View Full Version : OK, What's For Lunch or Tea Today?
walpurgis
20-08-2020, 18:45
I had a bowl of cereal :).
Lol - that's breakfast! What did you have for your lunch?:)
Marco.
walpurgis
21-08-2020, 08:18
Lol - that's breakfast! What did you have for your lunch?:)
Marco.
Cheese sarnie & banana :).
On a diet, are we?:D
Marco.
walpurgis
21-08-2020, 09:01
On a diet, are we?:D
Marco.
We can all eat more, but I tend only to eat what I need. I don't snack either.
Lol, that's cool, but no offence mate, I couldn't go all day on that!:eek:
I guess you just treat food purely as sustenance, rather than pleasure? I need something more substantial to look forward to eating every day!:)
Marco.
walpurgis
21-08-2020, 09:21
I only eat food I like Marco and do enjoy it. I just don't need a great deal.
No breakfast, just a simple lunch and an evening meal. It's all I need.
sensible.. eat when hungry, not coz you want to.. just had a slice of me home baked bread. lovely it was
Lol, yes of course it's sensible, but is sensible FUN? You've got to enjoy life, not simply exist!:)
For me, the highlight of the day is looking forward to enjoying a lovely meal. I only eat what I 'need' too, but there has to be a significant degree of pleasure attached to the experience.
It's back to the cultural difference again... Live to eat, or eat to live, and I'm (along with most Europeans) firmly in the latter camp!
In that respect, even if I lived on my own, as long as I was fit enough, I'd still choose to eat something a little more exciting than cereal or beans on toast for my dinner. Sorry guys, just being honest!:cool:
Marco.
walpurgis
21-08-2020, 10:05
Lol, yes of course it's sensible, but is sensible FUN?
Marco.
Fun? :scratch: I sort of vaguely recollect it from forty or so years ago.............
:lolsign:
Well, look at my dad, he's still having fun at 87!!:D
Doesn't seem to be doing him any harm either....
Marco.
Is no-one eating anything today? :ner:;)
Marco.
Chicken curry
https://live.staticflickr.com/65535/50251893523_cc2bb7592a_o.jpg
Nice, Roy-boy... Sauce looks good. I'm a sucker for peas in curries!:D
Did you make it yourself?:)
Marco.
P.S Glad you didn't let the chips side down!
Nice, Roy-boy... Sauce looks good. I'm a sucker for peas in curries!:D
Did you make it yourself?:)
Marco.
P.S Glad you didn't let the chips side down!
Yes, home made and I got bigger plates to make room for the chips :D
A man who likes Big portions.
A man who likes Big portions.
Hadn't had much through the day, couple of slices of toast with marmalade & a few digestive biscuits with my tea this afternoon.
I'm down a stone since lockdown and it's really helped with mobility.
https://live.staticflickr.com/65535/50251576792_32f269feb1_b.jpg
Looking good mate. My lack of mobility causes me problems weight wise. Guessing whisky doesn't help
Looking good mate. My lack of mobility causes me problems weight wise. Guessing whisky doesn't help
Cheers Grant. I'm able to walk a couple of miles now whereas it was getting problematic to cross the road to post a letter - 'use it or lose it'.
Just got to keep the weight off now but with no all inclusive holidays forthcoming that should be easy.
Looking good mate.
Yeah, he's a big hunk of a man lol, but the shorts are just WRONG - soz, Roy-boy... Too short for a mature chap, such as your good self:eyebrows:;)
So..... What delightful delights are we going to be eating today, chaps?:)
Marco.
Yeah, he's a big hunk of a man lol, but the shorts are just WRONG - soz, Roy-boy... Too short for a mature chap, such as your good self:eyebrows:;)
I could furnish you with a list of ladies who'd disagree :D
thought roy looked good in shorts... no when i wear em, its scary:lol:
thought roy looked good in shorts...
Thank you Grant, the cheques in the post ;)
I could furnish you with a list of ladies who'd disagree :D
Haha, if it works why abandon a winning formula...:D However, I'm sure they'd prefer you with NO shorts! And if you score, they'll be coming off anyway!!:eyebrows:
Marco.
walpurgis
22-08-2020, 12:06
Lunch.
Blood pressure tablet, statin tablet and blood thinning tablet :)
With rye crackers & extra mature cheddar, large tomato, egg & mayo, ripe 'nana, two choccy digestives and a chunk of salted caramel fudge and mug of coffee.
https://i.imgur.com/jTAoqDZ.jpg
The fudge is a touch of class, Geoff... Shows you're not an oik!:eyebrows:;)
Marco.
i have the digestives, but none of the other items. looks like a nice pig-in tho:eyebrows:...a bit of ham might have been nice too
walpurgis
22-08-2020, 12:20
I really must resurrect one of my better cameras. That shot is crap!
mightymonoped
22-08-2020, 12:46
10 hour slow-cooked Brisket makes a good sarnie!
https://uploads.tapatalk-cdn.com/20200822/2394cc1055e0ea665a08edcbae5343d6.jpg
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Oh yes, Tony - I can always rely on you to post pics of PROPA food!!:ner::eyebrows:
;)
A quality sarnie, sir!:)
Marco.
Granty, have you gone all shy - come on, let's some pics of yer nice pasta dishes, soups or rolls and sausage!:)
Marco.
I really must resurrect one of my better cameras. That shot is crap!
I used to like the pics of your salads - they were top notch!:cool:
Marco.
mightymonoped
22-08-2020, 16:48
I put the rest of the slow-cooked brisket and it’s cooking juices into a nice chilli with some chipotle pepper and pinto beans.
https://uploads.tapatalk-cdn.com/20200822/576efa47da0e63ba168e78d220ef7199.plist
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^^^ like the look of that :)
Yeah, totally... Rich and unctious!:)
Marco.
I put the rest of the slow-cooked brisket and it’s cooking juices into a nice chilli with some chipotle pepper and pinto beans.
https://uploads.tapatalk-cdn.com/20200822/576efa47da0e63ba168e78d220ef7199.plist
Sent from my iPhone using TapatalkThat really does look bloody good. I want to dip some seriously good bread in it. Now:)
mightymonoped
22-08-2020, 22:39
Hee hee! Cheers guys, it was bloody delish. Loads left so planning on getting some tortillas (haven’t got enough masa harina to make any) and making some enchiladas.
This will taste even better tomorrow. [emoji4]
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I like brisket myself. A very useful cut. Makes good stoves too
Indeed, it's top-notch. Often the cheaper cuts of meat, sympathetically treated and cooked, are far better (tastier) than the fancy stuff, hence why what's known as 'peasant food', done well, originating from many different cuisines, can be really fab!:)
Marco.
Today's Sunday lunch, chez-daftee... Pan-fried pork loin with caramelised fresh apple slices in a Normandy cider, fresh lemon thyme, parsley and cream sauce, served with new Charlotte potatoes and heritage carrots from our garden, steamed cauliflower florets, mangetout and tenderstem broccoli:
https://imagizer.imageshack.com/v2/1024x768q90/924/EJEI9S.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/7osKWp.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/HpjNe6.jpg
...washed down with a superb bottle of 2018 Chenac Cru de Beaujolais. £7.99 from Lidl, and just stupidly cheap for the quality on offer. This is to all intents and purposes a £15 bottle of wine:
https://imagizer.imageshack.com/v2/1024x768q90/923/uYKEqu.jpg
Intensely fruity, like most good Beaujolais, but with more earthy richness and structure than bog-standard varieties, befitting of its 'cru' appellation, and with just the right amount of acidity to cut through the richness of the cider/apple cream sauce - a lovely drop or red indeed!:cheers:
Marco.
Looks lovely! What's a heritage carrot?
Cheers, mate. It's an old-style variety of carrot, hence 'heritage', with a fuller and sweeter flavour, and which often comes in different colours: https://boroughmarket.org.uk/articles/heritage-carrots
During lockdown, we ordered a bucketload of seeds online, for various types of veg, and planted them, as we're intent on becoming as self-sufficient as possible!
Marco.
walpurgis
23-08-2020, 17:53
Chicken casserole. Hours of preparation went into this...................fortunately they were not my hours of preparation, I just got it out of a tin! :D
https://i.imgur.com/BI1ENTk.jpg
Lol - did you enjoy it? That's the main thing! Better pic this time, and i like the dish it's in:)
Marco.
walpurgis
23-08-2020, 18:04
Lol - did you enjoy it? That's the main thing! Better pic this time, and i like the dish it's in:)
Marco.
It was very tasty Marco.
Same camera, I just improved the lighting.
Yup, lighting is king when it comes to taking good pics:thumbsup:
Marco.
mightymonoped
24-08-2020, 14:40
Quality sandwich for two....
https://uploads.tapatalk-cdn.com/20200824/12aac193e0fb9609cc744e6eab097b5d.jpg
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mightymonoped
24-08-2020, 18:39
Paella, haven’t had one for a while.
https://uploads.tapatalk-cdn.com/20200824/003dd2da3ce44c33ba24297fd3ab1e75.plist
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Quality sandwich for two....
https://uploads.tapatalk-cdn.com/20200824/12aac193e0fb9609cc744e6eab097b5d.jpg
Sent from my iPhone using TapatalkWhat's in it? More brisket?
