Okay, so I don't have a griddle pan.
But I made a totally brilliant beef stew with dumplings tonight for family dinner. Parents loved it, and best of all, my brother wasn't home to intimidate or bully me. I loved it. I think they were surprised that I could actually cook that well when I'm not stressed out by my bro!

score one for me.

What was the last totally awesome thing you cooked? and how the fuck are you?
(Poppet some assembly required., Thu 10 Dec 2009, 8:13, 36 replies, latest was 16 years ago)

Um...I last cooked a week ago.
And I'm doing....ok.
( Batshitmentalist is sane for once, Thu 10 Dec 2009, 8:20, Reply)

I'm glad you're doing okay.
You'll be fine - you're a toughie. Drop me a gaz if you need to.
(Poppet some assembly required., Thu 10 Dec 2009, 8:24, Reply)

Cheers, hun.
I just want it to be six months in the future right now :) Even in 2 months I'll probably be ok.
( Batshitmentalist is sane for once, Thu 10 Dec 2009, 8:27, Reply)

Suspended animation?
Also known as gin, of course.

And on the original subject: I made a sausage casserole and it rocked. I added bacon. Is there anything that can't be improved with bacon? Seriously. Bacon. BACON. BACON
(Deadly Octopus no deaths since, Thu 10 Dec 2009, 10:05, Reply)

I cooked pork ribs last night
and they were bloody awesome. Tonight will be a big batch of chicken, leek and potato soup to keep us fed for a few meals. Ten meals for four quid is the way forward.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Thu 10 Dec 2009, 8:29, Reply)

it so is!
I froze half of the stew for later on. :D
(Poppet some assembly required., Thu 10 Dec 2009, 8:30, Reply)

I don't know if this makes us smart or cheap.
Probably a bit of both.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Thu 10 Dec 2009, 8:31, Reply)

well it'll still taste as good when it's defrosted.
and it means you don't have to spend ages cooking it a second time round. Two very important pluses I feel.
(Poppet some assembly required., Thu 10 Dec 2009, 8:39, Reply)

I made Caribbean chicken at the weekend
Was let down by the fact I used a shitty weak jerk, rather than a full strength one!

Next it's either going to be this served with some slow roasted pork chops, or this with some hot crusty bread!
( Agnostic Antichrist Baltimora, Thu 10 Dec 2009, 8:39, Reply)

sounds yummy.
I'd probably go the second one myself...I don't like bacon very much. :S
(Poppet some assembly required., Thu 10 Dec 2009, 8:40, Reply)

How dare you!
Bacon is the food of the gods!
( Agnostic Antichrist Baltimora, Thu 10 Dec 2009, 8:43, Reply)

I just don't like it much.
Sorta just went off it when I was 10, I just find it too overpowering.
(Poppet some assembly required., Thu 10 Dec 2009, 8:46, Reply)

mmmm
tartiflette
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 9:00, Reply)

I made a fucking awesome chilli last night
gradual refinements to my recipe are making the richest most delicious chilli ever. Highlights of last nights were a big glug of Jack Daniels and some finely chopped anchovies.

mmmm
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 8:59, Reply)

Interesting
My chilli is fucking ace, if I do say so my self. I recommend using pork mince every now and then, it's a different game all together. Very soft and lite.
(The Boy Monders I have ginger bits in my beard., Thu 10 Dec 2009, 9:04, Reply)

I can recommend not using turkey mince
it's shit for chilli
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 9:11, Reply)

I agree
It's like powdered fadge batter mixed with quorn. Well no need.
(The Boy Monders I have ginger bits in my beard., Thu 10 Dec 2009, 9:52, Reply)

Have you tried my secret chilli ingredient, black treacle?
1 dessert spoonful 10 mins before serving - I'll wager my entire record collection you will agree it makes the best chilli ever.


EDIT apart from Voodoo Chile by Jimi Hendrix, ho ho
( Monty Boyce, My cheese game is strong, Thu 10 Dec 2009, 9:05, Reply)

that does sound good
and I'm sure it would contribute to the flavour and consistency I'm striving for
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 9:11, Reply)

it helps with flavour and consistency
and also makes it the most glorious colour. Honestly you will never cook a chilli without it after your first try.
( Monty Boyce, My cheese game is strong, Thu 10 Dec 2009, 10:07, Reply)

I will do so
it will mean buying black treacle just for cooking chilli, but I do that with jack daniels, so doesn't really matter
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 10:18, Reply)

it's only about 75p and keeps for years
One of the best culinary investments ever - you will thank me for this mate I promise...
( Monty Boyce, My cheese game is strong, Thu 10 Dec 2009, 10:45, Reply)

I'll try and remember to pick some up
I generally eat chilli once a week, so if it is as good as you say then I will be thanking you.
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 10:51, Reply)

My old man
Told me to put grated cheddar in the chilli 10 mins before it's done. It's really tasty and also helps with the consistency.
(Set your faces to Stunned Bigly, Thu 10 Dec 2009, 10:52, Reply)

I do that before serving
it is very nice
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 10:58, Reply)

Treacle? this I must try
Have you tried chocolate? Someone in work mentioned it and I gave it a try. Didn't really do much IMO.
(barnaby_kettleworth, Thu 10 Dec 2009, 10:12, Reply)

I have - the classic Mexican mole sauce
actually you're right, does fuck all really.
( Monty Boyce, My cheese game is strong, Thu 10 Dec 2009, 10:44, Reply)

I use chocolate for alsorts
Its great in SpagBol but only 100% (or at the very leat 80%) will do.
( SpikeyPickle wishes he was mabazaritchie, Thu 10 Dec 2009, 10:53, Reply)

Maybe I'm not using enough?
How much are you meant to chuck in then? Assuming a standard 500g pack 'o mince for your bol/chilli needs.
(barnaby_kettleworth, Thu 10 Dec 2009, 11:01, Reply)

Gammon Steak and creamed spinach.
( The Light in Chains don't touch the Pope's boner, Thu 10 Dec 2009, 10:07, Reply)

that looks revolting

( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 10:18, Reply)

It tasted alright
Not awesome. Or even that good. But alright.
( The Light in Chains don't touch the Pope's boner, Thu 10 Dec 2009, 10:49, Reply)

Stew? Did you put beer in?
I can't make a stew without beer nowadays. Adds so much to the flavour.
Nicest thing I made recently was a creamy-porky-winey-mushroom thing. Minimal effort and maximum taste, so ideal for after work. Goes well with a bit of pasta or with some roast spuds and veg. 'tis good, versatile and easy.
(barnaby_kettleworth, Thu 10 Dec 2009, 10:25, Reply)

I made a similar thing at the weekend but with chicken and mushroom
And I put lots of cracked black peppercorns in too.
Nom.
(A bit too creamy but I loved it and it gave us the farts.)
( Roota zweeeeeoooooowm, Thu 10 Dec 2009, 10:37, Reply)

I made a great Nasi Goreng a while ago.
Best thing I've ever cooked, it had so many textures and flavours, and wasn't even as complicated as I thought it would be.
(ConanTroutman thought we would free the vulture, Thu 10 Dec 2009, 10:27, Reply)

I get worried about making things with lots of textures and flavours
I lose sight while I'm cooking and feel like I can't taste it anymore and that everyone is going to go "BLURGH" when they taste it.
( Roota zweeeeeoooooowm, Thu 10 Dec 2009, 10:39, Reply)