Thread: Dinner

In a previous life I spent half my teen years fly fishing on Blagdon Lake in Somerset. The rainbow trout were delicious. Bright pink flesh after they'd been in the lake a few months from eating the natural food. Better than salmon I reckon.

I had 12 oz. NY Strip and shrimp with rice and mash pictured + mozzarella sticks, mozzarella tomato cabrese and cheddar biscuits. Wife had 6oz. Sirloin and soy/ginger sauced salmon with corn and a salad. We both had classic lemonades. Our 37th anniversary dinner.



Meal and tip for a Franklin. Now I remember why we eat at home more often than not...

Happy anniversary to you and the missus.

^^

Looks good, but maybe more resting of the steak.

Originally Posted by Mendip

Bright pink flesh after they'd been in the lake a few months from eating the natural food. Better than salmon I reckon.

I do not think you have had a proper wild caught salmon then as they blow trout out of the water. I grew up fishing rivers, lakes, sound and ocean in the pacific northwest of the US and can say that there is not even a close comparison to wild salmon and trout. As NPT said farmed salmon is nothing close to its actual wild caught counterpart.

Originally Posted by happynz

Happy anniversary to you and the missus.

Thanks happy...

Originally Posted by PAG

Looks good, but maybe more resting of the steak.

I agree...it may have been moved on the plate before I took the pic. It was good though, of course I haven't had a NY Strip steak in quite awhile.

Originally Posted by SKkin

I had 12 oz. NY Strip and shrimp with rice and mash pictured + mozzarella sticks, mozzarella tomato cabrese and cheddar biscuits. Wife had 6oz. Sirloin and soy/ginger sauced salmon with corn and a salad. We both had classic lemonades. Our 37th anniversary dinner.



Meal and tip for a Franklin. Now I remember why we eat at home more often than not...

Looks bigger than 340 grams. Nice, although like mine medium and not haemmoraging

Originally Posted by Dillinger

Nice, although like mine medium and not haemmoraging

That's the way I ordered it, medium. Guess I should have said medium well...but was afraid that would be shoe leather.

Also it said 12 oz. on the menu so I guess I got a deal.

Steak? Me and my brother Dracula vant to dreenk blood... lol

Originally Posted by Dillinger

Nice, although like mine medium and not haemmoraging

You fucking women.

Originally Posted by SKkin

Guess I should have said medium well...but was afraid that would be shoe leather.

Looks perfect the way it was as PAG said same with my last steak piccie it should have rested longer.

Medium well is...

Originally Posted by happynz

Steak? Me and my brother Dracula vant to dreenk blood... lol

That is hardly blood at that point red yes but not really blood as it is mostly just the melted fat juices. The nectar of the gods.

Pork and duck fat roasters

^ Looks great. So that duck fat on taters is pretty good, eh?

Originally Posted by bsnub

Medium well is...

I used to want my steaks well done, because that's the way my family always did them. D'oh! My wife set me straight on that. Although she still likes hers more rare than I want.

Happy anniversary, SKkin.

^Thanks Nev. I've been with this same woman since December of 1980. I don't know how she did it.

We lived together for awhile before we actually tied the knot.


Back to dinner, I've bought a whole chicken for the express purpose of trying Jack's beer can chicken idea. Should be pics in the near future.

One question...when doing a beer can chicken on the grill there's really no point in brining the thing is there?

Originally Posted by SKkin

I've been with this same woman since December of 1980

Congrats Skinny. A rare feat nowadays

Originally Posted by SKkin

^Thanks Nev. I've been with this same woman since December of 1980. I don't know how she did it.

Best xmas pressie you've had. A little bit of puke came up as i typed that but congrats - a good innings.

The stuff i made earlier. Courgettes in full swing means its Ratatouille time. The first of many batches and love eating it winter time - a taste of summer.

The makings - easy too - cut it all up fry the onions and sling it all in and simmer til al dente. Let it go cold and freeze. I chuck in a couple of extras like a dash of Sukiyaki and Pimenton - only for a bit for background taste.



In the pan



you can't go wrong.

Goes with everything from Bangers and Mash to Roasts to Grilled Sardines.

Originally Posted by bsnub

I do not think you have had a proper wild caught salmon then as they blow trout out of the water. I grew up fishing rivers, lakes, sound and ocean in the pacific northwest of the US and can say that there is not even a close comparison to wild salmon and trout. As NPT said farmed salmon is nothing close to its actual wild caught counterpart.

I can honestly say that ive never really had good salmon its alwwys been frozen or ordered in the nearest fugi resto i do like it though cooked or raw. But can cast my mind back to when i was a yoof travelling in vancouver island. I pulled the trusty dodge tradesman over somewhere remote wondered in to the bush and found a river with trout literally jumping on my hook this surprised the fuck out of me as im not a fishermans arsehole having never caught a fish in my life. . Even better though out of my beady eye i spied someones sneaky crop of whacky tabakky which i taxed slightly fired one up and cooked dem trouts on a campfire accompanied by a can of baked beans and washed down with a couple of Molsons eh. Thank yu canada.

Ham with potatoes, veg and cheddar cheese sauce.

Those electrical sockets need cleaning with a damp cloth

Originally Posted by Jack meoff

Those electrical sockets need cleaning with a damp cloth

Looks as if the wooden backsplash could use a good scrubbin' and disinfecting.
Quite disgusting.

They must miss him when he heads back to the rigs.

Peruvian takeaway. Tastes better than it looks on my pics.







A pleasant change to get some Asian style flavours.