Setting fire to perfectly good booze

Discussion in 'Cookery' started by Alsacien, May 7, 2010.

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  1. Alsacien

    Alsacien LE Moderator

    Just picked up a double filet mignon on offer at the supermarket. The better half was on for pepper cream sauce and spatzle - but I made a rare visit to the kitchen.

    Diced inch thick medallions of pork, fried in flora type stuff, when almost done chucked in a generous pour of Calvados (VSOP) and flambee'd the porc (and the extractor), then chucked in the carton of cream and stirred for a minute.

    Meantime the chips were ready and the fresh peas.

    Who says blokes cannot cook - it was fantabulous!! :D
  2. did you polish the rest of the bottle off though?.
  3. Somtimes you have to sacrifice good booze to achieve gastrnomic exellance,
  4. Only if your gun barrels up to scratch eh?. :lol:
  5. The cooking techniques mentioned in the other thread are only used in dire or survival situations, nowerdays I use a 2.1/2 ton van with all mod cons when roughing it,FFS I dont go camping without my George Foreman, and Aircon
  6. Thank fook for that.I still bet you're the camp site boss.'check point charlie'. :D
  7. I remember learning to do that in a Crepe,when I was a 15 year old apprentic chef, set fire to myself a few times making crepe suzete
  8. Gremlin

    Gremlin LE Good Egg (charities)

    You use 'flora type stuff' for cooking decent food?

    Go into the garden and have a stern word with yourself!