don't often have access to lobster or turbot...
Wow! (I'd still be perusing the wine list..)
How did it compare to Nardini’s? :)
(That Batter looks ace)
Yeah mate, I can imagine. Del and I used to do the same when we lived in Paisley... Half an hour by car and you were in Largs!!:cool:
Anyway, here's the fish supper I enjoyed in the car earlier (£6.50):
https://imagizer.imageshack.com/v2/1024x768q90/923/fP4nPU.jpg
I like 'chip shop' brown sauce on my chips (when they've made it up themselves, and have it on the counter in plastic bottles)! Lovely golden crispy, thin batter, and beautifully white flaky fish inside... It was fab:cool:
Marco.
Lovely food and wine , hope you had a great day Marco
Cheers, mate. Yeah it was great, and the setting is just gorgeous, with pre-lunch drinks and canapés served outside on tables under cover in their beautiful grounds, whilst you peruse the menu and (extensive wine list):
https://imagizer.imageshack.com/v2/xq90/923/dHFOYk.png
Main house:
https://imagizer.imageshack.com/v2/xq90/923/2SgkRz.jpg
...then the (highly attentive and friendly) staff escort you through to the rather lovely dining room:
https://imagizer.imageshack.com/v2/1024x768q90/923/c23mq7.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/DDgbxY.jpg
Highly recommended for a special occasion!:cool:
Marco.
Wow! (I'd still be perusing the wine list..)
Check out the pdf: https://www.tyddynllan.co.uk/downloads/winelist.pdf
It's a carefully compiled list of quality vintages, with some unusual selections. What also impressed me was that they also sell an extensive selection of reasonably priced wines by carafe, which is rarely seen these days and offers excellent value for money:)
Marco.
How did it compare to Nardini’s? :)
(That Batter looks ace)
Hi Gaz,
Cheers mate, it was quality. Quite different from what I had for my birthday, though!:eek::D but a veritable example of how even the simplest of foods, done well, can be fab!
Different from Nardini's, as I get haddock there, but as you've pointed out the batter is one of the best I've had. Incidentally, if you're in Largs again, the best fish and chips, although it's just a takeaway, is Gino's in the Main St: https://www.google.co.uk/maps/uv?hl=en&pb=!1s0x4889b8fe35275c89%3A0x526dff318e8078b9!3m1! 7e115!4shttps%3A%2F%2Flh5.googleusercontent.com%2F p%2FAF1QipO3ly_xsCRsUYXR80Wu_p3u-DM99EtpDQX9DyZ8%3Dw302-h320-k-no!5sgino%27s%20fryer%20largs%20-%20Google%20Search!15sCgIgAQ&imagekey=!1e10!2sAF1QipO3ly_xsCRsUYXR80Wu_p3u-DM99EtpDQX9DyZ8&sa=X&ved=2ahUKEwj0rfOU55zrAhWiWhUIHdPwCo0QoiowCnoECBkQB g
Much cheaper than Nardini's and for me, better. Check it out next time you're there:cool:
Marco.
Btw, check out these pasties [known locally as 'oggies'] for sale in a shop in nearby Llangollen:
https://imagizer.imageshack.com/v2/1024x768q90/923/K6hr8E.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/95Se12.jpg
They look fab, don't they? I nearly bought some, but it was a blistering hot day (and at the time forecast for more of the same), and something I class as 'winter food', pies, pastry foods, etc, so decided to leave it and return when the weather is cooler, so I can enjoy them fresh in (for me) the right conditions:)
The shop is only 25 mins away by car, so not a problem!:cool:
Marco.
proper pasty an oggie :lol: a cornish delight
So these originate in Cornwall? Sorry, I'm not really 'up on' such things:)
Marco.
So these originate in Cornwall? Sorry, I'm not really 'up on' such things:)
Marco.
its a welsh version of a cornish pasty i think.. they call em oggies or giant oggies.. same thing tho really. miners food
rmcin626
15-08-2020, 08:55
Hi Gaz,
Cheers mate, it was quality. Quite different from what I had for my birthday, though!:eek::D but a veritable example of how even the simplest of foods, done well, can be fab!
Different from Nardini's, as I get haddock there, but as you've pointed out the batter is one of the best I've had. Incidentally, if you're in Largs again, the best fish and chips, although it's just a takeaway, is Gino's in the Main St: https://www.google.co.uk/maps/uv?hl=en&pb=!1s0x4889b8fe35275c89%3A0x526dff318e8078b9!3m1! 7e115!4shttps%3A%2F%2Flh5.googleusercontent.com%2F p%2FAF1QipO3ly_xsCRsUYXR80Wu_p3u-DM99EtpDQX9DyZ8%3Dw302-h320-k-no!5sgino%27s%20fryer%20largs%20-%20Google%20Search!15sCgIgAQ&imagekey=!1e10!2sAF1QipO3ly_xsCRsUYXR80Wu_p3u-DM99EtpDQX9DyZ8&sa=X&ved=2ahUKEwj0rfOU55zrAhWiWhUIHdPwCo0QoiowCnoECBkQB g
Much cheaper than Nardini's and for me, better. Check it out next time you're there:cool:
Marco.
