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EADD What Are You Munching on? V. Fray Bentos Injury Support Group

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Bearlove said:
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ColtDan said:
Fish pie.
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8( (apparently <that was too short of a message, so had to add this!)
 
Had chicken enchiladas. Only Co-Op ones (reduced to 88p though which was a massive bonus). Microwaved cos oven's broke but actually didn't turn out bad at all. It's not like enchiladas are focussed on crispiness anyway so were just dandy microwaved. Was a bit surprised cos microwaving wasn't an option listed on the cooking instructions but on basis of having done so and eaten the results I'd say there's no reason it shouldn't be.

bogman said:
just put 3kg of pork shoulder in the fridge, it's covered in a dry rub of herbs n spices. tomorrow evening will pop it into a slow cooker for 6 - 8 hours.

said pork will be shredded saturday and devoured with soft baps, slaw and chicken wings
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I'll be coming to share your dins shortly then. No, really I will.

(beans and sossers will suffice if herb-rubbed pork shoulder slow-cooked is off the menu... but will be mildly disappointed ;))

Bearlove said:
Noodles - tuna n stuff (excuse the shit photo :D)

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Yeah. That photo's so shit I vomited all over my screen. Sort it out, Bear. How dare you present such vile food to us in such vile pictorial form. I just puked again quoting the pic without seeing it twofold in front of me it's so disgusting.
 
Bearlove said:
Noodles - tuna n stuff (excuse the shit photo :D)

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As Shambles has said, in prettier language, don't be a twat. That's a beautiful photo, one of the best you've ever posted. But then I'm a sucker for the colour green.

So yeah, shit photo actually.
 
About to defrost bolognese to have with pappadelle for a quick dinnner.

Is only a quick dinner but it was made properly (well, there's no veal in it so it's not 100% authentic) when I made it so it will be yum.
 
Somewhat TexMex affair involving minced beef and tortillas. Was actually a kit from the poundshop that was already out of date when they (illegally) sold it me but was meant as a chicken fajita kit and I only had beef mince so became summat else. Added various bobs - lotsa spices (cos was meant for half the amount of chook compared with beef wot I had) but also fresh stuffs like onions and peppers (and spring onions and salad). Bordering on healthy if it weren't for all that pesky oil and meatfat and red meat and cheese and... probably other stuff. Come to think of it I forgot to slosh faux guacamole and sour cream on top. Will make up for that when I nom the second half tomorrow.

In other munchings news, had a gold Club biccy earlier. Is it just me of is that not just a Club biccy but a Club biccy wiv added Rice Crispies and (most importantly) Caramac coating?!? Lawdy. Been a while since I had Caramac but it's a damn fine impression of it all the same <3
 
There's a Heston for Waitrose TM Lasagne in the oven. I bought it when I was drunk last weekend - 5 effing quid! For one person! In times passed I would have cooked it properly with beef mince, pork mince, chicken livers, sun dried toms - the lot.

These days I'm just......I'm just a bum.
 
Well the packet says it's "rich in umami". 10 mins to go. Declare my breath bated.
 
You can buy 'Umami' paste/purée now too. I have some in my fridge. You should see the ingredients list on it. Only thing it misses out is teenage boy's socks and jockstrap scrapings 8(

(tastes fukkin rancid too even when added in the tiniest of quantities to a dish - all you can taste is... that list of ingredients :|)
 
Well, it was considerably better than your average horsemeat fiasco. But it had way, way, way too much star anise in it. He’s obsessed by that shit, but it just doesn't make sense in Italian food, IMO. Listen to me, you michelin starred cunt!

Also, I compulsively put chilli oil on mince. I do not give a damn if that fact flies in the face of your obsessive recipe development process, Heston (I love you really).
 
Dins tonight (involving minced beef) was fried in chilli oil. Pricey compared to non-chili oil or making it yourself but it is rather tasty and does add a certain something. Mostly chilli and oil. And red. It adds red too.

Star anise in lasagne is just plain wrong even if it is Heston. Perhaps he could make it work if cooked by his fair hand but not mass-market in the frozen ready meal section he can't. A little goes a very long way with all things anise. Too much and it just tastes like mouthwash.
 
I went to one of those food festivals with my ex and he appeared 'on stage'. He said the secret to cooking good gravy was to add 1 star anise - he claimed you can't tell it's there, it just adds to the savouriness.

I beg to differ, mate. I beg to differ.

Henceforth my ex started adding star anise every time we did a roast and it just ruined things for me. I bit my tongue until it erupted as part of a massive row towards the end of the relationship.

So, in summary, fuck you star anise!
 
Hahahahahahahahaha! I thoroughly approve of your anti-anise stance =D

Can't bloody stand the taste of aniseed in any variant myself. Although I do accept it as part of a balance of spices - it has its place but it should never be centrestage in my book. I would not add it to gravy. You would taste it. It's aniseed. In gravy.
 
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