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

[Alan Shearer The 2nd]

Along with pulled pork in the oven rather than the usual slow cooker, I shall be giving this chocolate orange cake a go this weekend- http://www.bbcgoodfood.com/recipes/1356/dark-chocolate-and-orange-cake

Rather than plain chocolate I'm going with Lindt orange chocolate in the cake and Terry's chocolate orange for the ganache. Can't get seville oranges anywhere so hopefully a navel will do.

In unrelated news, Sainsburys are selling whole pheasants just now. Have never seen them in a supermarket before.

[Magic]

Chocolate and venison. Talk to me.

[Kikó]

I'm going to José Avillez restaurant tonight in Lisbon. He's a Michelin star but this restaurant isn't. Looking forward to some seafood and hoping he can hit the spot. Went to a place called largo last night which was excellent and only £45 a head for a three course and a bottle of wine.

[Dquincy]

Thread title is incorrect, Mahow does not exist anymore. True story.

In other news, i'm enjoying the salad bar at Tesco's. The pesto pasta and mozzarella balls are what make it tho. Stuff as much food in the 'mini' pots so the lid can't close. Saving myself a pound per visit.

[randomlegend]

http://i.imgur.com/TBAcglf.jpg

Miso caramel, black sesame and milk chocolate ganache, and a dark chocolate shell.

Yum yum yum.

Sorry for the (what I think will be) huge image, can't work out how to resize on imgur on the tablet.

[Giggles]

You're getting reall good at them. That looks (and sounds) class.

[randomlegend]

Awww, fanks :)

[Sir Andy Mahowry]

Wanted to lol at the poncery but it looks too nice to do that.

Can't tell too much by the image but how did your chocolate shell come out? Looks a bit dull so I guess I'll lol at your shit tempering of the chocolate instead.

[randomlegend]

Nah I just got a fingerprint on it when I was cutting it. It's tempered properly.

[mugbull]

How do you even make something like that? Walk me thru the steps plz

[Disco]

They do look good. Do you enjoy the result or the process more?

[Magic]

Got myself an Instant Pot. Had a few disastrous meals but seem to be getting the hang of it now.

[Adamski]

http://i.imgur.com/TBAcglf.jpg

Miso caramel, black sesame and milk chocolate ganache, and a dark chocolate shell.

Yum yum yum.

Sorry for the (what I think will be) huge image, can't work out how to resize on imgur on the tablet.

Put it on a white plate for a photo you plonker. Can hardly see it.

[randomlegend]

How do you even make something like that? Walk me thru the steps plz

Made the caramel first, adapting from a salted caramel recipe in the book I've got.

This is what I came up with after a bit of experimenting:

92.5ml whipping cream
1 tspn vanilla bean paste
187.5g sugar
30g glucose
85g butter
65g miso


Heat the cream and vanilla in a saucepan til it boils then take it off the heat and leave it cool.

Add the 1/3 sugar and all the glucose to a hot pan, cook it until it starts to colour. Add the rest of the sugar and cook it over a low heat until it's a deep amber colour.

Take off the heat and add the warm cream/vanilla.

Add the butter at room temperature in small cubes (one by one, mixing each in before adding the next). I can never get through the stage without the butter starting to split out, but putting it back on the hob and mixing in a tspn of hot water brings it back together.

Finally add the miso in a few batches.



For the ganache:

100g milk chocolate
55ml whipping cream
10g inverted sugar
15g butter
Think about 45g black sesame paste, can't quite remember.


Boil the cream with the sesame bean paste then leave to cool.

Melt the chocolate to about 45 degrees C.

Add around half the warm cream to the melted chocolate and stir in small circles, starting from the centre and moving outwards to emulsify the chocolate and cream. Add the rest of the cream and repeat.

Add the butter in small cubes one by one, incorporating each well.

Give it a good old mix to make sure it's all emulsified, find giving a little whizz with a hand blender makes it really nice and smooth.



For the shells:


Take 500g (you don't use it all, but it's hard to temper smaller batches. Leftover just goes into an airtight container for next time) couverture dark chocolate.

Melt 2/3rds over a bain marie until it reaches around 45-50 degrees C.

Add the remaining third in batches, mixing well and ensuring it has all melted before adding more. Once the chocolate reaches 32 degrees C and all the chocolate which has been added has melted, the chocolate is tempered. You may not need to add all the remaining third to get to this point.

Take a polycarbonate chocolate mould Like this: http://eyewant.online/wp-content/uploads/2016/02/Magnetic-making-chocolate-tools-polycarbonate-wedding-chocolate-square-mold-food-grade-plastic-mini-cup-easter-candy-2.jpg and fill with tempered chocolate.

Tap to remove any air bubbles. I usually warm the mould a little before use so the chocolate doesn't cool too quickly, which would leave too thick a shell.

Scrape off the excess.

Invert the mould and tip out the majority of the chocolate, leaving a shell.

Scrape off again and leave opening-side down on a sheet of baking parchment to set for a while.



Assembly:


Put the caramel and ganache into piping bags.

Pipe caramel into the shells to fill to just under half way.

Pipe ganache into the shells to fill most of the rest of the way, leaving space for the cap.

Allow to set for a bit.

Top up each hole with tempered chocolate and level off with a palette knife. Scrape off the excess. I still haven't got this bit quite down yet, my bases aren't nice and smooth and flat like they should be, but today's batch were the best so far.

