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, 2 replies, latest was 15 years ago)

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)