OK, What's For Lunch or Tea Today?

[walpurgis]

A car runs poorly on poor fuel, our bodies are no different.

Not keen on the taste of petrol actually and I'm not too sure it's good for you. ;)

[Marco]

I invested quite a bit of time in learning about nutrition and body function a year or two ago (YouTube is a fantastic resource) and have improved so may things as a consequence.


Nice one, Tim. Yup, YouTube has lots of good info about all sorts of things. From what you've learned there on the subject, you'll know a lot more than me now about nutrition.

In my situation, I didn't have to learn about the benefits of good nutrition as such, as I was fortunate being brought up with a healthy mediterranean diet, and in a family with an established food culture and strong ethic for making healthy homemade food, so have always eaten well and been aware of how important a good diet is. Therefore, eating healthily comes naturally.


I thought I felt crap cos' I was getting old, not so it was the rubbish I was putting into my body and because I was overweight. Once I realised this and did something about it I feel so much better, have more energy, sleep better and have lost weight. I'm actually eating more, but more of the right stuff.


That is absolutely *so* true! And more people should look into that. I was the same, but in my case it wasn't what I was eating; it was the fact that I wasn't getting enough exercise, in order to burn my intake of calories.

When you work from home, doing a largely sedentary job, and are semi-retired, it's easy to sit on your butt too much and not MOVE enough. After all, it's a really simple equation: if you consume more calories than you burn, then you'll put on weight, no matter how well you eat!

Therefore, I started doing 'power walks' every day, up to 5/6 miles (now that the bad weather has arrived, I use an exercise bike more), lost a load of weight and significantly improved my fitness - and it made a HUGE difference, not only to my overall energy levels, but general happiness and well-being.

Consequently I feel as good now, at 52, as I did when I was 30! No joke, since becoming fitter, I simply don't feel my age in any shape or form, most likely because I've never filled my body with processed shit!


As Marco says, you need a balance and water is ABSOLUTELY essential. A lot of people neglect this and the effects can be enormous and potentially fatal in the long run - high blood pressure, skin problems, overweight, tired, gastric issues. There are many, many people out there who think they are sick, when actually all they are is thirsty.


Absolutely, hydrating yourself properly is absolutely essential in order to genuinely feel well. And FORGET about tea or coffee, as those are astringents, and of course there is the caffeine effect to consider.

We're supposed to drink something like 2 litres of water a day, which is a lot and not always practical to achieve, but you need to get as close to that level as possible, and drink water even when you don't *feel* thirsty, as your body still needs it, and will use up its reserves quicker than you think!

That's also why eating plenty of fresh fruit and veg is essential, as it has a high-water content, and so if you eat well, you can achieve a good percentage of your required daily fluid intake, simply through the fruit and veg you consume, as well as getting the benefits of all the vitamins.

The knock-on effect of all of this too, is that you'll be less prone to catching colds and flus, as with a healthier diet, you'll have built up a better resistance to germs, simply from having improved your immune system - and of course if you spend less time being ill, you'll feel better more often!

It's not rocket science, but it's surprising the number of people who think that they can continue 'unconsciously abusing' their bodies and not experience any backlash, particularly as you say, when you get older. In that respect, your car (fuel) analogy is spot on. As they say, 'You are what you eat' [and drink]. Getting plenty of sleep is vitally important too, as well as plenty of fresh air.

Something for folks to ponder, perhaps? :)

Marco.

[struth]

I drink a lot of water. 2 litres a day on average. It does help in many ways

[struth]

Chicken and tomato tortolloni

https://uploads.tapatalk-cdn.com/20171123/777e3b50d692d194b6de4d939314098c.jpg

was very nice and there is plenty left. cooked chicken in some herbs and spices last night, along with pork earlier in slow cooker; separately of course.

[Marco]

Looks nice, Grant. And if I may say, better on a plain (ish) white plate. You can appreciate the food you're eating much more easily when it's placed on top of a neutral background, which is why most chefs use classic plain white plates :)

Next time though, mop up yer dribbles on the rim! :eyebrows:;)

Marco.

[struth]

Looks nice, Grant. And if I may say, better on a plain (ish) white plate. You can appreciate the food you're eating much more easily when it's placed on top of a neutral background, which is why most chefs use classic plain white plates :)

Next time though, mop up yer dribbles on the rim! :eyebrows:;)

Marco.

i got excit;)ed

[Marco]

Understandable, if you seen your reflection! :eyebrows:

Marco.

[struth]

That would have been scary

[struth]

Fortunately this was all made bar heating up as I'm very lame today. Anyway.

Slow cooked spicy pork and roasties

https://uploads.tapatalk-cdn.com/20171124/d11aa3648d2aa36f47f4b025282a5513.jpg

[Yomanze]

It’s payday, I fancy a treat, so chateaubriand tonight with homemade béarnaise, thick cut chips and a handful of watercress to garnish.

[Yomanze]

Fortunately this was all made bar heating up as I'm very lame today. Anyway.

Slow cooked spicy pork and roasties

https://uploads.tapatalk-cdn.com/20171124/d11aa3648d2aa36f47f4b025282a5513.jpg

Always tastes better 2nd time round anyway. :)

[Marco]

It’s payday, I fancy a treat, so chateaubriand tonight with homemade béarnaise, thick cut chips and a handful of watercress to garnish.

Awesome.... Now I wanna see that! :drool:

Pork looks good, Grant :)

Marco.

[Marco]

We were talking recently about pizza, so had this "hand stretched" one from the Co-op (with added toppings of green olives, chilli and black pepper), accompanied by a small glass of vino:

http://imagizer.imageshack.us/v2/1024x768q90/922/PWLtfb.jpg


http://imagizer.imageshack.us/v2/1024x768q90/922/mVI3sf.jpg


Highly recommended! :cool:

Marco.

[mightymonoped]

Chicken thighs with chorizo and peppers with Mexican Red Rice tonight. https://uploads.tapatalk-cdn.com/20171124/1e70b792ca16518e7406f6f7eeb3b3fd.jpghttps://uploads.tapatalk-cdn.com/20171124/8a1b9cf42de2d58b526ad6402b7760ce.jpghttps://uploads.tapatalk-cdn.com/20171124/1277305fe87d2413e3c9b97a99a6b0b1.jpg


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[Marco]

That looks fabulous, Tony! I can almost taste it from here....

Great selection of wine, too :cheers:

Marco.

P.S Nice pestle and mortar (in the background), btw. Do you use it regularly? :)

[mightymonoped]

That looks fabulous, Tony! I can almost taste it from here....

Great selection of wine, too :cheers:

Marco.

P.S Nice pestle and mortar (in the background), btw. Do you use it regularly? :)

Cheers Marco!

I’ve had the pestle and mortar for longer than I can remember. Use it all the time! [emoji4]


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[Marco]

Cool... It's the *only* way to blend fresh herbs and spices! And yours is a nice big and heavy one, which helps... We use ours (an old solid-brass one) mostly when we're making the spice mix for a Thai red or green curry :)

There are so many ingredients to blend together, and it comes much better with a pestle & mortar, than it does with an electric blender.

Marco.

[Barry]

Cheers Marco!

I’ve had the pestle and mortar for longer than I can remember. Use it all the time!

Looks very much like the granite one we have, bought from John Lewis years ago.

[Marco]

Does yours ever get used, though? :D;)

Marco.

[Barry]

Does yours ever get used, though? :D;)

Marco.

More often than not - but not everyday. :ner:

[Marco]

Lol.... Is that along with your garlic press? :lol::eyebrows:

;)

Marco.

[mightymonoped]

Lots of good weekend grub going on tonight folks! [emoji4] On the subject of mortar and pestles, I’ve also got a “suribachi’ I bought when I was a teenager. It a ridged Japanese mortar that is ideal for grinding sesame seeds. It takes a bit of effort but if you roast the seeds and then grind them in the suribachi, they release all of their oil. Mixed with a bit of sugar and shoyu then used as a dressing on steamed French beans it’s out of this world. [emoji14]


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[Barry]

Lol.... Is that along with your garlic press? :lol::eyebrows:

;)

Marco.

Now that is in use - virtually everyday.

[Ninanina]

I adore garlic even if it does give smelly breath.. :doh:

[Yomanze]

Awesome.... Now I wanna see that! :drool:

Pork looks good, Grant :)

Marco.

There was no chateaubriand or watercress so did a ribeye instead, this was medium rare. :) https://uploads.tapatalk-cdn.com/20171124/710d900d4ac2924fec1cff2b6b57026c.jpg

[Marco]

I adore garlic even if it does give smelly breath.. :doh:

Doesn't matter if the person you're kissing has been eating the same ;)

Marco.

