View Full Version : OK, What's For Lunch or Tea Today?
he has not signed in for 2 weeks.. maybe a holiday? hopefully ok tho
Yeah, hopefully on both counts!:)
Marco.
was best homegrown mini fillet actually;) del might like it i dont know. most ive tried have been brutal but this one had good rep and rightfully so. wasnt cheap tho, so i will prefer my mini fillets or even better, my thighs. thigh meat is my fav.
https://www.sainsburys.co.uk/gol-ui/Product/squeaky-bean-ready-to-eat-marinated-chicken-style-pieces-kick-of-tikka-160g
they do other flavours too but no soya in it.
and what happened to Justin's (User211) nice noodle dishes?
Lol... All that matters is that you enjoy it. It's not the sort of thing Del would have, as if you remember I've mentioned before, she's not into meat substitutes, as she's not an ex-meat eater, turned veggie, and so still seeking to eat something that has the texture of meat.
She's a proper 100% veggie/vegan, who only eats vegetables, rice and pasta, along with some dairy produce, which is why she isn't 100% vegan:)
Marco.
Lol... All that matters is that you enjoy it. It's not the sort of thing Del would have, as if you remember I've mentioned before, she's not into meat substitutes, as she's not an ex-meat eater, turned veggie, and so still seeking to eat something that has the texture of meat.
She's a proper 100% veggie/vegan, who only eats vegetables, rice and pasta, along with some dairy produce, which is why she isn't 100% vegan:)
Marco.
yup i thought that, thats why i said just might, but anyone interested in an alternative, those are damn good, and i dont usually like things like that
liking my change in kitchen and livingroom. its worked out better than i hoped:eek:
and what happened to Justin's (User211) nice noodle dishes?
Exactly... But then, what's happened to Justin in general? And we could say the same about a lot of folks. Last time, I spoke with Justin he said that his absence was due simply to life being hectic.
With these things, I've come to the conclusion that most folk these days just have much more hectic/busy lives than I can hope to relate to, as for me one day is much the same as the next (no major 'dramas' or stress), so my lifestyle is unlikely ever to impact on my ability to post here - but it's totally different for folks running around the place like headless chickens, with kids and demanding jobs.
Marco.
liking my change in kitchen and livingroom. its worked out better than i hoped:eek:
So do you dress for dinner now then?:D
Marco.
So do you dress for dinner now then?:D
Marco.
ive started stripping actually:lol: im the new naked chef:eyebrows:
With these things, I've come to the conclusion that most folk these days just have much more hectic/busy lives than I can hope to relate to, as for me one day is much the same as the next (no major 'dramas' or stress)
Likewise for me since 2014 when I retired but then working in local government could never be referred to as 'stressful' and I don't have children (although these days I get involved with the care of three 'step' grandchildren but generally they're good kids and a pleasure to deal with, the oldest lad has just got top marks in his English lit GCSE, taken a year early).
Likewise for me since 2014 when I retired but then working in local government could never be referred to as 'stressful' and I don't have children (although these days I get involved with the care of three 'step' grandchildren but generally they're good kids and a pleasure to deal with, the oldest lad has just got top marks in his English lit GCSE, taken a year early).
Yup...I ran my own business, so there was always stress trying to earn enough money to pay the bills (and mortgage), as there was no 'safety net' of a regular wage. If I didn't sell stuff, I earned fook all - simples!
However, even when I was at my busiest, working all-nighters, etc, I always made sure I had some time at weekends to switch off and relax. I just think that, regardless of anything else, folks these days just give themselves way too much to do, and there simply aren't enough hours in the day to do it!:doh:
Marco.
Spicy chicken noodles
https://live.staticflickr.com/65535/51376368593_9626f78972_o.jpg
Interesting, Roy. What's the sauce?:)
Marco.
Another wee pudding, lol... Had some friends round yesterday and Del made some lemon possets, topped with whipped double-cream and fresh raspberries from our garden, topped with a sprig of mint:
https://imagizer.imageshack.com/v2/xq90/923/okhpHg.jpg
I full-sized the pic to highlight the texture of the fruit.
Yum!:)
Marco.
rmcin626
14-08-2021, 08:26
Another wee pudding, lol... Had some friends round yesterday and Del made some lemon possets, topped with whipped double-cream and fresh raspberries from our garden, topped with a sprig of mint:
https://imagizer.imageshack.com/v2/xq90/923/okhpHg.jpg
I full-sized the pic to highlight the texture of the fruit.
Yum!:)
Marco.
Looks very nice with the fresh fruit.
Interesting, Roy. What's the sauce?:)
Marco.
Just used the paste that came with the noodles
https://uploads.tapatalk-cdn.com/20210814/c5aa10fa8c5514dd931319aa747f47fe.jpg
Looks very nice with the fresh fruit.
Cheers, Robin - princess is smiling!:D;)
Marco.
making umami lemon chicken and veg...:eek:
Supahttps://uploads.tapatalk-cdn.com/20210814/23f1ef331691ee3f9c583e252339378a.jpg
Stewed up some best beef stew pieces from freezer. Originally bought from Donald Russell.
Pressure cooked with veg and garlic stock then the juices sieved . Tastes superb.
Lots of uses but think I will have some with mash tomorrow and maybe a rice dish too.
Only had the one meal today https://uploads.tapatalk-cdn.com/20210814/0a8af0dfeb17c68a771162d410273b32.jpg
rmcin626
14-08-2021, 18:40
Stewed up some best beef stew pieces from freezer. Originally bought from Donald Russell.
Pressure cooked with veg and garlic stock then the juices sieved . Tastes superb.
Lots of uses but think I will have some with mash tomorrow and maybe a rice dish too.
Only had the one meal today https://uploads.tapatalk-cdn.com/20210814/0a8af0dfeb17c68a771162d410273b32.jpg
looks tasty Grant
Supa]
Looks good.
Grilled sea bass at the Turkish
https://uploads.tapatalk-cdn.com/20210814/2a8f22fc9a44dc9beeb039d2fb0cc2b8.jpg
Supahttps://uploads.tapatalk-cdn.com/20210814/23f1ef331691ee3f9c583e252339378a.jpg
That looks tops, and something I'd defo have:)
The beef also looks tasty!
Marco.
Enjoyed one of my favourite desserts yesterday for my birthday meal, which I haven't had for years... Baked Alaska:
https://imagizer.imageshack.com/v2/1024x768q90/924/TrZ6ed.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/Q7UazY.jpg
Scrummy!:D
Nice setting too, right beside the beach at Colwyn Bay:
https://imagizer.imageshack.com/v2/xq90/922/1GwE4U.jpg
Beautiful, clean sandy beach, and only 50 mins from my front door:)
Marco.
rmcin626
15-08-2021, 07:48
Enjoyed one of my favourite desserts yesterday for my birthday meal, which I haven't had for years... Baked Alaska:
https://imagizer.imageshack.com/v2/1024x768q90/924/TrZ6ed.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/Q7UazY.jpg
Scrummy!:D
Nice setting too, right beside the beach at Colwyn Bay:
https://imagizer.imageshack.com/v2/xq90/922/1GwE4U.jpg
Beautiful, clean sandy beach, and only 50 mins from my front door:)
Marco.
Looks a nice place, hope you had a great time, been a long tie since I had baked Alaska
Looks good.
Grilled sea bass at the Turkish
https://uploads.tapatalk-cdn.com/20210814/2a8f22fc9a44dc9beeb039d2fb0cc2b8.jpg
not tried sea bass. looks extra tasty
Enjoyed one of my favourite desserts yesterday for my birthday meal, which I haven't had for years... Baked Alaska:
https://imagizer.imageshack.com/v2/1024x768q90/924/TrZ6ed.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/Q7UazY.jpg
Scrummy!:D
Nice setting too, right beside the beach at Colwyn Bay:
https://imagizer.imageshack.com/v2/xq90/922/1GwE4U.jpg
Beautiful, clean sandy beach, and only 50 mins from my front door:)
Marco.
nice to see a nice clean joint.. alaska has is it ice cream and a cake in meringue?? thnk i see a bit of sponge.. never had it
Looks a nice place, hope you had a great time, been a long tie since I had baked Alaska
Yeah, probably about 7 years since I last had it out. Cheers, we all had a lovely day out:cool:
Marco.
nice to see a nice clean joint.. alaska has is it ice cream and a cake in meringue?? thnk i see a bit of sponge.. never had it
Yup, dat's da one, dude... Surprised you've not had it. It was all the rage in the 70s! Mum used to make it to serve at dinner parties, equipped with hostess trolley and everyfink!:D
Yeah it was a clean place [we had the table pictured in the corner], even yesterday when it was rammed full of folk, families and kids, etc (good news, post-Covid restrictions), and great to be able to walk in and move around the place without a fucking mask!:yay::carrot:
Not so yet with the shops, unfortunately...:rolleyes:
Marco.
