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Thread: Dinner

  1. #23276
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    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.

  2. #23277
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    ^

    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.

  3. #23278
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    Quote Originally Posted by NamPikToot View Post
    ^

    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.

    Dijon gets a pass.

    Talking of burning, where's Chitty? Did he really flounce the other day?

  4. #23279
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    Quote Originally Posted by NamPikToot View Post
    Quote Originally Posted by NamPikToot View Post
    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.
    If a sapoon cut through that, the sapoon came from Chernobyl.

  5. #23280
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    Quote Originally Posted by hallelujah View Post
    So no bacon at all then? Red owed.
    Talking of burning, where's Chitty? Did he really flounce the other day?
    Bacon is for breakfast when you are supposed to have burning love, also an absence in my fridge contributed to its omission.

    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.

  6. #23281
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    Quote Originally Posted by Edmond View Post
    If a sapoon cut through that, the sapoon came from Chernobyl.
    Lu, i have sharp sapoons.

  7. #23282
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    Quote Originally Posted by NamPikToot View Post
    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.
    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...

  8. #23283
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    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.

  9. #23284
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    nice temperature

  10. #23285
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    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...



    Add some butter:



    Add some cheese and Bob's you mother's dad's son...

    Attached Thumbnails Attached Thumbnails Dinner-20200425_172519-jpg   Dinner-20200425_172650-jpg   Dinner-20200425_172720-jpg  
    How do I post these pictures???

  11. #23286
    Thailand Expat armstrong's Avatar
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    Where's the rest of it?

  12. #23287
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    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
    Dinner-img_5923-jpg

    ready
    Dinner-img_5926-jpg

    fire
    Dinner-img_5928-jpg

    spicy chicken and bamboo
    Dinner-img_5932-jpg

    sauteed vegetables
    Dinner-img_5943-jpg

    entrees
    Dinner-img_5946-jpg

    dinner
    Dinner-img_5945-jpg
    Attached Thumbnails Attached Thumbnails Dinner-img_5923-jpg   Dinner-img_5926-jpg   Dinner-img_5928-jpg   Dinner-img_5932-jpg   Dinner-img_5943-jpg  

    Dinner-img_5946-jpg   Dinner-img_5945-jpg  

  13. #23288
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    Quote Originally Posted by SKkin View Post
    Looks very good to me...you didn't use the air fryer to do that did you? If you did I need your advice.
    Nah, I used an old fashioned frying pan for the fish and a convection oven for the oven chips.

    And a saucepan for the peas!

  14. #23289
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    ^^ Bowie you lucky dawg you. Those are snow peas right? I do love me some stir fried snow peas...and water chestnuts.

  15. #23290
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    Quote Originally Posted by Mendip View Post
    Nah, I used an old fashioned frying pan for the fish
    Ah, thanks. Probably the best way to do it. Though deep fried fish is very tasty.

  16. #23291
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    Quote Originally Posted by SKkin View Post
    lucky dawg
    yup, hit the proverbial lottery with my head chef. Snow peas - love them.

  17. #23292
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    Warning; dthis post contains images that some might find offensive


  18. #23293
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    Dinner-lamb-chops-jpeg


    lamps chops and some veggies.

  19. #23294
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    ^ Pefectomondo

  20. #23295
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    Quote Originally Posted by armstrong View Post
    Warning; dthis post contains images that some might find offensive
    You got that right.




    Quote Originally Posted by Bogon View Post
    Pefectomondo
    Agreed

  21. #23296
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    ^^^ 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.

  22. #23297
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    The kids hate fat, so I ate all the extra tails. Now I’m full af.

  23. #23298
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    Quote Originally Posted by Mendip View Post
    I'm a big fan of roasting whole garlic cloves with a meal.
    Scared of vampires?



    Quote Originally Posted by TheRealKW View Post
    The kids hate fat, so I ate all the extra tails. Now I’m full af.
    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...

  24. #23299
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    ^ 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.




  25. #23300
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    Cheese is always good

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