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Well thanks everyone, with all the advice, tonight's meal has made it into my top 5 of Swedish culinary experiences!
https://teakdoor.com/attachment.php?...0&d=1604171685
https://teakdoor.com/attachment.php?...9&d=1604171635
It was so good I'm gonna dedicate this meal to Sean Connery. He loved his peash.
^Sheeeeiiiittttt!!!!!:)
A lot if pepper on Karen's Lasagne, bet she gave you a mouthful.
Respecto for the quantity of peas:)
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The plan is to serve each one with garlic mash (using garlic from the baking tray when it comes time to whip it together) and fresh beans with a pan-juice gravy. Cart-Horse though, first thing is the hardest part of waiting 3 to 3.5hrs @ 160 while getting hungrier by the minute :(
drool
Pork shoulder country style ribs and Mexican rice. Did slowly in the oven after applying a dry rub.
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Candy corn pizza!
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Never call the British quirky...or they will share their food with you...
FTFY...Quote:
Originally Posted by tomcat
^ I wish you'd stop doing this! :)
Your idea of 'Blokes cooking' looks superb and results in meals I can only dream about at the moment.
My idea of 'Blokes cooking' is throwing some shite in the microwave!
There’s a fine line.
Chicken wings seasoned 3 different ways.
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^ That looks like a kinky can-can dancing troupe :)
You need help David58. Says someone who made wings to snack on while watching women's BBL, and maybe even a Union game later :eek5:
The only top scran that can be knocked up in under 15 seconds preparation time
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These rising crust bewts are the beezneez
I like how my fan oven burns one side of the crust more than the other so you get a crunchiness spectrum to select from
Yesterday I bought something that never have I ever bought in my life before... inspired by Mendip's well documented obsession ... peas.
Decided to knock off the other steak that was abandoned in my freezer 10 months ago by Miss Surigao Del Norte and what better accompaniment than glorious green baby peas.
Steak was defrosted in sacrilegious warm water again but this time I kept it in a plastic bag to keep the blood in and there was quite a bit of blood so I hope this is within the bounds of acceptable steak defrosting practices.
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I fished it out of the water early so it was still a bit stiff and cold in the middle. I was thinking I could develop my idea of burning the steak on the outside for a lengthy 5 minutes each side and leave it medium rare inside due to the only partial defrost.
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It was great and I will make a hairy chested manly steak a regular part of my paleolithic diet
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Is that spuds with corn?
I went to the gym and fancied a chicken sandwich afterwards, so I bought some chicken, smashed it with a rolling pin and threw it in the pan. After that I cut a quarter of a loaf, sliced it in two and stuck the chicken in the middle of two slices with some mustard.
No pictures, but if I'd dropped the fucker on me toe, I'd have broken it.
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Probably one for the manwich thread too.
Tuna, would be my guess.Quote:
Originally Posted by TheRealKW
Which would be a bit of an odd accompaniment.
^I'm thinking tuna/corn/mayo mixed together? Also thinking they're 30.06 rounds on the table so I'm not going to say anything bad about this guy's choice of sides :)
I thought the steak would look odd with just peas and no mash so I added a scoop of tuna/mayo/corn salad for aesthetics.Quote:
Originally Posted by TheRealKW
This was a failure from an aesthetic perspective as it just looks like a rather odd dollop of tuna/mayo/corn salad and nothing like mash. But oddly it was actually quite nice as a side.
0.50 BMGQuote:
Originally Posted by Headworx
Just have to be a good boy form now until the 25th Dec so Santa brings me the M2 Browning Machine Gun I have written to him asking for.
:fire: :pullsleigh:
Todays blokes quisine is Tandoori curry cooked using the sharwoods paste.
It qualifies as blokes food on 2 coundts
1. It is curry
2. I make enough to last 9 or 10 nights so the prep time works out at 3 minutes per night
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Not a very good photo. Will try and get a better one tomorrow.
Looper, I don't know if you've ever seen a bone in real life, but my first time I was shocked and awed. I was amazed about how big a bone is and I grew up around military aircraft.
It's definitely the sexiest plane flying today. Fuck all the batman stylee fighters/bombers, nothing does like a big roaring bone.
My wife asked where you bought the pizza from....I told her Savemore (a local supermarket here).
Curry will never look good on photos, but tastes good.
But Kudos to Looper. Cooking for days in advance is real blokes cooking. I used to cook a stew and just eat stew every night for a week.
Different story with a family of course.
I have not.Quote:
Originally Posted by Topper
Respect sir at the size of the bone you clearly have for the almighty Rockwell B-1Quote:
Originally Posted by Topper
The supermarkets carry this brand in Aussie. Don't know about the phils.Quote:
Originally Posted by Topper
Made a rookie error tonight in forgetting to adjust the baking time when switching from the monster 525g Rising Crust line to the diminutive slim and slender 340g Thin and Crispy from the same pizza purveyors
A micro-tad on the well done side...
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Roast chook and stuffing roll with chicken gravy and fries. Bought an Airfryer today and tried it out on the chips, they came out ok!
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Those frozen chips are crap.Quote:
Originally Posted by Headworx
^They are, but they were in the freezer and I wanted to see how they'd come out in an Airfryer. Fucking around buying, peeling, cutting, and par boiling potatoes really wasn't a high priority on a lazy Saturday...
Fairy nuff. And it is the blokes cooking thread, not the haute cuisine thread.Quote:
Originally Posted by Headworx
My question is, those chips are frozen. Take them out of the freezer and throw them in the hot oil no problem.
When I par boiled (in oil) MY chips, then froze them, then took them out of the freezer and threw them, frozen, into the oil there was a hell of a mess. How do McCains do that?
The one and only reason I've bought an Airfryer is because I don't cook anything in hot oil at home, but would like things like home made chips occasionally. Home being a Condo with aircon running 24/7 and doors that might as well be welded shut, not the ideal situation for deep frying anything.Quote:
Originally Posted by Cujo
Did you put them in frozen or thaw them and toss them in oil first?Quote:
Originally Posted by Headworx
A very light spray of cooking spray into the Airfryer, then they went in frozen for 10 minutes @ 200c. Came out the same as if they'd been deep-fried (crispy outside soft centre) but obviously, not oily. Had actually been playing around with oven fries recently with absolutely no luck, they never took on any colour and were soggy. 20 mins at 200c in a pre-heated oven according to the instructions, fucken bullshit.
Agreed, no preheat oven to 250 for 20 minutes before inserting, then turn down to 200 but make sure both the top and bottom heating elements are bright red and the pan has been oiled.Quote:
Originally Posted by Headworx
Looper, a little hot sauce and you'll never notice the burnt bits. :)
HW, AO...I ain't ever had luck with getting crispy potatoes in an oven.
No hot sauce required on this bad boyQuote:
Originally Posted by Topper
For thin and crispy 19 minutes from a cold start (but not frozen - i.e. cold oven but defrosted) = pizza perfection
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I'm horrified by that, but at the same time would like to try a slice before passing judgement :)
This was 23 minutes...Quote:
Originally Posted by Headworx
https://teakdoor.com/attachments/foo...127_231040-jpg
Amazing how much difference 4 minutes can make to a delicate thin and crispy wall-flower of a pizza
Hit us with your crispy calibration recommendation Heady...
^Sorry can't help with temp or timing, when it comes to pizza someone who knows what they're doing will be making, cooking, and delivering mine.