Thread: Dinner

you didn't cut the fat off the steak did you

Should I have?

Cost me 12 quid for the meat in that.

I bought half of it at Morrisons on Saturday(braising steak)and it had gone off colour today before I splurged for the rest down the Paki supermarket to make it up to 1.3kg and a meal for 4, ok 2 or 3 portions

That's how much these supermarket chains are profiteering when Gupting can stay in business.

I like shin - 1.6kg for a tenner

Originally Posted by Reg Dingle

Apparently via google, when you know, you know, using chicken stock above OXO when there's none in the cupboard

That pic looks identical to the one I should have took a few days ago when I defrosted my old fridge freezer in anticipation of the replacement.
A kilo of lean diced beef from Tescos.
Into the microwave gor 2 minutes then woked for five.

The dog didn't move for 24 hours!

The ultimate food coma!


Fancied not cooking or cleaning tonight, so stopped of at a carvery pub, not bad but not dorth £40.



Was a nice couple of hours asleep on the sun bed after though.

Originally Posted by Reg Dingle

They're a fickle bunch these Man City top wearing Southerners.

Originally Posted by Edmond

A little tinfoil cup at the bottom of each candle, btw.

I didn't know such things existed.

Originally Posted by Bogon

...or use a cake like normal folks?

Yeah, maybe that's the answer... but Birthday 'cake' just seems so boring with all the other options out there.

Originally Posted by Reg Dingle

Apparently via google, when you know, you know, using chicken stock above OXO when there's none in the cupboard

If the question still stands... I'm going with some kind of a goulash kind of thing?

But regardless, nice to see you getting some Inches down you. I'll be doing the same next month. It's been nearly a year.

^ 10 for 7 quid at Morrisons atm. So less than 30 baht for 440ml. Which is pretty good for here...Prepare for a bit of a shock when you go shopping this year. All thosestrikes and payrises are being accounted for...I'd advise you to bring over a suitcase full of mama noodles.

And yes green owed for goulash kind of thing

^ Mucho kon krap. Take it off one of the greens I owe you.


I'm not normally one to brag in the kitchen but tonight I made something that I don't think has ever been attempted on TeakDoor before.

I present 'deconstructed steak and kidney pie with sprouts and peas'.



It was the only way to go once I'd began cutting out all the patches of melted candle wax.



Not bad at all, even if I do say so meself.

I think I may be on to something here.

Did you deconstruct the gravy too?

Looks drier than a Nuns nasty

Originally Posted by Reg Dingle

And yes green owed for goulash kind of thing

We didn't see the finished produce.

Was it soupy?

^ A whole cup of steak and kidney gravy was in my Norwegian mug. Check out my last pic... swimming in the stuff!

Days old, Left over smashed pie? Phaaark me.

^ Have you heard of a 'fridge'?

Amazing invention.

Originally Posted by Mendip

Have you heard of a 'fridge'?

Hey, Willy

A fridge is where you keep your XXXX Lager.

(personally I wouldn't waste electricity on weak piss like that)

Made up a nice pot of Bolognese but exchanged ground beef with ground pork as my wife doesn't care for beef.



Sauteed up some fresh garlic and onions in Olive oil



Did all the standard stuff to make a Bolognese but I like to add sundried tomatoes for extra flavor



Added some fresh Tarragon and Rosemary from my little herb garden



Dinner as served with a bit of herb and parmesan cheese on top with a Leffe beer to enjoy the meal.

^ Ya gotta be adding the penne to the sauce just before it's done.


Add pasta
add ladle of pasta water
stir
add butter
stir

Originally Posted by Stumpy

Made up a nice pot of Bolognese but exchanged ground beef with ground pork as my wife doesn't care for beef.

Tomorrow is a big pot of chili and Saturday is a giant pot of bolognaise with homemade (not by me) Italian sausage. The wife is having to fly to BKK so I'm going to get some MREs prepared.

Originally Posted by Edmond

^ Ya gotta be adding the penne to the sauce just before it's done.

That's how I roll too.

Tonight off the grill......





Multi spice bone in pork chop



Pork chop with Italian spiced fresh zucchini and shrooms from the market.



And for those who say.."But grilling is dry, You need to add Gravy"... I say nonsense. Take a look at the natural juices from the Chop and veggies.

Originally Posted by Stumpy

Did all the standard stuff to make a Bolognese

You mean like, chuck in a can of Prego?

Originally Posted by Reg Dingle

You mean like, chuck in a can of Prego?

Yeah. That's me RD. I loved canned and frozen stuff.

Frsh Basil in bolegnese is the way to go.

I'll raise your bbq chop with a 1"thick Sirloin, stick a fork in me..

That's a yes from me.