Dinner tonite (1 Viewer)

sammy719

sammy719

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Since I love to cook (and eat):) figure I would start this thread, please feel free to join with your thoughts, receipts, pics whatever, tonite I'm cooking ribeyes on the grill with baked beans, I love cooking out when the weather cools down ESP. In the early fall months, so what's for dinner you all?...Sammy
 
Good thread mate last night i had a 700g scotch fillet with chips and gravy and a 6 pack of the nectars of the gods.........................^&grin
and its not even summer yet.
 
A nice Northumbrian recipe tonight, now the evenings are cooler "Pan Haggerty" with pork sausages and crusty bread! Pan Haggerty is simply finely sliced layers of onion, potatoe and cheese. Always start with onion so that you get a nice caramelised layer on the bottom and finish with cheese. Either cook in the oven or in a frying pan then grill the top.:)

Martin
 
wayne556517 said:
Good thread mate last night i had a 700g scotch fillet with chips and gravy and a 6 pack of the nectars of the gods.........................^&grin
and its not even summer yet.
Click to expand...
I thought butchers could afford Fillet Mignon's and not the cheaper Scotch fillets ?...joke....TomB
 
Cooking you said

Crème Brûlée de Saint Jaques

4 Saint Jacqques Scallop ( we will have no use of theorange part )
1/2 coffee spoon of very finely hacked fresh garlic
3 eggs ( only the yellow of the eggs )
10cl of milk
10cl of cream (the liquid one )
1/2 coffee spoon of cornstarch
1 soup spoon of olive oil
1 pinch of safron
2 coffee spoon of white suggar
salt,pepper

Wash and let dry the scallop , cut them in tiny parts
Put a pan on a smooth fire with the oil, add garlic and the scallop, some salt and pepper, not to long
Wipe the yellow of the eggs with the safron, add milk, the cream where the cornstarch has been diluted first ,
Pour this in a saucepan and let it thicken on a smooth fire for 10 minutes always turning with a wood spoon in the preparation
Out of the fire , add the scallops and garlic
Put them in verrines , add the sugar on top , and carmelised with a cook torch
It's ready
:tongue:
 
sammy719 said:
Since I love to cook (and eat):) figure I would start this thread, please feel free to join with your thoughts, receipts, pics whatever, tonite I'm cooking ribeyes on the grill with baked beans, I love cooking out when the weather cools down ESP. In the early fall months, so what's for dinner you all?...Sammy
Click to expand...
Like the idea...here is the first meal I learned to cook

Curried Bully Beef.

Ingredients 1/3 share of Bully Beef Tin Ingredients Curry powder
Supplied by 1 Packet of Hard Biscuits supplied by Onion
Army self small potato

Method............Lite Heximine Stove (keep out of rain) Select your larger cooking dixie
Add sufficient water (plenty of water running off poncho) to cook onion..potato and curry powder
Cook ingredients to taste (half cooked..cooked... etc)
When ingredients cooked to taste...break your small portion of bully beef into small pieces
and add to veg's.....use handle of machete or rifle butt to bust up a couple of biscuits.. add to
vegs and bully beef and hopefully they will soften a bit and thicken curry
This is true.....at this particular time..a days ration was a tin of bully and a pkt of hard biscuits......left overs from
WW2 or Korea.....that what you got in an El Cheapo Army.....to make the ration a bit more bearable on exercise you
took your own extra's along.....it was added weight to pack but 14 tins of bully and biscuits was'nt that heavy......needless to ay I develop a dislike to bully beef ......................that was long ago...now..I would love to cook up the old curried bully again....just once maybe..........cheers TomB
 
Sounds like some good eating on, but must say I really like martins pork sausage/ onions dish, not that I would toss out the fillet Wayne had :), now we just have to post some favorites, not sure what's on the menu tonite?? Helping inlaws with some house projects so might be a peanut butter and jelly sandwich, which I do love as well ...Sammy
 
Martin Tabony said:
A nice Northumbrian recipe tonight, now the evenings are cooler "Pan Haggerty" with pork sausages and crusty bread! Pan Haggerty is simply finely sliced layers of onion, potatoe and cheese. Always start with onion so that you get a nice caramelised layer on the bottom and finish with cheese. Either cook in the oven or in a frying pan then grill the top.
Click to expand...

I think I'll avoid that dish. And this is without the pork sausages.
Here I thought Mexican was the worst.
Calories 254.8
Calories from Fat 116 45% Daily Value
Total Fat 12.9g 19%
Saturated Fat 6.4g 32%
Cholesterol 29.7mg 9%
Sodium 184.7mg 7%
Total Carbohydrate 25.5g 8%
Dietary Fiber 3.2g 12%
Sugars 2.3g 9%
Protein 9.9g 19%
 
Great thread! I would normally have a lot to say (I love to cook), but I am in university, so my dinner last night was a Nutella milkshake, and apple, a bannana, and local cheese on crackers. Not the most healthy, but better than what some kids eat!
 
