What's for supper - Second Course

[broken1]

Pastrami, Avo, Ementhal, Pickels, Dijonaise and Crunchie Onion on a bagel:

 

[faniebraai]

Porn neck from the weber. Spinach.

 

[dualmeister]

Eisbein, with bread and mustard. Prepared on the braai.

View attachment 211016

OMW ... drool.

 

[RanzB]

Sous Vide Leg of Lamb, finished in an oven. Served with a board sauce of butter, olive oil, chopped herbs, and a creamy mint mushroom sauce.

 

[biometrics]

Call me a philistine but that's too raw for me.

 

[RanzB]

Call me a philistine but that's too raw for me.

Just over medium rare. The other philistines here didn't like the look of it either.

 

[Bernie]

Home made waffles, with ice cream and black cherries and syrup.

 

[zeb]

Just over medium rare. The other philistines here didn't like the look of it either.

Looks great. And exactly the way I like my lamb as well.

 

[akescpt]

Pizza from a place called Bello Pizza



Was good!

 

[RanzB]

Looks great. And exactly the way I like my lamb as well.

Thanks Meat was tender and juicy. Sauce was fantastic as well.

 

[saor]

Moong Dal & Butterbean curry from Maharajah in Rondebosch,

 

[cerebus]

Sausage butter bean stew and stir fried veg.


@biometrics - I think the meat tends to look more raw than it is when it comes from a sous vide.

 

[Kornhub]

Eisbein, with bread and mustard. Prepared on the braai.

View attachment 211016

Gimme gimme gimme

 

[Melissa Solomons]

Home made Burgers and Chips

 

[Alton Turner Blackwood]

Porn neck from the weber. Spinach.

Freudian slip?

 

[faniebraai]

Freudian slip?

food porn?

 

[broken1]

Butter chicken:

 

[Ockie]

First time I tried doing steak in anything other than a braai. It came out just right. Was nice and pink in the middle. Was a bit tough though. Was a porterhouse steak. Maybe do a rump next time. And marinade for longer.

But was yummy regardless.

 

[PostmanPot]

 

[faniebraai]

First time I tried doing steak in anything other than a braai. It came out just right. Was nice and pink in the middle. Was a bit tough though. Was a porterhouse steak. Maybe do a rump next time. And marinade for longer.

But was yummy regardless.

Looks good. I don't like porterhouse for exactly that reason. Rump will be more tender. Don't marinade, just spice. I normally only use freshly ground salt and pepper. Rump has a nice taste to it already. At least try it once