magicjuan
Player Valuation: £60m
I only put chocolate in at the end, find it can leave a bitter taste, as an Evertonian...yada yada
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Recipes, kitchen tips and tricks
- Thread starter Sassy Colombian
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What's in YOUR kitchen?
What's in YOUR kitchen?
Having owned both new and old, I hate/love this because it is true.
Sharpattack
Player Valuation: £35m
Bought a Ninja 100AF Air Fryer yesterday. Best chips I’ve had in years.
Sassy Colombian
Member: Team PoP
Even if it has been refrigerated?
magicjuan
Player Valuation: £60m
Yip. To be honest, it's touch and go, but if you ever get food poisoning from bacillus cereus you'll know about it. It's one of the quickest to take effect, as soon as an hour after eating. Unlikely to be dibilitating but it can cause vomiting and the squits, at the same time, so for the sake of a bit of left over rice you can end up doing shitty star jumps ?
Sassy Colombian
Member: Team PoP
I wonder how many times I may have exposed my family to rice poisoning, and my neighbors chickens too
So whenever you make rice you consume it that day and then toss what’s leftover?
I am sure that is right but we have Indian friends and they eat " fermented rice " which must be something similar .
magicjuan
Player Valuation: £60m
That's fermented though, not sure what the process is but it isn't the same as raw rice to then be cooked.
magicjuan
Player Valuation: £60m
Personally, I do, at work and home too. I had food poisoning from rice once and once is enough.I wonder how many times I may have exposed my family to rice poisoning, and my neighbors chickens too
So whenever you make rice you consume it that day and then toss what’s leftover?
If you cook it and aren't going to use it straight away, strain it and cool it quickly under cold water, then strain it and dry it on a tea towel then refrigerate in a sealed container. Use same day, but make sure is extremely hot before eating, but that's not a guarantee to kill off the spores.
Simplest way is to measure how much you need and just cook that. About half a cup per person.
Love someone to gamble, get the squits and report back ?
summerisle
The rain, it raineth every day
Made this :Will do, might try this recipe :
I also have lemon verbena so another possibility with this recipe, or might be interchangeable with the lemon balm.
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Apart from under cooking it and at the same time singeing the top, as well as not tasting lemony, it turned out perfectly. lol Fortunately it tastes ok.
Bloody hell Fred, that was amazing. Have never thought about adding herbs to a chili before. Didn't go quite as hot as you - other family members to consider lol but definitely a good kick to it. I also inadvertently added my own twist to it by not looking at the kidney bean tin closely and only realising after I had added them to the chilli that I had, in fact added black beans instead! An added bonus is that there is enough left for lunch tomorrow.By popular demand, well from Sassy anyway, here's my chilli recipe. I use 500g low fat steak mince, but it would work equally well with diced braising/stewing steak which you probably use over in the US. This will serve 4, or 3 large portions in my case.
I use a large saucepan. Adding about 2 tablespoons of vegetable oil on medium heat fry a chopped small onion until soft. Add a handful of dried red chillies and fry for another couple of minutes, then add 3 or 4 chopped medium fresh chillies, removing the seeds if you don't want it hobs of hell. Fry for another couple of minutes, stirring all the time, then turn temp down to low and add 3/4 cloves of garlic crushed. Stir fry until garlic is lightly browned and then add the spices. 1 tsp of ground cumin, 1 tsp of ground coriander and 3/4 tsp of ground chilli. (1 tsp if you like it really hot). Mix the ground spices well with the other ingredients and fry for 3 or 4 minutes over low heat.
Turn the heat up to medium again and add the steak mince making sure it is well mixed with the other ingredients, and stirred regularly so that all the meat browns. At this stage add a mugful of hot beef stock, a large tin of chopped tomatoes, a tablespoon of tomato puree, 2 or 3 tsp of sugar, handful of dried Italian herbs, a dash of cider vinegar and a few slugs of good quality red wine. Season with salt and pepper, taste and adjust seasoning if required.
