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2 hours ago, Stavross said:

Chicken and leek pie, new spuds cooked in a butter emulsion, tender stem broccoli and a white wine, cream and chicken stock sauce, 👍 

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butter emulsion,stem broccoli youve just made that dish even more wantable (new word)than it already is.

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Rabbit Pie ! And, for the purists, made with shortcrust pastry, NOT puff pastry ! 😂 ! Cheers.

Treat off my dad tonight, he's a friend on the fresh fish stall up town... Scallops and lemon sole fillets...

Working in the rain all day.... venison stew with suet dumplings in a giant Yorkshire pud and a whole meal bap..

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53 minutes ago, big sid said:

butter emulsion,stem broccoli youve just made that dish even more wantable (new word)than it already is.

It must of been ok because the missus didn’t complain about anything and got me to make her chicken and mushroom soup with the left over sauce

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Don't you just hate when you ask "what you want for tea?" and you get three answers?

Anyway, ended up cooking Salmon fishcakes with a soy, sesame and hoisin sauce for me and the daughter....

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whilst the Mrs insisted on roasted cherry tomatoes, bacon and what I grew up knowing as Gypsy fried bread (French toast/eggy bread) with a drizzle of maple syrup...

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5 minutes ago, Stockpot said:

Don't you just hate when you ask "what you want for tea?" and you get three answers?

Wouldnt know mate, Ive never asked..😁😁

Some nice looking grub there, I wouldnt know where to start.😁

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21 minutes ago, baker boy said:

Wouldnt know mate, Ive never asked..😁😁

Some nice looking grub there, I wouldnt know where to start.😁

I've got to be honest, I only asked 'cause I didn't fancy some shit with cream or wine in it that the Mrs would of cooked 🤢 🤮.

I'm no Chef, I just follow the recipe and that doesn't always go to plan. The secret is to only post the better attempts on here!

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24 minutes ago, terryd said:

Low flying greylag 130F and rested for 10

 

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How tender was it a Terry ?.......have roasted a few geese stuffed with other birds and sausage meat.......thinking of making goose burgers with the next few ...

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1 minute ago, bell said:

How tender was it a Terry ?.......have roasted a few geese stuffed with other birds and sausage meat.......thinking of making goose burgers with the next few ...

It was very tender. I got a meat thermometer so some one mentioned on a forum some where don't go much above 130 before resting and it was spot on. As long as you don't mind it like that. Sliced thin as well. Was really nice and will repeat. As I am sure you know if you cook too far it will be tough. Oh also made a point of trimming well and cutting out any tendon and silver skin

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2 minutes ago, terryd said:

It was very tender. I got a meat thermometer so some one mentioned on a forum some where don't go much above 130 before resting and it was spot on. As long as you don't mind it like that. Sliced thin as well. Was really nice and will repeat. As I am sure you know if you cook too far it will be tough. Oh also made a point of trimming well and cutting out any tendon and silver skin

Funnily enough was talking about meat thermometers yesterday 😳.....what you got ?

 

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5 minutes ago, bell said:

Funnily enough was talking about meat thermometers yesterday 😳.....what you got ?

 

Bloody handy 

TINYURL.COM

Shop Cocoda Digital Meat Thermometers, 2S Instant Read Cooking Thermometer with 4.7” Long Probe, Backlight LCD, IPX6 Waterproof and Magnet, Candy...

 

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