>>4211

Don't diss pak-attacks lad, it's aiight.

>>4212
Wasn't dissing it, I just think it's been milded down for the western market.

>>4209

As a Brit, I object to anybody who objects to Branston Pickle.

>>4246

A true britishman, while he does not ever dislike Branston Pickle, knows that he can get superior pickles and chutneys from his local WI sale or farmers market.

>>4247

Well yes of course, but there's something about just normal Branston pickle on good bread, with some nice butter and top-notch cheddar.

Happy times with a happy sandwich.

>>4133
Okay, I'll try it some time. Seriously, I'm completely clueless about how people actually made soups and sauces before blenders were invented. I'm not a food scientist, let alone competent cook.

>>4248

You can soak your tomatoes in hot water prior to peeling to make it easier to remove the skins. Just off the boil, a few minutes should do it.

>>4248
Soups and sauces? I barely ever use a blender for these. Soups are mainly chopped things boiled, and if you want a smooth sauce, a pestle and mortar is ample, although some of the best sauces are not smooth at all.

>>4248

I was thinking about this the other day. I know they used to boil the fuck out of everything and mash it through stuff, but I don't know any other techniques of pre-blender soupery.

>>4249
Pfft, no. Just boil some water and dip the 'matoes in them for about ten seconds. The skin'll peel right off with minimum damage through cooking the flesh

>>2719
I was at a Halloween party this year at which there was a sheep on a stick, over a fire. The stick was attached to a motor-driven rotating contraption. You walked up and hacked off whatever you wanted with a big knife. It was wonderful.

>>2751

Sounds good. I'm jealous. Would love to do that.

I want an update, to be honest. It's been too long.

Blimey, OP here. I forgot about this!

Did our young quester find this piggy?

>>4239

Sadly not, I lost my job and am skating by on shit minimum wage.

>>4152
OP here,

http://www.chipspice.co.uk/

It is £3.49 (free postage) for a 100g shaker online, but I'm sure you can buy it from most chippies around here for £1 - £1.50.

Fuck chip spice - use Bacon Salt (http://buybaconsalt.co.uk/)

>>4157
I haven't seen it for sale in a chippy for years. Saying that, I haven't really looked especially for it - it's one of those things I've come to take for granted with my takeaway. Chips are utterly pointless without it. Some people opt for no chip spice if they're having cheesy chips, though.

>>4178
On that note, a takeaway near me has just started doing cheese and chip wraps. I got one last night and it was probably the best thing I've had all year.

>>4169
Bacon Salt is the poor knock-kneed ill-looking chimney sweep cousin of American Chip Spice. I know, let's put some Bacon Salt on bacon, that'll work. I do not work at www.chipspice.co.uk

>>4120

This is my tried-and-tested Karhi Gosht, which goes down well normally.

Ingredients:

2 tbsp chickpea (gram) flour
250ml Natural yoghurt - if it's beginning to turn sour, it's even better.
1/4 tsp each of cumin seeds, nigella, fenugreek seeds, fennel seeds, brown mustard seeds (all whole).
4 tbsp peanut oil, or another neutral oil.
2 tsp peeled and finely chopped fresh ginger
140g peeled and finely chopped onions
4 Cloves of garlic peeled and crushed. It's better to do it with the flat of a knife than a garlic press, imo. Keeps it as a solid pulp rather than a runny mess.
700g boneless lamb from a stewing cut - shoulder is fine, but if you have a good butcher, try ordering some under-shoulder or neck. Not only will it taste better, but your butcher will recognise you as somebody who knows his shit from now on.
1 tsp ground cumin

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>>4121
When you say neck, is that the cut known as scrag?
Otherwise, thanks a bunch; it looks good.

>>4167

Yeah, not the fancy expensive stuff from the best end. I've used neck chops before in similar recipes and they make any sauce you cook them in taste fucking amazing as long as people don't mind eating from the bone.

I did specify boneless in that recipe just because that's the traditional way, but bone-in can be a treat.

>>4168

Bone in is always a treat.

>>4179

Lol get back to /y/.

>>4199
That's nice, dear. Keep getting smashed on White Lightning, and let those of us who enjoy the taste of beer get on with that.

(Becks Blue this evening, as it's the only thing my local shop stocked. Went OK with a meal, but tasted like Becks. And that's not a good thing. The search continues)

>>4200
If you're having a meal, a bottle of beer is unlikely to impair you anyway.

