mrharvest
New Member
Registered 18 years ago Posts 5,718
Posts: 373
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Post by mrharvest on Nov 8, 2022 20:15:08 GMT
I know I'm not the only one who fancies themselves as a bit of a home chef. Today I made some char siu   What did you fuckos make? |
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Post by brokenkey on Nov 8, 2022 20:45:09 GMT
I started doing some of the cooking during lockdown. Managed to introduce garlic into the household ingredients list, and egg/chicken fried rice, red wine and chorizo risoto, and chicken biryani into regular rotation.
Also, knorr aromat is great in the fried rice and on scrambled eggs. /runs
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Post by 😎 on Nov 8, 2022 20:57:44 GMT
I made a turkey and cheddar sandwich.
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dogbot
Full Member
Posts: 8,738
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Post by dogbot on Nov 8, 2022 20:59:01 GMT
Toast.
It's been a long day.
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Post by Leolian'sBro on Nov 8, 2022 22:24:56 GMT
That char sui looks amazing! How special-ingredient-dependent is it?
Things I have learned to make this week: lemon curd (really easy), udon noodles (really really easy), katsu curry (everything wagamamas makes is a piece of piss at home, it turns out)
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nexus6
Junior Member
Posts: 2,526
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Post by nexus6 on Nov 8, 2022 22:39:51 GMT
I think you are required to post a photo of your Katsu...
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Post by Leolian'sBro on Nov 8, 2022 22:55:46 GMT
It’s a pot of brown sauce. It’s also blended onions, ginger and garlic with a cornstarch thickener and curry powder, it’s far from impressive.
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Lizard
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I love ploughmans
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Post by Lizard on Nov 8, 2022 23:02:46 GMT
Stop being evasive, FG rules require photographs of katsu.
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mrharvest
New Member
Registered 18 years ago Posts 5,718
Posts: 373
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Post by mrharvest on Nov 9, 2022 7:54:15 GMT
Yes, show us your thick, glossy katsu. Char siu isn't too bad to make ingredients wise if you cook Asian food in general. Hardest is shaoxin wine. You can substitute it with sherry, according to the internets. Here's a pretty good recipe: thewoksoflife.com/chinese-bbq-pork-cha-siu/ |
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Post by gamingdave on Nov 9, 2022 13:35:18 GMT
I made my first beef and beer stew of the season this weekend. 3 onions fried slowly till translucent in a large pan. 1.5kg of cubes of beef dusted in flour before frying (until sealed) in a griddle pan, then add to pot. 250g of Lardons fried in the griddle then added to pot. Guinness added to pot (after deglazing griddle), enough to cover but about 3 cans or bottles. Cook on slow for a couple of hours then leave to cool in the oven overnight. Next day, add carrots in largish chunks, more Guinness and slowly cook again for a couple of hours. Suet dumpling in for the last 30mins (and more Guinness if needed). Sunday severed with jacket potatoes. Monday with chips and peas. But last night, I made my first ever pie using it as a filling. Cheated and bought the pastry, but it came out very well and just had the last slice cold for lunch and it might have been the best meal of the lot!  |
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