The Cooking Thread

[openspaceman]

19 minutes ago, AHPP said:

Thirty seconds a side from when the teflon starts bubbling. Any longer is cowardice.

you spoiled it by not using a seasoned cast iron skillet

[AHPP]

1 minute ago, openspaceman said:

you spoiled it by not using a seasoned cast iron skillet

It's that or Tempilaq.

[Mark Bolam]

Cut its horns off, wipe its arse, and walk it past the fire!

[Kent Arboreal]

When they ask how I want my steak I always reply “So a good vet could bring it back”

People who ask for it well done should be given a plate of turkey dinosaurs and postman pat spaghetti

[AHPP]

Partridge kebabs.

Boiled a partridge, pulled the meat off, fried it with chilli, garlic, coarse black pepper (use a coffee grinder), turmeric and cumin. The cumin was ready ground but I’d love to try it with toasted seeds. I like a gritty kebab, like the ones I basically lived on in Germany in 2007 when the decade-old-meat scandal was raging.
That laid on some breadstuff.
Next layer is red cabbage and red onion, steeped in white vinegar for the tang, balsamic vinegar for the sweetness and sea salt because I needed to empty a mug of it somewhere.
Last layer lettuce then top with siracha and yogurt+mint from the squeezy bottle you get at a takeaway (middle aisle of Aldi).

[gary112]

8 hours ago, AHPP said:

Partridge kebabs.

Boiled a partridge, pulled the meat off, fried it with chilli, garlic, coarse black pepper (use a coffee grinder), turmeric and cumin. The cumin was ready ground but I’d love to try it with toasted seeds. I like a gritty kebab, like the ones I basically lived on in Germany in 2007 when the decade-old-meat scandal was raging.
That laid on some breadstuff.
Next layer is red cabbage and red onion, steeped in white vinegar for the tang, balsamic vinegar for the sweetness and sea salt because I needed to empty a mug of it somewhere.
Last layer lettuce then top with siracha and yogurt+mint from the squeezy bottle you get at a takeaway (middle aisle of Aldi).
 

Sounds good,partridge is very tasty,get them and pheasant on tap this time of year

[openspaceman]

3 hours ago, gary112 said:

Sounds good,partridge is very tasty,get them and pheasant on tap this time of year

I'll go back to cooking some when I know the shoot uses steel shot

[AHPP]

Any experienced popcorn men here? I've just ruined a batch. Burned, majority unpopped. Did I use too low a heat?

[sime42]

Not exactly an experienced popcorn man but never struggled. Fairly high heat but no idea what exactly, half way round on our gas hob dial. They normally start popping pretty quick so if yours didn't maybe it was too low, or maybe dodgy batch of corn?
Think you're meant to use a splash of vegetable oil as well..

[AHPP]

Took ages to start popping too. I used quite a lot of oil and butter. Might have slowed it down with that as well.

Edited December 6, 2021 by AHPP