I read that as redhead spaghetti
and got strangely aroused.

I am having cous cous - apparently it's good for you. Looks fucking shit mind.
( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 12:41, 2 replies, latest was 15 years ago)

couscous is the business
I recommend roasting a load of veg and sticking that in with the couscous with some grated lemon zest and fresh basil. serve with roast pieces of chicken and mango chutney or sweet chilli sauce.

nom
( Vipros. clever got me this far, then tricky got me in, Tue 5 Oct 2010, 12:46, Reply)

he can barely tie his shoes
you think he can do all that?
( Kitty v1.0 desperately naive, Tue 5 Oct 2010, 12:46, Reply)

I am sat here with both laces currently untied as I frankly couldn't be arsed this morning.
are you spying on me.
( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 12:47, Reply)

At least you're not wearing flip-flops again

( Colonel Dracula Two manky hookers and a racist dwarf, Tue 5 Oct 2010, 12:49, Reply)

They are good footwear! what's the problem. Shit to drum in mind.

( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 12:52, Reply)

I don't even own a drum

( Colonel Dracula Two manky hookers and a racist dwarf, Tue 5 Oct 2010, 12:55, Reply)

I was just commenting.

( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 12:56, Reply)

I know, I was just wasting time until it's my official lunch time
which it is now
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 5 Oct 2010, 12:57, Reply)

Mine's at 1pm too
LATE LUNCH FIVE
( Kitty v1.0 desperately naive, Tue 5 Oct 2010, 13:08, Reply)

That does sound nice.

( JeffTheDogFucker Can you dig it?, Tue 5 Oct 2010, 12:46, Reply)

all that effort to eat healthy stuff
man this is balls.
( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 12:47, Reply)

it's not effort
and it's fucking delicious.

roasting a load of carrot, onion, mushroom and sweet potato with some nice olive oil and a load of crushed sea salt is a piece of piss and it's really tasty
( Vipros. clever got me this far, then tricky got me in, Tue 5 Oct 2010, 12:49, Reply)

Pffft, I was just gonna have it out the packet but I'll give that a go.

( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 12:53, Reply)

Healthy stuff is ace.
Tastes great and you don't become a fat mess.
(Barry from Eastenders is, despite the words written above, not a woman, Tue 5 Oct 2010, 12:54, Reply)

I know
I just am one of those people that find preparing and cooking food tedious beyond belief.
( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 12:56, Reply)

I love cooking
But I don't have the time. And then, Aldi's lasagna is 99p, quite tasty and healthy, so... I'm sold.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 5 Oct 2010, 12:59, Reply)

I find it dull to the point that I just won't bother
I hate it. I haven;t had Aldi food. It looks new and scary!
( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 13:06, Reply)

Yep, I've heard that before
It's not new and scary, it's mainly from Spain, Italy and France, so for me it's almost like being at home, at an incredibly low price too.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 5 Oct 2010, 13:08, Reply)

nice I will try it then

( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 13:11, Reply)

If you like wine
We had yesterday a really, really good tempranillo from Spain, for only £4.99, and they had a fantastic Rioja reserva for £5.99 too.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 5 Oct 2010, 13:16, Reply)

wine has no apples in it and therefore is poop!

( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 13:29, Reply)

I find it stressful
which is odd as I love making desserts and stuff, but savoury food is hassle.
( Kitty v1.0 desperately naive, Tue 5 Oct 2010, 13:09, Reply)

dead to me!
actually changed my mind. I tried making banoffee pie once. That was interesting. The resulting messy goo still tasted lush.
( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 13:11, Reply)

if you're not very good you can stick to desserts that are unruinable
like Eton Mes, or trifle.

I once made a cheesecake but I didn't have enough lemon juice and thought "oh sod it, like that matters", but it turns out lemon juice is a setting agent when mixed with cream cheese so I ended up serving a greek yoghurt and fruit mess rather than cheesecake. It still tasted good though.
( Kitty v1.0 desperately naive, Tue 5 Oct 2010, 13:17, Reply)

setting agent? mixed with cream cheese? is this code? I don't understand baking.
( SteveFrench Cardio is for homo's. do you even lift bro?, Tue 5 Oct 2010, 13:30, Reply)

Cooking is fun
when you have the time and you do it because you want, not because you have to do it twice a day.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 5 Oct 2010, 13:14, Reply)

I'm the oppersite.

( G/PP 💩💩💩💩💩&#128, Tue 5 Oct 2010, 13:15, Reply)

same here
the big thing I have trouble with is cooking for one. getting good flavours or portion sizes, or just mustering up the enthusiasm.

I made a beautiful pork stir fry last night.
( Vipros. clever got me this far, then tricky got me in, Tue 5 Oct 2010, 13:25, Reply)

I couldn't agree more.
I'm hoping with TGB moving in, maybe I'd be cooking for two, or even three if SF joins us, more often. It's so much easier to cook for sevrel, and you get feed back and if the meal's good; a little bit of praise, which is always nice. It's taken me years, but I can now scrum up a good meal for one person, but it's not easy, and a lot of the time I need to think up sevrel meals to use up the similar ingredients.

How did you do your stirfry? There is a thai place near me that does a really nice pork sweet'n'sour type dish where the pork is really crispy, and it's really lush. When I do chicken, I cover it in cornflower, egg, cornflower; shallow fry, put to the side, add at the end....and I get a really nice coating on it and it goes crispy. My mate pointed me out that if you cover the meat with cornflower, it'll give it a silky tender consistancy.
( G/PP 💩💩💩💩💩&#128, Tue 5 Oct 2010, 13:31, Reply)

Bollocks, in the time it takes to boil some pasta, I can do sevreal really nice sauces and bits to go with it.
Last night inside 10 minutes, 15 max, from start to finish, I I made a creamy crab pasta with chilli/garlic/spring-onion/parcley/chives.

I'm not saying a ding-meal every now and then isn't a bad thing, but I don't buy the time one, it's lazyness. It _is_ cheaper to buy one of those meals, espesh if you're cooking for one, but it's on par with a school canteen. But if you plan a few meals with the ingredients, then it isn't that much more expensive.
( G/PP 💩💩💩💩💩&#128, Tue 5 Oct 2010, 13:14, Reply)

GONZ I'VE HANDED MY NOTICE IN!!!!

( TGB checking Off Topic is still shit at, Tue 5 Oct 2010, 13:20, Reply)

omgomgomgomg !!!! =DDDD
I might find out today if I've got a new job, I handed in some demo work today and I'm pretty sure I'm going to get it ! I'm the front-runner for the job providing they like my code =DDD
( G/PP 💩💩💩💩💩&#128, Tue 5 Oct 2010, 13:22, Reply)

I used to find cooking tedious
but now I'm really enjoying it. Google puts thousands of simple recipes at your fingertips and they're really not that hard if you avoid pastry.

I've found myself thinking back on stuff I've done myself and thinking "that was brilliant" for hours afterwards.
( The Light in Chains don't touch the Pope's boner, Tue 5 Oct 2010, 13:29, Reply)

I like to add some toasted pine nuts, raisens and maybe some sweet potato (if it doesn't already have that stuff)
Then stuff halfed red peppers with it, top with motzerella and bake for 30 minutes until the motzerlla is crispy.

Other things to add to that
- Sliced chorizo: cut into strips and crisp them up in some oil, add to the couscous and mix.
- Between the cheese and cous cous add a light amount of some sauce... anything tomarto based works; like tandori paste or stir-in pots. I don't add a lot to that though, just a little.
( G/PP 💩💩💩💩💩&#128, Tue 5 Oct 2010, 13:21, Reply)