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

  1. #6151
    Senior Member randomlegend's Avatar
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    Yes I know I need a wok and gas burner, Luca

  2. #6152
    Senior Member Spikey M's Avatar
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    That looks great.

  3. #6153
    ram it up your shitpipe Giggles's Avatar
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    Yeah, it looks class.

  4. #6154
    Bookie Sir Andy Mahowry's Avatar
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    Quote Originally Posted by -james- View Post
    https://cooking.nytimes.com/recipes/...-shallot-pasta

    Made this tonight and it was real fuckin good. Perfect comfort food.
    Made this tonight.

    Absolutely quality.

  5. #6155
    ram it up your shitpipe Giggles's Avatar
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    Stupid website. In the brief second they let you see it I think I seen it’s veggie anyway though.

  6. #6156
    Bookie Sir Andy Mahowry's Avatar
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    Well pescetarian as there are anchovies in it.

  7. #6157
    ram it up your shitpipe Giggles's Avatar
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    Side dish then.

  8. #6158
    Isn't he banned? Baz's Avatar
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    Yeah that website can suck a dick
    I'm a twit

  9. #6159
    Bookie Sir Andy Mahowry's Avatar
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    Works just fine for me.

  10. #6160
    Just Luca, but still a DJ Luca's Avatar
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    Made Greek tomato rice pilaf (ntomatorizo), chicken souvlaki, and horiatiki salad for dinner tonight.

  11. #6161
    Just Luca, but still a DJ Luca's Avatar
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    Quote Originally Posted by randomlegend View Post
    Yes I know I need a wok and gas burner, Luca
    So do I, to be honest.

    Nonetheless, it looks lovely, RL.

  12. #6162
    Just Luca, but still a DJ Luca's Avatar
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    Quote Originally Posted by Sir Andy Mahowry View Post
    Made this tonight.

    Absolutely quality.
    Yeah, this is a great dish. I’ve made it a few times in the last few months.

  13. #6163
    Isn't he banned? Baz's Avatar
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    Airfryer has landed. Happy Valentine’s Day, now make me some roasties.
    I'm a twit

  14. #6164
    Senior Member Jimmy Floyd's Avatar
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    As good as that RL dish looks, the egg rack behind it is the real winner here.

  15. #6165
    ram it up your shitpipe Giggles's Avatar
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    Is it a rotary one? Don’t put roast spuds anywhere near it if so because all the crispy bits will fall off.

  16. #6166
    Isn't he banned? Baz's Avatar
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    Quote Originally Posted by Giggles View Post
    Is it a rotary one? Don’t put roast spuds anywhere near it if so because all the crispy bits will fall off.
    I don’t think so.

    Code:
    https://ninjakitchen.co.uk/product/ninja-air-fryer-max-af160uk-zidAF160UK
    I'm a twit

  17. #6167
    ram it up your shitpipe Giggles's Avatar
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    That’ll be bang on.

  18. #6168
    Senior Member niko_cee's Avatar
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    Quote Originally Posted by Jimmy Floyd View Post
    As good as that RL dish looks, the egg rack behind it is the real winner here.
    I went to a friend's house one who had one of those. I thought it looked fun so started an egg at the top and watched it roll into the others at the end of the run. Oops.

  19. #6169
    Senior Member randomlegend's Avatar
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    Quote Originally Posted by Jimmy Floyd View Post
    As good as that RL dish looks, the egg rack behind it is the real winner here.



  20. #6170
    Senior Member hfswjyr's Avatar
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    Do you use eggs from the bottom or top?

  21. #6171
    Senior Member Jimmy Floyd's Avatar
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    Surely the bottom and then they all slide down into the next spot like an autist's wet dream.

  22. #6172
    Administrator SvN's Avatar
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    I always imagine that gadgets like air-fryers are good enough to use, but an absolute bitch to clean. Obviously you can't just chuck them in a dishwasher, so there's going to be "damp cloths" galore.

  23. #6173
    ram it up your shitpipe Giggles's Avatar
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    I found those basket type ones need to be cleaned after every use. If you let it get away from you at all then you're beat.

  24. #6174
    Senior Member Spikey M's Avatar
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    We have a basket one, it just gets washed up as anything else would.

  25. #6175
    Administrator Kikó's Avatar
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    Quote Originally Posted by SvN View Post
    I always imagine that gadgets like air-fryers are good enough to use, but an absolute bitch to clean. Obviously you can't just chuck them in a dishwasher, so there's going to be "damp cloths" galore.
    Leave to soak for a few minutes then wipe. It's really easy.

  26. #6176
    Isn't he banned? Baz's Avatar
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    Yeah it cleaned pretty easy. Now has that oily residue feeling on that will never ever go, mind. Biggest pain is storing it somewhere.
    I'm a twit

  27. #6177
    Senior Member niko_cee's Avatar
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    That curry on day whatever it is now (5?) has mellowed quite a bit and is even better now.

  28. #6178
    Senior Member -james-'s Avatar
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    I think every curry I've ever made has been better after it's been left to sit for a day or two. Is that five days in the fridge though? Bloody hell.
    Last edited by -james-; 15-02-2021 at 01:27 PM.

