Be Excellent To Each Other

And, you know, party on. Dude.

All times are UTC [ DST ]




Reply to topic  [ 3036 posts ]  Go to page Previous  1 ... 47, 48, 49, 50, 51, 52, 53 ... 61  Next
Author Message
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Mon Sep 03, 2012 11:39 
User avatar

Joined: 27th Mar, 2008
Posts: 14497
My girlfriend made me bin my basil plant. :(

It was practically a tree, to be fair. I bought another one. Won't let it get out of control this time. Probably.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Mon Sep 03, 2012 11:41 
User avatar
Sitting balls-back folder

Joined: 30th Mar, 2008
Posts: 10172
Pinch the centre sprouts out of the main stem(s) when they get to "optimal" height - doing so forces it to sprout next to existing side-sprouts resulting in a bushier plant.

Works with chilli plants too; I really should do that, some of them are hitting 3 feet tall again.

Speaking of chillis, I can recommend Gusto Purple; it's running away with the abundance award this (shittily be-climated) year and gives a nice, slightly-fruity tingle from the compact fruit. Plus it's purple on the outside, white on the inside.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Mon Sep 03, 2012 11:52 
User avatar
Sitting balls-back folder

Joined: 30th Mar, 2008
Posts: 10172
Doctor Glyndwr wrote:
BikNorton wrote:
Also the Sicilian version of what Helen makes regularly from Silver Spoon called "mellanzane" that isn't layered like lasagne, just diced, fried, mixed and baked and served with dried, shredded ricotta. The Silver Spoon recipe is much nicer, especially with garlic and fresh basil added.
Would that be http://kimcurious.blogspot.co.uk/2012/0 ... na-di.html ? That sounds very good. Might make that this week, my basil plant is getting boisterous and could do with taking down a notch.
That looks like the one. Helen does it slightly differently though:

1) Slice the aubergines, drizzle/rub reasonably liberally on both sides with oil and place on baking trays in a single layer, and bake until browned and softened.
2) Make the tomato sauce by cooking a tin of tomatoes in a bit of olive oil, seasoned and with a few cloves of garlic (and no sugar).
3) Layer and bake as described.

It's stunning how much flavour and texture comes out of so few ingredients and such little effort. I don't even consider hiding chillis in it (any more).


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Mon Sep 03, 2012 12:25 
User avatar

Joined: 30th Mar, 2008
Posts: 32624
BikNorton wrote:
It's stunning how much flavour and texture comes out of so few ingredients and such little effort.
I love it when this happens. Seems to be particularly common in Italian cooking. Tomato butter sauce is one of my favourite examples.

How many aubergines do you use to serve the two of you?


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Mon Sep 03, 2012 12:32 
User avatar

Joined: 27th Mar, 2008
Posts: 14497
I've made that tomato butter sauce before. Fantastically simple.

The painful bit was taking that onion out at the end and throwing it away. But it totally did its job.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Mon Sep 03, 2012 12:41 
We do 48 med rare, 52 med, 60 med well 68+ well. Seem to me to look right. Pinkness and that. And touch too. I think it differs place to place.


Top
  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Mon Sep 03, 2012 13:18 
User avatar
Sitting balls-back folder

Joined: 30th Mar, 2008
Posts: 10172
Doctor Glyndwr wrote:
BikNorton wrote:
It's stunning how much flavour and texture comes out of so few ingredients and such little effort.
I love it when this happens. Seems to be particularly common in Italian cooking. Tomato butter sauce is one of my favourite examples.

How many aubergines do you use to serve the two of you?
Two "supermarket"-size ones and a 150g (or whatever the not-supermarket-brand-therefore-reasonably-sized one is) mozzarella ball should do* 4 servings. Four servings from only 100g means that recipe must be using pressed (or wrong). It's definitely implied by the 'or grated'.

* Never, ever does.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Mon Sep 03, 2012 13:35 
User avatar

Joined: 30th Mar, 2008
Posts: 32624
I bought three aubergines and 6 big-ish fresh tomatoes. I'll see how I get on with those proportons!


