Photo of your dinner (Vol 3)

[Burwood]

Looks superb, Scott.

[Cotty]

Very nice

Could have posted that in the steak thread
https://www.pistonheads.com/gassing/topic.asp?h=0&...

Edited by Cotty on Monday 2nd November 14:09

[paulguitar]

21TonyK said:

sc0tt said:

Treat yesterday, dauphinois potatos, Yorkshire puddings, chateubriand with red wine sauce.

Thats a proper Sunday lunch.

Looks fantastic.

Are you on Deliveroo?

[sc0tt]

Thanks chaps. Ordered it from Turner and George

[JKRolling]

Had dumplings and pad Thai tonight, surprisingly easy and damn tasty.

[Master Bean]

Another of Jamie's 5 ingredient recipes. Tomato and Bread Soup. Sounds better in Italian. Tasted good but I forgot to let the bread go stale so it was a bit mushy. It's nice and easy so a thumbs up.

[Mr Roper]

JKRolling said:

Had dumplings and pad Thai tonight, surprisingly easy and damn tasty.

Love dumplings. These look excellent.

[Morvan]

oddman said:

Partridge - shot yesterday

With grapes and cream sauce

Nice wine by the way, V Girardin always show very well.

[C70R]

oddman said:

Burwood said:

loskie said:

what's the supposed benefit? I do like a Ribeye and have never heard of this before.

Thanks

The hipsters had to divise something new .

If you have a barbecue that will do low and slow as well as grill you can do a thick fatty steak to the internal temperature you want also adding smoke from wood chunks. Then you can reconfigure the innards of the barbecue to grill and open the vents to get the temperature high. Then you can sear the meat.

Sounds like a bit of a faff but it is an excellent way of getting a large amount of moist rare meat with some char on the outside and having control of the process. Sous vide and grill works the same

For me it's a great way of handling cheap lesser cuts of steak but when you're paying £50 per kg as per tomw above it makes sense to have good control

Edited by oddman on Friday 30th October 08:46

This. Deeply un-hipster, but very effective.

[amusingduck]

C70R said:

oddman said:

Burwood said:

loskie said:

what's the supposed benefit? I do like a Ribeye and have never heard of this before.

Thanks

The hipsters had to divise something new .

If you have a barbecue that will do low and slow as well as grill you can do a thick fatty steak to the internal temperature you want also adding smoke from wood chunks. Then you can reconfigure the innards of the barbecue to grill and open the vents to get the temperature high. Then you can sear the meat.

Sounds like a bit of a faff but it is an excellent way of getting a large amount of moist rare meat with some char on the outside and having control of the process. Sous vide and grill works the same

For me it's a great way of handling cheap lesser cuts of steak but when you're paying £50 per kg as per tomw above it makes sense to have good control

Edited by oddman on Friday 30th October 08:46

This. Deeply un-hipster, but very effective.

It's exactly the same thing with different equipment

[oddman]

Morvan said:

Nice wine by the way, V Girardin always show very well.

This was cracking. I wasn't expecting much as the couple of bottles I'd had in the last few years seemed a bit tired and thin but it seems to have woken up with the last bottle of the case - shame.

Out of my league now - He used to buy carefully selected parcels of grapes and make his own wine. Now seems to be an owner/grower/winemaker and prices are for the big boys.

amusingduck said:

It's exactly the same thing with different equipment

Wasn't clear enough - that was the point I was trying to make. Different twist on the same method - cheaper meat - added smoke - what's not to like?

Edited by oddman on Tuesday 3rd November 20:13

[Burwood]

JKRolling said:

Had dumplings and pad Thai tonight, surprisingly easy and damn tasty.

They look amazing, JK. Recipe pointer please

[illmonkey]

Delicious Turkish before lockdown

[anonymous-user]

In a wholly lower division than Sc0tt's but very tasty.

Cheapo supermarket sirloin, home made dauphinoise roasted broccoli and red wine jus/gravy

[amusingduck]

digimeistter said:

In a wholly lower division than Sc0tt's but very tasty.

Cheapo supermarket sirloin, home made dauphinoise roasted broccoli and red wine jus/gravy

That looks amazing!!

[illmonkey]

Pork noodles and some sesame seeds...

[duckers26]

Was about to write what this was but realised it might be fairly obvious. I’d shown a friend and was horrified it was with beans!

[number2]

Cracking dinner there Duckers. Beans are a necessity with that dish.

Had similar this week, but without the potatoes. I'd post a pic but I'm not going to steal your toad-in-the-hole glory!

[Gluggy]

Chips with the beans or green beans and gravy with mash or roast spuds for me - either way the toad in the hole looks great and for want of a better way of putting it nice to see some "typical" everyday cooking :-)

[BrabusMog]

Superb, I do enjoy a nice toad in the hole!