Cooking Thread!

[Abro100]

I am bored and putting off a science write up so....

1 Red Onion
1Tspn Paprika
1 Medium Clove Garlic
150g Chorizo
150g Pitted Black Olives
180g Pasta (Penne)
2Tbs Olive Oil
I chili
1Tspn Oregano (Dried)
1 Tin Chopped Tomato

Finely chopped the onions and sweated them on a medium heat for about 5 mins then i added the crushed garlic,chili and paprika,cut up the chorizo into rough cubic shapes and fried them for about another 4/5 mins till the oil came out of them. I added the chopped tomatoes, olives and oregano and put the pasta on the boil and let it simmer till the patsa was done.
Drained the pasta put it in the sauce and mixed it.
I did make a Rosmary and Garlic focaccia bread to go with it but that went pear shaped, i dont think i let it rise enough and it was still dough like in the centre when the outside was done.
Id say a nice beer to go with it, possibly a lighter one like San Miguel

[fah-q]

Send any leftovers my way abs

[Abro100]

Send any leftovers my way abs
Lol well gone mate, make some its easy.:handshake:

[fah-q]

Im lazy though, you can see my bind

[Abro100]

You got a other half?

[fah-q]

Yeah but she wouldn't be able to do that.

[Abro100]

She would, just print it out and give it her to follow

[fah-q]

trust me, its better to not consider it.

[JCase]

Interesting, might give it go this weekend. Before I do, WTF is chorizo?

[GordonGecko]

Interesting, might give it go this weekend. Before I do, WTF is chorizo?

Posh Portugese Spam :handshake:

[JCase]

Posh Portugese Spam :handshake:

:handshake: Tulip or Libbys canned spam ? :jizz:

[Maestro]

And does this faaabulous dish have a name young Michael??

[ronan]

hey abro , do u know how to make pasties
mmmmmmmmmmm pasties

[Abro100]

I can make pasties mate yeah, i dont have my flakey pastry recipie on me now but its a bugger to make so i think buying frozen stuff is just as good.
Just basically roll out two pieces about the size of a cd case put a few table spoons of whatver filling in you like, Beans,Cheese and sausage is nice. And bake for 25 mins at 200 degrees in the middle of the over.

[Abro100]

And does this faaabulous dish have a name young Michael??
Dont know mate, err Penne with Chorizo and Olives?

[Snigger]

How big is a medium sized garlic clove?

[Maestro]

Dont know mate, err Penne with Chorizo and Olives?


What about Penne Abro-iata?

[Bob]

Interesting, might give it go this weekend. Before I do, WTF is chorizo?
A Spanish sausage - you can get them in tesco's, packaged like salami.

Pretty shit IMO. Good for wrapping chicken in though if that's your bag.

[BJC]

My current favourite:

Xabi Alonso Chicken (Aka Delia's Basque Chicken)

For "4".
1 1.75kg chicken, jointed into 8 pieces.
2 lg red peppers
2 onions
2 oz (50 g) sun-dried tomatoes in oil
2-3 tbs olive oil
2 lg cloves garlic
50z (150g) chorizo sausage, skinned&cut into slices
Brown rice ,measured to 8 fl oz (225ml) level in measuring-jug
10 fl oz(275ml) chicken stock
6 fl oz (170ml) dry white wine
1 lev tblspoon tom puree
1/2 tsp paprika
1 tsp chopped fresh herbs
2 oz (50g) pitted black olives,halved
1/2 lg orange, peeled and cut into wedges
salt&ground bl pepper

Stir fry peppers and onions. Add chicken pieces and brown to a golden colour. Add chopped sun-dried toms,garlic, chorizo sausage and toss around in the oil.
Next stir in rice and, and when grains have taken on a good coating of oil, add stock, wine, tomato puree and paprika.
When simmering point reached, sprinkle on herbs and scatter the olives and wedges of orange on the surface.
Cover with a tight fitting lid and cook in the oven for an hour...gas 4, 350* F (180*C)... or on hob over gentle heat for about 50mins-1 hr, til rice cooked.

[ronan]

Dont know mate, err Penne with Chorizo and Olives?

what about cheese or cornish pasties how does one go about making those..

[BJC]

CLICKY (http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1_gg&orig_kw=pasties&config=db&scope=recipes&page=1&pagesize=15&attrib_26=keywords&oper_26=eq&val_26_1=%2Bpasties&attrib_2=programme_name&oper_2=eq&val_2_1=&attrib_3=chef_name&oper_3=eq&val_3_1=&attrib_12=healthy&oper_12=eq&attrib_13=quick&oper_13=eq&attrib_10=vegetarian&oper_10=eq&submit.x=30&submit.y=12&submit=Search)

http://www.studentguru.co.uk/studentsurvival/cuisine/cheese-ham-pasties/picture


Hmmmm did anyone do "pasties" in the adult google image game... I just learnt something new :eyebrow:

[Mattshark]

A Spanish sausage - you can get them in tesco's, packaged like salami.

Pretty shit IMO. Good for wrapping chicken in though if that's your bag.
Or you could go a find some good chorizo and find it is very good.




Gordon it is not portugese, it is spanish, and not at all like spam.

[JCase]

A Spanish sausage - you can get them in tesco's, packaged like salami.

Pretty shit IMO. Good for wrapping chicken in though if that's your bag.

Thanks :handshake: Don't think I can get spansih anything easily where I'm from. Canned spam than. :rock:

[ronan]

thanks bjc
where are you case, chorizo should be pretty easy to find almost anywhere its just spiced sausage not neccecarily spanish at all

[Abro100]

http://www.purespain.co.uk/food/jamon.asp

[Paul.S]

Everyone loves scouse, however, how do you do it? Any paticular tricks? Please post your Scouse recipies in here :)

Reminder : Please keep this thread for recipies please. Don't use this thread for comments/banter/hijacking :)

Thanks

[Kaip]

spuds
carrots
beef/lamb
onion
leek
swede
sprouts
water
oxo cube


Bring to boil
leave overnight
tell the wife and kid...............it`s not for you :handshake:

[Red_hot]

Potatoes, carrots, stewing steak - do in pressure cooker til soft. Add gravy browning and stir - cook a bit longer. LEAVE OVERNIGHT.

Serve with beetroot/red cabbage/crusty bread and add brown/red sauce if you want!

[Rich]

Do you leave it to go cold overnight?

[Red_hot]

Yep!! Just heat it up in the microwave the next day!

[Paul.S]

Yep, definately leave it overnight, it changes overnight and is much better in the morning. Just re-heat in the pan :)

[PTP]

yeah re-heat in the pan - microwave redhot:shake:

[PTP]

I always add a couple of drops of tabasco sauce

[Rich]

Right not being funny, so!

Basically.

