Mahow's all new, all new, all new food thread

[Don]

Between Maccies and Greggs, old Timothy will be sent packing on the first flight back once the borders are reopened.

[Don]

Getting a long awaited cod and chips which I've been hankering for for a long time. The grease and shit willleave me having a meltdown no doubt but needs must :drool:

My question is, would replacing their curry sauce with homebrewed Bisto gravy be fucking mental? Has such an act ever taken place in the history of humanity?

[Spikey M]

It depends if you are keeping the fish isolated from the gravy. Chips and gravy is top tier foodery, but fish and gravy would be an abomination.

[Lewis]

You can get away with fish and chip shop gravy, because it's (or it should be) too thick to soak into the batter. Thin roast dinner gravy would get into it and turn everything to mush.

[Don]

Both very valid points and I'm in agreeance. I'll either try make it thicker at home (can you get that consistency with this Bisto shit?) or just use it as a dipping sauce and report back.

[Spikey M]

Can we have a Vlog?

[Disco]

Just add the water gradually, you can make it as thick as you want.

[Giggles]

Bisto is no substitute for chipper gravy.

[Kikó]

I love the thought of fish and chips but then it becomes a pretty big grease mess after a while. I think pie, mushy peas and chips or pie, chips and gravy are the stronger combination.

[Disco]

It needs to be super fresh because letting the batter go soggy ruins it.

[Luca]

I’m with Kiko on this one. I’ve never actually finished a meal of fish and chips where I haven’t sort of regretted the decision.

Many a pie, pea, and potato meal have been had where I’ve loved every minute of it, though.

[Offshore Toon]

Odd that Kiko and Luca of all people are complaining about grease.

[Luca]

We’re greasy enough on the outside that we don’t want any grease on the inside. :checkit:

[Spikey M]

Grease: good, mushy peas: bad.

[niko_cee]

I’ve never actually finished a meal of fish and chips where I haven’t sort of regretted the decision.


That's because you tend to eat them too quickly out of the bag, unless you're some sort of plate and cutlery nonce.

Also, I sort of have my doubts about you ever having encountered decent fish and chips.

[Kikó]

I do think the fish contrasted with the batter is excellent mind. Might have to get some on the weekend

[Luca]

That's because you tend to eat them too quickly out of the bag, unless you're some sort of plate and cutlery nonce.

Also, I sort of have my doubts about you ever having encountered decent fish and chips.

The quicker you eat it the better, no? Ensures that it’s still crispy.

You can get pretty good fish and chips here (Canada) - we have good fish and potatoes, and plenty of British ex-pats. I’ve also had ‘good’ fish and chips in the UK and Australia.

I just feel a bit unwell afterwards. It’s the same with fried chicken.

That’s not to say I don’t think it’s brilliant in the moment. The first bites are glorious.

[Giggles]

There’s only one place I know of all the ones I’ve been to here has consistently excellent battered cod. It’s definitely a pot luck sort of a job mostly.

[Lewis]

Haddock lads. Forget cod.

[Giggles]

I’d rather ray if they hadn’t cod.

[niko_cee]

The quicker you eat it the better, no? Ensures that it’s still crispy.

You can get pretty good fish and chips here (Canada) - we have good fish and potatoes, and plenty of British ex-pats. I’ve also had ‘good’ fish and chips in the UK and Australia.

I just feel a bit unwell afterwards. It’s the same with fried chicken.

That’s not to say I don’t think it’s brilliant in the moment. The first bites are glorious.

I'll reserve judgment on the Canadians, but I have serious doubts about you ever having had decent fish and chips in Australia. They generally miss the point of the chips being the arbiter of true quality, not the fish.

And I didn't mean to say eating them quickly was wrong, just that's what you naturally do, and then you get the glutton's remorse when you've just nailed a half pound of oil in 5 minutes. I guess the same would apply to fried chicken.

Giggles is right though, when you arrive at the chippy can have as much of an impact as anything in terms of whether they'll be any good.

[Spikey M]

Battered fish is one of the few things that are far better when done yourself at home. It arrives on your plate so much more crispy. :drool:

[Don]

Didn't bother with gravy in the end. Was a disgusting greasy mess as expected but at least that's my credentials as a proper Brit cemented for another 12 months.

[Lewis]

Thank you for your service.

[hfswjyr]

How are those taste buds?

[Don]

Same as ever, hoverinf at around 20-30% functionality.

Woke up with the shits after trying to OD on fruit before bed, hopefully that dark episode is behind me.

[Sir Andy Mahowry]

Bought all the stuff for Stein's Beef Vindaloo today, was about to start the marinade only to discover that I can't find our food processor :(

Hopefully it's at my sisters and I can pick it up tomorrow.

[Kikó]

Send us the recipe?

I've done Rick's lamb curry before which is sensational.

[Ian]

My dad's gonna try one of the Rick Stein India roasts soon, apparently. :drool:

[Lewis]

You say that like he's known to lie about these things.

