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Post by PinkFloyd on Mar 13, 2010 11:40:30 GMT
Unfortunately there is no gas where I am (just electricity) so I am forced to use these bloody awful ceramic hobs.... I agree Claus, gas is much better....
<sings>cook cook cook cookability, that's the beauty of gas</sings>
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Post by clausdk on Mar 13, 2010 11:47:02 GMT
We switched to gas 4 years ago and I will hopfully never have to cook over something electrical again.. ;D Gas is so much better.. Popcorn much faster than a microwave and much better tasting also, just add oil and corn and set it over the flame, when the popping stops just switch of the gas..nonstick is perfect for that job BTW We have naturalgas supply where we live so it also saves money when we are cooking
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Post by PinkFloyd on Mar 13, 2010 15:15:18 GMT
Scotland is full of gas.... but they haven't yet piped it up this far north ;D
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Post by Deleted on Mar 13, 2010 15:17:40 GMT
Scotland is full of gas.... Ian
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insomniac
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Post by insomniac on Mar 13, 2010 15:25:32 GMT
Plenty of gas producing material in the surrounding fields though collecting it isn't a pleasant job... especially if you use the Indian Method... A woman forms patties of cow dung to be dried and used for fuel in New Delhi, India. Picture Courtesy of CNN.com/AsiaCome to think of it, is Merton still looking for a job? www.cnn.com/2008/WORLD/asiapcf/01/07/eco.about.manure/Cooking with Methane
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Post by MaN227 on Mar 13, 2010 19:36:24 GMT
not sure you got what I meant Mike. I watched a pbs show of blacksmith metal works. it was explained the real hand hammered woks are thicker iron on the bottom and its pounded out thinner as it goes to top edge. (Guessing most modern ones are pressed out and hammered as an afterthought. ) It makes perfect sense, the thicker metal on the bottom holds more heat, and and the hammer marks serve to hold your (cooked enough food) up on the thinner, less hot sides, as well. Maybe tonight after I get back from deejaysribs.com/ I will look up the info. this place is fan-fukn-tastic. My aunt is taking us there for my belated birthday gift (snow is finally gone ) woo hoo ! one more wok note gas is the shit man fo sho. here I have no gas so electric burner it is for me. with that said I read that a flat bottom wok makes electric heat much more efficient. me finks to purchase a new flat one
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Post by derekrumble on Mar 23, 2010 18:52:14 GMT
Tuesday afternoon Pizza. Not totally authentic but this is my favourite. Take a sheet of aluminium foil and smear with olive oil to stop the pizza sticking; it tastes good too. Take a ready-made 10" pizza base (or make your own which is nice if you have the time). Spread the base with crushed garlic. Spoon over chopped canned Italian tomatoes and add some torn fresh basil leaves and finely chopped red onion, salt and pepper. Seafood - frozen prawns, squid, mussels and scallops. Some sweetcorn kernels. Slices of mozzarella. Grated cheddar. Oven at 200 degrees C for 15 to 20 minutes. And a glass of red. Serves one. Regards, Derek
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Post by PinkFloyd on Mar 27, 2010 0:16:24 GMT
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Post by Deleted on Mar 27, 2010 0:39:29 GMT
MIKE,
You total b###ard! I'm starving now........
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Spirit
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Post by Spirit on Mar 27, 2010 2:35:22 GMT
What Chris said.
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FritzS
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Post by FritzS on Mar 27, 2010 16:39:25 GMT
You bxxxxxds I am very hungry Please submit this food quickly Now I listen Chris Rea »Gone Fishing« (Auberge)
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Post by derekrumble on Mar 28, 2010 16:10:18 GMT
Mike - a perfect snack. I'm off out to kitchen to do gammon steaks (and eggs of course, not pineapple which is steak-house sad) with soem cauliflower cheese. Won't be doing photography as am tired out after working at my new polytunnel greenhouse - hoping for good crops of toms, aubergine, peppers and stuff.
Derek.
