Christmas Tree 4441 Posted January 9, 2010 Share Posted January 9, 2010 Lamb casserole going in now for a long, slow cook. Roasties, broccolli and mashed swede to go with it. yum yum Link to comment Share on other sites More sharing options...
Gemmill 42665 Posted January 9, 2010 Author Share Posted January 9, 2010 You must be like a fucking house end, Monkey. Link to comment Share on other sites More sharing options...
Monkeys Fist 41324 Posted January 9, 2010 Share Posted January 9, 2010 You must be like a fucking house end, Monkey. No excess poundage on me mate I have to find new and exciting ways to burn off the calories tho. Link to comment Share on other sites More sharing options...
Gemmill 42665 Posted January 9, 2010 Author Share Posted January 9, 2010 What's the craic with cooking stuff from frozen? That spicy sausage stew that I mentioned is now sat on the bench but the sausages are like ice-cold erections and are never gonna be defrosted in time for me to have tea. Can I just stick them in the microwave/pan and heat until ready to eat, or might I die? Link to comment Share on other sites More sharing options...
manc-mag 1 Posted January 9, 2010 Share Posted January 9, 2010 Gems, when we gonna see you on 'Come Dine With Me' in your kimono and brogues? Link to comment Share on other sites More sharing options...
catmag 336 Posted January 9, 2010 Share Posted January 9, 2010 What's the craic with cooking stuff from frozen? That spicy sausage stew that I mentioned is now sat on the bench but the sausages are like ice-cold erections and are never gonna be defrosted in time for me to have tea. Can I just stick them in the microwave/pan and heat until ready to eat, or might I die? The microwave should have a defrost setting, or use 30% power for about 5 minutes, Then reheat once it's defrosted. If you try and melt it in a pan then eat it you will probably die. Alternatively leave it in the fridge to defrost overnight and have it tomorrow. Link to comment Share on other sites More sharing options...
Gemmill 42665 Posted January 9, 2010 Author Share Posted January 9, 2010 Nice one thank you. I've never understood how a microwave defrost setting is any different to just heating it any other way, but will do that. Link to comment Share on other sites More sharing options...
peasepud 59 Posted January 10, 2010 Share Posted January 10, 2010 Nice one thank you. I've never understood how a microwave defrost setting is any different to just heating it any other way, but will do that. Fuck me, its not exactly nuclear physics... oh hold on, maybe it is Link to comment Share on other sites More sharing options...
Guest alex Posted January 10, 2010 Share Posted January 10, 2010 Gems, when we gonna see you on 'Come Dine With Me' in your kimono and brogues? Link to comment Share on other sites More sharing options...
Gemmill 42665 Posted January 10, 2010 Author Share Posted January 10, 2010 Gems, when we gonna see you on 'Come Dine With Me' in your kimono and brogues? I missed this you fucking bellend! I'm making burgers tonight. Still no word from the Come Dine with Me people. Link to comment Share on other sites More sharing options...
Tooj 17 Posted January 10, 2010 Share Posted January 10, 2010 Rib Eye steak for tea tonight Link to comment Share on other sites More sharing options...
Christmas Tree 4441 Posted January 26, 2010 Share Posted January 26, 2010 (edited) Lost 6lbs this week at weight watchers so spurred on went looking for ingredients to make some nice Chinese dish. Couldnt decide so basically bought a large bag of frozen stir fried veg and 5 sachets of Blue Dragon sauces. Hoi Sin Sweet Chilli and Garlic Oysters and Mushroom Black Bean Chow mein The idea was to make five small batches, pick the tastiest and make a family portion for tea. They all tasted like shit so ended making a home made chineesy stir fry using Peppers, Onion and corgette (just what was left in the fridge) stir fried with chinese 5 spices, ginger, soy sauce and a dollop of sweet chilli dipping sauce. Needless to say it was far tastier than the Blue Dragon stuff but not perfected enough for tea so something else will suffice. Anyway, im now scouring for any recipes or reccomendations of sauces to make home made chinese food. I am already covered on the curry front because I use Mayflower curry powder which is IDENTICAL to proper takeaway curry. Would ideally like to find a great chop suey. Edited January 26, 2010 by Christmas Tree Link to comment Share on other sites More sharing options...
