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Anyone else really fancy a bacon sandwich...

Forums New posts
MK Shrimper said:
Can never watch too much ;)

If I whipped you up a steak meal, you'd remember it sweetheart ;) :hilarious:
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Are you TB in disguise?!? ;)
Gordon Ramsey is an idiot. Although I do find the US version of Kitchen Nightmares amusing as watching Americans get humiliated is always funny :D
 
A tagine has recently been purchased in the FS house and once you get used to having Apricots or pears in with your dinner, it does produce a rather fine meal.

Both of us are on diets, so its usually lots of veg, lean meat and the low fat/weightwatchers/healhtyeating ready prepared mash if we have spuds

Loads of Stirfrys and casseroles as well (chop up loads of stuff stick it in the slow cooker on a timer and bingo! dinner when you get in from work !!)
 
Am completely gobsmacked at the culinary genius and expertise being shown on here! I always thought I wasn't too bad a cook, yes, I de-glaze for gravy and do reductions for sauces, but tagines? This is just too much, and I think I shall have to go off and do some ironing to bring myself back to reality!
 
Tagine is great, it's Morroccan isn't it?

Not a fan of food cooked in slow-cookers as it always comes up a bit mushy :p
 
In reply to the thread, I had one a couple of hours ago, and one 24 hours before that. College life is so hard, having all these..holidays.
 
MK Shrimper said:
Yeah, but you deglaze the pan with vegetable stock, reduce(!) by half and then I add a bit of cornflour to thicken it up otherwise it's just too runny.
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Not if you do it properly it doesn't, i use this method every Sunday no matter what meat i am cooking and my gravy is legendary.....you do have to reduce a bit which gives it the thickness.....

Corn Flower is for heathens, I am a purist when it comes top cooking
 
MK Shrimper said:
Can never watch too much ;)

If I whipped you up a steak meal, you'd remember it sweetheart ;) :hilarious:
Click to expand...

I might be going to China on a cooking course for 5 weeks in the summer.....just arranging the logistics now
 
Aberdeen Shrimper said:
Not if you do it properly it doesn't, i use this method every Sunday no matter what meat i am cooking and my gravy is legendary.....you do have to reduce a bit which gives it the thickness.....

Corn Flower is for heathens, I am a purist when it comes top cooking
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Northern boys loooove gravy! :D

Sorry AS, I couldn't resist that.... ;)
 
MK Shrimper said:
Blimey, hardcore.

TBH I'd rather learn to cook a good Italian / Indian / Thai. Not the biggest fan of chinese food.
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I have never given it much time to be honest, Chinese that is but want to know how to cook it properly.

The food that i feel is about to explode is Mexican food....going to see loads of Mexican restaurants popping up in the 2 to 3 years, don’t get this muddled with Tex Mex, as that is USA's attempt to do Mexican and far from the real thing
 
Mr. Benedict said:
Real mexican food is lovely - I got my taste for spicy food when I was in Mexico on holiday. :D
Click to expand...

I would suggest going in to the supply of Avocadoes soon...you will clean up as that is such a heavily used ingredient in Mexican dishes
 
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