Looks tasty Phil.   

My pommes Lyonaisse need more work; I am thinking of migrating from shallow-frying to deep, and then integrating the pre-browned onions in a shallow frier once the potato slices are properly browned  ...

** Phil.

Another portion of my lamb madras from Easter

Quote from: Sverige on April 26, 2015, 07:42 PM
Another portion of my lamb madras from Easter

Jesus Christ man...  Your killing me.  I've only got egg on toast tonight and I'm starving.  That Lamb curry looks absolutely mental ! 

Admin:  2nd request.  Pls remove these gorgeous pictures of devil food!

dirty kebab chilli sauce



beautiful

Excellent! Is that the other 50% of Sunday's duck with those 75% potatoes?

That looks feckin great, Andy, you b@s..... Hungry now

Quote from: Onions on April 26, 2015, 08:05 PM
Excellent! Is that the other 50% of Sunday's duck with those 75% potatoes?

It is indeed the other 50% of the duck (the foxes have just received the carcase) but the potatoes were cooked afresh.  Par-boiled in slices for 10 minutes, onions browned in cold-pressed rapeseed oil (unfortunately red onions; I had no white, whence the v. dark colour in the Lyonaisse) and recycled French beans ...  Bran(d) new sauce, though, made from Lidl Morello cherries, cr

I wish I could do that time-travelling stuff, Phil. What once was a duck is now a duckling - classic

Quote from: Garp on April 26, 2015, 08:41 PM
I wish I could do that time-travelling stuff, Phil. What once was a duck is now a duckling - classic

I'm sorry, Garp, I forgot to ask to see its birth certificate (note to self :  "must remember to ask for birth certificate whenever buying poultry in future ...").