I am Rod Hull Posted 1 February 2012 Posted 1 February 2012 they were brilliant An empty aluminium cigar tube filled with angry wasps makes an inexpensive vibrator. Sister S., Berwick that stuff deserves a thread The funny thing is, all the tips work... *EMPLOYERS: Avoid hiring unlucky people by immediately tossing half the CVs into the bin. *TOWN COUNCILS: Reduce litter problems by issuing blind folk with pointy sticks. :thumbsup:
SOCCERROO FOX Posted 1 February 2012 Author Posted 1 February 2012 Define 'freezing cold'. It was -3 here this morning, but I suspect by cold you mean 28 degrees? About 15 degrees
Saxondale Posted 1 February 2012 Posted 1 February 2012 About 15 degrees Haha! About got frostbite at the KP this evening!
The Doctor Posted 1 February 2012 Posted 1 February 2012 About 15 degrees you pansy (unless you mean Fahrenheit). 15 Centigrade is shirt/shorts weather.
SOCCERROO FOX Posted 1 February 2012 Author Posted 1 February 2012 It's the middle of summer and was coming off quite a few days in a row of 30degrees plus. Was still wearing shorts and thongs.
The Doctor Posted 2 February 2012 Posted 2 February 2012 It's the middle of summer and was coming off quite a few days in a row of 30degrees plus. Was still wearing shorts and thongs. well, what ever floats your boat.
21st Century Fox Posted 8 February 2012 Posted 8 February 2012 How to make a doner kebab http://www.guardian.co.uk/lifeandstyle/gallery/2012/feb/08/how-to-make-a-doner-kebab#/?picture=385573540&index=0
SOCCERROO FOX Posted 8 February 2012 Author Posted 8 February 2012 How to make a doner kebab http://www.guardian....5573540&index=0 To much effort, would prefer to just go out and buy one.
Saxondale Posted 8 February 2012 Posted 8 February 2012 How to make a doner kebab http://www.guardian....5573540&index=0 Cracking. I might [get my misses to] try making that [for me].
21st Century Fox Posted 8 February 2012 Posted 8 February 2012 To much effort, would prefer to just go out and buy one. Jeeeeeeeez. Try this its an absolute piece of piss to make (basically chopping) and its damn nice. http://www.bbcgoodfood.com/recipes/1813670/chicken-red-pepper-and-almond-traybake
hairy Posted 23 February 2012 Posted 23 February 2012 http://i.imgur.com/B3rGY.jpg I struggled with this. I should have read the comments first and I would have realised the effort involved before I started!
21st Century Fox Posted 25 May 2012 Posted 25 May 2012 Dr Pepper Barbecue Sauce. http://www.epicurious.com/recipes/food/views/Dr-Pepper-Barbecue-Sauce-353269
MooseBreath Posted 26 May 2012 Posted 26 May 2012 Just banged out a ham and cheese toasty. Hoping that will quash my temptation to go down to the chinese.
Rincewind Posted 26 May 2012 Posted 26 May 2012 Brussels Pate and cheese toastie (The Ping method. Take two slices of bread Place in toaster When done remove Spread each slice with Brussels Pte Place Cheese slice on each Place in microwave for 20-30 seconds according to the level of tongue burning desired. Take out microwave Eat while posting on Foxestalk.
The Doctor Posted 27 May 2012 Posted 27 May 2012 The student end-of-semester dish - take everything in the cupboard, place in frying pan and cook.
