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

  1. #6561
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 61,924
    I'm Grant.

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    Great 3 courser
    Regards,
    Grant .... ؠ

    I've said it before and I'll say it again: democracy simply-doesn't-work
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  2. #6562
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,054
    I'm Justin.

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    This:

    https://youtu.be/QnxLau7m600

    Only much more garlic. Red wine, garlic and tomato puree plus beef fat tastes brilliant.

    Pics make it look like their was far more veg than there actually was.

    I rate this recipe 9/10. Wife loved it.

    Naturally I swore incessantly whilst making it




  3. #6563
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 91,696
    I'm AudioAl'sArbiterForPISHANTO.

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    Nice one. Like it

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

  4. #6564
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 91,696
    I'm AudioAl'sArbiterForPISHANTO.

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    Quote Originally Posted by struth View Post
    Great 3 courser
    Cheers, mate. Dad had a really nice day, which was the main thing

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

  5. #6565
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,054
    I'm Justin.

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    Quote Originally Posted by InThe Sticks View Post
    I always cook in the oven for 10 minutes first using one of these with the pusher/lid on..

    https://www.ebay.co.uk/itm/VonShef-C...YAAOSwZd1VZt9J

    that way the center steams , then i pan fry in butter for a couple of minutes per side. This way you can have them as thick as you like and cooked to perfection.
    Plus, those rings are great for rice dishes etc etc
    They will be quite different baked and made thicker, though.

    Next time you make some post some pics.

  6. #6566
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,054
    I'm Justin.

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    Good effort Del...looks great.

    Credit where the 'real' chef is due.

  7. #6567
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 91,696
    I'm AudioAl'sArbiterForPISHANTO.

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    Oh defo... I do hee-haw, cooking wise. That is Del's domain (which she really enjoys)!

    However, I do all of the washing up afterwards, plus set the table to start with, which takes a bit of time with all the necessary cutlery, plus two wine glasses and a water glass each, serviettes, etc, and I also sort out the wine and aperitifs/pre-lunch nibbles, not forgetting coffee afterwards.

    It's a team effort

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

  8. #6568
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 91,696
    I'm AudioAl'sArbiterForPISHANTO.

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    Btw, just a shout out for Aldi's Specially Selected Lemon and Mascarpone cheesecake. For a mere, 2.99 it is absolutely superb:



    Lovely crunchy biscuit base, and soft, tarty lemon topping - probably the best I've had from a supermarket!

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

  9. #6569
    Join Date: Feb 2019

    Location: South uk

    Posts: 109
    I'm Jon.

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    Quote Originally Posted by User211 View Post
    They will be quite different baked and made thicker, though.

    Next time you make some post some pics.
    See post 6526.
    Horses for courses i guess. I like them soft in the middle and crunchy on the outside, been making them this way for years.

  10. #6570
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,054
    I'm Justin.

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    Quote Originally Posted by InThe Sticks View Post
    See post 6526.
    Horses for courses i guess. I like them soft in the middle and crunchy on the outside, been making them this way for years.
    Ah OK I thought that looked good first time I saw it

    I thought you meant much thicker...

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