Thread: Dinner

^ I love an egg on a steak, it's the only way.

Perhaps not busted, just slightly mitigated. You’ve hidden most of it under the egg.

This Senorita meals-on-wheels box tonight was a roast chicken dinner with roast potatoes gravy and peas

An almost Mendipian looking feast

Was that the whole packet of peas?

That's literally a Mendip wet dream on that plate Loops!

Needs an egg?

Originally Posted by Joe 90

That's literally a Mendip wet dream on that plate Loops!

Are you communicating in the same language?

Originally Posted by Mendip

Myth busted!

Partially...

Originally Posted by Mendip

I love an egg on a steak, it's the only way.

No, just no. A good cut of steak stands on its own and should not be defiled with add-ons like an egg. FFS. So close yet so far away.

And I thought I'd finally cracked it.

Originally Posted by Mendip

And I thought I'd finally cracked it.

The seppos won't be pleased until you burn your steak on a "Q"

I'd have to say that it looks more like a chunk of meat, than a steak.

Though it does appear to have been seared for the correct amount of time.

Originally Posted by Molle

The seppos won't be pleased until you burn your steak on a "Q"

Chalk up another member to the TD shoe leather club. Clueless as ever.

Originally Posted by Mendip

I love an egg on a steak, it's the only way

Ok, So an egg can go with a steak if its a "Breakfast" steak but one should know that if you order a steak and egg for bfast, the cut is a cheap cut, likely chewy and over cooked. ( looks like Mendy's cut with gristle all around the edge)

Originally Posted by bsnub

No, just no. A good cut of steak stands on its own and should not be defiled with add-ons like an egg. FFS.

Absolutely agree Stubs. These guys just do not get it. A quality choice cut of beef properly prepared on the grill stands alone. Only requires salt and pepper. But if you buy a crap cut I understand why they need to mask it with various sauces and basically a serrated hack saw knife to cut it.

Originally Posted by Molle

The seppos won't be pleased until you burn your steak on a "Q"

I laugh.. I will assume you are a Brit who never grills outside anyway because you live in overcast weather 95% of the year. That said, I will go with the fact that you have never had a properly grilled steak and moreover cut to the proper thickness to enjoy its savory flavors. The pics I see by many on here are cut paper thin because they are cheap. . Like almost everything, you get what you pay for.

The chips were nice and big.



Though not as big as the one on the lil' American's shoulder.

A steak just needing S+P and a quick hot sear on both sides before a rest, and nothing more is correct though.

Originally Posted by Mendip

but have stopped posting pictures of steaks here due to excessive criticism!

I'm glad I don't have to live my life to such rigid rules.

Sometimes I have a steak without an egg, and sometimes with an egg, whether out at a nice restaurant or eating a 'cheap' cut at home.

Because... guess why? Because I enjoy it!

Originally Posted by Mendip

whether out at a nice restaurant.

Sorry, I must have missed that piccie thread??

Originally Posted by Reg Dingle

Sorry, I must have missed that piccie thread??

Mendip and his wife were walking along the street and passed a well known French restaurant. Oh my god, that smells amazing! she said. You know what, he thought to himself, it's her birthday, I'm going to treat her! So he turned them around and walked her past it again.

Actually breakfast steaks consist of vodka, tomato juice . Clamato if your a canuck, dash of worstershire. And voila . Steak n eggs in a glass. Breakfast of champions

Some one on this forum suggested I should save some money and fly economy.Flight time 1:10 minutes food and coffee was served.Fecking grim in economy.

This would normally seem like a pretty standard scenario for the preparation of an Isaan, organic pla nin fish an' chip dinner...



... with a brace of fine, pond-caught fish, filleted and awaiting battering and frying up. The only anomaly so far was that the wife used my trifle bowl to mix up the batter in.



But no, this was no standard meal... I was down to my last portion of Talley's garden peas. I don't normally like to mix my peas, but extraordinary times mean extraordinarily measures. Makro is out of Talley's.

Two white bowls... two types of peas.



We decided to have a pea-off, and the last portion of Talley's and a portion of the new and unknown Wattie's were separately boiled up and put into a separate, previously marked up bowl. I don't know much, but I do know how to make meal times exciting and unpredictable for the young daughter, and despite her sarcasm and eye-rolling, I know she secretly enjoys this stuff.



'Peas 1' on the left, and 'Peas 2' on the right.



And a brainwave from the daughter... when plated up, 'Peas 1' had one chip, 'Peas 2' had two chips. This is why I pay the huge school fees.



Anyway, I've now bored meself stupid with this post, but the peas were judged on such criteria as colour, sweetness, smoothness/wrinkliness, poppiness, taste, aftertaste, etc. I know how to entertain a kid at meal times... in my mind.

And then came the climax... the moment of truth. I reckoned that 'Peas 1' was Talley's, the daughter reckoned Talley's was 'Peas 2'.

I preferred Peas 1, it was Talley's for sure, and I know my peas.



Bollocks... that ain't a McDonalds 'M'. That's an upside down 'W' for Wattie's.



The daughter said that Peas 2 was Talley's, no doubt about it.

The little pea upstart.



The moment of truth...



Yeah, that was a 'T'' for Talley's. Of course she pressed the point and said that she couldn't believe I got it wrong, it was obvious and that Wattie's peas are rubbish compared to Talley's, etc etc. Bloody kids.

It's sobering to be called out in front of a 13 year-old brat, mixed with quiet pride that she knows her peas. Maybe I should accept that along with the deterioration of all my other bodily senses and functions, my taste buds have gone as well? My pea crown has gone... and that was pretty much all I had.

But anyway, the fish an' chips was good!

Don't be so hard on yourself your doing a great job . Tonight was Fish n chip night from my local chippy run by Nguyen the Aussie Viet bloke who does a bang on job family pack $48 for 4 battered hake + 4 dim sims . Add on another $5.00 the curry sauce and another $5.00 for the mushy peas. Bargain. That's dinner sorted and we're all grinning like large alsations

Five flaming dollars for a sauce? It used to be 50 cents extra!

Originally Posted by DrWilly

Five flaming dollars for a sauce? It used to be 50 cents extra!

I was in some seaside town in Yorkshire last year and nipped into a chippy for a couple of pies on the way to meet my mate for a sesh (Bridlington I think it was- hardly fucking Cannes).

While he's sorting the growlers out, I stuck a few brown sauce and tomato sauce sachets in my pocket (they were actually little cartons like you get small portions of milk in).

Anyway, I scooped up 3 or 4, walked out and then my missus told me there was a sign on the wall that each one was 1 pound fucking 50!



The world is gradually going American where absolutely everything has a price.