Jill 0 Posted March 30, 2015 Share Posted March 30, 2015 (edited) I was going to apply for Come Dine With Me but the application form needs me to think, and I can't really be bothered to do that. Might see how productive I feel tomorrow at work. Edited March 30, 2015 by Jill Link to comment Share on other sites More sharing options...
catmag 336 Posted March 30, 2015 Share Posted March 30, 2015 Do it Jill! Link to comment Share on other sites More sharing options...
Jill 0 Posted March 30, 2015 Share Posted March 30, 2015 If I don't, someone else should. It's for Newcastle, Durham, Hartlepool & Sunderland. Link to comment Share on other sites More sharing options...
Howmanheyman 26625 Posted March 31, 2015 Share Posted March 31, 2015 If I don't, someone else should. It's for Newcastle, Durham, Hartlepool & Sunderland. CT would be a shoe-in for this if he ever applied or went for an audition. Link to comment Share on other sites More sharing options...
Kevin Carr's Gloves 3183 Posted March 31, 2015 Share Posted March 31, 2015 Not all that different from using green lentils by the time you've cooked it all down I suppose. Actually, that's basically halfway to a veggie chilli con carne, isn't it? Which also works. You can't have a veggie chilli con carne, and you sir, know that. Link to comment Share on other sites More sharing options...
Meenzer 13990 Posted March 31, 2015 Share Posted March 31, 2015 CT would be a shoe-in for this if he ever applied or went for an audition. Meanwhile... Link to comment Share on other sites More sharing options...
Meenzer 13990 Posted March 31, 2015 Share Posted March 31, 2015 You can't have a veggie chilli con carne, and you sir, know that. Oh balls, good point Link to comment Share on other sites More sharing options...
Monkeys Fist 38586 Posted March 31, 2015 Share Posted March 31, 2015 Meanwhile... Link to comment Share on other sites More sharing options...
Park Life 70 Posted March 31, 2015 Share Posted March 31, 2015 That's basically all of us on here, especially Gemmill. Link to comment Share on other sites More sharing options...
Gemmill 34190 Posted March 31, 2015 Author Share Posted March 31, 2015 I run the only Michelin starred kitchen on my estate. Link to comment Share on other sites More sharing options...
Meenzer 13990 Posted April 3, 2015 Share Posted April 3, 2015 It's Easter and I'm a bit Swedish, so currently making this (and, of course, a healthy portion of these). Link to comment Share on other sites More sharing options...
Gemmill 34190 Posted April 3, 2015 Author Share Posted April 3, 2015 a traditional Swedishcasserole made of potatoes, onions, pickledsprats, bread crumbs and cream. Yum. [emoji38] Dirty Swedish bastard! Link to comment Share on other sites More sharing options...
Meenzer 13990 Posted April 3, 2015 Share Posted April 3, 2015 Link to comment Share on other sites More sharing options...
Gemmill 34190 Posted April 5, 2015 Author Share Posted April 5, 2015 Just made lamb steak with sauteed potatoes and portobello mushrooms, topped with a wild garlic salsa verde. Nicest tea I've had in a while. Link to comment Share on other sites More sharing options...
Meenzer 13990 Posted April 17, 2015 Share Posted April 17, 2015 I just used the aforementioned veg box wild garlic in a pesto that got slammed through a chicken, avocado and couscous salad. My gran worked at a munitions factory during the war. Something has definitely gone wrong in our family line. Link to comment Share on other sites More sharing options...
Monkeys Fist 38586 Posted April 17, 2015 Share Posted April 17, 2015 Rocket salad? Link to comment Share on other sites More sharing options...
Gemmill 34190 Posted April 18, 2015 Author Share Posted April 18, 2015 I just used the aforementioned veg box wild garlic in a pesto that got slammed through a chicken, avocado and couscous salad. My gran worked at a munitions factory during the war. Something has definitely gone wrong in our family line. Spinach and wild garlic frittata, with alfalfa and pumpkin seed salad for me tonight. This is like a wild garlic themed 8-mile style rap battle/cook-off. Back atcha, Cleopatra. Link to comment Share on other sites More sharing options...
Alex 30258 Posted April 18, 2015 Share Posted April 18, 2015 Should pick your own wild garlic. Loads knocking about soon if you know where to look. Jesmond Dene down by the Ouseburn at the Pet's Corner end is a good spot. Makes a good pesto if you replace the basil with half and half wild garlic and parsley. Give it a good wash and pat it dry and repeat. Leave it to dry overnight if you can be arsed. The leaves are a bit like small green leaves you get on a leek. If you pick one you'll instantly know it's the right thing by its smell. Link to comment Share on other sites More sharing options...
Monkeys Fist 38586 Posted April 19, 2015 Share Posted April 19, 2015 Same goes for the ones with dog piss on. Link to comment Share on other sites More sharing options...
Alex 30258 Posted April 19, 2015 Share Posted April 19, 2015 Adds to the flavour. I instinctively knew you'd have posted something about dog piss btw when I saw youd replied Link to comment Share on other sites More sharing options...
Howmanheyman 26625 Posted April 19, 2015 Share Posted April 19, 2015 Same goes for the ones with dog piss on. If it doesn't have some form of dog waste on it then it's not really wild is it? (sniff). Link to comment Share on other sites More sharing options...
Monkeys Fist 38586 Posted April 19, 2015 Share Posted April 19, 2015 Adds to the flavour. I instinctively knew you'd have posted something about dog piss btw when I saw youd replied I'm all about the piss. Link to comment Share on other sites More sharing options...
Tooj 17 Posted April 19, 2015 Share Posted April 19, 2015 Should pick your own wild garlic. Loads knocking about soon if you know where to look. Jesmond Dene down by the Ouseburn at the Pet's Corner end is a good spot. Makes a good pesto if you replace the basil with half and half wild garlic and parsley. Give it a good wash and pat it dry and repeat. Leave it to dry overnight if you can be arsed. The leaves are a bit like small green leaves you get on a leek. If you pick one you'll instantly know it's the right thing by its smell.Was down there yesterday actually and some of the kitchen staff from Jesmond Dene House were doing exactly that. Link to comment Share on other sites More sharing options...
Gemmill 34190 Posted April 22, 2015 Author Share Posted April 22, 2015 Broccoli and wheat-berry fricassee. Comfortably the gayest thing I've ever cooked and follows last night's aubergine and chickpea curry. Absolute flamer. Link to comment Share on other sites More sharing options...
Monkeys Fist 38586 Posted April 22, 2015 Share Posted April 22, 2015 Link to comment Share on other sites More sharing options...
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