last night I cooked roast belly pork
with mash, cauliflower cheese and a red onion, mustard and strongbow gravy. it was fucking awesome.

tonight is going to be a crazy concoction of potatoes, lettuce from my garden, fresh eggs from my parents' chickens, polish kabanos sausages and green beans with possibly a french dressing, possibly some kind of mustard sauce.

anyone cooked up anything awesome recently?
( Vipros. clever got me this far, then tricky got me in, Tue 11 Aug 2009, 11:30, 36 replies, latest was 16 years ago)

DiT
Cooked me steak and kidney pie on Sunday with mash and it was DA BOMB!!
(Flim-Flam the Magnificent "You is talking loco and I like it!", Tue 11 Aug 2009, 11:32, Reply)

nice
is DiT a bit of a chef then? is there no end to his talents?
( Vipros. clever got me this far, then tricky got me in, Tue 11 Aug 2009, 11:34, Reply)

Well he doesn't think he is
but I disagree! I tend to do quite a bit of the cooking but when DiT dons the chef hat his food is splendiferous! He cooks a mean steak!! Nom nom nom!
(Flim-Flam the Magnificent "You is talking loco and I like it!", Tue 11 Aug 2009, 11:36, Reply)

I made an improvement to my roast new potatoes recently
New potatoes, with the skin left on, cut in halves or quarters depending on the size of the potato roasted in walnut oil with salt, pepper and garlic. I ended up roasting them longer than usual which resulted in the nice orange crispiness that you get when you roast king edwards in dripping.

They are brilliant and only take a couple of minutes to prepare.
( Captain V, Tue 11 Aug 2009, 11:35, Reply)

I'm making these tonight.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 Aug 2009, 11:36, Reply)

roast king edwards in dripping
*drools*
(Flim-Flam the Magnificent "You is talking loco and I like it!", Tue 11 Aug 2009, 11:37, Reply)

I'd say these are on a par with them
I might be biased though as these require so much less effort and I'm a lazy bastard.
( Captain V, Tue 11 Aug 2009, 11:39, Reply)

Cool!
I'm a bit lazy when it comes to food, I tend to throw things in a pot and see what happens or substitute ingredients like crunched up ready salted crisps instead of breadcrumbs etc!
(Flim-Flam the Magnificent "You is talking loco and I like it!", Tue 11 Aug 2009, 11:41, Reply)

I can recommend using crunched up salt and vinegar crisps on top of a pasta bake
covered in cheese.

mmmm
( Vipros. clever got me this far, then tricky got me in, Tue 11 Aug 2009, 11:44, Reply)

Hehe that's what I dooooo!
Except I use ready salted with cheese!! God I love pasta bakes!! Chicken and mushroom or cheese and broccoli! :)
(Flim-Flam the Magnificent "You is talking loco and I like it!", Tue 11 Aug 2009, 11:46, Reply)

try it with salt and vinegar though
taste sensation!
( Vipros. clever got me this far, then tricky got me in, Tue 11 Aug 2009, 11:47, Reply)

Hehe
*taste sensation* I will give it a whirl! :)
(Flim-Flam the Magnificent "You is talking loco and I like it!", Tue 11 Aug 2009, 11:55, Reply)

Walkers Thai Sweet Chilli
FTW on a pasta bake!
( sporters I’m sincerely gratitude to you, Tue 11 Aug 2009, 12:01, Reply)

Walkers Thai Sweet Chilli
FTW. Period. They are a-mazing! :)
(Flim-Flam the Magnificent "You is talking loco and I like it!", Tue 11 Aug 2009, 12:02, Reply)

I think this crunched up crisps idea
I'll have to think of ways to try it.
( Captain V, Tue 11 Aug 2009, 11:46, Reply)

aheam.
You "ended up roasting them longer than usual"?
Ahem.
( crackhouseceilidhband Fuck off back to Mumsnet, Tue 11 Aug 2009, 11:38, Reply)

Ok ok
CHCB didn't put the sausages in soon enough so, through no deliberate action of my own, the potatoes were roasted for longer.

