OK, What's For Lunch or Tea Today?

[User211]

Looks good Del (er… Marco)

I will say the Waga unclear broth in the last food pic post of mine was pretty friggin' A. I would seriously like to know how it was made.

Alas, I will never find out.

[User211]

My effort tonight..

Free range chicken untrussed then skin removed (not the most fun task tbh) then marinaded in salt and lemon juice to add some zing to the meat and draw out the moisture, then trussed up again…



Made a decent Tandoori marinade (theres a whole ton of yoghurt under that spice).



Now, just have to wait 24 hours for the marinade to do its magic, then either cook it on the BBQ rotisserie or (as the weather looks crap tomorrow) in a hot oven..

Last pic looks like the alien that came out of John Hurt's stomach in the original film

Sure it'll taste great but be sure to cook it well enough for it not to come out of yours!!!

[User211]

Use up the herbs before they go off. The Thai basil you see there changes colour when it hits heat so probably shouldn't be used as a garnish like that. But it is incredible stuff and you need it in your life.

Pho broth this time with Udon noodles rather than rice. Expensive but good.

[Marco]

Looks good Del (er… Marco)

I will say the Waga unclear broth in the last food pic post of mine was pretty friggin' A. I would seriously like to know how it was made.

Alas, I will never find out.

Cheers, mate. Del's defo the chef(ess) around here. I'm the sommelier!

The Waga looked great. I'm sure you could find a recipe somewhere, though...

Marco.

[Marco]

Those Udons are different to the ones we use, which are 'round' and somewhat 'snake-like', not flat: https://www.google.com/search?q=udon...ln-mDYM:&vet=1

Wonder which ones are the genuine variety?

Anyway, your broth looks the biz!

Marco.

[Yomanze]

Those Udons are different to the ones we use, which are 'round' and somewhat 'snake-like', not flat: https://www.google.com/search?q=udon...ln-mDYM:&vet=1

Wonder which ones are the genuine variety?

Anyway, your broth looks the biz!

Marco.

Genuine is flat rice noodles with Pho, or vermicelli with Bun.

[Marco]

Sure, Neil. I'm no expert on Japanese food, but I'm just wondering what shape/texture represents authentic Udon noodles... This is the 'fresh' form we get them in, from an Asian supermarket in Liverpool:



...which look quite different to those Justers used. Now I know his were dry, but they were also flat, whereas the ones above are rounded, and 'worm-like' in shape. So I can also imagine the texture being quite different. Perhaps there are different types of Udons?

It's no biggie, but maintaining authenticity with any cuisine is something I'm quite focussed on, and so like to get it as right as I can

Marco.

P.S Ours weren't expensive either, as they weren't bought from a poncy deli/supermarket We get four of those packets, shown above, for £1.60!

[struth]

Granty's favourite tonight.... Homemade stir-fried Chinese lemon chicken, with egg-fried rice and some sliced spring onions:





Marco.

Where is mine..postie has been and no doggy bag

[struth]

Sure, Neil. I'm no expert on Japanese food, but I'm just wondering what shape/texture represents authentic Udon noodles... This is the 'fresh' form we get them in, from an Asian supermarket in Liverpool:



...which look quite different to those Justers used. Now I know his were dry, but they were also flat, whereas the ones above are rounded, and 'worm-like' in shape. So I can also imagine the texture being quite different. Perhaps there are different types of Udons?

It's no biggie, but maintaining authenticity with any cuisine is something I'm quite focussed on, and so like to get it as right as I can

Marco.

P.S Ours weren't expensive either, as they weren't bought from a poncy deli/supermarket We get four of those packets, shown above, for £1.60!

Thats the size i usually get too

[Marco]

Where is mine..postie has been and no doggy bag

Did you go through the 'Just Eat' website, sir? If so, I'll be having words with the driver!

It was yummy, as like you, I love lemon chicken. She does an awesome sweet & sour, too.....

Marco.