F.U.B.A.R.
Bluelight Crew
Leave your colon out of this - no doubt it's prolapsed anyway...
-
🇬🇧 🇸🇪 🇿🇦 🇮🇪 🇬🇭 🇩🇪 🇪🇺
European & African
Drug Discussion
Welcome Guest!
Posting Rules Bluelight Rules -
EADD Moderators: Shambles
The Recipe Thread (EADD Version)
- Thread starter tribal girl
- Start date
BecomingJulie
Bluelight Crew
One of my uni friends used to use long rows of dots .......... like this .......... in almost everything she wrote .......... She used to call them .......... "Thought Marks". Because they represented where she was .......... thinking .......... what word to say next.
It was impossible to read anything she had written (we had primitive text-only e-mail through the VAX computer) without hearing, in the mind's ear, her gentle Brummie lilt .......... complete with .......... pauses .......... with the thought marks. (At least, that was my experience. But maybe the voices in your head behave differently.)
It was impossible to read anything she had written (we had primitive text-only e-mail through the VAX computer) without hearing, in the mind's ear, her gentle Brummie lilt .......... complete with .......... pauses .......... with the thought marks. (At least, that was my experience. But maybe the voices in your head behave differently.)
F.U.B.A.R.
Bluelight Crew
^maybe they just represented words she couldn't spell - what with being a Brummie like... 
BecomingJulie
Bluelight Crew
Corned Beef Hash (with real hash in it)
Corned Beef Hash (with real hash in it)
Not Suitable for Vegetarians
You Will Need:
Corned Beef Hash (with real hash in it)
Not Suitable for Vegetarians
You Will Need:
- 1 tin of corned beef
- 1 tin of anything wet and edible
- 1 gram of hash
- One spoonful of cooking oil
- Large pan
- Wooden Spoon
- Open the tin of corned beef and cut into approx. 2cm. chunks.
- Place oil in pan and heat gently.
- Add the corned beef and stir to separate the chunks.
- Open the other tin and stir its contents into the pan
- Crumble most of the hash into the pan, keeping back just enough to make a spliff for dessert.
- Continue heating and stirring, until the mixture no longer stops bubbling when stirred.
- Continue heating and stirring for a further minute anyway just to make sure.
- Eat at once.
(Self-evidently) not my recipe but I’m very interested in this one. Definitely got it pencilled in for next time we lay hands on a decent piece of loin.
Personally I’ll be adapting it by boiling down that spiced red wine marinade and adding it to the beef stock to make a richer, tastier gravy/jus.
Let’s see what y’all make fer yer munchies!
Tonight I made the auld standard: spag bol.
Not for one moment suggesting this is the best recipe, but it is mine and it seems to go down a treat. So have at it, if you will
Chop em up. Those are baby garlics, maybe 4-6 full-grown cloves but basically to taste. The green thing is a jalapeño. Chilli flakes, powder, or none of the above is also just dandy. As always, to taste.
Then sautée, fry, sweat onna medium heat until softened…
… like that
Push the veggies to the side of the pan and turn up the heat to max then add protein.
I’m using beef but pork, chicken, turkey. soy, or some combination of em will do just dandy. I believe sone combo of pork and beef is more traditional but you do you.
Chop mushies to desired consistency (I don’t like the texture of em so dice finely) then push browned protein to the side with the veg and add mushies…
… that’s how mine looked at this stage.
Fry the mushies till there’s no more juice and sizzle em a little if possible.
Next…
Didn’t manage to include everything in the pic but… add salt n pepper to taste. I always add a teaspoon or so of MSG too but, as ever, you do you.
Next up are herbs. I used a couple pinches of dried thyme and around a tablespoon of dried oregano. Fresh is best if you have it. Sprig or two of fresh thyme, 4-6 sprigs of fresh oregano. Fresh basil is also great but add as much as you want a few minutes before serving.
