Fooooooooooooood

[t.d.]

Toad in the Hole. Quintessential home cooked fare.

How do you do this and what sausages do you use? Sorry to derail the fred guise.

No bother. Use any good sausage, at least 75% meat. I'm quite partial to a pork and leek. You need a really hot oven and a good amount of high smoke point fat, like lard. Cook sausages for about 15 minutes, then turn so uncooked side upright, quickly pour in batter and leave untouched for 25 minutes.

75% is a crap amount of meat for a sausage. Look for ones with meat content in the 90% range at least, with no breadcrumbs as filler.

[Dante]

That wasn't because smoked paprika is shit, it was because bolognese shouldn't have smoked paprika in.

It's like putting beer in a curry. Or chilli powder in custard.

Whats wrong with putting paprika in a bolognese?

My bolognese sauce:

Tomato passata
Carrots
Water
Lemon juice
Black pepper
Paprika
Salt
Onion powder
Garlic salt
Mixed herbs
Bay leaves
Flour

[Leftbank]

That wasn't because smoked paprika is shit, it was because bolognese shouldn't have smoked paprika in.

It's like putting beer in a curry. Or chilli powder in custard.

Whats wrong with putting paprika in a bolognese?

My bolognese sauce:

Tomato passata
Carrots
Water
Lemon juice
Black pepper
Paprika
Salt
Onion powder
Garlic salt
Mixed herbs
Bay leaves
Flour

Adding paprika makes it a chilli, not a bolognese

I have grated carrot into a bolognese sauce when using it in a lasagne, but why the hell do you add flour and lemon juice??? Also, why add onion powder and garlic salt instead of onion and garlic?

[Martin]

Agreed.

https://m.youtube.com/watch?v=x64gbjmtnHM

Try this guise. At some point in the video there is a link to the rage recipe, try that as well. I did it and it's bang on.

That Jamie Oliver channel has some excellent stuff on it.

[Dante]

Adding paprika makes it a chilli, not a bolognese

I have grated carrot into a bolognese sauce when using it in a lasagne, but why the hell do you add flour and lemon juice??? Also, why add onion powder and garlic salt instead of onion and garlic?

I'm not sure I'm that bothered about the difference then if Paprika is the only difference.

Flour is for colour, it makes it a much lighter red. Lemon juice is for flavour.

I use garlic salt and onion powder for a few reasons. I don't like bits of anything in the sauce, so I blend it. It's the same reason I use passata. It's a lot more difficult to properly blend with carrots, onions and garlic in it. It's also more of a pain in the arse to make. So i buy something that can sit on a shelf for weeks at a time rather than having to buy fresh. Carrots in case you are wondering are grated then frozen.

[Martin]

Onions, carrots, celery, garlic, rosemary, tomato puree, chopped tomatoes, red wine, salt.

I think that's it.

Edit: and bay leaves.

[Mushy peas]

I've recently got into avocados, can't believe it took me so long.

[Short Back and Sides]

Never really eaten avocado. What do you eat it with usually? Do you have its own or with meat or summat?

Dare to Steve

[Martin]

They're used quite a lot in Mexican cooking, make guacamole out of them. They're quite nice but I can't eat them any more as I ate a bad one once and got food poisoning so whenever I taste it I feel sick.

Knew I was going to be ill about thirty minutes after eating it. Eyes and mouth starting watering and i tried to hold it in but it didn't work. Felt great after though.

[Short Back and Sides]

Never been a huge fan of guacamole but never made my own so I guess I could just adapt it to my taste.

Yeah there's something satisfying about how you feel after being sick. Can't put my finger on it. Maybe it's just the fact you don't feel sick anymore

Dare to Steve

[Martin]

Sometimes I get it if I neck a pint too quickly. Like I can feel it moving around in my stomach and my eyes water and I know in about five seconds I'm gonna throw up.

Did this in a bar on holiday once, my mate wanted to move to a new bar so I necked the pint and got up, eyes and mouth are watering like fornicate and as I'm walking out I threw up at the side of the bar, went over a girl's legs. Absolutely Usain Bolted it out that bar lol.

