The **Now Eating** Thread
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Soldato
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How dare you. My pie is always a little dark and crustyStraight from the Crematorium..
@HoneyBadger
Eye Spy Crestwood/Aldi Pie?
Meanwhile, i am having of mega manly Cider and a 800Gram Cottage Pie straight from the foil tray… burning my mouth one fork full at a time
Eye Spy Crestwood/Aldi Pie?
Meanwhile, i am having of mega manly Cider and a 800Gram Cottage Pie straight from the foil tray… burning my mouth one fork full at a time
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Soldato
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MrsHB has been trying Lidl as a new one opened up in town. There stuff is pretty good.@HoneyBadger
Eye Spy Crestwood/Aldi Pie?
Meanwhile, i am having of mega manly Cider and a 800Gram Cottage Pie straight from the foil tray… burning my mouth one fork full at a time
How dare you. My pie is always a little dark and crusty
I can provide the gravy
Ah
They do some nice things, I feel like I’m abroad in Lidl which is cheaper than going on holiday I suppose!
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Soldato
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I can provide the gravy
Ah
I’m 46 and up until last week, I’d never been in a Lidl. The experience was better than I expected, the bakery was great and I like their salted pretzels. Their pre-done mash potato beats all others I’ve tried. Tesco, Sainsbury’s, Waitrose, M&S. Decent chocolate too, actually good stuff with lots of nuts in it. Crisps a bit rubbish, but overall it was pretty good.
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I think Aldi, Lidl and Supermarkets own brand crisps used to be way better, most have become quite naff!
Iceland / B&M on our local retail parks are my go to for Multipack of Crisps
Soldato
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Iceland / B&M on our local retail parks are my go to for Multipack of Crisps
MrsHB does visit B&M - I will have to carry out investigations!
Ooooo, not sure I've tried that flavour cider. Will have to look out for it!@HoneyBadger
Eye Spy Crestwood/Aldi Pie?
Meanwhile, i am having of mega manly Cider and a 800Gram Cottage Pie straight from the foil tray… burning my mouth one fork full at a time
It is nice, a favourite of mine is Brothers Toffee Apple although it tastes nothing like Cider
sweetcorn and a burnt pie you going to hellStraight from the Crematorium..
Good stuff that, I can probably do one or two bottles of that, then it's just too sweet for me.It is nice, a favourite of mine is Brothers Toffee Apple although it tastes nothing like Cider
Associate
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Beans on 2 slices of eggy bread!
Not exactly eating right now but for the last 8ish months have been making my own bacon. Basically wait for a loin, belly etc to be on offer. Buy, add the required cure, leave in the fridge for 7ish days - flipping daily, after remove, rinse under tap, leave to dry in fridge overnight, bake at a low temp (90c for me) until reaches 62c internal, remove, cool, put in fridge, freeze for at least 30 mins prior to slicing. Use my meat slicer to cut into slices (a cheap one, problem I found is that although it has measurements for thinner slices, once you get to a certain point it is still relatively thick).
The picture below is from 2 joints, one loin so back bacon, one middle bacon and then a belly slice for streaky. Each streaky pack has 6x slices, back and middle x3. The bowl is the offcuts as it were, usually cut up and made into a pancetta like substitute. Unfortunately this time, my dog was too aware, fox red lab who doesn't have the gene that tells him he's full. So, the offcuts for this lot will be spread over his dinner for the next 5-6 days! But honestly, you need to spend £20-30 on the required curing materials and then just pick up the cheapest pork loin, belly cuts you can find, 7 days and you just need to turn them each day!
The slicing and vacuum sealing is the longest part (Amazon Basics vacuum sealer btw - Did end up buying pre-made bags to save a lot of time).
The picture below is from 2 joints, one loin so back bacon, one middle bacon and then a belly slice for streaky. Each streaky pack has 6x slices, back and middle x3. The bowl is the offcuts as it were, usually cut up and made into a pancetta like substitute. Unfortunately this time, my dog was too aware, fox red lab who doesn't have the gene that tells him he's full. So, the offcuts for this lot will be spread over his dinner for the next 5-6 days! But honestly, you need to spend £20-30 on the required curing materials and then just pick up the cheapest pork loin, belly cuts you can find, 7 days and you just need to turn them each day!
The slicing and vacuum sealing is the longest part (Amazon Basics vacuum sealer btw - Did end up buying pre-made bags to save a lot of time).
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