Photo of your unpretentious food
Discussion
Naughty naughty...very naughty ferret50 said:
Chris Stott said:
The final meal ‘cooked’ in my kitchen… a complete strip out and refurb will be DIY’d over the next 3-4 weeks (I’ll be staying in my neighbours apartment while doing g the work).
Iceland breaded cod fillets, chips and peas. Loads of vinegar, bit of salt and some ketchup. Lovely
Just look at that Iceland breaded cod fillets, chips and peas. Loads of vinegar, bit of salt and some ketchup. Lovely
portion!Epic!
Chris Stott said:
Haha… I have a process for pea portions
If they are the sole veg, as above, a large cup full, top up with hot water, microwave 3 mins. Half a cup if they are accompanying other veg.
I have a process for pea portions as well. If they are the sole veg, as above, a large cup full, top up with hot water, microwave 3 mins. Half a cup if they are accompanying other veg.
It involves asking the waitress - can I have that without peas please?
bodhi said:
Chris Stott said:
Haha… I have a process for pea portions
If they are the sole veg, as above, a large cup full, top up with hot water, microwave 3 mins. Half a cup if they are accompanying other veg.
I have a process for pea portions as well. If they are the sole veg, as above, a large cup full, top up with hot water, microwave 3 mins. Half a cup if they are accompanying other veg.
It involves asking the waitress - can I have that without peas please?
Chris Stott said:
Haha… I have a process for pea portions
If they are the sole veg, as above, a large cup full, top up with hot water, microwave 3 mins. Half a cup if they are accompanying other veg.
Sounds reasonable. FWIW, you can wave them without the water, as with other veg. If they are the sole veg, as above, a large cup full, top up with hot water, microwave 3 mins. Half a cup if they are accompanying other veg.
A nomlette. Ham, cheese and shroom.
I'm a definite "CBA to cook", but what to do when you fancy a smashing carbonara, without expending the time or effort for a trip to a posh supermarket for some sufficiently fatty guanciale to make the sauce work properly?
Presenting: Carbonara Scozia alla Costco
A slab of the mighty squeeeeeer saaaaawsage renders a suitable amount of liquid gold when diced and pan fried to a crisp, and a catering sized bag of grated Grana Padano cheese combined with a Kirkland egg sorts out the rest of the sauce.
Toss in the spaghetti with some pepper and a glug of its salty water, and hey presto!
Somewhere an Italian and a Scotsman are screaming at the sky in unison over my kitchen crime scene, but I have to say it was "Focken' Buonissimo!"
Presenting: Carbonara Scozia alla Costco
A slab of the mighty squeeeeeer saaaaawsage renders a suitable amount of liquid gold when diced and pan fried to a crisp, and a catering sized bag of grated Grana Padano cheese combined with a Kirkland egg sorts out the rest of the sauce.
Toss in the spaghetti with some pepper and a glug of its salty water, and hey presto!
Somewhere an Italian and a Scotsman are screaming at the sky in unison over my kitchen crime scene, but I have to say it was "Focken' Buonissimo!"
ChemicalChaos said:
I'm a definite "CBA to cook", but what to do when you fancy a smashing carbonara, without expending the time or effort for a trip to a posh supermarket for some sufficiently fatty guanciale to make the sauce work properly?
Presenting: Carbonara Scozia alla Costco
A slab of the mighty squeeeeeer saaaaawsage renders a suitable amount of liquid gold when diced and pan fried to a crisp, and a catering sized bag of grated Grana Padano cheese combined with a Kirkland egg sorts out the rest of the sauce.
Toss in the spaghetti with some pepper and a glug of its salty water, and hey presto!
Somewhere an Italian and a Scotsman are screaming at the sky in unison over my kitchen crime scene, but I have to say it was "Focken' Buonissimo!"
[Img]https://i.imgur.com/Rt31Ez9.jpeg[/thumb]
I don’t think that’s unpretentious… ignoring the sausage content, making a proper carbonara would be beyond most people as the Mantecatura process requires a decent amount of skill to get right. Presenting: Carbonara Scozia alla Costco
A slab of the mighty squeeeeeer saaaaawsage renders a suitable amount of liquid gold when diced and pan fried to a crisp, and a catering sized bag of grated Grana Padano cheese combined with a Kirkland egg sorts out the rest of the sauce.
Toss in the spaghetti with some pepper and a glug of its salty water, and hey presto!
Somewhere an Italian and a Scotsman are screaming at the sky in unison over my kitchen crime scene, but I have to say it was "Focken' Buonissimo!"
[Img]https://i.imgur.com/Rt31Ez9.jpeg[/thumb]
By the way… I love that word… mantecatura… Italian is a beautiful language.
ChemicalChaos said:
I'm a definite "CBA to cook", but what to do when you fancy a smashing carbonara, without expending the time or effort for a trip to a posh supermarket for some sufficiently fatty guanciale to make the sauce work properly?
Presenting: Carbonara Scozia alla Costco
A slab of the mighty squeeeeeer saaaaawsage renders a suitable amount of liquid gold when diced and pan fried to a crisp, and a catering sized bag of grated Grana Padano cheese combined with a Kirkland egg sorts out the rest of the sauce.
Toss in the spaghetti with some pepper and a glug of its salty water, and hey presto!
Somewhere an Italian and a Scotsman are screaming at the sky in unison over my kitchen crime scene, but I have to say it was "Focken' Buonissimo!"
As a Scot I can fully endorse this. Loving the full fillet of Lorne therePresenting: Carbonara Scozia alla Costco
A slab of the mighty squeeeeeer saaaaawsage renders a suitable amount of liquid gold when diced and pan fried to a crisp, and a catering sized bag of grated Grana Padano cheese combined with a Kirkland egg sorts out the rest of the sauce.
Toss in the spaghetti with some pepper and a glug of its salty water, and hey presto!
Somewhere an Italian and a Scotsman are screaming at the sky in unison over my kitchen crime scene, but I have to say it was "Focken' Buonissimo!"
I'd never considered a spaghetti lornorama, but it sounds magnificent. Our local butcher does a great lorne, so I'll need to give this a try.
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