Photo of your dinner (vol 2)

[TIGA84]

illmonkey said:

jimbop1 said:

illmonkey said:

Topside from the local butchers, £11 a kilo. Fan bloody tactic (pun intended), best beef I've ever had.

Seriously.. That's not cooked!

Absolutely ridiculous!

I really hope this silly fad dies out and meat starts being cooked again!

I really hope this silly fad dies out and people stop overcooking and ruining meat.

I'm alive still, so it isn't undercooked, maybe it's just undercooked for some opinions. I can assure you it was most defienlty cooked, I put it in the oven for 30 minutes and rested it for 10.

Ridiculous? Give over. It's meat.

Not pushing any opinion - but was that cold in the centre?

[illmonkey]

TIGA84 said:

Not pushing any opinion - but was that cold in the centre?

Yes.

[TIGA84]

illmonkey said:

Yes.

We all enjoy things cooked differently but I can't get over the idea that cold raw flesh in the middle of warm more-cooked meat somehow detracts from the actual flavour and eating experience - especially in something as large as a topside?

[illmonkey]

TIGA84 said:

illmonkey said:

Yes.

We all enjoy things cooked differently but I can't get over the idea that cold raw flesh in the middle of warm more-cooked meat somehow detracts from the actual flavour and eating experience - especially in something as large as a topside?

Gravy warms it up!

[calibrax]

TIGA84 said:

We all enjoy things cooked differently but I can't get over the idea that cold raw flesh in the middle of warm more-cooked meat somehow detracts from the actual flavour and eating experience - especially in something as large as a topside?

Done properly, it's not cold in the middle, even though it's red. You always allow the meat to come to room temp before it goes anywhere near the heat, and then even just a few mins in a smoking hot pan (for a steak) is enough to radiate some heat to the interior. For a joint, even a rare one will be in the oven for a little while, again there is enough heat to warm the centre without over cooking it.

[Left At Orion]

It's been a while so thought I'd knock up a stir fry tonight, don't know why I don't do it more often, quick easy and very tasty if I do say so myself.

[Dr G]

Couple of good chicken dinners this week:

[jkk]

Dr G said:

Couple of good chicken dinners this week:

Looks lush, esp those roasties!

[Dr G]

They were awesome; little bit of flour (as per this thread) makes all the difference!

[Pixel-Snapper]

Winter a coming!

Braised duck legs with red wine and mushroom.

[Dr G]

It may only be brunch time but I could go for a plate of that right about whenever

[ApOrbital]

Mash looks nice.

[calibrax]

Very simple dinner tonight, rainbow trout. Cleaned and gutted both trout, wrapped them individually in foil with almonds and butter. One into the freezer, and one into the oven. Now baking gently!

[calibrax]

[Pferdestarke]

Very nice as usual Cali. Trout is a lovely taste. I just wish you could "tuck in" without the bones which are a pain in the arse.

Tandori trout is special too.

[tedmus]

jkk said:

Dr G said:

Couple of good chicken dinners this week:

Looks lush, esp those roasties!

Roasties do look good

What's the roasted veg in the first pic, chicory?

Is the cut in the breast to check if it's done enough? If so then I can't recommend getting a digital meat thermometer enough, cheap as chips online and I'd never go back to not having one.

[illmonkey]

Massive lunch, so...

[Glocko]

Every week I cook a filling for Pie Night at my local pub, The Plasterers Arms in Hoylake.
Last week I knocked up a big pan of lobscouse which was my nan's recipe, the rule is that when the spoon stands upright it is ready!
I give you...Lobscouse Pie, twice fried chips, home made mushys and gravy! (We charge a fiver for this!)

[miniman]

Duck with fondant potatoes, baby carrots, fine beans, plum slices and a plum sauce.

Edited by miniman on Sunday 16th November 14:30

[Don]

Glocko said:

Every week I cook a filling for Pie Night at my local pub, The Plasterers Arms in Hoylake.
Last week I knocked up a big pan of lobscouse which was my nan's recipe, the rule is that when the spoon stands upright it is ready!
I give you...Lobscouse Pie, twice fried chips, home made mushys and gravy! (We charge a fiver for this!)

Awesome!

I'm Welsh. From the north. So "Lobscaws" was a tradition locally. Often called Lobscouse - people thought it was somehow connected with Liverpool! In fact its origin is international. There's versions of meat and potato stew from every country. Yours looks fantastic!