The cooking thread and what are you having for dinner tonight beansnikpoh?
Comments
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If you have not tried it, anchovies are great with lamb.
The fishiness dies off and adds to the meat.Ecrasez l’infame0 -
no. anchovies are sick, sick, sick. vile obnoxious shyyyt of the oceans.
whitebait though are lovely. can eat them until the cows come home.Postby team47b » Sun Jun 28, 2015 11:53 am
De Sisti wrote:
This is one of the silliest threads I've come across.
Recognition at last Matthew, well done!, a justified honoursmithy21 wrote:
He's right you know.0 -
as an aside though, last week i went for dinner with a young lady who's smile was simply magnificent and i could gaze at it all day. although she was very pretty, great fun to be with and we did turn heads as we strolled arm in arm together, she was, however, utterly fukkkkking mental. she ain't having my Kalash.
i regret to this day passing up the coniglio that was on the menu. i haven't had a nice piece of coniglio in ages. regrets: i have a few......Postby team47b » Sun Jun 28, 2015 11:53 am
De Sisti wrote:
This is one of the silliest threads I've come across.
Recognition at last Matthew, well done!, a justified honoursmithy21 wrote:
He's right you know.0 -
Pinno wrote:What's not to like about salty fish?!
Content yourself with a packet of scampi fries0 -
Ballysmate wrote:Pinno wrote:What's not to like about salty fish?!
Content yourself with a packet of scampi fries
None of you are with it.
I give up.seanoconn - gruagach craic!0 -
Obvs no one is on the same salty fish vibe as Pinno.
Goddamn, that roast Galician rump was fine. It's from herds up to 15 years old. Absolutely bursting with flavour. Seared then roasted to 47 degrees internal temperature and left for 15 mins to rest. I opened a 2005 Ch. Carbonnieux rouge earlier today and decanted. An excellent match. All in all a welcome treat.0 -
https://youtu.be/Mz4XIldOb2EBallysmate wrote:Pinno wrote:What's not to like about salty fish?!
Content yourself with a packet of scampi fries"I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]0 -
Now the slight tanginess from the lemon is reminiscent of something...Ballysmate wrote:Pinno wrote:What's not to like about salty fish?!
Content yourself with a packet of scampi friesEcrasez l’infame0 -
Blimey that sounds great. We had roast chicken with the usual veggies. Did extra veggies and gravy as this will form the basis of an awesome bhuna later this week with the left over chicken.hopkinb wrote:Obvs no one is on the same salty fish vibe as Pinno.
Goddamn, that roast Galician rump was fine. It's from herds up to 15 years old. Absolutely bursting with flavour. Seared then roasted to 47 degrees internal temperature and left for 15 mins to rest. I opened a 2005 Ch. Carbonnieux rouge earlier today and decanted. An excellent match. All in all a welcome treat.Ecrasez l’infame0 -
BelgianBeerGeek wrote:
Blimey that sounds great. We had roast chicken with the usual veggies. Did extra veggies and gravy as this will form the basis of an awesome bhuna later this week with the left over chicken.hopkinb wrote:Obvs no one is on the same salty fish vibe as Pinno.
Goddamn, that roast Galician rump was fine. It's from herds up to 15 years old. Absolutely bursting with flavour. Seared then roasted to 47 degrees internal temperature and left for 15 mins to rest. I opened a 2005 Ch. Carbonnieux rouge earlier today and decanted. An excellent match. All in all a welcome treat.
this exactly - roast chicken with all the trimmings, vino rosso. leftovers turned into soup for lunch tomorrow.Postby team47b » Sun Jun 28, 2015 11:53 am
De Sisti wrote:
This is one of the silliest threads I've come across.
Recognition at last Matthew, well done!, a justified honoursmithy21 wrote:
He's right you know.0 -
I see.Stevo 666 wrote:
https://youtu.be/Mz4XIldOb2EBallysmate wrote:Pinno wrote:What's not to like about salty fish?!
Content yourself with a packet of scampi fries
Pinno's recipe tips #4
Left overs from a roast turkey/chicken/duck.
