detroitdad
Legendary Member
I texted my son and asked him to email me the recipe. When he does I'll post it.
What did you cook or eat today (July 2018)?
- Thread starter Morning Glory
- Start date
- Status
I texted my son and asked him to email me the recipe. When he does I'll post it.
Frizz1974
Veteran
Yes.
Frizz1974
Veteran
Thank you.
And they are all so spoiled they don’t really appreciate it. They deserve fish fingers but I hate packaged food.
Frizz1974
Veteran
Quite mild - this is my sons favourite curry and he does like spicy food but prefers this with just a touch of warmth.
Frizz1974
Veteran
I was quite excited about tonight’s meal - a spicy pork short rib stew with Mexican flavours & loads of choko (I can’t get cactus paddles here) but we are baby sitting 3 younger kids so I will put extra bits on the table so it’s going to be a bit of a mash up.
Mexican pork stew
Sweet potato fries
Corn bread
Ham & white bean soup
Iceberg salad
Bread rolls
Mexican pork stew
Sweet potato fries
Corn bread
Ham & white bean soup
Iceberg salad
Bread rolls
Well, not my best, first time cooking this and still getting used to the two grills in my new oven, I'm always a bit nervy of undercooking pork. I overcooked it slightly, but will have another go at it at some point. Not the most photogenic dish tbh.
Anyway, Spare Rib Pork Chop with Almonds. From Hamlyn All Colour Cookbook, Audrey Ellis.
Anyway, Spare Rib Pork Chop with Almonds. From Hamlyn All Colour Cookbook, Audrey Ellis.
Last edited by a moderator:
epicuric
Legendary Member
Sirloin steak on buttered leeks and spinach, turmeric and chilli roast potatoes and a white Stilton and horseradish cream sauce.
And a mushroom and a tomato - that is a lot of different things one one plate. But why not?
I like the idea of the almonds - what is the brown sauce bottom left of photo - or is it Brown Sauce!
medtran49
Forum GOD!
We had country-style pork ribs braised in apple cider, chicken stock, with a mirepoix plus mashed potatoes and green beans.
- Joined
- 30 Mar 2017
- Local time
- 9:14 AM
- Messages
- 5,565
- Location
- Detroit, USA
- Website
- absolute0cooking.com
It looks very tasty all the same. Do you have a meat thermometer? When the temp reaches 71°C (160°F), the pork is done. I do the same for chicken breast.
detroitdad
Legendary Member
My wife laughs at me. I pull the chicken breasts off the grill at 159. It's the best damn chicken you've ever had.
It was some of this stuff. I tried to artfully drizzle the sauce over and down the edge of the chop, but as I've said, arty farty isn't my forte really.
This is the original shot which shows it better, I trimmed the shot to try and make it look better. Is this a better pic or can you wave a magic wand at it?
- Status