Recipes, home grown goodness, BBQing and food stuff
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan serious question - why?
Because low and slow BBQ as we practice it is an American phenomenon. They all talk in terms of F. I used to convert but after a while I gave up. Its just easier.
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@canefan OK I disagree mainly as recipes are only guidelines because every BBQ cooks differently.
Subconsciously its probably because I grew up with F at school and having gone through the hassle of adjusting to C and then back to F when I moved to the UK then back to C there ain't no fucking way I'm going back again.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
oh shit!! lock down petty squabbling has spread to the fern!
FFS blink quieter!!!
I’ll delete the dross out of this thread when I get home. Currently waiting for my number to be called for supermarket
niet, we have no bread comrade
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
oh shit!! lock down petty squabbling has spread to the fern!
FFS blink quieter!!!
I’ll delete the dross out of this thread when I get home. Currently waiting for my number to be called for supermarket
niet, we have no bread comrade
It's Nyet you Fahrenheit Fan Dipshit
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
oh shit!! lock down petty squabbling has spread to the fern!
FFS blink quieter!!!
I’ll delete the dross out of this thread when I get home. Currently waiting for my number to be called for supermarket
niet, we have no bread comrade
It's Nyet you Fahrenheit Fan Dipshit
fucking ease up gramps. I am no fan of Fahrenheit!
or, for that matter, any of the other German Generals of WW1
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Cheers bro, that was a cracking idea to go through and find kitchen coolness that hasn't been used in an age.
I have boned out a stack of drums and thighs which are marinating in:
Garlic
Ginger
soy
kecap manis
rice wine
sambal oelek
olive oil
and a touch of sesame oil (I find this overpowering if used heavy handily)will thread onto skewers and cook over coals before being served with fresh noodles and chicken broth with toasted peanuts.
Can't wait.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Ended up on a work call until now so they can marinate for another 24 hours.
Dinner is now Miso and Mushroom soup
Downvote!!!!
It's reasonably tasty.... threw some brisket that I cooked yesterday in there to man it up a bit
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Slightly off topic , but does anyone else love cooking movies?
I just watched Chef with my daughter, I've seen it 5x, her 1st though, and she loved it as we have been cooking together loads over this lock down.
Other favourites?
Hundred Foot Journey (seen at least 5x also)
Burnt
RatatuilleWhat are your favs???
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@Hooroo OK mate, so on here you seem to be the chilli font of wisdom. In the shops here, for some reason scotch bonnet chillis are in as rare supply as flour. Consequently Ms Cato No1 has bought online. A lot. A metric fuck tonne as it happens. I know you can smoke them to preserve the little chaps but is freezing a viable option? The interweb tells me yes and then it tells me no.
So over to you mate.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Slightly off topic , but does anyone else love cooking movies?
I just watched Chef with my daughter, I've seen it 5x, her 1st though, and she loved it as we have been cooking together loads over this lock down.
I’m not watching that movie while I can’t go out to Hurricanes for Ribs!
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@Catogrande If I'm not gonna use them I'll freeze them and use them in chillis or soups eh.
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@Bones So OK for adding to things but are they also OK for chopping up and adding as a kicker to something that is not, for want of a better word, wet?
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@Catogrande never tried - they get pretty soggy eh, so probably not.