Leave to set for at least a couple of hours.

Twist the mould like an ice cube tray to release. If the chocolate is properly tempered they'll just drop out easily.



Eat them all and don't share them with anyone.


They do look good. Do you enjoy the result or the process more?

Giving them to people and them enjoying them is the best bit. It's really nice to give someone something and they are surprised (and impressed, I suppose) you made it.


Put it on a white plate for a photo you plonker. Can hardly see it.

Apologies.

[mugbull]

What does temper mean? Is the bottom shell separate from the top shell?

[Lewis]

I bought a big Milkybar earlier (the biscuit version). It cost me 85p, and it was beautiful.

[Adamski]

It's a cooking technique which gives chocolate a really glossy finish and thickens it up slightly.

Forgot to say they look awesome, RL. Been meaning to have a go at Miso Caramel for a while.

[randomlegend]

What does temper mean? Is the bottom shell separate from the top shell?

Tempering is the process of melting and cooling the chocolate in a particular way to promote the formation of a certain type of fat crystals, as I understand it. The results is that the chocolate sets quickly and is hard, shiny and has a good snap when it does. If you don't do it properly it's crumbly, dull and streaky. You can only do it with 'couverture' chocolate, which basically means it has a certain percentage of cocoa butter in it. Most off-the-shelf chocolate has vegetable oils and stuff in it and can't be tempered.

There are a few different methods of tempering. The traditional one is that you melt the chocolate to about 45C, pour 2/3rds onto a marble slap and spread it around to cool it. Once it gets to 28-29C you put it back with the other third and the temperature of the whole lot should come to about 31-32C.

The method I described above it called 'seeding'. There are others that I've seen but they are the common two.

Not sure what you mean about the shells. You make a shell in the mold, fill it (still in the mold) and then cap it (which becomes the base once you turn them out).

https://www.youtube.com/watch?v=4YlD7vz0HOo

If you watch this video from 7.30 onwards, you can see her doing it (oi oi).

[randomlegend]

Been meaning to have a go at Miso Caramel for a while.

It's my favourite thing I've ever made. It's so nice.

[Boydy]

Did you take photos of the process this time?

[randomlegend]

:uhoh:

Was a different process to last time, though. I'm doing some spiced orange ganaches for christmas which will be dipped, I'll take photos then.

[Sir Andy Mahowry]

He'll probably get a migraine right before he starts and forgets to take any, Boyd.

[Sir Andy Mahowry]

Tried bread sauce for the first time today.

http://images3.mysupermarket.co.uk/ProductsDetailed/38/117838.jpg?v=4

How have I gone almost 30 years without this?

[Foe]

The hell di you eat it with?

[Sir Andy Mahowry]

Roast chicken.

Although I ate a couple of spoons with nothing.

[Giggles]

I wouldn't contemplate my Christmas dinner without bread sauce.

[Sir Andy Mahowry]

I'm making some this year a few days in advance.

http://www.bbcgoodfood.com/recipes/2730/bread-sauce

Going to be stunning.

[randomlegend]

I'm going to have a crack at a Jaffa Cake 'entremet' ("a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts" says wikipedia) for Christmas. Looks quite a challenge so we'll see how it goes.

It's got a base of chocolate feuilletine (like crunchy wafery bits), chocolate mousse, plain genoise sponge, marmalade and a ganache glaze along with a few little garnishes and bits and pieces.

Expect photos (unless it goes embarrassingly badly).

[Raoul Duke]

Bread sauce is weird

[five time]

The fuck is that?

[five time]

First time I glanced it looked like it was flat. Thought you'd made some kind of dessert pizza. :sick:

[Samadini]

It's a pile of dirt.

[Kikó]

It's a crater.

[Samadini]

Why has giggles deleted the pile of dirt/crater?

[Giggles]

Because it looks like you're asking Raoul what the fuck Bread sauce is now.

[Giggles]

Though I did mean to post a different one and got sidetracked. It was unbelievably sweet but epic.

[Samadini]

What is bread sauce

[Giggles]

What is bread sauce

A pile of dirt.

(it's actually lovely).

[Pepe]

It's a cracker.

[randomlegend]

http://i.imgur.com/lgRpjcx.jpg?1

http://i.imgur.com/4tf0P0c.jpg?1

Considering it's the first time I've attempted anything anywhere near that complicated, I'm pretty pleased with how it came out.

Finish isn't perfect and I had to cut a lot of the decoration as I ran out of time, but it tasted amazing.

The layers from bottom to top:

Feuilletine (thin bits of wafer), praline paste and milk chocolate base.
Chocolate mousse.
Plain genoise sponge soaked in Grand Marnier syrup.
Mousse.
Sponge.
Mousse.
Marmalade (made by my own fair hands - getting hold of seville oranges is a NIGHTMARE I tells you)
Mousse.
Chocolate ganache glaze.

The little decoration is just a bit of confit/crystallised orange. Should have had some fussy chocolate hoops and stuff as well but as I said, time beat me on that.

EDIT: On and some caramelised almonds with a pinch of sea salt around the base.

[randomlegend]

Going to have a go at something similar to the above for my girlfriend's birthday, but with peanut somewhere (probably in the mousse) and salted caramel instead of marmalade.

