Paid Members Carbomb Posted October 6, 2017 Paid Members Posted October 6, 2017 Well, we've already had a Royal Crumble. How about D-Generation Eggs? Served with a hot Midnight Espresso? Just don't mention the Chris Quinoa. Quote
Keith Houchen Posted October 6, 2017 Posted October 6, 2017 I fucking knew Carbomb would be first. Coq au Van Dam, Risotto Wanz. Gordon Solie would have the souffle. Quote
Paid Members Carbomb Posted October 6, 2017 Paid Members Posted October 6, 2017 10 minutes ago, Keith Houchen said: I fucking knew Carbomb would be first. It's all I got, man. Got to do something with it. Quote
Paid Members Nick Soapdish Posted October 7, 2017 Paid Members Posted October 7, 2017 Ramen Reigns, Chili topped Nacho, Man, Legion of Dolmio (pasta bake), cross faced Chicken Wings, Rocky Road Express, I'll stop now Quote
Paid Members Kaz Hayashi Posted October 7, 2017 Paid Members Posted October 7, 2017 20 min meal, fucking wonderful and was the first proper meal I learned as a student from a house mate. * Use noodles or rice, your preference. Add chicken or beef strips if you like. I use Aubergine, Squash, garlic leeks, variety of peppers, carrot, peas, spinach, garlic and white onion. Teriyaki sauce, oyster sauce, rice vinegar, soy. Aubergine & squash - Small cubes (pop in oven) Finely chop some garlic leeks, garlic, white onion, peppers (sweet and hot), and grated carrot. Start frying in rapeseed in a wok. Add your meats after browning off onions. After 15 mins of frying, add Aubergine and Squash to the wok and add some frozen peas. Now add 2 teaspoons of teriyaki, oyster sauce, a cap full of rice vinegar and a tea spoon of soy. Add spinach. Done Quote
Paid Members Carbomb Posted October 24, 2017 Paid Members Posted October 24, 2017 Tip for when you've got left-over roast beef: Normally, it can be quite dry when you re-heat it in the microwave, so put some gravy in the pan (leftover is best, but make some fresh if you don't have any), and put the beef in it. Heat it up slowly on a medium heat, and you end up with some nice, juicy meat, and some gravy that's had a bit of extra meat juice cooked into it. Quote
Paid Members gmoney Posted October 24, 2017 Paid Members Posted October 24, 2017 Jus Joe A drop of this improves everything thing it comes into contact with. Quote
Paid Members Carbomb Posted October 24, 2017 Paid Members Posted October 24, 2017 Thanks for that, will track it down. Also, try this stuff - I recommended it to Houchen before. Also makes everything taste amazing (gives baked beans a BBQ-type flavour without being too sweet): Quote
Paid Members Gus Mears Posted October 24, 2017 Paid Members Posted October 24, 2017 (edited) Dunn's River stuff is generally shit hot. Massive fan of the small bottles of hot sauce they produce, which are sold for about 60p a pop at Tesco. Edited October 24, 2017 by Gus Mears Quote
Keith Houchen Posted October 24, 2017 Posted October 24, 2017 Yep, Dunn's River seasoning is now a permanent fixture in my kitchen. Quote
Paid Members Carbomb Posted October 25, 2017 Paid Members Posted October 25, 2017 That's great to hear. Always like to know a recommendation went down well. Hard to believe they also make Nurishment supplement drinks too. Quote
Paid Members Carbomb Posted October 26, 2017 Paid Members Posted October 26, 2017 (edited) Here's a good little Mauritian recipe for using up leftover mash, if you're fed up of Patrick pie or cheesy mash. A little oil in the frying pan, put in a big spoonful of garlic and ginger paste (if you remember my prepping post from before). Chuck in a dried chilli (you can use fresh, though), a chopped tomato, some chopped onion, and some thyme (if you can get it fresh, a couple of small sprigs will do). Fry those on a medium heat for a while, until the paste has cooked, the onion has softened, and the tomato has softened even more, breaking down into mush. Once the whole thing's a bit mushy, chuck in the mashed potato, and grind in a little salt and pepper. Shift it about to heat it up, and fold it over and over until it's all mixed with the tomato/garlic/ginger/onion, and there you go! Edited October 27, 2017 by Carbomb Quote
Paid Members Nick Soapdish Posted October 26, 2017 Paid Members Posted October 26, 2017 On 25/10/2017 at 9:50 AM, Carbomb said: That's great to hear. Always like to know a recommendation went down well. Hard to believe they also make Nurishment supplement drinks too. Just make sure you don’t get the two confused when cooking Quote
Paid Members Bettencourt Posted October 27, 2017 Paid Members Posted October 27, 2017 Searched around 30 pages and can't find that amazing looking pork belly recipe from a while ago. Bought pork belly to serve at the weekend and wanted a great way to serve it that was a little different and thought that asian recipe would have been a great way to do it. Anyone able to find it or have I been an idiot and overlooked it on my search? Quote
Paid Members Nick Soapdish Posted October 27, 2017 Paid Members Posted October 27, 2017 3 minutes ago, Bettencourt said: Searched around 30 pages and can't find that amazing looking pork belly recipe from a while ago. Bought pork belly to serve at the weekend and wanted a great way to serve it that was a little different and thought that asian recipe would have been a great way to do it. Anyone able to find it or have I been an idiot and overlooked it on my search? The search function here is a bit poor. I used this one a few years back though, did rice instead of salad, But worked well enough https://www.bbcgoodfood.com/recipes/sticky-pork-belly-vietnamese-style-salad-smashed-peanuts?amp Quote
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