thaddeus
Crazy Mango
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Post by thaddeus on May 27, 2015 19:17:39 GMT 7
:Live Update: Running commentary...... About 30 minutes ago I sliced a rather large onion, took half of it and placed it in the bottom of the slow cooker, put two sizeable cuts of pork loin on top, placed the other half of sliced onion on top of them, barely covered the combo with water. And set the cooker to low. Be back in about seven hours (with pictures hopefully) Is it finished yet? Yep, just finished eating it, delicious. Pics and the rest, tomorrow.
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thaddeus
Crazy Mango
Posts: 442
Likes: 438
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Post by thaddeus on May 28, 2015 13:31:41 GMT 7
Sorry for the delay, small emergency (not important) Oki... After 7 hours (more will not hurt) remove the pork loins from the pot and put on a plate. Everything now left in the pot can be thrown away. Attachment DeletedYou can let them cool and do the next part with your fingers, or if you can't wait, use two forks to shred them, any fat will just fall off (give to dog) Attachment DeletedI happened to have some Heinz BBQ sauce to hand but you can use any you like, or make your own (I will be experimenting with that in future) The Heinz sauce is very thick, so to 150ml of the sauce I added 100ml of water. Put the now shredded pork back in the pot, pour sauce on, give it a good stir, set the cooker to high, and cook for another 90 minutes. Serve on a crusty bread roll. Attachment DeletedGarnish to your own preference.
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billd766
Crazy Mango
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Post by billd766 on May 30, 2015 21:26:24 GMT 7
That looks nice. Do you make your own bread rolls?
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thaddeus
Crazy Mango
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Post by thaddeus on May 31, 2015 10:48:00 GMT 7
The bread is from a very nice Thai lady, who was married to a professional English baker for a very long time, he managed to pass his skills on to her before he sadly departed this world last year.
Scone but not forgotten.
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me
Crazy Mango Extraordinaire
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Post by me on May 31, 2015 10:57:52 GMT 7
My bread comes fresh every few days thanks to my breadmaker. The second best investment in my life...The best of course is the operator. Good hard flour from Tops grown in Australia plus a good dose of semolina and occasionally an egg too. Paradise. Breadmakers can be great but need a bit of trying to get the consistency right as they have a preset cook time.
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billd766
Crazy Mango
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Post by billd766 on Jun 15, 2015 21:09:35 GMT 7
My bread comes fresh every few days thanks to my breadmaker. The second best investment in my life...The best of course is the operator. Good hard flour from Tops grown in Australia plus a good dose of semolina and occasionally an egg too. Paradise. Breadmakers can be great but need a bit of trying to get the consistency right as they have a preset cook time. My bread maker died a couple of years ago so now I mix up a batch of dough, let it rest for 24 hours in the fridge, put it into 6 spring form tins, bung it into the fan oven (the fan doesn't work, a round tuit job) for about 50 minutes and I have 6 bread rolls. Alternatively I use 2 loaf tins. It works for me. Attachment Deleted
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Post by Fletchsmile on Jun 17, 2015 20:03:08 GMT 7
Here's my favourite recipe for Tofu: Step 1: Throw tofu in the trash Step 2: Grill some meat - preferably a steak Cheers Fletch
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onionluke
Crazy Mango Extraordinaire
I escaped from the dark and dingy orlop only to be captured by cattle rustlers and now
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Post by onionluke on Mar 14, 2016 11:26:00 GMT 7
Smoked Haddock fillets in milk.
butter smoked haddock fillets onions cut into rings milk I have been trying to get my son to eat fish and remebered this recipe I was taught by my mother when I was just a lad. It is easy to prepare and the quantities are very flexible. Melt the butter in a frying pan and gently fry the fillets. Add the onions to the pan . Add milk until the fillets and onions are covered. Simmer until cooked. Serve with garden peas and new potatoes . The smokie milk flavours are very tasty indeed.
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siampolee
Detective
Alive alive O
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Post by siampolee on Mar 14, 2016 11:32:26 GMT 7
It is without a doubt the food of the gods.
Ah, yellow fish as I called when a child, U.K. early 1950's
Into the kitchen following the smell, then the question. '' Oh cook is that my scrummy yellow fish your cooking?''
Dinner was a piscine feast that was an eating paradise personified
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onionluke
Crazy Mango Extraordinaire
I escaped from the dark and dingy orlop only to be captured by cattle rustlers and now
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Post by onionluke on Mar 14, 2016 11:45:10 GMT 7
It is without a doubt the food of the gods. Ah, yellow fish as I called when a child, U.K. early 1950's Into the kitchen following the smell, then the question. '' Oh cook is that my scrummy yellow fish your cooking?'' Dinner was a piscine feast that was an eating paradise personified This was last thursday night. I have never seen my son of 10 years finish his dinner so quickly then, ask if there is any more . I should have taken a photo of the plate , before that is.
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smokie36
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Post by smokie36 on Mar 14, 2016 12:58:36 GMT 7
A variation of the above involves ramekin dishes, making a roux and adding some cheese to it...fry some streaky bacon bits...throw it all in the ramekin with some chopped and sauteed spring onion...add the fish.(of course best is the smokie but any haddock or decent firm white fish is good).
Top with some more cheddar and in the oven till the cheese on top is bubbling.
Serve with plenty of bread to mop it up...gawd I'm hungry now.
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siampolee
Detective
Alive alive O
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Post by siampolee on Mar 14, 2016 13:19:28 GMT 7
smokie36.
I seem to recall our cook creating such dishes when visitors came to dinner
Oh I could do some serious damage to a skate wing or two.
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smokie36
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Post by smokie36 on Mar 14, 2016 14:00:35 GMT 7
smokie36. I seem to recall our cook creating such dishes when visitors came to dinner Oh I could do some serious damage to a skate wing or two. Skate wing at the market in KL is amazing simply grilled....loved that dish. I forgot to say I always add a generous spoon of Colman's English mustard to my cheese sauce...adds a bit of bite to it.
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Post by scarletgem on Apr 27, 2016 10:26:23 GMT 7
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qece
Crazy Mango
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Post by qece on Dec 1, 2023 14:56:33 GMT 7
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