Geekfood Mk2.

Post by **Dog Pants** » November 4th, 2009, 21:52

Hide it Berk! He can smell it!

Post by **Dr. kitteny berk** » November 19th, 2009, 21:11

2 weeks later, not drank any of it yet.

buzzmong · Post by **buzzmong** » November 19th, 2009, 21:18

It looks like you've filled the bottle with playground bark.

Post by **Dr. kitteny berk** » November 19th, 2009, 21:27

buzzmong wrote:It looks like you've filled the bottle with playground bark.

Funnily enough, vanilla essence (that is the cheap nasty stuff) is made using pine, and ISTR playgound bark is often pine.

/utterly useless knowledge

Post by **Roman Totale** » November 19th, 2009, 21:40

Looks like a bottle full of rusty razor blades to me.

DRINK THROUGH THE PAIN!

Sol · Post by **Sol** » November 24th, 2009, 14:24

Sol's kick-ass ramen noodle soup of budget joy.

You will need

Rice noodles (egg nooles shown, work ok, but not as tasty)
Half an onion
a carot or two
a stalk of celery or two
mushrooms (shitake are the best option)
any other veg you may want
an egg or two (boiled, or scrambled if you like)
left over meat and a stock cube which goes with it. (i used chorizo and chicken stock)
pepper and salt to taste
two teaspoons-ish of soy sauce
dash of worcestershire
any other flavorings you think might go

let the shitake mushrooms steep in hot water and add all the veg sliced up into a pan of boiling water.
refry your meat and bring a cup of stock upto boil.

drain most of the water from the veg, replace with stock, season with soy, salt and pepper, worcestershire and whatever else. Bring to boil, add the mushies and noodles (and scrambled egg if you choose, you can even break the egg into the boiling water and scramble it that way, but it makes the soup look a little horrid).

Once the noodles are done tip it all into a bowl with as much juice as you like, add the meat and garnish with the eggs.

Cheap, filling, relatively quick and tasty. Job done.

Post by **Roman Totale** » November 26th, 2009, 22:02

[media]http://www.youtube.com/watch?v=yBsl_ZssUwA[/media]

Post by **Dr. kitteny berk** » November 26th, 2009, 22:09

I believe that's from this documentary.

Lateralus · Post by **Lateralus** » November 28th, 2009, 13:18

Christ. Now that's a new one on me.

Post by **ProfHawking** » November 28th, 2009, 13:38

hehe, i wonder how long it would take a restaurant in the UK to be firebombed if they served that stuff

Post by **Dog Pants** » November 28th, 2009, 14:02

Fucking hell, I didn't watch that until now. That's just obscenely cruel.

amblin · Post by **amblin** » November 28th, 2009, 14:50

buzzmong · Post by **buzzmong** » November 28th, 2009, 15:32

The fish came up on another forum I think, or it was a link I followed through about the new lobster killing machine that uses electricity to stun and kill them rather than just chucking them in boiling water.

While at least the snake has it's head cut off so the head would die quickly and the moving muscles are just autonomous responses, the fish is grim. It would not only feel the cuts but would be in pain when it gets fried alive. Then it asphyxiates due to it's head not being in water.

I don't even respect the skill of the chef as I think it's rather barbaric.

Lateralus · Post by **Lateralus** » November 28th, 2009, 20:44

Today, I made those ribs from that recipe I posted on the previous page. They looked like this:

They were nice, but I think that I'd possibly prefer a more traditional smoky BBQ type recipe. To be fair, this was the first time I've actually cooked a proper rack of ribs, but I'd like to try a couple of other recipes to see what works best. However, all things are relative, and ribs are awesome. In terms of the cooking technique used, they were very juicy and tender, so it's just the flavouring I want to experiment with.

The chargrilled sweet potato was ok, but I should have sliced it thinner to make it cook better.

Post by **Roman Totale** » November 28th, 2009, 20:58

Tasty ribs look tasty.

Sweet potato is a bastard to cook I find - too often ends up with the texture and taste of soap.

amblin · Post by **amblin** » November 28th, 2009, 23:47

Post by **HereComesPete** » November 29th, 2009, 14:56

Roman Totale wrote:Sweet potato is a bastard to cook I find - too often ends up with the texture and taste of soap.

Too much cookan!

Lateralus · Post by **Lateralus** » December 21st, 2009, 20:03

Today I have made Hugh's mum's shepherd's pie recipe for the second time, and it is win. The basic recipe is this:

Ingredients

* • About 1kg leftover roast lamb, coarsely chopped
* 1 tbsp olive oil
* 2 onions, chopped
* Any juices or gravy saved from the joint, and/or concentrated lamb stock made from the bone
* 1 small glass of red wine
* 1-2 tbsp tomato ketchup
* 1-2 tbsp Worcestershire sauce
* Up to 1kg creamy mashed potato (made with 1kg large, floury potatoes, 150ml whole millk and 50g butter)
* Salt and freshly ground black pepper

Method

1. Heat the olive oil in a large frying pan or wide saucepan big enough to accommodate all of the ingredients. Brown the meat in the pan, then remove onto a plate.

2. Sweat the onions in the same pan until just beginning to turn lightly golden. Return the meat to the pan, along with any gravy, juices or stock, the wine and a tablespoon each of ketchup and Worcestershire sauce, then season with salt and pepper. Simmer gently for a few minutes, adding a little water if the mixture looks dry. Taste for seasoning and add a little more ketchup, Worcestershire sauce, salt or pepper, as you see fit. Simmer gently for another 20–30 minutes, until the meat is tender and the flavours well blended. Do a final taste for seasoning and adjust as necessary. Again, add a little more water, or wine, to loosen the mixture if you think it needs it.

3. Put the meat in a pie dish or casserole dish and pile the mash on top, covering the meat completely. Use a fork to rough up the surface of the mash. Bake in a fairly hot oven (200°C/Gas Mark 6) for 30–40 minutes until the mash is nicely browned on top and the sauce is bubbling up around the edges. Serve at once, ideally with minted peas.

Lat's variation

As a pointer to this recipe, it's nicer with something like shoulder where the lamb is more tender than, say, leg, as shoulder melts away into a smoother sauce and is lovely. I also add a few chopped carrots with the onion, and sliced leek and grated cheese to the mash, with more cheese to go on top.

Post by **HereComesPete** » December 22nd, 2009, 15:02

If you're adding leek and cheese to your mash go crazy and make it with cream and give it colcannon stylings. Or you can make Rumbledethumps which tastes great and has an excellent name to boot.

MrGreen · Post by **MrGreen** » December 24th, 2009, 0:26

http://www.epicurious.com/recipes/food/ ... uce-107596

Did that. Came out extremely well. You should try it.

Also, got a rice cooker sous-vide thing going on. Is good.

Also sup 5punk