Doesn’t everything? [emoji4]Quote:
Originally Posted by walpurgis
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Doesn’t everything? [emoji4]Quote:
Originally Posted by walpurgis
Sent from my iPhone using Tapatalk
Did you make that yourself, Grant? Anyway - looks great (nice and tasty), and the perfect winter food!:)Quote:
Originally Posted by struth
Might've been nice though, to have marinated the meat in red wine, before cooking it. I know you don't drink, but wine in cooking can really enhance dishes, and that would've made the stew taste really good, and also the gravy richer.
Marco.
Yup ut wasn't opening a bottle for that. If I've any left. But I know what u mean. Tasted good tho.
Wont do that every day as its a bit much for me but I enjoyed making rather than heating.
Was a nice bit of braising steak so holds its form but tender too.
Yam chunks were great
No worries, mate. That's where the bladder bags/boxed wine can come in handy, as they last for a long time and you can just take what you need. That's what we mostly use for cooking:)
Marco.
Anyway, as I picked up the Beaujolais Nouveau today, we decided to enjoy it with some cheese and biscuits:
https://imagizer.imageshack.com/v2/1...924/YlVOMA.jpg https://imagizer.imageshack.com/v2/1...922/BYgR1b.jpg
Really hits the spot, as we haven't had that type of meal for a while!:)
Marco.
Not sure if the picture was worth the wait. :rolleyes:Quote:
Originally Posted by Barry
looks good. not keen on the beans but i like chilli con which is a bit odd :)Quote:
Originally Posted by Barry
Yes it was! Firstly, I love the plate. Not sure if it's vintage, but it looks a little French in style:)Quote:
Originally Posted by Barry
Secondly, it's hard to make chilli con carne look 'sexy', but just by looking at the colour of the food, I can tell it was tasty and well cooked - nice one:thumbsup:
Next time, if you're interested, the only way of really improving the presentation is to serve it up in bowls, and perhaps also drop a little sour cream on top (which compliments the flavours well and dilutes the brownness of the dish's appearance), like this, and if you like it hot, perhaps some sliced green chillies on top:
https://imagizer.imageshack.com/v2/1...921/45eFkF.jpg
You could put some rice at the bottom of the bowl, then the chilli con carne on top, and just eat it together. Or, as we do sometimes, use a flat plate, like you have, but place a 'timbale' (a stack) of rice in the middle of the plate, like this (could just be plain rice instead):
https://imagizer.imageshack.com/v2/1...924/biCHTN.jpg
..then simply put the chilli around the sides of the plate, thus creating a kind of 'island' effect:)
To make the 'timbale', use a ramekin dish or any other kind of mould. Anyway, just a wee tip if you're feeling more adventurous next time!:cool:
Marco.
Thanks Marco,
Obviously if I was serving it up to guests I would make more effort over presentation. Happy is better at those things.
Yes, when I have eaten chilli con carne in restaurants it is usually served in a bowl. I have a couple of stoneware bowls made for me by a, now sadly deceased, collegue at work who was a potter in his spare time (he even built his own kiln). They would be ideal.
Anyway it tasted better than it looked - even Happy complimented me on it.
No idea about the plates - they are Happy's. I'll ask her where they came from.
Got my Donald Russell order in. Still well frozen:)
Some steak and a nice bit of brisket