Other than that, tomato paste should be fried for as long as you dare. About a tablespoon (or a healthy squirt) is good and the longer you sizzle it for the richer the flavour. Within reason: don’t be burning that shit cos it’ll taste bitter as fuck.
I also like to add a dash of Lea & Perrins and a glug of balsamic. We like a lil acidity but, as ever, you do you.
Somewhat controversially, I also add about a teaspoon of sugar (or equivalent sweetener, honey is good for example). Up to you, naturally.
The other tube is chicken stock. Quite a fancy one but OXO or the like is just fine. Actual chicken, beef or veg stock is also great but you’ll need to simmer for longer due to the extra liquid.
Same goes for wine. Red or white both work great - as much as you want - but will also take longer to simmer.
It’ll look summat like that. Will taste nasty, but should smell great. Simmer for at least an hour on a low heat - basically until it reaches your desired texture… but at least an hour minimum.
Finished product. Served forth with garlic n
herb bread and lashings of Parmesan.
Enjoy!!!
Not for one moment suggesting this is the best recipe, but it is mine and it seems to go down a treat. So have at it, if you will
Chop em up. Those are baby garlics, maybe 4-6 full-grown cloves but basically to taste. The green thing is a jalapeño. Chilli flakes, powder, or none of the above is also just dandy. As always, to taste.
Then sautée, fry, sweat onna medium heat until softened…
… like that
Push the veggies to the side of the pan and turn up the heat to max then add protein.
I’m using beef but pork, chicken, turkey. soy, or some combination of em will do just dandy. I believe sone combo of pork and beef is more traditional but you do you.
Chop mushies to desired consistency (I don’t like the texture of em so dice finely) then push browned protein to the side with the veg and add mushies…
… that’s how mine looked at this stage.
Fry the mushies till there’s no more juice and sizzle em a little if possible.
Next…
Didn’t manage to include everything in the pic but… add salt n pepper to taste. I always add a teaspoon or so of MSG too but, as ever, you do you.
Next up are herbs. I used a couple pinches of dried thyme and around a tablespoon of dried oregano. Fresh is best if you have it. Sprig or two of fresh thyme, 4-6 sprigs of fresh oregano. Fresh basil is also great but add as much as you want a few minutes before serving.
Other than that, tomato paste should be fried for as long as you dare. About a tablespoon (or a healthy squirt) is good and the longer you sizzle it for the richer the flavour. Within reason: don’t be burning that shit cos it’ll taste bitter as fuck.
I also like to add a dash of Lea & Perrins and a glug of balsamic. We like a lil acidity but, as ever, you do you.
Somewhat controversially, I also add about a teaspoon of sugar (or equivalent sweetener, honey is good for example). Up to you, naturally.
The other tube is chicken stock. Quite a fancy one but OXO or the like is just fine. Actual chicken, beef or veg stock is also great but you’ll need to simmer for longer due to the extra liquid.
Same goes for wine. Red or white both work great - as much as you want - but will also take longer to simmer.
It’ll look summat like that. Will taste nasty, but should smell great. Simmer for at least an hour on a low heat - basically until it reaches your desired texture… but at least an hour minimum.
Finished product. Served forth with garlic n
herb bread and lashings of Parmesan.
Enjoy!!!
LoginNotSecure
Temporary Ban
Let's not raise 7 year old dead threads.
For those unaware, I’m pretty sure Log has me on mute so is unaware this thread was already bumped.
Ignore him, he is a silly billy
Perkins : Reborn
Bluelighter
Until recently, I'd never pictured you cooking anything outside of a Danispoon.For those unaware, I’m pretty sure Log has me on mute so is unaware this thread was already bumped.
Ignore him, he is a silly billy
Made my take on “American Goulash” tonight. Adapted from a recipe I got from @Sadie and, on this occasion, with a number of substitutions cos payday isn’t til tomorrow 
You’ll notice the ingredients are suspiciously similar to my spag bol recipe above. That’s cos they are very similar in many ways. Ends up tasting quite different though.