[Ian]

Yeah that's definitely what I was getting at, excellent observation.

[Disco]

It's the word on the street.

[Giggles]

I did his Chettinad before and it was excellence.

[Ian]

Yeah I've done that one a couple of times and it's really good.

I'm sure it was from his book I tried a lobster thing too and made a total arse of it.

[Sir Andy Mahowry]

Send us the recipe?

I've done Rick's lamb curry before which is sensational.

https://www.everynookandcranny.net/rick-steins-beef-vindaloo/

I bought his book, tried the dopiaza which was alright and then tried the vindaloo which was so good that I can't make anything else from the book.

[Giggles]

After last weeks debacle, normal curry service was resumed this week.

[Sir Andy Mahowry]

The vindaloo was banging (as was the pilau rice I made) although I used hotter chilli powder than I usually do so it was a bit spicier than normal.

[Ian]

It was the 'bife assado' my dad did from that book today and it was excellent. Really tended and the spices go through the beef really well.

[Boydy]

Netflix's "descriptions" for programmes. Stop trying to make it sound mysterious and intriguing and just give me an idea of what the show is actually about.

It might be worse on the tv app than the website, I'm not sure.

[Giggles]

Netflix's "descriptions" for programmes. Stop trying to make it sound mysterious and intriguing and just give me an idea of what the show is actually about.

It might be worse on the tv app than the website, I'm not sure.

Sure tastes nice though.

[Boydy]

Wrong thread. Fuck's sake.

[Ian]

I had a rainbow trout fillet tonight because it was on offer in Morrisons. Coated it in flour with salt, pepper, paprika and some other stuff and fried it up. Pretty tasty and luckily it was a big fillet because they'd left a whole line of bones near one edge that proved to be a total pain in the dick to take it so I just trimmed that bit of it off.

[Giggles]

Wrong thread. Fuck's sake.

Point is valid though.

[Kikó]

I had pre-burns 'haggis, neeps and tatties' tonight. Haggis is just a brilliant thing to eat.

[Baz]

Had to cut raw sausages up before with scissors cos my knives are so garb. Luca randomlegend etc tell me a very sharp knife to get that will make my life better please. Let's not be silly with prices. What will £50 get me?

[Don]

It'll get you a knife and sharpener set from Lidl and £45 to give to a foodbank.

[Baz]

But can it cut off a burglars eyelids with immaculate precision?

Oh and no sharpener set plz.

[Boydy]

When was the last time you sharpened the knife you have?

[Lewis]

Scissors are the best thing for cutting up sausages.

[Baz]

When was the last time you sharpened the knife you have?
Never in my life. It's some cheapo ceramic one that came in a pack of 5 that I got cos they were all bright colours.

Now I just want one dead sharp knife that I'll use for everything.

[randomlegend]

My knife purchases have lost all sense of perspective nowadays. Luca will see you right.

[Giggles]

Scissors are the best thing for cutting up sausages.

Exactly. If it works then what’s wrong with doing it?

[Luca]

Baz, for 50 quid, get this (https://www.knivesandtools.co.uk/en/pt/-victorinox-fibrox-chef-s-knife-20-cm-5-2063-20.htm) and this (https://www.knivesandtools.co.uk/en/pt/-zwilling-sharpening-steel-9.htm). Learn how to use the honing steel on YouTube (ideally for a quick 30-45s every time before you use the knife, but honestly once every couple of times is fine) - it's pretty easy.

You could honestly then take it to a knife sharpening place like once a year and you'll have a great, sharp edge.

[Luca]

Scissors are probably the best things to cut up raw sausages, but I assume Baz doesn’t just eat sausages.

Although, on second thought...

[Baz]

Baz, for 50 quid, get this (https://www.knivesandtools.co.uk/en/pt/-victorinox-fibrox-chef-s-knife-20-cm-5-2063-20.htm) and this (https://www.knivesandtools.co.uk/en/pt/-zwilling-sharpening-steel-9.htm). Learn how to use the honing steel on YouTube (ideally for a quick 30-45s every time before you use the knife, but honestly once every couple of times is fine) - it's pretty easy.

You could honestly then take it to a knife sharpening place like once a year and you'll have a great, sharp edge.
Brill. If it get it without the “honing steel” will it just go rubbish after a few uses?

[Andy]

I have Victorinox knives (rosewood handles) and get them sharpened once a year and they keep their edge fine. I use them everyday for all sorts of things.

I could probably look into how to sharpen a knife myself as I have to do my chisels at work every so often and have the stones but genuinely don't see the need for kitchen knives.

[Luca]

Brill. If it get it without the “honing steel” will it just go rubbish after a few uses?

No, it won’t go to shit, but you should get one because it will keep the edge you want in between actual sharpenings.

[Baz]

I’m thinking of getting an Air Fryer (https://ninjakitchen.co.uk/product/ninja-air-fryer-max-af160uk-zidAF160UK). They any good?

[Kikó]

I love mine. It's better than the actual oven.

[Spikey M]

I’m thinking of getting an Air Fryer (https://ninjakitchen.co.uk/product/ninja-air-fryer-max-af160uk-zidAF160UK). They any good?

Absolute game changer. As Keeks said, it's better than the oven.

We're getting another one with the rotisserie stick in it on pay day.

[Giggles]

Very handy. Smaller faster oven.

[Disco]

Got mine about a week ago and it's great, I'm never more than a few minutes away from having 'too many' roast potatoes.

[Giggles]

Speaking of gadgets, I was doing a tidy up and clear out the other day and I’m not sure if my Pressure King Pro was a massive waste of money because I only use it to cook rice, or if it’s been a bargain because I can finally cook rice.

[Spikey M]

Speaking of gadgets, I was doing a tidy up and clear out the other day and I’m not sure if my Pressure King Pro was a massive waste of money because I only use it to cook rice, or if it’s been a bargain because I can finally cook rice.

We've got one of them too. Used it twice. Once for a sausage casserole, which was grim and once for a chicken, which was still raw inside despite Phillip Schofield assuring us it could cook one in half an hour.

It's sat in the cupboard since.

[Giggles]

The chicken one is weird because even if you do get it cooked through, once you make it edible looking with a browning in the oven then you’d have one cooked in the oven in around the same total time anyway. Maybe if it’s frozen then yeah, but I’ve never felt the need to freeze a whole chicken anyway.

Ribs were a good job in it from what I remember, but they had to go in the oven after too anyway.

[Foe]

Shoved some supermarket bought pakora in my air frier and it was ready in 3-4 mins for lunch. So good.

Great for healthier chips, but also great as a quick reheater.

[Kikó]

The Rick Stein Bradford curry is going to be made tomorrow but with brisket instead of lamb.

https://toastedspecial.wordpress.com/2010/02/26/rick-stein-mumrez-khan-karachi-lamb-spinach-karahi/amp/&ved=2ahUKEwjkyYbMzNXuAhXSN8AKHff7D08QFjAAegQIARAB&usg=AOvVaw3peK0GUIslMDJP_mV3Wbp9&ampcf=1

[Giggles]

I’m making corn dogs to reheat tomorrow for the superbowl. Beef ribs marinading also, which will go in the slow cooker.

[phonics]

Had a bacon egg mcmuffin today for the first time in yonks. WHy do they not sell those all day?

[Jimmy Floyd]

Because https://en.wikipedia.org/wiki/Scarcity_(social_psychology)

[Shindig]

I don't think I'd want a muffin outside of breakfast.

[Giggles]

It’s not really a muffin. I’m going to get one in the morning now it’s in my head.

[Spikey M]

One of the main reasons Airports are great is that I can get a BigMac at 8am. Fuck McDonald's Breakfasts.

[Giggles]

Worth it for the hash brown.

[phonics]

They don't do hash browns over here. Brexit was worth it.

[Spikey M]

They don't do hash browns over here. Brexit was worth it.

What? What do you get with it?

[Giggles]

What? What do you get with it?

They have pain au chocolates and croissants. There doesn’t appear to be any sausage option in the McMuffins either.

[Jimmy Floyd]

I went for one in Spain and the best I could get was a standard bread roll with a slice of pork loin in it. The Europeans really don't do breakfast.

[Shindig]

Crossaints are lush, to be fair. Buttery bastards.

[Spikey M]

They have pain au chocolates and croissants. There doesn’t appear to be any sausage option in the McMuffins either.

Fucking get on the BrexitMobil Giggs. What the fuck is that?

[Giggles]

We have proper options in the western extremes of EU, though double sausage mcmuffin or breakfast roll are the only two required.

[Spikey M]

Is there a bigger win going than accidentally making too many roasties?

[Giggles]

Is too many roasties even a thing?

[Disco]

I pretty much always make more than I need but I find it hard to consider that 'too many'.

[Spikey M]

By "too many" I mean "in excess of what polite society would deem gluttonous".

[Lofty]

I’m thinking of getting an Air Fryer (https://ninjakitchen.co.uk/product/ninja-air-fryer-max-af160uk-zidAF160UK). They any good?

Get a Ninja Foodi, they're ace.

Found out my brother in law eats a packed lunch consisting of sandwiches, crisps and chocolate in the order of sandwiches, chocolate then crisps. This is serial killer behaviour is it not?

[Spikey M]

My brother in law eats desert before dinner and there's no way he's a serial killer. It is the most (and only) exciting facet of his entire personality though.

[Giggles]

Crisps last because they’re better.

[Baz]

Get a Ninja Foodi, they're ace.
Ah, I ordered the Air Fryer Max last night. :rolleyes:

[Giggles]

Ah, I ordered the Air Fryer Max last night. :rolleyes:

They’re a good job.

[niko_cee]

For reasons best known to herself the wife bought some cheese and marmite hot cross buns the other day.

They are every bit as horrifyingly bad as they sound (and I say that as a marmite fan).

Avoid.

[Spikey M]

My wife brought some of them home yesterday and you have confirmed my suspicions.

[Giggles]

I can’t imagine how they’d be bad considering the marmite and cheese thing but I haven’t heard a good word about them.

[niko_cee]

The cheese isn't really noticeable, they end up tasting a bit like a wholemeal hot cross bun that you've put marmite on. The dough still has that initial hit of sweet, then the bitter saltiness comes through at the end. They also have an odd odour (that could be the cheese).

[-james-]

I've had Marmite houmous and that's actually quite good.

[Giggles]

I've had Marmite houmous and that's actually quite good.

I’ve mixed a little bit (or Bovril) into the water I’d steep couscous with in the past.

[Offshore Toon]

I've had Marmite houmous and that's actually quite good.
That was always going to work. Marmite with onion and garlic dip is king, though.

[Baz]

Couscous is literally the last food I’d want on my plate if I was on death row and didn’t get to choose my final meal. It’s the worst.

[Queenslander]

Vegemite and cheese scrolls are good stuff.

[niko_cee]

The Rick Stein Bradford curry is going to be made tomorrow but with brisket instead of lamb.

https://toastedspecial.wordpress.com/2010/02/26/rick-stein-mumrez-khan-karachi-lamb-spinach-karahi/amp/&ved=2ahUKEwjkyYbMzNXuAhXSN8AKHff7D08QFjAAegQIARAB&usg=AOvVaw3peK0GUIslMDJP_mV3Wbp9&cf=1

I'm having a [modified] go at this today using lamb shanks (and some sort of paneer vegetarian alternative).

Just made the mistake of sampling the blitzed garlic/tomato/ginger puree. Intense.

[randomlegend]

https://media.bloomsbury.com/rep/bj/9781408867556.jpg

Picked up this book as Fuschia Dunlop's series on Chinese food are supposed to be excellent.

Going to have a go at making 'Fish-Fragrant Fried Chicken' and 'Red-braised pork' at the weekend.

The only problem I can see is ingredients in some of the recipes are absolutely impossible to get, but then that's not really the books fault. She is good at giving alternatives but I can never help feeling the dish won't be quite what it's meant to be if you do that.

[niko_cee]

Holy christ the base for that Bradford curry is pretty hard hitting.

[Kikó]

It's absolutely banging - we ended up not adding the green chilli paste otherwise the in-laws might have been killed off.

[-james-]

150g ghee. :eyemouth:

[niko_cee]

Yeah, I was thinking it's pretty fiery as it is, but I've already blended them up (sans seeds) so they're going in later. Hopefully heat levels won't be off the charts. I figure the lamb fat will temper the sauce a bit (bad luck vegetarians).

I went in with the full amount of ghee.

Excessive butter levels pretty much always take curries to the next level.

[niko_cee]

Shit, I see the actual recipe calls for 250g.

:eyemouth:

[Kikó]

I put in about 75g of butter and a little bit of oil.

[Luca]

That Fuchsia Dunlop book is excellent.

[phonics]

My parents got this, and while my Dads always been good at a curry this has taken him to another level. Fantastic recipes and the books lovely to look at too.

https://i.imgur.com/MWwApOy.png

[niko_cee]

That Bradford/Karachi curry is top tier stuff. A bit pokey but I can take it.

Bit back to front, shanks in the sauce, adding the green stuff, shredded the meat off [didn't fancy going for the full Giggles Christmas presentation], goes well with a Ghost Ship.

https://i.ibb.co/GM8HRST/IMG-20210210-202239.jpg (https://ibb.co/GM8HRST) https://i.ibb.co/6P0qYmm/IMG-20210210-201847.jpg (https://ibb.co/6P0qYmm) https://i.ibb.co/r5ZDtsX/IMG-20210210-195111.jpg (https://ibb.co/r5ZDtsX) https://i.ibb.co/TYf2Hg6/IMG-20210210-194916.jpg (https://ibb.co/TYf2Hg6)

An excellent recommendation.

[Baz]

Having palpitations just thinking about cleaning that bowl.

https://upload.wikimedia.org/wikipedia/commons/6/69/Ainsley_Harriott.jpg

[niko_cee]

It's a Le Crueset thing, nothing has ever stuck to it. It's immense, if a bit on the small side.

[Lewis]

'Have you seen my proper pint glass love?'

[Manc]

Niko absolutely raking it in.

[Kikó]

That Bradford/Karachi curry is top tier stuff. A bit pokey but I can take it.

