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THE BETEO COOKBOOK
https://www.beexcellenttoeachother.com/forum/viewtopic.php?f=3&t=1360		 Page 12 of 61
Author:  Zardoz [ Fri Nov 26, 2010 17:19 ]
Post subject:  Re: THE BETEO COOKBOOK
Squirt wrote:
I saw an interesting method for choking the chicken the other day - basically whack away at it for a really long time ( 8 hours, or something stupid ) at a really low pace - about 7 pulls a minute , constantly spitting on to stop it drying out. Then speed up really fast for 30 mins to finish off and rip the skin. Someone should give that a go, but there's no way I spending an entire day pulling my pud, only to find it's skin's raw and bald outside, with balls dried up, tattered like a tramps boot.
Author:  Doctor Glyndwr [ Tue Nov 30, 2010 21:34 ]
Post subject:  Re: THE BETEO COOKBOOK
Mac and cheese!

Attachment:
P1020960.jpg


About: http://fscked.co.uk/post/2051282166/dan ... and-cheese
Author:  Cras [ Tue Nov 30, 2010 21:38 ]
Post subject:  Re: THE BETEO COOKBOOK
You may live with an American, but under my roof it's Macaroni Cheese, sonny. Looks fantastic though.
Author:  Doctor Glyndwr [ Tue Nov 30, 2010 21:40 ]
Post subject:  Re: THE BETEO COOKBOOK
Those ramekins are epically awesome. You have a public thanks on my blog for showing them to me.
Author:  Cras [ Tue Nov 30, 2010 22:27 ]
Post subject:  Re: THE BETEO COOKBOOK
Hehe, cheers man. I need to get more of them. I always need to get more...
Author:  Grim... [ Fri Dec 03, 2010 22:06 ]
Post subject:  Re: THE BETEO COOKBOOK
Who just made Thai Green Curry Chicken Pie?

Me, motherfuckers!
Author:  Doctor Glyndwr [ Mon Dec 06, 2010 13:48 ]
Post subject:  Re: THE BETEO COOKBOOK
Myself, Danielle, Craster and Mrs Craster went out on Saturday night:
http://www.flickr.com/photos/richardgay ... 415367931/
Author:  Zardoz [ Mon Dec 06, 2010 13:55 ]
Post subject:  Re: THE BETEO COOKBOOK
Take me next time, Craster. I like cheese.
Author:  DavPaz [ Mon Dec 06, 2010 13:55 ]
Post subject:  Re: THE BETEO COOKBOOK
Did Craster have to go to McDonalds after to fill up?
Author:  Doctor Glyndwr [ Mon Dec 06, 2010 13:56 ]
Post subject:  Re: THE BETEO COOKBOOK
Only one person of the four of us finished all nine courses. It wasn't the one you'd think.
Author:  Grim... [ Mon Dec 06, 2010 13:59 ]
Post subject:  Re: THE BETEO COOKBOOK
Doctor Nadolig wrote:
Only one person of the four of us finished all nine courses. It wasn't the one you'd think.

I suspect it is ;)
Author:  Zardoz [ Mon Dec 06, 2010 14:05 ]
Post subject:  Re: THE BETEO COOKBOOK
Why didn't you comment on the Fillet of John Dory with creamed potato, chantrelles, hazelnuts and autumn truffles?

I would have if Craster had taken me.
Author:  Zardoz [ Mon Dec 06, 2010 14:05 ]
Post subject:  Re: THE BETEO COOKBOOK
Doctor Nadolig wrote:
Only one person of the four of us finished all nine courses. It wasn't the one you'd think.

Is it Dimrill?
Author:  Cras [ Mon Dec 06, 2010 14:07 ]
Post subject:  Re: THE BETEO COOKBOOK
Wizzardoz wrote:
Take me next time, Craster. I like cheese.


