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|>>|| No. 12211
Other than now having to dispose of a pan full of hot oil and gunk, making mozzarella sticks is pretty easy.
Dash of water and a couple of eggs beaten in a bowl. Some of those pre-crumbed breadcrumbs. That cheap mozzarella that doesn't fall apart, Sainsburies sell bricks of it. Chop the cheese into whatever shapes, dunk it in the egg, then the crumbs then do that again (just doing it once isn't enough and it flakes off in the oil). Chuck them two at a time in some oil that's hot enough to sizzle when you drip a little of the egg stuff into it, for 15-30 seconds until golden brown. Fish them out somehow and put them on some kitchen roll to absorb the extra oil.
They're okay, nothing special. I think some seasoning mixed into the crumbs would improve it a lot, salt especially.
|>>|| No. 12302
Fuck, this was me being desperate, and injured in my right arm. Fuck it was beautiful.
1) Take saucepan. Put on hob.
2) Chop an onion, garlic, Chinese broccoli (or any leafy green one wishes), half a head of garlic, half a pepper, a chilli, bacon.
4) Make some Me Goerong instant noodles (or whatever.) Add spice mix, chili powder, pepper and salt to saucepan. Oxo/stock to taste.
5) After 15 min tops, add contents of pan to 2 bowls of noddles.
This, I have finally realised, is how you eat instant noodles. Fuck was that lovely.
|>>|| No. 12303
>Fish them out somehow
Bit late to this, but you want one of these (attached). They're called a wire skimmer.
>This, I have finally realised, is how you eat instant noodles.
Sounds good. I've never gone that far but I do occasionally do egg drop noodles (toss in an egg to cook in the water when you're boiling the noodles, takes a bit of learning but it won't take more than a go or two to figure it out). Works best with a duck egg, their yolk is really rich and complements the otherwise rather artificial "umami" (MSG) of flat-pack instant noodles.
|>>|| No. 12304
I got a slotted spoon, it does just as well.
Turns out you can buy 2.3kg tubs of hot lime pickle.
|>>|| No. 12327
I noticed some sausage meat in a bag in Sainsburies so I made some Scotch Eggs. Well. Auld Alliance eggs (I added mashed French garlic to the meat). Plus finely diced bacon and a couple of jalapeños from the garden.
They don't taste a lot like store-bought Scotch Egg;, a different sort of flavour entirely but damn they're good.
|>>|| No. 12386
I tried making my own bread but I used a recipe for naan and didn't have the right ingredients so just mostly made it up. It's not bad, a bit dense. I made it into mini bacon and cheese sarnies.
|>>|| No. 12387
The best pudding ever:-
• One sachet of chocolate mousse mixture. I recommend Green's.
• A few drops of orange extract. I recommend Sainsbury's Taste the Difference Valencian orange extract.
It's like an incredibly intense version of Terry's chocolate orange. Seriously, it's the tits.
|>>|| No. 12389
After a tiny bit of trial and error I think I've cracked the best vegetarian lasagna, if it can be classified as such.
• Roast peppers with a fucktonne of oil. I suggest two sweet red pointed peppers and three yellow/red/orange bell peppers.
• When you're done with the oil use it to fry five or six shallots. After they're nice and soft add in one tin of chopped tomatoes and one tin of plum tomatoes. Let them cook for a while before going at them with a masher. Add any tomato puree or salt as you see fit.
• Cook at least one big bag of spinach. When they've wilted mix in some form of soft cheese; ricotta works best but you can use any soft/cream cheese spread instead.
• Mix most of the tomato sauce with the peppers and use this for the bottom two layers of the lasagna. Use the cheesy spinach layer as the middle and the remaining tomato sauce on top.
• Top with cheese and/or breadcrumbs.
|>>|| No. 12430
Step 1 - Remove stalks from a pack of mushrooms. Lightly brush them in oil, crushed garlic and black pepper. The best thing to do with them is to smoke them, which either requires living in the American Midwest, having a barbecue or either experimenting with your grill or burning something in the bottom of a wok (which you've double lined with tinfoil first) whilst having the mushrooms hovering on top on a wire rack with a lid over them.
Step 2 - Cook 500g of linguine until it is also dente.
Step 3 - Crack four eggs into a bowl and mix them together. Mix cheese, preferably pecorino or another Italian hard cheese but mature cheddar works too, until it's all thick and gloopy.
Step Four - Scoop out a cup full of the pasta water before draining it, but don't shake it completely dry.
Step Five - Mix everything back in the pan. The heat from the pan should cook the egg mixture without scrambling it. Add more cheese to taste and a little of the pasta water if it's not at the desired consistency.
|>>|| No. 13046
Disgusting ideas can still taste delicious. For example, toast dunked in tea / wotsits dunked in coffee.
Once you get over these entry-level things, you may consider Tripe and Head Cheese.
|>>|| No. 13059
In one large pot:
400g diced pancetta.