You had me with your brisket just bought a joint of beef which I do love from time to time. Will do cold in ramen and a Waga dish I have planned.
mightymonoped
24-08-2020, 19:27
What's in it? More brisket?
You had me with your brisket just bought a joint of beef which I do love from time to time. Will do cold in ramen and a Waga dish I have planned.
Yup, brisket, salad leaves, tomato, mayo, mustard and gherkin.
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Burgers again
https://live.staticflickr.com/65535/50264011288_4f117b0447_o.jpg
Fresh bread and jam
Hard to beat. Organic flourhttps://uploads.tapatalk-cdn.com/20200825/6cb7ba9d1515684a10c165fa00fa0161.jpg
Love that - it almost looks like brioche, which I'm a big fan of!
Btw, have you not liked any of the food I've posted pics of recently, as you haven't commented on it? I do like hearing what you think:)
Marco.
Epic burgers once again, Roy-boy, and yes I've noticed the toasted buns!:D
And Tony, pretty much anything you make, I'd gladly eat!:cool:
Marco.
not been on much lately. hip is playing up and lungs are not at best either tbh. watching a film at moment. got some frozen food coming tho so will have to stay up for it.
Ok, no worries... Are you still getting stuff from Donald Russell? I've missed seeing pics of that, especially the meat dishes you used to make. Don't ever see you posting pics of the steak from there you used to rave about!:)
Marco.
Ok, no worries... Are you still getting stuff from Donald Russell? I've missed seeing pics of that, especially the meat dishes you used to make. Don't ever see you posting pics of the steak from there you used to rave about!:)
Marco.
not ate any of late.. ive quite a few left including a chateaubriand one.. need to do that soon.:eyebrows:
Grass-fed, 21 day matured British beef
Hand cut and tied by our Butchers
Delicate flavour and supremely tender
https://www.donaldrussell.com/media/catalog/product/cache/e4d64343b1bc593f1c5348fe05efa4a6/f/i/fillet_3.jpg
That looks awesome, so get to it then, chop chop!!:D
Marco.
rmcin626
25-08-2020, 16:10
My version of that famous Italian souphttps://uploads.tapatalk-cdn.com/20200825/8b78b459f42e2b27dce766cbe94977b6.jpg
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mightymonoped
25-08-2020, 17:10
My version of that famous Italian souphttps://uploads.tapatalk-cdn.com/20200825/8b78b459f42e2b27dce766cbe94977b6.jpg
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Love Minestrone, it’s food for the soul. [emoji4]
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mightymonoped
25-08-2020, 17:11
Yoghurt crusted Chicken with Aubergine & Chickpea Curry on Basmati Rice
https://uploads.tapatalk-cdn.com/20200825/402bda575f7dd36901a1fc8345380e8f.plist
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Sea bream half price at Waitrose yesterday.
Made up recipe.
Chilli, garlic, carrot, peas, red pepper, bacon, onion, coriander, white wine, spring onion, olive oil, salt, pepper, lemon and some of the chorizo type sausage I posted about above. Fish just poached on top.
Really good the wine took on an ace flavour. A fingers and spoon job:)
https://uploads.tapatalk-cdn.com/20200825/8a8576cd0d3726ea64dca4c70e287cc5.jpghttps://uploads.tapatalk-cdn.com/20200825/64a7ae4736a4f5c40e31d4e4304bb99c.jpg
mightymonoped
25-08-2020, 17:32
Sea bream half price at Waitrose yesterday.
Made up recipe.
Chilli, garlic, carrot, peas, red pepper, bacon, onion, coriander, white wine, spring onion, olive oil, salt, pepper, lemon and some of the chorizo type sausage I posted about above. Fish just poached on top.
Really good the wine took on an ace flavour. A fingers and spoon job:)
https://uploads.tapatalk-cdn.com/20200825/8a8576cd0d3726ea64dca4c70e287cc5.jpghttps://uploads.tapatalk-cdn.com/20200825/64a7ae4736a4f5c40e31d4e4304bb99c.jpg
Nice! Bet that was really tasty [emoji4]
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Fresh bread and jam
Hard to beat. Organic flourhttps://uploads.tapatalk-cdn.com/20200825/6cb7ba9d1515684a10c165fa00fa0161.jpgDamn meant to get some marmalade yesterday and you've reminded me I forgot!
First world problem.
Nice! Bet that was really tasty [emoji4]
Sent from my iPhone using TapatalkAnd the fish was only £2.25. Pretty good.
Mind you Sainsbury's sell whole sea bass for £2.95 so just goes to show how expensive Waitrose can be.
Yoghurt crusted Chicken with Aubergine & Chickpea Curry on Basmati Rice
https://uploads.tapatalk-cdn.com/20200825/402bda575f7dd36901a1fc8345380e8f.plist
Sent from my iPhone using TapatalkNice.
mightymonoped
25-08-2020, 19:03
Rock Cakes - Time-honoured Emergency Snack [emoji4]
https://uploads.tapatalk-cdn.com/20200825/c7de98d1731aff1274e824bbb27652dd.plist
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Takeaway Vindaloo (preceded by a tandoori starter)
https://live.staticflickr.com/65535/50267775013_b535926de6_o.jpg
walpurgis
26-08-2020, 09:42
Hmm. Just been given some lovely tomatoes grown by my next-door neighbour. I'm having visions of a proper fry-up for tonight. Sausage, egg, chips 'n beans with fried tomatoes. :)
walpurgis
26-08-2020, 17:52
Well I ended up with this. Sausages, baked potato slices, fried tomatoes and baked beans. Yum! :)
https://i.imgur.com/YMXzQH6.jpg
No noodles here and very similar to the above.
https://uploads.tapatalk-cdn.com/20200826/fcfd1ce183104b162e2bd9355ab147f8.jpg
Fresh loaf..
https://uploads.tapatalk-cdn.com/20200827/1109f420d22ab1193549e50e2dd53061.jpg
That's a nice one, Granty! You can see results getting better the more you've got used to using the machine:)
Marco.
Takeaway Vindaloo (preceded by a tandoori starter)
https://live.staticflickr.com/65535/50267775013_b535926de6_o.jpg
Nice [particularly the rice]... I'll take that, and raise you a sweet & sour chicken I've just collected from my local takeaway:
https://imagizer.imageshack.com/v2/1024x768q90/922/fmh6v2.jpg
Justers, that sea bream looked A+... Tony your recent grub looks fab, as usual, and Geoff for some reason you can make the most basic of foods look very appetising (always nicely cooked) - hope the tomatoes you were given hit the spot. They certainly looked good!:cool:
Marco.
Nice [particularly the rice]... I'll take that, and raise you a sweet & sour chicken I've just collected from my local takeaway:
Ooh yeah, could eat that.
Got some pork fillet marinating for a stir fry later.
Fillet of pork stir fried with hoisin & five spice & chilli egg noodles
https://live.staticflickr.com/65535/50276265677_1b05687b7b_o.jpg
mad-moon
28-08-2020, 02:48
Fresh loaf..
https://uploads.tapatalk-cdn.com/20200827/1109f420d22ab1193549e50e2dd53061.jpg
that looks exceptionally nice...The breadmaker has turned up..the yeast will be coming today...got the strong bread flour...Hope mine turns out as good as this...fingers crossed...:drool:
I got a flour shaker to add dusted flour to loaf before baking it. Worked well and is appealing to the eye
Just for Marco. Some homesick food
https://uploads.tapatalk-cdn.com/20200828/559d3e895b43357cb395729cd4cf291d.jpg
Yum, yum, is there broon sauce under them, too?:)
Pity you couldn't get hold of some morning rolls....
Btw, I thought you were a fan of sweet & sour chicken? You didnae say anything aboot mine last night:ner:
Der woz egg-fried rice and everyfink.....
Marco.
Fillet of pork stir fried with hoisin & five spice & chilli egg noodles
https://live.staticflickr.com/65535/50276265677_1b05687b7b_o.jpg
That looks *really* tasty, Roy. I can tell by the colour you've got on the pork that it's packed with flavour!:)
Marco.
Yum, yum, is there broon sauce under them, too?:)
Pity you couldn't get hold of some morning rolls....
Btw, I thought you were a fan of sweet & sour chicken? You didnae say anything aboot mine last night:ner:
Der woz egg-fried rice and everyfink.....
Marco.
missed it... battered balls eh:stalks: yes hp over and under.
That looks *really* tasty, Roy. I can tell by the colour you've got on the pork that it's packed with flavour!:)
Marco.
It was delicious thanks. Pork fillet has so much more flavour than other cuts anyway, don't think I'll be bothering with those anaemic loin chops anymore.
Nice [particularly the rice]... I'll take that, and raise you a sweet & sour chicken I've just collected from my local takeaway:
https://imagizer.imageshack.com/v2/1024x768q90/922/fmh6v2.jpg
Justers, that sea bream looked A+... Tony your recent grub looks fab, as usual, and Geoff for some reason you can make the most basic of foods look very appetising (always nicely cooked) - hope the tomatoes you were given hit the spot. They certainly looked good!:cool:
Marco.This was mine.
https://uploads.tapatalk-cdn.com/20200828/2072db2061f767353cf274f7210020ec.jpg
mad-moon
28-08-2020, 09:59
Just for Marco. Some homesick food
https://uploads.tapatalk-cdn.com/20200828/559d3e895b43357cb395729cd4cf291d.jpg
is that Lorne sausage ?
is that Lorne sausage ?
indeedy..
missed it... battered balls eh:stalks:
Yeah, lol... As long as the batter's thin and crispy (which it so often isn't in takeaways, rather thick and stodgy - yuk), then I prefer balls to Cantonese or Peking Style sweet & sour, as so often it's done badly, bits all soggy/mushy and stuck together!:nono:
This place I go to is the opposite, and their balls are always perfect!:D Plus, with the balls, you get separate sauce (and more of it) than the other way, and as you know I'm a sauce freak!