Bit back to front, shanks in the sauce, adding the green stuff, shredded the meat off [didn't fancy going for the full Giggles Christmas presentation], goes well with a Ghost Ship.

https://i.ibb.co/GM8HRST/IMG-20210210-202239.jpg (https://ibb.co/GM8HRST) https://i.ibb.co/6P0qYmm/IMG-20210210-201847.jpg (https://ibb.co/6P0qYmm) https://i.ibb.co/r5ZDtsX/IMG-20210210-195111.jpg (https://ibb.co/r5ZDtsX) https://i.ibb.co/TYf2Hg6/IMG-20210210-194916.jpg (https://ibb.co/TYf2Hg6)

An excellent recommendation.

Similar transition here - proper huge images alert:




https://i.imgur.com/W5jOlxL.pnghttps://i.imgur.com/No3TPZl.pnghttps://i.imgur.com/f5G1aeS.pnghttps://i.imgur.com/GdTDvnA.png

[Raoul Duke]

My parents got this, and while my Dads always been good at a curry this has taken him to another level. Fantastic recipes and the books lovely to look at too.

Dishoom is fantastic. One of my favourite places to eat in London. Gunpowder Potatoes :drool: Also their cheesy naan was mega

[niko_cee]

'Have you seen my proper pint glass love?'

Don't think it counts as proper as it has a red nose on it saying 'Rein Beer'.

[Ian]

Lewis presumably thinks you should be drinking it out of a mug or something.

[niko_cee]

In fairness, the level of spice probably warranted a pint of milk.

[Baz]

So I can either get one large Bacon Double Cheeseburger meal for £7.50 or two for £10. Easy decision.

[Spikey M]

4 large bacon double cheeseburger meals.

[Baz]

I’m not sure even I could put four away. :D

Randomly saw a video the other day from some lad who’s trying to become YouTube famous and like his third ever video was ‘eating 20 cheeseburgers in 10 minutes’ with an immediate red flag of it being a seven minute video. The editing was a 9/10, entertainment a solid 8/10 should go far, but my god he was bad at eating McDonald’s cheeseburgers. Think he only got 6 down or something as equally shameful.

Found it:


https://www.youtube.com/watch?v=Xra1_WvSUTY

[Offshore Toon]

One every 30 seconds is probably a bit much, but I think 20 in 20 minutes would be fairly straightforward.

[SvN]

I’m not sure even I could put four away. :D



"Even I", says the scrawniest runt on the board.

[Spikey M]

:o

[Offshore Toon]

Maybe we could liven TTH up with some livestreamed eating contents? We could organise the forum up into weight divisions and have a decent line up every Saturday with costumes/characters encouraged a la wrestling.

[Giggles]

I'd murder a box of chicken selects right now.

[Jimmy Floyd]

For a fairly fat bastard, I'm terrible at big boy eating feats. Appetite just goes and that's it. I'm more of a consistent long term performer, like Everton, or Chris Woakes.

[Spikey M]

I'm the same Jimmy, but the tortoise wins the race in the end.

[Disco]

It's never nice things though, I wouldn't want one McDonalds burger let alone twenty.

[Giggles]

I got chicken selects.

[SvN]

Are they suitably murdered?

[Giggles]

I was barely out of the shopping centre car park and they were destroyed. Put bbq sauce all down my front and near ran someone over :cool:

[Spikey M]

:D

[Lofty]

That cheeseburger boy is fucking pitiful, I once did 10 maccies quarter pounders in 30 minutes to win £50 :cool:

[Kikó]

I can eat loads. It's only the slow down that makes me realise I've ate a ton.

Fuck eating 20 mcdonalds cheese burgers. Maybe a gallon of curry.

[Jimmy Floyd]

Wet food is different. If you filled a family saloon with chilli con carne, I'm pretty sure I could have it roadworthy within 2 working days.

[Raoul Duke]

I'm ordering some burger filth tonight from here: https://www.instagram.com/cannibaleroyale/

[Lewis]

There is a new sweet shop in my town and they have one of those 4.5kg Toblerones in the window. How long did I say it would take me to eat it in the Old Board thread about it? I think it was two days, and only Offshore and Beano had my back. #lads

[Sir Andy Mahowry]

There's no chance.

Your jaw would completely wrecked halfway through.

[Lewis]

I would break bits off and let them melt in my mouth because I have thought this through.

[Giggles]

Melt it all and drink it.

[Offshore Toon]

By the second day your body would figure out what's going on and you could just munch through it whilst sat on the bog.

[Ian]

I'm ordering some burger filth tonight from here: https://www.instagram.com/cannibaleroyale/

Those ribs look superb.

[Baz]

"Even I", says the scrawniest runt on the board.I can eat more than most fat people. Believe.
Mike will vouch

[Mike]

Baz can eat an oddly large amount.

[Offshore Toon]

The intestines of the family.

[hfswjyr]

I'm probably the skinniest person I know, and I can eat more than most people I know. High metabolism innit.

[Shindig]

I'm probably the skinniest person I know, and I can eat more than most people I know. High metabolism innit.

Same here. Although I've toned it right down. You can have too much of a good thing.

