View Full Version : OK, What's For Lunch or Tea Today?
Like yer pasta, Roy... Good to see you having some more veg, Granty!:)
Marco.
Tonight's scran... Portuguese braised pork back-ribs with chorizo, served simply with some boiled potatoes (to sook up all that lovely juice!):
https://imagizer.imageshack.com/v2/1024x768q90/922/ORoW4q.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/kPJsLc.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/z2JzFc.jpg
Meat just fell off the bone... Super tasty!:cool:
Marco.
Cheers, mate. It was:)
If you fancy making it, here's the recipe: https://www.photosandfood.ca/2020/08/03/portuguese-braised-pork-back-ribs-entrecosto/
Quite a lot of stuff in it, which is why it was packed with flavour!:cool:
Marco.
Cheers, mate. It was:)
If you fancy making it, here's the recipe: https://www.photosandfood.ca/2020/08/03/portuguese-braised-pork-back-ribs-entrecosto/
Quite a lot of stuff in it, which is why it was packed with flavour!:cool:
Marco.
noted. cheers.
just 16c it made today. not abnormal up here but strangely feels cold after such warm weather.
This is the food thread, daftee, not the weather one!:ner::D
Marco.
just 16c it made today. not abnormal up here but strangely feels cold after such warm weather.
Yes, but what did you have for lunch? :D
Nice ribs Marco (not sure about boiled spuds with them though?).
Roast pork today (with crackling).
https://live.staticflickr.com/65535/51345637703_79de765032_o.jpg
This is the food thread, daftee, not the weather one!:ner::D
Marco.
was em getting confused... its these edible panties i think:D need more gravy
Roast pork looks nice, Roy:)
Lol, just fancied some boiled spuds, mate. The ribs were filling enough as it was, plus the chorizo, and quite rich, so wanted something fairly plain just to sook up the sauce - and no, NOT chips!:D
Rice would've also worked well.
Marco.
was em getting confused... its these edible panties i think:D need more gravy
Haha - you been raiding Del's laundry basket again?:eek::eyebrows:
Marco.
Haha - you been raiding Del's laundry basket again?:eek::eyebrows:
Marco.
does she wear them for you then? sorry i ate your supper mate :ner:
Heh-heh... Do you *really* want to be thinking about the princess in edible panties, before your tea?:eek::eyebrows:
That'll likely keep you awake later, too!:lol:
Marco.
enough.. of besmirching my princess:D i had a ready meal lasagne.. its texture was good but it was a tad tasteless tbh
Rice would've also worked well.
I would have gone with noodles.
Can you wash edible panties?
Lol - I know where you're coming from with noodles, but remember it was a Portuguese dish, so they don't really do noodles. Potatoes and rice, yes:)
When the panties get 'wet' mate, they simply dissolve:eyebrows:;)
Marco.
They eat pasta though, noodles by any other name...
Edible panties go down best smeared with marmite (at least that's what she said it was).
They sure do mate, but being Italian, pasta is eaten on its own, made the Italian way, NEVER as an accompaniment to a meat dish:eek::nono::D
Some simple boiled rice would've been perfect, but as I'd had Chinese lemon chicken with rice the night before, I didn't want rice twice in a row (you know I like variety):eyebrows:
Noodles are Chinese, so I'd only have them with Chinese/Thai food. It's just me, mate, or rather how continentals and most other nations eat (outside the UK), which is only to have stuff that is traditionally enjoyed together or part of a recognised recipe/dish. You don't just bung anything onto a plate, 'cos it's 'food'.
It's just how we do things:)
'Marmite' sounds dangerously like a skid mark!:lol:
Marco.
So a pan of homemade London Particular, so called as fogs in the capitol were called that and then pea supers so name was reversed from pea soup to the LP.
A little history, although pea and ham soup has been being made in this country for centuries.
Looks and tastes fab. https://uploads.tapatalk-cdn.com/20210731/34307a89ba78a9b4d915b0ea732e14d9.jpg
Looks very nice, Granty. It's about the right weather now for soup!:)
Hadn't head of LP before, but knew of the pea-souper thing.
Marco.
Got some nice beef short-ribs for tomorrow's lunch. Del will be doing this recipe and serving it with some lovely creamy mash and wilted fresh spinach: https://www.recipetineats.com/braised-beef-short-ribs-in-red-wine-sauce/
Should be good... I've be giving her a nice rich Shiraz to use for the sauce!:)
Marco.
So a pan of homemade London Particular, so called as fogs in the capitol were called that and then pea supers so name was reversed from pea soup to the LP.
A little history, although pea and ham soup has been being made in this country for centuries.
Looks and tastes fab. https://uploads.tapatalk-cdn.com/20210731/34307a89ba78a9b4d915b0ea732e14d9.jpg
Marriage made in heaven - pea and ham :drool:
Got some nice beef short-ribs for tomorrow's lunch. Del will be doing this recipe and serving it with some lovely creamy mash: https://www.recipetineats.com/braised-beef-short-ribs-in-red-wine-sauce/
Should be good... I've be giving her a nice rich Shiraz to use for the sauce!:)
Marco.
oh, no!... no,no,no,no no! im not there:D
Lol, do you like the look of that, then?:D
Marco.
love it... delish thick sieved sauce and super tender beef:eek: might kill me but what a way to go
Lol - ok, noted... Served with her wearing what kind of uniform?:eyebrows:;)
Marco.
:lolsign:
She says she'll surprise you!:lol::eyebrows:
Marco.
parisian wench maybe:eyebrows:
A la 'Allo. Allo'? Oooh, Rene!!:D
Marco.
A la 'Allo. Allo'? Oooh, Rene!!:D
Marco.
oui, oui, s'il te plait..:D
Hahaha... I think she could just about carry it off!;)
Marco.
https://i.postimg.cc/P5BmmH5R/whisk.gif (https://postimages.org/)mass image upload (https://postimages.org/)
What the hell's she doing with that whisk?:eek::D
Marco.
Tonight's scran... Del's homemade 'Detroit Hot Honey' Chicken wings with a pitiful amount of chips [eh Roy-boy?:D] and some sweetcorn:
https://imagizer.imageshack.com/v2/1024x768q90/922/xCPDZw.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/QA0faV.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/f2kUnn.jpg
They were finger lickin' good, though!:cool:
Marco.
What the hell's she doing with that whisk?:eek::D
Marco.
Beats me :confused::lol:
Haha - then why pick that clip?:scratch::lol:
Anyway, do you like me wings?:D
Marco.
At the local Turkish
https://uploads.tapatalk-cdn.com/20210731/8899f8d6361c6101790263f2f6f72f5f.jpg
Chops
https://uploads.tapatalk-cdn.com/20210731/0ef6f99a49c278bbe7bc5a0106485573.jpg
And that’s a wrap (chicken shish)
Today’s lunch - black angus hamburger, fried potatoes and fried peppers with elderberry lemonade.
https://i.imgur.com/0uF8NSl.jpg
Haha - then why pick that clip?:scratch::lol:
Anyway, do you like me wings?:D
Marco.
Wings look great - like the char, but prefer legs myself :)
Clip from "All Allo" - the egg whisk was one of Colonel Strohm's little peccadilloes
Oh right... I wasn't a big enough fan of the series to remember that:)
Cheers... Yeah, legs also work, but in America it would traditionally be ribs or wings that are served, and as it was an American dish, we used wings (also because I had ribs the other day). Remember what I said earlier about putting the right bits together (what traditionally would accompany what)?;)
The charring is because they were chargrilled on the BBQ. Makes a big difference to the flavour!
Marco.
At the local Turkish
https://uploads.tapatalk-cdn.com/20210731/8899f8d6361c6101790263f2f6f72f5f.jpg
Chops
https://uploads.tapatalk-cdn.com/20210731/0ef6f99a49c278bbe7bc5a0106485573.jpg
And that’s a wrap (chicken shish)
That looks 'propa', Roy... Very nice indeed!:)
I presume that the wraps were for your good lady?
Marco.
Today’s lunch - black angus hamburger, fried potatoes and fried peppers with elderberry lemonade.
https://i.imgur.com/0uF8NSl.jpg
That looks really nice too, Ivo! Nice seeing you again. Hope you're keeping well?:)
Marco.
That looks 'propa', Roy... Very nice indeed!:)
I presume that the wraps were for your good lady?
Marco.
I had the wraps but the chops would have been a better choice, they were excellent.
Today's lunch... Ragù sauce, made in the pot, after reducing down and infusing for 3 hours:
https://imagizer.imageshack.com/v2/1024x768q90/924/YpFfEO.jpg
...and served... Pappardelle al Ragù, with freshly grated Parmesan, sprinkled with fresh parsley:
https://imagizer.imageshack.com/v2/1024x768q90/923/jiMcWj.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/zF0BbX.jpg
The Italian version of Spag Bol, lol!:cool:
Marco.
you bastard :eek::kiss::kiss::kiss: its mine, its mine.. :lol:
looks absolutely fab...
Lol...:lol:
So a wee portion of that, followed by the beef short ribs? Then off for a wee lie down and a shower later!:D;)
Marco.
Lol...:lol:
So a wee portion of that, followed by the beef short ribs? Then off for a wee lie down and a shower later!:D;)
Marco.
a tart to follow tho :eyebrows: strawberry and cream :D
another week til im fully covered then i can start my rehabilitation.... or just go to bed...:ner:
Lol - I know you've always loved licking out a tasty little tart! :D:eyebrows:
Marco.
Mikeandvan
01-08-2021, 20:49
Today's lunch... Ragù sauce, made in the pot, after reducing down and infusing for 3 hours:
https://imagizer.imageshack.com/v2/1024x768q90/924/YpFfEO.jpg
...and served... Pappardelle al Ragù, with freshly grated Parmesan, sprinkled with fresh parsley:
https://imagizer.imageshack.com/v2/1024x768q90/923/jiMcWj.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/zF0BbX.jpg
The Italian version of Spag Bol, lol!:cool:
Marco.
