Photo of your dinner (vol 2)

[KFC]

It looks great value for money too. How are you making money on that ? Are you relying on everyone washing it down with 5 pints ?

[Glocko]

I make nothing, the pub pays for the ingredients, me and one of the barmaids cook for pleasure and a couple of staff pints! I do it because I love my local and want it to do well in hard times for the pub business (and it's 20 yards from my house!)

[Pferdestarke]

I cooked Christmas dinner today. Why do we just have it once when it tastes as good as this?

[Blown2CV]

Glocko said:

I make nothing, the pub pays for the ingredients, me and one of the barmaids cook for pleasure and a couple of staff pints! I do it because I love my local and want it to do well in hard times for the pub business (and it's 20 yards from my house!)

good for you, sounds like a proper pub as a social hub rather than just a business

[mattdaniels]

Pferdestarke said:

I just did a sex wee.

Marry me?

[Pferdestarke]

Pferdestarke said:

I cooked Christmas dinner today. Why do we just have it once when it tastes as good as this?

I used the beta uploader to upload images of my dinner from today. The top and bottom plates aren't mine.

Do these belong to anyone here?

What a load of rubbish. Reported.

[calibrax]

mattdaniels said:

Pferdestarke said:

I just did a sex wee.

Marry me?

If you look back in the thread, I think you'll find I already offered to lick his meaty lollipop. So you'd probably better keep your hands off his crispy spuds...

[illmonkey]

Guys, big (potential) issue, I'm cooking spuds with no flour!

Fingers crossed, pics of perfectly cooked beef coming your way in 45 minutes

[Pferdestarke]

Pferdestarke said:

I used the beta uploader to upload images of my dinner from today. The top and bottom plates aren't mine.

Do these belong to anyone here?

What a load of rubbish. Reported.

And now they're showing correctly.

[illmonkey]

Well, 40 minutes was too long for this bit of meat. Not the best, although the spuds worked out ok.

[DUMBO100]

My Mrs is a hoot!

[soad]

DUMBO100 said:

My Mrs is a hoot!

[Legend83]

mattdaniels said:

I just did a sex wee.

Marry me?

Method?

[Pixel-Snapper]

Legend83 said:

mattdaniels said:

I just did a sex wee.

Marry me?

Method?

Not sure if serious....?

[Sammo123]

I had a couple of weeks off work recently so decided to make a Steak & Ale pie one evening. It went down a treat

[calibrax]

Rack of lamb with a crust of breadcrumbs, rosemary,black pepper, Dijon mustard and olive oil. Accompanied by garlic mushrooms, crispy potato slices, and Mediterranean vegetables.

(I did French trim it, but quite roughly as it wasn't going to be served up as a rack for display.)

Browning in a pan...


Coated with crust...


Cooked...


Plated up. Photo makes the lamb look a bit undercooked,but in fact it was perfect... rose pink.

[Pferdestarke]

Too rare for me. Lamb rack deserves to be medium as there's plenty of fat and connective tissue requiring some heat.

[Don]

The rack looks great but that's English trim. French trim removes the fat layer from the top as well so you only have the fillet and a neat bone. Full French trim can be served rare as the fat and connective tissue is gone.

..or so the butchery course I did at Newlyns Farmshop would have me believe... most butchers in the UK cut English trim even when asked for French trim as they know the customers will be shocked at how little is left!

Like calibrax, though, I'm happy to eat English trim quite rare. I like all the fatty juicy bits. They just need doing enough to melt a little and yum...

[Dapster]

Sammo123 said:

Holy st that looks awesome!! How long did you cook the beef for?

[Sammo123]

Dapster said:

Sammo123 said:

Holy st that looks awesome!! How long did you cook the beef for?

The filling was simmering for about 3 and a half hours before being pied and then in the oven for half an hour.