Author: BRAdmin
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Roast Spring Lamb, Leeks, Swiss Chard, Roast Potatoes and Gravy..Redcurrant Jelly
How about a delicious meal of roast spring lamb served with leeks, Swiss chard, crispy roast potatoes, and rich gravy, accompanied by a side of redcurrant jelly?
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Got hammered on here yesterday for cooking my steak in the air fryer is this a bit better at least ! Am still learning to feed myself since moving into my own place haha
Yesterday, I got some flack for making my steak in the air fryer. How about this dish—does it look a bit better? I’m still figuring out how to cook for myself since I moved into my own place, haha!
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Help naming a frozen cream that was sold late 90s/early 00s
Seeking Help to Identify a Frozen Cream from the Late 90s/Early 00s I’m trying to remember a specific frozen cream that I enjoyed as a kid. It came in a large round tub and was produced by a popular brand. I’ve searched online but haven’t had any luck finding it. If anyone has any suggestions…
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If yoghurt was only available in one flavour, what flavour would you want it to be?
If yogurt could only come in one flavor, which one would you pick? (No plain or natural options allowed!) I’m veering off the beaten path and going with hazelnut.
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Korean BBQ short rib
Korean BBQ Short Ribs I got my hands on some of the viral Aldi wagyu beef short ribs, and decided to switch things up a bit. I dry brined them with Korean spices, smoked them for 6 hours, and served them alongside mushroom fried rice and pickled cucumbers, topped with a homemade gochujang sauce. It’s…
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How old is this Buckfast and do you dare me to drink it?
How old is this Buckfast, and would you dare me to try it? I discovered this little bottle of wreck the hoose juice after my 92-year-old grandma passed away last year (God bless her boozy spirit). Can anyone figure out its age based on the label? And how many superpowers should I expect to claim…
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Tagliatelle al Ragù Bianco di Vitello
Tagliatelle with Veal White Ragu Unlike the strict ingredient list of a traditional Bolognese, I find that White Ragu offers a bit more flexibility. The egg yolk tagliatelle is wonderfully rich and has a delightful structure. For the White Ragu, I combined ground veal and pork, along with pancetta and guanciale, then sautéed onion and…
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Some chips and scraps and what you think?
How about some chips and leftover bits? What are your thoughts?