beeboo said:ymu - smoked mackerel and peach, what are you on?!?
probably an attack of munchies on a drugged up mind.
The Great Suburban75 Recipe Wiki
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probably an attack of munchies on a drugged up mind.
beeboo said:I've also tried ymu's peach and mackerel sandwich
did you survive that concoction
?beeboo said:It didn't really help that I had a lousy tasteless peach so it probably didn't have as much impact as it might have done - but yeah it was v. nice!
sounds like your tastebuds have been annihilated by the experiment.
ymu
Niall Ferguson's deep-cover sock-puppet
Heh - good to hear it! It's particularly good with very ripe juicy peaches - but these seem to be increasingly hard to come by.beeboo said:It didn't really help that I had a lousy tasteless peach so it probably didn't have as much impact as it might have done - but yeah it was v. nice!
Crispy
The following psytrance is baṉned: All
Well, last night I cooked up Baked goats cheese with chilli and honey followed by Chesnut Bourgignon Pie - except I subsituted 1/2 and 1/2 walnuts and chickpeas for the chestnuts, cos there weren't any in the shops. I also did Lazy treacle pudding but they came out of the microwave as solid lumps of 'sponge' and were not edible at all
But the pie and the cheese were fab
But the pie and the cheese were fab
ymu
Niall Ferguson's deep-cover sock-puppet
Sorry about that - it might take a bit of experimenting with quantities and cooking time. It usually works out OK - try adding a bit more milk to keep the mix quite loose? if your microwave is particularly bad for hotspots, I guess you could try cooking it for 30 seconds at a time and leaving it to stand for 30 seconds in between.Crispy said:I also did Lazy treacle pudding but they came out of the microwave as solid lumps of 'sponge' and were not edible at all
Hmm ... not so lazy any more ...
E2A: here's a recipe with quantities etc - it also recommends covering with cling film for microwaveing. http://everything2.org/index.pl?node_id=1702191
I just added a recipe for smoked mackerel and orange salad which you must all try cos it's really really delicious!
sojourner said:
Yeah but you're a fruitist so
sojourner said:
plums and pork? apples with blackpudding?
what about tomatoes?
AnnaKarpik
Queen of all she surveys
I'm looking for a vegetarian pasty recipe if anyone's got any ideas. The pastry's made - all butter puff - what shall I whack in it?
FabricLiveBaby!
Live Baby Fabric!
I have had some requests for crispy chilli beef so I thought I'd put it in this thread.
If you love chinese food, but can never do it like the takeaway does, or your recipe book is a bit too "ken hom" get this one:
International cuisine: China
by Christine Yau, Norman Fu and Deh-Ta Hsiung
ISBN: 0-340-81118-8
It has the best recipes in a chinese book ever bar none. If anyone else wants to know how to make something else, I'll put the recipe up.
Crispy Chilli Beef:
8 oz Topside beef cut into 3mm x 3mm x 60mm shreds.
1 Egg
Potato Starch for dredging (at your chinese supermarket, it's like cornflour only better)
2 tsp oil
3 oz Carrot (shredded)
2 spring onions (shredded)
1/2 Onion (shredded)
5 fl Oz Simple spicy sauce
1. Mix the shredded beef with the egg
2.Dredge the beef shreds with potato starch so that each one is coated well (it feels nasty!)
3. Heat half a wok full of oil to 190 C and deep fry the beef in 2 baches each for 2-3 minutes. Remove and drain on kitchin paper. Bring the oil back up to 190 and refry the beef until it no longer foams. The beef should be dry and crisp.
4 In a wok fry the shredded carrot, onion, and spring onion in the oil Add half a wok ladle of spicy sauce and bring to the boil. Add the beef shreds and turn them to coat in the sauce. Add more sauce if necessary, just enough to coat each piece of beef evenly.
5 add a dash of sesame oil and white pepper. Serve hot.
Spicy Sauce.
2 tsp oil
2 cloves Garlic (finely chopped)
1/2 Red chilli Chopped
1/4 tsp five spice powder
4 tbsp Malt Vinegar
3 tbsp Sugar
2 Tbsp tomato suace (I use the juice from a tin)
1 tbsp Wrocester Sauce
2 tbsp Lemon Juice
Dash of sesame oil and white pepper to finish.
1 Add the oil to a wok and fry the garlic and the chilli until pungent. Add the 5 spice powder and cook for 10 seconds (important- do NOT burn the 5 spice powder)
2. add the remaining ingredients and bring to the boil. Simmer until the sauce is reduced by a 1/4 and looks syrupy.
3. Turn off the heat and add the pepper and sesame oil. Pour into a bowl and cool.
(I usually make 2 lots of this for the crispy chilli beef above)
If you love chinese food, but can never do it like the takeaway does, or your recipe book is a bit too "ken hom" get this one:
International cuisine: China
by Christine Yau, Norman Fu and Deh-Ta Hsiung
ISBN: 0-340-81118-8
It has the best recipes in a chinese book ever bar none. If anyone else wants to know how to make something else, I'll put the recipe up.
Crispy Chilli Beef:
8 oz Topside beef cut into 3mm x 3mm x 60mm shreds.
1 Egg
Potato Starch for dredging (at your chinese supermarket, it's like cornflour only better)
2 tsp oil
3 oz Carrot (shredded)
2 spring onions (shredded)
1/2 Onion (shredded)
5 fl Oz Simple spicy sauce
1. Mix the shredded beef with the egg
2.Dredge the beef shreds with potato starch so that each one is coated well (it feels nasty!)
3. Heat half a wok full of oil to 190 C and deep fry the beef in 2 baches each for 2-3 minutes. Remove and drain on kitchin paper. Bring the oil back up to 190 and refry the beef until it no longer foams. The beef should be dry and crisp.
4 In a wok fry the shredded carrot, onion, and spring onion in the oil Add half a wok ladle of spicy sauce and bring to the boil. Add the beef shreds and turn them to coat in the sauce. Add more sauce if necessary, just enough to coat each piece of beef evenly.
5 add a dash of sesame oil and white pepper. Serve hot.
Spicy Sauce.
2 tsp oil
2 cloves Garlic (finely chopped)
1/2 Red chilli Chopped
1/4 tsp five spice powder
4 tbsp Malt Vinegar
3 tbsp Sugar
2 Tbsp tomato suace (I use the juice from a tin)
1 tbsp Wrocester Sauce
2 tbsp Lemon Juice
Dash of sesame oil and white pepper to finish.
1 Add the oil to a wok and fry the garlic and the chilli until pungent. Add the 5 spice powder and cook for 10 seconds (important- do NOT burn the 5 spice powder)
2. add the remaining ingredients and bring to the boil. Simmer until the sauce is reduced by a 1/4 and looks syrupy.
3. Turn off the heat and add the pepper and sesame oil. Pour into a bowl and cool.
(I usually make 2 lots of this for the crispy chilli beef above)
I've added a recipe for a fucking gorgeous and wonderfully colourful soup Pie Face made the other evening
http://wikihost.org/wikis/urban75recipes/wiki/pie_face_s_pointillist_pottage
http://wikihost.org/wikis/urban75recipes/wiki/pie_face_s_pointillist_pottage
FabricLiveBaby!
Live Baby Fabric!
BiddlyBee said:
Yeah course I don't mind.
Crispy said:
nooo - definitely a soup. still quite liquid. I called it a pottage cos it alliterated nicely and I came over all Ready Steady Cunt