That looks good, correct pasta as well, recipe? I hear some use pork as well as beef, I used to make one which added milk at the end, as ever though, time is the real ingredient here...
Mikeandvan
01-08-2021, 21:00
https://live.staticflickr.com/65535/51305657005_82b0daed7b_b.jpg[/url]20210709_104919 (https://flic.kr/p/2maGUnc) by [url=https://www.flickr.com/photos/145505522@N02/
Emmmm, Welsh pikelets - apparently, from a French cookbook! Took me a while, but now I've got them light and airy, just stack 'em up and salivate.......
That looks really nice too, Ivo! Nice seeing you again. Hope you're keeping well?:)
Marco.
Hi, Marco,
Thank you! Everything is OK.
It was definitely more tasty than healthy:)
BR,
Ivo
That looks good, correct pasta as well, recipe? I hear some use pork as well as beef, I used to make one which added milk at the end, as ever though, time is the real ingredient here...
Hi Mike,
You're a man of taste!:D
Yes, both pork was used as well as beef, as it makes the sauce moister - as indeed does a touch of milk. This was basically the recipe used, aside from the addition of pork, which is very similar to my mum's: https://www.bbc.co.uk/food/recipes/rag_alla_bolognese_51842
Oh and yes, it should always be either tagliatelle or pappardelle - NEVER spaghetti!
Pancakes look nice - what did you have them with?:)
Marco.
Hi, Marco,
Thank you! Everything is OK.
It was definitely more tasty than healthy:)
BR,
Ivo
Cool - glad you're good, mate. Yes, sometimes you need a bit of 'stodge'!:D
Marco.
Mikeandvan
02-08-2021, 16:30
Hi Mike,
You're a man of taste!:D
Yes, both pork was used as well as beef, as it makes the sauce moister - as indeed does a touch of milk. This was basically the recipe used, aside from the addition of pork, which is very similar to my mum's: https://www.bbc.co.uk/food/recipes/rag_alla_bolognese_51842
Oh and yes, it should always be either tagliatelle or pappardelle - NEVER spaghetti!
Pancakes look nice - what did you have them with?:)
Marco.
I love making stews or ragus, a fave is guinea fowl/wild mushrooms/madeira wine/cream, but I'll definitely try that ragu recipe, never made a proper one with pork before. usually just eat the pikelets with butter and jam for breakfast - not every day of course!
I love making stews or ragus, a fave is guinea fowl/wild mushrooms/madeira wine/cream, but I'll definitely try that ragu recipe, never made a proper one with pork before. usually just eat the pikelets with butter and jam for breakfast - not every day of course!
Sounds great! You must share your recipe for that, as I love guinea fowl, especially with that type of sauce:)
No worries on the pikelets. If I'm having something like that, I'm probably more of a crêpes kinda guy, my favourite being a classic Crêpes Suzette, or Del also does a superb banana flambé, using pancakes, which are smothered in a gorgeous rum/butter sauce, then served with a dollop of dairy vanilla ice-cream:
https://guides.brit.co/guides/make-bananas-flambe-pancakes
Yum - trust me, they're to DIE for!:D
Marco.
Aberdeen Angus rump steak with a generous blob of Colman's
https://live.staticflickr.com/65535/51355563793_603e49c9a8_o.jpg
Aberdeen Angus rump steak with a generous blob of Colman's
https://live.staticflickr.com/65535/51355563793_603e49c9a8_o.jpgNice looking steak. Not had one for a while
Aberdeen Angus rump steak with a generous blob of Colman's
https://live.staticflickr.com/65535/51355563793_603e49c9a8_o.jpg
What, no chips :eek:
(I do like rump steak though :))
Yeah, the omission of chips, from the Chipmeister Royal, is something of a shock-er-ooney!:wowzer:
But yes, nice steak. Are those tomatoes cooked, Roy, or raw?:)
Marco.
I’d forgotten how tasty a good rump steak can be as opposed to sirloin which can sometimes be a little bland. No chips tonight as I’m still trying to lose a little weight. It’s been a very gradual process but I’ve lost just over a stone in six months. The vine tomatoes have been blitzed in the microwave.
I’d forgotten how tasty a good rump steak can be as opposed to sirloin which can sometimes be a little bland. No chips tonight as I’m still trying to lose a little weight. It’s been a very gradual process but I’ve lost just over a stone in six months. The vine tomatoes have been blitzed in the microwave.
yeah i think rump can be tastiest.. i quite like it done under pressure first then caramelized
yeah i think rump can be tastiest.. i quite like it done under pressure first then caramelized
I'll try that, sometimes rump can be a little tough.
I agree with everyone's thoughts here, although I've never had a bland tasting sirloin steak. Quite simply, if you buy your meat from a good butcher, rather than a supermarket, you'll never taste a bad bit of meat.
However, yes, rump has more flavour, but I'm not a bog fan, as I find it a bit tough. The best compromise for me is ribeye, which has great texture and fantastic flavour, and the fat keeps it moist, especially cooked on a charcoal grill!:)
In that respect Roy, I'm surprised you don't seem to have a BBQ - either that or you never use it!;) You've got a nice garden too, to put one in. We couldn't be without ours, especially during the summer months - although it's not unheard of for Del to be outside in the snow, putting a T-bone on, as for me there's nothing to beat the flavour of chargrilled meat (of any description):D
Marco.
I agree with everyone's thoughts here, although I've never had a bland tasting sirloin steak. Quite simply, if you buy your meat from a good butcher, rather than a supermarket, you'll never taste a bad bit of meat.
However, yes, rump has more flavour, but I'm not a bog fan, as I find it a bit tough. The best compromise for me is ribeye, which has great texture and fantastic flavour, and the fat keeps it moist, especially cooked on a charcoal grill!:)
In that respect Roy, I'm surprised you don't seem to have a BBQ - either that or you never use it!;) You've got a nice garden too, to put one in. We couldn't be without ours, especially during the summer months - although it's not unheard of for Del to be outside in the snow, putting a T-bone on, as for me there's nothing to beat the flavour of chargrilled meat (of any description):D
Marco.
'Bland' was perhaps too strong a word to use. I was just pleasantly surprised by the flavour of this rump steak compared with my usual sirloin. My impression is that you trade off a little flavour for leanness with sirloin.
I've never really considered getting a BBQ, maybe a bit of a sledgehammer cracking a nut when cooking for one? My cousin (who lives near Grant) swears by his and maybe if I was catering for more I may well look into getting one. It might be a possibility when I move in with 'er indoors,
'Bland' was perhaps too strong a word to use. I was just pleasantly surprised by the flavour of this rump steak compared with my usual sirloin. My impression is that you trade off a little flavour for leanness with sirloin.
I've never really considered getting a BBQ, maybe a bit of a sledgehammer cracking a nut when cooking for one? My cousin (who lives near Grant) swears by his and maybe if I was catering for more I may well look into getting one. It might be a possibility when I move in with 'er indoors,
Yeah, I know what you meant by 'bland', and yes rump undoubtedly has more flavour. The trouble for me is that the toughness is too much of a trade off, which is why I only eat sirloin, ribeye or fillet.
I hear what you're saying about a BBQ, but you can get really good, dinky little ones, which are quick and easy to use, and simply like cooking with any other appliance. For me, the flavour imparted on steaks (or any other meat) makes the effort more than worthwhile, and when you get used to that gorgeous chargrilled flavour (since we were talking about 'bland'), it makes pan-fried steaks taste rather bland in comparison:)
You should defo get one mate, as I reckon when you get used to the difference in flavour, you'd use it all the time!:cool:
Marco.
many of the slightly tougher cuts especially are often tastier tho and pressure cooking is akin to slow cooking, just much quicker. i use various things in the water to improve the flavour. a longish slow release is best tho. caramelizing it ( Maillard reaction )then is quickish and easy, using some of the juice and a little oil etc.. the rest of juice can be gravied
Yes, I’ve been experimenting with soy sauce and herbs etc. In the pressure cooking liquid, works well with a pork joint.
garlic works well; dont need much.
this is good for lots of things... https://www.amazon.co.uk/Osem-Onion-Soup-Seasoning-400g/dp/B00I6BN12Y/ref=asc_df_B00I6BN12Y/?tag=googshopuk-21&linkCode=df0&hvadid=310666435903&hvpos=&hvnetw=g&hvrand=260318445303751591&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007406&hvtargid=pla-562381857734&psc=1
as are these. https://www.tesco.com/groceries/en-GB/products/297461051
both work well with steaks and meat joints etc. The onion is great in soups too
InThe Sticks
04-08-2021, 19:34
Hardly a culinary masterpiece, but I've got to use my home grown produce before it spoils or gets made into other stuffs, so..
Home made bun, roll or bap (depending on ones location) with home grown onion, gherkin and San Marzano plum tomato with a steak mince harissa burger topped with blue Stilton.
https://i.imgur.com/DHFI7X0.jpg
Pretty good if I'm honest :D
Mikeandvan
04-08-2021, 20:36
Spent a few days in Bath, an unbelievable amount of foody places there, never seen a place with so many quality eateries, apart from London. Mind you on the second night we ate in a hotel restaurant '15', and the first two courses were top notch, but the desserts were shite! All 3 of them! Apart from that, also found some great places to breakfast, never had Eggs benedict so good, 'Same same but different' if anyone is ever there.
Spent a few days in Bath, an unbelievable amount of foody places there, never seen a place with so many quality eateries, apart from London. Mind you on the second night we ate in a hotel restaurant '15', and the first two courses were top notch, but the desserts were shite! All 3 of them! Apart from that, also found some great places to breakfast, never had Eggs benedict so good, 'Same same but different' if anyone is ever there.
Interesting what you say about dessert - most of the time I have found restaurant puddings to be "shite", extruded over sweet, little flavour, and way overpriced (much prefer home made). Quite often, I choose either the cheese board or a double (Armagnac or single malt) rather than the puddings on offer in most restaurants.
Hardly a culinary masterpiece, but I've got to use my home grown produce before it spoils or gets made into other stuffs, so..
