THE BETEO COOKBOOK

Trooper · **Joined:** 4th Mar, 2010 **Posts:** 22392

3 minutes to cook the beans? What are you, some kind of poncy chef or something? I bet you even did them in a saucepan, rather than nuking them in a microwave for a minute.

Grim... · **Posted:** Sun Sep 16, 2012 17:06

I made Tiger bread.

Needs work.

myp · **Posted:** Sun Sep 16, 2012 17:13

Does it taste GRRRRRRRRRRREAT?

Mr Russell · **Joined:** 6th Apr, 2008 **Posts:** 12337

It's called Giraffe bread now for uncynical marketing related reasons.

Grim... · **Posted:** Sun Sep 16, 2012 17:28

Mine isn't.

myp · **Posted:** Sun Sep 16, 2012 17:31

Mr Russell wrote:

It's called Giraffe bread now for uncynical marketing related reasons.

Wind your neck in.

BikNorton · **Joined:** 30th Mar, 2008 **Posts:** 10173

I made a tomato ketchup sandwich. Halfway through, I noticed the bread is going mouldy.

I finished it.

Mr Russell · **Joined:** 6th Apr, 2008 **Posts:** 12337

The Last Salmon Man wrote:

Mr Russell wrote:

It's called Giraffe bread now for uncynical marketing related reasons.

Wind your neck in.

?

Grim... · **Posted:** Sun Sep 16, 2012 19:24

Mr Russell wrote:

The Last Salmon Man wrote:

Mr Russell wrote:

It's called Giraffe bread now for uncynical marketing related reasons.

Wind your neck in.

?

Oh, come on...

BikNorton · **Joined:** 30th Mar, 2008 **Posts:** 10173

Giraffes have long necks! Haha!

Mr Russell · **Joined:** 6th Apr, 2008 **Posts:** 12337

Pun get level: fail.

myp · **Posted:** Mon Sep 17, 2012 6:52

SRSLY

Rodafowa · **Posted:** Mon Sep 17, 2012 16:09

I decided that this weekend I wanted to make something I'd never eaten before. Hence: falafel. I really wasn't sure what to expect but since it was a) cheap, b) easy and c) relatively healthy I decided: what the fuck?

It was this nice: really quite nice. I threw it in a pitta pocket with garlic sauce, tomato salsa, some onions and salad. Stodgy and heavy, but not unpleasantly so especially with the nice crispy fried outsides. Would make again.

Malc74 · **Posted:** Sat Sep 22, 2012 16:37

Fresh glazed doughnuts.
Take a while to make, but bloody nice.

Grim... · **Posted:** Sat Sep 22, 2012 18:46

Wow, good work. How did you cook them - in a big fryer? Or only a few at a time?

I am currently making Mrs Grim... a birthday cake.

Ange · **Posted:** Sat Sep 22, 2012 19:01

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'm making this tomorrow, but without the rolls (or "cobs" as correct people call them. Am thinking of serving the pork with salad (yeah I know, sorry) and maybe some rice? That sounds wrong. What other carbohydrates could be served with it?

Trooper · **Joined:** 4th Mar, 2010 **Posts:** 22392

Sweet potato fries!

Malc74 · **Posted:** Sat Sep 22, 2012 19:25

Grim... wrote:

Wow, good work. How did you cook them - in a big fryer? Or only a few at a time?

I am currently making Mrs Grim... a birthday cake.

Three at a time, in a fairly big saucepan with a couple of inches of vegetable oil in it.
Now that I've got yeast doughnuts fairly downpat I'll have to try tackling cake doughnuts next.

What kind of cake are you baking?

Malc74 · **Posted:** Sat Sep 22, 2012 19:35

Ange wrote:

I'm making this tomorrow, but without the rolls (or "cobs" as correct people call them. Am thinking of serving the pork with salad (yeah I know, sorry) and maybe some rice? That sounds wrong. What other carbohydrates could be served with it?

I'd say maybe some spicy potato wedges. Or, If you're into "meat and sweet" do a stack of pancakes with the pulled pork in between each and then drizzle it in maple syrup.

Cras · **Joined:** 30th Mar, 2008 **Posts:** 49244

OH GOD MALC WHY.

Malc74 · **Posted:** Sat Sep 22, 2012 19:41

Craster wrote:

OH GOD MALC WHY.

Oh, I've never done it myself - never in a million years. Pulled pork is for rolls and nothing else - but I've seen it on a few cooking programmes over here and it seems to go over quite well for some utterly unfathomable reason.

Curiosity · **Posted:** Sat Sep 22, 2012 19:45

Malc74 wrote:

Craster wrote:

OH GOD MALC WHY.

Oh, I've never done it myself - never in a million years. Pulled pork is for rolls and nothing else - but I've seen it on a few cooking programmes over here and it seems to go over quite well for some utterly unfathomable reason.

I am fairly sure he meant that he now has to do this.

Grim... · **Posted:** Sat Sep 22, 2012 19:46

I get the feeling Craster didn't disapprove.

I am baking "ultimate chocolate cake". I let the Grimlet lick the spoon for a whole before remembering that the stuff he was licking had a tablespoon of coffee in it

Doctor Glyndwr · **Joined:** 30th Mar, 2008 **Posts:** 32624

I agree with Curio.

Malc74 · **Posted:** Sat Sep 22, 2012 19:51

Ah. What have I done?

Malc74 · **Posted:** Sat Sep 22, 2012 19:53

He's making the pancakes right now, isn't he?

