Meenzer 15741 Posted November 7, 2013 Share Posted November 7, 2013 Mainly @ Meenzer due to piss taking fuckers, Have you made any of the currys out of the Silver Spoon yet? Not me not I. Link to comment Share on other sites More sharing options...
Monkeys Fist 43195 Posted November 7, 2013 Share Posted November 7, 2013 Mainly @ Meenzer due to piss taking fuckers, Have you made any of the currys out of the Silver Spoon yet, because I'm desperate to, but I can't follow a recipe to save my life and need step by step guidance from you? Link to comment Share on other sites More sharing options...
Meenzer 15741 Posted November 7, 2013 Share Posted November 7, 2013 Nahh, a curry was the first thing he made from it IIRC. Speaking of which, the (ahem) "Devil's Fennel" recipe from the Silver Spoon is ace. You take a jar of anchovies in oil and slow-fry them (with a few slugs of olive oil extra) until they've broken down, then add a few fennel bulbs chopped into wedges, some Dijon mustard and white wine vinegar. Cover and cook until the fennel's nice and tender, then add a healthy dash or five of lemon juice, stir and serve. Works lovely as a side dish to something fishy (and really takes the overpowering sharp edge off the flavour of the fennel). Link to comment Share on other sites More sharing options...
Christmas Tree 4856 Posted November 7, 2013 Share Posted November 7, 2013 Another of life's puzzles. How to turn beansprouts into the nice soft version you get in lots of Chinese dishes? I quite like them briefly stir fried so they have a bit of crunch, but other family members would prefer the sloppy / juicy version. Link to comment Share on other sites More sharing options...
Meenzer 15741 Posted November 7, 2013 Share Posted November 7, 2013 Cook them for longer. Link to comment Share on other sites More sharing options...
Christmas Tree 4856 Posted November 7, 2013 Share Posted November 7, 2013 Cook them for longer. Link to comment Share on other sites More sharing options...
Howmanheyman 33925 Posted November 7, 2013 Share Posted November 7, 2013 It must've been an interesting conversation when you asked your folks about the birds and the bees, CT. ".......So Dad, when my willy gets that tingly feeling, and when the white wee-wee comes out, is that when I have a baby?" Link to comment Share on other sites More sharing options...
Tooj 17 Posted November 7, 2013 Share Posted November 7, 2013 :lol: Link to comment Share on other sites More sharing options...
Dr Gloom 22187 Posted November 7, 2013 Share Posted November 7, 2013 Link to comment Share on other sites More sharing options...
Monkeys Fist 43195 Posted November 7, 2013 Share Posted November 7, 2013 It must've been an interesting conversation when you asked your folks about the birds and the bees, CT. ".......So Dad, when my willy gets that tingly feeling, and when the white wee-wee comes out, is that when I have a baby?" :lol: " Aye that's right son, now get to the bar, it's your round". Link to comment Share on other sites More sharing options...
Monkeys Fist 43195 Posted November 7, 2013 Share Posted November 7, 2013 Nahh, a curry was the first thing he made from it IIRC. Speaking of which, the (ahem) "Devil's Fennel" recipe from the Silver Spoon is ace. You take a jar of anchovies in oil and slow-fry them (with a few slugs of olive oil extra) until they've broken down, then add a few fennel bulbs chopped into wedges, some Dijon mustard and white wine vinegar. Cover and cook until the fennel's nice and tender, then add a healthy dash or five of lemon juice, stir and serve. Works lovely as a side dish to something fishy (and really takes the overpowering sharp edge off the flavour of the fennel). That sounds lovely. It'll go nicely with the increased fish component of my post-ticker explosion diet. Link to comment Share on other sites More sharing options...
Christmas Tree 4856 Posted November 14, 2013 Share Posted November 14, 2013 Nice little Chilli for tea. (It's the bbc recipe that is usually the 1st or 2nd result in Google). Only difference is I have used diced steak today rather than mince. Link to comment Share on other sites More sharing options...
