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(, Sun 1 Apr 2001, 1:00)
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But, yeah, it's not a bad tip. Also, worth considering high-quality dark chocolate or good cocoa powder, same effect. It takes the edge off the heat of the chili and deepens the flavour.
(, Tue 23 Nov 2010, 12:30, 2 replies, latest was 15 years ago)
I may buy treacle. Or I may just steart eating cereal for tea again
(, Tue 23 Nov 2010, 12:31, Reply)
Use cheap steak cuts rather than mince. Cook at least twice, and at least one of those times for more than 3 hours at a low heat.
Chocolate is a bit less hassle than black treacle as you can use it for other things and it doesn't have the properties of set araldite between the tin and the shelf.
(, Tue 23 Nov 2010, 12:34, Reply)
start it the night before, cook it on the hob for an hour, let it sit out on the side overnight, put it in the oven at about 110 degrees at lunchtime and eat it at dinnertime.
fucking lush.
(, Tue 23 Nov 2010, 12:37, Reply)
aren't the streets paved with gold? I thought all the poverty was up here where I'm forced to live in terrible conditions in spacious centrally-located Victorian flats, eating only what I can forage by stopping at Waitrose on the way home from work?
(, Tue 23 Nov 2010, 12:50, Reply)
From "An officer and a lady" by E.M. Forster.
(, Tue 23 Nov 2010, 12:36, Reply)
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