User Tag List

Page 91 of 160 FirstFirst ... 41818990919293101141 ... LastLast
Results 4,501 to 4,550 of 7956

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

  1. #4501
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    A nice blue van.

  2. #4502
    Senior Member
    Join Date
    Sep 2015
    Posts
    676
    Mentioned
    15 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Giggles View Post
    Yes, ladle is not spelled correctly.

    Nice. Ta. Where you add methi, is that methi leaf (fresh or dried?) or powdered fenugreek?

    Also, what’s in your curry masala mix?

  3. #4503
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Clunge View Post
    Nice. Ta. Where you add methi, is that methi leaf (fresh or dried?) or powdered fenugreek?

    Also, what’s in your curry masala mix?
    Oh yeah sorry, it's fenugreek powder where the ¼tsp is added with the fennel, chilli, etc and it's dried crushed leaf where the full tsp is added on it's own. I always just write it as methi to differentiate.

    My mix is:
    8tbs ground cumin
    8tbs paprika
    8tbs ground coriander
    4tbs garam masala
    8tbs medium curry powder
    12tbs ground turmeric

  4. #4504
    Senior Member Mazuuurk's Avatar
    Join Date
    Sep 2015
    Posts
    3,655
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Spikey M View Post
    Apologies if massive. I'm on my phone.
    Quote Originally Posted by Giggles View Post
    Fuck yes

    Love a toad in the hole.
    Quote Originally Posted by Ian View Post
    Christ I've not had a toad in the hole for the longest time.

    Need to sort my life out.
    Quote Originally Posted by Disco View Post
    I've got a lot of time for a good sausage.


    Am I in the Relationship Thread....?

  5. #4505
    Senior Member Spikey M's Avatar
    Join Date
    Mar 2016
    Posts
    22,470
    Mentioned
    35 Post(s)
    Tagged
    0 Thread(s)
    Everyone's happy, how could you be?

  6. #4506
    Bookie Sir Andy Mahowry's Avatar
    Join Date
    Sep 2015
    Posts
    40,776
    Mentioned
    105 Post(s)
    Tagged
    0 Thread(s)

  7. #4507
    Webly Ian's Avatar
    Join Date
    Sep 2015
    Posts
    20,654
    Mentioned
    123 Post(s)
    Tagged
    0 Thread(s)
    Had it been the relationship thread Disco would have been claiming to have a lot of sausage for a good time.

  8. #4508
    Senior Member Disco's Avatar
    Join Date
    Sep 2015
    Posts
    12,231
    Mentioned
    46 Post(s)
    Tagged
    0 Thread(s)
    Even a little can be appreciated.

  9. #4509
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Went for the vindaloo after mentioning it yesterday. Was nice but I forgot I used extra vinegar last time.


  10. #4510
    Senior Member Spikey M's Avatar
    Join Date
    Mar 2016
    Posts
    22,470
    Mentioned
    35 Post(s)
    Tagged
    0 Thread(s)
    Your bog must be a disgrace.

  11. #4511
    Senior Member Pepe's Avatar
    Join Date
    Sep 2015
    Posts
    11,321
    Mentioned
    54 Post(s)
    Tagged
    0 Thread(s)

  12. #4512
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    You should see my kacks.

  13. #4513
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    I've a 1.2kg round roast. How long and at what temperature would it need to be cooked to be well done?

  14. #4514
    Webly Ian's Avatar
    Join Date
    Sep 2015
    Posts
    20,654
    Mentioned
    123 Post(s)
    Tagged
    0 Thread(s)
    I believe BBC Good Food has a roast calculator where you select the meat, weight, etc. There may be a better means of doing it.

  15. #4515
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    I'd seen that but you can only select 'beef' but I'd imagine there's a big difference between something like a round roast and a fillet, etc.

  16. #4516
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Is a round roast a thing over there as I can find shag all on it online so it must be under a different name outside here.
    180 for 2 hours and if it's not done by then I'm going to the chippers.

  17. #4517
    Senior Member niko_cee's Avatar
    Join Date
    Sep 2015
    Posts
    17,951
    Mentioned
    45 Post(s)
    Tagged
    0 Thread(s)
    Like a topside joint?

  18. #4518
    I used to be funny.
    Join Date
    Sep 2015
    Posts
    21,259
    Mentioned
    41 Post(s)
    Tagged
    0 Thread(s)


    Just erm ... eyeball it off that. Topside's definitely a different cut. Topside's from the back of the cow whereas Round is from the rear leg.
    Last edited by Shindig; 18-08-2019 at 07:50 AM.

  19. #4519
    Senior Member niko_cee's Avatar
    Join Date
    Sep 2015
    Posts
    17,951
    Mentioned
    45 Post(s)
    Tagged
    0 Thread(s)
    This topside of beef cut comes from the inner muscle of the thigh. This muscle is quite tender and very lean so it makes an excellent roasting joint.

