The what are you eating thread... - Page 30

Belmit · 19-04-2011, 20:00

Just had buffalo burgers with mature Glastonbury cheese on top. Was awesome.

Jonny69 · 20-04-2011, 22:19

First attempt at home cured ham:

It's not pink because I didn't use any saltpetre, but it smells like ham, tastes like ham and texture like ham. Will post more when I've perfected it

Got some last minute bread rising for ham and mustard sarnies tomorrow.

Belmit · 20-04-2011, 22:41

Looks amazing!

I just had buffalo burgers... again! This time with blue-veined brie melted on top. Delish.

Stan_Lite · 21-04-2011, 19:42

Steamed grey mullet with soy, ginger and sesame Pak Choi.

Got myself a nice fresh Grey Mullet yesterday. It's been a while since I had Grey Mullet so I couldn't remember exactly how I did it before but I do remember that it involved ginger and chilli. I had a bit of a Google and found this recipe.

I'm normally a fan of keeping fish dishes simple as the flavour can sometimes be swamped but Grey Mullet has a robust flavour that can handle a bit more.
this recipe is done entirely in the steamer and has very little in the way of fat and carbs so very healthy.

Absolutely delicious and the leftover marinade makes a great dipping sauce - I may well go out tomorrow and get some king prawns to dip in the sauce

Muban · 21-04-2011, 20:09

That looks lovely Stan. Sesame pak choi..Yum!!.

Tonight I had leftovers! Cold roast pork fillet stuffed with pesto wrapped in parma ham, potato salad and some fresh bread, not bad for leftovers

Glaucus · 22-04-2011, 11:21

That does indeed look great. What's great mullet like, taste similar to any other fish?

Stan_Lite · 22-04-2011, 12:16

Quote:

Originally Posted by AcidHell2

That does indeed look great. What's great mullet like, taste similar to any other fish?

Tastes a little bit like Sea Bass with softish flesh when cooked. Estuary caught Grey Mullet can taste a little muddy as they are bottom feeders. Ones caught out in open sea taste cleaner.

If you buy any, get the fishmonger to descale them - the scales are huge and a real pain. Also, if you're going to have fillets, get the fishmonger to fillet it too so you can check for bruising as they bruise easily if handled roughly. I got mine descaled and gutted but left whole as I wasn't sure whether I was going to cook it whole or in fillets. Mine was a bit bruised towards the tail which was a pity.

Glaucus · 23-04-2011, 17:18

May of went a bit mad on meat

I wanted short beef ribs as well, but they didn't have any and never even heard of them before. However he did guess correct on what they were.

Also got loads of stuff free as it was the end of the day and lots of stuff half price like the kebabs, also got sausages and 3 or 4 different flavoured burgers. I was asking for 4 of each and he was like theres only 6 burgers left anyway. I'll only charge you for the 4 and there's only 1 or 2 of these sausages left, just have them. Still spent £45.85 though

just on meat. Only 6 of us tomorrow at the moment. So unless more turn up, might be BBQing Monday as well. As usual Ribs will have anout 4 hours on the BBQ.

But star of the show are these king ribs. £19 worth, 3.32 kilos at £5.99
6 tablespoons ice tea
3 tablespoons sugar
3 tablespoons dried mint
3 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
3 tablespoons bourbon

More meat on king ribs

Don't forget to remove the membrane, pierce with something sharp, them pull away with pliers.

Marinade and put in a bag with any extra marinade

wrap up well and leave over night in fridge

Knipples · 23-04-2011, 18:58

I made this for tea tonight

Salmon on a bed of puff pastry, wilted spinach and sundried tomato puree.

Was yummy, and the parents said it was lush too.

Burble · 23-04-2011, 20:08

I saw the bottom corner first and thought it was toad in the hole.

Dinner tonight was grilled sea bass. Delicious but it was a right bugger to fillet.

19-04-2011, 20:00	#291
Belmit The Mouse King of Denmark Join Date: Jul 2006 Location: The Winchester Posts: 6,476	Just had buffalo burgers with mature Glastonbury cheese on top. Was awesome. __________________

20-04-2011, 22:19	#292
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	First attempt at home cured ham: It's not pink because I didn't use any saltpetre, but it smells like ham, tastes like ham and texture like ham. Will post more when I've perfected it Got some last minute bread rising for ham and mustard sarnies tomorrow. __________________

20-04-2011, 22:41	#293
Belmit The Mouse King of Denmark Join Date: Jul 2006 Location: The Winchester Posts: 6,476	Looks amazing! I just had buffalo burgers... again! This time with blue-veined brie melted on top. Delish. __________________

21-04-2011, 19:42	#294
Stan_Lite Stan, Stan the FLASHER MAN! Join Date: Jul 2006 Location: In bed with your sister Posts: 5,483	Steamed grey mullet with soy, ginger and sesame Pak Choi. Got myself a nice fresh Grey Mullet yesterday. It's been a while since I had Grey Mullet so I couldn't remember exactly how I did it before but I do remember that it involved ginger and chilli. I had a bit of a Google and found this recipe. I'm normally a fan of keeping fish dishes simple as the flavour can sometimes be swamped but Grey Mullet has a robust flavour that can handle a bit more. this recipe is done entirely in the steamer and has very little in the way of fat and carbs so very healthy. Absolutely delicious and the leftover marinade makes a great dipping sauce - I may well go out tomorrow and get some king prawns to dip in the sauce __________________ Just because I have a short attention span doesn't mean I...

21-04-2011, 20:09	#295
Muban Shoes, Boobs & Corsets Join Date: Jul 2006 Location: The fastest town in Scotland Posts: 1,882	That looks lovely Stan. Sesame pak choi..Yum!!. Tonight I had leftovers! Cold roast pork fillet stuffed with pesto wrapped in parma ham, potato salad and some fresh bread, not bad for leftovers __________________ well, not to put a too fine point to it, he was discovered.. in the lounge

22-04-2011, 11:21	#296
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	That does indeed look great. What's great mullet like, taste similar to any other fish? __________________

23-04-2011, 17:18	#298
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	May of went a bit mad on meat I wanted short beef ribs as well, but they didn't have any and never even heard of them before. However he did guess correct on what they were. Also got loads of stuff free as it was the end of the day and lots of stuff half price like the kebabs, also got sausages and 3 or 4 different flavoured burgers. I was asking for 4 of each and he was like theres only 6 burgers left anyway. I'll only charge you for the 4 and there's only 1 or 2 of these sausages left, just have them. Still spent £45.85 though just on meat. Only 6 of us tomorrow at the moment. So unless more turn up, might be BBQing Monday as well. As usual Ribs will have anout 4 hours on the BBQ. But star of the show are these king ribs. £19 worth, 3.32 kilos at £5.99 6 tablespoons ice tea 3 tablespoons sugar 3 tablespoons dried mint 3 tablespoons paprika 1 tablespoon salt 1 tablespoon black pepper 3 tablespoons bourbon More meat on king ribs Don't forget to remove the membrane, pierce with something sharp, them pull away with pliers. Marinade and put in a bag with any extra marinade wrap up well and leave over night in fridge __________________

23-04-2011, 20:08	#300
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	I saw the bottom corner first and thought it was toad in the hole. Dinner tonight was grilled sea bass. Delicious but it was a right bugger to fillet.