jackhammer

No. Traditional. Drinking butter? Jesus I feel sick thinking about it.

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NSW

FFS...it's not like it says "Melt some butter in a pan and start chuggin'". lol.


I'll bet it's amazing. I'm feeling adventurous, not traditional. I'll let y'all know how it is.

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Hi.

anticipation

welcome to america boyo.

Yon Troper

I'm usually a proponent of the "throw stuff in a pan and heat it until it won't kill you" school of cookery. Here's my steak recipe, though.

You need:
-Steaks
-Rock salt
-Mustard
-Whole peppercorns
-Garlic (crushed)
-Worcestershire sauce
-Newspaper
-A bucket of water

How to cook it:
-Mix the salt, peppercorns and garlic in a bowl. You now have spice mixture which you can use in other stuff as well.
-Paint the steak with mustard. Sprinkle with spice mixture and add a dash of Worcestershire sauce.
-Do this to the other side.
-Wrap the steak in newspaper and dunk it in the bucket of water.
-Get the barbecue hot (sorry, I should have said this before).
-Put the steak, still wrapped in newspaper, on the barbecue.
-After, well, some time (I don't know how long), take the steak off, unwrap the newspaper and scrape off the spice mixture. It will have partially steam cooked the steak. It looks awful, but that doesn't matter.
-Put the steaks back on the barbecue and cook it until it is done.

Tasted great, but I don't remember the timings or heat, so this recipe will probably be disastrous. Oh well.

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True art is not this. This is not art. True art is not this. This is not art.True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art. True art is not this. This is not art.

right-track

Anyone posted a recipe for gammon joint boiled in coke yet?
I've heard it's delicious.

storymilo

My friends and I made some homemade poptart frosting today... cause we had loads of strawberry poptarts sitting around, but they were unfrosted/ And that couldn't do

All it is is some milk, vanilla extract, and powdered sugar, and we added sprinkles on top. Tastes pretty good actually when put on top of the poptart.... but afterwards it left us feeling sick.

jackhammer

Nothing flamboyant but I made Piri Piri Chicken, Potato Salad with a rocket based salad earlier and it tasted as good as it looked:

Attached Thumbnails

 

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NSW

^That does look yummy. That picture looks like it belongs in a culinary magazine.

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Hi.

Tea Supremacist

It totally is. My friend done it a while ago at a meal she was having and it's ridiculously good! Just google it, should you feel inclined to actually do it. I think it's a Nigella recipe.

I have a couple of friends over later for a BBQ. I'm not allowed to use the BBQ (I'm ok with this, it's not due to the typical, neanderthal man thing. I'm just quite dangerous around fire) BUT I am preparing all the meat and sides. This is what I've got (or getting ready) so far...
Chicken in Honey and Mustard glaze
Plain Chicken (with mango to go on it later)
Pork ribs in homemade BBQ sauce
Pork with a sweet chili glaze
Homemade chili beef sausages (Not made by me though)
Rocket salad
Cous Cous with red & white onion, peppers and seasoning.

I actually dislike most of the above. I'll have a bit of chicken, salad and cous cous and feast instead on the ultimate side dish.... MARMITE ROASTED POTATO BITS! Mmmmmmmmmm

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Freebase Dali

I just made this, and it was fucking delicious:

Garlic & Rosemary Pork Chops with Balsamic Vinegar
Standard kind of dish I guess, but I didn't have a recipe for it. I just remembered my older sister making the same type of thing, but with pork tenderloin and on a grill.. So I made some changes and just went with my gut.

You need:
- Boneless pork chops
- Olive oil
- Onions
- Garlic
- White wine (even cooking wine will work)
- Balsamic vinegar
- Salt & pepper
- Rosemary

This is what I did, and what you should definitely do ASAP:
(Serves: one hungry motherfucker, or two slightly hungry motherfuckers)


- Prepare 2 medium thickness boneless pork chops with fresh ground peppercorn and salt, both sides. Set aside.
- Coat a skillet with olive oil and put it on medium-high heat. I use extra virgin olive oil. Don't use that Canola or vegetable oil crap. That shit is for frying chicken at Popeyes.
- Chop up a slice of onion (so that you end up with about a palm full of chopped onion), and 3 to 4 cloves of garlic. I used 3, but you can go with 4 if you want. I was just lazy.
- Throw your chopped onion and garlic in the skillet and brown them. It should only take about 3 minutes or so. Don't scorch them... just get them on their merry little way.
- When the onion/garlic is browned, your skillet will be looking like it needs a little hydration. It does. Put the white wine in. Not so much that you could make a soup out of it... just a couple sips worth. From now on, any time your little concoction looks like it needs hydrating, you use the white wine.
- Immediately add some Rosemary to the skillet. Now... I never measured it, but if you've ever used Rosemary in anything, you know you can definitely use too much. If you haven't, grab a medium sized spoon out of your kitchen drawer and fill it with Rosemary. That's about how much you'll need.
- Shake your skillet around like Emeril Lagasse and let things simmer for about a minute. After this minute is up, you're ready to burn the pig.
- Ensure that you're cooking at medium high, then MOVE YOUR ONION/GARLIC TO THE SIDE. What I did was put them on one side and move that side sort of off the burner, so they don't get burnt. Now toss the pork chops in. What you want to do is almost sear each side. After a couple minutes, check the under-side of the pork chops... if it's white with a little brown burn on it, flip it over and do the same thing.
- Once the pork chops are semi-seared, reduce the heat to medium low and add your Balsamic vinegar. How much? I dunno... between 1/8th and 1/4th of a cup.
- Stir all that goodness up and let the chops simmer on medium low heat, COVERED, until they're thoroughly cooked. By the time they're cooked, you shouldn't have a bunch of watery soup. If you do, you need to reduce it so that it's something you can pour over the pork chops. If you reduce, take the pork chops out and let the water evaporate out while simmering uncovered.
- Serve the chops on a plate and pour the onion/garlic/balsamic reduction over the top of the chops.

I ate them by themselves, but this would go good with mashed potatoes. A good idea if serving with mashed potatoes would be to increase the amount of balsamic and wine after you've taken the chops out, adding some chicken broth, and some flour into the skillet to make a gravy that can be poured over the chops and potatoes.

Anyway, that is some tasty shit.
You should make it.