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OriginalGriff2-Dec-13 1:09

OriginalGriff

2-Dec-13 1:09

You will learn, padawan, you will learn...

Anything that is ready in 20 minutes is, well, not worth eating. It's sustenance, not food.
The exception this is is generally Chinese food which can be cooked in five or ten minutes, but...even then there is half an hour or more's worth of mise en place to do before you can start the actual cookery!

Until you have tasted rump steak slowly cooked in the sous vide, then flash fried to start the Maillard reaction going, or slow roasted lamb shank, or a chili that has been maturing at a slow simmer for six hours...

McVomits is not the only food.

Nagy Vilmos2-Dec-13 1:20

2-Dec-13 1:20

A rare steak can be ready in 2-3 minutes.

speramus in juniperus

OriginalGriff2-Dec-13 1:33

OriginalGriff

2-Dec-13 1:33

Yes, it can.
But if you take a cheaper cut like rump (which I prefer because it has more flavour than fillet) it can be a bit chewy. If you slow cook it at low temperature (55C for an hour or so), then flash fry, you get a steak with the melt-in-the-mouthness of fillet, but the flavour of rump. This is why you see a vacuum sealer / water bath used so much on TV cheffy programs.

Argonia2-Dec-13 2:18

2-Dec-13 2:18

Its so wrong to watch men talk(argue) about cooking food WTF | :WTF:

Microsoft ... the only place where VARIANT_TRUE != true

Argonia2-Dec-13 1:29

2-Dec-13 1:29

OriginalGriff wrote:
rump steak slowly cooked in the sous vide

Eaten something like that i wont make the same mistake. I think of becoming a vegetarian

OriginalGriff wrote:
slow roasted lamb shank

After seeing my grandpa eating lamb brain and tongue wont go near a lamb meat again. I prefer them alive and fluffy.

OriginalGriff wrote:
chili

my stomach doesn't like spicy food like chili. And we have an understanding. No spicy food except mustard

OriginalGriff wrote:
McVomits

I am not going 200 yards near that kind of fast food places.

I like simple food made from one thing or very close ingredients. For example fried peppers with tomato source or peppers with cheese.
Today i ate a chicken soup and nothing else.
Note : the most eating i do in my lunch hour from a shop for cooked food. They cook just perfect. This is one of the reasons for not needing to cook at home. I rarely eat when i come back home

Microsoft ... the only place where VARIANT_TRUE != true

OriginalGriff2-Dec-13 1:35

OriginalGriff

2-Dec-13 1:35

Seriously?

That's sad: 90% of your taste buds will never get used...

Nagy Vilmos2-Dec-13 1:33

2-Dec-13 1:33

Argonia wrote:
If it isn't ready for under 20 minutes its not worth cooking.

Put a kettle on to boil some water.
Meanwhile chop some bacon [or buy bacon lardons] and onion. Fry this off.
When the kettle boils put it in a pan with plenty of salt on a high heat. Once boiling rapidly add pasta [100g per person is a good guide]
While the pasta cooks, beat 2 eggs, 100g grated cheese and a little cream or milk; add salt and pepper to taste. Add some garlic to the now cooked onion & bacon.

When the pasta is al dente [5-10] minutes depending on the type] drain, return to the pan and add the bacon/onion/garlic, stir over a low heat for a minute. Turn off the head and add the cheese & egg.

15 minutes elapsed time and you're good to go.

speramus in juniperus

Argonia2-Dec-13 2:17

2-Dec-13 2:17

Thank you for the recipe but,

You should not mix pasta with meat.
You should not mix eggs or milk(cream) with meat.
You should forget about the cream.

If your stomach is happy you are happier Wink | ;)

Eat healthy.

Microsoft ... the only place where VARIANT_TRUE != true

Nagy Vilmos2-Dec-13 2:36

2-Dec-13 2:36

Argonia wrote:
You should not mix pasta with meat.

Go tell the rest of the world, that's a new one! What, pray tell, should I mix with pasta?

Argonia wrote:
You should not mix eggs or milk(cream) with meat.

Bacon & Eggs - breakfast of champions - disputes your claim.

Argonia wrote:
You should forget about the cream.

No, add cream or more cream if you prefer. How am I going to make profiteroles without cream? What about Eton Mess? How should I thicken my stocks?

Argonia wrote:
If your stomach is happy you are happier Eat healthy.

With what you suggest, my stomach would go on strike! Instead I'll stick my diet and carry on living healthily.

speramus in juniperus

Argonia2-Dec-13 2:46

2-Dec-13 2:46

Nagy Vilmos wrote:
Go tell the rest of the world, that's a new one! What, pray tell, should I mix with pasta?

vegies, tomato souce and/ or mushrooms

Nagy Vilmos wrote:
Bacon & Eggs - breakfast of champions - disputes your claim.

Heart Attack, Cholesterol and 32 others like that

Nagy Vilmos wrote:
With what you suggest, my stomach would go on strike! Instead I'll stick my diet and carry on living healthily.

Did you ever tried not mixing the meat and other animal products or forgetting the cream for a week? Maybe you will like the results if you give it a chance.

