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I still love cooking, me! @ 2021/03/07 18:29:40


Post by: Mad Doc Grotsnik


How do!

This time with correct punctuation in the title.

I was gonna threadomance the old one, but nobody has posted in it since 2018, so best to leave it be.

Past couple of years, my now former flatmate (all on good terms) has handled the cooking, as he got home long before I did during my commuting days. But as he is indeed now former, it’s down to me and me slightly atrophied culinary skills.

He moved out on Friday afternoon, and I’ve spent the weekend getting the kitchen cleaned to my exacting standards. And that done? Broke out the air fryer*, and attempted Buffalo Wings.

The spice recipe I used was amazing. It comes from this website. To save you scrolling, the constituent parts should be...

1 teaspoon of garlic powder
1 teaspoon of ginger powder
1 teaspoon of onion powder
1 teaspoon of cumin powder
1 teaspoon of smoked paprika
1 teaspoon of chili powder
1 teaspoon of black pepper
1 tablespoon of salt

As I couldn’t find Onion Powder or Granules, I ended up using Onion salt in its place, substituting it for the salt as well, so my mix was one teaspoon down by volume. Still wound up with a load of it, so popped it in an empty jar with a shaker top.

Hot sauce was bog standard Frank’s & Butter. 200c for 15ish minutes later, I was super chuffed with the outcome. I didn’t pre-treat the wings beyond the spice mix, so they could’ve been crispier, but they were incredibly tasty all the same.

Still got more wings in the fridge (I can fit about five after jointing in the air fryer), so will be repeating tomorrow night for dinner. I’ve also got a fair amount of the sauce left over. Bit of cling film over the top once it’s cooled, and it can go in the fridge for reheating tomorrow.

I’m by no means a wing expert, so I’m happy to bow to far greater authority, but these were pretty top notch in my experience. Give it a go, it’s super easy. Best bit? Whilst I can’t speak for prices in your area, the wings and spices came to just shy of £10, with loads of the spices left over after I made my mix. This is a super cheap snack or quick dinner dish. Next time I want to make them, I’m only needing to stump up £1.49 for another kilo of Wings, plus maybe another quid for a bottle of Frank’s Red Hot.

*Best. Kitchen. Gadget. Ever. A doddle to use, and a satisfyingly healthy alternative to deep frying. If you’ve not got one already, I can recommend. Not massively convinced there’s much point in a high end one. Mid range is what I’ve got and it’s perfectly dandy!


I still love cooking, me! @ 2021/03/07 22:27:14


Post by: Valkyrie


Probably mentioned this in a previous thread, but I highly recommend James May's new cookbook, some great recipes in there, all easy to do with a fair bit of his humour thrown in.

Made a pretty decent curry from it a little while ago. I did cheat and use a jar of sauce instead of making a marinade (which while easy in itself, would have had to have been left overnight, didn't have time for that), as well as spag-bol and an interesting Israeli dish called shakuka.


I still love cooking, me! @ 2021/03/07 22:43:36


Post by: Nevelon


Tonight was meatloaf night.

Nothing fancy, but good old fashioned comfort food. And lunch will be meatloaf sandwiches on homemade bread that I made yesterday until one or the other runs out.

Mmmmm.

One of my favorite dinners, which used to just be for my birthday as The Ex disliked it, and I didn’t want to force it on her. But if I’m just cooking for myself? Why not my make what I like? I got out of the habit of thinking of it as an everyday kind of meal, which frankly it is.


I still love cooking, me! @ 2021/03/08 11:28:23


Post by: tneva82


Meat soup for me today. Made week's share while at it. Better success than month ago when i tried it first time ever after redoing my whole diet as part of operation weight loss.

Been recently been using tons of mushrooms and tofu. Favourite ones is cooking those plus tofu, chili and sauce made out of soy sauce, sriracha chili sauce, agave serup, sesame oil and mirin. Plus sesam seeds. Dirt easy to make and after sauce ingredients bought(lasts quite a while) very cheap. No meat so vegetaniar friendly i think.


I still love cooking, me! @ 2021/03/08 11:42:42


Post by: Mad Doc Grotsnik


 Nevelon wrote:
Tonight was meatloaf night.

Nothing fancy, but good old fashioned comfort food. And lunch will be meatloaf sandwiches on homemade bread that I made yesterday until one or the other runs out.

Mmmmm.

One of my favorite dinners, which used to just be for my birthday as The Ex disliked it, and I didn’t want to force it on her. But if I’m just cooking for myself? Why not my make what I like? I got out of the habit of thinking of it as an everyday kind of meal, which frankly it is.


I think I’ve only eaten meatloaf the once. I remember it specifically because it was at my Granny’s, and awfully dry. She was a wonderful, amazing woman, but bless her, cooking wasn’t her forte. Other than her breaded fish and chips. That remains a firm favourite!

Think I may try another jambalaya soon. I’ve made it before, but the recipe didn’t use fresh veg trinity, instead calling for a spice mix out a jar. Seems the main trick is getting your roux right. Other than the right mix of oil to flour, it’s the stirring it and not burning it that’ll take practice.

I’m also keen to reduce my overall portion size. Due to most recipes being for 2+ servings, it’s very easy to over fill your plate. Reckon I’ll do two person recipes, and only serve half, and have the other half the next day.

But tonight, it’s more chicken wings. The remainder in the fridge are good for another day or two, but one does not mess around with raw chicken! And I’m keen to reduce food waste as well. My town’s main supermarket is right behind my house, so I need to normalise shopping fresh, rather than using frozen. Especially for stuff like Bell Peppers and Onions. I find the frozen, pre-cut or diced stuff to like body and crunch, and even a little of the sweetness.

Also need to get me some ziplock freezer bags, so I can save the wing tips for stock. This is useful for health reasons as well, as off-the-shelf stock tends to have a crazy amount of salt. Whilst I’m in surprisingly good shape for a lazy git, I am over 40 now, so need to be eating better!


Automatically Appended Next Post:
And must remember to locate my Wok.

I know I’ve got one, I just haven’t seen it for a while. And it’s hard to get much healthier or tastier than a stir fry!


I still love cooking, me! @ 2021/03/08 15:01:26


Post by: Albatross


I can highly recommend making your own pizza dough from scratch! I’ve been getting into bread making lately and it’s immensely satisfying.


I still love cooking, me! @ 2021/03/08 23:20:37


Post by: Mad Doc Grotsnik


Yep. Home made Pizza is ace! And pretty flipping cheap, too.

Though if like me you live alone, I’d recommend investing in some dinky Tupperware boxes. Once you’ve made your sauce (again, really easy), you can decant it into more or less single pizza side portions and freeze it,

For toppings? No shame in raiding the bargain aisle of the supermarket, or just buying your favourites and again portioning and freezing.

Only thing you really need fresh is your choice of cheese for the topping. And if you’re really mental, home made Mozzarella isn’t massive difficult


I still love cooking, me! @ 2021/03/09 01:20:23


Post by: Nevelon


 Mad Doc Grotsnik wrote:
Yep. Home made Pizza is ace! And pretty flipping cheap, too.

Though if like me you live alone, I’d recommend investing in some dinky Tupperware boxes. Once you’ve made your sauce (again, really easy), you can decant it into more or less single pizza side portions and freeze it,

For toppings? No shame in raiding the bargain aisle of the supermarket, or just buying your favourites and again portioning and freezing.

Only thing you really need fresh is your choice of cheese for the topping. And if you’re really mental, home made Mozzarella isn’t massive difficult


Making my own Mozzarella is on my to-do list some day. I already do the sauce and dough by scratch, seems the next logical step. I’ve made my own ricotta before, but that’s crazy easy.


I still love cooking, me! @ 2021/03/09 03:34:51


Post by: Just Tony


Tonight my supper is consisting of green beans, smoked sausage, and potatoes with onion and assorted seasoning in the boil.


I still love cooking, me! @ 2021/03/09 17:23:15


Post by: Mad Doc Grotsnik


Second batch of chicken wings tonight, every bit as good as the first.

Next time, I think I’ll do a bit of drying the wings out before cooking. But then, it only adds crispiness, which I can take or leave.

