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  On 26/12/2013 at 09:44, Howmanheyman said:

Can I just thank CT on behalf of the Toontastic community for not only informing us about him now having a broken pepper grinder but also for presenting us with photographic evidence as I'm sure there may have been a few who might've seriously doubted such momentous news. Well done, Andrew! :good: (And hope you can replace the broken one with a new one). ;)

:lol:

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  On 26/12/2013 at 09:44, Howmanheyman said:

Can I just thank CT on behalf of the Toontastic community for not only informing us about him now having a broken pepper grinder but also for presenting us with photographic evidence as I'm sure there may have been a few who might've seriously doubted such momentous news. Well done, Andrew! :good: (And hope you can replace the broken one with a new one). ;)

Update. Matalan.

 

Posted Image

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  On 26/12/2013 at 10:14, ChezGiven said:

We had a Poularde de Bresse. It's what Heston uses 'in search of perfection' but is ridiculously expensive for a chicken.

 

http://reluctanthousedad.com/2012/05/29/recipe-shed-in-search-of-poulet-de-bresse-the-red-crowned-king-of-chickens/

 

Was lush.

Is it a slightly darker flavour?

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  On 26/12/2013 at 09:44, Howmanheyman said:

Can I just thank CT on behalf of the Toontastic community for not only informing us about him now having a broken pepper grinder but also for presenting us with photographic evidence as I'm sure there may have been a few who might've seriously doubted such momentous news. Well done, Andrew! :good: (And hope you can replace the broken one with a new one). ;)

:lol:
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@@Tooj

Seems you, like me, have been hitting the Port over Christmas.

I found the perfect recipe to shift all the left over booze

http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/venison/venison-braised-in-guinness-and-port-with-pickled-walnuts.html

I'm going to use beef instead of venison this Sunday, otherwise this is a "clear the cupboard" recipe. :lol:

I am fucking salivating.

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  On 02/01/2014 at 17:58, Christmas Tree said:

Happiness

 

8ugeqyru.jpg

 

Could happily eat this as it is without all the other stuff.

 

Leaves the woody part on parsnips. :CT:

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  On 03/01/2014 at 18:20, Monkeys Fist said:

@@Tooj

Seems you, like me, have been hitting the Port over Christmas.

I found the perfect recipe to shift all the left over booze

http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/venison/venison-braised-in-guinness-and-port-with-pickled-walnuts.html

I'm going to use beef instead of venison this Sunday, otherwise this is a "clear the cupboard" recipe. :lol:

I am fucking salivating.

 

sweetjesus.jpg

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Clearing the cupboards (well, mainly the fridge) here too in advance of the hike Toonwards tomorrow morning, so tonight it'll be tagliatelle with salmon and artichokes in a creamy white wine sauce, don'tcha know. :naughty:

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I baked my lamb and date koftas today instead of the usual frying to see if it would taste drastically different. Turned out very nicely, and bugger all extra fat going in as I omitted the oil entirely.

 

I've taken to making tzatziki (which goes with the above) and raita now with raw courgette instead of cucumber. Tastes a little less sharp and creamier when paired with greek yoghurt. Never really been a fan of cucumber so I think this will be a mainstay. :)

 

Lucky devils attending the restaurant tomorrow will be getting the scratch-made lasagne I made to celebrate my pasta machine Christmas pressie. :D

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  On 04/01/2014 at 22:04, BigWalrus said:

Roast chicken made in a chicken brick, goose fat roast maris pipers, sauteed savoy cabbage, steamed green beans and carrots with a glug of gravy. Lovely.

 

 

Much difference (honestly) between sauteed cabbage and boiled.

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