[Marco]

There was no chateaubriand or watercress so did a ribeye instead, this was medium rare. :) https://uploads.tapatalk-cdn.com/20171124/710d900d4ac2924fec1cff2b6b57026c.jpg

Looks great, Neil - and someone who also eats VEG!! :yay::yay:

Marco.

[struth]

Was veg in mine. 1 and half onions and 4 mini sweet peppers

[mightymonoped]

There was no chateaubriand or watercress so did a ribeye instead, this was medium rare. :) https://uploads.tapatalk-cdn.com/20171124/710d900d4ac2924fec1cff2b6b57026c.jpg

Nice! [emoji14]


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[Ninanina]

I love very rare steak... if it still moos that's perfect... :eek:

[walpurgis]

I don't eat steak.

[Ninanina]

I don't eat steak.

You'd eat my steak :D

[walpurgis]

You'd eat my steak :D

Not sure how to reply to that! :D

[Marco]

It's apple PIE for dessert, too.... :eyebrows:

Marco.

[Ninanina]

Not sure how to reply to that! :D

Oh go on Geoff... you can do it... :eek:

[walpurgis]

Oh go on Geoff... you can do it... :eek:

Yeah. I remember the last female that said that to me. She got more than she bargained for. Ended up with a big smile on her face I recall. :lol:

[Ninanina]

Yeah. I remember the last female that said that to me. She got more than she bargained for. Ended up with a big smile on her face I recall. :lol:

:rfl:

[Barry]

Yeah. I remember the last female that said that to me. She got more than she bargained for. Ended up with a big smile on her face I recall. :lol:

"Dining at the Y" again Geoff? :D

[walpurgis]

'Y' not? :)

[Barry]

'Y' not? :)

That's what my fiancé says.

[Marco]

Yeah. I remember the last female that said that to me. She got more than she bargained for. Ended up with a big smile on her face I recall. :lol:

And she wasn't vegan either :D

Marco.

[Marco]

Now that is in use - virtually everyday.

That's 'cos you're a daftee... Trust me, you'll get much better results (and less wastage) simply by using a large flat-bladed knife, a little salt, and a chopping board. It's how proper cooks do it! ;)

Place the garlic clove on the chopping board, get your knife and cut the root end off, and with the palm of your hand press it firmly down onto the clove, squashing it in the process, which will release the skin. Then simply peel the skin off, add some salt (acting as an abrasive) and use the knife to work it in and turn the garlic into a paste.

Done! It's free, there's less wastage and you don't have to get the stringy bits out of the press afterwards :cool:

Here's a video, showing the process:

https://www.marthastewart.com/967588/how-make-garlic-paste

Try it, and once you get used to it, I guarantee that your garlic press will be redundant!

Marco.

[Tim]

a large flat-bladed knife, a little salt, and a chopping board
Been doing it that way for longer than I can remember ;)

#NoGarlicPressHere

[Marco]

Been doing it that way for longer than I can remember ;)

#NoGarlicPressHere

Most folk have. There are too many bullshit 'kitchen gadgets' around, which are simply unnecessary, a waste of money and just clutter up your kitchen - and a garlic press is one such 'gadget'.

Lol@the hashtag thing! :D

Marco.

[Sign up and join the war against garlic presses at: w w w.idrathersuckmysistersnippleswithasecond-handsinkplungerthanuseagarlicpress.com/pressesareforpoofters].

[struth]

Ive got one.. think it was used once and took about an hr to clean the damn thing. Ive used that method and more often than mote I will just cut it so thin it just melts in pan... lately I have to confess Ive been using pre done stuff as I use it not so often and the garlic was going off... I do ginger the same way

[walpurgis]

I haven't got one..............don't like garlic! :)

Got a bean slicer though, does that qualify?

[Tim]

I do ginger the same way
Top tip for ginger Grant is buy it as fresh as you can and get a large piece, give it a good scrub when you get home, thoroughly dry and then freeze it. It grates beautifully if you have a good grater and melts into dishes a treat. It's great in porridge and fresh yoghurt desserts - always fresh and to hand, without going bad.

Simples :)

#NoNastyJarPastesHere

[walpurgis]

Don't like ginger either. :)

[Tim]

Don't like ginger either. :)
Meat & two veg man eh Geoff?

[struth]

i like ginger.. good idea Tim... i do buy it fresh but it doesnt keep we;ll. will freeze it in bits. I use stem ginger a lot.

[Marco]

Don't like ginger either. :)

Lol... Your new nick name is Captain Boring! :ner: :eyebrows: ;)

Marco.

[Tim]

will freeze it in bits. I use stem ginger a lot.
Don't use too small a chunk Grant, good sized to make holding it easier and more product from one swipe. These hand microplanes are the business and can be used for so many things, I freeze chillies too and use the same principle . . . yes Geoff, I know, I know - you don't like chilli either.

http://lakelandcamel.scene7.com/is/image/LakelandCamel/18369_1?$800$

[walpurgis]

yes Geoff, I know, I know - you don't like chilli either

Actually. I don't mind a little chilli in soup or a stir fry. :D

By the way, that gizmo looks very like a pedicure foot rasp: https://www.ebay.co.uk/itm/Pedicure-Foot-Rasp-File-Scrubber-Hard-Dead-Rough-Skin-Callus-Remover-Dual-Sided/131931438648?hash=item1eb7b9fe38:g:ZowAAOSw8oFXz76 s

[walpurgis]

Lol... Your new nick name is Captain Boring! :ner: :eyebrows: ;)

Marco.

No. I've been called that for years! ;)

[struth]

Don't use too small a chunk Grant, good sized to make holding it easier and more product from one swipe. These hand microplanes are the business and can be used for so many things, I freeze chillies too and use the same principle . . . yes Geoff, I know, I know - you don't like chilli either.

http://lakelandcamel.scene7.com/is/image/LakelandCamel/18369_1?$800$

ok.. i can use my rotating grater if needed. its ideal for little bits of cheese too

[Tim]

Microplane Fine Grater (http://www.lakeland.co.uk/18369/Microplane-Fine-Grater?gclid=EAIaIQobChMI_OK2oZTa1wIVxBXTCh1s7QRhE AQYAiABEgKLyPD_BwE&src=gfeed&s_kwcid=AL!49!3!105382088309!!!g!42886469784!&ef_id=Whmb-wAABF3DNeu4:20171125163615:s)

[Tim]

ok.. i can use my rotating grater if needed. its ideal for little bits of cheese too
Just go round to Geoffs and use his razor sharp wit ;)

[walpurgis]

Meat & two veg man eh Geoff?

No meat as a rule. :)

[Marco]

No. I've been called that for years! ;)

Most likely not though for your 'bedside manner' (so the girls say)... :eyebrows:

Marco.

[Marco]

Microplane Fine Grater (http://www.lakeland.co.uk/18369/Microplane-Fine-Grater?gclid=EAIaIQobChMI_OK2oZTa1wIVxBXTCh1s7QRhE AQYAiABEgKLyPD_BwE&src=gfeed&s_kwcid=AL!49!3!105382088309!!!g!42886469784!&ef_id=Whmb-wAABF3DNeu4:20171125163615:s)

That's what I use for Parmesan, as I like it grated super-fine :)

Marco.

[Marco]

No meat as a rule. :)

What about sausages? ;)

Marco.

[Tim]

I eat a lot less meat these days, only one or two days a week. Vegetable curry tonight, just popped it in the pressure cooker. 15 mins and we're done.

[walpurgis]

What about sausages? ;)

Marco.

Occasionally and corned beef. Not vegetarian, just not that keen on red meat. Poultry and fish suit me. Might have fish this evening maybe :hmm:.

[spendorman]

What about sausages? ;)

Marco.

Bought some chipolatas at Morrisons the other day, was looking forward to them. Just as well the cat liked them, I didn't.

[southall-1998]

Occasionally and corned beef. Not vegetarian, just not that keen on red meat. Poultry and fish suit me. Might have fish this evening maybe :hmm:.


Do you have some decent Fish & Chips takaway shops local?

S.

[walpurgis]

Do you have some decent Fish & Chips takaway shops local?

S.

There are a couple of them, but I don't use them.

The only time I eat fish & chips is when I'm down on the Cornish coast. They know how to do it right there and it's all fresh caught local fish.

[southall-1998]

There are a couple of them, but I don't use them.

