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Unread 03-07-2022, 07:45 PM
Jack Duckworth
 
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Brilliant that, Bunks.

Those roasties
 
Unread 03-07-2022, 07:53 PM
measlyshark
 
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Quote:
Originally Posted by Street Magician
What’s with the pink leather? Is it a new fangled garnish?
Roasties are 5% overdone.

Greenery looks shite.

Yorkie is awful. Embarrassed for you.

B- I'm afraid.
 
Unread 03-09-2022, 09:52 PM
Poop
 
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Munchie box



*Barely managed half. I'm getting f***ing old
 
Unread 03-09-2022, 11:11 PM
Finport Red
 
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Quote:
Originally Posted by Poop
Munchie box



*Barely managed half. I'm getting f***ing old
Looks like you attempted to spell your name out in onion rings.
 
Unread 03-09-2022, 11:14 PM
armchair
 
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Got a toasted sandwich maker on friday. I've had five toasted sandwiches (two slices of bread = a sandwich) since.
 
Unread 03-09-2022, 11:18 PM
Finport Red
 
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Quote:
Originally Posted by armchair
Got a toasted sandwich maker on friday. I've had five toasted sandwiches (two slices of bread = a sandwich) since.
Written any poems yet?
 
Unread 03-09-2022, 11:21 PM
armchair
 
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Quote:
Originally Posted by Finport Red
Written any poems yet?
Ham and Cheese,
Cheese and Ham,
You may want better
but that's who I am.
 
Unread 03-09-2022, 11:23 PM
Finport Red
 
Thumbs up

Quote:
Originally Posted by armchair
Ham and Cheese,
Cheese and Ham,
You may want better
but that's who I am.
Better than anything giggs did.
 
Unread 09-09-2022, 10:33 PM
Bunker Buster
 
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Unread 09-09-2022, 10:41 PM
Drexl
 
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This bit of kebab meat



looks like the predator imo
 
Unread 03-10-2022, 05:46 PM
Baron
 
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House to myself until Friday, it's Monday & I've got a bit of time on my hands so...

T-bone steak via the sous vide (because I've used it about 5 times since I got it )

It's about 600g or so, nothing ludicrous - £15 from the local butchers & purchased on impulse after I poked my nose in to enquire if they had homemade biltong (they did tbf, it's very decent)

Ready to add salt, rosemary & thyme, some butter & seal:



Sealed - the Anova stuff is actually a piece of piss to use:



Just about fits in the skillet for the sealing after



It's in for 90min at 129.5 - using J.Kenji López-Alt's guide & aiming for a medium rare:



To be served with lemon butter asparagus, some crushed new potatoes with garlic & a homemade chimichurri sauce & a a glass or two of Bordeaux (it has 10% Malbec in it I suppose, it's just what's open).

What does everyone else do when they're home alone?
 
Unread 03-10-2022, 05:53 PM
dunk
 
Default

Quote:
Originally Posted by Baron View Post
House to myself until Friday, it's Monday & I've got a bit of time on my hands so...

T-bone steak via the sous vide (because I've used it about 5 times since I got it )

It's about 600g or so, nothing ludicrous - £15 from the local butchers & purchased on impulse after I poked my nose in to enquire if they had homemade biltong (they did tbf, it's very decent)

Ready to add salt, rosemary & thyme, some butter & seal:



Sealed - the Anova stuff is actually a piece of piss to use:



Just about fits in the skillet for the sealing after



It's in for 90min at 129.5 - using J.Kenji López-Alt's guide & aiming for a medium rare:



To be served with lemon butter asparagus, some crushed new potatoes with garlic & a homemade chimichurri sauce & a a glass or two of Bordeaux (it has 10% Malbec in it I suppose, it's just what's open).

What does everyone else do when they're home alone?
Takeaway and FIFA?
 
