OK, What's For Lunch or Tea Today?

Lol, indeed... When Del makes gravy it's always from homemade stock, either chicken, beef, fish or whatever, prepared in advance [using bones, carcasses etc], which she's frozen into 'ice cubes' and simply melts down and adds when needed to the existing juices of whatever it is she's cooking, together sometimes with deglazing the pan with a glug of white wine, dry sherry or cider, which ramps up the flavour further!:cool:

For me, not enough folks use alcohol in their cooking either (it's as if they're afraid of it, I dunno:hmm:), which when cooked out and reduced down really enhances the flavour of sauces and gravies:)

Marco.

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Originally Posted by Marco

Lol, indeed... When Del makes gravy it's always from homemade stock, either chicken, beef, fish or whatever, prepared in advance [using bones, carcasses etc], which she's frozen into 'ice cubes' and simply melts down and adds when needed to the existing juices of whatever it is she's cooking, together sometimes with deglazing the pan with a glug of white wine, dry sherry or cider, which ramps up the flavour further!:cool:

For me, not enough folks use alcohol in their cooking either (it's as if they're afraid of it, I dunno:hmm:), which when cooked out and reduced down really enhances the flavour of sauces and gravies:)

Marco.

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Top tip with the ice cube thing. Just getting back into cooking a bit more, had a spell of apathy about it all but decided man cannot live by burger and chips alone. Watch this space.

Lol - sounds good!:cool:

Marco.

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Originally Posted by Roy S

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



;)



Awesome looking dish.

Tonight the chicken equivalent of pigs in blankets

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

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yeah they are.. but are irish red potato. come out just the same and less waste.

those chickpigs look good

Wot about my tuna?:ner::eyebrows:

;)

Marco.

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Originally Posted by Marco

Wot about my tuna?:ner::eyebrows:

;)

Marco.

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save the tuna....:eek: i dont like tuna; i like salmon tho oddly.

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Originally Posted by struth

save the tuna....:eek: i dont like tuna; i like salmon tho oddly.

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I like neither fresh, the flavour is too muddy. Strangely, I enjoy both tinned!

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Originally Posted by struth

save the tuna....:eek: i dont like tuna; i like salmon tho oddly.

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Lol, fair enough, she says she'll let you off, just this ONCE!:D

Marco.

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Originally Posted by walpurgis

I like neither fresh, the flavour is too muddy. Strangely, I enjoy both tinned!

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No idea what fresh tuna you've had mate, as there was nothing 'muddy' about what I ate last night, or any other fresh tuna I've enjoyed over the years. The key is not to cook it too much - it's got to be served pink (although nicely seared top and bottom).

Essentially, you treat it like a steak and serve it medium rare (or rare if you prefer it that way) - well done ruins it!:)

Marco.

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Originally Posted by Marco

Lol, fair enough, she says she'll let you off, just this ONCE!:D

Marco.

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odd the things we just dont like tho... Like Geoff i love tinned salmon...red sockeye in a sandwich. Think it was coz mum made them when she had friends in and we werent allowed any until they had left(if any were left) Always cut in neat triangles with crust off (of course):lolsign: