OK, What's For Lunch or Tea Today?

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Originally Posted by Marco

Good stuff, mate. I was thinking more in terms of there probably not being that many veggies around who would cook meat like that:)

Marco.

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Not many veggies would cook it.

But Del is a class example of class

Lol - more brownie points for you!:D

Yes, the mould was certainly broken when she was made.

Marco.

Chargrill steak looks perfect

Fish n chips for lunch.
Was good but too much.

https://uploads.tapatalk-cdn.com/202...3c5344567a.jpg

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Originally Posted by guy

Chargrill steak looks perfect

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Cheers, Guy. As I said, I liked the look of your stuff, too:)

Marco.

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Originally Posted by struth

Fish n chips for lunch.
Was good but too much.

https://uploads.tapatalk-cdn.com/202...3c5344567a.jpg

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Bollox - Roy-boy would've wolfed that up in jig time!:D

Chips look ace, as usual.

Marco.

I had fish, too... Seared fresh Albacore tuna, in a mirin and soy marinade, sprinkled with sesame seeds and served with chopped spring onions and egg noodles:

https://imagizer.imageshack.com/v2/1...922/qInVRy.jpg

https://imagizer.imageshack.com/v2/1...923/t3i98c.jpg

:cool:

Marco.

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Originally Posted by struth

Fish n chips for lunch.
Was good but too much.

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Looks good Grant, do you use oven chips in the foodi these days? I can never get my chips that 'regular' in shape.

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Originally Posted by Marco

Bollox - Roy-boy would've wolfed that up in jig time!:D

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;)

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Originally Posted by Marco

I had fish, too... Seared fresh Albacore tuna, in a mirin and soy marinade, sprinkled with sesame seeds and served with chopped spring onions and egg noodles:

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Awesome looking dish.

Tonight the chicken equivalent of pigs in blankets

https://live.staticflickr.com/65535/...3f353d6b_o.jpg

Lol - cheers... Yours looks like tasty grub. One of the things I like about your cooking is you usually have a nice gravy poured on top:)

I'm generally not a big fan of 'dry' food (find it a bit bland), where there's no sauces, gravy, or use of herbs, to 'dress' the main ingredients and enhance their flavour (but without overpowering them), thus improving the enjoyment of the overall dish.

I guess it's just what I've been used to, as it's how my mum always cooked (classic Italian/French or European cuisine), and Del does the same. It does amaze me though, the reluctance of some to make a nice sauce or a decent gravy, to serve with their food, as it's not difficult and just makes everything more interesting and much tastier! :exactly:

Marco.

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Originally Posted by Marco

Lol - cheers... Yours looks like tasty grub. One of the things I like about your cooking is you usually have a nice gravy poured on top:)

I'm generally not a big fan of 'dry' food (find it a bit bland), where there's no sauces, gravy, or use of herbs, to 'dress' the main ingredients and enhance their flavour (but without overpowering them), thus improving the enjoyment of the overall dish.

I guess it's just what I've been used to, as it's how my mum always cooked (classic Italian/French or European cuisine), and Del does the same. It does amaze me though, the reluctance of some to make a nice sauce or a decent gravy, to serve with their food, as it's not difficult and just makes everything more interesting and much tastier! :exactly:

Marco.

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You definitely need some kind of liquid accompaniment with most dishes to help it slide down. This was only decent gravy granules (:eek:), can't always be bothered to deglaze the cooking pan etc. etc. even though that gives a far superior result.