[randomlegend]

https://i.imgur.com/KcxNmhk.jpg

https://i.imgur.com/3oHosof.jpg

Forgot to get pictures before serving up so these are the leftovers, but here's those two dishes I said I was making from the book up-page.

[randomlegend]

Yes I know I need a wok and gas burner, Luca

[Spikey M]

That looks great.

[Giggles]

Yeah, it looks class.

[Sir Andy Mahowry]

https://cooking.nytimes.com/recipes/1020830-caramelized-shallot-pasta

Made this tonight and it was real fuckin good. Perfect comfort food.

Made this tonight.

Absolutely quality.

[Giggles]

Stupid website. In the brief second they let you see it I think I seen it’s veggie anyway though.

[Sir Andy Mahowry]

Well pescetarian as there are anchovies in it.

[Giggles]

Side dish then.

[Baz]

Yeah that website can suck a dick

[Sir Andy Mahowry]

Works just fine for me.

[Luca]

Made Greek tomato rice pilaf (ntomatorizo), chicken souvlaki, and horiatiki salad for dinner tonight. :drool:

[Luca]

Yes I know I need a wok and gas burner, Luca

So do I, to be honest.

Nonetheless, it looks lovely, RL.

[Luca]

Made this tonight.

Absolutely quality.

Yeah, this is a great dish. I’ve made it a few times in the last few months.

[Baz]

Airfryer has landed. Happy Valentine’s Day, now make me some roasties.

[Jimmy Floyd]

As good as that RL dish looks, the egg rack behind it is the real winner here.

[Giggles]

Is it a rotary one? Don’t put roast spuds anywhere near it if so because all the crispy bits will fall off.

[Baz]

Is it a rotary one? Don’t put roast spuds anywhere near it if so because all the crispy bits will fall off.

I don’t think so.


https://ninjakitchen.co.uk/product/ninja-air-fryer-max-af160uk-zidAF160UK

[Giggles]

That’ll be bang on.

[niko_cee]

As good as that RL dish looks, the egg rack behind it is the real winner here.

I went to a friend's house one who had one of those. I thought it looked fun so started an egg at the top and watched it roll into the others at the end of the run. Oops.

[randomlegend]

As good as that RL dish looks, the egg rack behind it is the real winner here.

https://i.imgur.com/IJ2qrvL.jpg

:thbup:

[hfswjyr]

Do you use eggs from the bottom or top?

[Jimmy Floyd]

Surely the bottom and then they all slide down into the next spot like an autist's wet dream.

[SvN]

I always imagine that gadgets like air-fryers are good enough to use, but an absolute bitch to clean. Obviously you can't just chuck them in a dishwasher, so there's going to be "damp cloths" galore.

[Giggles]

I found those basket type ones need to be cleaned after every use. If you let it get away from you at all then you're beat.

[Spikey M]

We have a basket one, it just gets washed up as anything else would.

[Kikó]

I always imagine that gadgets like air-fryers are good enough to use, but an absolute bitch to clean. Obviously you can't just chuck them in a dishwasher, so there's going to be "damp cloths" galore.

Leave to soak for a few minutes then wipe. It's really easy.

[Baz]

Yeah it cleaned pretty easy. Now has that oily residue feeling on that will never ever go, mind. Biggest pain is storing it somewhere.

[niko_cee]

That curry on day whatever it is now (5?) has mellowed quite a bit and is even better now.

[-james-]

I think every curry I've ever made has been better after it's been left to sit for a day or two. Is that five days in the fridge though? Bloody hell.

[niko_cee]

:D

Yeah. Might have been 4, not sure when I made it.

Edit, nope, it was 5. :/

[Spikey M]

A little bit of E. Coli never hurt anyone.

[Giggles]

Chillies kill all bacteria anyway. FACT.

[Disco]

This is known. Curry lasts for ages, and as long it gets re-heated properly there's no problem.

[Kikó]

Most of the curry you have in restaurants are up to 5 weeks old. Everyone knows this.

Lasagne is also superb the next day.

[Giggles]

Maybe there but not a chance a proper takeaway that I’ve ever seen isn’t cooking it properly.

[SvN]

We always make lasagne the day before we actually eat it. So much better.

[Manc]

Chilli for breakfast is a winner.

[Don]

What is chilli? It's been one of those questions that's troubled me for 30 years. I first came across it through my mum cooking Chilli Con Carne (chilli with meat?) and I see it mentioned often in media but what is the requirements for something to be identifiable as chilli? What annoys me is it doesn't seem to even need to be spicy? I was planning on making some bean and spice concoction soon so would be nice to know if I've entered the realm of Chilli or not. Thanks for listening.

[-james-]

I've recently come into possession of some Brunost (https://en.wikipedia.org/wiki/Brunost) and it's quality. A bit like a Kraft single, but sweeter. The Wiki article comparison to milk chocolate has some merit, it coats your mouth in the same way. Not sure I've sold it well there.

Ideally eaten on a cracker with some jam, or simply as a single slice out of the fridge when the feeling takes you.