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Post by MaN227 on Apr 4, 2010 2:20:14 GMT
well here it be ;D should look at least vaguely familiar. silly me forgot the green chile, so I had a can of whole ones and cut one up and threw in after the photos. and I used chicken bullion as have no oxo veg. or oxo at all for that matter I quite liked the dish, I was thinking the ginger was going to be too much. but nope nice mix of flavors. If I were to change something it would be a citrus, orange or lemon as there is surely a sweetness overall to its flavor presentation. my favorite part of this was the sun dried tomato's I have never used them before and they a deeerishus I WILL be using them again. so again I like it very much great flavors I am going to try it with the Portuguese sausage for the meat in the dish [jus cuz its me fav-O-rite snausage that there is ] and a citrus for something vinger-E maybe for a bit more zip and twang, I think would make flavors stand out even more. . here it been note me VERY well used WoK [17 years well] ;D cooking in wok wife's plate my bowl will make again just seen the chili and rice, I eat chili with rice every time I make it, never thought of having it with FRIED rice though. must give that a go , your just full of good ideas Peace, MaN227 Thanks for sharing it Mike, most appreciated
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Post by PinkFloyd on Apr 4, 2010 10:38:57 GMT
Chaz...... you didn't add water to the chicken cube did you?
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Post by MaN227 on Apr 4, 2010 10:48:49 GMT
er ..... no do you see water? I will make this again with the difference I mention. thx again
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Post by PinkFloyd on Apr 4, 2010 10:58:56 GMT
er ..... no do you see water? I will make this again with the difference I mention. thx again Yes..... it's all about choosing the right flavours for your tongue.... I will send some OXO cubes over to you man.
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Post by MaN227 on Apr 4, 2010 16:51:48 GMT
er ..... no do you see water? I will make this again with the difference I mention. thx again Yes..... it's all about choosing the right flavours for your tongue.... I will send some OXO cubes over to you man. awesome matter of fact I intend on having a package coming your way tomorrow if all goes as planned today. Happy Easter All
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Post by PinkFloyd on Apr 4, 2010 23:31:02 GMT
Yes..... it's all about choosing the right flavours for your tongue.... I will send some OXO cubes over to you man. awesome matter of fact I intend on having a package coming your way tomorrow if all goes as planned today. Happy Easter All I will send a few OXO cubes back with the amps All the best, Mike.
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Post by derekrumble on May 9, 2010 12:53:54 GMT
Friday night's Pork a la Provencal - closeup. Filleted pork leg (outdoor-reared Hampshire pigs) with fresh tomatoes, red onion, a little chili, garlic, white wine, mushrooms, olive oil, chives, oregano. Should be served with earthy roasted root vegetables? We had it on a bed of rice.
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Post by derekrumble on May 9, 2010 12:58:26 GMT
Food threads have been quiet. Saturday night's home-made burger - yep, burgers again. This is my wife's burger with a 'girly-sized' pattie.... which I still had to finish Below is my rather more robustly sized version.... Served with extra slices of grilled bacon and a heap of olive-oil-roasted new potato wedges. Regards, Derek
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Post by derekrumble on May 9, 2010 13:17:15 GMT
Note flame gun on the table in previous pic - for part-melting the cheeses and adding an extra bit of 'crispy' to the bacon. Here's a help-open shot D.
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Post by dean0 on May 9, 2010 14:30:51 GMT
that looks tasty!
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FritzS
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Post by FritzS on May 9, 2010 14:48:50 GMT
that looks tasty! please help .... i got hungry too
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Post by MaN227 on Jun 5, 2010 15:32:28 GMT
good looking burgers Derek I must admit at first glance I thought your bacon was calamari rings ;D got a kick outta the "girly size" and still had to finish it lol, sounds very familiar to me, of course I don't mind this " duty " lol thanks for posting. that pork dish seems it'd be yummerz
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Post by derekrumble on Jun 6, 2010 10:57:37 GMT
good looking burgers Derek I must admit at first glance I thought your bacon was calamari rings ;D got a kick outta the "girly size" and still had to finish it lol, sounds very familiar to me, of course I don't mind this " duty " lol thanks for posting. that pork dish seems it'd be yummerz Thanks for your kind comments :-)
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