[quote=“CarlCarlson, post: 293049”]
Red or white pal?.[/quote]
Red. White cheddar is a crime.
[quote=“The Runt, post: 293057”]I got two nice looking fillets of Hake there at lunch time.
Going to try baking them in a dijon, cheese and cream sauce.
Could be epic.[/quote]
Hake. The fish of kings. Monkfish is good stuff too but pricey.
Two fine big cumberland sausages, some mash, onions and gravy 
Noble
You can’t beat some sausage, mash and gravy. Great tack.
I’ve just cooked enough pasta to keep me fed for about the next two days, it took me nearly two hours cook it.
[quote=“The Dunph, post: 293061”]
You can’t beat some sausage, mash and gravy. Great tack.
I’ve just cooked enough pasta to keep me fed for about the next two days, it took me nearly two hours cook it.[/quote]
Why?
Excuse me?
Why did you cook all that and further more why did it take you two hours to cook pasta?
I cooked it because i will be out late the next two evenings working my hole off so it’ll be handy heat it up when i get in. The whole process took two hours.
Fill pot of cold water and bring to boil
Meanwhile chop up a packet each of salami, pepperoni and chorizo(this took about 40mins by time they were seperated etc)
Put pasta in pot when it has boiled (a packet and a half)
Put meat in frying pan
Meanwhile start chopping 3 peppers and one brown onion while the meat is frying away and the pasta boiling
Now you are ready to put the onions and peppers into the frying pan with the meat
Next you want to chop 4 red onions (they will go in last as you want a bit of bite to them)
The pasta was ready at this stage so i poured it into two colanders, drained and put back into the large pot, covering it
Now you throw the first of the two jars of pasta sauce into the frying pan, turn up the heat and give it a few flips
Pour in half of the next jar of pasta sauce, the red onions and a bit of oregamo and parsley, i also add salt and pepper
Mix all this good shit up in the frying pan (i like to lick the spoon between stirring)
Pour the contents of the frying pan into the big pot and mix it all, whilst on the heat and pour the last half jar of pasta sauce in
Cook till hot and serve
Sprinkle parmesan cheese on and serve
Christ…doesn’t sound too bad. No balti though?
Yes it’s good but a fair bit of effort.
Almost. Good effort, but lacking.
Always start off with your onions, they soak up a lot of flavour from meats or powders and pastes etc and will release it later. You never cook chirizo and It’s kind from cold, always have the oil/ pan heated to release full flavour. I don’t know what you mean by pasta sauce but if its dolmio type things they are muck and full of sugar. Instead use tinned tomatoes, garlic, spoon of Brown sugar and a few herbs.
Just had a horrendous smoked cod and chip from my local chippy. Absolutely putrid.
The pan was hot when i threw in the chorizo and i used some cheesy tomatoe sauce from a jar, Ainsley.
Stay away from it Dunph. Just as easy make your own, which will be much healthier and tastier. Some black olives would go lovely in that dish.
What’s fuckin new, your the most negative cunt to ever haunt the Internet. No matter what anyone says you have some pessimistic, negative, down beat comment to make in reply. You must have a rain cloud following you around everywhere you go.
He’s ginger, what do you expect?
[quote=“Mac, post: 293073”]
He’s ginger, what do you expect?[/quote]
Oh… Well that’s unfortunate
Irish stew this evening not usually a fan but it was nice
Chicken Fajitas this evening. Just having a bag of Peanut m&m’s now with a mug of scald
Chicken Fajitas on the way. Vanilla icecream for afters.