What's For Dinner tonight CHB? CHB cookery club, restaurants & takeaways too...

May 23, 2013
7,248
379
tahiti
@junior-soprano can you please give us some more details of the meatloaf lasagna?
Eh mate whats there to say. You bake the meatloaf then put the lasagne leaves in a bowl meatloaf on top of iT and onions and spinach then lasagne leaves then meatloaf etc etc (layer after layer) untill the bowl is almost full.
Then full iT up with milk and water then 30 minutes in the oven.
Then open the oven and put cheese on top of iT then 5 to 10 minutes in the oven and then its ready
 
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Ronsonfly

Toxic White Male
May 8, 2013
7,662
10,335
In a deplorable basket
yeah, I absolutely love it. I few thin pieces on top and a bit of help with the back of my knife and it melds with the meat juices, forming it’s own high-umami , slightly piquant sauce......nothing else needed. This Gorgonzola was pretty cheap stuff actually and probably closer to Stilton than a real, mature one.

I didn’t eat all the salad though.
Funny about salad, it's something I've found myself eating more of. I've always found them a bit "meh" and unsatisfactory as a main course but have recently discovered the pleasures of fruit/nut/seed/savoury type salads. For example, I knocked one out the other night with Stilton, walnuts, pine nuts, grapes, sunflower seeds, chopped sun dried tomato with a fat free vinaigrette and it was splendidly filling and very, very tasty.

Over the last few months I've found I've started enjoying lighter foods like salads and fish more and red meats less. For the first time in my life I sometimes get the meat-heaviness in my stomach that I've heard people mention in the past but I've shrugged at as I eat the big Stilton-ed ribeye and accompaniments. :lol:

Steaks and the like aren't off the menu at all, I'll just be eating them on fewer occasions and opting for smaller slabs.
 
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Ronsonfly

Toxic White Male
May 8, 2013
7,662
10,335
In a deplorable basket
Eh mate whats there to say. You bake the meatloaf then put the lasagne leaves in a bowl meatloaf on top of iT and onions and spinach then lasagne leaves then meatloaf etc etc (layer after layer) untill the bowl is almost full.
Then full iT up with milk and water then 30 minutes in the oven.
Then open the oven and put cheese on top of iT then 5 to 10 minutes in the oven and then its ready
 
Jun 5, 2013
7,764
4,857
Oz
Funny about salad, it's something I've found myself eating more of. I've always found them a bit "meh" and unsatisfactory as a main course but have recently discovered the pleasures of fruit/nut/seed/savoury type salads. For example, I knocked one out the other night with Stilton, walnuts, pine nuts, grapes, sunflower seeds, chopped sun dried tomato with a fat free vinaigrette and it was splendidly filling and very, very tasty.

Over the last few months I've found I've started enjoying lighter foods like salads and fish more and red meats less. For the first time in my life I sometimes get the meat-heaviness in my stomach that I've heard people mention in the past but I've shrugged at as I eat the big Stilton-ed ribeye and accompaniments. :lol:

Steaks and the like aren't off the menu at all, I'll just be eating them on fewer occasions and opting for smaller slabs.
Yeah, a good salad is hard to beat. Lately, i have been making a lot of Thai and Vietnamese salads, mostly using beef or chicken. Spicy, salty, sweet, sour and full of umami too. fucking lovely.
 
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Ronsonfly

Toxic White Male
May 8, 2013
7,662
10,335
In a deplorable basket
Yeah, a good salad is hard to beat. Lately, i have been making a lot of Thai and Vietnamese salads, mostly using beef or chicken. Spicy, salty, sweet, sour and full of umami too. fucking lovely.
Sounds great. I've long been too conservative with salads but the permutations of deliciousness are almost endless. The range and variety of Mediterranean, Arabic and Asian salads - plus any twists and additions food cognoscenti throw in - means it should never be boring, which is something many people say about salads.

Years ago, before the family scattered a bit geographically, I used to do several BBQs a year and one of the most popular scoffs was a seasonal salad I'd do. Mainly it was made up of quails eggs, cooked and de-jacketed broad beans, finely chopped anchovy and green leaves with a home made dressing including the olive oil from the anchovies. There was some other ingredients but I've not made it in ten years so my memory fails a little on its exact composition but I know for sure there was never a scrap of that left over.
 
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DBerry

complete and utter prick
Jun 11, 2013
39,318
15,408
48
'Straya, cunt.
Funny about salad, it's something I've found myself eating more of. I've always found them a bit "meh" and unsatisfactory as a main course but have recently discovered the pleasures of fruit/nut/seed/savoury type salads. For example, I knocked one out the other night with Stilton, walnuts, pine nuts, grapes, sunflower seeds, chopped sun dried tomato with a fat free vinaigrette and it was splendidly filling and very, very tasty.