Yup, dat's da one, dude... Surprised you've not had it. It was all the rage in the 70s! Mum used to make it to serve at dinner parties, equipped with hostess trolley and everyfink!:D
Yeah it was a clean place [we had the table pictured in the corner], even yesterday when it was rammed full of folk, families and kids, etc (good news, post-Covid restrictions), and great to be able to walk in and move around the place without a fucking mask!:yay::carrot:
Not so yet with the shops, unfortunately...:rolleyes:
Marco.
Yeah i dont recall having it. or being offered it lol Arctic roll was it at a stretch:lolsign::lolsign:
Lol... My mum used to buy all the cookery books you collected as sets, sold weekly or monthly, back in the 70s and 80s, and 'release her creations' on us, for Sunday lunch:D Fortunately, she was a good cook, not at Del's level, but very good at what she did.
She used to like in particular the recipes from Robert Carrier (an American chef who was 'big' in the 70s and 80s). Don't know if you remember him: https://www.google.com/search?q=robert+carrier&rlz=1C1RFPM_enGB708GB709&oq=robert+carrier&aqs=chrome..69i57j46i512j0i512j46i512j0i512j46i512 l2j0i512l3.2998j0j15&sourceid=chrome&ie=UTF-8
She had all his recipe books:)
Marco.
yeah i remember him. mum collected recipes too.. as she got older she got more adventureous. A good plain cook and became a lot better than that. but she excelled at all the yea olde recipes as she was brought up with them. hoch, oatmeal, dumpling, tripe, list is endless.
Enjoyed one of my favourite desserts yesterday for my birthday meal, which I haven't had for years... Baked Alaska:
Looks good. Turkish had a special baklava on offer but I was too full to try it.
What did you have for your main course?
yeah i remember him. mum collected recipes too.. as she got older she got more adventureous. A good plain cook and became a lot better than that. but she excelled at all the yea olde recipes as she was brought up with them. hoch, oatmeal, dumpling, tripe, list is endless.
Nice one.. Hoch, as in ham hoch? That I like, the offal ye can keep, lol!
My mum was probably similar to yours, in that respect, only with her it was all the old Italian recipes!:)
Marco.
hoch as in potted houch. its beef (shin) cooked with a big nap bone in water to produce the setting agent. The meat is then separated with fork and knife a bit like pulled pork really, then returned to some of the stock; seasoned and cooked again for a while, then into small pots to set.. ie potted houch/hoch. Some call it potted heid but thats wrong as heid was a cheaper meat..
think ham is ham hock
Looks good. Turkish had a special baklava on offer but I was too full to try it.
What did you have for your main course?
Yeah, love Baklava, and also a good (as in homemade) rum baba!:drool:
Main course? Yeah, I know, I forgot to take pics of the rest of the meal, as we were too busy chatting:doh: I had salt & pepper squid and baby octopus to start, and linguini with fresh crab (served in its shell) for the main, with a side of seasonal greens (just to keep up my five-a-day):D
And a bottle of the Picpoul De Pinet, Cap Cette (white) from the wine list: https://portheirias.com/content/downloads/New-wine-list.pdf
Marco.
hoch as in potted houch. its beef (shin) cooked with a big nap bone in water to produce the setting agent. The meat is then separated with fork and knife a bit like pulled pork really, then returned to some of the stock; seasoned and cooked again for a while, then into small pots to set.. ie potted houch/hoch. Some call it potted heid but thats wrong as heid was a cheaper meat..
think ham is ham hock
Ah yes, I know what you mean now, so probably not my thing. I'm not really 'down' with the gelatinous/fatty feel to those cuts of meat (I call it 'slippy slops', lol), as undoubtedly tasty as they are (if you like that sort of thing). I don't like fighting through membrane and sinew, to get at something that's edible! [Boak:spew:]
I'm more of a 'fine cuts' poofta:eyebrows:;)
Marco.
Anyone who likes a good traditional chicken liver pâté, should try this:
https://imagizer.imageshack.com/v2/1024x768q90/923/Bw8pcB.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/W85klJ.png
Topped with butter, just as it should be, and gorgeous with some Melba toast or some rye bread! Doesn't get much better from a shop:)
Marco.
Making beef bhuna gosht and gaba rice today. :eyebrows:
Lol - love it how all of a sudden now you're the Ruby Murray Ranger!:D
Wave ta-ta to all yer ready meals:wave:
;)
Marco.
This is sauce. First one without the yogurt which smooths spiceness
https://uploads.tapatalk-cdn.com/20210816/c4fd87f6425a039ead16f3707b088414.jpghttps://uploads.tapatalk-cdn.com/20210816/4e5eb53d226b014ebd6187a1e3bd42dc.jpg
The gaba rice has indeed sprouted:carrot:
pic forthcoming
https://uploads.tapatalk-cdn.com/20210816/0f33d5768700598bc554494269b799b2.jpghttps://uploads.tapatalk-cdn.com/20210816/306f6534e7e1f2ba9d6ec6f03fe399b9.jpg
rather hot but nice.. rice was stunning as was sauce
Oh and a wee Zot, too?:D
Nice one. Rice is beautifully cooked and curry looks super-tasty!:)
Marco.
Oh and a wee Zot, too?:D
Nice one. Rice is beautifully cooked and curry looks super-tasty!:)
Marco.
yeah thought the bubbles would help with removing the spices a bit. spilt first one doh.. Rice takes 2 and half hrs to sprout and make. its nuttier and sweeter flavoured and supposedly much healthier.
The sprouting process increases the content of gamma-aminobutyric acid, or GABA, an important neurotransmitter that affects your brain and other organs and muscle tone.
Better For You Too...
In addition to better digestibility, GABA rice features other health benefits. In 2004, Japanese researchers at the international Rice Conference held by the U.N. Food and Agriculture Organization reported several studies about GABA rice with promising results. Consuming GABA rice over time may help lower blood pressure, improve kidney function, reduce sleeplessness and help stave off the onset of Alzheimer’s disease, the researchers said. It was even shown to kill leukemia cells in the lab, according to the research. They also noted that the amount of GABA in germinated brown rice was 10 times higher than in milled white rice and twice as high as in regular brown rice.
Great looking ruby Grant.
Great looking ruby Grant.
cheers roy, it was super. very warm so took top off lol cant do that in a restaurant:eyebrows:
rmcin626
16-08-2021, 16:42
Very nice Grant
cheers roy, it was super. very warm so took top off lol cant do that in a restaurant:eyebrows:
Aye, there'd defo be no room for those boobies of yours to 'breathe'! Del says she's jealous you're a cup-size up on her now:D:eyebrows:;)
Marco.
well not quite but you never know what future holds :D
Hahaha... So you don't want to borrow one of her bras, then? She's got a nice white lacy one here she thinks would look simply *divine* on you, dahling:D:eyebrows:
Marco.
Hahaha... So you don't want to borrow one of her bras, then? She's got a nice white lacy one here she thinks would look simply *divine* on you, dahling:D:eyebrows:
Marco.
probably need 2 of them tho:eek: ive a 50"+ chest
Lol, ah... Hers is slightly narrower:D
Howz about tying two together, then?:lol:
Marco,
massage is the answer:eyebrows:
What exactly are you suggesting would benefit from being massaged?:eek:::eyebrows:
Marco.
What exactly are you suggesting would benefit from being massaged?:eek:::eyebrows:
Marco.
ah well, em i can think of lots of things ... :D shoulders for a start.. i always have tight shoulders;)
Making chicken thighs up today.
https://uploads.tapatalk-cdn.com/20210817/c50eac42728604947d620b4a9bb0aa3a.jpg
Nice, mate. That'll do you a few meals, eh?:)
Marco.
