Thread: Dinner

Hal, brings back some memories. Are you living in south america or doing a tour. I have been to most countries there and generally loved it, the people, the culture and food.

Originally Posted by NamPikToot

Hal, brings back some memories. Are you living in south america or doing a tour. I have been to most countries there and generally loved it, the people, the culture and food.

Yes, living in Colombia at the moment. Probably for another year or so.

The people and the culture are indeed fantastic. Really welcoming.

(I should really stick some pics up...)

Good on you. SA is not touristed in large parts and as a result there are still genuine people who've not been exposed to The Gent and his sexpest ilk.

Originally Posted by NamPikToot

Good on you. SA is not touristed in large parts and as a result there are still genuine people who've not been exposed to The Gent and his sexpest ilk.

Your Spanish must be fairly good then, I imagine? You can't get by without the basics, at least, if you're here for any decent amount of time.

Made me chuckle the other week after I'd been out in the sticks for a week or so and I checked into a decent hotel, in a fairly touristy area, and the first thing the petrified receptionist asked me was Hablas espanol? Ok, go on then...

Originally Posted by hallelujah

Your Spanish must be fairly good then, I imagine? .

Patchy these days. I learnt to get by years ago, Mercans with the mexican influence have it easier. Once when i was based in the Falklands and decided to do a trip across i did some night school spanish - taught by a champion fly fisherman married accompanying his wife who was still serving in the RAF and he was an ex Buccaneer pilot. Great bloke, loved fishing with him and his basic spanish got me out of an awkward red light misunderstanding in Punta Arenas.

That was some nice ratatouille and Colombian grub up thread. Looks good NPT and hal.

Saturday night...time for some good ol burgers and fries. Just about cooked the bottom of my feet when I stepped out barefoot on the back deck...on the way to the grill to burn some burgers. Ouch!

Anyway, no muss no fuss...just no frill burgers tonite for dinner. Lettuce, tomato, mustard and cheese.

Originally Posted by beerlaodrinker

I can honestly say that ive never really had good salmon its alwwys been frozen or ordered in the nearest fugi resto i do like it though cooked or raw. But can cast my mind back to when i was a yoof travelling in vancouver island. I pulled the trusty dodge tradesman over somewhere remote wondered in to the bush and found a river with trout literally jumping on my hook this surprised the fuck out of me as im not a fishermans arsehole having never caught a fish in my life. . Even better though out of my beady eye i spied someones sneaky crop of whacky tabakky which i taxed slightly fired one up and cooked dem trouts on a campfire accompanied by a can of baked beans and washed down with a couple of Molsons eh. Thank yu canada.

Vancouver island is a slice of paradise. Some great fishing there. I am not far from there and spent a lot of time fishing in the rivers on the other side of the strait. This time of the year the salmon are running which means they are coming back from the ocean to spawn in the local rivers where they will die as it is natures cycle. The fishing is good and it is a great thrill to hook a huge chinook salmon on your line, something most will never experience.

A great story mate and a green has been dispatched.

Being a bit of a fatty this weekend so, inspired by the Korean Fried Chicken thread elsewhere, I decided to whip some up with a gochujang sauce.

Twice fried the chicken and, apart from my batter being a bit too dry and falling off the chicken with the final batches, it turned out reasonably tasty.



Chimaek!




First time I've ever cooked it. In Korea, I used to live 30 seconds away from the best fried chicken I've ever eaten, so there wasn't really any point.

Hullu hoops, baked beans, beer and fried chicken.

You can take the man out of Trafford. ....

Looks damn reasonable, should be in the blokes cookery thread

Do a Colombia thread Hal, love to go there and snort oop the experience

^^ Looks very nice.

Presentation is very important.

Originally Posted by hallelujah

my batter being a bit too dry and falling off the chicken

When I did those onion rings the other day I tried something new. Had been having trouble getting the batter to stick to the onions. So I mixed some flour and corn starch in a quart sized freezer bag and gave all the onions a dusting in that mix. Worked a treat. Don't know if it would work on chicken though.

Originally Posted by SKkin

When I did those onion rings the other day I tried something new. Had been having trouble getting the batter to stick to the onions. So I mixed some flour and corn starch in a quart sized freezer bag and gave all the onions a dusting in that mix. Worked a treat. Don't know if it would work on chicken though.

Had the flour and corn starch in from the start with an egg and gave the bowl a shake, but it came out lumpy albeit tasty. The bag sounds like a better idea though, so I'll do it that way next time. I think I was a bit light on the egg too 'cos I also added garlic and ginger powder as seasoning.

Originally Posted by Chittychangchang

Do a Colombia thread Hal, love to go there and snort oop the experience

Will try and get something up tomorrow. Bit pissed now.

Originally Posted by SKkin

That was some nice ratatouille and Colombian grub up thread. Looks good NPT and hal.

Saturday night...time for some good ol burgers and fries. Just about cooked the bottom of my feet when I stepped out barefoot on the back deck...on the way to the grill to burn some burgers. Ouch!

Anyway, no muss no fuss...just no frill burgers tonite for dinner. Lettuce, tomato, mustard and cheese.

Do you ever make your own? If there's one thing in the world I can not get right, it's a burger. I get 80/20 meat as well, but it's just never spot on and is often too dry. I've tried all sorts as well; with varying degrees of success.

Would love a tip on this.

Originally Posted by hallelujah

Do you ever make your own?

No...but I'd like to get a meat grinder and start trying to. Looks like the best route to making your own burgers is to also grind up the cuts of beef you choose. We've made burgers out of already ground meat we bought in a store. But you really don't know what you're getting that way. Store bought is most certainly not the nicer cuts of beef I'd wager. Of course I wouldn't be grinding up some nice rib-eye or T-bone for a burger.

I really wish I could find a nice local butcher shop here. There's just not enough beef farmers around to support one. Lots of corn and soybeans though. How about a nice soy burger?

Originally Posted by hallelujah

Would love a tip on this.

bsnub has a local butcher available, maybe he's made his own burgers.

Originally Posted by SKkin

bsnub has a local butcher available, maybe he's made his own burgers.

Fuck off, snubby can hardly get out of bed for a piss

Originally Posted by SKkin

bsnub has a local butcher available, maybe he's made his own burgers.

Keep in mind I am a basically a blokes cook thread level. It it my lady who is the chef and yes she makes an awesome burger. She mixes ground sirloin with ground chuck and loosely packs the meat.

Then she builds the burger inverted. Fucking amazing but sadly I have no recent pics on this phone.

Originally Posted by Jack meoff

Fuck off, snubby can hardly get out of bed for a piss

How the fuck did you know? It is 0507 btw.

^ I would imagine a 70/30 mix would be better for getting a homemade burger to hold together, no?

80/20 is the proper ratio in my experience....any more fat and you get crazy shrinkage in the burger due to all the fat melting away.

So even if you ground your own you still don't want more than 20% fat, right?

Originally Posted by SKkin

So even if you ground your own you still don't want more than 20% fat

No 80/20 is the perfect ratio as topper has said. Also...

^ very close to perfect rareness.

^^Very nice HW!

Dinner last night...lasagna. My wife's handiwork, with fresh mozzarella.



My serving...wasn't allowed seconds. Very good...my hat's off to the chef.




Tonight's dinner prep bathing in a garlic ginger teriyaki marinade. Nice thick boneless pork chops. Going to do them up on the BBQ. More pics later.