They also put nice chunks of pineapple and tomato in their sauce too, and it has just the right consistency and balance of sweet vs. sour, which really hits the spot. Oh, and their egg-fried rice is also epic.
Yours looks good, too!
Marco.
is that Lorne sausage ?
The one and only.... None of yer links pish!;)
Two things that piss me off down here: no square sausage, and freakin' cod instead of haddock, with fish suppers!!:doh:
Marco.
mad-moon
28-08-2020, 15:12
Grant got me started with this when I seen the wonderful loaves, he's posted on this thread. I forked out a whole £45.00 delivered for a used once only bread maker on that auction site...bought the ingredients and this is the result from its first run out...and I think it looks pretty good...it's still cooling, and I'll update this with another pic, when I cut into it....
https://live.staticflickr.com/65535/50278780807_f45fc5e800_c.jpg
https://live.staticflickr.com/65535/50278863287_a721da046d_c.jpg
Yes very droll Geoff...it looks a house brick...but it tastes fantastic..thankyou for your kind words Geoff...
walpurgis
28-08-2020, 15:24
You could build a house with those. Might go a bit funny in the rain though. :)
mad-moon
28-08-2020, 15:46
Looks good tho
thanks Grant..I'll play with the machine over the coming weeks...I just used a recipe straight out the user guide as a first attempt..it tastes wonderful...it's a french bread recipe...crusty with a soft white well cooked dough...I'm surprised at how good it is....wish I'd done this a long long time ago....
Certainly beat shop bought, and the aromas are worth the price alone
Good stuff, guys... Always good to see folks making stuff, rather than buying it, and being more self-sufficient - keep up the good work!
Alan. why not also post some pics of yer grub - what do you have with the bread?:)
Don't be shy!;)
Marco.
mad-moon
28-08-2020, 16:04
Certainly beat shop bought, and the aromas are worth the price alone
Yip...the taste and smell are exceptional compared to store bought..I nearly bought a machine with 2 paddles...to make the loaf long as opposed to high, if you get my drift, which would have made the loaf look more like a traditional farmhouse loaf, but I don't knead it to look good...just to taste good...
Doesn't keep long but it doesn't usually have to. Lol
When you say "shop bought" though, I presume you mean supermarket bought cheap crap? As there are plenty of artisan bakeries, etc, around, operating in "shops", which sell outstanding bread!;)
Also most supermarkets do too, if you go to the 'posh' part of their bread section...... Sainsbury's, Waitrose and M&S are particularly good for that. However, there's nothing to beat your own!:cool:
Marco.
mightymonoped
28-08-2020, 18:19
As we’re on a bread run...
Ran out of bread yesterday so I knocked up a white loaf. Not everything has to be a 48 hour sourdough extravaganza [emoji4]. This is a simple white loaf I made yesterday afternoon, baked in a Dutch oven, 230c with lid on for 15 minutes, 190c with lid off for 20 minutes. Made great tozza this morning
https://uploads.tapatalk-cdn.com/20200828/15d2cdcb4c1c6ebd5d1d619a4259ea0f.plist
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Penne pasta with cheese & gammon sauce
https://live.staticflickr.com/65535/50279451042_3fe9b86e2d_o.jpg
mad-moon
28-08-2020, 19:19
When you say "shop bought" though, I presume you mean supermarket bought cheap crap? As there are plenty of artisan bakeries, etc, around, operating in "shops", which sell outstanding bread!;)
Also most supermarkets do too, if you go to the 'posh' part of their bread section...... Sainsbury's, Waitrose and M&S are particularly good for that. However, there's nothing to beat your own!:cool:
Marco.
yeah supermarket bread..but...even instore bakeries use crap in the production of their bread and some artisans too...they use a mix of wheat flour and soy flour..instead of 100% wheat flour....
mad-moon
28-08-2020, 19:21
As we’re on a bread run...
Ran out of bread yesterday so I knocked up a white loaf. Not everything has to be a 48 hour sourdough extravaganza [emoji4]. This is a simple white loaf I made yesterday afternoon, baked in a Dutch oven, 230c with lid on for 15 minutes, 190c with lid off for 20 minutes. Made great tozza this morning
https://uploads.tapatalk-cdn.com/20200828/15d2cdcb4c1c6ebd5d1d619a4259ea0f.plist
Sent from my iPhone using Tapatalk
Now that's a nice looking loaf of bread...very nice...
Valencia orange and cranberry topped ham, mature cheddar and homemade bread.
Looks great https://uploads.tapatalk-cdn.com/20200829/9a4a472d0182d43d9523f2febe097c2d.jpg
edit.. was great :eyebrows:
6 of us have just wolfed this down.
Excellent local chippy.
Curry sauce, gravy and mushy peas not caught on camera but all good.
https://uploads.tapatalk-cdn.com/20200829/c0a877720be4300204fc5e1a3a2b914a.jpghttps://uploads.tapatalk-cdn.com/20200829/089a598c3eb39bf49fb8478e2c3273c3.jpg
InThe Sticks
29-08-2020, 19:31
Looks properly tasty.
InThe Sticks
29-08-2020, 19:37
Tom Yum with black tiger prawns and a splash of coconut milk..
https://i.imgur.com/zTzFEDK.jpg
I don't think theres an ill in the world that that meal couldn't cure. It was certainly hot enough!
As we’re on a bread run...
Ran out of bread yesterday so I knocked up a white loaf. Not everything has to be a 48 hour sourdough extravaganza [emoji4]. This is a simple white loaf I made yesterday afternoon, baked in a Dutch oven, 230c with lid on for 15 minutes, 190c with lid off for 20 minutes. Made great tozza this morning
https://uploads.tapatalk-cdn.com/20200828/15d2cdcb4c1c6ebd5d1d619a4259ea0f.plist
Sent from my iPhone using TapatalkInteresting I always do mine at 230 for 25-30 minutes lid on and the same lid off.
If I did what you did my bread would look raw and wouldn't be cooked in the centre. Mind you I always do it for a long time to get a mega crust.
How much flour did you use? Is it a fan oven?
Genuinely curious.
Looks good BTW, though I always slit the loaf to prevent random break up of the crust. If I don't do that I can get some very strange looking loaves.
mightymonoped
30-08-2020, 08:50
Interesting I always do mine at 230 for 25-30 minutes lid on and the same lid off.
If I did what you did my bread would look raw and wouldn't be cooked in the centre. Mind you I always do it for a long time to get a mega crust.
How much flour did you use? Is it a fan oven?
Genuinely curious.
Looks good BTW, though I always slit the loaf to prevent random break up of the crust. If I don't do that I can get some very strange looking loaves.
I just did a basic white loaf with 500g of Strong White Flour, 7g of Instant Yeast (for hand or machine), 1 Tb White Sugar, 1.5tsp of salt, 1Tbs of Olive Oil Spread and 350ml of lukewarm water.
Kneaded and left for initial proving for about an hour.
Knocked back and stretched for a bit then plonked in a floured Banneton while the Dutch Oven was coming up to heat (230c) in a fan oven.
Transferred the loaf to the DO once up to temp.
Sprayed the top of the loaf with water but didn’t cut it this time (as an experiment really) plopped the lid on. Took the lid off after 15 and turned it down to 190. Came out perfect after 20 mins.
May be my oven as is quite furiously hot anyway?
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mightymonoped
30-08-2020, 09:09
looked great anyway..:)
Cheers Grant! [emoji4]
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Chicken salad with chips of course
https://live.staticflickr.com/65535/50287975106_53689e7d07_o.jpg
Last night's chickens and some beef.
Topside cooked for 4.5 hours in beef stock, Worcestershire sauce, soy sauce and balsamic vinegar. Gravy by adding cornflour.
Last night's sunset for good measure.https://uploads.tapatalk-cdn.com/20200831/ebe87bd69288f86c7535e8de37fe0084.jpghttps://uploads.tapatalk-cdn.com/20200831/fb83c09866956eb440436743227930c5.jpghttps://uploads.tapatalk-cdn.com/20200831/fa172545ade596b06c3368b05197751f.jpg
Goulashhttps://uploads.tapatalk-cdn.com/20200831/e0d29e90edf6b0c062d65bfc813a0741.jpg
Fresh bread
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That's a BIG improvement, mate. Better colour on it now - the earlier ones looked a bit peely-wally. You can tell you're getting used to the machine. The flour defo helps. too...:)
Marco.
Justers, the chickens look great... How many were coming round to your party?:eyebrows:;)
Or maybe you guys have just got big appetites!!:D Love all the stuff you've posted recently, and that chippy looked good, too.
Jon, your Thai soup looked epic, and no doubt tasted the same. Also, photographically, that bowl of soup is up there with some of the best food pics ever shown here - just stunning!:clap:
Like your salad as well, Roy-Boy... And Tony, that's MY kind of loaf, as I love a nice, crunchy, thick, 'well-fired' crust!:cool:
Marco.