Nice, mate. That'll do you a few meals, eh?:)
Marco.
yeah dinner tonight for a start.
thickening nicely
https://uploads.tapatalk-cdn.com/20210817/dcb7ea396d50eecff6c221fa8954e9d2.jpg
So it will be garlic, herb and pepper chicken casserole and yumcarb white rice(yum carb rice is 25% lower in carbs due to its intelligent cooking system)
pic added
https://uploads.tapatalk-cdn.com/20210817/53caca7622aa50e12f911bf959a8d25b.jpg
Bloody hell Grant, that looks superb - no need to buy ready made when you can put together food like that :cool:
rmcin626
17-08-2021, 16:55
Something different tonight, part of our health eating plan. Keema Pie.https://uploads.tapatalk-cdn.com/20210817/258683e94d9ff725c509400b619f9284.jpg
https://uploads.tapatalk-cdn.com/20210817/ed30b2c4b602fd20845836b4d575ea5e.jpg
Sent from my iPad using Tapatalk
Something different tonight, part of our health eating plan. Keema Pie.https://uploads.tapatalk-cdn.com/20210817/258683e94d9ff725c509400b619f9284.jpg
https://uploads.tapatalk-cdn.com/20210817/ed30b2c4b602fd20845836b4d575ea5e.jpg
Sent from my iPad using Tapatalk
nice i was reading about a recipe for that the other day.. looks tasty
So it will be garlic, herb and pepper chicken casserole and yumcarb white rice(yum carb rice is 25% lower in carbs due to its intelligent cooking system)
Another cracker Grant!
Something different tonight, part of our health eating plan. Keema Pie.
Looks good & quality crockery! (I have the same Denby plates).
rmcin626
17-08-2021, 17:10
nice i was reading about a recipe for that the other day.. looks tasty
Was quite tasty Grant, lots of veggies and a little minced beef. Takes ages to chop all the veg
rmcin626
17-08-2021, 17:11
Another cracker Grant!
Looks good & quality crockery! (I have the same Denby plates).
Thanks Roy, yes from Denby
Bloody hell Grant, that looks superb - no need to buy real made when you can put together food like that :cool:
Another cracker Grant!
cheers both.. it was very nice indeed. was some oyster sauce in it too:eyebrows:
I'm planning a gourmet tour de force for this evening's repast...
Fish finger sandwich (I won't bother photographing it) :D
I'm planning a gourmet tour de force for this evening's repast...
Fish finger sandwich (I won't bother photographing it) :D
never tried it.. you put sauce in or chips?
never tried it.. you put sauce in or chips?
Might add garlic mayo? If I do chips they'll be in a separate butty.
walpurgis
17-08-2021, 18:42
I sometimes have a chunk of granary baguette, split, buttered and with fishfingers, lettuce and a dollop of mayonnaise in it. Very tasty snack! :)
Thought I'd bore you with it anyway :D
https://live.staticflickr.com/65535/51385872065_d6275e33bd_o.jpg
Bloody hell Grant, that looks superb - no need to buy ready made when you can put together food like that :cool:
Exactly!;)
And yes, I agree... He just needs to watch it doesn't tire him out too much. However, if he keeps it up and reduces his intake of processed food accordingly, as much as possible, then hopefully he should feel the health benefits of that in a month - and also the financial savings!:)
Marco.
Something different tonight, part of our health eating plan. Keema Pie.https://uploads.tapatalk-cdn.com/20210817/258683e94d9ff725c509400b619f9284.jpg
https://uploads.tapatalk-cdn.com/20210817/ed30b2c4b602fd20845836b4d575ea5e.jpg
Interesting, Robin. What's the topping? Keema's mince, yeah?:)
Marco.
Thought I'd bore you with it anyway :D
https://live.staticflickr.com/65535/51385872065_d6275e33bd_o.jpg
Lol - love it... But ONLY in the UK!:doh::eyebrows:;)
Marco.
Lol - love it... But ONLY in the UK!:doh::eyebrows:;)
Marco.
Rest of the world just ain't caught on yet
Indeed... Best hush hush then, or good golly, Johnny foreigner might catch on!:eyebrows:
Marco.
Indeed... Best hush hush then, or good golly, Johnny foreigner might catch on!:eyebrows:
Marco.
https://frinkiac.com/meme/S06E24/1237552.jpg?b64lines=U0hBS0UgSEFSREVSLCBCT1ku:lol:
Lol - is that something to do with The Simpsons? I don't watch any of that cack. Whatever it is, anyway, it's relevance to what you've just quoted has flown over my head, for said reasons!:lol:
Marco.
oh it was just chase the foreigner away with shake of fist lol.. yup it was simpsons, from an episode re the lemon tree..
rmcin626
18-08-2021, 08:29
Interesting, Robin. What's the topping? Keema's mince, yeah?:)
Marco.
The topping is mashed potato and sweat potato and some turmeric. Yes there is mince, plus onion, carrots peppers plus various spices.
oh it was just chase the foreigner away with shake of fist lol.. yup it was simpsons, from an episode re the lemon tree..
Lol, no worries... The lemon tree, eh? Aye, I know it well!:D
Quite like the one in Wrexham: https://thelemontree.org.uk/
;)
Marco.
The topping is mashed potato and sweat potato and some turmeric. Yes there is mince, plus onion, carrots peppers plus various spices.
Nice one. Not heard of that before, but looks good:)
Marco.
Lunch today for main meal as I was hungry.
Yesterday's chicken with steamed potatoes, broccoli and green beans.
https://uploads.tapatalk-cdn.com/20210818/adaa583381ebd8100c673a837f652f52.jpg
Lol - I can't believe the transformation (massively for the better) in your food... It's just NUTS!:wowzer::lol:
Plus, you're eating more veg now. So keep up the good work!! You must be able to taste the difference yourself, mate?:)
Marco.
i steamed green veg in new steamer then coated them in a very small amount of lemon, soy and spiced honey.. potatoes were steamed in a bag in butter and herbs. also added fresh lemon to the chicken to pep it up.
it all tasted good.
New steamer pic added https://uploads.tapatalk-cdn.com/20210818/8799d2563b6d5add02ebea431ea1277b.jpg
Lemon chicken
https://uploads.tapatalk-cdn.com/20210819/318e0eb029697b378024fea1268e96a0.jpg
rmcin626
19-08-2021, 11:22
Lemon chicken
https://uploads.tapatalk-cdn.com/20210819/318e0eb029697b378024fea1268e96a0.jpg
Looks good Grant
Cooked up some protein today.
Snorkers I call em [emoji23]
These are chipolatas. Almost all pork.
https://uploads.tapatalk-cdn.com/20210819/5c3cc9de559f259ba011c4b3baef262c.jpg
got some chanterelle dried mushrooms today. looking forward to using them in meals.
https://m.media-amazon.com/images/I/711aGAIrOLL._AC_SX679_.jpg
https://live.staticflickr.com/65535/51389982615_791f689a12_o.jpg
got some chanterelle dried mushrooms today. looking forward to using them in meals.
https://m.media-amazon.com/images/I/711aGAIrOLL._AC_SX679_.jpg
Risotto's the one, mate. Great umami flavours. It's also works well with chicken breast in a cream sauce. Although I thought you didn't like mushrooms?:hmm:
Marco.
https://live.staticflickr.com/65535/51389982615_791f689a12_o.jpg
Interesting, Roy. I like the lighting effect in that... Gives it a kind of 'other worldly' look:)
Marco,
Interesting, Roy. I like the lighting effect in that... Gives it a kind of 'other worldly' look:)
Marco,
Just trying out Flickr filters to attempt to make penne with a quite basic meat sauce interesting, better luck next time eh? :D
Risotto's the one, mate. Great umami flavours. It's also works well with chicken breast in a cream sauce. Although I thought you didn't like mushrooms?:hmm:
Marco.
depends on the mushroom and whats done with it etc.. these will add a bit of depth of flavour; the juice after rehydrating is the best stuff
Just trying out Flickr filters to attempt to make penne with a quite basic meat sauce interesting, better luck next time eh? :D
No, not at all, the penne looked nice. What cheese did you put on top, though? Personally, I'd only ever use (freshy grated) Parmesan:)
Marco.
depends on the mushroom and whats done with it etc.. these will add a bit of depth of flavour; the juice after rehydrating is the best stuff
Yeah, I know what you mean, From what you're saying, I think it's more the texture you don't like about mushrooms, largely influenced by how they're cooked, as opposed to the flavour. If you didn't like the flavour, you wouldn't like the juice, as it has a *very* intense taste of mushrooms!:D
Do you like risottos? As that's the ideal thing to put your dried mushrooms in. I've never seen you make one. I know you like rice, though.
Try this (nice with some peas in it, too): https://www.hwcmagazine.com/recipe/chanterelle-mushroom-risotto/
Marco.
