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

  1. #2511
    Join Date: Jan 2009

    Location: Essex

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    I'm openingabottleofwine.

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    Oven baked gammon joint with mustard mash, baby beets, carrots, and sweetcorn.

    Glass of 2013 Chateau de Malleret, Haut-Médoc. (Gold medal winner Concours International 2016)
    Barry

  2. #2512
    Join Date: Jan 2013

    Location: Bristol

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    I'm Justin.

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    I think gammon joints are insanely cheap in Sainsbury's. Boiled or baked they are brilliant value. A £2.50 joint will last one person for days on constant eat.

    Pre-cooked sliced ham is a comparative massive rip off.

  3. #2513
    Join Date: Jan 2009

    Location: Essex

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    Quote Originally Posted by User211 View Post
    I think gammon joints are insanely cheap in Sainsbury's. Boiled or baked they are brilliant value. A £2.50 joint will last one person for days on constant eat.

    Pre-cooked sliced ham is a comparative massive rip off.
    Agreed - and they taste just as good cold with pickle or some (freshly made) English mustard.
    Barry

  4. #2514
    Join Date: Mar 2016

    Location: Brighton, UK.

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    I'm Mike.

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    chicken again
    Current system 1210 GR. CDP - Meridian G08. Amp - Audio Innovations S500/Sugden A21a. Proac Studio 140s.

  5. #2515
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    I'm AudioAl'sArbiterForPISHANTO.

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    Midnight feast?

    Marco.
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  6. #2516
    Join Date: Apr 2008

    Location: Warrington

    Posts: 3,452
    I'm Neil.

    Default OK, What's For Lunch or Tea Today?

    Not today, not tomorrow, but I have a brisket curing in my fridge in a very large food container, weighed down by an upright bowl. I just flip it over each day, will be at least 5 days in the brine.

    It is sat in 2.5l water, 500G sea salt, 300G Brown sugar, half an ounce of Prague Powder 1, few bay leaves, tablespoon of black peppercorns, and a couple of cloves.

    It will be gently poached in hot water when it’s ready, salt beef with bagels, pickles and mustard when it is ready, or with horseradish mash and cabbage.
    Mana Acoustics Racks / Bright Star IsoNodes Decoupling >> Allo DigiOne Player >> Pedja Rogic's Audial Model S DAC + Pioneer PL-71 turntable / Vista Audio phono-1 mk II / Denon PCL-5 headshell / Reson Reca >> LFD DLS >> LFD PA2M (SE) >> Royd RR3s.

  7. #2517
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 1,722
    I'm Tony.

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    Quote Originally Posted by Yomanze View Post
    Not today, not tomorrow, but I have a brisket curing in my fridge in a very large food container, weighed down by an upright bowl. I just flip it over each day, will be at least 5 days in the brine.

    It is sat in 2.5l water, 500G sea salt, 300G Brown sugar, half an ounce of Prague Powder 1, few bay leaves, tablespoon of black peppercorns, and a couple of cloves.

    It will be gently poached in hot water when it’s ready, salt beef with bagels, pickles and mustard when it is ready, or with horseradish mash and cabbage.
    YES! Now we're talking!
    A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.

  8. #2518
    Join Date: Apr 2008

    Location: Warrington

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    I'm Neil.

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    Quote Originally Posted by mightymonoped View Post
    YES! Now we're talking!
    A torturous wait though!
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  9. #2519
    Join Date: Apr 2017

    Location: Manningtree, Essex

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    I'm Tony.

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    Quote Originally Posted by Yomanze View Post
    A torturous wait though!
    But it will be well worth it! :-)

    That's my biggest beef (groan!) with a lot of the 'Masterchef' ilk of tv programmes, everything is geared towards 'tv friendly' timings. In a lot of traditional recipes, time is the secret ingredient that makes a good dish a special one.

    Tony
    A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.

  10. #2520
    Join Date: Apr 2008

    Location: Warrington

    Posts: 3,452
    I'm Neil.

    Default OK, What's For Lunch or Tea Today?

    Quote Originally Posted by mightymonoped View Post
    But it will be well worth it! :-)

    That's my biggest beef (groan!) with a lot of the 'Masterchef' ilk of tv programmes, everything is geared towards 'tv friendly' timings. In a lot of traditional recipes, time is the secret ingredient that makes a good dish a special one.

    Tony
    Yeah am looking forward to it.

    It’s like “Spag bol” vs Ragu, you want a 3hr simmer with a Ragu, and a good 15min sauté for the finely chopped soffrito. At least a quarter of a bottle of excellent red wine.

    ...when time is tight can knock together a decent Spag Bol in half an hour, but it just doesn’t have the depth.
    Mana Acoustics Racks / Bright Star IsoNodes Decoupling >> Allo DigiOne Player >> Pedja Rogic's Audial Model S DAC + Pioneer PL-71 turntable / Vista Audio phono-1 mk II / Denon PCL-5 headshell / Reson Reca >> LFD DLS >> LFD PA2M (SE) >> Royd RR3s.

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