Forum:Dinner Club
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I bought the fillet from the local butcher's, and nearly had a heart attack when he rang it through the till. It tasted fucking delicious though. I will probably have an actual heart attack once all the cholesterol kicks in, lots of butter in this baby!<br> | I bought the fillet from the local butcher's, and nearly had a heart attack when he rang it through the till. It tasted fucking delicious though. I will probably have an actual heart attack once all the cholesterol kicks in, lots of butter in this baby!<br> | ||
[[File:Welly1.jpg|thumb|400px|center|That's not blood, oh no, that's the 'juices'.]] | [[File:Welly1.jpg|thumb|400px|center|That's not blood, oh no, that's the 'juices'.]] | ||
| + | :Looks awesome. Oh, and no, it isn't blood, it's [http://en.wikipedia.org/wiki/Metmyoglobin metmyoglobin]. I only know that coz of QI. P.S. If you like a good wellington with a twist, try one of these: | ||
| + | :*[http://www.bbcgoodfood.com/recipes/76604/venison-and-wild-mushroom-wellington Venison and wild mushroom wellington] | ||
| + | :*[http://www.bbcgoodfood.com/recipes/12804/melty-mushroom-wellingtons Mushroom wellington] (this one is awesome, but it does need a lot of stilton) | ||
| + | :{{User:Crundy/Sig|}} 20:25, 27 August 2010 (UTC) | ||
=== Spag bol last night === | === Spag bol last night === | ||
Revision as of 20:25, 27 August 2010
Moving here, because some people get pissed with me posting this in the Saloon Bar.
So, here's the deal. Post a photo of your dinner, with explanation, and be ready to answer questions regarding the recipe :)
Crundy dinner 04/02/2010
Here's your starter for 10. Double pork and apple cheeseburger with wholegain mustard and jalapeno relish. Was lovely but quite hard to eat, being 7 foot tall and all. CrundyTalk nerdy to me 22:18, 4 February 2010 (UTC)
- Pork and apple sounds delicious, especially with some jalepeno relish, but mustard is the tool of the devil. If you had toasted the bun a little (more?), I'd probably still be looking at the picture. Overall, nicely done. — Sincerely, Neveruse / Talk / Block 22:21, 4 February 2010 (UTC)
- The burgers weren't made by me, they were from the butchers. Do you seriously hate all mustard, even wholegrain? If you haven't tried it then do give it a go. The odd thing is it's nothing like mustard! Very very good with sausages or roast pork. I don't toast my buns personally, but that might be because I'm shit at it. Please to be explaining the "proper" amount one should toast a burger bun, with a score of crispiness on a scale of 1 to 10, and I shall attempt it next time. CrundyTalk nerdy to me 22:26, 4 February 2010 (UTC)
- Looks good. Although I'm not a fan of meat+fruit. Never tried pork burgers so may have to do so. I take pictures of my dinner anyway (sometimes), so no reason I can't stick some in here :) --Worm(t | c) 17:31, 6 February 2010 (UTC)
- RE: toasting buns. It improves the flavor and adds another texture. Ideally one has a toaster oven with a timer and gets used to how long to set it for. Or it can be done under a broiler, again carefully using a timer. You're shooting for a consistent light brown, although dark brown might suit some people. If you overdo it a bit the black bits can be scraped off quite easily and the bun is still good. ħuman
23:08, 6 February 2010 (UTC)
- RE: toasting buns. It improves the flavor and adds another texture. Ideally one has a toaster oven with a timer and gets used to how long to set it for. Or it can be done under a broiler, again carefully using a timer. You're shooting for a consistent light brown, although dark brown might suit some people. If you overdo it a bit the black bits can be scraped off quite easily and the bun is still good. ħuman
- Worm, I'm so trying this :)
- Huw, kk, I'd have to use the grill because my toaster isn't big enough. Or, could you not cut the bun and then toast on the griddle before cooking the burgers? CrundyTalk nerdy to me 12:48, 7 February 2010 (UTC)
- Right, most toasters won't accommodate sandwich buns. I have a small "toaster oven" which is perfect for such chores. And, yes, toasting the bun on the griddle (weighted or unweighted) works fine. You could even butter it lightly first or fry it in bacon grease, lard, or suet... ħuman
13:03, 8 February 2010 (UTC)
- Just don't do what I did and forget to wrap the mozarella in the parma ham before you put it into the chicken. That took an age to sort out cos I had to unwrap and re-wrap everything. It's very nice though :) --Worm(t | c) 14:42, 7 February 2010 (UTC)
- Right, most toasters won't accommodate sandwich buns. I have a small "toaster oven" which is perfect for such chores. And, yes, toasting the bun on the griddle (weighted or unweighted) works fine. You could even butter it lightly first or fry it in bacon grease, lard, or suet... ħuman
Should I tidy up sometime?
