Thread: Dinner

Originally Posted by Luigi

I don't think a venison dish has ever been posted in this thread has it?. Or duck, thinking about it!.

Very odd

Not that I can recall.

Amazingly tender that was.

160b I think it was in Big C. Well recommended. Most tender red meat I've ever tasted.

Originally Posted by Neverna

Honestly, I don't know how you can eat that. I hate it. Three layers of crap (สามชั้น / saam chan, as they call it in Thailand.). A layer of skin, a layer of very fatty pork, and a layer of pure fat. Yuck.

I used to think the same, but I love that stuff now. My missus is Chinese, so it's something I eat fairly often (but not too often).

Certainly, learning to enjoy the fat takes a while.

Originally Posted by Luigi

Currently in a bag with some red wine, olive oil, rosemary, black pepper and crushed garlic.



To be burned on a pan and served with leftover wedges and a glass or six of claret.

The first time I ate venison (in a stew back in the UK) the taste was just a bit too strong - like lamb on steroids - but I've had it quite a few times in Asia and it's grown on me.

I see you said it was very tender, but what did you think of the taste?

Somewhat between beef and lamb. Decent flavour, not as heavy as I expected as it is a very, very red meat. I'll get a few for the freezer.

Dinner tonight:





Dinner for the next few days:

Originally Posted by Luigi

Somewhat between beef and lamb. Decent flavour, not as heavy as I expected as it is a very, very red meat. I'll get a few for the freezer.

And if Santa is late this year we'll know who to blame.

Don't reckon I'll be able to climb up to the roof after eating a warehouse's worth of Cadbury's.


Rudolph's safe.


This year.

Dinner. Chicken with Cashews.

Originally Posted by Luigi

Dinner tonight:





Dinner for the next few days:

You lot have the best candies..ugg

Originally Posted by bsnub

You lot have the best candies.

Had.

And for dessert, German chocolate brownies.

^ that looks scrumptious!

Originally Posted by Luigi

Don't reckon I'll be able to climb up to the roof after eating a warehouse's worth of Cadbury's.


Rudolph's safe.


This year.

oh no he isnt

How big is your suitcase for the return leg? Screw the duty free Benson and Hedges.

*Walks up to bar*

Could I just have 27 plates of the 50p Jack Daniels onions without the onions?

Mrs. D had a meat craving today... requested steak for dinner..

Off to our local butcher, supposed to be the best in Auckland.

Tried the "Reverse Sear" method...

So, season then bake the steaks real slow in an oven... let them rest, then straight into a super hot pan (1 min each side) to develop a nice crust, while inside stays lovely and juicy (medium rare).

^Out-fucking-standing Dickie, as usual. That reverse sear method works a treat, stops what's known as the bullseye effect when cooking in a pan or on a grill where the meat is brown on the outside, then light brown, then slightly pink, then finally pink in the center. Where as yours is perfectly pink all the way through. I've used that method with thick steaks (like 1.5 inch+) but have never thought to try it with a more regular cut.

Well done

Thanks mate... I thought no one would know what I was on about with "reverse sear"...

It's probably not really well known because it takes a bit of effort, can go horribly wrong if you don't have a temperature probe, and it's not really necessary with a thin steak that only needs a few minutes on each side.

Should have mentioned too, those steaks of yours look excellent for grain and fat content. No doubt they were very good eating!.

Originally Posted by NZdick1983

Mrs. D had a meat craving today... requested steak for dinner..

Off to our local butcher, supposed to be the best in Auckland.

Tried the "Reverse Sear" method...

So, season then bake the steaks real slow in an oven... let them rest, then straight into a super hot pan (1 min each side) to develop a nice crust, while inside stays lovely and juicy (medium rare).

What temp in the oven and how long for, Dickie? I don't often cook steak at home, but yours look so fucking fantastic..

edit: just seen your Youtube link. Ta.

I've just spent a quite ridiculous amount of dough on European charcuterie and cheese. I'm now going to get pissed while continuing to feast at the altar of western decadence for the next week.



FOJ.

Deconstructed chicken doner.

Textbook festive fodder.

Originally Posted by somtamslap

chicken doner

WTF! Should be made from lambs bones.