Yeah, I know what you mean, From what you're saying, I think it's more the texture you don't like about mushrooms, largely influenced by how they're cooked, as opposed to the flavour. If you didn't like the flavour, you wouldn't like the juice, as it has a *very* intense taste of mushrooms!:D
:eyebrows:
Do you like risottos? As that's the ideal thing to put your dried mushrooms in. I've never seen you make one. I know you like rice, though.
Try this (nice with some peas in it, too): https://www.hwcmagazine.com/recipe/chanterelle-mushroom-risotto/
Marco.
not overly keen on wetness/stickiness of risotto, being savoury. not sure what i will use them for but wanted some in stock. decent dried ones you cant get in shops here.
Ive a decent stock of dried stuff now which helps me if i 'take a notion' and not wanting to mingle in shops with masses. :eyebrows: probably add some to curries etc. way im feeling at moment i wont be doing much for a while food wise. got tinned soup so can use that til i feel better.
No, not at all, the penne looked nice. What cheese did you put on top, though? Personally, I'd only ever use (freshy grated) Parmesan:)
Marco.
It was mainly parmesan with a little red leicester (had a small chunk left in the fridge that wanted using).
i like red leic... its nice tasted and harder than most cheddars. I got a block of parmesan in this week actually. good stuff; 30 month aged
It was mainly parmesan with a little red leicester (had a small chunk left in the fridge that wanted using).
Ah, no worries. I like pretty much all cheese (apart from goats), but as an Italian, only Parmesan or Pecorino goes on pasta - anything else is sacrilege!:D
Marco.
Ah, no worries. I like pretty much all cheese (apart from goats), but as an Italian, only Parmesan or Pecorino goes on pasta - anything else is sacrilege!:D
Marco.
some goats cheese is better than others, although i prefer to cook with it as it is often creamy. being typically northern british chedder is the main cheese often called mousetrap lol
Lol... I'm not a fan of it really in any form, but especially when heated, as its rather acidic 'pishy' taste comes even more to the fore!:spew:
Other cheeses I'm not into is anything with 'stuff' added, such as chill, garlic, beer, pepper, herbs, FRUIT:mental: and shite like that. I like cheese 'au natural', plus I'm not mad on anything smoked.
My favs are a really good Camembert, Brie (such as Brie de Meaux) or any good blues, apart from Danish blue, which is rancid (just too acidic), and Gruyère. I like various cheddars too, but in general find them a little dry and bland, compared with the former:)
I like moist/creamy and flavourful cheeses. One of the nicest blues you'll eat, and one of my favs, is a Welsh one called Perl Las: https://www.google.com/search?q=perl+las&rlz=1C1RFPM_enGB708GB709&sxsrf=ALeKk00VqSc0KXgR8TRwCzG2BJ5ze1cE1g%3A1629452 424535&ei=iHgfYdSbINPrgAbM_ZvYDQ&oq=peryl+l&gs_lcp=Cgdnd3Mtd2l6EAEYADIECAAQDTIECAAQDTIECAAQDTI ECAAQDTIECAAQDTIECAAQDTIECAAQDTIECAAQDTIECAAQDTIEC AAQDToHCAAQRxCwAzoHCCMQsQIQJzoECC4QCjoHCAAQChCLAzo ECAAQCjoECCMQJzoICAAQgAQQiwM6BQgAEIAEOgsILhCABBDHA RDRAzoICAAQgAQQyQM6BQgAEJIDOg4ILhCABBCLAxCoAxCkAzo ICC4QgAQQiwM6DgguEIAEEMcBEK8BEIsDOhEILhCABBCLAxCoA xCYAxCaAzoLCC4QgAQQxwEQowI6CwguEIAEEMcBEK8BOhQILhC ABBDHARDRAxCLAxCoAxDSAzoOCC4QgAQQxwEQ0QMQiwM6BwgjE OoCECc6DQguEMcBEK8BEOoCECc6BQguEJECOhQILhCABBDHARC jAhCLAxCoAxCnAzoOCC4QgAQQiwMQqAMQmQM6BQgAEJECOgUIL hCABDoNCC4QgAQQxwEQrwEQCjoHCAAQgAQQCjoHCC4QChCLAzo NCC4QxwEQrwEQChCLAzoKCC4QxwEQrwEQCjoOCC4QgAQQxwEQo wIQiwM6CQgAEAoQRhD5AUoECEEYAFCh4QZY3tkHYP7pB2gIcAF 4AIABgAGIAZIQkgEFMTEuMTCYAQCgAQGwAQrIAQi4AQLAAQE&sclient=gws-wiz
Lanark Blue is also superb: https://www.google.com/search?q=lanark+blue&rlz=1C1RFPM_enGB708GB709&oq=lanark+blue&aqs=chrome..69i57j46i512j46i175i199i512j0i512l2j0i 22i30l4.3607j1j15&sourceid=chrome&ie=UTF-8
Marco.
as much as blue cheeses are usually quite good for you and many find them creamy, i aint eating penicillin;)
Lol - not done me any harm! Been eating them since I was about 5:D
The blue bit is also the tastiest!:)
Marco.
Don't like 'blue' cheese in any way, shape or form and I can't stand that runny french shite. Give me a nice strong vintage cheddar any day!
Wrong thread, daftee!:D
Marco.
moved it
Don't like 'blue' cheese in any way, shape or form and I can't stand that runny french shite. Give me a nice strong vintage cheddar any day!
Lol - each to his or her own. You have very British tastes mate, and equally understandably, I have very continental ones. Such is life!:D
Marco.
moved it
Nice one:thumbsup:
Marco.
Oh, and unless I've missed it, you haven't said if you like risotto. Have you ever made a proper one?:)
Marco.
Oh, and unless I've missed it, you haven't said if you like risotto. Have you ever made a proper one?:)
Marco.
never made one. i did eat one; no idea how proper it was tho. i did say earler i wasnt keen on it, but of course it could have just been a poor one.
Ah, ok...Who knows whether it was proper or not. What was it that you weren't keen on?
I think you'd like a proper risotto, as you like rice, and it just tastes like creamy rice, with a slightly 'nutty' flavour and texture, infused with the flavour of whatever you make it with, mushrooms, tomatoes, green veg or whatever:)
You do need to use a good fresh stock, though. Chicken works well, for added flavour, if you don't want to keep it veggie.
Marco.
was a bit sticky and gooey. i dont mind it so much in a sweet pudding rice but it wasnt high up in my try again list. but it might just have been a wrong impression
I suspect the latter. It shouldn't really be sticky... 'Gooey', I guess is subjective. It should have a creamy, slightly liquid, consistency, as was shown in the earlier link, here: https://www.hwcmagazine.com/recipe/chanterelle-mushroom-risotto/
That's pretty much how it should look. Next time Del makes risotto, I'll post a pic and you can tell me what you think:)
Marco.
Ah, no worries. I like pretty much all cheese (apart from goats), but as an Italian, only Parmesan or Pecorino goes on pasta - anything else is sacrilege!:D
Marco.
Oh shit :doh:
I really like Grana Padano on my pasta - seriously, is that considered a bad thing?
I prefer the texture and milder flavour from Padano to that of Parmesan.
What should Grana Padano be used with? I first "found" it about three or four years ago and now always buy it in preference to Parmesan (which can taste a bit like sick to me).
Pecorino I haven't tried, so that will go on my shopping list :)
Oh shit :doh:
I really like Grana Padano on my pasta - seriously, is that considered a bad thing?
I prefer the texture and milder flavour from Padano to that of Parmesan.
What should Grana Padano be used with? I first "found" it about three or four years ago and now always buy it in preference to Parmesan (which can taste a bit like sick to me).
Pecorino I haven't tried, so that will go on my shopping list :)
Lol - no, not if you like it, as it's you who's eating it! Roy-boy puts Red Leicester on his, so fill yer boots:D;)
Never ask for it though if you're in Italy, as this will probably happen... :door::guns:
Pecorino is nice, and also veggie (no use of animal rennet, like in Parmesan).
Marco.
Lol - no, not if you like it, as it's you who's eating it! Roy-boy puts Red Leicester on his, so fill yer boots:D;)
Never ask for it though if you're in Italy, as this will probably happen... :door::guns:
Pecorino is nice, and also veggie (no use of animal rennet, like in Parmesan).
Marco.
im using Parmigiano-Reggiano dop 30 month matured.. does that meet with your approval :ner::D
Just making a Ruby.. pic and details to follow
Tonight a Ruby. An odd ish recipe I altered to suit what I had.
