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

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Best chilli. Open fire and dont use minced beef, my best has been using shin, bone in if you can get it.

i
 
Schlem Boogerman said:
Is it not a bit rubbery?
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Spurlock said:
and salty...salty rubber

don’t get it

supposed to absorb the flavours of whatever it’s being cooked in but seems a bit meh to me.

maybe I’ve used it wrong
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Salty yes and takes on flavours well, I fried it in olive oil on a medium to low temp and 5 mins each side. Smooth and lovely, yes there is a rubbery texture but cooked right it's not a bad texture, I'm certainly going to look into flavours for it.
 
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luvgonzo said:
Salty yes and takes on flavours well, I fried it in olive oil on a medium to low temp and 5 mins each side. Smooth and lovely, yes there is a rubbery texture but cooked right it's not a bad texture, I'm certainly going to look into flavours for it.
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yeh Luv if you can make it interesting, I might give it another go. I’m not convinced it absorbs flavours as well as people claim it to.

Jury is still out, convince me Luv
 
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luvgonzo said:
Salty yes and takes on flavours well, I fried it in olive oil on a medium to low temp and 5 mins each side. Smooth and lovely, yes there is a rubbery texture but cooked right it's not a bad texture, I'm certainly going to look into flavours for it.
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Grilled with some balsamic vinegar

It does make your teeth squeak tho
 
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brb said:
Fair enough mate, long has you're keeping ok out there.
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Yeah, doing ok thanks, the football makes sleeping difficult at times as can be awake till 5am if it’s a late game. If I’m baking I just go out straight into the kitchen for 4 hours then go back to bed after baking. Cool temperature of early morning is very conducive for such pastimes.
Covid is ripping through the country proper this time so selective of where I go and who I see. Although most inter provincial travel is banned. No jab program running yet so getting 2000+ cases everyday.
 
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