Mahow's all new, all new, all new food thread

[niko_cee]

Peas or (broad) beans?

[Boydy]

They're marrowfat peas by the look of them.

[Giggles]

Tinned garden peas. I'd have had marrowfats only she was having some too. That's why the beef is a bit more well done too.

[Baz]

Can you please change your avatar because my brain cannot handle posts like this and thinking it's Mahow.

Is it actually Mahow?

[Giggles]

Is it actually Mahow?

It is. He posted that photo last week.

[phonics]

Got given a pack of sausages from back home so it's been sausages agogo this week. Is there anything better than having to cook and then your recipe is just 'shove a bunch of potato, lentils, onions, peppers and courgette into a tin and set it to 180?

[Giggles]

Got given a pack of sausages from back home so it's been sausages agogo this week. Is there anything better than having to cook and then your recipe is just 'shove a bunch of potato, lentils, onions, peppers and courgette into a tin and set it to 180?

Yes. A man on the front doorstep handing you a spicy box.

[Ian]

Yes. A man on the front doorstep handing you a spicy box.

This is my immediate future.

[igor_balis]

Made this last night:

https://www.bbc.com/food/recipes/cra...te_pasta_55917

was pretty decent

[Spikey M]

Courgette is immoral.

[mugbull]

Immortal*

[Alan Shearer The 2nd]

Spoke about it recently on here- I ordered a sous vide machine the other night, it arrived ahead of time so couldn't wait to give it a go- https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1

Grabbed a fillet steak out the co-op and got to work. It managed to look absolutely awful once you take it out the water but after searing for a little over a minute on each side it's soon rectified. Might give it a go with a blow torch next time.

[phonics]

i'M NOT SURE i COULD FACE COOKING THE GRIM THING IN PICTURE TWO.

[Jimmy Floyd]

Looks like something found in a shell hole three days after the Battle of the Somme.

[Spikey M]

Yeah. That's not gone well.

[Alan Shearer The 2nd]

Yeah. That's not gone well.

How so?

That's how steak looks when cooked sous vide and before searing. Perfect medium-rare in the end with a nice crust.

https://youtu.be/Np0LMwqtOVM?t=316

[Spikey M]

That's not how steak looks full stop

[Alan Shearer The 2nd]

What? Medium-rare?

[Sir Andy Mahowry]

I prefer mine blue.

[Giggles]

The bit on the fork looks bang-on to me.

[phonics]

Yeah its just the way sous vide cooks, makes all food look off putting.

[niko_cee]

Looks more on the medium end of medium rare (which is fine) and I reckon those machines are probably quite good if you want it to be more cooked, but not over cooked, but if you don't mind (or prefer) it to be more on the rare end of the spectrum then I'm not sure what it adds over just cooking in a pan/on a griddle.

I suppose maybe it would come into its own with a really substantial piece of meat, but then you could always do what Heston said years ago and blow torch the outside and then put it in an oven at 50 degrees for a day. Practical.

[Alan Shearer The 2nd]

You'd just set the temperature to what you want though, whether it's blue or well done.

The whole idea is you can get a consistent result all the way through the thickness of the meat.

[Giggles]

I just made a pizza. "Rustic" would be the polite way to describe the appearance but by fuck it was good.

[Giggles]

Lindt bunnys

[Disco]

I bought easter eggs for the nephews ahead of time, man it's tempting to smash through a couple and replace them in the week.

[Giggles]

I bought easter eggs for the nephews ahead of time, man it's tempting to smash through a couple and replace them in the week.

I've a twirl one sitting there that could get the exact same fate.

[niko_cee]

Malteser bunnies are pretty decent. You can buy massive boxes of them off amazon for a pittance as well.

[Giggles]

[Ian]

Those are all deeply satisfying to watch.

[Giggles]

The pomegranate one is class.

[randomlegend]

Went to Nathan Outlaw's the other night as a celebration of getting engaged. It was seriously good. Simple dishes really but just so beautifully balanced and executed.

Cost was pretty eye-watering as well but yolo init.

[hfswjyr]

Congrats!

[Ian]

Went to Stack & Still last night for the first time and it was pretty decent. I think I'd always go on the Tuesday for the cheapness, though. At full price you're probably getting a lot of stodge and less of the good stuff.

[Giggles]

Congrats.

[Ian]

Thanks mate.

[igor_balis]

[Spikey M]

[Disco]

It's basically one of these but without the fun of turning the handle.

[Spikey M]

Steak, chips and peppercorn sauce tonight. I'm also stuffing some mushrooms with Philadelphia and covering in bread crumbs.

[Sir Andy Mahowry]

Indian tonight with a barbecue tomorrow

[Spikey M]

Anyone not on Team Barbecue this weekend needs their chin tested.

[Giggles]

My neighbour moans too much if I light one the stupid cunt.

[Spikey M]

Simple solution, tell him to fuck off.

[Sir Andy Mahowry]

Simple solution, tell him to fuck off.

This.

For added effect, feel free to chin him.

Or, get on Youtube and challenge him to a fight.

[Giggles]

It's a her. She makes her husband's life miserable too, he always just looks ready to end it all.

[Disco]

You should kill her and treat him to a lovely barbecue.

[Sir Andy Mahowry]

Problem solved.

[Ian]

Fish People Cafe is still the best seafood place in Glasgow. Had an amazing scallop and black pudding thing there today.

[Giggles]

I had the duck from https://www.stixandstonesbelfast.co.uk/ tonight and it was unreal nice. Best duck I think I ever had.