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Post by Sarfrin on Dec 14, 2021 16:48:52 GMT
Corned beef hash. I've not made myself it in ages. Everyone else in the family seems to think I'm eating something disgusting, so I get to eat it over a couple of nights when I do. It was better tonight than last night. I didn't used to be that keen when I was younger but I'm craving it now. |
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Post by Danno on Dec 14, 2021 17:07:42 GMT
Corned beef hash. I've not made myself it in ages. Everyone else in the family seems to think I'm eating something disgusting, so I get to eat it over a couple of nights when I do. It was better tonight than last night. I didn't used to be that keen when I was younger but I'm craving it now. Same. It hasn't so much as crossed my mind for about a decade. My G'dad added mushroms and onions, enough butter to make a heart surgeon faint in terror and gravy on the side. Nom. |
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Post by Deleted on Dec 14, 2021 18:21:41 GMT
I make it fairly traditionally but add a load of sage into it. Not sure where that's from, probably my mum. Anyway it was gorgeous. Loads of gravy and boiled minted carrots.
Tonight will be left over rice and whatever I can try with it that needs using up...
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Post by GigaChad Sigma. on Dec 17, 2021 16:34:39 GMT
Steak Sandwich motherbitches.
I have a nice peice of rump (matron), garlic butter, shallots, mustard a fresh ciabatta and some pickled gherkins. Coleslaw on the side.
Not a breadcake in sight you fucking deviants.
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dogbot
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Post by dogbot on Dec 17, 2021 16:37:57 GMT
Spicy chicken and king prawn stir fry.
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cubby
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Post by cubby on Dec 17, 2021 16:38:56 GMT
Might go for a ploughman's dinner
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Post by drhcnip on Dec 17, 2021 17:58:16 GMT
slow-cooked pulled brisket in red wine & garlic with creamy mash & garlic doughballs...love my slow cooker...
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Post by Sarfrin on Dec 17, 2021 22:20:44 GMT
Steak Sandwich motherbitches. I have a nice peice of rump (matron), garlic butter, shallots, mustard a fresh ciabatta and some pickled gherkins. Coleslaw on the side. Not a breadcake in sight you fucking deviants. I haven't been here that long but surely mustard on rump is worthy of comment? That aside and nice as it sounds, if you're putting garlic, shallots, mustard and gherkins on something the quality of the substrate really isn't that important, at least in terms of flavour. |
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Deleted
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Post by Deleted on Dec 19, 2021 13:26:04 GMT
Fried chicken.
The buttermilk in which the chicken has been brining is full of salt, pepper and Frank's Hot Sauce.
After frying it, I'll finish it off Nashville-style by mixing some of the fry oil with sugar and cayenne pepper to make a very dirty but delicious sauce.
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Post by freddiemercurystwin on Dec 20, 2021 19:40:37 GMT
Cauliflower Cheese tonight (probably on a baked spud), not really for anyone else seeing as they weren't interested, so simple yet just divine when done well.
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EMarkM
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Well, quite...
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Post by EMarkM on Dec 20, 2021 19:44:40 GMT
Chicken Kievs, buttered baps and sweetcorn for me and the little 'un.
Her mum's at work with my homemade bolognese for her dinner.
She has the better deal...
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Deleted
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Post by Deleted on Dec 20, 2021 19:49:59 GMT
Jungle curry, the smell of it is making my mouth water. Eating a lot of spicy stuff at the minute before the stodge of Christmas food. Having a clear out before the fill.