Just a simple antipasto today for lunch [various cured meats], with a roasted red-pepper dip, pickles and Tsatziki:
https://imagizer.imageshack.com/v2/1024x768q90/922/T43sZw.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/948Dnb.jpg
...suitably quaffed with a couple of glasses of gorgeous Chilean Sauvignon Blanc, from Lidl, at a Billy Bargain price of £6.99:
https://imagizer.imageshack.com/v2/xq90/922/mrGEJE.jpg
:cheers:
Marco.
mightymonoped
31-08-2020, 13:55
Fresh bread
https://uploads.tapatalk-cdn.com/20200831/54126a532694da53156f6096f2cf635e.jpg
Noice loaf! [emoji4][emoji106]
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mightymonoped
31-08-2020, 14:02
Just a simple antipasto today for lunch [various cured meats], with a roasted red-pepper dip, pickles and Tsatziki:
https://imagizer.imageshack.com/v2/1024x768q90/922/T43sZw.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/948Dnb.jpg
...suitably quaffed with a couple of glasses of gorgeous Chilean Sauvignon Blanc, from Lidl, at a Billy Bargain price of £6.99:
https://imagizer.imageshack.com/v2/xq90/922/mrGEJE.jpg
:cheers:
Marco.
My kind of lunch that is! Just been away for the weekend, staying with family in London. Had just that kind of lunch when we arrived.
Yesterday, had some fantastic steak done on the bbq but didn’t think to photograph it (was too busy feeding myself). Real quality cut from prime Australian cattle, cooked perfectly, it was salted and seasoned with a garlic, onion and mustard rub the night before too.
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Noice loaf! [emoji4][emoji106]
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had a slice.. was very good. pretty decent machines these tbh.
Florentine fishcakes
Smoked haddock, spinach, potato and cheese in crispy crumb.. Georgoushttps://uploads.tapatalk-cdn.com/20200831/906bb87c6da250c9c63a27141c5b48d5.jpg
Nice.. Like a good fishcake, and the chips are quality, as usual:)
Also like how you've put the ketchup on the side, rather than plastered the food with it!;)
Marco.
Nice.. Like a good fishcake, and the chips are quality, as usual:)
Also like how you've put the ketchup on the side, rather than plastered the food with it!;)
Marco.
were a russells special a while ago. that was last 2. imo slightly too much cheese
mightymonoped
31-08-2020, 16:43
Tuna Melt - made with Spring Onions and Tomatoes picked from the garden this morning. Comfort Food.
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Sent from my iPhone using Tapatalk
I just did a basic white loaf with 500g of Strong White Flour, 7g of Instant Yeast (for hand or machine), 1 Tb White Sugar, 1.5tsp of salt, 1Tbs of Olive Oil Spread and 350ml of lukewarm water.
Kneaded and left for initial proving for about an hour.
Knocked back and stretched for a bit then plonked in a floured Banneton while the Dutch Oven was coming up to heat (230c) in a fan oven.
Transferred the loaf to the DO once up to temp.
Sprayed the top of the loaf with water but didn’t cut it this time (as an experiment really) plopped the lid on. Took the lid off after 15 and turned it down to 190. Came out perfect after 20 mins.
May be my oven as is quite furiously hot anyway?
Sent from my iPhone using TapatalkNearly all my loaves are 700g so will need more time but yes, maybe your oven is hotter than mine for a given temp setting.
Justers, the chickens look great... How many were coming round to your party?:eyebrows:;)
Or maybe you guys have just got big appetites!!:D Love all the stuff you've posted recently, and that chippy looked good, too.
Jon, your Thai soup looked epic, and no doubt tasted the same. Also, photographically, that bowl of soup is up there with some of the best food pics ever shown here - just stunning!:clap:
Like your salad as well, Roy-Boy... And Tony, that's MY kind of loaf, as I love a nice, crunchy, thick, 'well-fired' crust!:cool:
Marco.Same crew as the fish & chips. My wife's cousins family of 4 who came to see the new gaff.
Chicken was served with corn, red peppers, salardy things etc too pissed to think about taking a photo by that stage...:D
Your tea looked very pleasant.
Not homemade but from Russell's. Vegetable lasagne
Quite good too.
https://uploads.tapatalk-cdn.com/20200901/7ed3307d5e32153390519916865eb815.jpg
mightymonoped
01-09-2020, 12:52
Nearly all my loaves are 700g so will need more time but yes, maybe your oven is hotter than mine for a given temp setting.
I do suspect mine runs quite hot. I generally set it on 180ish when it’s asking for 200c fan.
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mightymonoped
01-09-2020, 12:53
Not homemade but from Russell's. Vegetable lasagne
Quite good too.
https://uploads.tapatalk-cdn.com/20200901/7ed3307d5e32153390519916865eb815.jpg
That looks like just over a good mouthful for me Grant! [emoji4]
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wasnt huge.. was the same again still to eat. fairly tasty and better than their meat one
mightymonoped
01-09-2020, 17:06
Cod, Prawn and Saffron Risotto. Sooooo tasty, made with fish stock and first class saffron.
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https://uploads.tapatalk-cdn.com/20200901/228c0b756f58020f98d0167c2e06d733.plist
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Chicken
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mightymonoped
02-09-2020, 17:05
Veggie Burger on Homemade Roll with Tomato Salad and Chips. I think I prefer a good Veggie Burger if I’m not making the Beefburger myself. This was a Linda McCartney Qtr Pounder, was really tasty with Mustard, Hot Sauce, Ketchup and Gherkin.
https://uploads.tapatalk-cdn.com/20200902/0edaabb2afd6519243dfaa7aac4764ac.plist
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Nice roll.. Still to try making some
Boiled bacon, never had any pease pudding so mushy peas it was
https://live.staticflickr.com/65535/50299055881_abb5fca758_o.jpg
Crispy dry cured streaky bacon roll with hp.
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that was damn good.. probably my salt allocation for the week:eyebrows:
mightymonoped
03-09-2020, 11:07
Crispy dry cured streaky bacon roll with hp.
https://uploads.tapatalk-cdn.com/20200903/1ce5a251c948a5acd82e9d3ff99e9d79.jpg
that was damn good.. probably my salt allocation for the week:eyebrows:
The Salt Police will be watching from now on [emoji23]
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Cheesy ham & broccoli pasta
https://live.staticflickr.com/65535/50301625343_6ab79a4837_o.jpg
NICE
Thanks Grant, it was :)
Marco don't seem to be eating these days :eyebrows:
still working his way through that cucumber :)
Thanks Grant, it was :)
Marco don't seem to be eating these days :eyebrows:
Lol... If I'm breathing, I'll be eating!:D Just been busy with other things, so not much time for taking pics. Will comment more later, as there's been some nice grub enjoyed here recently!
Marco.
still working his way through that cucumber :)
Did you see it, lol? Not so much ME working my way through it, as I haven't seen it since it was picked... Think Del's hidden it somewhere and using it for 'R&R':eek::eyebrows:;)
Marco.
mad-moon
04-09-2020, 17:51
Did you see it, lol? Not so much ME working my way through it, as I haven't seen it since it was picked... Think Del's hidden it somewhere and using it for 'R&R':eek::eyebrows:;)
Marco.
Are your buttons not being used much Marco??;)
Lol... No matter how much of a stud muffin you are, all girlies need their 'me time';)
Marco.
Fresh bread
Smells heavenlyhttps://uploads.tapatalk-cdn.com/20200905/3f00bc1341aaea9a9587e43d60356761.jpg
Nice, mate. Best yet!:)
Getting good colour on it is key!
Marco.
its a very consistant yeast this... active so you have disolve and start it off in a cup. well i do both although i think you can just disolve. i find getting it thick and foamy works best:eyebrows:
450g pasta flour, 250g organic stoneground, fresh bakers yeast, 10g salt, tablespoon of toasted sesame.oil, tablespoon of evo oil. 0.5L water.
Program 16 in the Panasonic.
Difficulty rating 1/10.
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Program 16 done.
Turn upside down into oiled bowl. Cover with towel or cling film.
Difficulty rating: 1/10.
Go do something for a few hours.
If using low gluten flour then you can just leave the dough in the Panasonic tin for a few hours. With a high proportion of stoneground I could have done this. All white and it will overflow the tin almost everytime.
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Fish n Chips and beans.
https://uploads.tapatalk-cdn.com/20200905/0080573c38736d2b5376092055ee81bd.jpg
mightymonoped
05-09-2020, 16:39
Sticky Asian Sea Bass - this has become a goto meal for healthy, quick and tasty.
https://uploads.tapatalk-cdn.com/20200905/50388a6e6b8f8fe9dbcb97edac176d10.plist
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Prepare for surprises. This yeast is more active than I thought. Trying to break out of the cling film!:)
https://uploads.tapatalk-cdn.com/20200905/f3294f7a57946bd610135a17fb191495.jpg
Sticky Asian Sea Bass - this has become a goto meal for healthy, quick and tasty.
https://uploads.tapatalk-cdn.com/20200905/50388a6e6b8f8fe9dbcb97edac176d10.plist
Sent from my iPhone using TapatalkIs sticky a reference to the rice Tony?
mightymonoped
05-09-2020, 16:56
Is sticky a reference to the rice Tony?
