ShaodareMultipleJesuses wrote:Duke wrote:I'm staying in tonight and I might make OT's clam chowder
Really like the site btw
The Cooking/Baking Thread
- Duke
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Re: The Cooking/Baking Thread
I dunno
Re: The Cooking/Baking Thread
Did you go out on the piss instead?Duke wrote:Bottled it . Basically I couldn't be arsed going to the shop for clams
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Re: The Cooking/Baking Thread
When are you going to make something that looks like sloppy dog s*** again, Duke?
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Re: The Cooking/Baking Thread
I made that this morning.....biggeordiedave wrote:When are you going to make something that looks like sloppy dog s*** again, Duke?
- overseasTOON
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Re: The Cooking/Baking Thread
Woke up this morning and thought of making a burnt sweetcorn aioli.
Seems it's never been done as a real aioli.
Seems it's never been done as a real aioli.
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Re: The Cooking/Baking Thread
Duke wrote:ShaodareMultipleJesuses wrote:
- overseasTOON
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Re: The Cooking/Baking Thread
Added a BBQ section to the site. I recommend Dark Rum Poussin.
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Re: The Cooking/Baking Thread
OT, I have a s*** load of tarragon in my garden - its getting a bit unruly so I need to use it. Any recipes spring to mind? Ive got onions and potatoes needing harvesting too if that helps you come up with any ideas
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Re: The Cooking/Baking Thread
Tarragon can be very overpowering so shoud be used in moderation.
A simple tarragon, garlic, white wine and butter sauce is great with chicken breast.
Essentially, melt the butter, brown off the chicken breast for a few minutes - remove the breast, wrap in foild and place in the oven (180C) and cook for about 20 minutes.
In the butter used to brown the chicken, add in a chopped clove of garlic and fry off for a minute; add a good glug or two of wine and bring to a simmer to reduce by half. Throw in a palmful of chopped tarragon and leave off the heat until the chicken is done. Warm up the sauce; whick some butter in to thicken and serve.
If you have loads, look at flavouring some vinegar.
Also tarragon mayo goes well with meaty fish.
A simple tarragon, garlic, white wine and butter sauce is great with chicken breast.
Essentially, melt the butter, brown off the chicken breast for a few minutes - remove the breast, wrap in foild and place in the oven (180C) and cook for about 20 minutes.
In the butter used to brown the chicken, add in a chopped clove of garlic and fry off for a minute; add a good glug or two of wine and bring to a simmer to reduce by half. Throw in a palmful of chopped tarragon and leave off the heat until the chicken is done. Warm up the sauce; whick some butter in to thicken and serve.
If you have loads, look at flavouring some vinegar.
Also tarragon mayo goes well with meaty fish.
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Re: The Cooking/Baking Thread
Saw a thing on TV last night about farming insects for human consumption being the way forward. A typical beef burger requires having a cow that has drank over 3,000L of water in its life. The equivalent insect burger required only one cup of water so far better environmentally.
TBF the food looked damn good and I'd try it. They also made cookies from crickets that looked good and 95% of the people who blind taste tested them said they'd have them again, with 66% preferring them to a supermarket equivalent.
I'm not fussed about what I eat so long as it tastes nice.
TBF the food looked damn good and I'd try it. They also made cookies from crickets that looked good and 95% of the people who blind taste tested them said they'd have them again, with 66% preferring them to a supermarket equivalent.
I'm not fussed about what I eat so long as it tastes nice.
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Re: The Cooking/Baking Thread
I watched that as well, was really interesting.Bodacious Benny wrote:Saw a thing on TV last night about farming insects for human consumption being the way forward. A typical beef burger requires having a cow that has drank over 3,000L of water in its life. The equivalent insect burger required only one cup of water so far better environmentally.
TBF the food looked damn good and I'd try it. They also made cookies from crickets that looked good and 95% of the people who blind taste tested them said they'd have them again, with 66% preferring them to a supermarket equivalent.
I'm not fussed about what I eat so long as it tastes nice.
Would like to take a trip to St David's and eat at that insect restaurant they established. Think it was called the Grub Kitchen?
