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Thread: Dinner

  1. #23851
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    Quote Originally Posted by Dillinger View Post
    Bogon tip coming your way
    Bogon Tip #510

    When making a BLT manwich naked, use a lettuce leaf to protect your dangly bits whist frying the bacon.

    Be careful to remove any stray pubes from the leaf when constructing the manwich.

  2. #23852
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    ^ Now I understand, thanks!

    The more cooking I do, the more I realise I don't know. I've a lot to learn.

    A 'Little Gem' lettuce should be appropriate.

  3. #23853
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    Quote Originally Posted by Mendip View Post
    ^ Now I understand, thanks!

    The more cooking I do, the more I realise I don't know. I've a lot to learn.

    A 'Little Gem' lettuce should be appropriate.
    ...perhaps a sprig of parsley...

  4. #23854
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    I made some beef and cabbage soup today. Some ingredients...

    Dinner-kt4bdbz-jpg

    Simmering away...

    Dinner-mhcltv3-jpg

    Time to eat...

    Dinner-o4vztzq-jpg

  5. #23855
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    Your 'soups' are what I would call 'stews'.

    They do look good for a cold evening though.

  6. #23856
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    A bit of cornflour in to thicken it up and it would be a good-looking stew.

  7. #23857
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    Dinner-s__15515747-jpg

    ...ordered in last night: mushrooms in oyster sauce, clams with Thai basil and fried tofu with shredded leek...served with steamed rice...excellent!

  8. #23858
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    Quote Originally Posted by cyrille View Post
    Your 'soups' are what I would call 'stews'.
    Well last time I did use the word "stew" and was told by the peanut gallery that the broth was too liquidy for a stew.

    Quote Originally Posted by Neverna View Post
    A bit of cornflour in to thicken it up and it would be a good-looking stew.
    I didn't want to do that though. I like the broth to have a nice clean beef flavor that is the perfect vehicle for all the spices and flavors I add.

  9. #23859
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    Well, I've had it for two weeks now and tonight I'm gonna Christen my fancy new cast iron skillet.

    I'm a little nervous as I've never really cooked a good steak before, but I think I know what I need to do...

    Many years ago I used to play golf near Kuantan with a pipe coating BP rep, and I'll always remember some advice he once gave me. We were level on holes and on the 18th. My approach shot landed in a green-side bunker while his hit the green... so my bunker shot was to stay in the match.

    As I addressed the ball, he called over to me, "you know what you've got to do here don't you..."
    "Nah... what's that then?"
    "He said, "You've got to concentrate like fuk!"

    Needless to say with that spinning around in my mind I topped the ball straight into the far wall of the bunker and lost the match.

    But... the advice was good. So tonight I'm gonna go easy on the sides, just oven chips and maybe some microwaved sweetcorn, and concentrate like fuk on these steaks!

    Two sirloins all ready to go, and coming nicely up to room temperature... as per HW's instructions (Stage 3).



    Time for a quick Leo... get the chips in the oven, then on with stage 3!

    Quote Originally Posted by Headworx View Post
    That's step 1 taken care of, followed by:
    2/ Use good quality steak, if it needs marinating or tenderising or whatever to make it palatable you're not cooking a good steak.
    3/ Bring steak to room temp before cooking.
    4/ Lightly rub steak with a good oil before cooking, don't oil the skillet.
    5/ Season with sea salt, not pepper which will burn and go acrid during cooking.
    6/ Add steak when skillet is about as hot as it can possibly get.
    7/ Turn steak 1 time and don't go past medium-rare.
    8/ Rest steak for about the same amount of time as it took to cook which should be about 4 or 5 minutes unless you've completely fucked it up or it was a thick cut.
    9/ Season with pepper during the resting time.
    10/ Marvel at how tender and tasty a great steak is, send pic to a vegetarian with the message "it sucks to be you".

  10. #23860
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    ^

    Good luck. If that's a Lodge 10.25", mine should be winging it's way towards me as I write.

  11. #23861
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    ^ It's a Konig... you're the third person now who's mentioned Lodge...

  12. #23862
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    Hard work... but they came out OK, I think...



    To be honest, the littlun's looked better than mine.







    Good... but a bit tough. Maybe that was just the steak.

    Now I have to clean and oil the skillet I guess.

