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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

EADD what are you munching on? Not overdone like the last thread.

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I love steak. proper nice. medium or rare pref, overcook it and its like trying to eat chewing gum
 
To steak!

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Phwoar, steak. Haven't had one in 2 months as my parents don't like it and I've been pretty much limited to eating what they eat. Can't wait to have one.
 
How old are they Owen? Looks like a couple of really nice steaks.

I've been making Olive and Garlic loaf. House smells so nice, (ate almost half the loaf with just some olive oil and balsamic vinegar for dipping).

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Bearlove said:
How old are they Owen? Looks like a couple of really nice steaks.
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One of them is a double thickness rose veal cutlet which I think was 35 days which ended up as thus (must get a charger for my proper camera):

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The other one is a piece of rump which I still haven't eaten yet and I think was a bit older than the veal when I bought it so that's sitting at about 45 days in my fridge. You shouldn't really let things go too far once they've been cut in to small steaks though really.

They had a 90 day forerib in the butchers last time I went.
 
Chatative said:
That looks better than it'll ever taste.... I hate Olives... euch!

I'm sure you'll enjoy it though. :)
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It was lovely, chopped olives in the dough (with chili flakes) and then topped with more olives, oregano and sliced garlic which tastes great when roast or fried until brown. I think I may make a curry for tea ?
 
ColtDan said:
Some vegetable soup that isnt much thicker than water
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Sounds pretty grim :( did you make it or out of a packet?

I had chili squid salad for lunch, now just finished a bowl of Aubergine and Mushroom curry. (Used ground cashew nuts and cardamom seeds and tamarind in the sauce to get a sweet and sour flavor)
 
Cherry Pie - was fn lovely (if I say so myself :D). It looks a bit squashed as I didn't have a pie tin (something I should have checked prior to starting) so it was made in a cake tin.

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Another serious steak there Owen - what you turning that into ?

I was lazy tonight and bought a cooked chicken, had that with picked vegs and salad. Might make a cherry and apricot pie later (made too much pie filling yesterday so have a lot of it left, not sure if you can freeze it? Its just cherries, sugar and cornflour, vanilla ?) It may go too mushy when it defrosts?
 
I made seafood paella tonight, was lush. Feeding myself up before I get my next lot of coke in haha. Had a kfc milkshake thing earlier as well, they are so bad for you but really nice.

I would say that pie filling sounds alright to freeze bear, would be better if you made another pie and sent it to me though ;) I'm making banofee pie next week, I used to make puddings all the time but haven't done one for ages now.
 
I dunno, I'm just going to cook it an eat it plain I think. Maybe a little garlic and in the pan when it's roasting, then deglaze with water/wine, reduce, beurre monte as a little pan sauce whilst it rests to moisten the plate a touch but other wise I'll just eat it plain.

I tend to do either that or if I can be fucked (which is rarely) I'll make bernaise which is my favourite steak/roast turbot sauce I think. When I spend the money on something like an expensive steak like that or a pricy bit of fish I think to just sit and eat that thing with bernaise and just have a greedy sized portion is the way to do it for me. No need for any accompaniments really, just enjoy the thing for what it is with a little dipping sauce or jus.
 
Nice, no photos of the Paella ? I'm not sure what to do with the filling - would be nice just boiled until the sugar melts and then poured over ice cream. Banofee pie is really too sweet for me - love banana bread though, been making that a few times recently.
 
Bearlove said:
Cherry Pie - was fn lovely (if I say so myself :D). It looks a bit squashed as I didn't have a pie tin (something I should have checked prior to starting) so it was made in a cake tin.

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Mr Bear, your pie looks divine. Did you make it with self raising flour or use bicarb-soda / baking powder? Your pastry looks very light and slighly flakey. Btw that pie is screaming for a dollop of creme fraishe.

Here, the man did his "pizza eve" special..bless him he is improving, it wasn't too well fired tonight 8)
 
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