Recipes, kitchen tips and tricks

[Sassy Colombian]

Yeah, they're a piece of piss to use. Apropos of nothing : is snooker popular in Colombia ?

I hardly use mine but I do own one so now I'm good to go with your recipes

Pool is but not so much snooker. At least not that I'm aware but let's get the opinion of another Colombian @UptheTofees what ya say?

 

[Sassy Colombian]

Yesterday I came across this cooking segment with Selena Gomez and Roy Choi. These Korean BBQ Short Ribs breakfast tacos look amazing.

 

[Sid James]

Yeah, sharpening steels are over rated imo, hard to keep the angle consistent, and tend to create a burr that people think is a sharpened edge. A ceramic jig's a good idea for most cooks, assuming one has symmetrical double bevel blades. A few of mine are single bevel (Japanese), so it wouldn't work. If you get the opportunity, try using a leather/suede board strop for in-between sharpening sessions, like after a couple of knife uses. You'll find it'll prolong the edge and save your good steel.

Thanks mate , any recommendations

 

[Sid James]

Yesterday I came across this cooking segment with Selena Gomez and Roy Choi. These Korean BBQ Short Ribs breakfast tacos look amazing.

I love roy choi he does the chef show on Netflix with the guy who directed all the marvel films

 

[orchard]

Thanks mate , any recommendations

Check this page out for the general idea Link . Theirs seem very expensive though.

It's essentially a flat base (wood) with flat leather glued to it + some compound. I used cedar because I had it to hand and aesthetics weren't important here for me.

If you don't want to make your own do a Google search and see what you like and what looks well made.

I use a fine white stropping compound from a guy called Nic Westermann, a blacksmith that makes fantastic wood carving knives, who also sells cut leather for stropping Here.

Edit: 2-2.5 inches wide for general kitchen knives

 

[Sid James]

Busy day yesterday making buttermilk fried chicken, slaw, smokey haricot beans and gochujang mayo. Chicken was darker than I wanted , still tasted amazing

 

[orchard]

Busy day yesterday making buttermilk fried chicken, slaw, smokey haricot beans and gochujang mayo. Chicken was darker than I wanted , still tasted amazingView attachment 124491View attachment 124492

Smoked paprika in the tomato sauce with the haricot?

 

[Sid James]

Smoked paprika in the tomato sauce with the haricot?

Yes mate, plus maple syrup, cumin seeds, onion and garlic

 

[summerisle]

Decided to make a trifle and found out to my disgust that Sainsbury's no longer stock blancmange. Found this recipe with just two ingredients, three if you include water. Works a treat.

Strawberry blancmange

Soft and creamy, blancmange is the French version of panna cotta. This strawberry interpretation is a cinch to make.

www.delicious.com.au

 

[Sassy Colombian]

Busy day yesterday making buttermilk fried chicken, slaw, smokey haricot beans and gochujang mayo. Chicken was darker than I wanted , still tasted amazingView attachment 124491View attachment 124492

Yum, everything looks delicious. I don’t eat it too often but I absolutely love fried chicken. I was just wondering is this traditional food in your area? These are exactly food dishes eaten around the southern are of the US where I currently live.

 

[Sassy Colombian]

Decided to make a trifle and found out to my disgust that Sainsbury's no longer stock blancmange. Found this recipe with just two ingredients, three if you include water. Works a treat.

Strawberry blancmange

Soft and creamy, blancmange is the French version of panna cotta. This strawberry interpretation is a cinch to make.

www.delicious.com.au

I don’t think I have ever eaten blancmange, I wonder if I would like it. How did this recipe come out?

 

[summerisle]

I don’t think I have ever eaten blancmange, I wonder if I would like it. How did this recipe come out?

It's usually a gelatine based dessert, takes a while to make, made with cream and other gubbins ; it's similar to a panna cotta. The recipe I posted is idiot proof, takes no time at all, and tastes lovely. Have you ever had trifle ? There's an old fashioned recipe which I substituted blancmange for custard, and those arrow root biscuits which were a bit of failure for sponge.

Here's an example, but you can substitute things like I did.

Easy Delicious Dessert & Baking Recipes - Sweetest Menu

Love to bake? Find hundreds of simple, easy-to-follow dessert and baking recipes, from beautiful cakes to perfect cookies and fudgy brownies.

www.sweetestmenu.com

 

[verreauxi]

Busy day yesterday making buttermilk fried chicken, slaw, smokey haricot beans and gochujang mayo. Chicken was darker than I wanted , still tasted amazingView attachment 124491View attachment 124492

Whoa!! Well done sir! Looks delicious.

 

[Sid James]

Yum, everything looks delicious. I don’t eat it too often but I absolutely love fried chicken. I was just wondering is this traditional food in your area? These are exactly food dishes eaten around the southern are of the US where I currently live.

Ha ha ...no ... the area of the UK I live in , local dishes are a kind of stew called Lobby (Similar to scouse) and some weird savoury pancakes called oatcakes (usually filled with bacon and cheese) also anything with Chips.. I was going with a southern USA type theme when I did the chicken , except for Gochujang which is Korean

 

[coollino]

Ha ha ...no ... the area of the UK I live in , local dishes are a kind of stew called Lobby (Similar to scouse) and some weird savoury pancakes called oatcakes (usually filled with bacon and cheese) also anything with Chips.. I was going with a southern USA type theme when I did the chicken , except for Gochujang which is Korean

The best paste going imo. Absolutely love it.