5punk

goatse.

Slow-cooked Dr. Pepper Pulled Pork

From a recipe I found somewhere on the internet.



Cooking now, will post results this evening

Danish blue cheese and grapes, remarkably good combo, just need to find something for them to go with.

But what about the pork?

Ad hoc at home Chicken soop.

Damn fucking good, even if it did take all fucking day.

Ooh, looks really good. Mrs Pants says she might have a go.

I love dumplings. Must eat more dumplings. However, as my dad would say, I'd be "10 foot wide".

Dog Pants wrote:Ooh, looks really good. Mrs Pants says she might have a go.

It's a massive pain in the cupcake, especially if you make your own stock, but well worth it, imo.

Dr. kitteny berk wrote:It's a massive pain in the cupcake, especially if you make your own stock, but well worth it, imo.

It does look really fussy, funny that I'd not think twice about making an effort for something grander like a proper dinner party dish, or a pork pie I made that took forever, but for chicken soup seems like a lot of effort.

Thus I now have to make it to prove my misconception

It does strike me as a more restauranty recipe, almost all of it is doable hours/days in advance, with the finishing and assembly taking about half an hour.

Thomas Keller is a fussy fuck though, the results (and his million Michelin stars) speak for themselves, but I always get the impression you could get something 90% as good for half the effort.

I often use elements of fancy recipes in a simplified version later on, or do simpler but still pretty nice versions for convenience, but I usually have a proper go at the real thing first. Does seem a bit of a faff for chicken soup - which I normally wouldn't go near - though.

One I do fairly often is a simplified part of the veg accompaniment of the rabbit recipe in Ramsay's *** Chef - I just stir-fry chopped artichoke from a jar with some sliced baby gem lettuce.

Yeah, I tend to cut corners and bodge it once I know the recipe, but for the first few times I'll do it properly, then start swapping stuff out for easiness.

Kebab salad:

Red cabbage
White cabbage
Onions
Tomato
Table salt
Lemon juice
Oil


slice cabbages and onions finely, throw in bowl, sprinkle with a little salt, a fair bit of lemon juice and stir about a bit, add some oil just to make it slightly greasy.

slice the tomato into no more than 4 wonky lumps.

Throw everything onto kebab, wrap tightly in foil to ensure the pitta goes chewy.

Giant Jaffa Cake



Flan case
Orange jelly
Orange juice
Double cream
Plain chocolate

Make up orange jelly with orange juice instead of water (add Cointreau or Grand Marnier if you want, I used a splash of vodka and some orange extract)
Set in a clingfilm-lined cake tin then put the disc on the flan case
Melt chocolate into half the cream in a bowl over boiling water
Whip the other half of the cream into soft peaks then fold into the chocolate
Spread on top
Cover with more chocolate or chocolate+butter (I used grated plain chocolate as was pressed for time)

Serve with single cream

I have been instructed by Grimmie to post the recipe to the drink I made him about... 20 minutes ago

I put 4 bananas, about 4tbsp of smooth peanut butter and blended, adding milk till it was the consistency I wanted ^_^

Addendum: It rocks.

This week I have mostly been experimenting with balsamic vinegar, have been using it a lot with stews etc when they're missing that undefinable something, adds sweet, bitter and umami, also awesomeness.

Try it in place of worcester sauce.

Also, steak and ale pie recipe to follow.

Steak and ale pie with balsamic vinegar?

Depends on the ale, don't need it with a nice dark ale.

Steak and ale pie/pudding
This is meant to be a steak and ale pudding, but the whole fucking about steaming thing doesn't appeal to me, so I use the oven.

Ingredients:
Steak
Ale
Pie

Assemble.

Cook.

Eat.

I cook this mostly in a lecruset thing, but any old casserole or a slow cooker will work for the stew bit, also you'll need a 8-10" casserole for cooking the actual pie bit in.

Actual ingredients.
~600g braising steak cut into ~1" chunks
~100-150g ox heart, cut into ~1" chunks (morrisons do this, it's awesome)
500ml ale, anything you like. I've tried Golden Sheep, and Nutty Black, both worked well, but the nutty black added a pleasant richness.
1 Onion, chopped
Handful of mushrooms, something meaty like a portobello or 2.
2 tsp thyme
bayleaf
400ml beef stock
Bit of plain flour.
Salt
Pepper
Brown sugar
Wooster source
silverskin pickled onions.

Crust Ingredients:
200g suet
400g self raising flour
2 tsp thyme
Hot water

Meffod:
Stick the oven on about 180.

Toss the meat in the plain flour with some salt and pepper, throw into a nice hot pan (nothing non stick, you want stuff to stick) and fry in a

little oil until brown and nice looking, throw in onions and cook a bit more, add mushrooms once you're bored.

Once everything is nice and cooked, and you've got nice crusty bits stuck in your pan, add the bayleaf, thyme and deglaze the pan with beer, add

the stock and bring to a boil.

Stick a lid on your pan and throw it in the oven for an hour or so (or chuck into a casserole or slow cooker)

While you're waiting for the stew to cook, throw the suet, flour and thyme into a large bowl and mix together, add some hot water and stir until you get a decently consistant dough, wrap it in clingfilm and stick it in the fridge for a bit.

Sample any other ales you picked up.

After an hour or so cooking take the lid off your stew to help it reduce down and go nice and thick, leave it for another 30-40 minutes.

DOOOOM BAAARRRRR! (Drink more ale.)

Once your stew is cooked, remove it from whatever cooking vessel it was in and leave it to cool for 20-30 minutes.

Yep, beer.

At this point your stew should be fairly cool, and you should be quite tipsy, add your pickled onions into the stew.

Roll out your dough so it's about 8mm thick and big enough to line your casserole, obviously make a lid too.

Line your casserole with the dough and throw the stew in the top, add lid (don't stick any holes in it) cook for about an hour.

Turn out carefully onto a plate, and serve, messily.