Dubstepforum.com

made some excellent cooking yesterday

roasted eggplant - couscous chickpea salad b2b avocado-cucumber-tomato-seasoned tofu salad

soronery wrote:i may not agree with your hair style

Is it consider slow cooking if i leave a chicken outside and kick it for a bit to finish it off?

hubb wrote:Is it consider slow cooking if i leave a chicken outside and kick it for a bit to finish it off?

I believe that's the Gumby method.

I have been living off Rustlers quarter pounders for the last 3 weeks.

Such a par

Made a nice butternut squash soup the other day. I can now improvise with soup and have it taste nice. Put a bit of ginger in there

im really good at pizza..

need to try this

http://www.myrecipes.com/recipe/traditi ... 001853926/

Use dried beans and soak them before you cook them, tastes well better

I keep reading that dried beans are much cheaper and better, I need to give it a go

i like them much better

They're cheaper and more nutritious/less poisoned but take a while to cook. You can also sprout them though, most nutritious

You have to soak them over night, right?

i tried once but then after i had soaked them i read that you have to soak em more or somethig and threw em away cause i read about the poisoning ppl have when eating dried beans not prepared right lol

Naa 8 hours is reet even in winter. You can actually soak them for 24 to ferment them, or 8 then rinse them twice a day for 2 or three days so they start to sprout but don't actually pop like so they're nutritious as.

I bought a nice new red porcelain roasting dish yesterday and couldn't decide between christening it with a Moussaka or a Tuna Bake, so I made a Tuna Bake and topped it with aubergine.

Turned out pretty proper. Recipe updated.