In fairness she didn't put them in soon enough because of my poor estimation skillz.
( Captain V, Tue 11 Aug 2009, 11:40, Reply)

were you two making the beast with two backs
while the spuds were in the oven?

outrageous!
( Vipros. clever got me this far, then tricky got me in, Tue 11 Aug 2009, 11:41, Reply)

they do sound good

( Vipros. clever got me this far, then tricky got me in, Tue 11 Aug 2009, 11:41, Reply)

:)
I'm CHCB edit: We are going to try different nut oils from Tesco to see how they turn out then.
( Captain V, Tue 11 Aug 2009, 11:43, Reply)

Last night's leek and potato soup was incredible
A few drops of tabasco made all the difference.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 Aug 2009, 11:35, Reply)

I made a FUCKING AWESOME stew.

( Cawl, Tue 11 Aug 2009, 11:42, Reply)

Woo!
:)
(Flim-Flam the Magnificent "You is talking loco and I like it!", Tue 11 Aug 2009, 11:43, Reply)

Sunday night we were watching QI while nomming our take away
They happened to be talking about battered mars bars and how it's a heart attack waiting to happen leading me to suggest a battered bacon explosion.

I'm not sure whether this idea is brilliant, terrible or both.
( Captain V, Tue 11 Aug 2009, 11:46, Reply)

Did you have any of my stew?

( Cawl, Tue 11 Aug 2009, 11:47, Reply)

A bacon and battered mars bar explosion mayhaps?

( whenanimalsattackhumans clad in global hypercolour, Tue 11 Aug 2009, 11:49, Reply)

Now you're just being silly

( Captain V, Tue 11 Aug 2009, 11:49, Reply)

Deep Fried Gob SToper.
Ball of batter, deep fried, covered in nutella, battered, deep fried, covered in peanut butter, battered, deep fried, covered in sessimi nuts, battered, deep fried....[and so on, until you get a small football].
( G/PP 💩💩💩💩💩&#128, Tue 11 Aug 2009, 13:10, Reply)

I haven't but
Ma Tourette's cooked up a fucking lovely meal on Friday. It was nomtastic. Mmmmmmmm
( TGB checking Off Topic is still shit at, Tue 11 Aug 2009, 11:52, Reply)

Yes, I learnt how to cook steak properly the other week
I had always avoided buying steak as it's a bit expensive to cock-up, but I did some research and it's all quite easy. I also learnt how to make an awesome stilton sauce to go with it.
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 11 Aug 2009, 11:57, Reply)

Please tell me you cooked it
either rare or medium rare?
( TGB checking Off Topic is still shit at, Tue 11 Aug 2009, 11:58, Reply)

Medium Rare
Rare is nice, the texture is great, but the fat doesnt melt into the meat as much so it's not as tasty (IMO)
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 11 Aug 2009, 12:00, Reply)

Yeah you need
a really good cut to get the best out of cooking it rare. I normally go medium rare
( TGB checking Off Topic is still shit at, Tue 11 Aug 2009, 12:11, Reply)

Unfortunately some restaurants
(at least around here), read "Medium Rare" as "Leather". So to play it safe as a general rule of thumb I order Rare. This can come back either medium-rare, medium or sometimes even well done! Madness!
( whenanimalsattackhumans clad in global hypercolour, Tue 11 Aug 2009, 12:23, Reply)

I was once told in a 'restaurant'*
that there was no such thing as medium rare. I was apoplectic with fury.

*OK, it was a Yates' Wine Lodge in Wakefield, but it's the principal of the thing.
(Slip Digby is a meat puppet, Tue 11 Aug 2009, 12:33, Reply)

I do the same
it's rare to get a steak actually cooked medium rare, so I tend to opt for rare to reduce the chances of getting a thick chamois.
( Vipros. clever got me this far, then tricky got me in, Tue 11 Aug 2009, 13:00, Reply)