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Off Topic The cooking thread….

Discussion in 'Hull City' started by SW3 Chelsea Tiger, Jul 2, 2023.

  1. HHH

    HHH Well-Known Member

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    I can take it or leave it on the roast. Probably have it with the left over cold cuts.
     
    #441
  2. TwoWrights

    TwoWrights Well-Known Member

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    Left over? :emoticon-0145-shake


    The views expressed in my posts are not necessarily mine.
     
    #442
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  3. Chazz Rheinhold

    Chazz Rheinhold Well-Known Member

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    Left over roast beef with homemade chips and gravy is even better than the Sunday roast
    Bread n butter chip sarny with gravy
     
    #443
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  4. Amin Yapusi

    Amin Yapusi Well-Known Member

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    Grim, got to be mayo.
     
    #444
  5. Plum

    Plum Well-Known Member

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    Always cook enough for leftovers is a rule in my house, well, unless it's summat that goes off.
    Favourite leftovers? Cold roast spuds, spot of salt.
     
    #445
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  6. HHH

    HHH Well-Known Member

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    Got some left over gravy. I could happily heat that up and drink it.
     
    #446
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  7. spesupersydera

    spesupersydera Well-Known Member

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    Just had bubble and squeak from leftover mash, broccoli and sprouts - fried egg on top with bread & butter, lovely!
     
    #447
  8. Amin Yapusi

    Amin Yapusi Well-Known Member

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    Reheated roast dinner is ****e.

    Eaten fresh or not at all.
     
    #448
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  9. Wildie

    Wildie Well-Known Member

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    Had some beef brisket in the slow cooker since 8am this morning. Cooking in Guinness and Beef Stock - looking forward to opening the door to the house and that first smell of it....mmmmm!
     
    #449
  10. SW3 Chelsea Tiger

    SW3 Chelsea Tiger Well-Known Member

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    Post a pic when finished, that sounds amazing
     
    #450

  11. Chesh1recat

    Chesh1recat Well-Known Member

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    I really like slow cooked, as in braised meat, but I'll just put it out there that slow cooked at low temperature is a bit of an eye-opener. Get yourselves an immersion circulator, you will be able to eat that brisket pink and it should be as tender as. Last couple of Christmases I've broken the turkey down: the breasts are like butter and the legs are a revelation . Great temperature control and practically no shrinkage.
     
    #451
  12. Amin Yapusi

    Amin Yapusi Well-Known Member

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    I like to put the meat in my quantum discombobulator after it’s been in the immersion circulator.
     
    #452
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  13. SW3 Chelsea Tiger

    SW3 Chelsea Tiger Well-Known Member

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    Cod & chorizo bean casserole on Chelsea waterfront…
    IMG_6280.jpeg
     
    #453
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  14. Chesh1recat

    Chesh1recat Well-Known Member

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    That's where you're going wrong. You don't put it IN the circulator.:emoticon-0136-giggl
     
    #454
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  15. Chazz Rheinhold

    Chazz Rheinhold Well-Known Member

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    Cod!!!!!
     
    #455
  16. rovertiger

    rovertiger Well-Known Member

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  17. Amin Yapusi

    Amin Yapusi Well-Known Member

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    The only fish worth eating.
     
    #457
  18. Wildie

    Wildie Well-Known Member

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    Apologies for the presentation, the wife dished it up and didn't do a great job of it :emoticon-0102-bigsm
     

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    #458
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  19. Cityzen

    Cityzen Well-Known Member

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    You are trying too hard.
     
    #459
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  20. Amin Yapusi

    Amin Yapusi Well-Known Member

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    Ok, sole and seabass are ok too. And I’ve heard swordfish is alright but never tried it.
     
    #460

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