anotheralias
Well-known member
I'm just popping in here to say hello, since I haven't seen one of your posts in my recent travels.
I'm just popping in here to say hello, since I haven't seen one of your posts in my recent travels.
I thought this was a cooking thread, that's why I haven't been reading it. Well, that's what happens when you judge a thread by the cover. I'll be back.
Delectable ...classic with a nice flavor stash in the middle ... stay with that ...nothing like meat and potatoes in a world of microwaves and fast foodRight roast beef with 'erbs, for our American cousins, fresh from the garden. Follow along kids, this is easy to prepare and if I can make it without burning down the kitchen then there's hope for everyone.
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So this is a piece of rump with all the excess fat removed, don't let them tell you that fat is needed to keep the meat tender there's a trick there. That would be fresh rosemary and bay leaves to the right. And yes fresh bay leaves are another dimension to any meal.
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Have added mustard, the 'erbs mon, garlic (looks like apple in this shot), and a liberal dusting of ground black pepper and ground coriandor.
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The Beef tied up and ready for the oven.
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And the finished result, plated up and ready to eat.
ditto to that, that's a sick (awesome for the unfamiliar) kitchen , and I am also a DIY PHREAK and love taking everything and using it as it wasn't intended...for example latest project fold down bed/arcade machine and a webascope which is not nearly done but getting there.Nice work Kier, did you do the remodel yourself? (I'm a big do-it-yourselfer so that's something else we would have in common )
Well cooking is the vehicle by which we arrive at eating
Hang around, you might even be tempted to jump on board this ride one day!!!
Sure, but right now it's torn down to studs. Yesterday, I ran all the electrical line above ground while James ran the runs back to the breaker box under the floors. Today, we wire it all up and hopefully close the walls up by the weekend. :0
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No, really - I can't cook. There is just some critical cooking gene missing in me - anyone I've ever cooked for will tell you that. Or actually, they'd probably just launch straight into the "Christmas King Crab Legs" story, which they looove to tell even though that was the one time it wasn't my fault. But when your cooking has the kind of reputation that mine does, nobody believes that a whole dinner table full of people all just happened to get the flu at the same time. (But it wasn't food poisoning! The doctor backed me up on that!)
Oh .. but since page 5 I think there is a blanket ban on breaded testicles.. so don't go there
Wait, what? That's what we're having for dinner! Shhh, don't tell the boys! lol
I think the "boys" might know if they end up being served on a plate.... just a guessWait, what? That's what we're having for dinner! Shhh, don't tell the boys! lol
Oh yeah fishfingers are the nuts, especially in a sernie with a bit of mayo.
Have any of you guys ever tried Turkish food?
I'd like to add some Turkish dishes to this thread. Have any of you guys ever tried Turkish food? it's so yummy and fresh, we eat it most nights although I do like to eat a mixture of cuisines (mainly - Indian, Turkish, Italian, Dutch, Thai, Indonesian, British...)
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