View Full Version : OK, What's For Lunch or Tea Today?
Haha - do you really want me to answer that?:eek::lol:
Marco.
Haha - do you really want me to answer that?:eek::lol:
Marco.
yeah but you have a lovely chef to make your scran... im fcuk-ed and need to eat shite to survive:ner: give my your chef for 6 months... i'll be a new woman:D
...and you'll be on the dreaded pots
Lol, yes, but you're not getting the point. When the weather's warmer (facilitating outdoor eating) *I FANCY* different types of food!:eyebrows:
I completely understand what you're saying but it doesn't apply to me.
Therefore, I'm not restricting anything... Sitting eating a stew or a plate of hot soup, on a warm sunny day, for ME would simply not be desirable, so lighter foods appeal more. That's why pubs and restaurants have different menus for the summer and winter:)
Not the ones I go to :D
Anyway, that's just me, and how I eat (and also most Europeans) - feel free to do otherwise, lol!:D
I will :)
I completely understand what you're saying but it doesn't apply to me.
That's totally cool. I thought you were implying that I was *restricting* MY food choices, based on the weather, whereas in reality I'm complimenting them:)
Not the ones I go to :D
Lol - then you should eat at better restaurants!:ner:;)
The very best ones change their menus DAILY, depending on what produce is freshest and best, never mind twice or three times yearly!
There are two very telltale signs of a crap pub (serving food) or restaurant: 1) printed menus, laminated in plastic (because the same food is served over and over, and shows little imagination) and 2) as (1), but which contains ZILLIONS of choices of dishes, of all different types, as a) it suggests that none of it (or not much of it) is fresh, and b) the accent is on quantity, not quality.
Marco.
yeah but you have a lovely chef to make your scran... im fcuk-ed and need to eat shite to survive:ner: give my your chef for 6 months... i'll be a new woman:D
...and you'll be on the dreaded pots
Hahaha... Well, I could loan you the princess, for a given period, in order to sate ALL of your desires, but would *you* be able to sate all of hers in return?:D:eyebrows:;)
Marco.
Hahaha... Well, I could loan you the princess, for a given period, in order to sate ALL of your desires, but would *you* be able to sate all of hers in return?:D:eyebrows:;)
Marco.
well we are both lactose free cream lovers;)
Hehehe... I think she'd tire you out in less than 10 minutes!:lol::eyebrows:
Marco.
Hehehe... I think she'd tire you out in less than 10 minutes!:lol::eyebrows:
Marco.
you really think i'd last 10 mins? .. well thats a bonus:D, i thought 30 secs tops
Lol - then you should eat at better restaurants!:ner:;)
The very best ones change their menus DAILY, depending on what produce is freshest and best, never mind twice or three times yearly!
There are two very telltale signs of a crap pub (serving food) or restaurant: 1) printed menus, laminated in plastic (because the same food is served over and over, and shows little imagination) and 2) as (1), but which contains ZILLIONS of choices of dishes, of all different types, as a) it suggests that none of it (or not much of it) is fresh, and b) the accent is on quantity, not quality.
My comment was off the cuff and a 'little' flippant ;) but even in fine dining restaurants I usually plump for something and fries (or dauphinoise at a pinch) being a big old carb monster.
Never been that keen on salads or veg but that's probably down to the way they've been prepared/cooked/seasoned. Some of the pictures you put up of that type of food look awesome and I'm sure taste the same but your missus could probably make a welly boot taste good.
you really think i'd last 10 mins? .. well thats a bonus:D, i thought 30 secs tops
Lol - ok, I was being kind!:D
But how many would fair much better?:eek:
Marco.
There are two very telltale signs of a crap pub (serving food) or restaurant: 1) printed menus, laminated in plastic (because the same food is served over and over, and shows little imagination) and 2) as (1), but which contains ZILLIONS of choices of dishes, of all different types, as a) it suggests that none of it (or not much of it) is fresh, and b) the accent is on quantity, not quality.
Marco.
spot on :cool:
My comment was off the cuff and a 'little' flippant ;) but even in fine dining restaurants I usually plump for something and fries (or dauphinoise at a pinch) being a big old carb monster.
Never been that keen on salads or veg but that's probably down to the way they've been prepared/cooked/seasoned. Some of the pictures you put up of that type of food look awesome and I'm sure taste the same but your missus could probably make a welly boot taste good.
Lol - I told her that and she's giggling away! You'll be making Grant jealous, as he likes getting all the Brownie points!:D
As for the rest, mate, just different cultures. In terms of carbs, mine come largely from pasta (and rice) and yours, potatoes. Jeez, you'd have loved it if we'd known each other as kids, as with my dad owning two chippies, you'd have had ample opportunity to munch as many as you wanted, for nowt!:eyebrows:
Marco.
Lol - I told her that and she's giggling away! You'll be making Grant jealous, as he likes getting all the Brownie points!:D
As for the rest, mate, just different cultures. In terms of carbs, mine come largely from pasta (and rice) and yours, potatoes. Jeez, you'd have loved it if we'd known each other as kids, as with my dad owning two chippies, you'd have had ample opportunity to munch as many as you wanted, for nowt!:eyebrows:
Marco.
I love pasta & rice as well. With a chinese takeaway I get to have all three on the same plate - noodles, fried rice AND chips!
I need to be careful though with my predilection for carbs I could well end up as the subject of a discovery channel documentary called 'The Essex Massive' or some such.
Had chilli tonight but it wasn't very photogenic.
Lol, no worries... As I said, it's a different culture and style of eating. Even though my dad owned chippies. I never pigged out on fried foods (chips included) when it would've been so easy to have done so. Ditto with sweets and ice-cream, and all the other stuff he sold in his shops.
We had fish and chips once a week, and the rest of the time it was very much the traditional Italian food my mum would cook, all made from scratch with fresh ingredients, which is probably mainly where my love of good food originated.
British culture has the tendency to treat food as mainly sustenance, and that's often reflected in the consumption of stodgy foods, designed simply to fill you up, whereas in Italy it's quite different: people LIVE to eat, not EAT to live.. That means the approach to food and cooking is totally different (always quality over quantity and made with lots of LOVE and PASSION), especially where it's not untypical for families to spend hours over meals, as enjoying great food in a convivial atmosphere is the highlight of their day!
We're also brought up to season our food well, and enhance it with garlic and fresh herbs, usually from our own gardens, and always to cook with fresh ingredients (nothing tinned or frozen unless there is no other option), and that reflects in what you mentioned about vegetables and salads. The former would be seasoned properly, often with some butter or herbs added, and crucially cooked 'al dente', not boiled to buggery, so it ends up as tasteless mush, which has tended to happen here, although things in that respect have markedly improved in recent years!
In terms of salads, where possible they'd consist of produce from our own gardens and/or greenhouses (if you haven't tasted it before, you'd be shocked at how different tomatoes or lettuce can taste when homegrown, compared with those sold in supermarkets - just a different animal altogether), and ALWAYS topped with some sort of dressing, either just good quality olive oil, together with red or white wine vinegar (or balsamic), and ground salt and pepper, or something else that ramps up the flavour and stimulates your taste buds!
Again, that's different from here, where it's not uncommon for salads to consist of some limp lettuce, out of a bag, and some bland-tasting supermarket tomatoes or cucumber, which really just taste of water and have no real flavour (the opposite of home-grown ones), served 'dry' with no dressing on whatsoever, and which I find completely unpalatable! :rolleyes:
Therefore, it's no wonder that salads and/or veg for your good self or other Brits, raised on or used to the above, aren't considered as very exciting... You guys need to learn to treat your food with more love:)
Marco.
Macaroni cheese and white sourdough cob.
All gluten and lactose free. https://uploads.tapatalk-cdn.com/20210422/006cbb0ff30ab61a93a25ebe3be6a619.jpghttps://uploads.tapatalk-cdn.com/20210422/6dcbba41ea1b1c1844a2f33c6a84b00b.jpg
mad-moon
22-04-2021, 11:33
That is a very nice looking plate of food...I'd scoff that in a heart beat...:stalks:
That is a very nice looking plate of food...I'd scoff that in a heart beat...:stalks:
it was very tasty considering what it is(mostly rice i think) Alan.
walpurgis
22-04-2021, 12:12
Toasted sausage sarnie with Asda date, fig & balsamic vinegar chutney. It tasted amazing!!
https://i.ibb.co/6Jrs1Tm/IMG-0992-cr.jpg (https://ibb.co/Csm0MYz)
Toasted sausage sarnie with Asda date, fig & balsamic vinegar chutney. It tasted amazing!!
https://i.ibb.co/6Jrs1Tm/IMG-0992-cr.jpg (https://ibb.co/Csm0MYz)
looks tasty.. not had a links for a long time
Gammon just out of Foodi
https://live.staticflickr.com/65535/51131652546_d5f6041ede_o.jpg
looks well blistered roy.. should taste great:)
looks well blistered roy.. should taste great:)
Have to admit most of the crackling is now gone.
Macaroni cheese and white sourdough cob.
All gluten and lactose free. https://uploads.tapatalk-cdn.com/20210422/006cbb0ff30ab61a93a25ebe3be6a619.jpghttps://uploads.tapatalk-cdn.com/20210422/6dcbba41ea1b1c1844a2f33c6a84b00b.jpg
That whole thing (including, and especially) the bread looks great, mate!:drool::)
Marco.
Toasted sausage sarnie with Asda date, fig & balsamic vinegar chutney. It tasted amazing!!
https://i.ibb.co/6Jrs1Tm/IMG-0992-cr.jpg (https://ibb.co/Csm0MYz)
Nice, mate. I like your plate!:)
Marco.
Gammon just out of Foodi
https://live.staticflickr.com/65535/51131652546_d5f6041ede_o.jpg
Lovely colour on that. Roy - looks scrummy!:)
Marco.
Lovely colour on that. Roy - looks scrummy!:)
Marco.
It was delicious thanks Marco, will do me for a few days.
We had some friends round today for lunch, and this is some of the food we enjoyed...
