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Just keep cooking the egg till the white is set, I didn't realise this was rocket science The whole concept of over easy/sunny side up doesn't exist in the UK we just cook eggs on one side and take them off when they're done
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Mar 24, 2023 03:16
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 I guess I just lower the heat and cook it gently and keep an eye on when the albumen solidifies, and take it off the heat/move the egg to one side before it's fully done to let the residual heat finish it off I also don't like a snotty egg
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Mar 24, 2023 03:23
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zone posted:That's a nice looking full English! The pedant/purist in me needs to point out I wasn't trying for the actual full English because it needs bacon and black pudding but it's the best I can do without special trips to specific import shops that sell the right kind of bacon/black pudding for the purpose Plus what's there is more than enough food for a hungover morning/lunch regardless
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Mar 24, 2023 03:32
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Valko posted:I made a pot of Bolognese. I didn't want to boil a batch of pasta since my microwave is bust and I'm not wasting electric boiling pasta for one person. May I introduce you to the concept of boiling two or more portions of pasta at the same time and eating it later
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Apr 6, 2023 19:05
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Valko posted:Also, here's what I do. I boil the pasta seperately and drain it. Let it be for a while to let the steam evaporate. Dunk it in cold water to stop it from cooking, spread it out to dry further and then put in the fridge. I love this forum
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Apr 7, 2023 15:47
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   Roasted green and red pepper, red onion and mushrooms with some fajita style spices I had some chicken to use so I made a quick peri peri sauce and sautéed it in that, grilled some halloumi and stuffed it in a wrap along with some rocket, pickles and some quickly made garlic yoghurt
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Apr 15, 2023 18:50
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Valko posted:My mom has been in the hospital for a few days which means my dad is home alone and giving away food that he won't get around to eating. He phoned me earlier to tell me he was dropping off a cucumber, courgette and some peppers. He brought me six bell peppers of assorted colours. What the hell am I supposed to do with six of these drat things? I'll never get through them all unless I start eating them like apples. roast them and eat them, if you can't eat them in time turn them into some kind of sauce and freeze that to eat with pasta or w/e at a later date
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May 11, 2023 18:48
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This was my dinner, in northern English vernacular (i.e. lunch)  Looks a bit of a mess but tasted great. Poached eggs and bacon on toast with asparagus which I had quickly poached then sautéed in the bacon fat along with butter, garlic and chili pepper. A little side salad of rocket and tomato with a homemade dressing and then shaved parmesan all over because I was going to spread cream cheese on the toast but it was moldy and the meal needed cheese.
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Jun 20, 2023 16:48
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I've made this Ottolenghi recipe before which was delicious - grilled/broiled courgettes mashed with garlic topped with a roquefort and goats milk yoghurt dressing, toasted pine nuts, warm chili butter and za'atar. Makes a great side for any kind of Levantine cuisine-inspired meal.
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Jul 10, 2023 01:59
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Fartington Butts posted:It annoys me that I've never tried vegemite despite reading so much about it. I'll be the requisite Brit saying that Marmite is better. I've got someone moving into my apartment on Friday to sublet it for a couple of months over summer while I gently caress off on holiday so I'm currently eating my way through the fridge and freezer to make space for them. This has resulted in some interesting dinners. Tonight I defrosted a sausage, fried it off, cooked it in a chickpea, lentil and spinach curry and served it with some of yesterday's leftover rice, topped with a fried egg. Was pretty great tbh.
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Jul 12, 2023 23:49
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I'm working in a hotel on a Turkish beach for the rest of the summer, as I do every year whenever I can. I work in the kitchen helping make the dinner buffet and also doing the desserts because as great as Turkish cuisine is the desserts are kind of average and they like my English style cakes. Tonight's spread was particularly delicious. Tomato soup, barbecued chicken, grilled onion, bulgur, creamy potatoes, mushrooms  Aubergine, purslane with yoghurt, pea hummus, red cabbage with yoghurt, greek salad, and two green salads  And my chocolate cake 
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Aug 4, 2023 20:49
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Today i made some cookies for the customers  I always have to make extra because everyone loving loves a cookie and many get filched through the cooking process, and I also like bringing them to my friends in other camps here  Also I made lunch for the workers - normally we eat the leftovers from the previous night but we didn't have any, so a bigass pot of creamy pasta felt necessary  Here's my coworkers 
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Aug 14, 2023 23:44
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Tried put a new recipe for an apple and cinnamon cake today and it was loving banging, maybe the best cake I've made here   The cake had diced apples on and interestingly used Greek yoghurt, then I made a sugar/butter/cinnamon paste which I dripped all over it and kind of penetrated the cake as it cooked, and finally a simple icing sugar and milk glaze
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Aug 20, 2023 20:51
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Gambit from the X-Men posted:lemme see that cake recipe. https://www.sweetestmenu.com/cinnamon-apple-cake/
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Aug 21, 2023 00:10
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Can't go wrong with good grated cheddar on top of your shepherd/cottage pie before baking
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Oct 6, 2023 13:15
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 Some simple gnocchi recipe I saw Kenji post on instagram. Mushrooms roasted with thyme, garlic cream sauce with peas and chives, toss through gnocchi I also cooked some lardons in the sauce and served it with lots of grated parmesan because why not
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Oct 9, 2023 10:58
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 Frittata with onion, potato, green pepper, mushroom, peas, garlic, thyme, parsley, feta, cheddar, decorated with avocado and chives
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Oct 10, 2023 21:00
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zone posted:I'd pay to eat something like that at any good bistro or restaurant. You're very good! Thanks you're very kind 😊
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Oct 14, 2023 02:37
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I've never eaten Spam but Spamchat stirred something in the deepest recesses of my memory https://www.youtube.com/watch?v=ZSQtfWnFLIs I should probably eat some Spam tbh it seems like I'd guiltily enjoy it
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Oct 20, 2023 09:48
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Lunch: Brie de meaux, bacon, tomato, rocket, onion relish and butter in a wholegrain baguette 
Butterfly Valley fucked around with this message at 15:54 on Oct 24, 2023 |
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Oct 24, 2023 15:49
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Brunch was a giant hash brown topped with smashed avocado, eggs, bacon, grilled tomatoes and beans And then cheese and hot sauce 
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Oct 27, 2023 15:59
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Brunch hash - potato, chorizo, courgette, halloumi, red onion, avocado, with eggs, cheese and hot sauce  
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Oct 28, 2023 16:18
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Made this deconstructed Lasagna Pie thing for a dinner party last night: You make a meat and cheese sauce and cook some of it with the pasta and then reserve some on the side to additionally sauce your slice of lasagna pie on your plate. After seeing this video: https://www.youtube.com/watch?v=jUVLX1tiHbU&t=619s Not pictured, sticky toffee pudding that I made for dessert Butterfly Valley fucked around with this message at 16:43 on Nov 1, 2023 |
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Nov 1, 2023 16:37
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Thai green curry
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Nov 2, 2023 21:55
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Pennywise the Frown posted:Speaking of pork loin. I got really hosed up last night, as per usual, and made a pre-marinated pork tenderloin that I had in my freezer since January. Apparently it was really good because I ate almost the entire thing. Like, a pound of pork. I added a ton of garlic and possibly other stuff. I made a frozen broccoli/pasta thing that was quite nice. You were too hosed up to remember what you did but were still able to take those perfectly cromulent photos?
