Christmas Tree 3997 Posted July 13, 2014 Share Posted July 13, 2014 Salt and pepper anything is one of those dishes I never consider ordering, cos it sounds boring. King Neptune do superb salt and pepper ribs. It's a lot more tasty than it sounds. (Except tonight). Link to comment Share on other sites More sharing options...
Gemmill 34563 Posted July 13, 2014 Author Share Posted July 13, 2014 I think I've had salt and chilli prawns once, and actually that was nice. Might give it a go next time I get Chinese. I will fuck you up if I waste a perfectly good takeaway on it though. Link to comment Share on other sites More sharing options...
Monkeys Fist 38787 Posted July 13, 2014 Share Posted July 13, 2014 Chilli salt and pepper ribs are a thing of beauty, outside of Boldon. Link to comment Share on other sites More sharing options...
ohhh_yeah 2783 Posted July 13, 2014 Share Posted July 13, 2014 Salt is for tomatoes, potatoes, and fish though. Link to comment Share on other sites More sharing options...
Dr Gloom 19834 Posted July 13, 2014 Share Posted July 13, 2014 (edited) Salt and pepper anything at a Chinese usually means spicy fried stuff. I like Edited July 13, 2014 by Dr Gloom Link to comment Share on other sites More sharing options...
Ausman 0 Posted July 13, 2014 Share Posted July 13, 2014 Having a bit of a Chinese themed night tonight. Currently have ribs on the go. This will be followed by salt and pepper chicken using this recipe. http://www.theguardian.com/lifeandstyle/wordofmouth/2013/may/09/how-make-perfect-salt-pepper-squid Except with chicken not squid. And also some egg fried rice which appears to be going wrong. (Chinese takeaway on speed dial). Did you use fridge cold rice for your fried rice CT? if didn't then it would go wrong. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted July 14, 2014 Share Posted July 14, 2014 Did you use fridge cold rice for your fried rice CT? if didn't then it would go wrong. It's a tough one Ausman. Wanted to do it properly and use fridge cooled long grain rice. Most recipes say don't stir as this causes starch to be released making rice too sticky. 1st attempt, didn't stir = burnt pan / rice. 2nd attempt did stir = clumpy sticky rice. 3rd attempt rang takeaway = spot on! Not too sure where I went wrong.... Bigger pan? The sticky clumpy stuff is still in the fridge but I assume when it's in that state it's not much use. Link to comment Share on other sites More sharing options...
Monroe Transfer 0 Posted July 14, 2014 Share Posted July 14, 2014 Cheat! Link to comment Share on other sites More sharing options...
Meenzer 14059 Posted July 14, 2014 Share Posted July 14, 2014 If you don't have a name for your chinese dish, I suggest: Sum ting wong. His kids call it Fuk Yoo Dad. Did you season it? Link to comment Share on other sites More sharing options...
wolfy 12 Posted July 14, 2014 Share Posted July 14, 2014 You can't beat a good chicken casserole with crispy dumplings and new potatoes with cabbage. Link to comment Share on other sites More sharing options...
Ausman 0 Posted July 14, 2014 Share Posted July 14, 2014 It's a tough one Ausman. Wanted to do it properly and use fridge cooled long grain rice. Most recipes say don't stir as this causes starch to be released making rice too sticky. 1st attempt, didn't stir = burnt pan / rice. 2nd attempt did stir = clumpy sticky rice. 3rd attempt rang takeaway = spot on! Not too sure where I went wrong.... Bigger pan? The sticky clumpy stuff is still in the fridge but I assume when it's in that state it's not much use. Have to stir, otherwise you don't coat rice evenly in the oil to get it slightly crunchy. If you don't use cold rice it will go gluey, with out fail. Link to comment Share on other sites More sharing options...
Monkeys Fist 38787 Posted July 14, 2014 Share Posted July 14, 2014 You can't beat a good chicken casserole with crispy dumplings and new potatoes with cabbage.Recipe please , including so called weights. Link to comment Share on other sites More sharing options...
Gemmill 34563 Posted July 14, 2014 Author Share Posted July 14, 2014 Link to comment Share on other sites More sharing options...
wolfy 12 Posted July 14, 2014 Share Posted July 14, 2014 Monkeys Fist, on 14 Jul 2014 - 09:16 AM, said:Recipe please , including so called weights. Two large chicken breasts. 4 carrots peeled and sliced. 2 medium leeks stripped and chopped. Half a tea spoon of basil. 4 oxo's that crumble easily. salt and pepper, your preference. Gravy thickener, bisto or whatever you like. Put all this stuff in a big casserole dish and the oven on gas mark owt you like for as long as you think. Half an hour before you think you've gave it enough time, hoy in your dumplings and cover them from 15 minutes, then take off the lid so they brown up for the last 15/20 mins. 2lb of new potatoes, Lincolns, Jerseys, Moroccan, Egyptian or whatever takes your fancy. You don't have to go to Lincoln or Jersey or owt like that. Yourlocal supermarket or green grocer will have them delivered to them for ease of buying. One Primo cabbage or spring cabbage or whatever cabbage you fancy, Atora suet or ready mixed suet. Follow instructions or basically add water until you get a tight mix, then just spoon out a blob at a time and hoy them into yur dish. Once made serve to your family who will eat it all up and say, "mmmmm, that was fantastic." Then go and piss yourself up trying to do the washing up, especially cleaning out the casserole dish. Once done. Wipe the sweat off your head and sit down to watch TV with a nice magnum lolly . Job done. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted July 14, 2014 Share Posted July 14, 2014 Have to stir, otherwise you don't coat rice evenly in the oil to get it slightly crunchy. If you don't use cold rice it will go gluey, with out fail. Oil? No I boiled the rice first (to then cool and stir fry later). It's during the boiling where you don't stir and it burns or you do and you release the starch causing sticky clumpy rice. Link to comment Share on other sites More sharing options...