Fry off some stewing streak, onions. Add veggies, whack in a load of water, and some kind of ox cube or something, then bring to the boil. Simmer for an age and then leave for a day (or 2?)

[PTP]

Recipe for Scouse
Ingredients (to fill a 14 pint pan)

These amounts are not set in concrete, adjust any of them as you wish.

2lb (900g) of stewing beef/lamb - this doesn’t have to be lean we will get rid of the fat later
1 to 2 lbs (450-900g) of braising steak
two large onions
garlic to taste I use 5 to 6 cloves
small teaspoon of salt
5 chicken stock cubes
cayenne pepper
white pepper
tablespoon of Bovril
dash of Worcestershire Sauce
a teaspoon of fennel seeds
half teaspoon of diced chili peppers
4lbs (1.7kg) of potatoes
HP brown sauce to taste

Preparation

¼ fill the pan with cold water. Break the mince into small granules and sprinkle into the cold water. Put the pan onto a low heat. Trim any fat/sinew from the steak and cut into chunks about 2cm cube (again, this isn’t a hard and fast rule). Place into the pan. Allow the water in the pan to boil then allow it to simmer gently (this is important) for 30 to 40 minutes stirring occasionally. Take the pan off the heat and place in a sink of cold water to get any fat in the dish to solidify into a flat layer on the top. You may need several changes of water to cool it down enough,. If the fat solidifies as globules, you have had the heat too high when simmering. Once the fat has solidified, remove it from the surface and throw it away.

Put the pan back on a medium heat and add the salt, onions, garlic and other spices and sauces. Allow the pan to simmer for about 30 minutes, you may need to add water during this phase. While this is simmering, peel the potatoes and cut into about 1cm cubes, wash and drain them, again don’t be too fussy about the exact size. After the pan has finished simmering, put the potatoes into the pan. Top the pan up with boiling water. Turn the heat up as we want to get the scouse simmering ASAP. Once the pan has started boiling, put the lid on and turn the heat right down. Allow the pan to simmer, stirring occasionally, until the potatoes are soft. You can feel this point when you stir it.

Serving

I like it with bread and beetroot but you can eat it with anything, well almost anything!

This serves a family of four for a couple of days

[PTP]

or
1lb Stewing Lamb (neck or cut shoulder) cubed or stewing beef
3 med carrots
1 large onion
3 big spuds
2 Stock Cubes
salt & pepper to taste.
sunflower/or low fat oil
tablespoon flour

chop onion and add to heated sunflower oil, stir until soft (not browned), add lamb, stir unitl seared, add flour, stir in enough stock, made from stock cubes, to a 'soup' consistency, add diced carrots and spuds, make sure you've got enough water in it to be able to move it round that pan. Cook for 45 minutes with lid on stirring regularly. Serve with buttered crusty bread and pickled red cabbage.

[Red_hot]

If you have a pressure cooker you just lump it all in and cook for ages. Don't have to brown the stewing steak!

[brikkis]

Spuds, Stewing steak, Carrots, Onions, OOOO graveyyyy, Beef stock cube and squirt of Tomato Puree, salt, pepper. Throw it together in a pot, bring to the boil then simmer for approx 45 mins. Leave overnight if you can, reheat and eat. And thats how you make irish stew.

[paulcooper4]

zest of lemon
oregano
mutton
broccoli
instant mash
enjoy

[Rich]

Pressure Cooker - what age do we live in?!? It isn't the 1980s now you know....

Dials Pizza Hut for a pizza...

[brikkis]

instant mash


:chunks: :crackoff:

[Rich]

Maybe this thread could be about any kind of cooking?

I need to enhance my culinary skills.. :handshake:

I do make a mean Cottage Pie though.

[Red_hot]

Pressure Cooker - what age do we live in?!? It isn't the 1980s now you know....

Dials Pizza Hut for a pizza...

My nan made Scouse in hers. My mum makes Scouse in hers and it is by far the best Scouse around. Works for me!! :handshake:

[Rich]

zest of lemon
oregano
mutton
broccoli
instant mash
enjoy

:haha:

[paulcooper4]

:haha:
:D

[PTP]

:crackoff:

[JRG]

Pressure cookers are the best for scouse. Curry powder in the scouse is also good.

[Red_hot]

Pressure cookers are the best for scouse.


:handshake:

In your face Caco!! :rock:

[Rich]

Oi! I don't know anybody that owns a pressure cooker!

I'll stick to making my awesome Cottage Pie, with Pickled Cabbage and Brown Sauce.... :yummy:

[Reece]

I make a mean Southern Fried Chicken - pasta combo.

[Paul.S]

I make a mean Southern Fried Chicken - pasta combo.

It sounds stragely interesting/tasty though :D

[Reece]

It sounds stragely interesting/tasty though :D

It is. Southern fried chicken (not KFC) cooked and cut into strips placed on top of pasta with a red pesto sauce on. Add salad and grated cheese and you have a quick, simply meal which tastes nice.

Masterchef here I come!

[Red_hot]

It is. Southern fried chicken (not KFC) cooked and cut into strips placed on top of pasta with a red pesto sauce on. Add salad and grated cheese and you have a quick, simply meal which tastes nice.

Masterchef here I come!

Christophe and I shall try this at the weekend. If it's shit you will feel the wrath of The Glove! :handshake:

[Reece]

Christophe and I shall try this at the weekend. If it's shit you will feel the wrath of The Glove! :handshake:

Well it's not bloody gormet or anything. Just something easy to do during the week when the missus is working late and you can't be arsed.

[Red_hot]

Well it's not bloody gormet or anything. Just something easy to do during the week when the missus is working late and you can't be arsed.

It sounds nice mate. We will let you know! Sometimes the simplest things are the best! (Scouse)

:handshake:

[Reece]

It sounds nice mate. We will let you know! Sometimes the simplest things are the best! (Scouse)

:handshake:

Exactly. I leave the complicated meals to the missus :D

Spaggetti Carbonara tonight - which is also pretty damn easy.

[The Glove]

Christophe and I shall try this at the weekend. If it's shit you will feel the wrath of The Glove! :handshake:



No, no we wont. :handshake:

[Red_hot]

No, no we wont. :handshake:

Why? It sounds nice. :(

[Kaip]

No, no we wont. :handshake:



Yes, yes you fucking will :handshake:

[Rich]

Arguments in the Hot-Glove household.... :D

[Red_hot]

Yes, yes you fucking will :handshake:

:haha:

[The Glove]

Feed it to your ma first. Im not wasting a feeding time on a baldies dinner.

[Red_hot]

:haha:

[Red_Polo]

Am I the only one that likes it with a bit of cabbage then?

[Snigger]

Am I the only one stunned that this thread has been honoured with a sticky? a thread about stew?

