EADD what are you munching on? Not overdone like the last thread.

[THECATINTHEHAT]

Is that a real global or a copy?

 

[Bearlove]

Is that a real global or a copy?

Real There a really nice knife. I have quite a few of them but main one I use is the G48

 

[Raasyvibe]

Bear_love, stop making me ejaculate.

Veggie food here.

The linda McCartney sausages are good!! The spinach and mushroom burgers are not...

 

[spudgun]

Are you any good at Lasagna? if so... one of the best meals ever

I seem to have the munchies today, eaten loads

Lasagne is one of my tried and rested favourite comfort foods:

1. Grate a large onion and carrot into a pan and fry a long time until caramelised.
2. Add 1/2 a pack of finely sliced smoky bacon / panchetta and fry bit more
3. Fry around 150g finely sliced chicken livers in the same pan.
3. Brown off the mince (250g beef / 250g pork) in the same pan and meanwhile chop finely 1/2 a jar of sun-dried tomatoes. When browned, add half a bottle of wine.
4/ Add a jar or two passata (depending on size), a splash of stock and the chopped sun-dried tomatoes.

5. Add one or 2 bay leaves, some chopped basil leaves and some worcester sauce

Leave to cook for at least 2 hours, but the longer the better. If you've got any of those antipasto mushrooms in oil, chuck in a jar of them as well. Also add a bit of cream at the end to make it really rich.

Meanwhile - to make the sauce melt 40 g of butter in a pot, then add about the same amount of flour to form a roux. add about a pint of milk slowly, stirring so it doesn't get lumpy and add around 100g of grated mature cheddar. Half or more of that can be parmesan if you're feeling flush. Cook it on a low heat till it thickens and an add a pinch of nutmeg and wait till it is a thick consistency (be patient, it takes a while to melt).

Then you just get fresh lasagne and layer it, meast at bottom, then the cheese sauce, then pasta and repeat till you've run out. Spread the top layer with white sauce and a sprinkling of oregano and parmesan. Stick it in the oven for 30 mins at 200, or until it's nicely browned, and bob's your uncle!

P>S> Season properly at every stage.

 

[Bearlove]

^Add garlic and chili in with the onion.

Spinach Tagliatelle and had that with Puttanseca sauce - added a couple tins of sardines and it was lovely.

For the sauce - olive oil, garlic, olives, capers, anchovies, finely sliced up onions, dried chili flakes (or fresh or powder)

Crush / slice garlic, chop up capers and olives.

Warm the oil add the anchovies, mash them until they dissolve into the oil (won't make the dish fishy) - increase the heat a bit and add everything else. Cook until onions and garlic are soft add some pepper and mix with the pasta. You can easily add a tin of tomatoes to this and that works just as well.

This Sauce is also great with chicken / potato

 

[THECATINTHEHAT]

Real There a really nice knife. I have quite a few of them but main one I use is the G48

Santoku eh, very nice.

I've never been a huge fan of global but clearly they're lovely knives. I've got a g4 (I think) that I use for smaller carving jobs (venison loin, chicken breast, lamb rump etc), but always been a Wusthof man myself or Victorinox Fibrox for a cheaper option (not to be snifffed at, lovely knives).

Just make sure you keep them sharp because unless you're one very rare home cook there's fuck all chance of you getting a proper edge back on them yourself if you don't.

 

[Bearlove]

One of my goto lunches - calamari salad with a Thai style dressing.

Boil calamari for a minute or so (until cooked), then put into a bowl of ice cold water and dry on kitchen paper.

Chop up some lettuce, some cherry tomatoes and some spring onions and top with the dried squid

In a bowl add some sliced or crushed garlic, chili, lime juice, sugar, fish sauce and pepper - mix it to dissolve the sugar and pour over the salad.

(Have a banana cake in the oven so no doubt a photo of that will follow :D)

 

[spudgun]

Santoku eh, very nice.

Just make sure you keep them sharp because unless you're one very rare home cook there's fuck all chance of you getting a proper edge back on them yourself if you don't.

Yeah - even then I take mine to a proper sharpening place every now and again.

Also, garlic in lasagne - touchy subject! I do like putting it in sometimes, but I've heard it's not authentic (not that that matters one bit).