  29. #6179
    Senior Member niko_cee's Avatar
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    Yeah. Might have been 4, not sure when I made it.

    Edit, nope, it was 5. :/

  30. #6180
    Senior Member Spikey M's Avatar
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    A little bit of E. Coli never hurt anyone.

  31. #6181
    ram it up your shitpipe Giggles's Avatar
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    Chillies kill all bacteria anyway. FACT.

  32. #6182
    Senior Member Disco's Avatar
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    This is known. Curry lasts for ages, and as long it gets re-heated properly there's no problem.

  33. #6183
    Administrator Kikó's Avatar
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    Most of the curry you have in restaurants are up to 5 weeks old. Everyone knows this.

    Lasagne is also superb the next day.

  34. #6184
    ram it up your shitpipe Giggles's Avatar
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    Maybe there but not a chance a proper takeaway that I’ve ever seen isn’t cooking it properly.

  35. #6185
    Administrator SvN's Avatar
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    We always make lasagne the day before we actually eat it. So much better.

  36. #6186
    Senior Member Manc's Avatar
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    Chilli for breakfast is a winner.

  37. #6187
    The Artist Formerly Known as Taz
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    What is chilli? It's been one of those questions that's troubled me for 30 years. I first came across it through my mum cooking Chilli Con Carne (chilli with meat?) and I see it mentioned often in media but what is the requirements for something to be identifiable as chilli? What annoys me is it doesn't seem to even need to be spicy? I was planning on making some bean and spice concoction soon so would be nice to know if I've entered the realm of Chilli or not. Thanks for listening.

  38. #6188
    Senior Member -james-'s Avatar
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    I've recently come into possession of some Brunost and it's quality. A bit like a Kraft single, but sweeter. The Wiki article comparison to milk chocolate has some merit, it coats your mouth in the same way. Not sure I've sold it well there.

    Ideally eaten on a cracker with some jam, or simply as a single slice out of the fridge when the feeling takes you.

  39. #6189
    Senior Member Manc's Avatar
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    Quote Originally Posted by Don View Post
    What is chilli? It's been one of those questions that's troubled me for 30 years. I first came across it through my mum cooking Chilli Con Carne (chilli with meat?) and I see it mentioned often in media but what is the requirements for something to be identifiable as chilli? What annoys me is it doesn't seem to even need to be spicy? I was planning on making some bean and spice concoction soon so would be nice to know if I've entered the realm of Chilli or not. Thanks for listening.
    All manner of beans, rice and a kicking sauce.

  40. #6190
    Senior Member randomlegend's Avatar
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    Quote Originally Posted by Don View Post
    What is chilli? It's been one of those questions that's troubled me for 30 years. I first came across it through my mum cooking Chilli Con Carne (chilli with meat?) and I see it mentioned often in media but what is the requirements for something to be identifiable as chilli? What annoys me is it doesn't seem to even need to be spicy? I was planning on making some bean and spice concoction soon so would be nice to know if I've entered the realm of Chilli or not. Thanks for listening.
    "What is chilli" is one of the most controversial topics in cooking to be honest.

  41. #6191
    Just Luca, but still a DJ Luca's Avatar
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    It's a curry.

  42. #6192
    Bookie Sir Andy Mahowry's Avatar
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    It's a crater.

  43. #6193
    Senior Member randomlegend's Avatar
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    Made some pineapple and chilli jam the other day with dried habaneros. Chucked 3 in thinking I was being conservative.

    It's bold to say the least.

  44. #6194
    Senior Member Spikey M's Avatar
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    I tried making a chilli jam in the summer and had a similar result. The sweetness was not as moderating as I had hoped.

    Last edited by Spikey M; 19-02-2021 at 01:37 PM.

  45. #6195
    ram it up your shitpipe Giggles's Avatar
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    My leg of lamb is just about to finish off. Been in the oven since just before 2

  46. #6196
    Bookie Sir Andy Mahowry's Avatar
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    Went to a good butchers yesterday and stocked up.

    Had some precooked beef shortribs yesterday that were delicious and needed about 40 minutes in the oven.

    Also got some quality ham and pork pies (best I've ever had) which got polished off for lunch.

    And tonight a thick ribeye steak.

    I've got some sausages (toulouse and boerewors) and lamb for the weekend.

  47. #6197
    ram it up your shitpipe Giggles's Avatar
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    Just tasted it there, fucking class. Was in that monster hamper I got from work at Christmas so it would have been a really good quality lump.

  48. #6198
    Senior Member Spikey M's Avatar
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    We're having home made Doner Kebab tonight, but slight problem with Argos not having the Airfrier (with rotisserie stick) I ordered despite sending a text confirming they did.

    Will have to do in the oven, and maybe give the slices a quick blast in the normal Airfrier.

    Making flatbreads for the first time too.

  49. #6199
    ram it up your shitpipe Giggles's Avatar
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    That’s what I’m doing with a heap of this leg that’s left.

  50. #6200
    Senior Member Adamski's Avatar
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    Pork belly

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