• 🇬🇧󠁿 🇸🇪 🇿🇦 🇮🇪 🇬🇭 🇩🇪 🇪🇺
    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.
I did, a few times. I have some experience with handling shrimp, squid, shrills, etc. You just have to let them boil in their own water fer awhile. Nawmean?
 
Swarm said:
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?
Click to expand...

Not now mate. I'm on ESA.

I fucking feel you though mate. It's a thankless task. Feeding ungrateful fat rich bastards. Fucking companies just want to chuck shit out quick mate, they care not for quality or standards. Fucking shite when you want to do something decent.

That poker shit sounds insane. Wtf was that all about.

I worked in some good places I worked in some shite places. I fucking hate the job tbh. All I've ever done though mate. I'd be doing it now despite my lack of enthusiasm for the job if medical things haven't happened. I will do it again when I am fit to work again.

People you are better off not doing it. The amount of folk I have seen properly break down on the job is just stupid. Cook at home. Make it mean something. Fuck cooking for twats by organisations run by twats. Do something decent. That you enjoy.

One love <3
 
See now that's more what I mean when i say chef. I'll say I was a caterer. About tge closest thing I did to what you just described was thaw out a bag of frozen prawns under a running tap.
 
I have to admit I sometimes wonder how much the tv shows are to blame for kitchen dynamics. I worked under 3 different guys in the 2 years I was there, some of them my friends outside, including the crazy alcoholic that hired me in the first place. I worked under plenty of dick heads in plenty of different jobs but the kitchens like joining the fucking marine core.
 
That bloody bell I actually somehow let that slip out my mind. The last guy I worked with was a proper throw back to the atavistic man, part homo habilus, part neanderthal - maybe 10 - 20% human, not that that's much of an achievement ("a virus with shoes" to quote Bill Hicks, I think that sums us up pretty good). This guy used to just thump the bell over and over. Why I never stole it I'll never know. My one shot at a clear show of creativity and I missed my shot. It almost feels worth sneaking in sometime just to take care of old business. I better not though as I'm involved in enough legal disputes with my current employer right now. Throw anything else into the mix and I'm done. Shame.
 
Last nights curry - mixture of take away and home cooked.

The home cooked was cabbage and pepper curry with my usual Daal.


takear.jpg



Toast for breakfast - (camera was still out so thought why not :D)

toastn.jpg
 
Shambles said:
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*
Click to expand...

There one of those chilies that I can't get away with - I haven't really made many dishes using them tbh so may have to give them another try.

*Delivers chilipron*

Two types of Bird's eye, Indian Green, Long Dutch Red, Jalapeno, and a few other ones that I dont know :D
chiliesa.jpg


chiliesb.jpg


chiliesc.jpg


chiliesd.jpg


chiliese.jpg


Dried crushed, Thai (at the top), full dried bird eye on the left, indian crushed in the middle, and then the two whole ones are Indian but not sure what they are.

chiliesf.jpg


chiliesg.jpg
 
Last edited:
Oooft. Talk about chilipr0n 8o=D<3

They look bloody great, Bear. This really small ones (3rd & 4th pic) look intriguing. Do you grow your own or just buy loads regularly? Am trying to grow some meself this year. Last year they all died on me when I pricked out the lil shoots into individual pots. Must've done it at the wrong time or been too rough or summat. Greenfingered I ain't. Might give the gardening thread a lil bump actually to ask some of the actually greenfingered folk. Not sure which ones have sprouted but planted a mix of all the ones that Co-Op sell so hopefully at least two different varieties can be coaxed into life. 'Bout a dozen shoots so far so looking promising.
 
Glad you liked it :)

There really hot little bastards - (dried bird's eye) and pack one hell of a kick. We eat so much chili, so I buy loads all the time and stick them in the freezer, I have tried growing my own but I always forget about them and never had any success. I hope your's grow though, you should get some photos along the way.

Were both serious chili heads and love really spicy food so having a mixture of dried and fresh really works.
 
^
I don't understand white pudding - what animal does it originate from? The man likes it from the chippy but they just don't do it here on the west coast...never see it in the butchers either.

I've scoffed a couple of cakes bit like these, with a pot of tea of course, followed by a glass of wine for pudding :D

easter1.jpg
 
^^
Lovely recipe jan - did you buy a fresh coconut and crack it yourself? Or were you are real pretentious twat and bought it ready prep'd :)

The salad looks pretty yum too. Take a pic please.

I did a Caribbean dry curry earlier today, going to leave it to "prove" overnight. Been munchin' post sesh rubbish all day....pas me another cake please :o
 
I have a coconut downstairs just waiting to meet its maker courtesy of my (silver) hammer. The chicken's marinading now... it's one hell of a sauce, broad spectrum heat, lots of different types of chilli / pepper / capsicummy stuff in there. When I was rubbing the chicken in it my eyes were STREAMING.

Dry curry, eh? I'm going to have to look into that, sounds intriguing.
 
if you blend dry coconut, with fresh chilly, garlic, ginger and coriander and use that as either a stuffing for fish or chicken it tastes lovely.
 
I bet! You familiar with tilapia? Would be one fuck of a combo.

I'll try to photograph tonight's feast so that Mailmonkey can decree that it looks revolting.
 
jancrow said:
I bet! You familiar with tilapia? Would be one fuck of a combo.

I'll try to photograph tonight's feast so that Mailmonkey can decree that it looks revolting.
Click to expand...


Yes, Tilapia would be perfect for this - works with bream and grouper also. It's really nice with chicken if you just either bash your fillet out so its nice and thin or butterfly it roll and stuff.
 
Status
Not open for further replies.
Top