Geekfood Mk2.

[Dr. kitteny berk]

Yes, I must do that, the recipe looks evil.

[Mr. Johnson]

A nice stew! Soup is easy and cheap, just chuck some bacon in and fry up some croutons and you have a full meal, people that use soup as an appetiser are fools.

[buzzmong]

Jesus, that's a mammoth amount of effort for those crossiants.

[Dr. kitteny berk]

A nice stew! Soup is easy and cheap, just chuck some bacon in and fry up some croutons and you have a full meal, people that use soup as an appetiser are fools.

Indeed, my standards are chillis, curries, stews and stoups, along with the odd roast.

Oh, and shitloads of oxtail.

but people like change, for some reason.

[Dr. kitteny berk]

Jesus, that's a mammoth amount of effort for those crossiants.

Indeed, it looks utterly mental, which is why I have to do it.

[Dr. kitteny berk]

It is done*



*Using Jus rol stuff, not had time for such silliness lately.

[Dr. kitteny berk]

http://www.bbc.co.uk/food/recipes/lush_ ... pper_19156

See that? go and make that, right fucking now. It's so simple it's pants safe. I've only got as far as the marinade and I'm going to kidnap tom kerridge and make him my wife.

[Dr. kitteny berk]

Beef jerky!

Did some last week with 30ml soy, 30ml wooster, large amounts of honey, balsamic vinegar and kebab shop grade chilli sauce.

Ended up like a lovely perky BBQ flavour, possibly some molasses rather than the honey would be a good thing, but might end up rather dark flavoured.

[Dog Pants]

I'm contributing!

chicken surprise! Get brie (or other tasty cheese) wrap/seal it in prosciutto, insert into pocket in chicken breast, wrap breast in more prosciutto, season with pepper (no need for salt) fry off and roast at 200 or so to finish, deglaze the pan with a sweet wine, bit of sugar, anything else that comes to mind, nice jus, wang some crispy potato effort and something like sprouting broccoli with it.

It's called chicken surprise because usually the cheese escapes and that's a surprise.

Put here because I really want to eat this.

[Dr. kitteny berk]

It's really bloody easy, in theory. It's just keeping the brie inside requires more than a little luck, and basically sealing it perfectly within the prosciutto, I reckon I have about a 20% success rate with it.

[Dog Pants]

Hah! I wasn't going to try to make it. I was going to point Mrs Pants at it. She already does something similar with some sort of garlic cream cheese.

[Dr. kitteny berk]

Learn to cook already!

[HereComesPete]

Learn to cook already!

that.

[buzzmong]

Isn't it just a fancy non breadcrumbed kiev?

[Dr. kitteny berk]

Pretty much, In the same way a porsche is a fancy beetle.

nowt wrong with a kiev, but this does the same job (lots of texture, tender chicken, gooey filling) while looking a fucksight sexier than a chicken kiev

one that worked.

[buzzmong]

That does look rather nice

[Mr. Johnson]

What is that on your asparagus? My most logical guess would be parmegan, if it's not you may need to cut down on salt intake.

[Dr. kitteny berk]

Logical guess correct, along with some butter.

My salt intake is probably fatally high anyway, but that's not salt there.

[Dr. kitteny berk]

Recently I have been baking (jacket style) my potatoes for mash, rather than boiling or steaming them, it seems to make the mash more potatoey, which is nice.

Also it leaves me with a load of nicely seasoned potato skins to shove in my face while I cook, which I'm sure is healthy.

[FatherJack]

Recently I have been baking (jacket style) my potatoes for mash, rather than boiling or steaming them, it seems to make the mash more potatoey, which is nice.

Also it leaves me with a load of nicely seasoned potato skins to shove in my face while I cook, which I'm sure is healthy.

I leave the skins on and include them in the mash.