Paid Members ReturnOfTheMack Posted October 8 Paid Members Share Posted October 8 Made some salted caramel ice cream. Bloody lovely. Glad I got the machine for Xmas... several years ago (and only just used). Quote Link to comment Share on other sites More sharing options...
AnotherCrapUsername Posted October 9 Share Posted October 9 On 9/25/2024 at 4:35 PM, ReturnOfTheMack said: My balls are very different sizes. The left is always bigger. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted October 9 Awards Moderator Share Posted October 9 11 hours ago, ReturnOfTheMack said: Made some salted caramel ice cream. Bloody lovely. Glad I got the machine for Xmas... several years ago (and only just used). Nice! What machine have you got? Quote Link to comment Share on other sites More sharing options...
Paid Members ReturnOfTheMack Posted October 9 Paid Members Share Posted October 9 39 minutes ago, Onyx2 said: Nice! What machine have you got? A Vonshef. Quote Link to comment Share on other sites More sharing options...
Members SuperBacon Posted October 11 Members Share Posted October 11 Had some chicken to cook today but couldn't figure out what to have with it. Decided some rice and make my own sauce. Whacked some chicken stock in with tomato puree, boiling water, and a massive spoon of Lee Kum Kee Chilli Garlic sauce. Mixed it all up, tasted great, and then for reasons only known to myself I drained the rice and them added the sauce to the rice...but I hadn't reckoned for how much water the rice naturally retains. So now I had this...watery risotto. So now I'm panicking. Threw in some cornflour which thickened it up, but by this time it's ruined. The rice is all soggy as I've been trying to reduce it down. It was fucking shit, so RIP my cooking adventure. Wiv da creme anglais now. A shame as this has come a day after I made chilli pulled chicken again and my own avocado, feta and spring onion salsa which was one of the best simple things I've ever eaten. I reckon I'll make it weekly. It doesnt look much but it was gorgeous. Quote Link to comment Share on other sites More sharing options...
Paid Members Lion_of_the_Midlands Posted October 11 Paid Members Share Posted October 11 Looks lovely Bacon. The only question that anyone can think of though is how was it on the superfluous wetness front? Quote Link to comment Share on other sites More sharing options...
Members SuperBacon Posted October 11 Members Share Posted October 11 21 minutes ago, Lion_of_the_Midlands said: Looks lovely Bacon. The only question that anyone can think of though is how was it on the superfluous wetness front? This was last nights not the disaster tonight. Tonight's absolute shitshow was a 8 out of 10 Daz's on the Wetometer. Quote Link to comment Share on other sites More sharing options...
Paid Members mim731 Posted October 11 Paid Members Share Posted October 11 Don't give up @SuperBacon! Cooking is all trial and error, you've been making great strides so far by the sounds of it. Everyone has disasters in the kitchen, best way to learn! Quote Link to comment Share on other sites More sharing options...
Members SuperBacon Posted October 11 Members Share Posted October 11 5 minutes ago, mim731 said: Don't give up @SuperBacon! Cooking is all trial and error, you've been making great strides so far by the sounds of it. Everyone has disasters in the kitchen, best way to learn! Thanks I'll keep going. Was just disappointed that it turned out rubbish. I have no idea why I decided to try and create a RISOTTO on the fly. What a nutter. I do have a lovely chicken breast left over which I'll add to some (refrigerated) mayo tomorrow for sandwiches so every cloud. Quote Link to comment Share on other sites More sharing options...
Paid Members Bellenda Carlisle Posted October 11 Paid Members Share Posted October 11 I used to get a "vegetarian box" from a Cuban bar that did street food at lunchtime near where i used to work. I was craving it so tried to recreate it after glancing at a few cuban black beans recipes. Could use some garlic sauce but it was so good, first time I've ever cooked plantain. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted October 13 Paid Members Share Posted October 13 Tried a new method for roasted pork shoulder the other day which will be my go-to now. Crackling was immense and with far less dicking around that normal. Fennel was cheap down the market, so did it with that, parsnips, cauliflower cheese, carrots and boulanger potatoes as I didn't have enough oil to do roasties. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted October 13 Awards Moderator Share Posted October 13 11 minutes ago, Gus Mears said: Tried a new method for roasted pork shoulder You can't wade in here with statements like that and not go into detail. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted October 13 Paid Members Share Posted October 13 2 minutes ago, Onyx2 said: You can't wade in here with statements like that and not go into detail. Rookie error! Basically this: https://www.recipetineats.com/pork-shoulder-roast-with-crispy-crackling/ Main things that seem to differentiate it from other methods is propping up the fat after a fair bit of cooking with foil balls so it stays even. Worked a treat. Fennel seeds were also delicious and added some nice depth to the gravy made out of the juices. Quote Link to comment Share on other sites More sharing options...
Members SuperBacon Posted October 14 Members Share Posted October 14 More adventures. I call this chilli noodles with chicken and avocado, spring onion and feta salsa. Is that a good mix? Probably not. Am I still overcooking chicken to almost roast status? Maybe. Are my timings awful so the noodles are cold? Almost certainly. Should I have coated the chicken in the sauce? Well yes. #GarthCooks I will be honest, eating for me has just become a way of me getting that salsa in my belly. I'm obsessed. I've also learnt just how much difference a fresh lemon or lime can make. Wonderful! See you all on Masterchef! Quote Link to comment Share on other sites More sharing options...
d-d-d-dAz Posted October 15 Share Posted October 15 (edited) Right, the comeback is always stronger than the setback or something. I think I've got a bad rep in the other thread, probably my own making, and people think I'm somehow eating ready salted crisps all day. Like an awkward child whose parents secretly resent him. So I'm going to rebuild (or further ruin) my reputation in this thread with a chronicle of my cooking. As, the truth is, I'm actually a bit of an amateur foodie and cook from scratch most nights. I used to be a Hello Fresh guy, then Gousto when our neighbour got us a discount and then finally Mindful Chef. Now I mostly just riff it or look online for ideas and then riff it anyway. Tonight's effort was... King Prawn Stew w/ Kimchi and Sourdough Fried up some chopped new potatoes with chopped peppers, a bayleaf and sprinkled with some black pepper, rosemary and mixed herbs and stirred for 5 minutes. Then added crushed garlic and a chopped leak for a few minutes. Added in some vegetable stock, passata, a shake of hot sauce and squirt of tomato puree. Chucked in some red lentils and simmered, covered, for 25 mins. After 25 mins, added green beans and prawns; cooked for another 7 minutes before wilting through some spinach and adding some Chili Flakes. Dumped some Loving Foods Kimchi on top and served with some buttered sourdough. 8/10 (grading against my own cooking only, not professionals or anything daft like that) If I can work out how to post pictures, in future I may do that too. Â Edited October 15 by d-d-d-dAz Quote Link to comment Share on other sites More sharing options...
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