5punk

Dr. kitteny berk wrote:others where i've broken out the 1.5 million scoville sauce to perk it up.

Would that be Da Bomb? My boss's wife put some of that on his lunch the other week. He cried, I did a lol.

I have some Dave's insanity, at around 180k which is hot enough for my needs. Don't see much call for anything hotter unless I was making catering-sized amounts.

Da Bomb is only 120,000 scovilles. I expect berk harbours some Blair's 2am or Mad Dog's revenge, they're around the 1-2 million mark.

Right now I have:

Dave's insanity spice - chilli flakes
Blair's Death Rain Nitro - Powder
Mad dog's revenge - liquid, hotter than the sun. a drop will make that chilli recipe perky.

Dr. kitteny berk wrote: Mad dog's revenge - liquid, hotter than the sun. a drop will make that chilli recipe perky.

ive considered this stuff before, my main wonder was how painfull is it the next morning? i can eat hot food fine but some things get the better of me the next day and i tend to steer clear of them after learning the true meaning of "ring of fire"

Honestly, it'd probably hospitalize you if you ate it neat.

shot2bits wrote:i tend to steer clear of them after learning the true meaning of "ring of fire"

aka Bhaji Bum

It's often not the pure heat, but a combination of quantity, timing and food types that gives one Ring Sting. Guinness, for example is a poor choice to accompany a late-night chicken vindaloo.

The super-hot sauces are just used drop-wise as an ingredient though, not slavered on your chips like srichacha.

We at the house of trouser at Uni enjoyed a nice Gammon joint with amazing crackling.

Loads of Honey & Mustard Rubbed in and foil covered & Roasted for 1 hour 55 . Then removed for the crispy skin style crackling.

Notice the wonderful selection of sauces :D

Yum

Lasagna, fucking pain in the arse, delicious.

Also good practice for knifery

Ingredients:
Meat sauce:
1.5lb beef mince
1 onion, chopped fine
1 carrot, chopped fine
2 garlic cloved, chopped fine (or crushed, if you're a heathen/spaz)
2 tins tomatoes
Celery leaves, chopped
bay leaf
Basil (fresh), chiffonadeded
Pinch of Nutmeg
150ml white wine
Splash of milk
Knob of butter
1tbl olive oil

<a href="http://www.flickr.com/photos/kitteny_berk/5169542985/" title="IMG_7003 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4127/516 ... 70a63b.jpg" width="500" height="333" alt="IMG_7003"></a>

White sauce:
1pt milk
50g butter
50g plain flour
30g pamesan, grated
Pinch of Nutmeg

<a href="http://www.flickr.com/photos/kitteny_berk/5169576755/" title="IMG_7019 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1313/516 ... fcef43.jpg" width="500" height="333" alt="IMG_7019"></a>

Lasagna:
Lasagna sheets
150g pamesan, grated

Tools:
Large frying pan
Large saucepan
Small saucepan or jug + microwave for milk
something suitable for assembling a lasagna in, I use a glass thingy.
Bowl with hot water to keep lasagna sheets in while you assemble.

Method:

Meat sauce:
Stick Butter and olive oil in your frying pan over medium heat, wait until butter is bubbling a bit.

Add Carrots and onions, stir around for a few minutes to keep yourself occupied, add the garlic and stir a bit more.
<a href="http://www.flickr.com/photos/kitteny_berk/5170147966/" title="IMG_7004 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1260/517 ... 8491_m.jpg" width="240" height="160" alt="IMG_7004"></a> <a href="http://www.flickr.com/photos/kitteny_berk/5170151536/" title="IMG_7005 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1259/517 ... 24fd_m.jpg" width="240" height="160" alt="IMG_7005"></a>

Once the veggies are soft, add the minced beef and break it up until nice and small, keep stirring and breaking the meat up until it's all browned.
<a href="http://www.flickr.com/photos/kitteny_berk/5170154964/" title="IMG_7006 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1351/517 ... ccf1_m.jpg" width="240" height="160" alt="IMG_7006"></a> <a href="http://www.flickr.com/photos/kitteny_berk/5169557351/" title="IMG_7007 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1179/516 ... eec4_m.jpg" width="240" height="160" alt="IMG_7007"></a>

Add celery leaves, bay leaf, season and add the wine, cook a bit.

<a href="http://www.flickr.com/photos/kitteny_berk/5170167778/" title="IMG_7011 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1313/517 ... 271862.jpg" width="500" height="333" alt="IMG_7011"></a>

Add tomatoes, basil and nutmeg, stir a bit, put heat to medium-low.

<a href="http://www.flickr.com/photos/kitteny_berk/5169573331/" title="IMG_7013 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4145/516 ... 6d5b22.jpg" width="500" height="333" alt="IMG_7013"></a>

Wait 30 minutes, stick oven on at 200c, wait another 30 minutes, now add that slosh of milk (takes the sharpness of the wine away), stir it in, and stick the pan on a low ring out of the way somewhere.

<a href="http://www.flickr.com/photos/kitteny_berk/5169580473/" title="IMG_7023 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4029/516 ... 58641c.jpg" width="500" height="333" alt="IMG_7023"></a>


White Sauce:
Melt the butter over low heat in your large pan, throw the flour in and stir for a few minutes.

<a href="http://www.flickr.com/photos/kitteny_berk/5169588047/" title="IMG_7025 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1230/516 ... 5119_m.jpg" width="240" height="160" alt="IMG_7025"></a> <a href="http://www.flickr.com/photos/kitteny_berk/5170192370/" title="IMG_7026 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1223/517 ... 5fff_m.jpg" width="240" height="160" alt="IMG_7026"></a>

Once it gets to this point, remove from the heat and leave to cool.