THEBIGJOHNSTEADER; Posted 27 May 2012 Posted 27 May 2012 The scrambler Cook bacon Cook scrambled egg Mix together in pan with a tin of beans Serve on toast
21st Century Fox Posted 29 June 2012 Posted 29 June 2012 HOW TO MAKE THE PRISON FEAST FROM GOODFELLAS While the chance of us actually being in a movie is diminishing by the day, it's not going to stop us from trying to blur the line between us and them as much as Hollywood possible.Which is why we're starting a new feature whereby we get an expert chef to recreate iconic movie meals and then tell you exactly how to do them at home. To kick things off, we spoke to Dave Watts, head chef at The Cotswold House Hotel, who's helped us to bring the classic behind-bars pasta meal from Goodfellas to life.After you've cooked it in your non-prison kitchen (we hope), let us know at the bottom what movie meal you'd like to see us feature next.Serves 4, (well)Preparation time: 20 – 30 minutesCooking time: 2 hrs 30 - 3hrs 30, longer if you have time or want to waitIngredients6 onions peeled and finely diced 75g Cotswold gold rapeseed oil or olive oil A teaspoon of salt 300g minced beef 300g minced pork shoulder 300g diced English rose veal flank 30g Cotswold gold rapeseed oil or olive oil 250g beef or brown chicken stock 10 cloves garlic peeled 100ml white wine 150g tomato puree 750g ripe vine tomatoes (chopped) or equivalent weight of quality chopped tinned tomatoes A pinch of salt Good grind of black pepper MethodJust like Vinnie [picture 3], I’m a big fan of onions, and I like to start with lots of them, but the secret is to unlock all of their wonderful sweetness. Start by placing a large pan onto a medium heat, put the first amount of oil, diced onion and a teaspoon of salt into the pan. Cover with a tight-fitting lid and turn down to a medium low heat, stirring it every three to five minutes. Keep cooking this until the onions are completely soft and translucent. This will take around 25 – 30 minutes. Be patient, you have time and it’s worth it.Whilst the onions are cooking you need to peel and finely, finely, finely slice your garlic. Remember super-thin is best to get great flavour and sweetness from it. To do this I like to use a truffle slice, this gets it really thin and is just slightly quicker than Paulie Cicero’s razor blade. Once you have sliced all of your garlic move onto dicing your tomatoes, or just opening the tin.Because your onions are still cooking nice and slowly and you’ve sliced your way through the garlic you now need to move on to the meat. Take a large frying pan (preferably non-stick) and place it onto a high heat. You will need to use one third of the second amount of oil to fry each of the minced beef, pork and diced veal in separate batches, ensure your pan is really hot to get a good colour/caramelisation on all of your meat. Drain each batch of meat into a colander, over a bowl to catch any juices and if you're not watching your weight you can add these into the ragout when you add the meat for extra taste.Once you have fried your last batch of meat, place it back onto a medium heat and add your finely sliced garlic. Cook this for 1 to 2 minutes, until the garlic starts to break down. Now add the white wine, boil and reduce to almost nothing, then add the stock. This needs to reduce by half so turn up the heat to do this quickly. Just as Vinnie says, the pork is really important to this dish, and gives it lots of flavour. If you can’t find veal, I’d say substitute it with more pork.Now that your onions are really, really soft and tender, you need to add the tomato puree. Turn the heat up to medium and cook, stirring continuously for 1 to 2 minutes. Add your tomatoes (fresh or tinned), caramelised meats and the garlic liquor from your frying pan, stir this through, place the lid back onto the pan and cook on a really low slow heat for 2-3 hours. Finally add a pinch of salt and the ground black pepper. Taste and add more seasoning to your liking.Just like the guys in Goodfellas, I like to serve this with a char grilled 34 day aged hanger steak cooked medium rare, a bottle of Chianti and good crunchy country bread ( to soak up all those wonderful juices and flavours).Dave Watts is head chef at the Cotswold House Hotel.
Rincewind Posted 29 June 2012 Posted 29 June 2012 Chinese Stir Fry. Buy 75p pack From Heron Foods. Put in microwave dish Wait Shovel on plate Eat
Merging Cultures Posted 7 February 2014 Posted 7 February 2014 I cooked some ostrich last night. I first browned the next, softened some onions and garlic, added carrots, leaks, kidney beans, and potatoes. Through in some ginger, thyme, cinnamon and star anise. Covered in stock and left for three hours. Cost me £10... Maybe.
sphericalfox Posted 5 June 2014 Posted 5 June 2014 Just gave a lump of pork shoulder the rub of its life. Gone into the fridge for a few hours, re-rub, and back in overnight. Slow cook tomorrow, and served up on Saturday. It's the bidness. Used this basic dry rub recipe similar to this.
Merging Cultures Posted 7 June 2014 Posted 7 June 2014 Preparing a menu and wine pairings for Wednesday. Starter: Pork belly with an apple and cabbage salad, paired with a fruity chenin blanc Main: Trout with beurre blanc sauce on puy lentils, with a parsnip puree and parsnip crisps. Paired with an oaked Chardonnay Pudding: Chocolate fondant with ice cream. Paired with an old Port. What do you reckon? Sound good?
Unabomber Posted 7 June 2014 Posted 7 June 2014 Sounds good apart from the lentils but that is preference as I don't really like them.
Merging Cultures Posted 7 June 2014 Posted 7 June 2014 Hopefully my guests will like them! I think I've found a decent recipe that includes chorizo, so hopefully that will add flavour. Given the chorizo, I might go for a white fish. Hmm.
sphericalfox Posted 7 June 2014 Posted 7 June 2014 Just gave a lump of pork shoulder the rub of its life. Gone into the fridge for a few hours, re-rub, and back in overnight. Slow cook tomorrow, and served up on Saturday. It's the bidness. Used this basic dry rub recipe similar to this. Sonofabitch! I've had d&v since last night, the house smells of food, and I can't eat a bastard bit of it!
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