Oneflewover
Landlord.
Plenty hot enough for them!
What Did you Cook this Weekend?
- Thread starter DavidDetroit
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My brother has a Big Green Egg and he does quite well with smoking meat like prime rib.
BUT when I bring over burgers, he insists on having it so hot, you would think he was a blacksmith in a past life.
I've watched and I know he knows how to keep the temp down and consistent because he can cook an 18# prime rib for hours and hours and have it come out medium rare.
Maybe he just hates hamburgers?
Chinese Chicken, Red Pepper & Onion in Brown Sauce on plain rice.
Chinese Brown Sauce Recipe is here:
You can sub chopped onion for the green onion - as I have here because I could not be a***d to go buy some.
I spice mine up with a tablespoon of this stir-fry sauce: Real Chinese All Purpose Stir Fry Sauce (Charlie!)
Be aware if you are not using Nagi's stir-fry sauce in one go, the cornflour will sink to the bottom of the jar while it sits in the fridge and will go brick-like. It is impossible to recombine without thinking you might break right through the jar. Omit the cornflour and add it, slaked with a little water, when the dish is cooked and ready to plate up.
Edit: Had it with a cold bottle of Bass. On offer - 4 for 3 - at Asda. It went surprisingly well with the chicken and peppers.
Chinese Brown Sauce Recipe is here:
You can sub chopped onion for the green onion - as I have here because I could not be a***d to go buy some.
I spice mine up with a tablespoon of this stir-fry sauce: Real Chinese All Purpose Stir Fry Sauce (Charlie!)
Be aware if you are not using Nagi's stir-fry sauce in one go, the cornflour will sink to the bottom of the jar while it sits in the fridge and will go brick-like. It is impossible to recombine without thinking you might break right through the jar. Omit the cornflour and add it, slaked with a little water, when the dish is cooked and ready to plate up.
Edit: Had it with a cold bottle of Bass. On offer - 4 for 3 - at Asda. It went surprisingly well with the chicken and peppers.
It was mostly wood in the Kamado, I let it drop a bit before starting
Dutto
Landlord.
Only one tip: “Get a very young duck!”
My Dad “won” one at a Pigeon Club Raffle and Mum (who was an excellent cook) brought it from Skegness to Aberdeen as a present.
Mum roasted it and discovered that it was too tough to eat, then boiled it and tried again without success, until finally making soup out of it; after nearly an hour in a pressure cooker!
When he got back home, Dad asked about the history of the duck and discovered that prior to being offered as a Raffle Prize it had spent many years paddling around the Donor’s pond!
Personally, I marinade any duck I intend to roast overnight in red wine, BUT …
… much prefer buying “Confit de Canard” in a tin, stripping the flesh off the bone, sprinkling it with Chinese Five Spice and roasting it on a high heat until it’s crispy!
Served with warm tortillas, Hoisin Sauce, sliced cucumber and strips of spring-onion, it makes a lovely starter!
Enjoy!
Bought my first Confit de Canard in Monoprix (of all places) in Tarbes on my first trip abroad as a student. I decided to try and have it large for little or no money at all.
The confit was a ridiculously low price, €6 or €7? But it tasted so good. So did the Cassoulet de Castelnaudary which was even cheaper. €2 or €3. What could I have bought here for £2 or £3 that was remotely as edible?
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I like Emu and would imagine that it needs cooking the same as Ostrich it is low in fat and has to be cooked rare. Overdone you can sole your boots with it. I do like all my meats cooked rare. The one thing I have a problem with is octopus. Never ever got it right.
Dutto
Landlord.
The tins were €11 in Lidl at St Nazaire!
I make my own Cassoulet using Lima Beans (soaked overnight), Chopped Tomato, Tomato Paste, Chicken Breast, Smoked Lardons (home made) and (shock/horror I know) Lincolnshire Sausages! All served with crusty sourdough bread.
Our French friends pretend to like it when they come over for a visit …
… but much prefer the beer!
What size? The Monoprix one I bought - circa 2004/5 - was big. 500g+?
I love properly made Lincolnshire sausages (no supermarket comes close). With a good mash and a homemade caramelised onion gravy drizzled over, they are hard to beat.
By the way, if anyone sees the pics I have posted and wonders if I have only the one bowl to eat from, no, I have two! The black-rimmed one is for meat and fried dishes. I have a grey-rimmed bowl for non-meat and cold dishes. It's to help with weight loss. Lockdown caused my weight to soar. By the end of 2020, I was in really bad shape. So I stopped moping and took action.
I cook a variety of meals for family - then I cook something just for me. My one meal of the day. It goes into one of those bowls. The two bowls/one meal a day thing has worked well for me, so I intend to keep on using it. In the last sixteen months I have lost over 8.5 stones/120 lbs. That's not bad considering I have three alcohol days a week.
