What did you cook or eat today (November 2020)?
- Thread starter Morning Glory
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epicuric
Legendary Member
Recipes and photos are going off the charts here! Not sure I can keep up 
indianwells
Über Member
Roast leg of lamb, beautiful it was. Sorry, not from NZ, local Welsh!!
Hungry Man
Senior Member
Looks really beautiful
indianwells
Über Member
Thank you, it was! BTW, I still crave a cone of chips with mayo I had in Amsterdam over 40 years ago, I can still taste them. I also remember the look on the stallholders face when I asked if he had any malt vinegar!!!Looks really beautiful
indianwells
Über Member
Doing a classic Bolognese sauce tonight. Over the years i've seen so many adding mushrooms, peppers etc I thought I would research a simple but genuine one. This is the one I found and the only thing I did was add crushed garlic (just because I love the stuff). So far it tastes beautiful.
View: https://www.youtube.com/watch?v=9b3SMmilycw
MypinchofItaly
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I know Vincenzo! He is a great cook!
MypinchofItaly
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Pizza with prosciutto (ham), black olives and mushrooms
rascal
Forum GOD!
Hot glazed whole ham last night, glaze of maple syrup,apricot sauce, bourbon and honey grain mustard. Club sammys and savouries for nz cup day here. Friends over and it was catered and a great day. I'm a bit seedy today so I'm not eating until much later.
Our syndicate ($10 ea). Returned us all $60 each.
Russ
Our syndicate ($10 ea). Returned us all $60 each.
Russ
Burt Blank
Legendary Member
Indianwellies mate the Lamb here is very good but very small. You would get the same amount of meat of two Welsh shanks.Two of the many raw ingredients the the UK can be proud of is Welsh Lamb and Scottish Salmon, Nothing compares.
Burt Blank
Legendary Member
Last nights dinner. Slow braised veal mince with fresh tomatoes and Licka AOC ewe milk cheese ( I still have a 500grm block left from the visit) and groovy big flat pasta. Pud was the super sweet variety of pomegranite jewels
ElizabethB
Legendary Member
Lunch was a cup of cream of mushroom soup, a couple of mushroom and leek tarts and a salad. For dinner we had liver and onions over grits and a salad.
Burt Blank
Legendary Member
Tasters mate I'm In judges mode. A beautiful plate 7/10 I deducted 3 point for your disgracefully laissez-faire attitude to butter spreading.
Burt Blank
Legendary Member
Morning Morning, I've used Anatto powder for years to fake the effect of saffron, I've never heard about the oil.
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