Didn't do any interesting chocolates over Christmas, but I can do photos as I go along when I make this if you want Boydy?

[Boydy]

Yes please. Also send me some?

[randomlegend]

I don't think it'll fit in an envelope.

[Lewis]

My mother once posted me some mince pies she made. Make the effort.

[Sir Andy Mahowry]

He doesn't give a shit about the board community though.

[Offshore Toon]

I made marmalade once. It wouldn't be worth it for yourself, but it made a nice gift.

[Boydy]

I bought some of that rooibos/redbush tea some of you were wanking on about recently. I bought it to drink at night since there's no caffeine in it.

It better be decent.

[Magic]

I bought some of that rooibos/redbush tea some of you were wanking on about recently. I bought it to drink at night since there's no caffeine in it.

It better be decent.

What kind? Also you need Acacia honey to put in it. Also 5 minutes brewing time. Also no milk.

[Boydy]

I just bought the Sainsbo's own brand. It says you can put milk in it. I want to put milk in it. I basically just want tea. I should have probably just bought decaf tea.

[Foe]

I just bought the Sainsbo's own brand. It says you can put milk in it. I want to put milk in it. I basically just want tea. I should have probably just bought decaf tea.

:D

Culture off the scale in TTH.

[Magic]

I just bought the Sainsbo's own brand. It says you can put milk in it. I want to put milk in it. I basically just want tea. I should have probably just bought decaf tea.

:sick:

[Boydy]

Well that was fucking disgusting. One mouthful then the rest of the mug went down the sink. Back to good old Yorkshire now. Fuck sleep.

[Manc]

Yorkshire decaf, Boyd. Game changer.

Rice cakes. What's going on there?

[Mazuuurk]

Tea has caffeine in it?

I thought half the point of drinking tea was you'd had enough coffee that day.

[Baz]

I got some special decaf "nighttime" tea from Tesco. Smells like a rabbit hutch.

I love tea though, so guzzle it.

[Magic]

Tea has caffeine in it?

I thought half the point of drinking tea was you'd had enough coffee that day.

Surprised at this. Thought you were cultured?

[Disco]

There's barely any caffeine in a cup of tea, if that's keeping you up then you aren't tired enough.

Also, redbush is fine with milk, the stuff I've had I just treated it like it was a normal tea bag.

[Magic]

Probably put milk in your coffee too. Heathen.

[Disco]

Says the guy putting honey in his tea, more soothing on your vagina is it?

[Offshore Toon]

Coffee + cocoa powder + milk = king

[Magic]

Making a rack of lamb casserole in my InstantPot tonight. Hardly any prep and 50 minutes job done.

[Magic]

Says the guy putting honey in his tea, more soothing on your vagina is it?

Sorry I didn't realise oozing class equated to homosexuality.

[Mazuuurk]

Surprised at this. Thought you were cultured?

Cultured? No, probably not the best description of me. I drink tea occasionally, mainly when I'm ill or if I'm a bit tired of coffee.
I put milk in my coffee, but usually not my tea. Slice of lemon is nice, I think.

I do like Chai tea though, so yeah, go on let me have it.

[Disco]

Sorry I didn't realise oozing class equated to homosexuality.

You never went to public school then.

[Magic]

We don't have such things up here.

[Jimmy Floyd]

You do, they're why Tony Blair exists.

[Adamski]

Not that far north of the wall they don't. They're still eating their first born up there.

[phonics]

Parents gave me some fancy ass mustard for Christmas which has put me in the mood to make something with it. Was thinking of some sort of chicken with mustard sauce but not sure what to serve it with. Any ideas?

[Adamski]

Made this during my BBC Good Food obsession years:

http://www.bbcgoodfood.com/recipes/4814/mustardstuffed-chicken

[Magic]

Just had an absolutely monstrous bowl of green lentil soup with a huge dollop of sour cream and some cheese. Also 6 buttered cracked black pepper oatcakes. I have never felt so full.

[phonics]

That looks immense Adam. I'm on it. Green beans and mash potato maybe?

[-james-]

Redbush with milk or honey is heresy.

Get some nice loose stuff and brew it for 5+ mins. Heavenly. Aldi's own are probably the best of the teabags I've had.

[Magic]

https://www.amazon.co.uk/Redbush-Company-Original-Teabags-Total/dp/B006FH7ALO/ref=sr_1_1_a_it?ie=UTF8&qid=1483537882&sr=8-1&keywords=redbush

South Africans have it with honey.

[Offshore Toon]

Why are you all drinking this redbush tea?

[Adamski]

That looks immense Adam. I'm on it. Green beans and mash potato maybe?

Yeah that would be ideal, think thats what I used to do actually.

[Magic]

I didn't realise racks of lamb were so expensive.

[phonics]

I've just remembered I've never made Mash Potato. I'm going to fuck this up somehow.

[Offshore Toon]

Mash potato is quite difficult to fuck up. Just don't add too much milk/butter/onion or whatever you're planning.

[Magic]

I've just remembered I've never made Mash Potato. I'm going to fuck this up somehow.

:harold:

[phonics]

Mate, we've all seen your cooking. Pipe down.

[Magic]

Mate, we've all seen your cooking. Pipe down.

Yeah apart from one hick up it's lit af

[phonics]

Based off your Christmas Dinner I'm not even sure your oven was lit let alone the food.

