Recipes, home grown goodness, BBQing and food stuff
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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.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@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?
You could always dry them.
I smoke and dry but also do some unsmoked.Give them a quick roast to collapse and drive off some moisture then transfer to dehydrator or very low oven with fan on for as many hours as needed. At 70C it could take around 8 hours.
Then either vacuum pack or put in a jar with some of those silica sachets that come in packaging.Edit: should warn you that the kitchen will smell strongly of chillies during this process.
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Really craving duck chowmein lately, but just like they do from your local Chinese takeout, like really saucy and stodgy. Recipe me up someone.
I'm a bit scared of eating take out at the moment, anything not made in my household... Old Jean at work gets right pissed off with me because I won't have a slice of her dry lemon cake that lacks any trace of Drizzle...even before covid I had started refusing because she forces it upon people and everyone just accepts then sit there looking like they are chewing sand, literally gulping tea at the same time to wash down. Fucking Jean.
Chowmein? -
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@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.
YEah you can but then you can't eat them in the same way as a fresh one as the cell vessels expand and tear their little cell structures and then they go a bit flacid (awful word
)With any extras, I would do one of three things.
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Smoke them
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Dry them out in oven or dehydrator
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Pickle them. (Or if you are really useful, ferment them but this takes a bit of skill apparently)
My preference is smoked or pickled.
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
Really craving duck chowmein lately, but just like they do from your local Chinese takeout, like really saucy and stodgy. Recipe me up someone.
I'm a bit scared of eating take out at the moment, anything not made in my household... Old Jean at work gets right pissed off with me because I won't have a slice of her dry lemon cake that lacks any trace of Drizzle...even before covid I had started refusing because she forces it upon people and everyone just accepts then sit there looking like they are chewing sand, literally gulping tea at the same time to wash down. Fucking Jean.
Chowmein?Not sure about the chow mein recipe but seriously, fuck Old Jean. The arid old bitch.
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@Bones @Crucial @Hooroo
Many thanks guys. Daughter no1 is bloody lazy, so pickling just ain’t happening. We might go down the drying route but my guess is it will be sticking them in the freezer and chucking them away in a year or two. If I shared your collective passion for chillis I might consider otherwise but alas I don’t. Thanks for your input.
