Tonights dinner - Not for vegetarians!
- Thread starter SpyderTracks
- Start date
There is so much wrong on that first gif that I don’t even know where to start.
OH YES I DO, look at the two o’clock position on the pan and you’ll see the fat/oil practically stationary. It’s almost at the point of burning and all it’ll be doing is infusing a nice ‘abandoned chip shop’ flavour into the meat.
And why is there so much liquid in there? You don’t oil the pan, just the steak. It’s a great looking cut of meat but it wouldn’t create that amount of juice. I’ll be assuming that the cook is a moron and drowning it in unnecessary fat 🤨
I’m so annoyed... thank god there’s no cable management involved, I might just lose it altogether.
D
Deleted member 41971
Guest
barlew
Godlike
What on earth is wrong with you!?
dani72
Silver Level Poster
Since people are sharing recipes I made a lovely starter on Friday when myself and the missus had a (virtual) dinner date with my parents..
Carrot, onion and spinach bhajis
Carrot, onion and spinach bhajis
barlew
Godlike
I made this last night. My favourite Spaghetti Bolognese recipe. Highly recommended. Add some olives and mushrooms as well and it is bang on.
The best spaghetti bolognese recipe
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This pasta bolognese recipe is sure to become a family favourite.
www.bbcgoodfood.com
SpyderTracks
We love you Ukraine
Mushrooms in bolognese is an absolute hidden gem, I don't know why more people don't do it.I made this last night. My favourite Spaghetti Bolognese recipe. Highly recommended. Add some olives and mushrooms as well and it is bang on.
The best spaghetti bolognese recipe
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This pasta bolognese recipe is sure to become a family favourite.www.bbcgoodfood.com
barlew
Godlike
It is the only way.
Lads, I’d keep quiet about that if you’re ever talking to an actual Italian person, they’d rip off one of your arms and then beat you to death with the soggy end.
SpyderTracks
We love you Ukraine
I love a nice simple pasta dish, my favorite has to be a aglia e olio, just simple chillies, garlic and olive oil
Spaghetti aglio e olio recipe
Sometimes simple food is the best and this 5 ingredient spaghetti aglio e olio wonderfully combines the flavours of garlic and olive oil with fresh chilli.
www.bbc.co.uk
That’s the dip for the fresh bread 😍
Derngek
Silver Level Poster
Personally if it's a high quality steak, then a simple salt, pepper will be sufficient as a well hung British beef is packed full of flavour and needs little else. A good idea to take steak out of frdge and leave at room temperature for 40 minutes before cooking. I love the Longhorn breed rib eye steak from ginger pig butchers, which supplies Hawksmoor restaurants in London.
thegingerpig.co.uk
For home cooking sauteed potatoes is my go to with steak dinners. Peeled potatoes sliced into half cm disc simmer gently into a pan of simmering water until just cooked, drain, then pan fry with veg oil and a little butter until golden on both sides.
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thegingerpig.co.uk
For home cooking sauteed potatoes is my go to with steak dinners. Peeled potatoes sliced into half cm disc simmer gently into a pan of simmering water until just cooked, drain, then pan fry with veg oil and a little butter until golden on both sides.
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Stephen M
Author Level
I often roast potatoes, sometimes with mushrooms and onions.
Quickest way is to par boil the spuds for five minutes or so, then into baking tray with other stuff still raw. If you like garlic add a dozen or so whole cloves as that is great roasted.
Then a little olive oil in a pan with a good amount of butter (butter heated through oil will not burn) and two teaspoons of Tahini plus salt and fresh ground black pepper. Once butter melted and everything mixed, spoon over the potatoes and stuff. Then roast at 180 C in a fan oven until done. Worth giving a good stir half way to make sure everything coated with butter mix.
Quickest way is to par boil the spuds for five minutes or so, then into baking tray with other stuff still raw. If you like garlic add a dozen or so whole cloves as that is great roasted.
Then a little olive oil in a pan with a good amount of butter (butter heated through oil will not burn) and two teaspoons of Tahini plus salt and fresh ground black pepper. Once butter melted and everything mixed, spoon over the potatoes and stuff. Then roast at 180 C in a fan oven until done. Worth giving a good stir half way to make sure everything coated with butter mix.
Stephen M
Author Level
One of my favourite ingredients: https://www.amazon.co.uk/Colgin-Liq...+smoke&qid=1614524589&sprefix=liquid+s&sr=8-3
This stuff is really good, great to give meat a smoky taste and I use it a lot with Tempeh and Tofu. Having a favourite cousin who has turned vegan has been a great cooking challenge.
This stuff is really good, great to give meat a smoky taste and I use it a lot with Tempeh and Tofu. Having a favourite cousin who has turned vegan has been a great cooking challenge.
jamiephillips909
Godlike
Tonight I had beef pasta with a tomato broth , peas with a condensed tomato ragu with some Balsamic Onions Borettane 
jamiephillips909
Godlike
You can’t beat Aberdeen Angus ribeye steak aged for at least 28 days. We are lucky to have great meat and butchers in Aberdeenshire. Our local butcher’s family has herds of Aberdeen Angus and we are not too far from where the breed originated. At the butcher’s, steaks are cut to order to whatever thickness is required. No prepackaged South American beef here. The steak is the colour of mahogany due to its age, not the artificial red colour often seen in supermarkets.