Thread: Dinner

Originally Posted by David48atTD

They discovered a pile of wet Yorkshire puddings had been dumped, causing a sewage backup

Originally Posted by David48atTD

CHITTY ... !

Or that ratemyplate chick that Jack posted about last week.

Originally Posted by Jack meoff

Have a look at Carol C's pics on Rate my Plate.
Funny as fuck, bless her.

https://inews.co.uk/light-relief/off...-this-morning/

Sacrilege!
I'd never dump a Yorkshire pudding, no matter how soggy.

Especially an Aunt Bessies one.

I hope they track down the culprits and throw the book at them.

Originally Posted by BoganInParasite

Second meal today is home grilled spicy Italian sausages with cherry tomatoes and lettuce. Home grown lettuce planted from seedlings only 27 days ago. Eating within an hour of picking. Washed, spun dry and prepared with light olive oil, balsamic vinegar, sea salt and fresh ground pepper. If it’s possible to eat too much lettuce I may start to exhibit symptoms in the next few days.

Needs mashed potatoes and gravy with some baked beans.

That salad is just wrong.

toad in the hole

...no, no: don't thank me...from today's NYT... https://www.nytimes.com/2019/02/25/d...gtype=Homepage

Meatballs step in for pork sausage in this take on toad-in-the-hole.

Uh-oh...

Originally Posted by David48atTD

CHITTY ... !


Yorkshire puddings dumped in sewer pipes ... UK town causes soggy blockage

A water company in England has issued a reminder for people to dispose of their food waste thoughtfully after a town sewer was blocked by a glut of Yorkshire puddings.

Water maintenance workers were called to a street in the town (which CCC lives in), after reports of a blockage in a sewer there.

"Yorkshire puddings dumped in sewer pipes of Ipswich, UK town causes soggy blockage"



Chitty lives in Ipswich, Dave?





Reset your compass, Dave.

Originally Posted by tomcat

no, no: don't thank me...from today's NYT.

Looks pretty good to me

Originally Posted by BoganInParasite

Second meal today is home grilled spicy Italian sausages with cherry tomatoes and lettuce. Home grown lettuce planted from seedlings only 27 days ago. Eating within an hour of picking. Washed, spun dry and prepared with light olive oil, balsamic vinegar, sea salt and fresh ground pepper. If it’s possible to eat too much lettuce I may start to exhibit symptoms in the next few days.

Looks good but I'd smother it with blue cheese, diced pickles, olives and pehaps a sliced radish or two.

Camel burger tonight! The meat was both lean and very tender but not lacking in flavor. Kinda like a toned down buffalo taste

My dinner this evening...a couple of hours ago. Chinese style pork spareribs. Used one rack of St. Louis style spareribs and one rack of babybacks. Braised in a braising liquid with fresh ginger(6 inch piece peeled and sliced thin), 8 garlic cloves and a tablespoon of Huy Fong chili garlic sauce. Pulsed that about 12 times in the food processor. Put that in a dutch oven with 1/2 cup of water, 3/4 cup hoisin sauce, 3/4 cup of soy sauce, 1 cup of honey, 2 teaspoons 5 spice powder, 1 teaspoon white pepper, 1/2 cup of Chinese rice wine and 1 teaspoon of red food coloring. Whisk together thoroughly then sliced both racks of ribs into single ribs and tossed them into the pot. Brought to simmer then turned on low and covered for an hour and a half. Stirred occasionally. Then put ribs into a bowl and strained braising liquid through fine mesh strainer then discarded solids. Left liquid settle for 10 minutes during which preheated oven to 425 degrees F., then skimmed off fat from liquid. Put braising liquid back in pot and added two teaspoons of sesame oil. Brought to boil for about 20 minutes until liquid reduced and became syrupy. Placed wire rack in a foil lined baking sheet(with half cup water in bottom of baking sheet) and tossed 1/2 the ribs in the glaze and put on the wire rack bone side up. Slide onto middle rack in oven for about 7 minutes then turn and do other side for another 7 minutes. Then do same for the other half of the ribs.

First half of the ribs placed on broiler pan just out of the oven:



Those were demolished while I finished the second half of the ribs...here's the second half of the ribs done:



Finally I get a plate...ribs and macaroni salad...what more do you need?



Wife made the macaroni salad. Some of the best ribs I've had...ever. Seriously. There's just a few left.

Would have put this in the bloke's cookery thread... but it was well over the time limits Looper set.

^ they look fantastic.

Didn't the wife let you have a nap this time?

^thanks...didn't need nap. Had it earlier in the day.

Hard to burn something up in a braising liquid and only 15 minutes oven time.

Very nice, always head to the ribs first at the local Chinese all you can eat buffet.

Originally Posted by Chittychangchang

always head to the ribs first at the local Chinese all you can eat buffet.

No doubt. But since I made those myself, I can be 100% sure that they were pork.

Originally Posted by SKkin

But since I made those myself, I can be 100% sure that they were pork.

...woof...

Second meal a very simple affair today. We were given some just picked local corn, so steamed it up and added butter, sea salt and ground pepper on the plate. Quite delicious and two cobs were actually filling.

^Damn...that looks so good. 4 or 5 more months of waiting...

...according to the Bangkok Post, local corn is one of the local crops allowed to be sprayed with Paraquat...still, looks delicious...

joy killer...

Looks like it will be all over in the Nan River valley in the next few weeks. Most of the current mature crops were late planted. Next cab off the rank looks like peanuts I think.

Originally Posted by SKkin

^Damn...that looks so good. 4 or 5 more months of waiting...

Originally Posted by BoganInParasite

Looks like it will be all over in the Nan River valley in the next few weeks.

It never lasts long enough... Always seems to me that the first harvest of the season is the sweetest and tastiest. Maybe it's all that waiting.

Originally Posted by BoganInParasite

Second meal a very simple affair today. We were given some just picked local corn, so steamed it up and added butter, sea salt and ground pepper on the plate. Quite delicious and two cobs were actually filling.

let your butter get soft and stir in the salt, pepper and add some garlic powder and paprika.....my favorite spread on corn and surprisingly the wife likes it as well.