The bowl needs to be porous to help dry the rice and the fan is needed to arrest the cooking so it doesn't turn into a sticky mess. If you want to make a sticky mess, then yes, you don't need the end bit. But that isn't sushi rice. And like I said, as soon as you scale up quantity it becomes exponentially harder to stop it stodgifying.
Fight! Fight! Fight! Fight! Fight!
I've made it numerous times without it ending up a sticky mess.Originally Posted by niko_cee
Shame you can't say the same about leaving the house.
Savage.
Nor about leaving your mother's bedroom.
She's fifty-six lad. Good on her.
Resorting to 'your mother' insults/
https://www.nigella.com/recipes/scallops-on-the-shell
Just made these.
Whipped them out after 15 minutes and they were fucking perfect.
Does butter change volume when you melt it?
I technically it shouldn't, but it always looks like less when you do.
I suppose it might be marginally larger in volume as it's warmer but you'd never notice it by eye.
Grand job. I've a pie recipe needs 3tbsp of melted butter, so getting the 3tbsp off the block and then melting it after should do fine.
Chicken breast skillet burger with ceaser sauce and sweet potato fries tonight. Sounds fairly simple but a bit of a pain in the arse especially lemon zest on my shitty grater.
Glorious.
What is it?
Chips with salt, chilli and a year's supply of MSG.
i made prawn curry for me and mummy tonight, it was nice.
Needs a sauce
They've finally started selling Brocolli here. It's glorious to have the stuff back.
It's the MSG that makes it.
Hoi Sin on the side for dipping.
Crack on then. It's no Crispy Beef but looks like good nosh.
Another spot nearby does the same thing but with crispy beef instead of the chicken. The chips are always a bit on the limp side though.
Did a slow roast leg of lamb yesterday. Was bloody marvelous. Made a garlic, rosemary and thyme rub.
Saw that William Curley was advertising for an apprentice, but caught the ad a couple of weeks late and he's already offered it to someone.
He has invited me to come spend a week in his kitchen though, with the view that he'll have me in mind for future opportunities.
I'm sure this isn't that interesting to most of you, but I'm genuinely really excited.
Good stuff.
Have you given up on medicine then?
Pretty much.
I may try and finish just so it gives me some earning potential. The idea being that that would allow me to fund starting a chocolate business on the side before moving into it full time in the future, I'm not entirely sure yet. I have a meeting with someone from the med school on Friday to discuss my options.
I think really I know that this is what I want to do in the long-term, I'm just trying to work out the best way of going about it.
It's going to be fun seeing you on Bake Off Creme de la Creme in a few years sweating like a bastard whilst being bossed around by a cocky foreigner and then breaking down when Cherish destroys you.
Good luck.
Benoit is a top lad but Cherish can suck my nuts.
I meant your captain by 'cocky foreigner' not the beast that is Benoit,
Cherish would rip you to shreds for being unable to achieve uniformity in your petit fours.
Do you lot get these over in the U.K.? Phwoar it's good stuff.
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There is a big clue on the bag.
They're lovely. I'd rather Real Roast Ox though
The amount of stuff they sell as 'British' that I've never seen on the main land.
That image is massive. I'm trying to fix it.
Aren't foreign crisps all paprika covered shit?
Hence why you have to pay 3 quid seventy for that 40g packet.
Jesus. How much are Space Raiders?
I just had my last turkey til December
Are Brannigans still around? Their mustard flavour was great.
They don't exist. Cheapest pack of a similar size would be a quid twenty.
They're lovely. I'd rather Real Roast Ox though
Aren't you in Geneva? That's the main land you tit
Had some Ayran at the weekend. It tasted like sour Bull cum. Off or is it a thing?
Ratatouille tonight.
Also how awesome is beef billtong?
Another classic Magic combination.
Got given Rick Stein's Venice to Istanbul book for my birthday, made a couple of things so far and both superb. Not many things in the book I don't fancy the look of, actually.
Cılbır, basically poached eggs in yoghurt, is a fucking revelation, and shallot stifado makes you wonder why they ever bother with beef. The shallots are always the best bit anyway.
Wagyu beef burgers, two strips of crispy bacon on each, melted mature cheddar with onion. Amazing
I've two steaks marinading for later. Can't wait.
McDonald's New York Stack
aka I didn't have the chicken selects why didn't I have the chicken selects
2(Two) British/Irish beef patties, bacon, cheese, coleslaw, ketchup, mustard, lettuce and pickles all jammed into a tiny pretzel bun which is too small to hold the contents and as such everything slips all over the place. The consistency is that of wetness, zero flavour to the patties, limp, fatty horrible bacon. Pickles ga-fucking-lore, and coleslaw which has the overriding taste of egg. I can still taste egg an hour later. Egg egg egg egg if you love eggs buy this.
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