For the gravy: Put the left over roast spuds and veg in a pot, add a stock cube and water (chicken or vegetable; your choice) chuck in a roughly cut onion or two, add 3/4 to a pint of water. Bring to boil then Simmer for at least 45 mins. Make sure there is a decent handful of spuds and if not, add some.
You can add some of the fatty meat/stubborn parts of the carcass to it.
Take the Poultry meat off the bone(s).
Chop 2 to 3 leeks and 2 onions or Shallots sliced.
Fry them gently in a deep pan in oil and butter. Fry in the left over meat. Cook with a lid on top until the onions and leeks are softened but not too soft and then add lashings of black pepper and some salt. Take off the heat immediately the veg is softened.
Allow to cool.
Take 500g of Puff pastry and roll into a square roughly 15-16" wide.
Place the leek, poultry and onion mix onto the middle of a decent baking tray. Place the puff pastry on top and form a pillow shape with the pastry neatly wrapping everything. Brush the pastry in beaten milk and egg. Place in a pre heated oven at 175 deg until the pastry is golden brown and risen. (roughly 20 to 25 mins).
Meanwhile, mash your stock pot to buggery. Drain the fluid off leaving bits of poultry, large onion remains etc. Set aside.
There's a few way of doing the next bit, I prefer the German thickening method.
Take two dessert spoons of plain flour and mix to a paste with pure sunflower oil.
Heat a pan up and add butter. You can add a touch of white wine (dry or medium dry). When the butter starts to spit a little, add your stock juices. Bring up to bubbling and add very slowly and with a whisk, add (using a teaspoon) some flour and oil paste to thicken. I like to add some good old fashioned gravy browning because although your gravy should be very tasty, it looks a bit anaemic. Season.
Sometimes, given enough potato and some nifty drainage work, it does not require any thickening. This is preferred over any other method.
Serve the 'pie' and gravy with mash and a nice crisp bouquetière of vegetables (mange tout goes well with this).seanoconn - gruagach craic!0 -
Yum. Nice one Pinno.0
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The boy's lunch tomorrow.
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I'm in a minority I know but I cannot stand rare meat.
We evolved through fire and with it came the ability to cook meat so that it is easier to digest.
This to me, is devolution.seanoconn - gruagach craic!0 -
Left overs?
Could someone please explain the concept?
I love my beef rare. I've heard it said that a good vet could get my steak back on its feet.0 -
seanoconn - gruagach craic!0
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Pinno wrote:
I see.Stevo 666 wrote:
https://youtu.be/Mz4XIldOb2EBallysmate wrote:Pinno wrote:What's not to like about salty fish?!
Content yourself with a packet of scampi fries
Pinno's recipe tips #4
Left overs from a roast turkey/chicken/duck.
For the gravy: Put the left over roast spuds and veg in a pot, add a stock cube and water (chicken or vegetable; your choice) chuck in a roughly cut onion or two, add 3/4 to a pint of water. Bring to boil then Simmer for at least 45 mins. Make sure there is a decent handful of spuds and if not, add some.
You can add some of the fatty meat/stubborn parts of the carcass to it.
Take the Poultry meat off the bone(s).
Chop 2 to 3 leeks and 2 onions or Shallots sliced.
Fry them gently in a deep pan in oil and butter. Fry in the left over meat. Cook with a lid on top until the onions and leeks are softened but not too soft and then add lashings of black pepper and some salt. Take off the heat immediately the veg is softened.
Allow to cool.
Take 500g of Puff pastry and roll into a square roughly 15-16" wide.
Place the leek, poultry and onion mix onto the middle of a decent baking tray. Place the puff pastry on top and form a pillow shape with the pastry neatly wrapping everything. Brush the pastry in beaten milk and egg. Place in a pre heated oven at 175 deg until the pastry is golden brown and risen. (roughly 20 to 25 mins).
Meanwhile, mash your stock pot to buggery. Drain the fluid off leaving bits of poultry, large onion remains etc. Set aside.
