Thread: Dinner

  1. #31726
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    Quote Originally Posted by Stumpy View Post
    Actually Joe, I purchase almost 75% of my Beef from Australia and its excellent.
    Why don't you buy the best English beef in the world he's raving on about? You'll find it in the same section as the English wines which will be near the English fruit and veggie section. I just hope it doesn't all look like that piece of gristled mystery meat he called prime matured steak before he took to it with a flame thrower

    Quote Originally Posted by Joe 90 View Post
    95% of Australian is uninhabitable, that is why you have vast areas of supposed farms that produce nothing but dust
    After the 95% bullshit figure, anything else was going to be pure fantasy as well. But when you're sober enough to focus on a computer monitor and facts (yes those pesky things called facts apply in this topic too) go educate yourself on why Australian produce can be found all over the world and the volumes produced on farms and stations that "produce nothing but dust" for domestic consumption and export. Meanwhile, England exports pretty much SFA that's not in a can or condiment bottle (aside from fish fingers)

    Quote Originally Posted by Joe 90 View Post
    Whereas in the UK the grass grows do quickly that the farmers have to milk the cows three times a day.
    And this is something that amazed me to no end the first time I got out of the cities. There's so many people living on what I'd call small parcels of land of an acre or two with nothing on that land but knee high grass in a country with ridiculously priced beef. Why wouldn't they have a few head of cattle grazing in their backyards that local butchers would surely buy off them at handsome prices, plus they'd have a permanently stocked freezer of free beef at home year round. Laws against commercial livestock in suburban areas? Too lazy/stupid to put up stock proof fencing? You tell me.

  2. #31727
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    Quote Originally Posted by Headworx View Post
    Why don't you buy the best English beef in the world he's raving on about? You'll find it in the same section as the English wines which will be near the English fruit and veggie section. I just hope it doesn't all look like that piece of gristled mystery meat he called prime matured steak before he took to it with a flame thrower


    Maybe I need to look for a hunk of UK beef and sear it with a propane torch, then add 3 cups of gravy, 2 cans of peas and a 2 cans of pork and beans.

    Sounds like a Full Chitty meal

  3. #31728
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    Quote Originally Posted by Stumpy View Post
    Maybe I need to look for a hunk of UK beef and sear it with a propane torch, then add 3 cups of gravy, 2 cans of peas and a 2 cans of pork and beans.


    Dinner-69b-jpg

  4. #31729
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    Lamb shank, braised 'Mediterranean/English' style.



    Served on a bed of mashed potato with seasonal vegetables.



    Ewe don't get better than that!


  5. #31730
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    Quote Originally Posted by bsnub View Post


    Dinner-69b-jpg
    Aint that the kind of slop that has made you Trumptard fatties top of the table in the obesity and unhealthiest people in the world league for years and years?

    I mean I could be wrong...could be...

    Dinner-news_150629983_ar_-1_qresnxulldnu-jpg


    ....but I very rarely am.

  6. #31731
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    Quote Originally Posted by Mendip View Post
    Ewe don't get better than that!
    I'm still amazed at the portion sizes, there's no way I could eat all of that, it does look good though, except for the peas.

  7. #31732
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    Quote Originally Posted by Topper View Post
    I'm still amazed at the portion sizes, there's no way I could eat all of that
    And that's an American telling him

    Looks like he's refilled the gravy boat for seconds too

  8. #31733
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    you know what they say, breakfast like a king, lunch like a king and dine like an emperor

  9. #31734
    Making people dance. :-)
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    It's like Tomcat in Nigeria.


    When Topper and Dill are talking about how gargantuanly massive the portion sizes are.

  10. #31735
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  11. #31736
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    i feel norsssshous as our cousin across the pond mispronounce it

  12. #31737
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    Gluttonous Cunts.

  13. #31738
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    Quote Originally Posted by Mendip View Post
    Served on a bed of mashed potato
    A super fukkin king sized

  14. #31739
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    Quote Originally Posted by Reg Dingle View Post
    A super fukkin king sized
    Mendip, ignore the tone, its the thought behind the comments helping you to lose weight

  15. #31740
    Making people dance. :-)
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    Simple, friendly, helpful constructive-criticism.

  16. #31741
    Making people dance. :-)
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    Is the double fudge ice cream pudding dessert ye had after, going in the dessert thread by any chance? *shakes with excitement*

  17. #31742
    Thailand Expat DrWilly's Avatar
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    The lamb looks great, Mendy.

