Yum!Tell us / show us / send us the best thing you've ever cooked or had cooked for you. Even if it is a £10 burger.
Or knock yourself out and tell us knock-knock jokes. Just make them funny and about sheds
(
Scaryduck LIKES EGG, Thu 27 Jun 2013, 12:29)
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I'm awful at identifying stuff like yam and okraEven if I bought it I'd probably muck it up. I'm better in Asian supermarkets as I can actually navigate to an extent, but I've never found a real use for shaoxing wine in all my time doing so.
Case in point: I bought some reduced slices of pork belly for a couple of pence in Sainsbury's and stuck it in the freezer hoping to use it. No idea. Water bath, attempt to make char sui-style sauce? Suggestions welcome, I should stop biting off more than I can chew (haha).
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Bats, Mon 1 Jul 2013, 7:17,
1 reply)
Smear it with some garlic, ginger and chilliRoast slowly on a low heat until just cooked.
Then shroud all but the skin/crackling in foil and turn the oven up to Satans' Depths till the skin is bubbled and golden brown.
(, Mon 1 Jul 2013, 7:26, closed)
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