5punk

bomberesque wrote:sounds like a buffy episode Joose; is the secret ingredient ... people?

So, what your saying is, under the right conditions, Sunny D is a type of explosive. Hmmm

Also, betting the secret ingredient is really alien blood

It's AIDS isn't it? That stops oil and water from separating

I never liked it since they took the sugar out.

Joose wrote:
4) Like in all industrial stuff, every now and then one of the machines goes a little wrong. Often, it will mildly mangle a bottle and juice will go everywhere. On the other lines thats not a problem, they just hose the floor down and get on with it. In the Sunny D bit, it means that they have to fill in the large pot holes in the concrete floor on a monthly basis.

Christ on a bucket, is it actually made of xenomorph blood or something?

Thread revive!

You want fancy cooking stuff? Nisbets is having a stock clearance!

These aren't on offer, but if you fancy spending (lotsa) monies on a rather amazing knife -Sai 8" Chefs knife.

/me hearts <s>kitchen santa</s> nisbets.

So...

Delia's new show.

I HATE IT! HATE IT! HATE IT! HATE IT! HATE IT! HATE IT! HATE IT! HATE IT!

If you've not seen it, she basically uses loads of pre cooked/prepared stuff in jars/tins etc.

Now, that wouldn't be too bad, but she's offering it up as an easy way to cook for people who aren't confident in the kitchen, or don't have enough time.

I wouldn't mind so much, but she's offering up classic recipes that take a fucking age to cook even if you do cheat on all the prep.

Not to mention, IME/O the best way to gain confidence with anything is by doing it, even if you have to be told/shown how, not to shy away, and basically assemble a ready meal yourself. hell, this program is how to make giant fucking lunchables for adults and it's wrong.

I'm not even going to get into the cost aspect of doing food this way, but I suspect you'd save money by going out for meals.


IMO, what the world actually needs is more food TV like this (200mb) - Good eats, in this case an episode where the presenter (who may well be god) shows you how to use knives safely and sensibly, not OMG! you're SCARED OF COOKIN DONT DO IT.


/Rant

Dr. kitteny berk wrote:So...

Delia's new show.

I HATE IT! HATE IT! HATE IT! HATE IT! HATE IT! HATE IT! HATE IT! HATE IT!

I was aghast for most of it

Not seen it and hadn't heard of it, but I'll avoid. Her Complete Cookery Course - the big book published roughly with the first edition of the Bible - is awesome and has loads of good recipes of good simple food. Not bothered with any of the "How to boil an egg" crap though.

As an aside, have a recipe for fantastic pancake-type things - called dropped scones I think, but seem to me to be somewhere between crumpets and normal pancakes:

100g self-raising flour
50g castor sugar
1 egg
60ml milk

Sieve the flour and sugar into a mixing bowl and break egg into the middle. Mix together with a whisk, adding the milk in small portions to make a reasonably thick (but very smooth) batter - it'll all come together in the end. Heat up a non-stick frying pan over a heat on the hot side of medium for a few minutes, but no need to add any oil (I've found it works far better without). The pan I use is about 9" wide.

Scoop a ladle-full of the batter into the pan and tilt the pan around so that it spreads evenly. Cook for a few minutes until bubbles appear on the top surface, then turn over and cook the other side for another couple of minutes. Wait for about half the bubbles to start popping before turning over, but if the bottom still sticks loads and doesn't look properly cooked, turn the heat down a little for the next one and cook it a bit slower.

When cooked, it should be brown and smooth on the bottom, and a bit holey and brown on the top. Serve with a little butter and maple syrup/jam/chocolate spread. Nyom nyom nyom.

Takes literally minutes to prepare and cook, and makes a great breakfast. In the pan I use, this recipe makes about 4 pancakes, but you can easily double or triple the quantities if you want more, just make sure you keep the proportions the same.

Haven't seen the show, but my parents have the book.

There's quite a mix of stuff, some so complicated you might as well make it from scratch and some that looks as if it came off the back of the packet of the main ingredient.

It kind of fits well with my parents cooking style, which comes after 30+ years of my Mum peeling potatoes every day deciding "fuck this, we've got a bit of money now" and since then they've been mainly living off ready meals and stir-in sauces. My Dad's started to get into cooking and is gaining confidence, the book gives him some ideas rather than full recipes- as some of them are quite decadent.

It also has some larder-stocking tips, which seem to me more about impressing the neighbours with your expensive foods on display in the kitchen.
Any one recipe usually requires you to visit about three supermarkets and you're unlikely to use some of the ingredients in anything else.

Lateralus wrote:Not seen it and hadn't heard of it, but I'll avoid.