  18. #31743
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    So Yesterday I decided it was time again for my Stuffed Pepper meal.
    Saluted onions, garlic , and ground pork. (I grind my own pork , the stumm you buy has too much crap in it)
    then , six fresh tomatoes ,and fresh dill in the food processor , cut to a salsa consistency .
    Stewed together with a cap of rice for 15 min. (salt and Pepper) and water as needed, (about cups)
    I had a carton of tomato juice sitting in the refrigerator, and used that instead of water.
    Then remove the top of the Peppers, clean the seeds, stuff the peppers and replace the pepper tops, extra rice mix on the sides. Cooked at 350 for 30 min. Because I was doing it in the airfryer , the first 15 min. I put aluminum foil over the top of each pepper to prevent the tops from burning.
    NO BEANS WERE HURT IN THE COMMISION OF THIS PROJECT
    Dinner-air-toms-jpg
    The sooner you fall behind, the more time you have to catch up.

  19. #31744
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    Hal v Steak

    So, when it comes to beef, which I don't eat that often anyway, I prefer mine cooked British style: packed with flavour a la Ahmed, Ravi or Terry down the pub unlike you aussies and yanks who prefer your food on the blander side.

    So i set to work yesterday on what would be called beef kabsa in Saudi, which is often cooked with chicken or lamb too, mandi in Yemen or a classic British Biryani if you take away the dried lemon I suppose.

    Spices and cooking:

    Dinner-20230121_115107-jpg

    Cooking Dinner-20230121_125832-jpg

    Beef in now with the dried spices

    Dinner-20230121_130759-jpg

    Three very important steps now an hour and a half down the line once the beef becomes tender and the sauce has taken on its flavour:

    Dinner-20230121_141830-jpg

    Take the meat out and ask a SE Asian woman how much rice that sauce will absorb.

    Dinner-20230121_142555-jpg

    She told me we were good for 6 cups, which was the plan, so in we go

    Dinner-20230121_143826-jpg

    The beef goes back in about 10 minutes before and we finish with something looking like this:

    Dinner-20230121_152450-jpg

    Purists might say that the rice should be more on the yellow side, but it varies and I prefer to use more beef stock and less turmeric (it's often topped with nuts too). However, that pot is loaded with flavour and will be served with flatbreads, tahina and bamia on the side over the coming days (we cook ahead and freeze for later whatever we don't use or get bored of).

    How on earth anyone would prefer a boring steak over that is beyond me.
    Last edited by hallelujah; 22-01-2023 at 09:22 AM.

  20. #31745
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    Quote Originally Posted by DrWilly View Post
    The lamb looks great, Mendy.
    Thank you!

    I see it provoked some comments. Anyway, bollocks to them, they're only jealous!

    I've started using side plates for dinner... about a third the size of dinner plates, but even so, a lamb shank is a lamb shank and only comes in one size for plating up.

    At least half of the meat went back in the braising dish for tonight.

  21. #31746
    Making people dance. :-)
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    Top work Hal and Banzai.

    We do Mexican chili and rice stuffed peppers from time to time. Delish.




    Fooling no one Mendy.

  22. #31747
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    Quote Originally Posted by Mendip View Post

    I see it provoked some comments. Anyway, bollocks to them, they're only jealous!

    .
    I'm sure your daughter enjoys it all. They're farming portions anyway and you're both from farrrrrrrrrrrrrrrrming parts of England and Thailand!

    I'm going back home soon to teach in England and have a night lined up with Dil in Birmingham (with Joe hopefully coming along).

    I think our end of night ruby will be somewhat larger in size.

  23. #31748
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    Had SIL and BIL over for lunch today,
    Among other things the wife made, I made pork Souvlakis
    Tenderloin pork cubed, and marinated in Olive oil , salt paper, oregano and lemon juice for over 24 hrs
    Cooked on a bed of coals
    Let's just say that it starts with a souvla (skewer) and ends with a kis. It was a three Leo meal.
    Arroy mak mak
    Now heading to take a nap.
    Dinner-322600136_3054764068149450_88343suvlaki78286222595991_n-jpg

  24. #31749
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    three good meals there BB & Hal

  25. #31750
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    Quote Originally Posted by malmomike77 View Post
    Now heading to take a nap.
    Hope I dont fall of the bead,
    The other day I woke up on the floor, with a shiner on my left eye
    Wife says I fell of the bed, but I am thinking , I got frisky, whe bop me one, and then pushed me off the bed.

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