Home made bun, roll or bap (depending on ones location) with home grown onion, gherkin and San Marzano plum tomato with a steak mince harissa burger topped with blue Stilton.
https://i.imgur.com/DHFI7X0.jpg
Pretty good if I'm honest :D
I'm not surprised it was good, Jon. Hardly a culinary masterpiece, perhaps, but a very nicely constructed burger, full of top-notch ingredients! For me, that's what good food's all about. It doesn't need to be fancy, just done really well, and in that respect there's nothing like using your own produce:)
Btw, did you grow your San Marzanos from plant or seed? I think seed's always best.
Marco.
InThe Sticks
05-08-2021, 08:05
Everything I grow is from seed, for me it’s far more satisfying to see something go from the size of the seed into full grown produce.
Spent a few days in Bath, an unbelievable amount of foody places there, never seen a place with so many quality eateries, apart from London. Mind you on the second night we ate in a hotel restaurant '15', and the first two courses were top notch, but the desserts were shite! All 3 of them! Apart from that, also found some great places to breakfast, never had Eggs benedict so good, 'Same same but different' if anyone is ever there.
Nice one, Bath's a beautiful place - indeed my kind of place. It has so much going for it, some of which you mention, and is also steeped in history. The abbey is stunning, as indeed are many of the buildings. In short, Bath is 'real'/has soul, and also class, which sadly can't be said now for many of our large towns and cities.
I'll direct this bit at both you and Guy, since you mentioned desserts... You only have to watch some cookery/foodie competitions on TV (such as Masterchef) to understand the reason for the disparity between the quality of savoury and sweet dishes served in most restaurants.
Desserts require a totally different discipline, so subsequently require totally different skillsets, along with greater attention to detail and artistic flair to produce. It's also much more of a science, requiring ingredients to be accurately measured and cooking strictly timed - essentially very little can be 'judged by eye' or left to chance, which to an extent you can get away with when making starters or main courses.
Basically, it's much easier 'dumping' some meat and two veg onto a plate, than perfecting a Soufflé Suissesse or some raspberry millefeuilles, and some chefs simply can't 'do' desserts to a professional standard, simply because they haven't been suitably trained. That's why in the best restaurants there are patisserie chefs, who's only job is to make puddings (specialising in pastry)!:)
I'm lucky with Del, in that respect, not only does she have a good grasp of the culinary basics, but also the patience and artistic flair to create some wonderful desserts. It's a totally different mindset and skillset though, from that required to produce savoury dishes to a high standard.
Oh, and she also does a killer Eggs Benedict! Interesting you should mention that Mike, as we haven't had that for ages, so watch this space!;)
Marco.
Everything I grow is from seed, for me it’s far more satisfying to see something go from the size of the seed into full grown produce.
Yeah, I totally agree, not only for those reasons, but because plants can be so unpredictable. Anyway, keep your foodie pics coming, as they're always good to see:)
Marco.
Poor Benedict, always someone nabbing his eggs.lol
original recipe... Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins on each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce (from the 1860's)
Yeah, I totally agree, not only for those reasons, but because plants can be so unpredictable. Anyway, keep your foodie pics coming, as they're always good to see:)
Marco.
I used to do both. as up here it was difficult to grow from seed early so i always bought a few plants to give me a start. tomato/ cuc/ melon/ etc. I also had some heratige seeds of tomatoes that were native british and went back hundreds of years. Toms were odd shaped and obviously from the wild originally
Poor Benedict, always someone nabbing his eggs.lol
original recipe... Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins on each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce (from the 1860's)
Lol - you'd hate it, as you hate eggs. Del also serves it with a few strips of crispy streaky bacon - awesome! I'll get her to make some and post some pics, although what she might want in return could be bit more expensive!:D
Marco.
I used to do both. as up here it was difficult to grow from seed early so i always bought a few plants to give me a start. tomato/ cuc/ melon/ etc. I also had some heratige seeds of tomatoes that were native british and went back hundreds of years. Toms were odd shaped and obviously from the wild originally
Yup, I get that, but in warmer climates, it's better to use seeds. The polytunnels Del got have been a revelation, as nothing planted in them has failed to grow:)
Marco.
Nduja meatballshttps://uploads.tapatalk-cdn.com/20210805/a90437712d90490b6a65d7a62162c5f1.jpg
Burger with brisket on
https://uploads.tapatalk-cdn.com/20210805/c5a99bd85b3b1a8cb46d922ca005de05.jpg
Burger with brisket on
https://uploads.tapatalk-cdn.com/20210805/c5a99bd85b3b1a8cb46d922ca005de05.jpg
nice looking burger..
Mikeandvan
05-08-2021, 22:30
Interesting what you say about dessert - most of the time I have found restaurant puddings to be "shite", extruded over sweet, little flavour, and way overpriced (much prefer home made). Quite often, I choose either the cheese board or a double (Armagnac or single malt) rather than the puddings on offer in most restaurants.
I find most of them do a decent creme brulee, but that's a very simple dessert. The worst for desserts of course are Asian restaurants, practically non existent, apart from those Japanese soft plasticky affairs.
Mikeandvan
05-08-2021, 22:37
Nice one, Bath's a beautiful place - indeed my kind of place. It has so much going for it, some of which you mention, and is also steeped in history. The abbey is stunning, as indeed are many of the buildings. In short, Bath is 'real'/has soul, and also class, which sadly can't be said now for many of our large towns and cities.
I'll direct this bit at both you and Guy, since you mentioned desserts... You only have to watch some cookery/foodie competitions on TV (such as Masterchef) to understand the reason for the disparity between the quality of savoury and sweet dishes served in most restaurants.
Desserts require a totally different discipline, so subsequently require totally different skillsets, along with greater attention to detail and artistic flair to produce. It's also much more of a science, requiring ingredients to be accurately measured and cooking strictly timed - essentially very little can be 'judged by eye' or left to chance, which to an extent you can get away with when making starters or main courses.
Basically, it's much easier 'dumping' some meat and two veg onto a plate, than perfecting a Soufflé Suissesse or some raspberry millefeuilles, and some chefs simply can't 'do' desserts to a professional standard, simply because they haven't been suitably trained. That's why in the best restaurants there are patisserie chefs, who's only job is to make puddings (specialising in pastry)!:)
I'm lucky with Del, in that respect, not only does she have a good grasp of the culinary basics, but also the patience and artistic flair to create some wonderful desserts. It's a totally different mindset and skillset though, from that required to produce savoury dishes to a high standard.
Oh, and she also does a killer Eggs Benedict! Interesting you should mention that Mike, as we haven't had that for ages, so watch this space!;)
Marco.
Yeh, patisserie is very specialised, luckily in Brighton we have an amazing chain of them, top notch french derived bakery, not expensive either, weirdly. Saying that though, I don;t think its really that difficult to knock a decent baked custard, meringue, or other simple dessert, bread and butter pudding is a personal fave! I've got a Marco pierre White cookbook with a recipe for that! Not elaborate, he just adds a shed load of butter, and it's lovely. I absolutely loved the abbey, nice to see fan vaulting up so close, and that stained glass, stunning, The facade is rather novel too, with the angels 'climbing' up (and down) it.
Nice one, Bath's a beautiful place - indeed my kind of place. It has so much going for it, some of which you mention, and is also steeped in history. The abbey is stunning, as indeed are many of the buildings. In short, Bath is 'real'/has soul, and also class, which sadly can't be said now for many of our large towns and cities.
Read in isolation this post appears to have nothing to do with food and might confuse some people.
It's almost as obtuse as referring to cricket on a weather thread (although in that case there was a contributory picture).
Just saying :D
Haha - aye, it's called thread drift!:ner:;)
No confusion though, as what's written is 100% clear, even if it's off topic:D
Marco.
Yeh, patisserie is very specialised, luckily in Brighton we have an amazing chain of them, top notch french derived bakery, not expensive either, weirdly. Saying that though, I don;t think its really that difficult to knock a decent baked custard, meringue, or other simple dessert, bread and butter pudding is a personal fave! I've got a Marco pierre White cookbook with a recipe for that! Not elaborate, he just adds a shed load of butter, and it's lovely. I absolutely loved the abbey, nice to see fan vaulting up so close, and that stained glass, stunning, The facade is rather novel too, with the angels 'climbing' up (and down) it.
Yeah, I love gorgeous old churches, cathedrals, etc - really anything with character that's steeped in history. Plus I love towns or smaller cities that haven't been ruined by 21st century commercialism and consumerism, and which still have LIFE and SOUL, and thriving high streets!
Bath ticks all those boxes and more:)
I agree with you that it's not necessarily difficult to make a good pudding, but as ever results depend on how good the cook/chef is at delivering it, and often that's dependent on how much passion they have for that, as opposed to making savoury dishes.
In any case, never mind puddings, try getting decent vegetarian/vegan food in most pubs or restaurants, where chefs are rather rigidly of the old 'meat and two veg' school!:doh: My wife has a nightmare sometimes, especially as what she cooks at home is invariably of a higher standard than that found in pubs or restaurants.
However, many places simply don't care much for veggies, which is obvious when seeing the lavish care and attention put into meat or fish dishes on the menu, with the token veggie option produced as an afterthought - and often not much cheaper either!:rolleyes:
Marco.
Burger with brisket on
https://uploads.tapatalk-cdn.com/20210805/c5a99bd85b3b1a8cb46d922ca005de05.jpg
Lovely burger, mate:cool:
Did you make it or were you eating out somewhere?:)
Marco.
Yeah, I love gorgeous old churches, cathedrals, etc - really anything with character that's steeped in history. Plus I love towns or smaller cities that haven't been ruined by 21st century commercialism and consumerism, and which still have LIFE and SOUL, and thriving high streets!
Bath ticks all those boxes and more:)
I agree with you that it's not necessarily difficult to make a good pudding, but as ever results depend on how good the cook/chef is at delivering it, and often that's dependent on how much passion they have for that, as opposed to making savoury dishes.
