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Swansea City in the Carabao Cup.
Tuesday 24th October 2017, KO 19:45 BST.
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mikey
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Re: Fooooooooooooood

Thu Jan 28, 2016 7:22 pm

Decent knife and keep it sharp, doesn't have to be that expensive. Think mine was 20-30 quid. My mate is a butcher so I just get him to sharpen my knives. Do you have a local butcher? If so, befriend him/her and then drop the question about him/her sharpening you knife.



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Martin
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Re: Fooooooooooooood

Fri Jan 29, 2016 8:41 pm

mikey wrote:Decent knife and keep it sharp, doesn't have to be that expensive. Think mine was 20-30 quid. My mate is a butcher so I just get him to sharpen my knives. Do you have a local butcher? If so, befriend him/her and then drop the question about him/her sharpening you knife.
Cheers mate, yeah I do. I did try grating them once, difficult to do and made my eyes about 10 times worse.
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Re: Fooooooooooooood

Fri Jan 29, 2016 10:25 pm

Do you know the tip where you slice but leave the root part intact?

I'll try and find a vid


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Martin
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Re: Fooooooooooooood

Sat Feb 13, 2016 10:52 am

Thoughts on foie gras? It's inhumane but the description of it makes me want to eat some. Anyone tried it?
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Re: Fooooooooooooood

Mon Feb 15, 2016 3:51 pm

It is nice. I think the level of animal abuse depends on the source to be honest. Also not sure how worse it is than other types of meat production.
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Dante
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Re: Fooooooooooooood

Mon Feb 15, 2016 7:46 pm

You're not sure how deliberately over-feeding an animal to make an internal organ 10 times the size is worse?
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t.d.
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Re: Fooooooooooooood

Tue Feb 16, 2016 8:20 am

Dante wrote:You're not sure how deliberately over-feeding an animal to make an internal organ 10 times the size is worse?
Intensive farming almost always employs the same principles of over-feeding to maximise the output. An intensively farmed chicken does not produce the same breast size as a chicken who is allowed to live outside when it wants to, eat its natural diet, etc.

I don't particularly like the thought of fois gras, but I'm with mushy here.
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Re: Fooooooooooooood

Tue Feb 16, 2016 1:19 pm

Dante wrote:You're not sure how deliberately over-feeding an animal to make an internal organ 10 times the size is worse?
I'm not saying it's nice mate. However if you oppose the way it is made then you should probably oppose how your bacon is made. Of course if you do then good on you but I think a perception is held by a lot of people that foie gras is terribly inhumane yet they where the rest of their meat comes from is acceptable.

I'm going to be completely frank and tell you that at present I enjoy cheap meat more than I care and I don't live in a place at present that more humanely sourced meat is financially viable for me though I would prefer to eat it.

Edit:

There seem to be varying opinions as to whether you can make it humanely here:

https://www.quora.com/topic/Foie-Gras
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Re: Fooooooooooooood

Tue Feb 16, 2016 5:28 pm

Learned how to do pilau rice recently. It's really nice. The mistake I was making before was using brown basmati rice instead of white and not washing it before cooking, and also not using enough water to heat/heating for too long so the rice went mushy. Works a lot better now.
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Re: Fooooooooooooood

Fri Feb 19, 2016 6:33 pm

Guys,

Need a good batter for deep frying chicken. Will just substitute rice flour for wheat, which gives a nicer and crisper coating.

Thanks.
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Re: Fooooooooooooood

Fri Feb 19, 2016 8:12 pm

t.d. wrote:Guys,

Need a good batter for deep frying chicken. Will just substitute rice flour for wheat, which gives a nicer and crisper coating.

Thanks.
You mean like southern fried chicken? I've got a few if so. Also have you ever pan fried it?

Garlic granules, onion granules, oregano, black pepper and obviously flour. If you can get this for a reasonable price try this also -


You can add paprika if you like.
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Re: Fooooooooooooood

Fri Feb 19, 2016 10:56 pm

I remember you saying years ago you'd found how to make chicken better than kfc. Still not done it tbh. I'm sure you used onion granules and salt though
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Martin
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Re: Fooooooooooooood

Fri Feb 19, 2016 11:47 pm

Short Back and Sides wrote:I remember you saying years ago you'd found how to make chicken better than kfc. Still not done it tbh. I'm sure you used onion granules and salt though
It was onion granules, garlic granules, salt, flour, black pepper and oregano. It will take a few tries until you get it how you want it.