Microsoft ... the only place where VARIANT_TRUE != true

Nagy Vilmos2-Dec-13 3:02

2-Dec-13 3:02

Maybe I don't. I cook and, according to others, I cook very well. I know what foods combine and what will not work, rarely do I follow recipes and the results are generally very good.

We don't have meat every day, at least once a week we won't have meat and Fridays are pretty well always fish. However if I took cream, and by extension dairy, out of my diet the food would be pretty boring.

Have you ever thought that if we weren't meant to eat animals then how come they are so delicious?

speramus in juniperus

Argonia2-Dec-13 3:16

2-Dec-13 3:16

Nagy Vilmos wrote:
Have you ever thought that if we weren't meant to eat animals then how come they are so delicious?

To tempt us Big Grin | :-D

Right now i am following some kind of Sequential Eating. It basically means to not mix the main food groups. I still eat meat or animal products but not together. I must say my stomach was never happier.

Microsoft ... the only place where VARIANT_TRUE != true

Argonia5-Dec-13 4:40

5-Dec-13 4:40

I just wanted to tell you that thanks to that recipe i decided to make pasta bolognese(not the original recipe but still very close) and to that i added Merlot.
It wasn't ready for 15 minutes but it was worth it even made by so inexperienced cook like me.
Thank you for the inspiration.

Microsoft ... the only place where VARIANT_TRUE != true

DeathByChocolate2-Dec-13 1:11

2-Dec-13 1:11

I think you should cook ~~us all~~ ME Chocolate Chip Cookies to prove what a good cook you are! Big Grin | :-D

"State acheived after eating too many chocolate-covered coconut bars - bountiful"
Chris C-B

modified 2-Dec-13 7:18am.

Simon_Whale2-Dec-13 1:15

Simon_Whale

2-Dec-13 1:15

I have a feeling that a poll will appear soon...

From Nagys kitchen equipments pressies should he cook us a batch of cookies ?

Every day, thousands of innocent plants are killed by vegetarians.

Help end the violence EAT BACON

DeathByChocolate2-Dec-13 1:17

2-Dec-13 1:17

Simon_Whale wrote:
From Nagys kitchen equipments pressies should he cook us a batch of cookies ?

Options:
'Yes', 'Yes' or 'Definitely'? Big Grin | :-D

"State acheived after eating too many chocolate-covered coconut bars - bountiful"
Chris C-B

Nagy Vilmos2-Dec-13 1:41

2-Dec-13 1:41

I also got myself a chocolate set - bain marie and moulds for making chocolate sweeties.

But I guess that doesn't interest you.

speramus in juniperus

DeathByChocolate2-Dec-13 2:35

2-Dec-13 2:35

:Ali swoons: Smile | :)

"State acheived after eating too many chocolate-covered coconut bars - bountiful"
Chris C-B

Nagy Vilmos2-Dec-13 1:28

2-Dec-13 1:28

[half serious response]
Dead easy - 125g butter, 150g caster sugar, 150g flour, 1 egg, 1/2 teaspoon baking powder and a pinch of salt. Mix until blended and then add whatever flavouring you require. I often just add some vanilla, cinnamon and lots of outmeal. For chocolate chip, replace 25g flour with good cocoa powder and then stir in around 100g chocolate chips; or more if your initials are AP. Spoon the mixture onto a baking sheet, leaving room to spread and cook for 15-20 minutes at 180°C. Cool on a wire rack. TBH the cooling is purely optional and I normally make triple quantity to allow for 'wastage' during the cooking process...

speramus in juniperus

DeathByChocolate2-Dec-13 2:36

2-Dec-13 2:36

I can't make Chocolate Chip Cookies ... they always end up just being Cookies! Roll eyes | :rolleyes:

"State acheived after eating too many chocolate-covered coconut bars - bountiful"
Chris C-B

Nagy Vilmos2-Dec-13 2:39

2-Dec-13 2:39

Hence the over compensation of extra cookies. With triple quantities, the first batch barely gets out of the oven, maybe 1/3 of the second lot survives and the final batch should be good to go.

Though I once made a large tray of brownies, NOT ONE SURVIVED AN HOUR. Big Grin | :-D

speramus in juniperus

DeathByChocolate2-Dec-13 2:50

2-Dec-13 2:50

Nagy Vilmos wrote:
Though I once made a large tray of brownies,

Some of us are supposed to be concentrating on work here! Roll eyes | :rolleyes:

[Ali wanders off to check CBSS #27]

(CBSS = Chocolate Biscuit Secret Stash)

"State acheived after eating too many chocolate-covered coconut bars - bountiful"
Chris C-B

_Maxxx_2-Dec-13 1:37

_Maxxx_

2-Dec-13 1:37

Ya big fookin' poof!

(thought I'd get the Aussie view in before MM makes an appearance and gets banned again).

Man up FFS - girly fookin' cooking shyte for Xmas? Holy Christ. I despair.

I bet even DBC gets a more manly pressy than that at Xmas!

MVVM # - I did it My Way
___________________________________________
Man, you're a god. - walterhevedeich 26/05/2011

.\\axxx
(That's an 'M')

Nagy Vilmos2-Dec-13 1:43

2-Dec-13 1:43

Cooking is a great stress relief. Baking is doubly so. Posers stay away from the kitchen pretending to be macho, real men embrace it.

speramus in juniperus