[Magic]

That was my mum.

[phonics]

Magic blaming his failure on the women in his life as usual.

[Adamski]

Yeah apart from one hick up it's lit af

hick up? :D Jesus.

[Magic]

Magic blaming his failure on the women in his life as usual.

At least I don't blame it on THE WEST and CAPITALISM.

[Magic]

hick up? :D Jesus.

Sorry for being so excited at our takeover.

[Adamski]

No worries, just a minor hiccup. It happens.

[Disco]

Mash is easy, plenty of butter and black pepper and don't mash it too much or too finely.

[Jimmy Floyd]

I make the best mash in Europe. Key is loads of butter and hardly any milk.

[Baz]

Mashed potato. :dc:

[Giggles]

I never liked anything in my mash bar a bit of black pepper. That runny shit they serve up on TV cookery shows is an abomination. Mash me hole, try paste.

[Chris]

Cream makes the mash of Kings.

[Sir Andy Mahowry]

It's really no surprise that you 'enjoy' plain mash with no flavour enhancers bar pepper.

[Giggles]

It's really no surprise that you 'enjoy' plain mash with no flavour enhancers bar pepper.

Yeah I'd rather not have eat it with a spoon. Or a straw.

[phonics]

Calm the mash passion, I bought chips instead.

[Adamski]

Nothing in it at all? Would find it quite dry but then I think the same of boiled potatoes.

[Giggles]

Nothing in it at all? Would find it quite dry but then I think the same of boiled potatoes.

The gravy does the rest. I mostly roast my spuds anyway.

[Magic]

Omg my lamb smells harambe af

[igor_balis]

phonics, I thought your dad only gave me his fancy ass mustard. I thought I was special :(

[Disco]

I never liked anything in my mash bar a bit of black pepper. That runny shit they serve up on TV cookery shows is an abomination. Mash me hole, try paste.

It doesn't happen often but we are in complete agreement.

[Raoul Duke]

Is it fancy-ass mustard or fancy ass-mustard?

[igor_balis]

Just scratched my face, felt like this scab by the top of my sideburn. Fucking dried baked beans sauce. How did I manage that?

[Disco]

That's just perfect :D

[Baz]

I'm making beef wellington from scratch tonight.

Well, actually it's Queen Labeefah from this book:

https://images-na.ssl-images-amazon.com/images/I/51Z7wm89zOL._SX258_BO1,204,203,200_.jpg

:cool:

[Sir Andy Mahowry]

Serving it with some Wyclef Beans?

[Giggles]

I'm making beef wellington from scratch tonight.

Well, actually it's Queen Labeefah from this book:

https://images-na.ssl-images-amazon.com/images/I/51Z7wm89zOL._SX258_BO1,204,203,200_.jpg

:cool:

Show us a gawk when it's done. Wellington is gorgeous stuff.

[Baz]

Serving it with some Wyclef Beans?:thbgrin:

Colcannon Mash and Creamy Leaks, but not sure why they don't have humorous names. I trust the good folk of TTH can come up with something?

[niko_cee]

Grandmaster Mash.

[Adamski]

What the fuck is a gawk?

[Giggles]

What the fuck is a gawk?

A look.

Same as, 'what the fuck are you gawking at' being a standard one in a pub.

[Offshore Toon]

Serving it with some Wyclef Beans?
Are you retarded? Have you been pronouncing Wyclef Jean as in jeans/trousers?

[Sir Andy Mahowry]

Are you retarded? Have you been pronouncing Wyclef Jean as in jeans/trousers?

No, like this:


https://www.youtube.com/watch?v=8OIs0uk72no

But I couldn't think of another rapper that suited 'beans' :(

[Adamski]

That's a bit harsh Offie. Maybe he just really likes baked bawns.

[Alan Shearer The 2nd]

Gave a gammon joint a go for the first time tonight, courtesy of The Hairy Bikers, bloody marvellous-

http://www.bbc.co.uk/food/recipes/traditional_honey-glazed_52289

https://s30.postimg.org/pbb6hgrvl/15935292_722488782425_1022964601_o.jpg (https://postimg.org/image/tkfwjmv4t/)

On an unrelated note, the fact that mince pie availability ceases immediately after Christmas is infuriating. Anyone know of anywhere still selling them? I'll likely make my own soon enough otherwise.

[Adamski]

A look.

Same as, 'what the fuck are you gawking at' being a standard one in a pub.

Oh aye :D

[Baz]

Grandmaster Mash.Yes!

It's actually Creamed Leeks, not Creamy. Best I can come up with is C.R.E.A.M. Leeks.

[Jimmy Floyd]

Wyclef Jean is probably a mean bridge player somewhere.

[igor_balis]

Lupe Tabasco

[Adamski]

Lupe Tabasco

How'd you get on with that Ardbeg?

[Magic]

Gave a gammon joint a go for the first time tonight, courtesy of The Hairy Bikers, bloody marvellous-

http://www.bbc.co.uk/food/recipes/traditional_honey-glazed_52289

https://s30.postimg.org/pbb6hgrvl/15935292_722488782425_1022964601_o.jpg (https://postimg.org/image/tkfwjmv4t/)

On an unrelated note, the fact that mince pie availability ceases immediately after Christmas is infuriating. Anyone know of anywhere still selling them? I'll likely make my own soon enough otherwise.

