Catteeclan Posted December 6, 2022 Share Posted December 6, 2022 6 minutes ago, boboneleg said: My apologies, it was Enchilada's but I scoffed them before remembering to take a photo Just had sausage mash and beans with fried onions, also forget the pic. 2 2 Link to comment Share on other sites More sharing options...
Pedro Posted December 6, 2022 Share Posted December 6, 2022 it was a lovely dish when it arrived, now there’s just the 4 olivepits in it. 5 Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted December 7, 2022 Author Share Posted December 7, 2022 Made something for dindins that you lightweights couldn't handle It was so good I'm posting a pic for you philistines anyway 3 Link to comment Share on other sites More sharing options...
Tango Posted December 7, 2022 Share Posted December 7, 2022 Steak tartare? 1 Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted December 7, 2022 Author Share Posted December 7, 2022 1 minute ago, Tango said: Steak tartare? Yep with Wagyu beef 1 Link to comment Share on other sites More sharing options...
Tango Posted December 7, 2022 Share Posted December 7, 2022 8 minutes ago, Slowlycatchymonkey said: Yep with Wagyu beef I went to a restaurant in Germany a few times where one of the entrées was a kind of pork tartare. I tried it a couple of times, but wasn't really sold on it! Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted December 7, 2022 Author Share Posted December 7, 2022 Just now, Tango said: I went to a restaurant in Germany a few times where one of the entrées was a kind of pork tartare. I tried it a couple of times, but wasn't really sold on it! Can't imagine pork working. Tartare success really depends on the quality of the ingredients and person assembling it, it needs the right level of input and most chefs seem to either choke it with raw onion or under season it so much it's just bland raw meat with no great hits to it. The first time I had it was in Raymond Blancs place and it was so good I order it whenever I see it on the menu and am always disappointed. Making it myself reminds me why I like it so much and on keep ordering it out even though it's a let down 1 Link to comment Share on other sites More sharing options...
Tango Posted December 7, 2022 Share Posted December 7, 2022 9 minutes ago, Slowlycatchymonkey said: Can't imagine pork working. Tartare success really depends on the quality of the ingredients and person assembling it, it needs the right level of input and most chefs seem to either choke it with raw onion or under season it so much it's just bland raw meat with no great hits to it. The first time I had it was in Raymond Blancs place and it was so good I order it whenever I see it on the menu and am always disappointed. Making it myself reminds me why I like it so much and on keep ordering it out even though it's a let down Obviously steak tartare is a bit ofva thing over here! Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted December 7, 2022 Author Share Posted December 7, 2022 1 minute ago, Tango said: Obviously steak tartare is a bit ofva thing over here! Lol I hadn't considered it's origins 1 Link to comment Share on other sites More sharing options...
boboneleg Posted December 7, 2022 Share Posted December 7, 2022 1 hour ago, Slowlycatchymonkey said: Made something for dindins that you lightweights couldn't handle It was so good I'm posting a pic for you philistines anyway I 'll try most foods but that looks like puke , sorry Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted December 7, 2022 Author Share Posted December 7, 2022 16 minutes ago, boboneleg said: I 'll try most foods but that looks like puke , sorry You don't have to be sorry, you're the one missing out Link to comment Share on other sites More sharing options...
Catteeclan Posted December 8, 2022 Share Posted December 8, 2022 11 hours ago, Slowlycatchymonkey said: Made something for dindins that you lightweights couldn't handle It was so good I'm posting a pic for you philistines anyway That's 2 of us "missing out". That looks like something to plug a bust radiator bar the egg topping. Not going to cook it? 4 Link to comment Share on other sites More sharing options...
skyrider Posted December 8, 2022 Share Posted December 8, 2022 20 hours ago, Slowlycatchymonkey said: Made something for dindins that you lightweights couldn't handle It was so good I'm posting a pic for you philistines anyway looks like egg on a burger Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted December 8, 2022 Author Share Posted December 8, 2022 2 hours ago, skyrider said: looks like egg on a burger If you fried it it would be! 1 Link to comment Share on other sites More sharing options...