Cras · **Joined:** 30th Mar, 2008 **Posts:** 49244

Curiosity wrote:

I am fairly sure he meant that he now has to do this.

Ange · **Posted:** Sat Sep 22, 2012 21:42

Craster wrote:

Curiosity wrote:

I am fairly sure he meant that he now has to do this.

Also

Diet? What diet?

Malc74 · **Posted:** Sat Sep 22, 2012 22:00

Pepperoni and chorizo pizza next.
Which I'm then going to sandwich between crepes and cover in agave nec(That's enough of that. Ed.)

Cras · **Joined:** 30th Mar, 2008 **Posts:** 49244

BBQing in the rain. Like a bowse.

WTB · **Joined:** 27th Mar, 2008 **Posts:** 14497

So Tesco's delivery service seems to think that rump is an adequate "substitution" for sirloin.

I plan to use it in a Thai red curry. What do you guys think?

Cras · **Joined:** 30th Mar, 2008 **Posts:** 49244

Yeah, it'll be fine. To be honest, it's probably a better choice than sirloin for quick, hot frying. I'd probably make up the curry separately then fry the beef off and add it in, because I don't think rump will take terribly kindly to sitting at a simmer while the curry cooks.

WTB · **Joined:** 27th Mar, 2008 **Posts:** 14497

Cheers Craster! I think the reason they could only sub rump in is because if ordered their "finest organic" stuff and any other sirloin they had was probably the "inhumane" stuff.

Trooper · **Joined:** 4th Mar, 2010 **Posts:** 22392

Yeah it's a bad substitution, why give you a better cut when you ordered the worst one

Cras · **Joined:** 30th Mar, 2008 **Posts:** 49244

This appears to be the wettest day of the last four months. I've rebuilt my tarp shelter four times.

Curiosity · **Posted:** Sun Sep 23, 2012 14:40

Craster wrote:

This appears to be the wettest day of the last four months. I've rebuilt my tarp shelter four times.

The jacket I assumed was waterproof because I didn't get wet in numerous rain showers was proved to not be waterproof today.

I am bloody soaked.

In food news, the food quality at Strada has gone markedly up of late. Had some really good food there today.

Cras · **Joined:** 30th Mar, 2008 **Posts:** 49244

Despite the rain being what I can only refer to as biblical, I'm going to call that a success.

Lamb and ribs hot off the grill

Attachment:

Smoked Lamb (1 of 3).jpg

Check out the smoke ring!

Attachment:

Smoked Lamb (2 of 3).jpg

Yeah. A success.

Attachment:

Smoked Lamb (3 of 3).jpg

Doctor Glyndwr · **Joined:** 30th Mar, 2008 **Posts:** 32624

That looks bloody great! How did you set up the grill?

Cras · **Joined:** 30th Mar, 2008 **Posts:** 49244

Pretty much as you did. Coals on either side, water pots on top. Started with a full chimney, topped up twice with just fresh coals on top. Wet mesquite on top of the coals three times.

6 hours for the lamb, two for the ribs. Took the lamb off at 88C.

Doctor Glyndwr · **Joined:** 30th Mar, 2008 **Posts:** 32624

Ah, 88! How was the texture at the higher temp? How big was the joint?

Cras · **Joined:** 30th Mar, 2008 **Posts:** 49244

Yeah, it was excellent. But then I'd want to get lamb higher than pork anyway, because it has more collagen. It was probably about half the size of the pork joint you did.

Grim... · **Posted:** Sun Sep 23, 2012 23:37

I drank this tonight. It was really nice! It tasted like Southern Comfort.

And it's served in a jam jar!

Grim... · **Posted:** Sun Sep 23, 2012 23:38

Oh, here's the cake.

Cras · **Joined:** 30th Mar, 2008 **Posts:** 49244

That Jeremiah Weed is good shit, isn't it?

Ange · **Posted:** Mon Sep 24, 2012 7:17

That cake is awesome Grim...

I'm making a 30th birthday cake this week for my best mate. I'm being adventurous (stupid) and making two tiers (there'll be more than two tears when it enviably collapses though!)

Unexpected fun & games yesterday meant I didn't cook the pulled pork, however I did put the spice rub on the meat on Saturday night. Should be nicely infused by now. Will put it in the slow cooker today so hopefully we should use a tasty Monday teatime treat

Kern · **Posted:** Mon Sep 24, 2012 7:18

Grim... wrote:

And it's served in a jam jar!

It's the Southern way. Discomforting at first, but I soon got used to it.

myp · **Posted:** Mon Sep 24, 2012 8:13

Craster wrote:

That Jeremiah Weed is good shit, isn't it?

I haven't tried the sour mash variety, so cannot comment on that, but the root brew one is disgusting.

MaliA · **Posted:** Mon Sep 24, 2012 9:00

MrsA had some of that at the BBQ. I didn't like it.

Grim... · **Posted:** Mon Sep 24, 2012 9:26

The Last Salmon Man wrote:

Craster wrote:

That Jeremiah Weed is good shit, isn't it?

I haven't tried the sour mash variety, so cannot comment on that, but the root brew one is disgusting.

I liked both, but liked the sour mash one more.

Be Excellent To Each Other

THE BETEO COOKBOOK
Lush Spanish Omelette first!

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Be Excellent To Each Other

THE BETEO COOKBOOK Lush Spanish Omelette first!

Who is online

THE BETEO COOKBOOK
Lush Spanish Omelette first!