Awards Moderator Frankie Crisp Posted January 14, 2014 Awards Moderator Posted January 14, 2014 This is hardly something worthy of a Michelin Star or anything, but I knocked up a make-do meal tonight which turned out to be great. I fancied a Spag. Bol. but forgot to take the mince out of the freezer this morning, so improvised and chopped up some Sweet Chilli Pork Sausages and a couple of slices of smoked bacon, then cooked and it with the usual Bolognese sauce. Threw a bit of Tabasco in there for an extra kick and honestly, it was frigging delicious. Going to be making it again, assuming my arse doesn't explode in the next few hours and make me bleed tears. Quote
Moderators Chest Rockwell Posted November 23, 2015 Moderators Posted November 23, 2015 (edited) I cooked some roast potatoes this weekend following the recipe of Big Spud, the UKFF's very own superstar chef Onyx2, and they were fucking tremendous. Best potatoes I've had in a long time. http://bigspud.co.uk/perfect-roast-potatoes/ Edited November 23, 2015 by Chest Rockwell Quote
Awards Moderator Onyx2 Posted November 23, 2015 Awards Moderator Posted November 23, 2015 Aw cheers buddy. They're well tested. I also put the recipe on Imgur over the weekend: Perfect roast potatoes http://imgur.com/gallery/nIxID Quote
Paid Members Thunderplex Posted November 24, 2015 Paid Members Posted November 24, 2015 Long time fan of the Big Spud roastie. Worth buying the book for that alone. Quote
Paid Members chokeout Posted November 24, 2015 Paid Members Posted November 24, 2015 They sound immense. Ill be trying them on the weekend. Quote
Paid Members I Bent My Wookie Posted November 24, 2015 Paid Members Posted November 24, 2015 (edited) Definitely trying them soon, been looking for an ideal roast potato for a while. Edited November 24, 2015 by Shy Dad Quote
Paid Members Kookoocachu Posted November 25, 2015 Paid Members Posted November 25, 2015 If anyone is wondering if these roast potatoes are as good as everyone is saying, I can assure you that you'll never use another method after trying these out. Quote
Awards Moderator Onyx2 Posted November 26, 2015 Awards Moderator Posted November 26, 2015 Thanks guys. Hugs all round. chokeout, Shy Dad, do share pics if you try! Quote
Paid Members BigJag Posted November 29, 2015 Paid Members Posted November 29, 2015 Stupendously good roast potato es produced using the effortless system from above. Quote
Moderators Chest Rockwell Posted November 29, 2015 Moderators Posted November 29, 2015 (edited) I went one further today. I did a roast pork shoulder, based on the suckling pig and chorizo potatoes from the big spud website. Enjoying getting into this whole roasting stuff lark.. Edited November 29, 2015 by Chest Rockwell Quote
Paid Members Thunderplex Posted November 29, 2015 Paid Members Posted November 29, 2015 Shoulder has so much more flavour than leg or belly. Cooked right, it's the best bit. Looks lovely. Quote
Paid Members SiMania Posted November 30, 2015 Paid Members Posted November 30, 2015 Does anyone on here own a rice cooker? Any tips on what to get? Quote
Awards Moderator Onyx2 Posted November 30, 2015 Awards Moderator Posted November 30, 2015 Chest that is a great piece of pork. Nice work. The fat around the joint would make excellent potatoes... Quote
Paid Members Thunderplex Posted December 1, 2015 Paid Members Posted December 1, 2015 Does anyone on here own a rice cooker? Any tips on what to get? Yes. One of the best things I have ever bought. Mines a Brevill that cost £12 in a tesco sale 6 years ago. That are crap for small portions, but if you are cooking for 2, just double it and freeze half. The true test for rice is with basmati. I get fluffy grains about 1.5cm with mine. Rinse the rice first in plants of water until it runs clear, and your off. Quote
Paid Members SiMania Posted December 1, 2015 Paid Members Posted December 1, 2015 Grand. I've been told by mrs SiMania to spend £50 on something that I want for Christmas. I was looking for something that could do white, brown and risotto with a timer and a stay warm feature as we usually have staggered meal times. Quote
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