    Beef round is a large primal cut consisting of well-exercised muscles from the leg and rump of the cow. ... But the top round (also called inside round, because it comes from the inside of the leg), is actually a good cut of meat for roasting, as long as it's done slowly at a low temperature.



  20. #4520
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    That looks similar to mine. It's lean but not a fillet so it'll be tough. I'll do it for a good while in an inch of stock.

  21. #4521
    Senior Member
    Join Date
    Sep 2015
    Posts
    676
    Mentioned
    15 Post(s)
    Tagged
    0 Thread(s)
    Does it not say the cut on the packet?

    I'd pot roast it - you can't really go too far wrong with something like this: https://www.bbcgoodfood.com/recipes/...ch-onion-gravy

    It'll be tough and chalky whatever you do with it unless it's an exceptional piece of meat.

  22. #4522
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Clunge View Post
    Does it not say the cut on the packet?

    I'd pot roast it - you can't really go too far wrong with something like this: https://www.bbcgoodfood.com/recipes/...ch-onion-gravy

    It'll be tough and chalky whatever you do with it unless it's an exceptional piece of meat.
    It says round roast but I think there's stuff like top round and eye round, etc and it doesn't specify that.

  23. #4523
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)

  24. #4524
    Senior Member
    Join Date
    Sep 2015
    Posts
    676
    Mentioned
    15 Post(s)
    Tagged
    0 Thread(s)
    Ahh. Looks like it has a bit of fat through the meat though. I think if you sear it well for a good 10-15 mins, it'll be fine.

  25. #4525
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Nice one. I'll leave it out now too as I'll be putting it on about 11:30.

  26. #4526
    Senior Member hfswjyr's Avatar
    Join Date
    Sep 2015
    Posts
    942
    Mentioned
    13 Post(s)
    Tagged
    0 Thread(s)
    Something I didn't realise until recently is that the cuts are different depending on where you are.

    https://en.wikipedia.org/wiki/Cut_of_beef

    Just to be extra confusing.

  27. #4527
    Senior Member Spikey M's Avatar
    Join Date
    Mar 2016
    Posts
    22,470
    Mentioned
    35 Post(s)
    Tagged
    0 Thread(s)
    Why are you cooking it well done anyway?

  28. #4528
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Spikey M View Post
    Why are you cooking it well done anyway?
    The missus will only eat it well done. I'm tempted to throw her on a chicken fillet instead.

  29. #4529
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by hfswjyr View Post
    Something I didn't realise until recently is that the cuts are different depending on where you are.

    https://en.wikipedia.org/wiki/Cut_of_beef

    Just to be extra confusing.
    I never knew that either. So what I have seems to be either silverside, topside, or thick flank in British cuts.

  30. #4530
    Senior Member Spikey M's Avatar
    Join Date
    Mar 2016
    Posts
    22,470
    Mentioned
    35 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Giggles View Post
    The missus will only eat it well done. I'm tempted to throw her on a chicken fillet instead.
    Cut her an end off and ruin that for her.

  31. #4531
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    It's in anyway. Seasoned and fried it off, chucked an onion in the pan and deglazed with damsen balsamic and beef stock and fucked it in among the meat. I'll take the cover off after 80 mins and leave it for another 30.

  32. #4532
    Bookie Sir Andy Mahowry's Avatar
    Join Date
    Sep 2015
    Posts
    40,776
    Mentioned
    105 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Spikey M View Post
    Cut her an end off and ruin that for her.
    Well done is genuinely the pits. My Mum has her steak like that (despite eating steak tartare) and then moans that it's tough...

  33. #4533
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    I don't mind beef or steak anywhere on the scale. I'd probably prefer rare but well done is grand too.

  34. #4534
    Senior Member Spikey M's Avatar
    Join Date
    Mar 2016
    Posts
    22,470
    Mentioned
    35 Post(s)
    Tagged
    0 Thread(s)
    I only ate well done for years. It only changed when a foreign waiter misheard 'mullered' as 'medium' and I had already taken a bite before I realised. Instant conversation.

  35. #4535
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    It worked out

  36. #4536
    Senior Member Jimmy Floyd's Avatar
    Join Date
    Sep 2015
    Posts
    35,308
    Mentioned
    84 Post(s)
    Tagged
    0 Thread(s)
    That cut is actually pretty good well done I think (not all of them are).

  37. #4537
    Senior Member Disco's Avatar
    Join Date
    Sep 2015
    Posts
    12,231
    Mentioned
    46 Post(s)
    Tagged
    0 Thread(s)
    If it's silverside it would be a bit tough otherwise.

  38. #4538
    Webly Ian's Avatar
    Join Date
    Sep 2015
    Posts
    20,654
    Mentioned
    123 Post(s)
    Tagged
    0 Thread(s)
    https://www.bbcgoodfood.com/recipes/...-with-couscous

    Had this tonight for the first time in an age. Still great.

