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Fscarlet View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fscarlet Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 8:37am
Sounds immense Wil!!

Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 9:01am
Originally posted by Fscarlet Fscarlet wrote:

Sounds immense Wil!!

Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! 

Did you cook in the oven? What temperature? Sounds stunning. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fscarlet Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 9:07am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Fscarlet Fscarlet wrote:

Sounds immense Wil!!

Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! 

Did you cook in the oven? What temperature? Sounds stunning. 

Seared them in the pan, then added halved onions, some dried thyme & then red wine & beef stock, cooked on 160 in the oven overnight. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 9:17am
Originally posted by Fscarlet Fscarlet wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Fscarlet Fscarlet wrote:

Sounds immense Wil!!

Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! 

Did you cook in the oven? What temperature? Sounds stunning. 

Seared them in the pan, then added halved onions, some dried thyme & then red wine & beef stock, cooked on 160 in the oven overnight. 

Fat is flavour - can see why the gravy was so tasty.Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fscarlet Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 9:19am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Fscarlet Fscarlet wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Fscarlet Fscarlet wrote:

Sounds immense Wil!!

Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! 

Did you cook in the oven? What temperature? Sounds stunning. 

Seared them in the pan, then added halved onions, some dried thyme & then red wine & beef stock, cooked on 160 in the oven overnight. 

Fat is flavour - can see why the gravy was so tasty.Thumbs Up

100%! SLow cooking is my favourite. I want to do some more lamb dishes as this isn't something I cook a lot with.
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Post Options Post Options   Thanks (1) Thanks(1)   Quote RR1972 Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 10:34am
Lamb is fatty but really tasty i like those lamb of neck fillets in the butchers, get them in the panClapClap, lamb hot pot is tasty for you guys who have a few hours to cook

Edited by RR1972 - 13 February 2023 at 10:36am
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fscarlet Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 10:43am
Going to do a lamb curry but trying to perfect my curry paste recipe. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 11:24am
Had slow cooked shoulder of lamb for Sunday roast yesterday. I use a roasting bag which means I can collect all the meat juices which make a very tasty gravy. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wil Chips Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 1:36pm
All this is new news. Excellent.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gate12 Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 1:45pm
Love good food but generally cooked by someone else. Only thing I'm pretty handy at is asian food, and that's largely due to Ken Hom cook books but gotten very used to all the flavours now.

When it comes to twists on traditional home cooking I only get about as far as a lasagne sandwich and breakfast jams on burgers (pineapple is a treat).
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fscarlet Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 1:47pm
Thinking of investing in a small smoker later this year.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ladram Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 3:20pm
Originally posted by Fscarlet Fscarlet wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Fscarlet Fscarlet wrote:

Sounds immense Wil!!

Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! 

Did you cook in the oven? What temperature? Sounds stunning. 

Seared them in the pan, then added halved onions, some dried thyme & then red wine & beef stock, cooked on 160 in the oven overnight. 
160 overnight ?What energy crisis Wink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fscarlet Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 3:21pm
Originally posted by ladram ladram wrote:

Originally posted by Fscarlet Fscarlet wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Fscarlet Fscarlet wrote:

Sounds immense Wil!!

Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! 

Did you cook in the oven? What temperature? Sounds stunning. 

Seared them in the pan, then added halved onions, some dried thyme & then red wine & beef stock, cooked on 160 in the oven overnight. 
160 overnight ?What energy crisis Wink

Haha I know...I just tell myself that the £60 the energy company send me back covers it!! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RR1972 Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 4:48pm
Lack of pudding suggestions on this thread. No sweet tooths aming us? We appear to be  forun of fish/meat eating , beer and wine drinkers!Wink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2023 at 5:56pm
Originally posted by RR1972 RR1972 wrote:

Lack of pudding suggestions on this thread. No sweet tooths aming us? We appear to be  forun of fish/meat eating , beer and wine drinkers!Wink
Sweet tooth here. I mentioned Sean Hill’s Orange Cake - iirc it has a couple of days soaking up some glorious orange liqueur reinforced juice (could be wrong).

I’m a big fan of the Café Gourmand when eating out in France. You get a smaller version of each dessert on the menu so lots of fun and saves time agonising over which to choose.
In a world where you can be anything – Be Kind.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2023 at 7:27am
Originally posted by RR1972 RR1972 wrote:

Lack of pudding suggestions on this thread. No sweet tooths aming us? We appear to be  forun of fish/meat eating , beer and wine drinkers!Wink

I am the starter/main course man mainly my wife is excellent at puds. Her white chocolate, raspberry & coconut cheesecake is superb with gluten free digestives for the base so that our gluten intolerant girls can indulge. 
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