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

[spudgun]

Dunno about KFC, but I know they use chicken-fat in Maccy D's shakes.

Trying to work out whether a wood-fired pizza is worth the massive schlep involved.

 

[ColtDan]

Nice, no photos of the Paella ?

Nah but lets have a photo of Nigella

 

[bogman]

20oz 100 day aged rib eye (well, cut from the forerib so not quite the same in my mind).

but look at all the fat in it

 

[koneko]

Nah but lets have a photo of Nigella

I always appreciate a pic of Nigella thanks Dan. Let's do her together eh

 

[spudgun]

Fat = flavour

 

[bogman]

chicken done in a slow cooker is awesome and so simple.

chop up a carrott, stick of celery and an onion put all into slow cooker

cover your chicken in what ever herbs or spices that take your fancy. place chicken breast side down onto the veg.

put lid on cooker, plug in for 4 to 6 hrs depending on size of chicken.

you get one moist juicy bird.

 

[SummerSerenade]

It was gone too quick for a piccy I always used to take pics of food, never seem to remember to nowadays though. My food photography isn't on par with yours anyway bear, I just kinda do a quick snap with my phone.

I have a super sweet tooth so nothing is ever too sweet for me. I like all food in general, can't think of anything I wouldn't eat tbh. My favourite is seafood though, shame it's mostly pretty expensive.

 

[Bearlove]

Mr Bear, your pie looks divine. Did you make it with self raising flour or use bicarb-soda / baking powder? Your pastry looks very light and slighly flakey. Btw that pie is screaming for a dollop of creme fraishe

Hiya Kate Thanks, I made it myself with self rising floor, butter, sugar and salt. Creme fraishe would have been perfect or some custard, was lovely as it was as it was still piping hot. We ate half last night and just finished the other half tonight :D. Whats Pizza eve?

 

[Bearlove]

I always appreciate a pic of Nigella thanks Dan. Let's do her together eh

You and Dan distract her, Ill nab her coke and rustle up something for when your finished banging her.

 

[koneko]

chicken done in a slow cooker is awesome and so simple.

chop up a carrott, stick of celery and an onion put all into slow cooker

cover your chicken in what ever herbs or spices that take your fancy. place chicken breast side down onto the veg.

put lid on cooker, plug in for 4 to 6 hrs depending on size of chicken.

you get one moist juicy bird.

Do you know its very grounding for me to come into EADD and see Mr Bear and Your-Very-Good-Self's recipes and culinary creations It makes the world seem a better place and nournishing. Good Peoples You Lot

 

[THECATINTHEHAT]

but look at all the fat in it

Fat is good, it means nicely basted meat as it cooks.

 

[bogman]

Do you know its very grounding for me to come into EADD and see Mr Bear and Your-Very-Good-Self's recipes and culinary creations It makes the world seem a better place and nournishing. Good Peoples You Lot

why thank you, very nice to see you pop your head in every now and then

 

[bogman]

Fat is good, it means nicely basted meat as it cooks.

me knows that

 

[SummerSerenade]

Stop it owen you're making me want a steak Might have to go and buy one tomorrow, haven't had one in yonks. I usually do a nice peppercorn sauce but sometimes do a bearnaise if I can be bothered.

 

[Bearlove]

I dunno, I'm just going to cook it an eat it plain I think. Maybe a little garlic and in the pan when it's roasting, then deglaze with water/wine, reduce, beurre monte as a little pan sauce whilst it rests to moisten the plate a touch but other wise I'll just eat it plain.

I tend to do either that or if I can be fucked (which is rarely) I'll make bernaise which is my favourite steak/roast turbot sauce I think. When I spend the money on something like an expensive steak like that or a pricy bit of fish I think to just sit and eat that thing with bernaise and just have a greedy sized portion is the way to do it for me. No need for any accompaniments really, just enjoy the thing for what it is with a little dipping sauce or jus.

Out of curiosity how much does a steak like that cost ? It really depends on what fish I'm cooking but I love the lemon and caper sauce but I normally like the oriental style sauces with the likes of Salmon - last fish dish I did was Tilapia ceviche and that was gorgeous.

 

[koneko]

Fat is good, it means nicely basted meat as it cooks.

It's a FAT conspiracy I agree. I love fats and eat small portions of them daily. I have nice skin and hair.

 

[Bearlove]

Do you know its very grounding for me to come into EADD and see Mr Bear and Your-Very-Good-Self's recipes and culinary creations It makes the world seem a better place and nournishing. Good Peoples You Lot

Thanks Kate, nice to see you in here also.

 

[koneko]

Hiya Kate Thanks, I made it myself with self rising floor, butter, sugar and salt. Creme fraishe would have been perfect or some custard, was lovely as it was as it was still piping hot. We ate half last night and just finished the other half tonight :D. Whats Pizza eve?

I noticed the lightness of your pie! Spottend the "rising" dare I say errection of the pastry layers!

Pizza eve is when the Man does dinner - always pizza cause thats his thing (the only thing he can "cook"). Other wise I get taken out to a restaurants or take away is brought in. I have got him tutored on salads too so he's ok on them, but cuts the ingredients up too small. Nae flair! Nae apptitude for it, you surely know what I mean haha..

 

[ColtDan]

I always appreciate a pic of Nigella thanks Dan. Let's do her together eh

Good idea

 

[koneko]

Good idea

Which bit of Nigella would you like to eat first? I tops her thighs literally, though if you prefer I can start at her breasts or neck end

Munchy muffy muff mun much!