Geekfood Mk2.

Post by **Dr. kitteny berk** » March 11th, 2008, 23:23

amblin wrote:heard the word 'piquancy' twice before flying into a fucking rage. YOU FUCKING WHAT?

I'd never heard that word before, and if i hear it again, someone is getting hurt. way to appeal to the non foodies delia.

Lateralus · Post by **Lateralus** » March 12th, 2008, 8:04

Well, I'd certainly be interested in all of Good Eats...

Post by **Dog Pants** » March 12th, 2008, 9:43

amblin wrote:As for shepherds pie - you sodding whatnow? how hard is it to fry up some mince with onions? Why in hell is she using tinned, over salted shit? THEN THE LEEKS? Why hasn't she shown the preparation? It's like trying to teach someone how to open an email without turning on the fucking PC!

Christ, even I can cook shepherd's pie and I'm next to useless in the kitchen. If the people she's aiming the show at can't even do that then they probably need more help than a TV show.

amblin wrote:And why is she so obsessed in this show by frozen mash? It takes LESS time to prepare mash from raw potato than by using this pre-prepared stuff, and in my experience it always tastes far nicer!

See my previous statement. Mashed potato is not difficult.

Anery · Post by **Anery** » March 12th, 2008, 10:24

Bombay bad boy, piri piri sauce. Bread and butter.
Soak up juices with bread and butter, remaining noodly goodness into a sammich

and

spoodie · Post by **spoodie** » March 12th, 2008, 10:40

Dog Pants wrote:Mashed potato is not difficult.

I managed to fuck it up the other day. I put in too much butter and it made me feel ill. Still there's always next time, the process wasn't hard it was just getting the components right. And I need a better mashing thing*.

<small>*Technical term</small>

Post by **FatherJack** » March 12th, 2008, 11:11

amblin · Post by **amblin** » March 12th, 2008, 11:13

Post by **Dog Pants** » March 12th, 2008, 12:07

I never add milk to mash, but that's because I like mine quite stiff *insert smutty laugh here*. I do put a good bit of grated cheese in there and about a tablespoon of butter, or sometimes that Primula cheese, which turns out quite well. Gives it a nice golden crispy surface when put on shepherd's pie.

That's about everything I know about cooking.

buzzmong · Post by **buzzmong** » March 12th, 2008, 12:33

I can do omelettes

Post by **tandino** » March 12th, 2008, 12:43

Anyone got a good recipe for sausage casserole? My turn to cook tonight... If I find one elsewhere I'll pop it in here (fnarr).

Lateralus · Post by **Lateralus** » March 12th, 2008, 13:02

Haven't got one for casserole, but Jamie pukka tukka Oliver has a good one for sausage-meat pasta. Firstly, are they decent sausages with visible herbs in them, or are they horrible bright-pink looking things? If they're decent sausages, I'd go for this recipe. If you haven't got fennel seeds, oregano or parsley, just use mixed herbs, and chilli flakes are fine too.

spoodie · Post by **spoodie** » March 12th, 2008, 13:25

amblin wrote:Proper English unsalted butter or marge?

I used French unsalted butter, does the nationality matter? To the taste I mean, xenophobia aside.

Post by **Dr. kitteny berk** » March 12th, 2008, 14:09

spoodie wrote: I used French unsalted butter, does the nationality matter? To the taste I mean, xenophobia aside.

it may well do, taste it.

spoodie · Post by **spoodie** » March 12th, 2008, 14:16

Dr. kitteny berk wrote:it may well do, taste it.

I'm not likely to have both English and French butters at the same time, I don't care enough to experiment.

amblin · Post by **amblin** » March 12th, 2008, 15:06

Post by **TezzRexx** » March 12th, 2008, 15:18

Anery wrote:Bombay bad boy, piri piri sauce. Bread and butter.
Soak up juices with bread and butter, remaining noodly goodness into a sammich

and

<3

Post by **HereComesPete** » March 12th, 2008, 18:18

I'm not just doing this because the bandwagon is outside, I'm doing it because this show should not have been commissioned.

Why the FUCK would a person who's going to cheat with high fat, high price pre-made stuff know or care what a french gherkin is or use a pack of pre-peeled/boiled quails eggs?! Chavs buy turkey twizzlers and rustlers. Posh people buy m&s/waitrose food. Cornichons?! Capers?! FUCKING QUAILS EGGS!!! words fail me.

Also - nigel slater is a cupcake who just blithely agrees with her. And she slags down her husband, the silly bitch.

The single stand out thing for me was

FUCKING TINNED FUCKING MINCE!

I can't quite believe she actually suggested that.

The best bit of this badly edited, badly planned, badly presented, utterly pointless program - the intensely embarrassing hormonalky (meant that) fuck up of her standing in the rain slurring nonsense at the norwich crowd.

Fucking tin of fucking mince... honestly.

buzzmong · Post by **buzzmong** » March 12th, 2008, 18:35

Tinned Mince exists?

If it does, I'd never buy it to make a meal with mince.

MrGreen · Post by **MrGreen** » March 12th, 2008, 18:38

HereComesPete wrote:RAAANT

HARD