So it's only
100% cooking all the time?
(Aberracion Life's getting very complicated, but a lot of fun., Wed 30 Mar 2011, 13:10, 1 reply, 15 years ago)

Mostly, it's pretty awesome, it's more about chefing than cooking though.

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:12, Reply)

As in, workloads, catoring, food porn.... rather than putting ingredients together.

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:12, Reply)

Interesting
I'll have a look as soon as I have a tv again. In a month or so...
(Aberracion Life's getting very complicated, but a lot of fun., Wed 30 Mar 2011, 13:14, Reply)

iPlayer it =)

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:15, Reply)

That's an idea
At the moment I'm just crashing at my in-law's, so I have no choice over the TV controller; and the walls on the house are too thick, so the wi-fi only works in the kitchen. But that's the place to watch Masterchef, isn't it?
(Aberracion Life's getting very complicated, but a lot of fun., Wed 30 Mar 2011, 13:21, Reply)

when Masterchef Australia is on again watch that
it is much better.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:22, Reply)

I hear this a lot, but how much barbequeing can you actually watch

( Naked Ape call me Caitlyn, Wed 30 Mar 2011, 13:23, Reply)

a surprising amount
seriously though, the quality of the cooking is much higher, the judges are much less annoying, some of the contestants tend to be quite fit.

The two main judges are really good chefs and they do a Masterclass every week, and between that and various other bits, I've learned an absolute shitload about how to cook better.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:25, Reply)

Where is it on?

( Naked Ape call me Caitlyn, Wed 30 Mar 2011, 13:27, Reply)

it's on a channel called Watch
not sure when it starts again. It's on almost every day though, so requires some commitment
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:31, Reply)

Don't get that...

( Naked Ape call me Caitlyn, Wed 30 Mar 2011, 13:33, Reply)

povvo

( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:56, Reply)

I'd agree on two out of the three
the cooking quality isn't higher. The judges standards are lower. Although, generally I prefer masterchef the professionals to the standard program for that same reason.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 13:29, Reply)

I disagree
but I'm probably thinking more towards the end of the show, when there are't many left and they are doing some pretty hardcore things.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:32, Reply)

Which is your right.
But being able to cook isn't about doing hardcore things. it's how well you do the really, really simple things, and understanding flavours (there you go, Monty, happy?). Masterchef Oz tends to have contestants that care too much about how many clever things they did. Although I don't watch it regularly to be fair.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 13:35, Reply)

I think the program is a little confused, is it
a: a who is the best cook program
b: a who has the potential to be a professional chef program
c: Gonz's wet dream
( Naked Ape call me Caitlyn, Wed 30 Mar 2011, 13:37, Reply)

Seriously, australian girls are well nice, they're generally good looking, have a good attitude.
They're like americans if america didn't have religion, and south africa if they didn't have appartihide.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:39, Reply)

and they'll let you do them up the dirtbox for a couple of VBs

( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 13:46, Reply)

what's not to like there?
bonza
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:50, Reply)

Ecstatic.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:39, Reply)

ah yes, see where you are coming from
in the couple of series I've watched there have been typically one or two people who have the skills with flavour and stuff, but you are right, in that respect Professionals is better.

Bottom line is though, I've learned a load about technique from watching it, which has improved my application of my ideas, and I've found the show thoroughly entertaining.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:39, Reply)

You two, I'm wondering, what is your favorite dish you make reguarly? Question is open to everyone else.
I'm not talking about your best dish in terms of quality, but in terms of overall ease/price/enjoyability?
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:36, Reply)

spaghetti carbonara probably
made without cream.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:37, Reply)

0o0o0o0oh, how do you do that?

