The Cooking/Baking Thread

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Duke
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Re: The Cooking/Baking Thread

Post by Duke » Sat Apr 22, 2017 7:33 pm

MultipleJesuses wrote:
Duke wrote:I'm staying in tonight and I might make OT's clam chowder <awe>

Really like the site btw
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I dunno

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Re: The Cooking/Baking Thread

Post by Ramone » Sun Apr 23, 2017 2:54 pm

Duke wrote:Bottled it <grim>. Basically I couldn't be arsed going to the shop for clams
Did you go out on the piss instead?
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Re: The Cooking/Baking Thread

Post by Duke » Sun Apr 23, 2017 3:34 pm

No <grim>
I dunno

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Re: The Cooking/Baking Thread

Post by biggeordiedave » Sun Apr 23, 2017 6:31 pm

When are you going to make something that looks like sloppy dog s*** again, Duke?
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Re: The Cooking/Baking Thread

Post by Micky Quim » Mon Apr 24, 2017 8:17 am

biggeordiedave wrote:When are you going to make something that looks like sloppy dog s*** again, Duke?
I made that this morning.....

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Re: The Cooking/Baking Thread

Post by overseasTOON » Sat May 13, 2017 9:44 am

Woke up this morning and thought of making a burnt sweetcorn aioli.

Seems it's never been done as a real aioli.

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Re: The Cooking/Baking Thread

Post by biggeordiedave » Mon Jun 05, 2017 11:14 pm

Started getting Hello Fresh boxes <awe>.
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Re: The Cooking/Baking Thread

Post by Beatski » Tue Jun 06, 2017 8:57 pm

Duke wrote:
MultipleJesuses wrote:
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<laugh>

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Re: The Cooking/Baking Thread

Post by overseasTOON » Tue Jun 06, 2017 9:36 pm

Added a BBQ section to the site. I recommend Dark Rum Poussin.

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Re: The Cooking/Baking Thread

Post by Micky Quim » Mon Aug 07, 2017 7:59 pm

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

Post by overseasTOON » Tue Aug 08, 2017 11:31 am

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.

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Re: The Cooking/Baking Thread

Post by Colback's Orange Tufts » Tue Aug 08, 2017 12:44 pm

mmm hake + tarragon..
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Re: The Cooking/Baking Thread

Post by Bodacious Benny » Tue Aug 08, 2017 3:17 pm

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

Post by Donkey Toon » Tue Aug 08, 2017 3:45 pm

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 watched that as well, was really interesting. <ok>

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?

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Re: The Cooking/Baking Thread

Post by PTAO? » Tue Aug 08, 2017 3:48 pm

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 went to a restaurant in London a few years ago that served insects. Was delicious!

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Re: The Cooking/Baking Thread

Post by Bodacious Benny » Tue Aug 08, 2017 6:28 pm

Donkey Toon wrote:
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 watched that as well, was really interesting. <ok>

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?
Yeah that's the one. I've got the last week off august off so might venture down there.
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Re: The Cooking/Baking Thread

Post by Bodacious Benny » Tue Aug 08, 2017 6:28 pm

PTAO wrote:
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 went to a restaurant in London a few years ago that served insects. Was delicious!
Nice! Do you remember the name?
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Re: The Cooking/Baking Thread

Post by Micky Quim » Tue Aug 08, 2017 6:29 pm

overseasTOON 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.
Awesome! Thanks OT

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Re: The Cooking/Baking Thread

Post by PTAO? » Tue Aug 08, 2017 9:16 pm

Bodacious Benny wrote:
PTAO wrote:
I went to a restaurant in London a few years ago that served insects. Was delicious!
Nice! Do you remember the name?
Looked it up just for you. Archipelago near Goodge Street.

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

Post by Bodacious Benny » Tue Aug 08, 2017 9:24 pm

PTAO wrote:
Bodacious Benny wrote:
Nice! Do you remember the name?
Looked it up just for you. Archipelago near Goodge Street.

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.
Nice one, I'll keep it in mind!

My in-laws used to keep alpacas on their farm to keep foxes away. They were useless bastards (the alpacas, not the in-laws).
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although some the in-laws are also useless bastards.
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