Definitely gonna let them sit in the spice mix for longer though. See if that makes a difference.


I still love cooking, me! @ 2021/03/10 01:05:17


Post by: Veldrain


Aldi's finally got my chicken nuggets in stock so had some General Tso's and rice.

Gluten-free is a pain but when they have these in stock everything is right with the world.


I still love cooking, me! @ 2021/03/10 06:12:48


Post by: Ensis Ferrae


Last night was a bit bonkers for me personally. . . my household is pushing more conscientiously toward healthier eating, and that meant a new, never before tried recipe!

It was, on the face of it, relatively simple sounding: It's spinach and feta stuffed chicken breast. . . . But, there's a LOT happening at the same time in step one. And, I had to improvise as the recipe called for something I apparently dont have ready access to.


The quick and dirty, from memory points of the recipe, you'll need:

Chicken breast, spinach, feta, garlic, thyme, pine nuts, butter, and Phyllo dough.

I didn't have phyllo dough, so I tried this out with pre-made puff pastry from the refrigerated section of the grocery store.

Basically, you wilt the spinach a tiny bit in a frying pan, dump that into a collander and squeeze out excess water. Put that into a big bowl with everything except the chicken, dough and butter.

Pound the hell out of the chicken, till its around 1/2" thick. Put a bit of the spinach/cheese mix in the middle of a breast. Roll it up, then butter a piece of phyllo, and roll the chicken into it.

oven should be at 350 F, and you bake till done.


I still love cooking, me! @ 2021/03/10 08:53:41


Post by: Mad Doc Grotsnik


Veldrain wrote:
Aldi's finally got my chicken nuggets in stock so had some General Tso's and rice.

Gluten-free is a pain but when they have these in stock everything is right with the world.


GF is something I’m needing to learn, as my Lass is coeliac. Who knew gluten was pretty much everywhere! Before the second lockdown, we had a Beige Dinner (nuggets, smiley faces, curly fries etc) because it’s tasty, even if it is nutritionally near negative. She gave me a masterclass on what to buy.

And I’ll tell you what, Birdseye GF Fish Fingers are amazing. Much crispier coating, which helps keep the juices in. They’re a wee bit more expensive for what they are, but I’m a convert on that count.

The rest of my recipes I do need to stop and think on each one. She’s a right sweet tooth, so reckon my rocky road will go down. I use vegan marshmallows anyway (I used to make them at work, and going vegan sorts pretty much any dietary requirement), just need to check glacé Cherries, and ensure GF biccies.

I know it’s a common trope to hear people moaning about dietary preference/necessity, but I very much embrace it as a challenge to my skills. Mostly because I love my food, and I don’t like to see people missing out when I’ve made sharing food.


I still love cooking, me! @ 2021/03/10 11:08:02


Post by: Tyranid Horde


I've always enjoyed cooking and moving away from home means I can cook what I want. This Monday I made egg fried rice for the first time with leftover rice from Sunday's dinner.

I was given the Leon one pot cooking book the Christmas before last and I got a load of recipes out of it, as did the girlfriend as I've been teaching her how to cook recipes she wants to learn.

I was given the Hairy Bikers great curries book this Christmas and I've made their basic curry, balti and dhansak this year so far with plans to do a whole load more.

This evening we're having risotto, something I'd never have eaten if it wasn't for trying out cook books.


I still love cooking, me! @ 2021/03/10 11:11:30


Post by: Not Online!!!


did i just read onion powder?

This is heresy, and not the type that i as a chaos follower can condone!


I still love cooking, me! @ 2021/03/10 11:23:53


Post by: Crispy78


 Mad Doc Grotsnik wrote:
Who knew gluten was pretty much everywhere!


As far as I can tell, it appears to be what contains the flavour...


I still love cooking, me! @ 2021/03/10 11:45:46


Post by: Nevelon


Mad Doc Grotsnik wrote:GF is something I’m needing to learn, as my Lass is coeliac. Who knew gluten was pretty much everywhere! Before the second lockdown, we had a Beige Dinner (nuggets, smiley faces, curly fries etc) because it’s tasty, even if it is nutritionally near negative. She gave me a masterclass on what to buy.

And I’ll tell you what, Birdseye GF Fish Fingers are amazing. Much crispier coating, which helps keep the juices in. They’re a wee bit more expensive for what they are, but I’m a convert on that count.

The rest of my recipes I do need to stop and think on each one. She’s a right sweet tooth, so reckon my rocky road will go down. I use vegan marshmallows anyway (I used to make them at work, and going vegan sorts pretty much any dietary requirement), just need to check glacé Cherries, and ensure GF biccies.

I know it’s a common trope to hear people moaning about dietary preference/necessity, but I very much embrace it as a challenge to my skills. Mostly because I love my food, and I don’t like to see people missing out when I’ve made sharing food.


One of my friends if GF, so it’s on my radar and pings every time I find a good recipe.

Have you tried making meringues? If you can whip egg whites that’s 90% of the work. You can fold in all sorts of stuff to give them character, I like crushed walnuts and chocolate chips. Also macarons and macaroons are both GF and yummy although one is a lot more work then the other. I make candied pecans which go over well with the crowd that are also GF. Plenty of yummy snacks out there without gluten.

Tyranid Horde wrote:
This evening we're having risotto, something I'd never have eaten if it wasn't for trying out cook books.


I’m a big fan of risottos. I make a mushroom one not infrequently. They are kinda like fried rice, where you can just kinda toss any scraps of leftovers in there and it will turn out fine though. Within reason.


I still love cooking, me! @ 2021/03/10 12:01:21


Post by: Mad Doc Grotsnik


Never tried a risotto myself, or even eaten much of it. Mumsie was the cook in our house, and she couldn’t stand it!

Might do the Roast Chicken plan this weekend.

Day one - Roast Chicken with all the trimmings.
Day two - use prime meat left overs for a chicken curry (from scratch, or from a jar depending on preference and available time
Day three - break down the carcass, picking it clean as you can. Mix meat with fresh peas and peppers into couscous (or a risotto type dish in general. Anything where the meat is mostly there for texture as taste)
Put the remaining carcass in the stock pot and get making stock.

Even with higher welfare chicken, it becomes really cost effective. Can even enjoy the wings and legs as lunch food on day two and day three.

Of course, chicken being chicken, I wouldn’t push it past the three day mark!


Automatically Appended Next Post:
Also need to try home made burgers soon. I’ve got a burger press ring setup, which is pretty ace.

And as ever, the great advantage to making stuff from scratch is you’re in control of Things Not Terribly Healthy, such as the amount of salt, as you’re only adding for seasoning, not preservation.

You can also fiddle with the flavour profile, such as adding jalapeños to your patties.


I still love cooking, me! @ 2021/03/10 12:54:48


Post by: Nevelon


I’ve never felt the need for a burger patty maker. How hard is it to make a disk by hand? I guess if you are going for max points on presentation.

Stuffed burgers can be fun. Add a little extra to the middle, rather than just toppings. One of my favorite cookout games is burger roulette. Form a dozen burgers with assorted things (cheddar/blue/Swiss cheese, plus mushrooms/bacon/jalapeños) who knows what’s coming off the grill? The first time I did it I just had one jalapeño burger (with cheddar), as the zinger, but it was really tasty, so next time I had a cookout, I made more.


I still love cooking, me! @ 2021/03/10 13:03:55


Post by: Farseer Anath'lan


I've always slow cooked a lot, due to work schedule, which has always been tasty, but a bit limiting.
It does allow you a great deal of freedom in what you use, especially allowing cheaper, lower quality cuts to turn out well.
Good for curries, stews, soups, etc.

Recently gotten into "cooking proper" more often, which has been a lot more interesting then I anticipated.

Can't follow a recipe to save my life - I like experimenting. In my defence, I've not had any truely total screw ups.

Sharpest lesson to date has been that white wine sauce for chicken needs to be on the "less acidic" side.


I still love cooking, me! @ 2021/03/10 13:10:02


Post by: Mad Doc Grotsnik


When it comes to recipes, I tend to be “by the book” the first time, especially when there’s a specific technique in play.

Once I know what it’s meant to taste like, I start deviating somewhat.

