2,3,5,4,1
1 you just know she's going to be grateful
^ Uncouth alert.
A fridge cleanout bacon, asparagus, mushroom, capsicum, cheddar and sundried tomato Frittata.
Or... a quiche with no crust or stigma
Nice but i feel the addition of rice would have added greatly to the occidental nature of your contrived fusion attempt
^^ Add some baked beans. That would keep me going for days!
Pig in the blanket. My take on a chili dog and fries in the quarantine. I used a tortilla to wrap a beef hot link since I could not swing over to Dillies place for a fresh hot dog bun, and of those are my trademark hand cut fries. No frozen bullshit.
Nah...Gotta leave some room for Batty's bday cake
^ Nice
^Do you blanch them and all that goes with that...?
I have about 5 meals in my repertoire and tonight it was the turn of spaghetti carbonara (on request of me daughter, I wanted to make SPAM and chips).
I thought I'd go upmarket and have an egg on the top, the latest fad, so I've heard. The daughter was having none of that.
And have a salad, which as always was just an annoyance to make you feel like you're eating healthily.
The egg just sat there without cooking at all... so I stirred it in a bit.
Delicious!
^ Mendip. please tell me that you only used the yolk and not a whole egg?
For a carbonara, you add a yolk at the very end and give it a thorougher stir so it cooks using the pasta's heat. This is to give the pasta extra creaminess.
Cottage pie today. I've just delegated the chopping tasks to the sous chef.
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Cottage pie Saturday. Another lengthy job in the kitchen supported by the sous chef and lashings of the local brew.
Nearly there.
Everybody loves a bit of cheesy mash.
Not too Chitty at all if I may say so myself.
Burp.
I call this dish a 'carbonara' but I'm not sure a purist would agree!
After the spaghetti is cooked I rinse it with boiling water, then back into the saucepan it goes on very low heat. I stir in a few eggs (whites included), a splash of milk, a load of crumbled cheddar and the pre-cooked bacon and onions. I keep stirring for a minute of so until all the cheese lumps have gone.
Last night I went fancy and added a small bantam's egg on the top after it was plated up and this was indeed also cooked by the heat of the spaghetti. I just mixed this last egg up a bit, enough to break the yoke. I've seen that some fancy restaurants add an egg on the top these days... some kind of new fashion.
The daughter reckons that my carbonara is better than the one they do at her school!
^ Not so very different... but he forgot the cheddar!
And I'd like to see his effort using CP bacon.
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