What have you been eating today?

[User211]

The bangers look like I would make or indeed did make it

48 hour buttermilk (from the butter I made) marinaded chicken thigh fried a rapeseed oil. Dipped three times in flour, hot paprika, garlic granules and salt and pepper in between extra buttermilk dips.

Chips in olive and salt and pepper. Almost like roasties.

Doesn't look great but it did taste very good. Chicken was very juicy and soft to the bite.

Plus my replication of that restaurant dish I was on about. Not as good as the restaurant version. I need their recipe, obviously. Did it a couple of days ago.

[Alex_UK]

Just had a Bulgarian based dinner - pork medallions in a mushroom, shallot and white wine and smoked cheese sauce with Bulgarian sautéed potatoes in garlic and dill, braised cabbage and whilst it didn’t really go, I had to make it just because of the name - “mish mash” which is peppers, tomatoes and onions with feta (nearest alternative to the actual Bulgarian cheese used) and egg.

It was actually really good, and makes a nice change to make and have something different.

[User211]

Just had a Bulgarian based dinner - pork medallions in a mushroom, shallot and white wine and smoked cheese sauce with Bulgarian sautéed potatoes in garlic and dill, braised cabbage and whilst it didn’t really go, I had to make it just because of the name - “mish mash” which is peppers, tomatoes and onions with feta (nearest alternative to the actual Bulgarian cheese used) and egg.

It was actually really good, and makes a nice change to make and have something different.

Cool stuff.

I think getting excellent aesthetics is a part of the restaurant trade that is sometimes hard to achieve at home.

Some stuff when DIY'd can taste excellent even if it doesn't look so good. Especially that chicken I just posted.

[Marco]

Yorkshire pud

Oooh, that's a big one

Marco.

[Marco]

I could eat that!

Cheers, Barry

Marco.

[Marco]

The bangers look like I would make or indeed did make it

Butchers specials, from our local one.

48 hour buttermilk (from the butter I made) marinaded chicken thigh fried a rapeseed oil. Dipped three times in flour, hot paprika, garlic granules and salt and pepper in between extra buttermilk dips.

Chips in olive and salt and pepper. Almost like roasties.

Doesn't look great but it did taste very good. Chicken was very juicy and soft to the bite.

I think the chicken and chips look really tasty!

Marco.

[Marco]

Just had a Bulgarian based dinner - pork medallions in a mushroom, shallot and white wine and smoked cheese sauce with Bulgarian sautéed potatoes in garlic and dill, braised cabbage and whilst it didn’t really go, I had to make it just because of the name - “mish mash” which is peppers, tomatoes and onions with feta (nearest alternative to the actual Bulgarian cheese used) and egg.

It was actually really good, and makes a nice change to make and have something different.

Looks pretty good, Alex, and as you say, it's good to try something different

Marco.

[Marco]

For lunch today... Hot-smoked salmon with a homemade tartar sauce and watercress salad, Dijon mustard dressing:



Marco.

[Barry]

Our kind of lunch! Though I would have gone a little lighter with the amount of tatar sauce as well as the Dijon dressing; otherwise lovely.

[Marco]

Cheers, matey. How did your lunch go today?

Marco.