Oooh sorry! I totally forgot. I promise I will share the pics tonight.


I'm in class right now and should probably watch the film the prof is showing..........

Got my graze delivery today and it was awesome. Beef jerky and tomato relish, assorted nuts, mixed bread and blackforrest cake/sauce.

Yumbo.

As promised:

Blueberry chocolate chip cookies:

http://i.imgur.com/Yq6dOJL.jpg?1

Strawberry cupcakes (seriously don't care if it's not Valentine's Day):

http://i.imgur.com/pLd75b9.jpg?1

Blueberry cheesecake swirl:

http://i.imgur.com/2rrcrIZ.jpg?1

Raspberry cheesecake swirl:

http://i.imgur.com/CSYIQcj.jpg?1

Vanilla cake pops with chocolate coating:

http://i.imgur.com/fW5QifP.jpg?1

Chocolate cupcakes with chocolate butter cream icing:

http://i.imgur.com/07PfLYk.jpg?2

I will keep this in mind, i think my lady does this anyway when she makes it just because she lluuvs cornmeal. I actually discovered, though, that just flower makes for pretty nice chicken if you like a lighter crisp, which can be nice for tenders.

Sounds about right, i don't really do oregano if i recall, but more like paprika and red pepper for some kick.

EDIT: Christalmighty Burning Down that shit looks rad.

I need to try these!




Like, right now.

You can ship me those two and i'll be forever in your debt.

Would you like a side of ants with them?

Well, they're all gone, so maybe next time lol.

You could put ants IN them, and I'd likely still eat it. Love me some blueberries!

Anyone got any experience growing peppers indoors? Specifically jalapeños?

I made this a few days ago and it was amazing:
http://sallysbakingaddiction.com/wp-...ppy-Chow-7.jpg

too bad my mom ate it all :laughing:

Shouldn't be very hard at all. Find a good window to give them plenty of sun. You can control the elements so it should make for a good environment to grow them in. I grow three different peppers at the moment. they do very well in California. I currently have an habanero, jalapeno and a serrano plant. Very simple to grow and very good at dealing with the elements. Make sure to feed them in three week intervals, either plant food or miracle grow.

You want to know why it wasn't amazing?

Anything that includes pumpkins is straight up dreadful.

Actually it was amazing and it was just pumpkin pie spice.

:rolleyes:

pfft still awful.

hate this season because everyone tries to force pumpkin into everything and it's just straight up gross.

how is that awful? its ginger, cinnamon, cloves, allspice & nutmeg

No way. Not gross at all! I'm making a pumpkin pie right now and the pumpkin spice makes the house smell so good.

While I agree the majority of pumpkin concoctions are blasphemous, You cannot speak ill of pumpkin pie it is the only choice for Thanksgiving dinner.

I made a really good double decker pumpkin pie for last year's thanksgiving and omg it was amazing

Pumpkin- Caramel Pie | Recipe Girl

What time should I stop by?

Doing this on Saturday, it's a lamb curry.

This serves 4 - 6 people.

Preparation time: 5 hours (slow cooked for majority)

• 5 pounds (2 kilos) of lamb meat on the bone
• 4 tomatoes (or a tin)
• 4 onions (big ones)
• 1 tbsp garlic (4 cloves chopped)
• 1/2 to 1 tbsp ginger chopped
• 1 tbsp chili powder
• 1 tbsp danya (ground coriander)
• 1/2 tbsp garam masala
• 1/2 tbsp haldi (turmeric)
• 1/2 tsp salt

Optional & recommended additions: chopped fresh chilis, cinnamon stick, 3 cardamoms and a few black pepper corns.

Step by step instructions:

- Chop & fry the onions in ghee or oil on high, then drop to medium when they start to sizzle. Ghee is better than oil but whatever you do, use loads of it, at least twice what you would think is the right amount. The onions take a while usually due to the high water content and it looks like there are loads of them but they reduce to next to nothing.

- Once the onions are very soft add the garlic and ginger and stir it in for 30 seconds then add all the spices.