In any case, never mind puddings, try getting decent vegetarian/vegan food in most pubs or restaurants, where chefs are rather rigidly of the old 'meat and two veg' school!:doh: My wife has a nightmare sometimes, especially as what she cooks at home is invariably of a higher standard than that found in pubs or restaurants.
However, many places simply don't care much for veggies, which is obvious when seeing the lavish care and attention put into meat or fish dishes on the menu, with the token veggie dish produced as an afterthought - and often not much cheaper either!:rolleyes:
Marco.
aye, steak n kidney pie with the meat scraped aff the plate:D
Lovely burger, mate:cool:
Did you make it or were you eating out somewhere?:)
Marco.
Sorry to say I can't claim that one but it was epic, TGI Fridays and I concur with their ethos of what a burger needs is more meat.
Lol - I suspected so, because of the wrapper under the burger, although I couldn't have told you that the 'F' stood for TGI Fridays. Jeez, it that chain still going? I haven't been to one in about 30 years!:D
Marco.
aye, steak n kidney pie with the meat scraped aff the plate:D
Lol, I know, and in some places that's what it's like!
You can probably imagine though how the princess deals with such apathy/incompetence in her inimitable style?:eek::D;)
If they're apologetic, they'll only be subjected to a 'level 2' strop, which means they'll just about get away with their balls still intact!
Marco.
Lol, I know, and in some places that's what it's like!
You can probably imagine though how the princess deals with such apathy/incompetence in her inimitable style?:eek::D;)
If they're apologetic, they'll only be subjected to a 'level 2' strop, which means they'll just about get away with their balls still intact!
Marco.
dont worry aout that bit of gravy hen:stalks:, the mash will soak it up and you'll no notice ..:punch::rfl::mad:
Hahaha...:D
Did I tell you about the time she shut down a whole restaurant, after scaring off all the customers with a MAJOR ('level 7') tantrum, and reducing the chef/owner to a quivering wreck, after he'd put Parmesan in her risotto, instead of a veggie equivalent - DESPITE being *told* beforehand when she'd booked the table (for my birthday) what she could and couldn't eat?
The whole place was emptied [you could've heard her from Bathgate, lol] and he was left a red-faced sweating mess, cowering in the corner of the dining room, as she gave him the Alex Ferguson 'hairdryer' treatment (only worse, as Del's much more vicious with words, lol), lecturing him on the fact that he could've killed her if she'd had a nut allergy and had done the same with peanuts!
It was EPIC, lol... Then after leaving said 'carnage', she was starving, so WANTED CHIPS on the way home (even though we were in the middle of nowhere, I HAD to find a chippy, lol), before ripping into them on Tripadvisor!!:lol:
Marco.
indeed Parmesan has animal rennet in it, well if its called"parmesan" legally.. They do a veg equiv tho i think
Yup, and that's what she has, and *insists* on being used when she has pasta or risotto out somewhere.
So would you laugh, like I did, watching her 'in action' like that, or feel sorry for the poor sod on receiving end?:D
Marco.
Yup, and that's what she has, and *insists* on being used when she has pasta or risotto out somewhere.
So would you laugh, like I did, watching her 'in action' like that, or feel sorry for the poor sod on receiving end?:D
Marco.
yeah..lol my dad was same. i remember him being served whiting in a fancy resteraunt and it was supposed to be haddock. he dragged chef out, and the manager and him had to swear an oath in front of everyone that it was haddock.. they changed it for the real thing, tears in their eyes.. he was a scary guy
Waitrose do a Vegetarian Italian hard thats good.. dont alas have a waitrose here typically.. must be too poor an area lol
Lol... You can get various types of veggie options, Pecorino, for example, which doesn't contain animal rennet, and sold in pretty much all supermarkets here. No need for Waitrose.
What pissed her off really (an understatement) was that they were PREWARNED about no Parmesan, yet the dumb fuck still used it!!:doh:
No excuse, and just utterly ridiculous.
Marco.
Lol... You can get various types of veggie options, Pecorino, for example, which doesn't contain animal rennet, and sold in pretty much all supermarkets here. No need for Waitrose.
What pissed her off really (an understatement) was that they were PREWARNED about no Parmesan, yet the dumb fuck still used it!!:doh:
No excuse, and just utterly ridiculous.
Marco.
not seen it bar shavings up here except in waitrose. next time im somewhere with one i need to get some tbh. My 2 weeks are up so i should be as protected as i can be. but im still super nervous if i go into even the little m&s alas.. but i keep trying
Indeed... But are you talking about Parmesan or veggie options, in terms of there only being shavings? Surely Sainsbury's would have both?:)
Marco.
Indeed... But are you talking about Parmesan or veggie options, in terms of there only being shavings? Surely Sainsbury's would have both?:)
Marco.
yeah i couldnt find anything edible. the one i found was coconut based and everyone said it was disgusting lol
waitrose one looks good for money
https://www.waitrose.com/ecom/products/waitrose-vegetarian-italian-hard-cheese-strength-4/856878-688834-688835?utm_source=google&utm_medium=cpc&utm_campaign=PPCGShopping&gclid=Cj0KCQjwu7OIBhCsARIsALxCUaNO7xVOu2YOAILOyK4D BebnUozo0qiYsnQKqAezQFEFMsiJzqdYbtcaAmY4EALw_wcB&gclsrc=aw.ds
This is the best, mate, and Sainsbury's stock it (at least here): https://www.sainsburys.co.uk/gol-ui/product/all-cheese/sainsburys-pecorino-romano-170g
Coconot, lol? :spew: You need something that tastes almost exactly like Parmesan, although not Parmesan, and Pecorino is precisely that!:)
Marco.
always thought that uses rennet too. certainly doesnt say veg. might on packet tho.
read this before.
Some cheeses, like basic Parmesan, use an enzyme called rennet that is found in the stomach lining of goats and calves.
This enzyme aids coagulation, which helps separate milk into solid curds, turning it into the delicious cheese you know and love.
But Parmesan is not the only cheese that uses it. Gorgonzola, Pecorino Romano, Grana Padano, Camembert, Vacherin, Emmenthaler, Gruyère, and Spain's delicious Manchego all traditionally use rennet as well.
Pecorino defo doesn't, mate, trust me. My relatives in Italy make it on their farm!:)
Marco.
Beobloke
06-08-2021, 13:29
Hahaha...:D
Did I tell you about the time she shut down a whole restaurant, after scaring off all the customers with a MAJOR ('level 7') tantrum, and reducing the chef/owner to a quivering wreck, after he'd put Parmesan in her risotto, instead of a veggie equivalent - DESPITE being *told* beforehand when she'd booked the table (for my birthday) what she could and couldn't eat?
The whole place was emptied [you could've heard her from Bathgate, lol] and he was left a red-faced sweating mess, cowering in the corner of the dining room, as she gave him the Alex Ferguson 'hairdryer' treatment (only worse, as Del's much more vicious with words, lol), lecturing him on the fact that he could've killed her if she'd had a nut allergy and had done the same with peanuts!
It was EPIC, lol... Then after leaving said 'carnage', she was starving, so WANTED CHIPS on the way home (even though we were in the middle of nowhere, I HAD to find a chippy, lol), before ripping into them on Tripadvisor!!:lol:
Marco.
Wow.
I didn’t think Del could possibly do anything to lower my very high opinion of her.
Seems I was wrong…
In terms of what? That she roasted an idiot for not performing a simple request? And rather than apologise, he started getting offensive, so she put him in his place. She's like me, Adam, perfectly polite and reasonable in normal circumstances, but doesn't suffer fools gladly!
So, what's the issue?:popcorn:
Marco.
Cod steamed in a tomato herb sauce and some chips.
https://uploads.tapatalk-cdn.com/20210806/7eb8d63ac4e2854945b686fdf8e8bb5b.jpg
Beobloke
06-08-2021, 16:52
In terms of what? That she roasted an idiot for not performing a simple request? And rather than apologise, he started getting offensive, so she put him in his place. She's like me, Adam, perfectly polite and reasonable in normal circumstances, but doesn't suffer fools gladly!
So, what's the issue?:popcorn:
Marco.
Firstly. I appreciate the poor service was unacceptable and you didn’t mention originally that he got offensive, so I’m back on her side again!
However, I must admit that normally I do get a little irritated by people who over-react when it is simply a lifestyle choice of theirs that has been upset, and I’m afraid I include things like vegetarianism in this.
My sister has a serious nut allergy - as little as half a peanut could have her in hospital. Equally, another friend has a pea, bean and lentil allergy and I’ve been there when he’s had tomato soup that turned out to contain lentils, after the waitresses had checked with the chef and he assured us it didn’t.
Within minutes he was on the floor, face swollen and struggling to breathe. Luckily he always carries an epi-pen and was OK within 10 minutes or so. Now that prompted a tirade from all 6 of us that were there, and I feel this was well deserved. (And we all got a free meal so it wasn’t all bad - we keep trying to get him to go back with us and have the soup again! ;) )
Compared to this, I think that a huge outburst over ‘the wrong kind of cheese that offends my lifestyle choice’ is a bit feeble.
But as I said, if he was rude to her, then I take it all back - you go girl! :)
Lol - of course he was rude to her, and rude to her in a way that completely spoiled the occasion (my birthday), with my dad there too (Del being unable to eat her meal, whilst watching us, grudgingly, eat ours, and putting up with his pish), with the surly and unrepentant attitude he displayed when he'd failed to do something that he'd AGREED to do, 24 hours earlier when the table was booked, and the ARRANGED specific dietary requirements for Del (a service that had been offered by said restaurant) had been completely ignored!:doh:
Not much point mate, telling folk that if you've got specific dietary requirements, that you're 'happy to accommodate' them, then decide to ignore them, is there? And she was sad that the disgraceful way she'd been treated had also spoiled our day:( So that was also partly the trigger for her kicking off.
Aside from that, both Del and I are the type of people that once we've been promised that something will happen, then we *EXPECT* it to happen, and if not, unless in the absence of a damned good excuse, those guilty of breaking their promise will bloody well hear about it!!;)
We always keep our promises (unless prevented by the most exceptional of circumstances), so expect others to do likewise, especially so-called 'professionals'.
