Dinner

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Originally Posted by Mendip

No junk food here. A New Year, a new way of cooking potatoes.

I'm not exactly sure what these are called... maybe potato 'gratin', or 'delphin'?

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Potato gratin and potato Dauphinoise are very similar, both having cream (cream, not milk!) and cheese. Basically a Dauphinoise has more cream for a richer taste, while gratins include more cheese to create a crisper crust.

(note that any dish that is topped with cheese or breadcrumbs and a browned crust is a "gratin").

You got neither, just "potatoes cooked in milk". Seems the way to do it is cook them in milk on a stove top gently first then move to the oven for a final browning.

Still. Full marks for trying.

^ Thanks for the encouragement Nid!

It looks like I didn't really have

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Originally Posted by helge

"fløte kartofler"

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either, but thanks also to Helge for your help.

There's a lot left over, so tonight I'm going to cook the 'potatoes in milk' for another hour or so in the convection oven to see if it reduces a bit and turns into 'potato gratin', because there is cheese in there as well (and cooking cream and onions and garlic)!

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Originally Posted by Buckaroo Banzai

IMO the sausages look to be the best part of your meal. :p

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Well BB, tonight I'm having it with a steak, but I very much doubt that any photos will be forthcoming. :)

Pour some of the liquid off and microwave it, you'll be buggering around for hours otherwise this time and then try to get it right next time.

I like me tatties a bit thicker and always parboil them before slicing them and then its reduces the time and ensures you don't have raw potatoes.

Yes, always parboil the spuds and then slice them. Make a white roux and layer into a dish. Cover with some melted cheese. For me the trick is always add some nutmeg to the milk.

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Originally Posted by DrWilly

Yes, always parboil the spuds and then slice them. Make a white roux and layer into a dish. Cover with some melted cheese. For me the trick is always add some nutmeg to the milk.

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Spot on!!
A bechamel sauce with a bit of nutmeg hits the spot . I also add a bit of grated parmesan cheese to the bechamel sauce.
but when doing it the conventional way the butter and flour between the layers, combined with the milk or cream makes while baking a de facto bechamel sauce.

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Originally Posted by Mendip

^ Thanks for the encouragement Nid!

It looks like I didn't really have either, but thanks also to Helge for your help.

There's a lot left over, so tonight I'm going to cook the 'potatoes in milk' for another hour or so in the convection oven to see if it reduces a bit and turns into 'potato gratin', because there is cheese in there as well (and cooking cream and onions and garlic)!



Well BB, tonight I'm having it with a steak, but I very much doubt that any photos will be forthcoming. :)

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Don't mind these philistines , First and foremost food has to taste good, good looks are for art and flowers.
And me of course:p

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Originally Posted by Buckaroo Banzai

And me of course:p

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We've all see your picture, BB...

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Originally Posted by Mendip

We've all see your picture, BB...

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Sad to say :(
I knew it was a mistake to post my picture.

Home made Piri Piri Chicken, Chips and gravy tonight.

Trouble I can not decide on what sides to have??

Salad, corn on the cob,baked beans....??

Attachment 96770

Attachment 96771

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Originally Posted by Joe 90

Chips and gravy tonight.

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No
No
No

Gravy and white potatoes.

Don't experiment with a winning team

Not any old gravy!

Attachment 96776

One hour in the oven...

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Winner, winner..

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What did the dog say?

That roasted bulb of garlic idea of yours was shite, that went straight in the bin.

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Originally Posted by Joe 90

Not any old gravy!

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Make your own, man

Tomorrow's menu for you:

Apart from the white potatoes:

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Use the rest for your sandwiches or go open sandwich on rye with red cabbage

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So easy to do, while the kids set the table
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Remember jello from this.


Oh yeah, baby

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Originally Posted by Joe 90

That roasted bulb of garlic idea of yours was shite, that went straight in the bin.

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You tried to air fry a bulb of garlic? :puke:

^Is that not the bulb up its ass?

Looks pretty good

Dafuc? An entire, unpeeled (unwashed?) bulb of garlic up a chickens arse?

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Originally Posted by DrWilly

Dafuc? An entire, unpeeled (unwashed?) bulb of garlic up a chickens arse?

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Yes.:)

Ruddy awful idea.

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Originally Posted by Joe 90

Yes.:)

Ruddy awful idea.

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It can't roast up the (wet) arse of a chicken. If you want roasted garlic next time peel the outer layer of skin away and keep it separate from the chicken.

Nor will it release any smells or flavour into the chicken on account of being unpeeled. If you want flavour make a stuffing or peel & smash the cloves and insert under the skin with butter.

ETA please tell me you really didn't try any of it?

Very Nice Helge!


Dinner or a work of art?

Attachment 96805

A solid 9.5/10 from me:)

:rolleyes:

^^ The Tomcat special?:)

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Originally Posted by Joe 90

Dinner or a work of art?

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Both ?

Looks ok

PS: There is supposed to be butter in the butterhole

It's a volcanic mountain!

Name that Volcano..

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Originally Posted by Joe 90

Name that Volcano..

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Mashaya?

Masaya Volcano - Wikipedia