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Post by agingerstokie on Jun 6, 2016 12:26:30 GMT
I've just cooked myself... lamb liver fajitas. Ran out of mince meat and chicken so experimented.... interesting taste.
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Post by chuffedstokie on Jun 6, 2016 12:38:04 GMT
You take a tin of Campbells meatballs in gravy and pop them into a saucepan to warm through. Then add enough curry powder to stop a bull elephant. Taste, then place the contents in the nearest bin. Seemed like a good idea at the time.
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Post by murphthesurf on Jun 6, 2016 13:18:50 GMT
You take a tin of Campbells meatballs in gravy and pop them into a saucepan to warm through. Then add enough curry powder to stop a bull elephant. Taste, then place the contents in the nearest bin. Seemed like a good idea at the time. I'm guessing that when you tasted it you felt as though the curry powder was sort-of 'scraping' your throat and feeling very harsh, so that's why you couldn't eat it??? That's because if you're going to use curry powder in a recipe you need to 'cook it out' first - you'd usually start with, say, browning chopped onions in oil, then add the curry powder, mix it well with the oil and pan juices and then 'cook it out' fairly slowly for maybe 5 or 10 mins - then add other vegetables (pre-browned or not) then, if you're using meat, add whatever meat you're using (again, pre-browned or not, but pre-browned is usually better) then add seasoning and lastly add stock, then increase the heat and bring it up to the boil for a minute or two, then reduce the heat to a simmer and leave it to simmer for as long as it takes to cook the meat and vegetables. I'm by no means an expert, but I think that's about right and it would explain why the way you did it didn't work. No doubt 'Arry will be on here a bit later, and will put us right….. hopefully.
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Post by bathstoke on Jun 6, 2016 13:55:09 GMT
You take a tin of Campbells meatballs in gravy and pop them into a saucepan to warm through. Then add enough curry powder to stop a bull elephant. Taste, then place the contents in the nearest bin. Seemed like a good idea at the time. I'm guessing that when you tasted it you felt as though the curry powder was sort-of 'scraping' your throat and feeling very harsh, so that's why you couldn't eat it??? That's because if you're going to use curry powder in a recipe you need to 'cook it out' first - you'd usually start with, say, browning chopped onions in oil, then add the curry powder, mix it well with the oil and pan juices and then 'cook it out' fairly slowly for maybe 5 or 10 mins - then add other vegetables (pre-browned or not) then, if you're using meat, add whatever meat you're using (again, pre-browned or not, but pre-browned is usually better) then add seasoning and lastly add stock, then increase the heat and bring it up to the boil for a minute or two, then reduce the heat to a simmer and leave it to simmer for as long as it takes to cook the meat and vegetables. I'm by no means an expert, but I think that's about right and it would explain why the way you did it didn't work. No doubt 'Arry will be on here a bit later, and will put us right….. hopefully. I think you're wasting your time Murph. Somehow I'm guessing that cookery lessons weren't macho enough to be taken on board, when Chuffed was in the Police force
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Post by cheeesfreeex on Jun 6, 2016 15:23:49 GMT
The Smoked Mackerel Soup never had legs.
Cod in sauce, mashed tater and mushy peas liquidized and drank through a straw was pretty gross. Needs must with a bost and wired jaw.
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Post by murphthesurf on Jun 6, 2016 15:54:43 GMT
Well, I know it says 'worst meal you've ever made up' - but I'm never brave enough to do that although I adapt recipes from books all the time. The worst published recipe I've ever done was a Jamie Oliver one. Can't usually stand him, but this was one in Good Food Magazine and it must have had a good pic (etc) so I fancied trying it and got all the stuff - it was basically trout baked with sage leaves, apricots and slivered almonds - I did it absolutely to the letter and it was truly, truly disgusting - absolutely vile and a total waste of the ingredients. It must have been at least 20 years ago, but you always remember nightmares.
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Post by trentvale68 on Jun 6, 2016 16:03:51 GMT
Never forget my mum making a proper meal out of a Big Soup with potatoes, vegetables etc. Really nice!
Me, I cant cook for shit! Thank god for microwaves & takeaways or else id fucking starve!