Marco.
Pork medallions
https://live.staticflickr.com/65535/51361429093_892a618a02_o.jpg
Nice, Roy (very well cooked) - but not much evidence of a diet mate, with all that meat!:D:eyebrows:;)
Not sure how serious you are about losing weight, but cutting down on your (as in 'one's') meat intake is vital:)
However, with all that veg, you certainly contributed well to your '5-a-day'!
Marco.
400 gms of very lean pork air crisped in the foodi using very little oil, about 500 calories, another 300 or so calories for the roasties (also done in the foodi) probably about 800 calories all in. I've not had much the rest of the day & with a couple of glasses of red will be around the 1600 calorie mark for the day. The rough calorie intake for your benefit, I don't calorie count just eat a bit less. As I said it's been a very gradual process and I've actually put on weight this week.
No worries mate, and interesting that you've worked out the calories:) Me personally though, I wouldn't have that much meat on my plate all at once.
However, that's mainly because I'm not a big meat guy, like you, but also because when I wanted to lose weight, I found that 'grazing' (eating little but often), throughout the day, worked much better than 'binging', i.e. having one big meal in order to make up for not eating much previously, especially later in the day. You tend to store fat more that way.
You're retired, aren't you? So is there any reason why you couldn't have your main meal at lunch time, rather than at tea time? Then you'd have more time to work off the calories...
Anyway, please don't take the above the wrong way; it's just some friendly advice from someone who's succeeded before in doing what you're trying to do, and simply saying what worked!:cool:
Marco.
No worries mate, and interesting that you've worked out the calories:)
Me personally though, I wouldn't have that much meat on my plate all at once. However, that's mainly because I'm not a big meat guy, like you, but also because when I wanted to lose weight, I found that 'grazing' (eating little but often), throughout the day, worked much better than 'binging', i.e. having one big meal, to make up for not eating much previously, especially later in the day.
You're retired, aren't you? So is there any reason why you couldn't have your main meal at lunch time, rather than at tea time? Then you'd have more time to work off the calories...
Anyway, please don't take the above the wrong way; it's just some friendly advice from someone who's succeeded before in doing what you're trying to do, and simply saying what worked!:cool:
Marco.
Any and all advice gratefully received :)
I tend to eat when I'm hungry rather than rely on set meal times. Some days I will have my larger meal in the afternoon then just have a sandwich or something light later.
My downfall over the last couple of weeks has been rediscovering draught Guinness at the local legion, hopefully the novelty will wear off soon and I'll reign back my intake.
Ideally I really need to lose at least another stone but I reckon that would be a real struggle.
Mikeandvan
06-08-2021, 19:35
Yeah, I love gorgeous old churches, cathedrals, etc - really anything with character that's steeped in history. Plus I love towns or smaller cities that haven't been ruined by 21st century commercialism and consumerism, and which still have LIFE and SOUL, and thriving high streets!
Bath ticks all those boxes and more:)
I agree with you that it's not necessarily difficult to make a good pudding, but as ever results depend on how good the cook/chef is at delivering it, and often that's dependent on how much passion they have for that, as opposed to making savoury dishes.
In any case, never mind puddings, try getting decent vegetarian/vegan food in most pubs or restaurants, where chefs are rather rigidly of the old 'meat and two veg' school!:doh: My wife has a nightmare sometimes, especially as what she cooks at home is invariably of a higher standard than that found in pubs or restaurants.
However, many places simply don't care much for veggies, which is obvious when seeing the lavish care and attention put into meat or fish dishes on the menu, with the token veggie option produced as an afterthought - and often not much cheaper either!:rolleyes:
Marco.
Literally every pub in Brighton is vegetarian!
Good stuff, Roy, and so please bear the same in mind with any other such advice I give:)
All understood, mate. All I'd say further to previously, is to remember that losing weight is as much to do with *exercising* as reducing your calorie intake, so have you tried going on some daily walks, in combination with a controlled diet?
It's really a simple equation: eat less + move more = lose weight!:cool:
Marco.
Good stuff, Roy, and so please bear the same in mind with any other such advice I give:)
All understood, mate. All I'd sat further to previously is to remember that losing weight is as much to do with *exercising* as reducing your calorie intake, so have you tried going on some daily walks, in combination with a controlled diet?
It's really a simple equation: eat less + move more = lose weight!:cool:
Marco.
I try and walk a couple of miles a day or do some other activity that gets me to break sweat, gardening or diy, something productive if possible.
My lady friend's new house backs onto a park (where the cricket pic came from) so it means there's somewhere nice to walk when I'm stopping round there (weather permitting!).
Literally every pub in Brighton is vegetarian!
Now that's taking things too far!:D
But you know what I mean, and probably is the result of vegetarianism/veganism being 'trendy', as opposed to restaurants serving the needs of a genuine veggie/vegan community - and that shit pisses me off:doh:
Del's been veggie (moving more recently towards vegan, due to a lactose intolerance) for most of her life, and not just for moral reasons, but because she simply doesn't like the taste of meat or fish - not some superficial fashion fad. Although no doubt some of the veggies/vegans in Bath will be genuine, not simply vacuous trend followers:rolleyes:
Marco.
I try and walk a couple of miles a day or do some other activity that gets me to break sweat, gardening or diy, something productive if possible.
My lady friend's new house backs onto a park (where the cricket pic came from) so it means there's somewhere nice to walk when I'm stopping round there (weather permitting!).
Cool beans:thumbsup:
I'd keep up the walks if you can mate, as it'll good for your head space/well-being, as much as anything else:)
Marco.
Did over three miles yesterday round B&Q, Ikea, Dunelms and various furniture showrooms but at least we settled on a suite (I think...).
Nice one... Have you got one of those Smart watches/fitbits that record your steps/distance travelled?:)
Marco.
To say bon voyage to my partner, who is off to Cameroon for six weeks (that's twice this year!), she, her granddaughter and I went out to a local pizzeria.
I had a wild boar, mortadella and wild mushroom pizza, with a mixed leaf, cucumber, baby plum tomato, Kalamata black olive side salad. Large glass of Montepulciano Francesco Cirelli rosso to drink,
and a lemon sorbet for dessert (the girls had Tiramisu).
All very convivial (and with no canned musak!). :)
Had an Apple watch but gave it away because it kept telling me to stand up! (stick mainly to analogue/clockwork these days - see the watch thread). Keep my iphone in my pocket and that records my steps / distance covered.
I did have a fitbit but lost it in a skip, this was a day out in London, we did the V&A & Imperial War museums.
https://live.staticflickr.com/65535/51361519561_1aa58dea10_o.jpg
Had an Apple watch but gave it away because it kept telling me to stand up!
:lol::lol:
Big Brother, mate!
Marco.
To say bon voyage to my partner, who is off to Cameroon for six weeks (that's twice this year!), she, her granddaughter and I went out to a local pizzeria.
I had a wild boar, mortadella and wild mushroom pizza, with a mixed leaf, cucumber, baby plum tomato, Kalamata black olive side salad. Large glass of Montepulciano Francesco Cirelli rosso to drink,
and a lemon sorbet for dessert (the girls had Tiramisu).
All very convivial (and with no canned musak!). :)
Nice one, Barry. That's a rather exotic pizza, and not a combo I've heard of before!:eek:
I hope Happy and her have a safe flight and an enjoyable time:)
6 weeks, eh... So, are you getting the girlfriend in then?;)
Marco.
It was 'a special' option, so I had to have it - and since Happy often will leave the menu choice up to me (unless there is fish on the menu), she had the same.
Whilst she is away, I've lined up six 'substitutes' - one for each week! ;) (Nah - only kidding!)
Hahahaha... Your balls will be like watermelons, mate!:D;)
So how was the pizza? Interesting, although I doubt it'd be my thing, as I prefer much simpler toppings, free from anything 'wet', such as mushrooms, which invariably make the base soft and floppy..
And we can't have a floppy one, can we?:eyebrows:
Marco.
Homemade rice pudding with rasps.
https://uploads.tapatalk-cdn.com/20210807/652a0a78f99c051c92d040e33d83fc9e.jpg
that was damn good. just like mama used to make:D
Lol, you're mad, as for me that's only something I'd have for breakfast. A meal it ain't mate, unless you're on a diet;)
Glad you enjoyed it, though!
However, I've liked the look of some of the other stuff you've had recently:)
Marco.
Lol, you're mad, as for me that's only something I'd have for breakfast. A meal it ain't mate, unless you're on a diet;)
Glad you enjoyed it, though!
However, I've liked the look of some of the other stuff you've had recently:)
Marco.It was a... Want Rice!... Now!! Moment [emoji23]
Chicken Arrabbiata.
https://uploads.tapatalk-cdn.com/20210808/06c297d31b7e32fb5045634787d1ff62.jpg
It was a... Want Rice!... Now!! Moment [emoji23]
Ah I see... You trying to copy the princess?:D
I got a 'WANT Hoola-Hoops and a Twix NOW!' request last night at 9.30pm, and I told her NO. You can guess the reaction!:wowzer:
Marco.
Chicken Arrabbiata.
https://uploads.tapatalk-cdn.com/20210808/06c297d31b7e32fb5045634787d1ff62.jpg
Looks tasty!:)
Marco.
Ah I see... You trying to copy the princess?:D
I got a 'WANT Hoola-Hoops and a Twix NOW!' request last night at 9.30pm, and I told her NO. You can guess the reaction!:wowzer:
Marco.
betting she flexed her temper and her charm and persuaded you.;)
I would have got them sook, sook: princess... :D
Lol, on this occasion it was more the latter and the strong hint of a 'promise' later;)
So I *forced* myself to go, lol:eyebrows:
Marco.
all those litle things she likes; you need to have a store of them hidden in garage;)
Lol, I know... She's a nightmare for 'taking notions' for munching things not long before bed - she calls it a 'nib-lette'. Bless...
