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

  1. #3841
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 61,764
    I'm Grant.

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    Chilled and sliced. Ready for freezing



    Heated up in chicken or turkey stock in oven this will be awesome.

    sausagemeat, sage, onion and bramley apple
    Regards,
    Grant .... ؠ

    I've said it before and I'll say it again: democracy simply-doesn't-work
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  2. #3842
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 1,069
    I'm Tony.

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    Quote Originally Posted by struth View Post
    Chilled and sliced. Ready for freezing



    Heated up in chicken or turkey stock in oven this will be awesome.

    sausagemeat, sage, onion and bramley apple
    Thatíll be tasty!


    Sent from my iPhone using Tapatalk
    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.

  3. #3843
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 1,069
    I'm Tony.

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    Pizza tonight, just salami with fennel and black olive.





    Sent from my iPhone using Tapatalk
    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.

  4. #3844
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 61,764
    I'm Grant.

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

    Chicken and veg in a spicy wine sauce with mashed tatties oddly..lol tis lovely tho.
    Last edited by struth; 16-12-2018 at 17:30.
    Regards,
    Grant .... ؠ

    I've said it before and I'll say it again: democracy simply-doesn't-work
    .... ..... ...... ...... ................... ..... ..... ..... ..... .....
    OPPO BDP-103D - JBE SERIES 3/B&O SP1/PROJECT PHONOBOX DS2 USB - QUAD VENA 2 - IFI PURIFIER 2/TWIN PRO MONOBLOCK POWER AMPLIFIERS - LEAF HD BLUETOOTH - OPPO PM-3 PLANAR, SONY H900 & NURAPHONE HEADPHONES - ZBOOK/ IFI SILENCER/WIN10 PRO/AUDIRVANA & JRIVER - SMSL M6 DAC & IFI SILENCER - RPI 3+, DIGIONE HAT/VOLUMIO2 - EDINGDALE MK1 SPEAKERS - CABLE INC CHORD, MOGAMI, SUPRA & WIREWORLD

    **Men are not punished for their sins, but by them**Don't be such a big girl's blouse!**
    ***SMILE, BE HAPPY***

  5. #3845
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 91,539
    I'm AudioAl'sArbiterForPISHANTO.

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    Quote Originally Posted by mightymonoped View Post
    Pizza tonight, just salami with fennel and black olive.



    Did you make that from scratch, Tony? It looks STUNNING, mate... Nearly as good as you'd get in Italy - not too much cheese either! Top notch

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

  6. #3846
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 1,069
    I'm Tony.

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    Quote Originally Posted by Marco View Post
    Did you make that from scratch, Tony? It looks STUNNING, mate... Nearly as good as you'd get in Italy - not too much cheese either! Top notch

    Marco.
    Thanks Marco! Yes, I was making some tomato sauce for lasagne tomorrow so I thought Iíd kill two birds with one stone.

    Just used 1Kg of bread flour but used active dried yeast rather than instant. Also kneaded some fine semolina into the dough.

    Could have used half the dough to be honest as it was quite a thick base but texture was good and it tasted great.

    I know what you mean about the cheese (and fillings in general)

    Iíve now got enough pizza dough in the freezer for at least another three of the same size. May come in handy over the holidays.


    Sent from my iPhone using Tapatalk
    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.

  7. #3847
    Join Date: Jan 2009

    Location: Essex

    Posts: 21,425
    I'm openingabottleofwine.

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    Went out for lunch today to a very fine local restaurant we have been frequenting for a few years now: http://www.russellsrest.co.uk/index.asp

    Pour madame:

    Fresh water prawn cocktail, Scottish oak smoked salmon, Marie rose, apple & kholrabi salsa

    Pan-fried seabass, petit pois a la Francaise, saffron cream.

    Et pour moi:

    The same prawn and salmon starter as above, followed by

    Black Truffle & mustard strip loin of Dedham beef, potatoes roasted in goose fat, Yorkshire pudding, veal jus with carrot, parsnips and sprouts.

    And to finish off

    Lemon torte, raspberry sorbet and black sesame.
    Barry

  8. #3848
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,054
    I'm Justin.

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    I have done exactly this in the past. It is about as good as can be done at home.

    With no pizza oven, only a pan fry will give the burnt bottom at home.

    Lest you have a 500+ Deg C oven.

    https://youtu.be/HXAW2GseICs

  9. #3849
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 91,539
    I'm AudioAl'sArbiterForPISHANTO.

    Default

    Quote Originally Posted by Barry View Post
    Went out for lunch today to a very fine local restaurant we have been frequenting for a few years now: http://www.russellsrest.co.uk/index.asp

    Pour madame:

    Fresh water prawn cocktail, Scottish oak smoked salmon, Marie rose, apple & kholrabi salsa

    Pan-fried seabass, petit pois a la Francaise, saffron cream.

    Et pour moi:

    The same prawn and salmon starter as above, followed by

    Black Truffle & mustard strip loin of Dedham beef, potatoes roasted in goose fat, Yorkshire pudding, veal jus with carrot, parsnips and sprouts.

    And to finish off

    Lemon torte, raspberry sorbet and black sesame.
    Like the look of their A La Carte menu, Barry: http://www.russellsrest.co.uk/russel...age=restaurant

    Any place that serves Tournedos Rossini has my respect, but I could also be tempted by the wild boar... What wine did you have?

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

  10. #3850
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 91,539
    I'm AudioAl'sArbiterForPISHANTO.

    Default

    Quote Originally Posted by mightymonoped View Post
    Thanks Marco! Yes, I was making some tomato sauce for lasagne tomorrow so I thought I’d kill two birds with one stone.

    Just used 1Kg of bread flour but used active dried yeast rather than instant. Also kneaded some fine semolina into the dough.

    Could have used half the dough to be honest as it was quite a thick base but texture was good and it tasted great.

    I know what you mean about the cheese (and fillings in general)

    I’ve now got enough pizza dough in the freezer for at least another three of the same size. May come in handy over the holidays.
    You did a great job, Tony. Yeah, the base could've been a little thinner, but as long as the flavour's there, that's the main thing. Too much cheese and toppings [and the wrong ones] is my per hate with pizzas, as it makes them way too heavy, and simply NOTHING like they are in Italy!

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

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