The **Now Eating** Thread

[robfosters]

Roast chicken, garlic spuds and salad:

That chicken doesn’t look done!

 

[Raikiri]

That chicken doesn’t look done!

How so?

A 1.5kg spatchcocked chicken cooked for 1hr @ 200c. I can only assume you've only ever eaten very dry chicken

 

[robfosters]

Looks too pink for me.

 

[Merlin5]

comfort puddings ... with beaten double cream on following days

Nice. Bread and butter pudding is it?

 

[jpaul]

Yes - bread and butter ...
Aldi, on the date, 50% off bread bonanza ... have to crumb some and go for a steamed jam, or spotted d***, with the remainder
I'm guessing suet will be near the bottom of panic buying ingrediants..

 

[Deleted member 77746]

Looks nice, you know you can open the aperture up on your lens!

This may help you with your photography going forward, most of your shots have poor depth of field management:-

https://en.wikipedia.org/wiki/Depth_of_field

What you trying to teach your granny to suck eggs for? Do you know who Raymond Lin is? lol

There's some absolute delightful meals in here! nom nom nom

 

[Martynt74]

@Raikiri

What's the benefit of doing it spatchcocked? I normally just get a roasting tin, throw some onion/carrots in the tray and then bung a whole chicken on top and season/flavour.

I check it with a meat thermometer and it always seems moist, but yours looks particularly tasty!

EDIT - I also noticed you slice the skin, i don't do that either!

 

[Raikiri]

@Raikiri

What's the benefit of doing it spatchcocked? I normally just get a roasting tin, throw some onion/carrots in the tray and then bung a whole chicken on top and season/flavour.

I check it with a meat thermometer and it always seems moist, but yours looks particularly tasty!

EDIT - I also noticed you slice the skin, i don't do that either!

Cooks more quickly so the breast doesn't dry out. Slicing the skin allows a bit more of the seasoning to get into the meat, rather than being all on the skin.

 

[the-evaluator]

I make a seasoned butter, usually with whatever dried herbs I'm in the mood for and then shove that between the breast and the skin. I also aim for an internal temperature of 60 degrees. End result is juicy well seasoned meat.

 

[Raikiri]

I make a seasoned butter, usually with whatever dried herbs I'm in the mood for and then shove that between the breast and the skin. I also aim for an internal temperature of 60 degrees. End result is juicy well seasoned meat.

Yeah, that's a great method, but it does add about 1000 calories (130-140g butter) which is why I avoid it at home.

 

[the-evaluator]

Wow, that's a lot of butter. I probably use 40g of butter, maybe a smidge more but definitely not that much.

 

[Raikiri]

Mango salsa, rice and beans and mango/chilli glazed chicken breast.

 

[jpaul]

... have to crumb some and go for a steamed jam, or spotted d***, with the remainder
I'm guessing suet will be near the bottom of panic buying ingrediants..

turned out to be a suet pudding, ginger+syrup breadcrumbs/flour/suet/egg - steamed 2hours in a saucepan

 

[Things change I've changed]

Some stunning food on display here, as per usual I'll bring things back down to earth!

Ploughman's with Tesco's basic cheese and onion Quiche


Tesco fish pie with Birdseye peas


Homemade courgette and pea soup with Parmesan cheese

 

[robfosters]

I ate a ploughman’s lunch on Wednesday.

he was furious!

 

[Merlin5]

I ate a ploughman’s lunch on Wednesday.

he was furious!

 

[mid_gen]

Mmm...meat. Fillet from the local butcher. Served with some stir fried kale, whole roasted cauliflower, and glass of Malbec.

 

[Merlin5]

Been a while since I made this. Pear frangipane tart with a layer of apricot jam and whipped cream with a little vanilla extract mixed in.

 

[HoneyBadger]

Looks lovely Merlin

 

[{SAS}TB]

Bacon, egg, mustard, Tommy K and cheese sandwich