The Blokes' Cookery Thread

[Chittychangchang]

Pie, chips and gravy


Flaming chicken legs and crinkly chips


The classic Monster Munch sandwich

[Luigi]

Pie, chips and gravy

I need to start doing food runs to Stoke.


Good to see Manny isn't the only one that uses plastic cutlery.

Relax Manny, it's a joke.

[Looper]

^top bloke scran chitty

OK had another go.

Cut the cheese slices into near perfect squares this time and thickness of 4mm + - 0.5mm



Stood the little cheese soldiers up more evenly spaced and more standing straight to attention.



Rolling with Coles chilli beanz this time (you might notice that the picture on the tin indicates proper kidney beans but those cheap bastards at coles have actually used heinz beans instead)



Just to mix it up and keep it fresh and adventurous I am going with a garnishing of Tyrrels cheddar and chive as well as the standard cheesy doritos.

[Dillinger]

^ when did the Russian bird leave you mate?

[Looper]

^Dilli I do not recommend russian food and had to be polite about her mum's cooking

You need the constitution of a concrete elephant to survive the trials of russian home cooking.

[Maanaam]

Relax Manny, it's a joke.

Worried the sensible people will be thinking why TF you're still going on? Too butthurt lately?

[baldrick]

there is some meat if you look closely

[Maanaam]

Cut the cheese slices into near perfect squares this time and thickness of 4mm + - 0.5mm

Attaboy. Goodonya.

[Dillinger]

^^^^ Sunday?

Punty manages it, although he does seem to have a concrete stomach

^^ are they grubs?

[Maanaam]

Cut the cheese slices into near perfect squares this time and thickness of 4mm + - 0.5mm

While blokey blokes may scoff at unregulated cheese slices, the fact remains that the results are different.
Blokey blokes will revere a bloke who measures a piece of wood to the fraction of a mm to get the perfect fit for the drawer he's making.
Blokey blokes need to realise that cheese needs precision too.

[baldrick]

^^ are they grubs?

heathen - that is turkish haute cuisine and today at lunch was thankfully my last bowl of it

I have seat 3d for tk64 tomorrow night which will be skirting to the south of the squabbling wobbly heads while I demolish their best scotch

[Switch]

Fok it. I’m eating out for the next week or so. Looking forward to a traditional full English on Friday.
Thursday night is steak night. Medium rare please, and a large glass of hour red.

Thats the real way for blokes to enjoy cooking. Although I did like the look and delivery of Dill’s hot pot.

[Jack meoff]

Cut the cheese slices into near perfect squares this time and thickness of 4mm + - 0.5mm

100 coming up soon.

[Looper]

^slow and steady does it.

[Maanaam]

^slow and steady does it.

That's not what my wife says.

[David48atTD]

To LoSo for the cooking thread and maybe a bit too much prep time for here. However ...

Dave's dodgy green chicken curry cheat ...


Most/any Thai Supermarkets



Just grab the flavour sachets. Place the white/blue one in the fridge. Push all the goop to one edge and cut that corner later.
It just makes it easier to push out the sachet if the goop has gone like thick honey in the fridge. Waste nothing!



I got a bit keen cutting and peeling and used only 1/2 the pumpkin in the photo



Flavour sachets, Lite coconut milk and sweet Thai basil (optional) from our garden
don't sweat it if you don't have sweet Thai basil ... it adds a little subtlety to the dish, but not essential.



Thai Lite coconut milk ... accept no imposters



Med-High heat:- Sauté the onions first till then brown (caramelise) in a little oil.
Maybe butter works, I've never tried it.



Med-High heat:- chuck in the cut up chook.
Just one breast I used. Feeds three (we have biafran heritage)
About 7/8 mins should do the trick
Lower the heat.



(the steam got to the auto focus!)
Med-Lowish heat:- chuck in the rest of the stuff and ...



Pour in the coconut milk



Add the flavour sachets. Stir in.
Don't be shy with the stirring as the sachet from the fridge needs to be distributed through out the curry.
The aroma from the sweet Thai basil is beautiful. Lasts only a few minutes.

TASTE TEST ... see if it is to your palate. Add more flavorings if required.
One trick is to add double flavour sachets. The flavour sachets are really meant just for a simple noodle dish but maybe not robust enough for a full meal.
I'm happy with just the one set of flavour sachets, but individual tastes differ. Also it will be spicier with 2 sets of flavour sachets.

Wait till the curry starts to boil then ...



Reduce heat and simmer.
Stir the mixture around the edge of the pan and gently to the center.
It's the accepted practice, don't know why, but it works.




@ 25 mins the pumpkin is just right, the beans are al dente. If you like them (the beans) cooked a bit more delay putting the pumpkin by 5 mins and extend the cooking time by 5 mins.

What I do ...

• Use rice bran oil. I was told that it's cheap to buy and quite good for you. (I have no idea about it's smoke point)

• Use pumpkin. I had it once in Phnom Penh and liked that twist on what is essentially a Thai recipe.

• Don't use those tiny, pea sized egg plants ... , nor the larger egg plant. We grow them at home (larger egg plant.), asked swimbo if she wanted then in ... no thanks.

• We used the long beans from our garden, but, in the spirit of Bachelor Food, I've used frozen beans chucked straight in (in the past) with no problems.

• Used a light coconut milk. I find that the genuine Thai version of this dish is a little more 'watery' then what is suggested in Western recipes. For something a little thicker, don't reduce for an extended period, use coconut cream.

• This dish is best eaten straight away. Will refrigerate for a few days, but doesn't freeze well as the coconut milk separates.

Plate up and serve ...



I attended CCC's School of Food Photography and passed with flying colours (I'm crap at this bit ... Puntys not in danger).

Also I like LOT'S OF SAUCE (don't tell TC) and dip the spoon of rice into it for the flavour.

ENJOY

[Chittychangchang]

Outstanding effort David, would have been good enough for a thread in it's own right.

A few more from Chez Chitty...

Dirty burger and chips


Chitty Tikka Massala with the leaning tower of pompadoms..


Jacket potato, steak n salad...


Stew..


The dogs dinner...


Tom Yum Yum..

[Looper]

^Very large doghouse chitty.

A veritable canine mansion towers!

Is it split level open plan when the barn doors are swung open with vaulted arched staircase with separate living, dining and sleeping areas?

[Maanaam]

Flavour sachets, Lite coconut milk and sweet Thai basil

Thanks for the accompanying pic. I wouldn't have know what you were talking about otherwise.

(Just finding a way to boost your thread post count Loopy)

[Maanaam]

Very large doghouse chitty.

Might be his mushroom cavern.

[Looper]

Tom Yum Yum

Noodle soup.

Been eating this 3 tmes a week for 20 years.

If I live another 50 years as I plan to do then I will put my longevity down to these supercharge chilli noodles in my interview with the local paper.

Various pastes and sauces. The TY paste on the left has more flavour but the one on the right has more chilli power so I use both.



2 chillies halved and some chicken stock (and freshly laundered boxers as a backdrop)



Onions, garlic, ginger



Noodles..... of course




boil up all the ingredients until the noodles turn soft then chuck in the capsicum last



Et viola!



Sorry I had eaten half of them before I remembered to take the photo.

[Looper]

Just finding a way to boost your thread post count Loopy

nearly there

[Maanaam]

Noodles..... of course

So that's what they look like.

^Getting there.

[Looper]

^I could have resorted to the cheap trick of posting each photo in a different post with a cliff hanger delay for the final steamy hot noodle shot but that kind of lame century chasing tactic is beneath me.

[Maanaam]

^ I see.


100.