Thread: Dinner

Originally Posted by Bettyboo

double post...

Try a treble post Betts, select "Large" after double clicking

Originally Posted by fishlocker

How's about a little surf and turf?

The BiL would love that.

I've heard of people 'flouncing' over a lot less than I've been subjected to here...but easier to lay this slander to rest!

We had the other half of my home made pie tonight... steak and kidney... pig kidneys and beef fresh from the local market having never been near a freezer!

It's not easy cooking in our kitchen at times... we had a big storm go through tonight and Dan hates thunder. The commandant was out, so Dan sneaked in the house for comfort. What can ya do...



Yogi is more circumspect... he stays by the door, ready to bolt in case of any unexpected arrivals!



And then we had a power cut... I was far enough in to finish the meal... takes more than this to stop a real cook.

Originally Posted by Chittychangchang

Oh yes!!!!
That looks quality,Frey Bentos by any chance?

A Frey Bentos for scale... lets put that to rest.

Originally Posted by snakeeyes

​It's a £1 for Fray Bentos over here in Ireland

I'm sure they are, but only quality food in this house!

Originally Posted by bsnub

So I take it all ingredients were freshly sourced then and never frozen?

The sprouts and peas had been in a freezer... nothing else to my knowledge. Home made pastry made using 'multi-purpose' flour from Makro and imported marg!

Originally Posted by Chittychangchang

Let a poll decide Betts, although there will be some stiff competition

No offence intended Mendip, the oven tin appears to resemble a Fray Bentos tin base.
Take it as a complement on your puff pastry

Short crust pastry mate! When my mum taught me how to make pastry, she said there was nothing more gay than using puff pastry for a pie. That's down south anyway, don't know about up north...

But lots of gravy for ya!



So... pie by candlelight. Exciting for the littlun... reminded me of growing up in he UK in the 70s...



And then the lights came back on... caught red handed!



Aah... what does it matter. You shouldn't feed dogs from the table, but Dan's nearly 14... not like she's gonna pick up any bad habits now. A special bowl of pie was made up for Dan!

Everyone sworn to secrecy!

Nice pics mendip!

Were did you buy that extra large Fray Bentos pie from?

Must be a new line, respect

Dogs are part of the family, we always feed ours at the same time.He eats what we eat and his own food.

Went to the seafood market again last night . . . it's simply too good to pass up on.

Dinner:

Fern tips again . . . incredibly good with garlic and a bit of chilli

Scallops - right out of the shell and bbq'd to perfection . . .

As fresh as you can imagine . . . simply delicious

And this is my constant companion . . . sign of the times

Covid stay at home Sunday dinner.

Nice leg of bone-in Aussie Lamb



Dressed up in a dijon, garlic, rosemary,olive oil, sea salt and black pepper rub.

Sausage and sage stuffing to be wrapped in streaky bacon

^ ^^ Quite the Chef Mr Dillinger!

I expect Hello Kitty to reply in kind with a knock out home cooked pasta/pizza/food of choice.

Luigi ... over to you. Show up the Scouser










(well, northerner, at least)

And the magic ingredient for roasters and oven cooked veggies

Originally Posted by panama hat

Scallops - right out of the shell and bbq'd to perfection . . .

Look nice PH, have to say i am not a fan of scallop roe.

Spuds par boiled and roughed up in 2tbsp of duckfat, s&p


And the selected veg

Different cooking times on them veggies Dill.

^ Why cut the B Sprouts in half?

Yup

Carrots 30 min
Brussels and cauliflower 25
Peppers and asparagus 20
Oven Roasted Vegetables Recipe - Cooking Classy

^^ Tell him Sid

Originally Posted by Dillinger

Yup

Carrots 30 min
Brussels and cauliflower 25
Peppers and asparagus 20
Oven Roasted Vegetables Recipe - Cooking Classy

And the lamb, minutes per key at what temp to get it to medium rare (I hope)? Please tell me you've got one of these

Originally Posted by Headworx

And the lamb, minutes per key at what temp to get it to medium rare (I hope)?

With a Thai Partner, it's been more then a decade since I've had a Lamb roast but ...

I've never associated the term 'medium rare' in relation to Lamb/Mutton.

Is it a new thing?

^Medium rare with roasts equates to being pink in the center or near the bone. Anything past that point with Lamb, you've fucked it

Humm, pink on the inside ... where have I heard that term before

Originally Posted by Headworx

And the lamb, minutes per key at what temp to get it to medium rare (I hope)? Please tell me you've got one of these

Nah i dont want it rare. Lamb is better than beef for eating well done

I dont have a meat thermometer, no. I toyed with the idea of cooking for 3 hours at 160 then another half at 180.

Gone for 220c for 1 hour and 35 mins.

You just reminded me i forgot to wrap it in foil

Originally Posted by David48atTD

I've never associated the term 'medium rare' in relation to Lamb/Mutton.



Is it a new thing?

David with Lamb I too like medium well, but its now common to see it served as medium or even medium rate. You my friend seem to have your cooking stuck in the 50's.

Originally Posted by Dillinger

I dont have a meat thermometer, no.

Buy one, best =< $10.00 anyone with an oven can spend.

I'm assuming by you saying you actually like your Lamb well done that you've fucking cremated it

^^ The good old days of overcooked meat and soggy veggies

^Nah it has another hour and a bit to go yet. Tge only thing I like medium rare are steaks which are easily done without that gauge.

Originally Posted by Dillinger

You just reminded me i forgot to wrap it in foil

Nooooooooo

Resting time too Dill, 20 mins and its still cooking.

Originally Posted by panama hat

Went to the seafood market again last night . . . it's simply too good to pass up on.

Dinner:

Fern tips again . . . incredibly good with garlic and a bit of chilli

Why do you call that "fern tips"? Looks like Kangkong to me?