• 🇬🇧󠁿 🇸🇪 🇿🇦 🇮🇪 🇬🇭 🇩🇪 🇪🇺
    European & African
    Drug Discussion

    Welcome Guest!
    Posting Rules Bluelight Rules
  • EADD Moderators: Pissed_and_messed | Shinji Ikari

What are you munching on in EADD? v back teeth and cheeks

Status
Not open for further replies.
Fall apart tender sounds out of this world. Lime and coriander is ultimate win. I do miss meat. I don't miss paying folk to abuse animals though.

Yeah it's great that marinade isn't it? Can control the heat and how much the spices penetrate the meat by adjusting marinade time. I love that orange colour that seeps into the meat when cut.
 
I'm sure you could treat veggie sausages or whatever in the same way, Ben. In fact I know you can cos half me family were veggies and I used to cook tandoori stuff regularly for us. Given the state of most veggie food it can surely only improve the taste anyway =D
 
Full mashings pizza. Waited all evening for the dough to rise a little in my pizza pan again, loaded it lovingly with yumminess, then only went and burnt the fucker! :( Ah well, bits of it still taste good but looking like I might need a beans-on-toast fill-up later as my fall back position.
 
HAGELSLAG!

Henna%20hagelslag.jpg
 
Was unaware of the Dutch fondness for choccy sprinkle sandwiches for brekky until a recent Horizon doc. You should pour the sprinkles on the plate and smear buttery bread on 'em every now and then to ring the changes apparently. Is good for your creativity.
 
Forgot to *insert image* from the other day - forgot what it was now (aubergine and Pumking stew by the looks of it), but last thing I cooked.

dsc4309l.jpg
 
Shambles - I really dont like the Scotch bonnet's - there too purfumy (it that a word) ? When I have time Ill take a pic of my chili stock :D
 
It's the perfume of 'em that I like actually, Bear. My ex refused to eat any chillies other than Scotch Bonnets. She found the rest "hot" but Bonnets "sweet". Whoulda thunk it. I kinda know what she meant though.

Besides, choice here is either those, Bird's Eye or generic so beggars/choosers and all that.

*awaits chillipron*
 
knock said:
Shit, just realised I've not eaten anything apart from kratom and yoghurt. Time for a chef's selection quorn burger methinks!
Click to expand...

Knock were you being literal about eating kratom? I have to admit I haven't consumed any kratom in well over a year, though I was bang on it for about 3 years straight - which kinda explains why is stopped taking it. In fairness I have come across some kratom that was strong enough to "eat" (ie pill format) a couple of times, but those were rare occasions I have to admit. I always used to make it overnight, mix say 25 g with hot water in a jug then cool let it cool to room temperature, making sure not to disturb it, then leave it over night in the fridge so all the crud has settled at the bottom and the liquid above was totally clear. Found it was real easy to pour off the top layer (with all the alkaloids in it) so long as I did the initial prep right.

Am mostly just asking out of curiosity since I wouldn't mind getting my hands on some real nice kratom, strong enough to pack into a couple of pills etc... let me know if theres anything real nice about at the mo. Would be sincerely appreciated :-)
 
Ben So Furry said:
Yeah it's great that marinade isn't it? Can control the heat and how much the spices penetrate the meat by adjusting marinade time.
Click to expand...

Props to the chef in the house. I love cooking curries myself. I tend to save the chicken until right near the end. Get a lidded saucepan with a little oil and heat it gently for 3 mins or so everything is pretty constant in there. Through the chicken cubes in and get the lid back on straight away. I keep the heat low so I can keep the lid on the whole time which means the chicken gets cooked by an even mix of oil and water vapour (the water that comes if the chicken). I'm only really going into this though since I recently started adding the juice from 1/3 to 1/2 a lemon into the saucepan, when the chicken s been in for about 2 mins. It works really well since the lemon juice vapourises as soon as you throw it in there, meaning that you end up giving the chicken a sort of high octane fast track marination, so long as you're quick with the lid. (I am aware that marination is not a recognised noun - atleast I hope it isn't).