The cheese was awesome.
Author:  Zardoz [ Mon Dec 06, 2010 14:09 ]
Post subject:  Re: THE BETEO COOKBOOK
If you take me I'll let you talk to me. I'll even not drink much.
Author:  Zardoz [ Mon Dec 06, 2010 14:10 ]
Post subject:  Re: THE BETEO COOKBOOK
Mrs Z and I plan on going for a taster menu up in the Lakes somewhere after Baba Z II is born. Not sure where yet, watching The Trip has given us a few options.
Author:  Cras [ Mon Dec 06, 2010 14:12 ]
Post subject:  Re: THE BETEO COOKBOOK
Go to L'Enclume. If you do nothing else in your life, go to L'Enclume.
Author:  Zardoz [ Mon Dec 06, 2010 14:16 ]
Post subject:  Re: THE BETEO COOKBOOK
Crasmas Pudding wrote:
Go to L'Enclume. If you do nothing else in your life, go to L'Enclume.

Oh WIN: http://www.lenclume.co.uk/offers.html (Champagne Break)
Author:  Cras [ Mon Dec 06, 2010 14:17 ]
Post subject:  Re: THE BETEO COOKBOOK
Yeah - do that.
Author:  Malabelm [ Mon Dec 06, 2010 14:25 ]
Post subject:  Re: THE BETEO COOKBOOK
Wizzardoz wrote:
Crasmas Pudding wrote:
Go to L'Enclume. If you do nothing else in your life, go to L'Enclume.

Oh WIN: http://www.lenclume.co.uk/offers.html (Champagne Break)


Only running 'til the end of the year, according to the footnote. Hopefully they'll do it in 2011 too, though.
Author:  Zardoz [ Mon Dec 06, 2010 14:27 ]
Post subject:  Re: THE BETEO COOKBOOK
Yeah, I imagine they'll do something similar next year.

I could just take her to that camp site and go to the pub if not.
Author:  Malabelm [ Mon Dec 06, 2010 14:28 ]
Post subject:  Re: THE BETEO COOKBOOK
Wizzardoz wrote:
I could just take her to that camp site and go to the pub if not.


Classy.
Author:  Zardoz [ Mon Dec 06, 2010 14:31 ]
Post subject:  Re: THE BETEO COOKBOOK
"Oh look, they've delivered sausage and bourbon gazpacho to the tent doorway"
Author:  Cras [ Mon Dec 06, 2010 14:45 ]
Post subject:  Re: THE BETEO COOKBOOK
Is that just you poking yourself through the zipper?
Author:  kalmar [ Mon Dec 06, 2010 14:48 ]
Post subject:  THE BETEO COOKBOOK
OCR'd from the guardian, as I just made it and it was tasty.
Not particularly vegetarian, but I used fake bacon, and eggs from my own chickens (which shouldn't really still be laying but anyway).

BRUSSELS SPROUT
AND POTATO BUBBLE
AND SQUEAK

This is great the morning after the
night before. Top it with a fried
egg and lots of brown sauce. Your
Boxing Day hangover will thank
you for it. Serves four.

50g bacon, finely chopped
1 small onion, peeled
and finely chopped
50g butter
2 sprigs fresh thyme, picked
350g cooked brussels
sprouts, chopped
450g cooked potatoes, lightly
mashed (you can use leftover
roast potatoes for this)
Salt and freshly ground
black pepper
Plain flour, for dusting
Olive oil, for frying

In an ovenproof frying pan, lightly
sauté the bacon and onion in a little
butter until the onion is soft and
translucent. Stir in the thyme
leaves, then the sprouts and potato,
and season generously. Set the
pan aside and, once the mix is cool
enough to handle, use your hands to
mould it into four large patties.
Heat the oven to 200C/400F/gas
mark 6. Dust the patties in flour, ,
and fry lightly in butter and a touch
of oil until golden brown on both
sides (the oil helps prevent the
butter from burning). Transfer to
the oven for four or five minutes,
to make sure they’re heated
through and serve hot. »
Author:  Zardoz [ Mon Dec 06, 2010 14:53 ]
Post subject:  Re: THE BETEO COOKBOOK
Sprouts can go fuck themselves.
Author:  Cras [ Mon Dec 06, 2010 14:55 ]
Post subject:  Re: THE BETEO COOKBOOK
Needs hollandaise poured over the top*






*Much like pretty much everything else that exists.
Author:  DavPaz [ Mon Dec 06, 2010 14:57 ]
Post subject:  Re: THE BETEO COOKBOOK
Wizzardoz wrote:
Sprouts can go fuck themselves.