No, there’s a sauce/glaze spooned over the fish before it’s cooked in the oven for 8 minutes.
The honey-based sauce thickens up and sticks to everything in the pan. I usually just throw in some onions/peppers and whatever underneath the fish, rub a bit of cornflour into the fish and spoon the sauce on.
1 tblsp Sesame Oil
2 Tblsp Honey
1 tblsp Light Soy Sauce
1 clove of garlic grated
1 piece of root ginger grated
1 red chilli or tblsp of sweet chilli sauce
Salt & pepper
Squeeze of lime juice
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Very similar to what I just cooked.
Sicky rice and teriyaki salmon.
I adapted the recipe a bit.
https://uploads.tapatalk-cdn.com/20200905/89d5e94fe560db5abd51e37b4701a5f7.jpghttps://uploads.tapatalk-cdn.com/20200905/3ed0384d89b51693981c66685682538a.jpg
mightymonoped
05-09-2020, 17:44
Very similar to what I just cooked.
Sicky rice and teriyaki salmon.
I adapted the recipe a bit.
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Nice! [emoji4][emoji106]
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Drop dough onto floured chopping board. Stretch and fold in edges. Turn 90 degrees and do again. Then shape into a ball, dump in Dutch oven and slit with bread knife. Put lid on and shove in oven for 25 minutes lid on and the same lid off or until done to your liking.
Difficulty rating: 2/10 when you are used to it. 5/10 if you are not.
Time: 2 minutes.
Hazard rating: 9/10 if you mess up. You should have preheated your Dutch oven to 230 degrees. Be bloody careful!
This endeth today's live bake, apart from the done shot.
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After 25 minutes lid on.
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Done.
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You make it sound so easy :)
looks absolutely delightful
I forgot the last part.
Cutting the loaf.
Difficulty rating: 9.5/10
By far the hardest part, if you're not mixing the dough by hand. Takes ages to get through a loaf in one go, is hard work, makes a total friggin' mess and it is VERY hard to get consistent thickness.
Consistent thickness by hand is impossible.
mightymonoped
06-09-2020, 14:32
Baked Pork & Red Pesto Meatballs. Thought I’d try this out, another made up recipe before I got out of bed this morning. [emoji23]
Tried a sneaky one and they taste bloody nice.
Pork Mince, Red Pesto, Breadcrumbs, Parmesan Cheese, S&P
No eggs in this as I haven’t got any.
Having these in a nice sauce made from passata (Mutti), olive oil, garlic and fresh Basil from the balcony garden.
Only pasta to hand is Linguini.
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Cullen Skink and fresh bread
https://uploads.tapatalk-cdn.com/20200906/bd5ef64e3e9c5fcb31be715d99340bdb.jpg
damn good soup that, as was bread
Nice, Granty. Love a skink, or was that a skank?:eyebrows:
Some lovely nosh again here, chaps. Teriyaki chicken looked A, Justers (as was the loaf)... Love your succulent meaty balls, Tony:eek::D
Anyway, I give you... Classic 'Pork chop on a tray in front of the TV', 'cos I couldn't be arsed being more posh:
https://imagizer.imageshack.com/v2/1024x768q90/924/FwUt7Q.jpg
:cool:
Marco.
mightymonoped
06-09-2020, 16:37
Serving it up!
https://uploads.tapatalk-cdn.com/20200906/f4cbaf507e9819527e9dd762f2711f0c.plist
Have to eat lying on my stomach on the floor at the moment as my back can’t take being seated.
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Serving it up!
https://uploads.tapatalk-cdn.com/20200906/f4cbaf507e9819527e9dd762f2711f0c.plist
Have to eat lying on my stomach on the floor at the moment as my back can’t take being seated.
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That looks A.
Marco looks B. Good idea scoring chop fat keeps 'em flat.
Not rating Grant's bet he didn't make it.
I had two apples so far, I'll give that a D-. Just can't be arsed tonight. Had bread for yesterday's supper, breakfast and lunch (beef and horseradish sarnie).
Lol yeah, that was defo a B, but for today, based on the fact that Del and I were partying in our garden until 3am with a group of 20-30 year olds [mostly Del's friends from work], it was good enough:D
Tony's is defo an 'A':)
Marco.
That looks A.
Marco looks B. Good idea scoring chop fat keeps 'em flat.
Not rating Grant's bet he didn't make it.
I had two apples so far, I'll give that a D-. Just can't be arsed tonight. Had bread for yesterday's supper, breakfast and lunch (beef and horseradish sarnie).
Bit tight on Grant, he said the bread was fresh so an element was home made & the food was nicely presented & photographed (isn't that the point of this thread?).
Doubt Marco's croquettes or Tony's pasta had been made from scratch (both meals looked delicious by the way as did Grant's).
If this thread is turning into 'Masterchef for hifi aficionados' I'm out & I'm taking me meat & two veg with me :D
Bit tight on Grant, he said the bread was fresh so an element was home made & the food was nicely presented & photographed (isn't that the point of this thread?).
Doubt Marco's croquettes or Tony's pasta had been made from scratch (both meals looked delicious by the way as did Grant's).
If this thread is turning into 'Masterchef for hifi aficionados' I'm out & I'm taking me meat & two veg with me :DIndeed.. I'm inclined to agree. Some folk only like to critisize.
I will I think avoid posting on this and other threads I think.
Don't want bad blood appearing
Bit tight on Grant, he said the bread was fresh so an element was home made & the food was nicely presented & photographed (isn't that the point of this thread?).
Doubt Marco's croquettes or Tony's pasta had been made from scratch (both meals looked delicious by the way as did Grant's).
If this thread is turning into 'Masterchef for hifi aficionados' I'm out & I'm taking me meat & two veg with me :DFFS it was just a bit of fun.
I gave myself a D- didn't I?
Getting a bit sensitive here I feel.
Feel free to tell me my stuff looks shite.
But if you make something, it's only natural to respect it more. Marco has already made that point with Grant. I agree.
Only sorry if you don't see that point Grant.
Carry on posting though we all enjoy seeing what each other has had for tea, whether you made it or not.
BTW I spent a lot of effort posting to show Grant how to do bread making Dutch oven method. And how easy it really is.
See above
Indeed.. I'm inclined to agree. Some folk only like to critisize.
I will I think avoid posting on this and other threads I think.
Don't want bad blood appearing
With respect mate, and I say this as a friend, so you know there is no offence intended, I'm simply being honest, but you do have a tendency to 'run off and take your ball home', when faced with even the tiniest bit of criticism [on any thread], and that helps no-one.
The more constructive thing to do is either to take on board what has been said, if you think the person saying it has a point, or defend yourself accordingly and point out where that person is wrong. But simply giving up and running off in a huff solves nothing.
We should all know each other well enough by now (and our respective 'quirks' and sense of humour) to take a bit of ribbing or banter, and yes a little constructive criticism, without getting all girly about it!:ner:;)
So in that respect, Justers is right. That applies to you too, Roy-Boy [in the nicest possible sense, and yes you have got the fundamental point of this thread].
All said with the best intentions as your friend:)
So let's all lighten up and not take things (or ourselves) too seriously - it's supposed to be a bit of fun!:cool:
Marco.
With respect mate, and I say this as a friend, so you know there is no offence intended, I'm simply being honest, but you do have a tendency to 'run off and take your ball home', when faced with even the tiniest bit of criticism [on any thread], and that helps no-one.
The more constructive thing to do is either to take on board what has been said, if you think the person saying it has a point, or defend yourself according and point out where that person is wrong. But simply giving up and running off in a huff solves nothing.
We should all know each other well enough by now (and our respective 'quirks' and sense of humour) to take a bit of ribbing or banter, and yes a little constructive criticism, without getting all girly about it!:ner:;)
So in that respect, Justers is right. That applies to you too, Roy-Boy [in the nicest possible sense, and yes you have got the fundamental point of this thread].
All said with the best intentions as your friend:)
So let's all lighten up and not take things (or ourselves) too seriously - it's supposed to be a bit of fun!:cool:
Marco.
with respect thats utter tosh mate. i didnt take umbrage. nor have i, the hundred other times. i said id stop on this thread etc as i wanted to avoid bad blood; you seem to want to increase it again.
as for making bread in a bloody dutch oven, how many times do i have to point out i dont have a cooker:scratch: nor do i want to make bread i cannot eat.
as i say, its not of my doing. i dont badmouth anyone, as its not how the forum should work.. anyway i digress.. i dont throw toys from pram, i just do as ive always done.. if folk dont like my input i stop inputting it.
with respect thats utter tosh mate. i didnt take umbrage. nor have i, the hundred other times. i said id stop on this thread etc as i wanted to avoid bad blood; you seem to want to increase it again.
What bad blood? There isn't any as far as I'm concerned, only a bit of friendly ribbing! So I'm not "increasing" anything; simply telling it as I see it, which I'll always do and won't shy away from:)
As for you not taking umbrage... You've threatened to stop posting on this thread a few times because I or someone else (this time Justin) has dared to say anything remotely negative about your food or bread. Remember 'slopgate'?:ner:;)
And you stopped posting for a while on the coffee thread because Justers gently poked you about seeing the same latte art... And only this morning you (appear to, correct me if I'm wrong) take the huff on the Covid thread because I commented about doom and gloom...