And when she wants it, she *WANTS* it - NOW!!:D
Maybe a way to stop her would be to mention the effect it could have on her figure, and turning into a chunky monkey?:eek::eyebrows:
Marco.
doesnt seem to have had an effect so far. trim as she ever was. if only i could slim down one of my legs to her weight:D
Lol... She says she likes her unky, chuinky!:D
Marco.
Lol... She says she likes her unky, chuinky!:D
Marco.
im all of that and more:lolsign::lolsign: bordering sumo
'Sumo lite', but shaping up nicely to become full-on Sumo?:D
Hey, at least you're 'sturdy' enough for her to sit on your lap without flattening you!:eyebrows:
Marco.
We were talking about puddings recently, chaps. This was Del's homemade crème brûlée, which finished off today's lunch (with fresh berries from our garden):
https://imagizer.imageshack.com/v2/1024x768q90/924/lHA4D5.jpg
A loving close-up:
https://imagizer.imageshack.com/v2/1024x768q90/922/yuj61k.jpg
It was lovely! Nice crunchy top, which when broken into, revealed a lovely soft (but not too soft/slightly firm) creamy vanilla 'custard' underneath:)
And some veg and fresh herbs from our garden she arranged into a basket to take to the church (to sell and help raise funds for the nuns):
https://imagizer.imageshack.com/v2/1024x768q90/923/SPfm33.jpg
If it were me, I'd just have fired them into a carrier bag, but not Del - it HAS to look pretty..:D
Marco.
Delightful presentation of the pudding and the produce :youtheman:
Cheers, Guy. She doesn't go into anything half-hearted!:)
Marco.
We were talking about puddings recently, chaps. This was Del's homemade crème brûlée, which finished off today's lunch (with fresh berries from our garden):
https://imagizer.imageshack.com/v2/1024x768q90/924/lHA4D5.jpg
A loving close-up:
https://imagizer.imageshack.com/v2/1024x768q90/922/yuj61k.jpg
It was lovely! Nice crunchy top, which when broken into, revealed a lovely soft (but not too soft/slightly firm) creamy vanilla 'custard' underneath:)
And some veg and fresh herbs from our garden she arranged into a basket to take to the church (to sell and help raise funds for the nuns):
https://imagizer.imageshack.com/v2/1024x768q90/923/SPfm33.jpg
If it were me, I'd just have fired them into a carrier bag, but not Del - it HAS to look pretty..:D
Marco.
nicely presented always doubles the value:) looks like it came from harods
Lol, cheers, mate. Knowing Del, would you expect anything less from her - what did you think of her crème brûlée?:)
Marco.
Lol, cheers, mate. Knowing Del, would you expect anything less from her - what did you think of her crème brûlée?:)
Marco.
yeah, im not a custard person really, and especially cold set custard. it certainly looked great. When i make a trifle i use the stuff that doesnt set and only use less than usual amount. lace it with sherry tho lol
Ah I see... However, it was served hot, mate, not cold. Yes you can eat it cold, but it's not the same, and as you've pointed out, has a different consistency.
You like the taste of caramel and vanilla, don't you? Well, when you broken into the crunchy top, it tasted like caramelly toffee, which melted in your mouth, and the middle just like warm (very slightly set) vanilla cream.
Am I selling it to you, lol? Anyway, it was gorgeous!:)
Marco.
Ah I see... However, it was served hot, mate, not cold. Yes you can eat it cold, but it's not the same, and as you've pointed out, has a different consistency.
You like the taste of caramel and vanilla, don't you? Well, when you broken into the crunchy top, it tasted like caramelly toffee, which melted in your mouth, and the middle just like warm (very slightly set) vanilla cream.
Am I selling it to you, lol? Anyway, it was gorgeous!:)
Marco.
would need to taste a little first..:eyebrows: yes i like vanilla. in fact im looking for a bottle of good extract.
Beobloke
09-08-2021, 08:45
Lol, cheers, mate. Knowing Del, would you expect anything less from her - what did you think of her crème brûlée?:)
Marco.
I don’t know about Granty, but I’m sold. Bloody love crime brûlée!
I also love rice uplifting and that looked fab too, Grant!
I don’t know about Granty, but I’m sold. Bloody love crime brûlée!
I also love rice uplifting and that looked fab too, Grant!
another rice man... pudding rice is great..
Beef short ribshttps://uploads.tapatalk-cdn.com/20210809/50397ff465fa08376836813b857fab42.jpg
WESTLOWER
09-08-2021, 15:50
jeez!!!
Is that good or bad, Adam?:D
Marco.
was damn good. boneless ribs in a kansas bbq sauce, with veg and a few fries. didnt manage it all alas.
Yeah, looked tasty, mate:)
Marco.
Wanting to get back into rice again so am buying a new rice cooker. I had a cheapish one years ago and quite liked it considering the tech wasn't great. So gonna try a top notch one, as I want to get back to eating gaba etc brown rice is a bugger to cook properly in a pan
gaba? What's that?:)
Marco.
gaba? What's that?:)
Marco.Gaba is sprouted rice. Its tastier and much better for your body and brain.
Ah, thanks. That's a new one on me:)
The only time I have rice is in a risotto or an accompaniment to Chinese or Indian food. The latter, pilau, and the former either boiled or egg-fried. Hate it cold in a pudding, just not my thing.
Marco.
Sweet n sour chicken.
https://uploads.tapatalk-cdn.com/20210810/a538caa47783fe82a9de36b32102ccd4.jpg
Cool... Think I might have some Chinese myself later - probably a wee S&S or lemon chicken:)
Marco.
Beobloke
10-08-2021, 18:35
Ah, thanks. That's a new one on me:)
The only time I have rice is in a risotto or an accompaniment to Chinese or Indian food. The latter, pilau, and the former either boiled or egg-fried. Hate it cold in a pudding, just not my thing.
Marco.
To be fair, a rice pudding should be hot and with a lovely skin on top!
No skin on mine but it was hot
To be fair, a rice pudding should be hot and with a lovely skin on top!
Lol - sure, whatever you're into. Just not my thang.
The only time I ever have rice out with of the contexts I've mentioned, is when Del makes a homemade torta di riso: https://food52.com/recipes/37274-tuscan-rice-and-custard-torta-torta-di-riso-alla-carrarina
Now *that* is delicious!:)
Marco.
Cool... Think I might have some Chinese myself later - probably a wee S&S or lemon chicken:)
Indeed so... Del's homemade sweet & sour chicken with egg-fried rice:
https://imagizer.imageshack.com/v2/1024x768q90/923/jPtmQz.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/3hkGTZ.jpg
Marco.
Indeed so... Del's homemade sweet & sour chicken with egg-fried rice:
https://imagizer.imageshack.com/v2/1024x768q90/923/jPtmQz.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/3hkGTZ.jpg
Marco.Looks delish.. Credit to chef
Cheers, mate. I've tucked her up in bed now with Gilbert and the cats, but she was smiling before she went up and blew you a big kiss!:kiss:
Marco.
Cheers, mate. I've tucked her up in bed now with Gilbert and the cats, but she was smiling before she went up and blew you a big kiss!:kiss:
Marco.Bless.. [emoji23]
Yeah, she can be sweet like that, and she was tired. She was decorating the bathroom, while I had Darren round sorting out my streaming system! Gardening, decorating, cooking - a lot for a wee princess to handle, lol... Can't fault her, though, eh?:)
Marco.
Yeah, she can be sweet like that, and she was tired. She was decorating the bathroom, while I had Darren round sorting out my streaming system! Gardening, decorating, cooking - a lot for a wee princess to handle, lol... Can't fault her, though, eh?:)
Marco.
Yup she isnt workshy and add talent to it and its no wonder she gets all washed up at times. I do too and dont do much lol
Lol, I know, but no doubt she'll WANT spoiled now to make it for it, so it'll cost me!:doh::D
She's talking about a pampering afternoon this weekend with her pals at a spa:)
Marco,
Nicely cooked ricehttps://uploads.tapatalk-cdn.com/20210811/45b02cad2527a7bb3a9a9107d123d9c8.jpg
Had more chicken and sauce so s and s chicken again.
Rice was excellent
https://uploads.tapatalk-cdn.com/20210811/fe0472dc4993439a156f02ee910701ee.jpg
Lol, what are you like...:D
As I wouldn't break my all-time rule of 'Ye shouldnae ever huv the same dinner twice in a row, or yer a daftee', I'm having steak tonight, chargrilled on the Barbie-Q:eyebrows:
Marco.
Lol, what are you like...:D
As I wouldn't break my all-time rule of 'Ye shouldnae ever huv the same dinner twice in a row, or yer a daftee', I'm having steak tonight, chargrilled on the Barbie-Q:eyebrows:
Marco.
wanted to try my new all singing all dancing rice cooker, so thats why. it is the berries:D
It's induction powered and apart from any type of rice, it can sprout brown rice for gaba.
Also makes porridge, steams veg etc. Can even bake a cake etc. https://uploads.tapatalk-cdn.com/20210811/a24cd92e96a28147383669bfdbc52026.jpg
The UMAI smart brain means that your rice is not just cooked well but is cooked exacty as it should be depending on the type of grain selected. By combining UMAI with our 3mm ceramic coated Joubu bowl and the induction heating method we can achieve unique cooking functions such as Yumami (white rice that has more taste) and GABA brown rice (where it is pre-germinated to be extra nutritious).
wanted to try my new all singing all dancing rice cooker, so thats why. it is the berries:D
Nice one, mate. Hope it proves to be a useful tool. It's certainly made a good job of the rice!:)
Is there any device you could buy to help you cook more fresh food, rather than relying on so many ready meals? You've mentioned about putting on weight, and that's one of the reasons. Maybe make use of a slow cooker? I don't know, but cutting down on all the processed food would defo be good for your health:cool:
Marco.
