Yeah I made it. And yes to letting it cool a bit before you slice it, so that it doesn't fall apart. And no to losing the bechamel sauce. What's sort of voodoo **** is that bro ?
Its just my preference I don't like it, like slime, I'll get **** for it but mines the same as usual except replace the layers of white sauce with mozzarella and then cheddar. I use a block and half of cheddar. It makes for a very rich super cheesy sticky lasagne.
This is why I'll like to Glance a recipe and only if I absolutely have to. Like Summin I've not made before or summin you need to be precise with or stick to. Get the basics and let the soul do the rest. Soul food that.
You gotta ask the food questions. Push its boundaries and widen its horizons. Release it from the Stale cold cell of cookbookery. Be an artist. Be free. Nike.
I hate cooking rice, such a simple task but I’ve ****ed it up more times than I can remember. So bought a rice cooker, it’s getting its first outing tonight, chicken madras with rice and a couple of cheeky chapatis.
They are great lil gadgets tbh. I used to be useless at doing rice, could just never get it right for years then mate taught me a trick and I've not needed the rice cooker since.
Just watching hairy bikers on route 66, they're doing a chilli, Texan style. Pretty much how I'd do it, spice wise, but they added proper brewed coffee and a pint of stout. I think I'll try!
I wouldn’t drink beer with a meal, unless I’m on holiday somewhere and I’m eating lunch lol. But wine enhances it for me (dependant on the dish like)
I used to live on rice as a student, so I had the timing wired like a pro. But yeah, it's a matter of less than a minute of over boiling for it to turn mushy. And undercooked no better either. I love fried rice. Cooked right and then fried off with loads of garlic, ginger, mushrooms, and a dash of paprika.
Red wine is what I drink the most, I'll have it before and after the meal and in-between courses but not with the meal, everyone thinks I'm odd so it must just be a me thing.
I've added these liquids over the years with differing results, coke it's pretty good. Dark chocolate was also good.
I'd have wine with a proper sit down meal usually. Depends what I'm eating, red or white wine. It's a proper cliché but white wine does suit fish. Cold beer/lager with a curry or Mexican.
They added coriander, cumin, chilli powder, smoked paprika, oregano and cinnamon (powder, I use a stick) all of which i add. They added brown sugar though, which i usually don't. Sometime I'll add dark chocolate but usually a slug of ketchup gives that sweetness. Not sure I'd use coke? The coffee and stout sounded good mind.
There's a pub near me that people travel miles to for the food. It is absolutely top notch. So are their desserts and they will have a wine/ liqueur/ spirit to recommend to have with each dessert to enhance the flavour. Which is how I discovered Pedro Ximenez sherry, that was recommended with a dark chocolate torte. I'm not usually a fan of sweet alcoholic drinks. But that with dark chocolate is ****ing spot on
I’m with Luv with this, don’t drink alcohol when im eating “yeah lads let’s go for a curry and 20 pints of cobra/whatever ****e they serve in a curry house” “**** off”
