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Food and drink thread


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#341 hindle xiii

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Posted 28 August 2012 - 12:51 PM

Anyone got that link again that gives you recipes from the contents of your kitchen cupboards please?

http://www.supercook.com/

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#342 stimpo-and-kat

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Posted 28 August 2012 - 06:06 PM

Tried suckling pig and oysters while in London for the cup final. Both lovely

#343 Mumby Magic

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Posted 28 August 2012 - 10:45 PM

http://www.supercook.com/


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#344 Bleep1673

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Posted 23 September 2012 - 01:16 PM

Tried suckling pig and oysters while in London for the cup final. Both lovely


I had Oysters for the first time in my life a couple of weeks ago, really fresh, locally landed ones, I ordered a 2nd helping, much to the annoyance of Mrs Bleep. For my 50th I also tried Razor Clams, they are amazingly good, considering you can pick them up on the beach for free.
Mussels grom on tghe rocks down here and if you so wish (& I do), you can harvest them at low tide (although sometimes you have to fight the Gulls for them.
Swinton RLFC est 1866 - Supplying England with players when most of your clubs were in nappies

#345 Bleep1673

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Posted 24 September 2012 - 03:56 PM

Posted Image
Spicy Chicken with Fennel Sauce & Pepper by Bleep1673, on Flickr

http://www.bbc.co.uk...enbreastw_88351

I put the spices in a clean plastic bag, add the chicken & shake to cover evenly

Edited by Bleep1673, 24 September 2012 - 04:05 PM.

Swinton RLFC est 1866 - Supplying England with players when most of your clubs were in nappies

#346 Leeds Wire

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Posted 24 September 2012 - 06:30 PM

I'm making curry goat at the weekend, something I've always loved to eat but never cooked. There are loads of recipes on t'internet for it but they differ massively - has anyone got a definitive version that works well?

ta
Mark

#347 Severus

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Posted 24 September 2012 - 06:37 PM

Eggs, chips and beans for dinner tonight. :D
Fides invicta triumphat

#348 Wolford6

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Posted 24 September 2012 - 08:23 PM

Eggs, chips and beans for dinner tonight. :D


Flash git.

That's what most people have for Christmas Dinner round your side of the Pennines.
B)

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#349 hindle xiii

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Posted 25 September 2012 - 06:33 AM

I'm making curry goat at the weekend, something I've always loved to eat but never cooked. There are loads of recipes on t'internet for it but they differ massively - has anyone got a definitive version that works well?

ta
Mark

I tried one. It might have been one attributed to Levy Roots, it takes bloody ages though. http://uktv.co.uk/fo...cipe/aid/636225 oh and the timings don't add up - cook time 2 1/2 hrs, but recipe says 45m + 45m + 45m + 2hrs :rolleyes:

This might be ok http://www.channel4....and-peas-recipe haven't tried it though so dunno if these times add up

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#350 Mister C

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Posted 25 September 2012 - 06:51 AM

Smoking a huge brisket for 12 hours on Saturday B)

Using a Weber Bullet. Anyone done it before?

Any tips?

#351 Leeds Wire

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Posted 25 September 2012 - 08:12 AM

I tried one. It might have been one attributed to Levy Roots, it takes bloody ages though. http://uktv.co.uk/fo...cipe/aid/636225 oh and the timings don't add up - cook time 2 1/2 hrs, but recipe says 45m + 45m + 45m + 2hrs :rolleyes:

This might be ok http://www.channel4....and-peas-recipe haven't tried it though so dunno if these times add up


Nice one Andy, ta very much.

#352 hindle xiii

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Posted 25 September 2012 - 08:19 AM

Nice one Andy, ta very much.

Start early, and don't get impatient like I did. Otherwise it's a bit chewy. Try the channel 4 one, no niche ingredients like all-spice berries - which simply don't exist in space and time.

And then you can tell me how it went.

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#353 Futtocks

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Posted 25 September 2012 - 09:04 AM

Something like Curry Goat would probably benefit from being cooked the day before, refrigerated and re-heated the next day.

Got a slow cooker? Pretty cheap, as they are very simple things, but give superb results without needing regular attention. I did slow-roasted lamb with Moroccan spices on Sunday, and it was out of this world. You can, if you like, finish the meat on the barbecue to give it a bit of smoke. It was beef and black olives in Theakston's Old Peculier the previous time I used it, which was very intense and delicious.

A mind is like a parachute. It doesn’t work if it isn’t open. Frank Zappa (1940 - 1993)


#354 Leeds Wire

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Posted 25 September 2012 - 09:48 AM

http://www.mysuperma...erries_35g.html

Now i've found those I will be attempting the channel 4 recipe...

I don't have a slow cooker but I'll try and borrow one, as it seems the best way of tenderising the meat and retaining the sauce.

Ta folks.

#355 Futtocks

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Posted 25 September 2012 - 12:19 PM

Slow cookers are also good for spare ribs/back ribs. Start them off with a dry rub of spices and leave for an hour, then into the cooker for several hours. Finally, take 'em out, slather with barbecue sauce and finish in a regular oven (or on the BBQ) for about 20 minutes, just to get everything hot and sticky (ooh!). The meat just falls off the bones.

A mind is like a parachute. It doesn’t work if it isn’t open. Frank Zappa (1940 - 1993)


#356 hindle xiii

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Posted 25 September 2012 - 12:25 PM

It's a good job I just had a peice of some cake randomly brought in by a co-worker. Somehow 2 slices of bread and 1/2 tin of tomatoes didn't quite cut it.

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#357 Bleep1673

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Posted 25 September 2012 - 05:17 PM

Bum.

After doing that on Sunday, I am due in court Wednesday, (see Goodbye thread), & so tonight it's Pizza, Dominos I'm afraid.

Condemmed man etc....


See you in 4 months
Swinton RLFC est 1866 - Supplying England with players when most of your clubs were in nappies

#358 Mumby Magic

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Posted 25 September 2012 - 07:09 PM

Posted Image
Spicy Chicken with Fennel Sauce & Pepper by Bleep1673, on Flickr

http://www.bbc.co.uk...enbreastw_88351

I put the spices in a clean plastic bag, add the chicken & shake to cover evenly


I am sure I've seen that picture on a taverna on the seafront in Crete!

Lilly, Jacob and Isaac, what my life is about. Although our route through life is not how it should be, I am a blessed man.


#359 Severus

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Posted 25 September 2012 - 07:16 PM

Posted Image
Spicy Chicken with Fennel Sauce & Pepper by Bleep1673, on Flickr

http://www.bbc.co.uk...enbreastw_88351

I put the spices in a clean plastic bag, add the chicken & shake to cover evenly

Nice crockery ;)
Fides invicta triumphat

#360 hindle xiii

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Posted 27 September 2012 - 02:44 PM

I can't remember what the conclusion was and I've no time to search this thread or any other but if I had a deep fat fryer, and I wanted to have, for example, homemade onion bhajis and homemade doughnuts for tea, both in veg oil, could I do one after the other? Or would the oil become tainted by flavour? And secondly, if I wanted them two days in a row, is the current oil ok?

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