Monkeys Fist 38703 Posted January 14, 2012 Share Posted January 14, 2012 Tonight I'm making this: http://www.guardian.co.uk/lifeandstyle/2011/jan/19/brussels-sprout-chorizo-barley-hotpot-recipe-marcus-wareing Sounds like an odd combination, but I've had it a few times and it's lush and smoky and wintry. Looks lush that. Link to comment Share on other sites More sharing options...
donaldstott 0 Posted January 16, 2012 Share Posted January 16, 2012 Watched the Hairy Bikers last night and gonna make the gammon and pease pudding on Sunday. Looked amazing. I urge you to make this... http://www.bbc.co.uk/food/recipes/gammon_and_pease_pudding_56485 Served mine with some belly pork and roast potatoes. Link to comment Share on other sites More sharing options...
Dr Gloom 19788 Posted January 16, 2012 Share Posted January 16, 2012 With all the talk of olives, is it too early for a Dry (Dirty) Martini? It is Friday. dirty martinis are rank man. olive brine in a cocktail - fuck that. best olives i've ever had are sold at borough market. big fuck off green ones, pitted and stuffed with pickled garlic, red peppers, chili and herbs. different gravy tbh. harelequin olives i think they were called Link to comment Share on other sites More sharing options...
Guest alex Posted January 16, 2012 Share Posted January 16, 2012 (edited) Sounds a bit minging I agree but they're really nice. All down to personal taste like but the saltyness really goes with the Dry Martini. Why do you think you put olives in them normally anyway if they don't go well together? Only just discovered 'proper' ones (as opposed to 'Vodkatinis'). Well, I'd tried one before but they're not very nice with run of the mill Gin. Tanqueray 10 though. Now we're talking. Edited January 16, 2012 by alex Link to comment Share on other sites More sharing options...
trophyshy 6432 Posted January 16, 2012 Share Posted January 16, 2012 I made sorbet at the weekend, absolute piece of piss and great to serve with my enduring Christmas cake. Link to comment Share on other sites More sharing options...
Dr Gloom 19788 Posted January 16, 2012 Share Posted January 16, 2012 Sounds a bit minging I agree but they're really nice. All down to personal taste like but the saltyness really goes with the Dry Martini. Why do you think you put olives in them normally anyway if they don't go well together? Only just discovered 'proper' ones (as opposed to 'Vodkatinis'). Well, I'd tried one before but they're not very nice with run of the mill Gin. Tanqueray 10 though. Now we're talking. not my cuppa tea. best cocktail for has always been the old fashioned. the original and best. a sipping spirits man like yourself should be a fan. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 16, 2012 Share Posted January 16, 2012 Espresso martinis are where it's at. Link to comment Share on other sites More sharing options...
Guest alex Posted January 16, 2012 Share Posted January 16, 2012 Espresso martinis are where it's at. Aye, they are canny nice. Not really Martinis like Link to comment Share on other sites More sharing options...
Dr Gloom 19788 Posted January 16, 2012 Share Posted January 16, 2012 the history behind the old fashioned is class too. it's the original cocktail. before the were the huge array we have today, if you went to a bar in manhatten and asked for a cocktail, you'd get an old fashioned http://www.slate.com/articles/life/drink/2011/11/the_old_fashioned_a_complete_history_and_guide_to_this_classic_c.html Link to comment Share on other sites More sharing options...
Park Life 70 Posted January 16, 2012 Share Posted January 16, 2012 Sounds a bit minging I agree but they're really nice. All down to personal taste like but the saltyness really goes with the Dry Martini. Why do you think you put olives in them normally anyway if they don't go well together? Only just discovered 'proper' ones (as opposed to 'Vodkatinis'). Well, I'd tried one before but they're not very nice with run of the mill Gin. Tanqueray 10 though. Now we're talking. You sound like the kind of man who would be up for making his own olive pate soldiers to accompany his many detours to the cocktail cabinet. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 21, 2012 Share Posted January 21, 2012 Just found a recipe for 'happy' ice cream on stumbleupon. Would love to try it someday! (Suppose you could use cannabutter instead of the hash?) Ingredients: 25 grams of butter 18 fluid ounces of single cream 75 grams of sugar A pinch of salt ¼ ounce crumbled hash or 10 grams crushed bud 15 ounces of bananas (peeled) 3 tablespoons of rum 5 tablespoons of honey Directions: •Heat the cream in a saucepan until before it boils. •In another saucepan melt the butter together with the sugar and salt. •Heat the hash with a flame and add it into the melted butter and stir. •Whisk the cream with the butter. •Put the bananas into a large bowl and mash them completely. •Add in the cream, rum and honey. You can add other ingredients as you wish. You can try chocolate chips, nuts etc. •Mix all the ingredients perfectly and after this pour them all into a chilled shallow plastic container. •Cover the container and chill for a few hours until the desired texture is formed. •If a mushy consistency is attained, transfer the mixture into a chilled bowl and whisk away until it smoothens. •Return the mixture to its covered container and chill until firm. •Serve and enjoy. This recipe is ideal to serve six marijuana ice creams. Have fun creating a new dessert for your whole posse with this incredible marijuana ice cream recipe. Share it with your friends as well and have a pot luck full or marijuana delicacies. Link to comment Share on other sites More sharing options...
