Tonight I cooked..........

We didn't win two world wars to have our mash trodden under the jackboot of chip Nazis, it is the god given right of every Englishman to choose his own potato based comestibles, so bring your chips down south and see what happens , good old cor blimey pie and mash is being stockpiled as we speak , as soon as you get past Watford we will unleash hell.
You dirty jellied eel gnoshing freak.
 

Donny

ADC
Here mate:


Edit..I had no idea mrs had ordered it for ME.

Was greeted by a plastic pouch of soggy and "this is for you!"

I have not tried this yet but im on rest days now so will probably in next few days. The comments section on the reviews bitn appears quite conglatulatory of the product.


I wonder whether I can feck it up....
Bloody hell, at that price I should start selling it myself - for about 2p worth of flour and a postage stamp I’d be willing to knock starter out for a quid less than Amazon ;)

it took me a few goes but my sourdough turns out like this now - bloody delicious

60B00863-7AA8-4197-8B29-DBD5596426F8.jpeg
 
Bloody hell, at that price I should start selling it myself - for about 2p worth of flour and a postage stamp I’d be willing to knock starter out for a quid less than Amazon ;)

it took me a few goes but my sourdough turns out like this now - bloody delicious

View attachment 494502
I agree but - if you remember...several months ago I made some form of sourdough effort and...my mrs remembered it and click click click on the internet...

My surprise today.

God knows what the link from women's pornhub to sourdough starter was!
 

Donny

ADC
I agree but - if you remember...several months ago I made some form of sourdough effort and...my mrs remembered it and click click click on the internet...

My surprise today.
Ah yes, I do - so good luck this time round.

if you’re looking for inspiration I found this guys recipe (and the Vid he made, on YouTube) was a game changer for me: BASIC SOURDOUGH BREAD - THE REGULAR CHEF

He explains everything really well and although I’d been following the same basic recipe, from Chad Robertson’s ‘Tartine’ book, it all became simpler with his explanations. Definitely worth a look.
 

Kirkz

LE
You lot are not happy unless there's a faggot on your table.
Thing is you Southern nancy's have a gravy aversion, you may have pie and mash but then you put some abomination called liquer on it, whatever the fuck that jizz looking concoction is.
 
Thing is you Southern nancy's have a gravy aversion, you may have pie and mash but then you put some abomination called liquer on it, whatever the fuck that jizz looking concoction is.
Pie and liquor is something for those London types. The rest of us southern shandy drinking types like gravy, thank you very much.
 

Kirkz

LE
Don´t even get me started on the Welsh and their half and half curries (chips and rice).
They have chips cheese and gravy there too, well lush.
 

jarrod248

LE
Gallery Guru
I'm a softy southerner now resident in Yorkshire (thus increasing the average IQ of the county by 23 points. Had I moved slightly west of Leeds I would have upped the local IQ by 78 points - you know who you are).

Following the lead of my fellow countyman @jarrod248 I started doing roast spuds with casseroles a few years ago. Great combination, for which I thanked him.

It never really dawned on me before as it seemed slightly perverse. It's not.

Thinking about it I have been doing it for years really as I quite like dunking chips (linear roast potatoes) in steak pies, but never really thought of it that way.

K's short rib'n'chips look lush.
You can par boil the spuds, have pan washed and do spuds in oven later, somehow seems easier.
 
Sauté new potatoes , turkey breast in cream sauce with some monster tasty ‘shrooms - delish it was !
7CC5FE5D-EE13-4CB0-80AA-E021754E31D7.jpeg
 

Rab_C

War Hero
I
Ah yes, I do - so good luck this time round.

if you’re looking for inspiration I found this guys recipe (and the Vid he made, on YouTube) was a game changer for me: BASIC SOURDOUGH BREAD - THE REGULAR CHEF

He explains everything really well and although I’d been following the same basic recipe, from Chad Robertson’s ‘Tartine’ book, it all became simpler with his explanations. Definitely worth a look.
I do make my own bread using yeast, having read the link you supplied I think I’ll stick with yeast. It appears far too time consuming for me and sourdough will remain an occasional treat from the local bakery.
 
Thing is you Southern nancy's have a gravy aversion, you may have pie and mash but then you put some abomination called liquer on it, whatever the fuck that jizz looking concoction is.
A parsley and fish stock sauce.

Or a reduction if you want £7.50 for it.
 

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