Save me a slice.Weather like this deserves comfort food.
Pea and ham soup, thick, quilt lifting, for the use of:
View attachment 516167
Save me a slice.Weather like this deserves comfort food.
Pea and ham soup, thick, quilt lifting, for the use of:
View attachment 516167
One lump or two.Save me a slice.
Proper soul food that is...almost 'Northern Soul'. Swap the ham for lamb and you've got 5 bowls of scouse there!Made some ham bone soup the other day, I've had it in the fridge to de-fat it. Just divvied it up.
View attachment 516098
Take it down the range. Have some fun with the .22. You now have a new colander.Is it possible to season or repair non-stick pans that have gone crap??
Proper soul food that is...almost 'Northern Soul'. Swap the ham for lamb and you've got 5 bowls of scouse there!
The inner Wiganner fights the struggle... "Mein kampf like, laaa"
I must confess, while I’ve heard of it, “Northern Soul” has pretty much passed me by. I have no idea what it means/is.
Well, anyway, dinner this evening was bratties, kiolbasa, and cajun smoked sausage (not on my plate below), with fried spuds, Senf and coleslaw.
View attachment 516216
Not if they're allyumininimium, if they're stainless or cast iron you can buff the non stick off and go back to a bare surface.Thai green curry using a Simply cook stock pot thing with recipe card.
Didn't have aubergine or baby corn so substituted with some bok choi, pea pods, brocolli and peppers.
Used coconut creme instead of coconut milk also. Added extra lemongrass to make it a bit more nuclear.
View attachment 516215
Won't be eating this until the afternoon now. I just got bored whilst my bodyclocks all fecked up and i'm still awake.
Edit: I think I would have got better results using my cast iron frying pan. My hob range is all electric and just does not push out the heat. Stir-frying is essentially just steaming it. So proud am I of the 'seasoning' Ive developed on my frying pan- I'm loathe to risk some sauce type stuff as above needing to be scrubbed off and potentially ruining my pan
The pan above is absolute crap, the food is covering a large area where the non-stick stuff is simply not there anymore. It's quite high sided and almost wok-like though.
Is it possible to season or repair non-stick pans that have gone crap??
No wonder that few people bother with this thread lately.Not if they're allyumininimium, if they're stainless or cast iron you can buff the non stick off and go back to a bare surface.
Pinch of salt in the egg whitesSWMBO is demanding an Eton Mess Meringue Roll with menaces. In order to rest my weary ears I will attempt this feat over the weekend.
Only problem is, every time I make meringue, it looks great in the oven but as soon as it comes out it collapses quicker than a collapsing thing.
I throw myself onto the mercy of the ARRSE collective and ask for the perfect recipe for non collapsing meringue, or any hints, tips or tricks.....
Pretty please....
JB
Do you have any plans to do a cookery show? I'm imagining a bizarre cross between Nigella and Jeremy Clarkson.The few times I’ve made meringues, I’ve beaten the ever-living shit out of the egg whites with an electric whisk on pretty much max chat. When the recipe says “beat until stiff”, then imagine you’re watching two lesbians going at it, and then they ask if you want to join in. Beat until STIFF.
Do you have any plans to do a cookery show? I'm imagining a bizarre cross between Nigella and Jeremy Clarkson.
Do it!Actually I do. I have a latent interest in a YouTube channel. I’ve got a decent kitchen, grill setup, cameras that will do the job, and a Mac to edit the video. I had a go earlier in the year, and filmed making bread. Halfway through editing it, I got laid off, so suffered instant loss of interest vs getting a new job. That’s all sorted, so I need to pick it back up again.
I won’t be telling any of you cvnts about it though, I can only imagine the comments![]()
Like Gregg Wallace but less irritating.Do it!
'The Green egg gourmet'
Wearing a small cactus under my scrotum is less irritating.Like Gregg Wallace but less irritating.
Do it!
'The Green egg gourmet'