Photo of your dinner (Vol 3)

[nebpor]

dickymint said:

Well it was home made dipping sauce so i'd say 'at home'

I did note that but it might have just been the way the menu read

Anyway, I’d happily scoff that - hope they enjoyed it and it leads to more dates

[CharlesdeGaulle]

nebpor said:

I did note that but it might have just been the way the menu read

Anyway, I’d happily scoff that - hope they enjoyed it and it leads to more dates

Thanks, I was pleased with it. The 'victim' is sometimes referred to as the cellar dweller on the breakfast thread.

[Carl_Manchester]

425g 28 day Cheshire farm ribeye with Mexican accoutrements.

[Blown2CV]

how did you manage to cook it medium whilst barely colouring the outside?

[ZedLeg]

Some chimmichurri would’ve gone really well with that.

[Carl_Manchester]

for these higher end farm 400g+ steaks you sear on both sides on the griddle then oven cook for 7 minutes. check it at 5 minutes.

for rare same process but reduce the oven cooking time to around 4 minutes.

for a 380g supermarket steak the griddle is fine as the meat texture and weight is different.

Thursday night, I managed to get two emperor prawns for the ruby Murray.

[Blown2CV]

Carl_Manchester said:

for these higher end farm 400g+ steaks you sear on both sides on the griddle then oven cook for 7 minutes. check it at 5 minutes.

for rare same process but reduce the oven cooking time to around 4 minutes.

for a 380g supermarket steak the griddle is fine as the meat texture and weight is different.

yea i don't think it worked.

[CharlesdeGaulle]

Blown2CV said:

Carl_Manchester said:

for these higher end farm 400g+ steaks you sear on both sides on the griddle then oven cook for 7 minutes. check it at 5 minutes.

for rare same process but reduce the oven cooking time to around 4 minutes.

for a 380g supermarket steak the griddle is fine as the meat texture and weight is different.

yea i don't think it worked.

I'm not a massive steak fan but it looks pretty good to me. Inside looks perfect.

[dickymint]

CharlesdeGaulle said:

dickymint said:

nebpor said:

I take it that was in a restaurant?

Looks good

Well it was home made dipping sauce so i'd say 'at home'

Definitely home made!

The other giveaway was your home made sauce not wiped off the rim of the dish

[GiantCardboardPlato]

hello a friend recommended me this thread because I said I was looking for a well done argument about steaks.

[CharlesdeGaulle]

dickymint said:

CharlesdeGaulle said:

dickymint said:

nebpor said:

I take it that was in a restaurant?

Looks good

Well it was home made dipping sauce so i'd say 'at home'

Definitely home made!

The other giveaway was your home made sauce not wiped off the rim of the dish

Guilty m'lud. It was a picture of the second serving is my only excuse.

[nebpor]

“Home made” chicken Milanese with spaghetti el hoopa

[Raccaccoonie]

I went to this Italian Cafe, great reviews.

What i got was the thinnest Milanese known to man, the breadcrumb was thicker, it looked like it came from Iceland. The pasta was domino, it was a joke really. One sprig of basil. What got me was surely anyone with taste buds could see how ste it was but they didn't.

Yours in comparison is excellent.

[C70R]

Blown2CV said:

Carl_Manchester said:

for these higher end farm 400g+ steaks you sear on both sides on the griddle then oven cook for 7 minutes. check it at 5 minutes.

for rare same process but reduce the oven cooking time to around 4 minutes.

for a 380g supermarket steak the griddle is fine as the meat texture and weight is different.

yea i don't think it worked.

Ditto. Reverse sear is infinitely better for a steak this size. Although a hotter pan would have probably improved this one.

[C70R]

CharlesdeGaulle said:

Blown2CV said:

Carl_Manchester said:

for these higher end farm 400g+ steaks you sear on both sides on the griddle then oven cook for 7 minutes. check it at 5 minutes.

for rare same process but reduce the oven cooking time to around 4 minutes.

for a 380g supermarket steak the griddle is fine as the meat texture and weight is different.

yea i don't think it worked.

I'm not a massive steak fan but it looks pretty good to me. Inside looks perfect.

For a steak like that (i.e. not a fillet), so much of the flavour comes from your ability to get a char on the outside (and get the Maillard reaction going).

[Carl_Manchester]

when you are sat in Craft Steak in the MGM, it's not a rare sight to see a chef with a blow torch for steaks that need a little extra push.

when I am cooking for myself at home I am perfectly happy with just the griddle and oven approach and allow PH forum members to say that's it's blasphemy

[Raccaccoonie]

Bought a pumpkin , chilli and sage pasta kit. I added garlic mushrooms, carrot and tomatoes.
Topped with lightly battered chicken chunks.

Yum yum.

[nebpor]

Had some lovely cooking chorizo, so removed it from its skin, crumbed it and fried it gently in loads of olive oil. Then added onion and courgette, again very low for 15 mins, then some more sweet paprika, tomato purée and a dash of sherry vinegar. Then put about half the jar of chickpeas in (including their lovely liquid) and heated them through. Served that with crusty bread


Made some mushrooms, served them with feta and rocket in lemon and vinegar for a starter. Went a bit far on the feta, should have dialled it back a little

[ChemicalChaos]

Shaw Tarse said:

ChemicalChaos said:

Sea Bass with a tomato and mozzarella crumb, and creamy mash with vegetable ratatouille.

It was a light and divinely tasty as it looks!

Looks good, but unless the unrevealed dishes have something hidden I'd be stopping https://www.pistonheads.com/gassing/topic.asp?h=0&... on the way home

I'd come from an afternoon tea and had consumed a couple of the complimentary bread rolls whilst I waited, so I was sufficiently sated by the end


From the equally fantastic restaurant next door (both of these dishes being from a week in Playa Del Duqes, Tenerife), I present to you: baked (not grilled) long pork ribs on a bed of mediterranean veg, with a garnish of its juices. These are probably the best ribs I've ever had - including trips to America. There was so much meat on them, and were they both incredibly moist and delicately flavoured

[paulguitar]

ChemicalChaos said:

Shaw Tarse said:

ChemicalChaos said:

Sea Bass with a tomato and mozzarella crumb, and creamy mash with vegetable ratatouille.

It was a light and divinely tasty as it looks!

Looks good, but unless the unrevealed dishes have something hidden I'd be stopping https://www.pistonheads.com/gassing/topic.asp?h=0&... on the way home

I'd come from an afternoon tea and had consumed a couple of the complimentary bread rolls whilst I waited, so I was sufficiently sated by the end


From the equally fantastic restaurant next door (both of these dishes being from a week in Playa Del Duqes, Tenerife), I present to you: baked (not grilled) long pork ribs on a bed of mediterranean veg, with a garnish of its juices. These are probably the best ribs I've ever had - including trips to America. There was so much meat on them, and were they both incredibly moist and delicately flavoured

Looks good, but their 'plate' appears to be a motorway service station tray.