It's called coconut ham curry and pineapple on jasmine rice.
https://uploads.tapatalk-cdn.com/20210821/d5487f0f784757c8ed018cc18e3c2d36.jpghttps://uploads.tapatalk-cdn.com/20210821/05e9e49fa27c310845036a1c5e7471b0.jpg
edit.. that was rather good...
rmcin626
21-08-2021, 16:49
Tonight a Ruby. An odd ish recipe I altered to suit what I had.
It's called coconut ham curry and pineapple on jasmine rice.
https://uploads.tapatalk-cdn.com/20210821/d5487f0f784757c8ed018cc18e3c2d36.jpghttps://uploads.tapatalk-cdn.com/20210821/05e9e49fa27c310845036a1c5e7471b0.jpg
edit.. that was rather good...
Looks pretty good too Grant
Looks pretty good too Grant
it was mild but very tasty robin. It had mushrooms, sweet peppers onions coconut cream pineapple and all usual spices for a tikka masala plus the ham off of a shank i cooked in morning.
Yup, that does look really tasty, Grant, and certainly something I'd gladly eat myself:) Totally different colour too mate, from some of those ready meals you used to eat!;)
You food looks FRESH now, rather than false...
Marco..
Ribeye steak cooked under pressure in a nice veg and spice stock with carrots and onion.
Served with baby potatoes and a gravy made from stock.
Damn good. Steak fell apart and was delish.
https://uploads.tapatalk-cdn.com/20210822/1c9a8ad4444bef49208120dc07d13238.jpg
Nice - spuds in particular look great!:)
Marco
Today's lunch: grilled lamb cutlets with seasonal veg and baby roasties:
https://imagizer.imageshack.com/v2/1024x768q90/922/osjNMI.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/cKnpMk.jpg
...washed down with a 'Lidl Special' Haut-Médoc!:D
Marco.
looks delish.. veg look tops
Cheers, mate. The bulk of it is from our garden:)
Marco.
rmcin626
22-08-2021, 18:33
Very nice looking plateful. Marco
Cheers, Robin. How's your good lady keeping, btw?
Marco.
rmcin626
22-08-2021, 19:17
Cheers, Robin. How's your good lady keeping, btw?
Marco.
Good days and bad days Marco, hopefully thinks will improve once she comes off the steroids in a couple of months. She has bloods taken every 2 weeks, which looking better at the moment. Thanks for asking , much appreciated
Good stuff, mate, slowly but surely:)
Marco.
rmcin626
22-08-2021, 19:46
Good stuff, mate, slowly but surely:)
Marco.
Yes one day at a time, but we will get there
What's for lunch today then, Granty?:)
Marco.
What's for lunch today then, Granty?:)
Marco.
nothing much. had a slice of pizza pie.. see what i fancy later.
Making up a chicken Tikka Masala.
https://uploads.tapatalk-cdn.com/20210823/8cd467cfc8611c46fcd6b48119bd3075.jpg
edit.. tastes nice. will have it tomorrow i think as im now too sore. cooked chicken in a mix of oil and ghee to add flavour.
https://uploads.tapatalk-cdn.com/20210823/b5d935ce3f01decd698affb4582a1371.jpg
Quality, nice depth of colour... :thumbsup:
Princess is feeling lazy tonight (the wee soul's been in the garden all day), so we're getting an Indian takeaway:D
Marco.
Quality, nice depth of colour... :thumbsup:
Princess is feeling lazy tonight (the wee soul's been in the garden all day), so we're getting an Indian takeaway:D
Marco.
cant blame her.. she will be tired.
She is mate, but not too tired enough to WANT a hot bath running for her, essential oils applied, accompanied by a chilled prosecco and followed by a foot rub and massage!:doh::D
Marco.
She is mate, but not too tired enough to WANT a hot bath running for her, essential oils applied, accompanied by a chilled prosecco and followed by a foot rub and massage!:doh::D
Marco.
i will take the chopper and be there in 30 mins ;)
Lol... She's in there just now having a soak and chatting with her pals on Insty. I'll only be required to top up her drink!
Marco.
Lol... She's in there just now having a soak and chatting with her pals on Insty. I'll only be required to top up her drink!
Marco.
it was a lekky chopper and ran out of charge over the penines :doh: got a spike being removed from my botty:ner:
so she is using you as a butler tonight then... lucky you... what the butler saw:eek:
Hahahaha... Nah, she's just in full princess mode, 'cos she's been working for most of the day, so now WANTS pampered and spoiled! S'ok, I'm used to it:D
Marco.
DUCK!
https://live.staticflickr.com/65535/51398617319_e12b7ba1c7_o.jpg
By fuck, it's duck - and it looks nice, chuck!:D
Marco.
rmcin626
23-08-2021, 21:07
DUCK!
https://live.staticflickr.com/65535/51398617319_e12b7ba1c7_o.jpg
Very nice
By fuck, it's duck - and it looks nice, chuck!:D
Marco.
Well, wasn't sure what to have so just thought duck it!
Very nice
Thanks, it was delicious.
Chicken Tikka Masala.
https://uploads.tapatalk-cdn.com/20210824/6df9a1dcb9b16fe2ef95ac80e83f54f0.jpg
spicier than it thought it would be.. maybe 2nd day magic... anyway it was superb
Chicken Tikka Masala.
spicier than it thought it would be.. maybe 2nd day magic... anyway it was superb
Looks great, handful of chips and it'd be perfect :D
Quality stuff, Granty. Loving the amount of Indian food you're doing now, where beforehand it was almost non-existent!;)
Plus, what's clearly evident now is that it was obvious before you could cook (from the pics of some of the stuff you did), but your disability was holding you back from expressing yourself, simply because of your difficulty in managing a normal cooker, standing up for long periods of time, etc.
But now you've got all your labour-saving gadgets to help, and take the strain, as it were, your culinary flair and experience has been given full reign... It's a marvel to watch mate, and good on ya! The princess is also impressed:)
Marco.
Quality stuff, Granty. Loving the amount of Indian food you're doing now, where beforehand it was almost non-existent!;)
Plus, what's clearly evident now is that it was obvious before you could cook (from the pics of some of the stuff you did), but your disability was holding you back from expressing yourself, simply because of your difficulty in managing a normal cooker, standing up for long periods of time, etc.
But now you've got all your labour-saving gadgets to help, and take the strain, as it were, your culinary flair and experience has been given full reign... It's a marvel to watch mate, and good on ya! The princess is also impressed:)
Marco.
praise from caesar:eyebrows:
Pressure cooked a nice bit of lamb shoulder on bone.
This was cooked in a nice greek sauce and rosemary for 1hr 45mins on high. Meat just fell apart.. Tastes great. Will reduce stock after skimming tomorrow.
Meat tastes supa
https://uploads.tapatalk-cdn.com/20210824/9f4bb08f632f19e15e43f7fa7daa4689.jpg
praise from caesar:eyebrows:
She's monitoring your progress daily, and says if you keep it up, she'll have a 'special prize' for you when you visit;)
Marco.
She's monitoring your progress daily, and says if you keep it up, she'll have a 'special prize' for you when you visit;)
Marco.
lol. that vegi book of that chef came so will have a look through it. a nice pudding i hope :eek:
Heh-heh... Nice, one. Looking forward then to seeing you replicate some of the recipes!:)
Marco.
Rump steak with veg pressure cooked in foodi with deep fried chips
https://live.staticflickr.com/65535/51399989241_993f1c656a_o.jpg
Washed down with this, liked the shiraz so thought I'd try the malbec. Equally delicious, big vintage port notes.
https://live.staticflickr.com/65535/51400252138_f9fb7cda1d_c.jpg
Quality stuff, Granty. Loving the amount of Indian food you're doing now, where beforehand it was almost non-existent!;)
Plus, what's clearly evident now is that it was obvious before you could cook (from the pics of some of the stuff you did), but your disability was holding you back from expressing yourself, simply because of your difficulty in managing a normal cooker, standing up for long periods of time, etc.
But now you've got all your labour-saving gadgets to help, and take the strain, as it were, your culinary flair and experience has been given full reign... It's a marvel to watch mate, and good on ya! The princess is also impressed:)
Marco.
+1
If you haven't already got it "the hairy bikers' great curries" book is a gem - even their basic curry just "sings out" with the flavours of the individual spices rather than the homogenous mess of pre bought sauces.