Re: The Cooking/Baking Thread
I went to a restaurant in London a few years ago that served insects. Was delicious!Bodacious Benny wrote:Saw a thing on TV last night about farming insects for human consumption being the way forward. A typical beef burger requires having a cow that has drank over 3,000L of water in its life. The equivalent insect burger required only one cup of water so far better environmentally.
TBF the food looked damn good and I'd try it. They also made cookies from crickets that looked good and 95% of the people who blind taste tested them said they'd have them again, with 66% preferring them to a supermarket equivalent.
I'm not fussed about what I eat so long as it tastes nice.
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Re: The Cooking/Baking Thread
Yeah that's the one. I've got the last week off august off so might venture down there.Donkey Toon wrote:I watched that as well, was really interesting.Bodacious Benny wrote:Saw a thing on TV last night about farming insects for human consumption being the way forward. A typical beef burger requires having a cow that has drank over 3,000L of water in its life. The equivalent insect burger required only one cup of water so far better environmentally.
TBF the food looked damn good and I'd try it. They also made cookies from crickets that looked good and 95% of the people who blind taste tested them said they'd have them again, with 66% preferring them to a supermarket equivalent.
I'm not fussed about what I eat so long as it tastes nice.
Would like to take a trip to St David's and eat at that insect restaurant they established. Think it was called the Grub Kitchen?
I'm the scumbag outlaw. You're the pillar of justice. Neither of us like looking at ourselves in the mirror. Do we have a deal?
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Re: The Cooking/Baking Thread
Nice! Do you remember the name?PTAO wrote:I went to a restaurant in London a few years ago that served insects. Was delicious!Bodacious Benny wrote:Saw a thing on TV last night about farming insects for human consumption being the way forward. A typical beef burger requires having a cow that has drank over 3,000L of water in its life. The equivalent insect burger required only one cup of water so far better environmentally.
TBF the food looked damn good and I'd try it. They also made cookies from crickets that looked good and 95% of the people who blind taste tested them said they'd have them again, with 66% preferring them to a supermarket equivalent.
I'm not fussed about what I eat so long as it tastes nice.
I'm the scumbag outlaw. You're the pillar of justice. Neither of us like looking at ourselves in the mirror. Do we have a deal?
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Re: The Cooking/Baking Thread
Awesome! Thanks OToverseasTOON wrote:Tarragon can be very overpowering so shoud be used in moderation.
A simple tarragon, garlic, white wine and butter sauce is great with chicken breast.
Essentially, melt the butter, brown off the chicken breast for a few minutes - remove the breast, wrap in foild and place in the oven (180C) and cook for about 20 minutes.
In the butter used to brown the chicken, add in a chopped clove of garlic and fry off for a minute; add a good glug or two of wine and bring to a simmer to reduce by half. Throw in a palmful of chopped tarragon and leave off the heat until the chicken is done. Warm up the sauce; whick some butter in to thicken and serve.
If you have loads, look at flavouring some vinegar.
Also tarragon mayo goes well with meaty fish.
Re: The Cooking/Baking Thread
Looked it up just for you. Archipelago near Goodge Street.Bodacious Benny wrote:Nice! Do you remember the name?PTAO wrote:
I went to a restaurant in London a few years ago that served insects. Was delicious!
They didn't have enough insects on the menu for us so they made us some extra dishes. The alpaca and plantain are really good as a meat dish too if you go.
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Re: The Cooking/Baking Thread
Nice one, I'll keep it in mind!PTAO wrote:Looked it up just for you. Archipelago near Goodge Street.Bodacious Benny wrote:
Nice! Do you remember the name?
They didn't have enough insects on the menu for us so they made us some extra dishes. The alpaca and plantain are really good as a meat dish too if you go.
My in-laws used to keep alpacas on their farm to keep foxes away. They were useless bastards (the alpacas, not the in-laws).
SpoilerShow
although some the in-laws are also useless bastards.
I'm the scumbag outlaw. You're the pillar of justice. Neither of us like looking at ourselves in the mirror. Do we have a deal?