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

quilter

War Hero
Leberwurst with a drop of brandy in the mix. Spread on toast, slice of emmentaler and some chopped onion.
Oh yes, that is delish., love my leberwurst and the pate if available, on a fresh brotchen: am about to have for lunch , bratwurst mit senf/pomme frites mit mayo and a side dish of Cauli cheese as per Jamie Oliver's recipe. Try it and see.:grin:
 

tiv

LE
Chicken & Bacon Caserole

Chicken & Bacon.jpg
 
Perhaps boringly familiar, but I enjoyed my breakfast this morning.


View attachment 507196

View attachment 507197
Good symmetry- I like how the 'top cover' is preliminary positioned on left and right flank. The toast wirth egg atop could perhaps be rotated 90 degrees anti-clockwise. This would then have the bacon aligned longtitudinally. Not a big issue in this case though as 'The rules' do not specifically state bacon on toast being alligned to Mag North.

Some good plateage there :)

I assume you added a splash of brown sauce after the picture was taken?
 
View attachment 507238
Cold beef, potato wedges, cavalo nero tonight. The beef was silverside ( bottom round in the US), cooked for 24 hours sous-vide and then seared in a hot pan.
What sou-vide method / kit do you use please? Have seen in mentioned on here a few times. Wondering whether to fork out for something or whether it would become a use twice-consign to cupboard with the raclette/fondue sets type thing.

@Ravers you have a sous-vide don't you? Does it get lots of use or would you regard it as a bit of a gimmick?
 
Good symmetry- I like how the 'top cover' is preliminary positioned on left and right flank. The toast wirth egg atop could perhaps be rotated 90 degrees anti-clockwise. This would then have the bacon aligned longtitudinally. Not a big issue in this case though as 'The rules' do not specifically state bacon on toast being alligned to Mag North.

Some good plateage there :)

I assume you added a splash of brown sauce after the picture was taken?

Thanks, yes, the top cover does a lot better on the sides, so the bits of toast carrying the eggs are flat on the plate. Once smashed, if not flat, the yolks go everywhere. Seems a shame to waste that on the plate rather than down one's shirt, in the traditional manner :)

No brown sauce on this occasion, just fancied it without. There was however Würze on the toast.
 

Ravers

LE
Kit Reviewer
Book Reviewer
What sou-vide method / kit do you use please? Have seen in mentioned on here a few times. Wondering whether to fork out for something or whether it would become a use twice-consign to cupboard with the raclette/fondue sets type thing.

@Ravers you have a sous-vide don't you? Does it get lots of use or would you regard it as a bit of a gimmick?

I haven’t got one at home, but we have them at the pubs and hotel.

I use them occasionally. Best thing I’ve found them useful for is knocking up boil in the bag meals for camping.

Vacuum pack a curry or stew then just stick it in the Jetboil when you’re up a hill.
 
What sou-vide method / kit do you use please? Have seen in mentioned on here a few times. Wondering whether to fork out for something or whether it would become a use twice-consign to cupboard with the raclette/fondue sets type thing.

@Ravers you have a sous-vide don't you? Does it get lots of use or would you regard it as a bit of a gimmick?
I bought a sous-vide wand from Lakeland and use it with a tall preserving pan, it cost about £90, as with everything you can spend a lot more or much less. You will also need a vac-pack machine, ours is a hideously cheap thing, but it works. As for recipes Google is, as ever, your friend.
I bought the thing because I wanted to experiment with the cheaper cuts of beef, with game birds which have a propensity to drieness, pork chops and with infusing flavour into ingredients by vac-packing meat/veg with herbs and spices. And also, most importantly, for shits and giggles.
I think it it will get quite a bit of work over the winter, unlike the pasta machine, which I regard as Calvin does his bicycle ( Calvin and Hobbes ).
 
I bought a sous-vide wand from Lakeland and use it with a tall preserving pan, it cost about £90, as with everything you can spend a lot more or much less. You will also need a vac-pack machine, ours is a hideously cheap thing, but it works. As for recipes Google is, as ever, your friend.
I bought the thing because I wanted to experiment with the cheaper cuts of beef, with game birds which have a propensity to drieness, pork chops and with infusing flavour into ingredients by vac-packing meat/veg with herbs and spices. And also, most importantly, for shits and giggles.
I think it it will get quite a bit of work over the winter, unlike the pasta machine, which I regard as Calvin does his bicycle ( Calvin and Hobbes ).
Cheers. I think our pasta roller machine thing lasted around 2 uses before it was consigned to a cupboard on account of 'too much farting about'.
 

Kirkz

LE
Cheers. I think our pasta roller machine thing lasted around 2 uses before it was consigned to a cupboard on account of 'too much farting about'.
Mine is 3 years old, never been used on account of the amount of free pasta Farm Foods throw away.
It will get used one day though I'm determined.
 

Kirkz

LE
I haven’t got one at home, but we have them at the pubs and hotel.

I use them occasionally. Best thing I’ve found them useful for is knocking up boil in the bag meals for camping.

Vacuum pack a curry or stew then just stick it in the Jetboil when you’re up a hill.
Cheers for that, never thought of the camping boil in the bag use.
Might invest in one for that.
 

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