mC's "Cooking for Dummies" Thread

(For General Discussion)

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Postby ChristianBecker » Thu Sep 08, 2011 9:39 am

pip wrote:I've found ... that cooking time can be one of the funnest parts of the day :D


How would you like your time, dear?
Well done!
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Postby Quatermass » Thu Sep 08, 2011 9:39 am

ChristianBecker wrote:
Tonyblack wrote:I make a lot of curries, but will be quite flexible with the ingredients and I constantly strive to make them spicier.


You should try some Bih Jolokia :twisted:


*Wikis it*

:shock:

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Postby pip » Thu Sep 08, 2011 9:41 am

:lol: :lol:
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Postby Tonyblack » Thu Sep 08, 2011 9:47 am

ChristianBecker wrote:
Tonyblack wrote:I make a lot of curries, but will be quite flexible with the ingredients and I constantly strive to make them spicier.


You should try some Bih Jolokia :twisted:

Edit: Time flies... there's already a new variety.
I think they have those in Tesco. Thanks for the tip. :wink:
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Postby Quatermass » Thu Sep 08, 2011 9:53 am

Tonyblack wrote:
ChristianBecker wrote:
Tonyblack wrote:I make a lot of curries, but will be quite flexible with the ingredients and I constantly strive to make them spicier.


You should try some Bih Jolokia :twisted:

Edit: Time flies... there's already a new variety.
I think they have those in Tesco. Thanks for the tip. :wink:


They have one of the world's deadliest, weapons-grade chillis, in friggin' Tesco's? :shock:

What's next, depleted uranium in Marks and Spencer?
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Postby ChristianBecker » Thu Sep 08, 2011 9:56 am

I have a glass of Jolokia flakes. I use it very cautiously because it reall is hot.

I'm also growing my own chili. One pod is nearly ripe. I wonder how it'll turn out. It looks like a Habanhero or Scotch Bonnet. Strange thing is, I didn't plant either but just took some seeds from dried chilis my aunt gave to me. Those were lilttle red ones I don't know of which variety. That's genetics for you.
On with their heads! I'm the clown prince of fools
if you don't get the joke it's your loss
Love and laughter you see are the new currency
'cause greed's coinage is not worth a toss

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Postby meerkat » Thu Sep 08, 2011 11:38 am

pip wrote:Heres a good ol Dublin recipe. Everyone knows about the Irish stew but its nothing compared to a proper Dublin Coddle.
Grew up with this stuff.
You can throw it together on a monday and keep it in the pot til friday eating it each day. And it gets a better flavour day by day.
Its a proper winter warmer food.

This will produce eight decent servings. You can get a big pot and do twice as much. German sausages can work but good ol Dennys are the best


Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:

1-1/2 pounds pork sausage
1-1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly diced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and Pepper and stuff

Preparation:
Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid.

Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley. Add enough of the stock to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a Pint of Guinness or a bit of Whiskey

:D


Coor! Yep trying that when my Cousin comes up! I'll make my own soda bread!
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Postby Sjoerd3000 » Thu Sep 08, 2011 11:56 am

Dotsie wrote:
Sjoerd will tell you he loves whatever you cook for him :wink: (Mr Dotsie is effusive in his praise of everything I put in front of him, but I know he's just being kind)


I do! :wink:
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Postby raisindot » Thu Sep 08, 2011 12:29 pm

I was going to make some snarky comment about how asking the British for food recipes is like asking Americans for sound financial management advice but I'll refrain. :)
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Postby Quatermass » Thu Sep 08, 2011 12:34 pm

raisindot wrote:I was going to make some snarky comment about how asking the British for food recipes is like asking Americans for sound financial management advice but I'll refrain. :)


And yet, not only does America virtually run the world market, but there is Jamie Oliver. :roll:
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Postby raisindot » Thu Sep 08, 2011 12:40 pm

Quatermass wrote:
raisindot wrote:I was going to make some snarky comment about how asking the British for food recipes is like asking Americans for sound financial management advice but I'll refrain. :)


And yet, not only does America virtually run the world market, but there is Jamie Oliver. :roll:


Scary, isn't it. (Disclosure: I have no idea of who Jamie Oliver is).
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Postby ChristianBecker » Thu Sep 08, 2011 12:46 pm

Neither have I. But I do have a cook book by him.
On with their heads! I'm the clown prince of fools
if you don't get the joke it's your loss
Love and laughter you see are the new currency
'cause greed's coinage is not worth a toss

Exile yourself to the unforgiving continent of Wraeclast!
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Postby meerkat » Thu Sep 08, 2011 12:47 pm

raisindot wrote:
Quatermass wrote:
raisindot wrote:I was going to make some snarky comment about how asking the British for food recipes is like asking Americans for sound financial management advice but I'll refrain. :)


And yet, not only does America virtually run the world market, but there is Jamie Oliver. :roll:


Scary, isn't it. (Disclosure: I have no idea of who Jamie Oliver is).


Keep it that way Raisindot!

He is an Essex boy who thinks he can tell you what to eat! He dropped himself in it over here and now is trying the States! Gods help you, that's all I can say!
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Postby pip » Thu Sep 08, 2011 12:52 pm

meerkat wrote:
pip wrote:Heres a good ol Dublin recipe. Everyone knows about the Irish stew but its nothing compared to a proper Dublin Coddle.
Grew up with this stuff.
You can throw it together on a monday and keep it in the pot til friday eating it each day. And it gets a better flavour day by day.
Its a proper winter warmer food.

This will produce eight decent servings. You can get a big pot and do twice as much. German sausages can work but good ol Dennys are the best


Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:

1-1/2 pounds pork sausage
1-1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly diced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and Pepper and stuff

Preparation:
Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid.

Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley. Add enough of the stock to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a Pint of Guinness or a bit of Whiskey

:D


Coor! Yep trying that when my Cousin comes up! I'll make my own soda bread!


Boiled sausage on a bit of soda bread is great :D
Also carrot works well in it :D
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Postby ChristianBecker » Thu Sep 08, 2011 12:56 pm

pip wrote:Boiled sausage on a bit of soda bread is great :D
Also carrot works well in it :D


What about Angua?
On with their heads! I'm the clown prince of fools
if you don't get the joke it's your loss
Love and laughter you see are the new currency
'cause greed's coinage is not worth a toss

Exile yourself to the unforgiving continent of Wraeclast!
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