The **Now Eating** Thread

[Captain]

Fixed*

But this is true!

Today i went out for a meal, all they had was an 8oz steak so had that, onion rings, chips, peppercorn sauce, fried tomato and 2 pints of coke.

Came home and had a whole Aunt bessies apple crumble to myself with half a can of whipped cream!

Tempted to go get a McDonalds now, in a real junk food mood now

 

[bsoltan]

Leftovers from the Thanksgiving I did on Saturday.

Same as this but no sprouts were left.

 

[touch]

Roasted peppers stuffed with couscous, courgette, sundried tomatoes and mozzerella.

 

[Glaucus]

Edit - wrong thread

 

[Kanifee]

Spicy minced beef and wholemeal spicy Mexican rice. eating healthy to shed a few pounds!

 

[BennyC]

Napolitana. Carbicide.

 

[Stan_Lite]

Just finished goat shoulder madras with basmati rice. Very nice, although I overdid the tamarind paste a bit. Managed to offset the bitterness with a bit of jaggery, which helped, but it threw the balance of the dish off a bit. Still jolly tasty though.

 

[SonniLombardi]

Dinner earlier, didn't eat all day and this was marvellous.

Minted lamb chops, baby potatoes, green beans, broccoli, gravy and mint sauce.

Terrible picture though I need a better camera! I also friggin love Broccoli!

 

[Jimbeam3678]

I think you need a few Spuds on that plate

 

[randomshenans]

Rolled pork belly, stuffed with apricots, breadcrumbs, butter, thyme, honey and stuffs.
Rolled and tied, bagged and put on last night at midnight... 36 hours to do at 68.5c

 

[tom_e]

I've got to stop opening this thread when I'm not eating!

 

[FrenchTart]

That sounds amazing RS. Have you seen the SeriousEats rolled pork belly porchetta? Looks so good:

http://www.seriouseats.com/2011/12/...ed-sous-vide-36-hour-all-belly-porchetta.html

 

[Tyrone1Wils]

That sounds amazing RS. Have you seen the SeriousEats rolled pork belly porchetta? Looks so good:

http://www.seriouseats.com/2011/12/...ed-sous-vide-36-hour-all-belly-porchetta.html

Really want to give that a go. Might do it for boxing day.

Having Sous Vide Confit Duck leg tonight 12-14 hours at 167F

 

[FrenchTart]

Really want to give that a go. Might do it for boxing day.

Having Sous Vide Confit Duck leg tonight 12-14 hours at 167F

I love using sous vide for confit. I'm in a rare position at the moment where I've ran out of bags of confit ready to go as quick meals. I need to remedy that

 

[randomshenans]

That sounds amazing RS. Have you seen the SeriousEats rolled pork belly porchetta? Looks so good:

http://www.seriouseats.com/2011/12/...ed-sous-vide-36-hour-all-belly-porchetta.html

That's essentially the cooking timing I'm using. But I'm using my recipe and I have taken the skin off, was going to do that separately after. Will see how it turns out...

 

[FrenchTart]

That's essentially the cooking timing I'm using. But I'm using my recipe and I have taken the skin off, was going to do that separately after. Will see how it turns out...

Yeah..I thought it might be the same but noticed the lack of skin.

Doing the skin separately does make sense tbh - I tend to do that with chicken pretty much all the time these days too.

 

[lee1101]

Christmas special from the local sarny shop

 

[SonniLombardi]

I think you need a few Spuds on that plate

Haha I left about 4 of them!

^ nice sarnie!

I expect to see some Christmas dinner posts on the 25th from people!

 

[Craig1981]

^ That's an impressive looking sandwich!

 

[Glaucus]

Tried the last takeaway place that does katsu. Utter garbage. It also does lots of Korean dishes so had a few appetizers, utter garbage as well.
Which means the only half decent takeaway around here at for chips and half roast chicken or potato wedges and spicy chicken wings and that's it.

I so need to get back to making takeaway type dishes and freezing them.