Idioteque 0 Posted November 14, 2013 Share Posted November 14, 2013 are those BAKED beans? Link to comment Share on other sites More sharing options...
Meenzer 15741 Posted November 14, 2013 Share Posted November 14, 2013 I sometimes use a can of mixed beans in addition to a can of kidney beans when I'm making chilli, and you get the odd haricot bean popping up in there. I'm hoping that's what's happened here too, but I have to admit I'm not hopeful. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted November 14, 2013 Share Posted November 14, 2013 You can buy red kidney beans in chilli sauce that go great in chilli. Baked beans would just be wrong. Link to comment Share on other sites More sharing options...
Meenzer 15741 Posted November 14, 2013 Share Posted November 14, 2013 Perhaps when he says the "only difference" vs. the recipe is the steak, we should be taking the baked beans as a given. In that case, though, where's the buttered slice? CT, I am confuse. Link to comment Share on other sites More sharing options...
Christmas Tree 4856 Posted November 14, 2013 Share Posted November 14, 2013 are those BAKED beans? Aye. Bulks it up a bit Link to comment Share on other sites More sharing options...
Christmas Tree 4856 Posted November 14, 2013 Share Posted November 14, 2013 I sometimes use a can of mixed beans in addition to a can of kidney beans when I'm making chilli, and you get the odd haricot bean popping up in there. I'm hoping that's what's happened here too, but I have to admit I'm not hopeful. They're a "free" food on slimming world. It was looking a little light with the steak instead of mince. Link to comment Share on other sites More sharing options...
Christmas Tree 4856 Posted November 14, 2013 Share Posted November 14, 2013 Perhaps when he says the "only difference" vs. the recipe is the steak, we should be taking the baked beans as a given. In that case, though, where's the buttered slice? CT, I am confuse. Down to about 2 slices a week and that's only if bacon and egg sarnie makes a Sunday morning guest appearance. Link to comment Share on other sites More sharing options...
Meenzer 15741 Posted November 14, 2013 Share Posted November 14, 2013 It's a measure of the degree of indignation over this baked bean sham that no mention has yet been made of the delicate bed of farmhouse vegetables. Link to comment Share on other sites More sharing options...
Christmas Tree 4856 Posted November 14, 2013 Share Posted November 14, 2013 It's a measure of the degree of indignation over this baked bean sham that no mention has yet been made of the delicate bed of farmhouse vegetables. My new got to rice / chip substitute. Birds eye frozen veg. 3 mins in the microwave. Delicious with chili, curry, out really. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted November 14, 2013 Share Posted November 14, 2013 Baked beans. Baked beans. Well, whilst we're desecrating chilli recipes I may as well share that lately I've taken to the Americans' pairing of chilli with mac & cheese. Once you get over the gastronomie de CT feel, it's a pleasant combination. Link to comment Share on other sites More sharing options...
Christmas Tree 4856 Posted November 15, 2013 Share Posted November 15, 2013 Today we have Spanish garlic prawns on a bed of bean sprouts. http://www.bbc.co.uk/food/recipes/spanish_garlic_prawns_89162 Link to comment Share on other sites More sharing options...
Ayatollah Hermione 14074 Posted November 15, 2013 Share Posted November 15, 2013 We're well into soup territory and my house is the headquarters of taste town. I fancy making one with a bit of kick since the Spicy Lentil one I had tonight was good but not quite strong enough. Just throwing some mexican mixed beans and some more chilli flakes is obivously the right route but what else should I lob in? Link to comment Share on other sites More sharing options...
Meenzer 15741 Posted November 15, 2013 Share Posted November 15, 2013 Don't know about properly spicing it up, but cumin seeds and cardamom pods early in the process and coriander leaves at the end are always good for fleshing out the flavour of hot stuff. Link to comment Share on other sites More sharing options...
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