Photo of your dinner (vol 2)

[Tickle]

Beef short rib Stifado.

[cheddar]

Dear lord, I'm on my way, save me a bit !

[FiF]

We have a beef Jacob's Ladder in the freezer, sitting there, just waiting, any day now, further resistance is futile. Lots of meat on it. Cut with a lovely thick wodge of brisket attached.

[6th Gear]

Sous Vide pork loin, steamed greens.

Dry spice marinade:
Smoked paprika
Garlic powder
Oregano
Brown sugar
Maldon salt
Black pepper

Water bath at 130F for one hour. Then a hot pan sear for one minute each side.

[Melman Giraffe]

Lots great apart from being a tad pink for me although i know nowadays you can have pork on the blushing side. Not for me sorry

[sc0tt]

Tickle said:

Beef short rib Stifado.

Do you have a recipe please tickle? My favourite greek (and the only one I know) sold up and my go to was the above.

Thanks

[Tickle]

sc0tt said:

Tickle said:

Beef short rib Stifado.

Do you have a recipe please tickle? My favourite greek (and the only one I know) sold up and my go to was the above.

Thanks

One of our favorite tavernas has the recipe on their webpage.

(http://www.agni.gr/food_and_wine/recipes/stifado.asp)

The only thing different I do is use picked onion vinager (3 table spoons) as it's a bit sweeter and use about 10 cloves instead of 3.

Usually use brisket in large chunks or whole but beef rib was nice... the bones come away when serving it

Oh, yes, as per the recipe a full glass of olive oil goes in.

[cbmotorsport]

Paella for a crowd at the weekend. Baby squid, Octopus, Mussels, Clams, Prawns

[sc0tt]

Haven't posted in a while, nor am I a chef but here goes ...

Marinated chicken in Greek yogurt with spices (tastes like chicken shish) with some halloumi and salad.



Spatchcock chicken



Served with some pulled pork that I probably did the day before.



Steak at the shepherd and dog - Was very good.



Ribeye over Gnocchi and chilli and tomato sauce



Canape tasting for my upcoming wedding, full after eating these, 3 canapes and 3 mains.



No explanation required.

[Blown2CV]

sc0tt said:

Haven't posted in a while, nor am I a chef but here goes ...

can you post recipe plz

[Speed 3]

Ketchup....with a culinary masterpiece like that ....WTF ?

[dickymint]

Blown2CV said:

sc0tt said:

Haven't posted in a while, nor am I a chef but here goes ...

can you post recipe plz

Could've garnished it with some locally sourced bush clippings and grated tarmac

[sc0tt]

Blown2CV said:

can you post recipe plz

Sorry no it’s an old family secret.

[Laurel Green]

[TheKC]

Whipped it up some ramen real quick.

[Dibble]

Jam sponge and “custard” (L) and “Chicken” “Tikka Masala” (R). I’ve worked out why the curry looks wrong (wronger than it looks anyway). They’ve put the rice on the curry, rather than the curry on the rice. Of course, like everyone else, I just mix it all together anyway, but the start point is wrong.

I’m in hospital again. The food is a bit more than lukewarm at best. It’s all very bland. It’s like the culinary equivalent of beige. I can’t wait to get out of here.

[johnnywgk]

Speed 3 said:

Ketchup....with a culinary masterpiece like that ....WTF ?

Tomato jus I think you'll find

[6th Gear]

Lamb shank curry.

Oh yes.

[Pferdestarke]

dickymint said:

Blown2CV said:

sc0tt said:

Haven't posted in a while, nor am I a chef but here goes ...

can you post recipe plz

Could've garnished it with some locally sourced bush clippings and grated tarmac

[Pferdestarke]

Dibble said:

Jam sponge and “custard” (L) and “Chicken” “Tikka Masala” (R). I’ve worked out why the curry looks wrong (wronger than it looks anyway). They’ve put the rice on the curry, rather than the curry on the rice. Of course, like everyone else, I just mix it all together anyway, but the start point is wrong.

I’m in hospital again. The food is a bit more than lukewarm at best. It’s all very bland. It’s like the culinary equivalent of beige. I can’t wait to get out of here.

One too many donuts sir?

Hope you’re ok!