The Cooking Thread

[AHPP]

Check mate my ass!
 
Butter shouldn’t even be in the equation!
 
Its clotted cream first, then Jam on top!
 
Northern monkeys - step away from the scone!

Stick it up your Cornwall.

[kevinjohnsonmbe]

32 minutes ago, AHPP said:

Stick it up your Cornwall.

I’ll tell you what I can tell you on the subject chopper...

 

A fresh strawberry 🍓 on top would take that up a level 👊🏻

[AHPP]

And how would sir like his steak done?
Kicking and screaming, please.

[eggsarascal]

2 minutes ago, AHPP said:

And how would sir like his steak done?
Kicking and screaming, please.

A good vet would get that going again.

[gary112]

9 minutes ago, AHPP said:

And how would sir like his steak done?
Kicking and screaming, please.

That,s still Moooing i reckon

[trigger_andy]

Had a couple of kilos of fat scallops so made creamy garlic sauce with half a bottle of wine on top of some pasta. Was bloody good

[AHPP]

45 minutes ago, trigger_andy said:

Had a couple of kilos of fat scallops so made creamy garlic sauce with half a bottle of wine on top of some pasta. Was bloody good

A roux with some stuff added or just a cream base? When you think of sauce for mussels, it's just cream and wine poured into the water.

[trigger_andy]

6 minutes ago, AHPP said:

A roux with some stuff added or just a cream base? When you think of sauce for mussels, it's just cream and wine poured into the water.

Obs a roux. Life’s to short to take shortcuts. 

[david wood]

2 hours ago, AHPP said:

And how would sir like his steak done?
Kicking and screaming, please.

maybe a min or two longer needed there but has to be a good pink/red with nice sear on outside,  cant beat a good steak

 

[AHPP]

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