FOOD

[igi]

Re: FOOD

attention all
we want steak and not a mistake

[fixthecopier]

Re: FOOD

attention all
we want steak and not a mistake

When money permits, I will get some thick New York strips and butterfly them, then stuff the insides with Swiss cheese, mushrooms and peppers.

[igi]

Re: FOOD

When money permits, I will get some thick New York strips and butterfly them, then stuff the insides with Swiss cheese, mushrooms and peppers.

when you do something special as above
don't over do it.
it will loose its novelty if you do it to much

ps: sounds delish(yam)

[Tricky]

Re: FOOD

attention all
we want steak and not a mistake

I dont like steak the way its prepared these days..bloody or rare call it what you will.

Roast beef is often pictured the same way, but there's a butchers near me who cooks his own roast beef and its cooked properly all the way through half an hour in the oven and its perfect.

[igi]

Re: FOOD

I dont like steak the way its prepared these days..bloody or rare call it what you will.

Roast beef is often pictured the same way, but there's a butchers near me who cooks his own roast beef and its cooked properly all the way through half an hour in the oven and its perfect.

roast beef/silver side-on toast with cheese
its like heaven on a plate(yum)

[igi]

Re: FOOD

hi all
did any of you ever had Falafel.
is it any good,what is that?

[CompyTech]

Re: FOOD

hi all
did any of you ever had Falafel.
is it any good,what is that?

I liked it. It's ground up chickpeas and spices made up into little balls basically. I've typically had it on flatbread or pita bread.

[igi]

Re: FOOD

I liked it. It's ground up chickpeas and spices made up into little balls basically. I've typically had it on flatbread or pita bread.

tank you

you had it and survived I will give it a try then

[allan]

Re: FOOD

Come to South-Africa for some real free range beef.

[igi]

Re: FOOD

Come to South-Africa for some real free range beef.

its too dangerous you guys got free ranging lions on the streets.
is that what you mean

[igi]

Re: FOOD

what now guys
nobody hungry, anymore

[CompyTech]

Re: FOOD

It's cold so I made Chili. Here's a recipe to try:

Ground turkey or beef,
2 cans of diced tomatoes,
1 can of black and pinto beans,
1 diced onion,
1 can of green chiles,
1 cup of veg stock,
1 12oz bottle of Lagunitas IPA(or beer of choice),
1 couple of splashes of Guinness Draught,
Add Oregano, Chili powder, Cumin, paprika, garlic, and salt and pepper.

[igi]

Re: FOOD

It's cold so I made Chili. Here's a recipe to try:

Ground turkey or beef,
2 cans of diced tomatoes,
1 can of black and pinto beans,
1 diced onion,
1 can of green chiles,
1 cup of veg stock,
1 12oz bottle of Lagunitas IPA(or beer of choice),
1 couple of splashes of Guinness Draught,
Add Oregano, Chili powder, Cumin, paprika, garlic, and salt and pepper.

so I guess they never
got the turkey of the menu then
poor birds

[ZOOTECH]

Re: FOOD

so I guess they never
got the turkey of the menu then
poor birds

You crack me up igi, most times I can figure out what you're saying, but sometimes, not so much.

[MjarbarV2.0]

Re: FOOD

This is one of my favourite dishes and great for those cold Sunday's in winter when the weather is crap outside!

Slow Roasted Lamb and Barley with Leeks and Carrots

Serves 4, 15mins to prepare, 2hrs 35mins to cook

4 Lamb shanks
3 medium leeks, trimmed and thickly sliced
12 shallots, peeled
3 medium carrots, scrubbed and thickly sliced
1 tbsp olive oil
175g (6oz) pearl barley
600ml (1 pint) lamb or chicken stock
300ml (10 fl oz) dry white wine or water
4 fresh bay leaves
25g (1oz) fresh flat leaf parsley, finely chopped

Roast potatoes to serve (I find cooked in goose or duck fat for a extra lovely taste!!!)

Preheat the oven to gas mark 7 or 220^oC or 200^oC if using a fan oven

Rub the lamb shanks in a little salt and pepper, place in a deep roasting tin and cook for 10 minutes.
Toss the leeks, shallots and carrots with the olive oil and add to the tin.
Return to the oven for a further 10 minutes, until the lamb and veg are starting to brown.

Reduce the oven temp to gas mark 4 or 180^oC or 160^oC for a fan oven.

Add the barley, stock, wine (or water if preferred) and bay leaves to the tin plus 200ml (7fl oz) of water.
Cover with foil and roast for 2hrs 15mins, or until the lamb is very tender and the barley has cooked through
At this point the tin will be quite heavy so take care lifting from the oven

Spoon into shallow bowls and scatter with the chopped parsley, add the potatoes!

The dish is not quite a stew but it isn't dry, either; there will be some liquid left in the tin after cooking. If - as in my case - the bone comes away from the meat clean then it's done perfectly!

Enjoy