To start, fresh tortellini filled with spinach and ricotta and a fresh sage and butter sauce:
https://imagizer.imageshack.com/v2/1024x768q90/924/PCyHGZ.jpg
Accompanied with some crusty bread (and Parmesan cheese for the pasta):
https://imagizer.imageshack.com/v2/1024x768q90/923/NggAK8.jpg
Caprese salad (sliced vine tomatoes, drizzled with vinaigrette and topped with fresh basil, and 'Burrata' Mozzarella cheese):
https://imagizer.imageshack.com/v2/1024x768q90/924/qpa5sa.jpg
Some 'dirty' potatoes (with soil still on) for making chips:
https://imagizer.imageshack.com/v2/1024x768q90/923/90F7sc.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/k624mD.jpg
Washed, cut and ready for frying:
https://imagizer.imageshack.com/v2/1024x768q90/923/tUeyqS.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/ehFQTw.jpg
Dressed fine green beans and chopped shallots:
https://imagizer.imageshack.com/v2/1024x768q90/924/SLJY5C.jpg
Getting the BBQ ready for a T-bone steak:
https://imagizer.imageshack.com/v2/1024x768q90/922/Wwf1Zq.jpg
...almost done:
https://imagizer.imageshack.com/v2/1024x768q90/922/B1MTMF.jpg
And served:
https://imagizer.imageshack.com/v2/1024x768q90/922/VXsty5.jpg
To finish, some fresh fruit salad, marinated in white wine and some sugar, to create a nice fruity, alcoholic juice:
https://imagizer.imageshack.com/v2/1024x768q90/924/7Fp7EV.jpg
All enjoyed in 19C sunshine, al fresco!:cool:
Marco.
All looks delicious Marco.
I was going to make do with a gammon and English mustard sarnie tonight but having seen your feast I knocked this up in five minutes.
https://live.staticflickr.com/65535/51133841021_f411256394_o.jpg
Cheers, Roy. It was a great afternoon:)
Hey, that was better than a sarnie! Love how you've cut the gammon, for added presentational effect... Top marks!:respect:
Marco.
very nice marco....
roy, the ham looks great too..
Zoidburg
24-04-2021, 08:05
We had some friends round today for lunch, and this is some of the food we enjoyed...
To start, fresh tortellini filled with spinach and ricotta and a fresh sage and butter sauce:
https://imagizer.imageshack.com/v2/1024x768q90/924/PCyHGZ.jpg
Accompanied with some crusty bread (and Parmesan cheese for the pasta):
https://imagizer.imageshack.com/v2/1024x768q90/923/NggAK8.jpg
Caprese salad (sliced vine tomatoes, drizzled with vinaigrette and topped with fresh basil, and 'Burrata' Mozzarella cheese):
https://imagizer.imageshack.com/v2/1024x768q90/924/qpa5sa.jpg
Some 'dirty' potatoes (with soil still on) for making chips:
https://imagizer.imageshack.com/v2/1024x768q90/923/90F7sc.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/k624mD.jpg
Washed, cut and ready for frying:
https://imagizer.imageshack.com/v2/1024x768q90/923/tUeyqS.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/ehFQTw.jpg
Dressed fine green beans and chopped shallots:
https://imagizer.imageshack.com/v2/1024x768q90/924/SLJY5C.jpg
Getting the BBQ ready for a T-bone steak:
https://imagizer.imageshack.com/v2/1024x768q90/922/Wwf1Zq.jpg
...almost done:
https://imagizer.imageshack.com/v2/1024x768q90/922/B1MTMF.jpg
And served:
https://imagizer.imageshack.com/v2/1024x768q90/922/VXsty5.jpg
To finish, some fresh fruit salad, marinated in white wine and some sugar, to create a nice fruity, alcoholic juice:
https://imagizer.imageshack.com/v2/1024x768q90/924/7Fp7EV.jpg
All enjoyed in 19C sunshine, al fresco!:cool:
Marco.Looks great Marco, is that a Webber I spy as well?
Sent from my Redmi Note 9 Pro using Tapatalk
mad-moon
24-04-2021, 10:36
We had some friends round today for lunch, and this is some of the food we enjoyed...
To start, fresh tortellini filled with spinach and ricotta and a fresh sage and butter sauce:
https://imagizer.imageshack.com/v2/1024x768q90/924/PCyHGZ.jpg
Accompanied with some crusty bread (and Parmesan cheese for the pasta):
https://imagizer.imageshack.com/v2/1024x768q90/923/NggAK8.jpg
Caprese salad (sliced vine tomatoes, drizzled with vinaigrette and topped with fresh basil, and 'Burrata' Mozzarella cheese):
https://imagizer.imageshack.com/v2/1024x768q90/924/qpa5sa.jpg
Some 'dirty' potatoes (with soil still on) for making chips:
https://imagizer.imageshack.com/v2/1024x768q90/923/90F7sc.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/k624mD.jpg
Washed, cut and ready for frying:
https://imagizer.imageshack.com/v2/1024x768q90/923/tUeyqS.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/ehFQTw.jpg
Dressed fine green beans and chopped shallots:
https://imagizer.imageshack.com/v2/1024x768q90/924/SLJY5C.jpg
Getting the BBQ ready for a T-bone steak:
https://imagizer.imageshack.com/v2/1024x768q90/922/Wwf1Zq.jpg
...almost done:
https://imagizer.imageshack.com/v2/1024x768q90/922/B1MTMF.jpg
And served:
https://imagizer.imageshack.com/v2/1024x768q90/922/VXsty5.jpg
To finish, some fresh fruit salad, marinated in white wine and some sugar, to create a nice fruity, alcoholic juice:
https://imagizer.imageshack.com/v2/1024x768q90/924/7Fp7EV.jpg
All enjoyed in 19C sunshine, al fresco!:cool:
Marco.
This looks fab too Marco...That steak look very inviting..I remember way way back when beef on the bone was banned from sale..I was buying 6 t-bones for a fiver..from a now long retired butcher in Pelaw Gateshead ..a proper butcher..they were superb...maybe that's why I'm a loony...:drool::facepull:
He used to have aged meat on display...getting that gnarley brown look..and no-one would buy it..except a few who knew what they were buying...so he had to cook it and make pies with it..it was criminal..but the pies all sold out in the first half of the day...they were fantastic, made with the best cuts of beef...
mad coo disease:eyebrows:
Looks great Marco, is that a Webber I spy as well?
Cheers, mate. Yup, indeed it was. They're great BBQs!:)
Marco.
This looks fab too Marco...That steak look very inviting..I remember way way back when beef on the bone was banned from sale..I was buying 6 t-bones for a fiver..from a now long retired butcher in Pelaw Gateshead ..a proper butcher..they were superb...maybe that's why I'm a loony...:drool::facepull:
Haha, belter.... When was it banned, though? Can't say I remember, as we've always bought it (from butchers).
He used to have aged meat on display...getting that gnarley brown look..and no-one would buy it..except a few who knew what they were buying...so he had to cook it and make pies with it..it was criminal..but the pies all sold out in the first half of the day...they were fantastic, made with the best cuts of beef...
Lol yeah, I know. Aged and well-hung (just like you:D) is the way to go!
The T-bones we did on the BBQ were from our local butcher, and dry-aged, which makes quite a difference to the flavour:)
Marco.
Haha, belter.... When was it banned, though? Can't say I remember, as we've always bought it (from butchers).
Lol yeah, I know. Aged and well-hung (just like you:D) is the way to go!
The T-bones we did on the BBQ were from our local butcher, and dry-aged, which makes quite a difference to the flavour:)
Marco.
1997, and lasted many years.. was re the bse outbreak and mad cow disease. i couldnt make my potted hough for about 10 yrs.:doh: actually the ban was lifted a lot sooner but no one told me lol
walpurgis
25-04-2021, 08:18
1997, and lasted many years.. was re the bse outbreak and mad cow disease. i couldnt make my potted hough for about 10 yrs.:doh: actually the ban was lifted a lot sooner but no one told me lol
Eating flesh has always carried risks. Variant CJD (among other things) is still about, very nasty!
1997, and lasted many years.. was re the bse outbreak and mad cow disease. i couldnt make my potted hough for about 10 yrs.:doh: actually the ban was lifted a lot sooner but no one told me lol
I remember the mad cow disease, but not my meat eating habits ever being restricted for years, and as I'm not a big breast guy [apart from THAT:eyebrows:), I'd have thought i'd have remembered. Perhaps we still managed to obtain it from our local butcher 'under the counter', dunno...:hmm:
Marco.
I remember the mad cow disease, but not my meat eating habits ever being restricted for years, and as I'm not a big breast guy [apart from THAT:eyebrows:), I'd have thought i'd have remembered. Perhaps we still managed to obtain it from our local butcher 'under the counter', dunno...:hmm:
Marco.
i think ban was only a few yrs if memory is right, but i never heard it had been lifted and working away a lot, i must have missed the announcement. i started making hough again when i did as lots of folk loved the real deal; not the crap you got in butchers.
its too much work for me now tho. i still make the family recipe oatmeal tho...lol
Fish n chips.
https://uploads.tapatalk-cdn.com/20210425/b015cb4ca00273dd056f2900d31723f4.jpg
walpurgis
25-04-2021, 11:47
Fish n chips
Hmm. Quite fancy that. Might have the same later, with a couple of quartered tomatoes.
Tomatoes with fish & chips? Interesting combo... Not one, I'd do, though.
Marco.
A simple lunch, once again enjoyed al fresco in the warm Wrexham sunshine [currently 16C - and hasn't rained here properly in about 10 days]...
Penne pasta, with Del's homemade tomato sauce (with added cherry tomatoes), topped with fresh basil and freshly grated Parmigiano Reggiano, some crusty bread on the side:
https://imagizer.imageshack.com/v2/1024x768q90/923/mK88X0.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/zXxUIt.jpg
Plus a cheeky wee glass of vino!:D
Marco.
A simple lunch, once again enjoyed al fresco in the warm Wrexham sunshine [currently 16C - and hasn't rained here properly in about 10 days]...
Penne pasta, with Del's homemade tomato sauce (with added cherry tomatoes), topped with fresh basil and freshly grated Parmigiano Reggiano, some crusty bread on the side:
https://imagizer.imageshack.com/v2/1024x768q90/923/mK88X0.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/zXxUIt.jpg
Plus a cheeky wee glass of vino!:D
Marco.
looks lovely.. suits me if pasta is gluten free:)
mightymonoped
26-04-2021, 17:08
Walnut, Pecan & Cashew Chocolate Brownies
https://uploads.tapatalk-cdn.com/20210426/df79edf2bc06c17372a8abd23bc41fea.jpg
Sent from my iPhone using Tapatalk
Fusilli with gammon in cheese sauce
https://live.staticflickr.com/65535/51141734015_c57ed38b6b_o.jpg
Southern fried chicken and chips.. Gluten free crumbs
https://uploads.tapatalk-cdn.com/20210427/4626ece5f6f54b6348ac629e21de4eef.jpg
Gluten free steak and char grilled veg fusilli
https://uploads.tapatalk-cdn.com/20210428/a4d09bd2c008d32e4c4b83b49b659ec9.jpg
bloody marvellous:D
Had this for lunch...
Gluten free and dairy free
https://uploads.tapatalk-cdn.com/20210429/757fdf297c9f8cc5390bfa25117398fa.jpg
Pigs in blankets aren't just for Xmas :D
https://live.staticflickr.com/65535/51147053698_8a9c62b99e_o.jpg
Chicken and sweet pepper fusilli.
https://uploads.tapatalk-cdn.com/20210430/f48525ccd4707217d661f5526cea34c0.jpg
Had a bit of this pizza for lunch.