But, yeah, same method as above: chop veggies, fry em over medium heat till softened, add meat and brown. I actually did mine t’other way around cos I had high fat beef so I sautéed the veggies and aromatics in the rendered beef fat. All works out the same.
Add chopped mushies once the beef has browned and cook down. Usually I would season mainly with smoked/paprika… but we ran out so I substituted about a tablespoon of Cajun spice blend. Also added a good sprinkle each of chipotle and ancho chilli flakes, but these are totally optional.
Didn’t include in pic but ended up adding a good sprinkle each of onion and garlic powder. And obviously salt and pepper to taste.
Add a good squeeze of tomato purée and let that cook for a couple minutes then add a tin of chopped tomatoes and a box of passata. Add about a pint of water or stock.
Bring to a simmer and add macaroni (I used around half a pack - about 250-300g). Simmer til pasta is tender - 30-60 minutes depending on how much liquid you have.
Should be cooked down significantly by now so it’s time to add an ungodly amount of cheese. I actually didn’t go too crazy (around 150g) but more is just fine. I used a smoked mature cheddar cos we happened to have it, but I usually just use standard mature cheddar.
Finished it with the juice of a lemon and a dash of balsamic just to brighten it up a bit.
Final product. Twas mighty tasty
You’ll notice the ingredients are suspiciously similar to my spag bol recipe above. That’s cos they are very similar in many ways. Ends up tasting quite different though.
But, yeah, same method as above: chop veggies, fry em over medium heat till softened, add meat and brown. I actually did mine t’other way around cos I had high fat beef so I sautéed the veggies and aromatics in the rendered beef fat. All works out the same.
Add chopped mushies once the beef has browned and cook down. Usually I would season mainly with smoked/paprika… but we ran out so I substituted about a tablespoon of Cajun spice blend. Also added a good sprinkle each of chipotle and ancho chilli flakes, but these are totally optional.
Didn’t include in pic but ended up adding a good sprinkle each of onion and garlic powder. And obviously salt and pepper to taste.
Add a good squeeze of tomato purée and let that cook for a couple minutes then add a tin of chopped tomatoes and a box of passata. Add about a pint of water or stock.
Bring to a simmer and add macaroni (I used around half a pack - about 250-300g). Simmer til pasta is tender - 30-60 minutes depending on how much liquid you have.
Should be cooked down significantly by now so it’s time to add an ungodly amount of cheese. I actually didn’t go too crazy (around 150g) but more is just fine. I used a smoked mature cheddar cos we happened to have it, but I usually just use standard mature cheddar.
Finished it with the juice of a lemon and a dash of balsamic just to brighten it up a bit.
Final product. Twas mighty tasty
mal3volent
Bluelight Crew
- Joined
- Jun 6, 2011
- Messages
- 42,321
Made my take on “American Goulash” tonight. Adapted from a recipe I got from @Sadie and, on this occasion, with a number of substitutions cos payday isn’t til tomorrow
You’ll notice the ingredients are suspiciously similar to my spag bol recipe above. That’s cos they are very similar in many ways. Ends up tasting quite different though.
But, yeah, same method as above: chop veggies, fry em over medium heat till softened, add meat and brown. I actually did mine t’other way around cos I had high fat beef so I sautéed the veggies and aromatics in the rendered beef fat. All works out the same.
Add chopped mushies once the beef has browned and cook down. Usually I would season mainly with smoked/paprika… but we ran out so I substituted about a tablespoon of Cajun spice blend. Also added a good sprinkle each of chipotle and ancho chilli flakes, but these are totally optional.
Didn’t include in pic but ended up adding a good sprinkle each of onion and garlic powder. And obviously salt and pepper to taste.
Add a good squeeze of tomato purée and let that cook for a couple minutes then add a tin of chopped tomatoes and a box of passata. Add about a pint of water or stock.
Bring to a simmer and add macaroni (I used around half a pack - about 250-300g). Simmer til pasta is tender - 30-60 minutes depending on how much liquid you have.
