galenkia Posted November 11, 2021 Share Posted November 11, 2021 Just now, Stillearly said: Good stuff , I really like the beetroot ones , but only bought them ready made Doddle to make, just add water,mix, let them set a bit, either oven or fry. 1 1 Link to comment Share on other sites More sharing options...
Popular Post Painter Posted November 11, 2021 Popular Post Share Posted November 11, 2021 Chucked a few mushrooms into the leftover potroast from a couple of days ago. Like some other dishes, it had seemed to improve in flavour over time. Either that, or there was extra tasty mold in it.... 7 3 Link to comment Share on other sites More sharing options...
Evil Penevil Posted November 11, 2021 Share Posted November 11, 2021 I should have posted these pics 10 days ago on honor of Mexico's Day of the Dead. Tomatillos are a staple in Mexican and Central American cooking. Despite the name (Spanish for "little tomato") and appearance, tomatillos are only distantly related to garden-variety red tomatoes. Both tomatillos and tomatoes are classified botanically as fruits but are regarded as vegetables when used as a food ingredient. Tomatillos have a sour herbal taste, totally different from tomatoes. They are mostly used raw in salsa verde ("green salsa") but can be used in a number of cooked dishes as well. I made salsa verde to go with tacos ... as well as chicken ... and baked fish with tomato, avocado and Mexican "street style" sweet corn ... This is what the tilapia looked like without the topping, baked in brown butter with Mexican spices ... and also in fish tacos with the leftovers ... 2 3 Link to comment Share on other sites More sharing options...
Glasseye Posted November 11, 2021 Share Posted November 11, 2021 5 hours ago, Painter said: Chucked a few mushrooms into the leftover potroast from a couple of days ago. Like some other dishes, it had seemed to improve in flavour over time. Either that, or there was extra tasty mold in it.... How do you make that gravy so thick. I've made a lot of pot roasts in the crock pot over the years, but it never comes out like that. I am guessing that you add some flour in when setting things up. If so.... how much flour do you put in ? 1 Link to comment Share on other sites More sharing options...
Stillearly Posted November 12, 2021 Share Posted November 12, 2021 Best meal of the trip , beach restaurant , sardines then bream 4 1 Link to comment Share on other sites More sharing options...
john luke Posted November 12, 2021 Share Posted November 12, 2021 Dinner at Fuji - Party of four. Two had same main course. 3 1 Link to comment Share on other sites More sharing options...
boydeste Posted November 12, 2021 Share Posted November 12, 2021 My first portion of my recently made pimped up spag bol without the Spag. Lol 6 1 Link to comment Share on other sites More sharing options...
Nightcrawler Posted November 12, 2021 Share Posted November 12, 2021 1 hour ago, boydeste said: My first portion of my recently made pimped up spag bol without the Spag. Lol I make up about 20 portions of bolognese every so often and put it in freezer bags. Sometimes, I fancy Chili con carne, so I add kidney beans, chili flakes and perhaps sweet corn then serve with rice. It's very versatile and I can have a home cooked meal done in around 15 minutes with use of a microwave and a pan of boiling water. 4 Link to comment Share on other sites More sharing options...
Popular Post Evil Penevil Posted November 12, 2021 Popular Post Share Posted November 12, 2021 (edited) Arepas (Colombian cornmeal cakes), sort of a thick, squat tortilla. Only two ingredients, white cornmeal and water, then fried or baked. The trick is to fry them just long enough for the surface to get crispy and the inside to cook through but remain soft. I like them covered in melted cheese: And my breakfast this morning: Fried egg, rice, beans, bacon and avocado on tortillas: Edited November 13, 2021 by Evil Penevil 7 1 Link to comment Share on other sites More sharing options...
Popular Post Painter Posted November 12, 2021 Popular Post Share Posted November 12, 2021 chicken breast, on a pile of roasted veg. 6 2 Link to comment Share on other sites More sharing options...
boydeste Posted November 12, 2021 Share Posted November 12, 2021 2 hours ago, Nightcrawler said: I make up about 20 portions of bolognese every so often and put it in freezer bags. Sometimes, I fancy Chili con carne, so I add kidney beans, chili flakes and perhaps sweet corn then serve with rice. It's very versatile and I can have a home cooked meal done in around 15 minutes with use of a microwave and a pan of boiling water. I do a batch which gives me around 10 portions to be frozen, Mine is a bit of a mix between a bol and a chilli, I add spicey chorizo sausage, mushrooms, bacon, onions, garlic, bol sauce and also a hot powered chilli mix from Schwartz. After being frozen and thawed out over night, it's just 2 minutes in the microwave after either cooking some veg or spaghetti. 2 Link to comment Share on other sites More sharing options...
