And you probably don't want to see what goes on in a Chinese kitchen, if cooking meat and vegetables in a broth bothers you..
Not only Chinese kitchens.
I have worked in nightclubs and other places where food is served.
I have always said, if the diner knew what was happening 'backstage'...everyone would eat at home.
I worked in a pub where the landlord would re-use the spaghetti people left, reheat and plonk it onto new customer's plates. I threw away some used butter one day and he scooped it out of the bin to use again! They used to sell Gala pie and it was all green with mould under the pastry!
jackb said
Feb 13 8:10 PM, 2025
jackb wrote:
Tonight funnily enough is Lancashire hotpot.
I ended up not getting Lancashire hotpot after all.
She didn't tell me she had taken the wrong meat from the freezer so we ended up with a beef broth complete with pearl barley.
I finished it off for tonight's tea!
Very nice with some old fashioned type spelt bread.
For pud an inch thick slice of homemade Bara brith slathered in butter.
Syl said
Feb 13 11:50 PM, 2025
I loved the Bara brith we used to buy in a local shop in Barmouth....don't ever see it sold here.
Digger said
Feb 13 11:57 PM, 2025
We had homemade lamb biryani tonight. I even ground up the spices myself and drizzled saffron infused milk over the rice. Took me hours.
Husband: "You know I'm not keen on lamb. And I don't like raisins. What's all that horrible crunch stuff on top?"
Me: Toasted almonds, you fucking philistine!!
Syl said
Feb 14 12:44 AM, 2025
Digger wrote:
We had homemade lamb biryani tonight. I even ground up the spices myself and drizzled saffron infused milk over the rice. Took me hours.
Husband: "You know I'm not keen on lamb. And I don't like raisins. What's all that horrible crunch stuff on top?"
Me: Toasted almonds, you fucking philistine!!
Unless you really enjoy cooking, I doubt I would bother making elaborate dishes for him...ungrateful ×××××.
I made beef bourguignon....well I say made, it was the mains in the Valentine sp offer at Asda.
Maddog said
Feb 14 1:47 AM, 2025
Digger wrote:
We had homemade lamb biryani tonight. I even ground up the spices myself and drizzled saffron infused milk over the rice. Took me hours.
Husband: "You know I'm not keen on lamb. And I don't like raisins. What's all that horrible crunch stuff on top?"
Me: Toasted almonds, you fucking philistine!!
A million years ago I did that too a wife.
I ended up wearing it
Syl said
Feb 14 4:29 PM, 2025
Sea bass fillets and a Syl special salad...OH is having goats cheese and caramelised onion tarts, also with the salad.
Going to open a bottle of Champagne with it.
I can't be bothered going out for a meal tonight...it's freezing cold, and everywhere will be too busy.
Not sure if this is an odd quirk, but OH can't stand the smell of fish, so I never put my fish in the oven the same time as I am cooking his tea.
Normally I love sea bass cooked in the oven with wine and lemon juice, tonight I will pan fry it in butter.
Not my preferred way, but if we want to eat together...that's how it will be.
Maddog said
Feb 14 6:48 PM, 2025
Syl wrote:
Sea bass fillets and a Syl special salad...OH is having goats cheese and caramelised onion tarts, also with the salad. Going to open a bottle of Champagne with it. I can't be bothered going out for a meal tonight...it's freezing cold, and everywhere will be too busy.
Not sure if this is an odd quirk, but OH can't stand the smell of fish, so I never put my fish in the oven the same time as I am cooking his tea. Normally I love sea bass cooked in the oven with wine and lemon juice, tonight I will pan fry it in butter.
Not my preferred way, but if we want to eat together...that's how it will be.
I love sea bass, and panned seared is the only way to go unless you do it blackened, but that requires a commercial vent or do it outside..
Anonymous said
Feb 15 11:00 AM, 2025
Maddog wrote:
I love sea bass, and panned seared is the only way to go unless you do it blackened, but that requires a commercial vent or do it outside..
There's also Syl's way, which doesn't require a commercial vent.
Syl said
Feb 15 12:01 PM, 2025
Anonymous wrote:
Maddog wrote:
I love sea bass, and panned seared is the only way to go unless you do it blackened, but that requires a commercial vent or do it outside..
There's also Syl's way, which doesn't require a commercial vent.
And there is no way I will be cooking outside at 0c either.
Maddog said
Feb 15 5:48 PM, 2025
Anonymous wrote:
Maddog wrote:
I love sea bass, and panned seared is the only way to go unless you do it blackened, but that requires a commercial vent or do it outside..
There's also Syl's way, which doesn't require a commercial vent.
That's the way I do it too, because I don't want the fire department to roll up..
Maddog said
Feb 15 6:17 PM, 2025
New York strip..
-- Edited by Syl on Saturday 15th of February 2025 06:21:03 PM
I worked in a pub where the landlord would re-use the spaghetti people left, reheat and plonk it onto new customer's plates. I threw away some used butter one day and he scooped it out of the bin to use again! They used to sell Gala pie and it was all green with mould under the pastry!
I ended up not getting Lancashire hotpot after all.
She didn't tell me she had taken the wrong meat from the freezer so we ended up with a beef broth complete with pearl barley.
I finished it off for tonight's tea!
Very nice with some old fashioned type spelt bread.
For pud an inch thick slice of homemade Bara brith slathered in butter.
We had homemade lamb biryani tonight. I even ground up the spices myself and drizzled saffron infused milk over the rice. Took me hours.
Husband: "You know I'm not keen on lamb. And I don't like raisins. What's all that horrible crunch stuff on top?"
Me: Toasted almonds, you fucking philistine!!
Unless you really enjoy cooking, I doubt I would bother making elaborate dishes for him...ungrateful ×××××.
I made beef bourguignon....well I say made, it was the mains in the Valentine sp offer at Asda.
A million years ago I did that too a wife.
I ended up wearing it
Going to open a bottle of Champagne with it.
I can't be bothered going out for a meal tonight...it's freezing cold, and everywhere will be too busy.
Not sure if this is an odd quirk, but OH can't stand the smell of fish, so I never put my fish in the oven the same time as I am cooking his tea.
Normally I love sea bass cooked in the oven with wine and lemon juice, tonight I will pan fry it in butter.
Not my preferred way, but if we want to eat together...that's how it will be.
I love sea bass, and panned seared is the only way to go unless you do it blackened, but that requires a commercial vent or do it outside..
There's also Syl's way, which doesn't require a commercial vent.
And there is no way I will be cooking outside at 0c either.
That's the way I do it too, because I don't want the fire department to roll up..
New York strip..
-- Edited by Syl on Saturday 15th of February 2025 06:21:03 PM
Yeah, the sirloin is different here..
I wondered what yall called them because you have been eating them before their was a New York. Maybe you should just call the York Strips? 😎
More pictures to reduce.
Sorry..🤷
God no..
My GF wanted some sour cream for her spuds..
Sorta like yogurt on chicken before you cook it. I've done that, but wasn't really impressed..🤷
Maddog I might have to put you on ignore for a couple of days you're making me very hungry!