Food and Cooking Thread

[Errkal]

Nice! I'm going to be doing a beef stew and dumplings for dinner today. Yummo!

[still]

Ham, it has to be a New Year's Ham today. Roasted in black treacle. With home made potato salad. Nom, nom, nom.

[A Beautiful Kezmas Tree]

Got the traditional Steak & Sausage Hogmanay Pie on the go.

Been a tradition of our Docherty family going back to my great grandmother (and probably further! - dunno if it's a traditional thing all over Scotland? Ben pool will know. He's a PhD in History)

Make it every year on New year's Day

If it's a hogmanay pie then you're a but strawberry floating late.

But I guess it is a Scottish tradition. Had a steak pie last night.

[Knoydolig Llawen]

[Ding Dong Merrilly on Hide]

Came in here to post that.

[A Beautiful Kezmas Tree]

Babish

[bear]

Kinda annoyed about this. It turns out that I started off pouring beer correctly before I was "corrected" into doing it the wrong way.

Damn you society!

[Errkal]

Bollocks, depends purely on the beer.

A decent beer doesn't have anywhere the level of co2 the shitty beer have so you don't want to spank it out if the bottle.

[Rapper]

What’s your got roast potatoes recipe. I have one used with success but curious about others

[Dual]

Pre-heat oven with oven dish containing butter
Peel potatoes
Par boil
Drain water
'Rough up' potatoes in pan (not too much!)
Shake in some flour, salt and pepper to roughed up tats
Insert tats in pre-heated dish
Oven
Cook
Pull out
Shake
Insert
Pull out
Serve

[Errkal]

What’s your got roast potatoes recipe. I have one used with success but curious about others

Ingredients

Potatos (Cut into event sizes)
bunch Rosemary (Chopped)
Olive Oil
Red Wine Vinegar

Step 1
Preheat your oven to 190ºC/375ºF/gas 5. Peel your potatoes with a knife or speed peeler and cut any larger ones so they're all an even-size - twice the size of a squash ball is about right. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, so that they're parboiled, then drain in a colander and leave to steam dry for 3 minutes. Give the colander a bit of a shake to help chuff up the potatoes

Step 2
Tip your potatoes into a tray or pan in one layer, and add a few glugs of olive oil season well with salt and pepper and mix to ensure all the potatoes are covered, then put in the over for 30 minutes

Step 3
In a bowl mix a small amout of Olive Oil, the Chopped Rosemary and a dash of Red Wine Vinegar, mix well and add to the potatoes, give them a mix to ensure they are all covered

Step 4
Gently press down on each potato to split it slightly, this will make them extra crispy, put back in the oven for 40 to 45 minutes

Step 5
Let the potatoes set on kitchen paper to drain and then serve

[Hexx]

Potatos (Cut into event sizes)

When you have dinner at Erkkal's, you don't just get food you get a phenomenon experience.

[Bunni]

Pre-heat oven with oven dish containing butter
Peel potatoes
Par boil
Drain water
'Rough up' potatoes in pan (not too much!)
Shake in some flour, salt and pepper to roughed up tats
Insert tats in pre-heated dish
Oven
Cook
Pull out
Shake
Insert
Pull out
Serve

This but semolina or polenta instead of flour. Much crispier. And a few smashed cloves of garlic and sprigs of rosemary in the pan. A heavy deep metal pan works best.

[No:1 Final Fantasy Fan]

Is it me? But I find Burger Kings are always run down, cold, understaffed and generally just a horrible place to dine in compared to its competitors like McDonalds

[KK]

Talking of burgers, I’ve purchased myself a burger press. I don’t have them very often, but I thought it was about time I stopped buying the premade ones in the supermarket. Having less of that “Sodium Metabisulphite” which they always put in there (presumably to stop it going grey and extend the shelf life) can only be a good thing too.

[still]

Last blow out tonight before back to work tomorrow. Confit duck legs, potatoes boulangere and port and sour cherry sauce. There may or may not be Madeira laced raspberry and banana trifle for afters. Good bottle of red and a cocktail to start.

Tomorrow just gruel and water...

[LewisD]

I got Babish's "Eat what you watch" book for my birthday yesterday.

Babish

[Rax]

Talking of burgers, I’ve purchased myself a burger press. I don’t have them very often, but I thought it was about time I stopped buying the premade ones in the supermarket. Having less of that “Sodium Metabisulphite” which they always put in there (presumably to stop it going grey and extend the shelf life) can only be a good thing too.

Why not just form the patties woth your hands? I always make my own and I never use a press, just roll the meat into a ball and press it between the pams of your hands. If you want it to be more circular you can then just turn it in your hands and tidy up any rough edges with your thumbs. Theres no need to do this though, a rough edge on a burger is just fine as long as it fits on the bun.

[Knoydolig Llawen]

I got Babish's "Eat what you watch" book for my birthday yesterday.

Babish

I got that for Christmas. It's great. Can't wait to make the fish tacos, even if I've never seen the film they're from.

On the subject of YouTube food:



That was so satisfying to watch.

[still]

I got Babish's "Eat what you watch" book for my birthday yesterday.

Babish

I got that for Christmas. It's great. Can't wait to make the fish tacos, even if I've never seen the film they're from.

On the subject of YouTube food:



That was so satisfying to watch.

That was actually really interesting. Nearly turned it off due to the repeated Americanism of tom-ey-to... but stuck with it and I’m glad I did.