Quote:
Originally Posted by HomerMcvie
Especially the pink part!  I'm sorry, there is no such thing as steak that is TOO rare. I hate it when the waiter feels like I have to be warned, that "rare" means it might be cool in the middle, and pink. No sh*t, Sherlock!!! I tell em to send it down to the tanning bed for a couple of minutes, then slap it's ass on my plate!
What's in your Hotpot, besides the cabbage? Sounds good. I love cabbage.
I'm making Chile Relleno tonight. Got that poblano peppers roasting, now!  |
Me and the husband love our steaks rare, y'know just show the pan to the meat!
We have some friends who like their steaks cremated - what a waste, it takes them ages to hack off a bitesize chunk.
Lancashire Hotpot is a simple dish but really tasty, its one of those dishes that gets tastier the longer its cooked or warmed up the day after - except that we never have any left to warm up the day after
And I wonder why I can't lose weight!
It's basically bitesize pieces of lamb (which go melt-in-the-mouth tender if cooked for around 4 hours) with lamb stock, onions and carrots, all topped with slices of potato which go nice and crisp on top and fluffy underneath. The cabbage is served as a side along with some mint sauce.
It's funny cos my Mum's tastes different from mine yet they're basically the same but both fantastic!