>>3548

I second this motion.

I think I overdid it slightly, but it's still good and pink in the middle and rather juicy and delicious. I feel like more of a man now.

OP here, that was delicious. I will have to try it again sometime. My belly is rather full of meat now ^_^.

>>3551>>3552

>more of a man
>^_^

>>3558
Good god!

He has Sushi Syndrome!

>>3498

It won't be long until they replace the traditional Creme Egg with ones with filled with Peanut Butter.

>>3499
That's the most revolting thing I've heard since "Gravy & biscuits" or Poutine.

I've already expressed my disgusted views in /b/, no need to repeat them here.

>>3500
_{I really like gravy and biscuits}

>>3500
Poutine is just cheesy chips and gravy, Its just a poncey name for it. Nowt wrong with it though.

>>3528
Nah, cheesy chips & gravy uses grated cheddar, while poutine uses fresh cheese curds (which taste of nothing and feel like soggy rubber).

>>3532
I don't mind being called a 'carnivore'. It's just the natural opposite to a vegetarian. Don't be such a pedant/oversensitive.

>>3534
Carnivore means you only eat meat. You're an omnivore.

>>3535

And how do you know he actually is an omnivore?

>>3535

While I agree with you, my flatmate literally only eats meat - nothing else. He's like one of those fuckers you see on TV that eat nothing but chicken nuggets, except he doesn't even eat breadcrumbs. He lives on steak, bacon, chicken, and water, and admittedly, beer. I think he also eats eggs, but I still think he could be classed as a carnivore - though technically he still couldn't as it's a species classification.

Also, he's in better physical shape than I am. Far better. Bloody freak.

>>3527
Americuntism? Tut, tut.

Being /nom/, I'll let you off and assume you think balls of offal dislike Burger King.

>>3401

I always like to think of it as the italian version of a pasty.

Tomato and cheese every time, I find most other combinations too rich. The tomato does get very hot, but that's hardly an insurmountable problem.

Never put lettuce in. It goes all soggy, it's inedible. If you must, add it after cooking.

No one makes a good toastie machine any more (especially if you like a decent filling or to add things like tomato,sausage, bacon,etc. I am without toasties now and heart broken.

I bet you can find a proper old one on ebay for a pittance.

You'd want to give it a thorough sterilisation though, in case the previous owner had a predilection for white sliced and mini Mars bar toasties. This is sort of an admission of guilt.

Finally, a subject that I am an EXPERT in...

Try the following;

Baked beans, straight out of the can, it's surprisingly fantastic.
A ham, cheese and pickle toasted sandwich.
Dip both slices of bread in egg, cut up a couple of sausages and chuck them in, don't forget brown sauce.
Noodles, pre-cooked of course.
Last night's spaghetti bolognese.
A large amount of bacon, with brown sauce of course.
Pre-cooked savoury rice.

Also as a sweet option put half a squashed mars bar in each sandwich, eat it with cold vanilla ice cream, hands down the best combination of sweet foods I have ever tried.

>>3478
> 3. Boil it and mix it, then leave it to sit in a sterile, sealed container for a few days.
Why leave it? To cool down?

> If your local brewing shop doesn't do the right yeast for the fruit, just go with yeast for something whose juice is a similar colour.
Or get a box of yeast nutrient. It's only a few quid and lasts a while. Worst case, chat to the staff. Most dedicated homebrew stores are run by enthusiast who are happy to give advice.

>>3480
>Why leave it? To cool down?

No idea. Running off:
a) what my aunt, whom I trust, taught me
b) the presence of such containers in most brewing shops

Also, I might come back at some stage and post again, just to confirm the ratios. It might, upon reflection, go a pound of sugar to a pint of juices.

>>3484
Hmm. Perhaps something I've missed so far. I'm OP and never came across those. Non-sterile source material should be boiled to sterilize it (*) and you can get a dedicated "chiller" to cool it down faster (the sooner the yeast is added, the less risk of infection, so this helps a bit; I make do without). Not heard of a pre-primary fermentation container other than that, but then I'm far from an expert.

> It might, upon reflection, go a pound of sugar to a pint of juices.
Sounds way over the top. More than a 5pounds per/gallon is already fairly strong, twice that and you need a seriously high-performance yeast and you'd end up with about 20% ABV.

(*) unless you're hoping natural yeast is already present and will start fermenting soon enough.

>>3485
No, that doesn't sound right re:sugar. I'd generally assume 13-17% going by the flavour of what I produce, so I will try to get back to you.
Also, I was referring to containers such as this, although mine is rather more plain.

>>3494
Looks like what I use for primary fermentation.

>>3348
I used to get it sent in care packages from friends in the US where it was cheaper, before it was possible to find the stuff here at all.

Slightly on topic I passed a shop today named and selling "Pots and Teak". Six places away from being the best shop in the world.

What's Biltong like?

Taste?

Texture?

>>3443
Taste is… biltong. Strong meaty, salty sort of flavour plus whatever else they packed it with, which will be almost inevitably coriander and sometimes chilli or other other meat-related herbs/sauces.

The texture varies, depending on whether you get chunks, "stuckies" (thin string-like strips), how much fat there's on them and how dried out they are. It's rarely as supple as jerky tends to be and is usually a bit chewy. If you want to try it out and life in London, Selfridges always stocks some (though, of course, it's not the cheapest place to get it). Have a look around online otherwise. I've had good experiences with _{http://www.biltong.co.uk/} .

