I hope it makes you very happy.
The **Now Eating** Thread
- Thread starter J1234
- Start date
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No Bread you say, let them eat cake!
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I bet the delivery drivers have your address memorised. No Google maps needed with your orderOnly if he brings the Cat! I’m 2.5 Miles away but I’ll let the Restaurant give you directions to my address, I think they have a Memo readily available which is usually given to delivery drivers.
Sounds a great idea!!! I’ll get the Gazebo Setup, Inflatable Pool and I’ll make sure I have a clean Wheelie Bin to act as a cooler for our beverages.
Dress Code is String Vests only
As for the paddling pool, is that going to be filled full of Pathia and rice (split down the middle, obvs)
Soldato
To the brim !
Pathia miniscus
Pathia miniscus
Soldato
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Looks like a worcester red, but more than likely not!
Soldato
A ripe nectarine, Saint Agur blue cheese and water biscuits for lunch.
Sausage beans and chips for tea.
Sausage beans and chips for tea.
Soldato
Leftover chicken kebab
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Caporegime
Soldato
It is what I consider one of the best apples in the world and that is a Jazz apple.
I’ve not posted in here before despite being an avid foodie and keen home cook. I figured it was about time.
My wife picked up a nice tomahawk for my birthday this year, so I knocked it up with some baby potatoes, asparagus with a compound butter, roasted tomatoes and a fantastic Hawksmoor recipe peppercorn sauce.
Good old reverse sear.
I’ve tried every method you can imagine in the past, including sous-vide which I’m a huge fan of, but for a tomahawk reverse sear is king.
My wife picked up a nice tomahawk for my birthday this year, so I knocked it up with some baby potatoes, asparagus with a compound butter, roasted tomatoes and a fantastic Hawksmoor recipe peppercorn sauce.
Good old reverse sear.
I’ve tried every method you can imagine in the past, including sous-vide which I’m a huge fan of, but for a tomahawk reverse sear is king.
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Excellent work GordyR.
They say you eat with your eyes. Well I am licking the bone clean on that one
They say you eat with your eyes. Well I am licking the bone clean on that one
Thanks buddy, much appreciated.
I have a two year old now so I don’t get a chance to spend hours in the kitchen these days, but when I do, there’s nothing better than a Saturday afternoon cook with an ice cold beer at hand.
Pure bliss…
Haven’t read but which cookbook? I am a fan of the slow cooker but mainly use YouTube videos for recipes.
Edit: 28 miles from pathia goodness
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Haven’t read but which cookbook? I am a fan of the slow cooker but mainly use YouTube videos for recipes.
Edit: 28 miles from pathia goodness
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Must admit some of the best apples or victoria plums I've ever eaten were from here SP022 421 looks like they have re-planted now though
Soldato
That orchard looks niceMust admit some of the best apples or victoria plums I've ever eaten were from here SP022 421 looks like they have re-planted now though
I was working fruit when these first arrived from NZ and they were just so different to others and full of goodies.
No not that one
If you see them, they will be labelled as ENZA and are imo the best.
Enzafruit and New Zealand | Enzafruit
On the other side of the world, in the most Southern part of Oceania, New Zealand is situated. The two big and rough islands between the Pacific and the Tasmanian Sea call up adventurous images of rough mountains and exotic beaches.
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Classy tea tonight.
Chips, onion rings, Lincolnshire sausages and beans with a dippy fried egg on top.
Chips, onion rings, Lincolnshire sausages and beans with a dippy fried egg on top.
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Soldato
I’ve not posted in here before despite being an avid foodie and keen home cook. I figured it was about time.
My wife picked up a nice tomahawk for my birthday this year, so I knocked it up with some baby potatoes, asparagus with a compound butter, roasted tomatoes and a fantastic Hawksmoor recipe peppercorn sauce.
Good old reverse sear.
I’ve tried every method you can imagine in the past, including sous-vide which I’m a huge fan of, but for a tomahawk reverse sear is king.
That looks so good
Big fan of sous vide myself and have only tried reverse sear a couple of times, but will say, it was impressive done that way.
That looks so good
Big fan of sous vide myself and have only tried reverse sear a couple of times, but will say, it was impressive done that way.
My sous vide tends to get used once or twice a month these days for everything from duck breast to centre cut fillet. In general it’s just unbeatable, there’s no other way to get that perfect medium rare right to the edge.
A tomahawk is a large enough cut though that there’s not too much risk of overcooking as long as you’re comfortable in the kitchen, and I feel like the extra crust and solid malliard reaction you get with a good reverse sear just slightly edges it.
But to be honest, they’re both fantastic techniques for this cut in my opinion. One thing I might try next time is sous vide followed by a quick ice bath to bring the meat temp down just enough to get a truly serious sear without overcooking.
No idea if it will work out but experimentation is fun!
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