You, my friend, are on a roll!I shall be back to eating earwigs and bark next month once our great leaders realise I'm actually british and not worthy of support until I get a job.
This year I AM going out earlier to get the bits for Birch wine
(This year I AM going out earlier to get the bits for Birch wine
SubCulture Hero ... ... He... .... Comes ... ....,
Fri 20 Feb 2009, 22:22,
archived)
For the past week Ive been eating chilliI can make 4 days worth for £6
Toast for lunch
Meals sorted.
Now I just need to live until the next loan comes in.
Then job done :D
Boozing can recommence!
(Toast for lunch
Meals sorted.
Now I just need to live until the next loan comes in.
Then job done :D
Boozing can recommence!
epiphany coming live from sweden,
Fri 20 Feb 2009, 22:25,
archived)
Bonus!All you need is a tin of tomatos, some basil, salt, pepper, and some tesco value pasta, thats a meal right there :D
( epiphany coming live from sweden,
Fri 20 Feb 2009, 22:29,
archived)
plus a tin ofdrained tuna steak and providing you season it well you have a meal you can serve a girl without her knowing you actually are a pauper.
/was a student too blog.
(/was a student too blog.
Pasanonic 's been known to cause insanity in laboratory mice,
Fri 20 Feb 2009, 22:37,
archived)
That's a lot of chilli!Would you send me the recipe? A man can't have enough chilli!
You should watch Ray Mears or that other bungmunching loon. It'll either give you ideas of what you can get away with eating, or respulse you so much you can't bear eating.
(You should watch Ray Mears or that other bungmunching loon. It'll either give you ideas of what you can get away with eating, or respulse you so much you can't bear eating.
SubCulture Hero ... ... He... .... Comes ... ....,
Fri 20 Feb 2009, 22:29,
archived)
Yeah but I make a mean chilli anyway :DOk. If I had lots of money I would do.
Mince! Lots, meat is always good
Brown the mince in some oil (olive if you are posh) and with some salt, pepper, hot chilli powder, and some paprika.
Once mince is browned, take out of pan and then add to pan onions (sliced), garlic
Cook in the juices, add some more oil if needed.
Add some peppers (the big ones not the spicey ones) once the onions are cooked enough.
Add some more chilli powder, and a touch of cumin, bit more salt/pepper if you fancy.
Add some chopped chillis.
Add the mince back to the mix and cook for a bit more.
Add 2 tins of tinned toms, (chopped not just peeled plum ones) and a tin of chilli beans (kidney beans in chilli sauce)
I add a bit of hendersons relish and tabasco to add a bit more kick
Cook rice.
Serve, add cheese. Eat. enjoy
(Mince! Lots, meat is always good
Brown the mince in some oil (olive if you are posh) and with some salt, pepper, hot chilli powder, and some paprika.
Once mince is browned, take out of pan and then add to pan onions (sliced), garlic
Cook in the juices, add some more oil if needed.
Add some peppers (the big ones not the spicey ones) once the onions are cooked enough.
Add some more chilli powder, and a touch of cumin, bit more salt/pepper if you fancy.
Add some chopped chillis.
Add the mince back to the mix and cook for a bit more.
Add 2 tins of tinned toms, (chopped not just peeled plum ones) and a tin of chilli beans (kidney beans in chilli sauce)
I add a bit of hendersons relish and tabasco to add a bit more kick
Cook rice.
Serve, add cheese. Eat. enjoy
epiphany coming live from sweden,
Fri 20 Feb 2009, 22:35,
archived)
I shall give that a go...Mine is similar, just more beans(haricot/borlotti/kindey) and a single red onion. Do it in the morning, leave it to sit all day in the pan (longer, if you don't need the pan!), reheat and pour into your facehole.
Brown mince
Throw in onion, brown some more.
Throw in chillis and tomatos and beans
Cook it for about 20 mins
Discard rice
Serve in a bowl with chilli and beer and shit horror films.