>>4200
>those who enjoy the taste of beer
>tasted like Becks. And that's not a good thing.

Cretin

>>4203

Agreed. But research is research, it was possible it would taste better in alcohol-free form. It's interesting that it tasted recognisably like its full-fat variant - this bodes well for continued investigation.

>>4204

He think he meant that you're wrong and Becks is lovely. That's what I'm saying, anyway. It's probably the most 'robust' and full bodied lager I've had.

>>4145
Yeah, but, a tenner? What do they fucking do to it, season it with gold flakes?

>>4145

Dressing up cheap meat is another thing entirely. I can see the point in that. It's still not for me - but that makes sense, if you really want to put brie in your burger at home I'll be the last person to oppose it.

I'm against the same thing out in the wild - burgers made of Kobe beef, or served with a jus or just sold for a tenner in restaurants.

Like >>4147 says, it's just not right.

>>4148

Ah, that I can get on board with. Overpaying for burgers is silly.

>>4149

Exactly. While I will always hold that a burger should be a satisfying, greasy bastard, It is not for me to tell other people what to think. It just doesn't seem right to me to put chorizo or sundried tomato on a burger, it just seems strange, dishonest, and a tired 'gastropub' cliche - but hell if you like it go for it.

>>4153

I agree. A burger should just be a burger - my only caveat is that it should preferably be made with freshly ground or chopped beef so that it can safely be cooked pink.

The only thing which might be considered outlandish that I've used in a burger is bone marrow, but I think it's fitting given that it's also a cheap, meaty delight.

>>4137
So you can build the listener up to expect a juice/jews joke? I don't know, piss poor joke either way.

>>4137
I don't know. Because I buy it at Sainsbury's and theirs is German made I suppose.

>piss poor joke either way.
I know, but I came up with it all by my very own self. And frankly, I bet you couldn't do much better with the subject matter.

>>4139

Why was the cold french cheese full of juice would be a better question.

>>4139

>german brie

There was not, has not, nor ever will be such a thing.

>>4139
> And frankly, I bet you couldn't do much better with the subject matter.

Sometimes it really is better to never try than to try and fail.

I tried this recently. Rolled the base so it was as thin as possible and blind baked it for 10 minutes. It still didn't cook properly but did bubble up quite a lot and had that delicious and rich doughy taste. If I were to try again, I'd just blind bake it for even longer at a low temp before cranking the oven as high as possible to cook the pizza as a whole.

Would it make sense to cook the inter-crust layer first, to take some of the moisture out?

>>4118

Or experiment with freezing the philidelphia before cooking.

A pizza stone is a worthwhile investment if you're making a lot of pizzas at home. They come out brilliantly.

OP here,
>>4107>>4113
haha yeh, I didn't eat it in the end
>>4117
My recipe suggested using a base that was more like a cracker than a pizza, to keep it thin
>>4122
Do you think Philadelphia is the best alternative to what Dominos use?
>>4123
I am going to get a pizza stone, I have been researching this, and have decided I am going to try making pizza more often

>>4091

They could have made it not look like a disgusting lump of burnt pork.

>>4092 This.

It's probably made of pure icing, too. Ugh ugh

>>4094

That is a pet hate of mine with such lazy bakers. So many just use great big lumps of icing or marzipan when they could easily put a bit more effort in and use cream fillings or even carved sponge shapes for these more unusual decorations.

>>4091

Where're the holes?

>>4110

http://www.blinkbox.com/Movies/506/American-Pie?Scene=4760

I'm going to post a suggestion for a recipe to follow and I'll try to make it cheapo since I assume that's why you've bought such noodles.

Ingredients:
1 packet instant tesco value noodles
1 or 2 cloves of *fresh* garlic (garlic is not expensive)
1 onion
Frozen vegetables of your choice (peas, broccoli, spinach, 'mixed veg')
Dried chilli flakes/chilli powder, or fresh chilli
Soy/oyster/whatever sauce, or sesame oil
Meat, or shitake mushrooms (these are of a 'meaty' texture), or quorn.
Tesco value cashew nuts (about £1 per bag and you can use it a few times)

Instructions:
Fry finely chopped up garlic in oil for 2 minutes. Then add finely chopped garlic for a further few minutes, until it changes colour. Add your fresh or dry chilli.
Fry your meat/quorn/mushrooms in this.

