The Now Eating Thread

Craig1981 · 25 Feb 2017 at 15:16

More like whipped cream.

TS7 · 25 Feb 2017 at 15:53

What's the texture of the bar? Cakey?

Craig1981 · 25 Feb 2017 at 16:01

Not really. The outer gold coloured chocolate is hard, but easy to crack with a spoon. The inside is the sauce, mousse and the chocolate covered shortbread.

Mr.Cookie · 25 Feb 2017 at 19:13

Feef · 25 Feb 2017 at 20:46

A burger dog. Well, I was before, anyway. Ran out of buns at the bar's bbq, so substituted them for beef patties wrapped around hot dogs.

I love being grown up and responsible.

Glaucus · 25 Feb 2017 at 20:48

beef rib and cabbage stew with some broccoli.
I love beef rib, shame its hard to find.

robfosters · 25 Feb 2017 at 22:19

Ended up going to Maccie D's and having the bacon clubhouse double. Not bad. Not enough big Mac sauce though.

Craig1981 · 25 Feb 2017 at 22:34

That's what I thought as well when I tried it. It wasn't bad, but it wasn't anything special either.

I'd rather have another Italian McChicken

Captain · 25 Feb 2017 at 23:14

I actually havent eaten mcdonalds in a month

Kainz · 26 Feb 2017 at 17:30

The missus is away for a few weeks. Celebrated in style

Craig1981 · 26 Feb 2017 at 17:46

Nom nom!

Looks like half pepperoni passion, half sizzler?

Kainz · 26 Feb 2017 at 17:49

Almost! Forgot add what it was - Passion/Deluxe

For someone who hasn't had a pizza in ages, this was godly! Got salt overload right now though!

bsoltan · 26 Feb 2017 at 18:01

I had a pizza from a new-ish takeaway place near me (forgot to share a pic). Much nicer than the usual takeaways and even better than some restaurants. (The garlic and rosemary 'focaccia' wasn't as nice but still good flavour).

http://affamato.co.uk/
Pizza was: Capricciosa - Pepperoni, Ham, Black Olives, Fresh Field Mushrooms, Mozzarella and Tomato base

m@rty · 26 Feb 2017 at 19:50

Those M&S Billionaire bars are way to sweet for me, I much prefer the Millionaire shortbread dessert that they do

Glaucus · 26 Feb 2017 at 20:37

trie making low carb chocolate, tastes fantastic, however its grainy. done some more readig and seems to be that you need to pre blend the dry ingredients and then blend it again when added to teh liquid cocao butter. Also dont think I got the temper right, its not shiny, however it does snap like tempered choclate, so not shure whats going on there, unless its down to how grainy it is.

How ever found an absolutely delicious sweetener(Lantanto Golden Monkfruit Sweetner), however bit sad that its to good, now got to resist using it in everything. although found even this chocolate way to sweet, next time think 'll half the sweetener.

FrenchTart · 26 Feb 2017 at 21:05

There's lots of articles on Serious Eats and Chef Steps about tempering if you reckon that's the issue. Worth checking out.

Glaucus · 26 Feb 2017 at 21:14

thanks, well the article i was reading didn't have the 2nd reheat, unlike the one on seriouse eats, so will try that next time. All though hopfully it'll be a month or so before i get though this lot.

Once the chocolate has chilled down to 81°F, place it back over the double-boiler or microwave it again, this time at 15-second intervals between stirs, and bring it up to between 88 and 90°F. Let it sit in that temperature range, stirring it vigorously with the spatula for about five minutes or so (you'll need to place it back and forth over the double boiler or find a good warm spot in your kitchen), and it should have formed enough good crystals to now be ready to set, dip, or pour.

despite the issues still tasted great.

robfosters · 26 Feb 2017 at 21:16

Just had a mcflurry. I've already had a roast dinner and a slice of cheesecake. I'm one fat ****.

new boy · 27 Feb 2017 at 09:15

Pan fried trout with homemade "garlic italian" seasoned oven chips

It's the first time I've tried trout, and I shall deffinatly be having it again, it was lovely.

MikeTheNative · 27 Feb 2017 at 09:50

Looks like salmon, does it taste similar?

The **Now Eating** Thread

The Now Eating Thread