Geekfood Mk2.

Lateralus · Post by **Lateralus** » March 19th, 2008, 16:51

HereComesPete wrote: Even better still, the load of veg at the end of the day, that and a bit of meat in a pan for a bit, put a sauce from a jar or sachet on it, enjoy. That's cheating at cooking as far as I'm concerned and it's damn tasty. I'd hate to use the jar of broth that Delia has, it looked wrong, but a jar of curry/chinese sauce/paste makes life easier and doesn't require a lot of time and effort.

This. I know people *ahem*Mrs Lat*ahem* who used to cook from jars of sauce all the time, but pretty much only added meat. Frying off a bit of onion and pepper at least, then the meat then adding the sauce takes a whole extra 3 minutes, including chopping, and makes such "cheating" dishes far nicer and go further too.

Still not seen any of this Delia programme, but I have no intention to since I value my time too much.

Post by **Dog Pants** » March 19th, 2008, 17:20

I pretty much do the jar thing. I'd do what Lat suggests, but I hate peppers and pretty much every fucking jar says to put in peppers. I end up just putting in onions or nothing (well, meat obviously).

Post by **Dr. kitteny berk** » March 21st, 2008, 6:16

Dog Pants wrote:I pretty much do the jar thing. I'd do what Lat suggests, but I hate peppers and pretty much every fucking jar says to put in peppers. I end up just putting in onions or nothing (well, meat obviously).

As a non-foodie, do you think an adventure book cookbook would help you?

Post by **Dog Pants** » March 21st, 2008, 8:29

It's definately an interesting idea. I reckon people would buy blokes that as a present. I'd give it a go.

Post by **Dr. kitteny berk** » March 21st, 2008, 8:34

Dog Pants wrote:It's definately an interesting idea. I reckon people would buy blokes that as a present. I'd give it a go.

hmm.

maybe worth a few of us throwing something together somewhere.

Post by **Dog Pants** » March 21st, 2008, 8:36

MrGreen · Post by **MrGreen** » March 21st, 2008, 11:00

It's a good idea, I'll certainly give a hand where it's nessicary.

(fnar fnar)

Mr. Johnson · Post by **Mr. Johnson** » March 21st, 2008, 11:06

you should call it "Cooking with 5punk" and put it on amazon.

5. Profit!

Post by **HereComesPete** » March 21st, 2008, 17:25

Post by **Dr. kitteny berk** » March 25th, 2008, 17:00

Condensed Rage:

Houmousse is not a word, and sesame is not pronounced ses a amay

She said piquancy again

Egowank again.

Also, it's not a Store cupboard, IT'S A FUCKING PANTRY YOU STUPID FUCKING WHORE.

Hilarious: "this is how scallops should look, oh, this one's under, it shouldn't look like that"

Dried aubergines looking dried and like shite.

More egowank.

FUCKING DRIED RISOTTO!? FUCKING DIE YOU EVIL FUCKING WENCH.

oh, and if parmesan shavings melt on your food, you've been cooking with thermite again

Lateralus · Post by **Lateralus** » March 25th, 2008, 17:09

And still I am not tempted to watch this. I did watch that Kitchen Nightmares episode about that New York restaurant though - that English manager was a prick.

Post by **HereComesPete** » March 25th, 2008, 18:12

Who? Moose?

Post by **Dr. kitteny berk** » April 8th, 2008, 2:55

FUCKING TINNED FRIED ONIONS.

~Methodwank~

Scarily, No real rants for the pie. not keen on bought pastry, but still.

~Egowank~

Jar of roasted peppers

Oh, FFS. tin of sauce. how much effort would it have been to lob 2 tins of tomatoes and some herbs in there?

~Egowank to Eye of the Tiger~

Chilli with a cunting stupid name. Looked basically decent until...

Me wrote:Oh, FFS. tin of sauce. how much effort would it have been to lob 2 tins of tomatoes and some herbs in there?

~Egowank~ (marco is getting skint, but makes a good point, only delia will ignore it)

More pre made pastry (and something that looked really, really bad)

Post by **HereComesPete** » May 6th, 2008, 15:56

feeling lazy so have this recipe.

notes -

I started with this recipe but I couldn't be arsed with roasting the garlic, use puree or just slice some thinly and put it in the mix.

I leave it marinading a lot longer than one hour generally.

I also put a bit of chilli in the marinade, just because.

The recipe seems to suggest galangal and ginger are easily interchangeable, this is lies. I have both from bart, the jars of goo in sunflower oil, but buying galangal is mostly unnecessary, use ginger, be happy.

London broil isn't even a cut of meat, stupid merkins. It's top round roast and it's fairly lean and tough. I really don't know why it suggests rib eye and then this cut, they're very different and cook completely differently. If you've got the money go for the rib eye. If you want to save a bit then get this cut and beat it up a bit and marinade it longer.

Post by **Roman Totale** » May 6th, 2008, 16:39

I always marinade stuff for about three times longer than the recipe says - it never seems long enough the time they recommend.

Post by **Dr. kitteny berk** » May 9th, 2008, 6:30

Yay! ramsay bollocked delia

http://news.bbc.co.uk/1/hi/uk/7390959.stm

Post by **Dr. kitteny berk** » May 9th, 2008, 14:33

*searchax*

steak sous vide tuna

http://www.5punk.co.uk/discuss/35010/

Post by **Dr. kitteny berk** » May 20th, 2008, 22:09

I tried Ramsay's balls today. seemed very decent.

Post by **Dr. kitteny berk** » May 23rd, 2008, 3:22

Just made some lemon curd, Decent recipe, most tasty in the making, should be good once set.

Healthy too

Lateralus · Post by **Lateralus** » May 23rd, 2008, 6:59

I make lemon curd quite often, it's probably one of the easiest things in the world to make, and better than every one from a jar I've every tried apart from possibly the Duchy Originals stuff. I use an old Delia Smith recipe from her Complete Cookery Course, but I imagine her modern take on the recipe would be *Buy jar* *open jar*.