Whats On The Menu

[SuckSqueezeBangBlow]

I could eat almost anything right now, but I can't.

haven't had solids since friday night - got my wisdom teeth out. only reason I'm up at 3:36am is that I'm waiting for my panadeine forte to kick in so I can get back to sleep.

[senna_T]

Hey Guys and girls,

I got this idea from another forum - post up photos and details of your attempts at being a masterchef!

Good or bad you can post up your latest culinary adventure!

Here is what I had the other night

Roast Pork belly 4 hours cooking time in a pan with vege stock, sliced chorizo and spanish onion

Burnt the crackling a little...oops!

Aside from the normal sweet and regular baked potato I did some asparagus with garlic, olive oil and balsamic for some sweetness

And plated up ready for demolishing!

Here's a couple of others I've done recently - note: all photos are off my phone and I can't take a photo for nicks...

Butterflied lamb shoulder

Roast beef with garlic & wholegrain crust in red wine

Similar deal with rack of lamb

Lets see what you've got - surely there are some budding (or working) cooks and chefs out there!

[Pazzo]

Geez Pat, you're a mod, so you should have known there is already a food thread. Can a mod who knows what he is doing lock this one. Haha.

[senna_T]

Whats that? I didn't search? Man...I thought that's just how things were on forums these days...

[Henz]

*beep* unite

[senna_T]

[Guest XR09]

There's a good food thread ?? I like good food.

Next time you do asparagus. Saute them in a pan with a little butter and garlic, for about thirty seconds and then chuck in a bout a 1/2 glass of good white whine. Bout one minute and the alcohol is gone and the asparagus is good. Take it out and mix a little fresh parmesan with the leftover wine and jus.

Then just tip it on the asp and serve with cracked pepper and a coddled egg farken yummy side dish.

[senna_T]

Sounds good - make sure you contribute next time you're cooking!

[Dagabond]

This one?

http://www.fordxr6tu...butter-sandwich

[Guest XR09]

I was a chef till I divorced. Ran Palmers on Hasting street for ten years then owned Saltwater.

Still love to cook for friends. Wont ever do it for a buisness again.

Blanch your spuds in seasoned water before roasting and you will get crispier skin that stays crispy. It's the moisture inside the spud that makes them not go crispy. The blanching takes that out.

Usually I will put a tble spoon of salt in cold water. Qtr your spud and then let it come to a boil for 5 min max. Then just put them in the sink or colander till they cool then bake them. sensational crispy baked tatties every time.

For Pumpkin blanch in salt, brown sugar, nutmeg and chilly and do the same. Bloody scrummy