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Mon Sep 03, 2012 15:25 
User avatar
Sitting balls-back folder

Joined: 30th Mar, 2008
Posts: 10172
"Fatter".


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 9:28 
User avatar

Joined: 30th Mar, 2008
Posts: 32624
BikNorton wrote:
Also the Sicilian version of what Helen makes regularly from Silver Spoon called "mellanzane" that isn't layered like lasagne, just diced, fried, mixed and baked and served with dried, shredded ricotta. The Silver Spoon recipe is much nicer, especially with garlic and fresh basil added.
So, I made this. The Silver Spoon one.

I cut the aubergine a bit thick to overlap the layers, and I didn't have a suitable sized pan[1] either, so we ended up forming them into stacks (like these rather than into the sort of pseudo-lasagna that seems to be more common. This naturally meant the beaten egg just run straight off and into the bottom of the pan, whereupon it baked into a sort of plain omelette with the stacks of aubergine/cheese/tomato poking out of the top. Still tasted good, but looked a bit weird. I do think the egg was a nice addition, however (although I found a number of recipes that left it out -- does Helen add egg, Bik?)

We didn't have enough parmigiano-reggiano, so I bulked it out with a dessicated lump of percorino I'd forgotten I had and this hard goat's cheese I bought on a whim (it's very parmesan-like). Also, I made the tomato sauce from scratch, including skinning and deseeding the tomatoes. Combined with the salting, resting, and frying of the aubergine, that was a bit of a long-winded faff for a weeknight where I originally planned to play videogames, not cook all night.

Edit -- I used two medium-sized aubergines (about 600 g total) and five big fresh tomatoes (about 500 g total). We felt the proportions were off and it needed more tomatoes.

[1] I need a lasagna pan. All my about-6"x9" baking dishes are no more than a couple of inches deep, which is too shallow, in my opinion. I prefer my lasagna taller.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 10:22 
User avatar
PC Gamer

Joined: 30th Mar, 2008
Posts: 3084
Location: Watford
Craster wrote:
The one that he posted on Facebook that I posted earlier in this thread, you mean ;)

Just so you know, my family force me to make that pulled pork on average about once a month. It'd probably be even more regular if I could face the hassle of getting the skin off a pork joint more often. I generally serve it with spicy "cajun" rice the day it's made, then in soft rolls with coleslaw the day after. Not only does it taste brilliant but it's relatively easy to make and uses super-cheap cuts of pork so yeah, cheers Craster.

_________________
XBox Live, Steam: Rodafowa, Wii code - 2196 4095 4660 7615
Blue Man Sings The Whites II - Judgmental Day


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 10:33 
SupaMod
User avatar
Commander-in-Cheese

Joined: 30th Mar, 2008
Posts: 49244
Pulled pork really is basically one of the greatest things in civilisation.

_________________
GoddessJasmine wrote:
Drunk, pulled Craster's pork, waiting for brdyime story,reading nuts. Xz


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 11:11 
User avatar

Joined: 30th Mar, 2008
Posts: 32624
Apparently it freezes really well. I'm going to do a big joint on the BBQ at some point -- 8-10 pounds or so.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 11:13 
User avatar
Paws for thought

Joined: 27th Mar, 2008
Posts: 17161
Location: Just Outside That London, England, Europe
Craster wrote:
Pulled pork really is basically one of the greatest things in civilisation.

The morning after when the alcohol has worn off must be a hell of a shock though.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 14:08 
User avatar
ugvm'er at heart...

Joined: 4th Mar, 2010
Posts: 22391
Craster wrote:
Pulled Pork Rolls

Anyone who has a slow cooker, you owe it to yourself to make this.

Attachment:
P1000439.JPG


1 medium onion, chopped
2 tbsp ketchup
2 tbsps cider or white wine vinegar
1 tbsp brown sugar
1 tbsp tomato paste
2 tbsps paprika
2 tablespoon(s) Worcestershire sauce
1 tablespoon(s) yellow mustard
2 cloves garlic
200ml white wine
500ml chicken stock
1Kg or so pork leg or shoulder joint
BBQ/meat spice rub - most supermarkets do one or make your own.

