the dinner thread

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vietnammer
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Re: Today I am cooking...

Post by vietnammer »

Monkeybubbles wrote: Fri Apr 29, 2022 12:14 pmRum
:scarfer:

Ain't heard that sage remark for a while now.
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Re: Today I am cooking...

Post by dasnutnock3 »

I just made this for lunch https://www.bbcgoodfood.com/recipes/microwave-mug-cake. Was very tasty and now I feel slightly sick.
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Re: Today I am cooking...

Post by S-H »

dasnutnock3 wrote: Fri Apr 29, 2022 12:35 pm I just made this for lunch https://www.bbcgoodfood.com/recipes/microwave-mug-cake. Was very tasty and now I feel slightly sick.
And now you have 3rd degree burns on the inside of your mouth?
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Re: Today I am cooking...

Post by dasnutnock3 »

S-H wrote: Fri Apr 29, 2022 12:35 pm And now you have 3rd degree burns on the inside of your mouth?
I sensibly waited 5 seconds after removing it from the pinger before consumption. So, yes.
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Re: Today I am cooking...

Post by RaddyKovac »

Bastardisation of carbonara tonight I think.

Bacon, not guanciale. Mushrooms, which are haraam. Maybe onions. Oh and linguine, not spaghetti.

Apart from that though, totally authentic - and far more authentic than Ramsay's version.

https://www.youtube.com/embed/5t7JLjr1FxQ
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Re: Today I am cooking...

Post by Arnold Layne »

Ooh,I just did a carbonara (not glue) 3 eggs,3 tablespoons quark,parmigiana and chives. Fussilli,smoked bacon,peas. Easy and proper scrantastic.
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Re: Today I am cooking...

Post by Greatest Cockney Rip Off »

Proper carbonara needs guanciale, Pecorino Romano, LOTS of black pepper, three egg yolks and spaghettoni or linguini.

It's a pretty simple dish but twats like Ramsay just butcher it completely.
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Re: Today I am cooking...

Post by S-H »

Ribeye and homemade chips.
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Re: the dinner thread

Post by RaddyKovac »

I've bought a topside joint for tomorrow.

How best to cook it? Medium rare or slow cooker?
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Re: the dinner thread

Post by dasnutnock3 »

RaddyKovac wrote: Sat Apr 30, 2022 4:26 pm I've bought a topside joint for tomorrow.

How best to cook it? Medium rare or slow cooker?
What’s the weight? If it’s over 1kg, definitely roast it - if it’s small, pot roast might work better
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Re: the dinner thread

Post by RaddyKovac »

I wasn't sure if it would be tough because it's so lean?
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Re: the dinner thread

Post by dasnutnock3 »

RaddyKovac wrote: Sat Apr 30, 2022 4:54 pm I wasn't sure if it would be tough because it's so lean?
Mix oil with mustard powder, a little flour or cornflour, S&P and rub all over the meat. Let it get to room temp then place it on a bed of very roughly chopped veg, to make into gravy after. In at about 210 fan for 20 then down to maybe 170 fan for another 20 mins or so, depending on temp. Use a meat thermometer if you have one and be brave, absolutely don’t let it overcook. At least 20 mins rest before you carve.
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Re: the dinner thread

Post by WHU Independent »

A large variety of mixed green veg, all cooked in garlic and allspice and onion, with added Chickun chunks and chickpeas in a Cheeze sauce with added soft Cheeze and Engergiser B12 cheeze flakes. Added onion salt, garlic granuals italian mixed herbs and served it up with spagehtti.

Cheezy bliss!
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Re: the dinner thread

Post by -DL- »

Cod and chips. A basic batter, fillets dropped in the fryer, with Iceland frozen steak cut chips, and birds eye petit pois.

Went down a treat with the family.
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Re: the dinner thread

Post by Metal Hammer »

Threw a ribeye on the BBQ today, had it with chips and garlic mushrooms :newthumb:
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Re: the dinner thread

Post by dasnutnock3 »

I’ve done that pressed pork belly. Safe.
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Re: the dinner thread

Post by Jennings »

• Sweet Potato Rissoles with spring onions & chilli
• Roast Butternut Squash served with chunks of lime
• Roast Beetroot Salad with preserved lemon

& two different yoghurt dressings.

All recipes from that man Ottolenghi.

Not a crumb left on the table which could be a sign I didn’t cook enough.
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Re: the dinner thread

Post by Chicken Run Supreme »

70’s retro last night, Spam egg & chips
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Re: the dinner thread

Post by S-H »

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Re: the dinner thread

Post by vietnammer »

Experiment time....chicken thighs + chopped leek + chopped mushrooms ****ed into a slow cooker with a gravy made of 2 sachets of potato + leek Cup-a-Soup. Served with corncobs. I've done similar in the past using soup to make gravy (chicken pie works well) so I'm hopeful.
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