Nice one, mate. Hope it proves to be a useful tool. It's certainly made a good job of the rice!:)
Is there any device you could buy to help you cook more fresh food, rather than relying on so many ready meals? You've mentioned about putting on weight, and that's one of the reasons. Maybe make use of a slow cooker? I don't know, but cutting down on all the processed food would defo be good for your health:cool:
Marco.
yip it does slow cook, rather well as it doesnt lose heat like a standard slow cooker and can make persian tahdig crusty rice
https://www.themediterraneandish.com/wp-content/uploads/2020/10/tahdig-persian-rice-recipe-8.jpg
That looks good! Yeah, if you can use it (and anything else you have) to help you eat more freshly made food, and cut down on the processed crap, it'll do you the world of good - maybe make more homemade soups, too?:)
Oh, and cut down on the whisky a wee bit, lol!;)
Marco.
That looks good! Yeah, if you can use it (and anything else you have) to help you eat more freshly made food, and cut down on the processed crap, it'll do you the world of good - maybe make more homemade soups, too?:)
Oh, and cut down on the whisky a wee bit, lol!;)
Marco.
steady;)
got a new kitchen table in too but itll have to wait as unpacking it nearly killed me.. its stailess steel and solid but in bits.. im gonna put my little table into the livingroom. thought it would be of use more for dining
Hahaha, aye I know it's sacrilege to suggest such a thing!:wowzer::D
But... Few things contain more calories than high-alcohol content spirits, such as whisky. You should have a glass of red wine for a change!:ner:;)
In all seriousness, switching between red wine and whisky, for a tipple of an evening, would do you the world of good:)
Marco.
got a new kitchen table in too but itll have to wait as unpacking it nearly killed me.. its stailess steel and solid but in bits.. im gonna put my little table into the livingroom. thought it would be of use more for dining
Yeah, sounds like a smart move. Just don't fall assembling the table!;)
Marco.
Yeah, sounds like a smart move. Just don't fall assembling the table!;)
Marco.
hurt myself getting it out of box to check it
it'll have to wait til im well again.
Take it easy, daftee!:doh:
Marco.
Take it easy, daftee!:doh:
Marco.
its depressing mate... i just cant be bothered with it all tbh. its existing not living..:(
I know mate, you'll get good days and bad days, but try and not let it get you down. Princess says she wants to give her unky a hug:grouphug:
Marco.
And the steak I enjoyed tonight for tea: 28-day dry aged sirloin, from our local butcher, with baby chestnut mushrooms in a brandy cream and peppercorn sauce, with onion rings and asparagus (couldn't be arsed with any pots):
https://imagizer.imageshack.com/v2/1024x768q90/924/0zogEM.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/2prpms.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/TRKGIG.jpg
...washed down with a few glasses of Barbaresco Riserva!:cheers:
Marco.
yip it does slow cook, rather well as it doesnt lose heat like a standard slow cooker and can make persian tahdig crusty rice
https://www.themediterraneandish.com/wp-content/uploads/2020/10/tahdig-persian-rice-recipe-8.jpg
My word, that looks good :thumbsup:
And the steak I enjoyed tonight for tea: 28-day dry aged sirloin, from our local butcher, with baby chestnut mushrooms in a brandy cream and peppercorn sauce, with onion rings and asparagus (couldn't be arsed with any pots):
https://imagizer.imageshack.com/v2/1024x768q90/924/0zogEM.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/2prpms.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/TRKGIG.jpg
...washed down with a few glasses of Barbaresco Riserva!:cheers:
Marco.
nice, and perfect onion rings too
Cheers, mate. It was scrummy! Hope you're feeling a bit better this morning?:)
Marco.
Cheers, mate. It was scrummy! Hope you're feeling a bit better this morning?:)
Marco.
slept ok so that helps.. bloody sore at moment but usually am first thing til tabs kick in; if they kick in lol
oh and ronaldo eats same meals every day of life:ner:
Always the same. Broccoli, chicken and rice. With litres of water, and no Coca-Cola, of course.
Lol - so are you modelling yourself on Ronaldo, or is he modelling himself on you?:D:eyebrows:
Marco.
Lol - so are you modelling yourself on Ronaldo, or is he modelling himself on you?:D:eyebrows:
Marco.
a fat ronaldo, yes:D
Lol... Princess doesn't like you using that word, she likes her unky to be a squeezy, snuggly, cuddly teddy bear! Aww...
Marco.
Lol... Princess doesn't like you using that word, she likes her unky to be a squeezy, snuggly, cuddly teddy bear! Aww...
Marco.
plenty to squeeze:lolsign:
As I was sore anyway I've done the changeover and built the new table.
So a better work/storage in kitchen and a nice little dining spot in main room for moi. https://uploads.tapatalk-cdn.com/20210812/668e404c4cef4af0ad9780faeffa82d7.jpghttps://uploads.tapatalk-cdn.com/20210812/43153cf733829509b7ffaefb4f1e1dd5.jpg
excuse mess, but i cant do no more at moment
Nice one... So are you going to put a wee candle there, too?:D;)
Marco.
oh maybe; never thought of that :ner:
oh maybe; never thought of that :ner:
Aye, just fire on yer Mrs Mills CDs (my granddad's fav), light yer connel, serve up a wee chippy tea, and you're there!:D;)
Marco.
hmm, i am not that far gone i would romance myself..
Got some pork fillet cooking in thyme and garlic, mixed herbs with onion and pepper flakes added.
Already smells the business.
https://uploads.tapatalk-cdn.com/20210812/c543ae93a8900cfc764772eb80afbc29.jpg
Rice, pork and veg.
https://uploads.tapatalk-cdn.com/20210812/25a57cc475616bcf33e872c623d16c49.jpg
Fab.
That was better than restaurant quality..
Looks lovely, mate. I'd gladly wolf that up!:)
Is this you starting to make more homemade stuff? If so, keep it up (just simple food, so it doesn't tire you out, and let your various 'gadgets' do all the hard work), as I guarantee you'll feel better for it and cheaper, too!
You must be able to taste the difference too? It certainly looks a million times better than those processed, 'glazed-looking, dayglow coloured' ready meals:exactly:
Marco.
the rice maker has a steaming basket on top so i did both at once. meat on my induction hob. i cut it yesterday and vacuum sealed it to keep fresh for use later.
plenty meat left. a pork fillet is one of the best buys in a butchers
Rice, pork and veg.
Looks delicious!
the rice maker has a steaming basket on top so i did both at once. meat on my induction hob. i cut it yesterday and vacuum sealed it to keep fresh for use later.
plenty meat left. a pork fillet is one of the best buys in a butchers
Agreed! It's tasty and goes far. Nice one on your use of the steaming basket and induction hob. If you can prep things the day before and get into a routine of making tasty, simple homecooked food, you'll eat much more healthily and save a fortune too, as you pay for the 'convenience' of eating that plastic crap.
Fab.
That was better than restaurant quality..
Don't doubt it, and also far better than any processed ready meal, so keep it up and you'll reap the benefits!:trust:
Marco.
Roast chicken
https://live.staticflickr.com/65535/51374598359_44169d3ed2_o.jpg
Nice Roy, what's the yellow stuff in the middle?:)
Marco.
looks great roy.. very well presented... i can taste it..yum
Just some simple antipasti (with chicken liver pate, infused with Grand Marnier) and crusty bread, enjoyed for lunch earlier in the Wrexham sunshine, accompanied with a nice chilled glass of white:
https://imagizer.imageshack.com/v2/1024x768q90/924/hIHQr8.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/hQZIgp.jpg
Reached 22C here, and was lovely!:cool:
Having Del's homemade steak pie with mash for tea...Pics later:)
Marco.
Nice Roy, what's the yellow stuff in the middle?:)
Marco.
Sage and onion stuffing with added curry spices :D
Just some simple antipasti (with chicken liver pate, infused with Grand Marnier) and crusty bread, enjoyed for lunch earlier in the Wrexham sunshine, accompanied with a nice chilled glass of white
Having Del's homemade steak pie with mash for tea...Pics later:)
Very tasty looking lunch, looking forward to seeing the pie.
Lol - interesting...
Marco.
Having Del's homemade steak pie with mash for tea...Pics later:)
...and here we are (with homemade mash, peas and some little carrots from our garden):
https://imagizer.imageshack.com/v2/1024x768q90/924/kYV9hD.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/3MrvEB.jpg
Noice:cool:
Marco.
No-one like steak pie?:)
Marco.
...and here we are (with homemade mash, peas and some little carrots from our garden):
Noice:cool:
Great looking pie, would like to have seen a shot of the filling :drool:
someone say steak pie? :eyebrows: a nice little individual one.. nicely finished too.. carrots look to be heratige ones...
Lol, I know... I keep forgetting to do that!:doh:
Also, it seems a shame to waste the lid (until I eat it):D
It was filled with soft and succulent pieces of beef, which has been cooked in the slow cooker, and a lovely rich gravy.
Marco.
someone say steak pie? :eyebrows: a nice little individual one.. nicely finished too.. carrots look to be heratige ones...
Yes, like a wee individual trifle (think newsagent sketch on Still Game, lol):D
Del uses a lattice cutter to create the design when making the pastry, and yes they were heritage carrots from our garden:)
Marco.
Yes, like a wee individual trifle (think newsagent sketch on Still Game, lol):D
Del uses a lattice cutter to create the design when making the pastry, and yes they were heritage carrots from our garden:)
Marco.
ive a lattice cutter somewhere. never used it since i got it tho.lol
rmcin626
13-08-2021, 08:49
No-one like steak pie?:)
Marco.
Always enjoy a steak pie
What did you think of the one I had last night then, Robin?:)
Marco.
Think i will try chicken korma today with yumami rice..
Sounds great - are you going to make the whole thing yourself, including the sauce?:)
Marco.
Sounds great - are you going to make the whole thing yourself, including the sauce?:)
Marco.
will use a fresh korma sauce i bought.. pop some chicken in and see how it tastes. might have to adjust it.
in fact its a masala sauce lol.. thought it was korma.. oh well chicken tikka masala it will be.
rice takes over an hr so ive plenty time
Cool, that's as good as then, and way better than a ready meal... Good lad!:thumbsup:
If you're buying curry sauces, these are the best (most authentic), IMO, by a country mile (and can be ordered online): https://madhuban.co.uk/curry-sauces
They're essentially the products of an Indian family, running a small business, by making them in their kitchen, and for me it's virtually impossible to tell the difference between them and sauces produced in good Indian restaurants.