- Stir this up in the oil then add the lamb (shank/shoulder/any cut you like but make sure it's on the bone) and the tomatoes (or a tin of chopped toms if you have no fresh ones) and get it all up to boiling point.

- Add a couple of tablespoons of water if you really need to, but try it without for a bit as it cooks far better without it.

- At this point you can add the optional chopped fresh chilis, cinnamon stick, 3 cardamoms and a few black pepper corns.

- Turn down the heat, put the lid on and keep it low for at least 3 hours. After 2 hours, it will look like it's done but it's not, it needs another hour at least.

That's it. Recipe is from a balti house so I'm sure it's fantastic, however looking at the forum I got it from, a few people cooked it and are saying it tastes amazing but it's a bit runny. I am sure they are just thick fuckers who didn't slow cook it for long enough to allow the sauce to thicken up or added water when it says not to.

Anyway, will try and report back after Saturday hopefully.

I've been on a soup kick lately and have been more or less using the same 'techniques' with each soup but altering what I put in it. Basically, boiling or roasting some vegetables and then making a broth and blending the vegetables with the broth. Super easy, super cheap, super fun. Super. Anywho, my favorite so far has been with Cauliflower, Broccoli, and Squash (I'm vegan, sue me).

So, what ya do is get some posh veggies from your farmers market. They should be cheapish since they're in season. I make it with equal parts broccoli and cauliflower and 1 smaller sized squash per two heads of broccoli or cauliflower. Break up the broccoli and cauliflower pieces. Peel the squash and cut it up in pieces that are a bit smaller than the broccoli and cauliflower. Wash e'rythang. Season as you want (I just added salt, thyme, olive oil, garlic powder, onion powder, and dill) and toss around in a large salad bowl. Throw um evenly spread out on a sheet pan and into the oven at 350 for 15-20 minutes or until the broccoli and cauliflower are kinda crispy but not burnt around the edges and the squash is tender.

While the veggies are roastin, make some broth. I like thick soups so I only used about 3/4 cups broth to maybe 4 cups of vegetables. For my broth I just used half of one of those veggie buellione cubes, 1/4 cup of white wine per 2 quarts water give or take, and an ear of corn (adds a bit of sweetness, beets work well too). When your kitchen smells like corn, yer broth's ready. Remove the corn, throw all your roasted veggies in the blender, add the broth a little at a time and puree until you've got the texture to your liking. Tada. The soup will look pale greenish yellow (not that appetizing but still delicious) and you're ready to go. Garnishing with some toasted cashews, sunflower seeds, and corn kernels will have it looking nicer. Pretty killer with a proper, thick, firm, slice of toasted sourdough or even rye bread. If you're a vegan or are looking for a tasty alternative to real butter, Earth Balance is the bee's knees.

Eggs are alright to eat past the best before date aren't they? Got some that ran out on the 20th & I hate wasting food.

That curry won't be happening btw. ASDA didn't have ghee ffs :D. So didn't buy the lamb & just bought everything that won't go off. Will make it next week hopefully.

I've noticed your food pics and ideas on here before and you've clearly got the best taste in food on the forum, I love lamb curry and it not always easy to get, so it's usually best made at home.

I wouldn't suggest using eggs that have passed their sell by date in theory, but the acid test for most food is the look and the smell, if they look and smell ok then you're probably going to be ok. As you probably know, use by dates are largely an idea just to get people to buy more, as people get concerned about dates and chuck before they've finished the product. Some foods the date is fairly accurate and others you can go well past it.

I didn't eat those eggs btw :D. Still in fridge :eek:. But I reckon they're OK only been 10 days. Going ASDA tomorrow will attempt to get the ghee for the curry again for this weekend. Next week I'm gonna make a massive pot of this, piss easy to make, cheap as chips and reviews are shit hot:

Lancashire hotpot | BBC Good Food

Perfect for this time of year imo.

Gonna try this one out for Monday Night Football (Bears vs Packers). Put it in the Crock before I leave for work, then have the place all smelled up, and dinner ready when I get home.

