The Framers Forum

What do you like to eat - do you bother/can you be bothered to knock up something nice after a days' work?

Tonight I did rack of lamb - I like it JUST well done, the very second it stops being 'medium' is how I like it. Accompanied by a 3 veg mash (potato, sweet potato and turnip) pointed cabbage and a Yorkshire pud (no class, I know) - gravy, nice Aussie red.

Ate the chops off the rack like lollipops - veg was not reaaly required, just the wine really.

Yuuuuummmmy!

Not too hot on the cooking lark as my boys will tell you. By the time I get home I'm usually knackeroonied. Pete often cooks and has the dinner ready when Grahame and I get home, but nothing as fancy as your rack of lamb! Sunday is when I do my inventive cooking. More time then. When Pete's away on business, Grahame and I tuck into a great big plate of pasta with (this sounds horrible but it tastes luvverly!!) scrambled egg mixed through it. Add a load of ground mixed pepper and dollops of butter and you have a feast fit for a queen. Then sit back and watch the cholestorol soar

OOPS!! Forgot to log Grahame out. Wish he would use his own computer or at least log out when he's finished. Men!!

Roboframer wrote:Yorkshire pud (no class, I know)!

Yer wot? Yorkshire pud has to be one of the classiest foodstuffs out there - I love it cold with a sprinkle of salt. Whenever the one who knows how to make it makes it, she always does a big tray enough for eight - so I can nosh on the leftovers later.

Pot-noodles and Mars bars.

I've tried Yorkshire pud a couple of times and I must say I think those that enjoy it have weird taste buds that drastically need retraining asap!

What a complete waste of ingredients, fuel and time!

Robo, I agree with you about lamb. It's one of my favourites!

Yorshire Pud was originally a first course, servred with thin onion gravy. The idea being that it would fill you up so you didn't want too much meat.


By 'eck. If you told that to todays kids.....they wouldn't belive you.

I just love steak and eggs - medium rare steak with no sauces - just got to enjoy the real taste of the steak!!

It's only on rare occasions these days that Jan goes off and I get to exercise my love of a good steak - normally it's the health kick thing night after night when she who must be obeyed looks after the kitchen

Ross

Cooked chicken in a rich chicken gravy stock add lots of onion, sweetcorn, loads of diced crystalized ginger,dash of red wine.

And Then Pour it All into a Huge Yorkshire Pudding.

ross wrote:I just love steak and eggs - medium rare steak with no sauces - just got to enjoy the real taste of the steak!!

That's a shearer's breakfast.