Cover and simmer on medium heat for 5 minutes or so. Add half a chopped pepper (red or green) and 250g of diced brown button mushrooms, Then add a tablespoon of paprika (NOT the smoked variety as this dramatically alters the taste as I discovered once) and cover and simmer for another 10 minutes. Check the density of the gravy. It will possibly be too thin as sometimes the mushrooms have a lot of water content. If so, remove the saucepan lid and continue to cook uncovered. After about 30/40 minutes of simmering in total, add a small tin of red kidney beans rinsed and stir in. Simmer for another 10 minutes or so then it should be ready to eat.
I like mine with lots of grated fresh parmesan over and served with boiled brown rice, but you can add sour cream if that's your bag. I like hot spicy food and this is made to my taste.
Right, I'm just off to cook it now. Just need to open a large bottle of San Miguel and put an 80s playlist on my CD
If that's the kind of food your lovely Cal liked to cook and eat I'm fairly certain that had I known her, we would definitely be friends.
Thanks for sharing. Will definitely make it again.
Barnfred 55
Player Valuation: £80m
Glad you enjoyed it Anj. Must have been the piccalilli ?
summerisle
The rain, it raineth every day
Will be making these this weekend, they look delicious.
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Barnfred 55
Player Valuation: £80m
Just for @Sassy Colombian and @anjelicaferrett, here's my beef stew, or the posh title, beef in red wine recipe.
I use 500g of braising or stewing steak which should serve 4 portions. Cal used to use a pressure cooker, but i don't trust myself with those things so am just using a big saucepan and cooking it for longer, but you could also transfer it to a casserole dish and slow cook in the oven I would guess.
Roughly chop a medium sized brown onion and fry over medium heat until soft. Add the beef, diced into 1 inch chunks, and fry until browned. Add a pint of beef stock, then add a medium sized turnip/swede cut into one inch chunks and the same amount of diced carrots, 3 celery sticks diced, and 1 leek sliced and two medium or one large tomato, deseeded and roughly chopped. Add a large tsp of Bovril, a bouquet garni (I just use the teabag variety), 3/4 bay leaves and season with salt a pepper to taste. Then add a glass of good quality red wine. The better the red wine the better it tastes, honestly. Bring to the boil, then cover and simmer over low/medium heat for around 30 minutes. Add 200g of white button mushrooms and cover and simmer for another hour or until the beef is cooked to your liking. I like it melt in the mouth.
Make a roux of butter and flour. This not only thickens the stew but gives the gravy a real sheen. Add this to the stew together with 4 medium sized potatoes cut into one and a half inch chunks and cook uncovered for another 30 minutes or until the potatoes are soft. If you think the stew is getting too thick then just cover the pan to retain the moisture.
I serve in a bowl with a few dashes of dark soy sauce over and some buttered french stick.
I use 500g of braising or stewing steak which should serve 4 portions. Cal used to use a pressure cooker, but i don't trust myself with those things so am just using a big saucepan and cooking it for longer, but you could also transfer it to a casserole dish and slow cook in the oven I would guess.
Roughly chop a medium sized brown onion and fry over medium heat until soft. Add the beef, diced into 1 inch chunks, and fry until browned. Add a pint of beef stock, then add a medium sized turnip/swede cut into one inch chunks and the same amount of diced carrots, 3 celery sticks diced, and 1 leek sliced and two medium or one large tomato, deseeded and roughly chopped. Add a large tsp of Bovril, a bouquet garni (I just use the teabag variety), 3/4 bay leaves and season with salt a pepper to taste. Then add a glass of good quality red wine. The better the red wine the better it tastes, honestly. Bring to the boil, then cover and simmer over low/medium heat for around 30 minutes. Add 200g of white button mushrooms and cover and simmer for another hour or until the beef is cooked to your liking. I like it melt in the mouth.
Make a roux of butter and flour. This not only thickens the stew but gives the gravy a real sheen. Add this to the stew together with 4 medium sized potatoes cut into one and a half inch chunks and cook uncovered for another 30 minutes or until the potatoes are soft. If you think the stew is getting too thick then just cover the pan to retain the moisture.
I serve in a bowl with a few dashes of dark soy sauce over and some buttered french stick.
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