Whoever wrote this forgot about the noodles though. Probably assumed they're a given.

Had this for tea today.

Indian Spiced Potatoes/Bombay Potatoes

Preparation time: 25 mins

- Cube some potatoes & boil in salted water until they start to go soft (but not mushy)
- Fry some ghee in a big pot
- Add 2 chopped garlic cloves and half tsp of salt
- When the garlic has browned, add spices*
- When that's all mixed in and hot, add the potatoes
- Get them covered in this mixture
- Fry on high temperature so they go crispy (may need to add more ghee)

That's it. I can confirm it is absolutely delicious.

*Spices = 1/2 tsp chilli powder, 1/2 tsp ground cumin, 1/2 tsp mustard seeds, 1 tsp turmeric

I've started my Christmas baking! Will try and post some pics.

I made a poached quince with whiskey sauce and toasted almonds for myself tonight. I was feeling fancy, but it only cost me about 4$.

Never had quince, never heard of quince, but they were on sale at safeway for like 5/2$ and they smelled nice so I bought some. Had to learn the hard way that they are ****ING TERRIBLE EATEN RAW JESUS CHRIST IT WAS SO BAD.

Lesson learned, after some research I found that they take about a half hour (or until they turn red) of being poached before being palatable. Whoops.

Stuff (for one person):

1 quince
Peels from a small lemon and equal amount peels from an orange
1 small stick of cinnamon
A couple cloves, a bit of shredded ginger, allspice seeds
whiskey
brown sugar
a couple peeled and crushed almonds

What to do:

You peel the fruit, core the fruit, and cut it into 6ths. Put the spices in a cheesecloth or tea diffuser and when the water is boiling plop um in there with the cinnamon stick, orange and lemon peels. Reduce to a mild simmer and let it sit for a bit until you can really smell everything and then throw in your fruit. The more fragrant the fruit is the less sugar you'll need. Throw the sugar on top of the fruit, throw in an equal amount amount of whiskey over the sugar and let it simmer until it's tender. It may or may not turn a slight reddish color but if it's tender you're good to go.

Right, so plate your quince, remove the cheese cloth/diffusers/cinnamon sticks and bring your simmer up to a boil and reduce the liquid until you've got the consistency you want while heating up a pan for the almonds. When you've got the right consistency, throw your almonds in the pan with a little brown sugar and stir until gold brown. Throw um next to yer quince all pretty like and drizzle your delicious sauce all over it.

Baked "KFC" Chicken

Had this last night. The recipe I found didn't include how much chicken, so I used three good sized boneless skinless breasts and I omitted the salt, and it came out perfect. Actually better than KFC.

Ingredients:
3 Boneless Chicken Breasts
1/2 tsp Salt
1 Tbsp Season all
3/4 tsp Pepper
1 c Flour
2 tsp Paprika

Prep/Cooking:
1. Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

2. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

3. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated. Place each piece of chicken in the pan.

4. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Source:
Baked KFC chicken Recipe | Just A Pinch Recipes

Christmas baking part 1:

Vanilla Bean Shortbread cookies

http://i911.photobucket.com/albums/a...b773b141-1.jpg

Peanut Butter Reindeer cookies

http://i911.photobucket.com/albums/a...ps25fc66e1.jpg

Shortbread Snowflake cookeis

http://i911.photobucket.com/albums/a...aa593f4c-1.jpg

Would eat them all.

You like baking don't you BD.

My latest hungover munchie invention: Quesadilla Breakfast Tacos.
Ingredients: 2 tortillas, cheese of your choice (I like sharp cheddar), 5 pieces of bacon, 1/4 onion or 1 shallot, mushrooms (I like shitake), 3 eggs.

Cook 3 slices of bacon to satisfaction, crispier is better as you'll be crumbling up the bacon to put in the eggs. While the bacon is cooking, slice your mushrooms and onion or shallot finely. I like to cut the mushrooms more roughly than the onion, which should be sliced as finely as possible to get a good carmelization. Once the bacon is done, put the bacon to the side and throw those onions into the pan with the remaining bacon grease. After a few minutes of letting the onions get a good sear put the mushrooms in.

