Top that, Mahow.
Top that, Mahow.
24?! Bollocks could you!Originally Posted by Giggles
My 16 were in 4 tortilla wraps with cheese. Had to eat them to empty the freezer as were moving house next week, all things being well. Also, I'm quiting dippers. Time to move on.
That's a disgusting yet delicious meal with shitloads of mayo.
What kind of cheese?
http://www.dailymail.co.uk/femail/fo...-te-boeuf.html
I made this today (well sans brandy butter), genuinely brilliant.
Got enough left over for a couple of sandwiches tomorrow too.
I had that a couple of weeks back on a night out with work. 65 fucking euro. For beef.
That looks delicious but then serving it with those shitty little skinny fries.
Yeah, I swerved them.
I just thickly sliced up some baby potatoes and roasted them.
Like sauteed potatoes but in the oven to cut down on oil.
Yeah, that sounds much better. Basically any other type of spud would be better than skinny fries.
Pity they had to include the world's largest carrot and some poo.
That was definitely the biggest carrot I've ever seen. Ridiculous.
Mushroom duxelle thing and it was very very savoury.
"No, the bar logo needs to be DEAD CENTRE or you're all fired!"
The Alston is brilliant. I'd have it second to Porter & Rye in terms of Glasgow steak houses. Going to the latter for my birthday tomorrow.
Not been yet but heard it's better than Alston which is definitely the best I've been to.
I've started making job lots of this: http://www.foodnetwork.com/recipes/j...o-lassi-recipe in the blender. I don't think there's any coming back from this, homosexuality-wise, but I'll go down on any number of gentlemen if it means I can sample some of this nectar every day.
That stuff is brilliant.
You'll have to proposition me to find out.
That sounds right up my fucking alley.
....
As it were.
Just had sushi delivered. Until now I think it was the only thing I couldn't get on justeat. Not bad either.
Okay, my first curry went as follows:
Naturally, I went with some store-bought sauce because I don't like storing the excess. Ragman Joshi or some shit. Turned out alright, although taking 30 minutes to do it seems a little excessive. It went well with the diced beef I'd bought. Took 5 minutes to seal the meat and then bundled it with the sauce.
The rice was mayhem. Soaked it in some water to begin with to take some of the starch off and then sieved it. Then I added some water and slapped it into a pan for 15 minutes. Thing is, I brought it to the boil and couldn't bring it back down to simmer. Tried starting another one at a lower temperature and that still brought it back to the boil. So I ended up nursing it on and off the hob. Faff. Didn't get all the starch out of it as some did stick together. Shame but at least I got the portion size right.
Made a nice change from the usual stuff. The jar of stuff can do one with its "Use immediately once opened." nonsense. It serves four.
Depends on the rice, but the way that tends to work for most is bring it to a boil, put the lid on and put it right down to the lowest heat. The steam will cook it.
Or you can get easy cook where you just boil it uncovered for 15 minutes or whatever.
I get boil in the bag when i'm feeling really, spectacularly lazy. Which is usually the case.
Rice is a piece of piss. Measure out twice as much water as rice, pinch of salt and leave it on very low with the lid on. Done.
I gave up years ago, even bought a rice cooker once and it wasn't worth a fuck. Tilda microwave pouches all the way, they're constantly on offer in Aldi.
Leave it for....
10 minutes? Half an hour? Until the next leap year?
Yes.
When you're claim it's a piece of piss and giving instructions on how much of a piece of piss it is, cooking time is normally one of the vital parts of a method.
Until it's done, which is when all the water is gone.
There's an extremely fine line between water gone and having to scrape it off the bottom of the saucepan.
Ah, feck it anyway, there's no need to be cooking it these days.
Timing's fine. 10-15 minutes. It's the heat. Bringing it up to the boil and then having it simmer with the lid on caught me out. Short of having one hob on to simmer and one to boil.
What sort of hob do you have? When you turn it down the heat will change instantly.
I just boil rice like pasta.
Loads of rice, roughly 10-12 minutes (when it's just right) and then drain it.
Starchy rices like basmati will get a rinse before but stuff like long grain will go straight in.
Rice is incredibly difficult to balls up.
In which case take it off the heat entirely and let it sit in the pan for a little, the residual heat will take care of the last bit of water.
It is if you know how to cook it. Like anything really.
I agree. I don't understand how most cooking disasters happen. As long as you don't get distracted by the wind changing there shouldn't be any issues.
Define disaster. Undercooking shit is something I simply can't imagine myself doing. I can bugger prep up like the best of them but to heat a thing enough to ensure it's cooked is simple.
Electric (probably metal) but the heat remains ages after bringing it down.
Perfect every time.
Obviously alter the amount depending on how many you're cooking for.
By first curry do you mean first time you opened a pre-bought jar and added it to meat? Not sure that counts as your first curry.
Also what the fuck, aren't you like 30?
As in first time I thought, "I fancy a curry that requires more effort than bundling a Tesco 'something' in the oven." First time I've cooked rice. Bizarre, I know.
There's not too much to making one from scratch if you have the stuff to do it. Having all the stuff is a pain in the hole though so if you like the jar then it's a happy win.
Jesus, you're like a pre-war Giggles.
I could never get any cooking in when I lived with my folks. When I moved out, rice wasn't on my radar. I mainly stuck with pasta, egg dishes and pizza.
Better with chips for a curry anyway.
I have a rice cooker which is mostly just a bucket you stick in the microwave, but it's pretty good.
On the hob it really helps to have a glass lid for your pan, and preferably a large diameter pan, so it can cook evenly and you can see when the water is gone.
Varying degrees of difficulty for different rices though. Sushi rice, for example, is not easy if you want it to be good.
https://www.japancentre.com/en/recip...and-sushi-rice
I just followed this for sushi rice and it came out perfect.
Aye, but that's pretty fucking involved (I would agree with the methodology). Requiring, as it does, large wooden/bamboo bowls and electrical fans, not usually standard kitchen paraphernalia. Scaling up is also a massive pain in the arse.
??????
You literally wash it and put it in a pan.
The faff at the end isn't required for just making decent sticky rice. Even if you ARE doing that, I'm sure a fan and a bowl (I really don't think it being bamboo is going to make much of a difference....) won't be too hard for most people to come by.
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