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What's for Tea....????
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By *irthandgirthMan 36 weeks ago
Camberley occasionally doncaster |
Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing. |
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"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing."
On my way  |
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"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing.
On my way "
I wonder is there enough for everyone?   |
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By *irthandgirthMan 36 weeks ago
Camberley occasionally doncaster |
"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing.
On my way
I wonder is there enough for everyone? "
Certain special people may get an in invite. I don't cook for just anyone.  |
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"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing.
On my way
I wonder is there enough for everyone?
Certain special people may get an in invite. I don't cook for just anyone. "
My apologies |
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By *irthandgirthMan 36 weeks ago
Camberley occasionally doncaster |
"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing.
On my way "
Unless you invent time travel you might get here in time to lick the plate clean. |
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"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing.
On my way
I wonder is there enough for everyone?
Certain special people may get an in invite. I don't cook for just anyone. "
I can't tonight. I am going out for something to eat  |
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By *irthandgirthMan 36 weeks ago
Camberley occasionally doncaster |
"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing.
On my way
I wonder is there enough for everyone?
Certain special people may get an in invite. I don't cook for just anyone.
My apologies "
Don't apologise. I am taking applications |
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"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing.
On my way
I wonder is there enough for everyone?
Certain special people may get an in invite. I don't cook for just anyone.
I can't tonight. I am going out for something to eat "
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By *mmaleiaWoman 36 weeks ago
Trowbridge |
"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing."
so dreamy in every way  |
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By *irthandgirthMan 36 weeks ago
Camberley occasionally doncaster |
"This evening is a smörgåsbord of fondue, cured meats, pickles and bread: melting cheeses (Emmental etc), cornichons, prosciutto, speck, sourdough...cooked over a Raclette Grill."
I picked up a lovely artisinal cheese from Borough Market the other week. A semi-soft cheese that was akin to a cheddar/brie mix. Absolutely delicious with some fig chutney and some sliced 3 mustard pork. |
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"This evening is a smörgåsbord of fondue, cured meats, pickles and bread: melting cheeses (Emmental etc), cornichons, prosciutto, speck, sourdough...cooked over a Raclette Grill.
·
I picked up a lovely artisinal cheese from Borough Market the other week. A semi-soft cheese that was akin to a cheddar/brie mix. Absolutely delicious with some fig chutney and some sliced 3 mustard pork."
•
That sounds like an epicurean dream!  |
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"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing."
Sounds amazing. What's reverse seared though? |
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By *irthandgirthMan 36 weeks ago
Camberley occasionally doncaster |
"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing.
Sounds amazing. What's reverse seared though?"
Reverse searing is simply placing the steak in a warm oven for a few minutes to raise the internal temperature before you put it in a hot pan. I rarely put it in for more than 5 or 6 minutes. |
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By *irthandgirthMan 36 weeks ago
Camberley occasionally doncaster |
"This evening is a smörgåsbord of fondue, cured meats, pickles and bread: melting cheeses (Emmental etc), cornichons, prosciutto, speck, sourdough...cooked over a Raclette Grill.
·
I picked up a lovely artisinal cheese from Borough Market the other week. A semi-soft cheese that was akin to a cheddar/brie mix. Absolutely delicious with some fig chutney and some sliced 3 mustard pork.
•
That sounds like an epicurean dream! "
Oh it is.. |
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"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing.
Sounds amazing. What's reverse seared though?
Reverse searing is simply placing the steak in a warm oven for a few minutes to raise the internal temperature before you put it in a hot pan. I rarely put it in for more than 5 or 6 minutes."
Sorry. I made my own dirty joke |
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By *irthandgirthMan 36 weeks ago
Camberley occasionally doncaster |
"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing.
Sounds amazing. What's reverse seared though?
Reverse searing is simply placing the steak in a warm oven for a few minutes to raise the internal temperature before you put it in a hot pan. I rarely put it in for more than 5 or 6 minutes.
Sorry. I made my own dirty joke "
I'm sure you did. I will interject with comments about basting, going long and slow before turning up the heat for that perfect finish.
I'm sure there is also a double entendre about not needing to rest my meat before you consume it. |
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"Reverse seared rib eye with a rub of roast onion salt and pomegranate and cardamon with a flambed whisky and confit garlic bone marrow butter buerre noisette sauce. Griddled asparagus and mushrooms and some garlic and rosemary roast new potatoes.
Dessert will just be me in a food coma feeling sad about the meal finishing.
Sounds amazing. What's reverse seared though?
Reverse searing is simply placing the steak in a warm oven for a few minutes to raise the internal temperature before you put it in a hot pan. I rarely put it in for more than 5 or 6 minutes.
Sorry. I made my own dirty joke
I'm sure you did. I will interject with comments about basting, going long and slow before turning up the heat for that perfect finish.
I'm sure there is also a double entendre about not needing to rest my meat before you consume it. "
are we all on the application list to tender your meat both sides
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