Madhur Jaffrey's first little book is also very, very good. I regularly use her method for rice (lots of rising seems to be key with Basmati) and her spinach bhaji.
edit - also her tomato chutney (for gluts of home grown tomatoes) :drool:
+1
If you haven't already got it "the hairy bikers' great curries" book is a gem - even their basic curry just "sings out" with the flavours of the individual spices rather than the homogenous mess of pre bought sauces.
Madhur Jaffrey's first little book is also very, very good. I regularly use her method for rice (lots of rising seems to be key with Basmati) and her spinach bhaji.
edit - also her tomato chutney (for gluts of home grown tomatoes) :drool:
ive a couple of the bikers books somewhere.. not that one tho.. one was pies lol
how do you rate the book - I do love a pie :)
how do you rate the book - I do love a pie :)
it was good; not sure where it is tbh but i think i also have the kindle edition of it. some interesting pies they made.
https://www.hairybikers.com/uploads/images/_articleImage/PerfectPies.jpg
This is the one I got second hand the other day. Its minted lol
Not literally https://uploads.tapatalk-cdn.com/20210825/2259b41be5b3bfce66fad08ad077dd8c.jpg
Lamb I cooked yesterday, gravy, mash and dumplings.
Very nice it was.
https://uploads.tapatalk-cdn.com/20210825/5330b2a64b5b93ae5f33e622ace10e4e.jpg
Ravioli. https://uploads.tapatalk-cdn.com/20210825/ff2f6eb1bfa66f739cb5925311bbb559.jpg
This is the one I got second hand the other day. Its minted lol
Not literally https://uploads.tapatalk-cdn.com/20210825/2259b41be5b3bfce66fad08ad077dd8c.jpg
Nice one... The princess says she wants to see you putting some of the recipes into practice!:);)
Marco.
Ravioli. https://uploads.tapatalk-cdn.com/20210825/ff2f6eb1bfa66f739cb5925311bbb559.jpg
Bet you didn't make that!:ner:;)
Why not try making your own pasta sauce [not difficult], and then buying some nice fresh (or even dried) pasta to have with it?:)
Marco.
Rump steak with veg pressure cooked in foodi with deep fried chips
https://live.staticflickr.com/65535/51399989241_993f1c656a_o.jpg
Washed down with this, liked the shiraz so thought I'd try the malbec. Equally delicious, big vintage port notes.
https://live.staticflickr.com/65535/51400252138_f9fb7cda1d_c.jpg
Nice, Roy... The chips, in particular, look top Dollar! Glad you're enjoying the Jam Shed collection:cool:
Marco.
Tonight's scran... Fresh Scottish trout fillets in a lemon/butter, fresh garlic & herb sauce, with a touch of white wine, served with boiled new potatoes, sprinkled with fresh parsley, carrots and greens:
https://imagizer.imageshack.com/v2/1024x768q90/923/u9ucO8.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/wK4v7x.jpg
...washed down with a rather nice chilled Sauvignon Blanc:)
Marco.
looks great.. tasty fish, trout
Cheers, mate. It was delish (and light, too):)
Marco.
mad-moon
26-08-2021, 08:24
Lamb I cooked yesterday, gravy, mash and dumplings.
Very nice it was.
https://uploads.tapatalk-cdn.com/20210825/5330b2a64b5b93ae5f33e622ace10e4e.jpg
Mmmmmm Grant, you have excelled here. This looks top notch mate...:drool::drool:
mad-moon
26-08-2021, 08:29
Tonight's scran... Fresh Scottish trout fillets in a lemon/butter, fresh garlic & herb sauce, with a touch of white wine, served with boiled new potatoes, sprinkled with fresh parsley, carrots and greens:
https://imagizer.imageshack.com/v2/1024x768q90/923/u9ucO8.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/wK4v7x.jpg
...washed down with a rather nice chilled Sauvignon Blanc:)
Marco.
Mmmmmm another tasty looking plate of vitals..Not a fan of trout, but I think I could quite easily scoff this plate full as it's off the bone...I do like those wee sweet Chantanay's too..
mad-moon
26-08-2021, 08:33
it was good; not sure where it is tbh but i think i also have the kindle edition of it. some interesting pies they made.
https://www.hairybikers.com/uploads/images/_articleImage/PerfectPies.jpg
This pair are brilliant...sometimes their recipes look complicated, but they're not..and everything they cook is wholesome and delicious, but some of it in moderation...hahaha..
got these in fridge so cooking them up now. had them once before
https://assets.sainsburys-groceries.co.uk/gol/7826715/1/640x640.jpg
Mmmmmm another tasty looking plate of vitals..Not a fan of trout, but I think I could quite easily scoff this plate full as it's off the bone...I do like those wee sweet Chantanay's too..
Cheers, Alan. It was lovely. The carrots were from our garden and are a heritage variety - and yes lovely and sweet and, erm, 'carroty':D
In case you're unfamiliar with the heritage varieties: https://www.google.com/search?q=heritage+carrots&rlz=1C1RFPM_enGB708GB709&oq=heritage+carrots&aqs=chrome..69i57j0i512l6j0i22i30l3.3262j1j15&sourceid=chrome&ie=UTF-8
Marco.
got these in fridge so cooking them up now. had them once before
https://assets.sainsburys-groceries.co.uk/gol/7826715/1/640x640.jpg
Feeling lazy, were we?:D;)
No, they look quite nice. Hope you enjoyed them.
Marco.
Last night's scran... A wee steaky-wakey, done on the Barbie (she was surprisingly accommodating:eyebrows: ) with a vegetable kebab, which was also Barbie-fied (consisting of sliced onions, green chillies, courgettes and red peppers), some fried courgette flowers (from our garden) a Tuscan classic, and chippies:
https://imagizer.imageshack.com/v2/1024x768q90/923/7hdUYU.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/JJ9k3a.jpg
A rather tasty combo of munchies!:D
Marco.
nice again.. tasty looking steak
Feeling lazy, were we?:D;)
No, they look quite nice. Hope you enjoyed them.
Marco.
actually they were not very good. most went in bin lol
And the lesson learned is....??:ner:;)
Marco.
nice again.. tasty looking steak
Churz, dudekins:)
Marco.
And the lesson learned is....??:ner:;)
Marco.
the first ones i got, i got lucky with :ner: tbh they had been in fridge for a while but were sill in their use by. chinese today i think
Lovely looking plate of grub that Marco [emoji106]
Homemade lamb penne pasta.
Was delish https://uploads.tapatalk-cdn.com/20210827/bb11e44c0407f46d51577fce6ac589f6.jpg
Lovely looking plate of grub that Marco [emoji106]
Cheers, matey. I'll tell the chef-ess!:D
Marco.
Homemade lamb penne pasta.
Was delish https://uploads.tapatalk-cdn.com/20210827/bb11e44c0407f46d51577fce6ac589f6.jpg
That looks tops, mate. Better than any other pasta dish you've shown!:clap::thumbsup:
Marco.
That looks tops, mate. Better than any other pasta dish you've shown!:clap::thumbsup:
Marco.
cheers, it was lovely. juicy and penne was gluten free. tomato, basil and a little togarashi in to let it kick a little against the cheese. note im getting a much finer grate now
Just slung some bacon in a pan, cooked for a bit then slung in some eggs. Just what I fancied :D
https://live.staticflickr.com/65535/51407275639_77447665a6_o.jpg
Great penne by the way Grant, looks very tasty.
Just slung some bacon in a pan, cooked for a bit then slung in some eggs. Just what I fancied :D
https://live.staticflickr.com/65535/51407275639_77447665a6_o.jpg
Eggs, jalepenos, vintage cheddar, great bread, coleslaw and bollocks.
Pigs bollocks, that is.
Eggs, jalepenos, vintage cheddar, great bread, coleslaw and bollocks.
Pigs bollocks, that is.
Ooh hello Justin where you been?
Eggs, jalepenos, vintage cheddar, great bread, coleslaw and bollocks.
Pigs bollocks, that is.
Are you still alive, dude?:wowzer:
Excellent!:D Maybe we could see more evidence of it here in future?:ner:;)
Marco.
Fancied summat odd and as I struggled to eat rice yesterday again.. I made lemon and lime chicken and chips [emoji23]
Was really good actually.
https://uploads.tapatalk-cdn.com/20210828/fe3e482c3dfd333f6786137ede321274.jpg
Turkish mix grill
https://uploads.tapatalk-cdn.com/20210828/3a4b3a9e7be501b22ce0b60427f69b18.jpg
Baby pots, salt beef and steamed veg
https://uploads.tapatalk-cdn.com/20210830/f7e93bd6101b334f3ad122fddacb0e22.jpg
i removed the stringy bit lol.. veg got a light coat of spicy honey too. all went down well.
