Photo of your dinner (vol 2)

[Blown2CV]

AB said:

craigjm said:

AB said:

Steak w/Fully Loaded Baked Potato

I think you could restart that if you tried doesnt really look dead!

This was a strange one, most expensive/upmarket restaurant we went to and it almost looks like it was cooked twice as thick and then cut as the underneath was done (what I would consider) nicely.

But they obviously knew what they were doing as it was incredible.

far too rare for me given the amount of fat... would prefer the fat to be crisped up a bit.

[Pferdestarke]

Blown2CV said:

AB said:

craigjm said:

AB said:

Steak w/Fully Loaded Baked Potato

I think you could restart that if you tried doesnt really look dead!

This was a strange one, most expensive/upmarket restaurant we went to and it almost looks like it was cooked twice as thick and then cut as the underneath was done (what I would consider) nicely.

But they obviously knew what they were doing as it was incredible.

far too rare for me given the amount of fat... would prefer the fat to be crisped up a bit.

It's a rib roast not a steak as such. And it sounds like you had the end piece.

[soad]

Mr Roper said:

Fillet steak...

I can't work out if that's melted cheese on top or sauce...looks good though, and no chips to be seen.

[Mr Roper]

Yep...melted extra mature cheddar. The shop didn't have any blue cheese. Still very nice.

Carbs are bad

[AB]

21TonyK said:

It's what they call a "prime rib" in the US. Basically the equivalent of a UK roast beef, but all in one slice.

Correct, it was Prime Rib.

[Adenauer]

Mr Roper said:

Fillet steak...

Sehr Gut, Mr R. Sehr Gut indeed.

[BRISTOL86]

No photo as yet, but tonight I'm trying the Chicken Korma from Rick Stein's India - it was cooked by 'Rocky' from Lucknow in Uttar Pradesh, and it looked awesome, despite my preference for a spicier curry. Photos later

[Shaw Tarse]

BRISTOL86 said:

No photo as yet, but tonight I'm trying the Chicken Korma from Rick Stein's India - it was cooked by 'Rocky' from Lucknow in Uttar Pradesh, and it looked awesome, despite my preference for a spicier curry. Photos later

I used to think Korma was a style of curry, as was Vindaloo rather than spiciness?

[TIGA84]

Vindaloo was Portuguese originally and made with Pork, was called carne de vinha d'alhos, (meat, wine and garlic), Goa then got involved and started using vinegar instead of the wine and chillis - the name then became localised into the word we now know as Vindaloo.

That's the only piece of food history I know.

[BRISTOL86]

Shaw Tarse said:

I used to think Korma was a style of curry, as was Vindaloo rather than spiciness?

Not sure on that I'm afraid! I jut associate Korma with an incredibly mild dish (which this one is, also) which isn't normally to my taste, but fancied something out of the ordinary!

Here's the finished article. It was really nice and made a nice change to have a sweeter/milder curry.





Darn, can't rotate the photo....ah well!

[escargot]

Looks good!

[Pferdestarke]

It doesn't have to be hot to be enjoyable.

That looks delicious. As long as it's rich, flavoursome and well spiced it's a lovely dish.

[ClockworkCupcake]

Shaw Tarse said:

I used to think Korma was a style of curry, as was Vindaloo rather than spiciness?

It is. It's a recipe but is traditionally made mild. You could make a hot Korma if you wished though.

Pferdestarke said:

It doesn't have to be hot to be enjoyable.

As I understand it, the more affluent you were the milder (and more flavoursome) you could afford to have your curry because you could afford fresh meat and more expensive spices. The really hot curries exist to mask the taste of meat that has gone off.

(An over-simplification, of course)

Edited by ClockworkCupcake on Friday 20th May 19:47

[BRISTOL86]

Pferdestarke said:

It doesn't have to be hot to be enjoyable.

That looks delicious. As long as it's rich, flavoursome and well spiced it's a lovely dish.

Not at all! Just normally when I cook/eat Indian dishes it tends to be medium/hot dishes

Enjoyed that so much that I'll try some other milder dishes.

[ApOrbital]

[BigJonMcQuimm]

Friday night freezer Ready Steady Cook.

I had some curry base in the freezer, along with some duck breasts and a nan.

Came up with a Duck Coconut Curry. It was incredible!

I cannot stand duck in curry normally as it is most likely slimy and soft fatty skin. So, the duck was rendered over a low heat, crisped off to pink and then re-heated at the end in the curry.

I love how you once in a while totally nail a dish!! :-)



Sorry sad iphone photo.

[Jamesgt]

That looks amazing!!!

ApOrbital said:

[Burwood]

BigJonMcQuimm said:

Friday night freezer Ready Steady Cook.

I had some curry base in the freezer, along with some duck breasts and a nan.

Came up with a Duck Coconut Curry. It was incredible!

I cannot stand duck in curry normally as it is most likely slimy and soft fatty skin. So, the duck was rendered over a low heat, crisped off to pink and then re-heated at the end in the curry.

I love how you once in a while totally nail a dish!! :-)



Sorry sad iphone photo.

Looks great. Not sure I'd every choose duck curry but now I might

[ApOrbital]

Not mine james that's bristols and yes looks good.

[6th Gear]

Lamb shank Madras.