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Post by bathstoke on Jun 6, 2016 16:15:27 GMT
Well, I know it says 'worst meal you've ever made up' - but I'm never brave enough to do that although I adapt recipes from books all the time. The worst published recipe I've ever done was a Jamie Oliver one. Can't usually stand him, but this was one in Good Food Magazine and it must have had a good pic (etc) so I fancied trying it and got all the stuff - it was basically trout baked with sage leaves, apricots and slivered almonds - I did it absolutely to the letter and it was truly, truly disgusting - absolutely vile and a total waste of the ingredients. It must have been at least 20 years ago, but you always remember nightmares. I only really like trout poached or BBQ'd with plenty of flavouring & wouldn't dream of putting anything sweet with it, other than a bottle of Sauternes, but I'd drink that with owt
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Post by chuffedstokie on Jun 6, 2016 16:32:02 GMT
I'm guessing that when you tasted it you felt as though the curry powder was sort-of 'scraping' your throat and feeling very harsh, so that's why you couldn't eat it??? That's because if you're going to use curry powder in a recipe you need to 'cook it out' first - you'd usually start with, say, browning chopped onions in oil, then add the curry powder, mix it well with the oil and pan juices and then 'cook it out' fairly slowly for maybe 5 or 10 mins - then add other vegetables (pre-browned or not) then, if you're using meat, add whatever meat you're using (again, pre-browned or not, but pre-browned is usually better) then add seasoning and lastly add stock, then increase the heat and bring it up to the boil for a minute or two, then reduce the heat to a simmer and leave it to simmer for as long as it takes to cook the meat and vegetables. I'm by no means an expert, but I think that's about right and it would explain why the way you did it didn't work. No doubt 'Arry will be on here a bit later, and will put us right….. hopefully. I think you're wasting your time Murph. Somehow I'm guessing that cookery lessons weren't macho enough to be taken on board, when Chuffed was in the Police force Funny you should mention that. It was a time of my life when the nearest I got to cordon bleu cookery was a scabby Italian restaurant whose interpretation of bolognese left a lot to be desired. At least I think that's what it was, difficult to remember. We used to do a run of 7 nights and this in an age when every eatery and pub closed at 10.30 sharp and we made it up as we went along. Needless to say our menu was very limited.
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Post by chuffedstokie on Jun 6, 2016 16:36:34 GMT
You take a tin of Campbells meatballs in gravy and pop them into a saucepan to warm through. Then add enough curry powder to stop a bull elephant. Taste, then place the contents in the nearest bin. Seemed like a good idea at the time. I'm guessing that when you tasted it you felt as though the curry powder was sort-of 'scraping' your throat and feeling very harsh, so that's why you couldn't eat it??? That's because if you're going to use curry powder in a recipe you need to 'cook it out' first - you'd usually start with, say, browning chopped onions in oil, then add the curry powder, mix it well with the oil and pan juices and then 'cook it out' fairly slowly for maybe 5 or 10 mins - then add other vegetables (pre-browned or not) then, if you're using meat, add whatever meat you're using (again, pre-browned or not, but pre-browned is usually better) then add seasoning and lastly add stock, then increase the heat and bring it up to the boil for a minute or two, then reduce the heat to a simmer and leave it to simmer for as long as it takes to cook the meat and vegetables. I'm by no means an expert, but I think that's about right and it would explain why the way you did it didn't work. No doubt 'Arry will be on here a bit later, and will put us right….. hopefully. Pretty much nailed it there. The throat took ages to recover, and yes, I missed out all the proper cooking techniques you list. Did something similar with lea and perrins which was marginally more successful.
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Post by Northy on Jun 6, 2016 17:26:54 GMT
Not really had a disater on the ingredients, but my Mrs who hasn't been very good at cooking made a dhansak once, she didn't have potatoes so substituted the weight of potatoes with dried lentils, I handed over it over to the white house for a flag pole base support.
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Post by chuffedstokie on Jun 6, 2016 17:27:42 GMT
The Smoked Mackerel Soup never had legs. Cod in sauce, mashed tater and mushy peas liquidized and drank through a straw was pretty gross. Needs must with a bost and wired jaw. Right up my street. I'll have a crack at that tomorrow.
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Post by chuffedstokie on Jun 6, 2016 17:29:43 GMT
Not really had a disater on the ingredients, but my Mrs who hasn't been very good at cooking made a dhansak once, she didn't have potatoes so substituted the weight of potatoes with dried lentils, I handed over it over to the white house for a flag pole base support. Somewhere in there is an element of logic.
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Post by murphthesurf on Jun 6, 2016 17:52:58 GMT
Not really had a disater on the ingredients, but my Mrs who hasn't been very good at cooking made a dhansak once, she didn't have potatoes so substituted the weight of potatoes with dried lentils, I handed over it over to the white house for a flag pole base support. Excellent!
