What's For Dinner Tonight?

tip top toker

tip top toker

Well-Known Member
Some good eats!

Cream cheese bagels for me today. Also got a packet of rather fantastic salami. Found a shop in SOHO that sells nothing but cured pork. They have an entire wall dedicated to mothing but whole dried ham legs, parma, serano, you name it. About 400 quid a go though. So fucking amazing though.
 
DST

DST

Well-Known Member
I just fried them indoors lad. I find that when I do burgers on the braai I need to add a shit load of wine to them, otherwise I always seem to dry em out (maybe I am cooking them too long) I generally add red wine to my burger mix anyway, but didn't have anything younger than a 2005 which I wasn't using for burgers, so just went with the trusty frying pan.:) And too right geez, he's up on his feet tentatively walking with assistance now.

Just got back from Spain the other week, here's a pic for TTT>>
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Don Gin and Ton

Don Gin and Ton

Well-Known Member
I've like a king this weekend. piggy king that is! went to indyman beer fest in manchester. like mecca for beer heads. some seriously awesome bevvy. www.indymanbeercon.co.uk/ the event's in manchesters victorian baths, amazing venue for a beer fest, boozing it up in a n empty swimming pool still with the changing cubicles round the side.

waaaaay too many hipsters mind. beards and woody allen glasses all over the gaff.

had one of these at SoLita's 'Breville without a cause' imagine a burger with two cheese toasties instead of a bun

it's been a boozy burger filled weekend!
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this bad boy is #1
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cheerios cooked in beer was surprisingly awesome! and sunday we went for the most bizarre sunday roast I've had.
 

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tip top toker

tip top toker

Well-Known Member
Many packets of dinner from my favourite shop. Amazing stuff, although i have big issues with their chorizo. How in hell could someone be a veggie knowing this stuff exists?IMAG1686.jpg

And this is just the shops cheap ass commercial stuff. The cured ham legs are simply perfection at upto £850 a leg :/ I just sweet talk the salesman and get free samples, i can't afford £120/kg.

Only just noticed that apparently their computers have gone haywire and the UK supposedly now uses the Euro (stuff is sliced and packaged in store)
 
sunni

sunni

Administrator
Staff member
you really love your broccoli eh me too !i love it raw but it doesnt sit well


anywho "meat ball" subs LOL
they were so good i made a little piggie of myself and had three hahahah i generally dont eat that much
 
sunni

sunni

Administrator
Staff member
what the hell is this?...theres TWO whats for dinner threads? im confused

theres TWO same THREADS SAME OP SAME DATE,...


im confused ahahah
 
The Outdoorsman

The Outdoorsman

Well-Known Member
sunni said:
what the hell is this?...theres TWO whats for dinner threads? im confused

theres TWO same THREADS SAME OP SAME DATE,...


im confused ahahah
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Yeah this happened about a month ago? Same thing with the UK growers thread shortly after that... All the previous pages are blank last time I checked.
 
2paranoid

2paranoid

Well-Known Member
sunni said:
you really love your broccoli eh me too !i love it raw but it doesnt sit well


anywho "meat ball" subs LOL they were so good i made a little piggie of myself and had three hahahah i generally dont eat that much
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Ohh yes I love all vegetables. Forgot to mention there are mushrooms on the meat cuts, its not funky meat bongsmilie
 
tip top toker

tip top toker

Well-Known Member
Ninjabowler said:
Have you ever eaten the whole chicken? Ive come close so many times but stopped because i had to share, or just because i dont want to eat the whole thing. I bet i could do it though. :D
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I could quite easily eat a whole roast chicken in a sitting if i had a good gravy (I watch countless american tv shows and am still to this date, appalled at what you guys call gravy! sure the real stuff is probably out there, but near everything i see is just gloop). However i would never eat a whole chicken, because my ma's pasta and chicken sauce recipe is to die for, so always a good reason to leave meat on the carcass :)

sloppy guiseppe pizza for dinner i think.
 
dangledo

dangledo

Well-Known Member
Ninjabowler said:
Have you ever eaten the whole chicken? Ive come close so many times but stopped because i had to share, or just because i dont want to eat the whole thing. I bet i could do it though. :D
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oh yea, that was gone that night. all to myself, the missus is gone watching a friends house. I used to (not AS much anymore) work out all the time. a good, cheap source of protein. the deli where I would get one would have it timed where it was resting for 30 min out of the rotisserie sitting in the back for me @6pm, so they wouldn't sell out. SOOO juicy, it was almost addicting. matter of fact I think I may have been addicted, I would salivate like pavlovs dog at the sight of the deli lol:leaf:
 
Ninjabowler

Ninjabowler

Well-Known Member
tip top toker said:
I could quite easily eat a whole roast chicken in a sitting if i had a good gravy (I watch countless american tv shows and am still to this date, appalled at what you guys call gravy! sure the real stuff is probably out there, but near everything i see is just gloop). However i would never eat a whole chicken, because my ma's pasta and chicken sauce recipe is to die for, so always a good reason to leave meat on the carcass :)

sloppy guiseppe pizza for dinner i think.
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Ok tip top, lets hear your gravy recipe.

Theres plenty of different ways we make gravy down here, and theres a brown and a white gravy, then theres au jus...

Anyway heres my recipe...

Roast a chicken with mirepoix on the bottom
Add fat if needed and make a roux, cook until it just starts to change color
Add chicken stock and fresh sage and thyme
Cook until herbs have infused and finnish with cream if you have any, if not, season with salt and pepper and pour over mashed potatos ;)

But some people use cornstarch to thicken instead of flour. It makes a more glossy "gravy". I prefer the thick flour based one that looks like brown paste with pepper flecks all over. Thats the way grams used to make it :)
 
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