Was a bought one.. Had been lurking in freezer https://uploads.tapatalk-cdn.com/20210501/d4d4bb7a90d54cf6b4255a9ffcf14de6.jpg
Chicken, bhaji and chips. Left it in a little too long.
Still sure it will be edible.
https://uploads.tapatalk-cdn.com/20210502/ad66b002056645d838102acc33657ee2.jpg
mad-moon
02-05-2021, 11:32
Chicken, bhaji and chips. Left it in a little too long.
Still sure it will be edible.
https://uploads.tapatalk-cdn.com/20210502/ad66b002056645d838102acc33657ee2.jpg
It looks pretty good...bet it was nice and crunchy...I like the onion bhaji Those burnt ends will have just added to the flavour..
Gluten free pasta
https://uploads.tapatalk-cdn.com/20210502/cf194ea893ecfcb47a20403e31c43f4a.jpg
edit. this gluten free pasta is very much same taste and especially texture.. not bad and no sore gut etc:eyebrows:
its from sainsbury by way.. cheese was lactose free from arla dairy
Cod in a sauce with veg and chips.
Was lovelyhttps://uploads.tapatalk-cdn.com/20210503/4efed574a4ee35e0bc070330b738e1f4.jpg
Chicken and sweet pepper fusilli.
https://uploads.tapatalk-cdn.com/20210430/f48525ccd4707217d661f5526cea34c0.jpg
That looks a bit like the meal we made yesterday using some leftovers: fusilli and penne pasta, with some diced up pieces of bacon joint in an onion, tomato, garlic, ginger and basil sauce. Steamed red pepper, green beans, sugar-snap peas and brocolli on the side.
Washed down with a glass or two of 2018 Le Pigeonnier, Cotes du Rhone.
https://images.vivino.com/labels/k-c5W_6rTJW66ooh_Lw3xQ.jpg
Grenache Noir, Mourvedre and Syrah grape. 13% ABV
That looks a bit like the meal we made yesterday using some leftovers: fusilli and penne pasta, with some diced up pieces of bacon joint in an onion, tomato, garlic, ginger and basil sauce. Steamed red pepper, green beans, sugar-snap peas and brocolli on the side.
Washed down with a glass or two of 2018 Le Pigeonnier, Cotes du Rhone.
https://images.vivino.com/labels/k-c5W_6rTJW66ooh_Lw3xQ.jpg
Grenache Noir, Mourvedre and Syrah grape. 13% ABVIt was very good.
I had a Aberdeen steak burger today. Was good. Finished off in the airfrier for 5 mins
https://uploads.tapatalk-cdn.com/20210503/417b615aa67145d3660eb9e3b319bd2e.jpg
Chicken (didn't eat the whole 'arthur' chicken at this sitting, just couldn't be bothered to carve it).
https://live.staticflickr.com/65535/51158982360_3f9a60713d_o.jpg
mightymonoped
04-05-2021, 20:33
Pea Risotto - with smoky bacon, chicken stock, rosemary, parmesan and a splash of Peroni Nastro Azzurro.
https://uploads.tapatalk-cdn.com/20210504/4db069837f8f2a9435f30fefbbd2cffa.jpg
Sent from my iPhone using Tapatalk
mad-moon
05-05-2021, 09:26
Surprisingly a nice meal...I love a plate of Rice and Peas. There is so many ways to do it too....This looks tasty scran...
A bit of salmon with a few bits.
https://uploads.tapatalk-cdn.com/20210505/d11132c37487c6caf31fecbd9ed93521.jpg
walpurgis
05-05-2021, 15:13
A bit of salmon with a few bits
Just my sort of meal!
Just my sort of meal!
was very nice geoff
A warming meal of macaroni cheese and tiger bread.
Gluten free and lactose free
https://uploads.tapatalk-cdn.com/20210506/6c70f3e5eb4e31a1b0fdd95939d51c04.jpg
A rather messy curry (just wanted to get it on the plate and eaten)
https://live.staticflickr.com/65535/51161314727_c3bd9909e3_o.jpg
Surprisingly a nice meal...I love a plate of Rice and Peas. There is so many ways to do it too....This looks tasty scran...
https://www.youtube.com/watch?v=Mtb9NCioiCU
Mtb9NCioiCU
mad-moon
07-05-2021, 10:24
https://www.youtube.com/watch?v=Mtb9NCioiCU
Mtb9NCioiCU
Brilliant....Big band Jazz....:dance:
Steak n ale pie, rustic chips and beans.
Damn good it was too
https://uploads.tapatalk-cdn.com/20210507/49b905e9b783c13ee37aea81ca1e9d01.jpg
Lawrence001
07-05-2021, 20:48
Steak n ale pie, rustic chips and beans.
Damn good it was too
https://uploads.tapatalk-cdn.com/20210507/49b905e9b783c13ee37aea81ca1e9d01.jpgHow are the chips rustic? The skin on the ends?
Pumpkin and sage ravioli in a tomato and sweet pepper sauce.
https://uploads.tapatalk-cdn.com/20210508/c9c52f897bd423080882d2fca68eccc6.jpg
Gosh, there's been a lot of nice nosh posted here, chaps, so keep up your great efforts!:)
Tonight's scran... Sole Meunière with fresh samphire, asparagus spears, and other seasonal greens, accompanied with boiled new potatoes sprinkled with fresh parsley:
https://imagizer.imageshack.com/v2/xq90/924/7BdlTQ.jpg
https://imagizer.imageshack.com/v2/xq90/923/xxC9pO.jpg
...washed down with a nice bottle of Chablis:cheers:
Marco.
mad-moon
08-05-2021, 20:54
Gosh, there's been a lot of nice nosh posted here, chaps, so keep up your great efforts!:)
Tonight's scran... Sole Meunière with fresh samphire, asparagus spears, and other seasonal greens, accompanied with boiled new potatoes sprinkled with fresh parsley:
https://imagizer.imageshack.com/v2/xq90/924/7BdlTQ.jpg
https://imagizer.imageshack.com/v2/xq90/923/xxC9pO.jpg
...washed down with a nice bottle of Chablis:cheers:
Marco.
Gosh..posh nosh...Capers Marco..don't forget the capers...I'd scoff the lot...but Pino Grigiot for me please...;)
Lol - ta... Yes, oil loikes me capers [also integral to SM]!:D
Nowt wrong with a nice Pinot Grigio ('t' in the wrong place, lol). I just felt that the buttery sauce lent itself more to Chablis:)
Marco.
mad-moon
09-05-2021, 11:47
Lol - ta... Yes, oil loikes me capers [also integral to SM]!:D
Nowt wrong with a nice Pinot Grigio ('t' in the wrong place, lol). I just felt that the buttery sauce lent itself more to Chablis:)
Marco.
Ha...keyboard SEXDAILY ...I knew what I meant...lol..
Lol - no worries, matey!
Something simpler this evening - just a nice piece of 28-day aged ribeye, chargrilled on the BBQ, served with some homemade garlic butter and Parmentier potatoes:
https://imagizer.imageshack.com/v2/1024x768q90/922/tZZS05.jpg
A wee close-up...
https://imagizer.imageshack.com/v2/1024x768q90/922/GUk0Wb.jpg
All slipped down nicely. with a few glasses of Shiraz!:cool:
Marco.
Lol - no worries, matey!
Something simpler this evening - just a nice piece of 28-day aged ribeye, chargrilled on the BBQ, served with some homemade garlic butter and Parmentier potatoes:
https://imagizer.imageshack.com/v2/1024x768q90/922/tZZS05.jpg
A wee close-up...
https://imagizer.imageshack.com/v2/1024x768q90/922/GUk0Wb.jpg
All slipped down nicely. with a few glasses of Shiraz!:cool:
Marco.Steak n spuds look the dogs dangles. Yum
Lol, cheers, mate. It went down very well. Didn't feel for any veg this time, as it was quite late for me. We were busy doing other stuff during the day, when we'd normally have had lunch:)
Del says she's been impressed with some of your home-made dishes, and to keep up the good work, as she'll be testing you if you visit!:eek::D
Marco.
"Hairy Bikers" Chicken Balti on the way:
https://i.postimg.cc/FFj8J8Lw/IMG-0353.jpg (https://postimg.cc/XXYQR2xg)
Lamb chops tonight
https://live.staticflickr.com/65535/51170581401_7f3a05896c_o.jpg
Gammon shanks in maple and orange sauce.
https://uploads.tapatalk-cdn.com/20210511/e5b535871cf3968a0fb7ba073ef0fb8f.jpg
Lamb chops tonight
https://live.staticflickr.com/65535/51170581401_7f3a05896c_o.jpgLooks nice Roy..
Looks nice Roy..
Was very tasty thanks Grant.
Loved the look of your shanks (Matron)
Spag
https://live.staticflickr.com/65535/51172601791_a9b88443c6_o.jpg
Sweet Chilli chicken
https://uploads.tapatalk-cdn.com/20210512/7929419512a247161e5e1169df6fa444.jpg
Looks nice Roy..
Yups, 'dem's some handsome chops, Roy-boy:)
Marco.
Gammon shanks in maple and orange sauce.
https://uploads.tapatalk-cdn.com/20210511/e5b535871cf3968a0fb7ba073ef0fb8f.jpg
Was that Sainsbury's again, mate? Keep forgetting to get some to try. Always handy if the princess is in more of a mood to BE served, than to serve..'WANT chips!':D
Marco.
Was that Sainsbury's again, mate? Keep forgetting to get some to try. Always handy if the princess is in more of a mood to BE served, than to serve..'WANT chips!':D
Marco.
yeah, they were, and tesco do a version in their finest too... both excellent
No pics but had a cottage pie there from tesco's finest range.. If thats the finest, god help the shitty ones(which i bet would have tasted better). it was a poor texture and had basically zero taste.
How the mighty Finest has fallen:doh:
Cod and veg in a sauce.
https://uploads.tapatalk-cdn.com/20210513/fac11a1294ba0d2493f68ac96197cc60.jpg
mad-moon
13-05-2021, 16:24
Cod and veg in a sauce.
https://uploads.tapatalk-cdn.com/20210513/fac11a1294ba0d2493f68ac96197cc60.jpg
now that looks tasty Grant...love the rainbow of colours and that fish looks nice and flaky ...
mightymonoped
13-05-2021, 16:41
Nice one! The more colour the better (with the odd exception) [emoji13][emoji106][emoji4]
Sent from my iPhone using Tapatalk
mightymonoped
13-05-2021, 16:42
Sticky Asian Sea Bass - really quick and easy to prep and cook. Tastes bloody good too.
https://uploads.tapatalk-cdn.com/20210513/04be011a783871be2b557003fd8d9af7.jpg
Sent from my iPhone using Tapatalk
That sea bass looks tasty
Chilli and three cheese nachos
https://live.staticflickr.com/65535/51177054303_1c9e2ec513_o.jpg
mad-moon
13-05-2021, 21:48
Sticky Asian Sea Bass - really quick and easy to prep and cook. Tastes bloody good too.
https://uploads.tapatalk-cdn.com/20210513/04be011a783871be2b557003fd8d9af7.jpg
Sent from my iPhone using Tapatalk
yip...lovely looking dish...simple works for me...the easier and quicker the better...