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Post by murphthesurf on Jun 6, 2016 18:19:43 GMT
Never forget my mum making a proper meal out of a Big Soup with potatoes, vegetables etc. Really nice! Me, I cant cook for shit! Thank god for microwaves & takeaways or else id fucking starve! I can remember you saying a few weeks ago on another subject on 'ere that you couldn't cook, because at the time I though "oh, bless!" My take on cooking is that as long as you can read, you can cook, and we all have to start somewhere - you just need a decent little cookbook to guide you with ingredients & their quantities & cooking times to start you off, and then just have a go. The first time you make something yourself and it turns out well you'll be so chuffed! Plus you'll know exactly what's gone into it. As a basic book I'd say get a particular Good Housekeeping one (silver cover) which was published years and years ago, but is brilliant for the basics as well as containing more advanced stuff too. You'd get a second-hand copy on Amazon, I'm sure. Can't just find my copy at the mo (you wanna see this place for books…..) to give you the title, but I'll go and have a look on Amazon and report back. Stay tuned……
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Post by chuffedstokie on Jun 6, 2016 18:43:47 GMT
Never forget my mum making a proper meal out of a Big Soup with potatoes, vegetables etc. Really nice! Me, I cant cook for shit! Thank god for microwaves & takeaways or else id fucking starve! I can remember you saying a few weeks ago on another subject on 'ere that you couldn't cook, because at the time I though "oh, bless!" My take on cooking is that as long as you can read, you can cook, and we all have to start somewhere - you just need a decent little cookbook to guide you with ingredients & their quantities & cooking times to start you off, and then just have a go. The first time you make something yourself and it turns out well you'll be so chuffed! Plus you'll know exactly what's gone into it. As a basic book I'd say get a particular Good Housekeeping one (silver cover) which was published years and years ago, but is brilliant for the basics as well as containing more advanced stuff too. You'd get a second-hand copy on Amazon, I'm sure. Can't just find my copy at the mo (you wanna see this place for books…..) to give you the title, but I'll go and have a look on Amazon and report back. Stay tuned…… Since those hedonistic days of destroying tinned consumables I must admit that over the intervening years I've mastered numerous favourite recipes and tried many many new ones with an acceptable level of success. French onion soup is a winner. One thing that I can't recommend highly enough, and for genuine authenticity is a product from an outfit called 'Bhaji man'. All the correct ingredients, all boxed, in the post, you really can't go wrong. Very very good. Worth a googlin and trying out. I've come a long way since dodgy meatballs. Well Chuffed.
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Post by bathstoke on Jun 6, 2016 18:43:54 GMT
Never forget my mum making a proper meal out of a Big Soup with potatoes, vegetables etc. Really nice! Me, I cant cook for shit! Thank god for microwaves & takeaways or else id fucking starve! I can remember you saying a few weeks ago on another subject on 'ere that you couldn't cook, because at the time I though "oh, bless!" My take on cooking is that as long as you can read, you can cook. That's true Murph, but now if you can watch telly you can cook. Piece of p!$$Xx
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Post by murphthesurf on Jun 6, 2016 18:56:26 GMT
Right, here we are: The original book is: 'Good Housekeeping Cookery Book: The Cook's Classic Companion' (Good Housekeeping Cookery Club) Hardcover – published 3 Sep 1998. It has a grey cover and a small inset pic of lemons on the front. You can get a used copy for 1p + £2.80 P&P from many different sellers. Apparently there's also now a newer, updated edition of the book - it has the same title and grey cover, but has a small inset pic of garlic bulbs on the front cover. Go on, Trenty - have a go - we dare you!
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Post by chuffedstokie on Jun 6, 2016 19:03:19 GMT
I can remember you saying a few weeks ago on another subject on 'ere that you couldn't cook, because at the time I though "oh, bless!" My take on cooking is that as long as you can read, you can cook. That's true Murph, but now if you can watch telly you can cook. Piece of p!$$Xx That famous TV show; Ready, Steady, ermmm.
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Post by harryburrows on Jun 6, 2016 19:06:02 GMT
You take a tin of Campbells meatballs in gravy and pop them into a saucepan to warm through. Then add enough curry powder to stop a bull elephant. Taste, then place the contents in the nearest bin. Seemed like a good idea at the time. I'm guessing that when you tasted it you felt as though the curry powder was sort-of 'scraping' your throat and feeling very harsh, so that's why you couldn't eat it??? That's because if you're going to use curry powder in a recipe you need to 'cook it out' first - you'd usually start with, say, browning chopped onions in oil, then add the curry powder, mix it well with the oil and pan juices and then 'cook it out' fairly slowly for maybe 5 or 10 mins - then add other vegetables (pre-browned or not) then, if you're using meat, add whatever meat you're using (again, pre-browned or not, but pre-browned is usually better) then add seasoning and lastly add stock, then increase the heat and bring it up to the boil for a minute or two, then reduce the heat to a simmer and leave it to simmer for as long as it takes to cook the meat and vegetables. I'm by no means an expert, but I think that's about right and it would explain why the way you did it didn't work. No doubt 'Arry will be on here a bit later, and will put us right….. hopefully. Quite right murf , curry paste is better IMO though
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Post by murphthesurf on Jun 6, 2016 19:09:34 GMT
I'm guessing that when you tasted it you felt as though the curry powder was sort-of 'scraping' your throat and feeling very harsh, so that's why you couldn't eat it??? That's because if you're going to use curry powder in a recipe you need to 'cook it out' first - you'd usually start with, say, browning chopped onions in oil, then add the curry powder, mix it well with the oil and pan juices and then 'cook it out' fairly slowly for maybe 5 or 10 mins - then add other vegetables (pre-browned or not) then, if you're using meat, add whatever meat you're using (again, pre-browned or not, but pre-browned is usually better) then add seasoning and lastly add stock, then increase the heat and bring it up to the boil for a minute or two, then reduce the heat to a simmer and leave it to simmer for as long as it takes to cook the meat and vegetables. I'm by no means an expert, but I think that's about right and it would explain why the way you did it didn't work. No doubt 'Arry will be on here a bit later, and will put us right….. hopefully. Quite right murf , curry paste is better IMO though Ahhhhhh! Meeeester Arreee! We've been expecting you!
