Mother Brown
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« Reply #30 on: Tuesday, March 31, 2020, 17:57:00 » |
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Play Sax whilst its cooking?
Nice |
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4D
Or not 4D that is the question
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I can't bear it 🙄
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« Reply #31 on: Tuesday, March 31, 2020, 19:15:43 » |
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Had steak and kidney pudding tonight. Mmmmm.
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Legends-Lounge
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Non PC straight talking tory Brexit voter on this
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« Reply #32 on: Tuesday, March 31, 2020, 19:17:35 » |
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Had steak and kidney pudding tonight. Mmmmm.
A culinary wank fest as far as I am concerned. |
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Legends-Lounge
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Non PC straight talking tory Brexit voter on this
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« Reply #33 on: Tuesday, March 31, 2020, 19:22:24 » |
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Had a hankering for some farm shop/butchers home made faggots with mashed spuds, garden peas and an aged *homemade onion gravy.
We use a combo of gravy powder, gravy granules, stock cubes, with various additives. Sunday lunch gravy that is left over is chilled and added to during the week with the water from steamed veggies or juices of any meat from fried bacon to roast joints. Similar to our forefathers with a pot over an open fire. If I can acquire bones from my butcher I boil the shit out of them and add that too.
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Mother Brown
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« Reply #34 on: Tuesday, March 31, 2020, 19:41:22 » |
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Faggots eaten cold , in grease proof paper from Devon savouries
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Valid Pint
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« Reply #35 on: Wednesday, April 1, 2020, 06:31:26 » |
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Ann Summers still have penis-shaped pasta in stock.
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The Artist Formerly Known as Audrey
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?Absolute Calamity!?
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« Reply #36 on: Wednesday, April 1, 2020, 15:07:50 » |
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Just scoffed a ‘Sunday’ roast using all the trimmings I froze in the last week or so.
The apple crumble has been popped in the oven! Can only be served with thick custard!
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Chubbs
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« Reply #37 on: Wednesday, April 1, 2020, 15:58:39 » |
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My lunch today: Tuna mayo with red onion on toast and a packet of nice and spicy niknaks.
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Mother Brown
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« Reply #38 on: Wednesday, April 1, 2020, 18:25:02 » |
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My lunch today: Tuna mayo with red onion on toast and a packet of nice and spicy niknaks.
Reminds me of Jesses diets This week I have been mostly eating . . . . . |
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BambooToTheFuture
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I'll Tell Ya Now - McGurk Is The New Graham
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« Reply #39 on: Thursday, April 2, 2020, 00:03:52 » |
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Any food with the word "deconstructed" in title is just plain wrong, and Creme Anglaise? Pah. It's custard you pretentious cunt.
Technically though that is exactly what it is. Because it's a "crumble" that's been taken apart. Still tastes like a fucking crumble though. Whether you like it or not is purely opinion - I think a "deconstructed" one presents better but that's my preference. No pretence, Creme Anglaise and Custard are two different things you intelligible rascal! CA doesn't use cornflour but uses a bit more egg. Whereas Custard has a little cornflour but less egg. Pedantic maybe but not pretentious. Plus a CA done properly is nicer than Custard. A poor chef will tell you they are the same. A good chef will show you the difference. Now I do apologise but I have to nip off and tend to the rearrangement of my man bun  |
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'Incessant Nonsense'
______________________________________________________________
'I'm gonna tell you the secret.
There's a threat, you end it and you don't feel ashamed about enjoying it.
You smell the gunpowder and you see the blood, you know what that means?
It means you're alive. You've won.
You take the heads so that you don't ever forget.'
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Mother Brown
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« Reply #40 on: Friday, April 3, 2020, 14:37:36 » |
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Beef vindaloo is simmering away nicely in the slow cooker
Will put a bog roll in the fridge later, ready for the morning.
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The Artist Formerly Known as Audrey
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?Absolute Calamity!?
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« Reply #41 on: Friday, April 3, 2020, 15:07:05 » |
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Beef vindaloo is simmering away nicely in the slow cooker
Will put a bog roll in the fridge later, ready for the morning.
Oooh, nice! |
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Ginginho
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« Reply #42 on: Friday, April 3, 2020, 15:30:46 » |
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Technically though that is exactly what it is. Because it's a "crumble" that's been taken apart. Still tastes like a fucking crumble though. Whether you like it or not is purely opinion - I think a "deconstructed" one presents better but that's my preference. No pretence, Creme Anglaise and Custard are two different things you intelligible rascal! CA doesn't use cornflour but uses a bit more egg. Whereas Custard has a little cornflour but less egg. Pedantic maybe but not pretentious. Plus a CA done properly is nicer than Custard. A poor chef will tell you they are the same. A good chef will show you the difference. Now I do apologise but I have to nip off and tend to the rearrangement of my man bun Haha, good response. Apologies for being a bit OTT, it wasn't necessarily aimed at you, there are certain terms in cooking (as Ardiles alludes to) that grate with me. I did know the subtle difference between a creme Anglaise and custard however. Anyway, back to my sous vide king scallops, lobster bisque, served with a squid ink tuile, elderflower foam and camomile jus  |
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The Artist Formerly Known as Audrey
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Posts: 19335
?Absolute Calamity!?
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« Reply #43 on: Friday, April 3, 2020, 15:33:07 » |
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The fuck you’re doing that?
Are you . . .?
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Flashheart
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« Reply #44 on: Friday, April 3, 2020, 15:42:29 » |
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Anyway, back to my sous vide king scallops, lobster bisque, served with a squid ink tuile, elderflower foam and camomile jus Washed down with a Stella? |
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