And when it comes to regional cooking, I tend to start with simpler recipes, so by the time I’m doing it the full traditional method (such as the aforementioned Jambalaya, following an Isaac Toupes recipe), I know what a close approximation is compared to the Real(ish) Thing.

But that’s just my preference and foible. The only time you’re cooking wrong is when you
A) burn down your house
B) use too much salt, rendering it inedible
C) using rotten ingredients


Automatically Appended Next Post:
On the wine lesson? I’ll quote Keith Floyd (he was mental, but knew his stuff).

If you wouldn’t drink it, don’t cook with it.


I still love cooking, me! @ 2021/03/10 14:44:57


Post by: OrlandotheTechnicoloured


chicken carcass = chicken soup with plenty of pearl barley (or rice or that pasta that looks like rice) & veg,

if you're odd and have left over gravy add that in too (esp if it's real not packet)


another good soup is celeriac (an underused vegetable)

fry some bacon/gammon pieces (pref with some fat on them) and a couple of medium onions to get a bit of colour on them

a celeriac (should be heavy and solid), cut off the roots at the bottom if they're not gone already, (too much dirt hides between them),

peel then grate into a saucepan (should be 2/3 full), add bacon & onion

add stock (ham/chicken/veg your choice) & water to fill the pan

add salt (amount can vary a lot depending on how salty the bacon is) & pepper

simmer for about an hour

blend/blitz till smooth

if you are veg/vegan drop the bacon, still great

or add some sharp apple juice with the stock

My dad likes adding a bit of stilton instead of the bacon too


I still love cooking, me! @ 2021/03/10 16:18:37


Post by: Tyranid Horde


 Nevelon wrote:
I’ve never felt the need for a burger patty maker. How hard is it to make a disk by hand? I guess if you are going for max points on presentation.

Stuffed burgers can be fun. Add a little extra to the middle, rather than just toppings. One of my favorite cookout games is burger roulette. Form a dozen burgers with assorted things (cheddar/blue/Swiss cheese, plus mushrooms/bacon/jalapeños) who knows what’s coming off the grill? The first time I did it I just had one jalapeño burger (with cheddar), as the zinger, but it was really tasty, so next time I had a cookout, I made more.


I try to make my burgers by hand most of the time and they're fun to make too. Great for a barbeque or frying.

I also ventured into some vegetarian burgers last year and make them the odd time. Chickpea burgers are really easy and tasty with very little effort.

I now need to try out stuffing burgers, that just sounds fantastic.


I still love cooking, me! @ 2021/03/10 17:09:10


Post by: Vulcan


 Mad Doc Grotsnik wrote:

On the wine lesson? I’ll quote Keith Floyd (he was mental, but knew his stuff).

If you wouldn’t drink it, don’t cook with it.


Ah... I won't drink any wine. Or alcohol in general. Does that mean I can't cook with it at all now?





I still love cooking, me! @ 2021/03/10 19:26:05


Post by: Nevelon


 Vulcan wrote:
 Mad Doc Grotsnik wrote:

On the wine lesson? I’ll quote Keith Floyd (he was mental, but knew his stuff).

If you wouldn’t drink it, don’t cook with it.


Ah... I won't drink any wine. Or alcohol in general. Does that mean I can't cook with it at all now?





The only time I’ll drink red wine is to finish off a bottle I opened to cook with.


I still love cooking, me! @ 2021/03/10 20:25:40


Post by: tneva82


Going my luck next week with okonomiyaki(sort of japanese pizza you might call it). First time that. Then steaks. Also first for me.

Not the most weight loss friendly menu maybe but having lost 12kg in 1.5 months guess i can splurge one week


I still love cooking, me! @ 2021/03/10 21:23:13


Post by: Mad Doc Grotsnik


All about maintaining a calorie reduction. What you actually eat makes little to no difference

I have been tempted by those Japanese octopus pancake things. But you need specific equipment, and I’m really not sure I can be bothered!


Automatically Appended Next Post:
And if I’m buying new equipment, it’ll be a second shelf for the oven!


I still love cooking, me! @ 2021/03/10 21:36:19


Post by: Veldrain


For GF items, seriously check out Aldi's when they have things in stock. Their G-Life brand has a lot of good things. The cake mixes, bagels, and cheese biscuits are all good.

I will have to look for Birdseye Fish Fingers. That is one of the things I am still trying to find alternatives for.


I still love cooking, me! @ 2021/03/11 04:47:06


Post by: hotsauceman1


Ever since i started watching cooking youtuber channels i have started trying to make more food.
My favroite is Shepards pie with ground beef and like a gak done of beer in it.
Recently i made chicken Kiev, it was time consuming, i didnt dry it like most do, i was too afraid, so i just baked it and it still turned out great.


I still love cooking, me! @ 2021/03/11 07:26:42


Post by: Bran Dawri


 Vulcan wrote:
 Mad Doc Grotsnik wrote:

On the wine lesson? I’ll quote Keith Floyd (he was mental, but knew his stuff).

If you wouldn’t drink it, don’t cook with it.


Ah... I won't drink any wine. Or alcohol in general. Does that mean I can't cook with it at all now?





I dunno, I'm not much of a wine drinker, but I do cook with it quite a lot. Same goes for olive oil.
Also, most alcoholic drinks lose their alcohol when used for cooking assuming the original percentage was <30%-ish.


I still love cooking, me! @ 2021/03/11 13:22:30


Post by: tneva82


 Mad Doc Grotsnik wrote:
All about maintaining a calorie reduction. What you actually eat makes little to no difference

I have been tempted by those Japanese octopus pancake things. But you need specific equipment, and I’m really not sure I can be bothered!


Automatically Appended Next Post:
And if I’m buying new equipment, it’ll be a second shelf for the oven!


Well okonomiyaki is more calory heavy food than usual i'm eating

What's the octopus pancake? First thought was takoyaki but pancake doesn't make me think of balls. If takoyaki yes sooo good. My first japanese thing i ate on my first trip to japan funny enough. Made it with friends as their daughter loves it and hearing i loved it made it easy. But yeh hard to see how to do with standard kitchen equipment!

I doubt i could even buy one here...


I still love cooking, me! @ 2021/03/11 16:31:19


Post by: Mad Doc Grotsnik


Takoyaki is what I was thinking of. It looks intriguing, and I do like both my seafood and calamari, so the favour profile should suit me.


I still love cooking, me! @ 2021/03/11 16:46:55


Post by: Valkyrie


Are okonomiyaki the cabbage pancakes? I tried those in Hiroshima a few years back and absolutely loved them, would like to try making my own one day.


I still love cooking, me! @ 2021/03/12 00:10:21


Post by: Veldrain


 hotsauceman1 wrote:
Ever since i started watching cooking youtuber channels i have started trying to make more food.
My favroite is Shepards pie with ground beef and like a gak done of beer in it.
Recently i made chicken Kiev, it was time consuming, i didnt dry it like most do, i was too afraid, so i just baked it and it still turned out great.


You had to mention Shepards pie
https://www.youtube.com/watch?v=xwksxDHNoAE&ab_channel=LinzeyRae


I still love cooking, me! @ 2021/03/12 00:12:08


Post by: Ensis Ferrae


 hotsauceman1 wrote:

My favroite is Shepards pie with ground beef and like a gak done of beer in it.



I thought Shepherds Pie was the one with lamb in it. . . and beef was cottage pie?? Though, tbh, I don't really get why there needs to be a distinction, as they are largely the same exact dish, merely swapping a single ingredient (protein source) . . . but of course, the pedantic folks like James May cannot seem to live without those distinctions, so. .


I still love cooking, me! @ 2021/03/12 01:33:57


Post by: Hoitash


 Valkyrie wrote:
Are okonomiyaki the cabbage pancakes? I tried those in Hiroshima a few years back and absolutely loved them, would like to try making my own one day.


These are great for using leftover veggies and bits of meat if you have it.

I actually like how varied and versatile a lot of Asian cooking can be, though once you're experienced enough it isn't hard to throw stuff together and call it food.


I still love cooking, me! @ 2021/03/12 04:58:00


Post by: tneva82


 Valkyrie wrote:
Are okonomiyaki the cabbage pancakes? I tried those in Hiroshima a few years back and absolutely loved them, would like to try making my own one day.