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cubby
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Post by cubby on Dec 20, 2021 19:59:06 GMT
Sausage and mash, ooh yeah
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Post by Danno on Dec 20, 2021 20:00:43 GMT
Fried chicken. The buttermilk in which the chicken has been brining is full of salt, pepper and Frank's Hot Sauce. After frying it, I'll finish it off Nashville-style by mixing some of the fry oil with sugar and cayenne pepper to make a very dirty but delicious sauce. That's a new one to me. Do you cook it down or just slap it together? |
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Post by Danno on Dec 20, 2021 20:01:13 GMT
Sausage and mash, ooh yeah paging Duffman |
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Deleted
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Post by Deleted on Dec 20, 2021 20:08:00 GMT
Just pour the hot oil into the sugar and cayenne, then mix it together
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Post by Danno on Dec 20, 2021 20:09:18 GMT
Just pour the hot oil into the sugar and cayenne, then mix it together What sort of quantities? I'm curiously horrified enough to try it out |
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Deleted
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Post by Deleted on Dec 20, 2021 20:24:57 GMT
Depends how much chicken! But around 250ml of oil needs about 2 tbsp brown sugar and about 6 tbsp of cayenne, depending on how hot you like it. You can use Cajun seasoning if you want something spicy but not too hot, or a blend of paprika, garlic and cayenne (e.g. 2 tbsp of each).
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Deleted
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Post by Deleted on Dec 20, 2021 20:27:00 GMT
It's really, really good by the way!
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Post by Dougs on Dec 20, 2021 21:02:00 GMT
That's definitely a filthy sauce.
I had chilli reheat from the freezer. So much better 2nd time around
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H-alphaFox
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Post by H-alphaFox on Dec 21, 2021 10:20:05 GMT
Gravy Day today so something with gravy is needed. Maybe a roast chook with spuds.
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Post by technoish on Dec 21, 2021 12:18:21 GMT
Had a pre Christmas dinner with in-laws.
Seafood starter: Cornish lobster, crevettes (brown shrimp in mayonnaise in scooped out tomatoes), and hot smoked salmon (home made).
Main: beef fucking wellington (my first attempt, was decent! Need to wrap a littler tighter next time), roast potatoes, roast Brussel sprouts with bacon, pureed celeriac, and some South American creamy sweet corn dish the in-laws like.
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Deleted
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Post by Deleted on Dec 21, 2021 19:28:39 GMT
What's everyone doing for Xmas then?
I'm doing slow-roast pork leg with cider gravy and trimmings, followed by sticky toffee pudding and mince pie-flavoured ice cream.
Also - the key to great crackling is not only to score the skin, but to prick it. That way, the fat runs out and causes it to sort of puff up.
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Post by Jambowayoh on Dec 21, 2021 19:29:58 GMT
Eurgh, mince pies...
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Post by eleven63 on Dec 21, 2021 19:33:20 GMT
Chicken breast, chips and gravy. Sophisticated.
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Lizard
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Post by Lizard on Dec 21, 2021 19:42:52 GMT
No Christmas dinner, we're going to a fancy hotel restaurant for an epic buffet breakfast. All the usual things, but very high-quality, eggs cooked to order, continental stuff, fruits juices, milkshakes, cereals, pastries etc.
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Post by Deleted on Dec 21, 2021 19:53:16 GMT
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H-alphaFox
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Post by H-alphaFox on Dec 21, 2021 20:17:55 GMT
Christmas eve is like an evening of nibbles, drinks, chips, cheese, charcuterie and home made feta triangles and whatever else get served. Plus I think it's a Mario Party night with the kids.
Christmas day lunch will be Crepes with various toppings and what seems to be turning into a tradition for Christmas dinner will be all home made Butter Chicken, Coconut Curry Chicken, Naans and Spiced rice.
Hopefully this year nobody stays up all night Christmas Eve and can actually be awake to enjoy the dinner. Little shit.
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Post by technoish on Dec 21, 2021 20:49:38 GMT
What's everyone doing for Xmas then? I'm doing slow-roast pork leg with cider gravy and trimmings, followed by sticky toffee pudding and mince pie-flavoured ice cream. Also - the key to great crackling is not only to score the skin, but to prick it. That way, the fat runs out and causes it to sort of puff up. I'm not sure that is true - key to crackling is ensuring it is dry (so cooking low and slow helps with this, then a blast at the end). Scoring or pricking too deeply risks juices bubbling up, making it less ideal for crackling. |
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Deleted
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Post by Deleted on Dec 21, 2021 21:09:53 GMT
Yeah don't score or prick too deeply but the combination of the two creates something remarkable.
I'd also strongly advocate dry brining for 24 hours in the fridge, uncovered. But the pricking technique guarantees god-tier crackling, in my experience.
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