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aye his recipes are good and easy to follow, but he's an annoying wanker.

 

the amount of herbs he uses at times is just daft as well, no need

Thith thumth up my feelingth towardth Jamie.

Cracking bait, but twat. Twat twat twat.

 

 

And he fucking slathers everything in olive oil.

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Just did a lovely lentil and bean soup. I am probably world champion at this dish. Serve with French bread (soda) and the highest quality thistle butter.

Recipe?

 

Follow any basic lentil soup recipie from the web (I use red and spring onions instead of normal).

 

Brown onions, garlic and ginger in a pan before addign veg stock, lentils, crushed toms and a couple of tablespoons of barley cook for approx 35-40min. Judge the water yourself obviously depending on amount of lentils.

 

I add haricot beans (the white ones canned is easiest).

 

About 10 min before the end I add micro diced streaky bacon that I've fried off seperately and a good handful of hand chopped fresh corriander (for zing).

 

Add single cream when serving to taste.

 

Welcome to the palace of the gods.

Edited by Park Life
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Just did a lovely lentil and bean soup. I am probably world champion at this dish. Serve with French bread (soda) and the highest quality thistle butter.

Recipe?

 

Follow any basic lentil soup recipie from the web (I use red and spring onions instead of normal).

 

Brown onions, garlic and ginger in a pan before addign veg stock, lentils, crushed toms and a couple of tablespoons of barley cook for approx 35-40min. Judge the water yourself obviously depending on amount of lentils.

 

I add haricot beans (the white ones canned is easiest).

 

About 10 min before the end I add micro diced streaky bacon that I've fried off seperately and a good handful of hand chopped fresh corriander (for zing).

 

Add single cream when serving to taste.

 

Welcome to the palace of the gods.

 

Nice!!

Pyramid of the Gods, Shirley?

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Just did a lovely lentil and bean soup. I am probably world champion at this dish. Serve with French bread (soda) and the highest quality thistle butter.

:lol: And top with a poached Dodo egg.

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Aye was going to ask what's thistle butter about like ?

 

Or is it a Fist/Oliver impression thing - "thistle do" etc ?

 

It's to do with what the cows graze on in the Alpine foothills: thistles, wild herbs and flowers.

 

"Sweet Bavarian butter straight from the foothills of the Alps. This flavor is impossible to duplicate in American made butters. Delicious on bread or for any recipe calling for butter. Use it for baking and cooking to give all your recipes that extra special flavor. Once you've switched to German Butter, there's no going back. The reason German butter tastes so delicious? It contains 80% "less" water. "

 

http://www.germandel...m/mealbu12.html

Edited by Park Life
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Aye was going to ask what's thistle butter about like ?

 

Or is it a Fist/Oliver impression thing - "thistle do" etc ?

 

It's to do with what the cows graze on in the Alpine foothills: thistles, wild herbs and flowers.

 

"Sweet Bavarian butter straight from the foothills of the Alps. This flavor is impossible to duplicate in American made butters. Delicious on bread or for any recipe calling for butter. Use it for baking and cooking to give all your recipes that extra special flavor. Once you've switched to German Butter, there's no going back. The reason German butter tastes so delicious? It contains 80% "less" water. "

 

http://www.germandel...m/mealbu12.html

 

I think I might struggle to find that in Seaham.

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Aye was going to ask what's thistle butter about like ?

 

Or is it a Fist/Oliver impression thing - "thistle do" etc ?

 

It's to do with what the cows graze on in the Alpine foothills: thistles, wild herbs and flowers.

 

"Sweet Bavarian butter straight from the foothills of the Alps. This flavor is impossible to duplicate in American made butters. Delicious on bread or for any recipe calling for butter. Use it for baking and cooking to give all your recipes that extra special flavor. Once you've switched to German Butter, there's no going back. The reason German butter tastes so delicious? It contains 80% "less" water. "

 

http://www.germandel...m/mealbu12.html

 

I think I might struggle to find that in Seaham.

 

:lol:

 

Kerrygold is a good butter. Should be able to find that and most Danish butters are excellent.

 

 

http://www.saveur.co...0-Great-Butters

 

Should have a fair few good butters.

 

http://www.marksandspencer.com/gp/store-locator/store-locator.html?ie=UTF8&viewID=details&postcode=NE1%207AS&storeID=1300&prevView=listing&client=mands_01&f_id=102&lon=-1.614010&lat=54.976270&db=GB

Edited by Park Life
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Nice one Goat Boy Peter !

Might have to get some

In all honestly tought it was more a chopped thistle 'infusion' .

 

I'm a bit butter mad tbf.

 

Pamplie Beurre Traditionnel des Deux-Sèvres (France) Made since 1905 by a cooperative of dairy farmers in Poîtou-Charentes, this is our favorite cultured butter. It's marked by a floral scent and a sweet, clean taste redolent of hazelnuts.

 

Meggle Unsalted Alpine Butter (Germany) This ivory-colored sweet cream butter has a sweet, nutty flavor reminiscent of mascarpone cheese's. It's the perfect choice for making fine-crumb pastries like shortbread."

 

http://www.saveur.com/article/Techniques/30-Great-Butters

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Nice one Goat Boy Peter !

Might have to get some

In all honestly tought it was more a chopped thistle 'infusion' .

 

I'm a bit butter mad tbf.

 

Pamplie Beurre Traditionnel des Deux-Sèvres (France) Made since 1905 by a cooperative of dairy farmers in Poîtou-Charentes, this is our favorite cultured butter. It's marked by a floral scent and a sweet, clean taste redolent of hazelnuts.

 

Meggle Unsalted Alpine Butter (Germany) This ivory-colored sweet cream butter has a sweet, nutty flavor reminiscent of mascarpone cheese's. It's the perfect choice for making fine-crumb pastries like shortbread."

 

http://www.saveur.co...0-Great-Butters

 

:) I always appreciate connoisseurs . Sir .

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