Thread: Dinner

Top hole, old bean!

Looks tremendous.

Originally Posted by somtamslap

Top hole, old bean!

Looks tremendous.

Thx somtam I had it with some peroni but have been told that's girlie so I hid the bottle

Originally Posted by malcy

I had it with some peroni

Just finished my second of the evening.

Malcy, is that Paella?
Looks good!

Certainly is charley , quite tasty as well the mrs loves it .

Originally Posted by somtamslap

Just finished my second of the evening.

There's a poofs thread for folks like you...

Originally Posted by malcy

Certainly is charley

Nice pics, Malcy - looked really nice... A bit different too.

Thx Betty , took longer to get the pics up than it did to cook it .

Tonight's fare, a Lamb curry. Just some vindaloo paste, tomatoe paste, onions, garlic, sliced up lamb tenderloins, and a few extra spices from the cupboard thrown in. And I had some cauliflower and pumpkin in the fridge that needed using soon so in that went as well. Simmered for an hour then whack a garlic / coriander nan bread on the side and the job's done.

^looks quite nice that. Shame about the pumpkin (horrible stuff); why not put some potato in and have a kinda aloo gobi type thing... Anyways, looks nice.

Had no spuds on hand or for sure they'd have gone in too, love eating them but only buy them once in a while due to never wanting to be a fat fuck ever again. I really like pumpkin cooked in any way. Weird in a curry to most people, understandably, but while working in India the only way the cooks would do vegetables was deep fried which successfully removed anything resembling nutrition or taste out of them. So we got them to start putting them into curries and it was quite good.

Making me feel hungry actually, wonder if there's an Indian restaurant around here - maybe I'll check tomorrow...

Went here tonight, nice place and excellent food!

Whale's Belly | Unique Modernist European Seafood Restaurant - Welcome

^Looks fantastic, no shortage of recent awards as well. How was your dinner?.

Originally Posted by Bettyboo

^looks quite nice that. Shame about the pumpkin (horrible stuff); why not put some potato in and have a kinda aloo gobi type thing... Anyways, looks nice.

There are a couple of Thai pumpkin curries.

Excellent eating Thai Red Curry with Kabocha Squash Recipe - CHOW

Originally Posted by Necron99

There are a couple of Thai pumpkin curries.

Indeed there are. GANG FUCK, for example.

Incorrigible debauchery lives in Siam.

Well I went for plain and simple for the family last night. A 3 hour braised pot roast, mash, garlic and onion gravy and some good old broccoli.

The pork was braised in stock while covered with onions and garlic.


When done it should look like this.

Make your gravy from the stock, mush up the soft onions and garlic using a potato masher.
Then add that to your roux you browned off while the meat was cooking.




Served

^ That pork would have been falling apart after a 3hr braise, heaven!. I'm doing a piece of roast pork today. Basically it'll be a pork blowout for the next few weeks, a 6 month contract in a land of pork-dodgers has just been signed .

Ok then, roast pork it is.


It came out of the oven looking like this. Just a small piece as it's cooking for one, and there's leftovers for a sandwich for lunch tomorrow.


Then added to a plate with mixed veg, gravy, cabbage sauteed with bacon onion and garlic, and some apple sauce on the side. The crackling was the best part, always is

Originally Posted by aging one

Well I went for plain and simple for the family last night. A 3 hour braised pot roast, mash, garlic and onion gravy and some good old broccoli.

The pork was braised in stock while covered with onions and garlic.


When done it should look like this.

Make your gravy from the stock, mush up the soft onions and garlic using a potato masher.
Then add that to your roux you browned off while the meat was cooking.




Served

I can appreciated the slow braising of the pork roast, AO......but, by any chance did you brown the roast briefly before the braising?

It certainly will "seal" the cut for a more tender product - plus creates flavor for your said sauce.

Well done anyway!

Of course mate, dusted in flour and just browned.



The roux is made from the dripping and just clean flour and some cracked black pepper.

Pork butt is a cheaper cut, but if cooked right, long and slow it great. Its a very fatty cut and the fat melts into the meat making it very tender. A very different texture to a cut that is grilled or fried. But both parents grew up loving this way of cooking and taught it too me. Basically simpler food for simpler people.

An early entry today. Woke up hungover to all hell and needed to eat something fast that'll pass for a late lunch / early dinner. So.......


One of the greatest sights, sounds, and smells there is.


Basic condiments at the ready.


And onto a plate. Pic taken pre drowning with fluids from pic 2. And the world is a much better place again

Looks delicious...Are they lamb chops?

Salad with chicken, asparagus, avocado, red pepper, cucumbers.. I make huge amazing salads. I will take a pic someday. I will take a pic sometime.

Originally Posted by Rural Surin

It certainly will "seal" the cut for a more tender product

Old wives tale. Meat never seals. What is happening is the heat makes the sugars in the meat melt, which then combines with the amino acids which creates that really intense meaty flavour and the browning. Called a Maillard reaction.

It's all down to the wrists action.