Photo of your dinner (vol 2)

[Gandahar]

mattdaniels said:

Rack of lamb followed by apple crumble.

That's a fantastic rack of lamb but the crumble is like Luke Skywalker finding out his dad is Darth Vader, or even worse, Luke Skywalker finding out his dad is Dale Winton.

What? Crumble aptly describes my anticipation on seeing it. Lamb very good though. I felt your presence there.

[BS30]

DoubleSix said:

Wow, that Ceylon looks incredible!!

Any chance of a recipe/method?

Thanks, it was the first time I'd cooked it and it was lovely, though it was a smidge too tomatoey....I was a bit heavy on the tomato paste I think! Solid 9/10 though!

Recipe can be found here:

http://www.curry-recipes.co.uk/curry/index.php/top...

You'll need to make the 'Taz' base sauce which can be found here:

http://www.curry-recipes.co.uk/curry/index.php/top...

[Gandahar]

BS30 said:

DoubleSix said:

Wow, that Ceylon looks incredible!!

Any chance of a recipe/method?

Thanks, it was the first time I'd cooked it and it was lovely, though it was a smidge too tomatoey....I was a bit heavy on the tomato paste I think! Solid 9/10 though!

Recipe can be found here:

http://www.curry-recipes.co.uk/curry/index.php/top...

You'll need to make the 'Taz' base sauce which can be found here:

http://www.curry-recipes.co.uk/curry/index.php/top...

To be honest nobody on here could actually tell if a curry actually tastes good as they are just a splattering of browns and reds or yellows. He means your bowl looks fancy.

I'm only half joking here, that's the problem with this thread, no tastovision or even smellivision.

For some dishes you can tell if a meal is cooked well from the photo, like a rack of lamb, but for a curry ??

[Gandahar]

Cotty said:

Boring but does the job

Edited by Cotty on Wednesday 2nd December 17:43

Excellent

[Gandahar]

Pferdestarke said:

Carbonara.

Another perfect.

A simple bottle of something red to finish it off with.

[BS30]

Gandahar said:

To be honest nobody on here could actually tell if a curry actually tastes good as they are just a splattering of browns and reds or yellows. He means your bowl looks fancy.

I'm only half joking here, that's the problem with this thread, no tastovision or even smellivision.

For some dishes you can tell if a meal is cooked well from the photo, like a rack of lamb, but for a curry ??

Very true - I don't think I'd ever leave this thread if 'tastovision' was a thing!!

[DoubleSix]

Gandahar said:

BS30 said:

DoubleSix said:

Wow, that Ceylon looks incredible!!

Any chance of a recipe/method?

Thanks, it was the first time I'd cooked it and it was lovely, though it was a smidge too tomatoey....I was a bit heavy on the tomato paste I think! Solid 9/10 though!

Recipe can be found here:

http://www.curry-recipes.co.uk/curry/index.php/top...

You'll need to make the 'Taz' base sauce which can be found here:

http://www.curry-recipes.co.uk/curry/index.php/top...

To be honest nobody on here could actually tell if a curry actually tastes good as they are just a splattering of browns and reds or yellows. He means your bowl looks fancy.

I'm only half joking here, that's the problem with this thread, no tastovision or even smellivision.

For some dishes you can tell if a meal is cooked well from the photo, like a rack of lamb, but for a curry ??

I know a decent ruby when I see one!

[Gandahar]

desolate said:

Pferdestarke said:

It was delicious. Especially because of those components.

I can imagine.


With regard to cream in Carbonara - my mate's dad is a fantastic Italian chef who for a time owned the best Italian restaurant in Manchester having owned an Italian in our viallge for years.


He puts cream in his carbonara when he cooks at home.

Apparently making things in different ways is called recipes. Note that recipes tend to differ.

Carbonara is not even a classic sauce such as a Bechamel, Aioli or Hollandaise and even those have different recipes.

[Gandahar]

Tickle said:

Rosscow said:

Holy mother of God

Haha, it was a fair old slab of ribeye.

Cooked wrapped very low in the oven, brushed with truffle oil, finished off in a griddle and well rested

Lately I have been asking my butcher to cut steaks as one piece instead of individual cuts. When it’s just me and the OH eating it’s a nice way to dine off a sharing platter, all helped by some Rioja.

