Photo of your dinner (vol 2)

[Matt172]

Hand and Flowers for dinner this evening for the FIL's 70th. Food was fantastic

[Pferdestarke]

Sushi nori chicken nuggets. Worth the faffing. Make double.

[Burwood]

I'm going to try making that. looks great. I suppose you will post a filthy takeaway tomorrow

You must really keep your colon guessing lol

[Blown2CV]

Pferdestarke said:

Sushi nori chicken nuggets. Worth the faffing. Make double.

sense of humour there i think! I have to say though i do like the sound...

[Adenauer]

Burwood said:

You must really keep your colon guessing lol

Brilliant

[Tickle]

Rib-eye, béarnaise and twice baked buttered wedges from the weekend.

[Blown2CV]

Tickle said:

Rib-eye, béarnaise and twice baked buttered wedges from the weekend.

looking v good there

[rsbmw]

Tickle said:

Rib-eye, béarnaise and twice baked buttered wedges from the weekend.

Wedges are, traditionally, wedge shaped. These are mini baked potato halves!

[Tickle]

rsbmw said:

Wedges are, traditionally, wedge shaped. These are mini baked potato halves!

I stand corrected

[13aines]

Tickle said:

Rib-eye, béarnaise and twice baked buttered wedges from the weekend.

Wow, i'm always desperate to eat meals like that which you post... I'd like to come for dinner, and pay

[Pferdestarke]

Lightly cured sous vide duck, beetroot, courgette salad and confit egg yolk.



52c brined salmon with smoked potato purée, dehydrated tomato, salt and pepper squid and salsa verde

Edited by Pferdestarke on Saturday 24th September 20:24

[Pferdestarke]

fking stupid upload tool.

The number of keystrokes that took only to flip the bd images.

[miniman]

Confit egg yolk is egg yolk slowly cooked in deep oil, yes?

[Pferdestarke]

Yes that's it. 63c for around 40 mins. Needed to be around 68 I think as I broke two out of four.

Which as you can imagine annoyed me greatly.

[peter tdci]

How did you cure the duck and what temp/time for the sous vide? I got a couple of duck breasts yesterday and have been pondering how to cook them.

[Pferdestarke]

70/30 salt sugar mix. Liberally coat all sides inc skin.

Leave for 2 hrs and wash off. Dry. Bag up with thyme, garlic or whatever you prefer.

Cook at 56 for between 1 & 3 hours. Debag, dry and sear on the skin side. Not on the flesh. Cut lengthways and serve whole to enjoy the softer texture as a result of curing, bathing and slicing.

You may want a few maldon crystals on top when served.

[BRISTOL86]

Pappardelle al Ragu Bolognese, a Carluccio recipe. Was spot on.

[peter tdci]

Pferdestarke said:

70/30 salt sugar mix. Liberally coat all sides inc skin.

Leave for 2 hrs and wash off. Dry. Bag up with thyme, garlic or whatever you prefer.

Cook at 56 for between 1 & 3 hours. Debag, dry and sear on the skin side. Not on the flesh. Cut lengthways and serve whole to enjoy the softer texture as a result of curing, bathing and slicing.

You may want a few maldon crystals on top when served.

[Jer_1974]

T-bone with pepper sauce


Venison stew with dumplings and balsamic roaster beetroot.

[Burwood]

ok it's a takeaway but not filthy-these are the best burgers I've ever had and I've had them all.