Beat the three eggs with heavy whipping cream or milk for fluffiness. Once the vegetables are finished sauteeing, pour the eggs on the pan and scramble them, mixing the veggies and crumbled bacon in. You can add cheese if you like, sometimes I'll put havarti or meunster in the eggs.

When the eggs are scrambled, put them in your quesadilla. To make a quesadilla, put some butter in a pan and put it on medium. Then take two tortillas and neatly (or not, I don't give a ****) lay your cheese in the between them. After this, you can cook it on the pan with a flip and you're good.

Take the quesadilla and put the eggs on top of it, and fold the quesadilla to hold the eggs like a taco! You can add salsa, jalapenos, sour cream, more cheese, and other things to your taco, this is just the way I like to do it.

EDIT: I left you with two extra slices of bacon. You can cook those after you sautee your vegetables. Eat one piece and put the other with the rest of the crumbled bacon slices. Then you can cook your quesadilla in the bacon grease for some Murican flavour.

So I made a tomato bisque tonight with a pretty straight-forward recipe I found online.

Here's what you'll need:

5 cups of chicken stock
5 tablespoons of all purpose flour
1 28 oz can of whole tomatoes
1 onion
1 carrot
1 celery stick
4 cloves of garlic
1 cup of heavy cream
1 bay leaf
3 parsley sprigs
3 thyme sprigs
Salt + Pepper
bacon (however much you deem necessary)

Start by frying the bacon in a soup pot till crispy and the fat has rendered. Transfer the bacon to some paper towels and leave. Chop up your carrots, celery, onion, and garlic and let cook covered in the bacon fat for about 8 minutes, stirring occasionally on a medium heat. You're going to puree these veggies later on so you don't need to cut them up too fine.

Stir in your flour and continue stirring for around 3 minutes to make the roux, then pour in your chicken stock and tomatoes. Whisk constantly and bring your mix to a boil, then add in your bay leaf, parsley, and thyme. Let that simmer for about 30 minutes uncovered on low heat. After 30 minutes, remove from heat and let cool, discard the thyme, parsley, and bay leaf, then transfer to a blender or food processor and puree until smooth. Put it back in the soup pot and back on the burner on a medium heat and whisk in your 1 cup of heavy cream. Add salt and pepper to taste, then serve into bowls and break up the bacon into chunks for garnish.

I didn't take any pictures but it was pretty straight forward.

3 words; never boil soup.

Made a curry yesterday, was very hot in terms of spice but very nice. Used a blender to do all the onions/ginger/spices/garlic, got it to a paste and it's bang on.

Paying for it now, too much heat my stomach is uncomfortable.

http://quintessentialruminations.fil...ovril-jar.jpeg

Top winter drink.

I don't think I've ever had curry.

:eek:

You're missing out mate. Curry is the best food in the world. South Asian curry (dunno much about Thai/Chinese etc) has so many different variations, flavours and heat levels. relatively easy to make provided you have a good recipe and cheap to go out and eat in a restaurant. You can buy curry pastes in jars to make it with but it's crap imo better from scratch.

My favourite is the balti, just unreal.

http://oi62.tinypic.com/ak95oy.jpg

Chippy tea. Fish had just come out the fryer, batter was hot and crunchy and the fish was perfect. Chips were fluffy and soft and the outside was slightly crispy. Little bit of salt & vinegar on the chips & a little squeeze of lemon juice on the fish was 5* tbh.

There was more but I ate most of it before taking that.

I never ever eat red meat, not for any other reason then I don't really care for it like that...Choice between chicken or beef I am gonna take the chicken every time, naturally. So I was kinda confused by my craving for a ****in cheese burger last night at work....

I give you my heart attack special..... No really, my left arm is numb is that bad?

http://i1319.photobucket.com/albums/...ps0e67ea2a.jpg

http://i1319.photobucket.com/albums/...ps8c73aade.jpg Do I really need to tell you what's on it?