This was nice. https://uploads.tapatalk-cdn.com/20210514/334772c2c03f690562bdd58411fa92b9.jpg
Duck with ramen noodles
https://live.staticflickr.com/65535/51179565114_e7277d3e23_o.jpg
Sweet n sour chicken Cantonese style.
https://uploads.tapatalk-cdn.com/20210515/70f6ae2d8112f576bcb41f92f612413c.jpg
mad-moon
16-05-2021, 00:12
This was nice. https://uploads.tapatalk-cdn.com/20210514/334772c2c03f690562bdd58411fa92b9.jpg
Mmmm nice Grant,,,liking the look of those potatoes...and the fish looks good too...
mad-moon
16-05-2021, 00:14
Duck with ramen noodles
https://live.staticflickr.com/65535/51179565114_e7277d3e23_o.jpg
Lovely jubbly Roy...I eat this type of food at Wagamamas ...nice..
Duck with ramen noodles
https://live.staticflickr.com/65535/51179565114_e7277d3e23_o.jpg
that duck looks damn tasty
Macaroni from yesterday teatime. Was very good. Rice based pasta https://uploads.tapatalk-cdn.com/20210516/d374788988c27664a805cac381c8d627.jpg
mightymonoped
16-05-2021, 10:55
Duck with ramen noodles
That looks stonkingly tasty!
Sent from my iPhone using Tapatalk
mightymonoped
16-05-2021, 10:56
Huge brekky this mornin’ Now I’m doing a passable impression of Jabba the Hutt.
https://uploads.tapatalk-cdn.com/20210516/bc670384573c5f35177e580707df3823.jpg
Sent from my iPhone using Tapatalk
Yes, duck was delicious thanks, more by accident than design! I marinated it in hoisin, soy & sesame oil. Intended to slow cook it and have crispy duck but the foodi had other ideas and dinner was two hours earlier than expected!
mightymonoped
16-05-2021, 12:58
Mini-meatballs. Made with minced beef, chargrilled-aubergine pesto and Grana Padano cheese.
The tomato sauce is made with Mutti Passata, a diced shallot, fresh basil and a teaspoon of Ricotta Forte. A few tablespoon of this mixed into the cooked pasta, together with freshly grated parmesan and black pepper.
Then topped with meatballs, sauce and seasoning.
*the pasta is Garofalo Casarecce.
https://uploads.tapatalk-cdn.com/20210516/ccfd1389f1fffb845e990155c561d3c7.jpg
Sent from my iPhone using Tapatalk
Salmon in lemon and dill with potatoes and mixed veg.
https://uploads.tapatalk-cdn.com/20210516/75886c40f915f2998228181349c2f470.jpg
that was damn good... yum
Looks good, mate, especially the pots - nice and healthy (and tasty)!:)
Awesome duck, Roy-boy, and pasta, Tony!:cool:
Marco.
Today's scran... Pork tenderloin with a creamy mustard sauce, served with Parmentier potatoes, cauliflower and broccoli Mornay, and assorted fresh veg:
https://imagizer.imageshack.com/v2/1024x768q90/924/pmyf4j.jpg
Slipped down nicely:)
Marco.
mightymonoped
16-05-2021, 18:49
Today's scran... Pork tenderloin with a creamy mustard sauce, served with Parmentier potatoes, cauliflower and broccoli Mornay, and assorted fresh veg:
https://imagizer.imageshack.com/v2/1024x768q90/924/pmyf4j.jpg
Slipped down nicely:)
Marco.
Yes please!
Sent from my iPhone using Tapatalk
Today's scran... Pork tenderloin with a creamy mustard sauce, served with Parmentier potatoes, cauliflower and broccoli Mornay, and assorted fresh veg:
Slipped down nicely:)
Marco.
Very nice.
Had peppered roast beef with a similar veg selection but forgot to take a snap.
Yes please!
Only if you give me some of your pasta!:D
Marco.
Very nice.
Had peppered roast beef with a similar veg selection but forgot to take a snap.
Cheers, mate. Yeah, I've seen you doing something similar:)
Marco.
Chips!!! Now! .. [emoji23] https://uploads.tapatalk-cdn.com/20210517/b1f52bf8f98afe3a9569b0738858f020.jpg
Chips!!! Now! .. [emoji23]
can I have a few to put in a butty?
can I have a few to put in a butty?
they were great... pity you werent here:eyebrows:
Chips!!! Now! .. [emoji23] https://uploads.tapatalk-cdn.com/20210517/b1f52bf8f98afe3a9569b0738858f020.jpg
:youtheman:
mightymonoped
17-05-2021, 18:45
Beef Brisket dry-rubbed with a homemade chilli rub and left overnight in the fridge. Then cooked in a slow-cooker for 10hours while I was in work.
Only liquid in the slow cooker with the chillis, onion & garlic was a bottle of Peroni Nastro Azzuro.
Made a chilli gravy out of the strained cooking juices (added some redcurrant jelly).
Serving it with a bed of mash and black beans and veg.
https://uploads.tapatalk-cdn.com/20210517/b77d1ee68d99336e7a9bca007c37e177.jpg
https://uploads.tapatalk-cdn.com/20210517/c8dea8b8839d6f8380a1924a79cc6dea.jpg
https://uploads.tapatalk-cdn.com/20210517/9a6cd6fa46b13765b941687494beb710.jpg
https://uploads.tapatalk-cdn.com/20210517/53680a585586e79bed35d859de095b65.jpg
Sent from my iPhone using Tapatalk
Chips!!! Now! .. [emoji23]
Hahahaha... You forgot the 'WANT' bit. But you're getting the hang of it:D
Incidentally, they look good.
What you gonna do though, when she says 'WANT bike', or more worryingly, 'WANT hanky-panky'!! :eek::lol:
Marco.
Roast pork, mash & Farrows. Messy but tasty.
https://live.staticflickr.com/65535/51185610131_a7f89b06eb_h.jpg
Hahahaha... You forgot the 'WANT' bit. But you're getting the hang of it:D
Incidentally, they look good.
What you gonna do though, when she says 'WANT bike', or more worryingly, 'WANT hanky-panky'!! :eek::lol:
Marco.
lock her in a room with you mate:D
Pork curry
https://live.staticflickr.com/65535/51188870925_2eca3a0266_o.jpg
Smoked haddock.
https://uploads.tapatalk-cdn.com/20210519/d9272c91b142f73c91e8355f206639f1.jpg
21-day aged Sirloin steak, rubbed with sea salt and fresh black pepper: ('a point' pour moi, et 'bien cuit' pour elle), boiled potatos, green beans, brocolli and sweetcorn.
https://i.postimg.cc/cC2bggb7/001.jpg
Washed down with a 2015 Château La Haille, Bordeaux Supérieur (pace Marco)
https://www.laithwaites.co.uk/images/uk/en/law/product/3531515b.png
Merlot and Cabernet Sauvignon grape, 14.5% ABV, about £14 a bottle.
Was too much but nice. Sweet potato and red onion bhaji, mixed veg and chips.
Those bhajis' are damn tasty.
https://uploads.tapatalk-cdn.com/20210520/d9b4ba21d8c926776da25b9b8fa08a5e.jpg
Smoked haddock.
https://uploads.tapatalk-cdn.com/20210519/d9272c91b142f73c91e8355f206639f1.jpg
Comfort food for me - smoked haddock, mash, peas and parsley sauce makes me think of mum's cooking when I was a child:)
By the way - recipe/method for your chips would be a service to us all.
i use a foodi aircrisper. i use redskin irish spuds mostly. wash ad dry, then lightly coat in oil. i use carotino red palm oil as it seems to work best. about 17 mins total. first 8 mins at 160c, then finish on 210c. to coat, pour some over dry chips and get your hand in and rub it into all chips.. dont need a lot really. you can if wish go for full power all way, but watch not to burn; depends on thickness
sometimes i use frozen ones too..
Cheers Grant - is the "foodi" the "Ninja" thingumy
Cheers Grant - is the "foodi" the "Ninja" thingumy
yeah guy, ninja foodi.. good bit of gear; i use mine most days tbh..
Just had dinner, and excellent it was. Carrot peas and green beans, chips and a slice of haddock in a white wine sauce.
https://uploads.tapatalk-cdn.com/20210521/4e7d719099490570ce9a80eacc81a5a6.jpg
Chilli and garlic marinated chicken wings in the foodi
https://live.staticflickr.com/65535/51193080477_6655568bc7_o.jpg
mad-moon
22-05-2021, 03:39
Chilli and garlic marinated chicken wings in the foodi
https://live.staticflickr.com/65535/51193080477_6655568bc7_o.jpg
wow...they look superb Roy...I bet they were finger likin' good....
mad-moon
22-05-2021, 03:45
Just had dinner, and excellent it was. Carrot peas and green beans, chips and a slice of haddock in a white wine sauce.
https://uploads.tapatalk-cdn.com/20210521/4e7d719099490570ce9a80eacc81a5a6.jpg
Those pieces of fish, you're having lately Grant, look very nice..I like simple meals like this, but minus the chips...
Those pieces of fish, you're having lately Grant, look very nice..I like simple meals like this, but minus the chips...
what, NO CHIPS!! :eyebrows: yes ive been picking up what i can in the freezer dept.. micro in 4.5 mins in their own bag. are very nice indeed ...veg is same, so im getting fresh but i dont have to stand too long
A big daddy rump, cooked in juices, herbs, spices in pressure cooker. Juices then partially thickened in arrowroot then sieved. Now being reduced and thickened on stove top.
Steak tastes tremendous https://uploads.tapatalk-cdn.com/20210522/d9ffec265afe85c84a2debc6e25c7ad3.jpghttps://uploads.tapatalk-cdn.com/20210522/9d018e2220abeec4542b06174acae010.jpg
21-day aged Sirloin steak, rubbed with sea salt and fresh black pepper: ('a point' pour moi, et 'bien cuit' pour elle), boiled potatos, green beans, brocolli and sweetcorn.
https://i.postimg.cc/cC2bggb7/001.jpg
Washed down with a 2015 Château La Haille, Bordeaux Supérieur (pace Marco)
https://www.laithwaites.co.uk/images/uk/en/law/product/3531515b.png
Merlot and Cabernet Sauvignon grape, 14.5% ABV, about £14 a bottle.