Catteeclan Posted December 8, 2022 Share Posted December 8, 2022 Mandis birthday tomorrow and she's chosen steak for her birthday meal. This is normally accompanied by boiled spuds and fried onions. I'll do my best to get a pic but once that buggers aroma gets around to house it'll be lucky to get off the griddle. 4 Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted December 8, 2022 Author Share Posted December 8, 2022 3 minutes ago, Catteeclan said: Mandis birthday tomorrow and she's chosen steak for her birthday meal. This is normally accompanied by boiled spuds and fried onions. I'll do my best to get a pic but once that buggers aroma gets around to house it'll be lucky to get off the griddle. Steak has that effect doesn't it All of my lot are pretty proficient at cooking steak but it doesn't matter who's doing it there's alway's hovering around going on 2 Link to comment Share on other sites More sharing options...
Pedro Posted December 9, 2022 Share Posted December 9, 2022 On 07/12/2022 at 19:23, Slowlycatchymonkey said: Made something for dindins that you lightweights couldn't handle It was so good I'm posting a pic for you philistines anyway I never had steak tartare, but have a craving to have some. Once in Belgium I was undecided on what to pick for dinner, it was January and really cold so went with hot food. The guy next table had the tartare and I gawked at how it was sliced and prepared right there, what did get to me was the mustard, seems like an obvious choice too, no mustard on yours? Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted December 9, 2022 Author Share Posted December 9, 2022 6 hours ago, Pedro said: I never had steak tartare, but have a craving to have some. Once in Belgium I was undecided on what to pick for dinner, it was January and really cold so went with hot food. The guy next table had the tartare and I gawked at how it was sliced and prepared right there, what did get to me was the mustard, seems like an obvious choice too, no mustard on yours? You could have mustard but because it's not cooked the flavour is very mild and it would overpower the rest of it. The needed flavourings are usually mixed into the diced meat before it's served. Traditionally this is a very small amount of shallot, spring onion or capers and salt. I prefer a tiny dash of aminos or soy sauce. The problem with it is it is wholly depended on the quality of the meat and the person adding the seasonings, too much and it's easily overpowered, too little and it's bland. As everyone likes different strengths of flavours it's hard for chef to get it right for everyone. I prefer to be able to taste the flavour of the meat so I go lightly with a small amount of spring onion. If you can hit the right note it's amazing if you miss it it's a disappointment. You could also do with some rarely offered good quality bread as it is a surprisingly rich dish. ps you're up late, I hope you're not too tired today! Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted December 9, 2022 Author Share Posted December 9, 2022 Prawn and pork wonton soup. Used rice wrappers but they were still excellent, slightly too good cos ate six of them before the soup was ready Fortunately there was enough to make 34! So.. wont-one anyone? 4 Link to comment Share on other sites More sharing options...
Buckster Posted December 9, 2022 Share Posted December 9, 2022 18 minutes ago, Marcel said: Rank. Link to comment Share on other sites More sharing options...
Buckster Posted December 9, 2022 Share Posted December 9, 2022 Just now, Marcel said: What your a vegan now...? No I still like women. Link to comment Share on other sites More sharing options...
boboneleg Posted December 9, 2022 Share Posted December 9, 2022 1 hour ago, Marcel said: Far too much onion for my liking Link to comment Share on other sites More sharing options...
Catteeclan Posted December 9, 2022 Share Posted December 9, 2022 24 minutes ago, boboneleg said: Far too much onion for my liking Never enough onion. 3 Link to comment Share on other sites More sharing options...
Pedro Posted December 9, 2022 Share Posted December 9, 2022 Tough crowd Marcel! I think those aren’t seared, but a nice steak is a nice steak, along with a nice bottle of wine and all’s good! Link to comment Share on other sites More sharing options...
Sir Fallsalot Posted December 10, 2022 Share Posted December 10, 2022 1 hour ago, Catteeclan said: Never enough onion. or mushrooms Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now