The only time I eat fish & chips is when I'm down on the Cornish coast. They know how to do it right there and it's all fresh caught local fish.


I can imagine, Geoff. The Cod & Chips down here in Torquay is tasty!

S.

[walpurgis]

I can imagine, Geoff. The Cod & Chips down here in Torquay is tasty!

S.

The Lizard chippie was doing battered Gurnod & chips one evening. Absolutely delicious!

[mightymonoped]

Been cooking pretty much all day today (listening to tunes of course). Made a bit of a Mexican feast. Rice leftover from yesterday. Bean salad (fresh pinto beans amongst others). Chicken and Avocado Quesadillas. Sweet potato and feta Taquitos. Homemade guacamole and salsa. Sweetcorn and Chorizo fritters with chipotle dressing. https://uploads.tapatalk-cdn.com/20171125/15ac9044c563e41a937eae68dab1fb6f.jpg https://uploads.tapatalk-cdn.com/20171125/26b865e40f5b6f279707fc002e1299ad.jpg


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[Marco]

And you forgot to invite me...? :D

Gorgeous!! :drool::drool:

Marco.

[Marco]

There are a couple of them, but I don't use them.

The only time I eat fish & chips is when I'm down on the Cornish coast. They know how to do it right there and it's all fresh caught local fish.

I'm a bit like that, too. Most city-centre chippies are SHIT, certainly in comparison with what you're talking about, so I never use them. The majority of the ones in Wrexham are dire. Glasgow and Liverpool do have some good ones, though.

However, for top-notch stuff to rival your favs on the Cornish coast, when I'm 'up the road' I go to an award-winning one in Anstruther (in Fife): http://www.anstrutherfishbar.co.uk/ or there's another one just around the corner, which the locals use, cheaper and just as good :)

Marco.

[mightymonoped]

Haven’t done a full-on day in the kitchen for quite some time. My daughter came round for dinner but we’ll still be living off this for a few days [emoji4]


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[Ian7633]

Nice chippie up the road from me, nothing fancy just good, fresh food. I usually have haddock as almost always it has to be cooked fresh while you wait and not been hanging around in the heated cabinet.

[Marco]

Ok, had this about an hour ago (ate later than usual tonight because we were out somewhere).

Chicken breasts wrapped in Parma ham and fresh sage (from our garden), with Marsala wine, button mushrooms, petits pois and potato croquettes, finished with fresh parsley (again from our garden), all home-made:

http://imagizer.imageshack.us/v2/1024x768q90/922/G3AHF0.jpg

http://imagizer.imageshack.us/v2/1024x768q90/924/N1SI7d.jpg

Wine was a gorgeous Passo dei Sani, which tastes like a turbo-charged Montepulciano D'Abruzzo - extremely intense and fruity. We bought this from an independent wine shop when we were in Holland earlier in the summer.

Use Google translate to read the description: https://www.wijnbeurs.nl/Wijnen/Rode-wijn/Italie/Passo-dei-Sani-Premium-Rosso-IGT-Terre-di-Chieti-Italie::7370.html

It's a rather nice drop! :cheers:

Marco.

[struth]

looks nice. chicken wrapped in ham is nice. sauce looks good too

[Marco]

Cheers mate, it was really nice! :)

Marco.

[karma67]

frey bentos steak and kidney pie for me!

[struth]

frey bentos steak and kidney pie for me!

your sick! and you might be :D

[Marco]

Lol - do they still make that stuff? Not had it since the 70s! :eyebrows:

Along with Vesta curries and Findus 'French Bread Pizzas'.... :eek:

Marco.

[mightymonoped]

Ok, had this about an hour ago (ate later than usual tonight because we were out somewhere).

Chicken breasts wrapped in Parma ham and fresh sage (from our garden), with Marsala wine, button mushrooms, petits pois and potato croquettes, finished with fresh parsley (again from our garden), all home-made:

http://imagizer.imageshack.us/v2/1024x768q90/922/G3AHF0.jpg

http://imagizer.imageshack.us/v2/1024x768q90/924/N1SI7d.jpg

Wine was a gorgeous Passo dei Sani, which tastes like a turbo-charged Montepulciano D'Abruzzo - extremely intense and fruity. We bought this from an independent wine shop when we were in Holland earlier in the summer.

Use Google translate to read the description: https://www.wijnbeurs.nl/Wijnen/Rode-wijn/Italie/Passo-dei-Sani-Premium-Rosso-IGT-Terre-di-Chieti-Italie::7370.html

It's a rather nice drop! :cheers:

Marco.

Proper fud! [emoji4] looks great!


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[WESTLOWER]

Ok I'm not a stranger to chicken livers in cumin garlic lemon and pomegranate molasses, which I had tonight with a nice Red...
But you can't deny a Findus pancake is bloody good!!..

http://i.imgur.com/DcB03MH.jpg

[mightymonoped]

Ok I'm not a stranger to chicken livers in cumin garlic lemon and pomegranate molasses, which I had tonight with a nice Red...
But you can't deny a Findus pancake is bloody good!!..

http://i.imgur.com/DcB03MH.jpg

Findus, Fray Bentos and Vesta - The Culinary Axis of Evil [emoji13]


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[walpurgis]

Lol - do they still make that stuff? Not had it since the 70s! :eyebrows:

Along with Vesta curries and Findus 'French Bread Pizzas'.... :eek:

Marco.

Do you remember Vesta paella Marco? It was like eating damp, fishy sawdust! I believe it's still available.

[struth]

thought vesta made scooters. maybe the food was the leftovers from the canteen

[Marco]

Do you remember Vesta paella Marco? It was like eating damp, fishy sawdust! I believe it's still available.

Yeah I remember it, Geoff, but (thankfully) never tried it. A lot of folk slag off food from the 70s, but done well, I love a nice prawn cocktail, Chicken Kiev/Maryland, Steak Diane, Cod Mornay, etc! :)

Marco.

[struth]

I do, or did like a good chicken maryland. was a hotel restaurant in s queensferry that did a super one in late 60's early 70's.. not had one in years.. boy I could fair go one right now:eek:

[Marco]

Lol.... I'll have some chicken and chips in a basket, washed down by a pint of Watneys Red ;)

Marco.

[struth]

gonna have Tuscan sausage tortiglioni bake. Fennel infused pork sausage in tomato sauce with spinach and cheese sauce with cheese crumble topping..yum

[mightymonoped]

gonna have Tuscan sausage tortiglioni bake. Fennel infused pork sausage in tomato sauce with spinach and cheese sauce with cheese crumble topping..yum

Sounds yum Grant! I'm feeling like a shift to Italian this week now [emoji4]


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[struth]

https://uploads.tapatalk-cdn.com/20171126/8a89bb958ee889de014a39282ede7a90.jpeg

[walpurgis]

Be careful what you decide to eat.

http://www.independent.co.uk/news/world/asia/surgeons-find-coins-nails-shaving-blades-glass-in-maksud-khan-sanjay-gandhi-hospital-satna-madhya-a8076556.html

[Oddball]

Tonight I will mainly be having Chicken Korma with mushrooms and ground almonds .coconut milk , with Garlic and Coriander Naan and lots of Mango chutney and yoghurt . And lots of beer :eek:

[Marco]

Nice one, sounds great. We want piccies! ;)

Nice looking pasta, as usual Granty :cool:

After a big lunch (we went out to a pub/restaurant), I'm having hee-haw for dinner.

Marco.

[walpurgis]

I had an incinerated baked spud. Forgot to keep an eye on it baking! :rolleyes:

[struth]

Some of them taste good Depends on level of incineration

[walpurgis]

Some of them taste good Depends on level of incineration

Yeah, I know. I used to like them done in a bonfire, very tasty (unless some prat had used petrol to start the fire).

[struth]

Used to roll them in mud and bake them in a campfire when young down the farm

[struth]

Yum

https://uploads.tapatalk-cdn.com/20171127/58d9619c1bd790ee4fd02fb9daac10f0.jpg

[Marco]

Yum, yum... I think you eat more pasta than me these days, lol!

You'll need to change your name to Don Grantado :eyebrows:

Marco.

