5punk

Dr. kitteny berk wrote: Marinated skirt steak ssam (P169, momofuku)

Oh. Fuck. Yes.

That looks rather tasty.

Looks like Susyhi made with complately the wrong ingredients. In a good way.

Dog Pants wrote:Looks like Susyhi made with complately the wrong ingredients. In a good way.

Did you type this with your face? Or has northwesten popped round for a visit?

Crikey, that is bad. I think I was probably being distracted by Sprog.

I'm not sure if this is a good thing.

But I made bacon.





Is a bit too salty, and needed a bit more prep, but nonetheless, it's bacon.

.

have one at my parent's

amblin wrote:Nisbets still send me catalogues every month, the tempting, tempting bastards.

Also, I have something very similar to This fryer fairly good, but oil's always a pain in the arse.

Oh, and why would you even consider an icemaker? Costs a quid for 2KG of Ice from the supermarket, Seems pointless to spend that much on an ice maker, when for the same money you can get a bag of ice a week for the next 3 years. Not taking into account the ~£100 a year it would cost to run the aforementioned ice maker.

.

This is how I cook

spoodie wrote:This is how I cook

QFT

Mrs Pants's Healthy Chimachangas

Mrs Pants, inspired by Shrek Forever After (see below) redesigned the chimachangas I made a while back and not only got them healthier (about 6 fat points each from about 30) but actually made them taste nice too. Serves 4.

[media]http://www.youtube.com/watch?v=2zr4XptiJh4[/media]

Stuff what goes in
2 skinless, boneless chicken fillets
1 chipotle chili, seeded
1 tbsp vegetable oil
2 onions, finely chopped
4 garlic cloves, crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cloves
300g drained, canned tomatillos
400g cooked pinto beans
8 tortillas
salt & ground black pepper
oil (optional, for frying chimachangas)

Make food work now
1. Put the chicken breasts in a large saucepan, pour over water to cover and add the chili. Bring to the boil, lower the heat and simmer for 10 mins or until the chicken is cooked through and the chili has softened. Remove the chili and chop it finely. Lift the chicken breasts out of the pan and put them on a plate. Leave to cool slightly then shred with two forks.
2. Fry the onions in the oil until translucent, then add the garlic, ground spices and chili, cooking for another three minutes. Add the tomatillos and pinto beans. Cook over a moderate heat for 5 mins, stiring constantly to break up the tomatillos and some of the beans. Simmer gently for another 5 mins. Add the chicken and seasoning.
3. Heat the tortillas in the microwave for a minute.
4. Spoon 1/8 of the filling into the centre of each tortilla, fold in both sides, then for the top and bottom to form a neat parcel. Secure with cocktail sticks or tiny ninja swords.
5. Place on a baking tray and place in the oven for about 15 mins, turning half way through. Mrs pants had hers on 180 in a fan assist. Alternatively fry them. I did this and fucked it right up.


Sprog liked them.

Christ, kids grow up fast. The last picture I saw of sprog was when she was a newborn baby.

I'm starting to get old.

Dog Pants wrote:5. Place on a baking tray and place in the oven for about 15 mins, turning half way through. Mrs pants had hers on 180 in a fan assist. Alternatively fry them. I did this and fucked it right up.

Baking stuff, with sometimes a bit of applied grilling for crispyness with perhaps a drizzle of olive oil/butter is for me a great substitute for frying, particularly deep-fat frying. Also healthier and not massively different in taste.

Frying happens awfully quickly and you're never quite sure if the middle's cooked, and even with an electric self-contained deep-fat fryer I'm still shit-scared of a vat of boiling oil.

I don't mind the odd kitchen conflagration, mild smoke asphyxiation and a pink middle when scorching a couple of juicy steaks, but stuff like burgers and layered/parcelled things I like to make sure are cooked through.

Mr. Johnson wrote:Christ, kids grow up fast. The last picture I saw of sprog was when she was a newborn baby.

I'm starting to get old.

I was wondering who the random child in the picture was.

The recipe books were being mean today, so I just made it up a bit.

Cod ceviche with random stuff and guesswork. (pretty nice, remains to be seen if I'll get horribly ill)

<a href="http://www.flickr.com/photos/kitteny_berk/5407565444/" title="IMG_7437 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5052/540 ... 4d7f07.jpg" width="500" height="333" alt="IMG_7437"></a>

Cod in a cornmeal crust thing, triple-cooked chips, tartare sauce, and a little bit of crispy skin.

<a href="http://www.flickr.com/photos/kitteny_berk/5407653607/" title="IMG_7439 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5099/540 ... e60dd6.jpg" width="500" height="333" alt="IMG_7439"></a>

This week:

Pork medalions with small onions (P330 robuchon)
Mac and cheese with tomatoes (P41, cook)

Dr. kitteny berk wrote:Mac and cheese with tomatoes (P41, cook)

Not bad at all, added bacon though, as, well, bacon is good.

<a href="http://www.flickr.com/photos/kitteny_berk/5428934360/" title="IMG_7448 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5019/542 ... 76ea98.jpg" width="500" height="333" alt="IMG_7448"></a>


Oh, and made Steak Tartare, just because I could, was ver nice.

<a href="http://www.flickr.com/photos/kitteny_berk/5428002920/" title="IMG_7446 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5056/542 ... f3f810.jpg" width="500" height="333" alt="IMG_7446"></a>

They seem like remarkably small portions for you Berk, thoust on a diet?