Dinner thread?

[Billbob]

Well um they were made from what was left in the fridge and pantry before the next shopping trip. Mexican seasoning in the mince, cheese (no tomatoes or anything to make a salsa) but had some lettuce (yes i know lettuce shouldn't be cooked but hear me out) slammed in the press and they hit the right spot. My wife and I love our Mexican style food, normally make a Pico de gallo (salsa) so rach dressing it was

[Billbob]

Some may say a venison one pot stew is for mid winter.... I say any time of the year. In-laws are down and my father in-law cant forget the time I did one a stew in the same cast iron dutch oven up a cold back country river a few years back, he loves it (unfortunately eaten at home tonight)

[Ross Nolan]

Not yet dinner, but it'll take a bit of eating.

[Beaker]

Not yet dinner, but it'll take a bit of eating.
Attachment 269719

Just a question, why not put some aromatics or s&p, or chilli, etc. In the bag?

[Rushy]

Not yet dinner, but it'll take a bit of eating.
Attachment 269719

Have you been helping XR500 solve a problem?

[Rushy]

Just a question, why not put some aromatics or s&p, or chilli, etc. In the bag?

Hare, hare. Ha ha ha ha

[Ross Nolan]

Hare, hare. Ha ha ha ha

Boooooooo.

[Ross Nolan]

Just a question, why not put some aromatics or s&p, or chilli, etc. In the bag?

It's in the freezer now.

When the time comes for cooking it will be jointed and sautéed in the roasting dish with olive oil, onion, garlic, celery and diced carrots before deglazing with red wine and dropping a couple of cans of diced tomatoes in and cooking until the meat falls off the bones.
The meat is removed and put aside, the veges get pureed and mixed back with the meat before it all gets served on parpadele pasta.

Then you can put your salt and pepper on.

But not too much or the chef might think you haven't cooked correctly, and shouting/stabbing will follow.

[Ross Nolan]

Have you been helping XR500 solve a problem?

No, a bit North East of there

Keeping the farmer sweet for pheasant season access.

[Ross Nolan]

It's in the freezer now.

When the time comes for cooking it will be jointed and sautéed in the roasting dish with olive oil, onion, garlic, celery and diced carrots before deglazing with red wine and dropping a couple of cans of diced tomatoes in and cooking until the meat falls off the bones.
The meat is removed and put aside, the veges get pureed and mixed back with the meat before it all gets served on parpadele pasta.

Then you can put your salt and pepper on.

But not too much or the chef might think you haven't cooked correctly, and shouting/stabbing will follow.

Forgot the stock and bay leaf.

Years ago I had dinner with a British General, who's wife was a German.

She served up a Roe loin, and when I reached for the salt skewered me with a look and asked - in a tone that lowered the room temperature at least 25 degrees, "do you think that I have not seasoned the food correctly?"

Can't remember what I said - but it must have been sufficient, for I survived the night and spent a very nice day stalking on Aldershot the next day.

[Beaker]

Forgot the stock and bay leaf.

Years ago I had dinner with a British General, who's wife was a German.

She served up a Roe loin, and when I reached for the salt skewered me with a look and asked - in a tone that lowered the room temperature at least 25 degrees, "do you think that I have not seasoned the food correctly?"

Can't remember what I said - but it must have been sufficient, for I survived the night and spent a very nice day stalking on Aldershot the next day.

I fully agree with her.
It pisses me off when people get served food and they don't taste it, but instantly reach for the S&P.
Taste it and then add salt, all ok with me.

[Billbob]

My grandfather used to pour a heap of salt on the side of his plate, then dip each mouthful into it! I love my salt too... but not to that extent yet...!

[dvk-kp]

My grandfather used to pour a heap of salt on the side of his plate, then dip each mouthful into it! I love my salt too... but not to that extent yet...!

My granddad does this too. And then dips it in hot English mustard.