The Cooking/Baking Thread
- Duke
- You Sunk My Battleship
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Re: The Cooking/Baking Thread
It wasn't bad actually . The dog turds added a certain je ne sais quoi
I dunno
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- Brazil (Neymar)
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Re: The Cooking/Baking Thread
It kinda looks like weetabix when you don't eat them fast enough and they have soaked up all the milk and surrounding atmospheric moisturebiggeordiedave wrote:How many dog turds did you use in the end? Looks like quite a few!Duke wrote:I'm dedicating this family sized tray of processed poultry guts to Toon Forum.
Happy Christmas.
- biggeordiedave
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Re: The Cooking/Baking Thread
When I have Weetabix, I pour just enough milk on and then mash it into a porridge like texture .
Kindly deeds done for free!
- biggeordiedave
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Re: The Cooking/Baking Thread
Duke wrote:It wasn't bad actually . The dog turds added a certain je ne sais quoi
"It's a bit nutty..."
Kindly deeds done for free!
- overseasTOON
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Re: The Cooking/Baking Thread
Cheers chap.Micky Quim wrote:Good luck!
Up against quite a few future Michelin star chefs so I have to make presentation an important aspect which has never been my forte.
Cooked both dishes a few times now and confident they work.
Also my wife has entered and I think she might kick ass because her dishes really got the remit.
Re: The Cooking/Baking Thread
What kind of Michelin starred chef needs to enter a competition to go to Japan for 5 days!?
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- Brazil (Neymar)
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Re: The Cooking/Baking Thread
I'm making a beef pot roast in the slow cooker today, so far so good, just got to slow cook it for 8 hours now!
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- Brazil (Neymar)
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Re: The Cooking/Baking Thread
Making bread tonight, doing a stuffed focaccia loaf (mozzarella, sun dried tomato and salami filling) and I'm making a more traditional Focaccia with red onion and rosemary.
Re: The Cooking/Baking Thread
Would love to do this, how much effort is involved?Don Sholeone wrote:Making bread tonight, doing a stuffed focaccia loaf (mozzarella, sun dried tomato and salami filling) and I'm making a more traditional Focaccia with red onion and rosemary.
REQUIEM
- Micky Quim
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Re: The Cooking/Baking Thread
Focaccia is really easy. Get a recipe of the inter-web. Doesnt take much effort at allRamone wrote:Would love to do this, how much effort is involved?Don Sholeone wrote:Making bread tonight, doing a stuffed focaccia loaf (mozzarella, sun dried tomato and salami filling) and I'm making a more traditional Focaccia with red onion and rosemary.
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- Brazil (Neymar)
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Re: The Cooking/Baking Thread
The only thing with focaccia is it's a really wet dough so can take a bit of kneading before it becomes smoother and easier to handle also oil rather than flour to knead on
Re: The Cooking/Baking Thread
anyone know a good Cornish pasty recipe? I want to give my wife a taste of English food that isn't just boiled or roasted....
- overseasTOON
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Re: The Cooking/Baking Thread
It's up.
Still working out little issues like exact measurement (how many mls in a glug!) but as the wife and I keep cooking the dishes to add real photos, we shall update recipes.
www.cookforcrowds.com
If you spot typos etc please let me know.
Still working out little issues like exact measurement (how many mls in a glug!) but as the wife and I keep cooking the dishes to add real photos, we shall update recipes.
www.cookforcrowds.com
If you spot typos etc please let me know.
- Micky Quim
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Re: The Cooking/Baking Thread
Looks good OT
- overseasTOON
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Re: The Cooking/Baking Thread
Cheers chap.Micky Quim wrote:Looks good OT
Forgot about that page
- Duke
- You Sunk My Battleship
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Re: The Cooking/Baking Thread
Site looks good . Really liked the a to z recipe page with the different categories. If I could offer a bit of constructive criticism I found the home page a bit muddled but that could just be cause I'm on mobile
I dunno
- Duke
- You Sunk My Battleship
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Re: The Cooking/Baking Thread
Yeah I went on it on my laptop and it's much better.
Also (bear in mind I obviously know nothing about website design) I think the recent recipes page with the blog style layout would work good as a home page
Also (bear in mind I obviously know nothing about website design) I think the recent recipes page with the blog style layout would work good as a home page
I dunno
- overseasTOON
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Re: The Cooking/Baking Thread
Cheers Duke.
I found a free to use bootstrap template and ripped it to shreds to suit my needs so that the site is fully responsive on desktop, mobile and tablets.
I much prefer it on desktop as well.
I found a free to use bootstrap template and ripped it to shreds to suit my needs so that the site is fully responsive on desktop, mobile and tablets.
I much prefer it on desktop as well.
- Colback's Orange Tufts
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Re: The Cooking/Baking Thread
Found a good fishmonger near my new place. Have fresh hard shell crab so we can (and have) made chilli crab. So much sweeter when fresh.
Forgot to buy a nut cracker so improvised with hands and a small hammer
Forgot to buy a nut cracker so improvised with hands and a small hammer
Sharing articles no-one reads since 2012
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- Brazil (Neymar)
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Re: The Cooking/Baking Thread
Just made a batch of Buffalo Wings, now im just baking them in the hot sauce for 30 minutes, they smell so good, i love chicken wings