Largs has a few good fish and chips places, all of which have their own fans. We also now have a fairly decent one in Gourock, should you be passing through.
Check out the pdf: https://www.tyddynllan.co.uk/downloads/winelist.pdf
It's a carefully compiled list of quality vintages, with some unusual selections. What also impressed me was that they also sell an extensive selection of reasonably priced wines by carafe, which is rarely seen these days and offers excellent value for money:)
Marco.
That's actually what prompted my post ;) (34 pages!)
I honestly wouldn't know where to start and would probably rely on advice from the sommelier. Yes, half litre carafes are great for when a whole bottle might be just a little too much.
All looks great. A nice birthday treat.
I had tortolini in butter sauce last night.
Rather good they were toohttps://uploads.tapatalk-cdn.com/20200815/a6bffc217c44509726f914f11c1b2976.jpg
its a welsh version of a cornish pasty i think.. they call em oggies or giant oggies.. same thing tho really. miners food
Ah, okies. Noted. I'll defo give one a go, as they look great - proper homemade from scratch!:)
I had tortolini in butter sauce last night.
Rather good they were too
Cheers, mate. Did you mean tortellini?;) Unless the spelling was wrong on the packaging....
Yeah, they look good. I presume the green bit is sage, as sage and butter is a classic sauce to have with them.
Marco.
That's actually what prompted my post ;) (34 pages!)
I honestly wouldn't know where to start and would probably rely on advice from the sommelier. Yes, half litre carafes are great for when a whole bottle might be just a little too much.
I studied it for an hour or so online beforehand (I generally know my way around a good wine list), looking as I usually do, for the best 'slurp per pound' options, as I dislike paying any more than £50 a bottle for fine-wines in good restaurants, so I that's the limit I set, and hopefully can undercut it. The two I chose were just under £40 each.
With French wines, it's always best to avoid the most famous regions/domaines, as you just end up paying through the nose for those wines in restaurants...Plus, for me, they're too much of an 'obvious' choice'! I prefer going more 'left field', and in that respect regional wines from off the beaten track in France, particularly the south west, often produce some nice surprises and usually offer great VFM:)
Marco.
Ah, okies. Noted. I'll defo give one a go, as they look great - proper homemade from scratch!:)
Cheers, mate. Did you mean tortellini?;) Unless the spelling was wrong on the packaging....
Yeah, they look good. I presume the green bit is sage, as sage and butter is a classic sauce to have with them.
Marco.
phone auto correct i think there.. yes sage in the butter.
'Nduja Sausage & Burrata Tortelloni with a Sage Butter Sauce. their spelling
Thought so... Nice one, that's a classic. Del makes it often. Nice simple, tasty sauce, which showcases the all-important pasta!:)
Marco.
Largs has a few good fish and chips places, all of which have their own fans. We also now have a fairly decent one in Gourock, should you be passing through.
Yeah defo, as you'd expect in somewhere like Largs. There's also a fab one in West Kilbride, forget the name. Been there for years. For me the best chippies in Scottish seaside towns is where the bar is set for a quality fish supper, and sadly too often down here they fall WAY short of that standard....! :rolleyes:
Marco.
Sliced sausage for breakers [emoji23]
https://uploads.tapatalk-cdn.com/20200815/378b476f327d2d9c30f9c8131556dab1.jpg
Wow! (I'd still be perusing the wine list..)
That 8 course tasting menu looks fantastic - but I would need to stay the night afterwards
Thought so... Nice one, that's a classic. Del makes it often. Nice simple, tasty sauce, which showcases the all-important pasta!:)
Marco.
alas their deliveries are very poor. ive had as many failures to deliver as come on time. customer service is good and sorts it etc but its become endemic here that they wont come when they should. they use yodel/dhl here so enough said.
ive cancelled
Meant to comment on this:
Yes, half litre carafes are great for when a whole bottle might be just a little too much.
Indeed... And importantly also when you want QUANTITY, as well as quality, by ordering a litre one!:D:drunk:
Marco.
alas their deliveries are very poor. ive had as many failures to deliver as come on time. customer service is good and sorts it etc but its become endemic here that they wont come when they should. they use yodel/dhl here so enough said.
ive cancelled
You know the answer then, don't you, mate?
Start up yer jalopy [it'll be badly needing a damn good run] and get back outside into the big, bad world again (as if you can 'educate' shops to the fact that you're ENTITLED NOT to wear a face mask, it's as safe now in Scotland as it'll ever be), and then do your own shopping, thus putting YOU in control of everything, not relying on fooking deliveries, which as you've highlighted simply can't be relied upon!:)
Seriously though mate, there *has* to come a point soon when you stop being a prisoner in your own home, and start living and enjoying some freedom again.
