Guest haze-e Posted May 2, 2011 Report Share Posted May 2, 2011 Lol @ Dave working backwards... How are you frying rice before boiling...? And then boiling mince...? Madting. Quote Link to comment Share on other sites More sharing options...
Guest WAVESURFER Posted May 2, 2011 Report Share Posted May 2, 2011 Dave's not just working backwards, he's working upside downside, inside and outside, hitting you from every angle with his culinary madness. Quote Link to comment Share on other sites More sharing options...
Mind Reader Posted May 2, 2011 Report Share Posted May 2, 2011 He cant cook simple. Just making jacket potatoes for the third time this week they go with everything. havent gt tuna so will have them with cheese and onion and some woodsmoked bbq sauce plain and simple Quote Link to comment Share on other sites More sharing options...
Grafter Posted May 2, 2011 Report Share Posted May 2, 2011 y r u giving him tips? guys fries rice before its even been cooked. no hope. ps i have a better way of cooking egg fried rice than fybar. his sounds okish tho while hes clearly gone wrong somewhere if you are doin cookup rice u can fry it first in a pan then add stock Quote Link to comment Share on other sites More sharing options...
Greens Posted May 2, 2011 Report Share Posted May 2, 2011 How u gonna boil a fried egg tho.... like why? Quote Link to comment Share on other sites More sharing options...
Guest 11 Bills Posted May 2, 2011 Report Share Posted May 2, 2011 HA HA HA THOSE WAS JOKES I dont really boil mince HA HA HA you fell for it HA HA, I got you guys .... Quote Link to comment Share on other sites More sharing options...
Dubby Posted May 4, 2011 Report Share Posted May 4, 2011 If I put some frozen beef in the fridge at 1, it should be defrosted by 7pm ish right? Or am I gonna have to take it out in the morning? Quote Link to comment Share on other sites More sharing options...
Dubby Posted May 4, 2011 Report Share Posted May 4, 2011 yeah, so 16 hours safe Quote Link to comment Share on other sites More sharing options...
bay_u Posted May 4, 2011 Report Share Posted May 4, 2011 been cooking chicken katsu a lot lately (proper ones with the panko breadcrumbs and the tonkatsu sauce) never guna eat chicken katsu out again. Quote Link to comment Share on other sites More sharing options...
Pernell Whitaker Posted May 15, 2011 Report Share Posted May 15, 2011 the lyrical salmon baked salmon fillets seasoned w olive oil, lemon juice, herbs, sea salt & pepper and cooked with 1/2 a chopped red onion brown rice w kidney beans peppers fried in olive oil seasoned w soy sauce, paprika, garlic & pepper feedback appreciated 8 Quote Link to comment Share on other sites More sharing options...
Tom Posted May 15, 2011 Report Share Posted May 15, 2011 yeah, so 16 hours safe It's best you defrost beef as quick as possible, it loses freshness really quick. Quote Link to comment Share on other sites More sharing options...
Axiom Posted May 15, 2011 Report Share Posted May 15, 2011 that's a sick portion still Quote Link to comment Share on other sites More sharing options...
Guest Fat Eric Posted May 15, 2011 Report Share Posted May 15, 2011 Them peppers looks joocy Quote Link to comment Share on other sites More sharing options...
imhim Posted May 15, 2011 Report Share Posted May 15, 2011 the lyrical salmon baked salmon fillets seasoned w olive oil, lemon juice, herbs, sea salt & pepper and cooked with 1/2 a chopped red onion brown rice w kidney beans peppers fried in olive oil seasoned w soy sauce, paprika, garlic & pepper feedback appreciated R U TAKING THE BLOODY PISS Quote Link to comment Share on other sites More sharing options...
