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Stanley
Local Historian & Old Fart


36804 Posts
Posted -  14/11/2010  :  06:31
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Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk
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marilyn
VIP Member


5007 Posts
Posted - 05/12/2011 : 01:36
Spicy Beef Noodles. Noticed that the fresh noodles I bought have a use-by date of tomorrow, so they will go 'down the hatch' tonight and I haven't wasted them.


get your people to phone my people and we will do lunch...MAZ Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 05/12/2011 : 03:52
I shall have some pasta shells with the veggie stew I made last night..


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 07/12/2011 : 13:48
Didn't eat Monday (hubby had sausage, egg & chips), then last night he madea alovely meal of lamb chops with onions doen in oven, chopped sprouts, and mash with cheese grated on top, plus gravy - think I can retire!!  Steak pudding chips & mushy peas tonight.


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 08/12/2011 : 05:42
A day of bits and comfort food....  Buttered toasted currant bread is an occasional treat.


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 09/12/2011 : 04:30
I bought another 10kg of dried peas at Chaudrie's, £11.50. Cheap grub! Peas soaked and softened yesterday and ready for making Pease Pudding today. I shall get a big hock at Stewart's this morning.


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
belle
VIP Member


6502 Posts
Posted - 09/12/2011 : 11:16
Horrid day yesterday so comfort food for the returning troops..Lentil and bacon soup, pork loin with pots, purple sprouting broccoli, swede and parsnip mash and gravy.
Possibly tagliatele with chicken sauce tonight.


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moh
Silver Surfer


6860 Posts
Posted - 09/12/2011 : 14:02
Had meat balls in tomato sauce with pasta - decided I definitely do not like pasta other than lasagne & canneloni.  Lemin chicken tonight with gratin potatoes.


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 10/12/2011 : 05:31
Belle, an army marches on its stomach! Just the thing for a horrible day like yesterday.

Boile the hock and ribs to get rid of salt then roasted them in a roating tin with a drop of water. Packed the tin with Celery, carrots, parsnips and two bulbs of garlic sliced in two (Fished them out when done and squeezed the idividual cloves out). Then put all the veg in with the soaked peas, stripped meat off the hock and ribs and chucked that in, adjusted seasoning and simmered for an hour. Dryish stew and because they are rosted the veggie kept their flavour and don't break down as easily making a very chunky texture.  Good stuff and easy to do.


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 10/12/2011 : 13:20
Rib eye steak, onion rings, tomato and chips - may make a pepper sauce.


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moh
Silver Surfer


6860 Posts
Posted - 11/12/2011 : 13:55
Roasted topside of beef with roasts, mash, roast parsnips, cauliflower, carrots, yorkies & gravy tonight.


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melteaser
Genealogist


4819 Posts
Posted - 11/12/2011 : 20:01
Had friends round to eat with us. Did roast beef, yorkies, roast spuds, mash, sprouts, broccoli, peas and carrot and parsnip mash.
I very rarely do a 'Sunday dinner' as neither of us is particularly fussed about it and roast beef is one of those things I almost always fail at. I'm in practice mode as we have promised to cook a traditional roast beef dinner for our french neighbour when we go over after Christmas. It turned out OK.


Mel


http://www.briercliffesociety.co.uk Go to Top of Page
belle
VIP Member


6502 Posts
Posted - 12/12/2011 : 00:56
Well done you..I saw your post and thought..hey not only is she back but she's eating again! I did sirloin steak for me and he this firday..I have to say I nearly always get steak wrong but this time it was not too bad..tips on how to get it just right would be greatly appreciated.


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 12/12/2011 : 04:17
Nice one Mel! Belle, I often think that steak is one of the most abused cuts of meat. I have had lousy steak in the most expensive restaurants and reckon that 80% 0f steaks are a disappointment.  Occasionally I will treat myself to a sirloin butty. I always get good steak with some fat marbling, lightly criss cross cut it and marinade for at least three hours than grill or fry to taste. Always tasty and moist. My favourite way of cooking steak is to use good rump (butchers almost always eat rump!), sear it under grill or in hot frying pan and lay on a bed of onions in a casserole and cook to taste. Always moist and tasty. The basic rule is the less fat the drier the result! Worst cut for this is the most expensive, fillet.

I have a foolproof way of cooking fillet perfectly for a special accasion. Get a rib of sirloin with the fillet left in. Rub in salt and pepper all over and roast slowly until done. Cut the fillet out, slice it and serve. It will be perfect! The reast of the sirloin is there for other meals and though it looks expensive it isn't, lasts a long time and so good!


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
melteaser
Genealogist


4819 Posts
Posted - 12/12/2011 : 06:07
Eating less these days Belle. Lost 2 & 1/2 stone this year, gained 4lb recently but that'll soon be off again. I want to lose another stone. Asthma greatly improved! Secret - lots of veg, alcohol at weekends only and less take aways. It's all in the planning!

Tonight I'm having bubble and squeak with yesterdays veg left overs. Imindoors is having toasted cheese as he's not the biggest fan of veg!


Mel


http://www.briercliffesociety.co.uk Go to Top of Page
belle
VIP Member


6502 Posts
Posted - 12/12/2011 : 09:26
Well you have surprised me Stanley I always thought sirloin had to be fried..never thought of oven cooking steak..except braising or stewing. i haven't really caught up with rump.. as butchery is different in Scotland to England and I learnt my cooking in the former..rump there is more like braising steak..popeseye is perhpas what we would call rump.
Mel...well done you! Losing weight is never easy I am trying a bit of that myself ..time I bought some scales..having teenage grils in the house prompted me to throw the last set away before they caused any problems.


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