GRcade

KKLEIN wrote:Vindaloo.

Lad!

Too thick and creamy
I want to be able to taste the meat I eat and not have it drenched
Too many spices at once and every place seems to use grounded spices rather than fresh
It smells awful and makes you stink
It looks like turd

KKLEIN wrote:Beans is one of those that has to order an omelette & chips in a curry house while everyone else has a Vindaloo.

I never go to a curry house. The smell is rancid.

1. Turkey is naff! We always have a free range goose (bloody expensive but bloody good)
2. I sadly cannot eat gluten so can only recommend the dietary specials one which you can buy at waitrose and big ASDAs. They're all right but need a bit of customization (with extra cheese and some chorizo if you're not a veggie).
3. The green pepper is goes good in a stirfry. Make sure you go real thin on the strips though, it's pretty overpowering otherwise.

Luwinski wrote:chorizo.

One of my favourite foods in the world. I love Spanish cuisine

Here is a quick, cheap and easy meal to make that tastes pretty damn nice.

You will need..

Cider Vinegar
Honey
Garlic
Olive Oil
Salt/Bullion
A spice of your choice, could even be chilli sauce, doesn't matter
Kidney Beans
Chickpeas
Red Onion
Rice

Chop up your onion, fry it, then leave it on the side.

Chop up the garlic and fry it in the olive oil for about 10 seconds in a large frying pan.

Then add the kidney beans and chickpeas, let them fry for a few minutes.

Create a sort of crater in the centre of all the beans, pour some bullion or salt into this crater, then add a large table spoon of honey, and a few lid fulls of cider vinegar.

Stir it all around untill it forms a paste, then mix it in with the rest of the beans, keep adding more untill you think it tastes nice, then put a splash of something spicy in there along with the onions, it should have a kind of sweet salty taste.

You should have cooked the rice by now, add it to this bean mix and then eat it.

Beans wrote:

Luwinski wrote:chorizo.

One of my favourite foods in the world. I love Spanish cuisine

Recipe for a steak:

Get a steak

Grill it

Eat it.

Sweet Potato Soup:

1 Large Sweet Potato
2 Carrots
1/2 White Onion
Vegetable Stock Cube
Mixed Herbs

- Dice all Veg
- Fry Onions in 1-2tsp of Olive Oil for 1min in a saucepan
- Add other veg, fry for 2min
- Fill the saucepan with water to just cover the veg
- stir in 1 crushed veg stock cube, a pinch of salt and pinch of herbs
- Simmer on low heat for as long as it takes to thicken
- Pour into container and fridge for 24 hours, then reheat as needed.

Beans wrote:

bear wrote:

Beans wrote:1. Your special trimmings for Christmas Dinner
BBQ sauce and lots of it. I have it on everything though

BBQ sauce on Christmas dinner is just wrong.

Well I like it

What the strawberry float, Beans?

BBQ Sauce is just always wrong in my book. Too sweet.

Back from South East Asia yesterday. 2 monthsish of eating about 4 very nice and quick meals a day for about £2 altogether I miss it. I've been back a day and hate the fact I can't just go out for a stroll and buy some delicious food on every street corner. I did a cooking course in Thailand too. Cooking Pad Thai looking out from a balcony whilst Elephants stroll about was rather delighful

Glad I don't miss Christmas dinner though. Wouldn't have liked having rice on that day. I certainly won't be putting bbq sauce on it though

Duck Roastual wrote:BBQ Sauce is just always wrong in my book. Too sweet.

It works best with salty food. To create a balance you see.

Terry Christmas wrote:

Beans wrote:

bear wrote:

Beans wrote:1. Your special trimmings for Christmas Dinner
BBQ sauce and lots of it. I have it on everything though

BBQ sauce on Christmas dinner is just wrong.

Well I like it

What the strawberry float, Beans?

It's Beans

Can we ban Beans from any thread which requires an opinion?

Hidden orange Christmas pudding wrote:

Duck Roastual wrote:BBQ Sauce is just always wrong in my book. Too sweet.

It works best with salty food. To create a balance you see.

I've tried it with a multitude of things- it's just one of those things I don't like really.

Duck Roastual wrote:

Hidden orange Christmas pudding wrote:

Duck Roastual wrote:BBQ Sauce is just always wrong in my book. Too sweet.

It works best with salty food. To create a balance you see.

I've tried it with a multitude of things- it's just one of those things I don't like really.

Only time I like it is on a pizza base mixed with tomato purée, and only on 1 type o' pizza.

Made some tasty chocolate souffles for the next few days. Best thing is that they keep in the freezer for up to 48 hours. They're a lot more simply to do than you'd think.

Recipe for six Souffles:

Two bars of dark chocolate [good quality]
Sugar
Salt
8 eggs
Butter [unsalted is preferable]
Vanilla [optional]

Technique:

Butter the bottom and sides of four-eight ramekins, then sprinkle some sugar around inside too. Sugar round the side helps the souffle rise.

Microwave your chocolate bar with some butter in 40 second bursts. When completely melted, add a pinch of salt and a bit of fresh vanilla. [Vanilla essence is also fine]

Let the chocolate cool.

Separate your eggs. You want roughly a 3:4 ratio of yolks to whites. So, if you're making 3 souffles, you want 3 yolks and 4 lots of whites. If you're making 6 souffles, you want six yolks and eight whites.

Take the Yolks and whisk. You'll have to whisk for a while unless you've got an electric thingy. Add sugar into the mix, a little at a time. [My girlfriend told me to syrup - which would involve melting the sugar in water, but I ignored her. Either way is probably good.] You want them to stop being orange and become pale yellow. The mixture should fall from the whisk in a nice long string. Taste to judge if it is sugary enough.

Whisk the chocolate into the yolks, then give the whisk a really good wash before you start beating your whites. The whites will not gain any loft it there is any fat at all in their mix.

Put a pinch of salt in with the whites, and add more sugar in slowly as you whisk them. You don't want to overbeat the whites until they're watery. Ideally, they should hold in a stiff peak at the end of the whisk.

Add your lovely fluffy whites a bit at a time into the chocolate mix. You need to fold them in. Not mix. This is how you keep the airiness that will help them rise. This in my opinion is the only real bit of technique to the whole recipe.

If you want to freeze some, this is the point to bung some cling-film over the top and stuff em in the freezer. If you put them in the fridge, they should keep for like 2 hours as well.

Bake them at a very high heat for 15 minutes, and bang. Chocolate Souffles.

Proper Un-Posh Gnosh for me tonight:-D Scampi, Chips and Beans .... Mmmmmm food junk!

I had me a nice pork steak in a Chinese sauce, with chips. Very tasty.