There's a few way of doing the next bit, I prefer the German thickening method.
Take two dessert spoons of plain flour and mix to a paste with pure sunflower oil.
Heat a pan up and add butter. You can add a touch of white wine (dry or medium dry). When the butter starts to spit a little, add your stock juices. Bring up to bubbling and add very slowly and with a whisk, add (using a teaspoon) some flour and oil paste to thicken. I like to add some good old fashioned gravy browning because although your gravy should be very tasty, it looks a bit anaemic. Season.
Sometimes, given enough potato and some nifty drainage work, it does not require any thickening. This is preferred over any other method.
Serve the 'pie' and gravy with mash and a nice crisp bouquetière of vegetables (mange tout goes well with this).
that does sound nice. veritable winter warmer.Postby team47b » Sun Jun 28, 2015 11:53 am
De Sisti wrote:
This is one of the silliest threads I've come across.
Recognition at last Matthew, well done!, a justified honoursmithy21 wrote:
He's right you know.0 -
hopkinb wrote:The boy's lunch tomorrow.
that looks utterly delish.
please can i move into your pad and you can be the father I never had and feed me delish food?Postby team47b » Sun Jun 28, 2015 11:53 am
De Sisti wrote:
This is one of the silliest threads I've come across.
Recognition at last Matthew, well done!, a justified honoursmithy21 wrote:
He's right you know.0 -
That's more medium than rare. It had come up to 52 degrees after the rest. Perfectly moist, very tasty. I'm not going to spend money and then dry it out. I slightly overcooked a steak once and mini sent it back. :shock: :roll:
Last week was beef ribs from the supermarket, cooked for 7 hours. Horses for courses, if you'll pardon the pun.
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Would need to trim the fat off. Can't stand biting into something and getting that squishy feeling.0
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Matthewfalle wrote:
that looks utterly delish.
please can i move into your pad and you can be the father I never had and feed me delish food?
Yep, as long as you be the mother I never had and fix my sore knee.
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Promise you bally, this is all rendered out, it's ephemeral, just melts on your tongue in a beefy kind of way. A bit like marrow.Ballysmate wrote:Would need to trim the fat off. Can't stand biting into something and getting that squishy feeling.0 -
Ballysmate wrote:Left overs?
Could someone please explain the concept?
You have to admit, that my recipe is the a thing you can do to a Turkay to make it palatable.
Roast it. Eat some of it. Then the next day do something to it to make it actually taste good.
Left over roast beef and raw onion in a buttered soft roll. Now you're talking.seanoconn - gruagach craic!0 -
hopkinb wrote:Matthewfalle wrote:
that looks utterly delish.
please can i move into your pad and you can be the father I never had and feed me delish food?
Yep, as long as you be the mother I never had and fix my sore knee.
deal deal ian beale.
i'm on the train now.Postby team47b » Sun Jun 28, 2015 11:53 am
De Sisti wrote:
This is one of the silliest threads I've come across.
Recognition at last Matthew, well done!, a justified honoursmithy21 wrote:
He's right you know.0 -
Not fans of turkey chez Bally. We never have it, even at Xmas. Beef and pork for us on Xmas day.
I wonder how many others feel the same, but have turkey for 'tradition'? If it was that tasty, it would be flying off supermarket shelves all year round.0 -
We don't have Turkey.
Had Duck a few times.seanoconn - gruagach craic!0 -
Me. Won't have it in the house. I tried. I tried for so many years. Best I ever did was to do quick roast the crown in a ton of butter, and braised the legs and other bits the day before in a giblet stock, with bacon, mushrooms, port. It was good, but it left me a shell of a man. So much work.Ballysmate wrote:Not fans of turkey chez Bally. We never have it, even at Xmas. Beef and pork for us on Xmas day.
I wonder how many others feel the same, but have turkey for 'tradition'? If it was that tasty, it would be flying off supermarket shelves all year round.
Good beef on the day. Big roast ham Xmas eve, slices through to new year, though it's never lasted that long.0 -
Well?seanoconn - gruagach craic!0
