Photo of your dinner (Vol 3)

[Martin350]

craigjm said:

Martin350 said:

With grateful guidance from HM-2 and craigjm, as well as a recipe from BBC Goodfood, I took elements from all three and had a try at beef rendang tonight.

Well done. Looks decent. You will just keep refining it to your taste now. Next time try serving it with Roti Canai and pineapple pickle instead. Here are some easy recipes to get you started -

Roti Canai - https://www.elmundoeats.com/en/homemade-roti-canai...

Pineapple pickle - https://www.spicebox.co.uk/recipes/instant-pineapp... (but leave it overnight not 30 mins)

Thanks, I definitely consider it a success.
To be honest, I wouldn't want to change too much about it, it was that good!

I've made roti a few times before but roti-canai looks great, I'll definitely try that.

Likewise pickle, I've made many but none with pineapple, and I do like pineapple very much.

Thanks for the suggestions and the links, for me this is what this thread is all about.

[craigjm]

Martin350 said:

Thanks, I definitely consider it a success.
To be honest, I wouldn't want to change too much about it, it was that good!

I've made roti a few times before but roti-canai looks great, I'll definitely try that.

Likewise pickle, I've made many but none with pineapple, and I do like pineapple very much.

Thanks for the suggestions and the links, for me this is what this thread is all about.

No worries. There is a curry thread on here too you might want to have a look at

[Martin350]

craigjm said:

No worries. There is a curry thread on here too you might want to have a look at

Ooh, really?
Yes, I will definitely check that out too, thank you!

[oddman]

Sourdough pizza

[21TonyK]

oddman said:

Sourdough pizza

Oven & grill?

Notice one closest is on paper. Mine always seem to under bake and sweat excessively. I use a preheated iron baking stone then under (1" off) the grill on max.

I get good enough results to not want to bother with an outdoor oven but still room for improvement.

[oddman]

21TonyK said:

Oven & grill?

Pizza stone. Oven on max. Grill on to warm the stone. Used the paper to slide pizza onto the stone and the baking sheets as a peel.
First effort at sourdough pizza - good result. Not sure an outdoor grill would improve it much. OTOH I wouldn't see the point of using an outdoor grill unless using sourdough method.

[21TonyK]

oddman said:

21TonyK said:

Oven & grill?

Pizza stone. Oven on max. Grill on to warm the stone. Used the paper to slide pizza onto the stone and the baking sheets as a peel.
First effort at sourdough pizza - good result. Not sure an outdoor grill would improve it much. OTOH I wouldn't see the point of using an outdoor grill unless using sourdough method.

Sounds similar to my method, I set my oven to fan-grill maximum which is about 270C. Put the iron "stone" on the hob and get it hot (medium), slide on (on paper) a pre-topped base and under the grill for about 120-180 seconds.

[illmonkey]

It felt like spring had sprung today, washed the cars, tidied the garden. Then sat down for a lovely winter warmer dinner (with semi-lumpy mash), great timing

[48k]

[CharlesdeGaulle]

48k][url said:

You and I carve meat with the same sort of finesse and style!

[48k]

CharlesdeGaulle said:

48k][url said:

You and I carve meat with the same sort of finesse and style!

I'm auditioning for the next series of Midsomer Murders.

[craigjm]

CharlesdeGaulle said:

48k][url said:

You and I carve meat with the same sort of finesse and style!

Like Jack the Ripper? That’s also still alive enough to be classed as a murder probably

[Bacon Is Proof]

Roast beef, spud, carrot, parsnip (honey and mustard glaze), pepper, onion, Yorkie pud, gravy and brocc.
Nothing special but pulling all that together in the tiny galley of my boat fills me with almost as much pride as levels of nom!
Washed down with Campo Viejo rioja, a staple bottle of plonk.
Drank the white rioja version whilst cooking; better than you'd expect.

[Bacon Is Proof]

Should add, yorkies were Aunt Bessie's. Can make my own but the logistics and limitations of my tiny galley mean it's really not worth it.

[h0b0]

craigjm said:

h0b0 said:

Ladies and gentlemen.... I give you the Pork Cupcake.






The thing is huge. I’m a big eater but my “slice” was about a quarter of it. Tasted fantastic. House smells good to.

What actually is it? I had a pork cupcake in a restaurant in the US about ten years which was basically a kind of soufflé thing with pulled pork in it

They also made this,


And this.

[craigjm]

h0b0 said:

Ahh ok. This is what I had in a restaurant in Washington DC as a pork cupcake

[anonymous-user]

Korean pork chop, spiced sautéed potatoes & roast broccoli

Apologies for the massive pic.

Edited by anonymous-user on Monday 1st March 18:42

[TinyMonster]

I made this. Looks like a car crash, tasted amazing.

[CharlesdeGaulle]

TinyMonster said:

I made this. Looks like a car crash, tasted amazing.

Looks good to me. What was the sauce/jus?

[TinyMonster]

CharlesdeGaulle said:

Looks good to me. What was the sauce/jus?

Equal parts fish sauce, sesame oil and soy with fresh coriander, chillis and spring onion.