I know I said I wasn't going to bother posting my plebeian gastronomic efforts but here's a sirloin to keep my hand in
https://live.staticflickr.com/65535/...2fafe004_o.jpg
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I know I said I wasn't going to bother posting my plebeian gastronomic efforts but here's a sirloin to keep my hand in
https://live.staticflickr.com/65535/...2fafe004_o.jpg
Looks great Roy. Steak and chips look greatQuote:
Originally Posted by Roy S
I don’t add to this thread because no one wants to see the Campbells chicken soup I heated for lunch but my wife has been having a go at making pizzas, her own sauces from scratch, fresh dough etc and she got these just right, they were great, slightly crisp on the bottom and soft open pored bread inside. Not your classic thin Italian style, these are deep crust, full meal jobs but with only a little cheese so not too heavy. They’re about 14” diameter.
This one is BBQ sauce, pulled pork(home cooked), sausage, onion and yellow pepper.
https://i.imgur.com/12eAHpF.jpg
Tomato sauce, pepperoni, Smokey bacon, onion and red peppers.
https://i.imgur.com/hZZSG2L.jpg
And a few Easter treats
https://i.imgur.com/KUByvAv.jpg?1
Pizzas look very good., as do the treats.:DQuote:
Originally Posted by JohnJo
Gammon Shanks in a maple and orange sauce
https://uploads.tapatalk-cdn.com/202...d009c673ad.jpg
rather good they were.. greedy me ate them all:D
Oh, those look good, yum.Quote:
Originally Posted by struth
Can’t blame you for woofing the lot down.
They look tremendous...I bet they tasted that way to...tremendous...:drool:Quote:
Originally Posted by struth
Yesh, shooper shanks Grant :D
As others have said, Roy, that looks great and perfectly cooked, akin really to what one would expect to be served in a good steak house:)Quote:
Originally Posted by Roy S
Btw, in terms of the sentiments expressed in your opening sentence, firstly it's clear you can cook, so don't do yourself down, but secondly don't cut back on posting here because you feel that your efforts are becoming repetitive...
The answer is to vary your diet and expand your culinary repertoire, perhaps by going more outside of your comfort zone - then you'll have different delights to share with us!:D;)
Marco.
Firstly, John, it's good to see you contributing to the thread, so don't let it simply be a sporadic appearance. And secondly, similarly as I said to Roy, if you want to post more often here, and do some justice to the standards that have been set, then improve the quality of your food intake!;)Quote:
Originally Posted by JohnJo
And by that I mean, in the nicest possible sense, is there any special reason why you need to have tinned soup for lunch? I'm sure you could do better:)
What about for tea - what do you usually enjoy of an evening, or for Sunday lunch? I'm sure it's worthy of a pic - or if not, make it so! That also applies to everyone here. I'm sure you're not all just junk food junkies...
Anyway, tell your good lady her efforts look great, are clearly done by someone with talent, and much appreciated!
In terms of the pizzas, if I may offer some constructive advice (as an Italian), although much will come down to personal taste, the bases look FAB, but for me there's way too much topping, especially when its 'wet', and which can have the tendency for creating a soggy base. However, that could simply be how you guys like them, which is cool. At the end of the day, all that matters is that YOU enjoy eating it:)
However, if the goal is to create something more authentic, then cut the toppings down (and cheese) by half and showcase the quality of the BASE, as in Italy THAT is primarily what good pizza is all about! Sometimes LESS is more... Anyway, enjoy and tell your good lady to keep up the good work!:cool:
Marco.