catmag 336 Posted February 13, 2013 Share Posted February 13, 2013 You stupid fucking cunt. You're like a fucking 4 year old. :lol: Link to comment Share on other sites More sharing options...
The Fish 10542 Posted February 13, 2013 Share Posted February 13, 2013 Yeah actually - at the moment i'm still going through all the random ideas/recipes I've scribbled down and writing some down blog-style. Think I've got a general feel for what I'm going to do, and having looked at hosting sites I think wordpress looks like a decent bet! I'm speaking to a free food publication in March about writing for them as well, so it'd be good to get my blog up and running then too so I can get a bit of free publicity. Link to comment Share on other sites More sharing options...
Monkeys Fist 41476 Posted February 13, 2013 Share Posted February 13, 2013 Saw plenty of fucking crushed chillies but Gemmil told me to look for Chilli flakes!!!!! You stupid fucking cunt. You're like a fucking 4 year old. "Chilli Flakes ...... Crushed Chilli ...... Same thing...?" Link to comment Share on other sites More sharing options...
Gemmill 43116 Posted February 13, 2013 Author Share Posted February 13, 2013 CT the word "bungling" should always precede whatever noun is being used to describe you. This afternoon you were "bungling chef". This evening you are "bungling shopper". Link to comment Share on other sites More sharing options...
Christmas Tree 4510 Posted February 13, 2013 Share Posted February 13, 2013 "Chilli Flakes ...... Crushed Chilli ...... Same thing...?" Well Im fucking sure that most people would think crushed chilli is chilli powder not a flake. A flake conjures up a gentile wispy floaty item not something that has been crushed!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Link to comment Share on other sites More sharing options...
Christmas Tree 4510 Posted February 13, 2013 Share Posted February 13, 2013 CT the word "bungling" should always precede whatever noun is being used to describe you. This afternoon you were "bungling chef". This evening you are "bungling shopper". And you sir are a bungling guru! Link to comment Share on other sites More sharing options...
Tooj 17 Posted February 13, 2013 Share Posted February 13, 2013 How did you get along in life before signing up here? What did you used to eat every night as well before the last couple of years? Link to comment Share on other sites More sharing options...
Monkeys Fist 41476 Posted February 13, 2013 Share Posted February 13, 2013 Well Im fucking sure that most people would think crushed chilli is chilli powder not a flake. A flake conjures up a gentile wispy floaty item not something that has been crushed!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Link to comment Share on other sites More sharing options...
Dr Gloom 21504 Posted February 13, 2013 Share Posted February 13, 2013 Oh CT Link to comment Share on other sites More sharing options...
Monroe Transfer 0 Posted February 13, 2013 Share Posted February 13, 2013 How did you get along in life before signing up here? What did you used to eat every night as well before the last couple of years? He appears to be completely dependent on this forum. Link to comment Share on other sites More sharing options...
catmag 336 Posted February 13, 2013 Share Posted February 13, 2013 Hey CT... Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted February 14, 2013 Share Posted February 14, 2013 Tonight's tea was lush. Burger topped with chorizo and a fried egg (the latter fried with paprika and crushed chillies). Both buns spread with peri peri sauce. 10 minute tea. Link to comment Share on other sites More sharing options...
Barney 0 Posted February 14, 2013 Share Posted February 14, 2013 What's your burger recipe? Link to comment Share on other sites More sharing options...
Monkeys Fist 41476 Posted February 14, 2013 Share Posted February 14, 2013 What's your burger recipe? And sriracha Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted February 14, 2013 Share Posted February 14, 2013 Mince beef (from the local independent farm shop's butcher - less horsey that way, Fist ), paprika, salt, pepper, 1 egg, flour. Bit of smoked paprika, garlic powder and chilli flakes as well for the burger above. Eyeballed the ingredients and then let the mixture sit in the fridge for a 1/2 hour before forming burgers. Sometimes I use a bit of oil instead of the egg. Fried it in some roasted tomato vegetable oil too. Link to comment Share on other sites More sharing options...
Renton 20555 Posted February 15, 2013 Share Posted February 15, 2013 So clearly not 10 minutes then! Link to comment Share on other sites More sharing options...
BigWalrus 0 Posted February 15, 2013 Share Posted February 15, 2013 Mince beef (from the local independent farm shop's butcher - less horsey that way, Fist ), paprika, salt, pepper, 1 egg, flour. Bit of smoked paprika, garlic powder and chilli flakes as well for the burger above. Eyeballed the ingredients and then let the mixture sit in the fridge for a 1/2 hour before forming burgers. Sometimes I use a bit of oil instead of the egg. Fried it in some roasted tomato vegetable oil too. I bloody love smoked paprika. Brought back a big tin from a Spanish supermarket. Goes lovely on a roast chicken with some garlic and onion powder. Link to comment Share on other sites More sharing options...
Jill 0 Posted February 15, 2013 Share Posted February 15, 2013 So clearly not 10 minutes then! One of my pet hates in recipes this, 2 hours preparation time but oh great it only takes 10 minutes to cook. [/exaggeration] Link to comment Share on other sites More sharing options...
Gemmill 43116 Posted February 15, 2013 Author Share Posted February 15, 2013 I'm making North African Squash and Chickpea Stew tonight. Link to comment Share on other sites More sharing options...
Christmas Tree 4510 Posted February 15, 2013 Share Posted February 15, 2013 I'm making Poisson Doigt salad tonight. Link to comment Share on other sites More sharing options...
Gemmill 43116 Posted February 15, 2013 Author Share Posted February 15, 2013 avec vos gras doigts? Link to comment Share on other sites More sharing options...
Christmas Tree 4510 Posted February 15, 2013 Share Posted February 15, 2013 Oui Link to comment Share on other sites More sharing options...
Christmas Tree 4510 Posted February 15, 2013 Share Posted February 15, 2013 I'm making North African Squash and Chickpea Stew tonight. That actually looks very nice. Might give it a bash myself. Link to comment Share on other sites More sharing options...
Gemmill 43116 Posted February 15, 2013 Author Share Posted February 15, 2013 It's a River Cottage job. Will send you the recipe of the one I'm doing later if you like. Rather than you try to approximate it using fish fingers and a packet of Angel Delight. In other news, I bought that Jerusalem cookbook yesterday after flicking through it in Tesco. Some of the stuff in it looks amazing. Link to comment Share on other sites More sharing options...
Tooj 17 Posted February 15, 2013 Share Posted February 15, 2013 This one? http://www.amazon.co.uk/Jerusalem-Yotam-Ottolenghi/dp/0091943744/ref=sr_1_1?ie=UTF8&qid=1360923489&sr=8-1 Also what River Cottage cookbook do you have? As some of the recipes you've posted up on here look really nice. Link to comment Share on other sites More sharing options...
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