The Foodie thread

[Carvalho Diablo]

1 hour ago, Redder Lurtz said:

Griddle-panned rump from my local butcher. Rare, obvs. Baked potato, steamed green beans, leeks sautéed with chilli flakes and lemon juice. A nice Shiraz. Spiced rum with fresh lime and a double espresso to follow. Times. 

That looks flipping amazing mate.

[Bjornebye]

1 hour ago, Redder Lurtz said:

Dessert. My doctor would be well chuffed with me I'm sure. 

 

Yes! Get pissed up lets argue again! 

[Captain Willard]

Beef shin pie and a pint of bitter in a pub down a narrow alley in the city.  I’ve gone through a wormhole back to the 16th century 

[Redder Lurtz]

Here's a 1/2 pounder burger I made tonight with minced steak from the local butcher.  It's in a crispy sourdough bun with mature cheddar and smoked middle bacon. Served with twice cooked home made chips and onion rings and coleslaw, (sadly the only two items not home-made tonight.)

 

Washing this down with a bottle of Languedoc. Blondie on the telly, spiced rum and double espressos to follow and probably a film. 

 

Included a picture of the cheeseburger I made for the dog. Coin for scale. He's a jack russell. 

 

Times.

 

 

 

 

[Captain Willard]

1 hour ago, Redder Lurtz said:

Here's a 1/2 pounder burger I made tonight with minced steak from the local butcher.  It's in a crispy sourdough bun with mature cheddar and smoked middle bacon. Served with twice cooked home made chips and onion rings and coleslaw, (sadly the only two items not home-made tonight.)

 

Washing this down with a bottle of Languedoc. Blondie on the telly, spiced rum and double espressos to follow and probably a film. 

 

Included a picture of the cheeseburger I made for the dog. Coin for scale. He's a jack russell. 

 

Times.

 

 

 

 

That looks tasty but You’re going to regret that espresso about 4 am. 

[Bjornebye]

4 hours ago, Redder Lurtz said:

Here's a 1/2 pounder burger I made tonight with minced steak from the local butcher.  It's in a crispy sourdough bun with mature cheddar and smoked middle bacon. Served with twice cooked home made chips and onion rings and coleslaw, (sadly the only two items not home-made tonight.)

 

Washing this down with a bottle of Languedoc. Blondie on the telly, spiced rum and double espressos to follow and probably a film. 

 

Included a picture of the cheeseburger I made for the dog. Coin for scale. He's a jack russell. 

 

Times.

 

 

 

 

 

I'm moving in. Swerve the late night espressos though you Italian weirdo. 

[Redder Lurtz]

Sage & onion toad in the hole. Hairy Bikers recipe to die for. 

 

A portion of this with mash and steamed cauli & broccoli and gravy. 

[Carvalho Diablo]

Skint til payday/ end of the month special; butchers sausages, roasties, peas and thick gravy.

 

[RJ Fan club]

1 hour ago, Carvalho Diablo said:

Skint til payday/ end of the month special; butchers sausages, roasties, peas and thick gravy.

 

Solid amount of peas that, might have been better mushy tho’.

[Carvalho Diablo]

[Bjornebye]

3 minutes ago, Carvalho Diablo said:

 

No peas and gravy? 

[Rushies tash]

2 minutes ago, Carvalho Diablo said:

 

Fucking love trifle, and that looks lovely mate - though I think your phone battery dropped in there 

[Carvalho Diablo]

Fried chicken sandwiches with lots of English mustard. Phwoa ya bastard, my nasal passages screaming in disagreement.

[Chip Butty]

She did pearl barley and mushroom, broth, tonight. Genuinely outstanding, I’d forgotten how ace pearl barley is. 
 

 

[DalyanPete]

Best mix for Yorkshire puddings please.

Had mixed results in the past, last batch I did where great but I can't remember which recipe I used.

[Pidge]

2 eggs, 150g plain flour, 150 ml milk and good amount of salt (or half if you want a small batch). Combine slowly until a smooth batter with lots of air in it. Food processor, shaker or whisk to get that done. 

 

Hot oil in pan before you pour the batter in. Don't open the oven while they cook.

[DalyanPete]

6 hours ago, Pidge said:

2 eggs, 150g plain flour, 150 ml milk and good amount of salt (or half if you want a small batch). Combine slowly until a smooth batter with lots of air in it. Food processor, shaker or whisk to get that done. 

 

Hot oil in pan before you pour the batter in. Don't open the oven while they cook.

Nice one Pidge. Doing an early Christmas Dinner here for friends on Sunday. I will give this a go. Thanks.

[Pidge]

22 minutes ago, DalyanPete said:

Nice one Pidge. Doing an early Christmas Dinner here for friends on Sunday. I will give this a go. Thanks.

 

Sounds like a test run toad in the hole might be worth doing!

 

Those proportions are from Larousse, so should be fairly reliable.

 

Added a pic of the recipe for you. They suggest a bit more to the method that I obviously forgot/skipped over the years:

 

Edit I also got the milk wrong, apparently, although mine works too.

[Captain Willard]

On 02/12/2023 at 19:47, Carvalho Diablo said:

I love trifle. That’s a classic. 

[Remmie]

You never see trifle in a restaurant. Not meant to be a criticism, just an observation as I can't remember the last time I had trifle

[DalyanPete]

11 hours ago, Pidge said:

 

Sounds like a test run toad in the hole might be worth doing!

 

Those proportions are from Larousse, so should be fairly reliable.

 

Added a pic of the recipe for you. They suggest a bit more to the method that I obviously forgot/skipped over the years:

 

Edit I also got the milk wrong, apparently, although mine works too.

Thanks, I just keep forgetting recipes that work. I never open oven door and I have an oven thermometer. My last but one batch where huge, crispy etc, last batch was just OK.

At least now I know which recipe to use!

I will post photos at the eerkend. I am even donating some of my asda sausages for the pigs in blankets which will kill me.

[DalyanPete]

On 29/11/2023 at 22:50, Carvalho Diablo said:

Skint til payday/ end of the month special; butchers sausages, roasties, peas and thick gravy.

 

On it like a rash, skint or not that looks like my kind of Turkish cuisine.

[Carvalho Diablo]

Here we, a bit of pre-match brunch...sausages, waffle and spicy scrambled egg sarnies.

 

Could get messy.

 

[Captain Willard]

4 minutes ago, Carvalho Diablo said:

Here we, a bit of pre-match brunch...sausages, waffle and spicy scrambled egg sarnies.

 

Could get messy.

 

The amuse-bouche pale pork pies are a nice touch. 

[Carvalho Diablo]

Just now, Captain Willard said:

The amuse-bouche pale pork pies are a nice touch. 

Pork and pickle