[Manc]

What is chilli? It's been one of those questions that's troubled me for 30 years. I first came across it through my mum cooking Chilli Con Carne (chilli with meat?) and I see it mentioned often in media but what is the requirements for something to be identifiable as chilli? What annoys me is it doesn't seem to even need to be spicy? I was planning on making some bean and spice concoction soon so would be nice to know if I've entered the realm of Chilli or not. Thanks for listening.

All manner of beans, rice and a kicking sauce.

[randomlegend]

What is chilli? It's been one of those questions that's troubled me for 30 years. I first came across it through my mum cooking Chilli Con Carne (chilli with meat?) and I see it mentioned often in media but what is the requirements for something to be identifiable as chilli? What annoys me is it doesn't seem to even need to be spicy? I was planning on making some bean and spice concoction soon so would be nice to know if I've entered the realm of Chilli or not. Thanks for listening.

"What is chilli" is one of the most controversial topics in cooking to be honest.

[Luca]

It's a curry. :eyemouth:

[Sir Andy Mahowry]

It's a crater.

[randomlegend]

Made some pineapple and chilli jam the other day with dried habaneros. Chucked 3 in thinking I was being conservative.

It's bold to say the least.

[Spikey M]

I tried making a chilli jam in the summer and had a similar result. The sweetness was not as moderating as I had hoped.

https://media.tenor.com/images/ce5cc13096b53cd9ad677f627d23ea90/tenor.png

[Giggles]

My leg of lamb is just about to finish off. Been in the oven since just before 2 :drool:

[Sir Andy Mahowry]

Went to a good butchers yesterday and stocked up.

Had some precooked beef shortribs yesterday that were delicious and needed about 40 minutes in the oven.

Also got some quality ham and pork pies (best I've ever had) which got polished off for lunch.

And tonight a thick ribeye steak.

I've got some sausages (toulouse and boerewors) and lamb for the weekend.

[Giggles]

Just tasted it there, fucking class. Was in that monster hamper I got from work at Christmas so it would have been a really good quality lump.

[Spikey M]

We're having home made Doner Kebab tonight, but slight problem with Argos not having the Airfrier (with rotisserie stick) I ordered despite sending a text confirming they did. :moop:

Will have to do in the oven, and maybe give the slices a quick blast in the normal Airfrier.

Making flatbreads for the first time too. :drool:

[Giggles]

That’s what I’m doing with a heap of this leg that’s left.

[Adamski]

https://i.imgur.com/zBMxyEF.jpg

https://i.imgur.com/WyosJKp.jpg

Pork belly :drool:

[randomlegend]

Sploosh.

[Jimmy Floyd]

I think pork belly might well be the best meat per £ in existence.

[Sir Andy Mahowry]

The way they do it in Chinese restaurants :drool:

[Adamski]

Absolutely agreed. It’s so good.

[Spikey M]

I think pork belly might well be the best meat per £ in existence.

I can't think of a better one.

[niko_cee]

We're having home made Doner Kebab tonight, but slight problem with Argos not having the Airfrier (with rotisserie stick) I ordered despite sending a text confirming they did. :moop:


Talk me through the process.

Most of the kebabs I eat these days are with the vivera meat free kebab meat (which, in fairness, is probably better than any other shop bought actual kebab meat I've ever come across) but a meaty alternative would be welcome. I've never really been able to nail it.

[Spikey M]

Talk me through the process.

Most of the kebabs I eat these days are with the vivera meat free kebab meat (which, in fairness, is probably better than any other shop bought actual kebab meat I've ever come across) but a meaty alternative would be welcome. I've never really been able to nail it.
https://www.recipetineats.com/doner-kebab-meat-recipe-beef-or-lamb/

I followed that.

It was OK, but would have been so much better if I'd had the rotisserie airfrier as planned.

[Giggles]

I’m going ginger, cinnamon, paprika, cumin with onions and shredded lamb tomorrow.

[Kikó]

Talk me through the process.

Most of the kebabs I eat these days are with the vivera meat free kebab meat (which, in fairness, is probably better than any other shop bought actual kebab meat I've ever come across) but a meaty alternative would be welcome. I've never really been able to nail it.

I love that vivera stuff.

Wife made cannelloni tonight - fucking excellent.

[Giggles]

Haggis cannelloni verdi pie and mash.

[Lewis]

Pork belly is the worst mainstream meat item. FACT.

[Spikey M]

Lol.

[Sir Andy Mahowry]

Take his awards away ffs.

[Spikey M]

Interesting question though. What is the worst mainstream meat item?

Chicken breast is shit on its own, but it's flexibility probably gets it off the hook.

The correct answer has to be Turkey Mince. I don't care what sauce you put on it, there's no getting around the disappointment that it isn't beef / lamb.

[Giggles]

Fake meat mince. The burgers, sausage rolls, sausages, and dippers are acceptable but the ‘mince’ is vile.

The best is pork in all its forms.