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:38, Reply)

With an egg and some parmesan
it should never have cream if it's traditional
( Naked Ape call me Caitlyn, Wed 30 Mar 2011, 13:40, Reply)

depends
but it should only be a very small amount of cream, if there is.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 13:43, Reply)

tis easy
the proper one has no onion in it, or mushroom, so add or leave out as you want,

For 2 people

Soften some finely chopped onion and crisp some pancetta
Add a couple of cloves of sliced garlic and fry briefly
Meanwhile cook the pasta until al denté
Beat 3 eggs with 50g of grated parmesan (or mix of parmesan and gran padano) add a shitload of very finely chopped parsley and black pepper
Transfer the pasta out of the water into the pan with the onion, pancetta etc. and mix. Keep the pasta water.
Remove from the heat and mix the egg and cheese mixture into the pan. Heat from the pasta etc. should cook the eggs. If it starts to go a bit scrambled eggy chuck in a bit of pasta water so it goes glossy.
Serve in warm bowls (surprisingly important)
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:43, Reply)

I don't think 'dente' has an accent on it.
I may be wrong though.
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:46, Reply)

I wasn't sure either

( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:48, Reply)

ohhh, I'll try that one, I have some bacon that needs to be used up too, only thing I'd need to buy is the parmasaen
ASDA have started doing duck eggs and I'm so pleased, I bet that would work well, more yolk and less white.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:46, Reply)

I find the pre-grated parmesan works well, because it is really fine.
not the dried stuff though.

Duck egg would work great I reckon. Very rich though, and you would almost certainly need to stick some of the pasta water in there.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:48, Reply)

Ace.

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:50, Reply)

lose the onions and garlic
and replace 3 eggs with 6 yolks, double the parmesan, add a tiny bit of double cream and that's basically how I do it
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 13:51, Reply)

also good
more authentic as well I suspect.

I like a bit of garlic in there though.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:52, Reply)

Oh man, sounds good, really rich though, which is a good thing.

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:00, Reply)

it's meant to be
you really only eat small amounts of it and it's a hardcore main course. But most Italian pasta dishes are meant to be starters, really.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 14:11, Reply)

I love carbonara

(Aberracion Life's getting very complicated, but a lot of fun., Wed 30 Mar 2011, 13:39, Reply)

I can't have it in restaurants any more because mine is almost always better
same with risotto
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:45, Reply)

Lately instead of getting expensive sushi, I've been making my own dishes with lobster.
It's a lot cheaper, about half the price all-in-all, and soo nice. But sometimes I just want to eat out.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:56, Reply)

there is something nice about eating out
but decent restaurants are few and far between around me, unless you want to pay a lot. I've had far better cheaper meals in London than down here, variety and competition make a big difference.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:57, Reply)

I'm quite spoilt where I live and work for resturants, I pretty much have access to every quizeen I want at any level I want.

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:00, Reply)

I am quite envious
we've only just got a sushi place, and it is not cheap.

mostly it's low-quality italian or steak and fajita type places around here. Or Nandos
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 14:01, Reply)

My ma' was telling me about a new american resturant that has oppened up not far from me...
... I'm going there for mothers day to try it out, if they do really good Ribs, I'll be fucking made up, even more so if they do Burnt Ends.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:06, Reply)

oh man
we have a place here called Starz. Their ribs are fucking heavenly.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 14:08, Reply)

Sweet !

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:09, Reply)

You should join toptable
book your restaurants through it and get one meal free every 7, plus other rewards.
(Aberracion Life's getting very complicated, but a lot of fun., Wed 30 Mar 2011, 14:06, Reply)

Ohh, I'll check that out.

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:10, Reply)

I've discovered very nice restaurants in Manchester with it
and I'm starting with London now. You get good discounts as well.
(Aberracion Life's getting very complicated, but a lot of fun., Wed 30 Mar 2011, 14:19, Reply)

I make a fantastically superb
chocolate cake. I don't like chocolate, so I haven't tried it, but I know it's great.

My stuffed peppers, potatoes&green and stuffed eggs go down very well too.
(Aberracion Life's getting very complicated, but a lot of fun., Wed 30 Mar 2011, 13:38, Reply)

All the local shops sale "Egg Colouring", yellow, blue and red. I think it's an iranian thing.
What do you stuff the peppers with?
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:41, Reply)

Traditionally
with slow cooked cod and white sauce. If I'm in a rush, tinned tunna and tomatoe sauce, but this are special peppers, oven baked and peeled.

