CantCookStillTry

Individual Shepherds Pies with leftover Roast Lamb - supplemented with some lamb mince. Topped with Cauli Mash.

Stuffed Things for Various Dinners. Red sweet Potatoes with Cheddar, Onion & Bacon.Golden SP with Feta Spinach and Egg. Red Capsicum / Bell / Just Peppers with Chilli

Apologies. Slow Cooker, six hours on low, no liquid. Meat was premarinated and the instructions I recieved were from he who raised the Moo and prepped its meat. My own googling leads me to believe not long enough for the collagen to break down / maybe needed liquid?

So I tried to cook and ruined Beef Ribs for the first time! Followed the butchers instruction of 6 hours low. Worst thing I've ever cooked. Just rubber. I didn't even try mine after watching hub grimace, saw and choke through a couple of bites. Anything I can do to repurpose them? Bin? Luckily I always make too much potato salad.

Obligatory Fish (Barra) and Chips at the beach. You can take the girl out of Blighty but.. I'm always going to be a soggy paper, pebbles under your butt, lashings of Malt Vinegar kinda gal.

Yes I think you are right there. Thanks for the recommendations! I feel they may have to wait until I am next in "proper" civilisation, I have found one online supplier for the Saint Nectaire and they wouldn't deliver this rural and no luck with the Tomme De Savoie, but a trip to the big smoke is not that far off. Until then one can dream of cheeses.

Honestly I think its a learned behaviour. I don't know why but the feeling of hitting something hard with my teeth when I wasn't expecting it just sets off some weird unnecessary revulsion reaction. It annoys me to no end - I can quite happily peel all the meat off with my fingers and eat it that way I just didn't think it was a good look in a restaurant with nowhere to dip my fingers , one serviette and half an hour before a soccer carnival! 😁 And yes, it's pretty much all meat, whole fish is out for me 😔 If I hit a bit of gristle in a Sausage the meals over - despite the fact I know exactly whats in the lower quality ones and have no issue with it.

@Kim Shook I'm not sure if the confusion is for my inability to eat chicken on the bone but ordering it at least once a year 'just in case I've changed' or the restaurant... In case its the restaurant. Yeah it was confusing. Describes itself as a Japanese restaurant, but its top selling item is Korean fried Chicken, and it promotes 'Australian Fusion' - which apparently that means everything on the is basically a Schnitzel with occasionally Asian influenced toppings 🤦‍♀️🤷‍♀️ To be fair they are being fairly brave considering their geographical location.

I am afraid I have never tasted Muesnster so I cannot compare but will add it to my list! I also have not melted the Port Salut yet.. perhaps, in the interest of science my Dinner plans may have just changed

We went for Lunch at a newish 'Asian Australian Fusion Japanese Restaurant' - mouthful, specifically because I have wanted to try the Korean Fried Chicken. My husband tried the Snowing Cutlet (pork and cheese) and I took 95% of the chicken home. It was beautifully crunchy - I was just reminded, as always, that I cannot eat Chicken on the bone. My husband helped remind with the rolled eyes of exasperation and the not quite quiet enough muttering of "Twat" 🤣

It is very likely that I am late to the 'OmgPortSalutIsAnAmazingCheese' party. But I feel it is my public duty to hand out invites to anyone else who may have missed this French Semi Soft Cows Milk event. I am a fickle being and this is the Cheese I cannot do without. For right now.

No idea. Maybe I worded wrong? Following the serious eats guide to temperature out of oven and final post sear temp 🤷‍♀️

Reverse Sear Attempt #3 My husband thought we'd need 2 to feed 3. He was wrong. Cauli Broc Mash, Green Beans & Steak to 46 CELCIUS then seared to 52 CELCIUS. Much closer to husbands liking.

Camembert, Chive & Ham Omelette with a Garlic Spinach side.

Lamb, Feta & Beetroot with Aioli. The never ending lamb has now retired to the freezer. Why I thought it was a good idea to cook a 2.6kg leg of lamb the night before my husband went back to site I will never know.

Same But Different to Last Night. Cheaty Shepherds Pie.

Finally found some 'Effort' to make my Aussie day lamb. Kleftiko, modified for the slow cooker. Greek salad didn't make the picture.

I made meat sticks. Teriyaki chicken and Lamb Kofta, on the BBQ as it's disgustingly hot. There was coleslaw and potato salad and a deconstructed Beetroot and Feta salad to go with. I didn't photograph the sides as when I entered the store to buy the ingredients I got slapped in the face with ICBF-itus and ended up at the deli. The Beetroot and Feta is so deconstructed its still untouched in the fridge 😁

Aussies / Kiwis, in my opinion, have taken it too far! Potato Top Pie If you have potato in/on a pie you don't need pastry and vice versa - at least in my world 🤷‍♀️

😂It's this forum its making me cook in American!

Steak and Cauli Broc Cheese. The steak was underdone for the Hub but he was starving and wouldn't let me rectify. Kept saying "I can do it" - I don't want you to tolerate it I want you to enjoy it! Perfect for me though. 🤣 Was 380g of Rib reverse sear, cooked to 118f (which according to serious eats should have got me a medium rare) then seared for 1 minute each side. 30 secs edges, only my second try of this method so will try again. Okay photo. Cat Puke and Meat

Mr 5's Quick 'Roast' Gravy for the Veges and the Yorkshires but do not dare have it touching the meat! And my Welshish Rarebitish some hours later. I am really slack when the big dude is on shift.

Yes it does, in many respects, also as a broader dietary standard as per what is permitted in the Qu'ran. I won't go on as I am not an expert and it is not topic appropriate (maybe even forum appropriate i'm STILL learning). However it is a subject that is dominating some areas of food / political media at the moment as Belgium has just banned both Halal and Kosher traditional slaughtering methods.

Midnight Moon! It was part of my last haul from the Cheese Monger, is really a beautiful cheese worthy of international fame.

Cheese and Bacon Cob to share whilst the little one had a full meal. It was quite unlike any cob dip I have encountered before - almost as though somewhere in its preparation the recipes for a dip and soup got mixed together. The sides however were of the liquid and hoppy variety so the Doup disappeared in due course.