So if that's not taking umbrage, then what is it?
as for making bread in a bloody dutch oven, how many times do i have to point out i dont have a cooker:scratch: nor do i want to make bread i cannot eat.
No idea why you're directing that comment at me, as I've only ever said positive things about your bread.
as i say, its not of my doing. i dont badmouth anyone, as its not how the forum should work.. anyway i digress.. i dont throw toys from pram, i just do as ive always done.. if folk dont like my input i stop inputting it.
As I've said, I see no evidence whatsoever of "bad mouthing", only friendly banter and sometimes a tiny bit of criticism, which we should all be man enough to take. Did you see me throwing a strop because Justin 'only' awarded my last meal a 'B'?:lol: Come on!
And who says folk don't like your input?
Again I see no evidence of that, quite the opposite, but if all you're after is compliments mate, then it's probably best that you don't contribute to this thread. But that doesn't mean I don't want you to [again the VERY opposite], but simply to genuinely avoid bad blood, as that will be happen if you're so sensitive and continue reacting adversely to any tiny bit of criticism.
Again, all said with no offence intended.
Marco.
more of same.. i stop posting if folk get fed up with what i post; simples.. i dont get upset .. there was some bad blood appearing imo hence why i said it. And dont give me the looking for compliments and sensitive shite...
time to call it a day i think if thats your opinion of me and my contributions mate.. im not falling out with you or other folk over a few posts.
Dear oh dear... I really don't know what to say, as you can't seem to handle (well-intended) frankness:doh:
None of us are perfect mate, least of all me, so when someone rightly criticises our behaviour, but which is clearly well-intended, then we should be thick-skinned enough to take it, and not get touchy about it. Maybe you've woken up in a bad mood....
Anyway, as I said, and will repeat agin, there was no offence [or creating of bad blood] intended, so sorry for upsetting you:(
However, friends should be able to be honest with each other, and not afraid sometimes to tell each other things that they might not want to hear, if they think it's for their own good.
Marco.
Even if it was just 'a bit of fun' IMHO I think it was wrong to introduce a scoring system then deem Grant's contribution not even worthy of a rating.
Wouldn't you feel slightly aggrieved?
Yes, if it was a complete stranger, but not if it was a friend or someone else I knew well, patently just having a laff... And *knowing* Justers, I *know* that's all it was.
For me, as long as I know it's a joke and there's no malice in it, then folks can take the piss as much as they like, and I'll do the same in return!:D You must've seen that, Roy; indeed you and I do it all the time and we haven't fallen out.
So, for me, we're all big enough and ugly enough to take a bit of ribbing, without getting upset or seeing it as anything other than what it is: A PISS TAKE. What's disappointing in this instance is that I've explained that to Grant, but he still thinks it qualifies as "bad mouthing", so I'm afraid we'll just have to agree to disagree.
One thing's for sure though, and I say this with the best of intentions, if we're all going to get 'precious' and defensive over comments on our food pics, then it will totally spoil the thread and take all the fun out of it:(
Marco.
obviously your going to continue with this so my last word is i said i would stop posting here as i 'Don't want bad blood appearing'. i didnt say it had ness appeared.
as for being precious, thats a joke i take it... well i thought it was originally but it doesnt look that way. I couldnt care less but i agreed with Roy it was becoming masterchef with ratings and the 'you didnt make that from scratch etc' the thread is what did you have for lunch or tea not what did you or your wife make from scratch..
needless to say im the bad guy in this so, so be it. enjoy your joke
as for making bread in a bloody dutch oven, how many times do i have to point out i dont have a cooker:scratch: nor do i want to make bread i cannot eat.
I think I remember you saying you didn't have a cast iron pot. You don't need one... any pot with a lid will do. Are you saying you actually don't have an oven that you can bake in? If so how did you do the soda bread dutch oven stylee a good while back?
Also, why would it make bread you can't eat? Just bake less time for a soft crust.
And let's get real about it, it is impossible to grade or mark a prefabricated meal Grant. What am I supposed to say? You heated it up well A++? Sure you made the bread in the bread maker and some experience helps but that wasn't the focus of the post, the soup was.
As I said, I still wanna see what you are eating. And so does Marco, Roy, Tony and any other geezer that posts I am sure. The more the merrier.
I was glad to see some alternate patterns in your coffee BTW. It made a nice change.
If you're still not happy with that response and think it's tosh, that's all I can do I am afraid and the decision of how to react is yours and purely yours.
As for the grading, Roy, I tackled that one already.
i dont have an arguement with you tbh, apart from aggreeing that turning the thread into masterchef isnt what the thread was initially intended to be and you didnt do all that by your self.
my arguement is being repeatedly called precious etc and inferring things i never said or did.
that from a friend is totally unacceptable .. i treat folk well and expect a similar return(jokes etc aside which are always welcome).
ive never been touchy, but bad manners annoy me as does putting words into my mouth.
This all started because i agreed with a post Roy made. Roys post was not attacked(quite rightly) but i was.... sorry but not acceptable.
so, i accept im getting held responsible and wont be posting on this type of thread again. I cant help that i can only stand for a few minutes at a time.
as for the oven.. no, i havent had a cooker for years. I have a small hob and a microwave oven. i do have a sort of dutch oven, ot an enamelled cast pan which is fairly large but ive never used it for bread. ive made bread of many kinds for 30 odd years, but i use a brad machine now as it makes nice fresh bread. making it in a dutch oven, after letting a bread machine make the dough is not a lot different really.. having fewwer teeth than i was given by the lord , i eat fairly soft stuff. having to use a circular saw to cut bread is no use to me, although i admit yours and tonys breads look good, i couldnt eat.
walpurgis
07-09-2020, 12:19
My bread comes from the freezer and has Tesco written on the pack.
I've had a basic bread maker for years but somehow never got around to using it.
obviously your going to continue with this so my last word is i said i would stop posting here as i 'Don't want bad blood appearing'. i didnt say it had ness appeared.
as for being precious, thats a joke i take it... well i thought it was originally but it doesnt look that way. I couldnt care less but i agreed with Roy it was becoming masterchef with ratings and the 'you didnt make that from scratch etc' the thread is what did you have for lunch or tea not what did you or your wife make from scratch..
needless to say im the bad guy in this so, so be it. enjoy your joke
Sorry mate, but you're completely misreading/misinterpreting what I'm saying... Why do you keep mentioning "bad blood"? I don't know about you, but I'm not the slightest bit perturbed - honestly!:D
I'm just concerned that I've pissed you off, which wasn't my intention.
So, to be 100% clear, are you saying that if we're having a disagreement about something, as all friends do from time to time, otherwise they wouldn't be human, that it's automatically going to cause "bad blood" between us - in that we can't simply hold a different opinion on something, but remain calm and able to just accept our differences?
If so, I must say I'm rather surprised, as I didn't think you were like that...
And this is not me wanting to continue the argument, but rather wanting to know YOU better, and thus where I stand in future if I've got something to say, which I think needs said, but that you might not be 'over the moon' about. We should all be able to take (constructive) criticism with good grace. This thread isn't simply an exercise in back-slapping!
So can we clear that up, please, once and for all?:cool:
I don't want to be feeling like I'm treading on eggshells....!:ner:;)
Marco.
obviously your going to continue with this so my last word is i said i would stop posting here as i 'Don't want bad blood appearing'. i didnt say it had ness appeared.
as for being precious, thats a joke i take it... well i thought it was originally but it doesnt look that way. I couldnt care less but i agreed with Roy it was becoming masterchef with ratings and the 'you didnt make that from scratch etc' the thread is what did you have for lunch or tea not what did you or your wife make from scratch..
I don't disagree with any of that, but threads evolve organically and change accordingly to who's posting and what they choose to say, so you have to accept that, and also respond calmly to any criticism, simply intended as friendly advice. No-one here is being deliberately rude or nasty, so I just don't understand why there would be a danger of creating bad blood?:scratch:
Also, no-one's turning this thread into 'Masterchef', certainly not deliberately.
We all know your situation and respect that, but if what some of us have for our lunch or tea has been made by a proficient cook, which applies to me, as Del comes into that category [as indeed do others here], are we not to show pics of what we've eaten, lest be accused of turning the thread into 'Masterchef', or should we just post a pic of some beans and toast and kid on that's what we had instead?:D
;)
Seriously though mate, let's not fall out about this, agree to disagree and just move on, as life's too short!:cool:
Marco.
InThe Sticks
07-09-2020, 18:13
The lemon Thyme I planted a few months ago has been doing well and is phenomenal with chicken and fish..
https://i.imgur.com/yP2hBaG.jpg
I really must grow less tomatoes next year, but since I’ve got so many, its time for more sauce..
4 trays roasted with garlic, olive oil, sugar and salt..
https://i.imgur.com/cwSYS0X.jpg
Then blitzed, herbs added and ready for freezing..
https://i.imgur.com/7WgGD4V.jpg
Bar the sugar/salt, all from the garden and super tasty!
Nice one, Jon. Looks great! There's nothing better than cooking stuff with produce from your own garden. We're starting to get some nice things now from ours... And I totally agree with you about lemon thyme, as we also grow it, among many other things, as we always make meals featuring the liberal use of fresh herbs!:)
We also love lemony things, and so aside from lemon thyme, we grow lemon mint, lemon basil, lemon verbena, lemon bergamot and lemon grass, lol. We also have orange thyme - have you tried that?
