5punk

punkchuck wrote:Ooh you should try that really complicated pie that Mr. Johnson posted...

I think that needs proper milk, which probably isn't allowed here

Lateralus wrote:Words

For something like that I'd lean towards pig or cow tenderloin, or lamb rump.

Can prep everything a year in advance, the meats will generally take not long to cook properly.

You can buy Green Top over here, if that's what you mean ("raw milk").

Sheriff Fatman wrote:You can buy Green Top over here, if that's what you mean ("raw milk").

Mr. J suggested unhomogenized milk is what you need for the cakeypie, which is possibly more difficult, proper raw unfuckedwith would be best though, I imagine.

Dr. kitteny berk wrote:
Mr. J suggested unhomogenized milk is what you need for the cakeypie, which is possibly more difficult, proper raw unfuckedwith would be best though, I imagine.

O I C. I imagine if you can get raw, non-homo should be do-able. I've only had raw once and it made violently ill, worth a mention

Well, it'd get cooked in the making of the cakeypie.

That and I'm not a massive fucking nonce, my digestive system can handle proper food

Dr. kitteny berk wrote:
Mr. J suggested unhomogenized milk is what you need for the cakeypie, which is possibly more difficult, proper raw unfuckedwith would be best though, I imagine.

Yup, milk straight from the cow is best, but hard to get in most places.
I personally like the taste of it, but it's not for everyone, such as buttermilk, which I love but makes most people gag.

If you asked a nearby dairy farmer nicely, they would be more than happy to let you fill up a jug from the tank. I love unf<b></b>ucked with milk, lived on it for most of my childhood

And it helped make you a massive fatty too.

In my youth I got some milk from a farm once - it came with a label warning of the serious health hazards of consuming "raw" milk.

I never tried it.

Lul what a pussy.

'Raw' milk is fine as long as it's fresh, just like any other milk. It tastes a lot richer, some people find it's sickly and too buttery. I think it tastes rather aces, especially when used to make crusha milkshakes.

Well I don't even like normal milk, so that probably had something to do with it too.

I'm going to die next week

Did I put blind finch on here? I can't remember.

Item stuffed with stuff and wrapped in bacon is one of my classic standby recipes.

I bet you'll find 3-4 variations on the theme in this thread

and personally, I prefer to wrap well then poach/ghetto sous vide, because you lose no moisture at all that way, and end up with meat so tender you don't have to chew it.

HereComesPete wrote:Did I put blind finch on here? I can't remember.

Apparently I did. It's half way down the page. It's a stuff stuffed with stuff recipe +1.

amblin wrote:it'll keep you going until the proper food is ready.

This is why frozen spag bol and burgers exist

amblin wrote:One of my old standbys is a simple chicken breast wrapped in bacon.

Take a nice big breast, hammer it flat under cling film (or a food bag), insert a hell of a lot of sliced Gruyère cheese and a couple of asparagus spears and roll it like a swiss roll, wrapping it in 2 or 3 thick slices of smoked bacon so nothing sticks out of the end.

Chuck onto a baking tray, pour over a glug of olive oil then grind over some pepper and a little salt.

Bake at 180°C for 30-40 minutes, serve with salad and some kind of potato thing. Chips work well enough.

You end up with a deliciously moist bit of chicken with some fantastic nutty flavours from the cheese and smoky flavours from the bacon. Asparagus adds a certain freshness but frankly is optional. It's also nice to grate over a bit of cheddar near the end of cooking, or from the start, your call. This is actually a good simple but impressive thing when cooking for a lass.

I know it's ridiculously simple for a Berk week alone let loose in the kitchen meal, but it'll keep you going until the proper food is ready.

Hahaha, how weird, I decided last night that this is exactly what I'm going to make - I used to do it quite a lot, but haven't for a while now. Only difference is that I usually cook it wrapped in foil, but I'll try it uncovered for extra crispy goodness. Advantage of foil-wrapping is that it's easier to store, and I might make up a few extra for the freezer too.

Let the Meating begin

I like your thermostatic valve

5punk

Geekfood Mk2.