The Cooking Thread

[Mark Bolam]

6-hour slow cooked man-chilli.

Stewing steak instead of mince.

An idea that @Joe Newton passed on to me.

Add the beans for the last 30 minutes or they turn to sludge!

 

 

[sime42]

Nice. I saw on some TV programme once that Chilli was traditionally made with chunks rather than mince.

[sime42]

My offering this evening. Bolognese or Ragu type of thing. Don't shoot me for using Quorn rather than real mince!

 

[peds]

On 10/11/2024 at 18:55, sime42 said:

Nice. I saw on some TV programme once that Chilli was traditionally made with chunks rather than mince.

 

The best bolognese/ragu/lasagne etc is made with stewing beef, cooked low and slow until it falls apart to threads. I've been known to cook bits of beef for 24 hours at around 80°c in the past until they disintegrate.

I thoroughly recommend it to anyone who isn't into their Quorn bolognese. 

 

These days, I'm a lentil lasagne kind of guy!

[Doug Tait]

The oh saw this in France, can't help wonder if it's marketed at the guy who eats Quorn bolognese!

 

 

[sime42]

Real meat today.

 

[PeteB]

Home cooked ham, mustard from powder so right keen, air fried chips, decent golden yolk eggs and a beans/tomato mix. Spray of Worcester sauce to boot!

[sime42]

Cauliflower and Macaroni Cheese. Just the ticket for a cold evening.

 

 

 

Secret ingredient - fried/dried onion bits sprinkled on top.

 

 

[peds]

Back in my music festival days, the outfit I was with sometimes did a loaded mac'n'cheese stand in addition to the backstage catering. Optional toppings included the crispy onions you have there, shredded bacon, jalapeños, sweetcorn, chopped coriander and, occasionally, lobster tails.

[sime42]

Think I'd've opted for all available toppings if I was offered that choice.