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Post by Danno on May 17, 2022 20:35:06 GMT
Beer. Because I'm not working tomorrow. And I need to get my shitpost count up some. Like, a lot
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Post by freddiemercurystwin on May 17, 2022 21:06:51 GMT
Beer. Because I'm not working tomorrow. And I need to get my shitpost count up some. Like, a lot WTF? You've only been in for two days? |
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Post by Danno on May 17, 2022 21:08:27 GMT
Beer. Because I'm not working tomorrow. And I need to get my shitpost count up some. Like, a lot WTF? You've only been in for two days? 4 days a week, Weds is my preferred day off. My boss is on a conference in Portugal until Monday |
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on May 20, 2022 21:26:31 GMT
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Post by Sarfrin on May 20, 2022 21:39:19 GMT
How have you managed to barbecue that and not even cook the fat on the outside?
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Post by Danno on May 20, 2022 21:46:43 GMT
BAAA-AAAAA
Good god man, did that see heat?
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Post by dfunked on May 20, 2022 21:51:30 GMT
Just gotta slap it on the radiator for a few minutes.
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Deleted
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Post by Deleted on May 20, 2022 21:52:53 GMT
Looks good to me.
Rather that than something burnt.
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Deleted
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Post by Deleted on May 20, 2022 21:56:06 GMT
Will be lovely when it's cooked.
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Post by dfunked on May 20, 2022 21:56:30 GMT
Yeah, I'd eat the shit out of it in fairness. Could really do with some kind of crust, though. Not burnt, just something that makes it look like it's seen the outside of a sous vide.
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Deleted
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Post by Deleted on May 20, 2022 22:03:44 GMT
I'd eat the meat but the fat is not rendered down enough. Searing it would have helped.
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Post by 😎 on May 20, 2022 22:14:02 GMT
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on May 20, 2022 23:43:03 GMT
How have you managed to barbecue that and not even cook the fat on the outside? I roasted it in the oven till 54 deg C. It was perfect. |
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Post by 😎 on May 21, 2022 0:08:02 GMT
Look at this perfectly cooked lamb  |
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Frog
Full Member
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Post by Frog on May 21, 2022 6:42:16 GMT
Cooked some lamb, may have cooked it for slightly too long.  |
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on May 21, 2022 7:46:57 GMT
I should probably have turned the temp up full before the end or seared it. Was still yummy though
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Deleted
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Post by Deleted on May 21, 2022 10:35:07 GMT
Probably?! You should have definitely seared that, doesn't just help with the texture but adds so much more flavour to the meat. And helps make a sauce!
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Post by 😎 on May 21, 2022 14:20:15 GMT
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Post by freddiemercurystwin on May 21, 2022 18:53:23 GMT
Hot dogs, loads of onions, American mustard and ketchup.
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cubby
Full Member
doesn't get subtext
Posts: 6,378
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Post by cubby on May 21, 2022 18:57:08 GMT
One of those Crosta & Mollica pizzas that someone here raved about a few weeks back. Bit too chewy for my taste but the toppings were good quality.
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on May 21, 2022 18:59:49 GMT
Ma-La style Duck  |
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Post by freddiemercurystwin on May 21, 2022 19:40:56 GMT
That looks like ....... a takeaway? I could murder a Chinese ATM (not a Chinese person you understand).
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Post by Danno on May 21, 2022 19:58:01 GMT
Ma-La style Duck Gonna have to get some sauce from Soon Fung when I next order |
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on May 21, 2022 20:36:03 GMT
That looks like ....... a takeaway? I could murder a Chinese ATM (not a Chinese person you understand). It is, Szechuan place, love that numbing spiciness  |
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Post by freddiemercurystwin on May 21, 2022 21:22:01 GMT
I can never resist sweet sour pork balls when we have a Chinese, it takes me back to when I was about twelve and we ate out, always had the same then, such a treat back then.
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Post by Sarfrin on May 21, 2022 22:59:02 GMT
That looks like ....... a takeaway? I could murder a Chinese ATM (not a Chinese person you understand). We had a Chinese takeaway tonight. Sweet and sour chicken balls. |
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Deleted
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Post by Deleted on May 24, 2022 21:28:43 GMT
Been digging pad kee mao lately (drunken noodles to you, sir).
Basically just flat noodles, chillies, garlic and onions in a sauce made from one part light soy sauce, one part dark soy sauce, one part fish sauce and two parts oyster sauce. I like to add chicken (marinated in soy, Shaoxing, salt and sugar), peppers, cashews, broccoli and basil (because there's no way I'll get holy basil anywhere so a vague approximation will have to do).
Since I started employing J. Kenji Lopez-Alt's stir fry methods, it takes me a lot longer because everything is cooked separately to compensate for the relatively low output of my hob - but the results are fantastic. Top tip - you can get a vague approximation of wok hei of you blast it with a blowtorch at the end of cooking.
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Deleted
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Post by Deleted on May 24, 2022 21:39:55 GMT
Since I started employing J. Kenji Lopez-Alt's stir fry methods, it takes me a lot longer because everything is cooked separately to compensate for the relatively low output of my hob - but the results are fantastic. Top tip - you can get a vague approximation of wok hei of you blast it with a blowtorch at the end of cooking. Any pointers or idiots guides to this? I'm cursed with a ceramic halogen hob, would love to know more. |
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Frog
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Post by Frog on May 24, 2022 21:39:57 GMT
Supermarkets do Thai basil goat, both our local Tesco and Sainsbury's do it as well as Waitrose.
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Deleted
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Post by Deleted on May 24, 2022 21:45:27 GMT
Supermarkets do Thai basil goat, both our local Tesco and Sainsbury's do it as well as Waitrose. I'll have another look in the big Sainsbos, cheers |
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I roasted a saddle of lamb with garlic and rosemary, gf fried cauliflower and spring onion with a tahini-based sauce with mint and parsley, a nice Ribera del Duero went along with it.
