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Made some nice burgers on the weekend, minced beef, bread crumbs, 1 egg, few herbs and when you press it all into a patty shape, put loads of cheese and hot sauce in the middle so its inside the meat

I love home-made burgers, you should try kebabs (basically the same ting in a different shape).

I also actually started my own sauerkraut batch today with a whole cabbage head on the go. Piss easy, you just need a round ceramic container with a heavy lid, a plate that almost fits the diameter of the container, a weight for the plate (I scrubbed then boiled some rocks), sea salt and cabbage (as well as any other veggies, herbs, spices etc you want to include).

I`ve also done the same for some mooli/daikon radish but it`s just submersed in salty water right now.

Hadn't thought to do kebabs, will give it a go

Put turmeric, lots of minced garlic and onions, salt, black pepper, cinnamon, ground coriander seeds, fresh coriander and ground cumin for a middle-eastern effect. I also like to do as an alternative garlic, onions, salt, black pepper, basil, oregano, sage, mint and rosemary.

Marinate it in the fridge overnight for best effect, I also put a bit of wine in to help dissolve it all together. I also recommend buying proper cuts of meat and getting them minced, if you buy it from a butcher it`s the same price as supermarket shite and 100x nicer.

also for kebab, good to do chicken ones too, marinade them in yoghurt/turmeric/onion/garlic/salt/black pepper/lemon juice/olive oil/paprika/coriander

mega tasty , can marinade for as little as an hour tbh

I`m going to get my own chickens when I have a garden, after looking after them and watching some get cut up on a farm it`s feels do-able.

made some pizza yesterday. made my own sauce & dough. toppings are sliced tomatoes, ground pork (thyme, chili flakes, salt, pepper), sliced lemons, portabello mushrooms, and two different cheeses which were applewood smoked cheddar and a maple smoked havarti cheese. it was aaaamazing. i coulda put it under the broiler to really caramelize those lemons but it still tasted awesome.

Bizarre seeing lemon slices like that, how was it eating the crust? is that the right word? maybe i mean rind, was it stiff? or did it get a nice texture?

20 min in 425F, it was tender and tasted awesome, but it needed to caramelize more. you want to get that roasted flavor on those if you put them in a pizza. shoulda went under that broiler for an extra 5 minutes. when i pulled it out of the oven though i was starving and it looked great so i didnt have the patience

impatience is always a problem with cooking, looks delicious tho.
This is my next project, might interest you

Terpit wrote:

the candy bar themed desserts always taste amazing.

Ill be posting pics of my results soon, hopefully

My mate`s little sister knows how to cook... butter, cream, sugar, eggs... no bullshit in her fare!

Are any of you familiar with le creuset? I've had the pleasure of using it all Xmas and it had been a treat! Can hardly lift the frying pan with one hand.

Terpit wrote:Are any of you familiar with le creuset? I've had the pleasure of using it all Xmas and it had been a treat! Can hardly lift the frying pan with one hand.

Naa but then I`m not in to brand names, Chinese supermarkets sell good cast-iron woks and that`s good enough for me.

Dr Mercola actually sells completely ceramic cookware sets, pretty good even if you`re not serious...

jalapeno'd chicken/bacon/mash is becoming my regular cook now. will post a pic of a decent one with the details following

test recordings wrote:

Terpit wrote:Are any of you familiar with le creuset? I've had the pleasure of using it all Xmas and it had been a treat! Can hardly lift the frying pan with one hand.

Naa but then I`m not in to brand names, Chinese supermarkets sell good cast-iron woks and that`s good enough for me.

Dr Mercola actually sells completely ceramic cookware sets, pretty good even if you`re not serious...

Cast Iron wok from the Chinese supermarket is all well and good for some stuff, but when you're talking casseroles, Le Creuset is the only way to go. They're proper expensive, but those fuckers will last a lifetime.

meanmrcustard wrote: Cast Iron wok from the Chinese supermarket is all well and good for some stuff, but when you're talking casseroles, Le Creuset is the only way to go. They're proper expensive, but those fuckers will last a lifetime.

They really are amazing, ive never come across such perfect cooking equipment, might start a Le Creuset Porn thread

esfandyar wrote:

made some pizza yesterday. made my own sauce & dough. toppings are sliced tomatoes, ground pork (thyme, chili flakes, salt, pepper), sliced lemons, portabello mushrooms, and two different cheeses which were applewood smoked cheddar and a maple smoked havarti cheese. it was aaaamazing. i coulda put it under the broiler to really caramelize those lemons but it still tasted awesome.

Lemon slices on a pizza?

Kinda edgy, I'd like to try that though. Pizza is THE SHIT