Tonight I cooked..........
- Thread starter Jorrocks
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Roadster280
LE
Tonights offering to the house godess.
Pan fried sea bass on a bed of fresh salad with warm baby spuds mixed in.
Pan fried sea bass on a bed of fresh salad with warm baby spuds mixed in.
****, that’s a guilty work of art…
In one fell swoop, the Aldershot Concrete Company disappeared in a puff of vapour…
“Oi, only one sausa…****!”
kelvin_273
LE
An excellent plate of grub.
slipperman
GCM
Corned Beef Hash with a fried egg this evening.
Rapierman
LE
Please tell me they are not Richmonds, please please, come on please, you are a man of taste , don't let me down.
Walls.
Rapierman
LE
Did you not take your "readers" on the last excursion?
Varifocals.Did you not take your "readers" on the last excursion?
AKA ‘guilty pleasure’….
Rapierman
LE
Guilty as charged but totally different website , that aside has anyon got any tips on Bresola, I made a few that were bang on but last few were shit if I am honest. Just an ask
TamH70
MIA
Well, spellink it korrektly would help matters much. Have a swatch at this.
Bresaola recipes
Bresaola is a regional Italian speciality of cured beef fillet from Lombardy. A raw beef fillet is cured in salt then air-dried for several months, during which time it turns a deep red colour. It's traditionally served in very thin slices, dressed with nothing more than a drizzle of extra...
www.bbc.co.uk
Rapierman
LE
It was late re the spelling, I did upload the recipe that i used off Vincenzo's Plate on here, It did work fine a few times, I did have one that was crap, but the last two were absolutely shit, i just cut it up and fried it off as a snack.Well, spellink it korrektly would help matters much. Have a swatch at this.
Bresaola recipes
Bresaola is a regional Italian speciality of cured beef fillet from Lombardy. A raw beef fillet is cured in salt then air-dried for several months, during which time it turns a deep red colour. It's traditionally served in very thin slices, dressed with nothing more than a drizzle of extra...www.bbc.co.uk
I know the secret is temperature and I tried my best to find spots in my gaff that were right or there abouts.
I will give the one you have posted a whirl and see if it works better.
It's just an expensive mistake if it doesn't go right.
Dry bread?
You heathen.
Rapierman
LE
May I offer a critique, you are doing it inglese style, same as I used to do, same as lasagna , To me when I was young that would be food from the gods. Now I have an Italiano woman in my life, I have learnt the true ways of cooking. I mentioned and shouted for help on Bresaola , true it always takes time and patience to get stuff right and some top tips.
Using linguine or to be fair any long pasta works well but spaghetti is still the best or if you can get it bucatini which is famously used in Amatriciana.
I will unashamedly pass a link on as the guy is good, I have had no complaint but praise from Nonna so all is well. No Wooden spoon!!!!
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