Watch it. we need more anger about this.

Somebody end her.

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Dr. kitteny berk wrote:
Watch it. we need more anger about this.

again

My main feeling by the end was; the people this show is aimed at wont be watching, so what's the point?, however they seem to already know this which is why half the program was spent as a Delia ego-wank following her around a football dressing room or her bragging about an awesome new caek which she didn't even show how to make

What REALLY fucks me off about this is that the recipes go:

1 bag of pre-chopped veg
8 bits of pre-chewed mash
Chop an onion yourself, with no guidance, despite you apparently being not great at cooking.
1 leek, Here's how to get shit out of a leek.


Onions aren't the easiest things in the world to chop, especially if you're not used to them, she just told you to chop a slippy round thing up, using a poor knife, while you can't see shit due to onion tears.

I never thought I'd see delia doing a guide on how to perform finger amputation.

I use her "How to Cook" books because I don't know much about cooking, they're handy.

spoodie wrote:I use her "How to Cook" books because I don't know much about cooking, they're handy.

The how to cook books are pretty good for non-foodies.

This thing she's doing now is just going to kill people, adding processed food to processed food with a bit of processed food on the side is going to fill people with so much salt and preservatives that people are going to get ill if they live solely on this stuff.

Dr. kitteny berk wrote:IMO, what the world actually needs is more food TV like this (200mb) - Good eats, in this case an episode where the presenter (who may well be god) shows you how to use knives safely and sensibly, not OMG! you're SCARED OF COOKIN DONT DO IT.

That was very interesting.

I've been cooking more lately and it occurred to me that I was taught how to cut things like onions and pepper when I was at school. I don't think cookery is taught in schools these days, how do people learn this basic stuff?

spoodie wrote:I've been cooking more lately and it occurred to me that I was taught how to cut things like onions and pepper when I was at school. I don't think cookery is taught in schools these days, how do people learn this basic stuff?

I would guess that they don't.

Even though we did cooking at school, I never learnt useful anything from it. I'd "helped" my Mum bake every week as a pre-school nipper so I knew enough to not injure myself making the scones, victoria sponge and upside-down pudding that was all I remember making at school. The teacher was mostly busy fixing all the other kids fuckups, I just followed the instructions, and it worked. There was always one whose dish wasn't ovenproof.

Ken Hom probably inspired me more than any other TV chef, but Alton Brown's Good Eats berk referenced is a damn fine show, which did cover cutting onions in one episode.

The show's never made it here, probably as even though where there are US names for ingredients he usually explains what the other names around the world are (I was quite surprised to find that jam in the US is actually distinct from jelly and the terms are probably more correctly-used than over here), there are number of mystery ones, as well as cookware items that we just don't get here. Broth is stock and a broiler is a grill, but I've been trying to source the components he uses for making jerky for about two years, and our ovens just don't go hot enough to do steak his way (nor low enough for jerky).

I should probably host them if there's sufficient interest, although I think I grabbed all mine from berk in the first place.

FatherJack wrote: I would guess that they don't.

Even though we did cooking at school, I never learnt useful anything from it. I'd "helped" my Mum bake every week as a pre-school nipper so I knew enough to not injure myself making the scones, victoria sponge and upside-down pudding that was all I remember making at school. The teacher was mostly busy fixing all the other kids fuckups, I just followed the instructions, and it worked. There was always one whose dish wasn't ovenproof.

they have stopped teaching kids to cook now.

I too mostly learned by helping as a kid, certainly at 8-9 i was able to cook a sunday dinner and a few other simple things.

FatherJack wrote:Ken Hom probably inspired me more than any other TV chef, but Alton Brown's Good Eats berk referenced is a damn fine show, which did cover cutting onions in one episode.

The show's never made it here, probably as even though where there are US names for ingredients he usually explains what the other names around the world are (I was quite surprised to find that jam in the US is actually distinct from jelly and the terms are probably more correctly-used than over here), there are number of mystery ones, as well as cookware items that we just don't get here. Broth is stock and a broiler is a grill, but I've been trying to source the components he uses for making jerky for about two years, and our ovens just don't go hot enough to do steak his way (nor low enough for jerky).

I should probably host them if there's sufficient interest, although I think I grabbed all mine from berk in the first place.

hen kom was kinda my foody thing as a kid, but more recently, watching good eats got me back into cooking and turned me into a foodie nut.

The only real complaint I have is the temperatures in F, rather than C. but that's easily fixed.

for the different implements and stuff, mostly i've been able to get by though. also, I want ABs big saucier, i have the food horn for that pan