5punk

Dr. kitteny berk wrote:Come to the bash, make them for us. prove they're awesome.

This. No, really. What else better have you got on the cards for next weekend

Dr. kitteny berk wrote:
Come to the bash, make them for us. prove they're awesome.

This! A house filled with sweaty men and smelling like a well scratched ball sack! how can you say no!

HereComesPete wrote:
This! A house filled with sweaty men and smelling like a well scratched ball sack! how can you say no!

Are ball sacks really scratch and sniff? I wouldn't know :p

Well mine are. And it seems to take at most half an hour from showering for them to revert back to a smell similar to an old sock/jockstrap combo in an under washed gym bag. Unless of course I just swan about nekkid or point air circulation systems at my groin.

I like your honesty Pete. Maybe there is some sort of ball ointment or cream to remedy this issue.

In the meantime..... I am making burritos tomorrow and homemade salsa. It will be awesomenesseseses.

punkchuck wrote:I like your honesty Pete. Maybe there is some sort of ball ointment or cream to remedy this issue.

Don't think they make anything strong enough to cure pete.

I actually mentioned how sweaty/overheaty I was to one of my doctors. Apparently it's just another thing to add to the list of side effects and is resistant to the usual over sweating remedies. Which is good because I didn't really fancy botox in my scrotum!

Isn't it just because you're a fattie, ya fattie?

buzzmong wrote:Isn't it just because you're a fattie, ya fattie?

http://www.youtube.com/watch?v=HFhwN-MUPuw#t=3m06s ?

Berk's chicken sarny of joy.

Right, this is still a bit of a work in progress, but it's bloody nice as it is, goes nicely with potato wedges or chips.

We use makro chicken breasts, which are pretty huge, so you might need to adjust that a little, this feeds 3 in these parts.

Ingredients:
3 Chicken breasts, pat them dry.
3 slices of white bread (feed it to food processor until crumby)
1 desert spoon soft butter
1 desert spoon wholegrain mustard
1 lemon, zested and sliced

Herbs:
Oregano
Hot & Spicy Oregano
Chives
Mint
Dill

Guess on quantities, and chop everything fairly finely.

Other stuff:
Salady things (Lettuce, Tomato, Red Onion)
Mayo
Sweet chilli sauce
Bread (something French or Italian, big enough to hold food)


What to do:

Set the oven to 190-ish

Put breadcrumbs, butter, mustard, lemon zest and zerbs into a bowl, and mix together a bit (but not too much, don't make glue)

Line a baking tray with foil, put chicken breasts in there and poke lemon slices under them.

Pat the breadcrumb mixture onto the top of the chicken, it should stick pretty well, don't worry about full coverage.

Cover the chicken *loosely* with foil, just to stop it drying out too much.

Apply to oven for about 25-30 minutes, until the chicken is cooked and the stuffing is pretty dry, but not really browned.

Remove chicken, peel dead lemon off the bottom, slice into ~10mm slices. (you'll probably lose some of the stuffing when you do this, just sprinkle it into the sarny.

Apply Mayo, sweet chilli sauce and salad to bread, stuff sliced chicken in there.

Stuff face.


Edit: Considering trying a red onion marmalade type thing with it too, but not got around to it yet, would probably need to replace the spiciness of the sweet chilli too.

Also, our elderflowers are in full swing now

Piss, I'm going to miss out on them this year then. Still, it's an acceptable loss for avoiding going home for few more weeks.

You might be alright to wait a week or 2. depends on the weather I suspect.

I just made Elderflower cordial tis quite nice.

Time for a repimping of this then

http://www.channel4.com/food/recipes/ch ... e_p_1.html

Although last year I'm sure it had 2KG of sugar!

it did, I know this because I used that recipe on the weekend.

Dr. kitteny berk wrote:I just made Elderflower cordial tis quite nice.

Given that a few days now, very, very nice. few dead bugs in there, but they just add some texture

As the wow playing 5punkers know, Today I made sous vide shortribs, in a chinesey nature.

Ribs were sealed with Teriyaki, Garlic powder, sliced chilli and 5 Spice.

Then they were lobbed in a waterbath (big pan of water with thermometer) and held at 55c, for 12 hours, after that they were stuck under the grill, just to brown of a little, with some of the remaining juice and more chilli.

I can honestly say they were some of the best, most tender pig ribs I've ever eaten, and the flavour was pretty good (given I guessed at 7am )

Only got 3 photos, but here they are.

<a href="http://www.flickr.com/photos/kitteny_berk/3665178929/" title="12 hours of this. by Kitteny Berk, on Flickr"><img src="http://farm4.static.flickr.com/3579/366 ... bbe652.jpg" width="500" height="375" alt="12 hours of this."></a>

<a href="http://www.flickr.com/photos/kitteny_berk/3665179529/" title="DSCF5787 by Kitteny Berk, on Flickr"><img src="http://farm3.static.flickr.com/2471/366 ... aa925d.jpg" width="500" height="375" alt="DSCF5787"></a>

<a href="http://www.flickr.com/photos/kitteny_berk/3665179953/" title="Nom by Kitteny Berk, on Flickr"><img src="http://farm3.static.flickr.com/2565/366 ... 658233.jpg" width="500" height="375" alt="Nom"></a>

Looks yummeh.

I did a rocket and watercress leaf salad with a salad vegetable reduction into a balsamic and lemon juice oil mix. Croutons, juniper and hickory smoked chicken and black pudding on top. Plenty of vino and crusty bread to go with.

Eventually I'll get around to putting this and my other salads up, along with a few new ideas I've had for pork loin. Plus a fillet recipe with a sticky smoked bbq rub and lots of burnt crunchy bits.

Do it!