Photo of your dinner (Vol 3)
Discussion
Not sure whether to put this on the dirty takeaway thread or on here...
but has anyone bought/tried this electric vertical kebab grill?
amazon link
it hasn't got many reviews on amazon. whilst it is basically an upright toaster ive noticed many youtubers gadget test it. and it seems to be met with positive reviews. I love eating doner kebab. my only concern is how long something like that will last before it breaks either the motor or heating element. rendering it useless.
but has anyone bought/tried this electric vertical kebab grill?
amazon link
it hasn't got many reviews on amazon. whilst it is basically an upright toaster ive noticed many youtubers gadget test it. and it seems to be met with positive reviews. I love eating doner kebab. my only concern is how long something like that will last before it breaks either the motor or heating element. rendering it useless.
Weird one. A member of the Waitrose staff came up to me with a plate of bagged meat, offered me any one for free, there was a selection of fish or £20’s worth of ‘Fillet steak a/a’, obviously I took the steak!
But, upon prepping tonight I’ve got this. Being a bit thick but this looks more like it’s the back end of a piece of roasting meat. Can I cut that big bit in half and fry them off as steaks? Big bit is prob 5x12cm
But, upon prepping tonight I’ve got this. Being a bit thick but this looks more like it’s the back end of a piece of roasting meat. Can I cut that big bit in half and fry them off as steaks? Big bit is prob 5x12cm
Could be fillet, the bit on the left looks ok, the tied piece could be he head but it would be unusual to tie it. In the background that could be the tip of the tail. So the two ends that they cant cut as decent steaks and one thrown in for luck maybe?
Does it feel like fillet? ie, very soft?
Does it feel like fillet? ie, very soft?
21TonyK said:
Could be fillet, the bit on the left looks ok, the tied piece could be he head but it would be unusual to tie it. In the background that could be the tip of the tail. So the two ends that they cant cut as decent steaks and one thrown in for luck maybe?
Does it feel like fillet? ie, very soft?
feels fairly squishy. Going to cook in a minute, if it’s rank I’ll head to the ‘bab shopDoes it feel like fillet? ie, very soft?
Edit for photo
Edited by illmonkey on Tuesday 3rd December 20:01
For a free bag that looks pretty good, though I am now wondering what the fish was ... did you have to only take one?
The fillet type thing I would have been tempted to do alain ducasse style in butter and served on bread like a Philly cheese steak, the small bit I might have been tempted to do carpaccio with the added funk of not knowing what it is. That last piece, I think the slow cooker with wine.... what is it??
Nice work, glad it tasted great !
The fillet type thing I would have been tempted to do alain ducasse style in butter and served on bread like a Philly cheese steak, the small bit I might have been tempted to do carpaccio with the added funk of not knowing what it is. That last piece, I think the slow cooker with wine.... what is it??
Nice work, glad it tasted great !
Edited by Gandahar on Wednesday 4th December 19:28
The Moose said:
My one, done because my mate is over there in the USA and did some. Never eat turkey normally for various reasons but gave it a bash
Never again. Still eating the stupid thing as bits shoved into the freezer are coming out whilst I work out how to actually make them tasty........
matrignano said:
Can I ask something stupid.
I have to cook for 12 people. Why should I buy a big and very expensive turkey, when I can feed everyone for a quarter of the price with 2/3 decent chickens?
Is there something I’m missing?
No, you're missing nothing apart from this fad of buying a bird where most of it, the oversized breast, tastes like wet toilet roll if you cook it well and dry toilet roll if you cook it badly. All it does is give a canvas to how good your gravy is ... make lots though. just to drown the bugger.I have to cook for 12 people. Why should I buy a big and very expensive turkey, when I can feed everyone for a quarter of the price with 2/3 decent chickens?
Is there something I’m missing?
I cooked the one above and even with piping goose fat under the skin both breasts got left as my wife and eye tucked into the legs as the best of a bad lot. If you can get a mutant turkey with 8 legs and 12 wings, then go for it.
Otherwise buy multiple smaller birds. Hey, they are easier to make sure they are cooked through and stay moist! My recommendation would be 2 large chickens and 1 guinea fowl, or 3 guinea fowl and one large chicken. You might need a double oven for the spuds etc.
The guinea fowl is a vastly under rated Xmas bird in my opinion.
Gandahar said:
For a free bag that looks pretty good, though I am now wondering what the fish was ... did you have to only take one?
The fillet type thing I would have been tempted to do alain ducasse style in butter and served on bread like a Philly cheese steak, the small bit I might have been tempted to do carpaccio with the added funk of not knowing what it is. That last piece, I think the slow cooker with wine.... what is it??
Nice work, glad it tasted great !
It had 2 days on it so could have prepped, but it was just easier to do steak last night.The fillet type thing I would have been tempted to do alain ducasse style in butter and served on bread like a Philly cheese steak, the small bit I might have been tempted to do carpaccio with the added funk of not knowing what it is. That last piece, I think the slow cooker with wine.... what is it??
Nice work, glad it tasted great !
Edited by Gandahar on Wednesday 4th December 19:28
Yea, only got to take one bag. There was salmon, muscles and some whole fishes. As I don’t eat fish, it was a no brainer! Later on someone tried to palm 2 bags of ham to me, but it was cranberry, so passed.
Ah, I got side tracked with all that Christmas bird stuff, it gets earlier every year on this part of the forum ! hee hee.
Back to vegetarian. Yep, it's 4th of December and still picking my ghost peppers off my plant from the day room!
I semi ripe Paper lantern in the background to give a nice colour palette.
Pasta with onion, basil, peas and my hot friends from India and the far east
My top tip : Just before serving throw in a Lamb Oxo cube and stir ....
Back to vegetarian. Yep, it's 4th of December and still picking my ghost peppers off my plant from the day room!
I semi ripe Paper lantern in the background to give a nice colour palette.
Pasta with onion, basil, peas and my hot friends from India and the far east
My top tip : Just before serving throw in a Lamb Oxo cube and stir ....
illmonkey said:
Gandahar said:
For a free bag that looks pretty good, though I am now wondering what the fish was ... did you have to only take one?
The fillet type thing I would have been tempted to do alain ducasse style in butter and served on bread like a Philly cheese steak, the small bit I might have been tempted to do carpaccio with the added funk of not knowing what it is. That last piece, I think the slow cooker with wine.... what is it??
Nice work, glad it tasted great !
It had 2 days on it so could have prepped, but it was just easier to do steak last night.The fillet type thing I would have been tempted to do alain ducasse style in butter and served on bread like a Philly cheese steak, the small bit I might have been tempted to do carpaccio with the added funk of not knowing what it is. That last piece, I think the slow cooker with wine.... what is it??
Nice work, glad it tasted great !
Edited by Gandahar on Wednesday 4th December 19:28
Yea, only got to take one bag. There was salmon, muscles and some whole fishes. As I don’t eat fish, it was a no brainer! Later on someone tried to palm 2 bags of ham to me, but it was cranberry, so passed.
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