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Tonight I cooked..........
- Thread starter Jorrocks
- Start date
LE
Mostly I pick bay leaves fresh off the bush. If you dry them until they squeak then crumble roughly, pull out the twiggy bits then powder in a blender. A quarter teaspoon in stews is enough.
Kirkz
LE
I have several people with bay trees in pots by their front doors on my post walk, I just pick a few off them as and when I need them.
Roast chicken, mashed potato, greenery and gravy for us tonight.
RangdoOfArg
LE
Forgot to do phots. You all saw my stew the other day. We had a fry up recently so I threw in the remaining canned plum tomato bits, and we had it with rice. Meant to wazz in some paprika etc, but forgot.
Declared ‘very nice’ in the neutral terms women use. She was actually more complementary than that. Sometimes the more straightforward the meal, the more she seems to enjoy it.
Queer chaps, women.
Declared ‘very nice’ in the neutral terms women use. She was actually more complementary than that. Sometimes the more straightforward the meal, the more she seems to enjoy it.
Queer chaps, women.
RangdoOfArg
LE
The sign of any family meal is “noch eine runde!”.
Apologies for poor German, but I always cook with an eye for tomorrow.
There is just me and Mrs R, but you have to look to feeding your own. And I always will.
mufftickler
LE
I am the same with bayleaves, just can't taste any difference.
But i recall reading somewhere that a significant percentage of the population are the same
Its like being colour blind, we just don't have the taste receptors that react to Bay.
But i recall reading somewhere that a significant percentage of the population are the same
Its like being colour blind, we just don't have the taste receptors that react to Bay.
supermatelot
LE
Porkbrain
ADC
Can you do us a favour mate?
Wipe that salt up thats to the left of the plate. Ta.
I put that down for the slugs.
Or ex matelots as they are also called.
I'm impressed! That's a lot of tea! Never see boxes that size over here. Happy munching. And see, from the likes you got,other people are interested in what you salvage.
Ortholith
LE
Slow cooked beef stew. Onions caramelised, beef browned in seasoned flour then added to onions with two cans of Guinness, a couple of teaspoons of non-lumpy Branston pickle, 2 beef stock pots and a good helping of Worcestershire sauce. Simmered on lowest heat setting for ages, beef melts in mouth and it's gravy turned up to 11.
Onions (raw)
Onions (cooked)
Beef (cooked, half of)
All mixed together (start of slow cooking)
Final result
Onions (raw)
Onions (cooked)
Beef (cooked, half of)
All mixed together (start of slow cooking)
Final result
Roadster280
LE
Pallette of primary colours for the aspiring hash slinger. Anything more is reserved for 'puddin'.
Interesting addition of Branson pickle,I take it the sandwich pickle. What does it add flavour wise ?
Porkbrain
ADC
Well, I was going to add a sarky comment, but yours was better.Is the dog otherwise OK?
Roadster280
LE
Well, I was going to add a sarky comment, but yours was better.
We’re all friends here, (at least on this thread
), so all good!Even @supermatelot, who has been known to try my patience on the odd occasion, as I am sure regular readers will be aware. It warms my heart that at 0108GMT as I write, he will be talking to Chardonnay on 999, who’s ever so pissed off that they won’t let her into the club, despite her being 18. And shiters
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