What are ye eatin' and drinkin' - The Eatening

Porklife

Gravy on a steak! Now ive seen it all Grandeod! :P

Grandeeod

Porklife wrote: »

Gravy on a steak! Now ive seen it all Grandeod! :P

Has to be beef gravy made in the pot.;)

Porklife

Grandeeod wrote: »

Has to be beef gravy made in the pot.;)

Looks delicious. I'm making fillet steak this evening with sweet and normal potato mash with purple broccoli. Maybe ill make some gravy too

Porklife

Looks like im eating for 10 not 2 given the portion size but to hell with it!
Lidl fillet steak for 5.99 is unbelievable. It's as good as any restaurant, very little fat and cuts with a butter knife (i have no steak knives!)

My mash isn't great but it never is. I don't know how to make decent mash!

Rows Grower

Thinly sliced roast beef with all the trimmings and a bottle of Merlot.

Surreptitious

I has mushrooms stuffed with garlic herbs and cheese with breadcrumbs on top

I'm on strike today

Autosport

Lasagna, coleslaw and chips

Grandeeod

Porklife wrote: »

Looks like im eating for 10 not 2 given the portion size but to hell with it!
Lidl fillet steak for 5.99 is unbelievable. It's as good as any restaurant, very little fat and cuts with a butter knife (i have no steak knives!)

My mash isn't great but it never is. I don't know how to make decent mash!

No gravy.:)

Rows Grower

Surreptitious wrote: »

I has mushrooms stuffed with garlic herbs and cheese with breadcrumbs on top

I'm on strike today

As lovely and all as they are, that's only a starter. If anything it will only stimulate the appetite.

Have a proper dinner for yourself, if I was you I'd get a decent Chinese and keep half for tomorrow.

Crush On You

Porklife wrote: »

My mash isn't great but it never is. I don't know how to make decent mash!

You have to learn how to manage the starch! You need to whip the mash around and around and around with a wooden spoon until your wrist feels like it's hanging by a thread.

Surreptitious

Rows Grower wrote: »

As lovely and all as they are, that's only a starter. If anything it will only stimulate the appetite.

Have a proper dinner for yourself, if I was you I'd get a decent Chinese and keep half for tomorrow.

I have food that needs eating. If I get peckish I'll have toastie or something.

Porklife

Crush On You wrote: »

You have to learn how to manage the starch! You need to whip the mash around and around and around with a wooden spoon until your wrist feels like it's hanging by a thread.

Damn starch strikes again! My mash always winds up gloopy..its disgusting. I bought a potato ricer to make it smooth and have tried adding warm cream. It doesn't seem to matter. Same with roast potatoes. I can follow a recipe to a tee and mine are soggy and horrible.
Its annoying cos i love mash and roasties!

Grandeeod

Boards version of Covid has infected the thread. Watch yourselves.:D

Mystery Egg

Mystery Egg's Guide to Great Potatoes

The kind of potato you buy matters - get a maris piper, a rooster or a kerr's pink. For mash they must be floury.

Peel your spuds. Cut them into even sized chunks. Bring a pot of water to the boil. Add your potatoes and boil for 15 minutes, or until tender.

Drain well and allow to steam-dry.

For mash:

Mash or rice well. Add a big knob of butter and a splash of milk (hot, if you can) and plenty of salt and beat well with a wooden spoon.

For roasties:

Oven should be pre-heated to 200 celcius. Place a roasting pan in the oven and allow some fat to heat (goose fat is lovely but vegetable oil is fine too - whatever you have, but avoid olive oil imo). Remove carefully from the oven and add your potatoes. Turn them all in the fat to coat well.

Roast for 20 minutes, then turn each potato and roast again for a further 15-25 minutes until golden and crispy on the outside. Ovens will vary.

Cody montana

Dried caterpillar.
Yuk

Rows Grower

Cody montana wrote: »

Dried caterpillar.
Yuk

Did it give you the butterflies in your stomach?

Grandeeod

Rows Grower wrote: »

Did it give you the butterflies in your stomach?