[Mumsafan]

I think stunned is an exaggeration

[Hollowman]

Archie hunts his own stag at Bennington Chace. All plebian behaviour stuns him.

[Shaggy]

Am I the only one stunned that this thread has been honoured with a sticky? a thread about stew?

FLMAO!!!!!!

[Red_Polo]

Am I the only one stunned that this thread has been honoured with a sticky? a thread about stew?

Indeed. Personally I think it completely devalues the whole idea of a sticky :shake: :D

[Zombie-Dave]

drrrrrrsss rrrrrrttt hrrrrrrvvv hrrrrrrmmmmrrrnn fllllrrrssshh?

[Red_hot]

drrrrrrsss rrrrrrttt hrrrrrrvvv hrrrrrrmmmmrrrnn fllllrrrssshh?

Human flesh?

[Zombie-Dave]

Human flesh?

yrrrrsssss.

[Red_hot]

yrrrrsssss.

I think I'd rather have mine blind! :(

[The Glove]

A blind persons flesh?

[mick the click]

scouse matey...not just stew

I'll have a bit of cabbage with it. Leeks too.

[Tom]

My nan made Scouse in hers. My mum makes Scouse in hers and it is by far the best Scouse around. Works for me!! :handshake:

agreed, pressure cooker is good. I add garlic to mine too.
Crucial to leave overnight otherwise it's irish stew - which is good but not scouse :)

[Tom]

Deleted by me.

[Tom]

yrrrrsssss.

mega, I'll give it a go.
So are we talking fresh meat, or flesh that's hung a bit and gone a bit mouldy?

[Rich]

Right, I'm going to have a crack at making my very first scouse (sans Human Flesh) and sans Pressure cooker. I will get back to you with how it turned out.... :)

[brightred]

Can somebody please tell me the difference between scouse and irish stew cos I can't see any!

[Tom]

Skaus is norwegian for stew. Norwegian sailors stopping off in liverpool bought their stew with them. At some point it came into contact with irish stew and we have our "scouse". Scouse is served with beets or red cabbage (scandanavian influence) whilst irish stew isn't.

[brightred]

Why the feck would you want to ruin a perfectly good stew by adding red cabbage and beet.

Beet?!!!:o

[Tom]

As an accompanyment not actually IN the stew :)

[Red_hot]

Right, I'm going to have a crack at making my very first scouse (sans Human Flesh) and sans Pressure cooker. I will get back to you with how it turned out.... :)

Make it how I said! You won't be disappointed! :handshake:

[brightred]

I understood the accompanying bit but it's still a stew!

[Abro100]

A good twist i like to do when making scouse and to make it a bit more formal is to use lamb shanks.
Preheat the oven to gas 3/170C
Start off by getting one lamb shank for every person who wants scouse so say 4. Brown the lamb shanks, in batches, in the pan (3tbs olive oil) and then remove to a roasting tin.
Then get about 3 onions and finely chop them or food process them whatever you can be arsed doing.
Fry (soften) the onions in the oil which you used for the lamb to get all of the flavour into them.
While the onions are frying roughly chop up about 900g of Potatoes and 900g of Carrots.
When the onions are cooked add the stock carrots and potatoes to the pan and simmer for a few minuits.
Add this then to the casserol dish with the lamb shanks and then add about a pint 1/2 of water to it, and a stock cube in and cover for 4 hours in the middle of the oven. Add a Tbsp Fresh Thyme or a Tspn of dried thyme to the casserole dish aswell if requied.
Anothet tip is that at the end if you strain all the juice then simmer it for a bit to thicken it, it goes down a treat.
Oh yeah i wpuld maybe suggest some lamb sauce on the side.

[mick the click]

I'm going to give that one a go mate - soon. Ta!

[Craig_H]

Potatoes, carrots, stewing steak - do in pressure cooker til soft. Add gravy browning and stir - cook a bit longer. LEAVE OVERNIGHT.

Serve with beetroot/red cabbage/crusty bread and add brown/red sauce if you want!

Sounds....errr...lovely... http://www.redcafe.net/images/smilies/nervous.gif

[Red_hot]

Sounds....errr...lovely... http://www.redcafe.net/images/smilies/nervous.gif

Don't knock it.....:p

[Craig_H]

Well i wont EAT it, either ;)

And you shouldnt offer your tongue around so readily :D

[Red_Polo]

Sounds....errr...lovely... http://www.redcafe.net/images/smilies/nervous.gif

:shake:

It's fucking tasty mate, you're missing out.

[ninja]

Made it and perfected it on Saturday - Absolutley great for a good impressive dish and great for an Autumn night.

Heres how for all the cooks out there

Get some chicken thighs (with the bones and skin still on/in) Flour them in season plain flour and fry until honey in colour. When done place on a paper towel to drain off fat.

Next fry off some whole or cut in half shallots and some halved button mushroom. (they should be bite sized and not too small) Just sweat them a bit for a few mins thats all. place in a cassorole dish

Next gently fry off some chopped pancetta and some roughly chopped garlic. Place in with the onions and mushrooms.

Add lots of fresh thyme and then add the chicken.

Cover the lot with a bottle of red wine. (they say use a burgandy or a beaujoulais but I just used a cheap Shiraz and it was fine) - If you want you can replace a bit of the wine with some chicken stock which is nice as well.

Salt and pepper then lot. Give a good stir and stick in the oven on 175c for about 1 hour and 40 mins. Taking out half way to give it a stir. The sauce should thicken up nicely but if it doesnt (due to a lack of flour on the chicken - Dilute some cornflour with water and add a little at a time stiring all the way. This will thicken it up a bit.

Serve with boiled potatoes and a nice buttered baguette!

Enjoy everyone - :) :handshake:

[GordonGecko]

mmmmm...sounds nice.

I do all the cooking in my gaff (gf is crap). I enjoy it.....find it very theraputic.

(waits for crap gay gags from the Welsh....or Moby)

[kopdan]

actually I am the same so you are not alone

[ninja]

Well I trained as a Chef for 3 years before giving it up and going to Uni - Still miss it though :-( Anyone need any cooking questions answered fire away. That coq au Vin is great for a cosy night with a lady!

[Airman]

It does sound very good. I may try it. :handshake:

[Eth]

How the fuck do you fry an egg without the yolk bursting into a mess?

[ninja]

Get some of the fat on a fish slice and drip it over the yoke. This will seal it up and make it a lot stronger :-)

[Rich]

Right, couldn't get to the shops yesterday (another story) so hopefully I'll be making the Scouse tonight.... ready to eat tomorrow....

[mick the click]

I've got an enourmous le creuset casserole pot - I do the same thing but with whole legs and breasts - add a couple of bottles of wine and some stock. Stick it on low (gas 1 or 2) in the morning. - leave it on all day - go for a walk or whatever.