[Short Back and Sides]

Funny that I went on a date about a month ago had a skinfull with this bird was petty pissed. went to a bar for a piss ordered myself a pint and her a shot. She had her shot I gave it the big licks and downed the pint. Got outside and that acidy bile was coming up. Was sick down an alley was just the pint. She came over ad in was being sick in the corner. Been seeing her ever since. There's a moral that story but I ain't finding it

[Mushy peas]

Never really eaten avocado. What do you eat it with usually? Do you have its own or with meat or summat?

Dare to Steve

I usually just buy them and wait for them to ripen, then eat them with salt and pepper as a snack. I made my own Guacamole a couple of times but I prefer just eating them sliced. I also have them sometimes when I do fancy cold cut and cheese night.

People put them in sandwiches too.

[Mushy peas]

They're used quite a lot in Mexican cooking, make guacamole out of them. They're quite nice but I can't eat them any more as I ate a bad one once and got food poisoning so whenever I taste it I feel sick.

Knew I was going to be ill about thirty minutes after eating it. Eyes and mouth starting watering and i tried to hold it in but it didn't work. Felt great after though.

There's nothing worse than that mouth watering before throwing up. It does feel great after though.

[Short Back and Sides]

Let's get this thread ressurrected.

Firstly I've just found the amazing process of adding red wine to tomato based sauces and cooking out the alcohol. It's amazing.

Secondly a question. Apart from your standard salad type dishes or fish, what else is good for a hot summers days. Especially when you're really hungry and need something proper to proper chomp on. I kinda fancied a takeaway tonight but my favourite take outs are Chinese or Indian and both don't really work in summer I see them more as a winter type food. Stodge, rice and spice. Not for hot weather

[Martin]

Gazpacho soup.

[Short Back and Sides]

So blended veg? I needs meats.
It's nice tbh I didn't watch the video but I've done it before. Red pepper is amazing in soup. Even better it you roast it first

[SUBXERO]

Yesterday I had some bolognese rests. Today I made a hot curry which even got hotter than expected or let's say a bit too hot for my missus and my daughter. My son found it delicious. I'd lie if I say it felt hotter during cooking or afterwards despite the 35°C and my 280 lbs. Only last week me and the kids we made some pizza and it was great. No extra heat unless you sit in front of the stove.

[Dante]

Let's get this thread ressurrected.

Firstly I've just found the amazing process of adding red wine to tomato based sauces and cooking out the alcohol. It's amazing.

Yep, it's great.

Secondly a question. Apart from your standard salad type dishes or fish, what else is good for a hot summers days. Especially when you're really hungry and need something proper to proper chomp on. I kinda fancied a takeaway tonight but my favourite take outs are Chinese or Indian and both don't really work in summer I see them more as a winter type food. Stodge, rice and spice. Not for hot weather

BBQ?

[Martin]

So blended veg? I needs meats.
It's nice tbh I didn't watch the video but I've done it before. Red pepper is amazing in soup. Even better it you roast it first

Jerk chicken then, on a bbq.

Right now I've got a scotch bonnet plant and the peppers have started flowering. At the moment there are about 30 on it, they're small obviously but the plant is still potted, expecting it to grow a fair bit in size once it's planted. Will be so happy if I get a decent amount.

[Short Back and Sides]

I'm not massive on jerk chicken tbh. What do you use do you do it yourself?

[Martin]

I'm not massive on jerk chicken tbh. What do you use do you do it yourself?

Two cups (16 oz) soy sauce;
Two cups (16 oz) of red wine vinegar;
1/3 of a cup of orange juice or cider;
Three large diced onions;
Six spring/green onions or scallions (whatever you call them);
Two large Scotch Bonnet peppers with seeds (add more if you want it spicier);
Thumb sized piece of fresh ginger;
One large bunch of fresh thyme with stems;
Handful fresh cilantro;
One teaspoon of allspice;
½ teaspoon sugar;
Black pepper.

[Martin]

You will get lots of marinade with that, I put the spare in them zip bags and froze then defrosted when I needed it.

[Short Back and Sides]

fornicate hell mate have you gone all Americanized on us? fornicate cilantro?

[Martin]

Copy & pasted.

Dude, try it, it's hella awesome.