OK, What's For Lunch or Tea Today?

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Originally Posted by Marco

Looks quite nice, Grant. Traditionally, penne would be served with a tomato sauce, but it doesn't really matter. When they say 'sausage', does it say what kind of sausage is used? It should be some form of salsiccia (spicy Italian sausage), not bog-standard ones, as *that* would be very wrong...

However, all that really matters is that it tastes good and you enjoy it:cool:

Marco.

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Think it was sausage meat. Wasn't very good tbh. Won't get that again. Needed a better Tom sauce tbh. It would have been better with bits of actual sausage rather than what amounted to seasoned pork mince.
Yuk

Sausage meat? Ugh, no.... That's an epic fail:nono:

And your reaction confirms it.

Marco.

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Originally Posted by Marco

Nicely cooked, dude, and just as I'd like it:)

What kind of bacon did you use?

Marco.

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Read the text, dude.

think he meant was it wiltshire etc

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Originally Posted by User211

Read the text, dude.

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Ah yes, missed that. That's came out well then, as the bacon looks quite lean. Normally I like to use something a little fattier (such as certain types of good-quality streaky bacon), as it helps keep things moist, but yours doesn't look dry or tough:)

Marco.

The oak flavour was a bit too pronounced but it was good stuff.

Fried in EVOO.;)

Anyway, Del and I with Barry and his fiancé, and some other friends were out for dinner together at The Boat in Wrexham, and this is the lamb dish that Barry had:

https://imagizer.imageshack.com/v2/1...921/Fzl6Un.jpg

It looked scrummy, and perfectly cooked! I forgot to take a picture of my guinea fowl and Del's curried cauliflower veggie dish, which were also excellent:)

Marco.

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Originally Posted by User211

The oak flavour was a bit too pronounced but it was good stuff.

Fried in EVOO.;)

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Wossat, then?

Wouldn't have wanted it too oaky, but I quite like smoked bacon. Aside from anything else though, it has to be thickly cut and have a low-water content, so it doesn't all curl up in the pan (my bête noire with bacon).

Marco.

Extra virgin olive oil.

So much supposedly dry cure bacon is then watered and stuffed full of nitrites it's quite hard to track down stuff that hasn't been ruined.

Denhay. I complained to them about their stuff. IMHO from the responses I got they are outright liars.

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Originally Posted by User211

So much supposedly dry cure bacon is then watered and stuffed full of nitrites it's quite hard to track down stuff that hasn't been ruined.

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Indeed, which is why we buy our bacon from our local butchers, as he can verify its provenance.

For lunch today (in around 30 mins) I'll be starting with fillet of salmon, baked in the oven inside a tinfoil parcel, filled with spring onion, peppers, fresh chilli, garlic chives and sweet chilli sauce, followed by classic steak au poivre (using Dry-Aged Aberdeen Angus Ribeye), which will be served with homemade potato rosti, pan-fried tender-stem broccoli in garlic and butter, and some fresh vine tomatoes.

Wine with the steak will be this one, from Spain, which I got recently from Virgin Wines:

https://imagizer.imageshack.com/v2/xq90/922/HJi6R6.png

Details here: https://www.virginwines.co.uk/wine/Z...Garnatxa-Negra

And this for the fish:

https://imagizer.imageshack.com/v2/xq90/924/v0ZYk4.png

Details here: https://www.virginwines.co.uk/wine/Z...de-Ribeauville

Some will very likely be left over to enjoy the following day.

Looking forward to it! Pics to follow...:)

Marco.