[Adamski]

Pork is the king. So flexible, could happily eat that and only that for ages.

[Ian]

Pork chops are bollocks.

[Giggles]

Pork chops are the bollocks.

Fixed.

[Spikey M]

My recent encounter had me siding with Ian but l'm not certain it wasn't operator error. The rest of the pork catalogue is so good that I'm inclined to think it must have been my fuck up.

[Giggles]

Thick and bone in and you’re laughing. Cut a fillet open and wrap it around a black pudding and you are likewise.

[Sir Andy Mahowry]

Pork chops always look amazing on TV shows but I've always swerved them a bit as I always hated the Polish way of breadcrumbing them and frying them.

Was just far too oily and fatty.

[Jimmy Floyd]

Chicken wings are the worst meat. Don't waste my time.

[Spikey M]

Fuck me, Jimmy and Lewis ruining their reputations within one hour.

[Lewis]

I actually nearly corrected it to 'other than chicken thighs/wings' but then I stood by it.

[Spikey M]

Have a go at ribs you slags. I dare you.

[Raoul Duke]

Seafood is the worst. Only perverts think it's better than land-based meat things

[Manc]

Fake meat mince. The burgers, sausage rolls, sausages, and dippers are acceptable but the ‘mince’ is vile.

Naturli pea based mince is the one. Different class imo.

[Spikey M]

Seafood is the worst. Only perverts think it's better than land-based meat things

Prawns are a possible exception, but agreed.

[Giggles]

Lobsters, crayfish, mussels, oysters. Give heads wobble.

[Giggles]

Naturli pea based mince is the one. Different class imo.

Rib of beef minced. That’s what’s different class.

[Luca]

Yeah, I’ll bite on chicken breasts. They just don’t do much.

[Luca]

Turkey in general is also generally quite useless. Dries out instantaneously and doesn’t have the flavour of other gamey fowl. Bin it off.

[Kikó]

What the fuck is going on on this page?

Lockdown is fucking with you.

[Luca]

Not liking chicken wings or pork belly is just wrong, mind.

[Sir Andy Mahowry]

Chicken wings are the worst meat. Don't waste my time.


I actually nearly corrected it to 'other than chicken thighs/wings' but then I stood by it.

:face:

[Sir Andy Mahowry]

Lobsters, crayfish, mussels, oysters. Give heads wobble.

A fresh oyster with a squeeze of lemon juice is incredible.

[Lewis]

As I've said before, the chicken reject extremities are like eating out of a clenched fist, which is why everywhere slathers them in whatever to conceal the fact you're getting the absolute dregs of the bird.

[Jimmy Floyd]

Thighs are the best bit of the chicken, but wings are pointless little shellfish and a pain in the arse to eat. No thank you.

[phonics]

I’ve found a restaurant that does Chicken Milanese with Green Beans and Chips that is possibly the best takeaway meal I’ve ever had. Doing that again tonight.

[randomlegend]

Bought some taleggio from Waitrose on a whim as I thought it looked nice.

It is indeed nice, but it fucking STINKS. Like the worst sweaty shoes.

[Giggles]

After the lamb last week I’m on the last of the food hamper I got from work with some ribeyes tomorrow. Have to say, I never tasted anything like the stuff, will definitely need to go to that butchers soon despite the prices.

[Sir Andy Mahowry]

Went back to the butchers yesterday.

Got some pre-marinated jerk chicken (top quality chicken and the marinade was nice but could have been a bit hotter), thick cut streaky bacon (the difference between this and shop bought is night and day, my word was it good), cumberland sausages (really tasty with a good hint of pepper running through them) plus some more pork pies as well as some peppered salami (not tried).

Think I'll be going once a week from now on, it's expensive but it's worth it for the quality.

[Adamski]

Getting an outdoor kitchen area built just now with an Ooni pizza oven and a Kamado Joe grill.

Anyone got either of them and got any tips?

[niko_cee]

Have seen this stuff popping up in the local supermarkets of late and it truly is the stuff of the gods.

https://groceries.morrisons.com/productImages/211/211659011_0_640x640.jpg?identifier=4647ea4599fbe0e f7738a63eecd80436

[Raoul Duke]

Big fan of Alioli in burgers

[Giggles]

Is it different from garlic sauce/mayonnaise or is it just a naming thing?

[Jimmy Floyd]

Mayo has egg in it, aioli doesn't.

[Andy]

Getting an outdoor kitchen area built just now with an Ooni pizza oven and a Kamado Joe grill.

Anyone got either of them and got any tips?

I have a Weber Mastertouch, will probably investing in a Kamado joe later in the year. Have been into BBQ/smoking for a while now.

Get some decent charcoal and some wood chunks and there's loads of content on Instagram and YouTube.

[Giggles]

Mayo has egg in it, aioli doesn't.

Garlic sauce then.

[Giggles]

I've a Kamado Joe but haven't used it yet. Hopefully get it out this year.