Don Gin and Ton
Well-Known Member
cream of tomato soup with french stick. simples
What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
postedup610
Well-Known Member
I just ate a t-bone steak with onions and mushrooms. Then for dessert I had cereal.
ArcticGranite
Well-Known Member
I've made this for Halloween as long as I can recall. Shepards pie. Baked off a big casserole of it tonight, delicious. We can re-heat and quickly have comfort food with all the goodies in one dish.
Carne Seca
Well-Known Member
Did you use Lamb? I had cottage pie (with beef). I love that shit.
Don Gin and Ton
Well-Known Member
well i thought i'd try something a little different, borrowed a recipe from an italian place i went to last week but couldn't quite remember the dish. was meant to be wild mushroom and marscapone risotto but i got oyster shrooms instead of porcini. they were chewy and pretty tasteless. 
tonight. terryaki pork tenderloin stir fry, can't f@ck that up too much........
famous last words.
tonight. terryaki pork tenderloin stir fry, can't f@ck that up too much........
famous last words.
Carne Seca
Well-Known Member
I can't make a decent risotto to save my ass.well i thought i'd try something a little different, borrowed a recipe from an italian place i went to last week but couldn't quite remember the dish. was meant to be wild mushroom and marscapone risotto but i got oyster shrooms instead of porcini. they were chewy and pretty tasteless.
tonight. terryaki pork tenderloin stir fry, can't f@ck that up too much........
famous last words.
Metasynth
Well-Known Member
VERY easy...Are you "toasting" your rice in a tiny bit of oil or butter before, till they become slightly translucent? That is technically called "pearling" your rice.I can't make a decent risotto to save my ass.
Don Gin and Ton
Well-Known Member
I'm surprised, you cook stuff way more complex. Chorizo and sunblushed tomato risotto is a sure fire winner. Key is small and often with the stock. Bit labour intensive but so worth it. I've been playing with tweaks. A couple of chillies and a touch of paprika with a squeeze of lemon set it off.I can't make a decent risotto to save my ass.
Carne Seca
Well-Known Member
I toast my rice for Spanish rice. So it's the same procedure? How do you get the right consistency though? Mine always turns out runny.
I also suck at pastry dishes. Pastry is my nemesis.
Don Gin and Ton
Well-Known Member
Pearling the rice is faster, Doesn't change the flavour tho.
Use a ladle and just let each ladle of stock simmer off and it'll eventually turn opaque, add cheese n stir n your done
Use a ladle and just let each ladle of stock simmer off and it'll eventually turn opaque, add cheese n stir n your done
Carne Seca
Well-Known Member
O.k. then! I have a new project. Good risotto.Pearling the rice is faster, Doesn't change the flavour tho.
Use a ladle and just let each ladle of stock simmer off and it'll eventually turn opaque, add cheese n stir n your done
Don Gin and Ton
Well-Known Member
some good italian hard cheese makes all the difference too! happy cooking.
I am also crap at pastry, hands are too hot.
I am also crap at pastry, hands are too hot.
Blackhawk149
Active Member
Cooking something like the prison meal in movie GOODFELLAS. Tomatoes, garlic, onion and white wine in a sauce with barbecued minced beef and pasta.
Carne Seca
Well-Known Member
Pumpkin raviolis in an Alfredo sauce and topped with toasted hazelnuts, garlic herb bread, broiled Asparagus with olive oil/salt/pepper, hot apple cider with cinnamon swizzle sticks. Dessert is going to be Halloween Candy and Metformin.
tip top toker
Well-Known Member
Beer followed by more beer. Being dragged to the pub would much rather be at home getting some steaks and squid in the pan.
would much rather be at home getting some steaks and squid in the pan.