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>>3945
Whoops, I said garlic twice. I meant fry garlic, then fry onion.

Instant Noodles.

Pre-cooked chicken slices.

Stock cube.

Spring onions and other herbs.

PROFIT BROS.

basic wholemeal bread 50p
french brie 99p
2 packs of noodles 18p

half toast 4 slices of bread under the grill whilst boiling the noodles, leave the half toast to cool on a rack then slice the cheese.
when the noodles are done serve onto raw side of toast and place 2/3 slices of brie ontop. grill for a minite and serve with condiment of your choice.

>>4108

Thanks.

>>3819

>>3813 is me coming home from the pub last night... can't go wrong with some tasty 3 minute msg laden noodles

also, cheese on toast or poached eggs on toast are also winners.

>>3483
I fucking love those, nowhere around here sells them sadly.

>>3313
Indomie export noodles are what introduced me to JUST how good asian noodles could be, I've moved on to bigger and better things but I can't see why I used to pay 60p for a packet of supers when at 30p per pack(discount for more than 20) I can get small bowls of heaven.

Ever tried Udon ? That's one of the classic Japanese noodles - the other one being Soba and Somen.
They are usually available semi-fresh like in the image or just frozen.
I guess it would be impossible to cook a dried udon as they are about 5mm thick and therefore they would dissolve on the outside and still not be done on the inside.

Udons more of a soup based noodle.

Yaki-Soba drenched in soy sauce is the fucking Don.

>>4068
Fair point but you know what I meant.

>>4069
Yes it is.

>>4074

No it isn't.

Coal is a fossil fuel. CHARcoal isn't.

Propane not a fossil fuel and charcoal is? I don't know how someone came to that line of thinking. Reminds me of the people who have no idea of how milk (and other things) is made, they are so distant from the production of anything it is just "stuff" that appears in packets in shops.

Barbecues though. Been a nice couple of days here. Looking forward to finally getting some decent weather for it. There's nothing quite like the taste and experience of a proper barbecue. Got to be charcoal for me if I have the option.

>>4096
>>4076
>>4074

I suppose some people might think charcoal is a fossil fuel because it has some of the properties of a fossil fuel - it is porous, carbon-based, and burns nicely.

I think it undergoes a very similar production process - only using industrial machinery rather than thousands of years of tectonic activity.

I sympathise with the gentleman for his assumption.

Anyway, it has long been theorised that the allure of the barbecue stems from our neanderthal roots, when fire and cooking over heat paved the way to our success. Now, as we've just found out, we're so far removed from the process of cooking that we don't really know what goes into it. I think, even if its just once or twice a year, we should return to simple cooking. Meat + hot = nom.

That's not to say barbecues need to be simple. Does anybody have a good, simple marinade for pork steaks? Ideally without too many wacky spices. I've had a brief look on the net but nothing really inspires. Its all either needlessly sweet American style stuff, or fiddly faux-cuisine, which should never be let near a barbecue in my opinion.

>>4097

>I suppose some people might think charcoal is a fossil fuel because it has some of the properties of a fossil fuel - it is porous, carbon-based, and burns nicely.

So is wood and cotton balls, by that logic. You are being exceptionally generous.

>I sympathise with the gentleman for his assumption.

Mistakes like that deserve no sympathy, but instead re-education to make up for what he should be taught at a younger age. He should spend some time with some /eco/ minded fellows and learn some of the history of Britain and survival methods and lifestyles that don't rely on modern machinery. Maybe even see some of the still active traditional charcoal manufacturing going on in Britain and those who use it for recreating some wonderful old crafts like smithy work. There's a lot of these wonderful sights to see in the UK along these lines. The old skills are not dead or lost yet. The crowds and people involved are usually very good too.

>>3957

This. My mate disclosed recently his fondess for peanutbutter, celery and lettuce sandwhiches. Needless to say he is now an outcast from out peer group.

I love brown sauce on toast

>>4017

She's wrong. Peanut butter and cucumber is nicer.

>>4078

I would agree and am strangely keen to make satay sauce as I have not done so for almost a year. I'm not sure doing at 1.23am would be the action of a sane man though.

>>4089

There's always time for satay.