Cut the fat off the meat joint and discard, then cut the pork into 3 chunks or so. Rub the spice mix into the meat then chill for a couple of hours or overnight.

When ready:
Dice the onion and garlic and fry in a little oil. Add all the other ingredients, mix well, and bring to a boil. Put the pork in the slow cooker, pour over the sauce (add water if it doesn't cover the meat), and put on low for 8 hours or so.

When done, take the meat out onto a chopping board. Transfer the cooking juices to a saucepan and bring rapidly to a boil to reduce. Using two forks, shred the meat (it should pull apart easily). When the sauce is thickened, add the meat and toss to coat.

Serve on soft rolls with coleslaw.


I've done ordered a slow cooker from that there argos, and plan on doing this, so I'm just quoting to make it easy to find the recipe :D

Can I do all the prep tonight and put it in the fridge overnight, then just put the dish in the cooker and turn it on tomorrow morning?


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 14:10 
SupaMod
User avatar
Commander-in-Cheese

Joined: 30th Mar, 2008
Posts: 49244
Yep.

_________________
GoddessJasmine wrote:
Drunk, pulled Craster's pork, waiting for brdyime story,reading nuts. Xz


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 14:11 
User avatar
ugvm'er at heart...

Joined: 4th Mar, 2010
Posts: 22391
awesome.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 14:24 
User avatar
Sitting balls-back folder

Joined: 30th Mar, 2008
Posts: 10172
Shut up shut up shut up.

Otherwise I'm going to end up doing pulled goat instead of curry goat.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 14:24 
User avatar
Sitting balls-back folder

Joined: 30th Mar, 2008
Posts: 10172
Pulled curry goat.

HM.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 14:29 
SupaMod
User avatar
Est. 1978

Joined: 27th Mar, 2008
Posts: 69712
Location: Your Mum
I might give that pork a go. All the spoon measurements are tablespoons, right? With three different ways of writing it?

_________________
Grim... wrote:
I wish Craster had left some girls for the rest of us.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 14:31 
SupaMod
User avatar
Commander-in-Cheese

Joined: 30th Mar, 2008
Posts: 49244
Yeah. Oddly.

_________________
GoddessJasmine wrote:
Drunk, pulled Craster's pork, waiting for brdyime story,reading nuts. Xz


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 14:40 
User avatar

Joined: 30th Mar, 2008
Posts: 32624
Craster wrote:
Yeah. Oddly.

Belm.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 14:56 
User avatar
ugvm'er at heart...

Joined: 4th Mar, 2010
Posts: 22391
Anyone know a good recipe for sweet potato fries, when you don't have a deep fat fryer. The ones I do in the oven are more squidgy than crispy.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 15:01 
SupaMod
User avatar
Commander-in-Cheese

Joined: 30th Mar, 2008
Posts: 49244
I'm pretty sure the moisture content is too high for them to ever properly crisp up. Even deep-fat fried ones would be a poor approximation. The suggestions that apply to potatoes probably apply to sweet potatoes too, mind - freeze then defrost, parboil before roasting etc.

_________________
GoddessJasmine wrote:
Drunk, pulled Craster's pork, waiting for brdyime story,reading nuts. Xz


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 15:02 
User avatar

Joined: 30th Mar, 2008
Posts: 32624
I've never managed it in the oven; always softer than I wanted. I've sautéed them, with somewhat greater success.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 15:06 
User avatar
Isn't that lovely?

Joined: 30th Mar, 2008
Posts: 11166
Location: Devon
Whenever I have tried in the oven they burn quicker than normal potatoes, the best results I have tried involve a lower heat (6or7) and frequent turning.

Malc

_________________
Where's the Kaboom? I was expecting an Earth shattering Kaboom!


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 15:24 
User avatar
ugvm'er at heart...

Joined: 4th Mar, 2010
Posts: 22391
http://chowhound.chow.com/topics/378235

A million different opinions and no consensus.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 15:29 
User avatar
ugvm'er at heart...

