Photo of your dinner (Vol 3)
Discussion
Korean pork in chilli paste with kimchi, some other pickled vegetables and rice. Pretty good value at just £9. Weirdly eating out in Auckland can be quite cheap but buying fresh goods is usually very expensive.
Korean meal was pretty good. I’m assuming it was authentic as I was the only non-Korean in the restaurant.
Not sure why but Korean chopsticks tend to be metal and flat so even trickier to use (for those not brought up using them).
thebraketester said:
Superb. Such a shame that live lobsters are a bugger to source
Depends where you live.However my friendly fish monger explained that covid has dramatically increased the price of native lobster.
Much of the UK market was supplied by cheaper Canadian lobster imported in the holds of the transatlantic airline industry.
With covid and flights down by 90% the Canadian stuff is not arriving in any quantity which increases the demand on the native lobster.
So even though the restaurants are all closed, lobster of any type is at a 50% premium pre covid.
seyre1972]lvinSultana said:
Dry aged pork belly from a Gloucester Old Spot.
As good as it gets.
More detail re the Pie behind the Pork belly please - looks epic (Unless "Four and twenty Blackbirds baked in a Pie" ....
Filling made from SaddleBack pork. Half chopped and half minced.As good as it gets.
More detail re the Pie behind the Pork belly please - looks epic (Unless "Four and twenty Blackbirds baked in a Pie" ....
1/4 belly, 3/4 shoulder.
Some air dried ham trimmings for extra flavour. Fresh time and sage from the garden. Five spice and All spice, white and black pepper.
The jelly I injected was made from reduced chicken stock and a couple of cubes of demi-glace set with some powdered gelatine.
Made alongside this rascal. (details in the pie thread)
Edited by AlvinSultana on Friday 15th January 17:50
Goose fat chips. ( see the goose for xmas thread for the gory details )
Rump from the very best Belted Galloway beast, super hot griddle pan then repeatedly basted in butter with whole garlic and a sprig of the currant Mrs Sultanas rosemary.
Followed by a coronary thrombosis.
Or the cheese and port, whichever comes first...
Rump from the very best Belted Galloway beast, super hot griddle pan then repeatedly basted in butter with whole garlic and a sprig of the currant Mrs Sultanas rosemary.
Followed by a coronary thrombosis.
Or the cheese and port, whichever comes first...
Esceptico said:
Korean pork in chilli paste with kimchi, some other pickled vegetables and rice. Pretty good value at just £9. Weirdly eating out in Auckland can be quite cheap but buying fresh goods is usually very expensive.
Korean meal was pretty good. I’m assuming it was authentic as I was the only non-Korean in the restaurant.
Not sure why but Korean chopsticks tend to be metal and flat so even trickier to use (for those not brought up using them).
Looks nice by the way!
Esceptico said:
Korean pork in chilli paste with kimchi, some other pickled vegetables and rice. Pretty good value at just £9. Weirdly eating out in Auckland can be quite cheap but buying fresh goods is usually very expensive.
Korean meal was pretty good. I’m assuming it was authentic as I was the only non-Korean in the restaurant.
Not sure why but Korean chopsticks tend to be metal and flat so even trickier to use (for those not brought up using them).
Source: Was told by a Korean, in Korea, when I asked the same question.
Some really lovely food posted recently, so thanks for that. I particularly like the pies, but I think I may have to follow Illmonkey's lead and do a curry later. Don't expect any photo's lol. I must learn to make nans though. The only restaurant I know which does light ones is a 20 mile round trip.
Firstly - AlvinSultana - thank you, the pie did look epic.
Now apologies for lowering the high bar of quality - but I will in my defence say it was bloody lovely.
Steak, onions, mushrooms on baguette with lashings of creamed horseradish. Overestimated how much steak was in the pack (4 thin steaks) hence stuffing them all in
Now apologies for lowering the high bar of quality - but I will in my defence say it was bloody lovely.
Steak, onions, mushrooms on baguette with lashings of creamed horseradish. Overestimated how much steak was in the pack (4 thin steaks) hence stuffing them all in
Edited by seyre1972 on Saturday 16th January 22:24
thebraketester said:
Tandoori lamb chops. We had them with some black dal. Very tasty but needed more salt as is always the way with these kind of things.
When doing tandoori I usually do a two stage marinade, first stage being lemon juice and salt and a bit of chilli powder only, gives the salt a good chance to penetrate.
Jambo85 said:
Looks great, can’t beat TLC! I did an online Indian cooking class last weekend which was brilliant, one tip was taste the marinade before you put the meat in and make sure it tastes awful - too much of everything especially salt!
When doing tandoori I usually do a two stage marinade, first stage being lemon juice and salt and a bit of chilli powder only, gives the salt a good chance to penetrate.
My rule with Indian marinades is twice three times...... twice as deep for the slashes, twice as much of every ingredient in the marinade and marinade it for twice as long as you think you should. The best TLC need 48 hours When doing tandoori I usually do a two stage marinade, first stage being lemon juice and salt and a bit of chilli powder only, gives the salt a good chance to penetrate.
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