Way ahead of you, good buddy
Author:  Malabelm [ Mon Dec 06, 2010 15:03 ]
Post subject:  Re: THE BETEO COOKBOOK
DavPaz wrote:
Wizzardoz wrote:
Sprouts can go fuck themselves.

Way ahead of you, good buddy


Christ, that sprout totally looks like the Predator or a Storm Trooper.
Author:  WTB [ Mon Dec 06, 2010 15:31 ]
Post subject:  Re: THE BETEO COOKBOOK
It's Master Chief!
Author:  Malc [ Mon Dec 06, 2010 16:08 ]
Post subject:  Re: THE BETEO COOKBOOK
Squirt wrote:
I saw an interesting method for cooking turkey the other day - basically whack it in the oven for a really long time ( 8 hours, or something stupid ) at a really low heat - about 70c , constantly basting to stop it drying out. Then up really high for 30 mins to colour it and crisp the skin. Someone should give that a go, but there's no way I spending an entire day cooking a turkey, only to find it's still raw and cold inside, but as dry and tough as an old boot outside.


That's pretty much exactly how I cook all my roasted meats. Buttered foil on top to stop the drying out process even more.

And slow cooking is far less likely to burn the outside, with the inside still being raw than fast cooking due to science.

Malc
Author:  Slightly Green [ Mon Dec 06, 2010 22:35 ]
Post subject:  Re: THE BETEO COOKBOOK
Doctor Nadolig wrote:
Mac and cheese!

Attachment:
P1020960.jpg


About: http://fscked.co.uk/post/2051282166/dan ... and-cheese


Ohhh where did you get the nice ramekins from? they look ace
Author:  Doctor Glyndwr [ Mon Dec 06, 2010 22:48 ]
Post subject:  Re: THE BETEO COOKBOOK
TJ Maxx, for a bargainous £5 each. Craster has some oval ones that are a little bigger (mine are super small - less than half a pint).
Author:  Slightly Green [ Mon Dec 06, 2010 22:57 ]
Post subject:  Re: THE BETEO COOKBOOK
TJ Maxx is a American discount store isn't it? Or is it UK also?I am guessing that they are Le Creuset ramekins from the general look of em, not that i am a kitcheny expert

*EDIT* ahhh didn't realise it is the same company as TK Maxx** many thanks :D
Author:  devilman [ Mon Dec 06, 2010 23:03 ]
Post subject:  Re: THE BETEO COOKBOOK
Doctor Nadolig wrote:
Craster has some oval ones that are a little bigger (mine are super small...


I never realised you two were so close.
Author:  Cras [ Mon Dec 06, 2010 23:06 ]
Post subject:  Re: THE BETEO COOKBOOK
Heh. If you can't get them from TK Maxx you can get them direct from Le Creuset, but I think they're a tenner each that way.
Author:  Slightly Green [ Mon Dec 06, 2010 23:08 ]
Post subject:  Re: THE BETEO COOKBOOK
Yup out of stock from TK Maxx at the moment, but will have a good look around the other outlet stores 1st, they look particularly nice though :D
Author:  Doctor Glyndwr [ Fri Dec 17, 2010 14:50 ]
Post subject:  Re: THE BETEO COOKBOOK
Cooking dinner for MyFinger, myself, and our girlfriends tomorrow night. Someone pitch me things I could make, I am undecided. I don't have shedloads of time tomorrow afternoon so it can't be too elaborate (although it can be something that takes a long time to cook like casserole).
Author:  Zardoz [ Fri Dec 17, 2010 15:04 ]
Post subject:  Re: THE BETEO COOKBOOK
Thai Hot and Sour Soup.
Author:  MaliA [ Fri Dec 17, 2010 15:05 ]
Post subject:  Re: THE BETEO COOKBOOK
Doctor Nadolig wrote:
Cooking dinner for MyFinger, myself, and our girlfriends tomorrow night. Someone pitch me things I could make, I am undecided. I don't have shedloads of time tomorrow afternoon so it can't be too elaborate (although it can be something that takes a long time to cook like casserole).