The green comes from the coriander, no colouring on my potatoes!
(Aberracion Life's getting very complicated, but a lot of fun., Wed 30 Mar 2011, 14:09, Reply)

Can't stand Tuna, but the cod sounds good. How do you stuff your peppers?
I do a really nice dish where I cook some cuscus in chicken stock, toast some pine nuts and dried fruit, mix it all up, stuff it in a red pepper and put a small dollop of a sauce (tandoori paste, stir-in pasta sauce, whatever you fancy) and top with some motzerlla... then bake until the motzerlla gets crisp. s00o0o0o0o nice.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:15, Reply)

That sounds really nice
The pepers take some time:

First swallow fry thin sliced onion and peppers, when they're golden, add the codd with spices that you might like (pepper, basil...) and let it cook slowly. Prepare quite a lot of white sauce in the meantime.

When the cod is ready mix it with part of the white sauce, stuff the peppers with it. Then, prepare a plate with whisked egg and another with flower and put the peppers first on the egg, then on the flower. Then swallow fry the peppers.

Get a baking tray, put the peppers there, cover with the rest of the white sauce and cheese if you fancy, and put in the oven until golden.

Voila!
(Aberracion Life's getting very complicated, but a lot of fun., Wed 30 Mar 2011, 14:22, Reply)

Those potatoes and green were magnificent!

( Agnostic Antichrist Baltimora, Wed 30 Mar 2011, 13:42, Reply)

I'll try to make more
for BGB's party. Are you coming?
(Aberracion Life's getting very complicated, but a lot of fun., Wed 30 Mar 2011, 14:09, Reply)

I make Nigel Slater's simple sausages with creamy mustard pasta
a panzanella (Italian bread and tomato salad) and some rocket salad every other week, it's cheap easy and delicious.
( Naked Ape call me Caitlyn, Wed 30 Mar 2011, 13:39, Reply)

I hated Nigel when he did that thing with celebrities, cooking the food of their childhood and all that, he came off as really creepy.
But I love his autobiography (both book and film) and his Simple Suppers series.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:42, Reply)

He's a fucking bender
but his recipes are excellent. His lentil dal recipe cannot be faulted.
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:44, Reply)

I've been after a lentil daal recipe
so I will find his and make it
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:46, Reply)

Thai green curry or beef stew.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:39, Reply)

Sounds good,
marks'n'sparks do a "Petang curry paste" that is fucking lush if you posh it up with some chilli and coriyanda, and then a bunch of coconut milk.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:42, Reply)

Oooh, this reminded me of you.

c4b
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:44, Reply)

Mmmmmm
Musky.
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:47, Reply)

All see amazing roast lunches, all meets all accompaniments
good value as the meat lasts into the week
( Naked Ape call me Caitlyn, Wed 30 Mar 2011, 13:41, Reply)

I'll be honest, I find roast dinners borring, but i love roast dinner sandwiches.

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:49, Reply)

You'd like mine, I promise!

( Naked Ape call me Caitlyn, Wed 30 Mar 2011, 13:57, Reply)

My sort-of-chilli con carne
Doesn't cost a huge amount, and I can make 10 portions out of it.
( Agnostic Antichrist Baltimora, Wed 30 Mar 2011, 13:42, Reply)

TGB did a chilli-con-carn about a month ago, I only had a spoon full but it was soo lush.
I want to see if there is any truth to adding dark chocolate and chicken livers.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:48, Reply)

Black treacle is what you want.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:52, Reply)

I second this
also, jack daniels
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:53, Reply)

Don't mind if I do, old boy.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:57, Reply)

did I tell you about the Smoked Tabasco you can get?
my bro had some. not as hot as regular tabasco, but beautiful taste
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:59, Reply)

I really want some of that, sounds great

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:08, Reply)

agreed
although I use dark chocolate and sugar to achieve exactly the same effect, mostly because I have no other use for black treacle and it's a bugger to use.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 13:57, Reply)

Let me guess the recipe:
'Line a pizza box with a liberal coating of chips. Sprinkle over doner meat, garnish with pakoras and coleslaw. You can have chicken wings in there too but they aren't trasitional and don't add much to the dish so I leave them out - but it's up to you. Some people also like to add finely chopped sausage in batter. It's very adaptable to what you have left in your deep fat fryer.

I got the original recipe from Neil Buchanan but I like to think I've made it my own now'
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:51, Reply)

Nope
I used 3 rashers of bacon, 8 slices of fresh chorizo, 2 large carrots, a courgette, 600g of mince, 2 tins tomatoes, 1 tin sweetcorn, 2 red peppers, 2 medium onions, pack of chestnut mushrooms, then I cheated and used spice mixes, black pepper, salt, lazy chilli (or a scotch bonnet, deseeded) and lea & perrins.

