Salmon.. Overspill from freezer
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Salmon.. Overspill from freezer
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You mean the extra-wide stuff you get for turkeys, if your 'meat' is quite chunky?Quote:
Originally Posted by InThe Sticks
S'ok, it'll stop there - promise!:lol::D
Nice salmon, Granty:)
Marco.
Got my Tesco delivery coming Sunday PM. Should keep me going a while.Quote:
Originally Posted by struth
Good stuff, mate. How are managing with things with a limited shelf life, such as fresh milk or bread?:)
Marco.
Just polished off the other half of that roast chicken - the one with the horrible gravy!:D
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...enjoyed with a nice side-salad.
The skin on corn-fed chickens tends to be a little oilier than usual, and that combined with the rendered down fat from the Parma ham it was wrapped and roasted in, is the reason for the appearance of the gravy. Nothing to do with the meat not having been allowed to rest. It was as succulent as a very succulent thing, and falling off the bone:)
The other thing to bear in mind is that *that* is how Italians traditionally cook roast chicken: stuffed/infused with LOADS of fresh garlic and fresh herbs (particularly thyme and rosemary), rubbed with/marinated in olive oil, and highly seasoned - and crucially served with a rich (reduced down) gravy, made from a little beef stock (to add extra flavour and colour) along with the chicken's own natural juices, including from the skin, as it's all about maximising FLAVOUR....
No dry, peely-wally slices of nondescript breast meat [such as you could be eating cardboard, it would almost be as tasteless], covered in Bisto!:eyebrows:;) Anyway, it was gorgeous.
Marco.
Spag bol again.. Needs must and its not too bad..
Life could be a lot worse
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I'm sure it was, far better than a dry chicken.Quote:
Originally Posted by Marco
So the previous pic was of gravy? It was purposely made that way?
All the pics I've shown of the roast chicken dish, Jon, have displayed the gravy it was served with, and yes deliberately made that way, in the (Tuscan) Italian tradition.
If you were to visit the home of any Italian family, from Tuscany or around that area, for Sunday lunch, and roast chicken was being served, that's how it would look, although there would likely be less gravy, as I'm a bit of a sauce/gravy nut!:D
I HATE any kind of bland or boring food, lacking in flavour, as I've always been used to cooking with lots of herbs, garlic and/or spices, as we've always had them in our garden or bought them - going WAY back, and subsequently enjoyed eating really TASTY food. A lot of British cooking/food, IME, can be rather bland in comparison, and for me lacking in seasoning/flavour - ultimately though it's just what you're used to:)
The only difference with today's pics was that I skimmed off more of the 'oil' (still packed full of natural chicken flavour) from the gravy, so that more of the darker colour showed from the reduced-down stock, again all packed full of flavour from all the ingredients it was made with.
It's not meant to to look in any way smooth or 'refined', like a jus or traditional gravy:cool:
Marco.
Late enough to be 'supper' (ate half a big bag of bombay mix earlier so not been hungry till now)
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That's a very nicely cooked steak (and overall plate of food), Roy-boy!:thumbsup:
Marco.