What's for dinner?

[Bobby]

Challenge Tallowood to a Cook off Bobby.
Maybe even Black Orchid

They spend too long cooking up stuff.
My meals are: practical, tasty, nutritious and fast.

[Jasin]

Sure. Simple stuff for yourself. But what would you cook up if you had guests? Mind you, I might be a bit naive here in regards to cooking. Maybe more complex dishes demand a bigger servings, etc?

[Bobby]

Sure. Simple stuff for yourself. But what would you cook up if you had guests? Mind you, I might be a bit naive here in regards to cooking. Maybe more complex dishes demand a bigger servings, etc?

My guests would get what I'm having -
the most trouble I ever go to is making a curry -
that does take a bit of work.

[Bobby]

Bobby cooked up 2 vegetable pasties for the footy.
They were good.

https://www.coles.com.au/product/herber ... 0g-5368719

[Jasin]

Good footy theme

[Bobby]

Good footy theme

Rugby now - Wallabies v Springboks.

24 to 17 at half time - we're winning.

I had roast chicken with a big dollop of Dijon mustard,
roast spuds and mixed veg.

[Bobby]

Tonight I had Lemon Crumbed Hoki - see here:

https://www.coles.com.au/product/birds- ... 425g-80804

It comes out so good.
It was with Basmati rice, Soy sauce, stuffed olives and mixed veg.

[Bobby]

I just had a nice porterhouse steak with Dijon mustard,
potatoes and fresh broccoli. Yummy.
So - what sauces are offered in France for a steak meal?



In French restaurants, steak is typically served with a choice of classic, rich sauces:

• Sauce au Poivre: A warm, creamy or reduced pepper sauce made with crushed peppercorns, cream or stock, and often a splash of cognac.

• Béarnaise: A classic, velvety emulsion of butter, egg yolks, white wine vinegar, shallots, and fresh tarragon.

• Roquefort or Bleu: A pungent, melty blue cheese sauce.

• Sauce Échalotes: A savory reduction made with finely minced shallots and red or white wine.

• Sauce Moutarde: A sharp, tangy mustard cream sauce often incorporating Dijon and grain mustard.

• Café de Paris / Entrecôte Sauce: A famous, buttery herb-and-spice green or yellow sauce loaded with flavors like shallots, tarragon, mustard, lemon, and umami notes (commonly served at specialized steak-frites spots like Le Relais de l'Entrecôte).

• Bordelaise: A rich sauce made with dry red wine, bone marrow, butter, and shallots.

[Black Orchid]

How can you even taste it with all that mustard? Lol