Anyway, it would good to see a finished dish, using the sauce you've made, just like you posted that superb pic of your Thai soup! So what are you doing with the tomato sauce - making some pasta?:cool:
Marco.
The lemon Thyme I planted a few months ago has been doing well and is phenomenal with chicken and fish..
https://i.imgur.com/yP2hBaG.jpg
I really must grow less tomatoes next year, but since I’ve got so many, its time for more sauce..
4 trays roasted with garlic, olive oil, sugar and salt..
https://i.imgur.com/cwSYS0X.jpg
Then blitzed, herbs added and ready for freezing..
https://i.imgur.com/7WgGD4V.jpg
Bar the sugar/salt, all from the garden and super tasty!No grow more and freeze mega tonnes of sauce!
That stuff freezes so well that when defrosted you wouldn't know.
Will get you through the winter nicely.
Good stuff.
Nice one Jon - similar situation here with tomato glut.
About 1kg of Madhur Jaffrey recipe chutney (home grown chillies from last year, this years tomatoes):
https://i.postimg.cc/QdbzHjTk/IMG-0088.jpg (https://postimg.cc/XrrLPSxp)
Highly recommended - looking forward to Boxing Day with cold cuts already :)
I intend to follow your lead on the roasted tomatoes - what temperature and how long in oven? (couple of hours at 120?)
InThe Sticks
08-09-2020, 11:45
That looks tasty.
I roasted them for an hour at 180, until the skins charred and pretty much fell away and were easy to remove.
walpurgis
08-09-2020, 12:31
Hmm. What's it going to be for tea today, 'Jane Plan' or 'Wiltshire Farms'? :hmm: ......... :D
That looks tasty.
I roasted them for an hour at 180, until the skins charred and pretty much fell away and were easy to remove.
So what are you making with your tomato sauce, pasta or what? I did ask!:ner:
;)
Marco.
Nice one Jon - similar situation here with tomato glut.
About 1kg of Madhur Jaffrey recipe chutney (home grown chillies from last year, this years tomatoes):
https://i.postimg.cc/QdbzHjTk/IMG-0088.jpg (https://postimg.cc/XrrLPSxp)
Highly recommended - looking forward to Boxing Day with cold cuts already :)
Yeah, Guy, love that!:)
Marco.
Today's lunch, enjoyed al fresco, for the first time in about a month, as it's a gorgeous early-autumn day here in sunny Wrexham (currently 24C)... Pan-fried free-range breast of chicken in a fresh lemon/butter sauce with capers, sprinkled with fresh parsley, served with assorted greens [and yes, Roy, potato croquettes, bought from Sainsbury's:D]:
https://imagizer.imageshack.com/v2/1024x768q90/922/jg6IBA.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/wAMDrb.jpg
Washed down with a rather nice chilled rosé, from Provence:
https://imagizer.imageshack.com/v2/1024x768q90/923/SpgFB3.jpg
Happy days!:cheers:
Marco.
and yes, Roy, potato croquettes, bought from Sainsbury's:D
:eek:
Looks tasty :D
Job done - thanks Jon.
I was roasting a "piri piri" chicken this afternoon (going to leave it to cool and have with salad this evening - got to use up the tomatoes some how :)), so thought I may as well roast some tomatoes at the same time (very small, "gardeners delight) with garlic, olive oil and a touch of brown sugar). Once whizzed up, I think I will use the roasted tomato as a pizza topping.
https://i.postimg.cc/gjCknkdc/IMG-0089.jpg (https://postimg.cc/H8tCNmVF)
https://i.postimg.cc/X71tKDyF/IMG-0090.jpg (https://postimg.cc/Tpmkf00Y)
https://imagizer.imageshack.com/v2/1024x768q90/924/wAMDrb.jpg
Marco.
liking the look of the sauce
Chicken looks tasty, Guy. That'll be nice:thumbsup:
Marco.
liking the look of the sauce
Cheers... Del's 'speciality' is sauces. She's good at imbuing them with flavour. The sauce is very simple, and consists of fresh chicken stock, LOADS of freshly-squeezed lemon juice and grated lemon zest, capers, then finished with a good knob of butter, which just adds a little rich silkiness and smoothes out some of the acidity of the lemon juice - a Tuscan classic!:)
It's also nice substituting the lemon juice for dry Marsala wine, and adding some sliced champignons, for an alternative take on using chicken breast, or going the whole hog, topping it with fresh sage and Parma ham, and turning it into a classic Saltimbocca alla Romana:cool:
Marco.
mmm, it was the gloss of the sauce that did it for me - I guess that is the large knob of butter.
Herculean effort of gastric delight.
Or total laziness...:D
Laughing cow, ketchup, hot sauce and nose dogs.
https://uploads.tapatalk-cdn.com/20200908/752efbdb58c72d7f571a325b078cac45.jpghttps://uploads.tapatalk-cdn.com/20200908/ecb84b661c3adcac429319b3e15b691c.jpg
if it "hits the spot" fine - although I like a "proper sausage" myself :eek:
InThe Sticks
08-09-2020, 18:14
So what are you making with your tomato sauce, pasta or what? I did ask!:ner:
;)
Marco.
Meat sauce mainly (it’s what I usually have for lunch at work) but as Guy mentioned pizza topping, I’ll give that idea a bash and see how it turns out.
if it "hits the spot" fine - although I like a "proper sausage" myself :eek:I bought 6 Cumberland at the same Waitrose visit from the deli counter. They are excellent;)
Those nose dogs are a cut above average, though.
Dr Hungry's three todger and mash. Charlie's organo carrots, and gravy infused with Italian deli sausage plus spring onion and balsamic.
The gravy could have been better using a stock cube but I was just a bit idiotic and used Bisto gravy granules.
Fool.
https://uploads.tapatalk-cdn.com/20200909/6987aabdc15249c0d485414de3a3f534.jpghttps://uploads.tapatalk-cdn.com/20200909/5f9a18b2b17fce56311f63d743e7123f.jpg
:thumbsup: proper sausages, mash and mustard - whoo hoo!
[emoji106] proper sausages, mash and mustard - whoo hoo!I am still wondering what I should have done with that Italian sausage that could have made better use of it in that dish.
To be fair, though, if I got that in a pub I'd be all smiles:)
Mainly triangular food tonight (haddock & hash browns), chilli slaw was home made
https://live.staticflickr.com/65535/50323830488_b49b3157ca_o.jpg
rmcin626
10-09-2020, 17:32
Turned out not too bad, although the fridge was a bit empty which didn’t help. Pork fillet, green pepper, shallots, garlic, cider, rosemary and chorizo.https://uploads.tapatalk-cdn.com/20200910/7fb2a0a3e782f6d6729c1607fc7b97d3.jpg
Sent from my iPad using Tapatalk
mightymonoped
10-09-2020, 17:51
White Sourdough - No Dutch Oven this time. Cooked open with a tray of boiling water for steam.
Pleased with this one!
https://uploads.tapatalk-cdn.com/20200910/41b4db659c0c81ad16d26018db69972a.jpg
https://uploads.tapatalk-cdn.com/20200910/b55bc1489f6d9d246c69fb2e13ac0fdb.jpg
https://uploads.tapatalk-cdn.com/20200910/f87c1ad43f34d9d3b301c0909b0097ee.plist
Sent from my iPhone using Tapatalk
InThe Sticks
10-09-2020, 19:43
Looks great!
I must get round to having a go at one.
InThe Sticks
10-09-2020, 19:53
Sea Bass on the BBQ tonight, with various herbage from the garden..
https://i.imgur.com/JxpeAV4.jpg
White Sourdough - No Dutch Oven this time. Cooked open with a tray of boiling water for steam.
Pleased with this one!
https://uploads.tapatalk-cdn.com/20200910/41b4db659c0c81ad16d26018db69972a.jpg
https://uploads.tapatalk-cdn.com/20200910/b55bc1489f6d9d246c69fb2e13ac0fdb.jpg
https://uploads.tapatalk-cdn.com/20200910/f87c1ad43f34d9d3b301c0909b0097ee.plist
Sent from my iPhone using TapatalkActually that is really good Tony.
I hate the hassle of maintaining my sour dough cultures. Next time I do one I will freeze it in packets and re-invigorate it
I figure it has to work, since freezing fresh yeast works fine.
Have you ever tried buying cultures from eBay? I haven't, but it could be interesting.
mightymonoped
11-09-2020, 17:18
Actually that is really good Tony.
I hate the hassle of maintaining my sour dough cultures. Next time I do one I will freeze it in packets and re-invigorate it
I figure it has to work, since freezing fresh yeast works fine.
Have you ever tried buying cultures from eBay? I haven't, but it could be interesting.
Thanks! To be honest, I treat mine with complete disdain. I just stick it in the fridge for weeks on end, just tip half away, refill it with the same amount for two days on the run and it’s good to go. [emoji4]
Sent from my iPhone using Tapatalk
Thanks! To be honest, I treat mine with complete disdain. I just stick it in the fridge for weeks on end, just tip half away, refill it with the same amount for two days on the run and it’s good to go. [emoji4]
Sent from my iPhone using TapatalkFair play.
Spit in it. Really. I had some San Francisco sour dough bread that was chemically analysed after 130 years of culture. In contained human spit enzyme.