They have a real richness and depth of flavour usually lacking in bought curry sauces:)
Marco.
Cool, that's as good as then, and way better than a ready meal... Good lad!:thumbsup:
If you're buying curry sauces, these are the best (most authentic), IMO, by a country mile (and can be ordered online): https://madhuban.co.uk/curry-sauces
They're essentially the products of an Indian family, running a small business, by making them in their kitchen, and for me it's virtually impossible to tell the difference between them and sauces produced in good Indian restaurants.
They have a real richness and depth of flavour usually lacking in bought curry sauces:)
Marco.
whats the shelf life on them marco
We don't keep things for very long mate, preferring to eat stuff fresh within its use-by date, but once started it was in our fridge for at least a week and was fine. Not sure how long it would keep for if unopened, but I'd imagine quite a while.
Trust me though, they are *utterly mouthwateringly* gorgeous!!:drool::)
Marco.
OK, will try them sometime.
This sauce is ready. Chicken had a quit cook then finished off in sauce, which is still simmering slowly.
Rice will be 20 mins yet or so.
I added a bit of Japanese chilli seasoning to it to improve it but it tastes not too bad. https://uploads.tapatalk-cdn.com/20210813/82312773c1ffcee3da870f2269b8abe5.jpg
The yumami rice stands fir extra tasty. Using a sequence of soaking and steaming to release sugars in rice, and these sugars are reabsorbed as a different chemical structure which changes taste and texture.
Umami is know as the 5th dimension of flavour, is also referred to as savouriness and is said to be the fifth taste after sweetness, sourness, saltiness, and bitterness. The ‘Yumami’ or ‘Premium Taste’ menu setting soaks and steams the rice longer for enhanced depth of flavour.
Looking very good, mate!:cool:
Marco.
Cool, that's as good as then, and way better than a ready meal... Good lad!:thumbsup:
If you're buying curry sauces, these are the best (most authentic), IMO, by a country mile (and can be ordered online): https://madhuban.co.uk/curry-sauces
They're essentially the products of an Indian family, running a small business, by making them in their kitchen, and for me it's virtually impossible to tell the difference between them and sauces produced in good Indian restaurants.
They have a real richness and depth of flavour usually lacking in bought curry sauces:)
Marco.
Looks very interesting - we gave up on all the other "ready mix" sauces as they are very disappointing (kindest way to describe them :))
We tend to use the "hairy bikers" recipe book now - the bog standard curry sauce from the book is really good, and making it yourself gives the depth and range of flavours from the individual spices rather than that homogenous "something spicy in there" taste.
Very tasty.
https://uploads.tapatalk-cdn.com/20210813/be70cbf0c8483d9049bc658c15f8c091.jpg
Looks very interesting - we gave up on all the other "ready mix" sauces as they are very disappointing (kindest way to describe them :))
We tend to use the "hairy bikers" recipe book now - the bog standard curry sauce from the book is really good, and making it yourself gives the depth and range of flavours from the individual spices rather than that homogenous "something spicy in there" taste.
Trust me, guy, they're ace. Not cheap, but neither would you expect them to be if the right quality and quantity of key ingredients are used, which indeed is the case.
Looking good, Granty! Got to be better than a ready meal, innit?:)
Marco.
From earlier, in reference to steak pies:
What did you think of the one I had last night then, Robin?:)
:popcorn::popcorn::wave:
Could you please answer this, mate? There's a reason why I'm pressing you on it, which I'll explain when you answer, as it also applies to Adam:)
Marco.
rmcin626
13-08-2021, 14:25
From earlier, in reference to steak pies:
:popcorn::popcorn::wave:
Could you please answer this, mate? There's a reason why I'm pressing you on it, which I'll explain when you answer, as it also applies to Adam:)
Marco.
The pastry looked good although, I think it was really a steak casserole with a lid, by the looks of it. To be honest. All our local butchers who make excellent steak pies are not really a pie but the years things have changed. We rarely have or make individual pies, we prefer share a larger one. Recently we will cook the beef in the slow cooker, and just add some pastry .
well thats how i made mine too tbh.. meat in ashet and a layer of puff wetted to rim. i did make steak and kidney pudding a few times.. was excellent too. comes out like an upside down bowl.:eyebrows:
i love water pastry pies tho. my fav.
The pastry looked good although, I think it was really a steak casserole with a lid, by the looks of it.
Yes, that's exactly right. Otherwise, there's just too much pastry and it's too filling, especially with the amount of meat inside, along with the rich, buttery mash that accompanied it! So a lid is plenty:)
To be honest. All our local butchers who make excellent steak pies are not really a pie but the years things have changed.
Same here, and I agree. However, as good as butchers steak pies are, they're still not a patch on homemade, especially how Del makes them!
We rarely have or make individual pies, we prefer share a larger one. Recently we will cook the beef in the slow cooker, and just add some pastry .
In terms of the latter, that's exactly how the meat for the one I pictured was done, and the best way. In terms of the former, as it's only me who'll be eating the pie, as Del's a veggie, then individual ones make sense!:cool:
Oh, and the reason why I wanted you to comment on the pie is because you used to regularly comment on pics of Del's food (highlight it and stuff, saying how nice it was) and recently you've stopped that.
Therefore, being the sensitive we soul she is (lol), and as she reads this thread, she was wondering why you'd stopped commenting on her stuff, and she was thinking that you didn't rate anything she's made recently!!
So perhaps you could clarify?:)
Oh, and Adam, this is also directed at you, as you've been doing the same recently (saying nowt when you use to regularly rave about Del's food)!:ner:;)
Marco.
Yes, that's exactly right. Otherwise, there's just too much pastry and it's too filling, especially with the amount of meat inside, along with the rich, buttery mash that accompanied it! So a lid is plenty:)
Same here, and I agree. However, as good as butchers steak pies are, they're still not a patch on homemade, especially how Del makes them!
In terms of the latter, that's exactly how the meat for the one I pictured was done, and the best way. In terms of the former, as it's only me who'll be eating the pie, as Del's a veggie, then individual ones make sense!:cool:
Oh, and the reason why I wanted you to comment on the pie is because you used to regularly comment on pics of Del's food (highlight it and stuff, saying how nice it was) and recently you've stopped that.
Therefore, being the sensitive we soul she is (lol), and as she reads this thread, she was wondering why you'd stopped commenting on her stuff, and she was thinking that you didn't rate anything she's made recently!!
So perhaps you could clarify?:)
Oh, and Adam, this is also directed at you, as you've been doing the same recently (saying nowt when you use to regularly rave about Del's food)!:ner:;)
Marco.
i like soggy bottom pastry.. its the very best bit.:eek: not had a good bit of pie for an age tbh. a couple of ones from freezer shop place and they were ok but not like dels or mine. ive no dishes now for pies anyway to make one.
rmcin626
13-08-2021, 16:58
Yes, that's exactly right. Otherwise, there's just too much pastry and it's too filling, especially with the amount of meat inside, along with the rich, buttery mash that accompanied it! So a lid is plenty:)
Same here, and I agree. However, as good as butchers steak pies are, they're still not a patch on homemade, especially how Del makes them!
In terms of the latter, that's exactly how the meat for the one I pictured was done, and the best way. In terms of the former, as it's only me who'll be eating the pie, as Del's a veggie, then individual ones make sense!:cool:
Oh, and the reason why I wanted you to comment on the pie is because you used to regularly comment on pics of Del's food (highlight it and stuff, saying how nice it was) and recently you've stopped that.
Therefore, being the sensitive we soul she is (lol), and as she reads this thread, she was wondering why you'd stopped commenting on her stuff, and she was thinking that you didn't rate anything she's made recently!!
So perhaps you could clarify?:)
Oh, and Adam, this is also directed at you, as you've been doing the same recently (saying nowt when you use to regularly rave about Del's food)!:ner:;)
Marco.
Not been deliberate , thought the anti pasta the other day looked good just forgot to mention it.
We also usually have steak and sausage pie as my likes it that way.
If there is something with cheese, i will probably not comment, as I don’t eat cheese unless its in a cheesecake.
Okies, no worries. Always good to know, as when something that was happening regularly (whatever it was) suddenly stops, the temptation is always to imagine the worst!;)
You love steak, don't you, and I've had numerous steak/beef dishes, which I've posted pics of, but which you've said nothing about... A girl can get a complex, lol!:D
What you have to bear in mind with my meals is that anything containing meat or fish, will be SOLELY for my consumption (or if my dad's round or any other family or friends), so unless the food is veggie, sharing anything with Del isn't an option, as it is with your good lady:)
Marco.
Also, I wonder what's happened to Tony? He was a regular on this thread, and made some fab stuff, yet all of a sudden he's disappeared, too... Hope he's ok.
Marco.
interestingly the masala i made i didnt have enough chicken so also used some cooked vegan chicken as well. i have to say it was indistinguishable really. it was best veg chicken ive tried. it also had a tikka coating but rexture was spot on. so i could make that meal vegan. or veggie. get mixed up with difference
Also, I wonder what's happened to Tony? He was a regular on this thread, and made some fab stuff, yet all of a sudden he's disappeared, too... Hope he's ok.
Marco.
he has not signed in for 2 weeks.. maybe a holiday? hopefully ok tho
interestingly the masala i made i didnt have enough chicken so also used some cooked vegan chicken as well. i have to say it was indistinguishable really. it was best veg chicken ive tried. it also had a tikka coating but rexture was spot on. so i could make that meal vegan. or veggie. get mixed up with difference
Yeah, sure, good plan. Problem is, if you're using frozen chicken and/or bog-standard chicken breast (as opposed to fresh, free-range stuff), you would be just as well eating cardboard, as it won't have much flavour, so I'm not surprised you can't really taste the difference:)
Marco.
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