Aces High Bulletin Board
General Forums => The O' Club => Topic started by: JimmyC on July 06, 2012, 04:27:59 PM
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but it will do
not change your weight for the better though
"clink"
(http://i237.photobucket.com/albums/ff274/lowerbrook/76b613ab.jpg)
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but it will do
not change your weight for the better though
"clink"
(http://i237.photobucket.com/albums/ff274/lowerbrook/76b613ab.jpg)
Damn that looks mighty good, Bernaisse sauce? no keen on the medoc would prefer a chateauneuf or cotes du ventoux but if my arm was twisted. Jolly hockey sticks and good show sir
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claret magnum of 2003
arms should be bent outta place
steak good
booze extrordinaire#
life goes on
:aok
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I love that toaster.
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:aok
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Dang, you gotta yellow stuff all over a perfectly good steak. :frown:
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I love that toaster.
Me to :aok, and nice profile pic aswell curry! :rock
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I'm going to have to post one of these someday. And buy a toaster to put in the picture.
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Have you considered opening a restaurant Jimmy :old:
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I am going to buy a steak today!
I have heard Jimmy is implicated the "Fewgate" affair. :frown:
Shida may also be as well in the said scandal :frown:
I am totally innocent of any unturward ednvours :old:
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Its true
I was hired by the Bish!
I have been trying to influnce Bruv in to some weight gain so all have a fair chance of shooting him down
It has been ongoing for some time...
I have moved on from pies and pulled out the big guns of Steak Potatoes and artery furring sauces ..
My subliminal attack has not proved affective though as Bruv still appears to be able to shoot people down due to the lack of weight in his plane!
I resign!
I feel ashamed of my behaviour
I hope the community can forgive me one day
I will now slink off and eat some comfort food...
and possibly drink more
<S> Jimmy
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I have purchased a steak and will post results on Sunday 07/07/2012 14:00 hours.
I thank you.
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its the 7th today to fire up ya burners and get cookin
I thank you more
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Dang, you gotta yellow stuff all over a perfectly good steak. :frown:
Tragic, I know... :(
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My steak will be Au Natural.
I will postpone said display of meat product until the 08/07/2012 14:00 hours.
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Man, that looks good. Any chance you could post the recipe for that sauce?
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I may be mistaken but I think it is custard.
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The sauce was divine and added to the overall enjoyment immeasurably...
fry onions add garlic & green peppercorns
splash/glug of Brandy
knob of butter
bit of sugar
squeeze of lemon juice
add beef stock reduce a bit
add cream, single or double or both
salt & pepper
touch of cornflour to thicken
Job done :aok
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Nice...thanks. Will try tonight.
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Jimmy is a credit to the community and a pioneer of gastronomic endeavours. Many thanks for sharing recipes without hesitation :salute
Perhaps I should also make a contribution and introduce the Colonials to the pleasures of curry :banana:
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Yes education of the colonials in the art of curry which was invented in Britain.
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:rock more food picks & Dinner ideas the better
:salute Jimmy
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I BBQ'd a couple of rib-eyes on Saturday night and served it with potatoes and corn on the cobb. The sauce was amazing. Thanks.
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we require pictorial evidence :old:
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:rock
I BBQ'd a couple of rib-eyes on Saturday night and served it with potatoes and corn on the cobb. The sauce was amazing. Thanks.
:rock
Great work Curval , real glad you gave it a try
:salute :cheers:
pics would be great
...Zack a little behind schedule?
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I'm afraid that it is too late for pictures. Even post digestion pictures are impossible.....that ship has already sailed, so to speak. LOL
I may just make some up again tonight though. I will provide pics if so.
(the guy who was over on Saturday is an older gentlemean that worked for us for 16 years and is retiring at month end. He eats like a bird normally and when I put his steak in front of him he apologetically stated that he was a light eater and that there was no way he'd eat even half of what I put in front of him. He ate everything except a bit of the steak and said "That sauce is excellent...")
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I am in the same predicament as Curval :rofl
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You mean, you ATE the evidence? :confused:
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:cry
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You eejit, just because it worked in that bank job we did, doesn't mean it's going to work here :mad:
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Thats great you and your guest liked it curval.
Sweet to trade culinary tips on BB
Zack had horse steak and liked it so much he`s thinking of becoming a frenchman...oui oui
I`m very glad post digestion pics are off the menu!
Lets Keep cookin
wheres that Ruby
<S> Jimmy
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I just did a quick search and discovered you are indeed the Wednesday Pie guy Jimmy. I hope you have one for this Wednesday, I have a "pie" video to share. Just a quick clip of my wife's take on Chicken Pot Pie sizzling away in the pan fresh out of oven.
She's have to give the recipe for it though....
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now this is getting good....
mmmmm chicken pie
(http://i237.photobucket.com/albums/ff274/lowerbrook/imagesqtbnANd9GcS5qJHCwI6KGJxcQFF7V.jpg)
now I gotta think of a pie......
<S> Jimmy
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I cut a slice off the T-Bone I got for lunch tomorrow...but not the filet side. ;) It is covered in sauce in the pic. The reason I got T-Bone was because I saw this piece of meat and noticed how big it was!
(http://i1196.photobucket.com/albums/aa409/Christopher_Morris/DSC_0035.jpg)
Tonight I realised what this sauce is and why I like it so much. I've always loved Steak Diane but I don't see it on menus any more. This is that sauce. For some reason I always associate it with Jersey in the Channel Islands because I tried it for the first time in a restuarant there. Done right it is all prepared with thin slices of steak grilled sauteed and flambed table-side.
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Fantastic... :cheers:
I didn`t realise it was the sauce for steak Diane
cool :banana:
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No Wednesday Pie thread Jimmy?
Bit busy today so I'll just post the vid here:
Behold...chicken pot pie extraordinaire:
http://www.youtube.com/watch?v=0OvEUANAYuI