what did you have for tea?
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| MrSmall |  | ... | 06-03-2014 @ 20:27 |
Gone and easily forgotten....... Member 331, 22298 posts SQ 185, BP 100, DL 230515.0 kgs @ 85kgs UnEq | AndyCoupe said:Chicken wings and a 15" meatball pizza followed my a pint of milkshake! 85s or bust??? | ||
| AndyCoupe | | ... | 06-03-2014 @ 22:23 |
 His levers get the bar up. Member 2919, 8635 posts SQ 195, BP 127.5, DL 225547.5 kgs @ 77kgs UnEq | MrSmall said: 85s or bust??? I am moving into the 85s Smalls. I only weigh 79-80 now though. | ||
| JackRevans | | ... | 07-03-2014 @ 00:16 |
 'There was also a sausage in my mouth.' Member 2477, 16481 posts SQ 190, BP 130, DL 235555.0 kgs @ 83kgs UnEq | Crunchy nut cornflakes in a shaker with 75g of whey and water, pretty enjoyable | ||
| AndyCoupe | | ... | 07-03-2014 @ 19:53 |
His levers get the bar up. Member 2919, 8635 posts SQ 195, BP 127.5, DL 225547.5 kgs @ 77kgs UnEq | Indian! Mixed starter... King prawn purée... Chicken tikka begunhi That cleared my nose! | ||
| JackRevans | | ... | 07-03-2014 @ 21:24 |
'There was also a sausage in my mouth.' Member 2477, 16481 posts SQ 190, BP 130, DL 235555.0 kgs @ 83kgs UnEq | AndyCoupe said:Indian! Mixed starter... King prawn purée... Chicken tikka begunhi That cleared my nose! sounds good | ||
| Rick | | ... | 07-03-2014 @ 22:30 |
 I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | Fish and chips... https://lh3.googleusercontent.com/-XVj5XjJ8sf0/UxpDS_yRuKI/AAAAAAAAAYs/w-tVgfE3wwE/s400/IMAG0308.jpg Cod, roast celeriac chips, samphire (finally got this right!). Was it good? https://lh6.googleusercontent.com/-WmkEOjn6yAQ/UxpDXyV4CzI/AAAAAAAAAY0/a_cKoIYZJJ0/s400/IMAG0309.jpg | ||
| Cuddles | | ... | 07-03-2014 @ 22:49 |
 Eat.Cycle.Sleep.Win Member 2, 12511 posts SQ 190, BP 150, DL 280620.0 kgs @ 99kgs UnEq Administrator | Bacon and blue cheese burger with fries. Dark chocolate tart with honeycomb piece, pistachio ice cream and raspberries. A bottle of merlot. All in St Pancras station, which is one of my favourite buildings. | ||
| Rick | | ... | 08-03-2014 @ 21:30 |
I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | Pork chops, sous vide then seared, chicory braised in butter and chicken stock, and the juices reduced and mounted for sauce. https://lh6.googleusercontent.com/-PjNVZHimdO0/UxuJOKcWCUI/AAAAAAAAAZE/XsYQztnptuQ/s400/IMAG0310.jpg I tried the chops at 60, the other widely recommended temperature, this time. Lower was better. The sauce you get from the chicory braising juices is just great, I love the bitterness, and should have used fennel seeds too. Chicken stock may be better than wine here, it's less intense but sweeter and rounder. | ||
| Rob | | ... | 09-03-2014 @ 19:14 |
 Does f*ck all for SugdenBarbell.co.uk Member 1, 7173 posts SQ 182.5, BP 110, DL 205497.5 kgs @ 107kgs UnEq Administrator | BBQ ribs, pork belly + mash, white chocolate cheesecake @ the yew tree Very nice, the pork belly was exceptional. | ||
| AndyCoupe | | ... | 09-03-2014 @ 19:23 |
His levers get the bar up. Member 2919, 8635 posts SQ 195, BP 127.5, DL 225547.5 kgs @ 77kgs UnEq | Rob said:BBQ ribs, pork belly + mash, white chocolate cheesecake @ the yew tree Very nice, the pork belly was exceptional. Ha that is exactly what I had from there a few weeks back! | ||
| brynevans | | ... | 09-03-2014 @ 21:49 |
