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DJ Barry Hammond

Food glorious food (The cooking thread)

By DJ Barry Hammond, in General Chat

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DJ Barry Hammond

DJ Barry Hammond

Posted
Posted

I am one of those annoying people that like to take pictures of what they've cooked. Not the sort of thing for everyone I know, but thought if you are also someone that likes doing that, pictures, recipies and techniques could be shared to create one big food porn gallery that even google can't complain about.

I've gone with two simple ones of my own to start...

post-49-0-57849900-1454001605_thumb.jpeg

Pan fried salmon fillet with rice, asparagus and a cream and lime sauce

post-49-0-93705800-1454001646_thumb.jpeg

Poached egg on toast with bacon bits and tossed spinach (the wanking off makes it taste all the better)

Hungry now?

Webbo

Webbo

Posted
Posted (edited)

Somebody once showed me a picture of the halibut that they'd bought for their tea on their phone once. I feigned interest and once they were gone me and the wife pissed ourselves laughing. 

Edited by Webbo
EastAnglianFox

EastAnglianFox

Posted
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That Salmon looks awesome!!

I am a bit of a foodie and love cooking every night, really into fish lately and rustled up a nice Mackerel dish with a horseradish cream and beetroot 2 ways.

Really want to get better at Thai/Indian dishes from scratch so anybody that knows any fool proof recipes I'd like to give them a go

  • Like 1
Julian Joachim Jr Shabadoo

Julian Joachim Jr Shabadoo

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I'm an alright cook but pretty lazy. Probably about 4 times a year I go all out and do a meal that takes me all afternoon to prepare, last one was grilled pork steaks with a Greek salad, lemon roast potatoes and a homemade apple sauce. It looked and tasted like something you'd pay actual money for and two of my friends and missus witnessed it. I was smug as Sherwood for a month after

Merging Cultures

Merging Cultures

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What happened to the other cooking (not cocking) thread?

 

no idea. @@Unabomber and I had some good times on that thread...

 

that looks nice. could do with perhaps quintupling your portion sizes though but thats just imo. 

 

The starter and pudding were pretty decent sizes as well. No one left hungry! Even if I was disappointed with how the starter turned out.

  • Like 1
Rincewind

Rincewind

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Posted (edited)

My own creation - Gammon Le Grat Moroccan 

 

Ingredients

 

Gammon steak

Packet of Gratin potato

Packet of Moroccan cous cous

Garlic bread

 

Method

 

Pre cook gammon approx 20 min in oven/grill

Soak couscous in bowl. whisk with fork to separate

Fry Gratin potato for 10 mn in a little oil

Towards the end add couscous and gammon

Grill garlic bread 5 mins

Empty onto a plate.

Consume.

 

Not bad actually. Only just managed to get through it. Would have been enough for two or three but I'm not as big a eater as I was when younger. Maybe could have done with seasoning with herbs and spices.

Did not cost much either. The potato and couscous was from the Junk food project, the gammon £1 packet with another portion left and still have garlic bread left.

A bit full and still have some garlic bread to finish.

I still have 3 packets of various couscous and a packet of soute potato left from the food project. So it will be similar tomorrow and some sort of diced beef stir fry Sunday.

Edited by Rincewind
Durnerz

Durnerz

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Wow,some of that is on another level.Outstanding.

Thanks very much guys! I regularly replicate dishes from well known restaurants and they all appear on my Instagram account.

Durnerz

Durnerz

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Merging Cultures, on 30 Jan 2016 - 10:21 AM, said:

Just followed. Some brilliant pics on there. I need to step up my game!

Thank you mate, I've followed back, you have some decent pics on there.

  • Like 1
Merging Cultures

Merging Cultures

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Thank you mate, I've followed back, you have some decent pics on there.

Cheers!

I've not used it much the last few years, there are not many food pics, which is surprising!

Edited by Merging Cultures
EastAnglianFox

EastAnglianFox

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JESUS! That's Michelin style presentation..top work!

Do you have pro kitchen experience?

Anybody tried one of the sous vide machines to cook meat in? Seems to take a bit of the fun of cooking away but can't argue it always seems to cook perfect when I've seen it finished.

Durnerz

Durnerz

Posted
Posted

JESUS! That's Michelin style presentation..top work!

Do you have pro kitchen experience?

Anybody tried one of the sous vide machines to cook meat in? Seems to take a bit of the fun of cooking away but can't argue it always seems to cook perfect when I've seen it finished.

Many thanks mate! I'm a complete amateur armed with a silly-sized collection of cookbooks and too much time on my hands.

I have a sous-vide and they can be decent for certain things (sous vide fish is class as is 72 hour short rib of beef) but some rice cookers can be cheaper alternatives but maybe not as accurate.

 

Ashley

Ashley

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Anyone follow Food Bible some unreal efforts on there.

I'm trying to find the fajita video from this facebook page, looks tasty. Cooked in slow cooker.

Ashley

Ashley

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https://m.facebook.com/story.php?story_fbid=1658203764432266&id=1614251518827491&_rdr

RECIPE:

SERVES 10

Ingredients:

- 1 Red Bell Pepper / sliced

- 1 Yellow Bell Pepper / sliced

- 1 Green Bell Pepper / sliced

- 1 Yellow Onion / sliced

- 2 lbs Boneless Skinless Chicken Breasts / cut in half

- 2 Tbsp. Taco Seasoning* 

- 4 Cloves Garlic / diced

- 1 Lime

- 1 10 oz Can Diced Tomatoes With Green Chiles / drained

For serving: (optional) 

Flour Tortillas

Cheese

Sour Cream 

Guacamole 

*To make your own Taco Seasoning at home: (or use pre-made taco seasoning mix) 

- 1 Tbsp. Chili Powder

- 1/2 tsp Garlic Powder

- 1/2 tsp Onion Powder

- 1/4 tsp Cayenne Pepper

- 1/3 tsp Oregano

- 1/2 tsp Paprika

- 1 1/2 tsp Ground Cumin

- 1 tsp Salt

- 1 tsp Black Pepper

- 1 tsp Corn Starch 

Add half of the sliced peppers and onions to your slow cooker. Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime. 

Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. If you find that there is too much liquid, you can remove till there is a desired amount before serving. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy!

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