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@Ralphy It's piss easy to be honest and the cashew part was only because I had some left over from the cashew paste I made for the curry.

You'll ideally want to soak the cashews in water a for a couple of hours and the rice (I was using long grain white) for an hour in (don't use the same water for cooking through).

I use about 2x water to rice as a ratio, as you put the rice on and start to bring it up to a boil, add in a cinnamon stick if you have one and a stock cube of some kind. As it's nearing a boil, stir in a good amount of turmeric powder (enough to turn the water and rice orange). Once it's nearly boiling, turn down to a simmer and cook for around 15 mins (soaking rice generally reduces cooking time). Towards the end of cooking, add salt, pepper and sugar to taste. Once the rice is a texture you like, just drain it and stir in the cashews. 

Edited by Gus Mears

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aWbVIzI.jpg

 

I made red cabbage for the first time ever - had a random craving for it so made it to go with roast chicken and stuff. It was really good, although I made a full cabbage's worth, and I definitely did not need to. It came out pretty well, though. 

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As previously mentioned I made pulled pork in the slow cooker last weekend, and it was lovely. Here are the pictures:

First two are after about 6 hours of cooking, just before pulling and putting back in with the sauce.

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This is it in the slow cooker just before serving and the last one is served up before I added the sweet potato wedges.

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Pretty happy with it overall. Had to add a bit of cornflour to the sauce to thicken but compensated with extra seasoning and it but overall it went to plan.

 

 

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Advice please. I don't claim to be a great cook but there's a few cuisines I can bluff something in. We have a fairly well stocked cupboard for the dried herbs and spices but lads - Marjoram. The Pole bought it and I've never known what it's for. I know I could Google it but I think it's more fun to ask you lot. When should I be using this stuff?

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35 minutes ago, air_raid said:

Marjoram

Medieval oregano. Woody and grassy, good for white meats and breads. Really good with turkey. Originates from Greece if that gives you a clue where to use it. 

Went out of fashion in the 90s when Americans put oregano on everything. 

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I posted a while ago about trying to make my cheese scotch eggs in the oven and failing badly. Did them again traditionally yesterday. Apart from one that I took my eye off because I was washing up, they came out great.

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Also made chocolate and vanilla marbled cupcakes and some pretty pink buttercream to ice them :laugh:

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Looks good! You should try making the scotch eggs with a soft yolk next time tiger.. It's the main advantage I found to making them at home. Tastes so amazing when they're hot and fresh.

They're a bit of a bugger to peel when soft boiled though. Apparently steaming them instead of boiling them is the answer, but I haven't tried that yet.

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1 minute ago, Chest Rockwell said:

Looks good! You should try making the scotch eggs with a soft yolk next time tiger.. It's the main advantage I found to making them at home. Tastes so amazing when they're hot and fresh.

They're a bit of a bugger to peel when soft boiled though. Apparently steaming them instead of boiling them is the answer, but I haven't tried that yet.

I'm not a massive fan of soft boiled. One of the few things I loved as a kid and have gone off instead of the other way around.

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22 minutes ago, Chest Rockwell said:

Looks good! You should try making the scotch eggs with a soft yolk next time tiger.. It's the main advantage I found to making them at home. Tastes so amazing when they're hot and fresh.

They're a bit of a bugger to peel when soft boiled though. Apparently steaming them instead of boiling them is the answer, but I haven't tried that yet.

The trick to it is to immediately plunge them into ice water with a couple of table spoons of salt mixed in and leave them in for about 5 minutes.This stops the insides cooking from residual heat and makes sure he white is solidified. Then peel the egg by rolling it around on the table until the shell is cracked into lots of little pieces. The shell should stick to the inner membrane and slide right off.

@tiger_rick When the egg is cooked again in the oil the heat makes the yolk solidify some more and means you get  a semi hard boiled egg so you don't have that grey ring around the yolk.

Edited by Rey_Piste
messed up the quotes.

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 It's the peeling part that I still find hit and miss regardless of technique! Just a bit fiddly. Apparently steaming helps to separate the egg from the membrane and makes it easier.

I do use ice water, but what's the purpose of the salt? I've never heard that bit before.

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3 minutes ago, Chest Rockwell said:

  but what's the purpose of the salt? I've never heard that bit before.

Adding salt to the ice water drops the freezing point of water below 0 degrees, so it will end up being colder than 0 degrees.Basically it makes the eggs get colder quicker.

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Any good YouTube channels people watch? I've checked out loads when looking for a specific recipe but not found any I feel like watching again.

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