In the evening (or better still, the next day) There's enough for 8-10 people. Or pig out. Or freeze what's left.

I like it with creamed spuds with onions in.

Tip! Use the big flat shrooms roughly chopped for a better flavour.

[Eth]

Mushrooms are the devils own shite :handshake:

[Snigger]

Scouse now Coq au Vin - anybody would think this a Norwich FC fans site.

[ninja]

Mushrooms are the devils own shite :handshake:
:D :o

you're crazy but that made me laugh-

[Rich]

Mushrooms are the devils own shite :handshake:

:handshake: Agreed - Mushrooms are evil and wrong.

[Bob]

Cheers ninge. May give that a bash.

[brikkis]

:handshake: Agreed - Mushrooms are evil and wrong.

Magic muchrooms?

[nobbylad]

Scouse now Coq au Vin - anybody would think this a Norwich FC fans site.

'Cos Norwich fans love scouse....

[redlancer]

try it with pheasant
quater the pheasant.
also means if you get fresh one saves on plucking it as you can just remove the skin with feathers on.

coq au van should be with the haggered old cockeral so pheasant is a great subsitute IMO.

I use cotes du rhone as wine of preference

[Airman]

try it with pheasant
quater the pheasant.
also means if you get fresh one saves on plucking it as you can just remove the skin with feathers on.

coq au van should be with the haggered old cockeral so pheasant is a great subsitute IMO.

I use cotes du rhone as wine of preference

Good idea. Plenty of pheasants out the back of my place. :handshake:

[Craig_H]

:shake:

It's fucking tasty mate, you're missing out.

Fair play, the ingredients just didnt sound too appetising :D

[Red_Polo]

I've got a thing for steak sandwiches at the moment. Damn nice and at the same time so easy to make. Do your steak as you like it, bung it in a small baguette with some fried onions and wholegrain mustard. Fuck me I'm gonna make one now.

[Maestro]

Fuck me

Fucking horndog.

:whatever:

[Rich]

Smoked Haddock tonight for tea - easily done in the microwave, along with boiled new potatoes, sweetcorn and green beans.... should be nice!

[Paul.S]

Seems as I have a freezer ful of BBQ Chicken with Bacon from work, I'll probably have one of those.

Cooking for the uber lazy. Place 1 bag in steamer (not got a hob up & running yet) Steam for 15 minutes or so... eat :D

[Rich]

We are currently sans freezer which is a nightmare - the bloody thing just keeps tripping the electricity circuit it's on. ...and it's not the fuse, and it's not the socket I plug it into.... that is the extent of my knowledge, when it comes to fixing freezers!

[Paul.S]

I'd say it was probably fucked then :D

[Rich]

Worst thing is it's only 18months old and it's integrated into the units. Bollocks.

[Kaip]

Beans on toast


Put bread in a toaster

put beans in the microwave

put butter on the toast

pour beans over toast

add brown sauce and salt n pepper


Enjoy :handshake:

[Rich]

Beans on toast


Put toast in a toaster

put beans in the microwave

put butter on the toast

pour beans over toast

add brown sauce and salt n pepper


Enjoy :handshake:

:haha: :crackoff:

[Paul.S]

Hahahaahah!!!

And beans in a microwave :( I always cook them in a pan! (Or get lazy and eat cold from the can with a fork)

[Abro100]

Yeah i got a thread!!!!!!

[Maestro]

:haha: :crackoff:

They toast things twice in Ebbw it seems...:haha:

[Tinkerbitch]

Why is it that since I went on a diet just last week there's already been a thread about scouse, one about chocolate and now a dedicated cooking and recipe trhead. Anyone got any low fat recipes please!:cry:

[Mumsafan]

Why is it that since I went on a diet just last week there's already been a thread about scouse, one about chocolate and now a dedicated cooking and recipe trhead. Anyone got any low fat recipes please!:cry:


Take pear out of fruit bowl. Peel. Eat.

[Red_Polo]

Fucking horndog.

:whatever:

:haha: :haha:

[Bob]

Take pear out of fruit bowl. Peel. Eat.
Lasty must be spoiled :crackoff:

[Mumsafan]

Lasty must be spoiled :crackoff:


He's not on a diet is he? I was helping Lynne :D

[Kaip]

Evening All :eyebrow:

[Rich]

Toasted any toast recently, Kaip? :crackoff:

[Red_hot]

Take pear out of fruit bowl. Peel. Eat.

:haha:

My tip for dieting is eat shit loads of low fat/no sugar jelly. It's about 1/2 a point for an entire big bowl full!

[Tinkerbitch]

Take pear out of fruit bowl. Peel. Eat.

Well thanks, was hoping for something a little more inspired, Red Hot's scouse recipe is haunting my dreams at the moment!

[Tinkerbitch]

:haha:

My tip for dieting is eat shit loads of low fat/no sugar jelly. It's about 1/2 a point for an entire big bowl full!

Cheers, on my way to tescos now

[Kaip]

Beans on toast


Put bread in a toaster

put beans in the microwave

put butter on the toast

pour beans over toast

add brown sauce and salt n pepper


Enjoy :handshake:




Whats all the fuss about :eyebrow:

[Kaip]

:haha:

My tip for dieting is eat shit loads of low fat/no sugar jelly. It's about 1/2 a point for an entire big bowl full!



What if you dont like jelly

[Rich]

eat the bowl?

[Maestro]

:haha:

My tip for dieting is eat shit loads of low fat/no sugar jelly. It's about 1/2 a point for an entire big bowl full!

Or you could eat lots of fruit and vegetables, drink lots of water and exercise regularly. Revolutionary, I know...

[Red_hot]

Or you could eat lots of fruit and vegetables, drink lots of water and exercise regularly. Revolutionary, I know...

That's not as much fun though is it really?? :D

[Maestro]

...you probably buy low-calorie chocolate, don't you? :haha:

[Red_hot]

...you probably buy low-calorie chocolate, don't you? :haha:

:miffed: Yes! Wine too.

[Rich]

Low Calorie Wine? That has to be shite, surely???

[Red_hot]

Low Calorie Wine? That has to be shite, surely???

Weight watchers wine. It's fab! Honestly!

[mick the click]

This lot need sorting chaps...separate food forum. So far we've got Scouse and Coq au Vin - with a bit of eggs thrown in - somewhere. This could be good.

I need an (easy) eggs benedict recipe - the missus is having a seriously shite time at the moment (family illness). If I could surprise her and prepare one it might do her good for 5 mins.

[Maestro]

Weight watchers wine. It's fab! Honestly!
:shake: :haha:

[ninja]

This lot need sorting chaps...separate food forum. So far we've got Scouse and Coq au Vin - with a bit of eggs thrown in - somewhere. This could be good.

I need an (easy) eggs benedict recipe - the missus is having a seriously shite time at the moment (family illness). If I could surprise her and prepare one it might do her good for 5 mins.