I cook a variety of meals for family - then I cook something just for me. My one meal of the day. It goes into one of those bowls. The two bowls/one meal a day thing has worked well for me, so I intend to keep on using it. In the last sixteen months I have lost over 8.5 stones/120 lbs. That's not bad considering I have three alcohol days a week.
Dutto
Landlord.
Lidl don’t do things by half! The one remaining tin is “5 to 6 legs”, 1.35kg all in but “only” 750g drained!
No.1 son massacred the last tin we took out! (He’s a big lad and getting bigger every time he visits!)
I agree with the Lincs Sausage. My favourite is Toad in the Hole with onion gravy; which MUST be started in a red-hot pan if you want to see it rise!
Oneflewover
Landlord.
Absolutely agree, Lincolnshire sausages are delicious. We used to live on a smallholding near Long Sutton, and kept pigs. Mum used to make sausages from them with plenty of rusk and herbs. Used to have them boiled with mustard and crusty bread dipped in the cooking liquor....mmmmmmm.......
Dutto
Landlord.
Yeah, that was my problem.
Dutto
Landlord.
No problems with octopus; I just fry it like squid.
I hate “Steak Knives” (those with serrated edges) with a passion! I reckon that they encourage people to cook steak too much and as a result you have to chew and chew to get the meat to a situation where you can actually swallow it!
I now ask whoever is taking my order “Is the meat so tough that I need a serrated edge to saw through it?” and if they say “Yes.” I change my order!
In France they just “blue” the meat and most times you can cut it with a fork - but even over there they provide a serrated knife in some restaurants!
However, in France I use my trusty Opinel knife, whereas in the UK everyone seem still to think you want to attack someone if you produce a sharp blade!
I hate “Steak Knives” (those with serrated edges) with a passion! I reckon that they encourage people to cook steak too much and as a result you have to chew and chew to get the meat to a situation where you can actually swallow it!
I now ask whoever is taking my order “Is the meat so tough that I need a serrated edge to saw through it?” and if they say “Yes.” I change my order!
In France they just “blue” the meat and most times you can cut it with a fork - but even over there they provide a serrated knife in some restaurants!
However, in France I use my trusty Opinel knife, whereas in the UK everyone seem still to think you want to attack someone if you produce a sharp blade!
that was my entire childhood. we were poor-ish so no complaints plus I didn't know to complain--having beef for dinner meant excellent jaw exercise.
HOWEVER, once I learned what prime rib and filet mignon were, butter knives all around.
Dutto
Landlord.
Today it was a combined effort, to finish stuff in the fridge, that was the aftermath of last week’s visit!
SWMBO peeled, diced, boiled up and mashed carrots, sweet potato, onion and turnip; while I made a white parsley sauce.
To get some flavour into things, we thawed out a packet of mixed sea-food (mussels, squid and prawns) and I added it to the white sauce as the Boss mashed up the mixed veg!
Served on a plate, with plenty of the white sauce, it wasn’t the kind of thing I would offer to guests, but “To die for!” was the verdict from across the table!
:hat:
SWMBO peeled, diced, boiled up and mashed carrots, sweet potato, onion and turnip; while I made a white parsley sauce.
To get some flavour into things, we thawed out a packet of mixed sea-food (mussels, squid and prawns) and I added it to the white sauce as the Boss mashed up the mixed veg!
Served on a plate, with plenty of the white sauce, it wasn’t the kind of thing I would offer to guests, but “To die for!” was the verdict from across the table!
:hat:
It’s Ready Steady Cook on a bank holiday weekend up the north coast and the local shop didn’t much in. The last time I boned a chicken was in the family butcher shop 35 years ago. Serving with shop bought salads and eating outside while the sun sets. Yum.
Nothing fancy. Apple Pie. Used the last of mum and dad's apple crop from last year. It will be reheated and served as part of a family casual meal for eight. It won't feed eight, so there'll also be a Viccy Sponge option, made tomorrow afternoon.
Dutto
Landlord.
No photo I’m afraid!
I’m in the process of emptying the freezer and fridge ‘cos SWMBO is up in Scotland for ten days. Today’s “piece de resistance” was a potato salad and mixed vegetables washed down with a pint of over-pressurised IPA!
Tomorrow looks like being potato salad and mixed veg again, but I hope that I will run out of the over-pressurised IPA and move on to English Bitter.
:hat:
I’m in the process of emptying the freezer and fridge ‘cos SWMBO is up in Scotland for ten days. Today’s “piece de resistance” was a potato salad and mixed vegetables washed down with a pint of over-pressurised IPA!
Tomorrow looks like being potato salad and mixed veg again, but I hope that I will run out of the over-pressurised IPA and move on to English Bitter.
:hat:
