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Post by Philip Ayres on Mar 19, 2011 16:56:59 GMT
No. Phil has a wife Liz. And a son Jonathan. Shockprowl has a daughter Piglet
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Post by The Doctor on Mar 19, 2011 17:17:42 GMT
And I have Blot.
-Ralph
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Post by legios on Mar 19, 2011 22:41:30 GMT
I haven't had as much time to potter around in the kitchen this year as I would like. But when I do have the opportunity I quite like to try to turn my hand to things. A lot of what I do is fairly simple - I cheat with pies and pasties by buying ready made pastry (this is wise as my ability to actually make pastry could best be described as statistically no better than chance) for example.
I quite like doing cakes - my carrot cake is usually fairly edible, although the chocolate cakes haven't worked out quite as well, the first one of the latter taking significantly longer to cook than it should have and the second cooking in the right amount of time but ending up roughly the consistency of ferro-fibrous armour (like titanium spray insulation basically)... I must have another crack at it and see if I can get the mix of flour types just right (cakes are a complicated thing in my family as for allergy reasons we don't use eggs so it is often a bit hit and miss).
One of my favourite tricks when I am pushed for time is to chop half an onion, soften it up in some olive oil (but stop before it starts to brown), throw some passatta and some mixed herbs in and you have a nice sauce that cooks in the few minutes it takes to do some pasta.
Karl
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Post by Shockprowl on Mar 20, 2011 15:21:04 GMT
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Post by Shockprowl on Mar 20, 2011 15:24:34 GMT
She's called Piglet 'cos she's pink and fat! At least she was, now she's growing up she's disappointingly becoming long and thin.
When it comes to cooking, Mrs Shockprowl and I have our hands tied by what the picky little freakazoid will actually eat! Yeah, she's going through a picky stage. Every now and then we make something different, and that's usual Mrs Shockers at the helm, day to day stuff it's often me (assembling pizza, gutting wilderbeast etc).
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Hero
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Post by Hero on Mar 20, 2011 16:17:15 GMT
I do all the cooking at my place.
===KEN
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Post by The Doctor on Mar 20, 2011 18:14:56 GMT
Pretty much the only time I 100% enjoy cooking is when it's BBQ time. I always enjoy that immensely. Otherwise, I find it a fairly mechanical task which contributes to under/overeating at times.
-Ralph
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Stomski
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Post by Stomski on Mar 21, 2011 16:50:45 GMT
WTF? CURRY AND MACARONI??
Lamb burger/meatballs of DESTINY!
300g lamb mince
2 tsp vegetable stock powder (boullion or equivalent)
2 tsp mint sauce
finely diced red onion
finely chopped fresh mint, parsley, basil
1 large garlic clove finely chopped or crushed
1 chilli (or 1tsp chilli sauce to taste)
little olive oil
crushed sea salt and black pepper
Burgers - fry in olive oil.
Meatballs - Drizzle with olive oil, bake at 180 for 20 minutes.
Maybe put a few garlic cloves in the cooking oil, then before serving, drain off some of the oil/cooking juice and either use in cous-cous for the meat balls or put on burger bun before toasting in a dry frying pan.
Always buy meat from a butcher where you can. Cheaper and better.
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Post by sf1378 on Mar 21, 2011 19:51:49 GMT
WTF? CURRY AND MACARONI?? Lamb burger/meatballs of DESTINY! 300g lamb mince 2 tsp vegetable stock powder (boullion or equivalent) 2 tsp mint sauce finely diced red onion finely chopped fresh mint, parsley, basil 1 large garlic clove finely chopped or crushed 1 chilli (or 1tsp chilli sauce to taste) little olive oil crushed sea salt and black pepper Burgers - fry in olive oil. Meatballs - Drizzle with olive oil, bake at 180 for 20 minutes. Maybe put a few garlic cloves in the cooking oil, then before serving, drain off some of the oil/cooking juice and either use in cous-cous for the meat balls or put on burger bun before toasting in a dry frying pan. Always buy meat from a butcher where you can. Cheaper and better. Sri Lankan Curry goes extremely well with macaroni, cous cous and of course, rice/buriani... |
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Post by Deleted on Mar 21, 2011 20:23:58 GMT
I can cook, but whenever I do my parents start to expect me to do it everyday or try to outdo me on the meals I do (which they can't of course)
My speciality at the moment is a barbeque chicken bacon cheese melt and chips (it's actually fairly low fat as well)
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Post by blueshift on Mar 21, 2011 20:32:14 GMT
My speciality at the moment is a barbeque chicken bacon cheese melt and chips (it's actually fairly low fat as well) Mmmmmmhmmmm suuuure  |
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Post by Deleted on Mar 21, 2011 20:43:00 GMT
My speciality at the moment is a barbeque chicken bacon cheese melt and chips (it's actually fairly low fat as well) Mmmmmmhmmmm suuuure It is! I use low fat cheese, barely any oil whilst frying the bacon (and whatever oil was there is burned off in the oven, and I oven cook the chips with no oil |
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Post by sf1378 on Mar 21, 2011 21:17:02 GMT
She's called Piglet 'cos she's pink and fat! At least she was, now she's growing up she's disappointingly becoming long and thin. When it comes to cooking, Mrs Shockprowl and I have our hands tied by what the picky little freakazoid will actually eat! Yeah, she's going through a picky stage. Every now and then we make something different, and that's usual Mrs Shockers at the helm, day to day stuff it's often me (assembling pizza, gutting wilderbeast etc).  Thats a funny description - 'cos shes pink and fat! ;D |
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Post by Stomski on Mar 22, 2011 9:46:04 GMT
It is! I use low fat cheese, barely any oil whilst frying the bacon (and whatever oil was there is burned off in the oven, and I oven cook the chips with no oil Good bacon is fried bacon. Careful when you buy from a supermarket, added water which comes out during the cooking causing that white stuff to form. I usually drain this off after a few minutes and pour in a little more oil to stop the fat burning in the pan. (Again, find a local butcher where you can literally see them slice the pork back meat into bacon slices). If you are watching your waistline, grill it. But I find this makes the bacon shrivel up into nothing. Oven cooking? Is it not all dry? Yeah, I'm a food snob. Oven cook the chips? Fresh potato cut or are they partially-cooked frozen chips? These will have had oil added during the first cooking stage before packaging. If you do want a crispy alternative to fried chips that's lower in fat, slice your potatoes up, part boil for 8 minutes, drain, leave to steam dry. Use olive oil and season salt and pepper before putting in the oven. |
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Post by Stomski on Mar 22, 2011 9:53:24 GMT
Traditional Carbonara! Not for people who don't like partially cooked eggs. 1 egg yolk per person bacon lardons or better yet PANCETTA cubes f*** tonne of parmigiana pasta (make your own if you have a pasta rolling machine, it's only eggs and flour!) salt/pepper cook the pasta whilst it's cooking, fry off the bacon until crispy finely grate the parmigiana drain off the pasta And this is where the magic is! Whilst the pasta is still hot from cooking, stir in the egg yolks. The heat from the pasta will be enough to coagulate the egg. stir in the cheese and bacon (if you used pancetta, feel free to throw in the oil that has come out during cooking too). season to taste. Good with lots of crushed black pepper Will require less salt if you used pancetta has it's quite a salty cured meat. Ready in < 10 minutes. |
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Post by Shockprowl on Mar 23, 2011 19:58:32 GMT
She's called Piglet 'cos she's pink and fat! At least she was, now she's growing up she's disappointingly becoming long and thin. When it comes to cooking, Mrs Shockprowl and I have our hands tied by what the picky little freakazoid will actually eat! Yeah, she's going through a picky stage. Every now and then we make something different, and that's usual Mrs Shockers at the helm, day to day stuff it's often me (assembling pizza, gutting wilderbeast etc). Thats a funny description - 'cos shes pink and fat! ;D Also if you squeeze her in the middle she makes a funny noise, which reminds me of a Piglet. |
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Post by Grand Moff Muffin on Jul 9, 2011 13:33:02 GMT
I let me fridge run empty the last few days as it's Cardiff International Food & Drink Festival this weekend down the Bay. Thank heavens it's only once a year. I spent far more than I should have done, but my fridge freezer looks so much more appetising now than it does after the usual Sainsbury's shop: speciality Welsh cheeses, speciality hand-made free-range Scotch eggs, a medium-sized venison pie, cheesy buns, fruity buns, sponge puddings, and (in the freezer) venison burgers. For lunch I had a venison steak in a bun with a pint of lager. Plus free samples of all kinds of foody product.