[struth]

Been trying to make more stuff but it can hurt so gotta be careful it was nice

No more conch doh

[struth]

For tea today. A pasta sauce in making.

https://uploads.tapatalk-cdn.com/20171128/26362a04b6c14870a509aae689204339.jpg
https://uploads.tapatalk-cdn.com/20171128/ecf09866c98f1fdfb9af60ce5c0914a1.jpg

Organic Garlic, ginger, fennel, onions and peppers with fennel seed and coriander. Along with some fresh pork cubed and red pesto.



https://uploads.tapatalk-cdn.com/20171128/4ca0b593d2d000acdb92d81a9033e53b.jpg


Then some tomato and mascarpone sauce

https://uploads.tapatalk-cdn.com/20171128/0be68be957327c417a813da0853a748b.jpg

[struth]

https://uploads.tapatalk-cdn.com/20171128/4db57b8e38dc898db110851773a0dd22.jpg

[Yomanze]

Looks great. Fusion cooking, I like it. [emoji4]

Swedish meatballs for me tonight, just need to double check that I have allspice, a very important ingredient.

[Marco]

Best yet for me, Granty. That truly looks superb! :) Like the sound of Swedish meatballs too, Neil.

We went out to our fav wine bar tonight: https://www.pistetarporley.com/

I had Cajun Chicken Quesasillas with sour cream and Guacamole, to start. Del had a 'superfood salad'. Then we shared an Emmental, Gruyère and Pecorino cheese fondue (not had one of those in years), served with Alpine Flatbread and crudités, for dipping.

Washed down with a bottle of Petit Verdot, followed by a Macchiato coffee for me, and a Limoncello sorbet cocktail, for Del. It was superb! :cool:

Should've taken my camera... ;)

Marco.

[struth]

herbed pork with steamed babies and sweetheart carrots

https://uploads.tapatalk-cdn.com/20171129/61f0b39d2150b489674ca651915a677a.jpg

[hifi_dave]

Not sure what "cattots" are but I can see the Parmesan on the tatties.

[struth]

Not sure what "cattots" are but I can see the Parmesan on the tatties.

the cat ate them first :eyebrows: yup a little parm on them... the juice for the meat was thickened by Geoffs idea of Arrowroot.

[hifi_dave]

the cat ate them first :eyebrows:

:lolsign:

[Ian7633]

herbed pork with steamed babies and sweetheart carrots

https://uploads.tapatalk-cdn.com/20171129/61f0b39d2150b489674ca651915a677a.jpg
Forget the cattots I'm worried about " steamed babies " :confused:

[struth]

Get some babies. Put in a bag. Steam them. Walah Oh yes shut the door. Lol

[Marco]

I love babies.... I just couldn't manage a whole one :eyebrows:

Oh, and I can see you're being careful that you don't eat too many carrots! Lol..... ;)

Marco.

[struth]

Quality not quantity. That small packet has to last all week

[Marco]

Lol... Packet? Just go along to Tesco (I believe that's where you shop), buy some loose carrots, for buttons, and you can have as many as you like! :)

You're not buying pre-cut/packaged carrots are you?

Marco.

[struth]

Special sweet ones I like for eating. Use normal carrots for stews and soup

[Marco]

Got a link so I can see what you're talking about.... Surely though you could just add some sugar (or orange juice) to normal carrots and end up with the same thing? :)

Marco.

[struth]

Look like this. Very nice little things

https://uploads.tapatalk-cdn.com/20171129/aaedb240f8c3cd139ea7c83f85d18940.jpg

[Marco]

Lol - you are a daftee... I'm sayin' nuffin! :eyebrows:

Marco.

[struth]

I like mine young mate You can't stick with the oldies [emoji23]

[Marco]

Lol - yesh I heard that :eyebrows:

However... I *guarantee* that if you buy some good quality, normal, loose fresh carrots, and cut them into little batons (such as shown on your plate), then boil them in a little sugar and butter, until you achieve the consistency you want, you'll taste hee-haw difference between those and the fancy packaged ones you've shown, for a fraction of the price! :D

And you being on a budget, too.....

Marco.

[struth]

Tried that. They are ok but these are the berries. I don't eat a lot of them so can afford s little more for quality rather than quantity where it counts. Whole meal was about 1.50. Not bad

[Marco]

No, you can't complain at £1.50, but it would be interesting to try you with both types of carrots in a blind test ;)

Anyway, enjoy :cool:

Marco.

[struth]

Prosciutto cotto and mozzarella Tortelloni

https://uploads.tapatalk-cdn.com/20171130/af0a3d67b1723ec7060d4eafdc16b846.jpg

With tomato sauce and mixed veg herbs and spices

https://uploads.tapatalk-cdn.com/20171130/c9cb37e736d56b870285e6ccf09a4b30.jpeghttps://uploads.tapatalk-cdn.com/20171130/83885b3060bd7629f107e4ed8a20be28.jpeg


edit....awesome:D

[hifi_dave]

When can I come round for tea ?

[struth]

When can I come round for tea ?

you like that one dave? usual mix of veg and that.. onion, fennel, fennel seeds, orange sweet pepper, red cherry peppers, ginger, garlic, provence herb mix and a quick sprinkle of paprika cooked in avacado oil. sauce was tomato and basil and pasta was made by Rana, who make great chopped internals and nice fast cook pasta(2 mins).

https://uploads.tapatalk-cdn.com/20171130/37a8a13a0c2bd656417cb7ff20cb6767.jpg

[hifi_dave]

You do everything proppa like.

[mightymonoped]

you like that one dave? usual mix of veg and that.. onion, fennel, fennel seeds, orange sweet pepper, red cherry peppers, ginger, garlic, provence herb mix and a quick sprinkle of paprika cooked in avacado oil. sauce was tomato and basil and pasta was made by Rana, who make great chopped internals and nice fast cook pasta(2 mins).

https://uploads.tapatalk-cdn.com/20171130/37a8a13a0c2bd656417cb7ff20cb6767.jpg

+1 on the Giovanni/La Famiglia Rana pasta - they very good! :-)

[hifi_dave]

Wife's out, so I'm popping a Charlie Bighams Shepherds Pie in the oven. Having it with baked beans.

[struth]

Lunchtimes leftovers tonight garnished with mini plum toms and samphire

https://uploads.tapatalk-cdn.com/20171130/cb6613fa948a8cf498d5663c981e334f.jpg

[spendorman]

Made a chicken stew lunchtime, loads of fresh veg in it, garlic, ginger, pearl barley, lentils etc. Was excellent, nice and warming on such a cold day. So only cheese on toast tonight. Plenty stew left over for the next two days I reckon.

[Tim]

Goodness me Grant, you like your pasta!

[struth]

Had pasta today as well. I'm a pasta head

https://uploads.tapatalk-cdn.com/20171201/63d277fdd4fba519768337adb6d50c71.jpg

Smoked pancetta and fried chicken cheese pasta

Nice

[mightymonoped]

Had pasta today as well. I'm a pasta head

https://uploads.tapatalk-cdn.com/20171201/63d277fdd4fba519768337adb6d50c71.jpg

Smoked pancetta and fried chicken cheese pasta

Nice

Oooooh nice! [emoji4]


Sent from my iPhone using Tapatalk

[struth]

Chicken was fried til slightly crisp and golden. Very flavoursome. I had extras.

[Marco]

Too much pasta makes your stools hard ;)

Marco.

[walpurgis]

Makes going through the motions easier though. :)

[struth]

That's a load of shite

[Yomanze]

Proper Mac & Cheese tonight, baked with a cheese and breadcrumb crust. Now to decide what cheeses to use... blend of Cheddar and Grana Padano with a little touch of Gorgonzola I think. Got a spare little pack of pancetta so might as well put that in too. Also a cheeky base of finely chopped shallots and butter, good grate of nutmeg and grind of black pepper into the finished sauce. Will get some pics up when it’s ready. [emoji4]

[mightymonoped]

Proper Mac & Cheese tonight, baked with a cheese and breadcrumb crust. Now to decide what cheeses to use... blend of Cheddar and Grana Padano with a little touch of Gorgonzola I think. Got a spare little pack of pancetta so might as well put that in too. Also a cheeky base of finely chopped shallots and butter, good grate of nutmeg and grind of black pepper into the finished sauce. Will get some pics up when it’s ready. [emoji4]

Proper! [emoji106]


Sent from my iPhone using Tapatalk

[Marco]

Bet that'll be great, Neil... We want some piccies! ;)

Later I'll be enjoying a classic Italian recipe of pan-fried chicken breasts in beer and lemon, sprinkled with fresh parsley:

http://imagizer.imageshack.us/v2/xq90/923/ieHszy.jpg

It's one of my favs. Will snap a pic of how it turns out, compared with the above.

It'll be served with some Spätzle http://hapanom.com/homemade-spaetzle-brown-butter/ which is a German/Austrian soft egg-noodle dish (kind of mini dumplings), which taste all buttery and gorgeous, so there'll be a bit of fusion going on, and some simple steamed green beans :)

Marco.

