The General Chat Thread

tampopo wrote: »

(what the heck is a potato ricer, I wonder!)

Think over-sized garlic press that makes the lightest, fluffiest mash ever.

My potato masher my mom gave me to bring back to London last Christmas that we've had for well over ten years.

I also purchased a new hand mixer and slow cooker today

the beer revolu wrote: »

Oh oh, it seems brisket is the new pulled pork.

Right now I have nothing against that cut of meat. In a few months time I will probably cringe everytime I hear the term.

It will also come to mean the method of cooking it as opposed to the cut of meat that brisket is.

Just watch.

You should nab it now for the Cooking Club 2015 and you can take all the credit for the latest must-have :pac:

The Hill Billy wrote: »

Ahem! I got there first with my kalbsbrustschnitte (veal brisket).

Sounds fab.

Got a lovely surprise in the post this morning - a bag of fresh sweet paprika from Hungary.
Think I already know what I'll have for dinner. Mmmmmmm.... chicken paprikash.

StripedBoxers wrote: »

I'm supposed to be having this for dinner tonight, however I didn't get it into the slow cooker until after 3pm, so I doubt I will be having it for dinner tonight.

If it was on High it might be alright (7pm)...

StripedBoxers wrote: »

I'm supposed to be having this for dinner tonight, however I didn't get it into the slow cooker until after 3pm, so I doubt I will be having it for dinner tonight.

Not sure what I will have instead. Maybe bacon and mushroom pasta.

I've had waaaaaaaaay to much pasta recently, but its so delish!

I followed this recipe last night but was so disappointed. It was really watery and blah! Even himself that would eat a scabby babby wasn't pushed on it. What did I do wrong I wonder?

heldel00 wrote: »

I followed this recipe last night but was so disappointed. It was really watery and blah! Even himself that would eat a scabby babby wasn't pushed on it. What did I do wrong I wonder?

I ended up taking it out of the slow cooker, putting it into a big pot, and cooking it slowly for about two hours on the hob, everyone loved it. Even my boyfriend said it was the nicest pasta I'd made in ages, as did mam, and she wouldn't usually be a fan of spag bol.

I use one rich beef stock pot and I mixed up a packet of Knorr Oxtail Soup and some bisto (yes..bisto ) and let it simmer on a low heat for two hours, and it turned out delicious.

It was really rich and beefy tasting.

Won't be posting on here for a wee while, about to head to the Caribbean for Christmas. Oh and the small matter of getting wedlocked

I'll be back in the new year with lots of pics of jerk chicken and colourful cocktails.

Merry Christmas, ya filthy animals!!

heldel00 wrote: »

I followed this recipe last night but was so disappointed. It was really watery and blah! Even himself that would eat a scabby babby wasn't pushed on it. What did I do wrong I wonder?

Hiya,

Sorry the recipe didn't work out. I'm wondering did you add too much liquid....the slow cooker won't reduce this like cooking it on a hob would?

Loire.

homemadecider wrote: »

Won't be posting on here for a wee while, about to head to the Caribbean for Christmas. Oh and the small matter of getting wedlocked

I'll be back in the new year with lots of pics of jerk chicken and colourful cocktails.

Merry Christmas, ya filthy animals!!

Have a blast. Doesn't the Caribbean sound good???

Loire.

Congrats Homemadecider! Have a Happy Christmas and see you on here in 2015

I dont want so poison myself so can someone suggest how these are cooked or heated. There is no cooking instructions on the packaging

http://www.tesco.com/groceries/product/details/?id=261710706