The **Now Eating** Thread

LeeUK said:
I had just finished a 7 hour shift 5am-12pm and I hadn't ate all day and only had a 15 min coffee break at 10am-ish. (We don't all work 9-5 with 1hr lunch and upteen breaks throughout the day.)

I needed something hot and satisfying quick to hit that spot. Not spend ages preparing a wholesome meal. Geeze!
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Nothing wrong with that - you're free to do whatever you want. However you have to expect some rebuke for your choices, shifts aside. ;)
 
Freefaller said:
Nothing wrong with that - you're free to do whatever you want. However you have to expect some rebuke for your choices, shifts aside. ;)
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It's nothing worse than all the Dominos pizzas and McDonald hauls that get posted on here. If you think they are using top quality 100% pure ingredients you are sadly mistaken. ;)

Only way to get that is to cook yourself from scratch.
 
LeeUK said:
You should read the rest of the label, The beef burger is actually 85% beef. The 46% claim is relating to the whole package as it contains a burger bun, cheese slice, and ketchup as well. Doh! :)
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They normally sell for about £2 which is a bit too expensive, at around £1 on special offer they're quite reasonable. They actually taste OK after you add the sauce and cheese. If you really want to cause faux outrage here mention that to cook them it's 90 seconds in a microwave. :D
 
philip2009 said:
They normally sell for about £2 which is a bit too expensive, at around £1 on special offer they're quite reasonable. They actually taste OK after you add the sauce and cheese. If you really want to cause faux outrage here mention that to cook them it's 90 seconds in a microwave. :D
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Reported to moderators and admins for attempting to incite a riot :mad:
 
philip2009 said:
They normally sell for about £2 which is a bit too expensive, at around £1 on special offer they're quite reasonable. They actually taste OK after you add the sauce and cheese. If you really want to cause faux outrage here mention that to cook them it's 90 seconds in a microwave. :D
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Not had one in years but the trick to get them tasting a little less like soggy meh, was zap the burger in the microwave and stick the bun in the toaster.
You can't polish a **** but you can certainly roll it in glitter.
 
I used to do the same iirc - though sometimes I'd also stick the burger in a screaming hot pan to get a bit of browning of the outside.

Once you start doing all that though it becomes on slightly less hassle than getting a real burger/bun :p
 
Tyrone1Wils said:
How do you do your Confit Chicken? Sous Vide?

If so can you share your method please.

Thanks
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Sure :) Though I'm considering trying lower temperatures sometime so you may want to experiment with that side of things.

I simply carve up my chicken - breasts kept for cooking at low temp sousvide (58C or 60C for ~1.5 hours), legs with thighs attached and wings kept for confit and the rest of the carcass saved for making stock. Obviously everything is left skin-on.

The legs, thighs and wings I salt liberally and add a little garlic powder or fresh garlic. Fresh garlic can supposedly go a bit funny with longer sousvides but the real reason I ever use garlic powder is laziness. Add some pepper and a bay leaf to the bag. Seal it up and sick in at 75C for 10-12 hours. You could potentially add more fat if you wanted but sous vide confit really doesn't need it.

After it's done, take it out and crash cool it before sticking it in the fridge. It'll keep in there for a few weeks easily, potentially longer if your fridge is cold.

When you want to eat it, stick an oven on to preheat at 200c. Whilst that's happening rinse the bag o' chicken under a hot tap and gently massage all the chicken jus to break it up. Snip the corner off the bag off and pour the jus into a pan. Now open the bag fully and place the chicken in a baking tray or pre-heated cast iron pan (better) and stick it in the oven. If you notice any bits of chicken jelly attached then brush that off into the pan you filled with the jus earlier.

Keep checking the chicken and take it out once it has browned. You may want to turn it over once or twice. This process normally takes about 15-20 mins or so.

Heat up the pan of chicken jus until the protein break occurs and then strain it. I often don't bother with the straining if I'm just cooking for myself. After you've strained or heated the jus, wait until you take the chicken out of the oven (and out of the pan/tray) and then deglaze it with the jus. Keep it on a high heat for a minute or so to thicken up and then pour over your served chicken/whatever on the side.

One thing that you probably could do to improve the above is to let the chicken cure in the fridge for 24 hours before you sous vide it. It does improve the end result but not by enough for me to be bothered with if I'm in a rush.
 
MikeTheNative said:
Rustlers?
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I'd rather eat my own shoe, there's more meat in it too I expect. :D I still haven't forgiven them for what they've done to the Ugo's Deli Paninis. Those things used to be awesome, but since Rustlers bought them out they've started using weapons grade "chicken" and inferior buns. Plus the mayo tastes like ass.

Ayahuasca said:
Not sure if Sainsbury's do it and lunch is probably over for you now anyway but Tesco do quite nice chicken on the bone.
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I went for chicken in the end. Deli counter sliced chicken, cheddar, houmous and salad pittas. Most agreeable.
 
in a service station yesterday on the m6 toll i had a hankering for a burger king, just typical this site diddnt have one but it had a "the burger company" outlet.

I wondered if this was actually a decent burger as it had a lot of people eating there.. Anyhow I kept looking at a tuna baggete from smiths but went with a 8oz cheeseburger with bacon.

Oh my days, please anybody do not eat at this place it was just shocking, horrible tasteless, it was rank. £7.99 please. I ate a quarter

It was one of them things when i was driving home in the car i was full of regret and wish i had stuck with tuna.

did a google, turns out its a roadchef own brand and its not got favorable reviews, i was surprised so many people were happily eating there burgers
 
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