Thread: Dinner

Originally Posted by nidhogg

Think I would have to pass on that.....

If she were at home that ramekin would have been spotless

Leftover roast lamb and salad roll, and yes that's beetroot

Butter first, then meat, salad and sauce, no?

Looks good, never leftover any lamb myself but woke up to plenty after the 'rents had been on a night out.

Originally Posted by S Landreth

Another part of her linner……….

Crème Brulee Au Foie Gras

An intriguing combination. I normally enjoy both but in different courses. How was it?

Originally Posted by Headworx

Leftover roast lamb and salad roll, and yes that's beetroot

Fuck yeah! Green owed!

Originally Posted by DrWilly

An intriguing combination. I normally enjoy both but in different courses. How was it?

she enjoyed it

Fair enough!

^It was early morning when I replied to you. She enjoyed it so much we’ll be going back for more on the next diving trip towards the end of the month.

I don’t eat Foie gras, but I do enjoy Crème Brulee.

Must be good. I’m very fond of foie gras but normally as a starter, usually on toast with a jam or confit of fruit.

Originally Posted by dirk diggler

Butter first, then meat, salad and sauce, no?

It was actually a swipe of mayo on both ends of the roll.

Originally Posted by DrWilly

Must be good. I’m very fond of foie gras but normally as a starter, usually on toast with a jam or confit of fruit.

Yeah - I cannot put them together either. Either one individually, no problems. But together?
Does not appeal at all. Still - different strokes and all that....

Inspired by HW a few posts above I thought I'd try a roast lamb shoulder today. We had our dinner at lunchtime.



It was sadly just a bit too well done. The meat at the top was a bit dry but the meat at the bottom of the joint was still nice and succulent and moist.



There's enough meat left for a few more meals yet, so long as the wife doesn't make a surprise early appearance.

Top stuff Mendy. Hats off to you.

Originally Posted by Mendip

It was sadly just a bit too well done.

I pull mine from the oven when the centre gets to a 140, then it'll come up by another 5 or 10 degrees when resting for at least 20 mins under loose tin-foil. Those probes are one of the cheapest and most useful kitchen utensil that can be bought, I paid all of about 120 Baht for mine 20 years ago at Central Chidlom which made having to go to Bangkok worth it

Yep and you have to remember the joint will still cook for about 15-25 minutes once its taken from the oven - i always take it out a bit earlier and foil wrap it.

Originally Posted by Mendip

It was sadly just a bit too well done. The meat at the top was a bit dry but the meat at the bottom of the joint was still nice and succulent and moist.

In spite of that, it still looks wonderful plated. Of note is the bowl of extra peas and beans at the top of the pic.

Originally Posted by Headworx

I pull mine from the oven when the centre gets to a 140, then it'll come up by another 5 or 10 degrees when resting for at least 20 mins under loose tin-foil. Those probes are one of the cheapest and most useful kitchen utensil that can be bought, I paid all of about 120 Baht for mine 20 years ago at Central Chidlom which made having to go to Bangkok worth it

Good information HW... I'll maybe head down next week to pick one up!

I find lamb difficult to cook but this joint was close... just a bit overdone. I put the potatoes in too late as well so the meat stayed in longer than I planned. All easily rectified when I try again... I'll pick up another shoulder in Makro tomorrow.

Originally Posted by Mendip

I find lamb difficult to cook but this joint was close...

I found it difficult too till getting a temp-probe which I just stick into the middle when it goes in the oven, then take a quick peek at the dial every 10 minutes when the time is getting near to know when it's done. It's simply impossible to just guess if they're the right temp otherwise. The only trap for new players is DON'T take the probe out of the meat with bare fingers, it'll be hotter than a pawn shop Rolex when it comes out of the oven too!

Pan seared rib eye.

Originally Posted by bsnub

Of note is the bowl of extra peas and beans at the top of the pic.

That was the starter (and probably dessert chez Mendip).

^^Bet that smoked up your kitchen!

It’s worth it.

Originally Posted by misskit

^^Bet that smoked up your kitchen!

It’s worth it.

A little. Fortunately I have a good extraction fan.

And very much worth it!

If you don't want the smoke pat them down with paper towel, season them and then fry them in a non stick pan with no oil. Flip every 2 minutes until done to your liking. I like to finish them of with a bit of butter in the pan but remove it before it smokes, then let it rest.

Originally Posted by pickel

Flip every 2 minutes until done to your liking.

Rub in olive oil.
Season with a rub and let sit.
Hot cast iron pan, the hotter the better. No need to and oil as they are already lightly in oil.
Place into the pan. cook 3 minutes.
Turn over and cook another 3 minutes.
Rest 10. (always rest at least as long as the cook)

Pulled pork is on the menu today. Unfortunately I spent too long in the shower shaving my leg and had to make a sharp exit for the Tattoo Parlour. Something to look forward to tho.