Recipes, home grown goodness, BBQing and food stuff
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life wait is it not already in the muffins? You spread it on?
no, it's in there
@voodoo hadn't noticed.
too much butter
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
No such thing as too much lube
Hate it when the banana comes out with a piece of bran stuck on eh.
fucking laugh
and also threw up in my mouth a little bit
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@mariner4life I was wretching typing it.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Bones @mariner4life you bastards ruined a perfectly good thread.
no we didn't. Liar
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Bones @mariner4life you bastards ruined a perfectly good thread.
And I feel abused somehow by these deviants
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Bones @mariner4life you bastards ruined a perfectly good thread.
And I feel abused somehow by these deviants
so maybe not enough butter then
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Bones @mariner4life you bastards ruined a perfectly good thread.
And I feel abused somehow by these deviants
so maybe not enough butter then
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So. Anyone done any actual cooking recently?
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@Catogrande did the slow cooker gammon (I posted a few weeks ago) on Sunday. Sooo good with so little effort. Gammon rolls for lunch for the rest of the week too, magic.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande did the slow cooker gammon (I posted a few weeks ago) on Sunday. Sooo good with so little effort. Gammon rolls for lunch for the rest of the week too, magic.
I shall revisit that post. I do like a nice big gammon. (Descends back into puerile homophobic humour).
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
So. Anyone done any actual cooking recently?
My boy wanted roast pork for his birthday. Ordered some online. 5.2KG LATER FFS, a rolled pork shoulder arrived.
Going to feed us, parents, and then have shedloads of leftovers I expect. Probably going to oven roast it @Hooroo style - fast to get crackilng, and then slow cook. Have tried the reverse on the charcoal before, and not had great resutlts ... leathery crackling.
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@Catogrande I just use this as guidance. I throw peeled and rough chopped carrots in with a couple of hours to go as they're the fucken yummest when they come out. Could finish the gammon on the BBQ if ya wanted, I just do super hot oven rather than grill.
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@Catogrande I slow braised some lamb shanks in a sort of vaguely Moroccan inspired casserole with stuff I had lying around - spices, preserved lemon, shallots, garlic, tomatoes, home made stock, chick peas. Eating it with home made flat breads.
Also confited some chicken legs in olive oil for seven hours and did miso glazed salmon. That's my last three dinners. Chicken and lamb left overs will see me through to the weekend.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
preserved lemon
ooohh, I have an abundance of limes, what does preserving of lemons/limes do for cooking? I've never done them or knew it was done (such a simple process) and so many went to waste last year
I found a recipe and says you add a spice to the preserve, so assume it is mainly used in curries and other spicy dishes?
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande I slow braised some lamb shanks in a sort of vaguely Moroccan inspired casserole with stuff I had lying around - spices, preserved lemon, shallots, garlic, tomatoes, home made stock, chick peas. Eating it with home made flat breads.
Also confited some chicken legs in olive oil for seven hours and did miso glazed salmon. That's my last three dinners. Chicken and lamb left overs will see me through to the weekend.
The devil is in the detail...
