Thread: Dinner

A baked pork steak, halved width wise, topped with sliced onion, homemade mayonnaise and grated mature cheddar cheese, with a Japanese salad on the side.

^ looks good, how do you make your mayo? It's something I've never done.

Originally Posted by CSFFan

^ looks good, how do you make your mayo? It's something I've never done.

x 2.

Into the oven with this for a bake. I know the Yard Bird will come out perfectly having cooked about a million of them, the Ribs are an un-rehearsed act though...

Yard birds? Zepplin with Clapton? Just a guess, too many pies since then. Hell, I was only five at the time.

I usually dab the ribs with whisky, wrap in foil and slow bake at 100 degrees for 4 hours.


Then baste and burn those badboys with a honey, bbq sauce and soy sauce based marinade.

^Yeah I've fucked this up. My trick for really juicy chicken is to roast them at a high temp for a short period with a long resting time - like 45 mins in the oven then resting under foil for 30 mins after that. That's the worst way to cook ribs I now know

Originally Posted by CSFFan

^ looks good, how do you make your mayo? It's something I've never done.

OK, it's better if you have an electric whisk, but a hand whisk will do the job. Start by putting 2 egg yolks into a bowl and whisk, then add a heaped teaspoon of Dijon mustard, and whisk until smooth. Gradually add 250ml of oil (I use Canola oil - don't use olive oil), slowly at first and whisking continuously for 3 to 5 minutes until thickened. Then add 1 tablespoon of white wine vinegar, which will slacken the mix a bit and give it a paler colour. Then, as before slowly add another 250ml of oil, whisking continuously again. Finally, add a pinch of salt, and the juice from half a lemon and a little more white wine vinegar. Whisk everything in until you've got a good smooth mix.

This is quite a lot of mayonnaise, so adjust the quantities according to your anticipated use. Store in a sealable container, and it's good for at least a week in the fridge.

Originally Posted by PAG

with a Japanese salad on the side

...what makes it a Japanese salad...miso dressing or just the sesame seeds?...

Originally Posted by tomcat

...what makes it a Japanese salad...miso dressing or just the sesame seeds?...

M'Sahib actually buys it ready packaged, single portions size, from Central food court, apart from the vegetables, it has a sachet of what I think is a honey and balsamic type dressing, and a sachet of sesame seeds. I just add a handful of halved cherry tomatoes.

Originally Posted by PAG

OK, it's better if you have an electric whisk, but a hand whisk will do the job. Start by putting 2 egg yolks into a bowl and whisk, then add a heaped teaspoon of Dijon mustard, and whisk until smooth. Gradually add 250ml of oil (I use Canola oil - don't use olive oil), slowly at first and whisking continuously for 3 to 5 minutes until thickened. Then add 1 tablespoon of white wine vinegar, which will slacken the mix a bit and give it a paler colour. Then, as before slowly add another 250ml of oil, whisking continuously again. Finally, add a pinch of salt, and the juice from half a lemon and a little more white wine vinegar. Whisk everything in until you've got a good smooth mix.
This is quite a lot of mayonnaise, so adjust the quantities according to your anticipated use. Store in a sealable container, and it's good for at least a week in the fridge.

Thanks! Out of greens....

Originally Posted by tomcat

...what makes it a Japanese salad...miso dressing or just the sesame seeds?...

Naming it Japanese makes it Japanese.

Coulda easily referred to it as Ethiopian.....or whatever.

Originally Posted by HuangLao

Naming it Japanese makes it Japanese.

Coulda easily referred to it as Ethiopian.....or whatever.

FOJ.......

^Exactly. This oxygen thief must be treading the same ice as LC now when it comes to posting in food threads. Adds absolutely nothing besides his perpetual & inane bullshit.

Japanese Delight Salad
Ready to eat

Nice, one of these days I'll have to take the time to troll up some salmon from the big pond and throw them in the smoker. Nothing like freshly smoked coho or anything done on the coals for that matter.

Funny how when in Lao the coals were the way everyone still cooked and I mean everything. Best duck I ever had was over the coals in Laos.

Originally Posted by PAG

M'Sahib actually buys it ready packaged, single portions size, from Central food court, apart from the vegetables, it has a sachet of what I think is a honey and balsamic type dressing, and a sachet of sesame seeds. I just add a handful of halved cherry tomatoes.

I love salad. This brand is even labled "fresh clean & safe. That's a big deal though it sounds silly. A few months back people here were sickened by a contaminated batch of Romaine from the southwest.

Dinner at Tsu connected to the Marriott tonight

^Nice , you enjoying yerself?

Chicken Pad Mama

^ how many noodles did you take back?

Whats wrong with Super Noodles?

Dinner

Ribeye and Sicillian salad, chips for the wain



Tea

Process or scratch made chips?

Not that we would have to inquire.

^^Nice

Brought loads back , Can get mama noodles here in most stores at around 50p.

Originally Posted by Jack meoff

^Nice , you enjoying yerself?

Very much so, thanks! Two more days of R&R then it's off to China for a couple of years. Hope I like Sea Cucumber! Back in Blighty or Hong Kong?