Looks like an abortion

[igor_balis]

How'd you get on with that Ardbeg?

More skint than I realised, so I'm gonna hold off on buying it until I finish my rye.

[Offshore Toon]

No, like this:


https://www.youtube.com/watch?v=8OIs0uk72no

But I couldn't think of another rapper that suited 'beans' :(
Beanie Sigel!!!

That's a bit harsh Offie. Maybe he just really likes baked bawns.
I'm afraid I'll never be a perfect gentleman.

[igor_balis]

Jurassic Five Bean Chilli

[igor_balis]

Black Star Anise

[Sir Andy Mahowry]

Piggy Azalea.

Which will in turn be her name when she lets herself go.

[Offshore Toon]

Chickpea Diddy
Kid-ney Cudi

[igor_balis]

Eminem's (M&M's)

[igor_balis]

De La Sole

[Giggles]

Take it to the hibbidydibbidy thread.

[Offshore Toon]

Wu-Tang Flan

[Sir Andy Mahowry]

CunninLinguiniests.

[Reg]

KRS-Bun
Public Edamame
Busta Limes
Jay-Pea
Andre Hundreds-and-Thousands

So bad.

[Offshore Toon]

Chief Quiche

[Disco]

Wu-Tang Flan

This is the winner. :D

[Jimmy Floyd]

Bring da motherfucking tapas.

[ScousePig]

Soup Dogg :face:

I made a mean spag bol tonight. As in, I followed the recipe and didn't need any further assistance.

[Baz]

Show us a gawk when it's done. Wellington is gorgeous stuff.http://i.imgur.com/TV2gYELh.jpgCooking is shite.

[Giggles]

I'd go for that :drool:

[Lewis]

Isn't it meant to be a big tube of beef (whatever that cut is)? That's a steak pasty.

[Magic]

Fixed my saucy cat piss issue Adamski by having a 10 minute natural release, then sauteing the fuck out of it for about 5 minutes. Reduces it wonderfully. :drool:

[Giggles]

A 10 minute natural release sounds like you took an epic shit.

[Offshore Toon]

Jesus, Magic, you sound so proud of yourself. Got a link to the Instagram post?

[Magic]

Just spag bol m8.

[Giggles]

Even at the height of my prowess I couldn't down that burger.

http://www.dailyedge.ie/aarons-takeaway-goliath-burger-3179560-Jan2017/

[Disco]

It doesn't even look nice.

[Sir Andy Mahowry]

I reckon I could do the burgers.

The wrap, no.

[Giggles]

I'd love the wrap with the chicken and battered sausages.

[-james-]

Got my first fishbox (https://www.fishbox.co.uk/) today. I think it was Toby or someone who mentioned it ages ago.

£35/month and I'm getting a delivery once a week. Seems ideal as seafood is generally my favourite thing to eat/cook but I'm often too lazy to get down to the fishmongers.

Today I got a kilo of mussels, 4 scallops, 4 oysters, some John Dory (what lol) and some hake. It's a lot of fish. Had the scallops for lunch, pretty good. Going to attempt oysters later on. Fuck knows what I'm doing.

[Adamski]

That's quite a good idea. I get my meat from Muscle Foods, but I'm missing getting a lot of fish/seafood.

I used to get a delivery from Campbells out in Linlithgow way which was excellent, but as I use Muscle Foods for the meat, there wasn't much point for just seafood.

[Sir Andy Mahowry]

John Dory isn't used that much here, Americans go mental for it though.

[Magic]

That's quite a good idea. I get my meat from Muscle Foods, but I'm missing getting a lot of fish/seafood.

I used to get a delivery from Campbells out in Linlithgow way which was excellent, but as I use Muscle Foods for the meat, there wasn't much point for just seafood.

Did you not find it was proper Romanian back of the lorry stuff? Would never use those cunts again.

[Magic]

Also Instant Pot Paella tonight. Really getting the hang of pressure cooking now.

[Giggles]

John Dory isn't used that much here, Americans go mental for it though.

Same as catfish, which is fucking awesome.

[bruhnaldo]

John Dory isn't used that much here, Americans go mental for it though.

Who in the fuck is John Dory?

[Baz]

http://33.media.tumblr.com/d5ef01c133a35e60ff4efc07a6b5230b/tumblr_nl678seLnr1upxwm8o1_400.gif

[Magic]

Sabre grapes and Cotton Candy grapes. :drool:

[igor_balis]

I just had a tuna mayo sandwich on wholemeal bread.

[Adamski]

Did you not find it was proper Romanian back of the lorry stuff? Would never use those cunts again.

Who?

[Magic]

Who?

Musclefoods. Got their massive meat pack thing and it was all a big pile of shit.

[Adamski]

Nah. Been getting it for over a year now, every 8 weeks or so. Haven't had a bad thing to be honest.

[randomlegend]

I've generally found musclefoods' stuff to be good, particularly the basic stuff like the chicken breasts. A few bits weren't great (their sausages are just weird).

[Magic]

Smelly, sappy, slimy chicken breasts? Nah mate.

Anyway my paella rocked.

[Sir Andy Mahowry]

What did you serve it with? Mashed potatoes?

[Magic]

I didn't serve it with anything you abortion survivor.

