Monkeys Fist 41438 Posted February 1, 2012 Share Posted February 1, 2012 Zygote to say that there's balut of egg puns frying about. Nice! Might poach that for use elsewhere. Link to comment Share on other sites More sharing options...
Monkeys Fist 41438 Posted February 1, 2012 Share Posted February 1, 2012 Feel free to tell us to piss oeuf like CT Link to comment Share on other sites More sharing options...
Christmas Tree 4486 Posted February 1, 2012 Share Posted February 1, 2012 I would, but you've all got my head scrambled! Link to comment Share on other sites More sharing options...
Monkeys Fist 41438 Posted February 1, 2012 Share Posted February 1, 2012 Ei ! Ei ! Ei! I'm off to get laid. Link to comment Share on other sites More sharing options...
Christmas Tree 4486 Posted February 2, 2012 Share Posted February 2, 2012 Knocked up some pancakes for the bairn for breakfast.....turned out lovely. 4 eggs 140g plain flour 200ml milk easy peasey. Link to comment Share on other sites More sharing options...
The Fish 10500 Posted February 2, 2012 Share Posted February 2, 2012 Knocked up some pancakes for the bairn for breakfast.....turned out lovely. 4 eggs 140g plain flour 200ml milk easy peasey. made a sandwich earlier, 2 slices of granary bread bit of butter bit of cheese 2 slices of ham Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted February 2, 2012 Share Posted February 2, 2012 Knocked up some pancakes for the bairn for breakfast.....turned out lovely. 4 eggs 140g plain flour 200ml milk easy peasey. made a sandwich earlier, 2 slices of granary bread bit of butter bit of cheese 2 slices of ham Had some crisps earlier. 1 packet of crisps Boomtown. Link to comment Share on other sites More sharing options...
The Fish 10500 Posted February 2, 2012 Share Posted February 2, 2012 Joking aside CT I make a lovely Tuna Melt and it's dead simple. Half a Tiger bread loaf, itself cut in half length ways Make a tuna mayo mix but add tarragon Gated mature cheddar (tempted to swap this out for gruyère which I've been told is good for all kinds of cooking) Worcestershire Sauce Under the Grill. Sorted. I fancy making my own mayo sometime, but Hellmans extra light stuff tastes nice and is already in a jar (and I'm a bit lazy). Link to comment Share on other sites More sharing options...
Christmas Tree 4486 Posted February 2, 2012 Share Posted February 2, 2012 Knocked up some pancakes for the bairn for breakfast.....turned out lovely. 4 eggs 140g plain flour 200ml milk easy peasey. made a sandwich earlier, 2 slices of granary bread bit of butter bit of cheese 2 slices of ham Butlers day off? Link to comment Share on other sites More sharing options...
The Fish 10500 Posted February 2, 2012 Share Posted February 2, 2012 Butlers day off? Why the fuck should he get a day off? Link to comment Share on other sites More sharing options...
Monkeys Fist 41438 Posted February 2, 2012 Share Posted February 2, 2012 Knocked up some pancakes for the bairn for breakfast.....turned out lovely. 4 eggs 140g plain flour 200ml milk easy peasey. made a sandwich earlier, 2 slices of granary bread bit of butter bit of cheese 2 slices of ham Had some crisps earlier. 1 packet of crisps Boomtown. Fancied some chocolate earlier. Couldn't be arsed Beat that! Link to comment Share on other sites More sharing options...
Meenzer 15186 Posted February 2, 2012 Share Posted February 2, 2012 Had some crisps earlier. 1 packet of crisps Boomtown. Fancied some chocolate earlier. Couldn't be arsed Beat that! Quantities and method pls??? Link to comment Share on other sites More sharing options...
Park Life 71 Posted February 2, 2012 Share Posted February 2, 2012 Joking aside CT I make a lovely Tuna Melt and it's dead simple. Half a Tiger bread loaf, itself cut in half length ways Make a tuna mayo mix but add tarragon Gated mature cheddar (tempted to swap this out for gruyère which I've been told is good for all kinds of cooking) Worcestershire Sauce Under the Grill. Sorted. I fancy making my own mayo sometime, but Hellmans extra light stuff tastes nice and is already in a jar (and I'm a bit lazy). "Extra light"...Sacriledge!! Link to comment Share on other sites More sharing options...
The Fish 10500 Posted February 2, 2012 Share Posted February 2, 2012 Joking aside CT I make a lovely Tuna Melt and it's dead simple. Half a Tiger bread loaf, itself cut in half length ways Make a tuna mayo mix but add tarragon Gated mature cheddar (tempted to swap this out for gruyère which I've been told is good for all kinds of cooking) Worcestershire Sauce Under the Grill. Sorted. I fancy making my own mayo sometime, but Hellmans extra light stuff tastes nice and is already in a jar (and I'm a bit lazy). "Extra light"...Sacriledge!! I prefer it to the full fat stuff (I reckon it's a subconcious guilt thing brought about my faceless bastards on theinternet calling me fat for the past decade ) Link to comment Share on other sites More sharing options...