Unread 03-10-2022, 05:56 PM
Finport Red
 
Default

Quote:
Originally Posted by Baron View Post
House to myself until Friday, it's Monday & I've got a bit of time on my hands so...

T-bone steak via the sous vide (because I've used it about 5 times since I got it )

It's about 600g or so, nothing ludicrous - £15 from the local butchers & purchased on impulse after I poked my nose in to enquire if they had homemade biltong (they did tbf, it's very decent)

Ready to add salt, rosemary & thyme, some butter & seal:



Sealed - the Anova stuff is actually a piece of piss to use:



Just about fits in the skillet for the sealing after



It's in for 90min at 129.5 - using J.Kenji López-Alt's guide & aiming for a medium rare:



To be served with lemon butter asparagus, some crushed new potatoes with garlic & a homemade chimichurri sauce & a a glass or two of Bordeaux (it has 10% Malbec in it I suppose, it's just what's open).

What does everyone else do when they're home alone?
To be honest, once I realised that you weren’t actually having seal, I lost interest in the rest.
 
Unread 03-10-2022, 05:59 PM
Baron
 
Default

Quote:
Originally Posted by dunk View Post
Takeaway and FIFA?
Had a kebab last night & it gave me spectacularly bad farts today, I also don't own any consoles so gaming is out. Might watch Bullet Train later. I also just wanted to enjoy being back in the kitchen but with not a lot of actual effort.

Quote:
Originally Posted by Finport Red View Post
To be honest, once I realised that you weren’t actually having seal, I lost interest in the rest.
 
Unread 03-10-2022, 06:01 PM
dunk
 
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Ooh, I watched Bullet Train last night, very good fun.
 
Unread 03-10-2022, 06:04 PM
Poop
 
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I usually just f*** a lump of streak on the frying pan and eat it when its cooked. Sometimes with chips.

I don't believe I've ever eaten skillet or Jkenjilopez.
 
Unread 03-10-2022, 06:12 PM
Finport Red
 
Default

Quote:
Originally Posted by Baron View Post
Had a kebab last night & it gave me spectacularly bad farts today, I also don't own any consoles so gaming is out. Might watch Bullet Train later. I also just wanted to enjoy being back in the kitchen but with not a lot of actual effort.



Ready to add salt, rosemary & thyme, some butter & seal:
 
Unread 03-10-2022, 06:14 PM
Bunker Buster
 
Default

Quote:
Originally Posted by Baron View Post
House to myself until Friday, it's Monday & I've got a bit of time on my hands so...

T-bone steak via the sous vide (because I've used it about 5 times since I got it )

It's about 600g or so, nothing ludicrous - £15 from the local butchers & purchased on impulse after I poked my nose in to enquire if they had homemade biltong (they did tbf, it's very decent)

Ready to add salt, rosemary & thyme, some butter & seal:



Sealed - the Anova stuff is actually a piece of piss to use:



Just about fits in the skillet for the sealing after



It's in for 90min at 129.5 - using J.Kenji López-Alt's guide & aiming for a medium rare:



To be served with lemon butter asparagus, some crushed new potatoes with garlic & a homemade chimichurri sauce & a a glass or two of Bordeaux (it has 10% Malbec in it I suppose, it's just what's open).

What does everyone else do when they're home alone?
Could you be arsed ?

Please upload when done and cut ..
 
Unread 03-10-2022, 06:36 PM
Baron
 
Default

Quote:
Originally Posted by Bunker Buster View Post
Could you be arsed ?

Please upload when done and cut ..
Of course - I enjoy cooking & killing some time doing something that (hopefully) is at least a bit more than the usual home cooking fair.

about 15' off or so...
 
Unread 03-10-2022, 06:46 PM
Bunker Buster
 
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Quote:
Originally Posted by Baron View Post
Of course - I enjoy cooking & killing some time doing something that (hopefully) is at least a bit more than the usual home cooking fair.

about 15' off or so...


I'm reserving final judgement....
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