Thread: Dinner

  1. #30901
    Isle of discombobulation Joe 90's Avatar
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    Quote Originally Posted by DrWilly View Post
    perfect streak
    Quote Originally Posted by DrWilly View Post
    argue the toss

    The magic roundabout is off

  2. #30902
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    Streak steak. Arguing again? You're missing the point of the post.

  3. #30903
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    Quote Originally Posted by hallelujah View Post
    How many dead bodies have you got hidden in there?
    That is not my garage. That is Senorita Surabaya's garage.

    She used to kip in there on a double but she has moved back upstairs. But she shares a room with her BFF. There is a single bed in the garage now which seems to be for BF drop-in lusty bunk-ups

    Quote Originally Posted by Bogon View Post
    ^^^ Nothing like getting her in the mood with a 2ltr bottle of Passiona.
    That is what she was plying me with. She actually said to BFF, who was sitting on the couch, that she (BFF) should open the wine she (BFF) bought to entertain moi. But BFF said that since I was driving that was not a good idea. BFF was either looking out for my license or not keen to crack open her bottle of wine for my entertainment and I do not blame her either way. Fook some random rocking up and wanting fed and watered.

    BFF is an East Timorese catholic and has set up an amazing shrine in their lounge with candles and spooky Madonnas and StFrancises. But I was so mesmerised by it that in my piety I forgot to take a photo.

  4. #30904
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    Quote Originally Posted by Looper View Post
    That is not my garage. That is Senorita Surabaya's garage.
    First rule of mass murder school
    You don't shit/decapitate prostitutes on your own doorstep.

  5. #30905
    Isle of discombobulation Joe 90's Avatar
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    Are you a relative of Rigsby Loops?


  6. #30906
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    Quote Originally Posted by DrWilly View Post
    He just have you a step by step guide to cook the perfect streak. It's chitty proof.
    Agreed, Chitty is clueless as always.

  7. #30907
    Isle of discombobulation Joe 90's Avatar
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    Quote Originally Posted by bsnub View Post
    Agreed, Chitty is clueless as always.
    So if the "quality" cut of beef is so good you have to cover it in diabetes, ok


    Too much salt could increase diabetes risk

  8. #30908
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    Quote Originally Posted by Joe 90 View Post
    So if the "quality" cut of beef is so good you have to cover it in diabetes, ok
    Poor clueless Chitty. Maybe do yourself a favor and reread stumpy's post then watch Gordon...



    Look at your fellow Brit season that steak.

    Seems Gordon and Stumps agree on how to cook a steak.

  9. #30909
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    Quote Originally Posted by Joe 90 View Post
    Surprised the could taste the meat with all that seasoning
    Actually Chitty, most of the spices fall off as it cooks and you flip it over. I try to use as little salt on everything I eat. It really isn't necessary if you start with a nice cut of meat. Many use too much salt in an attempt to tenderize a tough cut of meat.

    Willy has some really good spice rubs for his cuts of beef. Not many around here. The one I used I brought from the states and I am almost out.

  10. #30910
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    Quote Originally Posted by bsnub View Post
    watch Gordon
    Excellentay.


    Would eat them now and it's 7am.

    I very rarely buy/order sirloins for eating as steaks, and always go for with either ribeye or tenderloin.... rare.

  11. #30911
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    Quote Originally Posted by Edmond View Post
    I very rarely buy/order sirloins for eating as steaks, and always go for with either ribeye or tenderloin.... rare.
    Fully in agreement with you here!

    Hey Chitty! Why we salt meats...

    Salting helps proteins retain their own natural juices and is the best choice for meats that are already relatively juicy and/or well-marbled. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat.
    https://www.americastestkitchen.com/...owTo_browse_24

  12. #30912
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    Chitty is like Hal's mom stuck in his ways. No idea how to cook and no plan to change or learn. Its just the way it is.

  13. #30913
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    Dr Willy's steaks the other night inspired me for last night's dinner.

    I found a garlic bulb, cut it in half and stuck it in the convection oven along with the spud and carrots.



    Add a pork chop, peas and sprouts and Bob's your Fanny.



    I love garlic and it looks interesting on the plate as well with the way it tessellates looking a bit like basalt columns... although maybe a whole bulb was a bit overpowering.


  14. #30914
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    With all the talk of "Qing" on these threads, it got me thinking back to Christmas a couple of years ago in Dallas with the extended family...

    Texas BBQ:

    Dinner-20181222-203627-jpg

    Dinner-20181222-191334-jpg

    Dinner-20181222-191116-jpg

    Mmmm....beans!

    Dinner-20181222-192004-jpg

    Christmas Day Dinner on the BBQ courtesy of my cousin and her husband:

    Dinner-20181224-114153-jpg

    Dinner-20181224-160417-jpg

    Dinner-20181224-174930-jpg

    Dinner-20181224-175526-jpg

    I'll tell you what, Chits. You should get yourself over to the US and eat yourself into a food coma. I didn't always agree with headworx , but I did find myself nodding in agreement with some of his comments abut food over there. You're not gonna lose any weight, and you wouldn't wanna do it every day, but...

  15. #30915
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    squeeze some out and on and into your spud Mendy, it will surprise you.

  16. #30916
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    Quote Originally Posted by Mendip View Post
    although maybe a whole bulb was a bit overpowering.
    That garlic looks a bit lightly cooked. Some people say 30 minutes, I find nearer to one hour at 200 works better for me.

  17. #30917
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    Quote Originally Posted by Shutree View Post
    That garlic looks a bit lightly cooked. Some people say 30 minutes, I find nearer to one hour at 200 works better for me.
    Takes some experimenting. I believe it should end up being able to be squeezed from the bulb like a thick cream.

  18. #30918
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    ^ They were more like squeezing out an M&M from the corner of a bag.

    Still nice though!

  19. #30919
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    Quote Originally Posted by Mendip View Post
    ^ They were more like squeezing out an M&M from the corner of a bag.

    Still nice though!

    Is your wife, gardener, family and even the dogs maintaining a healthy distance from you today?


    I thought so.

  20. #30920
    Isle of discombobulation Joe 90's Avatar
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    Double bubble and squeak.
    Sprout farts and garlic breath

  21. #30921
    CCBW Stumpy's Avatar
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    I have to say....I am careful on my garlic intake, while I love it and use it in virtually every meal, if I partake in a big clove like that I have to plan to be alone for a few days and plan on some clothes burning.

  22. #30922
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    Quote Originally Posted by Stumpy View Post
    I have to say....I am careful on my garlic intake, while I love it and use it in virtually every meal, if I partake in a big clove like that I have to plan to be alone for a few days and plan on some clothes burning.
    When it is well-cooked it is less offensive to others.

  23. #30923
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    Quote Originally Posted by hallelujah View Post
    Mmmm....beans!
    Heh! Those beans in that pic taste nothing like the crap that comes out of the blue tin. I bet those were nice and smokey BBQ beans. Entirely different thing.

  24. #30924
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    Quote Originally Posted by Shutree View Post
    When it is well-cooked it is less offensive to others.
    Not when it comes out your ass Shu.

    I could drop ass that kills small animals. Why I made the comment about burning clothes. No need to wash. HazMat.

  25. #30925
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    Quote Originally Posted by Stumpy View Post
    I could drop ass that kills small animals.
    As gentlemen age there should be a dedicated "man can" for such events.


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