Anyway, I actually was going to write about vegetarian curries but I got side tracked, as one does. You mentioned cheese which reminded me of one of my mates who makes most of his curries with paneer instead of chicken. This, along with runner beans, pea's and spinach had me almost convert to being a vegetarian myself. Its actually something I been thinking about recently anyway actually. Vegetarianism that is. I'm desperately searching for some path to morality, but I'm not sure I'm at the church stage yet. Plus, I look kinda young for my age and I've heard all kinds of nasty rumours about catholicism.
 
knock said:
Swarm, yes I eat kratom in yoghurt. Never done the brew thing. Just plain old kratom, down my throat.
Click to expand...

Interesting. Never heard of anyone doing that before, but then I never met anyone else who takes kratom so for all I know everyone eats it with yoghurt. I remember having a big lump of resin, cutting it in half with a hot knife and swallowing one of the two chunks on a pill come down a few years back. I don't know if that counts but it did the trick alright!
 
Swarm said:
Props to the chef in the house. I love cooking curries myself. I tend to save the chicken until right near the end. Get a lidded saucepan with a little oil and heat it gently for 3 mins or so everything is pretty constant in there. Through the chicken cubes in and get the lid back on straight away. I keep the heat low so I can keep the lid on the whole time which means the chicken gets cooked by an even mix of oil and water vapour (the water that comes if the chicken). I'm only really going into this though since I recently started adding the juice from 1/3 to 1/2 a lemon into the saucepan, when the chicken s been in for about 2 mins. It works really well since the lemon juice vapourises as soon as you throw it in there, meaning that you end up giving the chicken a sort of high octane fast track marination, so long as you're quick with the lid. (I am aware that marination is not a recognised noun - atleast I hope it isn't).

Anyway, I actually was going to write about vegetarian curries but I got side tracked, as one does. You mentioned cheese which reminded me of one of my mates who makes most of his curries with paneer instead of chicken. This, along with runner beans, pea's and spinach had me almost convert to being a vegetarian myself. Its actually something I been thinking about recently anyway actually. Vegetarianism that is. I'm desperately searching for some path to morality, but I'm not sure I'm at the church stage yet. Plus, I look kinda young for my age and I've heard all kinds of nasty rumours about catholicism.
Click to expand...

Props to your own style of cookery. <3

Vegetarianism is easy really. I have been a convert since Christmas. I still handle, cook and have no problem preparing meat for others I just now choose to not eat it myself. I miss it but hey I don't miss paying someone to abuse animals. But each to his own. Eat meat if you want.

Get ready to eats lots of cheese though. :!

I love vegetarian curries btw. No animals are abused in the preparation of naan breads. Lovely stuff. Post recipes.
 
Last edited:
Hey thanks. I worked as a chef for a couple of years up until 3 years ago I think. Unfortunately the place was a dive so I never really learned too much in the way of skills. However, just the regularity of slicing and dicing day in day out made cooking start to feel like second nature after a while. The knock on effect being that I just found myself cooking more at home, and that's where the experimental side of me got a chance to come out more.

The actual job never really promised much though, the mere fact that the interview consisted of a 3 way poker game, which I was somehow winning despite being off my nut on mescaline, while my soon to be boss, was attempting to get me to part with my winnings by entering into some no win sea side tourist trap thing with a coin and 3 cups. The poker game was eventually found to be over when we finally went to try and locate the third player, only to discover that he was passed out in the bathroom after falling over and knocking himself out because he was too drunk. By that time I was already an official member of the kitchen due to having avoided being sheistered out of my winnings by communicating to the chef that I needed the winnings due to the fact I was unemployed at the time. Can't remember why I was gambling with my dole money in the first place but in the end it was decided that I should hold on to my winnings and start work in the kitchen. Had my first shift the next day and never looked back, well, until two years later when I hit the wall, told the entire senior management team to go fuck themselves and made damn sure I spat on the door mat in the way out. But thats another story.

How bout you? Do you work in kitchens?
 
Status
Not open for further replies.
Top