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Take A Pic Of Your Dinner!


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#2551 Sir Horribleman

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Posted 06 June 2012 - 09:44 PM

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I made rib roast. There was too much for seven people plus leftovers for cold beef salad for two tonight. I was pretty pleased at how it came out.

Coming up to room temperature:
Attached File  dinner 1-2.jpg   114.64KB   1 downloads

Cut to allow maximum searing:
Attached File  dinner 2-3.jpg   137.39KB   3 downloads

Served with creamed spinach, asparagus and salt and pepper mash.
Attached File  dinner 3-2.jpg   225.02KB   5 downloads

Nom.
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#2552 Blue

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Posted 06 June 2012 - 10:03 PM

Gorgeous looking piece of meat.
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#2553 Ajay1986

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Posted 06 June 2012 - 10:27 PM

The quality of that beef looks amazing, and you even served it with a great beer.
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#2554 doublethemeat

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Posted 07 June 2012 - 08:03 AM

I've no idea how long exactly, just cooked it until it was brown in the middle. I've always had my steaks well done but I think I'm going to experiment a bit with how much they're cooked.


Try getting the pan really hot, rubbing some oil on each side of the steak, and frying it for a minute and a half on each side (less for a thinner steak, more for a thicker one). Take it out for the pan and leave it to rest under some loosely wrapped tin foil for about 2-5 mins.

Personally I like a steak medium-rare with a nice charred outside which you'll get from searing it in a very hot pan.

The trick is to see how that turns out, and adjust your timing for next time.
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#2555 Sir Horribleman

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Posted 07 June 2012 - 08:11 AM

The quality of that beef looks amazing, and you even served it with a great beer.


Indeed. The beer was Excellent.

Gorgeous looking piece of meat.

Despite my expectations, I was surprised at quite how tender and juicy it was.
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#2556 Couch Corpse

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Posted 07 June 2012 - 02:03 PM

Nommmmmm Do you have a recipe please :)

Suggestions welcome, I don't measure but it went something like this.

For the chicken marinade I put in a blender.

Lots of tomatoes
1/2 Lime Juice
Two garlic gloves
Handful of fresh coriander
Salt and Pepper
Dried oregano
Ground paprika, coriander, cayenne (at a guess, teaspoon of paprika and half teaspoon of coriander and cayenne)
2 Chipotles
1/2 White Onion
Dash of olive oil

Blend this up and then poor it over 3 whole chicken breasts, cover with foil and ideally marinate overnight in the fridge. Bake 150C for about 50 mins, then remove the foil and shred the chicken, it'll be very watery so put it back in the oven shredded and uncovered for another 10-15, just to dehydrate it.

The salsa's pretty much the same thing, chop a few tomatoes and remove the seeds. Add the other half of lime juice, half a copped red onion, salt and pepper, 1 red chilli (no seeds), handful of fresh coriander finely chopped, 1 clove of garlic, dash of olive oil. Give it at least 30 mins in the fridge to gel.
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#2557 U2031

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Posted 07 June 2012 - 05:18 PM

Try getting the pan really hot, rubbing some oil on each side of the steak, and frying it for a minute and a half on each side (less for a thinner steak, more for a thicker one). Take it out for the pan and leave it to rest under some loosely wrapped tin foil for about 2-5 mins.
Personally I like a steak medium-rare with a nice charred outside which you'll get from searing it in a very hot pan.
The trick is to see how that turns out, and adjust your timing for next time.


Do this, but make sure you use vegetable oil, not olive oil because it will smoke before it gets hot enough for your steak!
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#2558 Sir Horribleman

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Posted 07 June 2012 - 05:24 PM

You don't need oil.
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#2559 minstrels

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Posted 08 June 2012 - 12:44 PM

Thanks for the tips guys!
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#2560 U2031

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Posted 09 June 2012 - 12:54 PM

I'm doing chicken and chorizo with beans in the slow cooker for tonight. Just waiting for it to get up to cooking temperature, should be good.

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#2561 U2031

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Posted 09 June 2012 - 06:58 PM

It's coming along nicely, but I need to get rid of some liquid. The lid is coming off and I'll just have to scrub the tiles off afterwards

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#2562 U2031

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Posted 09 June 2012 - 10:44 PM

When I stirred it, the chicken was falling off the bone, so I dragged it all off. Really nice A++++++++++ would cook again.

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#2563 Couch Corpse

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Posted 09 June 2012 - 10:57 PM

That's the good stuff.
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#2564 U2031

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Posted 10 June 2012 - 02:44 PM

Kedgereeeeeeee! Not had it for ages, but I was reminded by the hairy bikers cooked it on the telly last week.

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In real life it was in focus though :-)
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#2565 minstrels

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Posted 10 June 2012 - 02:55 PM

The Hairy Bikers are actually amazing. Love their show.
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#2566 ncurb

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Posted 10 June 2012 - 05:15 PM

Are you ready then.

Drumroll please.

I made Ham, Egg and Chips.
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#2567 ncurb

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Posted 10 June 2012 - 05:17 PM

can't remember how to upload pictures!
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#2568 ncurb

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Posted 10 June 2012 - 05:19 PM

Pics

Attached Files


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#2569 ncurb

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Posted 10 June 2012 - 05:21 PM

Chips made in tefal actifry, Maris Pipers with a little oil coocked for 40 minutes. I home boiled the gammon ham joint for 8 hours until the meat, well, you can just see from the picture. The egg was a supermarket bought one but fried in my german engineered frying pan.

It tasted as good as it looks.
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#2570 doublethemeat

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Posted 10 June 2012 - 08:25 PM

Looks good, what is the Activfry really like then?
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#2571 Gaz

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Posted 10 June 2012 - 08:39 PM

Posted Image

Miniature Breakfast Burgers
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#2572 ncurb

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Posted 11 June 2012 - 12:11 AM

So, does whoever negged my pic want to explain why? There I was enjoying a lovely +1 and someone, somehow finds something negworthy about my picture.

Come on, tell me why or forever remain a spineless cunt.
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#2573 tnman

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Posted 11 June 2012 - 08:20 AM

So, does whoever negged my pic want to explain why? There I was enjoying a lovely +1 and someone, somehow finds something negworthy about my picture.

Come on, tell me why or forever remain a spineless cunt.


It's on +1? :huh:
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#2574 Craster

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Posted 11 June 2012 - 08:23 AM

I gave it a plus, but to my mind despite what it's constituent parts are, that's not ham, egg, and chips. I'm sure it was delicious, but it's a principle thing!
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#2575 doublethemeat

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Posted 11 June 2012 - 09:01 AM

I gave it a plus, but to my mind despite what it's constituent parts are, that's not ham, egg, and chips. I'm sure it was delicious, but it's a principle thing!


What's your interpretation then? Personally I think that H,E,&C should have a grilled gammon steak.
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#2576 Craster

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Posted 11 June 2012 - 09:42 AM

Agreed.
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#2577 mirodo

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Posted 14 June 2012 - 11:48 PM

Sea Bass and Brown Shrimp in lemon butter, served with wild samphire.

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#2578 Craster

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Posted 15 June 2012 - 08:21 AM

That looks epic.
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#2579 bobandy

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Posted 15 June 2012 - 09:02 PM

MMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmm! Love those little brown shrimpies!
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#2580 BossSaru

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Posted 17 June 2012 - 10:00 PM

Japanese Karaage for Fathers' Day!

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