It can have all sort of toppiegs so guess gabbage could fit. Not my fav topping material though. But pancake is one description to it and it's particularly popular in hiroshima so could be


I still love cooking, me! @ 2021/03/12 06:24:55


Post by: hotsauceman1


 Ensis Ferrae wrote:
 hotsauceman1 wrote:

My favroite is Shepards pie with ground beef and like a gak done of beer in it.



I thought Shepherds Pie was the one with lamb in it. . . and beef was cottage pie?? Though, tbh, I don't really get why there needs to be a distinction, as they are largely the same exact dish, merely swapping a single ingredient (protein source) . . . but of course, the pedantic folks like James May cannot seem to live without those distinctions, so. .

In america i think(OR atleast around here) its used interchangably.


I still love cooking, me! @ 2021/03/12 09:10:44


Post by: Mad Doc Grotsnik


Are you a spy!?

No, I’m a Shepherd.

Aha! SHEPHERD SPY!

But yes. Shepherd’s Pie = Lamb. Cottage Pie = Beefs. Cottaging Pie = Let’s just not and say we did.


I still love cooking, me! @ 2021/03/12 10:08:20


Post by: Crispy78


 hotsauceman1 wrote:
 Ensis Ferrae wrote:
 hotsauceman1 wrote:

My favroite is Shepards pie with ground beef and like a gak done of beer in it.



I thought Shepherds Pie was the one with lamb in it. . . and beef was cottage pie?? Though, tbh, I don't really get why there needs to be a distinction, as they are largely the same exact dish, merely swapping a single ingredient (protein source) . . . but of course, the pedantic folks like James May cannot seem to live without those distinctions, so. .

In america i think(OR atleast around here) its used interchangably.


Do shepherds look after cows round your way?


I still love cooking, me! @ 2021/03/12 10:27:42


Post by: Mad Doc Grotsnik


My Lass tried GF FakeFC last night.

She found it meh, but her oldest loved it, and she’s a KFC fiend.

Unfortunately she found the smell of the buttermilk off putting (describing it as baby sick).

Might give it a bash myself, if I can find a recipe suitable for air fryer (should be easy enough!)


I still love cooking, me! @ 2021/03/12 10:29:53


Post by: Not Online!!!


Since we are on pies, does anyone have a recipe for good pie dough?


I still love cooking, me! @ 2021/03/12 12:41:53


Post by: Mad Doc Grotsnik


Depends what sort of pie?

Puff Pastry is best as a lid. Shortcrust better for a casing.

Me, I prefer Puff Pastry lids only (I think this is called pot pie in the US?)


I still love cooking, me! @ 2021/03/12 13:37:49


Post by: Not Online!!!


 Mad Doc Grotsnik wrote:
Depends what sort of pie?

Puff Pastry is best as a lid. Shortcrust better for a casing.

Me, I prefer Puff Pastry lids only (I think this is called pot pie in the US?)



Meatpie, mostly to satisfy my curiosity.


I still love cooking, me! @ 2021/03/12 13:39:53


Post by: some bloke


Ooh, I love me some cooking too! Tonight's curry night, got chicken thighs marinading in the fridge right now, ready to go in the oven for an hour and a half when I get home


I still love cooking, me! @ 2021/03/12 13:40:26


Post by: Mad Doc Grotsnik


If it’s red meat, definitely use a pie dish, and just top with puff pastry in my opinion.

No need to faff about making puff either, as store bought is plenty good for the job, especially the effort needed to get those flaky layers handmade


I still love cooking, me! @ 2021/03/12 16:08:21


Post by: Not Online!!!


 Mad Doc Grotsnik wrote:
If it’s red meat, definitely use a pie dish, and just top with puff pastry in my opinion.

No need to faff about making puff either, as store bought is plenty good for the job, especially the effort needed to get those flaky layers handmade


You realise that not every store sells such things due to "influencesphere" of kitchen Also us nowadays starting an colonial empire to import the food is also off the table.


I still love cooking, me! @ 2021/03/12 16:20:57


Post by: Mad Doc Grotsnik


I genuinely cannot comprehend such a product not being available!

I mean, I don’t doubt you. Just Brain Says No!


I still love cooking, me! @ 2021/03/12 18:19:04


Post by: hotsauceman1


 Mad Doc Grotsnik wrote:
Are you a spy!?

No, I’m a Shepherd.

Aha! SHEPHERD SPY!

But yes. Shepherd’s Pie = Lamb. Cottage Pie = Beefs. Cottaging Pie = Let’s just not and say we did.

What if you use ground turkey?


I still love cooking, me! @ 2021/03/12 18:29:27


Post by: Mad Doc Grotsnik


A mashed potato topped pie made with ground Turkey?

That’s called An Abomination


I still love cooking, me! @ 2021/03/13 12:00:08


Post by: Nevelon


I think “shepherds pie” is used as a catch all for all ground/fine diced meat topped with mashed potatoes in America. I’ll admit to having made them with ground turkey. I knew it was fake and phoning it in, but had the parts on hand. Made a decent meal.

I’ve made my own full-puff puff pastry. It’s a bit of a PITA, and takes a long time. Mostly resting in the fridge/freezer, but also a lot of rolling. Would I do it again? Probably, but I like playing in the kitchen. Would it be easier to just grab it from the freezer section of the grocery store? Heck yah! How much better is the from-scratch than store-bought? How much less work is needed?

That last bit of kitchen calculus (taste vs. time) was something that was driven home to me in my teenaged years. At that point my mom went from being a print maker/artist who worked from home back to school to become a lawyer. So where everything used to be from scratch homemade, shortcuts needed to be discovered. What steps could be skipped? For example we all know that store bought pie crust is not as good as scratch. But it might be 90% as good, but take 10% of the work. And the focus is going to be on the filling, so put the effort into there where it will yield maximal results; canned fillings cannot hold a torch to fresh. For special occasions you can pull out all the stops and make it the best, but for most nights, a 90% as-good pie is better then no pie at all.


I still love cooking, me! @ 2021/03/13 17:43:19


Post by: Mad Doc Grotsnik


Gonna do more Wings either tonight or tomorrow, but this time with a different sauce.

Sauce is...

4tbsp Butter
3tbsp Siracha (should be Gochujang, but supermarket doesn’t stock it)
3tbsp Honey
1/4 cup Rice Vinegar
1/4 cup Soy Sauce
1/4 cup Mirin.

I suspect it won’t have much of a kick, as there’s not a whole lot of heat going in. If so, I do have Tabasco in the cupboard (everyone should!) so should be able to kick it up a few scovilles.

Or....I may hold off and just do traditional ‘Frank and Butter’ buffalo sauce until I can get hold of Gochujang. There’s a really excellent world foods shop up the town, so I imagine they’ll stock it.

And I might take a notepad with me, as every time I’m in there, I see these amazing ingredients and produce I’ve never cooked with. Reckon making a list will aid me in finding recipes!

Because an old fashioned pottering about in the kitchen with new and unusual ingredient is always an afternoon well spent


I still love cooking, me! @ 2021/03/14 20:00:44


Post by: Mad Doc Grotsnik


Well, I’ve tried the sauce, and put in a decent amount of Tabasco to get some heat.

It tastes really, really good. But it’s also quite thin when using Siracha - not sure if the proper stuff might thicken it any, or if I just need to cook it down more.

The flavour is a good balance between sweet, savoury and just a hint of vinegar. Reckon it will go extremely well with shrimp or other seafood, so gonna try that next.

I’m looking at running a Vampire RPG once lockdown is lifted (it’s a cheap night in!), so hoping I can nail such things as finger food for my players.


I still love cooking, me! @ 2021/03/14 20:06:08


Post by: Voss


If so, I do have Tabasco in the cupboard (everyone should!)

Shouldn't. In terms of proper Mexican/Southwestern cooking, that's just overpriced flavored water, with a hint of something that vaguely resembled a red pepper in its previous life.


I still love cooking, me! @ 2021/03/14 21:56:00


Post by: Mad Doc Grotsnik


Well, I love the stuff, to nyer


I still love cooking, me! @ 2021/03/14 22:19:39


Post by: Pointer5


If you cook with wine the alcohol will cook off and you will be left with all the remaining flavor.


