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|>>|| No. 12389
After a tiny bit of trial and error I think I've cracked the best vegetarian lasagna, if it can be classified as such.
• Roast peppers with a fucktonne of oil. I suggest two sweet red pointed peppers and three yellow/red/orange bell peppers.
• When you're done with the oil use it to fry five or six shallots. After they're nice and soft add in one tin of chopped tomatoes and one tin of plum tomatoes. Let them cook for a while before going at them with a masher. Add any tomato puree or salt as you see fit.
• Cook at least one big bag of spinach. When they've wilted mix in some form of soft cheese; ricotta works best but you can use any soft/cream cheese spread instead.
• Mix most of the tomato sauce with the peppers and use this for the bottom two layers of the lasagna. Use the cheesy spinach layer as the middle and the remaining tomato sauce on top.
• Top with cheese and/or breadcrumbs.
|>>|| No. 12430
Step 1 - Remove stalks from a pack of mushrooms. Lightly brush them in oil, crushed garlic and black pepper. The best thing to do with them is to smoke them, which either requires living in the American Midwest, having a barbecue or either experimenting with your grill or burning something in the bottom of a wok (which you've double lined with tinfoil first) whilst having the mushrooms hovering on top on a wire rack with a lid over them.
Step 2 - Cook 500g of linguine until it is also dente.
Step 3 - Crack four eggs into a bowl and mix them together. Mix cheese, preferably pecorino or another Italian hard cheese but mature cheddar works too, until it's all thick and gloopy.
Step Four - Scoop out a cup full of the pasta water before draining it, but don't shake it completely dry.
Step Five - Mix everything back in the pan. The heat from the pan should cook the egg mixture without scrambling it. Add more cheese to taste and a little of the pasta water if it's not at the desired consistency.
|>>|| No. 13046
Disgusting ideas can still taste delicious. For example, toast dunked in tea / wotsits dunked in coffee.
Once you get over these entry-level things, you may consider Tripe and Head Cheese.
|>>|| No. 13059
In one large pot:
400g diced pancetta.
A good helping of oil (coconut works well)
Fry on max heat for 3-5 minutes
Add 500g of at least 20% fat beef mince.
Continue to fry until browned.
Add mashed tomatoes to taste.
Add beans, any beans. As much as you want. Not dried beans, though.
Add chilli powder, chilli sauce, chilli flake, shichimi, pepper and anything else that resembles spice.
Stir properly, then turn down heat.
Simmer (use a simmer ring if you have a gas hob) for 10-20 minutes until too hungry to wait longer.
Serve with rice.
|>>|| No. 13061
Making fruit leather (blended fruit dried out on a tray) is satisfying but I'm bored of doing that.
Here's one of two baking trays with blended tomato, celery, salt, pepper, Tabasco, Worcestershire sauce and some lemon.
There are another two of the same but also a handful of thyme, MSG, paprika and an anchovy, just because. There's enough of the mix left to make another one and a half but it won't fit so it's chilling in the fridge until these four lots have finished drying
No idea how it'll be in the end but the weird salsa that it is now is quite nice.
|>>|| No. 13062
I originally read pancetta as placenta and presumed cat food eater had struck again.
|>>|| No. 13063
It worked. This is definitely savoury fruit leather. The first batch had too much tabasco in it so the heat overpowers the more subtle flavours of the celery and thyme but it comes through nicely in the second.
|>>|| No. 13065
I'll ber honest mate, fruit leather like shit going in but when cooked the transformation is incredible. I'd consider paying for something looking like that.
|>>|| No. 13067
It has almost as much bite as jerky, the main difference is that it's much thinner. It's quite satisfying to chew and extremely flavourful.
|>>|| No. 13092
I made some nice burgers today.
Mix it all together, shape into patties and cook in the oven.
|>>|| No. 13110
I've seen this a few times and it's always hilarious that he tells you to chuck a chilli seasoning packet in the bin then makes you mix a load of dried spices together, as if that wasn't almost certainly exactly what was in that packet in the first place.
|>>|| No. 13111
Speghetti from a tin, not from a tin.
Chop tomatos with salt and pepper, and simer under a pot lid. Add broken speghetti sticks when the water is nice and concetrated.
Add chopped carrots if you want to go full retard.
Get on my level, scrubs.
|>>|| No. 13114
Bacon and banana works very well on the BBQ together, so I'm not that surprised by this.
Also, banana sandwiches (sugar, crushed nuts, optional) are excellent.
|>>|| No. 13117
Barbecued banana is amazing. You just throw them on for 15 mins or so at the end, they go all soft and gooey on the inside. Add in a bit of brandy and some cream, maple syrup, that sort of thing.
|>>|| No. 13118
Break the bananas into three pieces.
Wrap each with a slice of bacon.
Use a cocktail stick to hold in place.