And your squid looks banging, bear.

 

[Bearlove]

Santoku eh, very nice.

I've never been a huge fan of global but clearly they're lovely knives. I've got a g4 (I think) that I use for smaller carving jobs (venison loin, chicken breast, lamb rump etc), but always been a Wusthof man myself or Victorinox Fibrox for a cheaper option (not to be snifffed at, lovely knives).

Just make sure you keep them sharp because unless you're one very rare home cook there's fuck all chance of you getting a proper edge back on them yourself if you don't.

Not a fan of the Wusthof's, yeah there one of the better knives but I don't like knives that have separate pieces on the handles. The Globals are a nice knife and because they are molded from one piece so for me feel cleaner (no difference I know :D)

I have the G4 - for smaller work I like the GS series and I use the GS7 GS9 have the GS8 but never used it and for straight blade the GS40. Have the non fluted Santoku which is nice and also the G5 which is the square blade.

I have a whetstone for sharpening there a bit more work than the standard sharpening steel but I feel you can get a better edge. I agree that you must keep them sharpened, if you don't not only are you more likely to cut yourself but your not going to get that edge back.

Are you in the cooking industry?

 

[Bearlove]

Yeah - even then I take mine to a proper sharpening place every now and again.

Also, garlic in lasagne - touchy subject! I do like putting it in sometimes, but I've heard it's not authentic (not that that matters one bit).

And your squid looks banging, bear.

I love garlic and it pretty much goes into everything I'm cooking ! Didn't know it wasn't deemed authentic.

The squid salad is a great quick meal, freezer to plate in about 5 minutes :D

 

[THECATINTHEHAT]

I was until I realised that I liked having a life outside of work and didn't want to make the drop down in level that it would require to have one.

I've just finished (kind of) my first year back at uni, it's been a bit of a rough 9 months though.

 

[ColtDan]

One of you amazing cooks should cook me something and post me it

 

[THECATINTHEHAT]

I'm not even cooking for myself at the moment, I'm at my mum's house being fed like a teenager.

/lifefail

 

[Bearlove]

One of you amazing cooks should cook me something and post me it

Ran out of beetroot ?

I made Banana and Walnut bread -

 

[Bearlove]

I was until I realised that I liked having a life outside of work and didn't want to make the drop down in level that it would require to have one.

I've just finished (kind of) my first year back at uni, it's been a bit of a rough 9 months though.

As long as you managed to get back that's a great start , I hope that the following 9 months is easier for you. I thought you must know the industry with mentioning Wusthof as there more a cheffy knife.

 

[spudgun]

I've got a global too, but it's the only decent knife I have and use it for nearly everything so it's easily blunted. Didn't help that when I first started using it, it was on a glass chopping board - wrecked it really quickly.

It was a right hassle to buy as well - bought it when I was 27 and the debenhams manager had to come down personally to authorise the sale, as if "My butchering tool has to be a Global, otherwise I'll never live it down in the nick"

 

[Bearlove]

I cringe when I see people using the glass boards - really screw the blades up. They have a lifetime guarantee, if you kept your warranty you should be able to return it and have replaced. I've had most of mine years now and the latest was the Santuko which I got a few years ago as a gift - its probably my favorite and the one I use the most.

I thought the knife law in the UK was 16? TBH if you were going out on a stabbing session you wouldn't really take along your global .

 

[spudgun]

Exactly - I've got a full beard ATM and still get ID'd sometimes, people are either a) clueless, or b) taking the piss. I'm told I've a young face, but nobody under 18 I ever knew could grow anything other than wispy bumfluff.

I took the Global to the Japanese Knife Sharpening centre off Baker St and it's as good as new now, so worth it for a quid or 2 - it's probably the only material thing I love and thinking of the way I mistreated and abused it in the past make my heart bleed horrible, horrible tears :D

 

[ColtDan]

Ran out of beetroot ?

I made Banana and Walnut bread -

Very nice. and yep all outta magical beetroot

 

[THECATINTHEHAT]

I took the Global to the Japanese Knife Sharpening centre off Baker St

Lol yeah, the guys in there will pick up a fresh global out of the box and go 'meh....it's pretty sharp'.