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- Thread starter summerisle
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summerisle
The rain, it raineth every day
What weight is a cup ?
ijjysmith
Calm
Definitely doing this at the weekend.
I only really use vinegar if I don't have any wine in the house. The trio of onions, carrots and celery is a good base for most stews.
I, like you and mr @the esk , prefer a stew the day after
blue4eva77
Yarmolenko ? Yes please
No idea to be honest.
1 Cup is 240ml or 16 tablespoons if you don't have the typical measuring cup.
1 Cup is about 240-250 grams
blue4eva77
Yarmolenko ? Yes please
Beer flavoured onion rings. Get on it
1 1/2 cups of flour
1 tablespoon of curry powder
1 1/2 cups of your favourite beer
1 large egg
2 large onions, sliced into rings
Mix all ingredients together to form the batter. Throw in your rings, dip them in, coating them.
Stick them into your Deep Fryer until golden brown.
1 1/2 cups of flour
1 tablespoon of curry powder
1 1/2 cups of your favourite beer
1 large egg
2 large onions, sliced into rings
Mix all ingredients together to form the batter. Throw in your rings, dip them in, coating them.
Stick them into your Deep Fryer until golden brown.
summerisle
The rain, it raineth every day
One pound nine ounces for the chocolate fudge : chocolatey
Hellerad
j'accuse!
Swiss Army Sauce. I can vary a few ingredients and use this same sauce for Italian, Mexican, and barbeque.
The Base:
1 teasp EVOO
0.5-1.0 Garlic bulb (always to taste)
1 red bell pepper (largish)
0.25-0.5 teasp cider vinegar (I prefer less)
4-5 plum tomatoes
The Options:
Italian: 1.5 teasp lemon juice; light salt (to taste) (can swap red wine or balsamic for cider vinegar)
Mexican: 1.0 teasp lime juice; cumin (to taste)
Barbeque: 2.0 teasp honey; 1 tablesp mustard; red pepper flakes, paprika, and celery salt (to taste)
Roast the garlic, peppers, and tomatoes in oven. 375F for 1 hour.
Remove and let sit in covered dish. Prep pepper (remove skin and seeds).
Puree pepper and tomatoes together. Add garlic cloves to processor and repeat. Add oil, vinegar, and optional ingredients and repeat.
You may have to play with it a bit, but this provides a nice base sauce to build on for many different types of food.
I used the Mexican version of this last night to simmer with my pulled chicken for some street tacos.
The Base:
1 teasp EVOO
0.5-1.0 Garlic bulb (always to taste)
1 red bell pepper (largish)
0.25-0.5 teasp cider vinegar (I prefer less)
4-5 plum tomatoes
The Options:
Italian: 1.5 teasp lemon juice; light salt (to taste) (can swap red wine or balsamic for cider vinegar)
Mexican: 1.0 teasp lime juice; cumin (to taste)
Barbeque: 2.0 teasp honey; 1 tablesp mustard; red pepper flakes, paprika, and celery salt (to taste)
Roast the garlic, peppers, and tomatoes in oven. 375F for 1 hour.
Remove and let sit in covered dish. Prep pepper (remove skin and seeds).
Puree pepper and tomatoes together. Add garlic cloves to processor and repeat. Add oil, vinegar, and optional ingredients and repeat.
You may have to play with it a bit, but this provides a nice base sauce to build on for many different types of food.
I used the Mexican version of this last night to simmer with my pulled chicken for some street tacos.
Last edited:
mrs the esk
Player Valuation: £5m
Yes, it was @the esk who first taught me to use vinegar in curries, so naturally I tried it in stews. It does the same work as wine but adds greater acidity. You can add a sprinkling of sugar to counter it if its not to your taste.
blue4eva77
Yarmolenko ? Yes please
And lastly and something i made at the weekend.
Toblerone Slices
2 cups of plain flour
1 cup of melted butter
1/3 cup of sugar
1 cup of melted Toblerone. I bought 4 big bars to make sure i covered the mixture and got a good layer
Mix the flour, the sugar and the melted butter together in a bowl.
Put this mixture in a small baking tray (8 x 8). Line the tray with non stick paper first.
Press the mixture down into the tray until the the top is flat.
Melt enough Toblerone to cover the mixture completely, getting a decent layer.
Cool in the Fridge for 2/3 hours. Then slice into chunks.
I guess you could get creative with the chocolate before it sets hard again, adding M & M's or whatever.
Toblerone Slices
2 cups of plain flour
1 cup of melted butter
1/3 cup of sugar
1 cup of melted Toblerone. I bought 4 big bars to make sure i covered the mixture and got a good layer
Mix the flour, the sugar and the melted butter together in a bowl.
Put this mixture in a small baking tray (8 x 8). Line the tray with non stick paper first.
Press the mixture down into the tray until the the top is flat.
Melt enough Toblerone to cover the mixture completely, getting a decent layer.
Cool in the Fridge for 2/3 hours. Then slice into chunks.
I guess you could get creative with the chocolate before it sets hard again, adding M & M's or whatever.
blue4eva77
Yarmolenko ? Yes please
Unless you have one of these. Trust me these are pretty darn good. Some water in the bottom of the device, microwave on high for 9 minutes and you have perfect hard boiled eggs. The best part is that because these eggs are basically steam cooked, the shell just falls off. Lesser time for soft boiled eggs.
This is a great video for both fried and poached - the steam is the key for the fried option. I like a hotter pan and butter, that will form a lovely fried crust on the bottom, but this is how you do it.
sageyefc
Player Valuation: £90m
That takes longer than in a panUnless you have one of these. Trust me these are pretty darn good. Some water in the bottom of the device, microwave on high for 9 minutes and you have perfect hard boiled eggs. The best part is that because these eggs are basically steam cooked, the shell just falls off. Lesser time for soft boiled eggs.
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