:exactly:
Marco.
Sliced sausage for breakers [emoji23]
Nice... I went continental with an all-butter croissant (filled with Tiptree 'Sweet Tip' raspberry jam), pain au chocolat, pink grapefruit and fresh peach juice, plus of course the obligatory kapperchino!
https://imagizer.imageshack.com/v2/xq90/922/L16Zar.jpg
I doubt you'd get better in any posh coffee shop!:cool:
Marco.
The turbot above looks good, Marco.
If you are ever in St. Ives check this place out. Best turbot I have ever had.
https://www.porthminstercafe.co.uk/
That mussel dish I did above was outstanding cold for some reason.
Some deli bites. Scotch egg of reference quality - better than I can make. Pea, mint, broad bean, feta and spring onion salad nice too. Ate the sausage roll without thinking about taking a pic. Also excellent.
https://www.themalldeli.co.uk/
https://uploads.tapatalk-cdn.com/20200815/cf9209cdb44482b2703b66c5fd2de0fb.jpghttps://uploads.tapatalk-cdn.com/20200815/6a5d2a0994541ba06d52cb541c16236b.jpg
Yeah, it was A, dude... Nice Scotch eggs! And yes, if I'm ever in St Ives again I'll check that place out:)
Marco.
For today's lunch, Del's classic Zucchini Parmigiana (made with green and yellow zucchini/courgettes from our garden). Here it is just out the oven - all bubbling and unctious:
https://imagizer.imageshack.com/v2/1024x768q90/922/3U92kG.jpg
And plated up, served with some nice crusty bread:
https://imagizer.imageshack.com/v2/1024x768q90/922/gRdK1Q.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/ElPG7K.jpg
BIG yumz!:)
Followed by an assorted cheese board with crackers [Brie de Meaux, Taleggio, Shropshire Blue, Welsh Slate-Cavern Aged Cheddar and Gruyère AOP Reserve]:
https://imagizer.imageshack.com/v2/1024x768q90/924/8XFjbw.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/y30klt.jpg
....all washed down with a superb Chilean Malbec Gran Reserva (from Lidl for £6.50), which is a total Billy Bargain! For this quality, you're talking £13-15 elsewhere!:cheers:
https://imagizer.imageshack.com/v2/1024x768q90/922/7FmS0V.jpg
Happy days:cool:
Marco.
nice ... soak up the juices with the bread.. lovely
InThe Sticks
15-08-2020, 17:23
Had a glut of tomatoes this year (mainly San Marzano), so decided to put them to good use and made a sauce for Ragu, pasta, pizza topping or whatever.
The toms (there were a lot lot more than in the pic) and onions were from my garden and the garlic and Basil from my parents.
https://i.imgur.com/o7I25C0.jpg
https://i.imgur.com/kmvxnLQ.jpg
Super tasty and you can’t get a lot fresher than from plant to sauce in a afternoon, plus no additives in there.
mightymonoped
15-08-2020, 18:18
Had a glut of tomatoes this year (mainly San Marzano), so decided to put them to good use and made a sauce for Ragu, pasta, pizza topping or whatever.
The toms (there were a lot lot more than in the pic) and onions were from my garden and the garlic and Basil from my parents.
https://i.imgur.com/o7I25C0.jpg
https://i.imgur.com/kmvxnLQ.jpg
Super tasty and you can’t get a lot fresher than from plant to sauce in a afternoon, plus no additives in there.
That’ll be glorious! [emoji106]
Sent from my iPhone using Tapatalk
Nice... San Marzano are the real deal for making quality tomato pasta sauce. What sort of pasta will you be using to serve with it?
If you want to be authentic, then spaghetti, rigatoni or penne is the one, otherwise use wot ya like!:D
Marco.
P.S Sometimes adding a little highly-concentrated tomato puree to the sauce (if you haven't done so already) adds a touch of sharpness, to balance out the natural sweetness of fresh tomatoes, and accentuates the tomato flavour.
mightymonoped
15-08-2020, 18:20
For today's lunch, Del's classic Zucchini Parmigiana (made with green and yellow zucchini/courgettes from our garden). Here it is just out the oven - all bubbling and unctious:
https://imagizer.imageshack.com/v2/1024x768q90/922/3U92kG.jpg
And plated up, served with some nice crusty bread:
https://imagizer.imageshack.com/v2/1024x768q90/922/gRdK1Q.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/ElPG7K.jpg
BIG yumz!:)
Followed by an assorted cheese board with crackers [Brie de Meaux, Taleggio, Shropshire Blue, Welsh Slate-Cavern Aged Cheddar and Gruyère AOP Reserve]:
https://imagizer.imageshack.com/v2/1024x768q90/924/8XFjbw.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/y30klt.jpg
....all washed down with a superb Chilean Malbec Gran Reserva (from Lidl for £6.50), which is a total Billy Bargain! For this quality, you're talking £13-15 elsewhere!:cheers:
https://imagizer.imageshack.com/v2/1024x768q90/922/7FmS0V.jpg
Happy days:cool:
Marco.
