What's For Dinner Tonight?

[Don Gin and Ton]

Other than the salad, that looks damned good. I normally do it with a whole pork tenderloin, then coat the whole tenderloin in chilly jam (chelly is a fav brand of mine) and then rolled up in parma ham then cooked till pink. Not the cheapest of dishes though.

salad is salad to me, i'd normally have put chips with it but healthkick dictates... anyway lettuce, shrooms, carrot slithers, baby betroot, cherry toms and good ivy vintage cheddar shavings. presentation is crap but it was just flung together.

missus is funny about pink meat so i have to overcook pork generally was stil tender though as it sat in a mix of it's own juice and apple sauce.

that kp bag is horrendous you should exercise your right to complain and send them a letter with the pic. i bet you got a batch where the factory worker wasn't watching and the flow of nuts into the bag blocked or wasn't fed properly. bit like those magical moments when you get a full chunky kitkat with no biscuit in lol

 

[tip top toker]

salad is salad to me, i'd normally have put chips with it but healthkick dictates... anyway lettuce, shrooms, carrot slithers, baby betroot, cherry toms and good ivy vintage cheddar shavings. presentation is crap but it was just flung together.

missus is funny about pink meat so i have to overcook pork generally was stil tender though as it sat in a mix of it's own juice and apple sauce.

that kp bag is horrendous you should exercise your right to complain and send them a letter with the pic. i bet you got a batch where the factory worker wasn't watching and the flow of nuts into the bag blocked or wasn't fed properly. bit like those magical moments when you get a full chunky kitkat with no biscuit in lol

More effort than its worth, oh for the good old days lol. My ma used to continually find issues with marks and sparks food and every time she wrote a complaint they'd post her a 10 quid sorry voucher

I've just never been into salad unless its packed with fish and olives and hard boiled eggs. Gf threatened to revoke the bed time shenanigans unless I ate a bowl of lettuce. I bought the lettuce to out in a burger, not eat on the side as well. Bah! Kuroi is the complete opposition to your woman though, I mean most folk who know her know she's nuts, but shell take a pack of raw lardons from the fridge and just eat them out of the packet.. I like my pork rare to medium, but not raw :-\

 

[Don Gin and Ton]

Hehehe raw lardons

I eat a fair bit of rabbit food these days. It may seem more hassle than its worth but if you felt ripped off on a quid bag of nuts, what's the difference between that and say sending a dish back at a restaurant. You pay for what you believe is quality. If it's not your entitled to some sort of recompense imho.

Could just be I'm a moany old got too mind haha.

Fish fingers with sweet potato chilli chips & steamed veg.

 

[tip top toker]

Anyone got any good recipes for head cheese? Thinking about having a go at making some.

 

[sunni]

View attachment 2676757

havent updated recently but heres a few dinners bbq tofu , brocc and bean sprouts, (lunch) and red bean carrot "burgers" and hassleback potatoes

 

[B166ER420]

CAJUN-HOGS HEAD CHEESE(SOUSE)

INGREDIENTS:
10 cups of water
2 1/2 pounds pork meat or hogs head
1 pigs foot
3/4pound red onion,chopped
1 cup green onion,chopped
3/4 tsp red pepper
2 tbsp salt,divided
1tsp black pepper
1 tbsp parsley flakes
1 tbsp celery flakes



DIRECTIONS:
Pour water into 5 quart saucepot.Clean hog head.Remove eyes,ears and brains.Saw into 4 pieces.Add pieces,pork meat,pigs foot and 1 tbsp salt.Cook until meat is tender and the pigs foot and head can easily be boned.Approximately 3 cups of liquid should remain in saucepot.Add chopped onions,parsley,celery and remaining 1 tsp of salt,black pepper and red pepper.Cook for 3 minutes.Remove meat from liquid.Reserve liquid.Remove bones from meat.Place meat in food processor and chop.Do not puree.Mix together chopped ingredients and the reserved liquid.Pour into 9x13x2in dish.Chill thoroughly and serve on saltine crackers or flavored cracker of choice.Makes 60 2 tbsp servings.




HAHAHAHAHAHAHAHAH!!!!!......I WOULD NEVER EAT THIS!!!!!PEACE

 

[Don Gin and Ton]

Me neither

Guess don't knock til you've tried but it sounds rank ttt. You had it before?

 

[Ninjabowler]

Anyone got any good recipes for head cheese? Thinking about having a go at making some.

One 17 ish pound pigs head
fresh herbs
champagne
olives
capers
lemon
onions, celery, carrot

find a pigs head, debone the head, remove the brain with a meat cleaver over the eye sockets.
simmer the pigs head meat, skull, and mirepoix with thyme pepper salt and some champagne until spoon tender.
strain cooking liquid from solids and saaaaave!
remove all meat from jowels, cheeks, neck and anywhere else and discard fat and skin and bone. (Eat an eye if your tough)
reduce liquid to where it will gelatinize firmly after adding champagne.
season jelly strongly. It will loose flavor when cold.
slice olives thinly and add capers with meat and herbs in a bread pan lined with plastic wrap. Cover in warm jelly mix and refrigerate until firm. Toast bread and slice cold head cheese as thinly as your rookie ass can pull of and serve with garnishes....simple

 

[Ninjabowler]

Oh, and then theres the brain. But thats a whole new story.

 

[Don Gin and Ton]

making me feel queezy just thinking about it. no matter how good your presentation its in the 'offal' class for me which apart from pate' i don't do lol

 

[Ninjabowler]

Tell me you wouldnt eat that terrine. Capers, olives, buttered bread, herbs, slow cooked pork........
that is the easy part. The texture of a brain, even panko bread crumb crusted is the hard part. Slightly burnt bread with lemon and parsley is a great accompiement.....if you got the praire oysters for it

 

[Don Gin and Ton]

hahahah prairie oysters lmao great turn of phrase. I'll try anything once. had intestine at a dim sum place by accident thought it was honeycomb...... never again. actually i'll revise that i'll never eat chicken feet in all my days...