Nice Bazza, and good to see you contributing again to the food thread, as I've missed dining virtually at 'The Berni Inn'!:D;)
No seriously, mate, you food's always well-cooked and nicely presented, so keep the pics coming...
Marco.
A big daddy rump, cooked in juices, herbs, spices in pressure cooker. Juices then partially thickened in arrowroot then sieved. Now being reduced and thickened on stove top.
Steak tastes tremendous https://uploads.tapatalk-cdn.com/20210522/d9ffec265afe85c84a2debc6e25c7ad3.jpghttps://uploads.tapatalk-cdn.com/20210522/9d018e2220abeec4542b06174acae010.jpg
Looks good, Granty. Did you not have it with any veg or pots?:D
Marco.
Chilli and garlic marinated chicken wings in the foodi
https://live.staticflickr.com/65535/51193080477_6655568bc7_o.jpg
Quality, Roy-boy... Love me spicy chicken wings (and also sticky ribs)! Don't think I've ever seen you do ribs - any reason for that?:)
Anything with a bone on it, I'm in there!:D
Marco.
Today's scran (which I managed to get the princess to knock up, despite being 'out on the lash' last night, lol)...
To start:
King prawns, chargrilled on the BBQ, served with a Thai dipping sauce, dressed greens and fresh lime:
https://imagizer.imageshack.com/v2/1024x768q90/923/7SpVfK.jpg
Followed by 28-day aged sirloin steak with a rich red wine reduction, served with baby rosemary roast potatoes, oven-roasted cauliflower coated in wholegrain mustard, braised fennel with fresh dill, and assorted greens. Notably purple-sprouting broccoli from our own garden [yay!]:
https://imagizer.imageshack.com/v2/1024x768q90/924/TztjjQ.jpg
A nice loving close-up..
https://imagizer.imageshack.com/v2/1024x768q90/924/iq3AD4.jpg
...washed down with a nice bottle of Barolo Riserva 2010:cheers:
Marco.
Quality, Roy-boy... Love me spicy chicken wings (and also sticky ribs)! Don't think I've ever seen you do ribs - any reason for that?:)
Anything with a bone on it, I'm in there!:D
Marco.
No, love a rib just been a while since I've had any, now added to my grocery order ;)
Usually have them marinated in hoisin, soy, all spice & some ketchup. Will give them a go in the foodi, watch this space.
And top nosh there today Marco :)
Cheers, mate. Look forward to seeing your ribs! Reckon they'll come great in the Foodi:)
Oh yes...
Marco.
Steak looked nice Marco.
I had this yesterday.
Fish fillets in a sun-dried tomato sauce done in foil in oven and some veg.
https://uploads.tapatalk-cdn.com/20210524/f64c023a5584a568549390216105fbc9.jpg
Today's scran (which I managed to get the princess to knock up, despite being 'out on the lash' last night, lol)...
To start:
King prawns, chargrilled on the BBQ, served with a Thai dipping sauce, dressed greens and fresh lime:
https://imagizer.imageshack.com/v2/1024x768q90/923/7SpVfK.jpg
Followed by 28-day aged sirloin steak with a rich red wine reduction, served with baby rosemary roast potatoes, oven-roasted cauliflower coated in wholegrain mustard, braised fennel with fresh dill, and assorted greens. Notably purple-sprouting broccoli from our own garden [yay!]:
https://imagizer.imageshack.com/v2/1024x768q90/924/TztjjQ.jpg
A nice loving close-up..
https://imagizer.imageshack.com/v2/1024x768q90/924/iq3AD4.jpg
...washed down with a nice bottle of Barolo Riserva 2010:cheers:
Marco.
Gorgeous - just gorgeous! I'm salivating already.
Cheers, guys. It certainly slipped down nicely :)
The sauce is super-tasty and compliments a nice steak perfectly.
It's an old recipe of my mum's (from the 70s - Robert Carrier, I think, remember him?) and consists of a glass of full-bodied red wine (alcohol burned off and reduced right down), capers, tomato puree, fresh garlic, fresh shopped rosemary, thyme and parsley, a dollop of Dijon mustard, and lastly a knob of butter, to add a nice gloss to the finished sauce...
Yumz!:cool:
Granty, that fish looked quite tasty. Was it a ready meal or something you concocted yourself?
Marco.
Cheers, guys. It certainly slipped down nicely :)
The sauce is super-tasty and compliments a nice steak perfectly.
It's an old recipe of my mum's (from the 70s - Robert Carrier, I think, remember him?) and consists of a glass of full-bodied red wine (alcohol burned off and reduced right down), capers, tomato puree, fresh garlic, fresh shopped rosemary, thyme and parsley, a dollop of Dijon mustard, and lastly a knob of butter, to add a nice gloss to the finished sauce...
Yumz!:cool:
Granty, that fish looked quite tasty. Was it a ready meal or something you concocted yourself?
Marco.
https://nomadfoodscdn.com/-/media/project/bluesteel/birdseye-uk/0-products-packshots/fish-packshots/recipe-fish-2021/2-fish-chargrillstomatobasil470x300.png?h=300&la=en-GB&w=470&hash=9DD3DF91044AE5DAF3B914EA3B0BCD47
birds eye frozen fillets in a sauce.. take quite a while ..about 50 mins in oven but were quite good. more cooking tho than i like.
Ah I see... Look quite fresh:)
Too much cooking though, in terms of what? You bung it in the oven, stick some choons on, and come back 50 mins later - job's a good 'un:cool:
Marco.
Ah I see... Look quite fresh:)
Too much cooking though, in terms of what? You bung it in the oven, stick some choons on, and come back 50 mins later - job's a good 'un:cool:
Marco.
aye, but a lot of lekky for 2 smallish fillets. their other range is 4 and half mins in a steam bag lol. and imo better too. just as fresh too. fast frozen is sometimes fresher than fish from the mongers..:eek:
eating a lot of fish, although its a pie tonight with chips...or thats current plan
Yeah, I see where you're coming from, mate. I have no experience of that kind of stuff as we never buy it. I know what you mean about some frozen foods though, in terms of freshness - the good stuff can be pretty good:)
You're eating a lot of chips, though... Have you given up on potatoes, say new ones boiled or mash? Nice for a wee change, no?
Marco.
Yeah, I see where you're coming from, mate. I have no experience of that kind of stuff as we never buy it. I know what you mean about some frozen foods though, in terms of freshness - the good stuff can be pretty good:)
You're eating a lot of chips, though... Have you given up on potatoes, say new ones boiled or mash? Nice for a wee change, no?
Marco.
just what i have. should have baby potatoes coming tomorrow
Ah, no worries, enjoy:)
Marco.
mightymonoped
24-05-2021, 17:03
Today's scran (which I managed to get the princess to knock up, despite being 'out on the lash' last night, lol)...
To start:
King prawns, chargrilled on the BBQ, served with a Thai dipping sauce, dressed greens and fresh lime:
https://imagizer.imageshack.com/v2/1024x768q90/923/7SpVfK.jpg
Followed by 28-day aged sirloin steak with a rich red wine reduction, served with baby rosemary roast potatoes, oven-roasted cauliflower coated in wholegrain mustard, braised fennel with fresh dill, and assorted greens. Notably purple-sprouting broccoli from our own garden [yay!]:
https://imagizer.imageshack.com/v2/1024x768q90/924/TztjjQ.jpg
A nice loving close-up..
https://imagizer.imageshack.com/v2/1024x768q90/924/iq3AD4.jpg
...washed down with a nice bottle of Barolo Riserva 2010:cheers:
Marco.
Looks fab! Would wolf that down. Only bit I’m not partial to is the fennel (I’m not a big fan of anything of an aniseed or liquorice bent. Sirloin is definitely favourite cut though and everything else is absolutely choice. [emoji106][emoji4]
Sent from my iPhone using Tapatalk
yeah the roasted cauliflour looks great; im not a great lover but roasted it looks very much better.
Looks fab! Would wolf that down. Only bit I’m not partial to is the fennel (I’m not a big fan of anything of an aniseed or liquorice bent. Sirloin is definitely favourite cut though and everything else is absolutely choice. [emoji106][emoji4]
Cheers, mate. Lol, aniseed... I know exactly what you mean! Defo an acquired taste. I detest liquorice (as a sweet) on its own, or classic French liqueurs, such as Pernod or Pastis, etc, which my dad loves.
However, with fennel, it's different, or at least how Del cooks it!:D The liquorice hit is very subtle, especially when cooked in a classic white sauce with fresh dill.
Basically, Del cooks the fennel first in milk, then uses that milk to make a Béchamel sauce, to which chopped fresh dill is added, before firing it all into the oven. Tastes fab:)
Marco.
yeah the roasted cauliflour looks great; im not a great lover but roasted it looks very much better.
Yeah mate, both the texture and flavour is quite different from normal, plus the mustard just gives it a nice little kick:)
It's really about making vegetables a little more interesting and enjoyable to eat, rather than simply boiling them to buggery and dumping them on a plate, cabbage is the same. All these things can be delicious with a little imagination!:cool:
Marco.
mightymonoped
24-05-2021, 18:31
Cheers, mate. Lol, aniseed... I know exactly what you mean! Defo an acquired taste. I detest liquorice (as a sweet) on its own, or classic French liqueurs, such as Pernod or Pastis, etc, which my dad loves.
However, with fennel, it's different, or at least how Del cooks it!:D The liquorice hit is very subtle, especially when cooked in a classic white sauce with fresh dill.
Basically, Del cooks the fennel first in milk, then uses that milk to make a Béchamel sauce, to which chopped fresh dill is added, before firing it all into the oven. Tastes fab:)
Marco.
Yeah, I can deal with that. :-) It always boils down to the chef. Subtle, I can deal with, so I’m sure it’s delish. I always add a tiny bit of crushed fennel seed to sausage etc, when I’m cooking Italian themed meals, as it’s a game-changer when used with discretion. It’s all about balance and Del’s cooking has it. I’d wolf it all then [emoji4][emoji106]
Sent from my iPhone using Tapatalk
Cheers, mate. She's not a bad wee cook:)
Yup, I agree with your thoughts about fennel, or for that matter any other herbs - you don't want them to overpower your food, which is so easily done, especially with dried stuff which tends to be have a more intense flavour. Therefore, subtle and well-balanced is the way.
You like your Italian food, don't you - if you had to pick one, what would be your favourite dish, or what would be your favourite Italian 3-course meal?:cool:
Marco.
mightymonoped
25-05-2021, 06:52
Cheers, mate. She's not a bad wee cook:)
Yup, I agree with your thoughts about fennel, or for that matter any other herbs - you don't want them to overpower your food, which is so easily done, especially with dried stuff which tends to be have a more intense flavour. Therefore, subtle and well-balanced is the way.
