What did you cook or eat today (June 2023)?

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karadekoolaid said:
Haven't tried it, but a closer look at the recipe says to me that there's a whole load of hidden salt there (soy and L & P), basil (which I wouldn't normally add to a meat marinade) and almost 2 TABLESPOONS of garlic powder. Looks a bit suspect to me and sounds like you confirmed that.
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Agreed. And what's the point of the white pepper on brown food? I do like a soy-based marinade but I am not crazy about Worcestershire sauce and would definitely have skipped that and the basil (basil on beef doesn't seem like a good pairing unless it's in a tomato-based pasta sauce). I think that less soy and more olive oil might make it less salty and I likely wouldn't use much lemon juice. That's a pretty strong flavored acid! I do love me some garlic, but wouldn't some roasted garlic or even fresh mince be enough to give it a good flavor without it being overwhelming?
 
SandwichShortOfAPicnic said:
In the middle of cooking the beef I tenderised with the new jabby instrument and marinated overnight.
I fear having to scrub the pan it's roasting in so I used extra thick double up foil to save me the general scrubbing horror.
I failed. I no longer care what the beef tastes like. Even if it's great it's not worth dealing with this 😱😢😂
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Will report back on the beef shortly!
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In the future, don't wrap the meat with foil, line the inside of the pan. If you wrap the meat, it will almost always leak out. If you line the pan, you just let it cool, and roll the foil in on itself. Clean pan!

CD
 
caseydog said:
In the future, don't wrap the meat with foil, line the inside of the pan. If you wrap the meat, it will almost always leak out. If you line the pan, you just let it cool, and roll the foil in on itself. Clean pan!

CD
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I did line the pan, but its a 40cm wide pan so the tinfoil 'tray' I created was only 30cm. The problem was me putting the meat on the short side so it spectacularly toppled over.
The pic that makes you think I lined the pan is the aftermath.
There is only one baking tray here (the one that was cremating the spilt juices. The only other ovenable item large enough is a stainless saucepan so in it went!

The fan is absolutely savage so the extra protection from the saucepan sides was ideal, just not enough to save it from an oven on steroids.
 
SandwichShortOfAPicnic said:
I did line the pan, but its a 40cm wide pan so the tinfoil 'tray' I created was only 30cm. The problem was me putting the meat on the short side so it spectacularly toppled over.
The pic that makes you think I lined the pan is the aftermath.
There is only one baking tray here (the one that was cremating the spilt juices. The only other ovenable item large enough is a stainless saucepan so in it went!

The fan is absolutely savage so the extra protection from the saucepan sides was ideal, just not enough to save it from an oven on steroids.
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I buy the super-jumbo rolls of foil made for restaurants. That foil is 18-inches/45.72 centimeters wide. That's a lot wider, so I can line any pan I use with one piece of foil. Surely you can get restaurant size foil over there. It is wonderful, for a lot of reasons. The rolls I buy are also 70 meters long, so they last a very long time. I get mine at COSTCO.

CD
 
Easy supper:

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Would you believe that 0.4oz cheese is considered three servings?! :eek:
 
Daughter & I on holidays.

Landed in Cairns at 3pm yesterday, local friends picked us up, took us to check in, then dropped us off in the marina district for a pre dinner look around.

They had booked a fancy waterfront seafood restaurant where we ate a platter plus a couple of hot seafood dishes plus the fresh baked bread and a few other bits & bobs plus Prosecco, Shiraz, merlot & cocktails.

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Chilled seafood platter | Served with Marie Rose mayonnaise, mignonette dressing. Pacific oysters, local Yellowfin tuna sashimi, chilled reef prawns, half shell scallop tartare, Cloudy Bay clams with almond milk & xo |


Plus grilled scallops and a lux local prawn dish you can just see the edge of to the right of the platter. It included deep fried prawn heads as garnish. So delicious
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Frizz1974 said:
Daughter & I on holidays.

Landed in Cairns at 3pm yesterday, local friends picked us up, took us to check in, then dropped us off in the marina district for a pre dinner look around.

They had booked a fancy waterfront seafood restaurant where we ate a platter plus a couple of hot seafood dishes plus the fresh baked bread and a few other bits & bobs plus Prosecco, Shiraz, merlot & cocktails.

View attachment 100837


Plus grilled scallops and a lux local prawn dish you can just see the edge of to the right of the platter. It included deep fried prawn heads as garnish. So amazing. View attachment 100836View attachment 100836
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Are you going to the casino and a show?
I love the place.

Russ
 
Just home from doing the shopping. Hubby allowed me to oversleep this morning, so we were late there which meant eating out.

So whilst he raided Sushi & Nori for some avocado rice rolls and something he called inari nori, I got drinks and some vegan donuts.

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