Stroganov
https://uploads.tapatalk-cdn.com/20210831/fa1ba5ddea6b0f960841f23b3520ef3b.jpg
Did you make it, mate? Like the wild rice... Nice plate too, prefer that to your other ones:)
Marco.
Turkish mix grill
https://uploads.tapatalk-cdn.com/20210828/3a4b3a9e7be501b22ce0b60427f69b18.jpg
Looks tasty, Roy!:)
Marco.
Did you make it, mate? Like the wild rice:)
Marco.
no it was a ready meal i confess.. chestnut mushrooms too:eyebrows:
Ah okies... Check my comment about the plate, which I think you missed... Is it retro or modern?:)
Marco.
Ah okies... Check my comment about the plate, which I think you missed... Is it retro or modern?:)
Marco.
its modern but looks older.. think its denby.
yeah, denby; fire stripes
Looks tasty, Roy!:)
Marco.
Think it's surpassed the sea bass as my new favourite off their menu and at £16 very good value, washed down with a nice cold efes :cool:
its modern but looks older.. think its denby.
yeah, denby; fire stripes
Nice - I approve!:)
Marco.
Think it's surpassed the sea bass as my new favourite off their menu and at £16 very good value, washed down with a nice cold efes :cool:
Lol - Efes is one of my fav Pils beers. Like you say though, needs to be ice-cold!:)
Marco.
Aberdeen Angus rump and chips
https://live.staticflickr.com/65535/51415607641_997fd19e6f_o.jpg
Fancied a pasta baked up today so chicken penne it was.
Quite good as the sauce thickens nicely. Could have done with a bit of chilli, forgot lol.
https://uploads.tapatalk-cdn.com/20210901/8248fbd0a0c77c437b16e737ac6d4753.jpg
Belly of pork
https://uploads.tapatalk-cdn.com/20210901/28e8dfa6348231f425465e89fe5314d9.jpg
Split pea soup on the go today.
Yumhttps://uploads.tapatalk-cdn.com/20210902/1353de168ac4f84c7fb05adfe4903b13.jpg
Soups about ready now.
https://uploads.tapatalk-cdn.com/20210902/3a8817fbdea0847aa23dd82677c33502.jpg
Lovely drophttps://uploads.tapatalk-cdn.com/20210902/c7dfd56e62e1aec981e756f18a4b3e19.jpg
Comfort food - lovely homemade soup :)
Comfort food - lovely homemade soup :)
daughter popped in and is away with the rest of it lol
oh well, no loss a friend gets
Bit of cod cooked in wine sauce, a few chips and a mix of veg.
Very nice it was.
https://uploads.tapatalk-cdn.com/20210903/faa82576088f4bb17a29e48dbb83c481.jpg
popped a nice bit of North Highland Boneless Lamb Shoulder in cooker... a bit more pricey but its worth the extra .. best of stuff this .
https://assets.sainsburys-groceries.co.uk/gol/8062915/1/2365x2365.jpg
Sausage casserole and chips
https://live.staticflickr.com/65535/51422120013_337d73fe7d_o.jpg
Some good scran posted recently here, chaps! Granty's soups always look great, although I couldn't see any evidence of 'wine sauce' with the cod, despite 200% screen magnification!:ner::D;)
Need to get my act in gear lol, as we've been out for a few meals recently, celebrating birthdays with friends, etc. Anyway, keep up the good work:cool:
Marco.
you could taste it but it was a steam in bag one and i over cooked it i think as sauce went a bit thick.. will give it 30 secs less next time. cod was lovely tho
Ah, no worries. I thought it was a sauce you'd made up yourself.. What's happened then to all the great homemade curries and rice dishes? Has the novelty of your new gadgets worn off?;)
Marco.
no, just been varying things.
be having a lamb curry soon i think
Cool - as it would be good if you kept up the homemade/fresh stuff, and saved the ready meals for emergencies:)
Marco.
Cool - as it would be good if you kept up the homemade/fresh stuff, and saved the ready meals for emergencies:)
Marco.
well the fish wasnt really a ready meal. everything was fresh; the fish was frozen and just needed steaming. veg was fresh out of a vacuum tub i keep it in.
Yeah, I know. I wasn't referring to the fish... Good to see you eating more fresh veg:)
Marco.
Been making curry for tonight.
Murgh makhani with lamb.
https://uploads.tapatalk-cdn.com/20210904/a3fc9cc74344773f0659e7c2bf42e67f.jpg
It has garam Masala, ghee, onion, red pepper flakes, turmeric, ginger, garlic, tomatoes, cream(coconut) tomato puree, honey, coriander, lemon zest and of course lamb.
Nice, mate. Looks tasty:)
Have you ever had a go at Pilau rice? Perfect accompaniment for a curry: https://www.kitchensanctuary.com/pilau-rice-recipe/
Marco.
its a lot more work alas.
Ok, in that case, have you got some Basmati? To make a curry 'sing', you really need a fragrant rice to accompany it. Same with Chinese, which is why we use Jasmine:)
Marco.
Don't know if you've got any of these (or have tried them before), but simply adding them to normal boiled rice adds a lovely aromatic flavour: https://www.sainsburys.co.uk/gol-ui/product/herbs-and-spices-all/sainsburys-cardamom-pods-28g
These are also nice to add to your curry while marinating: https://www.sainsburys.co.uk/gol-ui/product/sainsburys-curry-leaves-5g?productId=1192704&utm_campaign=13046532402&utm_medium=cpc&storeId=10151&gclid=Cj0KCQjwssyJBhDXARIsAK98ITRCjVzLrvrNZtQuvFJN ey5t6_kh2hK43Xmm15LyRNf06m_YtTdpm_MaAtUCEALw_wcB&catalogId=10241&langId=44&utm_source=Google&krypto=kpYIIDXuz%2FN8coxtUh%2B0OQf9kzzB76MCzy%2Bzm QjqT0csLvz3bSUQVGQQn2RyDEn8AhBZjjAkK7uldMXfPOv9JWe RA%2Fwwl3CUQVu9RJcgoHDuEQFP5pevYOe8KKhXdWU83ERv2zD yCMrgnkLxjmUpBUCdKBdjVXifhglChEnMQpBoZeeza34uxdqni 8c%2B6yCVZQcfPTGA9IIaltxdkNJnYxbvzoIvyZXhUj2lG08Q8 o2kZVbOxpaU00qVW75SsIT0kloZu6sw36922I6gST4AXOoH9ra CexWFBn%2FU%2BJft4piHYI1pQQS4%2BK%2FOjIY4xV5S7Ix41 cCB5nkjwTKk0TzN2u2yJGDKzdBppbBZYvDxH2wvfYpcoPH%2Bp TipEEPOaLR5VR4r%2F5sD00cBG580a%2FnzrQkOE%2FWH23s92 Hg5jjL%2B0u%2B%2F3ORAHTwidMmJfnq%2Bzwba&ddkey=https%3Agb%2Fgroceries%2Fsainsburys-curry-leaves-5g
Marco.
Ok, in that case, have you got some Basmati? To make a curry 'sing', you really need a fragrant rice to accompany it. Same with Chinese, which is why we use Jasmine:)
Marco.
Don't know if you've got any of these (or have tried them before), but simply adding them to normal boiled rice adds a lovely aromatic flavour: https://www.sainsburys.co.uk/gol-ui/product/herbs-and-spices-all/sainsburys-cardamom-pods-28g
These are also nice to add to your curry while marinating: https://www.sainsburys.co.uk/gol-ui/product/sainsburys-curry-leaves-5g?productId=1192704&utm_campaign=13046532402&utm_medium=cpc&storeId=10151&gclid=Cj0KCQjwssyJBhDXARIsAK98ITRCjVzLrvrNZtQuvFJN ey5t6_kh2hK43Xmm15LyRNf06m_YtTdpm_MaAtUCEALw_wcB&catalogId=10241&langId=44&utm_source=Google&krypto=kpYIIDXuz%2FN8coxtUh%2B0OQf9kzzB76MCzy%2Bzm QjqT0csLvz3bSUQVGQQn2RyDEn8AhBZjjAkK7uldMXfPOv9JWe RA%2Fwwl3CUQVu9RJcgoHDuEQFP5pevYOe8KKhXdWU83ERv2zD yCMrgnkLxjmUpBUCdKBdjVXifhglChEnMQpBoZeeza34uxdqni 8c%2B6yCVZQcfPTGA9IIaltxdkNJnYxbvzoIvyZXhUj2lG08Q8 o2kZVbOxpaU00qVW75SsIT0kloZu6sw36922I6gST4AXOoH9ra CexWFBn%2FU%2BJft4piHYI1pQQS4%2BK%2FOjIY4xV5S7Ix41 cCB5nkjwTKk0TzN2u2yJGDKzdBppbBZYvDxH2wvfYpcoPH%2Bp TipEEPOaLR5VR4r%2F5sD00cBG580a%2FnzrQkOE%2FWH23s92 Hg5jjL%2B0u%2B%2F3ORAHTwidMmJfnq%2Bzwba&ddkey=https%3Agb%2Fgroceries%2Fsainsburys-curry-leaves-5g
Marco.
no cardamon currently no.. was thinking of adding summat tho. ghee was suggested as an additive.