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Nov 13, 2023 22:44
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shazbot posted:Have you never been really drunk. That’s a Wednesday for me Oh I've got my own fair share of stupid hosed up kitchen escapades but they've never been accompanied by in-focus photography. One time I found half a packet of uncooked ramen on the counter, along with untouched packets of sauce and seasonings, and figured I'd eaten a very sad half portion of plain ramen, an assumption that held until I later opened the fridge and found the other half dipped inside a pot of greek yoghurt. Butterfly Valley fucked around with this message at 22:59 on Nov 13, 2023 |
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Nov 13, 2023 22:54
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Valko posted:
Excellent amount of garlic but please add your pasta to the sauce for the last minute or two of cooking You can use a slotted spoon or tongs to transfer the pasta/spaghetti straight to the sauce, which will bring some of the pasta water with it which when mixed will help make your sauce creamier and coat your pasta better
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Dec 7, 2023 20:17
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Valko posted:Also, there were 4 chicken breasts in the sauce I made, enough for 3 dinners. I didn't have a pot or pan big enough. If I was cooking for more people or going to eat it all at once I would do exactly what you suggested.  So how are you reheating the pasta if you're not mixing it into the sauce before serving? Are you doing that separately because that would seem wildly more time and energy inefficient, or did you cook the sauce, remove 1 portion and then dollop it on top of cold pasta? Why couldn't you remove the amount of sauce you're doing to save for later and then toss the pasta through the remaining sauce before serving? Butterfly Valley fucked around with this message at 01:56 on Dec 8, 2023 |
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Dec 8, 2023 01:54
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Execution is great but truffle anything that's not actual truffles is gross poo poo made with overpowering artificial flavouring that tastes nothing like actual truffle
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Jan 22, 2024 23:55
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It just depends on the chippy. Plenty of them do great soft flaky fish with light crispy batter. If you're a tourist and just go to the first pub in a tourist area in London and get fish and chips and think it's representative of the meal then you'll be sorely disappointed but the same applies in every country. I do agree that our chips could be better, but fries aren't the answer with fish and chips. The Dutch and the Belgians make the best chips imo.
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Jan 27, 2024 21:53
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 i should probably work on portion control. one salmon fillet and half the veg and rice would have been sufficient. made a generic east asian-y marinade for the salmon - garlic, ginger, honey, soy, oyster and sriracha sauce, lemon juice, rice wine vinegar and sesame oil, which i also fried the veg off in. would have liked the veg to be crispier too, could have done with a shorter blanch. still drat tasty and i should eat salmon more.
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Feb 14, 2024 02:06
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I've been sick so I made chicken noodle soup but with pastina. made a stock that was basically vegetable soup - onion, carrot, celery, blended down, poached chicken in it and then shredded the chicken and cooked the pastina in there then dumped a shitload of parmesan, butter and finally stirred an egg through it off the heat. Was pretty great except all through the meal my dumb fuzzy brain was trying to remember what I'd forgotten to top it with and remembered when I finished - lemon juice
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Mar 7, 2024 16:19
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Lmao your parents got done
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Mar 12, 2024 00:40
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Gatts posted:7:30pm - Boneless spicy garlic, goldfinger, spicy bbq, 911 and fire in the hole wings
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Mar 13, 2024 02:47
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So especially loaded nachos then?
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Mar 26, 2024 04:19
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Pennywise the Frown posted:Thanks for the advice! I would have put a big ol' glob of it on plain toast. I love marmite on toast but as an ingredient it really shines - a spoon in sauces, gravies or whatever goes a long way
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Apr 18, 2024 00:40
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Garlic chili shrimp spaghetti
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May 6, 2024 21:27
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Valko posted:I didn't fry it that long, while I was looking for recipes I found out it's safe to eat raw - so I just took the slices from the pan, cubed them and dropped them into the curry. It's safe to eat many things raw but that doesn't mean it's the best or tastiest way to have them, and tofu is like No1 on the list of 'poo poo that wildly improves' with different preparation methods
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May 6, 2024 22:21
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