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Post by racechick on Dec 20, 2015 2:21:56 GMT
And finally. A shot from inside the restaurant and a couple of the desserts. Spoons with little Creme brûlées in them, and coconut ice cream in a chocolate shell. Such yummy scrummy food!
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Post by Wß on Jan 1, 2016 18:03:02 GMT
shrimp & chorizo in garlic sauce; fine way to start the new year.
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Post by LRW on Jan 2, 2016 7:24:53 GMT
I'm going to a nice steak restaurant in London today - so if I'm not too drunk by then, I may post some pics. (When I say nice, it's nice by my standards. Probably not nice to cityfolk like CookinFlat6 )
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Post by RyRy on Jan 3, 2016 0:12:46 GMT
I see your prawns... does anyone know why some prawns are sort of hard and chewy?
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Post by Wß on Jan 3, 2016 3:55:42 GMT
Overcooked! They then turn to rubber. Scallops, prawns, shrimp, crawfish etc... Just five minutes or so cooking time.
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Post by RyRy on Jan 3, 2016 6:38:08 GMT
Overcooked! They then turn to rubber. Scallops, prawns, shrimp, crawfish etc... Just five minutes or so cooking time. Umm, I think the ones I eat are raw, not sure. Do you cook them before putting them in prawn cocktails?
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Post by racechick on Jan 3, 2016 7:12:06 GMT
Overcooked! They then turn to rubber. Scallops, prawns, shrimp, crawfish etc... Just five minutes or so cooking time. Umm, I think the ones I eat are raw, not sure. Do you cook them before putting them in prawn cocktails? They won't be raw. If they're pink theyve already been cooked. When they're raw they're a grey transparent colour. If they're pink you don't recook them for a prawn cocktail. Just use them as they are.
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Post by RyRy on Jan 3, 2016 11:57:03 GMT
Umm, I think the ones I eat are raw, not sure. Do you cook them before putting them in prawn cocktails? They won't be raw. If they're pink theyve already been cooked. When they're raw they're a grey transparent colour. If they're pink you don't recook them for a prawn cocktail. Just use them as they are. Already pink, I clearly was tired when I posted because I knew they had been cooked once. So they'd been overcooked in production hmm
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Post by Wß on Jan 3, 2016 13:22:47 GMT
BTW, prawn, shrimp they are not the same thing. The difference is in the number of claws on their legs. I think prawns have 6 and shrimp have 4, don't quote me on the numbers though.
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Post by LRW on Jan 4, 2016 8:05:23 GMT
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Post by Wß on Jan 4, 2016 12:38:40 GMT
The steak is a teeny tad overcooked. Otherwise you did well. Why do all of your plates at home say goodman?
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Post by LRW on Jan 4, 2016 12:42:37 GMT
1) The steak was cooked perfect for me you food snob. 2) We weren't at home. And they like putting their name on their plates.
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Post by Hammer on Jan 4, 2016 12:53:13 GMT
I had to like LRWs self-like for his post.
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Post by Wß on Jan 4, 2016 12:55:52 GMT
Meat looks good, I was joshin'... a little.
Anyway, there's a pretty cool thing I saw in a restaurant in NYC years ago, they had the walk in refrigerator where they stored their meat lined with pink Himalayan salt bricks, this allowed them to control the humidity to the perfect level in order to age the beef.
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Post by RyRy on Jan 5, 2016 5:33:20 GMT
In reply to your post on December 2nd... Yeah I'm not a lover of steak, I also don't like the thought of it pink in the middle, I have mine well done.
Some day I'll try some medium steak but... Yeah
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Post by racechick on Feb 13, 2016 22:19:55 GMT
It's been very snowy , only managed a couple of days on the slopes this last week so I've been cooking . In a couple of weeks one of the guests is a vegetarian so I've made a few bits to freeze for then. Two lentil bakes and two aubergine parmigiana. Also made Scones Lemon curd tarts ( yes one in the middle is broken) and mince pies.
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Post by racechick on Jun 23, 2016 15:49:22 GMT
I don't know if these are good eats , I haven't tried them yet. Just made them. I'm desperately trying to use up red currants. Still got loads in the freezer and this years are coming ready. . ( still the picture won't come when I do the code ) - Fixed for you - LRW
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Post by Wß on Jul 4, 2016 15:21:53 GMT
Bucking the BBQ and beer today, instead doing a Muffuletta and Sauvignon Blanc.
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Post by Wß on Jul 23, 2016 21:47:34 GMT
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Post by racechick on Jul 23, 2016 21:56:59 GMT
Yum!!
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