Food

I need closure.

🤤🤤🤤🤤

We’re at 49 degrees

Just finished starters so should be good for 4pm (will post a pic pre-gluttony)

Thanks for the recommendation for oven reverse searing beef rib. We had a (boneless) rib today, and tried this out for the first time (no pressure) and only with an old analogue meat thermometer... Worked very nicely though and with the extra bonus that the low temp meant that there was much more meat juice etc for making gravy as it didnt evaporate.

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Waiting on parsnips and potatoes while everything else rests. Think this is the last year my heart will be able to take eating artery clogging, cortisol creating meals.

Nice work, it's definitely the best way to cook big rib joints.

Thermomix nails hollandaise and bearnaise sauces.

A Thermomix is one of my wants for when we get the new kitchen

Bone in rib eye from Drings. Salted, seared and then cooked to 48 degrees. Carry over to 57 degrees.

One of the best pieces of beef I've ever eaten. Bit worried my digestive system will implode. Totally worth it if it does.

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Looks great.

Not too bad at all.

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Accidentally posted my brother in law's turkey.

in awe at the size of this lad. absolute unit

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V good

who took the photo tho... computer enhance

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i am desperate for some cabbage plates but refuse to pay full price for them, why do you have a candle when its a well lit room?

it's called setting the mood. look it up

(all cabbage plates have been gifted. we have a nearly full set now)

Bit of a fail on the crackling for porchetta just didn't go but the inside was good. Think I didn't get let it get hot enough for long enough.

All got a bit hectic in the last throws of dinner, so this is all I have 😞

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@Saffronspokes @dancing james @TW thanks for you guidance and support. Al turned out well!

It's a stressful business cooking a big bit of beef, glad it went well.

First time cooking in a single oven and hopefully the last - the stress was in the oven space. But all came out pretty much spot on, so can’t complain. Stuffed!

Breaking the combo of big bits of meat but I made a pie* with aubergine and chickpeas in a tomato and chipotle sauce with smoked cheddar. I made it up at the last minute because I couldn't decide what to eat, and it was delicious.

*Is it a pie if it's just a dish with a puff pastry lid on? Don't care, it tasted good.

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That does look spectacular

Wallop