Eat it for the next week.
(Brown mince
Throw in onion, brown some more.
Throw in chillis and tomatos and beans
Cook it for about 20 mins
Discard rice
Serve in a bowl with chilli and beer and shit horror films.
Eat it for the next week.
SubCulture Hero ... ... He... .... Comes ... ....,
Fri 20 Feb 2009, 22:41,
archived)
I make all my chilliwith chopped silverside beef. I also cook in olive oil but you have to add some veg oil to stop it burning.
I'm not saying "look at me I spit on your mince" because I grew up on mince and potatoes and chilli mince.
Lets be fair if I have to use mince for anything other than choice these days I've become a failure.
It's all about the taste so just buy the best mince you can afford from a butcher and don't buy stuff in a bag from Tesco.
Also I don't use capsicum peppers in my chilli ( the big ones ) as they sweeten it too much and you should get enough sugars from browning the meat and deglazing the pan.
(I'm not saying "look at me I spit on your mince" because I grew up on mince and potatoes and chilli mince.
Lets be fair if I have to use mince for anything other than choice these days I've become a failure.
It's all about the taste so just buy the best mince you can afford from a butcher and don't buy stuff in a bag from Tesco.
Also I don't use capsicum peppers in my chilli ( the big ones ) as they sweeten it too much and you should get enough sugars from browning the meat and deglazing the pan.
Pasanonic 's been known to cause insanity in laboratory mice,
Fri 20 Feb 2009, 22:43,
archived)
Ooooh get you ;)Thats just how I make my chilli. I prefer cooking mexican, with chicken, but cant really afford that any more.
I like the bit of sweetness as I always make my chillis fucking hot.
(I like the bit of sweetness as I always make my chillis fucking hot.
epiphany coming live from sweden,
Fri 20 Feb 2009, 22:46,
archived)
Is there anything you don't seem to be an expert about?;)
(
Mstandot I suppose I should post more often.,
Fri 20 Feb 2009, 22:46,
archived)
If I'm expert at anythingthen it is cooking.
I live for cooking.
(I live for cooking.
Pasanonic 's been known to cause insanity in laboratory mice,
Fri 20 Feb 2009, 22:48,
archived)
I don't often agree with you Pasanonic...but I did just then.
Lets be fair, if you're using meat from a supermarket, you're doing your cooking any justice. A proper Butchers is best.
(Lets be fair, if you're using meat from a supermarket, you're doing your cooking any justice. A proper Butchers is best.
SubCulture Hero ... ... He... .... Comes ... ....,
Fri 20 Feb 2009, 22:47,
archived)
There's sod all butchers near me, and I dont really have time to go trekking after one :( epiphany coming live from sweden,
Fri 20 Feb 2009, 22:50,
archived)
I've lived on a budget in the pastand on a quite meagre one too. The truth is your local butcher will still manage to give you a better quality product than a supermarket ever will and considering he'll be glad of the custom you might be surprised at what you can actually get.
He'll have loads of cuts that are no longer fashionable and will end up as sausage so if you go in, say you don't have a pot to piss in but would like to feed your kids some form of protein I bet you'll get the best meat you've had in years if not normally a butcher shopper.
'you' is generic of course.
(He'll have loads of cuts that are no longer fashionable and will end up as sausage so if you go in, say you don't have a pot to piss in but would like to feed your kids some form of protein I bet you'll get the best meat you've had in years if not normally a butcher shopper.
'you' is generic of course.
Pasanonic 's been known to cause insanity in laboratory mice,
Fri 20 Feb 2009, 22:52,
archived)
Hendo's!The best! Improves the flavour of anything! Stews! Soups! Pies! Trifles! Flapjacks!
( Tangy bzzzzzzzzt,
Fri 20 Feb 2009, 22:58,
archived)
I walk past the "factory" on my way to uni every day :D epiphany coming live from sweden,
Fri 20 Feb 2009, 22:58,
archived)