Nice, Tony, and just how a mushroom risotto should look. Did you manage to use any porcini?:)Quote:
Originally Posted by mightymonoped
Marco.
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Nice, Tony, and just how a mushroom risotto should look. Did you manage to use any porcini?:)Quote:
Originally Posted by mightymonoped
Marco.
Today was (once again) a celebration of the classic burger (these Wagyu ones from Aldi really are the dogs), plus I had a couple of brioche buns to use up, so yes two bad-boys all to myself:D: Oh, and a ridiculously small portion of chips (sorry, Roy:o
https://imagizer.imageshack.com/v2/1...923/61EfJm.jpg
https://imagizer.imageshack.com/v2/1...922/x5cBuD.jpg
https://imagizer.imageshack.com/v2/1...923/i1jOh2.jpg
The squeezy things wot went in it afterwards:
https://imagizer.imageshack.com/v2/1...922/hskX7J.jpg
Noice:cool:
Marco.
I try to avoid Nestlé products (Maggi, Knoor, Rowntrees) because of their appalling business practices in the Third World, which place profit above the general welfare of those they sell to.Quote:
Originally Posted by Marco
Indeed, that may be the case, Barry, but it's what I had kicking around, and we don't buy much of that stuff anyway.
Did you like the burgers?:)
Marco.
Only had some local Chestnut Mushrooms to hand but they were delish. Cooked off a bit of Peroni Nastro Azzurro in the early stages too though :-)Quote:
Originally Posted by Marco
Sent from my iPhone using Tapatalk
Cool, chestnuts are good. I'm not talking about fresh porcini mushrooms though, as they're hard to find and expensive, but rather the dried variety, which you can find in most supermarkets. They have a really intense umami flavour and work well in risottos.
You need to soak them for a while before use (around 20 mins), then add the mushroom liquor to the pan to increase flavour further, then fire in some sliced fresh chestnut mushrooms to give texture and more flavour:)
Try it mate, it's awesome!
Marco.
chilli and garlic on mine please...I could drink that stuff straight from the bottle...Burgers look superb....love all the salad stuff inc pickles....Quote:
Originally Posted by Marco
Lol, cheers, Alan. For me, all those bits are vital, as good burgers, apart from the quality of the meat itself, are all about the layering of flavours and textures. The salad leaves were also from our own garden. Thinly-sliced red onion works well too, and nice juicy vine tomatoes.
The quality of cheese used is also important. In that respect, Monterey Jack is king, as it melts in a nicely gooey way and its mild flavour compliments bold flavours, such as chilli sauce (if used).
Plus, the sauces used should be varied but also marry well together, hence something chunky and spicy, such as the tomato relish in question, used in conjunction with a lighter, creamy 'mayo-style' sauce, at least to my tastes!:)
Marco.
got food coming shortly..yay.. fancy a baked spud today:D
Lol, nice one. I like them, but it's not something I really have. Don't think I've had a jacket potato for years! Chips aside, I generally see potatoes as an accompaniment to a meat or fish dish, and not eaten on their own, but that's just me:)
Marco.