You could wash the beanjuice off
And put the beans in for some extra nutrition and texture, yes.
( Roota zweeeeeoooooowm, Wed 2 Jun 2010, 17:16, 1 reply, 16 years ago)

Or keep the been juice, add some paprika, sun dried tomartoes, chorizo and have a really nice sauce.
Well, you could, if you had the lardar of someone who has a well stocked lardar*.

I don't think she plans ahead, I've always got _something_ that I can cook at all times, just in case the cashpoint swallowed my card and Nancy From Hollyoaks knocks at my door with a dire need of a good feeding.

* Yes, I know, that was the best mean-but-not-mean thing I could come up with for this, pathetic, on my part.
( G/PP 💩💩💩💩💩&#128, Wed 2 Jun 2010, 17:23, Reply)

that does sound good
I'd eat that. I like your thinking young Gonz

edit: in fact, I've just remembered I had chorizo beans on a baked potato a little while ago. it was insanely delicious
( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:24, Reply)

Apart from the bean juice
I've tried incorporating it into things and it doesn't seem to work.
( Roota zweeeeeoooooowm, Wed 2 Jun 2010, 17:25, Reply)

it works with some things
mash a tin of beans with a tin of corned beef, wrap in puff pastry and bake. fucking outstanding.
( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:26, Reply)

Corned beef gives me a sore throat

( Roota zweeeeeoooooowm, Wed 2 Jun 2010, 17:27, Reply)

you're not supposed to fellate it

( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:29, Reply)

You must remember to take it out of the tin

( Bartleby A dead man on vacation, Wed 2 Jun 2010, 17:34, Reply)

Thank's mate =)
I've got about 8 recipys now photographed that I need to blog up.

I got NASTY drugs thinggy tomorow that'll knock me out for about 5 days, I need to think up things that are easy to make during this time rather than go mental on the take-aways.
( G/PP 💩💩💩💩💩&#128, Wed 2 Jun 2010, 17:26, Reply)

nice (not the sickness bit)
I need to get some of my recipes down at some point. close to perfecting my chilli recipe now. the addition of tequila last time was a major turning point I think.
( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:28, Reply)

I always over-look the chilli-concarn when cooking, but I think that would be a good thing to perfect.
Have you tried treating it partially like a bolleganse and adding chicken liver? I bet that would work nicely. I like to add some balsamic to that too.
( G/PP 💩💩💩💩💩&#128, Wed 2 Jun 2010, 17:30, Reply)

mmmm, balsamic into bolognese is a great idea
I'll be trying that.

I've not added chicken liver. sounds interesting.

I eat chilli pretty much once a week as I can make a massive batch cheap and put it in the freezer. most recent revelations have been adding black treacle and tequila (previously Jack Daniels, but I ran out and discovered tequila works better)
( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:33, Reply)

Balsamic works well, sometimes needs a bit of sugar to balance it but it adds to the tomartoyness.
I tend not to cook things that require rice, that's my achillis heal when it comes to cooking.
( G/PP 💩💩💩💩💩&#128, Wed 2 Jun 2010, 17:49, Reply)

rice is easy
for a start only use basmati.
here is my method:
boil kettle
fill saucepan with boiling water
add rice
bring to boil
boil until rice is perfectly cooked
rinse in boiling water
( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 18:14, Reply)