Photo of your dinner (Vol 3)
Discussion
some of my ghost peppers freshly picked
Eaten raw they do pack a punch. to put it mildly, but cooked with a bit of cheese ... today's brie omelette
I do like my omelettes medium rare as you can tell , good for mopping up with the bread.
I think ghost peppers are probably the maxium that a chilli should be heat wise when cooking, anything more and you just lose everything else you are serving it with.
Even the above was done in moderation, the smallest pepper in the pot, and still gave a hot after taste.
Eaten raw they do pack a punch. to put it mildly, but cooked with a bit of cheese ... today's brie omelette
I do like my omelettes medium rare as you can tell , good for mopping up with the bread.
I think ghost peppers are probably the maxium that a chilli should be heat wise when cooking, anything more and you just lose everything else you are serving it with.
Even the above was done in moderation, the smallest pepper in the pot, and still gave a hot after taste.
Gandahar said:
Davie_GLA said:
Chaps. I'm in need of something that I can make that will be great in large batches (well, for four people).
I'm thinking something either casserole or soup like. Lots of veg, lots of flavour and great for mopping up with some nice bread.
I have a slow cooker if this helps and don't mind spending the time to prep.
The steak and kidney dish above looked great but I'm trying to reduce salt and fat intake.
Does such a thing exist? I'm thinking that MCs chilli will do the job but it takes a long time.
I'd appreciate if anyone has r files with methods too as I've never done this sort of thing before, I'm fine with smaller more targeted dishes but this is new.
Even just a point in the right direction to some good sites, BBC good food etc.
Beef short ribs cooked in the slow cooker ! I'm thinking something either casserole or soup like. Lots of veg, lots of flavour and great for mopping up with some nice bread.
I have a slow cooker if this helps and don't mind spending the time to prep.
The steak and kidney dish above looked great but I'm trying to reduce salt and fat intake.
Does such a thing exist? I'm thinking that MCs chilli will do the job but it takes a long time.
I'd appreciate if anyone has r files with methods too as I've never done this sort of thing before, I'm fine with smaller more targeted dishes but this is new.
Even just a point in the right direction to some good sites, BBC good food etc.
https://thestayathomechef.com/slow-cooker-beef-sho...
and another
https://www.kitchensanctuary.com/crockpot-beef-sho...
you cannot go wrong !
Away from braises and casseroles, this book is great. One tin/pan meals.. Lots of veg involved, and easy.
https://www.amazon.co.uk/Roasting-Tin-Simple-Dish-...
eskidavies said:
This won’t go down well ,prob belongs on the dirty thread ,westlers tinned burgers and chips ,and that’s bread and butter not an insole of an old shoe
,I’m using up stuff in cupboard,
"This won’t go down well ",I’m using up stuff in cupboard,
Have to give you two thumbs up there for being accurate on the digestive and direction processes getting it towards your lower intestines at least.
And when I say two thumbs up I don't mean the emergency doctors technique for getting that bad boy out !
You can't beat getting old stuff out of the cupboard like that, it is what encouraged the spice trade which led to the British Empire and discovering Australia.
Ok, the last bit was a bad example, but you get the drift.
Edited by Gandahar on Friday 22 November 23:34
I made a shepherds pie tonight due to my friend in the USA making one and incorrectly calling it a shepherds pie when it did not contain lamb. First point of note
Shepherds pie => lamb
Cottage pie => beef.
My friend actually showed me an iphone taken photogram of it using minced turkey ! That's a Bernard Matthews pie !
So I thought I would do a Shepherds pie using lamb. It was unctuous. Mainly because I splattered unhealthy butter on one side and the other had a bubbly cheese and breadcrumb coating on the other side just to make it horribly fattening. When in doubt just throw dairy products at it.
Is it after the watershed? OK, lets roll ....
Of course by the time I had taken all the photos the damn thing had gone cold and ninja dog had crept in to lick the top whilst I was not looking ...
Anyhow, back to the beer drinking.....
Shepherds pie => lamb
Cottage pie => beef.
My friend actually showed me an iphone taken photogram of it using minced turkey ! That's a Bernard Matthews pie !
So I thought I would do a Shepherds pie using lamb. It was unctuous. Mainly because I splattered unhealthy butter on one side and the other had a bubbly cheese and breadcrumb coating on the other side just to make it horribly fattening. When in doubt just throw dairy products at it.
Is it after the watershed? OK, lets roll ....
Of course by the time I had taken all the photos the damn thing had gone cold and ninja dog had crept in to lick the top whilst I was not looking ...
Anyhow, back to the beer drinking.....
eskidavies said:
I didn’t photo the cheese and onion fray bentos with beans last week that was back of the cupboard stuff ,looked really bad ,tasted ok though
You will soon be doing this as a hobby and getting millions of viewshttps://www.youtube.com/watch?v=jZoHuMwZwTk
)matrignano said:
the fat looks really unrendered but that might be the picture
No, not the photo. Fat was very crispy on the outside but just way too thick to render.Combination of getting bored, being in a hurry, watching telly and not paying attention while drinking as much wine as possible on my one three day weekend in ages.
Had a crowd for dinner on Sunday, so simple and make ahead was order of the day. Slow roast lamb shoulder, Dauphinoise, slow roast tomato and broc. A crowd pleaser for sure. There's often an obsession to press Dauphinoise and serve it sliced, but I think you lose the richness and moisture - although it is hard to serve it attractively!
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