Oooh nice, did the same myself with aubergine the other day. Also had a nice chargrilled zucchini, walnut and pair salad with a balsamic dressing. Was yums.
Sent from my iPhone using Tapatalk
Another Waga recipe modified slightly.
The key ingredient making this so good was the sausage. Looks like chorizo but tastes quite different. Pricey, discounted and still pricey, but worth it. Great stuff.
Egg, brown sugar, garlic, chilli, Pak Choi, soy, beansprouts, chicken etc.
https://uploads.tapatalk-cdn.com/20200815/a8989f3db76996e822923348afe85386.jpghttps://uploads.tapatalk-cdn.com/20200815/90830d1fbced6074969df49f077732f0.jpghttps://uploads.tapatalk-cdn.com/20200815/1dea67c34fc1c608387687697a04c85c.jpghttps://uploads.tapatalk-cdn.com/20200815/8672d6b7dee33e85bf2045f1a3f189af.jpg
Had a glut of tomatoes this year (mainly San Marzano), so decided to put them to good use and made a sauce for Ragu, pasta, pizza topping or whatever.
The toms (there were a lot lot more than in the pic) and onions were from my garden and the garlic and Basil from my parents.
https://i.imgur.com/o7I25C0.jpg
https://i.imgur.com/kmvxnLQ.jpg
Super tasty and you can’t get a lot fresher than from plant to sauce in a afternoon, plus no additives in there.Good stuff.
Roasting before blitzing works too for a different take on it.
For today's lunch, Del's classic Zucchini Parmigiana (made with green and yellow zucchini/courgettes from our garden). Here it is just out the oven - all bubbling and unctious:
https://imagizer.imageshack.com/v2/1024x768q90/922/3U92kG.jpg
And plated up, served with some nice crusty bread:
https://imagizer.imageshack.com/v2/1024x768q90/922/gRdK1Q.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/ElPG7K.jpg
BIG yumz!:)
Followed by an assorted cheese board with crackers [Brie de Meaux, Taleggio, Shropshire Blue, Welsh Slate-Cavern Aged Cheddar and Gruyère AOP Reserve]:
https://imagizer.imageshack.com/v2/1024x768q90/924/8XFjbw.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/y30klt.jpg
....all washed down with a superb Chilean Malbec Gran Reserva (from Lidl for £6.50), which is a total Billy Bargain! For this quality, you're talking £13-15 elsewhere!:cheers:
https://imagizer.imageshack.com/v2/1024x768q90/922/7FmS0V.jpg
Happy days:cool:
Marco.Looks great I might try and make something similar soon.
mightymonoped
15-08-2020, 19:04
Chicken and chips.
Corn-fed Free-range Chicken with an Indian Yoghurt Crust..... and chips. [emoji23]
https://uploads.tapatalk-cdn.com/20200815/6f2ddcbd5894bd2b61d4db551889fcef.plist
https://uploads.tapatalk-cdn.com/20200815/b236c54bfa55fb4701bfa4f9226411e8.plist
Sent from my iPhone using Tapatalk
InThe Sticks
15-08-2020, 19:31
Nice... San Marzano are the real deal for making quality tomato pasta sauce
Yup, precisely why i chose to grow them this year.
P.S Sometimes adding a little highly-concentrated tomato puree to the sauce (if you haven't done so already) adds a touch of sharpness, to balance out the natural sweetness of fresh tomatoes, and accentuates the tomato flavour.
Nope, not adding anything that isn’t home grown.
If i start adding commercial products then i may as well have bought the sauce from a supermarket in the first place.
I’ve no idea how many fresh home grown tomato sauces you’ve made, but mine certainly needs nothing to accentuate the flavour other than the fresh Basil, onion & garlic.
That said, when the next batch comes on song, i’ll roast the tomatoes instead of chucking them in a pot and add a splash of white wine with the alcohol burnt off first, which is what i always use when making any meat sauce.
InThe Sticks
15-08-2020, 19:37
Another Waga recipe modified slightly.
The key ingredient making this so good was the sausage. Looks like chorizo but tastes quite different. Pricey, discounted and still pricey, but worth it. Great stuff.
Egg, brown sugar, garlic, chilli, Pak Choi, soy, beansprouts, chicken etc.
https://uploads.tapatalk-cdn.com/20200815/a8989f3db76996e822923348afe85386.jpg
Now that i'm going to have a crack at!
It's easy to make the classics, but i feel more effort is required on my part.
Nope, not adding anything that isn’t home grown.
If i start adding commercial products then i may as well have bought the sauce from a supermarket in the first place.
I’ve no idea how many fresh home grown tomato sauces you’ve made, but mine certainly needs nothing to accentuate the flavour other than the fresh Basil, onion & garlic.
