Don Gin and Ton
Well-Known Member
lmao mmmmmm Bisto tip top
5 scrambled egg with a lamb liver?!?! you fruit n nut bar lad!
5 scrambled egg with a lamb liver?!?! you fruit n nut bar lad!
What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
tip top toker
Well-Known Member
couldn't buy anything last night due to the RBS issue, so just made do with what i could find in the fridge 
Don Gin and Ton
Well-Known Member
nightmare! they're really making quite a balls up of late.
B166ER420
Well-Known Member
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
You should have trashed the lamb liver and made toast
...What is tommy k?... lol.peace
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
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
Don Gin and Ton
Well-Known Member
hahahh what's your beef with bisto TTT?
tip top toker
Well-Known Member
I guess i'm just far too posh for bisto
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
Don Gin and Ton
Well-Known Member
furry muff fella, i like a bit of mint sauce in mine.
meant to ask, hows the missus, she recovering ok?
meant to ask, hows the missus, she recovering ok?
tip top toker
Well-Known Member
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
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
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
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.
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
Well-Known Member
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!
Beefbisquit
Well-Known Member
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
You should have trashed the lamb liver and made toast
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'.
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!)
Here's the final product that was run through a chinois and cheesecloth (SO MUCH GELATIN AND FLAVOUR!!);
After a night in the fridge, the entire pot of stock was one big lump of gelatin.
tip top toker
Well-Known Member
Ginsters chicken and mushroom slice and a bag of toffee popcorn, and some sour patch kids
tip top toker
Well-Known Member
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'.
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.
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
Well-Known Member
Looks great!
Lamb bones are very strong, but I only used 2 small lambchop bones, so it just added a new depth to it, IMO!
tip top toker
Well-Known Member
I think somebody likes their pepper 
clint308
Well-Known Member
I think somebody likes their pepper
How did you guess ?
Are you a witch ?
Or practice voodoo ?
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