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

tredman said:
That’s mustard for little kids. Can’t beat proper homemade from powder English mustard.
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Ah, but we're talking burgers, hot dogs and bratwurst here. English mustard is too overpowering for that task. This is a specialist job, like how you'd use Dele Adebola against Wolves but against no other team in the world.

In all other standard uses I agree.

Thick mayonnaise and German mustard on chips is a taste sensation.
 
That’s when ketchup comes into its own, mixed with English mustard on burgers and the like.
 
I'd also favour this over ketchup on a burger:

317120011_0_640x640.jpg


Pretty much a single use item though, the tuxedo of condiments.

Edited as we don't need a picture which is bigger than life size.
 
You started off really well preferring proper brown sauce over the cheap fruity crap. It’s all gone downhill since.
 
Hold up here soldier. You backed ketchup but now concede that as a standalone item it doesn't stand up, you have to mix it with superior elements...
 
That’s just because I ruined my tastebuds and can’t really taste much which isn’t spicy or strong tasting.

That’s kinda negates my whole argument to be fair :)
 
had my first trip out for 6 days today. up to the local butcher/supermarket, bought a few thins including Mince meat and hamburger buns.
Just had the first burger, home made burger, fried onions, Dijon mustard on the bottom, Heinz ketchup on the top.
even though the mince was pork it was still the dog's bollocks ha ha ha
 
English mustard from a powder mix is ace. I always have a tin in the house.

However, my massive preference is for wholegrain or especially Dijon. I use Dijon so much in my cookery. Slather a fair bit on the meat for roast beef before cooking it and it gets a flavour into the gravy if you make it properly rather than being a granule-based fuckwit.

Ketchup on a steak is a culinary crime. Bearnaise, Diane, Chateuabriand sauce. Only ways to go. I would just about tolerate a pepper sauce if the alternative was famine, I suppose.
 
Steak diane is sooooo 70s :icon_lol:
 
Tewkesbury mustard is the king of mustards.
 
I’m quite partial to prawn cocktail too :)
 
But Black forest gateau is cack !

Right whilst were on a rampage, people who have 'macho' curries, I've got no problem with spice as a taste but when it gets to pain levels of heat, what are you thinking, why bother choosing a meat if you are going to serve it up with fire ??
 
I love the prawn cocktail too if it is done properly.

The wine glass with some limp iceberg, a bed of prawns and then some shit marie rose (which let us not forget is basically ketchup and mayonnaise mixed in a bad one) a sprinkle of cayenne and a little lemon juice is hardly haute cuisine sadly.
 
I really don’t get the wine glass thing. Why make it deliberately difficult to eat.
 
Paul said:
But Black forest gateau is cack !

Right whilst were on a rampage, people who have 'macho' curries, I've got no problem with spice as a taste but when it gets to pain levels of heat, what are you thinking why bother choosing a meat if you are going to serve it up with fire ??
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I'll go as far as a vindaloo or a chef's special advertised as very hot (in the latter case you know it should be made properly so the heat complements the other flavours).

Your challenge curries are just stupid, no enjoyment in that. I could do it just to prove a point but I wouldn't really enjoy it.
 
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