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Crunchy fresh baguette with Feta cheese/diced onions/virgin olive oil in a bowl

Back to basics

how do you guys boil off your crack?

at the moment mines being left still quite moist

just cant get the cook down

Blend it then re boil

I've only just seen this thread LOL


I'm eating my usual dinner today. Wild salmon with with the usual herb shit: basil, dill, thyme,
oregano and sea salt. then cut up a nice large sweet potato had coucnut oil and then dash on some herbs. Then a draw for asparagus, cut of the tops and ends, cuz they are dirty. Wash that shit. Then i add some carrot, wash some of that too. I like carrots so i just add it to everything.

Then i eat

Then i drink me a tea, gunpowder normally.

Then 3 hours latter i get hungry and eat again.

I just got a few handfuls of frozen veg, peas, green beans, sweet corn etc, put it in a frying pan, cooked for a few mins, added a tin of tuna then added a tin of fava beans & chilli sauce. Really good

Had an urge to make a rice pudding this weekend, so I did. It was awesome... so simplicity, such comforting.

/end

does someone knows how to cook japaneese seaweed?

http://www.food.com/recipe/west-african-beans-15522

gonna try this soon

a few good looking bits here - http://www.wisebread.com/35-delicious-r ... ean-dishes

nobody wrote:http://www.food.com/recipe/west-african-beans-15522

Yes! indian's take/stole the classic african kidney bean and it into a staple disk "Rajma - Red Kidney Bean Curry " but my family is partly native to africa and we call if the original afican name, but sorry i can't spell it for you. best curry (? i don't know if that's the correct term to use) of mine, out of 100's this top no.1 spot.

The super dope! do try

edit -found it google "Maharagwe" my good i'm feeding like a drug addict atm for some Maharagwe rice and buttered rotis

DiegoSapiens wrote:does someone knows how to cook japaneese seaweed?

which?

konbu seaweed is a staple in dashi. you boil it, like you would for stock. to make it dashi, you add bonito. its not used for consumption though.. any specific seaweed you are looking for?

nori is the kind used for maki. i eat that shit out of the package sometimes :)you could cut small rectangular pieces out of the sheets and coat them in tempura batter, fry them and eat them like potato chips. maybe mince some nice big eye tuna or ahi tuna and make a tartar, use that combo for a chips and dip thing.

You can make tsukudani 佃煮 out of it as well for a condiment.

I eat the kombu as well if I just use it once, like in soup. It's alright that way. You can leave it in cold water for 8-12 hours as well to get stock then freeze the kelp it to boil it later for 15-20 minutes to get a second. I've been using mackerel flakes with it recently, really similar to bonito.

The UK actually has a very selection of kelp in it's waters but nobody eats it

esfandyar wrote:

DiegoSapiens wrote:does someone knows how to cook japaneese seaweed?

which?

konbu seaweed is a staple in dashi. you boil it, like you would for stock. to make it dashi, you add bonito. its not used for consumption though.. any specific seaweed you are looking for?

nori is the kind used for maki. i eat that shit out of the package sometimes :)you could cut small rectangular pieces out of the sheets and coat them in tempura batter, fry them and eat them like potato chips. maybe mince some nice big eye tuna or ahi tuna and make a tartar, use that combo for a chips and dip thing.

dontknow bought a freezed one i have to look what kind iix but i think that the letters are in japaneese or chines all i can tell you really is that is green lol

Put a picture up of the characters because I can read them. You can also use Windows IME to draw them out yourself to translate them you know? I'm a dickhead for that myself, buying stuff I don't know how to use hahaha still got some dried bottle gourd I'm going to have to turn in to tsukudani

Making a pulled pork and pineapple pizza tonight

test recordings wrote:Put a picture up of the characters because I can read them. You can also use Windows IME to draw them out yourself to translate them you know? I'm a dickhead for that myself, buying stuff I don't know how to use hahaha still got some dried bottle gourd I'm going to have to turn in to tsukudani

oh m8 thanks didnt saw this. it actually had a sticker with instructions in spanish lol
i ended doing a salad with carrot apple and some thing more that i don't remember. wasn't very good tbh

ehbrums1 wrote:Making a pulled pork and pineapple pizza tonight

Why oh why do people think its a good idea to put pineapple on a pizza.

Because it's delicious

Made a spicy seafood bisque/soup on Saturday night which was ridiculously easy b2b tasty as fuck.

Fry some finely chopped onions, celery and garlic in a pan for a few mins until golden and then add:

- a jar of tomato passata and a tin of chopped tomatoes
- 1 crushed dried chilli
- half a pint of chicken (or vevetable will do) stock
- 1 tbsp Worcestershire Sauce
- 1/2 tsp Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper
- 1 bay leaf

Simmer for about 20-25 mins then add whatever fish or seafood you like (I used raw king prawns, cockles, crabmeat and a few clams; big up Waitrose) and simmer for another 5-6 mins until your prawns are nice and pink.

Throw the bay leaf out and serve it all up with a nice crusty loaf.

Fucking delicious.

that sounds really nice i will have to try that.

i may not agree with your hair style but i agree with your culinary choices.