What post?:hmm:Quote:
Originally Posted by Barry
You mentioned it on the phone and subsequently PM'd me on the matter, and I followed your link, read your superb thread and sent the link to Del.
Marco.
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What post?:hmm:Quote:
Originally Posted by Barry
You mentioned it on the phone and subsequently PM'd me on the matter, and I followed your link, read your superb thread and sent the link to Del.
Marco.
For tonight's dinner... Sirloin steak in a red wine and mushroom sauce with vine tomatoes, green beans and roasties:
https://imagizer.imageshack.com/v2/1...923/a1KUjS.jpg
Marco.
Nice, Justin. Did you do the steak on a griddle pan?:)
Marco.
Cast iron one and a big cast iron weight on top of it. Very high heat. TBH given what I gave it and for how long I was expecting a more seared appearance. 4 mins a side.Quote:
Originally Posted by Marco
Loadsa salt and black pepper coated in the virgin's best olive.
Gonna make some mango and pineapple hot sauce with those scotch bonnets tomoz. Picked those of my plant today.https://uploads.tapatalk-cdn.com/202...4e4258bc15.jpg
Nothing there I couldn't eat, well I'd probably leave the twig holding the tomatoes together. And if I'm honest I'd choose Justin's new potatoes over them roasties.Quote:
Originally Posted by Marco
Should be good!:cool:Quote:
Originally Posted by User211
Marco.
No worries... It's swings and roundabouts with the spuds:)Quote:
Originally Posted by Pigmy Pony
Marco.
I could happily eat all of that, though I would have made a black peppercorn and mushroom sauce. Also I would have partnered it with boiled new potatoes (Jersey Royal) as IMO you can only make decent roast potatoes if you are also roasting a joint of beef.Quote:
Originally Posted by Marco
What was for pudding?