Thread: Dinner

Originally Posted by Gilbert

prefer dry ribs but those that have been slowly cooked as well, and then with something nice to dip them in if desired.

I don't really care for sauce myself, but a great sauce served on the side is way its usually done in the South.

I prefer a contrast in taste/textures....the ribs with a great coleslaw is the perfect combination of hot/smoked to cold fresh.

Originally Posted by aging one

Question to the cook. Didnt you cover them while cooking? If not how did you get the meat tender as its obvious the meat fell off the bone.

Easily, I cheated!. Found a place that smokes the ribs (which of course pretty much cooks them at the same time) so all I had to do was put them in the oven to finish the cooking process. And yes, the meat really was falling off the bone. Very tender and delicious, smoked ribs just take things to a whole new level.

As for the sauce, I really like a lot of extra sauce with ribs but very little (if any) with red meats, especially when it's top-shelf import. This is something I've been pulled up on here about before. Can't please everyone but doing what suits you is the main thing with home cooking IMO. Today I just threw a few tablespoons of some different BBQ sauces and Tabascos that were in the cupboard together, along with some honey, garlic salt, and cracked pepper. Will use some of the left over sauce on tomorrows burger featuring one or two Black Angus patties, stay tuned .

Well here we go with a Black Angus burger then. First time I'd seen these so buying some to try out was worth a shot.

The problem is they're too lean!. Not enough fat content and as a result, they came out too dry.


The end result with lettuce, tomatoe, onion, beetroot, bacon, cheese, and BBQ sauce added. Not bad but not great either, it's back to using the Lamb patties from Villa in homemade burgers for me.

Not bad, but ruined by the cheap orrible cheese! Why not just leave the cheese slice off if you don't have any cheddar???

Could have been good. 7/10

I was going to put an egg on it but after seeing your efforts in the Brunch thread, don't think I'll be able to even look at an egg till 2018 without having horrible flashbacks . 7/10 is very generous, I'd rate it a 5. Too dry...

it's all there, I suppose.
But it looks dry...

An egg (instead of that cheap cheese) would've made all the difference - a classic Aussie worksburger needs an egg, maybe 2!

Originally Posted by Bettyboo

Not bad, but ruined by the cheap orrible cheese! Why not just leave the cheese slice off if you don't have any cheddar???

Could have been good. 7/10

Could have been better without the gluttonous overkill.
You know how that is - the more the better.

1/10

Mayonnaise.

Originally Posted by patsycat

Mayonnaise.

Made from scratch or store bought...??

Bit of a pernickity fooker, our Rural Surin!

Originally Posted by patsycat

Mayonnaise.

Originally Posted by charleyboy

Bit of a pernickity fooker, our Rural Surin!

he's a kunt, best ignored!

Originally Posted by jizzybloke

Originally Posted by charleyboy

Bit of a pernickity fooker, our Rural Surin!

he's a kunt, best ignored!

don't be misled by the bra!

We are still settled in to the fortress of home during Songkran. Today the wife made a great Pad Thai for lunch, and then we nippled on her mangoes and nam pla wan. But I cooked up a roast chicken dinner with broccoli, garlic mash, and onion gravy, easy and filling.

Bastard...

^Why?. Because the guy can obviously cook (and not just eggs ). Great stuff AO, I'm also battening the hatches with a stocked fridge and need to get some photos up. Sawadee phi mai

AO, great minds think alike! Here is my effort tonight

^ Nouvelle cuisine on an industrial scale...

Had some Lamb Tenderloins in the fridge so...



A few beans and some garlic mash on the side (thanks for that idea ) then some brown gravy with a splash of mint sauce added to it. Lovely.

Where's the other three?
God I love lamb....

Not in the same way Betty loves goats mind you but in a the quicker it's dead and on a plate sort of way...

Originally Posted by Necron99

Where's the other three?

One went down the hatch as 2nd's, the others are In the fridge. They'll go nicely as cold meat to have with some salad tomorrow.

Originally Posted by Rural Surin

Originally Posted by patsycat

Mayonnaise.

Made from scratch or store bought...??

I buy it in a tube, makes nice little curly diagrams on food.

I don't have the bowls and wisks etc to make my own at the moment.

That lamb looks good!!

Brown some chicken thighs


Clean some seafood

Fry some chorizo and pancetta

Chuck in a load of onions and garlic chopped then add calaspero paella rice
Stir then bung in 2 litres of chicken stock infused with saffron


Bung in some seafood , we had prawns ,squid , mussels .

Get the chicken out of the oven and stick it all in the pan with some lemon and chopped parsley

Serve and enjoy

Forgot to mention other ingredients such as hot paprika and dry wine but it was nice and easy to make , just a load of fishy rice really . That Jamie Oliver is a kunt