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Post by Northy on Jun 6, 2016 19:12:22 GMT
Not really had a disater on the ingredients, but my Mrs who hasn't been very good at cooking made a dhansak once, she didn't have potatoes so substituted the weight of potatoes with dried lentils, I handed over it over to the white house for a flag pole base support. Somewhere in there is an element of logic. If only she had soaked the lentils first
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Post by Billybigbollox on Jun 6, 2016 19:12:43 GMT
Well, I know it says 'worst meal you've ever made up' - but I'm never brave enough to do that although I adapt recipes from books all the time. The worst published recipe I've ever done was a Jamie Oliver one. Can't usually stand him, but this was one in Good Food Magazine and it must have had a good pic (etc) so I fancied trying it and got all the stuff - it was basically trout baked with sage leaves, apricots and slivered almonds - I did it absolutely to the letter and it was truly, truly disgusting - absolutely vile and a total waste of the ingredients. It must have been at least 20 years ago, but you always remember nightmares. Did you gut the fucker first Murph?
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Post by murphthesurf on Jun 6, 2016 19:18:56 GMT
Well, I know it says 'worst meal you've ever made up' - but I'm never brave enough to do that although I adapt recipes from books all the time. The worst published recipe I've ever done was a Jamie Oliver one. Can't usually stand him, but this was one in Good Food Magazine and it must have had a good pic (etc) so I fancied trying it and got all the stuff - it was basically trout baked with sage leaves, apricots and slivered almonds - I did it absolutely to the letter and it was truly, truly disgusting - absolutely vile and a total waste of the ingredients. It must have been at least 20 years ago, but you always remember nightmares. Did you gut the fucker first Murph? No, Tesco's fish counter did! And there were four of 'em! And they were TROUT!
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Post by Billybigbollox on Jun 6, 2016 19:23:04 GMT
Did you gut the fucker first Murph? No, Tesco's fish counter did! And there were four of 'em! And they were TROUT! Jamie Oliver for you. Any recipe that has him slobbering all over it is bound to be shite.
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Post by murphthesurf on Jun 6, 2016 19:27:23 GMT
Somewhere in there is an element of logic. If only she had soaked the lentils first It's not necessary to pre-soak lentils, Northy - just make sure you use enough stock to cook 'em in! (I nearly always put red lentils in curries.)
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Post by murphthesurf on Jun 6, 2016 19:30:43 GMT
No, Tesco's fish counter did! And there were four of 'em! And they were TROUT! Jamie Oliver for you. Any recipe that has him slobbering all over it is bound to be shite. I detest the creep, Wilhelm. This recipe was out of a mag, so no pics of him!
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Post by cheeesfreeex on Jun 6, 2016 19:41:45 GMT
The Smoked Mackerel Soup never had legs. Cod in sauce, mashed tater and mushy peas liquidized and drank through a straw was pretty gross. Needs must with a bost and wired jaw. Right up my street. I'll have a crack at that tomorrow. Hope you realise there's two separate recipes I've given you there. One's liquidized mackerel. The other inner. Just felt the need to clear that up.
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Post by chuffedstokie on Jun 6, 2016 19:50:49 GMT
Right up my street. I'll have a crack at that tomorrow. Hope you realise there's two separate recipes I've given you there. One's liquidized mackerel. The other inner. Just felt the need to clear that up. Does your local fishmonger take the legs off for you. Ho Ho.
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Post by Deleted on Jun 6, 2016 23:59:34 GMT
If only she had soaked the lentils first It's not necessary to pre-soak lentils, Northy - just make sure you use enough stock to cook 'em in! (I nearly always put red lentils in curries.) Rinse them well under cold water and they are fine , no pre soaking necessary .......they do go well in curries ( dhansak type )
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