Originally posted by MarillionFan
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Is it too early for a cheeky glass of vin rouge?
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If you think my attitude stinks, you should smell my fingers. -
Originally posted by norrahe View Postmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Just had salt beef hash accompanied with a nice burgundy.If you think my attitude stinks, you should smell my fingers.Comment
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Originally posted by norrahe View PostJust had salt beef hash accompanied with a nice burgundy.Comment
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Originally posted by NickFitz View PostAre you in the eighteenth century aboard a man-of-war that's just captured a French frigate?
Hash I thought was mince n tatties.
Coq au vin was lovely. I get the impression that it was originally a dish that French farm workers ate, sling it all in the pot type of affair, and that modern pretentious tv chefs have over glamourised.
No poncy steps in mine. Very basic.Knock first as I might be balancing my chakras.Comment
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If you like coq, you should try some slow cooked lamb shanks in wine - lovely.If you think my attitude stinks, you should smell my fingers.Comment
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Originally posted by suityou01 View PostI wondered that.
Hash I thought was mince n tatties.
Coq au vin was lovely. I get the impression that it was originally a dish that French farm workers ate, sling it all in the pot type of affair, and that modern pretentious tv chefs have over glamourised.
No poncy steps in mine. Very basic.Comment
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Originally posted by norrahe View PostSalt beef hash is potatoes, onions and salt beef (not tinned corned beef nonsense) with Worcestershire sauce. You normally have to boil the salt beef for 3 hours before pan frying it for the hash.
Knock first as I might be balancing my chakras.Comment
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Originally posted by suityou01 View PostPosh mince n tatties then
The salt beef is also nice in sarniesComment
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Indeed, it's an undiscovered secret that those slices of meat that have the unfashionable or cheap tag, such as pork belly, trotters, cheeks or 28 day matured rump steak, have the most amazing flavours and textures.
I use hoisin marinated left over pork belly as an ingredient to my special fried rice.
But I'm a mere sous chef compared to the Michelin starred norrahe!If you think my attitude stinks, you should smell my fingers.Comment
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Originally posted by hyperD View PostIndeed, it's an undiscovered secret that those slices of meat that have the unfashionable or cheap tag, such as pork belly, trotters, cheeks or 28 day matured rump steak, have the most amazing flavours and textures.
I use hoisin marinated left over pork belly as an ingredient to my special fried rice.
But I'm a mere sous chef compared to the Michelin starred norrahe!
I slow cook that for 8 hours in cider, herbs and stock and then flash it under the grill for nice cripsy crackling. Unfortunately all the cuts you mention which were once unfashionable are now fashionable and expensive thanks to all the tv chefs.
I'm a big fan of slow cooking and the farmer I get my meat off has all those lovely cuts that no one else seems to want and some I get for free. It is nice to get all your produce direct from source.Comment
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