Re: Cooking
Originally Posted by TheShed
(Post 12674696)
Ref your point on the Chilli seeds and people’s preference, once cooked it’s the seeds that provide the peppery heat whereas the flesh gives more of a sweeter Chilli flavor. Sure you knew that but some may not. |
Re: Cooking
Originally Posted by Scamp
(Post 12674086)
So, please share any great recipes, good recipes, simple recipes, mid-week can't be bothered recipes. I would love to keep seeing some great ideas for dinners involving anything.
One cup of rice One veggie stock cube Two cups boiling water Add the water to the rice and stock cube, leave to simmer with the lid off. Do not stir, just let the water absorb. Once the rice is cooked, stir it to fluff it up and add a tin of peas or a big handful of frozen peas, allow to warm through. Flake up 2 peppered mackerel fillets and stir through the rice & peas. You now have Rice & Mackerel & Peas. Add a big squirt of sriracha sauce to finish, et voila! 10 minutes start to finish. |
Re: Cooking
From gourmet cooking to student grub in 2 pages :lol: I can't remember who said it, but i'm a strong believer in the 5 ingredient meal. They are the ones i generally teach the maid. |
Re: Cooking
Originally Posted by Millhouse
(Post 12674728)
From gourmet cooking to student grub in 2 pages :lol:
I can't remember who said it, but i'm a strong delivered in the 5 ingredient meal. They are the ones i generally teach the maid. |
Re: Cooking
Originally Posted by Millhouse
(Post 12674728)
From gourmet cooking to student grub in 2 pages :lol: I can't remember who said it, but i'm a strong believer in the 5 ingredient meal. They are the ones i generally teach the maid.
Originally Posted by Jingsamichty
(Post 12674740)
I thought the brief was "quick, midweek, can't-be-bothered-cooking meals..." ;)
Also, anything that has a step containing "a big squirt of Sriracha" is a ****ing winner in my books. |
Re: Cooking
Originally Posted by Scamp
(Post 12675016)
Jamie Oliver made good money out of a 5-ingredient cook book. It's alright too, even though they all use more than 5 because the 'pantry list' is a dozen pages.
It's anything anyone is willing to share with the crowd. I'm not judging anyone who eats tinned fish, that's up to them....but I can replace whatever a pilchard is with chicken or beef or something so the recipes still have great value :thumbup: Also, anything that has a step containing "a big squirt of Sriracha" is a ****ing winner in my books. Spag bol for me tonight. |
Re: Cooking
Originally Posted by Millhouse
(Post 12675024)
Indeed. That’s the magic sauce that can turn any kitchen disaster into something edible.
Spag bol for me tonight. Spag bol is an all time favourite of mine. Unfortunately the mrs isn't a big fan but when she goes away or I have a clear night it's on the menu without fail. |
Re: Cooking
Originally Posted by Scamp
(Post 12675027)
It's just the greatest.
Spag bol is an all time favourite of mine. Unfortunately the mrs isn't a big fan but when she goes away or I have a clear night it's on the menu without fail. hey Susana, cook spag Bol tonight. yes king. Beats Siri any day. although I’ll admit Siri understands more of what I say. |
Re: Cooking
Originally Posted by Millhouse
(Post 12675044)
it’s a decent low ingredient meal that can also be broken down into a few simple cooking steps. Ive typed it up and laminated it for the PA. hey Susana, cook spag Bol tonight. yes king. Beats Siri any day. although I’ll admit Siri understands more of what I say. My assistant at work sometimes struggles to articulate certain things to me, which is fine and leads to some amusing conversations. She never fails to understand me though - you clearly aren't employing the louder, shoutier, swearier option enough (caveat: never any of those things at her, she's an angel, but demonstrating upset at another idiot means she focuses double hard). |
Re: Cooking
Originally Posted by Scamp
(Post 12675079)
You also can't really **** it up and have free reign to go wild. I chuck in all sorts of shit from time to time and have probably never, ever made a real Italian bolognese sauce.....but who cares.
My assistant at work sometimes struggles to articulate certain things to me, which is fine and leads to some amusing conversations. She never fails to understand me though - you clearly aren't employing the louder, shoutier, swearier option enough (caveat: never any of those things at her, she's an angel, but demonstrating upset at another idiot means she focuses double hard). |
Re: Cooking
Originally Posted by Millhouse
(Post 12675080)
I really like mine, she is fun and works very hard. Years of being abused by locals mean she has very low expectations and therefore high degrees of happiness in the millhouse household - a specific requirement when we were looking for an FHM (filipina housemaid). She also loves cooking (was initially terrible but since I've laminated the menu cards she has become super confident and great) - she even made a very passable roast with proper potatoes last night. I'm a firm believer in that you catch more flies with honey so am always super nice to her - but she's been warned by my wife that deep down I am actually an asshole so always better to not abuse the kindness.
flies with honey - hadn't heard that in a while. Will keep that in mind a bit more as I'm getting grumpier at work. |
Re: Cooking
For Bol sauce, what mince do you use? For me it's pork and chicken, the fattiness of the pork makes up for the non-fatty chicken.
I don't use beef for that, I see it as a waste. PS, for my supper tonight, I'm having cauli, black pepper and some butter, that's it. |
Re: Cooking
Cooking is pretty easy, isn't it. Waitrose, microwave/pot of boiling water, two minutes later you're done.
|
Re: Cooking
Originally Posted by UKCityGent
(Post 12674565)
What about a lamb karahi (?)
Put lamb in a work, fill it with water til the meat is covered - leave for 20 mins when the water evaporates you will be left with a decent curry and decent gravy which cooks itself |
Re: Cooking
Originally Posted by IKnowNothing
(Post 12675193)
For Bol sauce, what mince do you use? For me it's pork and chicken, the fattiness of the pork makes up for the non-fatty chicken.
I don't use beef for that, I see it as a waste. PS, for my supper tonight, I'm having cauli, black pepper and some butter, that's it. Chicken mince with a shit load of taco seasoning, served with some sweetcorn mix (made at home in minutes: sweetcorn, red onion, peppers, jalapenos, literally anything else you fancy) and some rice. LOVELY. |
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