A load of bollix post RG. The feckin place is full of it!

Mystery Egg

Grandeeod wrote: »

A load of bollix post RG. The feckin place is full of it!

I don't disagree Grandeeod but caterpillars are a very common snack amongst Zimbabweans so I do know people who eat them!

I find the idea hard to stomach but then I do eat prawns, which can't be that different really.

Grandeeod

Mystery Egg wrote: »

I don't disagree Grandeeod but caterpillars are a very common snack amongst Zimbabweans so I do know people who eat them!

I find the idea hard to stomach but then I do eat prawns, which can't be that different really.

But Prawns are Prawns. I don't even like Prawns, but they are what they are. Fooking Prawns.:D

GoneHome

Just after a lovely evening snack of a ham, cheese and onion sandwich with lovely tomato soup, a nice cool beer from the fridge now to finish off the weekend.

Porklife

I'm gonna try your mash method tomorrow
Mystery..I have roosters in the fridge to use up.
I'll call it Mondays Mash Mission!
I have alooootttaa time on my hands at the moment:)

Im hungry again despite my steak and horrible mash. Considering a crisp sandwich

Crush On You

Porklife wrote: »

Im hungry again despite my steak and horrible mash. Considering a crisp sandwich

Another tip: when my mash goes a bit gloopy and I have dinner guests, I add a few crushed gloves of garlic and serve it as "purée". It is delicious and your cretinous friends will never guess. A few sliced chives or green onions on the top of the "purée" and the masquerade is complete.

SineadSpears

Porklife wrote: »

Damn starch strikes again! My mash always winds up gloopy..its disgusting. I bought a potato ricer to make it smooth and have tried adding warm cream. It doesn't seem to matter.

I wonder could you possibly be cutting your potatoes too small??
And by the time they seem cooked, they are actually over cooked & watery. That could turn them gloopy when you mash them?

They need to be cut not too small, or too big either.

My mam, god love the woman, cuts the whole potato in half & boils them. Then when she mashes them, there are bits of uncooked potato lumps in it

Because of her mash, I have a fear of 'smashed potatoes' when I see them in a recipe. Just can't handle the thoughts of it at all.

I make fabulous mash because I made it my lifes goal to get it right!

Still can't cook beef though :rolleyes:

Surreptitious

I have no problems with potatoes. Loads of practice. It helped in work with the giant mixer to make mash. Or some places had a moule. I prefer the mixer.
My roasties and fries, wedges come out good too.
I think you need patience though and practice. Also potatoes in the oven take a good bit to cook.

ArtyC

Porklife wrote: »

I'm gonna try your mash method tomorrow
Mystery..I have roosters in the fridge to use up.
I'll call it Mondays Mash Mission!
I have alooootttaa time on my hands at the moment:)

Im hungry again despite my steak and horrible mash. Considering a crisp sandwich

https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html



Give this method a shot , we have my folks for Xmas dinner for the first time, the rest of kids stayed home so it could be in my smaller gaff.... my mother is a fantastic and hilariously competitive cook and she’s still raving about our roasties now

joficeduns1

ArtyC wrote: »

https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html



Give this method a shot , we have my folks for Xmas dinner for the first time, the rest of kids stayed home so it could be in my smaller gaff.... my mother is a fantastic and hilariously competitive cook and she’s still raving about our roasties now

Seconding Kenji's method. The man is the greatest out there for techniques.

https://youtu.be/argKpeiKFfo

Temptamperu

Had a spicey chicken fillet roll with a nice cup o coffee

Surreptitious

Having a strong coffee, feeling wired

Rows Grower

Turkey steaks marinated in garlic, ginger, chillies, honey, soya sauce and balsamic vinegar with a gravy then made from the marinade, steamed baby potatoes and green beans. Taste buds are still alive after it, a slow glass of red wine is the ultimate soother. Medium sized crunchie Easter egg in the freezer just in case.

Surreptitious

Hot dogs for lunch.
Toastie special on seeded bread just a while ago.

Might have a coke now, I feel the coffee crashing