  13. #23863
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    Quote Originally Posted by Mendip View Post
    I'm a little nervous as I've never really cooked a good steak before...
    Hate to sound mean Mendip, but you still haven't

    Just by the pic of the raw steak it was never going to be any good, the colour isn't right and there's zero marbling. Looks very much like Thai beef? Anyway it looks to have been Striploin which isn't the most tender cut at the best of times, but imported from countries who know something about raising good beef cattle it can still be good. See the differences in the 2 pics below?
    Dinner-20200604_195656-jpg


    Dinner-20200604_195758-jpg

  14. #23864
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    ^ & ^^ It's Pork isn't it?

  15. #23865
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    Tonight Mathew i will be Chilli Con Carne, well in the morning - bit of Chittyesque timeline on this one.

    Its all going in the slow cooker overnight

    Two large onions sweated down

    Dinner-onions-jpg

    The flavourings...inc Smoked Pimenton,Cumin, Pepper, Salt, Garlic, Tumeric, Hot Chili, Coriander.

    Dinner-add-spices-jpg

  16. #23866
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    Opps

    Add Jalapenos, a small bottle of pickled ones, i will throw more in once i taste it when its nearly cooked.

    Dinner-add-jalapenos-jpg

    Meat...1 Kg of Beef Mince, 200g of Smoked Bacon dices, 1/2 Kg of Turkey Thigh Mince - can't fit it on one pan.

    Dinner-mince-bacon-jpg

    getting browner

    Dinner-getting-browner-jpg

    chuck that lot, two pans on the onions and spices
    Last edited by NamPikToot; 04-06-2020 at 11:18 PM.

  17. #23867
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    add Black Beans, Pinto Beans and Kidney Beans as much volume as the meat, if not more..i like beans. Oh and tomato puree.


    Dinner-add-beans-jpg


    Stir that lot up and now set the Chitty timer for tomorrow.

    had to edit the middle post as the pics stopped showing, i think it doesn't seem to like more than 3 at a time, weird.

  18. #23868
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    A taste of the Caribbean, which is about as much as I can hope for at the moment.

    Dinner-20200604_115508-jpg


    Proper little hot sauce in that bag on the side too.
    Last edited by hallelujah; 05-06-2020 at 12:18 AM.

  19. #23869
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    Quote Originally Posted by NamPikToot View Post
    add Black Beans, Pinto Beans and Kidney Beans as much volume as the meat, if not more..i like beans. Oh and tomato puree.


    Dinner-add-beans-jpg

    Put your missus in the other bedroom tomorrow night, eh?

  20. #23870
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    Tasty looking page of food!

  21. #23871
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    What would make this thread even better is if one of our resident Brits - perhaps yourself - posted a picture of a proper curry from a proper curry house at home. I'm missing traditional British food like lamb jalfrezi, chicken tikka masala, tandoori, samosas, saag aloo, prawn puri and naan bread like you can't believe.

    Gimme some hardcore food porn!

  22. #23872
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    Quote Originally Posted by hallelujah View Post
    Put your missus in the other bedroom tomorrow night, eh?
    She's on another continent, i'll Line her a dutch oven

  23. #23873
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    Quote Originally Posted by Headworx View Post
    Hate to sound mean Mendip, but you still haven't

    Just by the pic of the raw steak it was never going to be any good, the colour isn't right and there's zero marbling. Looks very much like Thai beef? Anyway it looks to have been Striploin which isn't the most tender cut at the best of times, but imported from countries who know something about raising good beef cattle it can still be good. See the differences in the 2 pics below?
    Dinner-20200604_195656-jpg


    Dinner-20200604_195758-jpg
    interesting vid here. One steak seasoned a day before, another 1 hour before and the other 1 minute before. Then they were all cooked using the "reverse sear" method; I was surprised just how juicy they all looked after being first cooked in the oven (especially the one that was salted a day before).

    Last edited by hallelujah; 05-06-2020 at 04:31 AM.

  24. #23874
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    It looks to me as though your pan wasn't hot enough.

  25. #23875
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    Quote Originally Posted by Dillinger View Post
    It looks to me as though your pan wasn't hot enough.
    That's the next problem, why no sear? I'm having a steak for lunch, will post a pic.

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