Photo of your dinner (vol 2)

[Blown2CV]

escargot said:

Review of 20 stories here: https://www.facebook.com/manchesterconfidential/po...

As expected, typical Aiden Byrne. All fur coat and no knickers.

The grill bit fairs better but not sure it would tempt me away from Hawksmoor.

he's just not a very good restaurateur. As a bar though it's pretty awesome.

[illmonkey]

Turned out alright!

[dickymint]

^^^ where’s the rice?

[illmonkey]

dickymint said:

^^^ where’s the rice?

blind baked the pasty...

[6th Gear]

Pork loin steaks
Sous Vide

[21TonyK]

[quote=6th GearPork loin steaks
Sous Vide

[/quote]

Looks good. How did(?) the fat render down?

I'm really getting into pork steaks lately, various brines, marinates and rubs etc. Have some pork shoulder steaks to use up this week and fancy brining them then sous vide.

[6th Gear]

Thanks Tony.

I render the fat in a searing hot pan. Post sous vide.

[21TonyK]

I'll have a play this week. I want to cook to 60c to try to render the fat but really don't want the meat to suffer so will brine first.

[tedmus]

Love SV pork loin steaks, usually do them for an hour or so at 59/60c with a light sprinkling of Cajun rub (Slap Ya Mamma) then sear. I buy a loin joint and cut my own steaks quite thickly.

Looks lovely 6th G.

[Lozw86]

Syrian tonight, Baba Ganoush with minced lamb, known as Batirish, served on a bed of smokey aubergine dip, known as Mutabal. Flat bread for dipping

[Blown2CV]

pro tip... if you are feeling very lazy and decide to make a mediocre microwave ready meal spag bol, glug on a bit of decent quality extra virgin olive oil... makes it almost into a decent dish!

[DoubleSix]

Lunch for the wife on Mother's Day...

(Roast leg of Lamb)

[Burwood]

looks spot on DS. Do I spot flour on those roast potatoes?

[DoubleSix]

Thx

No flour, just par boiled and ruffled a bit.

[escargot]

[6th Gear]

Baby Back Pork Ribs



















Dry rub marinade
Pressure cooker, high, with apple juice and apple cider vinegar - 20 mins
Remove and baste with bbq sauce
Cook over hot coals - 10mins

Best Ribs in a fraction of the time.

Edited by 6th Gear on Friday 16th March 17:20

[DoubleSix]

Nice, i always steam/braise my ribs in cider too.

Breaks down any sinue and lets the meat fall off the bone.

[bomb]

10/10 for the ribs. They look great.

[Gunk]

DoubleSix said:

Lunch for the wife on Mother's Day...

(Roast leg of Lamb)

That looks excellent, may I suggest a slightly larger dinner plate, the Asparagus looks like it’s trying to make a run for it.

[MentalSarcasm]

Gunk said:

That looks excellent, may I suggest a slightly larger dinner plate, the Asparagus looks like it’s trying to make a run for it.

I think the asparagus has already bolted, I can just see broccoli as the green on that plate.