Archive: What are you eating today?


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fontelroy
fontelroy avatar

3200 posts since 14/6/08

20 Jan 2010 14:37
epic +1
Guido
Guido avatar

12884 posts since 20/4/05

20 Jan 2010 14:38
That plate is so Partridge Laughing out loud love it!

edit: take it you're out on the booze soon noble for the footy later?
themistake
themistake avatar

10855 posts since 20/2/06

20 Jan 2010 15:03
that plate is HUGE!
nick2
nick2 avatar

7231 posts since 18/2/09

20 Jan 2010 15:04
Did someone run over the eggs ?
Noble Locks
Noble Locks avatar

66963 posts since 10/7/03

20 Jan 2010 15:15
really dunno what your on about, but when you are doing all those different items on your own (and dont forget the tea), making fried eggs look pretty is the last thing on your mind, cos ALL that matters is turning them and serving them without breaking them or over-doing them so the yolks are not runny.

and the plates a pasta/salad serving plate, but i bought it to hold in my gravy on roast dinners, but became attached to it and just use it all the time now.. Smiling
schtoop
schtoop avatar

13042 posts since 9/4/07

20 Jan 2010 15:29
hate it when you post a fry up noble, HATE
stelfox
stelfox avatar

8488 posts since 11/3/09

20 Jan 2010 15:33
ain't it just, lusting after one now. plate looks about foot and a half wide too, massive meal man
PHiL
PHiL avatar

8745 posts since 31/8/03

20 Jan 2010 16:37
EVERS wrote: cook the (seasoned) steak first, then when it's resting, do the mush & egg in the juices.

+1
oldgregg
oldgregg avatar

6370 posts since 13/4/02

20 Jan 2010 17:16
lambracks and aioli, shit was raaaaaah

shego
shego avatar

1598 posts since 11/12/07

20 Jan 2010 17:24
bought aioli or prepared, can you list the recipe if the latter?

is it literally loads of garlic, some olive oil, seasoning and the egg yolks? i'm always scared of making it Cry

looks incredible.
nick2
nick2 avatar

7231 posts since 18/2/09

20 Jan 2010 17:29
shego wrote: is it literally loads of garlic, some olive oil, seasoning and the egg yolks? i'm always scared of making it Cry

Basically, yes it is, it's very easy if you have a food processor.

See : http://www.bbc.co.uk/food/recipes/database/aioli_81090.shtml
oldgregg
oldgregg avatar

6370 posts since 13/4/02

20 Jan 2010 17:51
yeah easy to make, just make sure you take out the eggs from the fridge in the morning and leave them out for the day so they reach room temperature, alternatively put them in some semi-hot water for an hour, otherwise it will never thicken
nick2
nick2 avatar

7231 posts since 18/2/09

20 Jan 2010 17:53
You don't need the egg yokes, I've had it where it's a dip with just oil, garlic, salt/pepper, mustard and a bit of anchovy, served warm for dipping bread/veg.


stelfox
stelfox avatar

8488 posts since 11/3/09

20 Jan 2010 18:32
lambrack - elaborate? can see rosemary, they look well pink you grill/oven what? Not done a lot of lamb before but you may have just influenced me

also never heard of aioli but it sounds a winner
themistake
themistake avatar

10855 posts since 20/2/06

21 Jan 2010 15:02
rural wrote: The hype soups were all rubbish…You tried the oriental ones in the range above themistake ?

just had it, got a good kick to it.. again kicks hype soup into touch..

beenbuRned
beenbuRned avatar

938 posts since 16/12/03

21 Jan 2010 16:22
have you tried their ramen?

how does that compare to the chicken noodle laska?
biglforlife
biglforlife avatar

2100 posts since 23/9/06

21 Jan 2010 16:25
I've got just over a kilo of pork belly and I'm going to put it in the oven for about 2.5 hours on 180c. Does that sound about right?
Noble Locks
Noble Locks avatar

66963 posts since 10/7/03

21 Jan 2010 16:27
yep, tho 3 hours wouldnt kill it either. make sure you score the top for the crackling and season it with loads of salt first tho bro.
DuffMan
DuffMan avatar

14389 posts since 21/2/07

21 Jan 2010 16:28
I've never slow cooked pork, is it good? Delia's method isn't so great.
Noble Locks
Noble Locks avatar

66963 posts since 10/7/03

21 Jan 2010 16:37
its the shit.
i was just having this conversation with my bird last week saying how the fuck can that beautiful bit of meat that feeds a family of four only cost four quid when a bit of beef or lamb is 20 quid. Puzzled