Thread: Dinner

Cooking the mushrooms on the grill like that is a great idea. The whole meal looks scrumptious.

Originally Posted by Stumpy

After some relax time in the Jacuzzi and then some laps in the pool, its Q time.



Grill at temp, first pass



First sear



Resting while I cook up the taters in the kitchen an the shrooms cook



Shrooms after 15 minutes with Olive oil, and Italian seasonings



Dinner as served with an Old Fashion to enjoy the dinner

I rarely eat beef through choice but when I do I like a steak cooked with no herbs or spices apart from a sprinkle of salt.

Nothing wrong with your meal Stumpy as it looks delicious but I like to taste the steak.

Very nice JP!

Roast chicken dinner today..


Hit the spot.

Nice... you can't beat roast chicken.

A bit stingey on the peas though?

Tbf I'm not a fan of peas, unless they're mushy and come with fish and chips.

Originally Posted by Joe 90

Tbf I'm not a fan of peas

Well, wow.

I mean, just... wow!

I've seen some pretry controversial stuff on this forum but... well, wow. New ground.

Table top footy food

Surperb. That’s a good beer as well.

I used to work with a woman that everyone called ‘The Kronenbourg’ because she looked 16 from the back and 64 from the front.

Did she go down easy and taste of yeast?

She changed her surname a few times while I was there so yes and possibly.

^ Well done mate.

I wish I knew how to properly prepare and cook a steak without having to slice it during the cooking process to see what colour it is.

I reckon someone has to invent a probe which checks the cook level.

Originally Posted by Loy Toy

^ Well done mate.

I wish I knew how to properly prepare and cook a steak without having to slice it during the cooking process to see what colour it is.

I reckon someone has to invent a probe which checks the cook level.

Like a probe that could measure the exact temperature a cut of meat was at? If only we knew someone clever enough to design that piece of high tech equipment...

Originally Posted by Joe 90

I present to the ladies and gentlemen of the Doors...

A 300gram Aberdeen Angus Sirloin steak medium to well done coated in pepper and Himalayan salt.

The Fresh and luscious locally sourced cancer beating power food that is broccoli steamed briefly.
The Maris piper potatoes boiled in garlic and lurpak butter then mashed to a dizzy mush.
The shroommms fried with the steak contributing to the thick gravy poured into the mash volcano I aptly named Mount Morish.

A solid ten from moi.



Savour the flabbergasting flavour!

An inch thick steak cooked to well done? What a miserable end to a scrawny, miserable cow.

Originally Posted by Joe 90

Savour the flabbergasting flavour!

I have to say Joe that pictured up well and probably tasted great.

Originally Posted by DrWilly

An inch thick steak cooked to well done?

You are being generous at an inch thick DW. . Virtually impossible for it not to be well done.

I’m just gonna assume you boiled the tatties in water then mashed them in garlic and butter.

Originally Posted by dirk diggler

I’m just gonna assume you boiled the tatties in water then mashed them in garlic and butter.

Correctomundo.

Originally Posted by Joe 90

Correctomundo.

Originally Posted by dirk diggler

I’m just gonna assume you boiled the tatties in water then mashed them in garlic and butter.

Is there any other way?

Originally Posted by BLD

Is there any other way?

Yes there is. Wrap the garlic bulbs in tin foil with salt and EVOO and put them in to oven or airfryer for 20 mins, add them to the mashed spud with butter and a little milk, whip them with a fork till they're creamy, and add salt and pepper to taste along the way. If you're seeing lumps, it's all gone wrong somewhere.

Originally Posted by BLD

Is there any other way?

Personally, I boil the garlic cloves with the spuds then mashed with butter and a little milk.
Then whip to a frenzy with a fork.

Booyakasha

Grilled pork chop with Carrots, taters and shrooms.

Indonesian Oxtail soup.

Looks delish DW.