Thread: Dinner

Salmon looks a tad undercooked for my taste.

Good looking veggies though - and fewer carbs.

The difference is noticeable in the nipper.

Originally Posted by Mendip

I also made up a batch of ratatouille tonight.

Spooky. I never use fresh toms in me rat, always tinned but that's just my choice. A three large onions and a whole bulb of garlic though. Had a taste to check if it needed more salt and couldn't understand what was wrong. Popped back and did some work and then it dawned on me i'd forgotten the herbs de provence

Originally Posted by cyrille

The difference is noticeable in the nipper.

You've gotta make it obvious to stop the comments!

Looks delicious. I like salmon cooked that way, juicy and moist.

The littl'un keeps going on about leeks lately... must be something she's watched on youtube.

Along with fresh sprouts, our local Makro has lately been selling leeks, so I bought a bag and chicken and leek pie it was.

It worries me slightly that I may have some Welsh blood, but I checked my hands and feet and I have even numbers of fingers and toes so all seems good, although I did ask the wife if she fancied getting a perm last week.

Sorry Strigils... no offense meant of course!



I'm not normally one to blow my own trumpet... but this was delicious!

Originally Posted by Mendip

Sorry Strigils... no offense meant of course!

None taken.

Get some neck of lamb and knock up some Cawl, she'll love the leeks in that; soup and a stew in one.

Originally Posted by Mendip

The littl'un keeps going on about leeks lately... must be something she's watched on youtube.

Along with fresh sprouts, our local Makro has lately been selling leeks, so I bought a bag and chicken and leek pie it was.

It worries me slightly that I may have some Welsh blood, but I checked my hands and feet and I have even numbers of fingers and toes so all seems good, although I did ask the wife if she fancied getting a perm last week.

Sorry Strigils... no offense meant of course!



I'm not normally one to blow my own trumpet... but this was delicious!

mot looks the goods

That’ll do nicely...

^ It will... but what is it?

Looks like Duck Breast

sirloin?

^ A rare insight indeed.

Well, with a duck breast on a barbie, i'd start non-skin side first and seal it, then spin it and cook the skin side for the longest time, other way round the skin might start to soften. But i expect Bogan is right, he has the TDCSI computer suite.

My Saturday nights are not just rock'n'roll Mendip.

I realised I was getting old today when I went to buy some weed killer instead of killer weed!

Do you think anyone would contribute to my new "Show us what you knitted this week" thread?

^^ Never done duck on the BBQ to be honest. The breast is a very fatty under the skin, so that it needs no oil when cooking on a pan when breast down. BBQing might be a different ballgame?

Originally Posted by Bogon

Looked at the cuts and size of the meat againc. Looks like it's 2 pieces of whole beef sirloin weighing in at about 500g and 400g respectively.

Fat f&#ker.

Bingo!

And guilty as charged:

Originally Posted by Bogon

Do you think anyone would contribute to my new "Show us what you knitted this week" thread?

I might, jermima puddle duck tea cossies anyone?

noice. but I'd be hugging fungry if you are still cooking now...

Yeah... that looks great.

After finishing her knitting home work tonight my daughter said, "Dad, I want a meal without peas".

So I did something about it.

Everything on this plate apart from the pie and the potato came from our garden.



It was a little dry because I burnt the gravy which went into the dog bowl, but as my old mum has always told me, "any steak and kidney pie is better than no steak and kidney pie".

Originally Posted by Mendip

tonight my daughter said, "Dad, I want a meal without peas".

That can't be allowed to carry on.


^ & ^^ oi, i thought we were discussing mens drips, Oh wrong thread. Duck looks great.

Originally Posted by AntRobertson

Obviously a few wines in now...

Originally Posted by Topper

What I'd like to know is how the cooker works. It looks like a charcoal fire underneath, but a solid bottom where the guest of honor is residing.

Yeah that's pretty much it, top is wrapped / covered with tinfoil