Joined: 4th Mar, 2010
Posts: 22391
"Cut them into thick wedges or batonnet (classic fry)...Whichever you prefer. Soak in water for 5, 10 minutes...An hour...As long as they can soak for a bit. After soaking, dry thoroughly and preheat oven to 450F. In a bowl, combine 2 parts flour to 1 part cornstarch. Season with whatever you like...Chili Powder, brown sugar, garlic powder, jalapeno powder, salt, etc...In another bowl wide enough to fit your cut of fries, lightly beat together 3-4 egg whites (or more, depending) with some salt. Through some tabasco in there too if you like the heat.

Dredge the fries in the flour mixture - Shake off excess - Roll in egg whites and full cover. Place on a baking sheet with parchment paper and leave enough space between the fries. Bake and watch...10, 12, 15 minutes. Might have to turn them. If you're doing wedges, bake them skin side down on the pan and you shouldn't have to turn them at all."

This looks interesting though.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 19:33 
User avatar

Joined: 30th Mar, 2008
Posts: 32624
Tonight was my first attempt at velveted chicken. Huge success; succulent and tender stir fry.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 22:39 
User avatar
Sitting balls-back folder

Joined: 30th Mar, 2008
Posts: 10172
What about the maelanzane?

I'm going back to Sicily a week on Monday.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 22:42 
User avatar

Joined: 30th Mar, 2008
Posts: 32624
BikNorton wrote:
What about the maelanzane?.

I wrote about it a few posts back.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Thu Sep 06, 2012 22:49 
User avatar
ugvm'er at heart...

Joined: 4th Mar, 2010
Posts: 22391
Trooper wrote:
Craster wrote:
Pulled Pork Rolls

Anyone who has a slow cooker, you owe it to yourself to make this.

Attachment:
P1000439.JPG


1 medium onion, chopped
2 tbsp ketchup
2 tbsps cider or white wine vinegar
1 tbsp brown sugar
1 tbsp tomato paste
2 tbsps paprika
2 tablespoon(s) Worcestershire sauce
1 tablespoon(s) yellow mustard
2 cloves garlic
200ml white wine
500ml chicken stock
1Kg or so pork leg or shoulder joint
BBQ/meat spice rub - most supermarkets do one or make your own.

Cut the fat off the meat joint and discard, then cut the pork into 3 chunks or so. Rub the spice mix into the meat then chill for a couple of hours or overnight.

When ready:
Dice the onion and garlic and fry in a little oil. Add all the other ingredients, mix well, and bring to a boil. Put the pork in the slow cooker, pour over the sauce (add water if it doesn't cover the meat), and put on low for 8 hours or so.

When done, take the meat out onto a chopping board. Transfer the cooking juices to a saucepan and bring rapidly to a boil to reduce. Using two forks, shred the meat (it should pull apart easily). When the sauce is thickened, add the meat and toss to coat.

Serve on soft rolls with coleslaw.


I've done ordered a slow cooker from that there argos, and plan on doing this, so I'm just quoting to make it easy to find the recipe :D

Can I do all the prep tonight and put it in the fridge overnight, then just put the dish in the cooker and turn it on tomorrow morning?


All ready to go. Smells very boozy at the moment, I think the wine I used was a bit too old and strong. Hopefully that'll cook off a lot tomorrow :D


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Fri Sep 07, 2012 9:01 
User avatar
Sitting balls-back folder

Joined: 30th Mar, 2008
Posts: 10172
Doctor Glyndwr wrote:
BikNorton wrote:
What about the maelanzane?.

I wrote about it a few posts back.

oh yeah. I missed it somehow. Yes, Helen uses egg. When it stays where it's sposed, it helps the binding and texture.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Fri Sep 07, 2012 10:56 
User avatar
Master of dodgy spelling....

Joined: 25th Sep, 2008
Posts: 22628
Location: shropshire, uk
Trooper wrote:
Trooper wrote:
Craster wrote:
Pulled Pork Rolls

Anyone who has a slow cooker, you owe it to yourself to make this.