Edited by Tickle on Thursday 3rd December 13:38

I like the meat but don't like those griddle pans for cooking them in. I have one here and even if it flame it for a long time you just don't get the sear. Better for asparagus.

Talking of steaks I must try the blow torch plus Alain Duccasse steak method again. This makes the outsides sears plus makes the insides medium to well done without going dry. I like my steak bloody but some people don't but getting a well done steak still not something like eating your shoes is a tricky business.

[Gandahar]

Type R Tom said:

Beef close up. Beef ribs are now by far my favourite cut and along with pig cheeks, they provide the biggest bang per buck you can buy.

They certainly are, that looks great.

I buy them from Waitrose who locally only sells them. Must be one of their cheapest cuts. If you do them right the fat content really does baste them. Good for BBQ of course.

The bones great also, says my dog.

[Gandahar]

BS30 said:

Gandahar said:

To be honest nobody on here could actually tell if a curry actually tastes good as they are just a splattering of browns and reds or yellows. He means your bowl looks fancy.

I'm only half joking here, that's the problem with this thread, no tastovision or even smellivision.

For some dishes you can tell if a meal is cooked well from the photo, like a rack of lamb, but for a curry ??

Very true - I don't think I'd ever leave this thread if 'tastovision' was a thing!!

Not being too critical I hope, I'd eat it in a second if served to me!

Sorry for the spamming, sorry, pork terrine'ing been a while since i have been here.

You guys are still serving up the best dinner thread on the internet

Edited by Gandahar on Tuesday 8th December 21:50

[craigjm]

DoubleSix said:

Wow, that Ceylon looks incredible!!

Any chance of a recipe/method?

Doesn't look like any Ceylon that I have ever seen. They are pretty much a Korma with a st load of chilli in them usually

[BS30]

craigjm said:

Doesn't look like any Ceylon that I have ever seen. They are pretty much a Korma with a st load of chilli in them usually

As with most curries, they tend to vary massively from one restaurant to another!

You very rarely see them on menus down here to be honest, I first had it at what used to be my local many years ago and it was fantastic, Madras like in heat but with that lovely coconut edge, and this is what this one was like, although would go slightly easier on the tomato paste next time.

[DoubleSix]

BS30 said:

craigjm said:

Doesn't look like any Ceylon that I have ever seen. They are pretty much a Korma with a st load of chilli in them usually

As with most curries, they tend to vary massively from one restaurant to another!

You very rarely see them on menus down here to be honest, I first had it at what used to be my local many years ago and it was fantastic, Madras like in heat but with that lovely coconut edge, and this is what this one was like, although would go slightly easier on the tomato paste next time.

I can tell from that Taz base it was proper. Been meaning knock a batch up.

Here's my last effort from a week or two back:

[anonymous-user]

Pferdestarke said:

Cotty said:

Starter and main - LOVELY!!!

[dazco]

Pferdestarke said:

Carbonara.

That looks perfect. Would you share the recipe?

[dazco]

Gandahar said:

They certainly are, that looks great.

I buy them from Waitrose who locally only sells them. Must be one of their cheapest cuts. If you do them right the fat content really does baste them. Good for BBQ of course.

The bones great also, says my dog.

Without trying to sound like a grouch, cooked bones can be very bad for a dog.

[craigjm]

BS30 said:

craigjm said:

Doesn't look like any Ceylon that I have ever seen. They are pretty much a Korma with a st load of chilli in them usually

As with most curries, they tend to vary massively from one restaurant to another!

You very rarely see them on menus down here to be honest, I first had it at what used to be my local many years ago and it was fantastic, Madras like in heat but with that lovely coconut edge, and this is what this one was like, although would go slightly easier on the tomato paste next time.

Lets face it, its a UK invention there is no such thing back in Sri Lanka or south india

[calibrax]

craigjm said:

Lets face it, its a UK invention there is no such thing back in Sri Lanka or south india

Yep, but it's based on key ingredients used in curries in that region... coconut, lime etc.

But then I guess many foods are like that... go to Lancashire and you'll find a thousand different recipes for "Lancashire Hot Pot", and the Irish have many variants of "Irish Stew"... even the good old English fryup has numerous interpretations!

[BS30]

DoubleSix said:

I can tell from that Taz base it was proper. Been meaning knock a batch up.

Here's my last effort from a week or two back:

Looks good!