Dinner thread?

[Ross Nolan]

It's in the freezer now.

When the time comes for cooking it will be jointed and sautéed in the roasting dish with olive oil, onion, garlic, celery and diced carrots before deglazing with red wine and dropping a couple of cans of diced tomatoes in and cooking until the meat falls off the bones.
The meat is removed and put aside, the veges get pureed and mixed back with the meat before it all gets served on parpadele pasta.

Then you can put your salt and pepper on.

But not too much or the chef might think you haven't cooked correctly, and shouting/stabbing will follow.

Forgot the stock and bay leaf.

Years ago I had dinner with a British General, who's wife was a German.

She served up a Roe loin, and when I reached for the salt skewered me with a look and asked - in a tone that lowered the room temperature at least 25 degrees, "do you think that I have not seasoned the food correctly?"

Can't remember what I said - but it must have been sufficient, for I survived the night and spent a very nice day stalking on Aldershot the next day.

[Beaker]

Forgot the stock and bay leaf.

Years ago I had dinner with a British General, who's wife was a German.

She served up a Roe loin, and when I reached for the salt skewered me with a look and asked - in a tone that lowered the room temperature at least 25 degrees, "do you think that I have not seasoned the food correctly?"

Can't remember what I said - but it must have been sufficient, for I survived the night and spent a very nice day stalking on Aldershot the next day.

I fully agree with her.
It pisses me off when people get served food and they don't taste it, but instantly reach for the S&P.
Taste it and then add salt, all ok with me.