I've also included Spicy Sausage in there, and while it flavoured the chilli, the meat itself wasn't very nice afterwards.
( Agnostic Antichrist Baltimora, Wed 30 Mar 2011, 13:56, Reply)

Of course you do.
*scratches chin in exaggerated manner*
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:04, Reply)

I've only started using Chilli since around christmas, as I always thought they'd be too hot and not add any flavour.
But I was so wrong, chillis are awesome, I buy the mild ones on account of spaz-guts, but I'd try different types when I can get my hands on them. SB's are too much though.

The "Very Lazy" series of ingredients, garlic and chilli ones, are fucking amazing cheats.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:05, Reply)

I generally find that hotter chillis have better flavour
just need to be careful how much you use
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 14:06, Reply)

You must try Aji Lima chillies, they come dried
and have the most incredible flavour. You soak them in warm water before use.
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:13, Reply)

I quite like dried stuff that has been rehydrated... a couple of nights ago I soaked some posh dried mushrooms, stired it through rice with petti pois and baked.
I then stired through sweet chilli and oh me goodness, so simple, so nice.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:17, Reply)

Fuck off Gregg.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:42, Reply)

regularly?
Thai green curry or a couple of kashmiri curry dishes that use black masala, and home made black masala rocks.

Or else proper lasagne (that's no tinned tomatos and half pork half veal) if I've got more time.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 13:45, Reply)

Is the kashmiri curry the one with the lychees?

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:50, Reply)

nah mate, it's just a region, not a dish. so a style, like thai is a style

( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 13:51, Reply)

Ahhh, coolio.
There is a well lush thai place near me that has just expanded their menu, really nice gardens, I go there with my ma' and uncle every couple of months. One of the new things on their menu was like an edible basket filled with a curry sauce with lychees and scallops, it was soo nice.

They do something weird though, and I'm not sure if it's a thai thing, but their Tempora is what the Japanese call Katsu.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:55, Reply)

my mrs makes an incredible chicken katsu curry

( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:56, Reply)

Panko is amazing, I don't see the point in any other form of breadcrumb now.
I don't mean I don't see the point of any other kind of batter, but for breadcrumbed stuff, Panko is the way to go.

Does she do her own sauce?
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:57, Reply)

she made her own panko
and made the sauce from scratch.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:58, Reply)

niiice.
Would you be interested in writing recipies for coll3ctive?
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:59, Reply)

I suspect I would

( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 14:00, Reply)

*gaz*

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:02, Reply)

Kashmiri curries
tend to containing fruit and almonds both of which I cannot abide in a curry.
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:56, Reply)

I think they work really well, but I can see why people don't like them.
I used to get a Korma with Passwari Nun, it's barely not a desert.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:59, Reply)

only when you buy them from curry houses who are being lazy, dear chap
it's just a spice style. Grated, you'll get more fruit in curries up there becuase it's a more staple part of the diet, but it's by no means set in stone.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 14:02, Reply)

I've never tasted one, I have to admit.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:03, Reply)

Most people are put off
because "chicken kashmir" just seems to be a korma with fruit in it. Best cookbook I ever got (well, ignoring Larousse and Leiths since you'll call me a fucking ponce) is a decent Indian one, explaining the regions and spices and styles.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 14:09, Reply)

I have a good one of those too
my massive collection of Carrier's Kitchen takes some beating though.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 14:12, Reply)

Madhur Jaffrey's Curry Bible is quite extensive.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:16, Reply)

This is probably my most prized cook book, excluding ma's ones that we share.
www.amazon.co.uk/Evelyn-Complete-International-Jewish-Cookbook/dp/1861051433
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:20, Reply)

Do you add some sort of liver into your lasagnia?
I once saw someone do what looked like essenchally a fish pie, a luxoury one with scallops and prawns and lobseter, but with lasagnia instead of potato. Looked well lush.

God, I fucking love Lobster.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:51, Reply)

liver goes in meat lasagne for richness, yeah
but it's really about how long you cook the meat ragu for and how you do it.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 14:03, Reply)