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

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Leftover chicken and gravy from last night, with some more peas, made supper tonight. We had it with some couscous.
 
AARRGH! Due to some ROAC f*ck up the only compo menu we had for the entire duration of CRUSADER 80 was chicken supreme.

I’m off to my safe space…
Could have been worse, it could have been the chicken curry :oops:.
 
Fish and pea supper
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Kirkz

LE
Book Reviewer
BBQ'd Spanish Style Sirloin Steak -

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Sirloin Beef Steak was marinated in A1 Sauce for 48hrs, then doused in Garlic Powder and Smoked Paprika, fried in Olive Oil in the Debuyer Carbone Pan on the Weber BBQ, and served with Chargrilled Peppers under Paprika dusted Sour Cream, and some Spanish Rice & Grains.
While I enjoy looking at what you've cooked and admit it does look good I'm always slightly baffled as to why you want to put all that gunk on a really nice piece of steak.
 
While I enjoy looking at what you've cooked and admit it does look good I'm always slightly baffled as to why you want to put all that gunk on a really nice piece of steak.

I eat so much steak, I just like tasting different flavours - it's still great meat.

It tasted like a good steak I had in Alicante anyhow, just different flavours.

But you're right - steak with a dash of Salt & Pepper is sometimes just right too.
 
Bacon splash for breakfast
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Fang_Farrier

LE
Kit Reviewer
Book Reviewer
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Locally sourced, very free range, organic egg.
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
Saturday morning brekky before heading out for the day. Burford Brown Scrambled eggs, with Waitrose Field Mushrooms (cooked in garlic butter) and wholemeal toast. Nice.
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jinxy

LE
When I worked in a bakery as a lad, flour came in 72lb sacks, salt 50 kg
I'll qualify the above, dough was measured in gallons, at least the amounts we made were making. 12 gallons would take me 20 mins to scale, that's let it rise, cut it out and weigh it and run it through the roller.

My grandad would do it all, in less than a few minutes
 
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