Probably because our butcher does not adulterated the minced meat with sawdust, or whatever it is that goes into burgers and commercial sausages.
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Probably because our butcher does not adulterated the minced meat with sawdust, or whatever it is that goes into burgers and commercial sausages.
Slow cooking beef and mushroom curry
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Looks good Roy.
It was thanks BarryQuote:
Originally Posted by Barry
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Tonight’s crème brûlée
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Pork belly starter and mixed grill
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Three desserts
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Medium rare for breakfast
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Medium rare gammon?
Ah! But looks well done to me.
Regardless though, it looks tasty.
There was still a touch of pink, they get you to cut into it before they leave the table to ensure you’re happy.Quote:
Originally Posted by Barry
Talking of medium rare steaks - we were recently in Lyon, France, a city that claims to the epicentre of French gastronomy and I had a steak cooked à point:
https://i.postimg.cc/Xv5kZvtb/024.jpg
(Technically this is slightly rarer than 'medium-rare', as we understand the term, but done more than 'rare' (saignant).)
This was followed by the richest, most chocolaty pudding I have ever tasted, and the whole was washed down with a local red Rhône (which IMO was served too cold, but is the way the French prefer it).
https://i.postimg.cc/Hnr0zRpq/007.jpg
Looks overdone to me not medium rare especially as the French cut their steaks quite thin?
It was about 1cm thick. The photo is a bit deceptive, when you cut into it it was quite pink.
I gave up on steaks when eating out long ago. Too often over cooked (I like medium rare) or so much fat that if you dropped it on the floor it would bounce back up onto your plate.
I mostly cook them myself to be sure although I did have a very good one at COTE restaurant recently.
Probably the best way, that way you can be assured it will be done to your taste.
I don't eat steak at home as much as I would like. The problem is I like mine medium rare, whereas my partner likes hers well done. Arranging for the two to be ready at the same time is difficult.
Only shot starters and dessert
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Ummm! That cheese cake looks tempting.
A guest house in Calais where we stayed for a night earlier this year ruined cheesecake for me.Quote:
Originally Posted by Barry
The hosts (lovely couple) made dinner, and we were the only guests, so it was all quite intimate. One course was a cheesecake she made herself, and it wasn't sweet, but rather savoury, as in some kind of French cheese with some garlic included I think. Tasted to me like it could have started as a liquid from the bottom of a wheely bin, condensed down till solid and spread onto a bed of broken digestives. I got through it quickly by not chewing and washing down with copious amounts of wine. That course really made my eyes water with all the gagging.
I will go back to cheesecake at some point but it will have to be covered with lots of blackcurrants.
This year I eat the most disgusting thing I have ever tried. I have travelled all over the world, and like to try local dishes. This means that I have tried some odd things and sometimes they are not to my taste and wouldn't eat them again: for example the tortoise I eat in Laos, or Yak in Tibet. But the most disgusting was Anduoillettes I eat in Lyon earlier this year.
Andouillettes is regarded as a local delicacy in Lyon, so I wanted to try it. Big mistake! Imagine if you will a sausage of large diameter stuffed with offal and served in some non-descript sauce. The sausage skin is made from intestine, so was tough and chewy (remember before the discovery of latex, condoms were made from animal intestine), and the filling was indescribable. It truly was the most disgusting thing I have ever eaten. Never again!
To add insult to injury, I asked for a glass of the local wine. This was served too cold, it was tasteless, but is the way the French like to drink it. All in all, it was a bit of a disaster.
I did take a photo of the meal, but I don't think you would like to see it.
Mango, was delicious.Quote:
Originally Posted by Barry
Just last night’s main. Duck.
(French onion soup starter and crème brûlée dessert)
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Two out of three ain't bad!
Which two? I'd have the soup and the creme brulee, but not the duck. In fact the chef might have to duck when I throw it back at him.Quote:
Originally Posted by Barry
Roy - how do you get accents on your words? I wouldn't mind knowing...
If you are using the keyboard on a smartphone, when you choose a letter, let your finger stay on that letter for a moment where a second menu will open up giving you all the accented version of that letter. Now without lifting your finger off the pad, move it to the accented letter you want, then lift your finger.
It sounds complicated, and indeed needs a little practice, but I managed to do it with relative ease.
Thanks for that Barry, but I only post using my laptop. Oh well, it'll still be handy info for people using their phone.
Another night, another cheesecake
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My iPhone recognised crème brûléeQuote:
Originally Posted by Barry
Sent from my iPhone using Tapatalk
My phone autocorrects "crème brûlée" to "crime brûlée". It probably guesses that I dislike the dessert.
Nice cheesecake!
Brownie dessert
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Looks great Roy, but where's the rest of it? :D
You're really selling this "Sandals" holiday to us, especially as we're all enjoying a "Wellies" holiday back here in ol' Blighty.
Yes - and what are those two red spots supposed to be?
Otherwise it looks a tasty mouthful.
I can see a third one, peeping.Quote:
Originally Posted by Barry
Just a cheffy thing, raspberry coulis or something?Quote:
Originally Posted by Pigmy Pony
When we were kids our 'Mr Whippy' called it dragon's blood.
Back to large portions
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That's more like it.
Must be nice to get back to proper portions :) Are they what are called "Ouiseax sans tetes? I had them once at a Toby Carvery, really nice. Been back a couple of times, both times it was so busy we went elsewhere.
Just a halved chicken breast wrapped in bacon and three pigs in blankets (they’re not just for Xmas [emoji6])Quote:
Originally Posted by Pigmy Pony
Perfect. I'd make short work of that lot :)Quote:
Originally Posted by Roy S
Over the last couple of weeks or so:
Pepperoni pizza
https://i.postimg.cc/Mp1C8L6W/001.jpg
A couple of peaches for dessert. Bordeaux wine to drink.
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Baked ham, long grain rice with a korma sauce and vegetables
An orange for dessert.
https://i.postimg.cc/vBs18T64/004.jpg
Long grain rice, king prawns in a tomato and onion sauce, brocolli, mange tout and carrot.
https://i.postimg.cc/y8wmCV1G/008.jpg
Lemon cheesecake for dessert (not as photogenic as the cheesecake Roy enjoyed! ;) )
Fish and chips
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An orange for dessert.
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Home made meatballs on a bed of spaghetti, with a pesto sauce and vegetables.
Strawberries and Greek yogurt for dessert.
A 2021 Côte du Rhône, brought back from France:
https://i.postimg.cc/wT19PNW9/049.jpg
Chilli con carne, on long grain rice with vegetables:
https://i.postimg.cc/zGQmhDKp/007.jpg
Lemon cheese cake for dessert:
https://i.postimg.cc/KZrTNKR1/010.jpg
More chilli, rice and veg:
https://i.postimg.cc/k5pwgBrF/013.jpg
(Chilli con carne and rice is one of my favourite dishes, When I make it, I make a "bucketful", so will last three or four days. :) )
Museli with plain Greek yogurt for dessert.
Baked potato with a tuna and mayonaisse filling, and vegetables.
https://i.postimg.cc/q77VFbHb/014.jpg
Profiteroles for dessert
https://i.postimg.cc/npjdntd3/015.jpg
That's enough to be going on with for now. ;)
I wasn't hungry before I saw your post, but I am now. Apart from the tuna mayonnaise, I'd give that to the cat ;) Can't be doing with mayonnaise. Chilli and rice is a favourite for me too - I had that yesterday. Anita made it too hot for her tastes, but that just means more for me :)