I still love cooking, me! @ 2021/03/15 17:08:47


Post by: Tyranid Horde


On Friday I made some paprika chicken paninis for dinner with some potato wedges, salad and some garlic mayonnaise.

The chicken is flattened to make pan frying easier and if you have a griddle pan even better. After the chicken breast is flattened, you cover it with a dusting of smoked paprika, pepper and salt and let it rest for a while before putting it on the pan with some oil. Stick them on a toasted panini with some mayo and salad and that's a quick meal.

The potatoes are just chopped up maris pipers and seasoned with pepper, salt and chilli and rolled around in oil beforehand so they're crispy. Leave in the oven for 20-25 mins at 220 C and enjoy.


I still love cooking, me! @ 2021/03/15 17:24:34


Post by: Mad Doc Grotsnik


That sounds rather nice!

Having a go at breaded Prawns tonight I think. Ended up with pre-cooked tiger prawns, so will need to adapt the cooking time.

Other than that, standard dredge - lightly seasoned flour, egg then breadcrumbs.

Going to have them with the sauce I made for yesterday’s wings, as I reckon they’ll go really well together.

Bit more of a faff than I usually bother with, as the dredge creates an excess of washing up, but hopefully it’ll be worth it!


Automatically Appended Next Post:
Yep....that’s a winner.

Breadcrumbs should’ve been Panko for the recipe, but I got Lemon & Black Pepper, which saved needing to season the flower.

Lovely on their own as is, absolutely amazing in the sauce (the flavour of which has deepened since last night).

These will most definitely be appearing as a snack at my RPG sessions!


I still love cooking, me! @ 2021/03/16 11:54:06


Post by: Tyranid Horde


Those sound great! Do you deep fry/ air fry them or do you stick them in an oven?

Never a fan of washing up myself, if I can make everything go in one pot I'm happy


I still love cooking, me! @ 2021/03/16 11:56:46


Post by: Mad Doc Grotsnik


Went with the Air Fryer, as I only have a gas oven.

I daresay if you’ve got a fan assisted or convection oven, it should also work.

Probably gonna try again with slightly cheaper prawns, see if they make any tangible difference. I suspect they might if they’re particularly smaller, as the meat to breading ratio will be reduced, and last night’s one had the right mix of crunch and, well, squish.


Automatically Appended Next Post:
Straight forward fry up tonight. Nothing fancy, though premium Sossies and Bacons.

If you can comfortably afford dry cured bacon, it’s a helluva difference, and you don’t get that unappetising white scum in your pan.

It’s also a doddle to make your own bacon. Various websites sell pre-made cure mixes. From there, it’s just trimming your cut of pork and getting your weight ratio accurate. Coat the pork evenly, put it in a ziplock bag. Bung it in the fridge for a week, turning it once a day (ideally around the same time, but not compulsory).

Lovely lovely Bacon ensues.

And for those on a tighter budget, with multiple hungry mouths to feed (or a hungry Roleplay group you want to feed), I can recommend The Wolfe Pit on YouTube.

Though those vids did surprise me at how expensive fresh veg is in the US compared to the U.K.


I still love cooking, me! @ 2021/03/20 01:31:14


Post by: Shadowbrand


Been a Professional Cook for almost a decade now, though with my ankles/feet going to gak, and how Covid has effected my line of work. I've been trying to get out of the kitchen.


My big thing is I -love- love Mexican cuisine. But Canada has next to no concept of the cuisine at all, all the local places are bad, and Canadian Taco Bell is something I wouldn't even feed to captured ISIS fighters. I think I have the hang of seasoning and preparing Chilaquies, Enchiladas and of course Tacos. But I have to wonder, what a actual Mexican would think of my cooking, that thought actually makes me incredibly nervous.


I think tonight I am going to whip up some rice for a big, big ole burietto and gorge myself like a daft overfed beast of burden.


I still love cooking, me! @ 2021/03/21 18:31:23


Post by: Mad Doc Grotsnik


Funny you should mention Burrito, been craving a bit of tex-Mex myself.

Reckon I’ll get some stuff in to do Tacos tomorrow, including assembling my own Taco seasoning.

I know Trev’s girls love Tacos, so seems a sensible thing to get used to cooking.


Automatically Appended Next Post:
Might also do a refresh of my cooking things this month.

Original flatmate never did quite figure out cleaning a baking sheet before reusing it, so a lot mine a largely ruined.

Could particularly use some Loaf Tins, as I’d like to get back to my baking. It’s something I’ve always enjoyed and the knack for. Or I’ll cop out and just order a bread maker, which certainly saves a lot of time. Also means I can be baking whilst using the oven for other good stuff,


I still love cooking, me! @ 2021/03/22 01:36:54


Post by: Hoitash


I have a wok. My understanding is I must snort a line of spice and incense so as to not anger it.


I still love cooking, me! @ 2021/03/22 09:09:04


Post by: Mad Doc Grotsnik


I have a Wok.

Well. Had. Somewhere between the two.

I’d not used it in a long while, but wanted a Stir Fry at the weekend (nice and cheap, and pretty healthy to boot provided you go easy on the oil).

Found it stashed in one of the cupboards. Where a former flatmate left it, without washing it up. And had clearly used a sharp knife when cooking with it, because they’ve cut through the non-stick coating.]

Still had my Stir Fry, just had to use one of the frying pans.

Given no flatmate has ever been able to wash up to my satisfaction, I’m now worried I might be a bit OCD. But I can’t be, as I just use hot soapy water and a dual sponge scourer. I just....make sure they’re clean.

Oh, whichever bugger ruined my cast iron griddle can take a long walk off a short pier. Those things are expensive, and now it’s rusted to buggery!

On griddle pans....how do people like their steaks? I’m a medium rare guy, possibly edging more toward rare than medium. Before the griddle, salt and pepper, then oil the steak not the griddle. And whilst I’m not a purist on it, because a peppercorn sauce is a wonderful thing, I don’t tend to bother with sauces, instead letting the Steak speak for itself.

Serve simply with just cooked Broccoli, oven baked potato and a griddled Beef Tomato. Baked spud should have butter and coleslaw.

I’ll take a Ribeye as preference, but will generally go with what I can afford over any real snobbishness.


I still love cooking, me! @ 2021/03/22 10:19:51


Post by: Not Online!!!


Steaks with sauce depends on the steak moreso then the sauce.

pork chops: at onion mustard sauce, lightly breaded and seasoned with tyhme, oregano, rosemary, paprica, salt and pepper.
Served with oven potatos and cabbage salad.

Also rip wok and cast iron griddle. a sad day






I still love cooking, me! @ 2021/03/22 10:20:55


Post by: Nevelon


I keep thinking I should get a cast iron skillet, but they are a bit fussy to maintain, and I’m not sure I care that much. Keep hearing good things about them and what they can do for your cooking though..l


Medium rare. Most of the time just S&P, a good steak should not need anything else. If I’m doing fajitas I’ll give it a more complex spice rub. Strip steaks

I don’t do steaks often, so it’s normally an impulse buy when I see them on sale. And has been a while. Apartment living has left me without a grill. Moving back into a house in the near future, so that will change soon.


I still love cooking, me! @ 2021/03/22 11:04:34


Post by: Mad Doc Grotsnik


Yeah, I enjoy Steak so much, I don’t want to have it often enough to risk not properly appreciating it.

But when I do, I like to get it from the Butchers. It is of course more expensive than the supermarket, but as well as the benefit to the local economy, I figure a Treat should feel like it, and be that little bit more extravagant.


Automatically Appended Next Post:
Well, my Bread Maker has arrived.

Been to the shop to get the necessaries, and also gonna give the soup marker an outing for a homemade, if automated, dinner tonight.

Leek and Potato soup (maybe with some crispy bacon chopped and added for serving) with fresh Granary bread.

Rather looking forward to it. So best crack on and get it on the go.


I still love cooking, me! @ 2021/03/22 17:14:41


Post by: Crispy78


 Mad Doc Grotsnik wrote:

Oh, whichever bugger ruined my cast iron griddle can take a long walk off a short pier. Those things are expensive, and now it’s rusted to buggery!