[igor_balis]

I made a pretty good chicken balti the other day. The first curry I've made with actual animal flesh for about 3 years.

[igor_balis]

Also, propz to whoever recommended that Camellia Panjabi recipe book ( Magic ? ), it's quality.

[Magic]

Nope!

[Sir Andy Mahowry]

I didn't serve it with anything you abortion survivor.

You usually serve things that aren't meant to go together though.

[Magic]

Really? I think I serve up insults in relation to you and they go together beautifully.

[Adamski]

I've generally found musclefoods' stuff to be good, particularly the basic stuff like the chicken breasts. A few bits weren't great (their sausages are just weird).

The sausages are one of the only things that tastes healthy. They're alright but a poor comparison to real ones.

[Adamski]

Smelly, sappy, slimy chicken breasts? Nah mate.

Anyway my paella rocked.

I don't know what sappy is meant to mean in relation to a chicken breast. Did you just want a third alliteration? All uncooked chicken breasts are slimy too you melt.

[Boydy]

Really? I think I serve up insults in relation to you and they go together beautifully.

:D

[Boydy]

I saw fish sausages in some Lidl leaflet I was looking through the other day. :sick:

[igor_balis]

I saw fish sausages in some Lidl leaflet I was looking through the other day. :sick: guess food taste doesn't run in families, cus your dad LOVES sucking your mums seafood sauce off my polski chipolata

[Boydy]

Jesus. :D

[Sir Andy Mahowry]

:D

Fucking hell.

[Giggles]

Well that was unexpected.

[Magic]

So I GROSSLY underestimated the amount of time it would take to make a good chuck roast (even in the instant pot) so it doesn't look like we'll be eating until 10. :D

[niko_cee]

Broth for lunch (of sorts), haggis for dinner and now I'm off out to get battered.

Och aye.

[Raoul Duke]

Haggis :drool:

[Magic]

So I GROSSLY underestimated the amount of time it would take to make a good chuck roast (even in the instant pot) so it doesn't look like we'll be eating until 10. :D

Oh LORD this was good. So fucking rich. :drool:

[Adamski]

http://www.frugalmomeh.com/2013/06/slow-cooker-chicken-curry.html

Having this for lunch. Added some more spices to it but it's :drool:

[hfswjyr]

That looks way too easy for making a curry. Might have to invest in a slow-cooker...

[Giggles]

I hope it tastes better than it sounds.

[Danny]

http://www.frugalmomeh.com/2013/06/slow-cooker-chicken-curry.html

Having this for lunch. Added some more spices to it but it's :drool:

I shall be making that this weekend, thank you.

Made buffalo pulled chicken the other week. It was glorious

[John]

http://www.frugalmomeh.com/2013/06/slow-cooker-chicken-curry.html

Having this for lunch. Added some more spices to it but it's :drool:

From the comments.


Just want you to know that I tried this recipe and it was fabulous. I also place chopped hard boiled egg over the chicken when plating it. Thanks for the great slowcooker recipe.

Magic's had it at least.

[Adamski]

I hope it tastes better than it sounds.

Agreed what a truly horrific set of ingredients, I don't know how these people sleep at night.

[Adamski]

I shall be making that this weekend, thank you.

Made buffalo pulled chicken the other week. It was glorious

I added in a load of chilli, garlic, ginger, turmeric & cumin to it as well.

[Giggles]

Agreed what a truly horrific set of ingredients, I don't know how these people sleep at night.

Salsa and cream cheese as the base of a curry? It's not exactly standard, in fact it sound horrific.

Did you make it up and is that why you're taking it so personally? :D

[Adamski]

Salsa and cream cheese as the base of a curry? It's not exactly standard.

Did you make it up and is that why you're taking it so personally? :D

Yep, I created a blog years ago when I first became a frugal mother and this is the fruits of my loins. I've picked now as the time to reveal myself to the world.

Dairy & Tomatoes are pretty standard in curries, blud.

[Giggles]

Yep, I created a blog years ago when I first became a frugal mother and this is the fruits of my loins. I've picked now as the time to reveal myself to the world.

Dairy & Tomatoes are pretty standard in curries, blud.

Yogurt/coconut milk and tomatoes. Not cream cheese and salsa.

Might be lovely like, it just doesn't sound it. Going to give it a try though.

[Adamski]

Aye it is decent, cream cheese is actually quite nice in it. Sort of like paneer I guess.

Needs helluva more spices than that though.

[Giggles]

Aye it is decent, cream cheese is actually quite nice in it. Sort of like paneer I guess.

Needs helluva more spices than that though.

It does read a bit weak on them alright. What you added sounds pretty bang on.

[Mazuuurk]

Don't forget the seafood sauce.

[Adamski]

http://thefoodcharlatan.com/2016/02/16/slow-cooker-basil-chicken-in-coconut-curry-sauce/?utm_content=bufferf3c49&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer

Got my eye on this fucker next. Slow cooker chicken really is :drool:

[Giggles]

Slow cookers are so good. I always cook my turkey crowns in it and they fall apart.

[Adamski]

They really are. Haven't made pulled pork in a while actually.

[Magic]

Instant Pot > Slow cooker.

[Giggles]

They really are. Haven't made pulled pork in a while actually.

I did pulled beef in BBQ sauce in it the other day and had it in wraps. Class stuff.

