Photo of your dinner (vol 2)

[chilistrucker]

KFC looks cracking.





This was my effort. Its a Gordon Ramsay recipe as sadly I lack any form of creativity. I think I'm reasonable at following a recipe, I just lack the creative bit. I was pretty happy with how it all turned out, but the gravy seemed to take forever to reduce down. Is that normal? Would the alcohol content have played a part?

The Mrs, my boy and his girlfriend just wanted me to knock up gravy from granules in the end, but I was having none of it. I was thinking to myself I haven't put this much effort in to just end it with a gravy from granules.
Am I right, or just being a recipe/gravy diva?

Edited by chilistrucker on Sunday 12th February 17:48

[mattdaniels]

That looks fab.

But... sprouts!

[grumbledoak]

Half of a supermarket lamb joint.

It was less done than it looks in that shot, and very moist, but not quite the pink I was aiming for. I went back for the other half straight after anyway.

[chilistrucker]

mattdaniels said:

That looks fab.

But... sprouts!

How dare you
I love sprouts, the apple sauce is not mine its the Mrs and makes a change from the salad cream she normally pours over everything

[mattdaniels]

Here's my Sunday stodge roast chicken leftovers, leeks, smoked bacon, mushrooms, chicken stock, cauliflower, strong cheddar and milk. And peas. NO DEVILS FOOD (aka sprouts).

[chilistrucker]

Blimey, your sprouts are tiny

Looks cracking!

[Pferdestarke]

Rib eye.

[Tickle]

Nice

[flatsix3.6]

[craigjm]

Pferdestarke said:

Rib eye.

How do you do your chips?

[Burwood]

yumbo PF. Looks like a large piece of steak there ?

[cheddar]

Spagbol

[Pferdestarke]

craigjm said:

How do you do your chips?

They were pre boiled and then spread over salted oil on a baking sheet in a 200c oven.

[Pferdestarke]

Burwood said:

yumbo PF. Looks like a large piece of steak there ?

When sliced it spreads. It wasn't the biggest piece to be fair.

[addz86]

Lump of cow

[url]

|http://thumbsnap.com/SZOShHTO[/url]

[Burwood]

No points for presentation but it was as good as Goodmans. Fillet steak from RG Young & Son, Chiddingfold. The best meat I've ever purchased. The xmas Turkey was fantastic.
The pic is half a 650g half fillet which i seared then oven roasted for 11 mins at 200. Cost £25 .I wouldn't normally have it swimming in sauce but my wife got there before i had a chance to protest. Ruined my photo

[craigjm]

cheddar said:

Spagbol

Mama mia! served like a true Brit!

Pasta to the sauce not sauce to the pasta!

The true Italian way is to take the pasta out of the cooking water (don't throw it away) and mix it into the sauce and then after a minute or so of further cooking add some of the starchy cooking water to give the sauce a touch of shine. and its Tagliatelle Bolognaise surely

[ZedLeg]

The British way is sort of like trying to make mince and tatties more exotic .

I generally prefer the Italian way of doing pasta but there's room for both.

[craigjm]

ZedLeg said:

The British way is sort of like trying to make mince and tatties more exotic .

I generally prefer the Italian way of doing pasta but there's room for both.

As long as you don't put cream in your carbonara otherwise there is a horses head on its way

[matrignano]

While we're on the topic...
Pasta PLUS bread??