Whats on the menu for dinner these days??

[horrie hastings]

Agreed. Those brioche one’s are too hard. Potato buns are usually soo soft and easy to eat. The only downside is, if you are creating a burger with a lot on it, they don’t hold too well.

especially if you put beetroot on them but they are perfect for the classic cheeseburger which doesn't have any salad or veges on them apart from onion and pickle.

[rented tracksuit]

especially if you put beetroot on them but they are perfect for the classic cheeseburger which doesn't have any salad or veges on them apart from onion and pickle.

Love it!

what’s your best burger Horrie?

Actually? I’m going to start a new thread. See you there.

[horrie hastings]

Love it!

what’s your best burger Horrie?

Actually? I’m going to start a new thread. See you there.

My rule is you have to have beetroot on a beef burger ( unless it's a classic cheese burger ). So for a beef burger i like lettuce, tomato, beetroot with the beef patty, tomato sauce, fried onions yes especially if there is cheese on it but not a necessity, I don't mind pineapple on a burger sometimes too and sometimes if if i make them at home i will add some of the jarred capsicum but not always.

[rented tracksuit]

My rule is you have to have beetroot on a beef burger ( unless it's a classic cheese burger ). So for a beef burger i like lettuce, tomato, beetroot with the beef patty, tomato sauce, fried onions yes especially if there is cheese on it but not a necessity, I don't mind pineapple on a burger sometimes too and sometimes if if i make them at home i will add some of the jarred capsicum but not always.

Nice!

[mightyrooster]

Yes i was keeping this little bit for a stew or casserole but had a light bulb and put it in the spaghetti sauce, epic failure . I kept the mustard jars when just about empty to make different salad dressing with them.

I’ve done that sort of thing before when you have an impulsive thought to just experiment. Sometimes it works and then other times you’re left wondering why oh why! But you do learn from your mistakes and it helps you be a better cook in the long run. You’ve just got to put up with the odd disaster and apologise to the poor family who have to eat it.
But then again since I do all the cooking…

[horrie hastings]

I’ve done that sort of thing before when you have an impulsive thought to just experiment. Sometimes it works and then other times you’re left wondering why oh why! But you do learn from your mistakes and it helps you be a better cook in the long run. You’ve just got to put up with the odd disaster and apologise to the poor family who have to eat it.
But then again since I do all the cooking…

I bought a bottle of marsala home from work one day because it was missing it's label, it sat in the cupboard for a while then one day i decided it would put some of it my spaghetti sauce instead of red wine, worked out very well, gave it a slightly sweeter flavour but was a perfect counter balance for the acidity of the tomatoes, so now i often use marsala in the sauce, i usually rotate it between the marsala, port or red wine.

Its funny, the spaghetti with the vegemite was still edible but was by far my least favourite ever, still have a batch of it in the freezer so will add more red wine to it when we have it again to get rid of the vegemite yeasty taste.

[mightyrooster]

I bought a bottle of marsala home from work one day because it was missing it's label, it sat in the cupboard for a while then one day i decided it would put some of it my spaghetti sauce instead of red wine, worked out very well, gave it a slightly sweeter flavour but was a perfect counter balance for the acidity of the tomatoes, so now i often use marsala in the sauce, i usually rotate it between the marsala, port or red wine.

Its funny, the spaghetti with the vegemite was still edible but was by far my least favourite ever, still have a batch of it in the freezer so will add more red wine to it when we have it again to get rid of the vegemite yeasty taste.

Sounds good Horrie. I just use red wine in mine. At least the Vegemite version won’t go to waste and is edible and can be improved more with a bit of tinkering.

[rented tracksuit]

What other more unusual ingredient ideas do you guys have?

[horrie hastings]

I’ve done that sort of thing before when you have an impulsive thought to just experiment. Sometimes it works and then other times you’re left wondering why oh why! But you do learn from your mistakes and it helps you be a better cook in the long run. You’ve just got to put up with the odd disaster and apologise to the poor family who have to eat it.
But then again since I do all the cooking…

Lol, my better half decide to cook roast beef for dinner one night, got the piece out of the freezer and defrosted it, put in the oven then said later this isn't browning up like it should, took it out of the oven after the correct cooking time for the weight of the beef and then started to carve it and then realising it was a piece of silver side instead of beef. Was a bit tough but i didn't actually mind it, when cooking disasters are bought up in our house this one always come up.

[A Country Member]

Lol, my better half decide to cook roast beef for dinner one night, got the piece out of the freezer and defrosted it, put in the oven then said later this isn't browning up like it should, took it out of the oven after the correct cooking time for the weight of the beef and then started to carve it and then realising it was a piece of silver side instead of beef. Was a bit tough but i didn't actually mind it, when cooking disasters are bought up in our house this one always come up.

Silverside is beef.

[horrie hastings]

Silverside is beef.

Yes but you don't cook it like a piece of roast beef , the piece of roast beef was still in the bottom of the freezer, the label had fallen off the silverside.

[mightyrooster]

Lol, my better half decide to cook roast beef for dinner one night, got the piece out of the freezer and defrosted it, put in the oven then said later this isn't browning up like it should, took it out of the oven after the correct cooking time for the weight of the beef and then started to carve it and then realising it was a piece of silver side instead of beef. Was a bit tough but i didn't actually mind it, when cooking disasters are bought up in our house this one always come up.

Haha…I’d imagine it would have been a bit tough. Did you end up having it with roast gravy instead of the white sauce?

[mightyrooster]

Silverside is beef.

Silverside needs to be cooked very gently in a pot on the stove top. That way it’s nice and tender.

[horrie hastings]

Haha…I’d imagine it would have been a bit tough. Did you end up having it with roast gravy instead of the white sauce?

Yep had it with gravy, didn't realise it was a piece of silver side till we took it out of the oven to rest and carve, mind you though i still ate it and didn't think it was that bad but then again i eat just about anything. It was tough though lol.

[A Country Member]

Silverside needs to be cooked very gently in a pot on the stove top. That way it’s nice and tender.

With a corn cob in there.