Photo of your dinner (Vol 3)

[illmonkey]

Winter warmer tonight, slow cooked beef casserole

[Morvan]

Yesterday, a few scallops in a cream and truffle sauce, wild boar shot on my land (in France) and a homemade sponge pudding with blackberry jam covered in blackcurrants from the garden that had been preserved in Marc de Bourgogne. A couple of tasty wines to go with it.

[Sticks.]

All different, all very good.

[Morvan]

All different?

[Sticks.]

Morvan said:

All different?

Sorry, I meant, roast, stew and yours, all very good.

[paulguitar]

Those scallops, in particular, look mighty.

[thebraketester]

AlvinSultana said:

thebraketester said:

Looks great. Nice yellow tinge to the fat too. Lovely.

The yellow fat is a sign of a grass diet. Somehow it is out of fashion but for me a mark of genuine quality beef.

I wouldn't say that... most of the beef that the top end butchers do will have that yellow tint. Supermarket crap on the other hand... totally agree, if it were yellow no one would buy it.

[C70R]

Gluggy said:

Bit like the breakfasts I've posted in the other thread its not nowhere near as sophisticated or pretty as some but works for me :-)

That's a top looking plate of food. Not a fan of the plates, but the food looks grand.

[Melman Giraffe]

Morvan said:

Yesterday, a few scallops in a cream and truffle sauce, wild boar shot on my land (in France) and a homemade sponge pudding with blackberry jam covered in blackcurrants from the garden that had been preserved in Marc de Bourgogne. A couple of tasty wines to go with it.

looks fantastic

[Morvan]

Cheers Melman, birthday tomorrow, I'm doing seafood platter, steak and homemade Bearnaise and local wines (burgundy)

[Gluggy]

Went a bit OTT with the portion size as the wings were left over from the weekend and the bacon medallions also needed using up - had to get some assistance from the dog but really enjoyed it. The "burgers" have some Dijon mustard on the bottom and some mature Cheddar on the top.

[loskie]

new meaning of "assistance dog"!

[miniman]

Jer_1974 said:

Forgot to take a photo of my roast but anyone else do this?

Oh God yes. You can't beat a good soak up with some white sliced.

[Greshamst]

Gandahar said:

AlvinSultana said:

Home reared fillet and rib of beef, baked sweet potato and portobello mushroom stuffed with garlic and mature double gloucester. There was also a home made demi-glace / red wine sauce which unfortunately did not make it to the photos.

Style over substance.

The big sawing thing?

Edited by Gandahar on Sunday 8th November 15:20

Jesus, the guy hand rears his own cows, and butchers a rib at home, and the guy who takes black and white photos of a burger tells him it’s ‘style over substance’

[Burwood]

Greshamst said:

Gandahar said:

AlvinSultana said:

Home reared fillet and rib of beef, baked sweet potato and portobello mushroom stuffed with garlic and mature double gloucester. There was also a home made demi-glace / red wine sauce which unfortunately did not make it to the photos.

Style over substance.

The big sawing thing?

Edited by Gandahar on Sunday 8th November 15:20

Jesus, the guy hand rears his own cows, and butchers a rib at home, and the guy who takes black and white photos of a burger tells him it’s ‘style over substance’

Aye, you can't win-I think it's bloody awesome. How else do you saw through 3" thick bone? A butter knife?

[illmonkey]

This is a car crash of a dinner, Alvins steak looks the tits!

No, it’s not tar! A reduced jus with balsamic and red wine, as well as some shallots.

[matrignano]

I reverse seared a 1kg cote de boeuf yesterday.
Fan Oven at 70c for a couple of hours until internal temp reached 58c, then I seared it about 3 minutes per side. it came out wayyyyy too done.
My meat thermometer recommended 60c internal temp for rare beef so that is obviously not correct...

What internal temp should I am for, pre sear, for medium rare please?

[SVX]

craigjm said:

Throwback to my Johannesburg days.... Bunny chow with sambals

Dammit! You've made me hanker for a Bunny now - I feel a lockdown potjie coming this weekend.

[spikeyhead]

matrignano said:

I reverse seared a 1kg cote de boeuf yesterday.
Fan Oven at 70c for a couple of hours until internal temp reached 58c, then I seared it about 3 minutes per side. it came out wayyyyy too done.
My meat thermometer recommended 60c internal temp for rare beef so that is obviously not correct...

What internal temp should I am for, pre sear, for medium rare please?

It only wants enough time on each side to sear it, 30 seconds in a pan with smoking oil and knob or three of butter.

[number2]

spikeyhead said:

matrignano said:

I reverse seared a 1kg cote de boeuf yesterday.
Fan Oven at 70c for a couple of hours until internal temp reached 58c, then I seared it about 3 minutes per side. it came out wayyyyy too done.
My meat thermometer recommended 60c internal temp for rare beef so that is obviously not correct...

What internal temp should I am for, pre sear, for medium rare please?

It only wants enough time on each side to sear it, 30 seconds in a pan with smoking oil and knob or three of butter.

I've made some mistakes in the past. Depending on how cooked you want it - and the accuracy of the thermometer - try 55c internal for medium rare before you sear as suggested above. At 58c you're close to a medium which is on its way to 'over-cooked' already.