Mick mate - There are two schools of thought in regards to Eggs benedict. You can make it easy and cheaply and it becomes something akin to "comfort food" - This maybe perfect for you and your missus. Or if you wanted to be a bit flash and put a bit of effort in you can transform it into something from the gods mate. The trick is to make a good creamy hollandaise sauce. Its probably worth practicing this a bit as it can tend to split if the temp is not right - Hollandaise sauce recipes are everywhere but this is the one we used in my hotel and its lush.

1. Cube and freeze a stick (1/2 cup) of unsalted butter. (this may seem a bit daft but it helps that the butter is frozen when it comes to adding it to the egg)

2. Bring water to simmer in the bottom of a pan with will be used to make a bain marie

3. Separate three eggs, You can chuck away the whites, and combine the yolks in a light, stainless steel saucepan or even better a metal bowl with 1/2 teaspoon salt and the juice of half a lemon.

4. Whisk the egg mixture together over the simmering water until the mixture just begins to thicken - about a minute. Add a few cubes of butter and continue to whisk until it has melted. Continue with all the butter, moving the saucepan to and from the steam. Within a minute or two of adding all the butter, the sauce will thicken almost to the consistency of mayonnaise. Serve at once!

The only trick we used to do with poached eggs was to whisk the water creating a bit of a whirlpool before putting the eggs in. This gives the eggs a lush shape

There are all sorts of flashy "extras" you can do along with it. The french add truffles and sometimes poach the eggs in water that asparagus has been boiled in! Enjoy mate:handshake:

[JCase]

[QUOTE=ninja]
Get some chicken thighs (with the bones and skin still on/in) Flour them in season plain flour and fry until honey in colour. When done place on a paper towel to drain off fat.

QUOTE]

Ninja, do you need to season the chicken first before flouring and frying?

[ninja]

Hi JC yeah mate - I get a small bowl of flour and crumble in salt and lots of pepper. If you want you can put in some dried thyme as well. Make sure you flour the chicken well as this is essential for the thickening process. :handshake:

[mick the click]

Ninja - you're a star. I'm off to the shops!

[JCase]

Hi JC yeah mate - I get a small bowl of flour and crumble in salt and lots of pepper. If you want you can put in some dried thyme as well. Make sure you flour the chicken well as this is essential for the thickening process. :handshake:

Thanks mate :handshake: , I'll attempt to surprise the mrs with my culinary skills this weekend. Can't wait to try this, even have a bottle of red chilling in the fridge.

[ninja]

Nice one - Let me know how you get JCase and you too Mick :)

[Rich]

Ninja, good to have you here!!! :)

Sounds like we have an expert on our hands.

[ninja]

I've got an enourmous le creuset casserole pot - I do the same thing but with whole legs and breasts - add a couple of bottles of wine and some stock. Stick it on low (gas 1 or 2) in the morning. - leave it on all day - go for a walk or whatever.

In the evening (or better still, the next day) There's enough for 8-10 people. Or pig out. Or freeze what's left.

I like it with creamed spuds with onions in.

Tip! Use the big flat shrooms roughly chopped for a better flavour.

Thats great - :handshake: Even if you cook it - eat half and save the other half in the fridge. The next day it tastes even better:)

[Red_hot]

What is eggs benedict??

I like mine boiled with soldiers.

[Abro100]

:haha:

My tip for dieting is eat shit loads of low fat/no sugar jelly. It's about 1/2 a point for an entire big bowl full!
I done that :haha:

[Mumsafan]

I done that :haha:


You were far too thin at one stage! I was worried sick!

[Red_hot]

You were far too thin at one stage! I was worried sick!

Awwwww bless. :D

[Abro100]

Ok i had Musroom Soup the other day it was nice, made by.

300g Mixed Mushrooms (roughly chopped)
(Flat,Chestnut,Porcini (dried))
60g Butter
60g Flour
1 Veg Stock Cube 1 Pint Stock (use water off procini)
1/2 Pint infused Milk (basically boil it with a onion cloved and a carrot)
1 Medium Onion (finely chopped)

Fry the Mushrooms and copped Onion in a Pan with the Butter till cooked.
Slowly add the flour and fry for about 2 mins to make a Roux
Sieve the milk
Slowly add it to you Roux ensuring you miz well to prevent lumps
Then add your Stock to this and simmer for 5 mins,
It its to thick add more stock or water or Cream if thin

A bit of Thyme goes nice aswell, add at the begining with the Mushrooms if desired. Even some garlic and Parlsey would be nice. Again fry garlic at begining add parsley wwhen adding stock.

[Abro100]

Beer sorted me out!

[Mumsafan]

It did indeed

[Tinkerbitch]

I done that :haha:

I just bought lots of it, hope it works.

What about recipes without the butter and cream please!

[Abro100]

What type of Dish?
What Food you like?

[Tinkerbitch]

What type of Dish?
What Food you like?

Nothing with fish or seafood low on fat. Could you cook it and bring it over for my tea tonight as well. I've only got low fat jelly to eat.

[Reece]

I think we should make this thread as large as possible just to annoy Lfc4Ever.

[Rich]

I had some of that Sainsbury's Sushi for my lunch today - it might not be 'proper' sushi, but it was lovely stuff! :)

[Reece]

I had a Tesco's BLT sarnie, and am about to tuck into a dairylea dunkers thing :D

[Rich]

Maybe we should have a lunchtime sticky just to really finish lfc4ever off? :D

[Abro100]

Nothing with fish or seafood low on fat. Could you cook it and bring it over for my tea tonight as well. I've only got low fat jelly to eat.
What about Roasted Veg (Peppers, Cougettes, Aubegines) Cover with Olive Oil and Paprika Roast for 25 mins on 200
Bash a Chicken breast.
In a Pestle and Mortar bash some Corriander,Paprika,Cumin and Black Pepper add some Olive Oil rub into the Chicken breast and Chargrill or Fry it.

[Mumsafan]

That's not very nice now is it

[Mumsafan]

What about Roasted Veg (Peppers, Cougettes, Aubegines) Cover with Olive Oil and Paprika Roast for 25 mins on 200
Bash a Chicken breast.
In a Pestle and Mortar bash some Corriander,Paprika,Cumin and Black Pepper add some Olive Oil rub into the Chicken breast and Chargrill or Fry it.


Does the chicken have to be dead before you bash it in the chest?

[Reece]

Maybe we should have a lunchtime sticky just to really finish lfc4ever off? :D

I think he would actually explode/with/anger :D

[Rich]

What about Roasted Veg (Peppers, Cougettes, Aubegines) Cover with Olive Oil and Paprika Roast for 25 mins on 200
Bash a Chicken breast.
In a Pestle and Mortar bash some Corriander,Paprika,Cumin and Black Pepper add some Olive Oil rub into the Chicken breast and Chargrill or Fry it.