  39. #4539
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Disco View Post
    If it's silverside it would be a bit tough otherwise.
    Yeah that was my reckoning too. It was too cheap to be anything other than long slow cooking.

  40. #4540
    Bookie Sir Andy Mahowry's Avatar
    Join Date
    Sep 2015
    Posts
    40,776
    Mentioned
    105 Post(s)
    Tagged
    0 Thread(s)
    Anyone have any brilliant slow cooker recipes? No oven or hob right now and I despite the slow cooker but hopefully some amazing recipes might help to change my mind.

    https://natashaskitchen.com/slow-coo...risket-recipe/

    Might try that as the picture looks incredible but I wont be able to sear the meat or fry the mushrooms and onions.

  41. #4541
    Senior Member Jimmy Floyd's Avatar
    Join Date
    Sep 2015
    Posts
    35,308
    Mentioned
    84 Post(s)
    Tagged
    0 Thread(s)
    I had oven down for about two months at one stage a while back, and what I found was that no matter what you attempt to put in a slow cooker, it will be shite - so the way to go is microwave and takeaways and toast.

  42. #4542
    Isn't he banned? Baz's Avatar
    Join Date
    Aug 2015
    Posts
    15,019
    Mentioned
    199 Post(s)
    Tagged
    0 Thread(s)
    Smells good when you get in from work though.
    I'm a twit

  43. #4543
    Senior Member Spikey M's Avatar
    Join Date
    Mar 2016
    Posts
    22,470
    Mentioned
    35 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Jimmy Floyd View Post
    I had oven down for about two months at one stage a while back, and what I found was that no matter what you attempt to put in a slow cooker, it will be shite - so the way to go is microwave and takeaways and toast.

    This is just downright blasphemous.

    They are fantastic for stews, casseroles, ribs and, well, anything else that benefits from being cooked slowly. Sort yourself out Jim.

  44. #4544
    Senior Member Spikey M's Avatar
    Join Date
    Mar 2016
    Posts
    22,470
    Mentioned
    35 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Sir Andy Mahowry View Post
    Anyone have any brilliant slow cooker recipes? No oven or hob right now and I despite the slow cooker but hopefully some amazing recipes might help to change my mind.

    https://natashaskitchen.com/slow-coo...risket-recipe/

    Might try that as the picture looks incredible but I wont be able to sear the meat or fry the mushrooms and onions.
    Ribs, hot sauce, on.

    Needs the oven for 10 minutes to stop it being so wet though. So I'm no help at all. As you were.

    Edit: pulled pork is good in one.

  45. #4545
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    I posted a few earlier in the thread I think that I'd found in some slow cooker book.

  46. #4546
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Yeah them two:



  47. #4547
    Senior Member Adamski's Avatar
    Join Date
    Sep 2015
    Posts
    2,646
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Giggles View Post
    Yes, ladle is not spelled correctly.

    Giving this a go today. Can’t find Cassia but assume cinnamon bark will be near enough.

    Just to clarify, are you saying it’s powdered fenugreek where it says that but then where you’ve said methi it’s fenugreek leaf?

    Also, what was in the base sauce? Not sure if I missed that.

  48. #4548
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Adamski View Post
    Giving this a go today. Can’t find Cassia but assume cinnamon bark will be near enough.

    Just to clarify, are you saying it’s powdered fenugreek where it says that but then where you’ve said methi it’s fenugreek leaf?

    Also, what was in the base sauce? Not sure if I missed that.
    The ¼ fenugreek powder is the seeds powdered and the 1 of methi is the dried leaf. I'll stick up the base sauce I do shortly. Not much to it but it takes about 3 hours to make.

  49. #4549
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Sorry I got caught up (eating a bbq and running from wasps). The base I make is:

    Add 100ml oil to a stock pot and heat to the lowest heat possible.
    Add half a tablespoon of ginger garlic paste and cook for a few seconds (until quiet).
    Add:
    8 whole peeled onions, not chopped
    1 roughly chopped carrot
    half an inch of ginger chopped
    bunch of coriander
    half a roughly chopped green pepper
    75ml water

    Cook for two and a half hours covered on a really low heat. The onions will release their own liquid and sugars.

    Then turn up the heat to medium, stir in the following, and cook for around 25-30 mins.
    1.5 tbsp curry spice mix
    0.5 tbsp salt
    0.5 tbsp brown sugar
    half an inch of ginger sliced
    0.5 tbsp ginger garlic paste
    a green chilli
    a third of a tin of plum tomatoes

    After the half hour add 1 and three quarter litres of water and blend smooth.

    You thin it out again 5:2 with water when using but I do it at the time as it’s easiest store it in 500ml tubs and add 200ml water at the time to make two curries with the 700ml.

  50. #4550
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    30,459
    Mentioned
    138 Post(s)
    Tagged
    0 Thread(s)
    Meant to say too, always have the base sauce hot when making a curry. I forgot to write it in the Ceylon recipe.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •