I can't have had a trifle for about 15 years. That bastard Blair got me hooked on tiramisu.
I can't have had a trifle for about 15 years. That bastard Blair got me hooked on tiramisu.
In recent years the trifle I've had seems to be using more shitey fruit and less of that sponge in the jelly foundations, so put that down to Blair.
Trifle is shit.
Trifle is good. Seems like whoever invented it just had a bunch of ingredients left over and gave no thought to the order of the layers, but it worked out.
I had an amazing tiramasu in Rome. It was the best thing I ate there. It seems pizza is pizza, wherever you get it. Saying that we didn't go to any fancy restaurants.
Tiramisu is the thinking man's trifle.
Thinking that it tastes too much of coffee. I like a subtle flavour or a coffee with my dessert, but tirimasu is too much.
Tiramisu is shit too.
'Shit' is being kind to it.
.....
I think I will do a Korean inspired grilled octopus tomorrow
Just the thought of it is making me drool.
Do almonds go off/mouldy?
Some idiot left a bag of them open on the backseat of my car and they've ended up everywhere, in places I can't reach. I don't want them to make the car smell nutty or something.
I'm a twit
I just ate some the other day that I know have been opened (not in a bag just loose) in our kitchen drawer for over a year and they tasted fine.
Also made some lovely peanut stir fry thing last night, so much easier and convenient than a packet.
You found loose almonds in your kitchen drawer that you knew had been there for over a year and you ate them?
Yes. Unblanched.
Fresh almonds shit all over all other nuts but sadly I don't think they are sold in the UK.
Roasted almonds are the shit.
Tesco honey roast cashews
For normal unflavored nuts I like macadamia and brazil.
When you're fucked off with things there really is no better soother than ice cream.
This is the best I've made yet, comfortably-
http://www.foodnetwork.com/recipes/g...mmunityReviews
I bought some of that 'Skyr' Icelandic yogurt earlier, and I've just given it a try now.
Consider my support for them in the Euros withdrawn. That's a fucking war crime.
Vile shit. Greek, it is not.
We have assembled possibly the best cheese board of all time for Christmas. A whole Stilton, a whole truckle of Cheddar, and so as not to be too UKIP about it, we've also got a few French numbers including a goat's cheese which is wrapped in soggy chestnut leaves and is the most pungently superb thing I've tasted in a long time. Add a couple of Camemberts which I'm going to bake at some point, and expanding by another stone will be a small and sweet, sweet price to pay.
I thought that at first, the sour edge takes a bit of getting used to but I'm a fan now.Originally Posted by John
Anyone got a good slow cooker recipe for pulled pork?
An auntie hates turkey so my Mum thought we could lob a shoulder into the slow cooker so she has something and everyone else has just that bit more meat.
Tell the awkward bitch to go without or stay at home.
It does mean more meat for the rest of us though...
How can you hate turkey? It's tasteless.
I do it in this.
500g carton of passata
2 chopped onions
2 cloves garlic chopped
200ml cheap cola
6 tbsp sugar (4 white, 2 brown or 4 white and a good squeeze of maple syrup)
7 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
1½ tsp chilli powder
1 tsp English mustard powder
1 tsp smoked paprika
Fry the onions, garlic, and chilli powder until softening. Add the cola and bump up the heat and stir til it's all gloopy after reducing.
Mix that and everything else up, pour over the meat, and stick it on for 12 hours.
Fire in a few drops of liquid smoke to the mix too if you have it.
If they're presumably having all the other stuff you'd normally have with turkey with it, it's not really going to need a lot of flavouring, is it? Especially not some sort of barbecue flavouring.
Probably not.
It's definitely not going to have any chilli or anything.
I was thinking of a dry rub involving oregano, smoked paprika plus some other stuff in the cupboard overnight and then into the slow cooker with some stock maybe for 10 hours or so.
I bought a pulled pork spice mix and added oregano, thyme and cumin which went onto the pork the night before. It then spent about 12 hours in the slow cooker with a bit of stock and a tin of chopped tomatoes.
Came out exceptionally well, so much so that I'll be making doing it again purely to have sandwiches with. Although I'll be using more spices, something like carnitas
Black forest yule log I made for Christmas day:
Bit of a mammoth effort and a couple of mistakes along the way, but I was pleased with how it came out in the end. Tasted good which is the main thing.
That looks absolutely brilliant. Any cross section pics?Black forest yule log I made for Christmas day:
Bit of a mammoth effort and a couple of mistakes along the way, but I was pleased with how it came out in the end. Tasted good which is the main thing.
I didn't take any I'm afraid, but it was another Tim Kinnaird recipe and this is one from his shop's facebook:
Anyone got a health fryer? Are they worth the outlay?
Got one a while back as we only have a single oven and it's very handy. Very fast to cook and we'd use it over the oven for most things now.
That's the stuff.
Anyone else use a slow cooker and find their stuff ends up a bit too watery? I know you're not meant to add as much liquid but I didn't think I had the other day when I was making a chilli. I just used some passata which is normally quite thick but it ended up more like a soup. Suppose some moisture came out of the vegetables I chucked in as well.
Also, if anyone has any good slow cooker recipes, please share.
Near better to half steam the veg first and then put them in.
I've s good few recipes knocking about. I'll gather them up and PM them to you, though most slow cooker stuff is what you could make in a casserole dish anyway. It just lets you use tougher meat and can be more convenient.
Yeah, I guess but then that kind of defeats the purpose for me using - the convenience of chucking stuff in and leaving it. Suppose I could put the veg in later, maybe. Or just steam it separately and have it on the side or something.
And cheers, that'd be good.
I've always done that with root veg as the temperature never cooks it enough for me on low.
http://www.simplybeefandlamb.co.uk/r....7UqXYvuV.dpuf
Just put that on although I've used stock, halved shallots and I had to cube up some proper turnips as I couldn't get baby ones.
What else have you tried as a stew?
I've found lamb and red wine to be the best combination so far.
In the slow cooker? Nothing.
I've done a pork belly stew and a lentil and sausage one in the oven using a casserole dish.
I might try this next:
http://www.bbcgoodfood.com/recipes/1...pea-casserole-
It looks
What sort of biryani has fruit in it?
A lot have raisins or as they should be called 'Devil Shits'.
I was just meaning in general. I haven't tried any in the slow cooker but that looks tempting. I've found slow cooker chilli to be spot on though, always do it that way now rather than in a saucepan.In the slow cooker? Nothing.
I've done a pork belly stew and a lentil and sausage one in the oven using a casserole dish.
I might try this next:
http://www.bbcgoodfood.com/recipes/1...pea-casserole-
It looks
Made this today:
http://www.bbcgoodfood.com/recipes/1...ef-with-ginger
And it's lovely. I used brisket
That looks bloody delicious.
I managed to not bite clean through the star anise I got in tonight's portion as well, which I'm calling a massive bonus.
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