Should be cooked down significantly by now so it’s time to add an ungodly amount of cheese. I actually didn’t go too crazy (around 150g) but more is just fine. I used a smoked mature cheddar cos we happened to have it, but I usually just use standard mature cheddar.
Finished it with the juice of a lemon and a dash of balsamic just to brighten it up a bit.
Final product. Twas mighty tasty
Looks delicious, but too high class for my taste. If you ever want to try white trash American goulash let me know lol.
As I said, I’ve heavily adapted the recipe from Sadie’s original. She’s from Texas and grew up poor so may be nearer to what you’re thinking of.
Post up a recipe!
mal3volent
Bluelight Crew
- Joined
- Jun 6, 2011
- Messages
- 42,321
Ground beef (cook and drain obvi)
Big can of Tomato soup (yep... soup)
Canned corn
Onion powder
Sometimes my mom would melt cheese on top (the plastic kind) and we'd eat it like hamburgers on bread. Other times she'd mix macaroni in and we'd eat it like that.
Serve with store brand chips.
Enjoy.
Big can of Tomato soup (yep... soup)
Canned corn
Onion powder
Sometimes my mom would melt cheese on top (the plastic kind) and we'd eat it like hamburgers on bread. Other times she'd mix macaroni in and we'd eat it like that.
Serve with store brand chips.
Enjoy.
Sadie says she’d be interested to try your take on it but it’s not quite the same as the (what she describes as) trailer park trash food she grew up with.
Between you and me, hers is fancier. I mean it includes a green bell pepper so positively decadent
mal3volent
Bluelight Crew
- Joined
- Jun 6, 2011
- Messages
- 42,321
Sadie says she’d be interested to try your take on it but it’s not quite the same as the (what she describes as) trailer park trash food she grew up with.
Between you and me, hers is fancier. I mean it includes a green bell pepper so positively decadent
Well yeah I'm aware of the more standard version with green peppers but at that time my brother and i probably wouldn't have it eaten it like that. This is the version i remember most but we did have it years later with real peppers and onions on occasion. And probably if we were going to that effort my mom would've used some of our home canned tomato juice instead of the condensed soup. Definitely taste better that way but the other is more nostalgic for me
Robi
Bluelighter
Boil some rice ,slap Kimchi on it ,over easy eggs,minced green onion,dollup of crunchy chili oil,ground wasabi peas,cut sweet cucumbers and diakon radish,few jalapenos and mint. I called two broke Korean girls
Tonight I made spicy meatball subs. It looked like below when served with dirty fries:
I made it with the below ingredients (plus a couple extra I forgot to photograph):
I made it by first browning the meatballs then putting them aside whilst I made the sauce. Sauce began with finely dicing all the veg and aromatics and frying them all together till softened.
Next up I added a pinch of dried thyme, about a tablespoon of dried oregano and a teaspoon of smoked paprika. Stir through and sizzle for a minute or so then realised I had a couple fresh tomatoes so diced them and added to the pot along with a tin of chopped tomatoes. I chose to slightly blend the sauce using a stick blender, but that’s optional.
Add the meatballs back to the sauce and simmer till suitably thickened. Serve with pasta or in a bread roll. Delish!
I made it with the below ingredients (plus a couple extra I forgot to photograph):
I made it by first browning the meatballs then putting them aside whilst I made the sauce. Sauce began with finely dicing all the veg and aromatics and frying them all together till softened.
Next up I added a pinch of dried thyme, about a tablespoon of dried oregano and a teaspoon of smoked paprika. Stir through and sizzle for a minute or so then realised I had a couple fresh tomatoes so diced them and added to the pot along with a tin of chopped tomatoes. I chose to slightly blend the sauce using a stick blender, but that’s optional.
Add the meatballs back to the sauce and simmer till suitably thickened. Serve with pasta or in a bread roll. Delish!
Robi
Bluelighter
Pot of boiling oil,put flour in it.Toss some chicken in,you won't believe how easy and crazy good.