[Adamski]

Instant Pot > Slow cooker.

Nah. Sheer fuckery that, not needed unless you're a retard.

[Magic]

Nah. Sheer fuckery that, not needed unless you're a retard.

Ew, ok. Imagine the exact same results except you can do about 40 things more and in a fraction of the time.

Oh look at all this retard! A retard that can make spag bol in about 4 minutes that tastes like it's been cooked inside the vagina of the Virgin Mary for three years.

[Adamski]

I'll just get a pressure cooker if I want that.

Things that do 10 things in 1 are always cheap made shit and not worth the money.

Still if it makes you Dundee refined then fire away son.

[Magic]

It wasn't cheap you spaz. Also pressure cookers are dangerous and are limited in functionality. But you enjoy your 8 hour cook times and explosions. :harold:

[Giggles]

Jack of all, master of none.

[Magic]

The whole point of these things is so you don't need to be a master of anything. They are for making wholesome, unrefined food.

[Sir Andy Mahowry]

http://thefoodcharlatan.com/2016/02/16/slow-cooker-basil-chicken-in-coconut-curry-sauce/?utm_content=bufferf3c49&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer

Got my eye on this fucker next. Slow cooker chicken really is :drool:

That actually looks pretty damn good.

[Alan Shearer The 2nd]

Slow cookers are less hassle but the last time I did pulled pork I used the oven with this James Martin recipe and it was definitely better-

http://www.bbcgoodfood.com/recipes/2252641/bbq-pulled-pork-sandwich

Comfortably the best BBQ sauce I've ever tasted.

[Ian]

Went to Gamba in Glasgow yesterday. I had:
Fish soup, Portland crabmeat, prawn dumplings, coriander, stem ginger
Roast stone bass, Caesar salad, Norwegian prawns, baby crayfish tails

Excellent stuff.

Ended the night grabbing something from Desserts on Sauchiehall Street and it was tasty but I'm glad I got stuff to take away because it was fucking full of students and the reek of weed.

[Adamski]

Gamba is quality. Haven't been for ages but need to go back.

Crabshakk or Cafe Gandolfi are always my go-to for fish.

I went to Mother Indias cafe last night. Comfortably the best I've had in a while. Indian tapas :cool:

[randomlegend]

Going to have a go at something similar to the above for my girlfriend's birthday, but with peanut somewhere (probably in the mousse) and salted caramel instead of marmalade.

Didn't do any interesting chocolates over Christmas, but I can do photos as I go along when I make this if you want Boydy?

http://i.imgur.com/h2BqDFB.jpg?1

Chocolate ganache glaze
Chocolate and peanut mousse
Salted caramel
Genoise soaked in syrup
Peanut praline, feuilletine and milk chocolate base.

The caramel came out a bit firm (I have no idea why, since it's the exact recipe I've used before) but otherwise pretty damn pleased with it, especially considering I had to adapt the mousse recipe to incorporate the peanuts myself.

Sorry Boyd, I did start doing photos as I went along but it was taking too long and I barely had time to get it finished as it was. I promise I will next time I do something a bit simpler like some chocolates.

[Boydy]

Looks good. How did it taste?

[randomlegend]

Really, really good. The sponge looks a bit dry in that photo but it wasn't to eat.

Only thing I would change (made the same mistake with my one at Christmas) is I should have cut the sponge layers thinner so there's a thicker layer of mousse, but live and learn.

[Giggles]

That looks :drool:

[Sir Andy Mahowry]

Made a lovely beef roast with baby carrots, red onions, potatoes, mushrooms and some spiced okra.

Was gorgeous and there's plenty of beef left for sandwiches tomorrow.

[-james-]

How did you do it? Okra is enough to draw me into anything and the rest of it sounds pretty up my street too.

[Sir Andy Mahowry]

Got a decent bit of beef, seasoned it with salt, pepper and oregano.

Then chopped some red onions and put the beef on top (so the fat drops down), stuck it in for 20 minutes at 240 Celsius. Then added potatoes, mushrooms and carrots to the tray (no oil, beef had produced some fat) at a 190C for about 45 minutes (roughly 15 minutes per 450g for the beef)

Topped and tailed the okra then cut in half. Tossed them with some chilli flakes, ground coriander, touch of oil, cumin seeds and some polenta (crunch) and to the tray for the last 25 minutes.

[Magic]

Making Jambalaya in my IP obvs. Had to use Kabanos instead of that pretend French sausage but it may be my new favourite thing.

[Giggles]

Just downed a Chettinad chicken and with ½&½. Lovely gear.

[-james-]

Did that beef the other day mahow. Overdid it a bit annoyingly but the rest of it was very good. Definitely need to use my Dutch oven more often.


Went to Opium in Glasgow last night because we couldn't get a table anywhere else. Fucking top notch, some of the best Asian food I've had that wasn't in Hong Kong. Strange you never hear in mentioned in terms of must-eat-at places here because I'd rate it as such.

[Spammer]

Off out for a MASSIVE curry tonight with my mum and sister.

Akbars :drool:

[Adamski]

How big we talking?

[Adamski]

Did that beef the other day mahow. Overdid it a bit annoyingly but the rest of it was very good. Definitely need to use my Dutch oven more often.


