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Tonight I cooked..........

About 3 measures vinegar (balsamic or white wine) to 1 measure Worcestershire sauce, with about a 1/2teaspoon chili should be fine. The airflow is more important.

Cheat - but it would work. The issue I find with dehydraters is that you can lose some of the flavour that develops over time (3-5 days in Seffrica, 7-10 days in Pomland for natural drying). Keep us updated please.
Results time. I used silverside, and opted for 3 different marinades: Worcestershire Sauce, malt vinegar, white wine vinegar. The meat was marinaded in the spice mix and respective liquid for 24 hrs, give or take.
Then into the dehydrator for about 20 hrs @ 60 - 65 C.
The pick of the paddock for me was the Worcs. Sauce, the other two were okay but lacking something. All of it was better than my own spice mixes.
Things I will try : Lower temp, longer drying
Some crushed chilli flakes in the spice, or Tabasco/Encona
Longer marinading.
 

Joker62

ADC
Book Reviewer
Sausages ahoy! Yes, @supermatelot, more than one, in fact 2.5kg of prime home made Cumberland snorkers, ready for the BBQ on Saturday.


Sent from my SM-N976B using Tapatalk
 
Not only do we share worktops but you appear to have a Weber Genesis too .... maybe we were twins from the same egg separated at birth - good skills cooking on that lot at one time !

The Genesis was the one grill I didn’t use. It’s out of gas. Our house gas is propane, no mains gas here, so we have a 500 gallon tank. I had the Genesis on a connection to that, but when we got the griddle, I robbed the connection hose from the Genesis. I must get round to ordering another one and a Y fitting to get both hooked up.

@Kirkz kindly sent me a “round tuit”, so I must use it.

@greenbaggyskin and @RoyalGreenJacket also have Weber gas grills. GBS’s is a fancy one though with brown paint :)
 
Been on our hols this week, rented cottage in St Ives; very nice it was too. However separated from my utensils, knives, herbs seasonings etc was disconcerting, as was the lack of mobile signal. Anyway meal #1

L'aperitif
20200713_190959_resized.jpg


Pork chops, broad beans in mustard sauce
20200713_194006_resized.jpg
 
Meal #2

Crab and grapefruit salad
20200715_190613_resized.jpg


Sea bass, veg, lemon cream & dill sauce
20200715_195145_resized.jpg
 
@mush_dad this is just showing off now. Where's the Pot Noodle and pack of Cornflakes?
Funnily enough just got back after a 6 hour drive. And what did we both want for supper after the week of eating out and cooking - beans on toast, topped with melted cheese for the current mrs_mush and topped with a couple of fried eggs for me, and a mug of NATO std. No photos I'm afraid.
 
Been on our hols this week, rented cottage in St Ives; very nice it was too. However separated from my utensils, knives, herbs seasonings etc was disconcerting, as was the lack of mobile signal. Anyway meal #1

L'aperitif
View attachment 490472

Pork chops, broad beans in mustard sauce
View attachment 490473
I had broad beans (for the first time in many years) this week with a roast chicken. Really like the idea of a mustard sauce with them now, thanks for the inspiration!
 
Funnily enough just got back after a 6 hour drive. And what did we both want for supper after the week of eating out and cooking - beans on toast, topped with melted cheese for the current mrs_mush and topped with a couple of fried eggs for me, and a mug of NATO std. No photos I'm afraid.
A six hour drive from St Ives? Where is HQ?
 
Funnily enough just got back after a 6 hour drive. And what did we both want for supper after the week of eating out and cooking - beans on toast, topped with melted cheese for the current mrs_mush and topped with a couple of fried eggs for me, and a mug of NATO std. No photos I'm afraid.

Should open up a sub-thread on quick comfort food.

My can't be arrsed dinner is bacon, cheese on toast and sliced onions.

My can't be arrsed lunch (if I have some decent bread) is vegetable soup. Saute whatever veg I have, herbs and spices, couple of Knorr stock pots and a can of butter beans. Simmer it whilst doing stuff. Add fresh parsley. Scoff.

My can't be arrsed breakfast is black tea. In fact all my breakfasts are black tea.
 
Last edited:

Kirkz

LE
I have a full English breakfast Monday to Friday - Cup of tea and a cig.
Weekends is continental breakfast - cup of coffee and a spliff.
 
Late brekkie: cornflakes followed by beans on toast. Worked for Ringo Starr in his drinking days, and sounds OK to me.
Sets you up and sees you right.
If I’m staying in a B&B or hotel, then the full cooked brekkie.
If I’m at home, I quite like a full English for my tea.
 

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