A good helping of oil (coconut works well)
Fry on max heat for 3-5 minutes
Add 500g of at least 20% fat beef mince.
Continue to fry until browned.
Add mashed tomatoes to taste.
Add beans, any beans. As much as you want. Not dried beans, though.
Add chilli powder, chilli sauce, chilli flake, shichimi, pepper and anything else that resembles spice.
Stir properly, then turn down heat.
Simmer (use a simmer ring if you have a gas hob) for 10-20 minutes until too hungry to wait longer.
Serve with rice.
|>>|| No. 13061
Making fruit leather (blended fruit dried out on a tray) is satisfying but I'm bored of doing that.
Here's one of two baking trays with blended tomato, celery, salt, pepper, Tabasco, Worcestershire sauce and some lemon.
There are another two of the same but also a handful of thyme, MSG, paprika and an anchovy, just because. There's enough of the mix left to make another one and a half but it won't fit so it's chilling in the fridge until these four lots have finished drying
No idea how it'll be in the end but the weird salsa that it is now is quite nice.
|>>|| No. 13062
I originally read pancetta as placenta and presumed cat food eater had struck again.
|>>|| No. 13063
It worked. This is definitely savoury fruit leather. The first batch had too much tabasco in it so the heat overpowers the more subtle flavours of the celery and thyme but it comes through nicely in the second.
|>>|| No. 13065
I'll ber honest mate, fruit leather like shit going in but when cooked the transformation is incredible. I'd consider paying for something looking like that.
|>>|| No. 13067
It has almost as much bite as jerky, the main difference is that it's much thinner. It's quite satisfying to chew and extremely flavourful.
|>>|| No. 13092
I made some nice burgers today.
Mix it all together, shape into patties and cook in the oven.
|>>|| No. 13110
I've seen this a few times and it's always hilarious that he tells you to chuck a chilli seasoning packet in the bin then makes you mix a load of dried spices together, as if that wasn't almost certainly exactly what was in that packet in the first place.
|>>|| No. 13111
Speghetti from a tin, not from a tin.
Chop tomatos with salt and pepper, and simer under a pot lid. Add broken speghetti sticks when the water is nice and concetrated.
Add chopped carrots if you want to go full retard.
Get on my level, scrubs.
|>>|| No. 13114
Bacon and banana works very well on the BBQ together, so I'm not that surprised by this.
Also, banana sandwiches (sugar, crushed nuts, optional) are excellent.
|>>|| No. 13117
Barbecued banana is amazing. You just throw them on for 15 mins or so at the end, they go all soft and gooey on the inside. Add in a bit of brandy and some cream, maple syrup, that sort of thing.
|>>|| No. 13118
Break the bananas into three pieces.
Wrap each with a slice of bacon.
Use a cocktail stick to hold in place.
Stick on BBQ - enjoy in about 5 minutes.
|>>|| No. 13123
If you can find plantains near you, give them a try. Fried plantain slices are great.
|>>|| No. 13128
Never had gammon with pineapple, but it must be the original root cause of the pizza topping, and so therefore delicious.
|>>|| No. 13144
1 mug milk
1 tbsp cocoa powder
1 tbsp sugar
1 tbsp corn flour
heat up and stir together in a saucepan
|>>|| No. 13149
I've tried that recipe too and didn't like it.
I amended it by a) using really good carrots (the funky colour ones), b) not pre boiling them and c) using maple syrup instead of the honey. Shove them in a baking tray, cover with cling film and then seal foil over the top. 40 minutes in oven.
So not really the same recipe at all, but my version works well. They're really good roasted.
|>>|| No. 13150
>cover with cling film
Fascinating. Wouldn't the sealing essentially just mean a stronger taste? I'm glad I'm not the only one who has found them off. Been trying to weeks to get it perfect thinking it was just me.
|>>|| No. 13151
We need a chef lad to comment on why it works better.
It's quite recently I learned that you could put cling film under a layer of foil, to cover an oven dish, and it survives the oven just fine. I think it creates a better seal than just the foil alone.
I do parsnips the same way too, again with maple syrup instead of the honey, but they don't need as long as the carrots.
|>>|| No. 13152
I've never done this or ever put cling film in the oven (it might survive fine but sciencelad might be able to tell us if it'll be leeching any worrying chemicals) but if you seal anything while cooking it, what you're doing is keeping in all of the water that would usually have been evaporated, effectively steaming at the same time as roasting, which will prevent them from drying out or the honey getting too candied, both which would lead to a jelly/sticky texture.
Most restaurants have what we call a combi oven, which can basically pump steam into your oven while roasting, and is exactly how I'd make carrots like this, so I suppose that all makes sense.
|>>|| No. 13153
So far in my home made hot sauce experiments, the key seems to be adding liberal quantities of MSG and a little chipotle. Provided the rest of the ingredients don't include anything that clashes horribly with that or each other, it'll be delicious.
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