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Thread: OK, What's For Lunch or Tea Today?

  1. #6531
    Join Date: Nov 2011

    Location: Harold Hill, Romford, Essex

    Posts: 6,818
    I'm tired.

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    Now that's a quality carrier bag


  2. #6532
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,054
    I'm Justin.

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    Can you eat it?

  3. #6533
    Join Date: Nov 2011

    Location: Harold Hill, Romford, Essex

    Posts: 6,818
    I'm tired.

    Default

    Sticky pork and noodles




  4. #6534
    Join Date: Feb 2012

    Location: Somewhere in Lancashire...!

    Posts: 941
    I'm Dan.

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    Shin beef stew pie for tea tonight...

    I make one huge stew and then split it out into various tupperware boxes for the freezer; so ones defrosting and it'll get a puff pastry coat tonight That'll be with goose fat roast tatties and jerusalem artichokes from the garden and probably some of our cabbage too
    Bigger than you...

    Living room: x2 Amazon Eco Plus set up in stereo (there's the Sony TV surround sound system too, soon to be replaced with a soundbar & smaller sub)
    Office: Music via iTunes & Roon from my 2018 i3 Mac Mini (256GB SSD / 16GB RAM) > via an Audioquest USB cable > NAD D3020 > Monitor Audio Bronze 2 speakers (via Van Damme Blue 4.5mm speaker cables) on Partington stands
    Spare room: Music via iTunes Match/BBC Sounds app via an iPad Air > ATV3 > Fiio D3 DAC > Arcam Alpha 9 amp > AE109 speakers

  5. #6535
    Join Date: Nov 2011

    Location: Harold Hill, Romford, Essex

    Posts: 6,818
    I'm tired.

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    Quote Originally Posted by User211 View Post
    Can you eat it?
    No but it's very good at transporting comestibles in a non-judgemental way.

  6. #6536
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,054
    I'm Justin.

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    Quote Originally Posted by Marco View Post
    Justers, I asked Del how she makes her potato rosti (just the method, as I know you're already familiar with the rest), and so here it is:

    Grate the potatoes and put them in a bowl, then sprinkle with salt and pepper (about 1/2 - 1 teaspoon of salt, depending on amount of potatoes).

    Massage salt and pepper into grated potatoes - to draw out the water and leave for 5- 10 mins. Line a colander with a clean tea towel and tip potatoes into it, to get rid of most of the liquid, then
    gather up the tea towel and squeeze like hell to get rid of all moisture!

    Heat a generous amount of butter and olive oil in a shallow pan, then form the potatoes into a 2-3 cm patties and place them into pan. Cook over a moderate heat for about 15 minutes (without browning too much) until potato patty is set. However, during the process don't be tempted to move them/mess around with them. Just let them sit in the pan until set.

    Then flip over and cook on the other side in the exact same way. Then Increase heat to brown both sides, until you achieve the desired colour and crunch - and serve!

    The bit in bold, she says is *crucial* (and I did this for her as I'm much stronger) - you have to thoroughly extract every last bit of moisture out of the potatoes, before cooking them, as that's how you get them to be so light and crunchy when they're cooked

    Marco.
    The serious business of rosti construction.

    4 potatoes 3 Maris Piper one King Edward grated and seasoned.

  7. #6537
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,054
    I'm Justin.

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    Tea towel method of water extraction, pre and post.

  8. #6538
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 91,454
    I'm AudioAl'sArbiterForPISHANTO.

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    "Please re-use me"......and abuse me

    And you'd lurve it - eh, Roy-Boy?

    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

  9. #6539
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,054
    I'm Justin.

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    EVOO and butter. Super heavy cast iron pan.

  10. #6540
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,054
    I'm Justin.

    Default

    Craster kipper fillet on the ready.

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