Yeah ive long aged basmati and jasmine too in 5kg sacks plus best brown too. Going to add a little more water and, ?? i dunno yet lol suppose stock could be used?
Added lime juice and coriander to ricehttps://uploads.tapatalk-cdn.com/20210904/e10feee84dc141fd3f5058955939ff2f.jpg
extra water too. it came out a little stickier but more moit too. used less cook time too which worked. i'd been struggling with the drier cooked rice as my throat narrows a bit., a sign of aging alas.
but that was good. will try and get cardamon to try.
that was damn good and juicy too.
Yeah, looks nice, mate. Rice looks good too, although (unless it's well hidden), I don't see much evidence of lamb - did you leave most of it in the pot?:D;)
I'd have expected to see some big chunky cubes of lamb, but it seems to have all broken down, or maybe you like it that way?
Also, how long do you cook (and allow to infuse) the sauce for? Del usually does that for up to two hours, to get it nicely thick and rich and to allow all the flavours to infuse, then she puts the meat in when the sauce is ready and cooks it then. Is that what you do?:)
Marco.
Yeah roughly although I used smaller bits of the lamb to use them up really. There were a few biggish bits too tho. Heat was about right for me(ie not hot) but spices were fragrant enough.
You had all this though, didn't you:
popped a nice bit of North Highland Boneless Lamb Shoulder in cooker... a bit more pricey but its worth the extra .. best of stuff this .
https://assets.sainsburys-groceries.co.uk/gol/8062915/1/2365x2365.jpg
So what did you do with the rest of it?:D
If the idea was to make a curry, then I'd have cubed it up and made a proper meal from it (as what you've pictured, as tasty as no doubt it was) couldn't have filled you up much, just basically sauce and rice)... Or have I misunderstood something, and you had some other purpose for the lamb joint (shown above) and were only using 'leftover bits' for the curry? Dunno:hmm:
Marco.
It wasnt a huge bit tbh and there was a fair amount of waste; wont be buying it again, although i think i over cooked it. But, yes there is a fair amount left. pasta tomorrow with it. there was a fair bit of lamb in it but a lot of it was shreaded.
Lol - and there was you saying it was the best of stuff!:doh::D
I know what you mean, though... Best plan is to get a leg next time (shoulder's best for slow-cooking or roasts, not really curries), then cube it up and fry it in a pan, until it's the right consistency, then add it to the sauce (ready made in another pan) - and it'll be awesome.
Your sauce looks fine, it just needs some meat in it, lol!;)
Marco.
Lol - and there was you saying it was the best of stuff!:doh::D
I know what you mean, though... Best plan is to get a leg next time (shoulder's best for slow-cooking or roasts, not really curries), then cube it up and fry it in a pan, until it's the right consistency, then add it to the sauce (ready made in another pan) - and it'll be awesome.
Your sauce looks fine, it just needs some meat in it, lol!;)
Marco.
yeah flavour was ok but ive had better with cheaper shoulders. or legs. tesco ones are usually very good, but that sainsbury one wasnt great. sheep must have been scrawny. my bro's lamb was way better.
i like shreaded lamb
Lol, when you visit, you'll need to take some Welsh lamb back with you from our butcher. Trust me, it's TOP notch!:)
Shredded lamb is fine, maybe in some pitta bread, but for a curry you need cubes, or whole pieces on the bone - as the Indians eat it!:cool:
Marco.
Well pasta today.
https://uploads.tapatalk-cdn.com/20210905/6b39dfc759d087389f5634805f141200.jpg
Salmon, chips and mixed veg vor dinner
Was strangely hungry.
It was very tastyhttps://uploads.tapatalk-cdn.com/20210905/7c06fd0872b0c3d8099f07f75f3e0156.jpg
BBQ - belly pork twizzler, lamb kofte and beef burger with Gorgonzola and red onion (all from the butchers in Debenham) with potato salad, coleslaw and smoked beetroot- and a “Berni special” tomato just for Marco! :lol:
https://uploads.tapatalk-cdn.com/20210905/de183ffd8ce64ac25ccc446ddfa8b642.jpg
Hahahaha... Fantastic - I'm in awe... Just look at those gorgeous wee toms!:lol::eyebrows:
Hope you done it justice, daftee!
Marco.
Well pasta today.
https://uploads.tapatalk-cdn.com/20210905/6b39dfc759d087389f5634805f141200.jpg
Nice pasta, Granty:)
Marco.
Hahahaha... Fantastic - I'm in awe... Just look at those gorgeous wee toms!:lol::eyebrows:
Hope you done it justice, daftee!
Marco.
Had to be done! :lol: Seriously though, Gorgonzola in a burger is the absolute bomb! I’ve tried dozens of different blue cheeses and this is the pinnacle!
Quality... I'll bear that in mind. Oi loikes a bit of blue on me burger!:eyebrows:
What did you wash it down with?
Marco.
It was a Turkish theme today at Marco towers.. To start, Turkish spicy tomato and Orzo soup (Orzo is a rice-shaped pasta), topped with chopped spring onions and drizzled with extra-virgin olive oil:
https://imagizer.imageshack.com/v2/1024x768q90/922/qgcPW7.jpg
A loving close-up:
https://imagizer.imageshack.com/v2/1024x768q90/923/VUI3DI.jpg
Very flavoursome and tasty!:)
Washed down with a rather nice chilled Vinho Verde:
https://imagizer.imageshack.com/v2/1024x768q90/924/A5grWr.jpg
Recipe here, for anyone interested: https://www.bbc.co.uk/food/recipes/turkish_tomato_and_orzo_60477
Followed by chargrilled Turkish lamb chops and a chargrilled vegetable kebab...
https://imagizer.imageshack.com/v2/1024x768q90/924/hd8lUK.jpg
Accompanied by a bouquetière of potatoes and veg (from our garden):
https://imagizer.imageshack.com/v2/1024x768q90/923/uvAZDu.jpg
...with some roasties added:
https://imagizer.imageshack.com/v2/1024x768q90/923/xv2O9Y.jpg
And washed down with a quality Côtes du Rhône, all enjoyed al fresco in the Wrexham sunshine:
https://imagizer.imageshack.com/v2/1024x768q90/923/ComvLC.jpg
:cheers:
Marco.
Looks a lovely dinner!
Sent from my iPad using Tapatalk
What did you wash it down with?
One of my current fave pale ales - Vocation Hop Skip and Juice
https://cdn.shopify.com/s/files/1/0661/7443/products/HopSkipJuice330ml_08_60ee176b-4663-4417-9c79-fe0f17f58441_1024x1024@2x.jpg?v=1604404867
https://www.vocationbrewery.com/products/hop-skip-juice-330ml-12pk
Fantastic looking chops Marco, nice caramelisation but...
https://www.healthylivingdirect.com/media/catalog/product/cache/304ce9c17c01d0a2ddd08360963e6821/2/5/25425_-_crucial_mint_sauce_n.jpg
(Probably tasted great without).
Looks a lovely dinner!
Sent from my Panty Pad using Crapatalk
Cheers mate, it was!:eyebrows:
Marco.
One of my current fave pale ales - Vocation Hop Skip and Juice
https://cdn.shopify.com/s/files/1/0661/7443/products/HopSkipJuice330ml_08_60ee176b-4663-4417-9c79-fe0f17f58441_1024x1024@2x.jpg?v=1604404867
https://www.vocationbrewery.com/products/hop-skip-juice-330ml-12pk
Oooh - I'll need to try that, as I lurves a quality pale ale!:thumbsup:
Marco.
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