"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 11-21-2013, 12:32 PM   #1
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Wot's in't belly, Nelly? Dinner 11/21/13

cut straight to the chase on this one,"thank gawd" i hear you sigh.getting on with it 'cos there's lots of piccies to upload/look at,"knew there was a bloody catch" i hear you groan.oh well,slow braised ox cheek ragu in a tomato,roasted red pepper,chianti & anchovy stuffed olive sauce with "home made"pappardelle & broccoli.well,not really home made.couldn't find pappardelle wide enough,so just bought some fresh lasagne sheets & cut them to my desired width.clever eh?..no...oh well!!chianti riserva smoother than deano knockin' out "when the moon hit's your eye like a big pizza pie etc etc"

Attached Thumbnails
Click image for larger version

Name:	OX CHEEK RAGU 001.JPG
Views:	109
Size:	90.3 KB
ID:	19815   Click image for larger version

Name:	OX CHEEK RAGU 002.jpg
Views:	140
Size:	48.4 KB
ID:	19816  

Click image for larger version

Name:	OX CHEEK RAGU 003.JPG
Views:	110
Size:	98.8 KB
ID:	19817   Click image for larger version

Name:	OX CHEEK RAGU 004.JPG
Views:	120
Size:	92.8 KB
ID:	19818  

Click image for larger version

Name:	OX CHEEK RAGU 006.JPG
Views:	127
Size:	118.0 KB
ID:	19819   Click image for larger version

Name:	OX CHEEK RAGU 007.JPG
Views:	122
Size:	116.6 KB
ID:	19820  

Click image for larger version

Name:	OX CHEEK RAGU 009.jpg
Views:	124
Size:	29.5 KB
ID:	19821   Click image for larger version

Name:	OX CHEEK RAGU 010.JPG
Views:	124
Size:	75.9 KB
ID:	19822  

Click image for larger version

Name:	OX CHEEK RAGU 011.jpg
Views:	129
Size:	42.2 KB
ID:	19823   Click image for larger version

Name:	OX CHEEK RAGU 013.JPG
Views:	119
Size:	106.8 KB
ID:	19824  

Click image for larger version

Name:	OX CHEEK RAGU 014.JPG
Views:	119
Size:	83.7 KB
ID:	19825   Click image for larger version

Name:	OX CHEEK RAGU 015.JPG
Views:	114
Size:	110.3 KB
ID:	19826  

Click image for larger version

Name:	OX CHEEK RAGU 016.JPG
Views:	129
Size:	107.6 KB
ID:	19827   Click image for larger version

Name:	OX CHEEK RAGU 018.JPG
Views:	116
Size:	113.4 KB
ID:	19828  

Click image for larger version

Name:	OX CHEEK RAGU 019.JPG
Views:	124
Size:	95.3 KB
ID:	19829  
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 11-21-2013, 12:37 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
My mouth is watering, Harry!
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-21-2013, 12:47 PM   #3
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
it was good thanks,andy.very pleased with the way the ox cheek "pulled" using just a couple of forks!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 11-21-2013, 12:58 PM   #4
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Ox cheek, huh?
Well, the dish sure looks appetizing. If I'm ever over for dinner, let's just call it beef, OK?
Great pics. Looks delicious.

This was my noon day dinner just now. Grilled chicken salad. I had a breast that need cooked so decided to just carry on with eating it.
Attached Thumbnails
Click image for larger version

Name:	1.jpg
Views:	130
Size:	91.3 KB
ID:	19845   Click image for larger version

Name:	2.jpg
Views:	134
Size:	104.8 KB
ID:	19846  

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-21-2013, 01:20 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
Quote:
Originally Posted by Harry Cobean View Post
it was good thanks,andy.very pleased with the way the ox cheek "pulled" using just a couple of forks!

I make a similar dish. The original recipe called for short ribs. I usually use chuck roast. Delicious!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-21-2013, 05:50 PM   #6
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,598
A winter storm is moving in with snow and lows in the teens. Soup weather. I'm making a vegetable beef soup, southwestern style.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 11-21-2013, 07:21 PM   #7
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Ham and eggs tonight.

Harry, which end of the ox is this cheek from?
__________________
Aunt Bea is offline   Reply With Quote
Old 11-21-2013, 07:33 PM   #8
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Looks good, Harry! Chicken Curry, here tonight,,,
Attached Thumbnails
Click image for larger version

Name:	DSC01979.jpg
Views:	138
Size:	46.6 KB
ID:	19847  
__________________
Rocklobster is offline   Reply With Quote
Old 11-21-2013, 07:33 PM   #9
Proud American
 
Join Date: Aug 2013
Location: Asheville
Posts: 2,142
Quote:
Originally Posted by Harry Cobean View Post
cut straight to the chase on this one,"thank gawd" i hear you sigh.getting on with it 'cos there's lots of piccies to upload/look at,"knew there was a bloody catch" i hear you groan.oh well,slow braised ox cheek ragu in a tomato,roasted red pepper,chianti & anchovy stuffed olive sauce with "home made"pappardelle & broccoli.well,not really home made.couldn't find pappardelle wide enough,so just bought some fresh lasagne sheets & cut them to my desired width.clever eh?..no...oh well!!chianti riserva smoother than deano knockin' out "when the moon hit's your eye like a big pizza pie etc etc"
Harry, you're just plain mean! I'm glad I'm not on a diet. It would go out the window with just one of your photos.

As always, it all looks so very good!

I'm still experimenting with Southern cooking. Tonight we had country ham, grits, crowder peas, and cornbread.

I think I heard my arteries clogging during our dinner.

With love,
~Cat
__________________
CatPat is offline   Reply With Quote
Old 11-21-2013, 09:24 PM   #10
Executive Chef
 
lifesaver's Avatar
 
Join Date: Oct 2008
Location: Southeast Kansas
Posts: 4,423
French Toast, Bacon and Eggs


__________________

__________________
Eat, Drink, Laugh and be Happy.
lifesaver is offline   Reply With Quote
Reply

Tags
dinner

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:40 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.