Off Topic Favourite grub
- Thread starter Tel (they/them)
- Start date
You need a cooking course from Bri. Family and friends have been plaguing me for a decade to go on Mastefrchef, apparently I'm that good. We like a lot of the same food too.
If ever you need tips or ideas just PM me fella.
You lot chatting about food need to pipe down, I'm feckin' stuffed here... I've eaten like a pig since 12 
Go on masterchef mate, that'd be the bollocks... no messing about, get your wild garlic that you've picked when you've been searching for your cat, few chillies and some rocket that you've grown, bit of powdered mustard... bosh.
I don't know what that would make or taste like... might need more ingredients.
Pizza base
Good quality passata
BBQ sauce
Mozarella... lots of it
Piri Piri Chicken
Mushrooms
Jalapenos
Rocket
Put it in the bin
Order a pizza using the phone.
Good quality passata
BBQ sauce
Mozarella... lots of it
Piri Piri Chicken
Mushrooms
Jalapenos
Rocket
Put it in the bin
Order a pizza using the phone.
My mental health wouldn't permit me to go on tv mate. Just too poorly. Not even cooking much myself at the moment. At most I'm firing up the bbq once a week(something usually do every other day through the summer). I'm just buying deli foods and fresh bread and living off cold food. That won't be adequate in the winter, god bless the slow cooker.
Nowt beats homemade pizza. It's amazing how many takeaways can **** up a pizza.
I did pulled pork in a slow cooker once... I probably don't need to go into any details as to how it turned out
I did pulled pork in a slow cooker once... I probably don't need to go into any details as to how it turned out
Let me guess, the fat didn't melt away and turned it into a lose chewy goo which you couldn't separate from the meat?
Oh yeah mate, it's hilarious... I can't cook, well I can, but I'm picky as **** so I can look at a cookbook and only like 1 out of 200 recipes, imagine how boring that gets for me, add to that the fact that my wife is absolutely useless... oh mate, it's a laugh a minute
I throw out so much food it's unbelievable, it's actual guilt as well, I'm ashamed.
Fat melts away?
Slow down, this is next level stuff... mate, it was all sorts of wrong. It tasted like sweet stringy sick.
Oh yeah mate, it's hilarious... I can't cook, well I can, but I'm picky as **** so I can look at a cookbook and only like 1 out of 200 recipes, imagine how boring that gets for me, add to that the fact that my wife is absolutely useless... oh mate, it's a laugh a minute
I throw out so much food it's unbelievable, it's actual guilt as well, I'm ashamed.
.
The heat is not high enuff.
Yep i can cook. But **** the ironing...servant here. Off ya pop.
My slow cooker only has three settings, low and high, and OFF.
I think I put it on high, for about 10 hours... I can't be certain.
I can't tell you how not hungry I am now man, it's making me feel sick reading all this and talking about my wife's cooking.
When meat is cooked correctly the fat becomes unstable which in turn breaks down in a reaction with your saliva. When you get steak that feels like it melts in the mouth, that's because the fat in the meat is actually melting away on the pallet and releasing all that flavor direct. Slowcookers require a lid, it retains steam which isn't good for meat unless you're stewing as it releases all the flavor from the meat into the broth. Only certain types of meet are good for stewing because of the way the fat behaves in that particular cut and pork in particular doesn't stew well which is why you don't get many pork stews.
For pulled pork, take your joint, seer it(this retains it's juice and fat for the roast ahead) then slow roast it covering it for first half(to protect the outside so it doesn't dry out and reduce the amount of pulled pork you'll get, the searing has retained the moisture so no danger of losing flavour while it's covered) then remove the cover for the second half basting regularly.
Take it out and let it rest for 20 minutes, you can't pull pork while the muscle fibers are tight. Cut it down the middle and scrape out the pork, you'll be left with two thin shells of roasted meat like a couple of giant jacket potato skins(thick shell if you let it dry out while cooking) which is well nice too. Season your pork then mix with your sauce of choice(feel free to stir in the roasting tray juices, if you do that)
To use the juices from the roasting tin, decant the fat into a jug and drop in some icecubes, stir the icecubes and scoop them out. All the excess fat you don't want greasing up your sauce will turn solid instantly and stick to the ice cubes(work fast so the cubes don't melt too much). You're left with perfect meat stock free of fat, add it to your sauce and simmer until it reduces to your perfect consistency. Then mix it with the pork and get that ****ing sandwich made.