8MileBU Posted April 7, 2020 Share Posted April 7, 2020 Half scoffed curry. 0 Quote Link to comment Share on other sites More sharing options...
Brother Blades Posted April 7, 2020 Share Posted April 7, 2020 Half scoffed curry. That looks like it’s seen quite a few post match shower rooms thqhwy. 0 Quote Link to comment Share on other sites More sharing options...
MONKMAN Posted April 7, 2020 Share Posted April 7, 2020 Smoked salmon (rather than ham) Eggs Benedict. Good amount of dill through the Hollandaise.Eggs Royale is the breakfast of the gods. 2 Quote Link to comment Share on other sites More sharing options...
Venti Posted April 7, 2020 Share Posted April 7, 2020 2 minutes ago, MONKMAN said: Eggs Royale is the breakfast of the gods. Heard it called Eggs Montreal also. Whatever way you do it I'd recommend crumbling some crispy bacon bits over the Hollandaise & poached egg. Use a toasted bagel rather than an English muffin. 0 Quote Link to comment Share on other sites More sharing options...
Honest_Man#1 Posted April 7, 2020 Share Posted April 7, 2020 Scallops with confit chicken, truffled cannelloni beans and shiitakes, shiitake crisps, Italian salad and a pea purée. Was decent, but both worth the time and effort tbh. Couldn’t get decent sized scallops either which didn’t help. 2 Quote Link to comment Share on other sites More sharing options...
Shandon Par Posted April 7, 2020 Share Posted April 7, 2020 1 hour ago, MONKMAN said: Eggs Royale is the breakfast of the gods. Do you know what they call Eggs Royale in France? 1 Quote Link to comment Share on other sites More sharing options...
MONKMAN Posted April 7, 2020 Share Posted April 7, 2020 3 minutes ago, Shandon Par said: Do you know what they call Eggs Royale in France? A quarter pounder? 1 Quote Link to comment Share on other sites More sharing options...
8MileBU Posted April 7, 2020 Share Posted April 7, 2020 2 hours ago, Brother Blades said: That looks like it’s seen quite a few post match shower rooms thqhwy. 0 Quote Link to comment Share on other sites More sharing options...
Hymlick Manouvre Posted April 7, 2020 Share Posted April 7, 2020 1 hour ago, Honest_Man#1 said: Scallops with confit chicken, truffled cannelloni beans and shiitakes, shiitake crisps, Italian salad and a pea purée. Was decent, but both worth the time and effort tbh. Couldn’t get decent sized scallops either which didn’t help. Looks too dry and too much on the plate, scallops are under, 3/10 -1 Quote Link to comment Share on other sites More sharing options...
D.A.F.C Posted April 7, 2020 Share Posted April 7, 2020 Do you know what they call Eggs Royale in France?Le grande egg? 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted April 7, 2020 Share Posted April 7, 2020 1 hour ago, Shandon Par said: Do you know what they call Eggs Royale in France? Mayonnaise. I seen them do it, man, they fucking drown them in that shit. 1 Quote Link to comment Share on other sites More sharing options...
Honest_Man#1 Posted April 7, 2020 Share Posted April 7, 2020 1 hour ago, Hymlick Manouvre said: Looks too dry and too much on the plate, scallops are under, 3/10 It was a bit dry for my liking, agreed. Definitely not too much, needed more if anything. And the scallops were over rather than under. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted April 7, 2020 Share Posted April 7, 2020 17 minutes ago, Honest_Man#1 said: It was a bit dry for my liking, agreed. Definitely not too much, needed more if anything. And the scallops were over rather than under. Thing about scallops is to get the pan screaming hot. Oil the scallops & not the pan. 2 Quote Link to comment Share on other sites More sharing options...
Aufc Posted April 8, 2020 Share Posted April 8, 2020 Roast leg of lamb 5 Quote Link to comment Share on other sites More sharing options...
Honest_Man#1 Posted April 8, 2020 Share Posted April 8, 2020 10 hours ago, Slenderman said: Thing about scallops is to get the pan screaming hot. Oil the scallops & not the pan. Not going to lie, I told my partner that but she ignored it, and I was fucking seething. 1 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted April 8, 2020 Share Posted April 8, 2020 Not going to lie, I told my partner that but she ignored it, and I was fucking seething.You let her cook the scallops?FFS -2 Quote Link to comment Share on other sites More sharing options...
Honest_Man#1 Posted April 8, 2020 Share Posted April 8, 2020 15 minutes ago, Bairnardo said: You let her cook the scallops? FFS There was so much involved in making that dish that we had to split duties. One thing I will definitely make again we’re the shiitake crisps, they’d be a great snack. 6 minutes ago, MixuFixit said: They look fine to me. I'm not a fan of scallops that are charred to f**k tbh Nah they were like bullets and didn’t have that crisp top that scallops need. They were shite. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted April 8, 2020 Share Posted April 8, 2020 9 minutes ago, MixuFixit said: They look fine to me. I'm not a fan of scallops that are charred to f**k tbh Have to disagree here mate. Love scallops & steak charred & rare inside. The maillard reaction gives a nice flavour. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted April 8, 2020 Share Posted April 8, 2020 Scallops should definitely be charred out side and still sort of medium rare in the middle. However, they are ok if gently braised ( perhaps wrong choice of word there because it's still quick) in butter, wine and lemon juice in the oven. They still have to be protecting from overcooking in any scenario though since an overcooked one is awful. -1 Quote Link to comment Share on other sites More sharing options...
Rugster Posted April 8, 2020 Share Posted April 8, 2020 Just now, Bairnardo said: Scallops should definitely be charred out side and still sort of medium rare in the middle. However, they are ok if gently braised ( perhaps wrong choice of word there because it's still quick) in butter, wine and lemon juice in the oven. They still have to be protecting from overcooking in any scenario though since an overcooked one is awful. Absolutely correct. Like with a steak, the key is having the pan as hot as possible as it chars them without overcooking them. 2 Quote Link to comment Share on other sites More sharing options...
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