OK, What's For Lunch or Tea Today?

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Originally Posted by Marco

Looks good, mate. But where's the ubiquitous sprig of parsley, 'strategically draped'' over the eggs, to create that authentic '80s Wimpy bar' look? You're slipping up!:lol::eyebrows:

Also, have you tried making poached eggs without using some sort of mould? They're not meant to be perfectly round, you know...;)

https://www.eggrecipes.co.uk/recipes...y-poached-eggs

Marco.

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Ugh - another poached egg recipe using vinegar. Why on earth would anyone ruin an egg by adding this to the water??

Quote:

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Originally Posted by struth

lamb chops look good.. not a lot of meat but oh so tasty.

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They were double chops, mate, so same amount of meat on both sides and twice the normal thickness, plus after the starter and with the veg and pots, it was plenty:)

Marco.

Quote:

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Originally Posted by Beobloke

Ugh - another poached egg recipe using vinegar. Why on earth would anyone ruin an egg by adding this to the water??

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Lol - is that all you can comment about, hot-tub boy, with all the lovely pics of food here!:doh::ner:

;)

In any case, if used properly, you don't taste the vinegar. Adding it to poaching water just makes the whites firm faster, to prevent them from dispersing in the water. Something that Alex mentioned earlier, in terms of 'losing all the whites'.

Perfect poached eggs (using the vinegar method):

https://imagizer.imageshack.com/v2/xq90/923/dIzlqh.jpg

Marco.

That all looked delicious Marco.

I had minted lamb chops, roast & mashed potatoes, broccoli, carrots & yorkies.

Quote:

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Originally Posted by Marco

Lol - is that all you can comment about, hot-tub boy, with all the lovely pics of food here!:doh::ner:

;)

In any case, if used properly, you don't taste the vinegar. Adding it to poaching water just makes the whites firm faster, to prevent them from dispersing in the water. Something that Alex mentioned earlier, in terms of 'losing all the white’.

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Well I’ve never used vinegar and there’s nothing wrong with my whites, I’ll have you know. They’re firm and upstanding, yet moist and fluffy!

Vinegar is for chips - end of!! :)

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Originally Posted by Beobloke

and there’s nothing wrong with my whites, I’ll have you know.

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Ah. On the local cricket team then? :)

Quote:

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Originally Posted by Beobloke

Well I’ve never used vinegar and there’s nothing wrong with my whites, I’ll have you know. They’re firm and upstanding, yet moist and fluffy!

Vinegar is for chips - end of!! :)

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So if you've never used it, smarty pants, how would you know whether or not it produces better results than you currently achieve?

Don't criticise what you DON"T KNOW, and haven't tried - end of! :ner::ner: :D

Marco.

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Originally Posted by Roy S

That all looked delicious Marco.

I had minted lamb chops, roast & mashed potatoes, broccoli, carrots & yorkies.

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Cheers, Roy. It was fab! Yours sounded nice, too:)

Marco.

Best steakhouse I have ever been in.

All you can eat. It just keeps on coming all sorts of different cuts. Failed to catch it all on camera.


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