[mightymonoped]

Meatballs going on today. Will have some of these with a basic tomato ragu and some pasta. Half and half beef and pork with some chopped salami, breadcrumbs, egg, parmesan and s&p. Stick in freezer for 10 mins (stops them falling apart when fried/browned). https://uploads.tapatalk-cdn.com/20171202/c18f6f8f20b58923d172fa075bfd60a6.jpghttps://uploads.tapatalk-cdn.com/20171202/330e4200239fe00e75800790fa27ae84.jpg
https://uploads.tapatalk-cdn.com/20171202/28367c369c74df4740b082aa4828dfe8.jpg

Sent from my iPhone using Tapatalk

[walpurgis]

I keep getting visions of sausage, egg, chips 'n beans. Mmm.

Had sweet potato mash, fish and peas yesterday. Couldn't bother with piccies though.

[struth]

Looks good...

[Marco]

Very nice Tony, as usual, especially that beautifully reduced-down tomato sauce, which looks packed full of flavour! Nice one :)

As promised, here are the results of the chicken breast recipe I mentioned earlier:


http://imagizer.imageshack.us/v2/1024x768q90/923/pM8ZrI.jpg


http://imagizer.imageshack.us/v2/1024x768q90/923/2axyUy.jpg


It was fabulous, with the beer adding some richness to cut through the sharpness of the lemon, both of which complimented the chicken perfectly! And the Spätzle (which incidentally were bought in Germany and not homemade), and green beans worked really well with it.

I am rather fortunate to have a wife who's such an excellent cook! :cool:

Those who would like the recipe (for the chicken with beer and lemon juice) can find it here: https://blog.giallozafferano.it/silvanaincucina/2014/08/11/petto-di-pollo-alla-birra-e-limone/

If viewed on a Chrome browser, simply choose the Translate to English option :)

Marco.

[mightymonoped]

Very nice Tony, as usual, especially that beautifully reduced-down tomato sauce, which looks packed full of flavour! Nice one :)

As promised, here are the results of the chicken breast recipe I mentioned earlier:


http://imagizer.imageshack.us/v2/1024x768q90/923/pM8ZrI.jpg


http://imagizer.imageshack.us/v2/1024x768q90/923/2axyUy.jpg


It was fabulous! And the Spätzle (which incidentally were bought in Germany and not homemade) and green beans worked really well with it. I am rather fortunate to have a wife who's such an excellent cook! :cool:

Those who would like the recipe can find it here: https://blog.giallozafferano.it/silvanaincucina/2014/08/11/petto-di-pollo-alla-birra-e-limone/

If viewed on a Chrome browser, simply choose the Translate to English option.

Marco.

Looks really tasty! Will have to check that recipe out I think [emoji4]


Sent from my iPhone using Tapatalk

[Yomanze]

https://uploads.tapatalk-cdn.com/20171202/23d0b27a105abab559c68bd83baa5e6c.jpg

https://uploads.tapatalk-cdn.com/20171202/38f2bb8172586bbf29cebbecd69952d6.jpg

[Marco]

Looks really tasty! Will have to check that recipe out I think [emoji4]


No worries, matey. Try it and see how you get on. It's not difficult. Del knocked the whole lot up in less than 20 mins, and that included portioning the chicken!

Tomorrow my Dad's coming round for Sunday lunch, so we're having roast Welsh lamb with all the trimmings. If I get a chance, I'll take a pic :)

Marco.

[Marco]

Yo Neil,

Now *THAT* looks utterly scrummy!! :drool::drool:

Who else was enjoying it with you, or were you just doing a big batch to put some aside for other meals? :)

Marco.

[mightymonoped]

https://uploads.tapatalk-cdn.com/20171202/23d0b27a105abab559c68bd83baa5e6c.jpg

https://uploads.tapatalk-cdn.com/20171202/38f2bb8172586bbf29cebbecd69952d6.jpg

Looks great. Real comfort food! [emoji1376][emoji106]


Sent from my iPhone using Tapatalk

[Yomanze]

Yo Neil,

Now *THAT* looks utterly scrummy!! :drool::drool:

Who else was enjoying it with you, or were you just doing a big batch to put some aside for other meals? :)

Marco.

Wife’s out for the weekend so it’s me and my daughter. We had half each. :) Definitely one for a treat, veg just doesn’t make sense with macaroni cheese.

[Yomanze]

Looks great. Real comfort food! [emoji1376][emoji106]


Sent from my iPhone using Tapatalk

Thanks! And indeed sometimes you just need a treat.

[Marco]

Wife’s out for the weekend so it’s me and my daughter. We had half each. :) Definitely one for a treat, veg just doesn’t make sense with macaroni cheese.

Cool. No, not at all. You simply enjoy it as it is, maybe with a nice beer or a light and fruity red wine? :)

Marco.

[struth]

https://uploads.tapatalk-cdn.com/20171203/34ad59883f8579cbe5ab864b40af0879.jpg

Try that

[walpurgis]

Dud image.

[walpurgis]

Yup. Working. Love baby toms with meals.

[Yomanze]

Lazy Sunday casserole tonight for 2. Couple of chicken legs, bag of casserole mix, big glass of white wine (reduced down in the pot after the legs have been browned) pint of stock, big glug of Worcestershire, 5x crushed garlic cloves, salt and pepper, springs of rosemary and thyme, a bay leaf and in the oven for an hour and a half on gas mark 4. Served with sweetcorn and peas. Five minutes prep time. [emoji3]

[Yomanze]

https://uploads.tapatalk-cdn.com/20171203/432a76b10eebcdfba1493121c5159d4a.jpg

[Tim]

There seems to be a distinct lack of green in this thread - fresh vegetables are clearly a bit of a modern fad not enjoyed by crusty old audiophiles :sofa:

:)

[walpurgis]

There seems to be a distinct lack of green in this thread - fresh vegetables are clearly a bit of a modern fad not enjoyed by crusty old audiophiles.

:sofa:

I like my veg! (and nuts & fruit :))

[Barry]

There seems to be a distinct lack of green in this thread - fresh vegetables are clearly a bit of a modern fad not enjoyed by crusty old audiophiles :sofa:

:)

Not so. We have at least four or five fresh vegetables with our meals. Most of them are green, but obviously the carrots and sweetcorn are not. :)

[Marco]

There seems to be a distinct lack of green in this thread - fresh vegetables are clearly a bit of a modern fad not enjoyed by crusty old audiophiles :sofa:

:)

Lol - with certain exceptions I was thinking the same, and noting the distinct lack of GREENS in evidence, which I personally love. The likes of fresh green beans, savoy cabbage, peas, asparagus, spinach and broccoli, cooked properly, are amongst my favourite things to eat!

Also, I don't consider it obligatory to have a pile of potatoes on my plate (or some other form of starch), in order to feel satisfied, or for that matter believe that a 'proper meal' consists strictly of 'meat and two veg'... ;)

For me, that's one of the main differences between traditional British cuisine and the Mediterranean one: the latter's lack of a need to 'bulk out' meals, so that they're designed simply to fill you up, rather than be a 'taste sensation' you genuinely look forward to eating with some gusto.

The meals I enjoy, for example, are the highlights of my day! I would be a very unhappy bunny indeed, if all I had to look forward to every day was some bland ready meal, oven chips or a takeaway. However, it's heartening to see folks here cooking genuinely nice food from scratch!

What I'm referring to goes back to some people simply seeing food as a form 'sustenance'. In that respect therefore, do you LIVE to eat, or merely eat to LIVE? There's a fundamental difference between both. Something for folks to think about, perhaps...? :)

Marco.

[Tim]

Not so. We have at least four or five fresh vegetables with our meals.

I was more referring to the photographic evidence here Barry, I would always like to sit down to your dinners ;)

[Marco]

So, Tim, do you LIVE to eat, or merely eat to LIVE? ;)

I would ask others here to consider that, too...

Marco.

[mightymonoped]

I try to do a sensible mix these days, healthy food during the week, then a bit of a treat at the weekend. Not so much baking these days (used to bake a lot when I worked from home, bread, pastries, pies and cakes). Tend to stick to fish, salads and plenty of veg during the weekdays. The 'poundage' isn't quite so easy to shift these days, so moderation is the key. Friday night is 'badness' and Saturday/Sunday are generally still quite healthy but can be excessive ;-)
Don't do the 'dinner party' thing anywhere near as much as I used to, to be honest, I love cooking for two, enjoy cooking for four and tolerate cooking for more! :-)

[Marco]

Nice one, Tony. You clearly have a passion for good food, which so often is lacking.

