Thread: Dinner

That's Nigel.

Originally Posted by Chittychangchang

What many of us don’t know is that use-by dates are really the only numbers to which we need to pay attention. Reserved for highly perishable food like meat and fish, use-by dates will tell you at what point food is dangerous to eat. All the other dates, however, are simply the supermarket’s guess as to when food will be past its best. This doesn’t mean they’ll make you ill or they’ll taste bad, they’re just a marker of quality that supermarkets use to rotate their stock.
The problem arises when we treat all printed dates as though they were use-by dates, and bin perfectly edible food because the numbers tell us to. As Jamie says in the show, gone are the days when we’d trust our own judgement on whether or not food is still good to eat. With UK households throwing out around 4.2 million tonnes of edible food every year, it’s time we all got savvy and learned how to tell when our food is off.

There was a mineral water company going on about how the water in the springs is 800 years old.

800 years in the making, was their slogan.


Good job they bottled it when they did, the shit goes out of date in August.

Last nights dinner. Some sort of a take on Bolognese with all fresh ingredients (lean beef mince, tomatoes, carrot, onion, garlic (lots of), S&P and a little water. Simmered for an hour then served on Fettuccine with Parmesan on top, tasted alright.


Actually looking forward to Songkran and staying indoors in the afternoons/evenings, it will be a good chance to try out some new recipes off the net.

^
Looks very good indeed...could lose the carrots though..

^There's many bolognese recipes that include carrot. A lot have celery too. I skip the celery every time but don't mind some carrot mixed in there . In hindsight, I should have bought some fresh 'shrooms to throw in at the end too.

Originally Posted by Headworx

some fresh 'shrooms to throw in at the end too.

For my vegetarirainian fix, I use 'shrooms to replace my mince and eggplant instead of carrot. I do include the celery, though minced finely along with a pinch of chili at the end.

chili, slow-cooked for 12 hours.

Then frozen and lobbed in the deep freezer for a few months, before being zapped in the 'wave.


Cheese, garlic naan, 6 big bottles of icy cold beer.


Stick yer vegetarian spaghetti up yer Luigi.

^ saving up for a Bentley ?

Pair o' fake knockers for BKK mistress.

^ keeping up with those Bentley driving Somchais hey?

Ribs, potato salad, corn on the cob, icy pilsner.



Fall off the bone - ilicious, of course.

Place BBQ sauce, crushed garlic, thyme, pepper in a sealable bag, add ribs and mix n massage.

Mix up your marinade of honey, soy sauce, oyster sauce, S+P. Zap it in the microwave and then leave it out until it's time to baste n burn.

Get all the air out of the bag and seal, then place in a slow cooker with almost boiling water, with the top of the bag sticking out under the lid to prevent leakage. Turn it to slow cook straight away and leave for 5 hours.

Baste and burn under a burning hot grill.

So you made barbecued ribs by boiling them?? Then you put them under a grill in what the oven? That must be Italian style. Nice photography job, pity you dont eat photos.

Well look who's all angry-o.




Sad to see a poster all worked up.

Not at all mate. Just pointing out that the ribs are going to taste like shit. Presentation was top notch. So 5/10. It only gets bad when you put it in your mouth... If you had just post up the pix, it would have gotten 7/10

We can only presume that you're drunk again.




Boiling?

Ol' man's off his rocker.

Originally Posted by Headworx

and a little water.

My finger is hovering over the red button, shouldn't that be red wine?

Originally Posted by stroller

Originally Posted by Headworx

and a little water.

My finger is hovering over the red button, shouldn't that be red wine?

You'll forgive, as he's American....

^Half Canadian, half Sioux Indian, and half Burmese if you must know before you fuk off Jeff.

Originally Posted by Headworx

I believe this cooking method is sousevide or something like that where meat is sealed in a bag then simmered for long periods?. Never tried it, but have seen it done on a cooking show where this guy did Salmon in a parsley sauce. Looked superb.

Correct.

Sous-vide.

Many do their steaks as such. It's quite a common method of slow cooking for high-end gourmet restaurants and people that actually know what they're on about.

^

Originally Posted by Luigi

a common method of slow cooking for high-end gourmet restaurants and people that actually know what they're on about.

You're excused, Daffodil.






Stick to your boil in the bag fanny and silicone tits. 2 for 2 euro sounds about right for you and your 'dark Cambodians'.

What about the potato salado, Luigi. How did you make thatio? I might give it a try myselfio.

Wetherspoons breakfast this morning.

Dominos pizza family deal this evening*

Three cans of Polish lager in the fridge

* No one else in the family likes pizza. They've got rice and fish sauce.

Mind you - 45 miles on the bicycle this afternoon, so, erm...*CHOMP* *SLURP* *BUUUURP*