What the f uck are you having for Dinner thread..

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PINKIE said:
I'm up for that. The secret to my fluffy omelette is not to have the pan too high, you want it to cook through without flipping it, but it needs to be stacked high with fluff and not too browned on the bottom.

Will post up pics in the morning starting with me chasing the chicken round the yard.
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You got Jorrdan Pickford arms, mate? <whistle>
 
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Here is a Sunday roast from a couple of weeks ago - I don’t normally take photos of my meals
 
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PINKIE said:
I use Onion, ginger and chopped celery. I add the garlic later as I like to fry off my rice until it goes translucent and I don't want to burn the Garlic, as it makes it go bitter.

I wouldn't fry that in butter alone as the butter will split and burn. Might add some to the olive oil next time though.
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General way to go is;

Combo of olive and butter, heat and slowly cook your sofritto on low heat. 15 mins or so, soften everything up.

Add another knob of butter, melt and add your rice. Stir in until rice translucent and all butter gone. Add a large glass of Vermouth or dry white wine.

Bring to boil and cook off. When still wet, start ladling in your stock. Ladle full at a time.

About 20 mins till the risotto is ready.

Then stir in your parmesan and whatever (cooked) additions.

Finish with more cheese and chopped parsley.
 
Chief said:
General way to go is;

Combo of olive and butter, heat and slowly cook your sofritto on low heat. 15 mins or so, soften everything up.

Add another knob of butter, melt and add your rice. Stir in until rice translucent and all butter gone. Add a large glass of Vermouth or dry white wine.

Bring to boil and cook off. When still wet, start ladling in your stock. Ladle full at a time.

About 20 mins till the risotto is ready.

Then stir in your parmesan and whatever (cooked) additions.

Finish with more cheese and chopped parsley.
Click to expand...


Bro its soggy rice.
 
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