What's for supper - Second Course

Status
Not open for further replies.
5be07345bf663093d7199137f6611fe5.jpg


Beef lasagne with handmade pasta
 
How do you know Apoc184 had to work late and then got stuck in traffic?

He serves his family "padkos" for dinner.

5297fd234888b4ee382eab6212c196e3.jpg
 
Y'all have to much fscking time on your hands... I can't get creative with dinner getting home at 6pm
 
ToxicBunny said:
Y'all have to much fscking time on your hands... I can't get creative with dinner getting home at 6pm
Click to expand...

Usually if I'm gonna be late, my wife will cook. If neither of us can muster the willpower or time, we'll do takeout or rotisserie chicken from woolies or something.

Last night made a chicken butter bean paprika stew
 
cerebus said:
Usually if I'm gonna be late, my wife will cook. If neither of us can muster the willpower or time, we'll do takeout or rotisserie chicken from woolies or something.

Last night made a chicken butter bean paprika stew
Click to expand...

tl;dr -> take-out is for peasants, eat like a king or gtfo
 
Making some texas-style chili but instead of minced beef I used chuck and shin this time. Looking forward to testing the difference.

Whenever the **** it's going to be ready.
 
Dammit, should have done this years ago. The mince doesn't hold a candle to this version.

chilijun17-1.jpg

chilijun17-2.jpg

chilijun17-3.jpg
 
Randhir said:
Dammit, should have done this years ago. The mince doesn't hold a candle to this version.
Click to expand...

Yeah I fortunately learnt that from probably the second chilli I ever made.

I’ll rather use goulash than mince. If I need to bulk it up I’ll use mince but never just mince alone.
 
SauRoNZA said:
Ha ha ha.

Didn’t think it was necessary to tell someone of your standard that any other meat would be better than mince.

:)
Click to expand...

The thing is that the chili was usually a quick dinner prep type thing. This way is a bit more involved with browning the meat properly then slicing it, and it being a longer cook. I've been meaning to try it with whole meat as opposed to mince for a while, but when I was shopping for supper and saw the mince I'd usually say F it and just get that.

Not any more.
 
Yeah completely understand that.

Like the difference between quick spaghetti bolognaise or a proper Ragù.

Which is why I opt for goulash as an easy middle ground.
 
Randhir said:
Dammit, should have done this years ago. The mince doesn't hold a candle to this version.
Click to expand...

Yea there's no going back. Now the next trick is to find some decent Mexican chilies in this country. But... why no sour cream?
 
I.am.Sam said:
looks good

whats the process and recipe like

do you take your meat and cut it into smaller pieces or what ?
Click to expand...

I infuse some garlic into the oil then brown the meat in whole pieces. I used chuck and shin slices and browned them in batches. Once they're browned I slice them into chunks slightly bigger than bite size.

cerebus said:
Yea there's no going back. Now the next trick is to find some decent Mexican chilies in this country. But... why no sour cream?
Click to expand...

The sour cream is on the far side, you can still see it slightly.

Dunno where to find decent Mexican chillies either..
 
Status
Not open for further replies.
Back
Top
Sign up to the MyBroadband newsletter
X