The 'what you had for your tea' thread.

[Unabomber]

48 minutes ago, Zear0 said:

Think we're stupid enough to fall for that one?

 

I enjoy grating turnip in mine...

I don’t know if you’re joking or not? It’s a very common thing to add richness. 

[Daggers]

21 minutes ago, tom27111 said:

 

https://bakeitwithlove.com/add-egg-to-mashed-potatoes/

 

It's definitely a thing. 

Yes, from a person with no desire to live until tomorrow morning.

 

The volume of salt she’s included in that recipe is absolutely insane.

[Bordersfox]

7 minutes ago, Daggers said:

Yes, from a person with no desire to live until tomorrow morning.

 

The volume of salt she’s included in that recipe is absolutely insane.

Wtf that recipe isn't for mash it's salted cream and cheese with a sprinkling of potato.  

[Tommy G]

Only works with Burford Browns

[tom27111]

Tonight, I'm experimenting with a twist on a classic.

 

Red pepper pesto pork lasagne.

 

Sauce made up of passata, a jar of red pepper pesto, some mascarpone, garlic, an onion, some herbs.

 

Mainly used pork mince as it doesn't come vac packed and I got 120 bonus Nectar points for buying it 

Edited 7 December 2023 by tom27111

[Unabomber]

39 minutes ago, tom27111 said:

Tonight, I'm experimenting with a twist on a classic.

 

Red pepper pesto pork lasagne.

 

Sauce made up of passata, a jar of red pepper pesto, some mascarpone, garlic, an onion, some herbs.

 

Mainly used pork mince as it doesn't come vac packed and I got 120 bonus Nectar points for buying it 

You bloody love pork don’t ya 

[tom27111]

Just now, Unabomber said:

You bloody love pork don’t ya 

 

Thinking about it, I probably have it a couple of times a week. 

 

It's good value and versatile.

 

There's 5 of us in our house, so if you need a few fresh chicken breasts, it costs a bloody fortune.

 

If i do homemade burgers, ill get beef, but add a bit of pork too, packs it out and gives it a nice flavour. Might be wrong, but I seem to remember hearing the fat in the pork renders better to help cooking?

 

Usually have mince for tacos and a pork tenderloin on a Sunday every now and again.

 

And you can't beat a bit of belly, correctly seasoned on a BBQ.

 

I'm not really a chops person.

 

This was bought to you by the British Pork Marketing Board 

 

 

[SouthStandUpperTier]

Had haggis tonight. Not bad. Not bad at all.

Edited 7 December 2023 by SouthStandUpperTier

[Jattdogg]

Ground pork burgers are great to when you get tired of beef.

 

Ground pork with essentially a jamaican themed jerk seasoning can be delish but not for everyone.  

 

This thread doesn't help when you are hungry.

[Bordersfox]

1 hour ago, tom27111 said:

 

Thinking about it, I probably have it a couple of times a week. 

 

It's good value and versatile.

 

There's 5 of us in our house, so if you need a few fresh chicken breasts, it costs a bloody fortune.

 

If i do homemade burgers, ill get beef, but add a bit of pork too, packs it out and gives it a nice flavour. Might be wrong, but I seem to remember hearing the fat in the pork renders better to help cooking?

 

Usually have mince for tacos and a pork tenderloin on a Sunday every now and again.

 

And you can't beat a bit of belly, correctly seasoned on a BBQ.

 

I'm not really a chops person.

 

This was bought to you by the British Pork Marketing Board 

 

 

Pork is the finest of meats. 

 

Sausage. Bacon.  Pork Mince. Pork Belly.  Pork loin. Pork tenderloin. Pork cheek.

 

You can go fatty or lean and it's more forgiving than chicken either way.  Works with virtually all herbs and spices.  

 

Takes smoke on board beautifully.  

 

The most versatile of all meats and reasonably priced. Chicken can fvck right off.  

 

Crackling.   I mean is there anything better than perfect crackling?