You like your Italian food, don't you - if you had to pick one, what would be your favourite dish, or what would be your favourite Italian 3-course meal?:cool:
Marco.
I just couldn’t pick a favourite Marco, but I would say that if I were going to go on a ‘food safari’ and pick a country to eat my way through, it would be Italy, no competition.
My main exposure to Italian food is from the Salento region or Southern Puglia, so very simple, but exceptional quality vegetables, seafood, pasta and breads.
I particularly love the pasta (made with 1 or even no eggs) and the tomato sauces where the tomato is the star of the show - nothing will ever equal the revelation of tasting a simple, homemade Pugliese tomato sauce for me.
If the ingredients are that good, they’re the star. Every village and every community believes it has it’s own champion, and in some ways they’re all correct, who am I to argue [emoji4]
I don’t believe you can replicate the conditions or the ingredients outside of those places but it does influence how and what you eat, no question.
For me, it means recognising that you can’t substitute technique for produce. Make the meal about the star of the show in terms of quality and freshness.
I’m still guilty of putting too many things together, when I know I should be emphasising the star of the show with two or three sympathetic ‘supports’ but I think I’m getting better with age and experience. [emoji13]
I would say that I don’t have a particularly sweet tooth so if I had to leave out a course, it would be dessert.
If I’m eating out, I’d rather order something I know I couldn’t do myself at home, either because of the economies of scale, access to the ingredients or just the cooking skills.
Although I wouldn’t say no to a three Michelin Star experience if it was offered to me, my personal preferences are much simpler, great ‘peasant’ food with a local or unique twist of some kind. That’ll do me. [emoji4]
Bit late to comment, but delightful - lucky chap:)
Today's scran (which I managed to get the princess to knock up, despite being 'out on the lash' last night, lol)...
To start:
King prawns, chargrilled on the BBQ, served with a Thai dipping sauce, dressed greens and fresh lime:
https://imagizer.imageshack.com/v2/1024x768q90/923/7SpVfK.jpg
Followed by 28-day aged sirloin steak with a rich red wine reduction, served with baby rosemary roast potatoes, oven-roasted cauliflower coated in wholegrain mustard, braised fennel with fresh dill, and assorted greens. Notably purple-sprouting broccoli from our own garden [yay!]:
https://imagizer.imageshack.com/v2/1024x768q90/924/TztjjQ.jpg
A nice loving close-up..
https://imagizer.imageshack.com/v2/1024x768q90/924/iq3AD4.jpg
...washed down with a nice bottle of Barolo Riserva 2010:cheers:
Marco.
..............
I would say that I don’t have a particularly sweet tooth so if I had to leave out a course, it would be dessert.
.............
Similar here, I tend to go for an Armagnac or Brandy to finish (if I'm not driving) when we go out.
Very few restaurants can produce a satisfying "pudding" in my experience.
Salmon in a lemon sauce with veg and chips.
And damn good it was https://uploads.tapatalk-cdn.com/20210525/9688fce8544ab2b3cfd79a8ff8c6882d.jpg
Ribs and noodles
https://live.staticflickr.com/65535/51202708366_ed87aa17cf_o.jpg
Mince mash and veg.
https://uploads.tapatalk-cdn.com/20210526/8a87ee92fea60a3cdd1c3e314d308908.jpg
Ribs and noodles
https://live.staticflickr.com/65535/51202708366_ed87aa17cf_o.jpgRibs look great Roy.. Yum
Ribs look great toy.. Yum
They were very tasty, a little overdone in parts as I was experimenting with the foodi. I pressure cooked them in a mixture of two thirds soy sauce one third water then basted them with the cooking liquid with some hoisin as they were air fried, just took my eye off the ball towards the end of cooking though.
they were very tasty, a little overdone in parts as i was experimenting with the foodi. I pressure cooked them in a mixture of two thirds soy sauce one third water then basted them with the cooking liquid with some hoisin as they were air fried, just took my eye off the ball towards the end of cooking though.
i like mine well done.. I used to make mine in a mix of sweet n sour and black bean sauce and water to thin, and covered with foil to keep steam in(before i had a pressure cooker).. Liquidized first. Then dried off in oven and sauce ran through a seive.. They were fab..
Got some pork belly I’m going to try the flavoured liquor pressure cooking technique with, it really did imbue lots of flavour.
Rice macaroni and toast.
https://uploads.tapatalk-cdn.com/20210527/80c27477bd327ec9d206a32d71e099e3.jpg
Roy-boy, those ribs look MAJOR YUM!:drool: Nice mince and tatties, Granty (something I've not had for years) - and good to see you giving the chips a rest for a bit!;)
Tony, I'll come back to you on your Italian food thing - just been busy:cool:
Marco.
Today's scran in the warm Wrexham sunshine... Just very simple food. Del's tomato salad, with fresh Burrata (best quality mozzarella cheese) and dressed leaves (lettuce from our garden, grown in one of our polytunnels), coated in a classic homemade vinaigrette:
https://imagizer.imageshack.com/v2/1024x768q90/922/PIlYy6.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/QhPY3N.jpg
As you can see, I managed to get another superb (and authentic), crusty baguette from Sainsbury's! Really superb bread this.
I had a fresh corn on the cob (again from our own produce) chargrilled on the BBQ:
https://imagizer.imageshack.com/v2/1024x768q90/924/BmwAo3.jpg
Once I peeled the skin off, and accessed the succulent sweetcorn and hot butter underneath, it tasted amazing! Massive difference in taste between this and supermarket fresh corn on the cob, or frozen.
Followed by homemade minted lamb kebabs, chargrilled on the BBQ, with the same dressed salad leaves as Del:
https://imagizer.imageshack.com/v2/1024x768q90/922/3Qnj2i.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/oiEj2C.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/VrQMpD.jpg
Washed down with a nice chilled bottle of sparkling rosé!:cheers:
Marco.
mad-moon
27-05-2021, 19:30
Mince mash and veg.
https://uploads.tapatalk-cdn.com/20210526/8a87ee92fea60a3cdd1c3e314d308908.jpg
caw...this brings back memories...School dinners...Mince and mash, with carrots and beans....they were the days...good wholesome food...and a big wedge of sponge cake and custard for sweet....loved the school dinners...:)
Today's scran in the warm Wrexham sunshine... Just very simple food. Del's tomato salad, with fresh Burrata (best quality mozzarella cheese) and dressed leaves (lettuce from our garden, grown in one of our polytunnels), coated in a classic homemade vinaigrette:
As you can see, I managed to get another superb (and authentic), crusty baguette from Sainsbury's! Really superb bread this.
I had a fresh corn on the cob (again from our own produce) chargrilled on the BBQ:
Once I peeled the skin off, and accessed the succulent sweetcorn and hot butter underneath, it tasted amazing! Massive difference in taste between this and supermarket fresh corn on the cob, or frozen.
Followed by homemade minted lamb kebabs, chargrilled on the BBQ, with the same dressed salad leaves as Del:
Washed down with a nice chilled bottle of sparkling rosé!:cheers:
Marco.
Very nice, very 'Good Life' (your corn was ready early!) :D Felicity Kendall was very pert wasn't she...
Stir fried beef & golden rice
https://live.staticflickr.com/65535/51208218055_621db8ab72_o.jpg
Yup, they seem to have popped up early. 'Good Life' is exactly it lol, in terms of being self-sufficient, only done right without having to live like paupers!:D
Like yer stir-fry, with the Royster trademark 'centre parting'...It's second only in charm to the 'little island' you build with your curries:eyebrows:
Marco.
Like yer stir-fry, with the Royster trademark 'centre parting'...It's second only in charm to the 'little island' you build with your curries:eyebrows:
:D
Might go for yin and yang next time...
Today's scran in the warm Wrexham sunshine... Just very simple food. Del's tomato salad, with fresh Burrata (best quality mozzarella cheese) and dressed leaves (lettuce from our garden, grown in one of our polytunnels), coated in a classic homemade vinaigrette:
https://imagizer.imageshack.com/v2/1024x768q90/922/PIlYy6.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/QhPY3N.jpg
As you can see, I managed to get another superb (and authentic), crusty baguette from Sainsbury's! Really superb bread this.
I had a fresh corn on the cob (again from our own produce) chargrilled on the BBQ:
https://imagizer.imageshack.com/v2/1024x768q90/924/BmwAo3.jpg
Once I peeled the skin off, and accessed the succulent sweetcorn and hot butter underneath, it tasted amazing! Massive difference in taste between this and supermarket fresh corn on the cob, or frozen.
Followed by homemade minted lamb kebabs, chargrilled on the BBQ, with the same dressed salad leaves as Del:
https://imagizer.imageshack.com/v2/1024x768q90/922/3Qnj2i.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/oiEj2C.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/VrQMpD.jpg
Washed down with a nice chilled bottle of sparkling rosé!:cheers:
Marco.
all looks good mate. Impressed by your corn. Too cold here to grow it i think.. i did try it once. Kebabs looks great too
all looks good mate. Impressed by your corn. Too cold here to grow it i think.. i did try it once. Kebabs looks great too
Lol - cheers, mate. Unfortunately, only two were good and worth eating! Be a better crop next year. Del's new 'pet project' is growing stuff in her new polytunnels, which act like greenhouses, situated at the rear of the house, but without the need for glass - and you can move them if necessary):
https://imagizer.imageshack.com/v2/1024x768q90/922/1qCuhC.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/Y3FUTq.jpg
Stuff growing inside (don't ask me what it is - I just eat it when it's ready!:D):
https://imagizer.imageshack.com/v2/1024x768q90/923/urFCSL.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/DiItaU.jpg
The climate's not bad here, but inside those tunnels it's remarkably warm, even when the sun's not shining, which just makes stuff grow... Looking forward to the San Marzano tomatoes coming, to make the pasta sauce!:cool:
https://imagizer.imageshack.com/v2/1024x768q90/923/WXcp0d.jpg
She runs outside every morning, all excited, to see what happened, or has grown, since the last time she was in!:D Bless..
Marco.
nice.. a good few plants there. i used to love my greenhouse..
Cheers, mate. There's loads of stuff, that's only some of it. Our aim is to be largely self-sufficient by the end of this year... Next, solar panels and a chicken run!:D
Not sure what our current 'guardian of the garden' would say to that, though... Some nice poppies due to pop up soon:
https://imagizer.imageshack.com/v2/1024x768q90/922/afh2F5.jpg
Ah, there he is!:D
https://imagizer.imageshack.com/v2/1024x768q90/924/AZ82bb.jpg
That's the fluffy one that the princess loves to cuddle, along with Gilbert!