 

[Ninjabowler]

making me feel queezy just thinking about it. no matter how good your presentation its in the 'offal' class for me which apart from pate' i don't do lol

Hearts, liver, kidney, tounge, tail, and more often these days shanks, feet and other bits are what sets chefs apart from cooks. Too bad there isnt an offal sliding pay skill scale

 

[Ninjabowler]

hahahah prairie oysters lmao great turn of phrase. I'll try anything once. had intestine at a dim sum place by accident thought it was honeycomb...... never again. actually i'll revise that i'll never eat chicken feet in all my days...

Haaahaaahaa, i fell in love with chicken feet cooked in soy, br. Sugar, and spices low and slow a while back. You just spit out the little bone pieces on a side plate. I know i have a food limit, i just havent found it yet

 

[Don Gin and Ton]

i saw the actual chinese doing it fine no probs. it just disgusts me to think they spend all their lives raking around in poop. same with pigs trotters. any animal that doesn't have the sense to disregard it's own faeces is the quote from samuel L i believe. though don't get me wrong i love me some swine

 

[tip top toker]

One 17 ish pound pigs head
fresh herbs
champagne
olives
capers
lemon
onions, celery, carrot

find a pigs head, debone the head, remove the brain with a meat cleaver over the eye sockets.
simmer the pigs head meat, skull, and mirepoix with thyme pepper salt and some champagne until spoon tender.
strain cooking liquid from solids and saaaaave!
remove all meat from jowels, cheeks, neck and anywhere else and discard fat and skin and bone. (Eat an eye if your tough)
reduce liquid to where it will gelatinize firmly after adding champagne.
season jelly strongly. It will loose flavor when cold.
slice olives thinly and add capers with meat and herbs in a bread pan lined with plastic wrap. Cover in warm jelly mix and refrigerate until firm. Toast bread and slice cold head cheese as thinly as your rookie ass can pull of and serve with garnishes....simple

I'll give that a try always good to get a tried and trusted recipe than wasting good ingredients on a random one off the ent that turns to be gash. Not tried it before, but i've tried and enjoyed most parts of the pig, and just thought that making up a head cheese terrine or salami would be pretty tasty. would definately do something with the brain but as a surprise dish. To heck with too many chefs spoiling the broth, too many pussies ruin the dinner! Tell em it's mozarella sticks or something

You are absolutely right though, plain jane cooking has been done to death and it's no the folk using the less attractive items in their kitchen which are really pulling in the attention.

One thing i really want to get my hands on some of that meat glue stuff that binds proteins (the good kind) and make up some wicked combos.

 

[Ninjabowler]

It works good for sticking thin flat fish together. How do you feel about marrow bones? If theyre done right they are like heaven, wrong and theyre not very good at all but if you fall for them theyre an addiction that you cant get away from. Ive got some in my freezer right now. Just in case

 

[Ninjabowler]

I'll give that a try always good to get a tried and trusted recipe than wasting good ingredients on a random one off the ent that turns to be gash. Not tried it before, but i've tried and enjoyed most parts of the pig, and just thought that making up a head cheese terrine or salami would be pretty tasty. would definately do something with the brain but as a surprise dish. To heck with too many chefs spoiling the broth, too many pussies ruin the dinner! Tell em it's mozarella sticks or something

You are absolutely right though, plain jane cooking has been done to death and it's no the folk using the less attractive items in their kitchen which are really pulling in the attention.

One thing i really want to get my hands on some of that meat glue stuff that binds proteins (the good kind) and make up some wicked combos.

Oh, that recipe i gave you i just made up myself. I had champagne aspic jellie in a rabbit terrine in paris once and it was so good. If you understand the concept of gelatin from slowly simmering the head then you can flavor yours almost however you want. Just dont put pineapple in there because it wont set right.

 

[Don Gin and Ton]

I'll take your word for it lol. I've not got time to cook like that presently. My gf does crazy hours in cancer research so I literally do everything in the house. Gym and the garden i might get half hour to an hour to myself lol. I look at work as downtime almost.

 

[tip top toker]

It works good for sticking thin flat fish together. How do you feel about marrow bones? If theyre done right they are like heaven, wrong and theyre not very good at all but if you fall for them theyre an addiction that you cant get away from. Ive got some in my freezer right now. Just in case

Oh, that recipe i gave you i just made up myself. I had champagne aspic jellie in a rabbit terrine in paris once and it was so good. If you understand the concept of gelatin from slowly simmering the head then you can flavor yours almost however you want. Just dont put pineapple in there because it wont set right.

Sounds good and i've no experience with gelatin whatsoever, let alone the concept of it. That's what i love though, so much fantastic stuff to learn about and play around with It was when i worked as a butcher and fishmonger supplying all of the London Michelin star restaurants that i found my love for good food. alos had it's other perks, have signed copies of all the cookbooks. Blumenthal, Moro, Roux, you name it Used to just send em out with the delivery drivers and they'd be back for me the next day free of charge

As to gluing flatfish together, hmm, i prefer to just fillet em off and them reassemble for the cooking. For me it was more gluing meats and poultry together etc, kinda like when you goto the shop and get that neopolitan style cheese which is 5 in 1

But yup, for me it's all about just trying new things. Right now i'm focusing on the wok, even if it with a fucking cunting piece of shit induction hob.

Tonight, simple as pie, 30 minutes prepping to some dubstep, 5 minutes at the hob. Done. Thai duck with lemongrass, and stir fried noodles with celery, courgette, and carrot