Just watch someone such as Gino D'Acampo, Giorgio Locatelli or Michel Roux (junior or senior) talk about food, and you can feel the passion that they have for it, as it's such an integral and important part of their daily lives. I rarely experience that feeling when talking to people here (in the UK) about food.

And I wonder why that is? :hmm: There are exceptions, of course, but most folk I know here treat food more as simply sustenance, rather than anything to get particularly excited or passionate about, and so they happily settle for mediocrity.

I kid you not, in Italy I've sat on buses and trains, and listened to groups of MEN (not women) have heated arguments about what they consider is the best way of making pasta sauce, and would defend to the death where their secret location is for finding Porcini mushrooms, for making their favourite risottos! ;)

And that type of passion for food, in my experience, is often absent in British people.... Anyway, how would you answer the question I've just asked Tim? :)

Marco.

[Tim]

Food for me has always been an integral ingredient to life's pleasures, almost a building block for everything else. I was cooking with my brother in the kitchen alongside my mother (a great cook) from as early as I can remember. She actively encouraged it and my brother went on to become a chef and I did it at 'O' Level. So yes, I think you could say I live to eat Marco ;)

I'm not quite a vegetarian, but try to be Monday to Friday - that's more from an ethical point of view than a health one, but I firmly believe a plant based diet is one of the best things you can do for your health and the environment and that meat should be a garnish to vegetables, rather than the other way round.

[Yomanze]

Cool. No, not at all. You simply enjoy it as it is, maybe with a nice beer or a light and fruity red wine? [emoji4]

Marco.

A good lager / pilsner for me with Mac and Cheese. [emoji4] Pilsner Urquell is a good one.

[mightymonoped]

Nice one, Tony. You clearly have a passion for good food, which so often is lacking.

Just watch someone such as Gino D'Acampo, Giorgio Locatelli or Michel Roux (junior or senior) talk about food, and you can feel the passion that they have for it, as it's such an integral and important part of their daily lives. I rarely experience that feeling when talking to people here about food.

And I wonder why that is? :hmm: There are exceptions, of course, but most folk I know from the UK treat food more as simply sustenance, rather than anything to get particularly excited or passionate about, and so most are content with mediocrity.

I kid you not, in Italy I've sat on buses and trains, and listened to groups of MEN (not women) have heated arguments about what they consider is the best way of making pasta sauce, and would defend to the death where their secret location is for finding Porcini mushrooms! ;)

Anyway, how would you answer the question I've just asked Tim? :)

Marco.

I know what you mean! I always have a soft spot for Gennaro Contaldo :-) Have always had a love of world food since I was little, used to go over to Chinatown in Liverpool with my dad in the 60/70s. When I was a teen and during college years, I had a fascination with all things Japanese, would travel miles (including day trips to London) to get ingredients from the handful of Japanese food stores that were around then. Good sashimi and sushi is still my all time favourite. When the kids were born, I became friends with a small group of 'dads to be' who I still meet up with to this day. We all have a little Dad's Cooking Club and take turns hosting the thinly disguised drinking session ;-) One of that little gang is my friend Roberto Garcia. Our families have pretty much grown up together. He comes from Basque parentage and is also fanatical about good food (whatever the culture). Our speciality is camping feasts, having to whip up something tasty for 10 with two camp stoves. :-) Funnily enough, Rob's eldest lad Ben is an accomplished chef now, he's worked all over the world, New Zealand, Australia, California, one Michelin-starred restaurant in Barcelona and now back in New Zealand again. I think it's only fair to say that he got his inspiration from Rob and myself on our festive family blowouts!

[struth]

today its vegetable ravioli.. its yummy man:eyebrows:

https://uploads.tapatalk-cdn.com/20171204/7dd9ffe4ed25be6a35922b22911c9365.jpg

https://uploads.tapatalk-cdn.com/20171204/d37a39fbc73dfbf867e3754be24a79d3.jpg

https://uploads.tapatalk-cdn.com/20171204/0ed1f8935c9a27e797f0d03acf1e5a11.jpg

https://uploads.tapatalk-cdn.com/20171204/9f73dd9affde0c270d39494e2021e268.jpg

[Yomanze]

Steak night tonight. As per usual it’ll be rare to medium rare fillet for the missus and daughter, and medium rare ribeye for me. Served with chips peas and a Gorgonzola field mushroom. Classic, steak without potatoes doesn’t work for me, unless sliced into a baguette.

I do look through a lot of steaks to find the right marbling, yes a good fillet should have a bit too, here are the last ones I got, seasoned, oiled and ready to go.

https://uploads.tapatalk-cdn.com/20171204/543fab91a14393c0c24682d6381e8b66.jpg

[Marco]

today its vegetable ravioli.. its yummy man:eyebrows:

https://uploads.tapatalk-cdn.com/20171204/7dd9ffe4ed25be6a35922b22911c9365.jpg

https://uploads.tapatalk-cdn.com/20171204/d37a39fbc73dfbf867e3754be24a79d3.jpg

https://uploads.tapatalk-cdn.com/20171204/0ed1f8935c9a27e797f0d03acf1e5a11.jpg

https://uploads.tapatalk-cdn.com/20171204/9f73dd9affde0c270d39494e2021e268.jpg

Ah, the pasta-basher strikes again.... Nice! :cool:

Marco.

[struth]

Just finished the remains for tea. even better this time.:lol:

[Yomanze]

Just finished the remains for tea. even better this time.:lol:

So many meals are better 2nd time round. if I had the patience I’d leave my slow and low brisket chilli overnight after the first cook, as it stands, I just make a huge batch instead knowing that I’ll dig into it on the first night. Always better the day after.

[struth]

So many meals are better 2nd time round. if I had the patience I’d leave my slow and low brisket chilli overnight after the first cook, as it stands, I just make a huge batch instead knowing that I’ll dig into it on the first night. Always better the day after.

seems to let all the spices settle and reach peak

[struth]

Steak night tonight. As per usual it’ll be rare to medium rare fillet for the missus and daughter, and medium rare ribeye for me. Served with chips peas and a Gorgonzola field mushroom. Classic, steak without potatoes doesn’t work for me, unless sliced into a baguette.

I do look through a lot of steaks to find the right marbling, yes a good fillet should have a bit too, here are the last ones I got, seasoned, oiled and ready to go.

https://uploads.tapatalk-cdn.com/20171204/543fab91a14393c0c24682d6381e8b66.jpg

like a nice bit of fillet, but its too dear now for me

[hifi_dave]

Try Aldi. Their steak is excellent and half the price of Tesco/Sainsburys.

[Yomanze]

Try Aldi. Their steak is excellent and half the price of Tesco/Sainsburys.

Agreed. Not only half the price, but better. It is where I go for my steak.

[Marco]

Try Aldi. Their steak is excellent and half the price of Tesco/Sainsburys.

Seconded, or Lidl (the specially selected 'Deluxe' stuff)! :thumbsup:

Marco.

[Marco]

Steaks look nice, Neil. I approve of your choice of ribeye, which has far more flavour than fillet! I usually either have that or sirloin, cooked medium rare on a griddle pan.

For me, fillet is only good for doing something like a Wellington, or perhaps Steak Diane or Tournedos Rossini, when there's a sauce to give the meat a bit more flavour, and you want something soft in texture.

Otherwise you need some nice FAT marbling, for tenderness and FLAVOUR!! ;)

Marco.

[struth]

Plenty flavour in fillet. It's dependent on where you get it tbh and is nice cooked in butter. Never been keen one lidl beef or ALDI Too tough

[Yomanze]

Steaks look nice, Neil. I approve of your choice of ribeye, which has far more flavour than fillet! I usually either have that or sirloin, cooked medium rare on a griddle pan.

For me, fillet is only good for doing something like a Wellington, or perhaps Steak Diane or Tournedos Rossini, when there's a sauce to give the meat a bit more flavour, and you want something soft in texture.

Otherwise you need some nice FAT marbling, for tenderness and FLAVOUR!! [emoji6]

Marco.

Tonight’s choice, no good fillets. I do prefer a flat pan over a griddle though for steak. [emoji4] https://uploads.tapatalk-cdn.com/20171204/3958d7f81fd132f90a13b3cb8f5291b7.jpg

[Marco]

Plenty flavour in fillet. It's dependent on where you get it tbh and is nice cooked in butter.