Marco.
emrys is it? chickens as a group will look after themselves usually. they are fairly feisty.
Beobloke
28-05-2021, 11:53
Today's scran in the warm Wrexham sunshine... Just very simple food. Del's tomato salad, with fresh Burrata (best quality mozzarella cheese) and dressed leaves (lettuce from our garden, grown in one of our polytunnels), coated in a classic homemade vinaigrette:
.
Lovely - I only discovered Burrata on our last trip to Italy but am a big fan of it.
nice.. a good few plants there. i used to love my greenhouse..
Yeah I bet, mate. It's good for your head space...
In terms of Del though, it's handy that she can not only cook it, but grow it, and also look half-decent serving it!:D
Not a bad 'trio of treats'..;)
Marco.
Lovely - I only discovered Burrata on our last trip to Italy but am a big fan of it.
Yeah, Adam, the stuff in Italy though is in a different league... As you know, it's truly like biting into a big ball of cream!:drool:
Marco.
Yeah I bet, mate. It's good for your head space...
In terms of Del though, it's handy that she can not only cook it, but grow it, and also look half-decent serving it!:D
Not a bad 'trio of treats'..;)
Marco.
better than half decent, unless you mean half indecent;)
sure she loves it. I grew tomatoes, cucumbers, bell pepper, chilli, melon etc and usually got a decent crop even up here. youll do much better as its warmer.
Fish n chips n beanshttps://uploads.tapatalk-cdn.com/20210528/6c44bf14ebd3d8b2715ff6e146d538c9.jpg
Pork belly
https://live.staticflickr.com/65535/51209117661_e557612c6d_o.jpg
Pork belly
https://live.staticflickr.com/65535/51209117661_e557612c6d_o.jpg
tasty looking roy..
tasty looking roy..
They were indeed, just roasted them in the oven, lightly seasoned.
Fish veg and chips
Predictable but nicehttps://uploads.tapatalk-cdn.com/20210529/849ad7cd9fcf8a97985c966a9695316b.jpg
mightymonoped
31-05-2021, 18:40
Goat’s Cheese, Pea and Mint Risotto….again [emoji13]
https://uploads.tapatalk-cdn.com/20210531/12af2e9278156c383aad9a5a211e68fc.jpg
Sent from my iPhone using Tapatalk
Cajun beef steaks
https://live.staticflickr.com/65535/51216873269_2ce5540d2c_o.jpg
Some top munchies there, chaps! Royster, is than less chips than usual, [shurley not] or just my imagination?:D
Some recent foody highlights chez-moi... Chargrilled double-lamb cutlets with Jersey new potatoes in homemade parsley sauce (with side salad)
https://imagizer.imageshack.com/v2/1024x768q90/923/TyjsBE.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/oS3xE9.jpg
Homemade cannelloni, fresh out the oven:
https://imagizer.imageshack.com/v2/1024x768q90/922/WZtKzX.jpg
And Del being arty with some homemade panna cotta, decorated with fresh berries, and edible flowers from our garden:
https://imagizer.imageshack.com/v2/1024x768q90/923/axMkIS.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/UYvCaW.jpg
It was almost a shame to disturb it!:D
Marco.
Some top munchies there, chaps! Royster, is than less chips than usual, [shurley not] or just my imagination?:D
Some recent foody highlights chez-moi...
Michelin Star stuff there!
I have been cutting down a little on carbs to facilitate a very gradual weight loss, lost a stone since Xmas.
Some top munchies there, chaps! Royster, is than less chips than usual, [shurley not] or just my imagination?:D
Some recent foody highlights chez-moi... Chargrilled double-lamb cutlets with Jersey new potatoes in homemade parsley sauce (with side salad)
https://imagizer.imageshack.com/v2/1024x768q90/923/TyjsBE.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/oS3xE9.jpg
Homemade cannelloni, fresh out the oven:
https://imagizer.imageshack.com/v2/1024x768q90/922/WZtKzX.jpg
And Del being arty with some homemade panna cotta, decorated with fresh berries, and edible flowers from our garden:
https://imagizer.imageshack.com/v2/1024x768q90/923/axMkIS.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/UYvCaW.jpg
It was almost a shame to disturb it!:D
Marco.
would happily eat that cannelloni all my self lol... spuds look nice too..not tried that
Michelin Star stuff there!
I have been cutting down a little on carbs to facilitate a very gradual weight loss, lost a stone since Xmas.
Lol - cheers... She's very arty/creative, so when making the panna cotta yesterday said 'why don't I cover it in pretty little flowers?' So she did! Forget-me-nots, sage and rosemary flowers, which we have in our garden, are all edible and I think the visual impact was worth the effort:)
Good stuff on the weight loss, although you don't really look fat in any of the pics you've posted.
Marco.
would happily eat that cannelloni all my self lol... spuds look nice too..not tried that
Cheers, mate. Yeah, the cannelloni were lovely, filled with spinach and ricotta, and all made from scratch, and yes I hadn't tried spuds done that way either before, but it worked well.
So do you think we could make a go of a Guerrilla Kitchen?:)
Marco.
Cheers, mate. Yeah, the cannelloni were lovely, filled with spinach and ricotta, and all made from scratch, and yes I hadn't tried spuds done that way either before, but it worked well.
So do you think we could make a go of a Guerrilla Kitchen?:)
Marco.
whats that when its at home?
forgot ive a shopping coming today.. mind has been elsewhere... coming soon too.. yum, foodstuffs to fill my near empty fridge with:eek:
Good stuff on the weight loss, although you don't really look fat in any of the pics you've posted.
At 5' 11" and 16 stone my bmi was over 31 so 'obese', at 15 stone I'm only 'overweight' :D
walpurgis
01-06-2021, 09:03
Just weighed myself. 11st 2lb, about right! :)
whats that when its at home?
Lol, essentially it's when you open up your kitchen to paying guests (customers) and serve them food, usually only part-time, which is Del's intention for the garage - convert it into a nice dining room first, then also use it to facilitate the GK.
This would just be when she retires, to generate some 'pocket money'. If the profits paid the household bills, that would be enough. The garage is big enough to house about 15 people comfortably, around a big table, and there's parking around the back for at least as many cars!
Think it could work?:)
Marco.
Lol, essentially it's when you open up your kitchen to paying guests (customers) and serve them food, usually only part-time, which is Del's intention for the garage - convert it into a nice dining room first, then also use it to facilitate the GK.
This would just be when she retires, to generate some 'pocket money'. If the profits paid the household bills, that would be enough. The garage is big enough to house about 15 people comfortably, around a big table, and there's parking around the back for at least as many cars!
Think it could work?:)
Marco.
dont see why not if its gastro stuff... just have to see if there are enough folk willing to spend decent money on food like that in the area.
Cheers, yeah I think there would be, plus we wouldn't be charging daft prices. Just costs plus a small bit of profit, to make it attractive - anyway, that's a few years off yet:)
Need to get the garage converted first, but that job's third in line to decorating the hall landing and stairs/our main bedroom, and various garden projects..
As you can imagine, she's on at me to 'princess-ify' our main bedroom, in line with her dressing room, but that is NOT happening, and I don't care how many puppy-dog eyes and cutsie-smile looks she gives me!:nono:
Marco.
Cheers, yeah I think there would be, plus we wouldn't be charging daft prices. Just costs plus a small bit of profit, to make it attractive - anyway, that's a few years off yet:)
Need to get the garage converted first, but that job's third in line to decorating the hall landing and stairs/our main bedroom, and various garden projects..
As you can imagine, she's on at me to 'princess-ify' our main bedroom, in line with her dressing room, but that is NOT happening, and I don't care how many puppy-dog eyes and cutsie-smile looks she gives me!:nono:
Marco.You could go half way with her, in case she loses the dressing room. Maybe a wee star and a set of pink dice mate
Yeah, that's a point, as I may have to haul the old man in there at some point... He's gonna look shweet sat in her bed in those surroundings!:lol:
I suppose she could always have some fluffy pink cushions:D
Marco.
Yeah, that's a point, as I may have to haul the old man in there at some point... He's gonna look shweet sat in her bed in those surroundings!:lol:
I suppose she could always have some fluffy pink cushions:D
Marco.
yeah although hopefully he gets his op quickly and its not too drawn out. i imagine he likes his independence. he'd get a shock is one of the girls calls:stalks:
Heh-heh... Do you think he'd enjoy some face time with Sophie?:eek::stalks::lol::lol:
Marco.
Heh-heh... Do you think he'd enjoy some face time with Sophie?:eek::stalks::lol::lol:
Marco.
not sure who would scream the loudest:eek:
I think Soph [presuming she was, erm, 'suitably attired', as usual, if Del accidentally left her phone in there and he took the call... :wowzer::wowzer:
Mind you, it could also result in him no longer needing to wait for a hip replacement! But, hey, what a way to go!!:lol::lol:
I suspect if it were you though, in that position, you'd, um... 'handle the situation' well;)
Not that you're a perv, loike....:eyebrows:
Marco.
I think Soph [presuming she was, erm, 'suitably attired', as usual, if Del accidentally left her phone in there and he took the call... :wowzer::wowzer:
Mind you, it could also result in him no longer needing to wait for a hip replacement! But, hey, what a way to go!!:lol::lol:
I suspect if it were you though, in that position, you'd, um... 'handle the situation' well;)
Not that you're a perv, loike....:eyebrows:
Marco.
i'd say, sorry sir, wrong number;) or,..... i might just have that heart attack:D
Sir?:scratch: Not much 'sir' about Soph..:D
Marco.
roomservice if you accidentilly walk in on a naked lady.. to show you saw nothing lol(joke)
Haha, yes I get you... In any case, before I get my dad in there, it'll need a damn good tidy up again. She's such a mucky wee pup, bras, tights and knickers lying around everywhere!:doh:
Marco.
Haha, yes I get you... In any case, before I get my dad in there, it'll need a damn good tidy up again. She's such a mucky wee pup, bras, tights and knickers lying around everywhere!:doh:
Marco.
will he go or be stubborn?
caramelized onion steakburgers and a few chips tonight wit tom sauce lol
https://uploads.tapatalk-cdn.com/20210601/d3f1049da2e51fdeda98990c983387bb.jpg
will he go or be stubborn?
No, he'll go. He's not really like that, plus he knows what side his bread's buttered, being spoiled by Del and having access to her cooking every day!:D
You know what she's like too, and a real tonic when you're a bit down.
Marco.
caramelized onion steakburgers and a few chips tonight wit tom sauce lol
https://uploads.tapatalk-cdn.com/20210601/d3f1049da2e51fdeda98990c983387bb.jpg
nice and sweet those burgers.. nice texture too
No, he'll go. He's not really like that, plus he knows what side his bread's buttered, being spoiled by Del and having access to her cooking!:D
You know what she's like too, and a real tonic when you're a bit down.
