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>> No. 9983 Anonymous
16th October 2013
Wednesday 10:30 pm
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Cola ham has got me thinking.

What other combinations may work? Lamb cooked in Lilt? Rice cooked in Bovril? Pork cooked in Ribena?
Expand all images.
>> No. 9984 Anonymous
16th October 2013
Wednesday 10:34 pm
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Chicken and Lilt might work. Citrus.
>> No. 9985 Anonymous
16th October 2013
Wednesday 10:36 pm
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What the fuck is cola ham?

Are you Scottish?
>> No. 9986 Anonymous
16th October 2013
Wednesday 10:49 pm
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>>9985

Nigella isn't Scottish and she makes it..

http://www.nigella.com/recipes/view/ham-in-coca-cola-171
>> No. 9987 Anonymous
16th October 2013
Wednesday 10:52 pm
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>>9986
No, it's decided, she's Scottish.
>> No. 9988 Anonymous
16th October 2013
Wednesday 10:52 pm
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>>9983
Soft shell crab and Irn Bru!
>> No. 9989 Anonymous
16th October 2013
Wednesday 10:56 pm
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>>9983
>Pork cooked in Ribena?
This one sounds like it has potential. Give it a go, lad. FOR SCIENCE.
>> No. 9990 Anonymous
16th October 2013
Wednesday 10:58 pm
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>>9989
Diluted Ribena or pure Ribena?
>> No. 9991 Anonymous
16th October 2013
Wednesday 11:03 pm
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>>9990

Diluted.. With cider!
>> No. 9992 Anonymous
16th October 2013
Wednesday 11:11 pm
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>Cola ham
I find this disgusting in principle. If I taste it I might change my mind, but either way, I remain suspicious of the mind that could've come up with it.

>Rice cooked in Bovril?
Rice cooked in stock is amazing, and it completes couscous as far as I'm concerned. And since we're talking about Bovril I sometimes add a bit to meat stews, it seems to help bring out the strong savoury flavours.
>> No. 9993 Anonymous
16th October 2013
Wednesday 11:17 pm
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>>9992
It's from the Deep South. Everyone I know who has tried it raves about it. It's apparently even better with root beer.
>> No. 9994 Anonymous
16th October 2013
Wednesday 11:52 pm
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>>9985

If he was Scottish it would be an Irn Bru ham.
>> No. 9995 Anonymous
16th October 2013
Wednesday 11:55 pm
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>>9992

I cook my rice in fish stock when making a coulibiac.

I need to get some fish now. What time is best for reduced stuff at supernarkets? I'm skint.
>> No. 9999 Anonymous
17th October 2013
Thursday 6:44 am
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Cheflad here. I have seen people shove a can of beer up a chicken and cook that. Tastes like chicken with Stella up its arse.

Duck poached in Fanta would probably be alright. You sick bastards
>> No. 10000 Anonymous
17th October 2013
Thursday 6:51 am
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>>9995

Monday evening is very often the time of week that will be the longest time since a fish delivery (the most recent at that time being Saturday morning) so they will be trying to flog everything.

That's more of a restaurant rule though and it's not exactly gospel. For all I know Morrisons gets fish every morning fresh even on Sundays. But just before closing will always be the best time. If you happen to have a proper fishmonger in your area make friends with him.
>> No. 10001 Anonymous
17th October 2013
Thursday 7:21 am
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I remember Gordon Ramsey eviscerating someone on Kitchen Nightmares for having a special that was cooked in coke.
>> No. 10002 Anonymous
17th October 2013
Thursday 7:22 am
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>>9999
What could I do with dandelion and burdock?
>> No. 10003 Anonymous
17th October 2013
Thursday 9:06 am
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>>10002

Throw it away before someone accidentally drinks it.
>> No. 10004 Anonymous
17th October 2013
Thursday 12:36 pm
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>>9995
>I need to get some fish now. What time is best for reduced stuff at supernarkets? I'm skint.
I don't buy reduced fish from supermarkets any more. I used to think it was just my bad luck, but too often I've got home and discovered that whatever it is is absolutely honking and obviously gone, and it's not just one bad supermarket either. With that said:
>just before closing will always be the best time.
is spot on.

>>10003
D&B is usually nicer than Coke in my opinion, as long as you don't get the ultra cheapo stuff.
>> No. 10005 Anonymous
17th October 2013
Thursday 12:46 pm
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What would happen if I boiled hot dogs in the brine water they come in?
>> No. 10006 Anonymous
17th October 2013
Thursday 1:52 pm
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>>10003
Welcome to my black book. How does it feel?

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