Not too shabby at all.
What did you do with the tatties? Bacon and onions?
They look good although I hope that's proper English mustard on the side and not that American rubbish which is only good for hot dogs. ;)
Printable View
Not too shabby at all.
What did you do with the tatties? Bacon and onions?
They look good although I hope that's proper English mustard on the side and not that American rubbish which is only good for hot dogs. ;)
^ :)
The fry is left over new potatoes, onions and fresh toms, fried separate and brought together. The Burning Love name is Danish, but their version should include crispy bacon. Dijon mutard. Steak 28 days but sat in my fridge for 10 too, left for 10 mins and was easy to cut with a fork and sapoon.
So no bacon at all then? Red owed. ;)Quote:
Originally Posted by NamPikToot
Dijon gets a pass.
Talking of burning, where's Chitty? Did he really flounce the other day?
Quote:
Originally Posted by NamPikToot
If a sapoon cut through that, the sapoon came from Chernobyl.Quote:
Originally Posted by NamPikToot
Bacon is for breakfast when you are supposed to have burning love, also an absence in my fridge contributed to its omission.Quote:
Originally Posted by hallelujah
Not sure about Chit, i came close to fuking off - not sure i need being accused of being a Pedo & Fuking me mum, alongside oblique references to my Mrs fuking around behind my back but it seems OK when directed at me - i suspect Chit is likewise pissed off with the modding and bollix going on. Anyway that's not cooking.
I've done the Sauerkraut, not much to see but i'll post up the transition. If it was ready i'd have included it on the plate, love the stuff.
Lu, i have sharp sapoons.Quote:
Originally Posted by Edmond
I was gonna say it would have gone well with that. Switch the sa-teak for a pork knuckle and I've got many a happy memory of the brauhauses in Munich with that kind of dish followed by countless litres of bier...Quote:
Originally Posted by NamPikToot
Yep, the kraut and toms with any fatty food cut through the richness. I can happily include kraut in all my roasts, just love it.
nice temperature
An early dinner (remember that Korea is a couple of hours ahead of Thailand...):
Potato rubbed in olive oil then into AirFryer on max temp for 30 minutes...
https://teakdoor.com/attachments/the...425_172519-jpg
Add some butter:
https://teakdoor.com/attachments/the...425_172650-jpg
Add some cheese and Bob's you mother's dad's son...
https://teakdoor.com/attachments/the...425_172720-jpg
Where's the rest of it?
Today it’s spiced chicken and bamboo along with sautéed vegetables. A mixed fruit tray for dessert, head chef hasn’t decided on the fruit selection as of yet.
preparatory
https://teakdoor.com/attachment.php?...id=49626&stc=1
ready
https://teakdoor.com/attachment.php?...id=49628&stc=1
fire
https://teakdoor.com/attachment.php?...id=49629&stc=1
spicy chicken and bamboo
https://teakdoor.com/attachment.php?...id=49630&stc=1
sauteed vegetables
https://teakdoor.com/attachment.php?...id=49631&stc=1
entrees
https://teakdoor.com/attachment.php?...id=49632&stc=1
dinner
https://teakdoor.com/attachment.php?...id=49634&stc=1
Nah, I used an old fashioned frying pan for the fish and a convection oven for the oven chips.Quote:
Originally Posted by SKkin
And a saucepan for the peas!
^^ Bowie you lucky dawg you. Those are snow peas right? I do love me some stir fried snow peas...and water chestnuts.
Ah, thanks. Probably the best way to do it. Though deep fried fish is very tasty. :)Quote:
Originally Posted by Mendip
yup, hit the proverbial lottery with my head chef. Snow peas - love them. :)Quote:
Originally Posted by SKkin
Warning; dthis post contains images that some might find offensive
https://teakdoor.com/images/imported/2020/04/781.jpg
Attachment 49642
lamps chops and some veggies.
^ Pefectomondo
You got that right.Quote:
Originally Posted by armstrong
:puke:
AgreedQuote:
Originally Posted by Bogon
^^^ I'm a big fan of roasting whole garlic cloves with a meal. Or whole bulbs for that matter. I love the contrasts of flavour.
The kids hate fat, so I ate all the extra tails. Now I’m full af.
Scared of vampires?Quote:
Originally Posted by Mendip
Lamb fat is the best fat - I'm not fond of the horrible pork or beef stuff, but everyone needs a tad of fat on their lamb...Quote:
Originally Posted by TheRealKW
^ It keeps the wife off me mate.
Dinner here was a disaster, but afterwards I rooted around the fridge and found the Cheddar cheese with chili I brought back from the UK at Christmas. I'd forgotten all about it and with a sell by date of Feb 2020 it just had to be eaten!.
I've found all sorts of old stuff in the fridge and freezer during this lock down. Maybe one every five years would be good to clear out the old food?
The Cheddar Gorge Cheese Company... where it all began.
https://teakdoor.com/attachment.php?...8&d=1587820992
https://teakdoor.com/attachment.php?...9&d=1587821009
Cheese is always good