OK, What's For Lunch or Tea Today?

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Originally Posted by Gazjam

Think 165F is the magic number for cooked chicken?

Not done a whole chicken in my foodi yet, but obviously it’s very much do-able!

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I always take mine to 82c to be on safe side. This one went s bit higher so fine.

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Originally Posted by struth

My chicken was for tomorrow, so tonight it's a fillet from freezer I took out last night and chips with a little stokes saucehttps://uploads.tapatalk-cdn.com/202...0055f42c7e.jpg
Well pinkhttps://uploads.tapatalk-cdn.com/202...a3d221d8d6.jpg

was a donald russell one processed originally in Clitheroe

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Do you count all the chips as your five a day.

Actually, that's making me hungry.

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Originally Posted by hifi_dave

Do you count all the chips as your five a day.

Actually, that's making me hungry.

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i dont bother with things like that dave.. im just happy i can still eat :D

Know the feeling..:thumbsup:

Grant I tried Stokes after you mentioned it. Good, but next time in Sainsbugs, check this out. Fabulous.

https://uploads.tapatalk-cdn.com/202...52b1b9932f.jpg

Noted!:thumbsup:

Marco.

Steak looked great, Granty. Just how I like mine cooked, too...:)

Do you ever take mustard? If I'm not having a sauce on steaks, I like a nice dollop of Dijon or English mustard!:cool:

Marco.

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Originally Posted by Marco

Steak looked great, Granty. Just how I like mine cooked, too... Was it a Donald Russell?:)

Looks like that sort of quality.

Marco.

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yup, twas indeed... clitheroe slaughtered. was a nice bit of meat and a good marble for fillet. cooked to 62c so still fairly med rare.
i like getting the tracing no

Yeah, it's a cool touch, although you're paying for it, and as I've said (old story), I'd rather the whole process, from start to finish, was carried out in Scotland, as they sell themselves as being Scottish butchers.

Did you miss the bit about the mustard?;)

Marco.

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Originally Posted by Marco

Yeah, it's a cool touch, although you're paying for it, and as I've said (old story), I'd rather the whole process, from start to finish, was carried out in Scotland, as they sell themselves as being Scottish butchers.

Did you miss the bit about the mustard?;)

Marco.

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I did miss it...Think it was an addition..lol.. I dont really like mustard, as much as i want to.. Just my palate says yuk alas