Going old school tonite, my son loves Steak-ums (thin steaks) like Philly cheese steaks and home made fries, not the fanciest of meals but sure is tasty...Sammy
 
I'm at a nice hotel for a conference so should be good. Relaxing with a glass of champagne right now.
 
TomB said:
Like the idea...here is the first meal I learned to cook

Curried Bully Beef.

Ingredients 1/3 share of Bully Beef Tin Ingredients Curry powder
Supplied by 1 Packet of Hard Biscuits supplied by Onion
Army self small potato

Method............Lite Heximine Stove (keep out of rain) Select your larger cooking dixie
Add sufficient water (plenty of water running off poncho) to cook onion..potato and curry powder
Cook ingredients to taste (half cooked..cooked... etc)
When ingredients cooked to taste...break your small portion of bully beef into small pieces
and add to veg's.....use handle of machete or rifle butt to bust up a couple of biscuits.. add to
vegs and bully beef and hopefully they will soften a bit and thicken curry
This is true.....at this particular time..a days ration was a tin of bully and a pkt of hard biscuits......left overs from
WW2 or Korea.....that what you got in an El Cheapo Army.....to make the ration a bit more bearable on exercise you
took your own extra's along.....it was added weight to pack but 14 tins of bully and biscuits was'nt that heavy......needless to ay I develop a dislike to bully beef ......................that was long ago...now..I would love to cook up the old curried bully again....just once maybe..........cheers TomB
Click to expand...

I used to like squeezing the condensed milk out of the toothpaste tube - onto the hard tack bisquits - and shovelling some of those down for desert ,Tom. Washed down with tea - so strong - it would stain a mess tin - forever! Ah! - doncha just love good cuisine! I love the smell of hexamine in the morning! jb
 
In the midst of a great dinner: quail, mixed greens and scallops, mixed in with a heavy dose of reisling.
 
johnnybach said:
I used to like squeezing the condensed milk out of the toothpaste tube - onto the hard tack bisquits - and shovelling some of those down for desert ,Tom. Washed down with tea - so strong - it would stain a mess tin - forever! Ah! - doncha just love good cuisine! I love the smell of hexamine in the morning! jb
Click to expand...
Ohhh Happy Days....not quiet as happy as the TV series but there were some good time as well as the crook cuisine, jb....regards TomB
 
I like to dine al fresco, in my beer garden.

This was last Saturday, celebrating the last day of Oktoberfest...



My take on a Hoibes Henndl, a half a chicken, grilled. In Bayern, it'd be served with a bread dumpling, (Semmelknödel) and red cabbage. I substituted boiled potatoes and green beans. And of course, a liter of good Märzenbier.

Prost!
Brad
 
And a little Brotzeit, back on the 30th...



Beer, bread and cheese--few things better, prost!
Brad
 
TomB said:
Ohhh Happy Days....not quiet as happy as the TV series but there were some good time as well as the crook cuisine, jb....regards TomB
Click to expand...

Someone should do a book ................. "Cooking with Compo" :D

The only stove should be the Hexxy - of course - but the rest could be Compo plus - well..........anything goes.

A favourite of ours - was the tinned "Irish Stew" - to which could be added anything you might "liberate" from anywhere else. One ingredient that sticks in my mind - were the little bottles of "Soy Sauce" - frequently liberated from a Chinese takeway joint ( when they weren't looking). A dash or three of that bunged into the mess-tin could spice it up a treat!

Someone nicked some Tabasco Sauce once - and we bunged the lot in - as it looked very small. WOW!!!!{sm2}{sm3}

Sliced bread to wipe up the remains - and washing up was minimised too - as I recall. Happy days. jb:salute::
 
johnnybach said:
Someone should do a book ................. "Cooking with Compo" :D

The only stove should be the Hexxy - of course - but the rest could be Compo plus - well..........anything goes.

A favourite of ours - was the tinned "Irish Stew" - to which could be added anything you might "liberate" from anywhere else. One ingredient that sticks in my mind - were the little bottles of "Soy Sauce" - frequently liberated from a Chinese takeway joint ( when they weren't looking). A dash or three of that bunged into the mess-tin could spice it up a treat!

Someone nicked some Tabasco Sauce once - and we bunged the lot in - as it looked very small. WOW!!!!{sm2}{sm3}

Sliced bread to wipe up the remains - and washing up was minimised too - as I recall. Happy days. jb:salute::
Click to expand...
Ah what improvised delights we created on a simple hexi stove.... Cooking with compo ...Good idea ......One dixie and a spoon...washing up definitely miniable.......here is something that will make you go green with envy...the Yanks had...wait for it...a fresh Bread Roll...in a sealed tin.... in one of their ration packs...how about that...now that would have been real beaut to mop up the curried bully with...the Brits had the best idea,,,,,,a Mars Bar in the ration pack...it use to melt and get all sticky....BUT....the upside was.....it made a good choc-iee brew and that was improved with the bottle top of rum we got each night...( only the non drinkers carried the rum ration) ......we used to dine out in style did we not JB ?.... Happy Days..... TomB
 
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