Your menú for tonight?

[Sassy Colombian]

I've always said "I'm a good COOK. A chef is one of those assholes who open a cabinet, look at what they have in there and make a gourmet meal out of scraps".

Hate those people...

Hahaha, that's me too. I'm a good cook but I have never been able to be one of those assholes that can make magic out of whatever there is in the cabinet or fridge. My younger brother is and sometimes I despise his creativity in the kitchen but he is an artist so I guess that works to his favor

 

[riddick]

Hahaha, that's me too. I'm a good cook but I have never been able to be one of those assholes that can make magic out of whatever there is in the cabinet or fridge. My younger brother is and sometimes I despise his creativity in the kitchen but he is an artist so I guess that works to his favor

My cousin is. I dabbled with the thought of being a cook/chef but I realized I just didn't have "it". My cousin does. I made him dinner one night about 8 years ago and he was raving about how great it was. Felt good. I went over his place for football and he said "brb" went in to the kitchen and made one of the best snacks I've ever had. Was like some cauliflower whatever. "you make this before?" "nope, just thought it would work well together".

Like I said....asshole lol

 

[ste d' indica]

Pan o' scouse.

 

[roydo]

Hi mate how is Nikki tonight mate.

Sound mate. Doing just fine.

 

[Sassy Colombian]

My cousin is. I dabbled with the thought of being a cook/chef but I realized I just didn't have "it". My cousin does. I made him dinner one night about 8 years ago and he was raving about how great it was. Felt good. I went over his place for football and he said "brb" went in to the kitchen and made one of the best snacks I've ever had. Was like some cauliflower whatever. "you make this before?" "nope, just thought it would work well together".

Like I said....asshole lol

Ffs a great cauliflower snack out of nothing, those are definitely chef skills. Too bad for us humble cooks lol

 

[Sassy Colombian]

Pan o' scouse.

What's that?

 

[Sassy Colombian]

Was supposed to make spaghetti a couple of days ago but change my mind. However the mentioning of Pasta Carbonara by @Armaghtoffee and @verreauxi have inspired me to cook some for dinner this evening, along with some sort of salad.

 

[ste d' indica]

What's that?

@absolutely everybody!!!

 

[verreauxi]

Was supposed to make spaghetti a couple of days ago but change my mind. However the mentioning of Pasta Carbonara by @Armaghtoffee and @verreauxi have inspired me to cook some for dinner this evening, along with some sort of salad.

Yum!! Post a pic if you think of it.

 

[ste d' indica]

@Sassy Colombian

This:




is 'scouse'

Its the regional dish of the city of Liverpool and originated as labskause in Scandinavia. It arrived in Liverpool through northern European sailors and changed to scouse over time.
Sailors from Liverpool, and eventually everyone else came to be known as scousers, which continues to this day.

Every family has their own little twists on the recipe, but in essence its a winter stew with lamb or beef, onions, potatoes, carrot, stock and seasoning, thrown in a big old sauce pan - hence 'pan of scouse'. Personally I chuck in thyme, bay leaf, Worcestershire sauce and salt and pepper. You boil the hell out of that sucker til the spuds liquefy.

For me, a proper scouse is ready when you can stand a spoon in it.

 

[summerisle]

@Sassy Colombian

This:

View attachment 116071


is 'scouse'

Its the regional dish of the city of Liverpool and originated as labskause in Scandinavia. It arrived in Liverpool through northern European sailors and changed to scouse over time.
Sailors from Liverpool, and eventually everyone else came to be known as scousers, which continues to this day.

Every family has their own little twists on the recipe, but in essence its a winter stew with lamb or beef, onions, potatoes, carrot, stock and seasoning, thrown in a big old sauce pan - hence 'pan of scouse'. Personally I chuck in thyme, bay leaf, Worcestershire sauce and salt and pepper. You boil the hell out of that sucker til the spuds liquefy.

For me, a proper scouse is ready when you can stand a spoon in it.

Simmer ! As Mrs Bridges in Upstairs Downstairs said, 'a stew boiled is a stew spoiled.'

 

[Armaghtoffee]

Was supposed to make spaghetti a couple of days ago but change my mind. However the mentioning of Pasta Carbonara by @Armaghtoffee and @verreauxi have inspired me to cook some for dinner this evening, along with some sort of salad.

Proud to be an inspiration Sassy

Piccante pizza (Takeout) this evening- bacon/mushroom/jalapeño. Also had deep fried Brie with a grape salad- wow!

 

[ste d' indica]

Simmer ! As Mrs Bridges in Upstairs Downstairs said, 'a stew boiled is a stew spoiled.'

Ah yes, good point, well made.

 

[Sassy Colombian]

Yum!! Post a pic if you think of it.

I wish I had seen this before I devoured the pasta. It was so good, thanks for the recipe.

 

[Sassy Colombian]

@Sassy Colombian

This:

View attachment 116071


is 'scouse'

Its the regional dish of the city of Liverpool and originated as labskause in Scandinavia. It arrived in Liverpool through northern European sailors and changed to scouse over time.
Sailors from Liverpool, and eventually everyone else came to be known as scousers, which continues to this day.

Every family has their own little twists on the recipe, but in essence its a winter stew with lamb or beef, onions, potatoes, carrot, stock and seasoning, thrown in a big old sauce pan - hence 'pan of scouse'. Personally I chuck in thyme, bay leaf, Worcestershire sauce and salt and pepper. You boil the hell out of that sucker til the spuds liquefy.

For me, a proper scouse is ready when you can stand a spoon in it.

I didn't realize it was that thick. I was given a recipe just a couple of days ago and I'm going to make it soon, seems like the perfect dish for a cold night. Thank for sharing your tips about the thyme, bay leaf, Worcestershire sauce!