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Food & drink Hungry Boy recipes or just what you ate

Lunch on a log, corona style, no seating at the moment just take away.

Döner box and ayran
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Have never made a homemade lasagne (Though that might change this week) so generally buy them from the supermarket. Because we're in lockdown in the UK, the pub I drink in have started doing takeaway food to keep some money coming in and the dinner I ordered from them last night has ruined store-bought lasagnes for me - I've basically been eating crap and never realised it.

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Gaz said:
Have never made a homemade lasagne (Though that might change this week) so generally buy them from the supermarket. Because we're in lockdown in the UK, the pub I drink in have started doing takeaway food to keep some money coming in and the dinner I ordered from them last night has ruined store-bought lasagnes for me - I've basically been eating crap and never realised it.

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How much the Rubadub is charging ? 10.95 ?? or less
 
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Picanha said:
One of my favourite dishes: Beef Rouladen with gravy, potato dumpling and red cabbage

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During the winter months, my dinner is one full salad plate with cabbage, white or red with carrots, celery and red peppers, usually with cheese or yogurt when there is no Christian fasting. The Pythagoreans said good things about the cabbage, it's heavy for some stomachs, the thing is that if you eat it like this, you should cut all the ingredients in very small pieces, soak them to a large bowl with water and vinegar for 10 hours, drop the water and it's ready for the fridge. It gets soft and also get the vinegar taste, so then you don't have to add any. You add olive oil and salt.

Here is a lady that does the thing without the hours waiting"

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Billtong slash Jerky al la oven
Sorry not exact recipe, I'm more of a sloshing chef unless its about fruit cake... but generally it goes like this.
Not slow dried like Billtong suppose to be,... pictured bill-tong mix well sprinkled on both sides of 750 gms 1 cm cross grain cuts of venison rump then marinate in mix of red wine 1/4C vinegar / 1/4C balsamic plus 1/2C water for 3 hrs and in oven till dryish.. this time set at aroung 60 to 70ish degrees C... Only took three hours (no fan). Checking on it as it dried.
Developed better in the bag in fridge after two days.

It's very savory. Any fool can do it.
 
primer said:
goGY2XP.jpg


Billtong slash Jerky al la oven
Sorry not exact recipe, I'm more of a sloshing chef unless its about fruit cake... but generally it goes like this.
Not slow dried like Billtong suppose to be,... pictured bill-tong mix well sprinkled on both sides of 750 gms 1 cm cross grain cuts of venison rump then marinate in mix of red wine 1/4C vinegar / 1/4C balsamic plus 1/2C water for 3 hrs and in oven till dryish.. this time set at aroung 60 to 70ish degrees C... Only took three hours (no fan). Checking on it as it dried.
Developed better in the bag in fridge after two days.

It's very savory. Any fool can do it.
Click to expand...

Traditionally it needs plenty of crashed coriander seeds. I do mine in smoker box with computer fan and if weather is very humid mist it with vinegar every couple of days to prevent molding.

biltong.webp

duck breast and beef.
 
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