|
|
Post by everso on Mar 5, 2010 19:37:02 GMT
Oh my god, I just went down to take a peak at the chilli bubbling away in the oven. I hoiked it out and had a spoonful. It's fab - just the right amount of heat (I don't do industrial strength like Weyland, but I like it a bit tangy) and I shall serve it with mammoth proportions of rice.
I'm very excited.
Don't expect me in the chat room until quite late as I just know I shall be dozing off on the sofa afterwards - especially since I'm about to pour my second glass...
|
|
|
|
Post by Patrick on Mar 5, 2010 23:09:32 GMT
Last night's chicken casserole just finished here (well, an hour ago). Just the usual, Chicken, Carrots, Celery, Leek, Potatoes, Knorr chicken stockpot thing. All (bar the Knorr thing) local, and one or two - organic!
..........and two dumplings.
|
|
|
|
Post by Patrick on Mar 5, 2010 23:52:09 GMT
I have a pressure cooker, which are now all the rage since Pat bought one (I read it in the Daily Mail, so it must be true), but you have to be careful what you cook in it. I think kidney beans might stick.  There is one thing I'm a bit wary of with this Tower pressure cooker. Unlike the family "Swan" one of years gone by which was huge, had three segments/baskets for the inside and was made of stainless steel. This one is aluminium - and I have a nasty feeling if you're not too careful when perhaps preparing your dumplings after doing the hissy stuff - that the contents will badly catch on the inside and never come off. I've had some close calls so far but managed to soak it all away. I'm not sure it's going to last very long though - seems a bit flimsy compared to the ones of old. |
|
|
|
Post by Weyland on Mar 6, 2010 15:48:37 GMT
I've made a lorralorra beef mince and onion base slurry today, with a kilo of meat, red and other onions, leek, some garlic (sliced but not crushed), mixed herbs, a jar of M&S beef gravy (on offer), and a little cornflour to thicken.  I'll have that for dinner today, with local potatoes, carrot, swede, and canned butter beans, plus some veg-suet dumplings, and the rest'll go in the freezer in one-person portions. Carefully labeled and recorded, of course.  Slow cooker, of course. Would be perfect for your cooking style, Riot. Plenty of time to nurture the dish. (Had a good dose of capsaicin yesterday, so I'll be OK until next weekend. Maybe.  ) |
|
|
|
Post by tarzanontarmazepam on Mar 8, 2010 19:38:47 GMT
Pasta
|
|
|
|
Post by sesley on Mar 8, 2010 19:52:28 GMT
homemade meat balls with spagetti and in a tomato chilli sauce.
|
|
|
|
Post by everso on Mar 8, 2010 20:09:25 GMT
Mincemeat pie. I found the cooked mince & veg in the freezer so I've made a pie. Boiled Charlotte potatoes, broccoli, cauliflower and peas to go with.
|
|
|
|
Post by Patrick on Mar 8, 2010 21:55:51 GMT
Pork chops, smeared with wholegrain mustard, coated in a sprinkling of golden granulated sugar and cooked in orange juice. With tatties and carrots ('cos I've run out of peas).
|
|
|
|
Post by everso on Mar 9, 2010 0:54:27 GMT
Pork chops, smeared with wholegrain mustard, coated in a sprinkling of golden granulated sugar and cooked in orange juice. With tatties and carrots ('cos I've run out of peas). How do you cook your carrots? The nicest way I've found is sliced and laid in foil with a knob or two of butter, pepper and salt. Seal and bake in the oven for an hour or so (depending on temperature). Gorgeous, but only economical if you've already got the oven on to cook something else. This method is good when you're doing, say, Sunday roast, and you're using all your saucepans for other things. |
|
|
|
Post by Patrick on Mar 9, 2010 1:04:49 GMT
S'funny you should say that - 'cos I came within a gnat's crochet of sticking them in the oven as an experiment. Then just sliced and in the saucepan with the tatties, and it was testament to the fact that potatoes are once again mushy this year that the carrots cooked perfectly but the potatoes were on the verge of falling to bits. Cooking to the usual times that is.
|
|
|
|
Post by everso on Mar 9, 2010 1:11:22 GMT
S'funny you should say that - 'cos I came within a gnat's crochet of sticking them in the oven as an experiment. Then just sliced and in the saucepan with the tatties, and it was testament to the fact that potatoes are once again mushy this year that the carrots cooked perfectly but the potatoes were on the verge of falling to bits. Cooking to the usual times that is. Next time you have the oven on, try cooking them in foil. I guarantee you'll never boil them again. |
|
|
|
Post by Weyland on Mar 9, 2010 10:19:15 GMT
S'funny you should say that - 'cos I came within a gnat's crochet of sticking them in the oven as an experiment. Then just sliced and in the saucepan with the tatties, and it was testament to the fact that potatoes are once again mushy this year that the carrots cooked perfectly but the potatoes were on the verge of falling to bits. Cooking to the usual times that is. When boiling or steaming, I always test potatoes as soon as ten minutes is up. I hate overcooked potatoes. I'd rather have them too al dente than too soft. I find the choice of potatoes in British supermarkets, at least in these parts, very limited. It seems to be basically new, baking, and other. |
|
|
|
Post by betty on Mar 9, 2010 20:15:51 GMT
pheasant breasts
chest nuts
mush rooms
|
|
|
|
Post by everso on Mar 11, 2010 19:55:59 GMT
Nothing tonight. No lunch either. Liquids only. I'm having a "procedure" tomorrow and mustn't eat today. What a bummer.  |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Mar 11, 2010 19:58:27 GMT
awwww poor you Everso ..hope it all goes ok tmrw ~hug~
|
|
|
|
Post by everso on Mar 11, 2010 20:00:03 GMT
Thanks, Costal. It's my birthday present to myself.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Mar 11, 2010 20:04:11 GMT
awwww ok! my mind is boggling but i hope it is a lovely present! |
|
|
|
Post by everso on Mar 11, 2010 20:06:56 GMT
awwww ok! my mind is boggling but i hope it is a lovely present! I'll let you know. Seriously, it's something that has to be done, but I don't enjoy it. Honest. |
|
|
|
Post by Weyland on Mar 11, 2010 20:28:19 GMT
Nothing tonight. No lunch either. Liquids only. I'm having a "procedure" tomorrow and mustn't eat today. What a bummer. Botox? |
|
|
|
Post by everso on Mar 11, 2010 20:33:29 GMT
Nothing tonight. No lunch either. Liquids only. I'm having a "procedure" tomorrow and mustn't eat today. What a bummer. Botox? If only. |
|