Stick on BBQ - enjoy in about 5 minutes.
|>>|| No. 13123
If you can find plantains near you, give them a try. Fried plantain slices are great.
|>>|| No. 13128
Never had gammon with pineapple, but it must be the original root cause of the pizza topping, and so therefore delicious.
|>>|| No. 13144
1 mug milk
1 tbsp cocoa powder
1 tbsp sugar
1 tbsp corn flour
heat up and stir together in a saucepan
|>>|| No. 13149
I've tried that recipe too and didn't like it.
I amended it by a) using really good carrots (the funky colour ones), b) not pre boiling them and c) using maple syrup instead of the honey. Shove them in a baking tray, cover with cling film and then seal foil over the top. 40 minutes in oven.
So not really the same recipe at all, but my version works well. They're really good roasted.
|>>|| No. 13150
>cover with cling film
Fascinating. Wouldn't the sealing essentially just mean a stronger taste? I'm glad I'm not the only one who has found them off. Been trying to weeks to get it perfect thinking it was just me.
|>>|| No. 13151
We need a chef lad to comment on why it works better.
It's quite recently I learned that you could put cling film under a layer of foil, to cover an oven dish, and it survives the oven just fine. I think it creates a better seal than just the foil alone.
I do parsnips the same way too, again with maple syrup instead of the honey, but they don't need as long as the carrots.
|>>|| No. 13152
I've never done this or ever put cling film in the oven (it might survive fine but sciencelad might be able to tell us if it'll be leeching any worrying chemicals) but if you seal anything while cooking it, what you're doing is keeping in all of the water that would usually have been evaporated, effectively steaming at the same time as roasting, which will prevent them from drying out or the honey getting too candied, both which would lead to a jelly/sticky texture.
Most restaurants have what we call a combi oven, which can basically pump steam into your oven while roasting, and is exactly how I'd make carrots like this, so I suppose that all makes sense.
|>>|| No. 13153
So far in my home made hot sauce experiments, the key seems to be adding liberal quantities of MSG and a little chipotle. Provided the rest of the ingredients don't include anything that clashes horribly with that or each other, it'll be delicious.
|>>|| No. 13279
I had a go at making flapjacks today. It didn't go very well and wouldn't hold together so I crumbled it up and put it in Greek yogurt. It was delicious.
50g sunflower oil
Handful of raisins
Mix all ingredients together and bake in a tray at 180C until it browns a bit.
|>>|| No. 13280
I usually do mine with a heafty knob of butter, no oil and a bit of brown sugar. Can never get it right, though; i end up ramming it down with weight and getting a dense oat brick - if not the whole thing kindof pumps up with layers of air.
|>>|| No. 13281
>ramming it down
This is like a potty mouthed Nigel Slater.
|>>|| No. 13296
Spicy Savory and Sweet Mexican Corn Bowl (Elote)
1 Can of Corn
A couple scoops of Mayonnaise
Grated Cheese like Parmesan
Powdered Cayenne or Chili Pepper
Drain the water from the can, heat corn in microwave bowl, add scoops of mayonnaise and mix to where the corn is lightly-moderately saturated in it. Make sure there's very little to no water in the bowl before hand. Add grated parmesan and mix so there's enough to see throughout. Add light to moderate amount of Cayenne Pepper. You may want to just sprinkle it on top or mix it in.
An alternative to a can of corn is to buy corn cobs and cut the corn off the cob with a knife.
|>>|| No. 13304
Works best with small to mid-size potatoes, cooking times may vary depending on what kind of potatoes you have.
- Salt and Pepper
- Cooking Oil
Pre-heat your oven to around 180-200C.
Take some potatoes, wash them and then peel them using a knife by shaving off strips roughly 2-5 mm thick. Try and keep the strips relatively even.
Put the kettle on.
Rinse the potato peels to get rid of excess starch, pat them dry, put them in a dry bowl and with salt and pepper. You can add any other dry spice you want. Add a good dollop of cooking oil, then mix some more until the skins are reasonably evenly coated. It's better to use a bit too much oil than a bit too little. Spread them on a baking tray lined with tin foil (without overlapping if possible) then stick them in the oven. While they cook, roughly dice the peeled potatoes and put them in a pot with the boiled water from the kettle and 3-4 table spoons of vinegar. They need to boil for ~20 minutes, the vinegar prevents the potato from falling apart during boiling.
After 20 minutes, the potato skins should be cooked and slightly crispy, but check on them after 10 and 15 minutes to make sure they don't burn. Remove them from the tray (don't remove the tin foil), drain the boiled potato chunks thoroughly, let them steam off in the pot until they are reaonably dry then add them to the same bowl used for the potato skins. Add more salt, pepper and oil to coat the diced potato, put them on the baking tray and return it to the oven.
While snacking on the potato skins, check in on the diced potato after 15, 20 and 25 minutes. Once they are as crispy as you want them to be your main course is ready.
|>>|| No. 13322
I've been making tea in the saucepan lately and I find it tastes better, kind of softer.
Here's my method:
Put the cold water and teabag into the saucepan
Put on a high heat
When it's come up to boil it's done
Pour into a cup and add milk and sugar to taste
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