Lol - well in terms of my Italian mother and grandmother in Italy, probably more than you've had hot dinners!:ner:;)
I'm only talking about a teaspoon full, as both always did, and to my palate works nicely, in the way described. Anyway, it's up to you. However, if you're seeking authenticity, then white wine should never go near a tomato pasta sauce!:nono:
You still haven't said how you're going to serve it (with which type of pasta)? In any case, I look forward to seeing the finished results:cool:
Marco.
nice ... soak up the juices with the bread.. lovely
Cheers, mate was great!:)
Marco.
Oooh nice, did the same myself with aubergine the other day. Also had a nice chargrilled zucchini, walnut and pair salad with a balsamic dressing. Was yums.
Cheers, Tony. Yeah, aubergine would also work well!:)
Marco.
Looks great I might try and make something similar soon.
Churz, dude... Yeah, defo, go for it! I like the look of that pasta with salsiccia piccante. It's a classic ingredient used in southern Italy, but also in the north, as we also have it in Tuscany, but it's not quite as hot.
If you can find a good Italian deli near you, they'll sell it fresh, and when adding it to, say, a ragu sauce with some pappardelle, it's sensational! Rather like the difference between using guanciale, as opposed to just ordinary pancetta, when making carbonara:)
Marco.
InThe Sticks
15-08-2020, 20:00
However, if you're seeking authenticity, then white wine should never go near a tomato pasta sauce!:nono:
and add a splash of white wine with the alcohol burnt off first, which is what i always use when making any meat sauce.
Meat sauce, not pasta sauce.
Keep up at the back :)
Ok, but that's not really clear when reading this sentence:
That said, when the next batch comes on song, i’ll roast the tomatoes instead of chucking them in a pot and add a splash of white wine with the alcohol burnt off first, which is what i always use when making any meat sauce.
That sounds like you're saying with the next batch of tomato sauce you make, you'll be adding a splash or white wine to it, as you ALSO do when making a meat sauce. Therefore, white wine is being added to both.
Oh, and again if you want to be authentic and are adding wine to a meat sauce (which many Italians don't) then it should be red wine, preferably something like a good Chianti. But, if you prefer the flavour white wine imparts, then that's all that matters!:)
Marco.
InThe Sticks
15-08-2020, 20:31
Ok, but that's not really clear when reading this sentence:
That sounds like you're saying with the next batch of tomato sauce you make, you'll be adding a splash or white wine to it, as you ALSO do when making a meat sauce. Therefore, white wine is being added to both.
Oh, and again if you want to be authentic and are adding wine to a meat sauce (which many Italians don't) then it should be red wine, preferably something like a good Chianti. But, if you prefer the flavour white wine imparts, then that's all that matters!:)
Marco.
Next
time
i cook
a meat
sauce
i’ll
use
white
wine
cos
it’s
authentic
innit
No
red
wine
just
no.
I also like to use lambs liver and smoked bacon in a decent bolognese but thats for another day.
Lol - then it isn't an authentic Bolognaise/ragu, it's simply a Jonny-boy special!:ner::D
Doesn't mean that it won't be tasty, though! I'm sure it would be. Btw, have you tried using veal mince, as well as pork and beef mince, in your Bolognaise sauce? That makes all the difference, and is generally what's used in Italy: a combo of all three types of meat:)
Marco.
Churz, dude... Yeah, defo, go for it! I like the look of that pasta with salsiccia piccante. It's a classic ingredient used in southern Italy, but also in the north, as we also have it in Tuscany, but it's not quite as hot.
If you can find a good Italian deli near you, they'll sell it fresh, and when adding it to, say, a ragu sauce with some pappardelle, it's sensational! Rather like the difference between using guanciale, as opposed to just ordinary pancetta, when making carbonara:)
Marco.It's egg noodle, not pasta but spag would be OK just heavier.
The recipe called for rice noodles. I had run out.
Now that i'm going to have a crack at!
It's easy to make the classics, but i feel more effort is required on my part.Shhh...
I didn't bother with Kama wotsit and used two eggs.
https://uploads.tapatalk-cdn.com/20200815/59a368cff331f53ae93f21e10d1cee82.jpghttps://uploads.tapatalk-cdn.com/20200815/6855272666b4022c6b14acc93dad6b5b.jpg
Lorne sarnies today
https://uploads.tapatalk-cdn.com/20200816/46de969eb413180362d458a2794386c9.jpghttps://uploads.tapatalk-cdn.com/20200816/ed6bd45c55f69822b44781952b03264d.jpg
Fresh loaf
https://uploads.tapatalk-cdn.com/20200816/bb32f124a527d2e77be84ca1bc17ba53.jpg
Bread was great
https://uploads.tapatalk-cdn.com/20200816/9f705590dca0324696bcb33ce9e7eb70.jpg
Fresh loaf
https://uploads.tapatalk-cdn.com/20200816/bb32f124a527d2e77be84ca1bc17ba53.jpgThat one actually has a crust. Different program?
