The " Honey I'm home and I'm bloody starving , what's for dinner " Thread.

[lemonjelly]

What actually is veggie mince? What's in it?

according to the one in my freezer:

Mycoprotein (93%), Rehydrated Free Range Egg White, Natural Caramelised Sugar, Firming Agents: Calcium Chloride, Calcium Acetate; Gluten Free Barley Malt Extract.

I had to google mycoprotein:
https://en.wikipedia.org/wiki/Mycoprotein

 

[machin05]

Got some dried chillies from my sister for Christmas, about 7 different varieties - really cool present. Made a chipotle paste out of a few of them and made the most amazing chuck steak chilli with it. Cooked slow and low for about 4 hours. Lush!

Also used the paste to marinade some cod fillets before breadcrumbing and pan frying - also delicious. Still got one more serving of the paste left so will probably whack it on some chicken and make enchiladas or summit.

Another chilli triumph was a sausage, chilli and tomato tray bake. Based on a Jamie Oliver recipe, just bung a load of cherry tomatoes, garlic, chilli and balsamic in a casserole tray and stick some sausages on the top. Bake for about and hour or so and boom, you're done. We then blitzed up the toms to make a sauce and set some aside for pasta the next day. Aces.

And one final kitchen win was a beef shin and porter pie. Got a bottle of Sainsburys own porter in a secret santa at work which I knew wouldn't be much cop to drink, so did this recipe instead - https://www.bbcgoodfood.com/recipes/1912643/beef-and-beer-pie - I used pre-rolled puff instead of making my own pastry because I'm not a sadist. Was amazing, especially with a bottle of Fullers 1845

 

[Deutsch Wolf]

Beef shin is a great cut for stews and pies.

 

[lemonjelly]

Anyone tried Heck sausages? I've got some in the fridge, never gone with them before.

Black Farmer are the king of sausages at the moment but they didn't have any in.

Nah. I've reverted to only getting sausages from my local butcher. Their free range eggs are awesome, and decided to try their sausages as they're local, and accessible. Always been very good. They also do some lovely marinated chicken and other meats that are well worth popping in the slow cooker.

Plus the brownie points from supporting a local business and only walking down the road for fresh supplies is alright.

 

[Deutsch Wolf]

We've got three butchers here within walking distance, I use them all. All top geezers who work in them as well.

 

[Stan Hullis]

I really like the Heck sausages mate, give them a bash...

 

[Parkins left foot]

My local butchers does a superb pork, herb & somerset apple sausage - not expensive either (even compared to supermarket mass produced stuff)

 

[leedswolf]

How long did you live there for?

1995/96.

 

[Pablowolf]

I have purchased a pack of Black Farmer sausages. Reputations are on the line.

 

[PPB]

Crispy roast duck with cherry sauce, little potatoes and roasted vegetables. And I can't wait

 

[Deutsch Wolf]

I have purchased a pack of Black Farmer sausages. Reputations are on the line.

When have I ever let you down?

You won't regret it.

 

[Paddingtonwolf]

Homemade curry tonight. Going to sort of make it up as I go along as I don't follow the strictest rules on spices and herbs to be used to create a certain curry. I go by "if it smells ace, and tastes ace, it's fucking bostin"

 

[Nando]

Homemade curry tonight. Going to sort of make it up as I go along as I don't follow the strictest rules on spices and herbs to be used to create a certain curry. I go by "if it smells ace, and tastes ace, it's fucking bostin"

This is the way to cook full stop, Pad!

 

[Pablowolf]

When have I ever let you down?

You won't regret it.

I'm sure I won't!

I'll let you know after my Sunday morning fry-fest.

 

[t3ch]

2.5lb dry-aged cowboy steak (ribeye) with hasselback potatoes

 

[visage]

Are those anova things any good? I've been thinking about buying one.

 

[t3ch]

I'm liking ours so far. Have only had for like a month but does the job pretty well with the steak and shellfish we've tried.

that cut I made last night was even extra thick, still worked fine, perfectly pink all the way through as you can see.

 

[Stan Hullis]

I’ve been looking at those too actually

 

[Johnny75]

Why would you water bath a ribeye steak?

Heathenous treatment of a beautiful piece of meat.

 

[Paul]

Why would you water bath a ribeye steak?

Heathenous treatment of a beautiful piece of meat.

I wouldn't worry too much about it, it looks like Picasso has arranged the meal anyway................bloody Yanks






ps. I do love ya T3ch