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Lamb's liver I hope. If so, very nice indeedy.Quote:
Originally Posted by nigelandjan
https://teakdoor.com/images/imported/2014/01/5281.jpg
Oh dear, you'll be needing to give that steak a couple more minutes. & coleslaw... :(
(Your laptop needs dusting too, gonna build up, fan problems, over-heating... :))
Charley's pie looks great. Hope it has steak and kidley inside... :)
Katie's dish looks very nice too.
Look and learn, N99...
nonsense - that steak looks perfectly cooked.
i'll never understand that anglo saxon need to void all taste from a good piece of meat.
agree about the laptop though - looks well manky.
Quote:
Originally Posted by Bettyboo
Nonsense Betty, it's prime steak, not fucking worm ridden goatmeat from your local butcher....
30 seconds a side in a hot pan and 4 min in foil in a 250 degree oven.
It's pink, not raw.
Perfect.
You are right about the laptop though, thanks for pointing it out. I've just slapped the cleaning girl for embarrassing me....
I had a slice of my birthday cake whilst watching Liverpool thrash Everton.
https://teakdoor.com/Gallery/albums/u...52355/HBD1.jpg
^like that a LOT. Haven't had one in years, would kill for a bit of that!
:rofl:Quote:
Originally Posted by Necron99
Quote:
Originally Posted by Bettyboo
I showed her your post, and while she understands she made me lose face, she is a bit dirty on you for pointing it out.
She said in her sort of cute pidgin, "Betty, she girl, why she make trouble for another girl?"
Luckily she is dark skinned and bruises don't show readily.
Looks tasty CB, if a little lonely on the plate.
Something a little different.
pork panko parma with salad and buttered tarragon spuds.
Was nice but too much trouble for one person.
https://teakdoor.com/images/imported/2014/01/5621.jpg
^ your chef burnt the toast, and why o why o why would you spoil that nice looking meal with horrible ketchup looking stuff. Is that vegemite?
Now that the cleaner has sorted out the dirty laptop, she might wanna have a go at that filthy fan, all that dust will drastically increase your lecci bill. :)
I will put mine up, I did almost the same thing. Whoever baked Hassleback potatoes for the first time thanks. I now have them almost down. Looks nice mate, our styles are close.
The only thing I might question on that platter - the predictable iceberg lettuce.Quote:
Originally Posted by Bettyboo
No class, whatsoever.
Bets, that's the key to toast - defined as "toasted".
Unlike your brethren that insist to call warmed through bread toast.;)
Quote:
Originally Posted by Bettyboo
Don;t such maroon SleepsWithGoats.
Parmigiana supposed to have a tomato based sauce.
Look, here's Jamie Oliver's, spitting image that is....
https://teakdoor.com/images/imported/2014/01/5631.jpg
^well, if that's how Jamie Oliver cooks it then I take me words back, awfully sorry, I was clearly wrong. :)
I'm pretty sure we can agree that English cuisine is the finest in the world, and anything that is linked to bread can only be done properly if it's done the English way. :)Quote:
Originally Posted by Rural Surin
https://teakdoor.com/images/imported/2014/01/5632.jpg
Last nights,
Three months ago with spiral pasta and some garlic bread. Love cooking.
https://teakdoor.com/images/imported/2011/12/1969.jpg
Quote:
Originally Posted by Rural Surin
i work with what I have, not what I'd like.
I'm like the MacGyver of the kitchen.
^^ Looks the go AO.
I can't get my hasselbacks to open up like that.
Quote:
Originally Posted by Necron99
The oozing prego?Quote:
Originally Posted by aging one
3rd try mate. I cut them a couple of hours early and soaked them in ice cold water until going into the oven. I think I got some of the starch out. Just shook the shit out of the potato to get the water out, being careful not to break the thing. Just lovely. Basted in a herb garlic butter.Quote:
Originally Posted by Necron99
Necron, I like you but, I'm getting a little pissed off with your fancy wording.
A chip is a fookin' chip.
pork panko parma with salad and buttered tarragon spuds.
https://teakdoor.com/images/imported/2014/01/5632.jpg
Oh my Lord above... That looks great.
N99 - that's what a dinner should look like! :)
^ Gay plate but.....
^^ He managed to involve the plate and you were taken in!
Mind you....It looks fantastic.
Quote:
Originally Posted by charleyboy
Not a chip but.
Boiled spuds with butter and tarragon ( its a herb, I looked it up)
Try it, does great with potato.
:)
Found a use for my bottle of cider vinegar. First time I've made a vindaloo.
https://teakdoor.com/Gallery/albums/u...5/Vindaloo.jpg
^ Looks good.
I'm outta ideas.
Ros Beeves with thai beef (shudder)
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif[/IMG]
I'm done.
I hate the "well done to cremated" steak people. They have never eaten a tender steak in their lives.
I don't like steak to be bleeding, but just pink is great with a bit of blood. And the juice adds to the sauce/gravey. Here we say "a point". To the point, between bloody and leather.
What sort of steak would you have to buy to have a well done tender steak, without pink? Probably one of those spoilt, massaged cows in Japan.
My sister and i had an argie about it over Xmas. I would like to think of my family as well travelled, eat everything brigade. But, when it comes to the common steak, i rest my bloody meat case.