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54 minutes ago, Shy Dad said:

Got bored last night and basted a steak in BBQ sauce and Carolina reaper hot sauce, grilled the thing and then chucked a home made chilli sauce infused with garlic spring onion and cooked down with white wine vinegar, veg stock, water, sugar, coriander, flour and salt and pepper.

Honestly one of the best things I've ever eaten and cooked. Actual bliss.

Went to take a picture, had already eaten half the steak.

 

Fucking hell. Look forward to the follow up post in the shitting thread.

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Shanghai chicken tenders with 5 spice batter. 

Tried a couple of new things over the weekend. Tried "Sloppy Joes". Basically a bolognese sandwich but was bloody lovely. Did spicy wedges and served it on quality Aldi Brioche with Jack. Fo

Wife's 40th Birthday so I made her a "sweet shop" cake. Two layers of choc sponge with Strawberry cream in the middle and decorated as per pic. Quite pleased with it.

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1 hour ago, SuperBacon said:

Fucking hell. Look forward to the follow up post in the shitting thread.

It has not been a good day, mixing that with a bottle of wine has been hell 🤣🤣

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My plate work still needs so much training (someone help!)

 

But crushed peas with garlic, butter and mint with a butter poached mashed swede, pan seared pork loin steak and a white wine vinegar, red cabbage and onion concoction.

 

Tastes amazing, and I've bulk cooked it for the next two days.

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So having seen Rick Stein's Secret France this week I decided to have a crack at his confit tomato and confit aubergine tarte tatin. 

Tomatoes were cooked in olive oil, balsamic vinegar and garlic. Seasoned with salt, pepper and thyme. 

Aubergines were soaked in salt and water for 1/2 an hour, then dried and cook in olive oil, garlic, and chilli flakes, seasoned with salt and pepper. Both were cooked at 100c for about 2 and a 1/2 hours

So first I layered the tomato face down, then the aubergine on top, seasoned with more salt and pepper with herbes de Provence 

Then the pastry, didnt make that myself, then baked in the oven for just over half an hour. Luckily it turned out ok. 

Tasted tremendous. The tomato was the most tomatoey thing I've ever eaten and with the hint of chilli and the herbs it was lovely. 

 

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Maybe not the right place as the post is not about cooking concoctions I have made, but is anybody here a fan of Anthony Bourdain? Been absolutely obsessed by the chap for a while now, binging Parts Unknown on Netflix and have even bought/devoured a few of his books. What a wonderful human being and it's so sad to know that that's him away now. Annoyed at myself for not knowing who he was until he'd already left us. 

"I don't have to agree with you to like or respect you"  has become one of my favourite quotes too. 

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7 hours ago, SpiritOfTheForest said:

"I don't have to agree with you to like or respect you"

I wish more people thought like this. It would help a bunch in this binary argument world. 

Bourdain has been deified since his death. Although respected I don't think he was properly appreciated until his work was looked on in retrospect. I read his Kitchen Confidential about 20 years ago and it was fascinating. It's expensive now but try it if you can find a copy. 

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