OK, What's For Lunch or Tea Today?

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Originally Posted by struth

If I can get any meat it will be cheaper stuff, that requires imagination to cook well.

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Totally get that - and the fact is cheaper cuts of meat are often the ones with the most flavour, especially when slow-cooked! :)

Brisket? Mmm... Yum, yum!!

Marco.

i like brisket if its not too fatty. I pot simmer it very slowly for several hrs in a little stock I make up. Let in cool overnight in the juices then slice up. Goes down well and makes nice sarnies too. Plenty other ways of doing it but thats the one I use(passed down the family)
Potted hough is another old favourite. Takes a long time to cook and a long time to hand strip from the worst of the fat and crap in there. then let it set in tubs after seasoning with some of the juice. Mine is a recipe goes back 150 years. My gran got it from her gran. Too much work for me now tbh but might make it one more time for the hell of it.:eyebrows: (it doesnt taste anything like the crap you get in the butchers in those little tubs either.)

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Originally Posted by struth

i like brisket if its not too fatty. I pot simmer it very slowly for several hrs

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Chilli made in a slow cooker with brisket is one of my well known signature dishes Grant, I do make a good chilli (even if I say so myself) ;)

Slow cooked brisket is so full of flavour.

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Originally Posted by Tim

Chilli made in a slow cooker with brisket is one of my well known signature dishes Grant, I do make a good chilli (even if I say so myself) [emoji6]

Slow cooked brisket is so full of flavour.

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Sounds good Tim.


Here is some fried chicken in shichimi yoga rash I (should read shichimi togarashi)chilli and ginger for use later. Cook gets a taste tho. Gorgeous

https://uploads.tapatalk-cdn.com/201...703e7d0b0a.jpg

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Originally Posted by struth

Here is some fried chicken in shichimi yoga rash I chilli and ginger for use later.

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What the heck is that, mate (in bold)? Otherwise, looks good! Wouldn't it have been better though, to have used some thighs, instead of breasts? It think it'd have come even better that way :)

I only use chicken breasts for recipes containing some form of sauce (as they tend to be a little dry), and legs, wings and thighs for everything else.

Marco.

lol.. auto correction.. togarashi


chicken and chips

https://uploads.tapatalk-cdn.com/201...c34e3ced63.jpg

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Originally Posted by Marco

What the heck is that, mate (in bold)? Otherwise, looks good! Wouldn't it have been better though, to have used some thighs, instead of breasts? It think it'd have come even better that way :)

I only use chicken breasts for recipes containing some form of sauce (as they tend to be a little dry), and legs, wings and thighs for everything else.

Marco.

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was just some chicken bits i had in fridge

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Originally Posted by struth

lol.. auto correction.. togarashi

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Lol - thanks for the clarification. Still haven't heard of it, though. Will need to look it up :)

Marco.

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Originally Posted by Marco

Lol - thanks for the clarification. Still haven't heard of it, though. Will need to look it up :)

Marco.

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Japanese mix of chilli and other spices.. very nice and can be hottish. There are different versions. Comes in a small bottle.

Chicken was great as were the chips