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They also mix the hell out of it and loads of additives. That's why it's so pappy.
Home made tends to be denser but much better taste and smell.
They also mix the hell out of it and loads of additives. That's why it's so pappy.
Home made tends to be denser but much better taste and smell.
Yeah - I noticed the crap they put in there, I have to be very careful what food is eaten at the moment.
There was a thing about Panasonic bread makers ten or so years ago, I don't know if they're still being made, but I might get one of them at one point.
Doing some big pork loin chops barbecue style: Initial rub with sugar, salt, pepper and ground ginger. Fried off in the pan just to brown then into a dish with the BBQ sauce*. Covered and then 25m in the oven. Fresh parsley from my herb planter to garnish. Oven chips and peas.
Nice bottle of McGuigan reserve Australian Chardonnay.
*Garlic, bay leaf, sugar, rice wine vinegar, mushroom ketchup, tomato puree, dark soy, Worcester sauce and hot sauce.
Just finished salting the skin on a pork crackling joint (1.2Kg reduced to 1/2 price) In the oven now, hot (200C) for 30m to crisp up the rind and then 160 to cook the joint.
Serving with roast taters, sprouts and carrots. Bramley apple sauce and gravy.
Happy to report that the crackling was epic.
After the Christmas day blow-out I'm doing something simple: Baked Cumberland sausages, oven chips and baked beans.
I would normally do a roast on New Year's day but seeing as it's just the two of us I'm going to slow pot roast (hob) a couple of lamb shanks.
Sounds delicious, as did that pork.
After the Christmas day blow-out I'm doing something simple: Baked Cumberland sausages, oven chips and baked beans.
That's high octane cooking for me!
I don't do complicated - anything.
Just finished browning a pot roasting joint I got from Lidl last weekend. It's called a flatiron joint (That's from just above where brisket comes from) 1.3Kg for £7.69. Now in the pot on the hob with stock, celery, onion, red wine, carrots and herbs to slow cook for the next 4 hours so the meat is almost falling apart.
I'll serve with roast potatoes, parsnips, giant Yorkies, sprouts and carrots. Gravy made from some of the pot stock and creamed horseradish sauce.
Pot roast was delicious. Several slices frozen down for later use.
With it being cold and miserable today I'm going to make a cottage pie later. Real comfort food.
I'll do the mash with some leeks and a good sprinkle of Parmigiano Reggiano.
Nothing too challenging today: Baked pork and caramelised onion sausages, oven chips and baked beans.
Good honest pleb food. We do have a nice bottle of McGuigan reserve chardonnay to up the tone a little.
Going to make a batch of beef Madras curry later. I'll be using a Patak's cook-in sauce. Normally I would use the curry paste and add vegetables etc. I just happen to have the cook-in sauce in the cupboard to use up.
The beef will be slow cooked in some stock after browning. I like to pre-cook the meat so I can control how tender it will be.
I like the idea of the slow cooked beef, but not keen on spiced food at all. But the pub lunch food you previously posted about, is definitely my thing.
Oh and as we're on a cooking thread. I've actually started to cook a bit again. Firstly, after four months, my mum has started to eat again a bit, so I need to crank up some meals for her and I also cook for my brother three times a week as he needs some food when he brings my mum back from dialysis. Nothing fancy, I do sausage and mash one day and other very basic stuff, but it still a lot better than bloody microwave meals!
A few days ago i got a bargain 1kg of "wonky" carrots for 14p. Just been cutting them up into batons, blanching for a couple of minutes and then plunged into cold water. Dried off, bagged up and into the freezer.
Most stuff can be frozen after a quick blanching.
That's a very good bargain! Thanks for the tip Heero.
Been marinating some turkey breast steaks in Nando's Piri-Piri (hot) marinade. I'll oven bake them and do some roast potatoes and parsnips plus leeks and broccoli in water in a pan.
I'm going to be cooking 6oz steak burgers for our dinner. I usually do these in the oven as I'm not too sure how they'll do in my cast iron ridged griddle from scratch. To get the char-grill that is nice off the BBQ I'll oven them for 20m @ 180C and then the final 5-6 mins in the pan. That way I can be sure they're cooked through. I normally do steaks in that pan and having them rare in the middle is fine. Never do that with a burger.
Over charcoal I'd do them for about 25m turning regularly.
I've defrosted some brioche rolls which I'll toast. My toaster has a special "bagel" setting that just fully powers up the centre element. The outer ones are just warm.
Oven chips, Red's Kansas City BBQ sauce and I'll make up some coleslaw. (Thinly sliced white cabbage, onion and matchstick carrot in lite mayo)
Sounds good, Heero. It’s a takeaway curry for us tonight!
Burgers did really nice so this is the way for future reference.
It’s a takeaway curry for us tonight!
Can't remember the last take-away we had. Probably fish and chips.
Brisket's been slow pot roasting for the last 4 hours. Time to come out and rest before carving while I do the roast taters, parsnips, giant Yorkies, sprouts and carrots. Gravy from the stock and creamed horseradish sauce.
Bottle of Californian Chardonnay from Lidl.
Then vegging out in-front of the telly.
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