wolfy 12 Posted July 14, 2014 Share Posted July 14, 2014 If you want to boil rice without it becoming stodgy, boil two pans of hot water. Put your rice in one pan for 10 minutes, then immediately drain, then rinse with cold water and drain again. Add rice to the second pan of hot water and cook as required, then you get perfect rice. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted July 14, 2014 Share Posted July 14, 2014 I shall give that a try CT, sorry wolfy Link to comment Share on other sites More sharing options...
trooper 940 Posted July 14, 2014 Share Posted July 14, 2014 Cooking with CT & Wolfy just sprayed coffee all over the keyboard fanks lads. Link to comment Share on other sites More sharing options...
Park Life 70 Posted July 14, 2014 Share Posted July 14, 2014 Two large chicken breasts. 4 carrots peeled and sliced. 2 medium leeks stripped and chopped. Half a tea spoon of basil. 4 oxo's that crumble easily. salt and pepper, your preference. Gravy thickener, bisto or whatever you like. Put all this stuff in a big casserole dish and the oven on gas mark owt you like for as long as you think. Half an hour before you think you've gave it enough time, hoy in your dumplings and cover them from 15 minutes, then take off the lid so they brown up for the last 15/20 mins. 2lb of new potatoes, Lincolns, Jerseys, Moroccan, Egyptian or whatever takes your fancy. You don't have to go to Lincoln or Jersey or owt like that. Yourlocal supermarket or green grocer will have them delivered to them for ease of buying. One Primo cabbage or spring cabbage or whatever cabbage you fancy, Atora suet or ready mixed suet. Follow instructions or basically add water until you get a tight mix, then just spoon out a blob at a time and hoy them into yur dish. Once made serve to your family who will eat it all up and say, "mmmmm, that was fantastic." Then go and piss yourself up trying to do the washing up, especially cleaning out the casserole dish. Once done. Wipe the sweat off your head and sit down to watch TV with a nice magnum lolly . Job done. Oxo's AND gravy thickner. Lordy! Link to comment Share on other sites More sharing options...
Park Life 70 Posted July 14, 2014 Share Posted July 14, 2014 Link to comment Share on other sites More sharing options...
Ausman 0 Posted July 14, 2014 Share Posted July 14, 2014 Oil? No I boiled the rice first (to then cool and stir fry later). It's during the boiling where you don't stir and it burns or you do and you release the starch causing sticky clumpy rice. Oh for fucks sake CT, of course you boil the rice first, then you let it go cold in the fridge, preferably overnight. If you cook a lot rice regularly then invest in a rice cooker you get perfect rice every time. Link to comment Share on other sites More sharing options...
Park Life 70 Posted July 14, 2014 Share Posted July 14, 2014 Never seen so much fuss over rice. Link to comment Share on other sites More sharing options...
Meenzer 14059 Posted July 14, 2014 Share Posted July 14, 2014 I haven't seen this much fuss over rice since Challenge started showing Treasure Hunt repeats in HD. (etc.) Link to comment Share on other sites More sharing options...
wolfy 12 Posted July 14, 2014 Share Posted July 14, 2014 Ant, on 14 Jul 2014 - 11:48 AM, said: lol aye, gravy thickener is called "corn flour" Bisto is just gravy it's like adding instant coffee to a pot of coffee to thicken it up lol Bisto is a thickener and a gravy. I'm a top chef in my own mind, so I think I know what I might be possibly, maybe talking about. Link to comment Share on other sites More sharing options...
Monkeys Fist 38787 Posted July 14, 2014 Share Posted July 14, 2014 Two large chicken breasts. 4 carrots peeled and sliced. 2 medium leeks stripped and chopped. Half a tea spoon of basil. 4 oxo's that crumble easily. salt and pepper, your preference. Gravy thickener, bisto or whatever you like. Put all this stuff in a big casserole dish and the oven on gas mark owt you like for as long as you think. Half an hour before you think you've gave it enough time, hoy in your dumplings and cover them from 15 minutes, then take off the lid so they brown up for the last 15/20 mins. 2lb of new potatoes, Lincolns, Jerseys, Moroccan, Egyptian or whatever takes your fancy. You don't have to go to Lincoln or Jersey or owt like that. Yourlocal supermarket or green grocer will have them delivered to them for ease of buying. One Primo cabbage or spring cabbage or whatever cabbage you fancy, Atora suet or ready mixed suet. Follow instructions or basically add water until you get a tight mix, then just spoon out a blob at a time and hoy them into yur dish. Once made serve to your family who will eat it all up and say, "mmmmm, that was fantastic." Then go and piss yourself up trying to do the washing up, especially cleaning out the casserole dish. Once done. Wipe the sweat off your head and sit down to watch TV with a nice magnum lolly . Job done. Whoosh Link to comment Share on other sites More sharing options...
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