That sounds good enough to eat!

[Abro100]

One of my favorites, think am gonna make a goats cheese risotto tonight, not sure yet.

[Rich]

Not a big fan of goat's cheese to be honest. Home-made Spag Bol tonight for tea. :)

[Abro100]

Ive only ever had it in a pasty in greece so ill give it ago.

[Red_Polo]

Steak sandwich again ;)

[Tinkerbitch]

What about Roasted Veg (Peppers, Cougettes, Aubegines) Cover with Olive Oil and Paprika Roast for 25 mins on 200
Bash a Chicken breast.
In a Pestle and Mortar bash some Corriander,Paprika,Cumin and Black Pepper add some Olive Oil rub into the Chicken breast and Chargrill or Fry it.

Lovely, thank you,a lthough I'ma ddicted to the jelly now!

[Bob]

I had a Tesco's BLT sarnie, and am about to tuck into a dairylea dunkers thing :D
Plastic cheese should never be condoned. But i wont argue with your previous post. :handshake:

[Kaip]

Ha/ha/ha/ha/ha/ha

[Red_hot]

Ha/ha/ha/ha/ha/ha

:haha:

[Red_hot]

Nothing with fish or seafood low on fat. Could you cook it and bring it over for my tea tonight as well. I've only got low fat jelly to eat.

:haha:

[Red_Polo]

Plastic cheese should never be condoned. But i wont argue with your previous post. :handshake:

I disagree. Plastic cheese is absolutely great on a dirt cheap burger with loads of ketchup. Otherwise, steer clear obviously.

[Red_Polo]

Making myself a nice Thai green curry tonight. Freshly made curry paste, kaffir lime leaves, galangal, fragrant rice - the works. Can't fucking wait.

[AnfieldForever]

This is mine.

1/4 cup orange juice
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon salt
dash pepper
1 pound beef sirloin, sliced in thin strips
2 tablespoons Mango Chutney (such as Major Grey's)
1 tablespoon Chinese plum sauce
2 ripe mangoes, peeled and sliced
1 tablespoon oil
PREPARATION:
Combine 2 tablespoons orange juice with sugar, cornstarch, salt, and pepper. Mix with meat and let stand 15 minutes.

Mix remaining orange juice with chutney and plum sauce. Chop half the mango and add to the sauce.

Heat oil in a wok.

Add beef and stir-fry until browned. Add mango-plum sauce and stir-fry until glazed and heated through.

Place beef mixture in the center of a serving plate, surround with remaining mango slices.

:rock:

[ninja]

Mmmmmmm Thats sounds lush - Is Plum sauce easy to get hold of?

[JCase]

Made it and perfected it on Saturday - Absolutley great for a good impressive dish and great for an Autumn night.

Heres how for all the cooks out there

Get some chicken thighs (with the bones and skin still on/in) Flour them in season plain flour and fry until honey in colour. When done place on a paper towel to drain off fat.

Next fry off some whole or cut in half shallots and some halved button mushroom. (they should be bite sized and not too small) Just sweat them a bit for a few mins thats all. place in a cassorole dish

Next gently fry off some chopped pancetta and some roughly chopped garlic. Place in with the onions and mushrooms.

Add lots of fresh thyme and then add the chicken.

Cover the lot with a bottle of red wine. (they say use a burgandy or a beaujoulais but I just used a cheap Shiraz and it was fine) - If you want you can replace a bit of the wine with some chicken stock which is nice as well.

Salt and pepper then lot. Give a good stir and stick in the oven on 175c for about 1 hour and 40 mins. Taking out half way to give it a stir. The sauce should thicken up nicely but if it doesnt (due to a lack of flour on the chicken - Dilute some cornflour with water and add a little at a time stiring all the way. This will thicken it up a bit.

Serve with boiled potatoes and a nice buttered baguette!

Enjoy everyone - :) :handshake:

Mate do just flour the chiken on its own or do you need to add egg to bind the mixture or summat :confused:

[ninja]

Mate do just flour the chiken on its own or do you need to add egg to bind the mixture or summat :confused:

No man - just flour the raw chicken in well seasoned flour before frying it off - when done (ie) the chicken is golden in colour - put to one side and sweat the shallots, mushys etc. the add all to the cassorole dish with the wine and cook in the oven for about 1h 45 mins until the sauce is thick.
:handshake:

[JCase]

No man - just flour the raw chicken in well seasoned flour before frying it off - when done (ie) the chicken is golden in colour - put to one side and sweat the shallots, mushys etc. the add all to the cassorole dish with the wine and cook in the oven for about 1h 45 mins until the sauce is thick.
:handshake:

Thanks man :handshake: I was starting to sweat it. Just trying to prove a point to the mrs that I'm a better cook :D

[Abro100]

Soutzokakia, this is a greek dish which is a great amd my favorite one i got the ingredients off the net so ill just copy and paste them.

Meatballs
2 lbs ground beef
2 garlic cloves, minced
1 teaspoon cumin seeds
1/4 cup dry white wine
1 cup white bread, soaked in the wine
1 egg
1/4 cup olive oil
flour
pepper, to taste
salt, to taste

For the sauce
2 cups tomatoes, peeled and chopped
2 cups vegetable stock
wine (reserved from soaking the bread)
1 teaspoon butter
pepper, to taste
salt, to taste
1 teaspoon cumin seeds
1/2-1 teaspoon cinnamon


1. For the meatballs, mix the ground beef, garlic, cumin, white wine, bread (squeeze out the wine and reserve to be used in the sauce) and egg.
2. Season to taste with salt and pepper.
3. Shape into approximately 30 sausage shaped patties, roll in flour and fry in oil until cooked through.
4. Remove from pan, set aside on a plate covered with paper towels.
5. For the sauce, bring the tomatoes stock and butter to a boil.
6. Add the wine and the seasoning and simmer until sauce beginns to thicken.
7. When the sauce starts to thicken, add the soutzoukakias and simmer for a further ten minutes.

[Red_Polo]

You ever tried making kleftiko Abro? Mmmmmm....

[ronan]

right here is my contribution to the thread
spicy chicken penne pasta

its pretty simple
dont have a list as im doing this off the top of my head but here goes

1st
make your tomato sauce
3 tins of chopped tomatoes
half of one fresh basil
one garlic bulb
tomato paste
3chopped onions
simply mix in blender nothing to it
then heat in a pot for about half an hour on low temp.


