So, tonights tea was..........................

[shyVRS245]

Also yesterday. Whole chicken in the oven for 2 hours plus parsnip, sweet potatoes, brussels, cauliflower, broccoli and carrots with gravy. Washed down wth a glass of £2.99 Lidl Cabernet from Chile. Pudding was Apple crumble with custard and watched the F1 highlights with a glass of Metaxa brandy from Cyprus. 

[Colin170CR]

55 minutes ago, Colin170CR said:

All this talk of steaks has got me hankering after one. Think I have a rib eye in freezer which has my name on it tonight.

 

Errrm.

 

Scratch the steak for tonight. My 4 legged felines got to it while it was out defrosting  Caught in the act by my wife who printed the pic for pride of place on the kitchen fridge door. As a veggie she thought it was hilarious. Luckily it wasn't the large rib eye I thought I had but a small/ med sirloin instead. Even so I was looking forward to it!

The ginger cat is the hunter & has previous on this subject having once returned from a neighbours garden with a pork chop in his mouth from their BBQ & fish from the other neighbours pond .

The tabby is also no angel either. Recently she went to sleep on top of a still warm freshly baked cake which had been left out to cool on a rack.

Animals! Nearly as bad as the kids!!

Looks like egg & chips instead tonight...

 

 

[mac11irl]

meh, theres a fairly high fat content in that one anyway

i like some marbling but i dont like trimming masses of fat out of steak.

 

i do like rib eye too, but swmbo really doesnt like fat in the meat, so the striploin wins for domestic harmony

 

 

[Colin170CR]

1 minute ago, mac11irl said:

meh, theres a fairly high fat content in that one anyway

i like some marbling but i dont like trimming masses of fat out of steak.

 

i do like rib eye too, but swmbo really doesnt like fat in the meat, so the striploin wins for domestic harmony

 

 

 

I leave the fat on for cooking to get the flavour but trim it off before eating.

At least your other half eats meat. Mine went veggie a few years back which causes all sorts of issues now come meal time.

I'm not giving up on the steak situation. We have another freezer in the garage which I'm going to have a look through for some inspiration.

It's that or I raid the Christmas meat supplies - 2 bone rib of beef or individual pousssins. No Turkey this year because due to travel / covid restrictions there's only me & swmbo eating at our place & the smallest turkey is far too big for just one. Plus I don't fancy eating turkey left overs for 6 weeks after! 

 

[mac11irl]

nearly forgot last nights tea..

 

 

tasty

 

had a roast chicken dinner earlier in the day

 

[Colin170CR]

Knew I had a rib eye somewhere in a freezer. A few days later than planned but all the better for it. Cooked Blue - the only way.

 

 

 

[Colin170CR]

24 minutes ago, mac11irl said:

nearly forgot last nights tea..

 

 

tasty

 

had a roast chicken dinner earlier in the day

 

White & black pudding I see.

[mac11irl]

24 minutes ago, Colin170CR said:

White & black pudding I see.

correct

one must have balance between the light and dark

 

[mac11irl]

29 minutes ago, Colin170CR said:

Knew I had a rib eye somewhere in a freezer. A few days later than planned but all the better for it. Cooked Blue - the only way.

 

 

 

 

i dunno about it being blue, but it looks delicious

 

[Warrior193]

On 07/12/2020 at 21:43, mac11irl said:

 

i dunno about it being blue, but it looks delicious

 

Problem is you have to keep them well away from shops full of delicate china.

[Colin170CR]

Tonight's tea was Poussin, veg & roast spuds a boat load of gravy & bread sauce.

I was saving the 4 poussin I had for Christmas but since we don't have anyone coming for Christmas dinner now I figure they are fair game for tea anytime!

[shyVRS245]

We finally polished off a Gammon slow pot after 4 days and it was only £3.33 from ASDA (3 FOR £10) so was very tasty and good value with the gravy soaked up by a slice of seeded bread. Fish and chips tomorrow as it will be our usual Friday Tea.

[Warrior193]

16 hours ago, shyVRS245 said:

We finally polished off a Gammon slow pot after 4 days and it was only £3.33 from ASDA (3 FOR £10) so was very tasty and good value with the gravy soaked up by a slice of seeded bread. Fish and chips tomorrow as it will be our usual Friday Tea.

Snap for the fish and chips - although for lunch with an Aussi neighbour who's in my 'support bubble'  

[shyVRS245]

4 hours ago, Warrior193 said:

Snap for the fish and chips - although for lunch with an Aussi neighbour who's in my 'support bubble'  

Kept it simple frozen roasties with Iceland battered fish (67 pence each) and a tin of baked beans between us. Very nice with some tomato ketchup.

[mac11irl]

supporting local business hard hit by the lock downs -

junction cafe take away today.

 

i couldnt decide what i wanted so... i got everything...

sliders - 1 of each - 

beef burger

chicken fillet

cod goujons

pulled pork

 

 

utterly delicious

 

[mac11irl]

prep - peeled rinsed dried and oiled.

 

mid cook turn and baste

 

done

 

plated

 

delicious

 

[Skodaboy1983]

Cheese on Toast for me

[Mickvrs220]

59 minutes ago, mac11irl said:

prep - peeled rinsed dried and oiled.

 

mid cook turn and baste

 

done

 

plated

 

delicious

 

Ant tha got owt moist ,needs gravy mac😂

[mac11irl]

24 minutes ago, Mickvrs220 said:

Ant tha got owt moist ,needs gravy mac😂

 

that was separate i didnt want overwhelm the roasties before the photoshoot

 

[@Lee]

Noooooooooooo! Just NO! Roast tatties must be par-boiled for 10 minutes then rumbled in the pan to fluff them up before roasting in goose fat or lard.
It. Is. The. Law. 

[john999boy]

18 minutes ago, Lee01 said:

Noooooooooooo! Just NO! Roast tatties must be par-boiled for 10 minutes then rumbled in the pan to fluff them up before roasting in goose fat or lard.
It. Is. The. Law. 

I've got to agree with Lee on that one.

[mac11irl]

no.

par boiling makes them wet and makes the outside all over done and bitty.

a roast spud should be a crispy evenly coloured shell and beautifully floury and fluffy inside.

[@Lee]

1 hour ago, mac11irl said:

no.

par boiling makes them wet and makes the outside all over done and bitty.

a roast spud should be a crispy evenly coloured shell and beautifully floury and fluffy inside.

Right. That's it! Roast tatties tomorrow.

[Lady Elanore]

I can't believe there were no Tea pics from Chrimbo day!! So to rectify that here's mine. 

 

My lovely brother came around to my dad's to cook and try to cheer us all up (my mum is in a home and we couldn't see or speak to her on Christmas day  ). As we didn't eat until around 16:30hrs I reckon it sneaks in as 'tea'

 

Stuffing and a few sundry items are hidden under the roasties and carrots and this was only the first 'tide' of gravey 

 

 

[mac11irl]

i was too busy eating with one hand while holding spud jr was on my other at Mil & Fil 's for dinner to take pictures 

 

that and i may have gotten some funny looks esp with the "its for a car forum on the internet" explanation