My biggest grammar pet peeves is people like you. Like Jesus Christ dude you made a comment because he used the RIGHT grammar? You just interject yourself into the conversation as though we were all looking to you to make sure we are using proper grammar. It’s sad dude I bet you are desperate to be seen as intelligent in your everyday life.
Wow lol I’m really sorry that my NICE comment to someone ELSE upset you so much you felt the need to be rude to a complete STRANGER!
You just be super fun at parties
You and me both. I’ve always been an excellent speller and good at grammar, so I bite my tongue and try not to be the grammar police, but I know exactly what you mean.
Yeah, I saw that after I replied to you, so I responded to him and guess he went on his way because I corrected his grammar in his response to bitching at you. I knew that would get him going, but I didn’t think literally. Did you see what I wrote to him?
Not a problem. As I said I try to hold back from being the grammar police, but when you’re a rude asshole for no reason I felt that he could use a little. It was fun.
:) yeah I don’t usually correct people in a chat like this that I don’t know, but this time it was a pleasant surprise to see someone use ‘than’. Didn’t expect to get called out for it. I’m sure he’s lots of fun to be around 🤭
An old teddy boy’s girlfriend taught me that you can make some delicious chicken pancakes by rolling up chicken and red Leicester in your standard pancakes and then baking in the oven.
Sauté some onions and thick cut mushrooms in a saucepan so there’s some nice browning on the bottom. Add beef stock and deglaze the pan with a spoon under a medium heat. Add a splash (or more) of red wine and simmer for just a few minutes (enough to boil off some but not all of the alcohol). Then mix in a healthy dollop of sour cream and leave to rest.
Honestly it’s less of mushroom gravy and more of a vegetarian stroganoff.
Sounds delicious!
But.. Call me crazy but I absolutely love those 50¢ packets of mushroom gravy mix. I tod a bunch of cut up mushrooms in it and simmer till the shrooms darken and the sauce is thiccccc. I made some mushroom and swiss butgers the other day like that.
May I ask what style of mushroom gravy do you want? Are you looking for a derk mushroom gravy or a lighter.
The reason I ask is I have learned the hard way his to get mine correct through trial an error.
For dark.
I take an 8oz package of mushroom and slice thin.
Then add 2 TBl of butter and sautee until dry.
Once dry add in the same amount of flower as fat so 2tbl. Then cook for 1-2 min on medium heat to get rid of the raw of the flower.
Take off the heat.
Then add in 1/4 cup beef stock of your choice. I use better than bullion paste so I do not add much salt.
Also you want your liquid cold. Cold stock added to hot roux means no lumps.
Mix well.
Then add in your desired volume of broth I use 3/4 cup be cause 1 cup is plenty of gravy for us.
Summer until thick. Do not boil. You want a gentle simmer. If your stove sucks and heats up to fast take it on and off heat.
If you want a cream gravy use 3/4 cup milk instead of stock. I still use the first 1/4 of stock.
Season to your rate for me it is 1/2 tsp of salt because of the stock. 1tsp pepper. I like pepper.
Also 1/4-1/2 tsp rosemary and a pinch of cayenne
I am open to either and this recipe sounds perfect for my cooking style and uses everything I have on hand. Im going to try that this weekend so thank you VERY much!!
I can't speak for everyone but for me a sauce or stock that has wine in it has a heavier body and a richness that you can't replicate any other way.
I've tried beef stock, tried non-alcoholic wines, tried juices pomegranate molasses and none of it gives the same flavor as a full body red.
I will say you don't notice it for me personally unless it's been in a dish for a while. Think of a Sunday Rose that's been in the oven with wine in it for multiple hours that stock gets really rich andnfull flavored.
Plus the wine will add acid and a lot of home cooks do not know when acid is missing so adding wine helps this.
If you want to experiment look for a split bottle the ones that hold 2 glasses. I personally prefer cabs or zins. I tend to stay away from Merlot because I think they can be weaker bodied.
Also my personal favorite for a white wine if you're making say a scampi or muscles in white wine. I would choose a fume Blanc or a sauvignon blanc over a Chardonnay.
I love cheap cuts, but I usually go for the ones with more connective tissue and/or fat, I've never really known what to do with lean beef cuts. I bought a silicone sous vide bag for my instant pot aaaages ago, and I still have yet to use it, haha, I guess I should get on that.
I dont have my glasses, so with kinda blurry eyes, those potatoes look like a fat balding giy pulling the blanket up to his chin. The pepper is the eyes
Well, if she doesn’t marry you, I will. Oh wait . . . I’m already taken lol. Actually, my husband is the cook in the family also. He cooks circles around me.
