Photo of your dinner (Vol 3)
Discussion
grumbledoak said:
Gandahar said:
Any ideas how to improve it for dinner?
Put all of the bacon in one of the half baguettes and add some ketchup.Ish.
Rather than that I took all the bacon out and made into Christmas dinner Part Deux
And with a bit of magic from the airfryer reheating things from the depths of darkest Peru / freezer there can be Christmas ever day of the year ....
Gandahar said:
good spot ! The ratio of bacon to bread is tragic. Schools eh? Reminds me of when you had to stir that measly splodge of jam into your sago pudding to make it go pink.
Ish.
Rather than that I took all the bacon out and made into Christmas dinner Part Deux
And with a bit of magic from the airfryer reheating things from the depths of darkest Peru / freezer there can be Christmas ever day of the year ....
That looks oddly appealing, for once... Ish.
Rather than that I took all the bacon out and made into Christmas dinner Part Deux
And with a bit of magic from the airfryer reheating things from the depths of darkest Peru / freezer there can be Christmas ever day of the year ....
Yesterday's tea: Boneless buffalo chicken (made from scratch), baked spuds, baked garlic & herb mushrooms and a bit of salad.
Made a bit too much garlic butter for the 'shrooms so put the rest on the spuds, will be doing that again!
Gigantic portion simply because I was absolutely ravenous!
Made a bit too much garlic butter for the 'shrooms so put the rest on the spuds, will be doing that again!
Gigantic portion simply because I was absolutely ravenous!
Patrick Bateman said:
Anyone got any tried and tested one pot suggestions using pork shoulder? Things that can be frozen in portions is what I'm after.
Thinking of trying this (minus the dumplings)- https://www.bbcgoodfood.com/recipes/brazilian-pork...
Or this- https://www.bbcgoodfood.com/recipes/slow-braised-p...
Or this- https://akispetretzikis.com/categories/kreas/h-thg...
Thinking of trying this (minus the dumplings)- https://www.bbcgoodfood.com/recipes/brazilian-pork...
Or this- https://www.bbcgoodfood.com/recipes/slow-braised-p...
Or this- https://akispetretzikis.com/categories/kreas/h-thg...
Edited by Patrick Bateman on Friday 7th February 19:43
Played it safe with an old favourite in the end- https://www.bbcgoodfood.com/recipes/chorizo-pork-b...
Usually make it with pork belly but this shoulder is melt in the mouth stuff too.
CharlesdeGaulle said:
Over-generous on the citrus, but I'd accept an invite to yours.
That looks great.
Cheers.That looks great.
I think that's about standard lemon to paella ratio, 1/2 a lemon each. Can't beat a little bit of citrus. I think most of it got used, there was more rioja empty bottles than lemon in the kitchen this morning!
matrignano said:
Gandahar said:
good spot ! The ratio of bacon to bread is tragic. Schools eh? Reminds me of when you had to stir that measly splodge of jam into your sago pudding to make it go pink.
Ish.
Rather than that I took all the bacon out and made into Christmas dinner Part Deux
And with a bit of magic from the airfryer reheating things from the depths of darkest Peru / freezer there can be Christmas ever day of the year ....
That looks oddly appealing, for once... Ish.
Rather than that I took all the bacon out and made into Christmas dinner Part Deux
And with a bit of magic from the airfryer reheating things from the depths of darkest Peru / freezer there can be Christmas ever day of the year ....
Roll on 25+ years and as a present to her for her birthday took her to the School of Wok in Covent Garden for dinner ! Only had my phone so pardon for the focusing
You have to kill your own lobster and then chop it into bits with a huge cleaver. My wife did the death kill on it. Blimey, no chance I will ever cheat on her.
I have to say the head cook, who looked like a younger Gary Rhodes was excellent . It was a simple meal in actuality but well thought out for the punters.
They were clever in knowing our crap efforts at prawn wontons would fall apart boiled so deep fried them.
And to cut a long story short
And finally, the mobile induction hob they had there that could heat up a wok in 30s was impressive. And I thought gas was quick. We spent a while trying to tame the beast....
Highly recommend this for a meal out in London at Covent Garden rather than just being served.
Gandahar said:
I like the look of that but fear it might be too long arranging things for the shot rather than just gobbling it down. Even the tomatoes look like a cross or aligning with the pyramids.
I have that problem as well
Thanks, it was fine, I had a free few hours to prep ready for cooking. Even the lemons were pre-cut and slit.I have that problem as well
Edited by Gandahar on Sunday 9th February 17:08
Goats cheese and red onion tart was the starter so no one was going from full hunger to eat paella from the hob.
Edited by Tickle on Sunday 9th February 18:31
Weights session today so put in something hearty in the slow cooker for after.
Beef short ribs (browned off first), celeriac, leek, onion, carrot, celery, bit of flour to thicken, can of Guinness and some black treacle.
6 hours later
2 ribs, there's 2 jacket potatoes (split and buttered) underneath that. I should work on my plating and photography but i can't really be bothered.
Beef short ribs (browned off first), celeriac, leek, onion, carrot, celery, bit of flour to thicken, can of Guinness and some black treacle.
6 hours later
2 ribs, there's 2 jacket potatoes (split and buttered) underneath that. I should work on my plating and photography but i can't really be bothered.
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