£10 quid a kilo, did you buy a joint?It was wonderful, made by a Swiss butcher an hour away. 500baht a kilo.
What the f uck are you having for Dinner thread..
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No, in between dry & moist. beautiful flavours, takes 4 weeks from order. Might make a quiche with it.
Anybody know where to buy proper fermented sauerkraut, the live stuff not the pickled stuff in the tinned/jar section?
Got scallops tonight.
Take off the roe, dice it, fry in butter with some minced garlic, add cherry tomatoes, fry for a bit, don't let them collapse, add white wine, squeeze of lemon and herbs of choice, simmer for a few minutes, remove the sauce (or cook scallops in separate pan), add the scallops to the pan, fry for 90 seconds on each side (don't like them too squidgy), return sauce to the pan, mix in cooked spaghetti.
Take off the roe, dice it, fry in butter with some minced garlic, add cherry tomatoes, fry for a bit, don't let them collapse, add white wine, squeeze of lemon and herbs of choice, simmer for a few minutes, remove the sauce (or cook scallops in separate pan), add the scallops to the pan, fry for 90 seconds on each side (don't like them too squidgy), return sauce to the pan, mix in cooked spaghetti.
I thought you probably meant lamb, naming the dish correctly. It ****ing annoys me how many people call it shepherd's pie when they're using beef. What the ****'s wrong with them
By way of a massive coincidence, I had cottage pie waiting for me when I got home from the pub. Had no idea she'd done it. Cheese and onion mash on the top
Sausage, egg, waffles and baked beans.
All sauerkraut is, is cabbage in salt. Then the brine water comes out the cabbage. Go to a polish shop. It comes in a jar. Unless you make it yourself in which case you make it in a jar with salt and top up with salt water if the brine from salting it isn’t enough to cover it when in a jar.
I know this as have made it before.
All sauerkraut is, is cabbage in salt. Then the brine water comes out the cabbage. Go to a polish shop. It comes in a jar. Unless you make it yourself in which case you make it in a jar with salt and top up with salt water if the brine from salting it isn’t enough to cover it when in a jar.
I know this as have made it before.
Yeah most of the sauerkraut on the shelves in the supermarket is pasteurised and that kills the good bacteria. I’ve had it before the real stuff and it’s brilliant for gut health. I was putting a lot of size on with almost the bare minimum (70-80g) Protein intake due to the gut enzymes working hard.
Trouble is after a year of fizzy drinks and stupid processed foods the chemicals can destroy good bacteria (aspartame is known to destroy enzymes) so I’ll need to take it about 200-250g protein per day just to see gains.
Tried and tested sauerkraut is the way forward for me, I might pop to Waitrose after work.
Just buy some jars and make it yourself.
1 cabbage in quarters then thinly shredded.
Put in a massive mixing bowl and add really good quality salt. Leave it for 20 mins then mix it together with your hands and crunch it together so it releases the liquid.
Then add some pepper and any other spice you like. Think I put some caraway seeds in. Then leave a bit longer.
Put in a jar or two, the pour the left over juice from the mixing bowl over the top. If there isn’t enough juice make up some salt water and top it up.
Seal it then it can be eaten after a week I think.
My Mrs went through a phase of eating loads of it. You can make it with red cabbage too.
Make your own mate its piss easy. Basically cabbage and salt in a big jar for a week. Loads on YT.
I once tried to make my own beef jerky. That didn’t end so well.