Grafter Posted May 15, 2011 Report Share Posted May 15, 2011 the lyrical salmon baked salmon fillets seasoned w olive oil, lemon juice, herbs, sea salt & pepper and cooked with 1/2 a chopped red onion brown rice w kidney beans peppers fried in olive oil seasoned w soy sauce, paprika, garlic & pepper feedback appreciated strong pos brudda gwaan witht he rice an peas, looks tasty even tho i am no fan of salmon 1 Quote Link to comment Share on other sites More sharing options...
imhim Posted May 15, 2011 Report Share Posted May 15, 2011 u boil mince thats wot my dad does... it takes ALL the fat out... he leaves it over night and the fat has solidified... scrapes it off and then proceeds to cook the mince (you would need to make something else during that time obviously) / young don like me cba for all that... i jus chuck my mince in a saucepan with some knorr stock cubes den just add my dolmio sauce... im done Quote Link to comment Share on other sites More sharing options...
Grafter Posted May 15, 2011 Report Share Posted May 15, 2011 cannot jus buy lean mince? Quote Link to comment Share on other sites More sharing options...
imhim Posted May 15, 2011 Report Share Posted May 15, 2011 salmon is beautiful when cooked and seasoned well... arggh im going tesco 1 Quote Link to comment Share on other sites More sharing options...
Pernell Whitaker Posted May 15, 2011 Report Share Posted May 15, 2011 NICE MINCE RECIPIE; CHOP 1 ONION, BROWN IN PAN FOR 5 MINS WITH A LITTLE OLIVE OIL ADD 1 TSP PAPRIKA, 1 TSP CAYENNE PEPPER, GARLIC, SALT, PEPPER ADD 1 CHOPPED PEPPER COOK FOR 5 MINS ADD MINCE + TBSP WORCESTER SAUCE, FRY TIL BROWN ADD CUP OF BOILING WATER, 1 STOCK CUBE, CHOPPED TOMATOES & BASIL (+RED WINE IF U R SO INCLINED) COOK ON HIGH HEAT FOR 5 MINS ADD LID AND REDUCE FOR 30 MINS ADD 1TBSP DIJON MUSTARD AND STIR WELL THIS IS A LYRICAL DISH FOLKS!! TRY IT. 1 Quote Link to comment Share on other sites More sharing options...
Grafter Posted May 15, 2011 Report Share Posted May 15, 2011 im currently doin some steamed yellow tail snapper eith ocra an chocho i heard chocho has a english name, cant remember it tho the other day i had deep fried telapia with sweet chilli sauce, think im might try that out tonight or one day this week 1 Quote Link to comment Share on other sites More sharing options...
Guest FA23 Posted May 15, 2011 Report Share Posted May 15, 2011 cannot jus buy lean mince? lol exactly. i only f*ck with lean mince. Quote Link to comment Share on other sites More sharing options...
Greens Posted May 15, 2011 Report Share Posted May 15, 2011 been cooking chicken katsu a lot lately (proper ones with the panko breadcrumbs and the tonkatsu sauce) never guna eat chicken katsu out again. Drop a recipe boss. Quote Link to comment Share on other sites More sharing options...
Black Ant Posted May 15, 2011 Report Share Posted May 15, 2011 pernell did you watch come dine with me the other day? thats how one guy presented his his main course Quote Link to comment Share on other sites More sharing options...
imhim Posted May 15, 2011 Report Share Posted May 15, 2011 probably where he got it from Quote Link to comment Share on other sites More sharing options...
imhim Posted May 15, 2011 Report Share Posted May 15, 2011 TRUE TO MY WORD, I SAID I WOULD BE GOING TO TESCO AFTER SEEING SUCH DELICACIES ON THIS FORUM... THIS PHOTO REPRESENTS: 1 CHICKEN FILLET/BREAST DIPPED IN PERI SAUCE (MEDIUM)/GARLIC/CHICKEN STOCK (MARINATED FOR ABOUT 20 MINS) MUSHROOMS PAK CHOI CUCUMBER RED PEPPER BLACK PEPPER BROWN RICE VEGETABLE STOCK WITH A LITTLE BIT OF HOT WATER ADDED TO IT TO MAKE A GRAVY TYPE BOB IS YOUR UNCLE BEAUTIFUL FLAVOURS ERUPTED FROM THIS! 8 Quote Link to comment Share on other sites More sharing options...
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