Over the last few months I've found I've started enjoying lighter foods like salads and fish more and red meats less. For the first time in my life I sometimes get the meat-heaviness in my stomach that I've heard people mention in the past but I've shrugged at as I eat the big Stilton-ed ribeye and accompaniments. :lol:

Steaks and the like aren't off the menu at all, I'll just be eating them on fewer occasions and opting for smaller slabs.
Yeah, a good salad is hard to beat. Lately, i have been making a lot of Thai and Vietnamese salads, mostly using beef or chicken. Spicy, salty, sweet, sour and full of umami too. fucking lovely.
Sounds great. I've long been too conservative with salads but the permutations of deliciousness are almost endless. The range and variety of Mediterranean, Arabic and Asian salads - plus any twists and additions food cognoscenti throw in - means it should never be boring, which is something many people say about salads.

Years ago, before the family scattered a bit geographically, I used to do several BBQs a year and one of the most popular scoffs was a seasonal salad I'd do. Mainly it was made up of quails eggs, cooked and de-jacketed broad beans, finely chopped anchovy and green leaves with a home made dressing including the olive oil from the anchovies. There was some other ingredients but I've not made it in ten years so my memory fails a little on its exact composition but I know for sure there was never a scrap of that left over.
8478
 
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Jun 5, 2013
7,764
4,857
Oz
Sounds great. I've long been too conservative with salads but the permutations of deliciousness are almost endless. The range and variety of Mediterranean, Arabic and Asian salads - plus any twists and additions food cognoscenti throw in - means it should never be boring, which is something many people say about salads.

Years ago, before the family scattered a bit geographically, I used to do several BBQs a year and one of the most popular scoffs was a seasonal salad I'd do. Mainly it was made up of quails eggs, cooked and de-jacketed broad beans, finely chopped anchovy and green leaves with a home made dressing including the olive oil from the anchovies. There was some other ingredients but I've not made it in ten years so my memory fails a little on its exact composition but I know for sure there was never a scrap of that left over.
that sounds great, especially quail eggs and broad beans. I just love SE Asian salads. They’re packed full of flavour, but I do love a good Waldorf, Greek and Caesar salad too.
 

Ronsonfly

Toxic White Male
May 8, 2013
7,662
10,335
In a deplorable basket
that sounds great, especially quail eggs and broad beans. I just love SE Asian salads. They’re packed full of flavour, but I do love a good Waldorf, Greek and Caesar salad too.
I knew there was something I was missing from it and I woke up this morning and thought, "chorizo". :lol:

It was actually quails eggs, broad bean and chorizo and tbh I'm not sure where the anchovy comes in. As I said, I haven't made it in over a decade and I was on the outside of a bottle of vino when I typed that out last night.

I definitely did something with salad and anchovy at those BBQs but I'm fucked if I can remember if it was that one or another one. :thinkI'll ask some family if they can remember, the cunts have memories like elephants. Based on what they used to hoover up at those events they have the stomach capacity of them too. :lol: Except for one sister who is actually more fish or insect. The cunt is like a shoal of piranha or a swarm of locusts in human shape. :rofl
 
Jun 5, 2013
7,764
4,857
Oz
I knew there was something I was missing from it and I woke up this morning and thought, "chorizo". :lol:

It was actually quails eggs, broad bean and chorizo and tbh I'm not sure where the anchovy comes in. As I said, I haven't made it in over a decade and I was on the outside of a bottle of vino when I typed that out last night.

I definitely did something with salad and anchovy at those BBQs but I'm fucked if I can remember if it was that one or another one. :thinkI'll ask some family if they can remember, the cunts have memories like elephants. Based on what they used to hoover up at those events they have the stomach capacity of them too. :lol: Except for one sister who is actually more fish or insect. The cunt is like a shoal of piranha or a swarm of locusts in human shape. :rofl
:lol:

I just tried googling the ingredients but cannot find anything that uses all the ingredients.

Anyways, I did come across a load of salads with new potatoes. During my times in the UK, one of my favourite food items, after pork pies, was new potatoes. Really fresh, new, local, potatoes are like nothing else. Boiled, skins on, and served with a knob of butter, twist of black pepper and some salad cream on the side,is probably one of the best things I’ve ever eaten.

Funny how we don’t get potatoes out here (or anywhere I’ve been) that taste anywhere near as good As those little cunts.
 

Ronsonfly

Toxic White Male
May 8, 2013
7,662
10,335
In a deplorable basket
:lol:

I just tried googling the ingredients but cannot find anything that uses all the ingredients.

Anyways, I did come across a load of salads with new potatoes. During my times in the UK, one of my favourite food items, after pork pies, was new potatoes. Really fresh, new, local, potatoes are like nothing else. Boiled, skins on, and served with a knob of butter, twist of black pepper and some salad cream on the side,is probably one of the best things I’ve ever eaten.

Funny how we don’t get potatoes out here (or anywhere I’ve been) that taste anywhere near as good As those little cunts.
:lol: Looks like I've created a dish then.

I'm ambivalent towards potatoes in general because I'm hugely fussy about how they are cooked. Or more accurately, that they are cooked to my taste and served at a temperature that makes them edible to me. There's two things I absolutely cannot stand pertaining to potato and that's if they are undercooked and/or if they are cold. There was even one memorable occasion when I was presented with raw potato in a hotel restaurant and that pleased me as much as you can imagine but that's another story altogether. :lol:

So salads with potato are pretty much a non-starter for me but new potatoes do get used but served hot and cooked for much longer than the fucking TV chefs and some recipe books say to cook them for. I've heard the cunts say shit like simmer for eight minutes. Eight fucking minutes?! It's a fucking subterranean vegetable tuber thing, not a fucking egg.