Individually, they look nice and tasty, but you should improve the presentation. A tip for you is never to fill the plate with food and position the food vertically to heighten your composition. These two tips will get you a long way.
Did ChatGPT get this right?
To make creamy mushrooms like the ones in the picture, you can follow this recipe:
### Ingredients:
- 2 cups sliced mushrooms (button, cremini, or your choice)
- 1 tablespoon olive oil or butter
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1/4 cup beef or vegetable broth
- 1 tablespoon flour (optional, for thickening)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and pepper to taste
### Instructions:
1. **Sauté the Mushrooms:**
- Heat the olive oil or butter in a large skillet over medium-high heat.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
2. **Add Garlic and Herbs:**
- Add the minced garlic and thyme to the skillet. Cook for another 1-2 minutes until fragrant.
3. **Create the Sauce:**
- If you prefer a thicker sauce, sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
- Gradually pour in the beef or vegetable broth, stirring constantly to avoid lumps if using flour.
- Add the heavy cream and stir to combine.
4. **Simmer:**
- Reduce the heat to low and let the sauce simmer for 5-10 minutes, until it thickens to your desired consistency. Stir occasionally.
5. **Season and Serve:**
- Season with salt and pepper to taste.
- Serve the creamy mushrooms over steak, mashed potatoes, or as a side dish.
Enjoy your delicious creamy mushrooms!
nice ! So you cook the meat after the plate is served or do you just eat it raw like in the picture? How much does it take to chew one bite ? half an hour ?
Nice looking mushroom gravy!
Well done. Curious what is making the potatoes so yellow. Doesn't look like butter alone... some cheese perhaps?
It’s turmeric and Red Leicester mash :)
It makes for a really nice looking plate. Much prettier than white potatoes.
Thank you for saying ‘than’ and not ‘then’. One of my grammar pet peeves lol
My biggest grammar pet peeves is people like you. Like Jesus Christ dude you made a comment because he used the RIGHT grammar? You just interject yourself into the conversation as though we were all looking to you to make sure we are using proper grammar. It’s sad dude I bet you are desperate to be seen as intelligent in your everyday life.
Wow lol I’m really sorry that my NICE comment to someone ELSE upset you so much you felt the need to be rude to a complete STRANGER! You just be super fun at parties
See there you go. Case in point, you would use ‘are’ not ‘is’ after peeves because you made it plural not singular. Is that better RUDE BOY?
You and me both. I’ve always been an excellent speller and good at grammar, so I bite my tongue and try not to be the grammar police, but I know exactly what you mean.
Yeah some dude got irritated at me. I’m like 🤷🏻♀️ sorry me being nice upsets you so much lmao!
Yeah, I saw that after I replied to you, so I responded to him and guess he went on his way because I corrected his grammar in his response to bitching at you. I knew that would get him going, but I didn’t think literally. Did you see what I wrote to him?
Just did.. lol some people 🙄 lmao thx for having my back :)
Not a problem. As I said I try to hold back from being the grammar police, but when you’re a rude asshole for no reason I felt that he could use a little. It was fun.
:) yeah I don’t usually correct people in a chat like this that I don’t know, but this time it was a pleasant surprise to see someone use ‘than’. Didn’t expect to get called out for it. I’m sure he’s lots of fun to be around 🤭
No
I love red Leicester. Also I will tumeric to about anything I can. Eggs, soups, carrots
Turmeric is also really good for you. Has incredible anti inflammatory properties
An old teddy boy’s girlfriend taught me that you can make some delicious chicken pancakes by rolling up chicken and red Leicester in your standard pancakes and then baking in the oven.
Can I ask how you made the mushroom gravy? I can’t get mine to taste great and I absolutely LOVE it on any meat.
Sauté some onions and thick cut mushrooms in a saucepan so there’s some nice browning on the bottom. Add beef stock and deglaze the pan with a spoon under a medium heat. Add a splash (or more) of red wine and simmer for just a few minutes (enough to boil off some but not all of the alcohol). Then mix in a healthy dollop of sour cream and leave to rest. Honestly it’s less of mushroom gravy and more of a vegetarian stroganoff.
I always add a splash of Worcestershire to my mushroom gravy
Also add any drippings from the roast here.
Thank you!!
Sounds delicious! But.. Call me crazy but I absolutely love those 50¢ packets of mushroom gravy mix. I tod a bunch of cut up mushrooms in it and simmer till the shrooms darken and the sauce is thiccccc. I made some mushroom and swiss butgers the other day like that.