Also it can be difficult getting a decent coating. Soaking the chicken in buttermilk for an hour or so before coating in the seasoning will help, then leave to rest for a couple minutes so it turns into a paste.

I've personally had better results pan frying it as opposed to deep frying.
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Re: Fooooooooooooood

Sun Feb 21, 2016 12:02 am

I'll be pan frying in lard.

Was thinking of this:

Marinade chicken for a few hours in buttermilk, then dredge in flour, dip back into buttermilk then flour again. What do you think?
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Re: Fooooooooooooood

Sun Feb 21, 2016 12:48 am

t.d. wrote:I'll be pan frying in lard.

Was thinking of this:

Marinade chicken for a few hours in buttermilk, then dredge in flour, dip back into buttermilk then flour again. What do you think?
I've never done that, I just dredge it once but why not. Also, I posted my first post from mobile, this is the shit I tried to link you to - edit: Dan what the fornicate. Why can't we post Amazon links? It's Lawry's Seasoned Salt btw.

&

https://www.youtube.com/watch?v=uxEhH6MPH28
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t.d.
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Re: Fooooooooooooood

Sun Feb 21, 2016 8:35 am

Thanks pal.

You ever fried in lard? It was the traditional method until people freaked out about saturated fat.

I'll give this a go next weekend. Also, do you know for how long the fat will last for?
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Re: Fooooooooooooood

Sun Feb 21, 2016 8:49 am

What does the buttermilk do?
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marcus leong
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Re: RE: Re: Fooooooooooooood

Sun Feb 21, 2016 8:51 am

t.d. wrote:Thanks pal.

You ever fried in lard? It was the traditional method until people freaked out about saturated fat.

I'll give this a go next weekend. Also, do you know for how long the fat will last for?
You just cut out the fat and use it as oil?
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t.d.
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Re: Fooooooooooooood

Sun Feb 21, 2016 8:58 am

Mushy peas wrote:What does the buttermilk do?
Helps to tenderise the meat because it's acidic.
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Re: Fooooooooooooood

Sun Feb 21, 2016 8:58 am

(Y)
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Martin
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Re: Fooooooooooooood

Sun Feb 21, 2016 11:16 am

t.d. wrote:Thanks pal.

You ever fried in lard? It was the traditional method until people freaked out about saturated fat.

I'll give this a go next weekend. Also, do you know for how long the fat will last for?
I dunno, I use oil and put it back in the bottle and use again a few times. Does lard taste better then?
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Martin
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Re: Fooooooooooooood

Sun Feb 21, 2016 12:02 pm

Did a chicken tikka masala yesterday. Recipe was:

Plain yoghurt, kashmiri chilli powder, turmeric, garam masala, salt and oil mixed together for the marinade. Put chicken breast (chopped) cover and in fridge overnight.

Bay leaves, cumin seeds, green cardamoms, black cardamom, cloves, cinnamon stick in a pot, heat up then add 3 chopped onions, garlic and ginger, green chillies, cover and heat for 10 minutes. Add chopped tomatoes and tomato puree and cover for 10 minutes. Add a generous amount of fresh coriander chopped, cover for 10 minutes. Add chilli powder, turmeric, ground coriander and garam masala, cover.

Take marinated chicken out, put on baking tray and cook for 20 minutes then add to the pot and add all the remnants of marinade also.

Blend cashew nuts & milk to a paste and add that, then add some cream.

Chop 2 onions roughly and a green pepper and add that, heat for five minutes then it's done.

I got 9 servings, recipe is spot on.
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t.d.
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Re: Fooooooooooooood

Sun Feb 21, 2016 7:55 pm

Martin wrote:
t.d. wrote:Thanks pal.

You ever fried in lard? It was the traditional method until people freaked out about saturated fat.

I'll give this a go next weekend. Also, do you know for how long the fat will last for?
I dunno, I use oil and put it back in the bottle and use again a few times. Does lard taste better then?
Yes. Veg/seed oil is rank. Lard is also more stable under high temperatures. Same goes for beef fat, coconut oil.

How much fat do you put in to cook?
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Re: Fooooooooooooood

Mon Feb 22, 2016 5:32 am

Just enough so there is about half a cm well covered all over the pan. Definitely gonna give it a go with lard.
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