>>2623

Sirloin grilled with a dollop of butter to loosen it up with caramelised onions, a little salad, cherry tomatoes, sweetcorn and chips.

>>2623

Burnt to a crisp.

>>3374
Lovely. Sounds a lot like what I was going to make tonight with noodles.

>>3375

I had it with sticky rice...

first time I've used coconut milk, will def do again... this was a bit of a tasty lash up, I want to make a proper lemon grass rich thai curry soon though

Sounds bloody lovely.

>>3379
Add lemon grass, ginger and green chillis to OP's recipe then you pretty much have that.

>>3385

I'd say fry off some curry paste, then fry the veggies and the chicken in it, then stir in the coconut milk and some fish sauce, then simmer with lemongrass/kaffir lime leaves and you'll have it. Replace the honey with palm sugar if you can.

>>3373
Nice. I've seen it being made in documentaries, and as with mushrooms - although I don't eat or like them, I still like to cultivate them. I probably wouldn't make cheese, as much as I'd like to. Please let us know if you try!

>>3376
Tell me about your mushroom cultivation - in /eco/ - I would love to try it. There used to be firms on the internets who will sell you spores, but I'd love to hear all about it.

>>3377
Oooh, I never noticed it had been created because I'm using frames :|

I eat considerably less at this time of year; I get my pleasures from hearing people in clothes shops complain that they can no longer fit into their usual trouser waist size.

A fist-sized portion should be enough for anyone, if you train yourself to get used to it for a couple of days ;).

>>3311

Clearly you miss the point of christmas.

>>3311

>A fist-sized portion should be enough for anyone, if you train yourself to get used to it for a couple of days ;)

fnaaarrrrr

also, I eat what I like and stay the same size, though I'm also not a gorger, I tend to eat what I need and then stop.

>>3311
Fist-sized portion of what?

>>3315

Naaga infused lard.

>>3273

Please tell me it was the roast tomato and red lentil soup I posted. That recipe is one of my favourites. :3

>>3297

I didn't know where to put this, so I'm sticking it here.. I just had, for the first and last time, a pickled egg.

Jesus it was vile.

>>3299
You can look forward to some equally vile farts in your near future.

>>3299
The problem with pickled eggs is they look so lovely, sitting perfectly preserved in the jar concealing the foul taste and stench. As a teenager I worked in a chippy for a short time and hat to empty the old jars once the eggs were gone... It was truly vile.

Mmm, just made a double-batch of this, Good stuff. I'd definitely recommend lobbing some stout in when called for. I didn't, and it's lacking it. Also, unsure about simmering the chopped tomatoes for 40 mins. It does no harm, I suppose, but makes them taste, well, cooked, like puree. Tis a fine soup, and I commend it to the house.

(Yesterday was a huge batch of dried pea & ham. The recipe hosted on the same page as that Untold Veg soup looks tempting, but I just knocked together my old faithful.)

Noooo. Time to visit /uhu/ for a wealth* of helpful oven-fixing advice.

(UK-economy -sized wealth. 50 pence and a conker, essentially)

>>3269
Currys.

>>3279
A festive curry instead of turkey? ;) >_>

What exactly is wrong with it? I have a sideline in fixing electrical equipment. It could be something very simple. Please give as much detail as possible about which features stopped working, what lights are on etc. Bonus points for pics of the isolator switch and the fuse board.

>>3281

This has happened before in a very similar manner (sudden bright light from the oven coinciding with apparent power surge), leaving the small top oven working and the fan of the main oven still running, so I'm pretty sure it's the heat element which has died.

Luckily I have found a chap who can come out today and check. He says he'll have the part ready to fit assuming we're right about the problem, so fingers crossed this may not be quite such a disaster after all.

www.teapigs.co.uk have some lovely selections.

>>3254
Wow, they have some great teas, thanks!

>>3109 English Breakfast is nice. Not too fancy. Sometimes I have an Earl Grey but if you let it brew too long it tastes like sewage.

Opie here, looks like some good advice. Earl Grey is delish, but slightly herby? there is a quality there I can't quite put my finger on.

SImilarly, what is anon's favourite biscuit? Just to go with the standard PG your granny might make. Mine's rich tea, but a lot of people don't like it for some reason. Dunking is, of course, a must.

>>3109
Lovely strong Irish tea; I'm not sure if you can get it over in the Main-Land or not.

Pasta pesto with cheese.

Boil pasta, drain, add a jar of pesto and grate some nice cheese over it, mix well, give it a minute or so to let the residual heat melt the cheese slightly. Nom nom nom.

>>3242
Pasta and pesto is my favourite thing in the whole world.

>Boil pasta, drain, add a jar of pesto
How much pasta?

That's a fuckton of pesto if it's not for a crowd.

>>3247
I usually cook enough for two hungry people with some left over for a quick snack on the next day. This involves 600-800g of dry pasta, a 190g jar of pesto and enough grated cheese to cover the top of the pot I mix it all in.

>>3249
You can never serve or eat enough pasta, I am with you.

>>3094

The sweet chili ones are nicer :3

>>3011
I've never really cared much what my food looks like as I dont put it in my eyes.

>>3191
Well i've never cared what my food tastes like because I don't look at it with my mouth.

>>3193
See, that doesn't work. The senses don't match up unless you're bizarrely synaesthetic.

>>3094
>criticize