Sure, but there's no way it's as flavourful as good ribeye. You need some fat for flavour, and the tastiest parts of a cow are the bits that have done some work! ;)

Two of the best places to eat steak in the world are America and France, and I guarantee if you go into a steakhouse or restaurant there for a simple grilled steak, unless you specifically ask for it, you'll not be given fillet [and for good reason] :nono:


Never been keen one lidl beef or ALDI Too tough

Lol... I don't think we're discussing the same thing. I'm talking abut this from Lidl:

http://imagizer.imageshack.us/v2/xq90/922/odu2QB.jpg

...which is the complete opposite of tough, and about the best steak you'll find in a supermarket! :)

Marco.

[Marco]

Tonight’s choice, no good fillets. I do prefer a flat pan over a griddle though for steak. [emoji4] https://uploads.tapatalk-cdn.com/20171204/3958d7f81fd132f90a13b3cb8f5291b7.jpg

That looks perfect beef for a great steak, Neil. Lovely thick fat marbling, such as you'll never find on fillet, and which will guarantee tenderness and maximum flavour. Sorry, Grant! :ner:;)

I know what you mean about a flat pan, but I like my steaks to have a bit of a caramelised barbecued flavour (during the summer time, they automatically go onto the barby), and a good griddle pan does that well. I also like the lines on the meat it imparts, which look nice.

If I'm having steak with a sauce, then it'll be pan-fried in a flat pan, and cooked along with the sauce, so that it properly infuses into the meat :)

Marco.

[struth]

I stand by my likes for lean tender meat. You have the fat

[Marco]

Lol - you like what you like, but most of the fat is rendered down when cooked. It exists simply to keep the meat soft and moist. It's all in the marbling :)

Marco.

[struth]

Don't mind marbling on a rib steak as in marbling but then there is fat there sometimes that doesn't. Much depends on how long it's being cooked for or the marbling won't get removed Cook s fillet real quick and it will taste great

[Marco]

It's a such a shame you don't live nearer mate, as I'd get Del to cook you a ribeye steak (how you like it), which I guarantee would blow away ANY fillet steak you've tasted for flavour - and it'd be served with your favourite (sugar, butter and rosemary-infused) 'oldie' carrots, which you'd love, too!! :lol:

:eyebrows:;)

Marco.

[TheMooN]

Plenty flavour in fillet. It's dependent on where you get it tbh and is nice cooked in butter. Never been keen one lidl beef or ALDI Too tough

The Breed, the Feed and the Aging makes all the difference with Fillet,

https://www.farmison.com/our-meat/beef/steaks-and-chops/fillet-barrel-steak/32-days-dry-aged-dexter-fillet-barrel-steak

[struth]

used to make ribeye and my top many years ago, gigantic tbones too. My dad got me into steak at age 10 and cooking them at 14. Now I prefer fillet although cant afford any tbh unless I get lucky at Tesco use by today and thats not often. Its all about making the best of an ever decreasing budget now. If I can get any meat it will be cheaper stuff, that requires imagination to cook well. Its different worlds mate

[walpurgis]

Glad I don't feel a need for meat. Must save me a fortune! :)

[Marco]

The Breed, the Feed and the Aging makes all the difference with Fillet,

https://www.farmison.com/our-meat/beef/steaks-and-chops/fillet-barrel-steak/32-days-dry-aged-dexter-fillet-barrel-steak

Indeed, Roger, but that applies to any other cut of beef (or type of meat).

The fact is, like for like, there are certain cuts that are more renowned for flavour than others, and fillet definitely has flavour (no argument there), just not as much as other cuts do, when equally well cooked :)

Marco.

[Marco]

If I can get any meat it will be cheaper stuff, that requires imagination to cook well.

Totally get that - and the fact is cheaper cuts of meat are often the ones with the most flavour, especially when slow-cooked! :)

Brisket? Mmm... Yum, yum!!

Marco.

[struth]

i like brisket if its not too fatty. I pot simmer it very slowly for several hrs in a little stock I make up. Let in cool overnight in the juices then slice up. Goes down well and makes nice sarnies too. Plenty other ways of doing it but thats the one I use(passed down the family)
Potted hough is another old favourite. Takes a long time to cook and a long time to hand strip from the worst of the fat and crap in there. then let it set in tubs after seasoning with some of the juice. Mine is a recipe goes back 150 years. My gran got it from her gran. Too much work for me now tbh but might make it one more time for the hell of it.:eyebrows: (it doesnt taste anything like the crap you get in the butchers in those little tubs either.)

[Tim]

i like brisket if its not too fatty. I pot simmer it very slowly for several hrs
Chilli made in a slow cooker with brisket is one of my well known signature dishes Grant, I do make a good chilli (even if I say so myself) ;)

Slow cooked brisket is so full of flavour.

[struth]

Chilli made in a slow cooker with brisket is one of my well known signature dishes Grant, I do make a good chilli (even if I say so myself) [emoji6]

Slow cooked brisket is so full of flavour.

Sounds good Tim.


Here is some fried chicken in shichimi yoga rash I (should read shichimi togarashi)chilli and ginger for use later. Cook gets a taste tho. Gorgeous

https://uploads.tapatalk-cdn.com/20171205/487aaacccdc2958b9a20ad703e7d0b0a.jpg

[Marco]

Here is some fried chicken in shichimi yoga rash I chilli and ginger for use later.


What the heck is that, mate (in bold)? Otherwise, looks good! Wouldn't it have been better though, to have used some thighs, instead of breasts? It think it'd have come even better that way :)

I only use chicken breasts for recipes containing some form of sauce (as they tend to be a little dry), and legs, wings and thighs for everything else.

Marco.

[struth]

lol.. auto correction.. togarashi


chicken and chips

[struth]

https://uploads.tapatalk-cdn.com/20171205/7540e3fcd6d3231ff43436c34e3ced63.jpg

[struth]

What the heck is that, mate (in bold)? Otherwise, looks good! Wouldn't it have been better though, to have used some thighs, instead of breasts? It think it'd have come even better that way :)

I only use chicken breasts for recipes containing some form of sauce (as they tend to be a little dry), and legs, wings and thighs for everything else.

Marco.

was just some chicken bits i had in fridge

[Marco]

lol.. auto correction.. togarashi


Lol - thanks for the clarification. Still haven't heard of it, though. Will need to look it up :)

Marco.

[struth]

Lol - thanks for the clarification. Still haven't heard of it, though. Will need to look it up :)

Marco.

Japanese mix of chilli and other spices.. very nice and can be hottish. There are different versions. Comes in a small bottle.

Chicken was great as were the chips

[Marco]

Interesting stuff. I'll need to try some of that, as it sounds right up my street! I'm afraid that, out with of sushi and the likes of Teriyaki chicken/beef, my knowledge of Japanese cuisine is very limited.

Btw, I meant to reply to this yesterday, and explain myself properly, in terms of my point about fat.


i like brisket if its not too fatty.

Indeed. Don't get the wrong impression that I somehow enjoy chomping into huge chunks of fat, when I eat beef (or lamb/pork). The opposite is true, as unless it's the really tasty 'burnt bits', such as on the bones of lamb cutlets, which have been nicely grilled or barbecued, any excess fat is cut off.

However, if you want to extract maximum flavour from ingredients, and subsequently eat the tastiest food possible (which for me is what cooking is all about), then when it comes to meat, fat (and bones) are what gives it flavour.

Therefore, meat should start off that way, and not be too lean, before it's cooked, so that during the cooking process the fat content can render down and do its job, by imparting flavour into the meat and keeping it moist. Then once it's cooked, the fat will have done its job, and any excess bits can simply be trimmed off (unless you like eating them), and you're left with the most gorgeous tasting and succulent piece of meat you'll eat.

Starting off by using a leaner cut of meat (such a fillet, compared with ribeye), will not yield the same results, in terms of extracting maximum flavour. It's simply impossible, due to the biological makeup of the animal. Don't get me wrong though, the steak will still be tasty, just not *as* tasty! :cool:

Marco.

[Yomanze]

Japanese mix of chilli and other spices.. very nice and can be hottish. There are different versions. Comes in a small bottle.

Chicken was great as were the chips

The citrus component (orange) is also very important. Lovely with sushi.

[Barry]

Sure, but there's no way it's as flavourful as good ribeye. You need some fat for flavour, and the tastiest parts of a cow are the bits that have done some work! ;)

Marco.
Agreed which I why I'll opt for Chateaubriand when I can find it.

I'm rarely impressed by the meat sold in most supermarkets (especially Tesco), and prefer to shop at my local butcher.