 Scotbasher - forever Member 59, 2115 posts | Rick, how are you doing sous vide? Have you one of the fancy machines or is there some other way? | ||
| Rick | | ... | 09-03-2014 @ 22:37 |
I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | Rob: I think it's the best main they do, it's consistently lovely. Bryn: I bought myself the Sousvide Supreme Demi as a prize for losing the first stone. Like it a lot, though if I were buying again I'd probably lash the extra ton on the bigger one. I had lunch at Nutter's. Breakfast fritters; sea bass with lemon hollandaise and goat cheese and crayfish beignets; treacle tart. https://lh4.googleusercontent.com/-ccWcb0lGDH8/UxzQTIEvT2I/AAAAAAAAAZU/H9u3foPAfpY/s400/IMAG0311.jpg https://lh5.googleusercontent.com/-Fj5zIyoPiUs/UxzQbooWx_I/AAAAAAAAAZc/wJHuk4xCcSY/s400/IMAG0313.jpg Didn't photograph the main because I ate half of it before I remembered. It was gorgeous in every sense, though. Dinner: "steak, egg and chips": sirloin in the sous vide with some butter for an hour at 50°, then seared for (literally) a minute, with celeriac roast chips, pan-roasted asparagus, eggs (62° for forty minutes), and miso butter. https://lh4.googleusercontent.com/-bb9jXyQ3JJY/UxzQzNkfinI/AAAAAAAAAZk/D2HTNMc2ymc/s400/IMAG0314.jpg https://lh5.googleusercontent.com/-PhGmgEAZsj0/UxzQ8h8meBI/AAAAAAAAAZs/6Nd-Si9H_ng/s400/IMAG0315.jpg I still can't quite get the Momofuku-style egg, asparagus and butter to look quite right, but everything on this plate tasted just the way I wanted  . | ||
| Rick | | ... | 11-03-2014 @ 23:08 |
I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | Out last night for very average pub grub. Easy no-cooking cooking tonight. Sausages, roast swede chips in chilli oil and paprika, goat cheese. https://lh3.googleusercontent.com/-jDq-8785Tk8/Ux-Gn0Q4LTI/AAAAAAAAAZ8/IlA24y4q6aY/s400/IMAG0316.jpg There's roast garlic on the plate but none of it went into me because when I unskinned it I discovered I'd burned it. The sausages were a bit over to, add I was waiting for the see to cook through. Still, everything tasted good, and with some mustard and Sriracha it was pretty thoroughly satisfactory . | ||
| Rick | | ... | 12-03-2014 @ 22:22 |
I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | My old favourite that I haven't made for six weeks - chicken thighs, Stilton mustard sauce, this time with kale. Also, this time, chicken done in the sous vide (four hours, 80°), then seared off in very hot clarified butter. https://lh6.googleusercontent.com/-HYQbgNAey9w/UyDaDKOVMYI/AAAAAAAAAaM/1IjanNVjwXE/s400/IMAG0317.jpg Forgot the vinegar, but otherwise great. The skin is marginally less crisp this way (petty sure I can get this better, though), but the meat is so much more moist and tender. I also boned out three more thighs and cooked them at the same time in a second bag, then chilled them down and fridged them. They'll be the main protein on Saturday. | ||
| big_mike | | ... | 13-03-2014 @ 20:14 |
Member 2723, 243 posts SQ 290, BP 200, DL 320810.0 kgs @ 120kgs UnEq | Someone's gotta lower the bar in this thread after all this gourmet s**t being posted so here goes: 2 morrisons pepperoni pizza's and a litre of caramel ice cream and around 10pm I'll be having 3 double cheeseburgers from McDonald's Dreamer Bulk | ||
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