Unless it's been kept in the garden for years or something, it should be easily recoverable. Rub all the rust off with wire wool, till you get to bare metal. Then re-season it - heat it up really hot and rub oil into it. Mind your fingers.


Automatically Appended Next Post:
More info

https://www.bonappetit.com/test-kitchen/how-to/article/cast-iron-pan-rust


I still love cooking, me! @ 2021/03/22 18:00:38


Post by: Mad Doc Grotsnik


Might give that a go.

Still Incredibly annoyed that it happened!


I still love cooking, me! @ 2021/03/22 19:17:15


Post by: Red Harvest


Yeah, it is something than can be restored unless the rust has massively pitted the thing. Plenty of on-line tutorials.

Cast iron is not really hard to maintain. Just hand clean; never dish-washer clean. I repeat, never dish-washer clean. Dry thoroughly and maybe a light coat of oil if you do not plan to use it for a while. Re-season every so often if needed. Also, remember that cast iron does not heat evenly, so pre-heating is a must.


I still love cooking, me! @ 2021/03/22 20:26:04


Post by: Mad Doc Grotsnik


First loaf out. It smells great, passed the tap test (a way to tell if bread fresh out the oven is properly), and is gloriously wonky on the top.

Came out around 20 minutes ago, and on a cooling rack (important, as otherwise a still hot loaf will steam its bottom, resulting in sogginess). Should be able to get stuck in around 9pm.


I still love cooking, me! @ 2021/03/23 10:57:41


Post by: Olthannon


Where did you pick up the breadmaker out of interest, me and my wife were thinking of getting one. It would be nice to have fresh bread while we are out working on site.

Edit: funnily enough my wife is coeliac as well, does yours have a gluten free function?


Cool tip I can always recommend: roast broccoli instead of boiling, mix with some garlic, chilli flakes and a sprinkle of lemon juice. Goes great with steak, or mix in some soft cheese with pasta.



I still love cooking, me! @ 2021/03/23 11:46:43


Post by: Mad Doc Grotsnik


It does indeed. Got mine on credit from Littlewoods, so paid slightly above market price in favour of instalment payments.

The model does do GF settings, and comes with a useful guide book on want settings to use for which dough.

SD-ZB2502BXC Breadmaker with 27 automatic programmes by Panasonic.

Seemingly a variety of price points, with Amazon being the cheapest at £159.00 according to my Google results.

It’s really easy to use. Load your gubbins into the pan, barring the yeast which goes in a separate bit. Switch it on, select the right programme, press start. Leave it until it beeps.

Oh, and use the right paddle thing, as there’s a special one for Rye Bread, which I might try soon!

It also has a built in timer, so you can load it at night, and set it to be baked when you get up.

Just in general baking principles, I don’t think I’d time it so it cools in the pan, as it can make your crust soggy from the resulting cooling in an enclosed chamber.

Looks easy enough to clean, too. Loaf came out nice and smoothly, so the pan itself mostly just needs a wipe down rather than a more thorough wash, so the non-stick coating should last a good long time. Just, don’t go at it with a scoured!


I still love cooking, me! @ 2021/03/23 13:14:40


Post by: Tyranid Horde


Made a stab at some fried chicken last night. No fryer so resorted to a pan of oil to make things crispy. Turned out pretty well using a mix of flour, smoked paprika, salt and pepper. Double dipped in egg and flour for extra crunch. I could definitely see going the extra mile could result in a nice sticky sauce, if I had thought ahead.

The girlfriend made soft cookies over the weekend and were promptly demolished between the two of us.

That bread maker sounds cool, my mother bought be an electric mixer so I can make cake.


I still love cooking, me! @ 2021/03/23 13:24:53


Post by: Mad Doc Grotsnik


There is a cake setting, but it’d be all square, which doesn’t sit right with me!

Food Processor arrived, so soon to go buy frozen fruit to make smoothies, as I need to be consuming more good stuff.

Recipe calls for Nut Butter. But no. I don’t think so.


I still love cooking, me! @ 2021/03/24 11:16:51


Post by: Mad Doc Grotsnik


On the bread maker.

It’s definitely a labour saver, not a time saver. The programme I’m using takes 5 hours. And a good 1.5 hours is “resting” once you loaded in the ingredients.

I suspect this is to allow the flour to absorb whatever liquid you’re using, as the kneading panel only spins the one direction. The rest of the time is pretty standard (kneading, proving, baking, done).

So if you’re expecting to just be able to churn out loaves at a moments notice, that’s not gonna happe!

On to my second loaf today. It really is quick to load up. The most effort is measuring out the flour and the water. The rest is no effort whatsoever.

As for tonight’s dinner? Gonna try Nashville Hot Nuggets in the air fryer. Will get a shop bought dip though, as I don’t yet have empty sauce bottle for appropriate storage. But I will be ordering some, I can assure you that.


I still love cooking, me! @ 2021/03/24 11:21:42


Post by: some bloke


I made an absolutely gorgeous pasta dish last night, entirely improvised from a half remembered video I'd seen some weeks before and a variety of leftover/needed using items from the fridge!

I chopped some bacon up small and fried it slowly until it was crispy, then added chopped onion and garlic, fried until it was soft.

Then I put a block of feta in the middle of a baking dish with a lid, surrounded it with dried pasta, covered this with the bacon & onion mix, then covered that with grated cheese, then topped it up with milk to cover the pasta, grind of black pepper and put it in the oven at 180°C. Half an hour later I stirred it, topped it with mozzarella and then put it back in with the lid off for 15 minutes. It was amazing!


I still love cooking, me! @ 2021/03/24 18:11:12


Post by: Mad Doc Grotsnik


Sounds alright

Nuggets weren’t anywhere near spicy enough. Positively tame.

Also made soup, so everything I’ve eaten today has been home made. Really quite pleased with myself at that.

Smoothie didn’t work quite as expected. The frozen fruit made it really thick, so had to eat it with a spoon. Consistency was akin to a just thawing Sorbet. Will definitely be doing it again though as it was very tasty.


I still love cooking, me! @ 2021/03/25 23:40:59


Post by: SkavenLord


Tried making saag paneer. The paneer certainly sagged alright. It looked and tasted like seaweed left in the sink all day.

I heard cheese is a good meat alternative, so I am looking for way to work with that without killing my arteries. Might try experimenting a bit more with paneer to see if it works well enough as a curry.


I still love cooking, me! @ 2021/03/26 09:09:07


Post by: Mad Doc Grotsnik


Which recipe did you use for your Saag? And was it fresh or frozen Spinach

(In case anyone is wondering, Saag is Spinach in Indian cuisine. I like Saag Aloo, which is spinach and spuds. Not to be confused with Bombay Spuds)


I still love cooking, me! @ 2021/03/29 09:31:41


Post by: Mad Doc Grotsnik


Question for our American chums.

Pretty much every Cajun seafood video on YouTube calls for Old Bay seasoning. But sometimes the packets are different.

Is this the seasoning equivalent of a Hoover, where one companies trademark has become ubiquitous?

If not, is Old Bay really all that? Been sniffing around Amazon today, and found Slap Ya Mama as well as a couple of others.

Given it’s pretty expensive due to being import, don’t want to spend money if what I’m ordering is guff.


I still love cooking, me! @ 2021/03/29 10:55:03


Post by: Nevelon


 Mad Doc Grotsnik wrote:
Question for our American chums.

Pretty much every Cajun seafood video on YouTube calls for Old Bay seasoning. But sometimes the packets are different.

Is this the seasoning equivalent of a Hoover, where one companies trademark has become ubiquitous?

If not, is Old Bay really all that? Been sniffing around Amazon today, and found Slap Ya Mama as well as a couple of others.

Given it’s pretty expensive due to being import, don’t want to spend money if what I’m ordering is guff.


As far as I know (which honestly isn’t very far in this case) Old Bay is Old Bay, and not just anything. According to the old dented tin in the pantry, it’s a spice mix with the ingredients of Celery salt, Spices (including red and black pepper) and paprika. There might be other variants out there, and other copy-cat brands, but it’s a classic blend you will find used here.


