/ck/ - Food & Cooking

>>15876935
Sounds good big boy

>>15876935
Why are European ranges designed so poorly? Every time I use them the pots tip and spill everywhere if not PERFECTLY centered

Staring off with making a sorta paste for the lamb (a tapenade?) With a bunch of Olives.

>>15876946
Does my hob look bad to you?

>>15876947
Does it take anyone else a really long time to pit olives? Any way done now with some garlic ready too.

>>15876949
It looks very well kept and I’m sure it’s nice. Nothing against you.
It’s just the grate that the pans sit on are so bad and every place I’ve visited I Europe has a range like that.

>>15877014
That's fair - moving pots and pans about can sometimes mean stuff spills. I don't know if it's because the metal bits the pots rest on can be lifted up for cleaning. Places in the US I've been in have had those bits sorta built into the hob and you can't remove them.

>>15877014
>>15877054

Although being able to lift the black metal bits up was a lifesend earlier today. I was making sugar syrup for cocktails and my shitty old pan decided today was the day it would spring a leak at the bottom. Came back into the room to the hob covered in syrup/burnt sugar around the flames.

Took a while to clean by pouring boiling water over the hob and soaking the stuff up. I still feel slightly sticky.

Pot is now in the bin. I don't know how that even happens.

>>15877054
It’s just that they lack the corner support, I tried to circle it in the pic

>>15877001
Potatoes I got ready earlier. Roughly peeled, chopped, par boiled and then roughed around in the colander a lot.

I think the longer you leave them to cool and dry out the excess moisture the better.

Made these at like 11:00 am today so they would have hours to just sit out.

>>15877090
Huh yeah I see what you mean - that support looks pretty helpful.

>>15877097
For the paste put the Olives and garlic in the robo-chef with olive oil, salt, pepper, lemon zest, oregano and rosemary.

>>15877161
Paste ready

>>15877081
Despite the annoyance this margarita was worth it

>>15877250
For the potatoes get salt, cornflower, msg, pepper, lemon zest, rosemary and thyme.

I'm lurkan on your thread OP. Lurkan hard

>>15877474
Much thanks

>>15877404
The other lamb rub is salt, garlic powder, onion powder, cumin, turmeric, salt and rosemary

>>15876935
you have my attention, looks good so far

>>15877499
Veggies ready.

Will do the pepper just in oil and sea salt.

The courgettes in olive oil, salt, pepper and parmesan

>>15876935
is that stove top a joke?
not even memeing, it looks like a joke.
how can you place a pot/pan on it in a level manner that's centered on a burner?

>>15877602
Also slightly messed up as it's too dark to take good outside photos. Pic is of bbq I am using.

I live in a flat that has a tiny balcony - about one paving stone wide and you could fit three people standing at a push. This is bbq is a great size and also just very Good quality. The legs etc collapse down so it becomes a small cuboids
so it's really easy to transport too. You can get a mini chimney plus a carry bag that fits it all perfectly.

>>15877631
I don't understand? You just sit a pan in the centre. The black metal parts are all level at the top so it stays flat.

>>15877643
The steak ready to cook.

>>15877730
Also moved on from margaritas to gin and tonic with grapefruit and toasted rosemary ( I love rosemary and also bought more than I needed for lamb).

>>15877643
Cute grill. I’d rather have this than my kettle for how infrequently I grill

>>15877777
checked

>>15877771
Roasted a goose a few weeks ago gonna use the fat for the roast potatoes.

>>15877879
Ready for the oven

>>15877946
Fat melted - potatoes ready to go

>>15877967
Steak is now off the bbq - gotta let it rest

>>15878038
Glass of champagne whilst waiting

>>15878053
cheers mate

>>15878053
Realised i never took a photo of the half leg - oops- here it is off the bbq

>>15878038
>>15878125
based OP, enjoy. Lamb is the meat of kings. Love slow cooking it until tender than blasting it in the oven or bbq to get it nice and dark, just as nice if not better the next day cold. I'm salivating thinking about it.

>>15878125
Better pic

>>15878143
that looks great. And I agree sliced cold leftover lamb with some feta and hummus and pita is brilliant.

Or in a sandwich.

>>15878149
Potatoes are done

>>15878185
Forgot pic

>>15878198
Leg all sliced up

>>15878226
Everything all ready to eat

>>15878252
Better pic I think

>>15878261
Based.
I love a dark gravy with my lamb but tasty looking all the same.

>>15878038
you gonna give that bone the succ?

>>15877879
how does goose taste?

>>15878317
Really nice. Kinda like duck but much less intense - works brilliantly for a Sunday roast and would be good for Christmas Dinner.

Also the fat you off it is amazing.

>>15878309
Unironically yes.

>>15878282
Thanks! Not sure how gravy would have went with this style but I would say an oven roasted lamb with gravy is divine.

>>15878390
idk how it where u are but in the us a frozen goose is like $70

>>15878626
Think frozen goose is fine- I'd say worth it for a treat. Also you will get a load of fat etc. You can use for months after that eill really enhance a lot of what you cook

>>15878390
i hate geese they are loud mean and annoying so i have always wanted to eat one just to spite the species