<a href="http://www.flickr.com/photos/kitteny_berk/5169598093/" title="IMG_7028 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1431/516 ... 2fe161.jpg" width="500" height="333" alt="IMG_7028"></a>

Heat your milk in a pan, or the microwave, no need to boil it, just hot enough that when you stick your finger in your thought is ow, that's hot.

Put your butter/flour pan over medium heat, add a small amout of your hot milk, whisk to combine with the butter/flour, repeat, whisking constantly.

<a href="http://www.flickr.com/photos/kitteny_berk/5169604501/" title="IMG_7030 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1229/516 ... 8596_m.jpg" width="240" height="160" alt="IMG_7030"></a> <a href="http://www.flickr.com/photos/kitteny_berk/5170209456/" title="IMG_7031 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4064/517 ... dac2_m.jpg" width="240" height="160" alt="IMG_7031"></a>
<a href="http://www.flickr.com/photos/kitteny_berk/5170213054/" title="IMG_7032 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1376/517 ... 7865_m.jpg" width="240" height="160" alt="IMG_7032"></a> <a href="http://www.flickr.com/photos/kitteny_berk/5170216356/" title="IMG_7033 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1427/517 ... 3ef0_m.jpg" width="240" height="160" alt="IMG_7033"></a>
<a href="http://www.flickr.com/photos/kitteny_berk/5170219774/" title="IMG_7035 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4111/517 ... 3db2_m.jpg" width="240" height="160" alt="IMG_7035"></a> <a href="http://www.flickr.com/photos/kitteny_berk/5169621621/" title="IMG_7036 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4128/516 ... fa7e_m.jpg" width="240" height="160" alt="IMG_7036"></a>

Once all the milk is in, add the cheese/nutmeg and whisk more.

<a href="http://www.flickr.com/photos/kitteny_berk/5170229670/" title="IMG_7038 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1368/517 ... 9265e5.jpg" width="500" height="333" alt="IMG_7038"></a>

Assembly:
Stick your lasagna sheets in a bowl with some hot water.

<a href="http://www.flickr.com/photos/kitteny_berk/5170236248/" title="IMG_7041 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4057/517 ... 98eb16.jpg" width="500" height="333" alt="IMG_7041"></a>

Now's a good time to stick your glass bowl in the oven to warm up, just give it 2 minutes, then remove and butter.

<a href="http://www.flickr.com/photos/kitteny_berk/5170240258/" title="IMG_7042 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4147/517 ... 800baf.jpg" width="500" height="333" alt="IMG_7042"></a>

Now you're prepped, the fun can start.

Put some of the meat sauce in the bottom of the bowl, top with a bit of parmesan, then a layer of lasagna.

<a href="http://www.flickr.com/photos/kitteny_berk/5170243554/" title="IMG_7043 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1354/517 ... 67b264.jpg" width="500" height="333" alt="IMG_7043"></a>

Next layers should be meat sauce, white sauce, parmesan, lasagna, if the white sauce goes too thick, add a splash of milk and stir it in.

<a href="http://www.flickr.com/photos/kitteny_berk/5170254212/" title="IMG_7046 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4108/517 ... e5ba_m.jpg" width="160" height="240" alt="IMG_7046"></a> <a href="http://www.flickr.com/photos/kitteny_berk/5169655751/" title="IMG_7047 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1239/516 ... 9b32_m.jpg" width="160" height="240" alt="IMG_7047"></a>

The very top layer should be lasagna, white sauce, parmesan.

<a href="http://www.flickr.com/photos/kitteny_berk/5170265034/" title="IMG_7049 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4124/517 ... 87f2cb.jpg" width="333" height="500" alt="IMG_7049"></a>

Now throw the whole lot in the oven for 25-30 minutes, until it looks awesome.

<a href="http://www.flickr.com/photos/kitteny_berk/5169666973/" title="IMG_7050 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1237/516 ... bef4d0.jpg" width="333" height="500" alt="IMG_7050"></a>

Remove, and leave it alone for 15-20 minutes to let everything set, cut into chunks and serve with some salad.

<a href="http://www.flickr.com/photos/kitteny_berk/5169670187/" title="IMG_7052 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4111/516 ... 140dd6.jpg" width="500" height="333" alt="IMG_7052"></a>

Stuff Face.

Dr. kitteny berk wrote:<a href="http://www.flickr.com/photos/kitteny_berk/5169670187/" title="IMG_7052 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4111/516 ... 140dd6.jpg" width="500" height="333" alt="IMG_7052"></a>

Stuff Face.

That looks awesome. Haven't made lasagna for ages, but will have to give that a try.

Chocolate orange torte, with orange sauce, and a caramel thingy.



Yeah, I was bored.

What did you do with the fish?

Stuck it up your mum to improve the smell.

Cheers for the tip on heating the milk first for the white sauce.

Recipie I always followed said to leave it cold, but it never mixed right when added. I'll try it next time.

I use corn flour myself, but you need to prep it or it'll just go lumpy if added to too hot a sauce.

Making a paste - if you use 1:1.5 corn flour:cold water, mix it until smooth and slop it in like that for desired thickness.

I don't like cornflour for sauces like that, they end up too non-newtonian too easy.

Arrowroot best root

Adding milk cold should be fine. The key is tiny amounts at a time and blending to an even paste before adding the next.

A lumpy sauce is nearly always rectifiable with a sieve and/or liquidiser though.