Martin
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Post by Philip Ayres on Jul 9, 2011 15:10:03 GMT
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Post by Grand Moff Muffin on Jul 9, 2011 15:17:20 GMT
Nope, it's a nine-year-old Bosch that's never given me any trouble.
Hope yours gets sorted out OK.
Martin
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Post by The Doctor on Aug 6, 2011 9:30:11 GMT
My Quorn addiction has come on leaps and bounds of late. Can't get enough of the stuff. Strangely, people assume I am a vegetarian when they learn I eat it and usually can't wrap their heads around why a meat-eater would like Quorn. I just like the taste!
-Ralph
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Post by Grand Moff Muffin on Sept 25, 2011 13:39:33 GMT
Stocked up my fridge for the week today at the Great British Cheese Festival in Cardiff Castle, including: Boneless pheasant filled with morello cherry and red wine gourmet stuffing Boneless venison parcel filled with a wild mushroom, garlic herb gourmet stuffing Vegetarian pakoras and samosas Various cheeses, breads and pate Bottle of Welsh cream liqueur And had a lamb shish kebab from the Persian food stand. Also lots and lots and lots of free samples. Lovely! Edit: Hmmm, according to this flyer, the Natural Game shop takes orders not only for venison, wild boar, ostrich, pigeon, goat, etc. but also wildebeest, springbok, zebra, crocodile, camel and kangeroo! Martin |
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Post by Philip Ayres on Sept 25, 2011 13:50:47 GMT
Oh, wish I'd gone now....
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Post by The Doctor on Sept 25, 2011 18:29:32 GMT
The Peanut Butter Stack in Dunfermline's 7 King's pub is a staggering beast of a dessert. It almost defeated me.
-Ralph
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Post by Andy Turnbull on Sept 25, 2011 21:01:32 GMT
Indeed. It was mighty.
Andy
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Post by Hero on Sept 26, 2011 10:16:55 GMT
I'm liking the new Jamie Oliver fish range at Tescos right now.
===KEN
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Post by Philip Ayres on Oct 16, 2011 6:37:40 GMT
Bacon Muffins for Breakfast!
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Post by The Doctor on Oct 16, 2011 22:12:28 GMT
No. You want sausage in your muffin.
-Ralph
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Post by Philip Ayres on Nov 16, 2011 14:43:23 GMT
The "Guess what Phil had for lunch" quiz
... well obviously not all of cos I had rather a lot. But in my lunch today there was a food stuff I had not eaten before. Said food stuff is a favourite of at least one forum member and indeed there are multiple referances to it on this very sub forum. I even heard it mentioned in a track I heard on my MP3 player while travelling to town.
So what did Phil have for his lunch today?
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Post by Hero on Nov 16, 2011 17:52:20 GMT
Tofu!
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Post by Philip Ayres on Nov 16, 2011 18:38:18 GMT
NO. Tofu's fab in Pad Thai though!
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Thats a funny description - 'cos shes pink and fat! ;D
