The Cooking Thread

[sime42]

Rodent. 

[PeteB]

Had a lad who regularly turned out with a tin of sardines and a raw turnip or swede. Drink was either water or a pint of milk!

[AHPP]

https://youtu.be/MWTy9fE48og?si=7ogkGxw0nsIdboAi

[AHPP]

 

[PeteB]

Vat of Madras to pot up - just have to get a brick out of the freezer in future mornings!

[PeteB]

Warming 'fridge soup', just love and chunky soup in the winter!

[sime42]

Turkish chicken thing with sumac and sesame. With a bulgar salad and a couple of forms chilli. Plus fried chorizo, chard and chestnuts.

 

Got to be my favourite way of doing chicken. Dead easy, dead quick, dead tasty.

 

 

 

 

 

[AHPP]

Nice. I've just survived the second night of a form of chilli that I'm half expecting to give me botulism. A couple of years ago, I boiled some in sugar, salt and vinegar and put it in old jars. Having run out of convenient chilli last night, I opened one of these jars to find rust on the inside of the lid. My senses immediately tingled. This is the thing everyone warns about, badly canned food. Fck them. Fck you. Fck me. I put twice the normal amount in and cooked it lower. Let's do this.

[sime42]

8 minutes ago, AHPP said:

Nice. I've just survived the second night of a form of chilli that I'm half expecting to give me botulism. A couple of years ago, I boiled some in sugar, salt and vinegar and put it in old jars. Having run out of convenient chilli last night, I opened one of these jars to find rust on the inside of the lid. My senses immediately tingled. This is the thing everyone warns about, badly canned food. Fck them. Fck you. Fck me. I put twice the normal amount in and cooked it lower. Let's do this.

 

You're a one aren't you?!

 

I know what you mean about botulism though, it's a spectre that always lurks in the back of my mind when preserving stuff. It's undetectable you know? No smell, no taste, nothing, until the poisoning and resultant extensive nerve damage I think. 

 

I reckon you're fine. With the sugar, salt and vinegar it won't be a cosy, welcoming place for it to live. Especially the vinegar. From what I've read it's only really a danger in non-acidic environments.

 

 

 

[sime42]

Just dry them, the chillies. By far the easiest way to keep them. Just hang them in a sunny window.