Totnesmartin (talk) 13:02, 7 February 2010 (UTC)- Hmm, maybe clear the drugs away, but otherwise that's a standard work desk. CrundyTalk nerdy to me 15:15, 7 February 2010 (UTC)
Worm dinner 08/02/2010
Chicken, butternut squash and leek gratin, with soya beans. Got a subscription to Delicious magazine for Christmas and this is one of the first thing's I've done out of it. Very nice :) --Worm(t | c) 20:24, 8 February 2010 (UTC)
- Cool. I love Delicious magazine, but I got a subscription to Olive from the parents this year so I'm on that for a while. Did you use shelled soya beans or edamame (in the pod)? CrundyTalk nerdy to me 09:15, 9 February 2010 (UTC)
Worm Dinner 10/02/2010
Sorry to hog the page - I just love cooking and taking picture of it for some reason. So this time I used the other half of the chicken I poached for the last recipe, and made enchiladas - turning a nice array of ingredients into a pretty messy-looking dish, which did taste very nice though. The Guinness is just for me ... not the recipe :) --Worm(t | c) 11:38, 11 February 2010 (UTC)
- Wow! I thought it was Cannelloni when I saw the second picture :) Looks like a very veg-full dish. How many of your 5-a-day does that give you? P.S. I cooked Skate with capers and black butter, but didn't take a photo because I massively overcooked the skate in the court bouillon as my hob seems to have two settings: Max and off. CrundyTalk nerdy to me 22:45, 12 February 2010 (UTC)
Human's dinner Feb 14 2010
I ate a bunch of a cow's bum. At no point was it photogenic, but it was damn tasty. ħuman
02:49, 15 February 2010 (UTC)
Worm dinner 23/02/2010
Not really dinner, but I made my own Pork Scratchings. Lovely stuff :) Then I continued the pork theme with pork chop and Delia's piedmont peppers - always a winner! The peppers are really, really, really gorgeous. Seriously - try them. Simple, but tasty as hell. Worm(t | c) 22:08, 23 February 2010 (UTC)
- They look like roasted red peppers to me. Should they not be peeled after roasting? Oh by the way, I made Miso pollack with edamame noodles which was really nice, although I did add a little sweet chilli sauce and soy to the noodles. If you keep miso paste in the fridge then give it a go. CrundyTalk nerdy to me 13:25, 25 February 2010 (UTC)
Worm dinner 09/03/2010
More from me I'm afraid. Rack of lamb with cabbage and roast potatoes. Rack of lamb is always a good bet, and this was no exception :) 22:26, 9 March 2010 (UTC)
- And very nicely presented, too. ħuman
00:19, 10 March 2010 (UTC)
ToP Dinner, 13 Mrch 2010
First the *ahem* "nutty" roux, and then the finished product--seafood gumbo.
- Ooo..mussels. Love mussels. Can't get enough mussels. Nice work :) Worm(t | c) 10:35, 16 March 2010 (UTC)
Human dinner 3 26 or so 2010
500 degrees (old money) for three minutes. Random paraphernalia also shown and identified. ħuman
05:22, 27 March 2010 (UTC)
Human dinner a few weeks ago, repeating tonight
Chili I froze in early 2007.
Looking up one section made me hungry, might need some nachos with this... ħuman
04:22, 22 August 2010 (UTC)
- Look, that's just not possible without nanobots - David Gerard (talk) 07:32, 22 August 2010 (UTC)
- Hehehe... ħuman
01:31, 23 August 2010 (UTC)
- Hehehe... ħuman
Beef Wellington tonight
I bought the fillet from the local butcher's, and nearly had a heart attack when he rang it through the till. It tasted fucking delicious though. I will probably have an actual heart attack once all the cholesterol kicks in, lots of butter in this baby!
- Looks awesome. Oh, and no, it isn't blood, it's metmyoglobin. I only know that coz of QI. P.S. If you like a good wellington with a twist, try one of these:
- Venison and wild mushroom wellington
- Mushroom wellington (this one is awesome, but it does need a lot of stilton)
- CrundyTalk nerdy to me 20:25, 27 August 2010 (UTC)
Spag bol last night
This is my favourite meal, and if I do say so myself; I make fucking good 'un!
I like Bolognese so much I even make it in thre great outdoors:
It's Crundy curry night tomorrow as I cook for the missus and her mate whilst they drink wine, so wish me luck and stay tuned for more sad culinary photos! DeltaStarSenior SysopSpeciationspeed! 02:15, 26 August 2010 (UTC)
- Isn't that more of a fett than a spag? Anyway, you oughtta duplicate this over at the recipe space, now that it's back! ħuman
01:46, 27 August 2010 (UTC)
- I consider my bolognese pretty damn good, and it differs in many ways from yours. I wonder which one is best? There's only one way to tell.... </HarryHill> Worm(t | c) 08:32, 27 August 2010 (UTC)
- Whose has more coke? ħuman
08:36, 27 August 2010 (UTC)
- Whose has more coke? ħuman
- Yeah, the camping one wasn't spag bol, rather conchiglie bol - due to limited sizes of pans spaghetti (or taglatelli as I prefer) isn't the best pasta to cook when camping. I'll write it up and put it in recipe space when I can be bothered; it might be quite dificult to write up as I'm on autopilot whenever I cook this, and needless to say nothing gets measured! PS. Worm, I'm all for a bolognese fight, bring it on! (Don't wear white though) DeltaStarSenior SysopSpeciationspeed! 11:33, 27 August 2010 (UTC)
- Using burger meat is a good idea, as long as they aren't padded out with rusk or breadcrumbs. Next time, try asking your butcher for chuck and get him to twice mince it for you (or mince it yourself) and cook it slowly. CrundyTalk nerdy to me 20:20, 27 August 2010 (UTC)
- I consider my bolognese pretty damn good, and it differs in many ways from yours. I wonder which one is best? There's only one way to tell.... </HarryHill> Worm(t | c) 08:32, 27 August 2010 (UTC)
Crundy curry tonight as promised
- Heh, I had that last night as well. You should try the Vindaloo as well. CrundyTalk nerdy to me 07:55, 27 August 2010 (UTC)