Do you only ever make white?
No make others.. Same program but tricked it a little. Butter semolina and milk on the top. Came out well and was crunchy on outer and super soft inside.
Got a few to make soon. A olive bread will be one assuming the olives come tomorrow. Might finish it in a pot like you. See how I'm doing
Yeah I do think you got put off when you tried a soda bread using a pot and it failed.
When using a pot most important three things are:
Shape the dough into a ball and make sure the skin of the loaf is tight.
Slit it with a bread knife quickly. You must do this or the loaf will break in some arbitrary place and look shit.
Pre heat the pot at 230 Deg C. Bake 25 to 30 mins lid on and the same lid off for 700g of flour loaf.
Plus be fucking careful. That pot will cause severe burns if touched!
Nice bread, mate! You're getting better:)
Marco.
It's egg noodle, not pasta but spag would be OK just heavier.
The recipe called for rice noodles. I had run out.
Ah yes, soz my boob... Think I'd prefer it with pasta, though. Just my own personal preference:)
Marco.
Today's scran... Just some lamb cutlets from Sainsbury's (as we didn't have time to go to the butcher), marinated in olive oil, rosemary and garlic, simply grilled and served with homemade mint sauce (made with fresh mint from our herb patch), along with assorted veg from our garden, such as heritage carrots, peas and new potatoes. The rest is from Sainsbury's:
https://imagizer.imageshack.com/v2/1024x768q90/922/FFWzba.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/Ki0CuX.jpg
...washed down by a truly STONKING 'big boned', very rich and jammy Portuguese red:
https://imagizer.imageshack.com/v2/1024x768q90/924/ZAIlMc.jpg
This would knock some top Riojas into a cocked hat, for much less money, and also rival some big Oz reds for sheer fruit-forward power and richness - a truly gorgeous mouthful!:cheers:
Marco.
Very nice Marco. My mint's coming on a bundle so I'll have to have lamb again soon.
Today roast loin of pork with sweet potatoes & carrots, new potatoes, white cabbage & peas.
https://live.staticflickr.com/65535/50232914903_b96a100e01_o.jpg
grease pan or not?No completely unnecessary. At least not in any pot I have used.
For some reason bread tins need it even if they are non-stick.
Be sure to drop your dough into a big bowl after a couple of hours post dough cycle and leave it for 8 hours or more. Cover it with a towel or cling film. Oil that bowl first and move the dough around in the oil until it is ball shaped. Olive oil is great for this.
Then drop the dough from a height onto a bread board covered with white flour and shape it. This part is the critical bit. Learn how to shape and cut. Best to flour your hands first. It takes some acquired skill but within 3-4 loaves you will have that skill. Hopefully LOL;)
Today's scran... Just some lamb cutlets from Sainsbury's (as we didn't have time to go to the butcher), marinated in olive oil, rosemary and garlic, simply grilled and served with homemade mint sauce (made with fresh mint from our herb patch), along with assorted veg from our garden, such as heritage carrots, peas and new potatoes. The rest is from Sainsbury's:
https://imagizer.imageshack.com/v2/1024x768q90/922/FFWzba.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/Ki0CuX.jpg
...washed down by a truly STONKING 'big boned', very rich and jammy Portuguese red:
https://imagizer.imageshack.com/v2/1024x768q90/924/ZAIlMc.jpg
This would knock some top Riojas into a cocked hat, for much less money, and also rival some big Oz reds for sheer fruit-forward power and richness - a truly gorgeous mouthful!:cheers:
Marco.FFS open a small restaurant. Del has some talent. She'd probably love it!:)
Ah yes, soz my boob... Think I'd prefer it with pasta, though. Just my own personal preference:)
Marco.Yeah but you know it's wrong at heart i.e. it isn't authentic, as you so like to point out.
I think rice or fine egg noodles is better for a lighter hot weather bite, pasta better on cold winter days.
Pasta is so heavy comparatively I am surprised Italians are so keen on it in a Mediterranean climate.
What got me about the recipe is zero guidance on the type of sausage to use. And it's of paramount importance IMHO. The pic looked liked they used chorizo but it is hard to be sure.
Very nice Marco. My mint's coming on a bundle so I'll have to have lamb again soon.
Today roast loin of pork with sweet potatoes & carrots, new potatoes, white cabbage & peas.
https://live.staticflickr.com/65535/50232914903_b96a100e01_o.jpg
Cheers, Roy. I could easily lap that up, too!:)
Marco.
FFS open a small restaurant. Del has some talent. She'd probably love it!:)
Lol - churz... She's always loved cooking. We've also often chatted about opening up a small restaurant, probably by converting our (large) garage into a dining room and operating a kind of 'Gorilla Kitchen', which would keep overheads down.
