EADD What Are You Munching On? v. Godlike steaks & shitting candles.

[koneko]

i'm not even going to pretend my curries are as good as that looks. However, i will add that i learnt to cook indian food as a small boy at my best (indian) friend's house "helping" his mother prepare dinner. As for sides, my chapatis are rather scrummy but are hardly rocket science and i have been known to cook a mean samosa. Have done naans from scratch a couple times but they are a bit of a faff to be honest. Damnably tasty but do need to prep well in advance. Actually not really - just like any bread but compared with chapatis they're a faff anyway. I do rather good tandoori chicken too as i recall but as been a while.

sold %)

I think between us all we could produce quite a pre-party Indian yummy feast

xx

 

[Shambles]

Just keep me well away from the stock cubes

 

[koneko]

Just keep me well away from the stock cubes

What? You still rolling those stinking pea n' ham from a chicken joints from em?...tut...tut

 

[THECATINTHEHAT]

Got beef shortrib and shin, mash, red cabbage, roast carrot/shallot and cavolo nero on the go.

 

[Shambles]

What? You still rolling those stinking pea n' ham from a chicken joints from em?...tut...tut

:D

We were well into the second bottle of wine of three when the stock cube decision was made. Moment of madness is all I can say

 

[Shambles]

Sausage stew & dumplings. Made wiv Caribbean spices and mango 'n' chilli sausages. Also, mustard dumplings. Yum

 

[koneko]

Sausage stew & dumplings. Made wiv Caribbean spices and mango 'n' chilli sausages. Also, mustard dumplings. Yum

Gosh that sounds rather tasty Sir. What about the veg accompaniment. (notes book - lessons (aka nags for shammy on delish healthy veg sides).

I've prepared a carrot with steak mince and beef sausage casserole, has a few lentil thrown in and other deliriousness savoury things like such as celery well sweated in and softened into the yummy mix to never be noticed apart from amazing flavour 8) One of my slow cooked beef stocks to moisten, There's fresh mash waiting and brussels, broccoli and pointed green cabbage to be seamed when the mood calls

All about traditional Scottish cooking with me :D

 

[Shambles]

That sounds deeply scrummy, Kate

My stew contains carrot n swede n tomato n onion n summat else of a vegetable nature. Will also contain lentils, pearl barley and other assorted dried legumes n pulses when I add 'em tomorrow (cos I forgot to soak 'em overnight).

 

[Don Luigi]

I'm eating FUCK ALL.

Ordered a delivery from the chippy at a 19:15. They said it would be forty minutes..I called after an hour and they said it would be ten minutes.

I just called again and they said they had no orders for my address. Fucking starving and now I have to make something. What a heap.

 

[koneko]

That sounds deeply scrummy, Kate

My stew contains carrot n swede n tomato n onion n summat else of a vegetable nature. Will also contain lentils, pearl barley and other assorted dried legumes n pulses when I add 'em tomorrow (cos I forgot to soak 'em overnight).

Cook em in a separate pan if you can with a stock cube (non smokable type) before combining with your veg. Have you soaked the pulses? It helps. If not do it NOW!. You don't want your veg into mush. Have you the makings of dumplings - self raising flower, suet, seasoning and mixed herbs? The herbs are extra. The suet can be swapped for very cold marg. Dollop inot egg shaped balls and drop into your new complete stew for 15-20 mins to simmer n' puff up. Nice %) Remember to season well xxx

Some greens on the side, like cabbage would make a fine veggie meal

 

[Don Luigi]

(non smokable type)

Har har. Took me a wee while

 

[Shambles]

Have you the makings of dumplings...

As mentioned originally before all this sidetracking with talk of veggie excess, stew also contains mustard dumplings. I do loves me a dumpling and thought I'd add in a bit of mustard given the sausagey nature of the stew. Is subtle but can taste it in there. Pulses and legumes are a-soaking and will be added tomorrow evening. Never thought to boil with stock cube - sound good but am a tad wary of stock cubes in unfamiliar places since the curry incident

 

[Don Luigi]

What was this curry incident? Is it appropriate table talk?

I often forget to add the stock cube until the very last minute and have to whap in it and hope for the best. I don't trust the jelly ones but my mate swears by them. I think I don't want to abandon the lovely sensation of the cool stock cube crumbling.

 

[Shambles]

Curry incident mainly involved adding stock cube to curry cooked from scratch. Never added stock cube to such a thing before and never will again. Was utterly inedible. Sooooooooooooooo salty. CITH would've loved it.

 

[THECATINTHEHAT]

Lol no, only a cretin would put a stock cube anywhere near their food. Especially a curry, if you can't get flavour in to that there is no hope for you.

 

[Shambles]

There is a reason it is known as "The Curry Incident" rather than just "The Curry".

 

[THECATINTHEHAT]

 

[koneko]

Good stock cubes have their place - especially if your skint.

Not everyone can get a stock pot on.

 

[THECATINTHEHAT]

Vile things, I would rather just cook something that doesn't require stock if I don't have it personally. Food just has that generic stock cube taste otherwise I find.

 

[Sadie]

Curry incident mainly involved adding stock cube to curry cooked from scratch. Never added stock cube to such a thing before and never will again. Was utterly inedible. Sooooooooooooooo salty. CITH would've loved it.

It was not inedible..... It was just very VERY unpleasant!!! LOL!!!

I've got some tasty Wensleydale with apricot in it. YUM!!!