Recipes, home grown goodness, BBQing and food stuff
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Found this at Tesco, sure I've seen it mentioned here before. Any good?
My English-Korean mate asked me about this a month or so ago expecting I'd know about it. I had never heard of it at the time.
My English-Cypriot mate has pineapple in his burger.
I have pineapple in my burger and I'm neither English-Cypriot or English-Korean.
I have pineapple on my pizza, I have pineapple rings.
I'm neither English-Cypriot or English-Korean and the pineapple is the only edible bromeliad.
I'm out of this convo, too many fancy big words I don't understand.
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@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Found this at Tesco, sure I've seen it mentioned here before. Any good?
My English-Korean mate asked me about this a month or so ago expecting I'd know about it. I had never heard of it at the time.
My English-Cypriot mate has pineapple in his burger.
I have pineapple in my burger and I'm neither English-Cypriot or English-Korean.
I have pineapple on my pizza, I have pineapple rings.
That's disgusting
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Got some people you don't like and want to annoy? Had a fight with the missus? Or just think your house is currently a bit aromatic.
Have I got the solution for you!
Potato Soup.
Fry off a large onion(s) in some butter 'n oil .. then slice 'n dice around 3x the quantity of onions in potatoes. Once the onions have sweated down add some curry powder (choose spice level on your preference). Around a tablespoon for every large onion level. Fry it off, then chuck in all the spuds and continue frying off for a couple of mins. Then add in some milk and stock (to taste) ... and of course a bit of salt, pepper. Cook until the spuds are cooked then get the masher in there an mash. Then blend for the shortest time (if you over blend then it turns to glue).
When serving put over some fresh coriander. And then the kicker (thanks to the late great Gary Rhodes, my chef idol), put in a bit of mango chutney. It sweetens it a bit and properly adds another depth of flavour.
In about 4 hours, you will then be ready to utterly destroy anybody who comes within 100 yards of you with gas. Seriously. It's insane. I dread to think what would happen the next day if you smashed a few cans all day then had this for dinner.
Nobody light a match.
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@MajorRage you had me until the mango chutney, and I'm all for fruit and savoury but not on this one.
I'm seriously going to cook this today, this weather is soup weather. Never used curry powder in a soup before, my normal potato soup would be with leek or bacon...Ps. I never have gas so can't relate
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage you had me until the mango chutney, and I'm all for fruit and savoury but not on this one.
I'm seriously going to cook this today, this weather is soup weather. Never used curry powder in a soup before, my normal potato soup would be with leek or bacon...Ps. I never have gas so can't relate
I hate fruit and savoury .... but this really works. Try it on one spoonful, you'll be very surprised.
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Cooking a beef rib roast.
First thing make a marinade where you fry off onion and fresh chilli, add garlic and balsamic, and reduce. Stir in beef stock, parsley, paprika and strangely vanilla essence. Reduce again. Cool, then cover the meat.
Should be good on a drizzly day.
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made some Tomato and roasted chilli chutney today, shame I only had red-wine vinegar instead of the white wine vinegar as it is no longer a nice shade of red, much much darker.
Taste tester says it gon' be hot!
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@taniwharugby The logical side of me says you eat with your mouth not your eyes but the look of a thing is still somehow important. Still sounds bloody good dark or not though. Please report back.
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@Catogrande I was watching something the other day and they were saying visual appearance of stuff is a big part of food, as is aroma...I still dont like mushrooms due to the aroma of some concoction my parents made with field mushrooms and cream when I was a child, thinking of mushrooms now brings that aroma to mind
It was supposed to be roasted capsicum, but I swapped it out and roasted chilli as I had just picked a few hundred grams worth.
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@taniwharugby aroma's massive in cooking. You must have done the apple / potato test at school as a kid?
@Hooroo I've been eating spring rolls and beef pho all weekend. Yours look good, although I prefer lattice paper. It took me years to learn how to make them properly (and how easy they are once you nail it). Love Vietnamese. My fave cuisine by miles.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@taniwharugby aroma's massive in cooking. You must have done the apple / potato test at school as a kid?
@Hooroo I've been eating spring rolls and beef pho all weekend. Yours look good, although I prefer lattice paper. It took me years to learn how to make them properly (and how easy they are once you nail it). Love Vietnamese. My fave cuisine by miles.
I will always remember a meal in London somewhere and we stumbled upon a simple Vietnamese restaurant and we were given a large sour pancake that had dollops of different types of goodness on it. No chopsticks/KFS just your hands to tear the pancake with whatever was on it. It was one of the nicest things I have ever eaten and have never seen something similar since.
I don't know what Lattice paper is??
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo it wasn't banh xeo? Lattice rice paper is just a rice paper that is not solid but has crisscross patterning like a net. It's just a personal preference. I like the texture more still crunchy and crisp but a bit more yielding
Is that then rolled and deep fried? Looks great!
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
Cooking a beef rib roast.
First thing make a marinade where you fry off onion and fresh chilli, add garlic and balsamic, and reduce. Stir in beef stock, parsley, paprika and strangely vanilla essence. Reduce again. Cool, then cover the meat.
Should be good on a drizzly day.
For. The. Win!
Next time add a little wine to the marinade, and some more chilli. But it was an absolute ripper.
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@mariner4life pics? Love to see what people have pulled together
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life pics? Love to see what people have pulled together
i didn't take any! i was hungry, so i just ate it.
Just picture a bit of beef with a couple of rib bones sticking out of it. Dark bark on the outside, inside pink (cooked it to 60 degrees exactly)
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@dogmeat 7 hours to make, 10 minutes to eat but still worth it!
