Thread: Dinner

Originally Posted by Chico

He has to give a presentation better than homeless Willy.

Could you give us an example, chef?

^^ looks healthy, that plate looks like a Chinese takeaway carton viewed from the top

I will have to disappoint you, dear fellow. One doesn't do cooking anymore.

Originally Posted by Topper

Could you give us an example, chef?

^ Looks perfect M8.

Do you make your own Yorkies?

Aunt Bessie, would be happy with her products, being served as such.

Originally Posted by Chico

I will have to disappoint you, dear fellow. One doesn't do cooking anymore.

did one ever did?

Is that Like dib dib dib?

Originally Posted by Chico

Aunt Bessie, would be happy with her products, being served as such.

Home made roasted potatoes those.

Unfortunately LT, the Yorkies were not.

^^^^^^ nice chit, i have taken to cooking Sunday roasts on a Saturday so Sunday is free...if that makes sense. btw, a tip on the greens. Cook them less, drain them and run cold water in the pan and it stops them cooking further and they keep their colour - i prefer my trees underdone.

Or perhaps buy the broc fresh and cook when Fresh.

Originally Posted by Joe 90

All in the whole meal cost 50pence per plate because of my savvy buys.

Although pork is going up in price, a shoulder 2Kg at c£7 is brilliant value. I buy large shoulder joints 2Kgs+ cut in half, cube one half and make a curry and the other half a roast.

Inspired by PH’s scallop dish. Essentially the same but with added ginger and mushrooms.

Originally Posted by Chico

Or perhaps buy the broc fresh and cook when Fresh.

Chitty could do well with the frozen veggies in the steam-in-the-mickey-wave bags. Nuke for 5 minutes and beautiful broccoli. No need to boil hell out of the greens.

Oh, nice. You've gone full Chinese style with the sauce as well. All it needs is chestnuts for the complete restaurant edge.



I decided to go Chinese style as well with pork ribs and the pressure cooker.


So . . . three strips of not-too-fatty pork ribs, one large Daikon (Korean radish), three carrots, dried Xinjiang dates, dried sweet dates (brilliant stuff), dried peanuts and goji berries at the end.













It's important to pour boiling water over the pork to clean it before placing everything in the pot . . . chopped up bite-sized.




This is what it looks like at the end . . . no pic on plate, my wife is questioning why I take photos of our meals now




The Daikon will ensure your visits to the bathroom will be happy ones . . . same as with petai/sator

^

Looks good!

Originally Posted by Joe 90

MM that looks terrible , worse than bsnubs slop soup.

You actually have the audacity to talk shit about someone else's cooking?

Originally Posted by bsnub

Looks good

Carrot slop soup!

Onit like a car bonnet

Show some proper American cuisine Snubs and I don't mean hotdogs, burgers n grits

Originally Posted by misskit

No need to boil hell out of the greens

Ahem, I'll have you know My greens were boiled to perfection!

A firm exterior and juicy on the inside

Originally Posted by Saint Willy

Inspired by PH’s scallop dish. Essentially the same but with added ginger and mushrooms.

Christ, you’re even eating the same meals now.

Originally Posted by panama hat

So . . . three strips of not-too-fatty pork ribs, one large Daikon (Korean radish), three carrots, dried Xinjiang dates, dried sweet dates (brilliant stuff), dried peanuts and goji berries at the end.

I never seen drates like that. Are they naturally red like that? Do they taste different than normal dates?

Originally Posted by Joe 90

Jeez, Stoke’s drainwater must have been running green all night.

Originally Posted by cyrille

Jeez, Stoke’s drainwater must have been running green all night.

Cyrille, serious question!

Have you ever wondered why you shit out undigested sweetcorn and carrots?

Have you ever wondered why when you pour gravy over your food none of it remains on the food, but collects in a sad puddle beneath it?

Originally Posted by cyrille

Christ, you’re even eating the same meals now.

Luckily we have you to show everyone your meals, your cooking skills . . . you know, to compare, instead of just throwing shit. Ain't retirement in Thailand grand, cyrille?!

Originally Posted by Joe 90

Cyrille, serious question!

Have you ever wondered why you shit out undigested sweetcorn and carrots?

Easy - he's an arsehole. No?

Originally Posted by Buckaroo Banzai

I never seen drates like that. Are they naturally red like that? Do they taste different than normal dates?

Yes, they are naturally like that - to be found in Chinese shops. Their skin is a bit tougher with a small, long-ish pit and a slightly sweet taste.
Another name could be jujube?




The sweet ones are weird, very different from what one usually eats. Their texture is difficult to explain . . .: