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

1st BBQ of the season, couple of friends round on Sunday for the afternoon, we have (L-R) homemade steak burgers, homemade Lamb Merquez sausages, Peri Peri Chicken thighs and paprika Pork Shoulder chops, on a table next to the BBQ was German style potato salad, coleslaw salad and a plethora of sauces.
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What is this “BBQ season” of which you speak? :D

We have 4 proper seasons here. Cold, snowy winter, hot as Hades summer, wet spring and autumn. None of which impair the BBQ! I’ve BBQed in snow before :D
 

diverman

LE
Book Reviewer
I went shopping today and after the Hunter/Jäger/Chasseur theme yesterday, I decided to bring home a couple of jars of Homann's ready made sauce to do chicken next week. Shockingly, Real,- had none and the woman told me they don't stock it anymore (Any brand). In Edeka the woman said they can't order it at the moment. Luckily, I found four jars lurking on the bottom shelf in Rewe, so bagged all of them just in case.

WTF is going on in Germany? First they rename Zigeunersosse because pikeys might get upset and now Jägersosse is disappearing. I blame Merkel and the other socialists.
just you wait until the Green slime get in, no more pork.
 
What is this “BBQ season” of which you speak? :D

We have 4 proper seasons here. Cold, snowy winter, hot as Hades summer, wet spring and autumn. None of which impair the BBQ! I’ve BBQed in snow before :D
We BBQ all year as well. When I came someone told me we have 4 seasons. Early winter, mid winter, late winter and next winter...
 

Joker62

ADC
Book Reviewer
What is this “BBQ season” of which you speak? :D

We have 4 proper seasons here. Cold, snowy winter, hot as Hades summer, wet spring and autumn. None of which impair the BBQ! I’ve BBQed in snow before :D
BBQ season - that one sunny Saturday or Sunday somewhere between March and Sept.

Of course you've BBQ'd in snow, your BBQs live in a f'kin great shed! I've got a smoker on wheels which lives on the patio.
 
Canadian Wannabe. Have you been out there in -40 and ice crystals?

Actually yes, but not in N America. On Mt Igman.

As for being a Canadian wannabe, you’re having a giraffe. It’s nice to visit occasionally, but I wouldn’t live there out of choice. Piss-poor government, insane taxation, currency not worth a light, socialized medicine, bastardized English that’s neither British nor American, “the Quebec issue”, an unfounded national superiority complex, and to top it all off, it’s fvcking cold. No thanks :D
 

diverman

LE
Book Reviewer
Actually yes, but not in N America. On Mt Igman.

As for being a Canadian wannabe, you’re having a giraffe. It’s nice to visit occasionally, but I wouldn’t live there out of choice. Piss-poor government, insane taxation, currency not worth a light, socialized medicine, bastardized English that’s neither British nor American, “the Quebec issue”, an unfounded national superiority complex, and to top it all off, it’s fvcking cold. No thanks :D
So that's a no then, plus crap beer.
 

Grownup_Rafbrat

LE
Book Reviewer
Last night's supper. Sort of counts as 'tonight I cooked' as we haven't had tonight's yet.

Schnitzel with pommes frites and Jagersoss, made with mushrooms, beef stock, seasoning and a little water.

Served with some healthy veg. And a tomato.
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Thought I’d have a bash at making my own kimchi. Now to let it fester for a while...
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Rarebit Taj Mahal.

(Basically Welsh rarebit but using curry powder instead of English mustard)

Verdict. Quite good, but if offered the choice we both thought the mustard version preferable.

Might try a hybrid half and half mix next time. Iechyd da, Sahib.


2021 Rarebit Taj Mahal Apr 22.jpg
 
And so it begins.
Some weight, at least a stone, has to come off at least she is being very artistic with the diet stuff.
I want no more photo's of mouth watering fat ridden meals posting from you bastards for at least 3 months. :(
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tonight, a night that will go down in infamy, I let her indoors make the evening meal
It wasn't difficult, baked spud , quiche, and cauli/brock in a cheese sauce

I had been a bit ill so went to bed this afternoon so she decided to leave me sleeping (bless her)
Now , she never eats a whole spud , so there was only half a baked tattie each (as opposed to cooking two and leaving a half for hash browns or frying ,....sigh)
The quiche was just a shop bought one , and it was burnt on the top and raw inside
but the piece de resistancehad to be the cheese sauce.... she started by puting all the flour, , mustard powder a little butter (nowhere near the amount needed , and the milk into a saucepan stirred it up a bit and then threw a tiny little cheese and brought it to the boil, I managed to use a whisk to finally try to get the mixture( it certainly wasn't a sauce) and I loaded the top with grated cheese to at least give it the taste of cheese sauce

all in all it was f ucking disgusting

I threw out what was left of the cauli / brock in the back garden for the birds, we got visited by a crow and a couple of seagulls , the seagulls took away the biggest piece
the crow was last seen with yellow sticky sauce(?) stuck to it beak trying like f uck to wipe it off on the grass

Bless her , she thought she would do me a favour, even though she has had a couple of mild seizures this afternoon (she's epileptic and very occasionally takes absence seizures)

saying that , she probably learned how to make cheese sauce at the knee of her mother, she who is now the devils **** sock , the only woman who could cook "Grey" mince.......... once eaten , never eaten again


wine tonight thank f uck
 
Take away flavour nailed.
20210422_194608.jpg

Lots of plain veg oil
3/4 teaspoon MSG
1 onion big chunks
1 carrot very fine strips
Velveted pork ( marinade in bicarb of soda to soften )
Dark soy sauce ( no other flavourings )
 
tonight, a night that will go down in infamy, I let her indoors make the evening meal
It wasn't difficult, baked spud , quiche, and cauli/brock in a cheese sauce

I had been a bit ill so went to bed this afternoon so she decided to leave me sleeping (bless her)
Now , she never eats a whole spud , so there was only half a baked tattie each (as opposed to cooking two and leaving a half for hash browns or frying ,....sigh)
The quiche was just a shop bought one , and it was burnt on the top and raw inside
but the piece de resistancehad to be the cheese sauce.... she started by puting all the flour, , mustard powder a little butter (nowhere near the amount needed , and the milk into a saucepan stirred it up a bit and then threw a tiny little cheese and brought it to the boil, I managed to use a whisk to finally try to get the mixture( it certainly wasn't a sauce) and I loaded the top with grated cheese to at least give it the taste of cheese sauce

all in all it was f ucking disgusting

I threw out what was left of the cauli / brock in the back garden for the birds, we got visited by a crow and a couple of seagulls , the seagulls took away the biggest piece
the crow was last seen with yellow sticky sauce(?) stuck to it beak trying like f uck to wipe it off on the grass

Bless her , she thought she would do me a favour, even though she has had a couple of mild seizures this afternoon (she's epileptic and very occasionally takes absence seizures)

saying that , she probably learned how to make cheese sauce at the knee of her mother, she who is now the devils **** sock , the only woman who could cook "Grey" mince.......... once eaten , never eaten again


wine tonight thank f uck
Never mind mate, there’s always tomorrow. I cook most of the time and it’s fairly utilitarian fare. I ballsed up the timings the other week, and some stuff was done, some not. We ate.
The really good thing about shoving a mediocre scran in front of your spouse is the next time it will be better.
 

Kirkz

LE
Take away flavour nailed.
View attachment 567422
Lots of plain veg oil
3/4 teaspoon MSG
1 onion big chunks
1 carrot very fine strips
Velveted pork ( marinade in bicarb of soda to soften )
Dark soy sauce ( no other flavourings )
Is that Korean dog surprise?
 

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