Come to think of it I made it on a sour dough bread course.
Friday night curry
https://live.staticflickr.com/65535/50331446077_26c364ac76_h.jpg
BTW I have never spat in my sour dough culture;)
Some concoction of left over mash, chopped hot dog, dolcelatti, spring onion and hot sauce. Plus baked egg.
Followed by homemade egg mayo on home made toast.
https://uploads.tapatalk-cdn.com/20200912/44ce4d0a7eae2d3d549ca575c78bf67b.jpghttps://uploads.tapatalk-cdn.com/20200912/2f3f046e4fab75f2f35dfcf01228cbfb.jpg
mightymonoped
13-09-2020, 12:04
BTW I have never spat in my sour dough culture;)
Some concoction of left over mash, chopped hot dog, dolcelatti, spring onion and hot sauce. Plus baked egg.
Followed by homemade egg mayo on home made toast.
https://uploads.tapatalk-cdn.com/20200912/44ce4d0a7eae2d3d549ca575c78bf67b.jpghttps://uploads.tapatalk-cdn.com/20200912/2f3f046e4fab75f2f35dfcf01228cbfb.jpg
[emoji23] what doesn’t kill you...and all that! [emoji23]
That looks like my kind of concoction! [emoji106]
Love any kind of eggs on homemade toast.
Sent from my iPhone using Tapatalk
Dr Hungry's three todger and mash. Charlie's organo carrots, and gravy infused with Italian deli sausage plus spring onion and balsamic.
The gravy could have been better using a stock cube but I was just a bit idiotic and used Bisto gravy granules.
Fool.
https://uploads.tapatalk-cdn.com/20200909/6987aabdc15249c0d485414de3a3f534.jpghttps://uploads.tapatalk-cdn.com/20200909/5f9a18b2b17fce56311f63d743e7123f.jpg
Nice, Justers:thumbsup:
Marco.
Turned out not too bad, although the fridge was a bit empty which didn’t help. Pork fillet, green pepper, shallots, garlic, cider, rosemary and chorizo.https://uploads.tapatalk-cdn.com/20200910/7fb2a0a3e782f6d6729c1607fc7b97d3.jpg
Tasty grub, Robin... Not sure I get your comment about the fridge, though!:scratch:
Marco.
White Sourdough - No Dutch Oven this time. Cooked open with a tray of boiling water for steam.
Pleased with this one!
https://uploads.tapatalk-cdn.com/20200910/41b4db659c0c81ad16d26018db69972a.jpg
https://uploads.tapatalk-cdn.com/20200910/b55bc1489f6d9d246c69fb2e13ac0fdb.jpg
https://uploads.tapatalk-cdn.com/20200910/f87c1ad43f34d9d3b301c0909b0097ee.plist
Superb, Tony! For me, bread doesn't get much better than that... Just look at that lovely 'well-fired', thick and crunchy crust!:drool:
Marco.
Sea Bass on the BBQ tonight, with various herbage from the garden..
https://i.imgur.com/JxpeAV4.jpg
Nice, Jon, what 'herbage' did you use - Ganja?:D;)
Marco.
Friday night curry
https://live.staticflickr.com/65535/50331446077_26c364ac76_h.jpg
I'm sure you could've got a bit more on that plate you know, Roy.....:hmm:
:D;)
Marco.
I'm sure you could've got a bit more on that plate you know, Roy.....:hmm:
:D;)
Marco.
Trust me I tried [emoji6]
Today's lunch, enjoyed al fresco, as it was a lovely day here in sunny Wrexham, with the temp touching 24C at one point!:)
Anyway, to start, Del's homemade Zucchini Parmigiana (with courgettes from our garden), served in individual pots, topped with fresh basil and parmesan, and served with some 'rustic boule' to dip in the sauce:
https://imagizer.imageshack.com/v2/1024x768q90/922/TE4biE.jpg
Followed by just a simple roast leg of lamb, stuffed with fresh garlic and rosemary and served with a light gravy, roasties (with our potatoes from the garden), heritage carrots (from our garden) and various other veg:
https://imagizer.imageshack.com/v2/1024x768q90/922/Gomuu1.jpg
And washed down with a rather lovely Burgundy we brought over from France last year:
https://imagizer.imageshack.com/v2/1024x768q90/923/ibMQtk.jpg
The 'Grillo' shown was a Sicilian white we enjoyed with the starter!
:cheers:
Marco.
Followed by just a simple roast leg of lamb, stuffed with fresh garlic and rosemary and served with a light gravy, roasties (with our potatoes from the garden), heritage carrots (from our garden) and various other veg:
Lamb with no mint sauce?! :eek:
Lamb with no mint sauce?! :eek:
I’ve plenty if you’re short
https://uploads.tapatalk-cdn.com/20200914/224360fda1bc1accab12e3ed2250a9f8.jpg
Lol - it was on the side mate, so added it later after I'd taken the pic. Yours is coming along nicely!:cool:
Marco.
Coq au vin, sweet potato mash peas & white cabbage
https://live.staticflickr.com/65535/50341889133_a1818abaed_o.jpg
Looks tasty. Roy!:)
Marco.
Looks tasty. Roy!:)
Marco.
It was thanks, will have that again, certainly lifts what would have been a boring chicken breast.
Must get some lamb to try that mint.
Yeah, defo. Go to that butcher again:)
Marco.
Whilst not a fan of how this looks, I think it is the best tasting thing I have done for a while.
50% Kamut, 50% pasta flour. Try toasted sesame oil (or maybe liquid malt extract instead) in loaves like this. Both add flavour in very different ways.https://uploads.tapatalk-cdn.com/20200915/0363055b340f23fcff44bdeb8da0b4b3.jpg
mightymonoped
15-09-2020, 00:23
Whilst not a fan of how this looks, I think it is the best tasting thing I have done for a while.
50% Kamut, 50% pasta flour. Try toasted sesame oil (or maybe liquid malt extract instead) in loaves like this. Both add flavour in very different ways.https://uploads.tapatalk-cdn.com/20200915/0363055b340f23fcff44bdeb8da0b4b3.jpg
Nice! Funnily enough, was thinking about using toasted sesame oil recently. [emoji4]
Sent from my iPhone using Tapatalk
No offence intended to anyone but can I suggest a separate 'bread baking' thread?
Whilst bread can be a constituent part of lunch or tea it's not either on it's own.
Fair point Roy the thought never really crossed my mind TBH.
No offence intended to anyone but can I suggest a separate 'bread baking' thread?
Whilst bread can be a constituent part of lunch or tea it's not either on it's own.
Good idea - I would like to see a new thread: recipes/ideas/equipment used as some of the loaves posted here are truly inspirational
mightymonoped
15-09-2020, 13:00
Happy to plonk my drivel anywhere. [emoji4]
Sent from my iPhone using Tapatalk
mightymonoped
15-09-2020, 13:05
Leftover Chilli or Curry?
Mix it with leftover rice.
Single sheet of pre-bought puff pastry (or shortcrust).
Brush the outline with egg.
Spoon in the portions.
Add the extras. In this case, hot sauce and grated cheese.
Fold over, press down at the margins. Use the tines of a fork if you want.
Separate by cutting at the margins.
Brush with leftover egg.
Put 3 little knife slits in the top.
Bake at 180c till golden.
https://uploads.tapatalk-cdn.com/20200915/af02c9aa3a6fb443e84f0fad914cc451.plist
https://uploads.tapatalk-cdn.com/20200915/47e2aca4b7a727cfb96d7452da366aa0.plist
Sent from my iPhone using Tapatalk
InThe Sticks
15-09-2020, 13:23
They look great!
mightymonoped
15-09-2020, 15:24
They look great!
Thanks! Gonna find out how they taste shortly. [emoji4]. Leftovers are easily frozen. Ideal snack.
Sent from my iPhone using Tapatalk
InThe Sticks
15-09-2020, 18:05
I'll have a go this weekend at making some pasties or suchlike, they'll be ideal for a work lunch.
Spicy sausage tortellini (it's under there somewhere)
https://live.staticflickr.com/65535/50345532313_9260dc08f5_o.jpg
mightymonoped
15-09-2020, 19:34
Spicy sausage tortellini (it's under there somewhere)
https://live.staticflickr.com/65535/50345532313_9260dc08f5_o.jpg
[emoji106][emoji4]
Sent from my iPhone using Tapatalk
mightymonoped
17-09-2020, 13:22
Nectarine Upside-down Cake - had some nectarines that needed using up so.....
https://uploads.tapatalk-cdn.com/20200917/837c0a043979ec7fd17e83b54cd02f7a.plist
Sent from my iPhone using Tapatalk
Bloody hell Tony, you keep on posting some excellent stuff - I really like the "left over chilli pasty" and that nectarine upside down cake looks beautiful. :youtheman:
mightymonoped
17-09-2020, 15:31
Cheers! It’s a lot easier to indulge myself now I’m working from home. [emoji4]
Sent from my iPhone using Tapatalk
Nectarine Upside-down Cake - had some nectarines that needed using up so.....
https://uploads.tapatalk-cdn.com/20200917/837c0a043979ec7fd17e83b54cd02f7a.plist
Sent from my iPhone using TapatalkThat's coincidence I bought some nectarines yesterday after not having had any for a year or two!
Looks good.
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