I still love cooking, me! @ 2021/03/29 11:38:12


Post by: Mad Doc Grotsnik


Sounds like it’s worth getting The Real Thing then.

I’ve certainly always fancied a Crawfish boil. And given American Crayfish are a problem invasive species in our waterways, you’d think they’d be a common occurrence as we introduce an invasive species to the silliness of messing with the planet’s apex predator (no, not Randy Orton). But....seemingly not.

Which is a shame. Reckon a few tactical Crawfish boils during the height of summer would start impacting their numbers.


I still love cooking, me! @ 2021/03/29 14:33:57


Post by: Not Online!!!


 Mad Doc Grotsnik wrote:
Sounds like it’s worth getting The Real Thing then.

I’ve certainly always fancied a Crawfish boil. And given American Crayfish are a problem invasive species in our waterways, you’d think they’d be a common occurrence as we introduce an invasive species to the silliness of messing with the planet’s apex predator (no, not Randy Orton). But....seemingly not.

Which is a shame. Reckon a few tactical Crawfish boils during the height of summer would start impacting their numbers.


locals generally tend to not pick up that invasive species are technically often edible...

F.e. american crayfish....

Which is a shame as it is supposedly a lot like lobster.



I still love cooking, me! @ 2021/03/30 18:39:22


Post by: Tyranid Horde


The weekend for me involved eating my girlfriend's latest bakery treats: a pineapple upside down cake and some peppermint chocolate cupcakes which were both fantastic. I wasn't enthused with the idea of pineapple in a cake but it worked well with the caramel sauce she made and the sponge was nice and moist.

Yesterday we made our first pizzas from scratch. Flour everywhere, but they turned out very well for the first time. My base was a little bit thick for my liking but I was concerned about making the base too thin in the middle. Kept things simple, mozzarella and a few olives were enough. And because I'm proud of it, here are a couple of pictures of the two we made:


[Thumb - WhatsApp Image 2021-03-29 at 20.26.38 (1).jpeg]
[Thumb - WhatsApp Image 2021-03-29 at 20.26.38.jpeg]


I still love cooking, me! @ 2021/03/30 21:43:18


Post by: Vulcan


Darn, now I'm getting really hungry...


I still love cooking, me! @ 2021/03/30 22:16:25


Post by: Nevelon


Looks good, but maybe a little more edge highlighting?

Only slightly joking. Brush a little oil and maybe sprinkle some parm on the crust to get a nice gloss and some extra flavor.


I still love cooking, me! @ 2021/03/31 00:07:50


Post by: Tyranid Horde


 Nevelon wrote:
Looks good, but maybe a little more edge highlighting?

Only slightly joking. Brush a little oil and maybe sprinkle some parm on the crust to get a nice gloss and some extra flavor.


I'll get that one down on the next model- I mean pizza


I still love cooking, me! @ 2021/03/31 00:27:51


Post by: Nevelon


 Tyranid Horde wrote:
 Nevelon wrote:
Looks good, but maybe a little more edge highlighting?

Only slightly joking. Brush a little oil and maybe sprinkle some parm on the crust to get a nice gloss and some extra flavor.


I'll get that one down on the next model- I mean pizza


Its one of those steps I never bother with. So my crusts are always pale and dusted with flour. But in theory, it’s how good pizza places get that nice golden brown crispy thing going on. Might want to double check my advice with a quick web search before you screw up your next meal.


I still love cooking, me! @ 2021/03/31 17:48:18


Post by: Mad Doc Grotsnik


Curry out of a jar tonight, but I did add extra veggies in the form of an onion and two small bell peppers.

I swear I haven’t eaten this well in years. I’m working on my portion control (such as not scoffing all the curry, so tomorrow is another curry night), and making a conscious effort to eat more fruit and veg.

Next up I’ll get a spice grinder, so I can better make curry from scratch. The recipes don’t call for a lot of salt, but of course it’s pretty prevalent in sauce jars. So for the sake of £35 and a bit more effort, I can further cut down my sodium intake. I mean, I still use salt in my cooking, of course I do. But I’m not using excess salt, nor an excessive amount when eating. And to quote a certain supermarket, every little helps.

And as I had curry tonight, and am having it again tomorrow, my usual Friday night take away might be postponed.


I still love cooking, me! @ 2021/03/31 18:59:21


Post by: Tyranid Horde


You'll find it very difficult to go back once you've started making your own curry from scratch. I keep a jar or two in my cupboard for lazy nights but I've actually not touched them in months as I prefer making my own, generally as they're healthier, tastier, and cheaper (over time).

Good luck! I recommend buying your spices from Asda or an Asian food shop as you get scalped for tiny amounts of spices in traditional supermarkets.


I still love cooking, me! @ 2021/03/31 19:03:21


Post by: Mad Doc Grotsnik


Yeah, there’s a really good world food shop just up the road. It’s fantastic in there!


Automatically Appended Next Post:
I do need to remember I’ve got Kiwi fruits in the fridge for my smoothies.

Need to use them before I lose them!


I still love cooking, me! @ 2021/04/01 11:36:39


Post by: the_scotsman


 Mad Doc Grotsnik wrote:
Curry out of a jar tonight, but I did add extra veggies in the form of an onion and two small bell peppers.

I swear I haven’t eaten this well in years. I’m working on my portion control (such as not scoffing all the curry, so tomorrow is another curry night), and making a conscious effort to eat more fruit and veg.

Next up I’ll get a spice grinder, so I can better make curry from scratch. The recipes don’t call for a lot of salt, but of course it’s pretty prevalent in sauce jars. So for the sake of £35 and a bit more effort, I can further cut down my sodium intake. I mean, I still use salt in my cooking, of course I do. But I’m not using excess salt, nor an excessive amount when eating. And to quote a certain supermarket, every little helps.

And as I had curry tonight, and am having it again tomorrow, my usual Friday night take away might be postponed.


Oh man, I love me a scratch made katsu curry. Had a ramen place with the best curry rice I ever tasted at the old location of my work, and when we were moving I asked the lady who ran the place (who I had probably spent hours talking to at that point, it was a little hole in the wall place) if I could have the recipe, and it is one of the best things I know how to make.

Saute a diced onion, 1tbsp minced garlic and diced carrots in butter in your soup pot and fry diced potatoes and mushrooms in a frypan alongside, once they're caramelized add flour to make an oniony roux, add miso paste and 3 cups of water, 1tbsp honey, 1tbsp curry powder, 1tsp garam masala, 2tbsp curry powder. Mix in the potatoes once they're good and crispy and pour it over rice and maybe some panko fried meat or tofu if you're feeling fancy. it is so so good.


I still love cooking, me! @ 2021/04/01 15:10:43


Post by: Vulcan


 Mad Doc Grotsnik wrote:
Next up I’ll get a spice grinder, so I can better make curry from scratch. The recipes don’t call for a lot of salt, but of course it’s pretty prevalent in sauce jars. So for the sake of £35 and a bit more effort, I can further cut down my sodium intake. I mean, I still use salt in my cooking, of course I do. But I’m not using excess salt, nor an excessive amount when eating. And to quote a certain supermarket, every little helps.


Salt is a necessary nutrient for survival. But packaged and processed food almost always adds too much salt to everything, which we all know comes with it's own health problems. Which is why cooking from fresh is more healthy than using prepackaged and processed foods. Now if only we all had the TIME for it...


I still love cooking, me! @ 2021/04/02 00:13:32


Post by: Valkyrie


So I'm off to a Covid-legal BBQ with a couple of friends on Saturday, hoping to impress with my cooking skills. Looking through my trusty Oh Cook! book I'm doing sticky buffalo wings with a honey mustard marinade. Anyone know anything else I could put together to really impress? I'm pretty proud of my cooking abilities so want to show off a bit.


I still love cooking, me! @ 2021/04/02 00:40:57


Post by: Ensis Ferrae


 Valkyrie wrote:
So I'm off to a Covid-legal BBQ with a couple of friends on Saturday, hoping to impress with my cooking skills. Looking through my trusty Oh Cook! book I'm doing sticky buffalo wings with a honey mustard marinade. Anyone know anything else I could put together to really impress? I'm pretty proud of my cooking abilities so want to show off a bit.