Mostly I'll eat them with fish, rolled in butter in the pot, maybe with some finely chopped parsley. Or, where they really hit the heights, with lamb chops/cutlets/steaks with broad beans and broccoli or asparagus and rolled in mint and butter rather than parsley. And there's a short period where you can partner up spring lamb, English asparagus and Jersey motherfucking Royal new potatoes. Holy shit, that's food of the Gods. It's only a short season for Jersey's and they are about three times the price of the regular ones but worth every penny.
 
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Jun 5, 2013
7,764
4,857
Oz
:lol: Looks like I've created a dish then.

I'm ambivalent towards potatoes in general because I'm hugely fussy about how they are cooked. Or more accurately, that they are cooked to my taste and served at a temperature that makes them edible to me. There's two things I absolutely cannot stand pertaining to potato and that's if they are undercooked and/or if they are cold. There was even one memorable occasion when I was presented with raw potato in a hotel restaurant and that pleased me as much as you can imagine but that's another story altogether. :lol:

So salads with potato are pretty much a non-starter for me but new potatoes do get used but served hot and cooked for much longer than the fucking TV chefs and some recipe books say to cook them for. I've heard the cunts say shit like simmer for eight minutes. Eight fucking minutes?! It's a fucking subterranean vegetable tuber thing, not a fucking egg.

Mostly I'll eat them with fish, rolled in butter in the pot, maybe with some finely chopped parsley. Or, where they really hit the heights, with lamb chops/cutlets/steaks with broad beans and broccoli or asparagus and rolled in mint and butter rather than parsley. And there's a short period where you can partner up spring lamb, English asparagus and Jersey motherfucking Royal new potatoes. Holy shit, that's food of the Gods. It's only a short season for Jersey's and they are about three times the price of the regular ones but worth every penny.
Finely chopped mint for me, please.

The Jersey Royals are good but I've eaten a few different but equally-good varieties, some that were dropped in the pan within 20 minutes of being dug up. Slightly bowel-movement-inducing but fucking delicious.

Oh, I don't know. I can eat baby new potatoes hot, warm, cold, cooked and sliced and then pan-fried, deep-fried after boiling and any other way you can serve them up. Right up there with garden peas, onions and mushrooms as my favourite vegetables.
 
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Ronsonfly

Toxic White Male
May 8, 2013
7,662
10,335
In a deplorable basket
Finely chopped mint for me, please.

The Jersey Royals are good but I've eaten a few different but equally-good varieties, some that were dropped in the pan within 20 minutes of being dug up. Slightly bowel-movement-inducing but fucking delicious.

Oh, I don't know. I can eat baby new potatoes hot, warm, cold, cooked and sliced and then pan-fried, deep-fried after boiling and any other way you can serve them up. Right up there with garden peas, onions and mushrooms as my favourite vegetables.
One thing we have over here in abundance is potato varieties but I do wish we could easily get Yukon Gold because it makes wonderful mash. Unfortunately, I've only ever seen and eaten them in America which is where I encountered mushrooms in salad. Never had I thought of doing such a thing but when I was in San Francisco with our erstwhile ESB buddy, Fighting Weight, we hit a restaurant down Fisherman's Wharf. That greedy big bugger ordered a hollowed out sour dough loaf filled with clam chowder as one course and I went for a salad. Which, to my surprise, turned up with sliced raw mushrooms in it.

Now, I looked at that with much scepticism as I don't think I'd ever eaten more than a morsel of raw mushroom in my life before, let alone in a salad. However, it worked really well and was another eye opener on life's gastronomic journey. I could never get as excited about that chowder gear as he did, though. I tried a spoon of it but wasn't impressed enough to ever order one but he went for it any time he saw it on the menu.


Funny thing, when I was typing that stuff earlier about the lamb, broad beans, new potatoes etc I had this wave of petulance sweep briefly through me at the fact I wasn't going to be eating it tonight. :lol: I could fucking taste the shit. But I had on the bone chicken leg and mushroom curry I'd made at the weekend that had been maturing in the fridge with fried rice.

I'll write up tomorrow's dinner tomorrow. @Deebo you'll approve. It has bacon. :lol:
 
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WaltzingMatilda

racist on the way to being banned
Nov 29, 2015
1,583
523
Sydney “Orstralia”
I have honestly never tried one before. What are they like? I've seen them loaded with fruit and granola and assumed they'd be like the overnight oats my Mrs has every morning.


Theyre good, it’s a bit like a berry ice cream or smoothie it’s a chocolate after taste
definitely good for you with all the fruit & muesli & stuff
Ive decided it’s my new go to breakfast on weekends
might sneak the odd fry up in just for balance I suppose, but they make you feel pretty good, like you’re having a really healthy start to the day



the local ones look a bit gruesome

8498
 
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