[adam1]

Chucked bell pepper, spring onion, chopped chicken and thinly sliced potato into an airfryer with seasoning (a lot of chilli flakes, salt, and garlic). 

 

Have no idea what made me do it, turned out nice tbf.

 

 

 

 

[tom27111]

Been banned from making a roast dinner until Xmas day.

 

I feel lost on a Sunday afternoon without the excuse to get away from the family to cook for hours 

 

Might start smoking again.

[FoxesDeb]

3 minutes ago, tom27111 said:

Been banned from making a roast dinner until Xmas day.

 

I feel lost on a Sunday afternoon without the excuse to get away from the family to cook for hours 

 

Might start smoking again.

Cook other things and put them in the freezer for another day 

[whoareyaaa]

Chicken Caserole 

[Sly]

I made us festive Yorkshire wraps. 
 

Yorkshire, chicken (as I couldn’t get turkey), pigs in blankets and roast. Covered in gravy.

 

…… then rolled up. 

 

I looked so much better at Nottingham market last weekend. Tasted alright though. 

[FoyleFox]

Seafood chowder. 

[Tommy G]

On 07/12/2023 at 20:32, Bordersfox said:

Pork is the finest of meats. 

 

Sausage. Bacon.  Pork Mince. Pork Belly.  Pork loin. Pork tenderloin. Pork cheek.

 

You can go fatty or lean and it's more forgiving than chicken either way.  Works with virtually all herbs and spices.  

 

Takes smoke on board beautifully.  

 

The most versatile of all meats and reasonably priced. Chicken can fvck right off.  

 

Crackling.   I mean is there anything better than perfect crackling?

Agreed - chicken is so boring, and breast is dry as anything as most people overcook it. One good thing I do with Chicken however is buy the big fat, corn fed ones with skin on. Dry brine it with 90% salt 10% sugar, leave it in fridge for 24 hours uncovered. Pan fry to crisp the skin then oven at 220C, cook to 70C in the middle then rest for 10 mins. Serve with anything that will justify those juicy breasts.

[Free Falling Foxes]

No idea where this came from but had a craving last night for a Breville (remember them?) toasted sandwich with a chicken and cheese filling.

Thing is; our Breville had long since gone so I improvised and used a George Foreman Grill. Basically does the same thing but doesn't seal the sandwich edges.

 

Very tasty.

 

 

[tom27111]

Fake-away Big Macs tonight!

 

Just about to make the burger patties.

[Milo]

On 11/12/2023 at 12:35, Tommy G said:

cook to 70C in the middle

Fun-sponge alert…

75 will better protect you from Campylobacter and/or Salmonella.

 

 

 

 

On 11/12/2023 at 12:35, Tommy G said:

anything that will justify those juicy breasts.

 

 

 

 

[tom27111]

1 minute ago, Milo said:

Fun-sponge alert…

75 will better protect you from Campylobacter and/or Salmonella.

 

 

 

 

 

 

 

 

 

You wouldn't recommend this then?

 

 

[Tommy G]

21 minutes ago, Milo said:

Fun-sponge alert…

75 will better protect you from Campylobacter and/or Salmonella.

 

 

 

 

 

 

 

 

Correct but when it rests it will creep up a few degrees, I reckon 72C is better and more on the safe side 

[Tommy G]

31 minutes ago, tom27111 said:

Fake-away Big Macs tonight!

 

Just about to make the burger patties.

Pics or it didn’t happen 

[tom27111]

7 minutes ago, Tommy G said:

Pics or it didn’t happen 

 

I will do.

 

Done them before, they're really good.

 

Here's the patties, ready for the griddle.

 

Basically 1/4 pounders. 1.5kg of beef did me 12 burgers.

 

I always make extra and freeze some.

 

Just seasoned with salt and pepper, keep it simple.

 

 

Edited 12 December 2023 by tom27111

[Milo]

29 minutes ago, tom27111 said:

 

You wouldn't recommend this then?

 

 

Oh my. 
 

I had a client recently that was wanting to do chicken sashimi. I know it’s a thing in Japan - but fvck knows how/why.