If you have the time for it, do a google for Terry Crews' Mac and Cheese (Mac and Jeezy) . . . Then go as crazy as you please with cheese, as my family absolutely loved the recipe straight up the first time, but as a "base" we liked it more when we added our own variety of cheeses.


I still love cooking, me! @ 2021/04/02 13:56:35


Post by: tneva82


New cuisine for me. Feta cheese with olive oil, seasonings and honey surrounded by cherry tomatoes cooked in oven. Served with pita bread and added some more tomatoes and salad.

Scary amount of calories but guess i can afford it. Scale showed today 117.1 which is new record since 18.1(131.8 then).

[Thumb - IMG_20210402_125326.jpg]


I still love cooking, me! @ 2021/04/02 19:23:24


Post by: Mad Doc Grotsnik


 Ensis Ferrae wrote:
 Valkyrie wrote:
So I'm off to a Covid-legal BBQ with a couple of friends on Saturday, hoping to impress with my cooking skills. Looking through my trusty Oh Cook! book I'm doing sticky buffalo wings with a honey mustard marinade. Anyone know anything else I could put together to really impress? I'm pretty proud of my cooking abilities so want to show off a bit.



If you have the time for it, do a google for Terry Crews' Mac and Cheese (Mac and Jeezy) . . . Then go as crazy as you please with cheese, as my family absolutely loved the recipe straight up the first time, but as a "base" we liked it more when we added our own variety of cheeses.


Just watched the video. Certainly seems a lot easier than farting around with the bechamel. Might give that a go for one of my RPG sessions.


Automatically Appended Next Post:
tneva82 wrote:
New cuisine for me. Feta cheese with olive oil, seasonings and honey surrounded by cherry tomatoes cooked in oven. Served with pita bread and added some more tomatoes and salad.

Scary amount of calories but guess i can afford it. Scale showed today 117.1 which is new record since 18.1(131.8 then).


I’m guessing it’s the Feta that’s packing the calories? Looks like a pretty decent meal!


Automatically Appended Next Post:
In terms of Salad, I don’t think you can whack a Panzella type thing.

Jamie Oliver’s recipe is a good starting point, though I think I’d leave out the anchovies. Certainly never used them in the one I make.

https://www.jamieoliver.com/recipes/bread-recipes/panzanella-tuscan-tomato-bread-salad/

The red vinegar and capers give it a beautiful taste, especially if your tomatoes are sweet. I also add in a diced cucumber for crunch, which I don’t bother peeling because I like the skin, just make sure it’s well washed.


I still love cooking, me! @ 2021/04/02 20:49:01


Post by: tneva82


Feta, olive oil, honey. Aka main 3 ingredients. Besides tomato and salad remove those and you are left with just pepper and chili oh and garlic


I still love cooking, me! @ 2021/04/03 10:02:24


Post by: Mad Doc Grotsnik


Quick shop to stock up for the weekend.

Going for another Madras (I really do love my curry you know!). Also got Chicken Wings and Prawns for more air fryer goodness.


I still love cooking, me! @ 2021/04/03 12:15:15


Post by: Olthannon


Wor lass had a go on the bread machine we bought (or brood machine as it's apparently called in Dutch...) worked like a treat. Considering the price of GF bread and that you can't get a damn thing on NHS England prescription it's a game changer.

When I went to uni at Leicester, I got some proper experience in making curries and because there's so many shops about it was fairly cheap too. Spice grinder or a simple pestle and mortar is definitely the way to go. As well as cooking down the spices first in the pan before adding anything else. Also it turned out I'd been cooking rice wrong the whole time too. Leaving it to rest after cooking makes the world of difference.


I still love cooking, me! @ 2021/04/03 15:35:24


Post by: tneva82


Tried korean chili cabbage today. Sauce could be used for others but not fan of this combination.


I still love cooking, me! @ 2021/04/03 16:09:28


Post by: Mad Doc Grotsnik


Is that a dish distinct from Kimchi?

Forgot to get instant Mash on my shop today, so gonna nip back. Got some Chicken Kiev’s in the freezer from a proper butcher, so need to get some peas and mash to go with them.

I know some might frown at instant mash, but for someone living on their own, Smash is pretty great. Just need to add real butter and a splodge of full milk or cream to get something perfectly edible. And it keeps a long time, which is useful in itself.


Automatically Appended Next Post:
Also, can anyone recommend a recipe/method for doing baby back ribs in the oven?

I’ve been iffy on ribs due to poor quality Spare Ribs when I was a kid. The sauce always tasted amazing, but the meat was always tough and gristly.

Given I’ve overcome a similar prejudice to Chicken Wings, I reckon Ribs are the next up.

One assumption, I’ll get the ribs themselves from a reputable Butcher, so can have them trimmed pretty much however.

Also accepting sauce recipes, but as ever I won’t insist on your family recipe. That somehow feels disrespectful to me.


I still love cooking, me! @ 2021/04/03 21:11:37


Post by: tneva82


Think lt's different. Have some same ingredients i think but there's separate kimchi recipe in book i was following. Also ate kimchi in japan and that i liked.

One issue of course is i have no measuring standard by somebody who knows how to do this might be just me screwing up something.

Well not every experiment can be success. Have been recently trying plenty of stuff i have literally never eaten in my 38 years of life

Need to come up with new toppings for udons. Meat-mushroom-tofu is good but variety is spice of life


I still love cooking, me! @ 2021/04/04 17:36:46


Post by: Mad Doc Grotsnik


Sounds good

Think I’ve properly cracked the old chicken wings. And I went for breaded Moroccan Shrimp earlier, served with Lingham’s Chilli Relish.

Both of those are likely to be snack food for gaming sessions in the future. Though I do wonder if I can get an extra basket for the air fryer?


I still love cooking, me! @ 2021/04/04 18:11:37


Post by: Cybtroll


Spoiler:
Jamie Oliver’s recipe is a good starting point, though I think I’d leave out the anchovies. Certainly never used them in the one I make.

https://www.jamieoliver.com/recipes/bread-recipes/panzanella-tuscan-tomato-bread-salad/

The red vinegar and capers give it a beautiful taste, especially if your tomatoes are sweet. I also add in a diced cucumber for crunch, which I don’t bother peeling because I like the skin, just make sure it’s well washed.


You've done right! You don't put anchovies in the panzanella and the original recipe includes cucumber for that exact reason.
Just remember that the base tastes of the dish are the tomatoes and the basil, and that it need to soak before being eaten (it's a dish used to consume the stale bread).


I still love cooking, me! @ 2021/04/04 20:43:58


Post by: Mad Doc Grotsnik


Yay! Mumsie Grotsnik taught me right!

And yeah. Whilst I’m perfectly happy to scoff it as soon as it’s prepared, if the flavours are allowed to develop its much tastier.

I’ve made it a few time for Pot Luck type things, and it’s always among the first things to go.


Automatically Appended Next Post:
Though now you mention tomatoes, I must see if the local greengrocers has any. The ones in supermarkets have hardly any taste, especially compared to the ones my Grandad used to grow. Those had an almost herby scent and flavour.


I still love cooking, me! @ 2021/04/04 20:48:55


Post by: Veldrain


Tonight was sausage stuffed hot peppers, cooked in tomato sauce and covered with mozzarella. These freeze nicely so I normally make a few dozen whenever I find banana peppers of the right size.


[Thumb - IMG_20210403_183508965.jpg]


I still love cooking, me! @ 2021/04/20 16:53:51


Post by: Mad Doc Grotsnik


That looks really good! Any danger you could share the recipe?

And I think I have a Wing problem. Made them for my friend at the weekend, and just ate another kilo’s worth myself for dinner.

The joys of simple food done well, and fairly healthily thanks to the air fryer, my best purchase this year.

Also doing much better at using what I’m buying, so reducing food wastage.


I still love cooking, me! @ 2021/04/23 14:47:08


Post by: tneva82


Blue-cheese/Spinach/mushroom omelet. Today's lunch another new recipe for me.

[Thumb - tmp-cam-7020280509515912325.jpg]


I still love cooking, me! @ 2021/04/23 16:14:39


Post by: Mad Doc Grotsnik


Nice combo with the tomatoes.