
--->COOKING<---

Ah, that reminds me of my old "IBM 5155 monster".seebart wrote: ↑
Hey, I've got to try that. The chicken will probably catch on fire and I'll have to smash it through my window to avoid burning down the house.cookie wrote: ↑But just to come back on topic and actually contributing to this amazing thread, check out what my dad sent me... I salute his bossyness roasting chickens in front of his chimney
Don't try that.mr_a500 wrote: ↑Hey, I've got to try that. The chicken will probably catch on fire and I'll have to smash it through my window to avoid burning down the house.
I would have thought you eat cookies all day.cookie wrote: ↑@mr_a500 I think you lack a chimneyThe picture is nice btw. I like it!
I've done some chicken with my gas grill, Hickory Smoke Box and water bowl. It was amazingly moist and tasty but I never had a nice crust.
I like casseroles. Probably as they're quite easy: chuck stuff in big pot, chuck pot in oven, forget about it for a few hours, come back and eat tasty stuff. It's also a handy way of getting myself to eat some vegetables.mr_a500 wrote: ↑I don't understand the point of casserole either.
I love casseroles. Pasta, potato vegetable variations you name it the options are great.vometia wrote: ↑I like casseroles. Probably as they're quite easy: chuck stuff in big pot, chuck pot in oven, forget about it for a few hours, come back and eat tasty stuff. It's also a handy way of getting myself to eat some vegetables.mr_a500 wrote: ↑I don't understand the point of casserole either.
No, I've got two chimneys - one for the fireplace, one for the wood burning stove.cookie wrote: ↑@mr_a500 I think you lack a chimney![]()
Indeed. Today's is a lazy-arse curry using fairly typical ingredients that the big Le Creuset seems to like (today's are chicken thighs, onions, spring onions, carrots, stock, tinned tomatoes, bell peppers) and a jar of curry sauce, because sometimes life's too short to dry roast and grind a bunch of spices myself; and besides which, I'm not terribly skilled at doing it so the flavour balance is never quite right. I'm using a Loyd Grossman sauce, which I randomly like compared to the usual suspects I find in Sainsbury's. It's either balti or bhuna, I forget which. I suspect the former as the house doesn't particularly smell of fenugreek which seems to be a signature thing in his bhuna sauce.seebart wrote: ↑I love casseroles. Pasta, potato vegetable variations you name it the options are great.
Sounds great I need to do more casseroles again with the hot weather we've been having here I'm more on a salad base right now.vometia wrote: ↑Indeed. Today's is a lazy-arse curry using fairly typical ingredients that the big Le Creuset seems to like (today's are chicken thighs, onions, spring onions, carrots, stock, tinned tomatoes, bell peppers) and a jar of curry sauce, because sometimes life's too short to dry roast and grind a bunch of spices myself; and besides which, I'm not terribly skilled at doing it so the flavour balance is never quite right. I'm using a Loyd Grossman sauce, which I randomly like compared to the usual suspects I find in Sainsbury's. It's either balti or bhuna, I forget which. I suspect the former as the house doesn't particularly smell of fenugreek which seems to be a signature thing in his bhuna sauce.seebart wrote: ↑I love casseroles. Pasta, potato vegetable variations you name it the options are great.
I have been a bit lazy and unadventurous lately though, I basically use the same ingredients when I'm doing Random Casserole™ except if it's lamb it gets tomatoes and if it's chicken it gets white wine. And whatever else I find lying around that needs eating.
An Indian girl once gave me a recipe for home made vindaloo sauce, but it involved grinding up so many strange and unavailable spices, that I just gave up and went with the store bought stuff. (which comes from the UK, oddly enough)vometia wrote: ↑I still wish I could figure out the ingredients in the classic curry-house vindaloo: it's not a particularly complicated flavour but it's one I really like and something that's evaded my own experimentation and which the shop-bought stuff tastes nothing like.
Yeah making your own curry's is pretty elaborate, the stuff I order is usually from the Netherlands.mr_a500 wrote: ↑An Indian girl once gave me a recipe for home made vindaloo sauce, but it involved grinding up so many strange and unavailable spices, that I just gave up and went with the store bought stuff. (which comes from the UK, oddly enough)vometia wrote: ↑I still wish I could figure out the ingredients in the classic curry-house vindaloo: it's not a particularly complicated flavour but it's one I really like and something that's evaded my own experimentation and which the shop-bought stuff tastes nothing like.
Onions are the essence of life and you wan't to bomb them all? For what reason if I may ask?mr_a500 wrote: ↑I think onions are evil and should be wiped off the Earth using an aggressive bombing campaign.
I'm sure there are some onions in the vindaloo paste I use, but they've been boiled to death with so many spices that I can't tell.
What? I don't care about tears. (I cry when I run out of pizza.)cookie wrote: ↑Onions are the essence of life and you wan't to bomb them all? For what reason if I may ask?
If it's because you shoot tears out your eyes while cutting, then using a sharp knife will help.
I hope you did not use onions from the 70s and 80s ...mr_a500 wrote: ↑ I've already perfected 1950's rotary phones, 1960's lava lamps & reel to reel, 1970's portable B&W TV & tape, 1980's colour TV & VCR. Things after the 80's don't really interest me - except maybe watches. (...if they've got 60's or 70's styling)
Generally fresh fruits and vegetables would be advisable slom !Slom wrote: ↑I hope you do not use onions from the 70s and 80s ...
There seem to be a fair amount of controversial culinary vegetables; which given any amount of people in a room there's bound to be a few who have some contestation, they would be:mr_a500 wrote: ↑I think onions are evil and should be wiped off the Earth using an aggressive bombing campaign.
I'm sure there are some onions in the vindaloo paste I use, but they've been boiled to death with so many spices that I can't tell.
I mean 'controversial' for the palate of many people I knowseebart wrote: ↑In comparison to fried potatos it is proven that onions are healthy, in moderate quantities of course. None of those listed are "controversial culinary vegetables" IMO. Sure, too much of anything can get unhealthy. I love burgers and french fries, just not the ones from those well known FF chains.
Yes, that makes more sense. Again: in the right quantities not so "bad".micrex22 wrote: ↑I mean 'controversial' for the palate of many people I knowseebart wrote: ↑In comparison to fried potatos it is proven that onions are healthy, in moderate quantities of course. None of those listed are "controversial culinary vegetables" IMO. Sure, too much of anything can get unhealthy. I love burgers and french fries, just not the ones from those well known FF chains.