Attachment:
P1000439.JPG


1 medium onion, chopped
2 tbsp ketchup
2 tbsps cider or white wine vinegar
1 tbsp brown sugar
1 tbsp tomato paste
2 tbsps paprika
2 tablespoon(s) Worcestershire sauce
1 tablespoon(s) yellow mustard
2 cloves garlic
200ml white wine
500ml chicken stock
1Kg or so pork leg or shoulder joint
BBQ/meat spice rub - most supermarkets do one or make your own.

Cut the fat off the meat joint and discard, then cut the pork into 3 chunks or so. Rub the spice mix into the meat then chill for a couple of hours or overnight.

When ready:
Dice the onion and garlic and fry in a little oil. Add all the other ingredients, mix well, and bring to a boil. Put the pork in the slow cooker, pour over the sauce (add water if it doesn't cover the meat), and put on low for 8 hours or so.

When done, take the meat out onto a chopping board. Transfer the cooking juices to a saucepan and bring rapidly to a boil to reduce. Using two forks, shred the meat (it should pull apart easily). When the sauce is thickened, add the meat and toss to coat.

Serve on soft rolls with coleslaw.


I've done ordered a slow cooker from that there argos, and plan on doing this, so I'm just quoting to make it easy to find the recipe :D

Can I do all the prep tonight and put it in the fridge overnight, then just put the dish in the cooker and turn it on tomorrow morning?


All ready to go. Smells very boozy at the moment, I think the wine I used was a bit too old and strong. Hopefully that'll cook off a lot tomorrow :D


it is Awesome, I think it will be a meal on Saturday or Sunday...

_________________
MetalAngel wrote:
Kovacs: From 'unresponsive' to 'kebab' in 3.5 seconds


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Fri Sep 07, 2012 11:19 
User avatar
Sleepyhead

Joined: 30th Mar, 2008
Posts: 27354
Location: Kidbrooke
I'm goingto have to buy a slow cooker at this fucking rate.

_________________
We are young despite the years
We are concern
We are hope, despite the times


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Fri Sep 07, 2012 11:24 
SupaMod
User avatar
Commander-in-Cheese

Joined: 30th Mar, 2008
Posts: 49244
It's easy enough to do in the oven. Just do it on about 100 and make sure you get a good seal on the lid - a pastry seal is ideal, or use foil. About 4-5 hours, I reckon.

_________________
GoddessJasmine wrote:
Drunk, pulled Craster's pork, waiting for brdyime story,reading nuts. Xz


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Fri Sep 07, 2012 11:29 
User avatar
ugvm'er at heart...

Joined: 4th Mar, 2010
Posts: 22391
Curiosity wrote:
I'm goingto have to buy a slow cooker at this fucking rate.


I got a Breville 4.5L one for £20 from Argos.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Fri Sep 07, 2012 11:36 
User avatar
Master of dodgy spelling....

Joined: 25th Sep, 2008
Posts: 22628
Location: shropshire, uk
http://www.tesco.com/direct/crock-pot-5 ... s_203-6527

This is mine, I used Tesco vouchers and got it for free.

_________________
MetalAngel wrote:
Kovacs: From 'unresponsive' to 'kebab' in 3.5 seconds


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Fri Sep 07, 2012 18:27 
User avatar
ugvm'er at heart...

Joined: 4th Mar, 2010
Posts: 22391
Kate love the pulled pork, I thought it was ok...

Texture was great, but the sauce was a bit too "fruity" for my taste, it's certainly a good base to work from though. I might play around with some of the ingredients a bit.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Sat Sep 08, 2012 1:55 
User avatar
Sitting balls-back folder

Joined: 30th Mar, 2008
Posts: 10172
A 4.5L one was £15 in Sainsburys last time we saw. More than enough for Crasterification.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Sat Sep 08, 2012 1:59 
SupaMod
User avatar
Commander-in-Cheese

Joined: 30th Mar, 2008
Posts: 49244
Trooper wrote:
Kate love the pulled pork, I thought it was ok...

Texture was great, but the sauce was a bit too "fruity" for my taste, it's certainly a good base to work from though. I might play around with some of the ingredients a bit.