Welsh flavor it up with the amusingly stereotypical lamb and leeks:

Lamb shanks stuffed with soemthing with white wine and vegetables in them, wrapped in tinfoil. Takes 2.5 hours to cook. I think it's a Jamie receipe. Will find out more later if you want. With the mash potato with stuff in like the Irish eat.

That, there.

It's proper beau.
Author:  sdg [ Fri Dec 17, 2010 15:10 ]
Post subject:  Re: THE BETEO COOKBOOK
Fillet steak with homemade chips, haggis and pepper sauce. Yum!

I am being taken out for dinner tomorrow evening otherwise I may have made that myself. (I don't really cook on a Friday evening otherwise we wouldn't eat until about 11pm!)
Author:  Grim... [ Fri Dec 17, 2010 15:26 ]
Post subject:  Re: THE BETEO COOKBOOK
Doctor Nadolig wrote:
Cooking dinner for MyFinger, myself, and our girlfriends tomorrow night. Someone pitch me things I could make, I am undecided. I don't have shedloads of time tomorrow afternoon so it can't be too elaborate (although it can be something that takes a long time to cook like casserole).

viewtopic.php?p=494732#p494732
Author:  Zardoz [ Sat Dec 18, 2010 15:20 ]
Post subject:  Re: THE BETEO COOKBOOK
What did you make?
Author:  Doctor Glyndwr [ Sat Dec 18, 2010 15:22 ]
Post subject:  Re: THE BETEO COOKBOOK
It's tonight, and I'm going to do the lamb shanks, more or less[1], with some creamy mash and bacon-wrapped asparagus. And Danielle made a pumpkin pie for dessert.

[1] I cannot bring myself to follow a Jamie Oliver recipe too closely because I HATE HIS WRITING STAB STAB KILL.
Author:  Decca [ Sat Dec 18, 2010 15:45 ]
Post subject:  Re: THE BETEO COOKBOOK
This year as I am cooking a christmas dinner for the first time I will be recreating my mother's bubble and squeak.

Get leftover roast potatoes (smashed up), other veg, ham/turkey (torn into small bits) and fry in a pan. (always use butter and oil as the oil will stop the butter burning)
Author:  Doctor Glyndwr [ Sat Dec 18, 2010 19:18 ]
Post subject:  Re: THE BETEO COOKBOOK
Lamb has been in the oven for an hour so far. Smells fantastic.
Author:  Doctor Glyndwr [ Sun Dec 19, 2010 1:05 ]
Post subject:  Re: THE BETEO COOKBOOK
Christmas Tsara wrote:
Lamb shanks stuffed with soemthing with white wine and vegetables in them, wrapped in tinfoil. Takes 2.5 hours to cook. I think it's a Jamie receipe. Will find out more later if you want. With the mash potato with stuff in like the Irish eat.
Boom:
Attachment:
P1030006.jpg

Lamb shank slow-broiled with carrots, onions, leek, garlic, rosemary and thyme butter; on a bed of mashed potato with cream and garlic (which I plated with a mother fucking ring, bitches!); with minted peas and roasted asparagus tips wrapped in smoked streaky bacon.
Author:  Doctor Glyndwr [ Sun Dec 19, 2010 1:11 ]
Post subject:  Re: THE BETEO COOKBOOK
And Danielle's pumpkin pie with Chantilly cream:
Author:  MaliA [ Sun Dec 19, 2010 8:56 ]
Post subject:  Re: THE BETEO COOKBOOK
Both look lovely. I hope you enjoyed it.
Author:  DBSnappa [ Sun Dec 19, 2010 10:09 ]
Post subject:  Re: THE BETEO COOKBOOK
Looks yum!

What was the lamb like? Personally I would be concerned that it wouldn't be melty enough after 2.5 hours, but I haven't made it for years.
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