Went to Opium in Glasgow last night because we couldn't get a table anywhere else. Fucking top notch, some of the best Asian food I've had that wasn't in Hong Kong. Strange you never hear in mentioned in terms of must-eat-at places here because I'd rate it as such.

Yeah it never gets mentioned but a few in the know people I know rave about it. Still not been in.

[Adamski]

What a fucking food day today.

Went for brunch at an awesome little place in the south side of Glasgow.

http://i63.tinypic.com/201nns.jpg

Deep fried panko duck egg with toasted brioche, mushrooms cream and wine sauce and Parmesan.

Absolutely fucking life changing.

Went to the local fishmongers and picked up some cod and langoustines to make this which was also most enjoyable.

http://seafoodfromnorway.co.uk/recipes/cod/paella-with-norwegian-cod-and-prawns/

Now finishing it off with some whisky cokes and a salted peanut brownie from the brunch place :drool:

[igor_balis]

lovely stuff, Adamski.

I've had a hungover subway and a vegetable stir-fry with salmon. Both were merely alright.

[Adamski]

Some night last night though eh? I got steaming and fell asleep halfway through Graham Norton, not sure who's worse off.

[Foe]

Too fucking healthy.

I had roll and sausage (oo er) instead and it was fucking fantastic.

[Sir Andy Mahowry]

That dish looks stunningly good.

I'm not even that much of an egg man.

[Adamski]

T'was. They've been knocking out some excellent dishes since they opened but we lucked out on the specials today.

The missus had Welsh rarebit with smoked haddock, mustard, bechamel and black pudding which was awesome too.

[John]

That looks great. Where's it from, Adamski?

[Adamski]

Cafe Strange Brew.

[Boydy]

The problem with that photo is that the portion looks too small.

[igor_balis]

That dish looks stunningly good.

I'm not even that much of an egg man.

Bollocks, you look just like Dr Robotnik.

[Adamski]

The problem with that photo is that the portion looks too small.

Must just be the photo, there was a decent amount of eating in it.

[Adamski]

lol buzzfeed but some of these are quite funny.

https://www.buzzfeed.com/jamiejones/food-tweets-guaranteed-to-make-british-people-laugh?bffbfood&utm_term=.swYR4jaKB#.cp2pPLe34

[John]

The chicken tikka pancake looks brilliant.

[igor_balis]

Just made roast veg, chicken and couscous. It was hardly a taste sensation, but it was pretty good. Couple of nights ago I made a fucking quality curry, if I do say so myself.

Made a paste of garlic, ginger, fresh green chillies and shit loads of fresh coriander. Fried that in some coconut oil, then added ground cumin, coriander, turmeric and a bit of garam masala. Added some tinned tomatoes, cooked it out for half an hour, then added chicken and green peppers. Tiny bit of cream at the end, and more coriander. Well good.

[igor_balis]

Oh, there was chicken stock as well.

[Adamski]

The wife's after a fucking Magic Pot Magic hahaha

[Giggles]

Show her some pictures of what he's made in it and that'll put that idea to bed fairly quick.

[Spammer]

I'm having beef in black pepper sauce and rice tonight along with a bag of deep fried chicken balls from the Chinese. I had the same thing last night. I feel like a right fat bastard.

[Giggles]

I made pulled beef by doing a round roast in barbeque sauce in the slow cooker yesterday. Was fucking savage stuff today.

[Dquincy]

Made homemade pizza tonight. Dough ended up being 50/50 white and wholemeal flour as i ran out of white.

Pizza had:
Tomato puree
Chedder
Mozzarella
Bacons
Ham
Pepper
Red onion
Sweetcorn
Chicken

[igor_balis]

Roast veg and couscous again. Added artichokes this time, thank you Tony Blair.

[Giggles]

Roast veg and couscous again. Added artichokes this time, thank you Tony Blair.

I had artichokes for the first time the other day at a wedding. They were with the Mrs main and she doesn't like them but I thought they were lovely. How would the ones in a tin compare to a 'real' one?

[Shindig]

Eyeing up some curry sauce and dumpling recipes. For separate meals, like. I could never bring those two together. Both look like they can be done in 20 minutes which suits me fine.

[Sir Andy Mahowry]

http://superstarbbq.co.uk/

Went there today.

Tried the Korean Fried Chicken, Mandoo (dumplings), kimchi and for the table BBQ we had mixed mushrooms, belly pork, rib galbi and boolgogi with some fried noodles.

It was stunning and everything I hoped a Korean BBQ place would be. The KFC was a bit shit but everything else was brilliant, especially the rib galbi and boolgogi.

Only bad thing is that the kimchi was so good that I wont be able to eat the stuff I usually get as it's so much inferior. It had the perfect level of sourness from the fermentation and had the right amount of spice.

[randomlegend]

http://newkidonthewok.com/2015/05/12/japanese-curry-from-scratch/
https://www.japancentre.com/en/recipes/15-how-to-make-japanese-rice-and-sushi-rice

Made this last weekend and it's been feeding me all week. Caramelising the onions was a FAFF but it's delicious.

[Jimmy Floyd]

(@ Mahow) Get it ordered in from New Malden (or drive there) if you want the proper stuff.

Bulgogi beef and bibimbap make life just about worth living.

[Lewis]

Korean food strikes me as a bit elaborate to say you have to eat it whilst not looking away from your work station/StarCraft.