trophyshy 6432 Posted January 21, 2012 Share Posted January 21, 2012 bookmarked and reported Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 21, 2012 Share Posted January 21, 2012 Alreet Mr Weedmas Tree cookies. Link to comment Share on other sites More sharing options...
trophyshy 6432 Posted January 22, 2012 Share Posted January 22, 2012 Link to comment Share on other sites More sharing options...
Texas 0 Posted January 24, 2012 Share Posted January 24, 2012 Can any of you culinary geniuses advise on the best way to cook a sirloin steak? Link to comment Share on other sites More sharing options...
Ugly Mackems 133 Posted January 24, 2012 Share Posted January 24, 2012 Can any of you culinary geniuses advise on the best way to cook a sirloin steak? Hot pan / griddle.Oil then season the steak (no oil in pan) than chuck on pan / griddle for desired length of time. Turn halfway through. I'd google for suggested cooking times for your preferred taste. Rare, medium rare etc. Link to comment Share on other sites More sharing options...
Tooj 17 Posted January 24, 2012 Share Posted January 24, 2012 If you have an iPhone download the steakmaster app. Link to comment Share on other sites More sharing options...
Texas 0 Posted January 24, 2012 Share Posted January 24, 2012 Can any of you culinary geniuses advise on the best way to cook a sirloin steak? Hot pan / griddle.Oil then season the steak (no oil in pan) than chuck on pan / griddle for desired length of time. Turn halfway through. I'd google for suggested cooking times for your preferred taste. Rare, medium rare etc. Link to comment Share on other sites More sharing options...
Texas 0 Posted January 24, 2012 Share Posted January 24, 2012 Tried this and came out bloody lovely! Thanks. Link to comment Share on other sites More sharing options...
Texas 0 Posted January 24, 2012 Share Posted January 24, 2012 If you have an iPhone download the steakmaster app. Also downloaded this - looks very good Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted January 24, 2012 Share Posted January 24, 2012 All week Ive been dreaming of having a lovely juicy steak with some mushrooms, tomatoes, onion rings, peppercorn sauce and a few wedges. Today was that day! Went to Asda and bought these two beauties from the extra special thick cut range. Cooked mine medium and our lasses well done. Plated up with all the trimmings and peppercorn sauce. Got distracted for a few minutes so our lass ploughed on. Came back and didnt realise straight away that I had accidentally switched plates and my juicy, gorgeous, hand picked, much dreamt about steak had been devoured by the wife. I was left with Ghandis slipper. Link to comment Share on other sites More sharing options...
McFaul 35 Posted January 25, 2012 Share Posted January 25, 2012 Looking at those steaks, the only conclusion I draw is: Vegetarians - wronguns Link to comment Share on other sites More sharing options...
Guest alex Posted January 25, 2012 Share Posted January 25, 2012 First they came for Paul Wynn but I did not speak out because I was not an obese kiddie fiddler... Link to comment Share on other sites More sharing options...
McFaul 35 Posted January 25, 2012 Share Posted January 25, 2012 First they came for Paul Wynn but I did not speak out because I was not an obese kiddie fiddler... Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted January 26, 2012 Share Posted January 26, 2012 Okay, today we are searching for stir fry tips. I have made these at various stages for the family over the last 20 years and every time they have been gut wrenchingly bad. Yesterday the wife called into Giorgios butchers in Cleadon where they do ready prepared stir frys. IE the raw meat and a few peppers, onions etc are mixed together in a delicious source that you then take home and stir fry. However I would rather play about and create some of these myself and that way I also know what I am eating. The ones we've tried so far are very spicy chinesey and I think have a fair bit of ginger in. Anyone got any good recipes? Link to comment Share on other sites More sharing options...
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