^ & ^^ eh :)
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^ & ^^ eh :)
Lordy lordy, I did not know garnishing my cottage pie with a few baked beans would cause such a kerfuffle and restart the American war of independence.
I am just finishing off a good TV show from 2011: Civilisation - Is the West History written and hosted by the inimitable Niall Ferguson. Chapter 3 tonight contrasted the British colonisation of North America with the Spanish colonisation of the south. The scholarly professor did not mention if beans originally came from the Spaniards before being adopted by the merkins and then gifted to the UK as a cultural tithe, as I suspect they maybe did... (stop trying to take all the culinary credit merkins)
I might try and recreate a scene from the Bayeux Tapestry or the Battle of Waterloo with my next bean mosaic :scratchchin:
Signorina Singapore's Beef Rendang looks appetising even when straight from the fridge.
Attachment 111392
...and microwaved to spicy perfection.
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She uses a quality cut of beef in her curry I will say that for her.
First full house of 2024...
Here's hoping there will be many more...
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:thankyou:
A faux pas in his comments somewhere just not sure where, maybe I'll think on it over a sandwich.Quote:
Originally Posted by malmomike77
^^ at least Stumpy adds a HAHA
the other two, as I will continually state, are just being c^nty, probably just jealous of ya chocolate delights wowaweewaaaaaa
Looks delicious by the way and one of my favourites. The gate keeper isn't too keen on beef but she enjoyed a portion of my beef rendang in KL.
Went for a Bhuna tonight
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Jeeeprs…. So much love :yup:
^^ Looks tasty, but a bit of a meager serving in the last pic. I'd probably have been far more uncouth and just taken one of the aluminum trays and dunked me naan in it. :)
Blimey, without the 2 amigos, Willy's endless abuse across the board really stands out.
Simple meal for one. Small chop, some mushrooms, onion, and garlic, along with some mash and gravy.
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Decent looking pork chop…but where is the fatty tail?
^ Looks Great AO. I love a loin chop with mash and a good gravy. :)
Its what us "mercans" call a loin chop. No bone as many tend to think when one says "Pork Chop".Quote:
Originally Posted by DrWilly
Nice to see our cousins from across the pond embracing gravy:D
Surprised they weren't talking about a ragu sauce. :)Quote:
Originally Posted by Joe 90
The missus cooked some beef rendang, with eggplant and eggs covered in sambal sauce for dinner yesterday. None of it photographs well, so you'll have to trust me it tasted good.
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I like to go easy on how much I put on the plate + got leftovers for tonight's round 2!Quote:
Originally Posted by Edmond
Mate, to even suggest that is an action of any degree of 'uncouthism', is sacrilegious. It is a standard sporadic operation round these ends too!
^^ That looks good, although maybe a bit spicy for me.
The quality of food photographs often doesn't reflect the quality of the actual food, at least that's what Chitty told me.
Totally agree, I am usually more concerned with digging inQuote:
Originally Posted by Mendip
Those chillies were grown in our garden, but they are not really spicy, even my kids can eat them.Quote:
Originally Posted by Mendip
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Round 2, nothing better than bhuna left overs
Left over curry is the best!
Especially for breakfast between two slices of bread.
Beef and vegetable stir fry tonight, all fresh ingredients and no rice.
https://teakdoor.com/attachments/the...er-stirfry-jpg
Why no rice? Are you racist or something? :)Quote:
Originally Posted by Joe 90
Quote:
Originally Posted by Topper
Taking a leaf out of MM's book and having no Carbs:)
Oxtail is expensive these days, fukin TV chefs. Still picked up just shy of 2Kgs and 1.3Kg of shin. Will freeze half.
Attachment 111654
^ I'm looking forward to this.
The Filipino cooks on the boats I work on regularly make some kind of baked oxtail dish and I really like it. You've reminded me that I meant to search one out in a market a few weeks ago, but completely forgot about it.
^ if it has peanut butter in the sauce, it's called kare - kare (caree-caree). Personally, while the meat is great, the peanut sauce isn't for me.
Fried 2 large onions, added a whole small bulb of garlic in a load of Olive Oil.
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add mushrooms, herbs, chopped toms, tom paste, paprika, a dash Thai Chili shrimp paste, salt, pepper.
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add beef stock and 2/3 of a bottle for Shiraz
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stir it up
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getting there, add cannellini beans and that's the base ready for the carrots, shin and oxtail to bubble away overnight
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Added some extra stock and that's enough for soup lunchtime, stew later
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