2nd pesto sauce

your sauce
1 and half fresh basil
pine nuts (heat them under grill first)
olive oil
1 garlic clove
once again mix in blender

now your chicken take a breast per person and put in oven but cover it in all season spice or something to your taste depending on how spicy you like it

penne pasta itself is obviously cooked at the same time.

now once you have all the ingredients ready
the beauty of this is you can use it a number of times
just keep the stuff youve cooked covered in the fridge
mix olive oilrough pasta to keep fresh

to make the finished plate simply heat pan/wok
throw in chicken cut up, pasta, tomato sauce (one soup ladel roughly per portion),pesto sauce, one to two soup spoon pp.
add small portion of fresh cream to blend and heat up at high temp for 1-2 mins.
eat and enjoy(if you could follow my instructions)

[Neil Young]

Last night I made:

Bruschetta
- Parma ham, buffalo mozzarella with truffle oil
- Cremonese salami, tomato and basil with truffle oil
Homemade fettucine with sauce of porcini mushrooms in white wine and garlic
Flattened chicken with thyme, lemon and mint roast potatoes, peas with Parma ham, steamed carrots
Profiteroles

Of course I eat like that every night.

The pasta course was easy:
300g of 00 flour
3 eggs
some Porcini mushrooms - no idea how much in weight, just guess it - sliced roughly
2-4 garlic cloves, peeled, crushed and chopped
white wine
olive oil or unsalted butter
Parmesan cheese (a piece of Parmigiano Reggiano, not some awful ready-grated stuff in a tub)
salt and pepper

For the pasta:
1. Mix the flour and eggs (mix in the eggs one at a time). Knead the dough for 10-15 minutes.
2. Wrap the dough in cling film and refrigerate for 30 mins-1 hour
3. After an hour, divide the dough into three pieces. Take one piece, roll flat until the dough is as thin as possible - really, the thinner the better.
4. Dusting the surface with flour, fold two edges towards the centre (not overlapping), dust with flour and repeat folding from the outside in until you have a long thin parcel of pasta. Cut across the pasta at 1cm intervals. Then putting the blunt edge of the knife lengthways underneath the middle of the cut pasta, lift the knife and the ribbons should fall down from either side of the blade. Repeat with remaining two pieces of dough.
5. Heat a large pan of water with a little salt but no oil. When boiling add the pasta ribbons (make sure each is separated).
6. After 1-2 minutes, when the pasta is cooked but still firm, drain and serve. You can add a little olive oil if the pasta is a little sticky.

For the sauce:
7. Heat the oil/butter (enough to cover the base of the frying pan), when hot (not too hot) sweat the garlic for a minute or two. Do not overcook as this will make the garlic bitter.
8. Adding extra oil if necessary, put the porcini in the pan and fry for 10 minutes until soft.
9. Add about a glass of white wine and put heat up high, allowing mushrooms to soak up as much of the wine as possible while stirring all the time.
10. Season to taste and add some fresh chopped broadleaf parsley if you want. Pour over the pasta.
11. Split into bowls and grate parmigiano reggiano over it.
12. Mix thoroughly and eat using a fork only - no spoons or knives, you philistines.

[Red_hot]

That sounds yummy!!!

[Abro100]

You ever tried making kleftiko Abro? Mmmmmm....
Yeah mate i had ago once it was nice, not as nice as the greeks but then agin who can be?

[Snigger]

cheesey garlic shrooms.

Large flat portabello shrooms.
Fill with Boursin garlic cheese
wrap in foil and bake until cooked on 180 - 15 mins should do it
eat - lurvely

[Red_Polo]

steak sandwich

[El Diego]

One of my favorites, think am gonna make a goats cheese risotto tonight, not sure yet.

I love goats cheese risotto one of my fav dishes.

[Red_hot]

Anyone got any good macaroni cheese recipes? Woke up this morning fancying some.

[Slim]

Woke up this morning fancying some.


And some mac and cheese??!! :whip:

[Red_hot]

:rolleyes:


















:D

[Abro100]

Anyone got any good macaroni cheese recipes? Woke up this morning fancying some.
I got a good one in a book at home ill post it after. Bough myself a new book yesterday http://www.amazon.co.uk/Larousse-Gastronomique-Greatest-Cookery-Encyclopedia/dp/0600602354

[Abro100]

i ot lots of suff to ass doomn

[ninja]

Hi Abro - Yeah man Larousse's Gastronomique is THE book to get in regards to Classical French cooking. I would like to point out though its not a book for the simple cook. This is rather a book for the proffessional chef or at least someone who is of a very very high standard. The recipes in this go back to medieviel times and as such a lot of them are made completely from scratch using classical methods. If you can pull it off though you would make Jamie Oliver look a cooking muppet!

[ninja]

Hey cooks and cookess's - I havent posted for awhile but I cooked this last week for a bunch of mates and they all loved it so here goes.

poulet en pâtisserie avec le pancetta et bourrée du champignon et de la moutarde

or chicken in pastry with Pancetta and stuffed with a mushroom and mustard mixture.

Here goes - First take out the freezer the puff pastry that you buy ready made. This needs to be thawed before you wrap the chicken.

Make the stuffing. You can pretty much do as you please here but here is what I did. chop up a load of mushrooms. I use portabello or brown chessnut but whatever is clever really. Also finely chop shallots or onion. I use 2 part mushroom to 1 part onion but its up to you. You can add finely chopped garlic here as well if you like. Oh also I find a couple of dollops of wholegrain mustard really adds to this. Fry in a pan on a low heat with butter until the mixture sofens. At this point add some fresh thyme and a few glugs of cheap white wine and reduce gently.

Now get your chicken breast and horizontally slice through the midde long ways but not all the way through. This is sometimes called 'butterflying' The chicken. Now you open it up and add the mushroom mixture into the middle. Try and put as much as it can take without spilling out over the sides after you close it.

Now I wrap the whole breast with pancetta - Obviously you need to buy pancetta that has been cut long ways and not the circle one. This make is much easier to do. A friend of mine has on occasion also wrapped cheese around it as well as the pancetta which im sure is really nice as well.

Now get your thawed puff pastry and slice into an inch and half strips. The thickness should be about 5mm. then wrap the chicken breast using about 3/4 long strips. When completely covered. Cover the lot with egg wash and back in a moderate oven (about 170F) Until. golden brown probably about and hour maybe a little more. Viola

There are loads of variations you can do with this and if anyone wants some ideas on sauces they can have it with just ask. Goes really well served on a bed of thinly sliced sautee potatoes and some rocket - Enjoy

[The Glove]

Do any of you wanna be Delia's know how to make Paella?

[The Wolfman]

Do any of you wanna be Delia's know how to make Paella?


is it a surprise for sarah?


:haha:

[The Glove]

is it a surprise for sarah?


:haha:


:haha:

nah, its so she can make it.

[Red_Polo]

Do any of you wanna be Delia's know how to make Paella?

Paella mmmmmmmm.......