Maybe something to consider when she retires from teaching!:)
Marco.
Yeah but you know it's wrong at heart i.e. it isn't authentic, as you so like to point out.
I think rice or fine egg noodles is better for a lighter hot weather bite, pasta better on cold winter days.
Pasta is so heavy comparatively I am surprised Italians are so keen on it in a Mediterranean climate.
What got me about the recipe is zero guidance on the type of sausage to use. And it's of paramount importance IMHO. The pic looked liked they used chorizo but it is hard to be sure.
Sure, but don't get me wrong, I'd still enjoy it, as I love the flavours and I like noodles!:)
It's just that when we have noodles, it's usually with asian food/soups, not Italian. I don't really find pasta heavy, as long as you don't eat too much of it at once! In Italy, they tend only to have small portions, as a starter, before the meat or fish course. Unlike here, it's rarely eaten as a main course on its own.
Plus, how heavy it is depends on the type of pasta used and also the sauce. In that respect, carbonara is quite a bit heavier than, say, a basic tomato sauce. Also, you never have the pasta swimming in sauce, such as you're often served here in so-called 'Italian restaurants'. The sauce is just used to coat the pasta and provide some 'lubrication', as it's the pasta itself, and its inherent quality, that is always sought to be showcased.
With Italian cuisine, it's often about 'less is more'/keep it simple, stupid - and ALWAYS about using the best and freshest ingredients:cool:
Marco.
Vareity is the spice of life.
I think all nationalities these days are influenced by other nationalities but what surprises me is how well the pretext of a nationality in food is still ingrained in so many people.
Think about it. With international travel so easy and considering how genuinely cosmopolitan so many countries have become with so much immigration, it's almost hard to see why. Especially with the disolving of so many communication barriers via the internet. Anyone can talk to anyone if they really want via IT even if the governments try to stop it or outlaw it. The fact is anyone can bypass that with a little knowledge.
Whatever. Probably feeling too philosophical at the moment:D
Yeah, defo on all counts:)
It's just that the likes of Italians, French, Spanish, etc, especially of a 'certain generation', are staunch traditionalists, so any recognised and well-established dish from a particular region of their country *must* contain the 'tried and tested' (over years) ingredients, and be cooked in a particular (traditional) way, or it's not considered right!
Like you though, I like variety and diversity, so believe that as long as food is cooked with love and passion, and a desire for quality and creating maximum flavour, it exists to be experimented with and allowed to evolve, which as I'm sure you'll know, fusion food, done well, can be a lot of fun!:cool:
Marco.
No completely unnecessary. At least not in any pot I have used.
For some reason bread tins need it even if they are non-stick.
Be sure to drop your dough into a big bowl after a couple of hours post dough cycle and leave it for 8 hours or more. Cover it with a towel or cling film. Oil that bowl first and move the dough around in the oil until it is ball shaped. Olive oil is great for this.
Then drop the dough from a height onto a bread board covered with white flour and shape it. This part is the critical bit. Learn how to shape and cut. Best to flour your hands first. It takes some acquired skill but within 3-4 loaves you will have that skill. Hopefully LOL;)Way too much work I won't be able to do these days, hence the machine.
This is nice so will show it.
https://uploads.tapatalk-cdn.com/20200817/2f57891420f356e2497b5d6050ba472d.jpg
This is nice so will show it.
I agree, but what exactly is "this"?:doh::lol::D
;)
Summat wiv dumplings?
Marco.
Way too much work I won't be able to do these days, hence the machine.Pants it's easy.
You would have to be almost totally incapacitated not to be able to manage it and it is quite clear from the food you make you are not.
As I always say cutting it is the hardest part. Because it is.
Stop feeling sorry for yourself and perk up a bit!:)
Green curry veg noodles.
https://uploads.tapatalk-cdn.com/20200817/512d12158536cc0d6025a8d88d2f45f7.jpg
InThe Sticks
17-08-2020, 18:24
Got a new grill mainly due to my other one being way too big and not particularly good quality, that and we need to spend spend spend to kick start the economy..
https://i.imgur.com/ycdHxwD.jpg
A few friends (Muricans) have these and praise the TRU-Infrared method of heat as it apparently keeps the meat a bit more moist and cuts down on smoke.
Guess i’ll find out in half an hour when the Madrass chicken drumsticks are done :)
Pork stir fry
https://live.staticflickr.com/65535/50237985991_e51b299955_o.jpg
I agree, but what exactly is "this"?:doh::lol::D
;)
Summat wiv dumplings?
Marco.
:wave: :popcorn:
Still don't know what it was, mate: pork, beef, chicken? What was the sauce?:)
Marco.
Some nice dishes above, guys, and good photography:thumbsup:
Nice new 'toy', Jon. So when's the party at yours?:D
Marco.
I agree, but what exactly is "this"?:doh::lol::D
;)
Summat wiv dumplings?
Marco.