Marco.
thats good.. some at that age get a bit stubborn. a extra bit of spoiling will do him good. he will have had his jabs too
Lol - one of Del's girlfriends. She's 22, and shall we say, rather hot:eyebrows:
Marco.
Lol - one of Del's girlfriends. She's 22, and shall we say, rather hot:eyebrows:
Marco.
not a patch on Del tho;)
Kind of you to say so, sir:)
Marco.
Duck & ramen noodles
https://live.staticflickr.com/65535/51219229189_778fee30a6_o.jpg
Some top munchies there, chaps! Royster, is than less chips than usual, [shurley not] or just my imagination?:D
Some recent foody highlights chez-moi... Chargrilled double-lamb cutlets with Jersey new potatoes in homemade parsley sauce (with side salad)
https://imagizer.imageshack.com/v2/1024x768q90/923/TyjsBE.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/oS3xE9.jpg
Homemade cannelloni, fresh out the oven:
https://imagizer.imageshack.com/v2/1024x768q90/922/WZtKzX.jpg
And Del being arty with some homemade panna cotta, decorated with fresh berries, and edible flowers from our garden:
https://imagizer.imageshack.com/v2/1024x768q90/923/axMkIS.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/UYvCaW.jpg
It was almost a shame to disturb it!:D
Marco.
Give that girl a :clapclapclap:
Lol - cheers, John. She's quite a talented girly. I only wish I had a quarter of her skillsets:)
Marco.
Today's lunch... Spaghetti alla Pomorola with fresh basil leaves:
https://imagizer.imageshack.com/v2/1024x768q90/922/sHIWDi.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/RJX5Ck.jpg
How it's eaten in Italy, with homemade tomato sauce, not Bolognaise!:D;)
Marco.
Cheers mate, it was. I think you'd have loved it:)
Del was asking what's you're fav dish, from those you've seen pics of, you'd like her to cook when at some point you visit?:cool:
Marco.
Cheers mate, it was. I think you'd have loved it:)
Del was asking what's you're fav dish, from those you've seen pics of, you'd like her to cook when at some point you visit?:cool:
Marco.
tough question. with me being off wheat/gluten and lactose it reduces options a bit lol. she does do a nice steak. need to think about it .
tbh when i see the photos it always seems a crime to eat them:D
Spanish tortilla
https://live.staticflickr.com/65535/51224009130_59372339a0_o.jpg
tough question. with me being off wheat/gluten and lactose it reduces options a bit lol. she does do a nice steak. need to think about it .
tbh when i see the photos it always seems a crime to eat them:D
Lol - not at all, because Del rarely eats those things either! She has gluten-free pasta and bread, so there's always loads of it in the house, and she knows how to make it tasty... Remember that 90% of the pics I post here are of MY meals, which she's cooked, not hers!:)
But steak, no problem. Thought it might've been her homemade cannelloni, or ravioli with butter and sage;)
Marco.
Nice Roy, that looks very tasty:)
Btw, I meant to say that the ribs you made (last week?) looked *really* good!!:cool:
Marco.
Nice Roy, that looks very tasty:)
Btw, I meant to say that the ribs you made (last week?) looked *really* good!!:cool:
Marco.
Thanks, it was nice and an easily prepared quick tea (I had a glut of eggs that needed using) & the ribs were great if maybe a little overdone?
Spag looked good, sometimes I just have pasta tossed in a good extra virgin oil and a little grated parmesan, another quick meal :)
Yeah, defo. Next time try replacing the EV olive oil for a generous knob of (best quality) butter, stir through, then simply grate some ground black pepper and fresh Parmesan on top:)
'Angel hair' spaghetti is particularly good for that purpose. This stuff (comes in little 'nests' and doesn't need much cooking): https://www.amazon.co.uk/Cecco-Capelli-DAngelo-Angel-Pasta/dp/B07NS23GV4/ref=asc_df_B07NS23GV4/?tag=googshopuk-21&linkCode=df0&hvadid=422342490437&hvpos=&hvnetw=g&hvrand=1051736099692559441&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007464&hvtargid=pla-869434783620&psc=1&tag=&ref=&adgrpid=97666457975&hvpone=&hvptwo=&hvadid=422342490437&hvpos=&hvnetw=g&hvrand=1051736099692559441&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007464&hvtargid=pla-869434783620
Try using Continental-style butter, such as President (slightly salted), as it's lighter and generally less salty than British types. and which works better with pasta: https://www.ocado.com/products/president-french-slightly-salted-butter-11707011?ds_rl=1126321&ds_rl=1164972&ds_rl=1291426&vreg&gclid=EAIaIQobChMIkrfp27_88AIVE4XVCh0qBg2lEAQYBCAB EgI5S_D_BwE&gclsrc=aw.ds
Marco.
Yeah, defo. Next time try replacing the EV olive oil for a generous knob of (best quality) butter, stir through, then simply grate some ground black pepper and fresh Parmesan on top:)
'Angel hair' spaghetti is particularly good for that purpose. This stuff (comes in little 'nests' and doesn't need much cooking): https://www.amazon.co.uk/Cecco-Capelli-DAngelo-Angel-Pasta/dp/B07NS23GV4/ref=asc_df_B07NS23GV4/?tag=googshopuk-21&linkCode=df0&hvadid=422342490437&hvpos=&hvnetw=g&hvrand=1051736099692559441&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007464&hvtargid=pla-869434783620&psc=1&tag=&ref=&adgrpid=97666457975&hvpone=&hvptwo=&hvadid=422342490437&hvpos=&hvnetw=g&hvrand=1051736099692559441&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007464&hvtargid=pla-869434783620
Try using Continental-style butter, such as President (slightly salted), as it's lighter and generally less salty than British types. and which works better with pasta: https://www.ocado.com/products/president-french-slightly-salted-butter-11707011?ds_rl=1126321&ds_rl=1164972&ds_rl=1291426&vreg&gclid=EAIaIQobChMIkrfp27_88AIVE4XVCh0qBg2lEAQYBCAB EgI5S_D_BwE&gclsrc=aw.ds
Marco.
Yes, I've used butter as well. I like the taste of Lurpak spreadable, it's a lightly salted butter blended with rapeseed oil. great on toast.
Lol - not at all, because Del rarely eats those things either! She has gluten-free pasta and bread, so there's always loads of it in the house, and she knows how to make it tasty... Remember that 90% of the pics I post here are of MY meals, which she's cooked, not hers!:)
But steak, no problem. Thought it might've been her homemade cannelloni, or ravioli with butter and sage;)
Marco.
yeah her pasta stuff would be good if the non wheat variety. Arla do a nice cheddar thats lactose free as well, although most old cheese like parmesan etc are very low in it.
mightymonoped
04-06-2021, 08:14
Spanish tortilla
https://live.staticflickr.com/65535/51224009130_59372339a0_o.jpg
Nice job!
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Nice job!
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Cheers!
Yes, I've used butter as well. I like the taste of Lurpak spreadable, it's a lightly salted butter blended with rapeseed oil. great on toast.
Ah cool... I always thought it was a form of margarine, which I detest. Not sure I'd always want to have my butter infused with rapeseed oil, but I can see the attraction/convenience factor, with it always being instantly spreadable.
I'm old-fashioned, so prefer traditional 'blocks' of (unmolested) butter. I only have a little a day with breakfast, so the fat content isn't an issue:)
Marco.
Haddock fish fingers
https://live.staticflickr.com/65535/51224960241_7b446eac64_o.jpg
mightymonoped
04-06-2021, 20:10
Brisket Chilli with Spanish Rice and guacamole.
https://uploads.tapatalk-cdn.com/20210604/85954caa2fa31641103cbdf9d551b2ec.jpg
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Macaroni
https://uploads.tapatalk-cdn.com/20210605/aa04b2fb2525e61eb8c4bcb459ea051d.jpg
Haddock fish fingers
https://live.staticflickr.com/65535/51224960241_7b446eac64_o.jpg
Fish fingers with olives...:wowzer:
Now that's a combo I've NEVER seen!:D
Marco.
Macaroni
https://uploads.tapatalk-cdn.com/20210605/aa04b2fb2525e61eb8c4bcb459ea051d.jpg
That actually looks really tasty, mate. Proper 'comfort food'!:)
Marco.
A light lunch earlier (as we'll be having dinner tonight)... Back to the 70s with a classic prawn cocktail, using lettuce from our garden:
https://imagizer.imageshack.com/v2/1024x768q90/924/JWMJxs.jpg
Noice... That would go down well in Barry's virtual 'Berni Inn'!:D
Marco.
Fish fingers with olives...:wowzer:
Now that's a combo I've NEVER seen!:D
Marco.
Don’t knock it if you haven’t tried it [emoji6].
Heh-heh... Exotic!:D
Marco.
Heh-heh... Exotic!:D
Marco.
About as exotic as it gets in Romford.
mightymonoped
06-06-2021, 18:02
Felt like “picky food” this evening, so a mix of bought and made.
Tortilla (hm)
Empanadas (sort of) of Cooked Chorizo, onion and cheese (hm)
Avocado dip (Hm)
Marinated Anchovies
Tomato & Mozzarella
Sourdough with Char-grilled Aubergine Pesto.
https://uploads.tapatalk-cdn.com/20210606/ecca4a29786d0c970eb292ec56126e8c.jpg
https://uploads.tapatalk-cdn.com/20210606/9e48c1bd724082d1b92db0ff0a1a9f1c.jpg
https://uploads.tapatalk-cdn.com/20210606/78172e4738c99c233bfcf44f29d5fa66.jpg
https://uploads.tapatalk-cdn.com/20210606/daf0a520a970649a8175deed1bfe9a99.jpg
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Nice one, Tony, and respect for your love of fresh anchovies [count me in] - I suspect not many here would share our love of such:eyebrows:
Tortilla's looking particularly good (I can tell it's homemade)... What's on the 'toasts'?:)
Any vino, beers or whatever, accompanying that lot? That's the only thing your posts here are missing... A list of accompanying drinkies for your delightful food!;)
Come to think of it, that applies to most folks, save Barry. Royster used to tell us what wine he was drinking, but recently he's gone all shy!:D No idea what Granty drinks with his meals - whisky?:lol:
In Italy, we *always* have something to drink with food. Meals are incomplete without it.
Marco.
mightymonoped
06-06-2021, 18:50
Cheers Marco,
Drinking Terreo (French Malbec) and it’s going down nicely [emoji4][emoji106]
The toasts have got a drizzle of Olive Oil and a good spread of Chargrilled Aubergine Pesto on them.
The little empanadas have some nice, spicy cooking Chorizo, onion and little cubes of Cheddar.
The Avocado dip is Avocado, garlic, lime, olive oil, coriander and cumin, s&p.
Tony
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