Glasseye Posted November 12, 2021 Share Posted November 12, 2021 4 hours ago, boydeste said: I do a batch which gives me around 10 portions to be frozen, Mine is a bit of a mix between a bol and a chilli, I add spicey chorizo sausage, mushrooms, bacon, onions, garlic, bol sauce and also a hot powered chilli mix from Schwartz. After being frozen and thawed out over night, it's just 2 minutes in the microwave after either cooking some veg or spaghetti. Got some of my crock pot pork thawing now. Finished off the last pot o chile last night. Going to try and make some real gravy with this batch. Link to comment Share on other sites More sharing options...
SteveBC Posted November 13, 2021 Share Posted November 13, 2021 2 hours ago, Glasseye said: Going to try and make some real gravy Depending on where one lives / comes from, "real gravy" can vary immensely. For me, being English, the standard meat juices / onions / oxo or Bisto and splash of water is the way to go..... 1 2 Link to comment Share on other sites More sharing options...
Glasseye Posted November 13, 2021 Share Posted November 13, 2021 4 hours ago, SteveBC said: Depending on where one lives / comes from, "real gravy" can vary immensely. For me, being English, the standard meat juices / onions / oxo or Bisto and splash of water is the way to go..... Thanks Link to comment Share on other sites More sharing options...
Popular Post tko Posted November 13, 2021 Popular Post Share Posted November 13, 2021 Grill night. Veal sausage, lamb and rosemary sausage, and Kurobuta steaks. 6 2 Link to comment Share on other sites More sharing options...
Painter Posted November 13, 2021 Share Posted November 13, 2021 Cold roast chicken, rabbit food and coleslaw 4 1 2 Link to comment Share on other sites More sharing options...
Popular Post boydeste Posted November 13, 2021 Popular Post Share Posted November 13, 2021 Been out drinking all afternoon with a mate and couldn't be asked to cook. Large chicken and Donna meat kebab with potatoes. 3 6 Link to comment Share on other sites More sharing options...
boydeste Posted November 13, 2021 Share Posted November 13, 2021 Ummm, not sure I can manage a steak this big. Will cut it in half. 1 1 1 Link to comment Share on other sites More sharing options...
Glasseye Posted November 13, 2021 Share Posted November 13, 2021 3 hours ago, boydeste said: Ummm, not sure I can manage a steak this big. Will cut it in half. Hope you have a good knife. I hacked through that bone-in giant pork shoulder the other day. Way, too much work. I don't know how anyone could be a butcher. Dog awful work. Link to comment Share on other sites More sharing options...
boydeste Posted November 13, 2021 Share Posted November 13, 2021 5 minutes ago, Glasseye said: Hope you have a good knife. I hacked through that bone-in giant pork shoulder the other day. Way, too much work. I don't know how anyone could be a butcher. Dog awful work. It's a ribeye steak, the knife went through it like butter. 1 Link to comment Share on other sites More sharing options...
Glasseye Posted November 13, 2021 Share Posted November 13, 2021 4 minutes ago, boydeste said: It's a ribeye steak, the knife went through it like butter. 1 Link to comment Share on other sites More sharing options...
Popular Post coxyhog Posted November 13, 2021 Popular Post Share Posted November 13, 2021 Fish chips & mushy peas. Fish was sea bream from Billingsgate. 5 3 Link to comment Share on other sites More sharing options...
Derek Dangleberries Posted November 14, 2021 Share Posted November 14, 2021 11 hours ago, Painter said: Cold roast chicken, rabbit food and coleslaw The colour of that chicken skin has given me an idea. I make a honey and mustard sauce which I use to marinate bacon chops with. I'm gonna try it with some chicken thighs! 1 1 Link to comment Share on other sites More sharing options...
galenkia Posted November 14, 2021 Share Posted November 14, 2021 7 Link to comment Share on other sites More sharing options...
Popular Post john luke Posted November 14, 2021 Popular Post Share Posted November 14, 2021 Dinner at Mai Thai - served with steamed rice. 8 1 Link to comment Share on other sites More sharing options...
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