Beef in chianti sauce, with roasties and dumplings and veg.. was great
Yeah, it looked nice, just would be helpful if you said what it was, when posting the picture, so we're not having to guess!:ner::eyebrows:;)
Spuds looked good, too.
Marco.
Yeah, it looked nice, just would be helpful if you said what it was, when posting the picture, so we're not having to guess!:ner::eyebrows:;)
Spuds looked good, too.
Marco.
intended to but had to go to bed...back is still dodgy
Ah okies... Hope it gets better soon.
Marco.
Creamy haddock linguine
https://uploads.tapatalk-cdn.com/20200819/779ef43740b6a55437e3aae50b94b436.jpg
walpurgis
19-08-2020, 10:42
Just my sort of meal Grant :).
Yup, I like that myself:)
Make sure you wear yer bib, when yer sookin' them up, otherwise it'll all be down the front of yer simmet!:D
Marco.
Creamy haddock linguine
https://uploads.tapatalk-cdn.com/20200819/779ef43740b6a55437e3aae50b94b436.jpgDefinitely way harder than shaping dough.
Way, way harder.
:D
was hard enough and has set my back back a day or so.. thought i'd try it... will have to cancel these as they are just too much and this was an easy one.
im about to give up on it all:(
mightymonoped
19-08-2020, 13:53
was hard enough and has set my back back a day or so.. thought i'd try it... will have to cancel these as they are just too much and this was an easy one.
im about to give up on it all:(
Try not to get into a downward spiral and give up on it all Grant. Give yourself a rest and let the kitchen equipment do the work but keep up the quality nosh as it’s as essential to your wellbeing as anything. Hope you start feeling better soon.
Tony
Sent from my iPhone using Tapatalk
Beef & tomatoes stewing for later
https://live.staticflickr.com/65535/50244686721_bcd05e309d_o.jpg
mightymonoped
19-08-2020, 16:42
Chicken & Barley Salad. Barley cooked in chicken stock, roast chicken, spring onion, mixed beans, roasted peppers, cucumber, black olive, sultanas, pinenuts, walnut, celery, fresh basil, zaatar, balsamic & mustard vinaigrette.
https://uploads.tapatalk-cdn.com/20200819/6d08c6d27c8fd76e92149470cdd2b764.plist
Sent from my iPhone using Tapatalk
Very healthy Tony.
Bored of noodles so a sort of cottage pie that isn't really tonight....
I actually made it out of frozen beef and pork meatballs I had had in the freezer for two months.
https://uploads.tapatalk-cdn.com/20200819/12b68bcce1fc4f58539d17628b59c2aa.jpg
My famous beef splat & chips
https://live.staticflickr.com/65535/50244887143_e078970bcd_o.jpg
Homemade beans on toast.. Well my machine made bread and I opened the beans
https://uploads.tapatalk-cdn.com/20200820/c4aa131c0d7eb621b7c257cd39a4a364.jpg
walpurgis
20-08-2020, 16:10
Homemade beans on toast.
Hmm. I had beans last night. I'll need to think of something different for today.
mad-moon
20-08-2020, 17:19
Homemade beans on toast.. Well my machine made bread and I opened the beans
https://uploads.tapatalk-cdn.com/20200820/c4aa131c0d7eb621b7c257cd39a4a364.jpg
Grant...what are those bread makers like???.do you get a good loaf from it...thinking of getting one, cause supermarket bread is shite.....and making your own is messy and a faff...
This new one is very good.
Popped this out the day. Lovely loaf.
2hrs.https://uploads.tapatalk-cdn.com/20200820/b69aed11ffe6dd833a58535a284899ce.jpg
This is the smallest loaf setting.
And a medium crust. Also gave it a quick paint with milk half way through cook to improve top.
This is one of the top Panasonic but worth the money. I take the paddle out after its finished mixing as its easier and leaves only a small hole on bottom
mad-moon
20-08-2020, 17:49
This new one is very good.
Popped this out the day. Lovely loaf.
2hrs.https://uploads.tapatalk-cdn.com/20200820/b69aed11ffe6dd833a58535a284899ce.jpg
This is the smallest loaf setting.
And a medium crust. Also gave it a quick paint with milk half way through cook to improve top.
This is one of the top Panasonic but worth the money. I take the paddle out after its finished mixing as its easier and leaves only a small hole on bottom
Mmm...that looks impressive...very good...
Some nice grub here, chaps:thumbsup:
Granty, love those beans - you must've been slaving away for hours - quality!:D
Bread's looking good.
Marco.
Tonight's scran... Roasted guinea fowl in a Riesling white wine and tarragon cream sauce, with baby chestnut mushrooms, served with croquette potatoes and wilted greens:
https://imagizer.imageshack.com/v2/1024x768q90/924/87oqPO.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/7n8w2U.jpg
Marco.
Powered by vBulletin® Version 4.2.3 Copyright © 2026 vBulletin Solutions, Inc. All rights reserved.