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Gemmill
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  • 1 month later...

Anyone ever made Chinese Tea Eggs ( sfw)? 
 

I’m after making some for my Miso noodles and wondered if you chaps have any tips/shortcuts? 
 

 

I’ve found this recipe which looks fairly straightforward, (I’ll be using the five-spice option), bonus being you can keep them in the fridge for up to 5 days.  
 

https://omnivorescookbook.com/chinese-tea-eggs/

 

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It being mine and Mrs.F’s 22nd anniversary today, I went to Block and Bottle yesterday to splurge on steaks that come with a family tree of the cow, what it’s last meal was, and a playlist of it’s favourite music. 
 

Got a couple of fillets for the Fistlets as they’re fussy little shites regarding meat fat, and some rib-eyes, still on the rib, for Mrs.F. and I. 
 

Fuck me, they were unbelievably good- I didn’t fuck on with any sauces, other than pan juices reduced with white wine, as I wanted to taste the dead beast in all its glory. 

Served up with steamed Pink Fir Apple spuds, char-grilled courgettes and broccoli, and some mixed shrooms with herb butter. 

 

I know everyone eats rabbit food now, self-included Mon-Fri, but if you want some quality meat at a very reasonable price, go to these folks. 
Btw, their charcuterie is award winning and it’s fucking well deserved. 
They’ve recently moved to Heaton Rd, and they also stock some seriously good beers and wines.  
 

* cracks another Almasty can, falls over. :lol:

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  • 4 weeks later...
  • 1 month later...

Since my working situation has changed somewhat, I’ve found more time to cook properly again, which is mint. 
 

Found this soup recipe, which if you follow the recipe for its broth, I’ve made meatballs from the meat and added to the soup.


THE SOUP

https://www.google.com/amp/s/www.greatitalianchefs.com/recipes/zuppa-imperiale-recipe/amp

 

THE BROTH

https://www.greatitalianchefs.com/recipes/meat-broth-recipe

 

BAAALLZ

https://www.greatitalianchefs.com/recipes/italian-meatball-recipe

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34 minutes ago, Alex said:

These are good: https://www.spicepots.com

made the Goan one and froze a batch too. The house stank of curry for about three days which I took to be a sign of authenticity :lol: 


I saw something similar in ALDI and didn’t bother with it, just stuck to the Sharwoods Paste. Might try it to see if it passes the successful ALDI rip off test

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1 hour ago, Ayatollah Hermione said:


I saw something similar in ALDI and didn’t bother with it, just stuck to the Sharwoods Paste. Might try it to see if it passes the successful ALDI rip off test

I’m not even sure the Aldi ones are rip offs tbh. 
 

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2 hours ago, Ayatollah Hermione said:


I saw something similar in ALDI and didn’t bother with it, just stuck to the Sharwoods Paste. Might try it to see if it passes the successful ALDI rip off test

I got them in Aldi. They were a special buy rather than an Aldi branded rip off. But I looked at where to get them because I was really impressed. Only tried the Goan one which was the hot end of medium hot but would definitely try some more off the back of that. 

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24 minutes ago, Alex said:

I got them in Aldi. They were a special buy rather than an Aldi branded rip off. But I looked at where to get them because I was really impressed. Only tried the Goan one which was the hot end of medium hot but would definitely try some more off the back of that. 

AL's kitchen is the way to go :) base gravy day last Saturday (the base gravy Gemmill is too lazy to make).

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