ODwilly wrote on 2020-12-12, 01:27:

Beef and vegetables in a home made curry sauce. Turned out delicious poured over the fresh pot of fluffy rice!

That looks good. I would not mind having a taste. 😀

chrismeyer6 wrote on 2020-12-11, 23:27:

That burger looks good. Yes they were both translated perfectly once the craziness of the holidays are over I'm definitely going to be making them.

Cool... Thanks and good to hear that they are readable. Those burgers were not the most fancy ones. There were salad, meat and dressing. Nothing more, as I was kind of lazy. No tomato or cucumbers or onions. However, I used a lot of spices on the meat and turned them like 6 times on the pan. Every time I turned them, I added some more spices onto the moist surface. Kind of like a spice glacing or something. They had a strong taste of black pepper, just to the point, were the meat was still tasteable.

Just had visitors, and served up some nice stuff...

Medium rare steak, with pepper and salt. Served on top of two tablespoons of cream-mushroom sauce. Made with roasting some tree oyster mushrooms and some regulair brown field mushrooms. Using a tiny bit of butter. Then covering it with fresh regulair cream and boiling untill the cream is reduced and becomes thick. Adding lots of black pepper and a bit of salt. Some cut salad on the side and some mini baguette. Then a glass of red wine.

They thought they came for coffee and cake, so I surprised them with something better.

That sounds amazing and so much better than coffee and cake.

chrismeyer6 wrote on 2020-12-20, 18:48:

That sounds amazing and so much better than coffee and cake.

It was my former parents in law that was visiting me. They have been so nice to me through the last 6 years.
So I wanted to do something nice for them. They said that after the meal, they did not need any dinner.
This type of mushroom sauce are so tasteful. Rich and deep taste.

If you just reduce the cream (no mushrooms), add a bit of sugar and vanilla. Then you have some good sauce for fresh berries.

You sound like an awesome host, brostenen. Those who do like you are few and far between.

subhuman@xgtx wrote on 2020-12-20, 23:34:

You sound like an awesome host, brostenen. Those who do like you are few and far between.

Thanks...... I just wanted to give.

Did you know, guys, that LGR had a food channel? 😁
https://www.youtube.com/channel/UCz9uUFDhsPYii-ZihoKsbPg

Lunch in an isolation cube. Steak, lasagne and salmon.

sf78 wrote on 2020-12-22, 11:19:

Lunch in an isolation cube. Steak, lasagne and salmon.

What a meal. Everything a grown man need. 😀

I have begun a two-day journey, to make some duck fond. So far, I have roasted 6 duck legs, and caramelized two onions in the duck fat and covered it with water to start cooking. Beautifull colour. Once cooked untill the meat fall of the bones, then I will add vegetables and lots of garlic. Then finally I will run it through a cloth to seperate the soup. The soup will be finished off, by reducing it to the point were it starts to get thick on it's own. I simply can not wait untill X-Mass dinner. 😜

Just look at the colour already... And the water had just been added.

sf78 wrote on 2020-12-22, 11:19:

Is the streak crumbed and deep fried? Never seen that before!

Steak. Because steak.

badmojo wrote on 2020-12-22, 20:30:

Is the streak crumbed and deep fried? Never seen that before!

Well, to be honest it was more of a schnitzel. The pepper sauce was pretty good though.

ragefury32 wrote on 2020-12-23, 08:18:

Steak. Because steak.

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That is a beautiful looking meal. Also excellent color on the steak.

badmojo wrote on 2020-12-22, 20:30:

sf78 wrote on 2020-12-22, 11:19:

Is the streak crumbed and deep fried? Never seen that before!

It can be found in Denmark as well. Thin steak of veal, dipped in egg and then in bread crumbles. Roasted in butter on a pan. Served with boiled potatoes and melted butter. Some capers and a piece of fresh lemon that you can squize lemonjuice all over. Finally lots of peas. We are calling it a vienna schnitzel.

Alternatively, you can use a schnitzel, cut from the inside of a pig leg, from the lower part of the ham. Cook it up the exact same way.

ragefury32 wrote on 2020-12-23, 08:18:

Steak. Because steak.

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Awesomme...

Steak always wins

Who deep-fries steak 🤣

Ah yes the schnitzel we know it well down here in the AU too, veal or chicken. The 'chicken parmigiana' (aka 'chicken in pajamas') is a favourite here also, which of course has a schnitzel base.