Monkeys Fist 41438 Posted February 2, 2012 Share Posted February 2, 2012 Had some crisps earlier. 1 packet of crisps Boomtown. Fancied some chocolate earlier. Couldn't be arsed Beat that! Quantities and method pls??? Chocolate - none Don't buy a bar of chocolate , once no purchase has been made, do not remove the wrapper. After about 5 minutes of non-consumption , it should be done. Link to comment Share on other sites More sharing options...
Dr Gloom 21425 Posted February 2, 2012 Share Posted February 2, 2012 Anyone been watching how to cook like Heston? Might give his cheese sauce a whirl this weekend Link to comment Share on other sites More sharing options...
Christmas Tree 4486 Posted February 2, 2012 Share Posted February 2, 2012 Anyone been watching how to cook like Heston? Might give his cheese sauce a whirl this weekend Thought his show was pretty poor tbh and he came across quite dull. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted February 2, 2012 Share Posted February 2, 2012 My Dad did one of Gino D'Acampo's pasta recipes a while back and I gave it a go today. So I can't *really* credit this as wholly original, rather just going with Gino's initial idea of grilling a mixture of farfalle, salmon and bechamel sauce. 'Farfalle al Salmone Gratinate - Brock style' 200g farfalle pasta 1 smallish red pepper (diced) 1 sweet onion (diced) Handful of finely-chopped mushrooms 1 x can red salmon (had been sitting in my cupboard for AGES). About 300g I think it was. 100g grated cheddar 10 fresh basil leaves I made a smokey pesto based bechamel sauce to liven it up a little: 50g butter 50g plain flour 1 spn green pesto 2 tsp smoked paprika 300ml milk (I used the sainsbury's orange top to cut the calories down a bit. Worked fine but I had to add another 25g of flour or so as it was a bit runny. If you're not fussed, use whole milk.) - First up, fry the onions and peppers together until the onions soften. Standard theme in my recipes it seems. - Add the mushrooms then stir a bit more. - Throw in the salmon and mix everything together. Season with salt & pepper and keep warm. - To make the bechamel sauce, melt the butter over a low heat and whisk in the flour. Don't whisk the shit out of it, just incorporating the two together for now. - It'll resemble a beige paste. That's fine. Pour in the milk small splashes at a time, whisking until the lumps disappear. (NB: every single chef has their own different method of making bechamel sauce. Mine is it doesn't matter what temperature the flour or milk is, so long as you don't whisk it like a wimp. Ftr, the chef who trained me uses warm milk, room temperature flour. I use cold milk because fuck fannying about and warming it up when you have a whisk.) - If it's looking too runny you can always whisk in more flour. If it's too thick, splash in more milk. - When all the milk is in and it's thickened nicely (custard consistency), whisk in your pesto and smoked paprika. Keep it warm. Don't ever let it boil. If it really starts to bloop, you won't be cockahoop. Remember that. - Whilst all this has been doing, prepare the pasta until it's al dente. Drain immediately and empty in with the salmon mixture. - Give that a stir then pour in the pesto bechamel, stirring it all through. - Either leave it in the pan or transfer it to a baking dish. Sprinkle the cheese on the top along with chopped fresh basil and grill it for 15 mins or until the cheese has browned and is bubbling. Leave it to stand for 5 mins before cutting it up and serving. There was enough for 4 I'd say so long as you serve it with a side (2 of us we were hungry and so split a 3rd; I have 1 portion left over for the customary next day lunch). Served it with some steamed spinach that I squeezed into a block then seasoned and chopped. Link to comment Share on other sites More sharing options...
Meenzer 15186 Posted February 3, 2012 Share Posted February 3, 2012 If it really starts to bloop, you won't be cockahoop. Remember that. Get this man a TV series! Link to comment Share on other sites More sharing options...
Guest alex Posted February 3, 2012 Share Posted February 3, 2012 Going to make a chilli tonight I think. Lovely jubbly at this time of year. Link to comment Share on other sites More sharing options...
Meenzer 15186 Posted February 3, 2012 Share Posted February 3, 2012 Aye. Got people coming over tomorrow night so that's on the cards here too. Might prep it today so the flavours have time to get all sexay with each other. Link to comment Share on other sites More sharing options...
Guest alex Posted February 3, 2012 Share Posted February 3, 2012 Aye. Got people coming over tomorrow night so that's on the cards here too. Might prep it today so the flavours have time to get all sexay with each other. Yeah, my lass is working tonight so we'll have it tomorrow. Always nicer the day after anyway. Hoy some chipotles in btw. Top tip! Link to comment Share on other sites More sharing options...
Ayatollah Hermione 13633 Posted February 3, 2012 Share Posted February 3, 2012 Got a decent recipe for one, Alex? I'm a top dog at chilli con carne but I need more exotic ones. Link to comment Share on other sites More sharing options...
Tooj 17 Posted February 3, 2012 Share Posted February 3, 2012 Just hoy shit loads of ghost chilli in there. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted February 3, 2012 Share Posted February 3, 2012 Aye. Got people coming over tomorrow night so that's on the cards here too. Might prep it today so the flavours have time to get all sexay with each other. That one you did a while back when I came round was mint like! Link to comment Share on other sites More sharing options...
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