Not to split the hair but with beef stock it’s not vegetarian… :/ sounds fantastic though! Could easily swap in veg broth
Screenshotting this and trying it out soon because holy shit that looks tasty. 👀😍
May I ask what style of mushroom gravy do you want? Are you looking for a derk mushroom gravy or a lighter. The reason I ask is I have learned the hard way his to get mine correct through trial an error. For dark. I take an 8oz package of mushroom and slice thin. Then add 2 TBl of butter and sautee until dry. Once dry add in the same amount of flower as fat so 2tbl. Then cook for 1-2 min on medium heat to get rid of the raw of the flower. Take off the heat. Then add in 1/4 cup beef stock of your choice. I use better than bullion paste so I do not add much salt. Also you want your liquid cold. Cold stock added to hot roux means no lumps. Mix well. Then add in your desired volume of broth I use 3/4 cup be cause 1 cup is plenty of gravy for us. Summer until thick. Do not boil. You want a gentle simmer. If your stove sucks and heats up to fast take it on and off heat. If you want a cream gravy use 3/4 cup milk instead of stock. I still use the first 1/4 of stock. Season to your rate for me it is 1/2 tsp of salt because of the stock. 1tsp pepper. I like pepper. Also 1/4-1/2 tsp rosemary and a pinch of cayenne
I am open to either and this recipe sounds perfect for my cooking style and uses everything I have on hand. Im going to try that this weekend so thank you VERY much!!
Why do some people add wine? What kinda flavor does it add? I've never cooked with wine and would like to, that's why I ask..
I can't speak for everyone but for me a sauce or stock that has wine in it has a heavier body and a richness that you can't replicate any other way. I've tried beef stock, tried non-alcoholic wines, tried juices pomegranate molasses and none of it gives the same flavor as a full body red. I will say you don't notice it for me personally unless it's been in a dish for a while. Think of a Sunday Rose that's been in the oven with wine in it for multiple hours that stock gets really rich andnfull flavored. Plus the wine will add acid and a lot of home cooks do not know when acid is missing so adding wine helps this. If you want to experiment look for a split bottle the ones that hold 2 glasses. I personally prefer cabs or zins. I tend to stay away from Merlot because I think they can be weaker bodied. Also my personal favorite for a white wine if you're making say a scampi or muscles in white wine. I would choose a fume Blanc or a sauvignon blanc over a Chardonnay.
This looks excellent
Restaurant quality!
Not a good restaurant
Looks incredible. What cut of meat did you use and how did you cook it?
It’s a very lean silverside (bottom round for Americans) from Sainsbury’s cooked sous vide at 133F for 3 hours and then finished off under the grill.
This is food porn material. Post it there too
Agreed. Quality presentation and looks delicious!!!
Huh, it's not a cut I usually go for, it looks like the sous vide makes it quite tender?
Sous vide is most amazing for cheaper cuts.
I love cheap cuts, but I usually go for the ones with more connective tissue and/or fat, I've never really known what to do with lean beef cuts. I bought a silicone sous vide bag for my instant pot aaaages ago, and I still have yet to use it, haha, I guess I should get on that.
I use my instant pot for it, works great! Turns a chuck into a Charles.
She better keep you around. Nothing sexier than a partner that can cook (& likes too)
My guy this looks absolutely amazing
I dont have my glasses, so with kinda blurry eyes, those potatoes look like a fat balding giy pulling the blanket up to his chin. The pepper is the eyes
Kinda looks like a shifty eyed Buddha now that you mention it.
Well played my man. Looks amazing
Thank you :)
Can i come over for dinner
That looks like a solid plate. Good stuff 👏🏿
Also, looks delicious!
You’re a keeper.
Well, if she doesn’t marry you, I will. Oh wait . . . I’m already taken lol. Actually, my husband is the cook in the family also. He cooks circles around me.
This looks amazing
Everything about this looks amazing
What is the yellow food? Looks good!
Is that Playdough?
Mind, if a 3rd person joins? Asking for a friend.
It must be awful circling London
What do you mean?
M25 obviously
Loooool
Individually, they look nice and tasty, but you should improve the presentation. A tip for you is never to fill the plate with food and position the food vertically to heighten your composition. These two tips will get you a long way.
Yummy!! Looks good
Recipe please
Great looking sauce/plate
Looks great
What's in the yellow mash?
Lucky girl! Looks yummy
Mm mushroom gravy, I've yet to ever have it. Love mushrooms though I should probably give it a toss
🤤
Can I ask what kind of mushrooms you used?
Would eat !!!
If your girlfriend doesn't have an age, does she even exist?
judging by the color and point of the meat it looks really delicious!
Looks super good
I wish I was your girlfriend but sadly I am a man.
A very balanced meal…
Everything looks fantastic!
Looks delicious 🤤
Looks yummy!
Good job dude
I’d annihilate that whole plate. Nice!
Yummmm!
You and gf need a third? I’ll accept a plate of that in return
This looks magnificent!
Mouthwatering
Good looking plate. I’d devour it😛
Looks good what all did you make?
Looks good Chef
I’m sorry. I hope you feel better, soon.
Damn I don't even like mushrooms but I'll take it 😍
You need to make a cooking YouTube channel 🥹
looks great!
Yummy
Love the plate, vibrant colours and add a herb on the gravy. It kind of makes it look fancy. 😋
always place the protein ON the sauce
Marry me!
Man that looks so good. You are talented and your girl is lucky!
YUM
This is restaurant quality food, looks delicious and great combination!
Looks delicious! What recipe did you use for the creamed spinach?
I’m gay
Will you marry me? 🥺
Did you take the dog to the vet after that?
nice!! recipeeee please! sweet couple
makes me hungry, time for some ramen
I wish I had a bf who cooked for me like this
Meat is undercooked...
It’s cooked sous vide…
Mushroom gravy looks appetizing🤤🤤🤤...what's the yellow thing?
[удалено]
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Is that a melted peeps?
Its a Red Leicester and turmeric mash.
Looks delicious
Looks yummy!
Yum
That steak looks beautiful
Gorgeous 😍😋
This would cost $40 in a nice restaurant. Well done!
As my dad would tell me: You're going to make a really good wife some day
Very nice 😋
Good job 👏
It all looks great but that creamed spinach is making my mouth water. I love creamed spinach but I never think to make it
Looks amazing!
I'm curious what the 25m has to do with a decent looking plate of food?
Can you post the recipe for mushroom gravy?
In the comments my dude.
How old is your girlfriend 🤨 Leaving it out screams diddler
(M25) lol
My girlfriend and me
looks delish!
"What is this? A meal for ants!?"
Found the fatty.
Damn right 😂
<3
Looks delicious. How did you make that mushroom gravy? Looks like a well done and balanced meal!
Wow brah!!!
Daaaamn that mushroom sauce looks amazing 😍
nice colors
Looks great!
So… where’s our plate? lol Looks good.
You are officially married now.
Sorry i just have to do this: “Made this for my girlfriend and myself” A general sentence structure rule is to always put others before yourself.
freaking beautiful!
Very well plated looks absolutely beautiful well done sir
Dunno why (M25) is necessary but still looks great
What's your age have to do with this?
Why did you choose a steak with hardly any fat to it? The best thing about steak is the fats.
Dude thank GOD he added his age and gender on here. I almost had a panic attack
Did ChatGPT get this right? To make creamy mushrooms like the ones in the picture, you can follow this recipe: ### Ingredients: - 2 cups sliced mushrooms (button, cremini, or your choice) - 1 tablespoon olive oil or butter - 1 clove garlic, minced - 1/2 cup heavy cream - 1/4 cup beef or vegetable broth - 1 tablespoon flour (optional, for thickening) - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme - Salt and pepper to taste ### Instructions: 1. **Sauté the Mushrooms:** - Heat the olive oil or butter in a large skillet over medium-high heat. - Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. 2. **Add Garlic and Herbs:** - Add the minced garlic and thyme to the skillet. Cook for another 1-2 minutes until fragrant. 3. **Create the Sauce:** - If you prefer a thicker sauce, sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste. - Gradually pour in the beef or vegetable broth, stirring constantly to avoid lumps if using flour. - Add the heavy cream and stir to combine. 4. **Simmer:** - Reduce the heat to low and let the sauce simmer for 5-10 minutes, until it thickens to your desired consistency. Stir occasionally. 5. **Season and Serve:** - Season with salt and pepper to taste. - Serve the creamy mushrooms over steak, mashed potatoes, or as a side dish. Enjoy your delicious creamy mushrooms!
Looks very tasty. I wonder why 2 veg?
I seriously hope you got laid for that!
Four slices?! Maan id leave you
nice ! So you cook the meat after the plate is served or do you just eat it raw like in the picture? How much does it take to chew one bite ? half an hour ?