[Yomanze]

Agreed which I why I'll opt for Chateaubriand when I can find it.

I'm rarely impressed by the meat sold in most supermarkets (especially Tesco), and prefer to shop at my local butcher.

I do love a chateaubriand, with a good béarnaise sauce and thick cut chips, but it’s not a fatty cut, it’s from the tenderloin, some of the least worked muscles. This cut is all about luxurious texture, but a ribeye will always have more rich flavour.

...the other week I slow cooked a topside roast for 16hrs in Guinness and stock, wow! Just fell apart into strands and was super juicy.

[Marco]

Agreed which I why I'll opt for Chateaubriand when I can find it.

I'm rarely impressed by the meat sold in most supermarkets (especially Tesco), and prefer to shop at my local butcher.

Me too (and the meat is often cheaper than in supermarkets, and better), but when I don't have time to go there, trust me, that 21-day matured Côte de Boeuf, I linked to earlier, from Lidl, is none too shabby! ;)

Marco.

[Yomanze]

Something cleaner and healthier tonight. Japanese style steamed chicken with rice and some broccoli on the side.

[Tim]

You've' got me at it tonight Grant - pasta!

[Barry]

A simple baked potato filled with tuna and mayonnaise. Green beans, sugarsnap peas, sweetcorn and brocolli on the side.

[Marco]

Don't get lazy and neglect to post pics, guys! ;)

There's nothing more boring than a food thread without pictures!

Marco.

[Yomanze]

Aromatics chopped and ready to go. https://uploads.tapatalk-cdn.com/20171206/9c202a70da3b29d2dbf88e28f23bc86f.jpg

Chilli, ginger, garlic and spring onions. :)

[mightymonoped]

A healthy one tonight! Red Rice and grains with Tuna, Avocado, peanuts, shallot, pickled silverskin onion, green chilli, coriander and cucumber. With a Teriyaki and lime juice dressing. https://uploads.tapatalk-cdn.com/20171206/4e23a71668a67dc7ff0bda483477630c.jpg


Sent from my iPad using Tapatalk

[Yomanze]

Very nice and clean. [emoji4]

[hifi_dave]

Right up my street that. I love anything with pulses, beans and seeds.

[walpurgis]

Right up my street that. I love anything with pulses, beans and seeds.

Me too.

[Marco]

Edited for greater amusement...


Right up my street that. I love anything with a pulse...


Me too.


:D:eyebrows:

Marco.

[struth]

Tort and meatballs

https://uploads.tapatalk-cdn.com/20171207/4149c9978bb89a5ceb442f1120d3f2ff.jpg

https://uploads.tapatalk-cdn.com/20171207/b13af9cd9c12a63b5f4833132bad3f2e.jpg

[Marco]

Tortelli and meatballs... Who'd have thunk it? :eyebrows:

Looks good! :)

Marco.

[struth]

made the meatballs yesterday but ended up out at bros for roast chicken and the trimmings, so needed using

[struth]

Chicken pie

https://uploads.tapatalk-cdn.com/20171208/286013e6fb4923f6158ff6108e75c537.jpg

[walpurgis]

Chicken pie

Ha. That's what I've got too. :)

[Marco]

Don't mind chicken pie, but I prefer steak & kidney, as I find it tastier. Spuds look good! :)

As mentioned on the weather thread, Del was 'sent home early from school' today, and so knocked up some Southern Fried Chicken for lunch, (much nicer and healthier than KFC), with some gorgeous mashed potatoes, using butter and cream, and sweetcorn on the side...

Frying in the pan:

http://imagizer.imageshack.us/v2/1024x768q90/924/bkqzjE.jpg

The finished article, served with a wedge of lemon:

http://imagizer.imageshack.us/v2/1024x768q90/923/ybDEsU.jpg

Was yummy! :cool:

Marco.

[walpurgis]

Chicken pie, sweet potato mash, sprouts, carrots and lots of gravy!

http://i67.tinypic.com/24glzb9.jpg

[mightymonoped]

Gone a bit Tapas tonight. Garlic prawns and mushrooms. King Prawn Taquitos and Padrones & Chorizo skewers....burp! [emoji4]https://uploads.tapatalk-cdn.com/20171208/bbf96cba8a6631c72471477137d4bf4a.jpghttps://uploads.tapatalk-cdn.com/20171208/892b043c84aa945c481526c87a5ceaac.jpghttps://uploads.tapatalk-cdn.com/20171208/b4a41dcca47a1d600cc517dbc413843e.jpg


Sent from my iPad using Tapatalk

[Marco]

Looks wholesome, Geoff, and should keep you going for a while! :cool:

Marco.

[walpurgis]

Looks wholesome, Geoff, and should keep you going for a while! :cool:

Marco.

It didn't take long to polish off. :)

[Marco]

Tasty stuff, as usual, Tony! What do you like drinking with your food?

Don't think you've mentioned that... Are you into wine? :)

Marco.

[Roy S]

Chicken curry

https://uploads.tapatalk-cdn.com/20171208/0d06cc1a5f5538d412594d1ba4a4df11.jpg

[mightymonoped]

Tasty stuff, as usual, Tony! What do you like drinking with your food?

Don't think you've mentioned that... Are you into wine? :)

Marco.

My preference is wine Marco. These days I only drink it at weekends or when eating out though.

I wouldn’t say I was very knowledgable about but I have been interested enough (on and off) to join a couple of wine clubs over the years. Currently get most from Naked Wines rather than supermarkets. My general preference is for reds but I prefer quaffable and fruity to strong oak or chewy tannin monsters! [emoji13]


Sent from my iPhone using Tapatalk

[struth]

Can't afford much today

https://uploads.tapatalk-cdn.com/20171209/4b65c63cbba66a6d06274e8e8cdfefe6.jpg

[walpurgis]

:D

[mightymonoped]

A good day for a nice warm curry.
Roasted some aubergine and garlic in olive oil then added them to a bunch of freshly ground spices, veg and coconut to make an Aubergine and Coconut Curry. https://uploads.tapatalk-cdn.com/20171210/2addbc3065b294d661f4f1bfac53f77c.jpghttps://uploads.tapatalk-cdn.com/20171210/f2b9081bde8cae042df6a65ff4f958ef.jpghttps://uploads.tapatalk-cdn.com/20171210/65260d87907dfada52bcf0c5b41dc334.jpg


Sent from my iPhone using Tapatalk

[walpurgis]

Fish, rice, veg 'n prawn thingy, with parsley sauce. Just finished it. Very tasty!

Some might call it a paella, I don't.


http://i63.tinypic.com/s6245s.jpg

[struth]

chips, with...chips tonight. just up and fancied chips.:lol:

[struth]

Said chips

https://uploads.tapatalk-cdn.com/20171210/151a833cca6f6b5fbdc4aadd65b9d769.jpg

They hit the spot. Back to bed for me

[walpurgis]

I like good chips, not made any for a while. Those look tasty. :)

[struth]

I like good chips, not made any for a while. Those look tasty. :)

They were great. Was in mood. Didn't think I would manage half of them but managed all lol

[walpurgis]

I've got spuds that need using up, so I think it's going to be bangers 'n mash tonight!

[southall-1998]

Some nice Cod & Chips this evening.

S.

[struth]

Haddock and chips tonight.

[walpurgis]

Chicken pie, sweet potato mash, spinach, fried button mushrooms and gravy. Very tasty!

http://i65.tinypic.com/1zzt8x3.jpg

[southall-1998]

That looks bland as casper, Geoff.

S.

[walpurgis]

I'm struggling to think of something I actually fancy eating.

[struth]

Boiled chicken ovulations?[emoji3]

[spendorman]

Beanz on toast? I'm thinking of that

[southall-1998]

I'm struggling to think of something I actually fancy eating.


Imaginary food for you tonight :D

S.

[struth]

Vegetable Tortellini tonight

https://uploads.tapatalk-cdn.com/20171215/5742d6b16b17d842ce785f380b33addb.jpg


It's spicy

[mightymonoped]

One dish Roast Chicken tonight https://uploads.tapatalk-cdn.com/20171215/e2a1f6753f39ebc2d268d98e58edc395.jpg


Sent from my iPhone using Tapatalk

[walpurgis]

Scampi in breadcrumbs, veg in sweet & sour sauce, with wholegrain rice.

http://i67.tinypic.com/27ybfnr.jpg

[Marco]

Interesting combo of ingredients there (and presentation), Geoff! :)

Marco.

[walpurgis]

Tasted really good actually. :D