What's For Dinner Tonight?

B166ER420

B166ER420

Well-Known Member
tip top toker said:
What is brown gravy?

And that wellington looks amazing!

I just had 5 scrambled eggs with grated cheddar and lamb liver doused in tommy k. It is questionable to say the least, i don't think it helped that the livers were turning.
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Well it ain't cream/country gravy,not au jus,not pork gravy......lol.....its just a beef?flavored powdered gravy that tastes really good...Pioneer is the name brand.
That Wellington did look amazing and would be good with some brown gravy:eyesmoke:
You should have trashed the lamb liver and made toast:)...What is tommy k?... lol.peace
 
tip top toker

tip top toker

Well-Known Member
Ah, so as don said, just a variant of bisto. That wonderful of inventions :/

Wanted to make cheese toasties, but couldn't buy any bread because of bloody rbs. So nope, settled with liver n egg :/

Tommy k is tomato ketchup :)
 
tip top toker

tip top toker

Well-Known Member
Don Gin and Ton said:
hahahh what's your beef with bisto TTT?
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I guess i'm just far too posh for bisto :p Nah, there's nothing great about it, but there's not really anything terrible about it imo, at a push i'll chuck some aunt bessies yorkies in the oven and make up a pot of gravy, but generally i just make it up from scratch as i normally have the time. Stock, red wine, chopped tomatoes, anything in the bottom of the fridge, reduce and strain. Done :)
 
tip top toker

tip top toker

Well-Known Member
Don Gin and Ton said:
furry muff fella, i like a bit of mint sauce in mine.

meant to ask, hows the missus, she recovering ok?
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Mint sauce with lamb, wholegrain mustard and fresh sage for pork, and the juices from the bottom of the pan for chicken :)

she's getting there, still in constant pain though. The docs didn't feel any need to give her a single piece of after-care advice or spare dressings etc. Thinking about it it's not that much different from recovering from being stabbed, so she did well to get through our amsterdam ordeal in one piece.
 
Don Gin and Ton

Don Gin and Ton

Well-Known Member
top tips tip top. say it 5 times... naaaah lol.

crikey that sounds a bit heavy man. yeah she's no doubt in a fair bit of pain if she's been stabbed by a surgeon!? no pain killers or dressings!? where did she get treated? hopefully not in the uk :roll:
 
tip top toker

tip top toker

Well-Known Member
lol

Was in one of the london hospitals, forget which. they discharged her with 1 spare dressing, which she was told to change the next morning, and nothing else, no meds, nowt. So in a way it was fortunate that we were to be in amsterdam 2 days later. Heck, i got a full a4 page of after-care instructions just for a tooth out, she got nadda.
 
Beefbisquit

Beefbisquit

Well-Known Member
clint308 said:
Thats fantastic
I have always wanted to make one of those
Just abit scarred !!
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It's really not that hard! Just make sure you sear the meat well, keep your puff pastry cold, and when you cook your minced mushrooms make sure you cook all the water out, or the wellington gets soggy!

Thanks for the compliment! :D
 
Beefbisquit

Beefbisquit

Well-Known Member
B166ER420 said:
Well it ain't cream/country gravy,not au jus,not pork gravy......lol.....its just a beef?flavored powdered gravy that tastes really good...Pioneer is the name brand.
That Wellington did look amazing and would be good with some brown gravy:eyesmoke:
You should have trashed the lamb liver and made toast:)...What is tommy k?... lol.peace
Click to expand...
I made some stock into a glace, and then froze it in ice cube trays so whenever I need gravy or a sauce I just grab a 'flavour cube'. :D

Here's my stock being made; (Mostly Chicken bones; 2 carcasses that I portioned previously, leftover turkey bones, lamb bones, a couple T-bone steak bones, lots of flavour!)
20131028_210641.jpg

Here's the final product that was run through a chinois and cheesecloth (SO MUCH GELATIN AND FLAVOUR!!);
20131028_231101.jpg

After a night in the fridge, the entire pot of stock was one big lump of gelatin. :D
 
tip top toker

tip top toker

Well-Known Member
Beefbisquit said:
I made some stock into a glace, and then froze it in ice cube trays so whenever I need gravy or a sauce I just grab a 'flavour cube'. :D

Here's my stock being made; (Mostly Chicken bones; 2 carcasses that I portioned previously, leftover turkey bones, lamb bones, a couple T-bone steak bones, lots of flavour!)
View attachment 2915751

Here's the final product that was run through a chinois and cheesecloth (SO MUCH GELATIN AND FLAVOUR!!);
View attachment 2915758

After a night in the fridge, the entire pot of stock was one big lump of gelatin. :D
Click to expand...
Looks great! :) We always try and keep a beef and a chicken stock in the freezer. Do you not find the lamb bones to slightly overpower everything else? I always found that the case (i guess it depends on ratios) so i always just made up a seperate lamb stock and then make lamb gravy using half lamb, half beef, and mint sauce.
 
Beefbisquit

Beefbisquit

Well-Known Member
tip top toker said:
Looks great! :) We always try and keep a beef and a chicken stock in the freezer. Do you not find the lamb bones to slightly overpower everything else? I always found that the case (i guess it depends on ratios) so i always just made up a seperate lamb stock and then make lamb gravy using half lamb, half beef, and mint sauce.
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Lamb bones are very strong, but I only used 2 small lambchop bones, so it just added a new depth to it, IMO!
 
B166ER420

B166ER420

Well-Known Member
I usually freeze leftover chicken stock from thanksgiving to use for christmas.....I had heard the ice cube tray idea just forgot about it:eyesmoke:....its a great idea too!My wife loves when I make stock at home and not use the boxed/canned varieties.
 
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