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Aussie Ribeye and frozen veg.
https://teakdoor.com/images/imported/.../3LEASaA-1.jpg
This one brushed in olive oil and a sprinkle of steak spices, into a smoking pan for 60 secs, turned and 30 secs.
Probably 3 minutes from entering to exiting the kitchen.
Looks good, looks like a proper (pork) sausage.Quote:
Originally Posted by David48atTD
I remember my time in Australia being a beef sausage nightmare. :dunno:
Did you run that over a couple of times?:)Quote:
Originally Posted by Luigi
I did indeed.
Nice touch with the nob of butter
KNob you norvern monkey
About ready to cook up a fav concoction. Stay tuned.
:smileylaughing:Quote:
Originally Posted by Dillinger
I fooking miss Tillamook cheese. Damn tasty stuff.Quote:
Originally Posted by bsnub
Cheap Cali wine and Tillamook cheese with smoked salmon dip was my late evening repast many a long summer day in Washington while waiting for the sun to go down at 10.
My next concoction.....smoked salmon dip. I've still got some of the smoked salmon left from Siambury's
And the '5 times a week' salads?
Stuff ya need.
https://teakdoor.com/attachment.php?a...id=33217&stc=1
Brown the ground beef
https://teakdoor.com/attachment.php?a...id=33218&stc=1
Throw in the soup. Stir up and let it simmer few mins.
https://teakdoor.com/attachment.php?a...id=33219&stc=1
Scoop on some mashed taters. Sprinkle some peas around so wife thinks you are eating healthy. :)
https://teakdoor.com/attachment.php?a...id=33221&stc=1
Wow! That was a good one Cyrille! Had salad again tonight, with a bit of smoked salmon. You really got me there!Quote:
Originally Posted by cyrille
^ Norton, spoon that over toast and you've got the American classic "shit on a shingle" as I grew up with ..... a trailer park classic!
The Farang cross-transformation has been complete...
Well done, Norts.
:chitown:
Spot on. Tis indeed. Have some leftover. Put on toast with couple fried eggs for breakfast tomorrow.Quote:
Originally Posted by CSFFan
Looks like that biscuits and gravy cat puke:)
Yesterdays leftover taco mix with garlic bread
https://teakdoor.com/images/imported/.../kjlMjPA-1.jpg
That'll be perfect.Quote:
Originally Posted by Norton
I wish there was a food photography expert here.....Quote:
Originally Posted by Dillinger
Maybe Jeff could share his expertise.
Here you go mate...:)Quote:
Originally Posted by CSFFan
https://teakdoor.com/images/imported/.../GkBFCFj-1.jpg
Ya Brits clearly have no concept of fine cusine. Understandable I suppose having been weaned on this stuff. :)Quote:
Originally Posted by Dillinger
https://teakdoor.com/attachment.php?a...id=33223&stc=1
https://teakdoor.com/images/imported/...icDvkjJY-1.jpgQuote:
Originally Posted by CSFFan
^^ is that a haggis? Never tried it, don't touch anything wirh offal or blood:)
https://teakdoor.com/images/imported/.../HQzK33G-1.jpg
^Don't tell lulu we deep fry our Hostess Twinkies
https://teakdoor.com/images/imported/...95514986-1.jpg
Called that foreskin on toast back in my Navy days. Very good.Quote:
Originally Posted by SKkin
^ as a kid, I always had the hamburger kind....we were too poor to buy processed meat.
^Did you have a lot of Kentucky round steak when you were young Topper?
I grew up in Florida, but yes, lots of hamburgers that impersonated a steak.Quote:
Originally Posted by SKkin
Lots of shrimp and oysters, too. That was back when only poor people ate such things....
Thanks for the memory jog. Salsbury steak just like mom made. Coming this Sunday!Quote:
Originally Posted by CSFFan
https://teakdoor.com/attachment.php?a...id=33249&stc=1
https://www.spendwithpennies.com/mus...lisbury-steak/
rather than gravy, we finish ours in Campbell's cream of mushroomQuote:
Originally Posted by Norton
Kentucky round steak =Quote:
Originally Posted by CSFFan
https://teakdoor.com/images/imported/..._1b1d5fb-1.jpg
Oi whilst you mercans are getting all misty eye'd on cheap meat cuts the yuppie wankers were jacking the prices up on all the stuff i grew up on'.
Brawn or head cheese you yanks call it - as a kid mates would run home scared to their mothers after seeing whole pigs heads boiling on a stove top looking at them.
Heart (lambs / pigs) - stuffed
Mince... had to stretch that by shoving it in marrow or overgrown Zucchini
Potato, Onion and Cheese layer - sometimes without the bourgeois cheese
Oxtail ffs - few people cooked it and pigs tails.
Cheeks
My mum grew up between WW1 and WW2 and was used to rationing and making the best of not a lot and cheap cuts - funny thing is when you look back on it, friends used to plead to come round and eat all that cheap stuff and parents used to ask me mum how to buy it and cook it. MY Mum used to bring a big smile to the butcher by asing for cuts only they knew about, actually the stuff they ate. I still cook with those cuts but now they ain't so cheap - fukin trendy wankers pricing my old arse out of it, blokes got to eat....well.
Mom was a Scot so much of the same food you ate NPT augmented or adapted with wild game given our location in northern Canada. Haggis made with moose heart, liver and lungs. :)Quote:
Originally Posted by NamPikToot
Ukranian on pop's side. Grandma's borscht, cabbage roles, pierogi, salmon, roast duck all accompanied by a variety of salads and desserts. Cheap ingredients, labor intensive preparation.
Fond mouth watering memories difficult to replicate properly here in the LoS.
And here I was thinking bologna was bad...good grief.
Quote:
Originally Posted by Norton
our location in northern Canada ... Norts you would been born with frostbite :)
Ah, Ukrainian ... Grandma's borscht ... fond memories.
We stole that idea from the Scots. :)Quote:
Originally Posted by SKkin
Norton in your delicious looking dish,you posted.
It says, Brown the Beef?:rolleyes:
Are my eyes deceiving me,or are Roi-et cows inter bred?
I would contribute to this thread,though everyone's cooking skills are beyond belief, reminds of when I visited a Somalian refugee camp
...except despite your claims of being a chef you never actually do contribute your efforts to these types of threads and everyone knows that you're just a short-order cook-slash-chancer?Quote:
Originally Posted by Chico
:dunno:
Oh seems Ant's forgotten his med's today.:smileylaughing:
You're a bloke. This is a blokes cooking thread. You claim to be a cook so let's see your creations.Quote:
Originally Posted by Chico
Norton there is a big difference between being a Cook and a world class Chef.:smileylaughing:
Now was it Beef or something else?
Are you on Ant's med's today?
Won't happen, never does.Quote:
Originally Posted by Norton
He just critiques others but never posts anything of his own.