Thread: Dinner

Originally Posted by Stumpy

I do not eat any meat that is round here. Pork, fish balls are flat nasty.

I do miss the moo ping, the roadside chicken was alright too

Originally Posted by Reg Dingle

I do miss the moo ping, the roadside chicken was alright too

Yep. still enjoy those. Had some Gai Yang yesterday. Love the big Bamboo holders.

Originally Posted by Reg Dingle

I do miss the moo ping, the roadside chicken was alright too

Maybe you should travel more Alabama. You turned into a big fat lard arse driving the bus. Both you and Chitty have not left the UK in years.

Originally Posted by bsnub

Maybe you should travel more Alabama. You turned into a big fat lard arse driving the bus. Both you and Chitty have not left the UK in years.

That's rich coming from someone who's only motivation to travel is leaving his basement in search of raw meat at the local gay bar

Originally Posted by Reg Dingle

Advances in bioengineering created synthetically grown hormones as well as steroids that could be used to increase beef output as well as dairy.

Greed and not giving a shit about the consumers

Originally Posted by Stumpy

In the US there are certain times of years you are not to eat shellfish due to a chemical they produce.

Here it's usually when it gets hot.

Algae will produce this neuro toxin, which will be accumulated in Mussels.

You can only wait and see if you'll die.




Meet the wife's favorite:

Tatar.



I do not eat raw meat.


( not even if attached to Putin )

This Indo mix-mash whipped up by Senorita Surabaya tonight was yummier than it looks. Super spicy with rice and noodles. It has beef and chicken which was unusual and also Tofu which I declined after a nibble.

The garage boudoir is looking much tidier.

How many dead bodies have you got hidden in there?

^ I was thinking the exact same thing

And guesstimated 18...in maple syrup jars

Originally Posted by helge

Here it's usually when it gets hot.

Algae will produce this neuro toxin, which will be accumulated in Mussels.

You can only wait and see if you'll die.

Yep and that's why so many get violently ill here from eating mussels, clams etc. I guess imported can be OK BUT let's be honest here, Thai people do not throw out inventory and no one has any idea how long that box of shellfish was sitting on the dock before going to the fridge and how long it has been in the crushed ice display at Makro or how many old ones they salted into to new ones to save the cost.. It only takes 1. I always error on the side of caution and just pass.

^^^ Nothing like getting her in the mood with a 2ltr bottle of Passiona.

Lamb rissoles.

The wife made up some mashed potato and finely chopped up the left over lamb but I did everything else. This was a staple for Monday or Tuesday dinner when I was a kid to use up the leftover meat from the Sunday roast.



The daughter's well posh these days and likes her beans separate.



Money...

Originally Posted by Mendip

The daughter's well posh these days and likes her beans separate.

I thought you were beanless at the moment.

I picked up two tins of these SPC beans at Terminal 21 last week. My first time but they were OK.

Other than that I'm down to my last tin of Fiamma beans so am well in to my emergency back-up supply. Things are getting desperate.

Is that all?

Originally Posted by Mendip

Things are getting desperate.

Can one have bean withdrawals? Is it an addiction?

Originally Posted by Bogon

^^^ Nothing like getting her in the mood with a 2ltr bottle of Passiona.

Can you read? It clearly says 1.25 Litres

So I pulled out a 1.5" thick, 200 day aged, grain fed, Angus Australian Ribeye for Q tonight.



First was a hand rub with Course pepper, salt, onion powder, garlic powder. Then into the fridge.

About an hour before Q'ing I pulled the steak out and let it come to air. This is important and it helps lock in the flavor plus brings it to a nice ambient temp for Q'ing





Got the grill to about 375 F and dropped it on. I usually Q 3 minutes per side for 4 turns. Taters in foil and an old fashion in hand



When done, I remove and let it rest for about 5 minutes or so. The Au Jus is what you will see from a medium rare steak.



As served. Corn is from our garden. I took 2 ears, trimmed off kernels, boiled a bit, added butter and pepper.

1 minute per 100 grams as a rough guide.

.Resting Meat: How Long to Let Steak Rest - The Bearded Butchers

Originally Posted by Stumpy

First was a hand rub with Course pepper, salt, onion powder, garlic powder

Surprised the could taste the meat with all that seasoning

Originally Posted by Stumpy

rest for about 5 minutes or so

Originally Posted by DrWilly

1 minute per 100 grams as a rough guide.

Judging by the size of it on the plate he got that just about right.



Top work Jay-The-Gay.

Originally Posted by Joe 90

Surprised the could taste the meat with all that seasoning

Shhhh.

Non-tards are speaking.

Originally Posted by Joe 90

Surprised the could taste the meat with all that seasoning

Different tastes and all that

But he does go all out

Originally Posted by Joe 90

Surprised the could taste the meat with all that seasoning

He just have you a step by step guide to cook the perfect streak. It's chitty proof. Yet that was your take? To argue the toss about the amount (correct) of seasoning?

Originally Posted by dirk diggler

Skimming through the pics on the last 5 pages, you lot have been eating very well indeedio. There might even be a pre-festive fat camp thread on the go by now if I chance a look.

A bit of what I’ve been eating lately:

All very nice Dirk.

It's like a game of spot the odd one out with all those dinners!

Sausage rolls is the non native dish