You can put whatever on earth you like in the sauce. It's the long slow cooking time that makes it pulled pork.

There's no fruit in that sauce though, you mentalist.

_________________
GoddessJasmine wrote:
Drunk, pulled Craster's pork, waiting for brdyime story,reading nuts. Xz


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Sat Sep 08, 2012 2:05 
User avatar
Sitting balls-back folder

Joined: 30th Mar, 2008
Posts: 10172
It's a bloody good job the supermarkets are shut or I'd be off to buy a couple of kilos of pork about now.


Top
 Profile  
 
 Post subject: THE BETEO COOKBOOK
PostPosted: Sat Sep 08, 2012 7:07 
User avatar
Master of dodgy spelling....

Joined: 25th Sep, 2008
Posts: 22628
Location: shropshire, uk
I have 2 kilo of pork in the fridge now. About to put it on for 8 hours now

_________________
MetalAngel wrote:
Kovacs: From 'unresponsive' to 'kebab' in 3.5 seconds


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Sat Sep 08, 2012 9:03 
User avatar
Sleepyhead

Joined: 30th Mar, 2008
Posts: 27354
Location: Kidbrooke
Craster wrote:
Trooper wrote:
Kate love the pulled pork, I thought it was ok...

Texture was great, but the sauce was a bit too "fruity" for my taste, it's certainly a good base to work from though. I might play around with some of the ingredients a bit.


You can put whatever on earth you like in the sauce. It's the long slow cooking time that makes it pulled pork.

There's no fruit in that sauce though, you mentalist.


Objection! Tomato!

_________________
We are young despite the years
We are concern
We are hope, despite the times


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Sat Sep 08, 2012 10:37 
User avatar
ugvm'er at heart...

Joined: 4th Mar, 2010
Posts: 22391
Grapes!

It was nice, i'm just not a huge fan of that type of sauce :) I'm going to go with something a lot more "smokey" and robust next time I think.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Sat Sep 08, 2012 10:54 
User avatar
Master of dodgy spelling....

Joined: 25th Sep, 2008
Posts: 22628
Location: shropshire, uk
House smells of slow cooking pork now......

_________________
MetalAngel wrote:
Kovacs: From 'unresponsive' to 'kebab' in 3.5 seconds


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Sat Sep 08, 2012 11:25 
User avatar
Sleepyhead

Joined: 30th Mar, 2008
Posts: 27354
Location: Kidbrooke
New idea!

PULLED PORK COOK-OFF!

At the cottage, obv.

_________________
We are young despite the years
We are concern
We are hope, despite the times


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Sat Sep 08, 2012 11:36 
Filthy Junkie Bitch

Joined: 17th Dec, 2008
Posts: 8293
Is the winner the one which hospitalises most people?


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Sat Sep 08, 2012 11:53 
User avatar

Joined: 30th Mar, 2008
Posts: 32624
Curiosity wrote:
New idea!

PULLED PORK COOK-OFF!

At the cottage, obv.

Need BBQ.


Top
 Profile  
 
 Post subject: Re: THE BETEO COOKBOOK
PostPosted: Sat Sep 08, 2012 13:34 
User avatar
Sleepyhead

Joined: 30th Mar, 2008
Posts: 27354
Location: Kidbrooke
I don't know which lunatic genius first decided to put Parma ham with melon, but bloody well done to them!

_________________
We are young despite the years
We are concern
We are hope, despite the times


Top
 Profile  
 
Display posts from previous:  Sort by  
Reply to topic  [ 3036 posts ]  Go to page Previous  1 ... 47, 48, 49, 50, 51, 52, 53 ... 61  Next

All times are UTC [ DST ]


Who is online

Users browsing this forum: The Greys and 0 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search within this thread:
You are using the 'Ted' forum. Bill doesn't really exist any more. Bogus!
Want to help out with the hosting / advertising costs? That's very nice of you.
Are you on a mobile phone? Try http://beex.co.uk/m/
RIP, Owen. RIP, MrC. RIP, Dimmers.

Powered by a very Grim... version of phpBB © 2000, 2002, 2005, 2007 phpBB Group.