Meenzer 15118 Posted January 26, 2010 Share Posted January 26, 2010 You managed to buy pretty much every Blue Dragon sauce except the one I actually like. That's the Szechuan Tomato one. The rest are fairly rank, so it's odd that that one should be much nicer (IMHO anyway). Then again, that's probably because it's so simple and therefore can't be too hard to make yourself... Link to comment Share on other sites More sharing options...
Barney 0 Posted January 26, 2010 Share Posted January 26, 2010 This is gonna sound stupid... Cooked '21 day matured' steak yesterday. It smelled, well, like cow. It tasted the same. You know that taste you get in your nose/mouth on a farm? It was like that(this sounds stupid). Anyway-is this normal? I've never had 21 day matured steak before, and maybe my taste-buds are too common for such fine meat. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted January 26, 2010 Share Posted January 26, 2010 If by 'it tasted like cow' you meant 'it tasted like beef' then i reckon you are alright. If on the other hand by 'it tasted like cow' you meant 'what cows smell like when you go near farms and that' then not ok. Link to comment Share on other sites More sharing options...
Park Life 71 Posted January 26, 2010 Share Posted January 26, 2010 You managed to buy pretty much every Blue Dragon sauce except the one I actually like. That's the Szechuan Tomato one. The rest are fairly rank, so it's odd that that one should be much nicer (IMHO anyway). Then again, that's probably because it's so simple and therefore can't be too hard to make yourself... Szechuan is the baby. Link to comment Share on other sites More sharing options...
Barney 0 Posted January 26, 2010 Share Posted January 26, 2010 If by 'it tasted like cow' you meant 'it tasted like beef' then i reckon you are alright. If on the other hand by 'it tasted like cow' you meant 'what cows smell like when you go near farms and that' then not ok. this. I fucked it out. I wondered if I was just an uneducated lout, who wouldn't know good food if it was 'mooing' at him from the plate. Link to comment Share on other sites More sharing options...
Monkeys Fist 41324 Posted January 26, 2010 Share Posted January 26, 2010 Made a beef casserole at ghe weekend, in a Mediterranean stylee. Flavoured with Smoked paprika, fennel seeds, garlic and saffron. I must say it was feckin gorgeous. Link to comment Share on other sites More sharing options...
Christmas Tree 4441 Posted February 10, 2010 Share Posted February 10, 2010 Fucking Merangues are doing my fucking nut in Have loads of FREE free range eggs from my chickens and discovered that meringue shells, whilst be a nice sweet snack are brilliant when your dieting because they are so low in fat / sugar etc. Tried about three different recipes but all seem to go brown (burn) before they set????? Has anyone successfully made these and if so how. Link to comment Share on other sites More sharing options...
Guest alex Posted February 10, 2010 Share Posted February 10, 2010 *Insert your Bobby Thompson jokes here* Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted February 10, 2010 Share Posted February 10, 2010 *Insert your Bobby Thompson jokes here* Lived round the corner from us in monkseaton, used to get his paper from our shop. Great times and a nice story, am sure you'd agree. Link to comment Share on other sites More sharing options...
levis888 0 Posted February 10, 2010 Share Posted February 10, 2010 Hello friend I can cook in a bit. I've got quite good at making curries. Not doing some chicken with sauce from a jar or owt, doing proper curries from scratch. I don't really follow recipies now, I just chuck all sorts in. Get a few fresh spices/herbs (like Corriander) and its very easy to make a really nice curry. I can do stuff like Chilli Con Carne as well, and have tackled a Sunday dinner on a few occasions with success, and basic stuff like sausage and mash, its hard to go wrong there. Link to comment Share on other sites More sharing options...
Guest alex Posted February 10, 2010 Share Posted February 10, 2010 Levi Roots? Link to comment Share on other sites More sharing options...
Barney 0 Posted February 10, 2010 Share Posted February 10, 2010 Levi Roots? I slow cooked a bit of pork belly over the weekend, with a mustard mash and cabbage. very nice and inexpensive. Link to comment Share on other sites More sharing options...
Kevin 1 Posted February 10, 2010 Share Posted February 10, 2010 i am currently eating sex. Yes it is that nice Link to comment Share on other sites More sharing options...
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