You need a really nice wide shallow pan with a lid ideally. Fry some onion, red pepper, chorizo if you like, then when they're done add chopped garlic, saffron and paprika and cook for another min. Then chuck in some chopped tomatoes, prawns/squid or whatever, rice, peas, and chicken stock then put the lid on and let it simmer until the rice is cooked and has absorbed all the stock. Salt and pepper and you're good to go, fuck me I'm hungry now...

[ronan]

sounds good apart from the seafood

can u just use chicken?

[Red_Polo]

Yeah defo, am not a big seafood fan myself, I tend to put in chicken/prawns but not squid or any of that shit. Even veggie paella is damn nice.

[tomasjj]

Wolf fish - in sauce of coconut milk, chilli, garlic and "fennikel" whatever that is in English. Licorice tasty knoll thing.
Cooked in a pan in the oven for 45 minutes of so.

Sliced potatoes also in a pan in the oven to go with it. Salt, pepper and olive oil on the potatoes.

Should be good.

[Red_Polo]

Fennel

Sounds interesting Tomas, save me some? :handshake:

[Red_hot]

Fennell? Does that come from cats? :chunks:

[tomasjj]

Fennel

Sounds interesting Tomas, save me some? :handshake:

All gone mate.
Sorry.
:)


one tip though, make the sauce separate and not in the pan with the fish.
a lot of water in the fish ruins the thickness and taste of the sauce, which should be coco, with a mixture of fennel and garlic with a hint of chilli.
:handshake:

[The Wolfman]

Fennell? Does that come from cats? :chunks:


is this a "reverse" one again? :eyebrow:

[Red_hot]

No they have fennell cats!!

[The Wolfman]

No they have fennell cats!!

ok i'll let you off then. :haha:



its a plant/herb thing and like he said is a bit liquoricey.

you can by fennel tea, supposed to be good for you.

[Red_hot]

As long as it's not kitty related thats ok by me.

[The Wolfman]

As long as it's not kitty related thats ok by me.

the chinese eat cats though.

Probably in your food tomorrow. :handshake:

[Red_Polo]

All gone mate.
Sorry.
:)


one tip though, make the sauce separate and not in the pan with the fish.
a lot of water in the fish ruins the thickness and taste of the sauce, which should be coco, with a mixture of fennel and garlic with a hint of chilli.
:handshake:

Might try to make that one of these days :)

I've been pigging out on fried halloumi and salad in pitta lately :jizz:

[steveheighwayrobbery]

Maybe this thread could be about any kind of cooking?

I need to enhance my culinary skills.. :handshake:

I do make a mean Cottage Pie though.
try it with sweet potato instead of the usual spud topping and shove some guiness in the sauce..fantastic

[steveheighwayrobbery]

What is eggs benedict??

I like mine boiled with soldiers.
poached egg on a toasted bagle or muffin - the egg is covered with hollandaise sauce. Could you be arsed making that for breakfast?

[Red_hot]

poached egg on a toasted bagle or muffin - the egg is covered with hollandaise sauce. Could you be arsed making that for breakfast?


No and it also sounds revolting!! :chunks: Americans eat some shit.

[steveheighwayrobbery]

No and it also sounds revolting!! :chunks: Americans eat some shit.
:handshake:

[captainfog]

Might try to make that one of these days :)

I've been pigging out on fried halloumi and salad in pitta lately :jizz:

I don't like halloumi.......no food should squeak while you eat it :handshake:

[captainfog]

KFC

mmmmm you gotta love that fake chicken

[Red_hot]

I don't like halloumi.......no food should squeak while you eat it :handshake:


:haha: Squid also squeaks when you eat it! Like a lazzy band.

[Red_Polo]

I don't like halloumi.......no food should squeak while you eat it :handshake:

KFC

mmmmm you gotta love that fake chicken

I am still trying to reconcile these two posts with each other :D

[Neil Young]

Thank you for bringing that to my attention. :handshake:

[Red_hot]

There is a type of cat called a fennell cat. I think they are wild ones.

[Neil Young]

Thank you for bringing that to my attention. :handshake:

[Red_hot]

I thought it was fennell. :confused: They are the ones you can have as a pet but you have to be careful cos they are a bit more wild?

[Neil Young]

Thank you for bringing that to my attention. :handshake:

[Red_hot]

:jaw: I'm so glad you pointed this out or else I could've looked foolish.

[Neil Young]

Ha, sorry.

And thank you for bringing that to my attention. :handshake:

[Mumsafan]

There is a type of cat called a fennell cat. I think they are wild ones.

That's feral

[cobain]

Hm... I've made a bad home made video as a parody on one of our TV shows in Slovenija (where celebs cook an ordinary meal, like an ordinary sandwich with egg and call them something in french or spanish to make the dish spectacular).

I'm the guy who cooks (I know you'll probably not understand me, but fcuk it:))... You should skip the first 30 seconds of the vid.

http://video.google.co.uk/videoplay?docid=8393498579226298337

[Red_hot]

That's feral

:o

[Neil Young]

That's feral
Thank you for bringing that to my attention.

:haha:

[tomasjj]

Thank you for bringing that to my attention.

:haha:

I see age has finally caught up with you.

[Red_Polo]

That's feral

Snigger

[Neil Young]

I see age has finally caught up with you.
Yes, it has overhauled me, gained a respectable lead and is continuing to pull away. :(

[Abdul Alhazred]

No and it also sounds revolting!! :chunks: Americans eat some shit.

It's a bautiful breakfast, although it should have bacon with it too.

I prefer green bacon, french toast, maple syrup with bananas & blueberries though.

Or kedgeree.

[TartanTerror]

There is a type of cat called a fennell cat. I think they are wild ones.

That's feral

Although, with the emphasis on the second syllable, one would have a viable alternative to Kinnell :whatever:

[Red_hot]

Special mention to red Polo - the recipe for paella you gave us was spot on!! After about 4 attempts, last nights effort was next to perfect!! :handshake:

[Red_Polo]

Special mention to red Polo - the recipe for paella you gave us was spot on!! After about 4 attempts, last nights effort was next to perfect!! :handshake:

Nice one, glad you enjoyed it :)

Paella :jizz:

[DeeGame]

Nice one, glad you enjoyed it :)

Paella :jizz:

Never knew you put cream in Paella :chunks:

[Mumsafan]

School cookery (sorry Food tech) lessons have definitely got better - over the last 3 weeks we've been served with Beef Stir-fry, Chilli Con Carne,. and Cottage Pie - all really delicious!

[Red_hot]

God. We made egg nog and chocolate brownies and I burnt the chocolate! :o

[Mumsafan]

We always made quiche or baked apples. Occasionally cakes.

[Red_hot]

I love quiche.

[DeeGame]

God. We made egg nog and chocolate brownies and I burnt the chocolate! :o

Thats outrageous! how can anyone burn chocolate? :rant: