Forum:Dinner Club
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| − | Paella like thing. Rice ended up a bit mushy but still edible. | + | Paella like thing. Rice ended up a bit mushy but still edible. [[User:Sen|Sen]] ([[User talk:Sen|talk]]) 00:33, 5 November 2010 (UTC) |
Revision as of 00:33, 5 November 2010
Moving here, because some people get pissed with me posting this in the Saloon Bar.
So, here's the deal. Post a photo of your dinner, with explanation, and be ready to answer questions regarding the recipe :)
Crundy dinner 04/02/2010
Here's your starter for 10. Double pork and apple cheeseburger with wholegain mustard and jalapeno relish. Was lovely but quite hard to eat, being 7 foot tall and all. CrundyTalk nerdy to me 22:18, 4 February 2010 (UTC)
- Pork and apple sounds delicious, especially with some jalepeno relish, but mustard is the tool of the devil. If you had toasted the bun a little (more?), I'd probably still be looking at the picture. Overall, nicely done. — Sincerely, Neveruse / Talk / Block 22:21, 4 February 2010 (UTC)
- The burgers weren't made by me, they were from the butchers. Do you seriously hate all mustard, even wholegrain? If you haven't tried it then do give it a go. The odd thing is it's nothing like mustard! Very very good with sausages or roast pork. I don't toast my buns personally, but that might be because I'm shit at it. Please to be explaining the "proper" amount one should toast a burger bun, with a score of crispiness on a scale of 1 to 10, and I shall attempt it next time. CrundyTalk nerdy to me 22:26, 4 February 2010 (UTC)
- Looks good. Although I'm not a fan of meat+fruit. Never tried pork burgers so may have to do so. I take pictures of my dinner anyway (sometimes), so no reason I can't stick some in here :) --Worm(t | c) 17:31, 6 February 2010 (UTC)
- RE: toasting buns. It improves the flavor and adds another texture. Ideally one has a toaster oven with a timer and gets used to how long to set it for. Or it can be done under a broiler, again carefully using a timer. You're shooting for a consistent light brown, although dark brown might suit some people. If you overdo it a bit the black bits can be scraped off quite easily and the bun is still good. ħuman
23:08, 6 February 2010 (UTC)
- RE: toasting buns. It improves the flavor and adds another texture. Ideally one has a toaster oven with a timer and gets used to how long to set it for. Or it can be done under a broiler, again carefully using a timer. You're shooting for a consistent light brown, although dark brown might suit some people. If you overdo it a bit the black bits can be scraped off quite easily and the bun is still good. ħuman
- Worm, I'm so trying this :)
- Huw, kk, I'd have to use the grill because my toaster isn't big enough. Or, could you not cut the bun and then toast on the griddle before cooking the burgers? CrundyTalk nerdy to me 12:48, 7 February 2010 (UTC)
- Right, most toasters won't accommodate sandwich buns. I have a small "toaster oven" which is perfect for such chores. And, yes, toasting the bun on the griddle (weighted or unweighted) works fine. You could even butter it lightly first or fry it in bacon grease, lard, or suet... ħuman
13:03, 8 February 2010 (UTC)
- Just don't do what I did and forget to wrap the mozarella in the parma ham before you put it into the chicken. That took an age to sort out cos I had to unwrap and re-wrap everything. It's very nice though :) --Worm(t | c) 14:42, 7 February 2010 (UTC)
- Right, most toasters won't accommodate sandwich buns. I have a small "toaster oven" which is perfect for such chores. And, yes, toasting the bun on the griddle (weighted or unweighted) works fine. You could even butter it lightly first or fry it in bacon grease, lard, or suet... ħuman
Should I tidy up sometime?
Totnesmartin (talk) 13:02, 7 February 2010 (UTC)- Hmm, maybe clear the drugs away, but otherwise that's a standard work desk. CrundyTalk nerdy to me 15:15, 7 February 2010 (UTC)
Worm dinner 08/02/2010
Chicken, butternut squash and leek gratin, with soya beans. Got a subscription to Delicious magazine for Christmas and this is one of the first thing's I've done out of it. Very nice :) --Worm(t | c) 20:24, 8 February 2010 (UTC)
- Cool. I love Delicious magazine, but I got a subscription to Olive from the parents this year so I'm on that for a while. Did you use shelled soya beans or edamame (in the pod)? CrundyTalk nerdy to me 09:15, 9 February 2010 (UTC)
Worm Dinner 10/02/2010
Sorry to hog the page - I just love cooking and taking picture of it for some reason. So this time I used the other half of the chicken I poached for the last recipe, and made enchiladas - turning a nice array of ingredients into a pretty messy-looking dish, which did taste very nice though. The Guinness is just for me ... not the recipe :) --Worm(t | c) 11:38, 11 February 2010 (UTC)
- Wow! I thought it was Cannelloni when I saw the second picture :) Looks like a very veg-full dish. How many of your 5-a-day does that give you? P.S. I cooked Skate with capers and black butter, but didn't take a photo because I massively overcooked the skate in the court bouillon as my hob seems to have two settings: Max and off. CrundyTalk nerdy to me 22:45, 12 February 2010 (UTC)
Human's dinner Feb 14 2010
I ate a bunch of a cow's bum. At no point was it photogenic, but it was damn tasty. ħuman
02:49, 15 February 2010 (UTC)
Worm dinner 23/02/2010
Not really dinner, but I made my own Pork Scratchings. Lovely stuff :) Then I continued the pork theme with pork chop and Delia's piedmont peppers - always a winner! The peppers are really, really, really gorgeous. Seriously - try them. Simple, but tasty as hell. Worm(t | c) 22:08, 23 February 2010 (UTC)
- They look like roasted red peppers to me. Should they not be peeled after roasting? Oh by the way, I made Miso pollack with edamame noodles which was really nice, although I did add a little sweet chilli sauce and soy to the noodles. If you keep miso paste in the fridge then give it a go. CrundyTalk nerdy to me 13:25, 25 February 2010 (UTC)
Worm dinner 09/03/2010
More from me I'm afraid. Rack of lamb with cabbage and roast potatoes. Rack of lamb is always a good bet, and this was no exception :) 22:26, 9 March 2010 (UTC)
- And very nicely presented, too. ħuman
00:19, 10 March 2010 (UTC)
ToP Dinner, 13 Mrch 2010
First the *ahem* "nutty" roux, and then the finished product--seafood gumbo.
- Ooo..mussels. Love mussels. Can't get enough mussels. Nice work :) Worm(t | c) 10:35, 16 March 2010 (UTC)
Human dinner 3 26 or so 2010
500 degrees (old money) for three minutes. Random paraphernalia also shown and identified. ħuman
05:22, 27 March 2010 (UTC)
Human dinner a few weeks ago, repeating tonight
Chili I froze in early 2007.
Looking up one section made me hungry, might need some nachos with this... ħuman
04:22, 22 August 2010 (UTC)
- Look, that's just not possible without nanobots - David Gerard (talk) 07:32, 22 August 2010 (UTC)
- Hehehe... ħuman
01:31, 23 August 2010 (UTC)
- Hehehe... ħuman
Beef Wellington tonight
I bought the fillet from the local butcher's, and nearly had a heart attack when he rang it through the till. It tasted fucking delicious though. I will probably have an actual heart attack once all the cholesterol kicks in, lots of butter in this baby!
- Looks awesome. Oh, and no, it isn't blood, it's metmyoglobin. I only know that coz of QI. P.S. If you like a good wellington with a twist, try one of these:
- Venison and wild mushroom wellington
- Mushroom wellington (this one is awesome, but it does need a lot of stilton)
- CrundyTalk nerdy to me 20:25, 27 August 2010 (UTC)
Spag bol last night
This is my favourite meal, and if I do say so myself; I make fucking good 'un!
I like Bolognese so much I even make it in thre great outdoors:
It's Crundy curry night tomorrow as I cook for the missus and her mate whilst they drink wine, so wish me luck and stay tuned for more sad culinary photos! DeltaStarSenior SysopSpeciationspeed! 02:15, 26 August 2010 (UTC)
- Isn't that more of a fett than a spag? Anyway, you oughtta duplicate this over at the recipe space, now that it's back! ħuman
01:46, 27 August 2010 (UTC)
- I consider my bolognese pretty damn good, and it differs in many ways from yours. I wonder which one is best? There's only one way to tell.... </HarryHill> Worm(t | c) 08:32, 27 August 2010 (UTC)
- Whose has more coke? ħuman
08:36, 27 August 2010 (UTC)
- Whose has more coke? ħuman
- Yeah, the camping one wasn't spag bol, rather conchiglie bol - due to limited sizes of pans spaghetti (or taglatelli as I prefer) isn't the best pasta to cook when camping. I'll write it up and put it in recipe space when I can be bothered; it might be quite dificult to write up as I'm on autopilot whenever I cook this, and needless to say nothing gets measured! PS. Worm, I'm all for a bolognese fight, bring it on! (Don't wear white though) DeltaStarSenior SysopSpeciationspeed! 11:33, 27 August 2010 (UTC)
- Using burger meat is a good idea, as long as they aren't padded out with rusk or breadcrumbs. Next time, try asking your butcher for chuck and get him to twice mince it for you (or mince it yourself) and cook it slowly. CrundyTalk nerdy to me 20:20, 27 August 2010 (UTC)
- Oh, have you tried Heston's spag bol yet? CrundyTalk nerdy to me 20:29, 27 August 2010 (UTC)
- Not tried Heston's yet, but I will do - it's actually very similar to mine - for instance, I always make a soffrito (and I have the oxtail in the freezer). My problem is that any time I vary it, Mrs Worm complains that it's not the same. I will document it next time so you get the idea. :) Worm(t | c) 00:47, 28 August 2010 (UTC)
- So tell her it has a different name? ħuman
19:21, 28 August 2010 (UTC)
- So tell her it has a different name? ħuman
- Managed to get more oxtail, as mine was a bit old. So I am off to get started with Heston's Bol. fingers crossed Worm(t | c) 15:21, 28 August 2010 (UTC)
- Jeez. Ok, I made curry as well, so it's not all been Heston, but I've just finished stage 1. The ragu and tomato sauce are on simmer - and I am knackered. OK, I don't have a mincer so I had to mince the oxtail by hand. This took an hour. This better be worth it :) Worm(t | c) 20:47, 28 August 2010 (UTC)
- How was it then? I've never tried it, not eating beef and all. P.S. Do you like sausages? If so then it's worth investing in a proper electric mincer with a sausage stuffer horn. CrundyTalk nerdy to me 10:34, 29 August 2010 (UTC)
- Having it tonight, so I'll let you know (including pictures). Not much beef in it, a mix of pork and oxtail, I'm sure you could up with something to replace the oxtail. Love sausages, not sure I can convince Mrs Worm that we need another gadget though. I only got away with the pasta machine because she likes my home-made tagliatelle. Worm(t | c) 11:48, 29 August 2010 (UTC)
- How was it then? I've never tried it, not eating beef and all. P.S. Do you like sausages? If so then it's worth investing in a proper electric mincer with a sausage stuffer horn. CrundyTalk nerdy to me 10:34, 29 August 2010 (UTC)
- Jeez. Ok, I made curry as well, so it's not all been Heston, but I've just finished stage 1. The ragu and tomato sauce are on simmer - and I am knackered. OK, I don't have a mincer so I had to mince the oxtail by hand. This took an hour. This better be worth it :) Worm(t | c) 20:47, 28 August 2010 (UTC)
- Not tried Heston's yet, but I will do - it's actually very similar to mine - for instance, I always make a soffrito (and I have the oxtail in the freezer). My problem is that any time I vary it, Mrs Worm complains that it's not the same. I will document it next time so you get the idea. :) Worm(t | c) 00:47, 28 August 2010 (UTC)
- I consider my bolognese pretty damn good, and it differs in many ways from yours. I wonder which one is best? There's only one way to tell.... </HarryHill> Worm(t | c) 08:32, 27 August 2010 (UTC)
Crundy curry tonight as promised
- Heh, I had that last night as well. You should try the Vindaloo as well. CrundyTalk nerdy to me 07:55, 27 August 2010 (UTC)
Gumbo!
DeltaStarSenior SysopSpeciationspeed! 21:32, 6 October 2010 (UTC)- What is Gumbo anyway? Explain! I demand! CrundyTalk nerdy to me 21:39, 6 October 2010 (UTC)
- It's a Cajun Jambalaya. Kind of a stir fry-come-reduced stew-come-sticky rice dish. Fry off some veg (onion, celery, peppers (I believe these are the Cajun holy trinity), spring onion), then add the spices and herbs (white and black peppercorns, cayenne pepper, oregano and salt) add some meat/fish (I used posh pork sausage) then a load of stock, then add dry rice and leave it to cook in the stock. Very simple, but very tasty and satisfying. I always struggle to cook rice, so it's nice to be able to let it go all stodgey and say "that's how it's meant to be!". I'll type up a proper recipe some time soon.... DeltaStarSenior SysopSpeciationspeed! 22:06, 6 October 2010 (UTC)
- Isn't it supposed to have okra in it? Or is that Cajun for "celery"? ħuman
03:58, 7 October 2010 (UTC)
- Slight aside - Tip for light fluffy rice - rince very well, boil for five minutes, drain, steam for 10 minutes. Bootiful. Worm(t | c) 08:59, 7 October 2010 (UTC)
- Depends what rice you're using. Apparently the best way to do basmati rice is to boil until almost cooked, then put in the oven, covered. For long grain rice you're best cooking it fully, draining and rinsing until cold, drain some more, then stir fry it. CrundyTalk nerdy to me 09:15, 7 October 2010 (UTC)
- My basmati rice seems to go from being crunchy to stodgey in about 7ms. I rinse it with cold water then boil for about 8-10mins. I assume you method (Crundy) involves adding just enough water for the rice to cook, therefore there's no need to drain it, just shove the pan in the oven? Or do you drain it then place the pan in the oven? Worm, I've never tried steaming rice, I might have to try that. Do you rinse with cold or boiling water? DeltaStarSenior SysopSpeciationspeed! 12:38, 7 October 2010 (UTC)
- Yes I think the recipe I have (never tried it) is using the absorbtion method. I'll post the full recipe if you like? CrundyTalk nerdy to me 12:48, 7 October 2010 (UTC)
- Aye man, please. Or at least the ratio of rice to water needed.... DeltaStarSenior SysopSpeciationspeed! 12:53, 7 October 2010 (UTC)
- I'll try and remember to do it tonight when I get a chance. CrundyTalk nerdy to me 13:01, 7 October 2010 (UTC)
- Delia Smith's absorbtion recipe (which I have used - it works) uses a 2-1 ratio of water-rice (by volume) - a wide pan, put on a very low heat, just enough to tick over, and keep the lid on. Steaming method I got from Jamie Oliver. Wash in cold water to get rid of the starch, boil, then steam and it stays nice and fluffy. I do this by draining it after the boiling stage in a medium-fine colander, then putting the colander over a pan of water to steam. Worm(t | c) 14:05, 7 October 2010 (UTC)
- I only really use the absorbtion method for sushi rice nowadays (which you can't really cook any other way). I used to have a microwave rice cooker which worked, but left the rice a little clumpy. That used 1:1.5 rice to water ratio. CrundyTalk nerdy to me 14:47, 7 October 2010 (UTC)
- Delia Smith's absorbtion recipe (which I have used - it works) uses a 2-1 ratio of water-rice (by volume) - a wide pan, put on a very low heat, just enough to tick over, and keep the lid on. Steaming method I got from Jamie Oliver. Wash in cold water to get rid of the starch, boil, then steam and it stays nice and fluffy. I do this by draining it after the boiling stage in a medium-fine colander, then putting the colander over a pan of water to steam. Worm(t | c) 14:05, 7 October 2010 (UTC)
- I'll try and remember to do it tonight when I get a chance. CrundyTalk nerdy to me 13:01, 7 October 2010 (UTC)
- Aye man, please. Or at least the ratio of rice to water needed.... DeltaStarSenior SysopSpeciationspeed! 12:53, 7 October 2010 (UTC)
- Yes I think the recipe I have (never tried it) is using the absorbtion method. I'll post the full recipe if you like? CrundyTalk nerdy to me 12:48, 7 October 2010 (UTC)
- My basmati rice seems to go from being crunchy to stodgey in about 7ms. I rinse it with cold water then boil for about 8-10mins. I assume you method (Crundy) involves adding just enough water for the rice to cook, therefore there's no need to drain it, just shove the pan in the oven? Or do you drain it then place the pan in the oven? Worm, I've never tried steaming rice, I might have to try that. Do you rinse with cold or boiling water? DeltaStarSenior SysopSpeciationspeed! 12:38, 7 October 2010 (UTC)
- Depends what rice you're using. Apparently the best way to do basmati rice is to boil until almost cooked, then put in the oven, covered. For long grain rice you're best cooking it fully, draining and rinsing until cold, drain some more, then stir fry it. CrundyTalk nerdy to me 09:15, 7 October 2010 (UTC)
- Slight aside - Tip for light fluffy rice - rince very well, boil for five minutes, drain, steam for 10 minutes. Bootiful. Worm(t | c) 08:59, 7 October 2010 (UTC)
- Isn't it supposed to have okra in it? Or is that Cajun for "celery"? ħuman
- It's a Cajun Jambalaya. Kind of a stir fry-come-reduced stew-come-sticky rice dish. Fry off some veg (onion, celery, peppers (I believe these are the Cajun holy trinity), spring onion), then add the spices and herbs (white and black peppercorns, cayenne pepper, oregano and salt) add some meat/fish (I used posh pork sausage) then a load of stock, then add dry rice and leave it to cook in the stock. Very simple, but very tasty and satisfying. I always struggle to cook rice, so it's nice to be able to let it go all stodgey and say "that's how it's meant to be!". I'll type up a proper recipe some time soon.... DeltaStarSenior SysopSpeciationspeed! 22:06, 6 October 2010 (UTC)
Here you go:
“”For perfect results follow my recipe carefully and remember a few simple rules:
|
From The Curry Secret. Good book if you like Indian restaurant food, but it contains nothing "authentic". By the way, she does say that the best way to cook rice is to use a steamer:
“”Use basmati rice. Supermarket own brands are fine. There is no need to wash the rice prior to cooking.
Invest in an electric steamer. In the UK, Argos do them for about £18. Avoid the cookers which are sold as rice cookers – they invariably produce disappointing results. The best ones to buy are the steamers which have a clear plastic tower of usually of three levels. They can actually be used to cook anything from vegetables to fish, but they come into their own in the preparation of fluffy and tasty rice. Ignore the insructions which come with the steamer. Steamers come with a small plastic bowl which should be situated on the first level of the tower directly above the water when cooking rice (the upper levels should be removed and the lid should go straight on top of the first level). The method is simple: add a ½ tsp of salt to the bowl, and then add cupful of rice and cold water in a 1.0/0.8 ratio using a cup (i.e. slightly more rice by volume than water, as the rice gets most of the moisture from the steam). A cupful of rice is enough for two people. If in doubt, always add less water as you can always add a little more if the rice is not soft enough at the end of cooking. Set the timer for 22 minutes from a cold start, and don't lift the lid until the bell rings. Serve straight from the cooker. There should be no need to rinse the rice in water prior to serving. This method works for pillau rice too. Just add the fried rice mixture and proceed as above. |
HTH CrundyTalk nerdy to me 17:20, 7 October 2010 (UTC)
- Ricetastic! I've got a steamer but have never used it for rice, I'll give that a shot next time. Cheers. DeltaStarSenior SysopSpeciationspeed! 09:03, 9 October 2010 (UTC)
- Dagnammit! Just tried to do some rice like that and it was a disaster. 0.8 is nowhere near enough water, and 22minutes is nowhere near enough time. DeltaStarSenior SysopSpeciationspeed! 18:23, 22 October 2010 (UTC)
- Well, I'm glad you were the guinea pig with that one. I'm prolly gonna do the vindaloo tonight or tomorrow. I'll just boil the rice :) CrundyTalk nerdy to me 16:02, 27 October 2010 (UTC)
- Dagnammit! Just tried to do some rice like that and it was a disaster. 0.8 is nowhere near enough water, and 22minutes is nowhere near enough time. DeltaStarSenior SysopSpeciationspeed! 18:23, 22 October 2010 (UTC)
- Ricetastic! I've got a steamer but have never used it for rice, I'll give that a shot next time. Cheers. DeltaStarSenior SysopSpeciationspeed! 09:03, 9 October 2010 (UTC)
Dinner
It's a thai tossed Salmon & basil stir-fry thing, later mixed with jasmine rice. Sen (talk) 20:10, 28 October 2010 (UTC)- Looks awesome! Recipe? CrundyTalk nerdy to me 20:19, 28 October 2010 (UTC)
Ingredients:
- Salmon (350-ish gram?)
- 1 Green, 1 Red, 1 Yellow Bell pepper (Combo bonus!)
- 6 red/green small chillies (+1 metabolism)
- 3 red medium chillies
- 6 cloves garlic
- 3 shallots
- 2 spoons Dark Soy Sauce
- 2 spoons Fish Sauce
- 1 spoon olive oil
- 1 teaspoon "Kaffir Lime" (optional)
- Lot's of fresh Basil leaves.
- Cut with a knife the small chillies, and put them with the garlic inside a food chopper thing. You are supposed to use a mortar, but this works too. Let's designate the result as "hot goo".
- Cut the bell peppers and medium chillies into strips. Designation: "Veggies".
- Cut the shallots into little bits. Designation: "Shallots".
- Cut the salmon into cubes.
- Start with medium/high heat. Put 1 spoon olive oil in the Wok. To say the truth I think you can get away with even less (I just swirl it around a bit to coat the surface, and then throw some of it away). Then the hot goo. After 30sec or so, the shallots, and after 30sec or so again when they start to smell you switch to high heat and put the salmon in. Stir, stir, stir until it changes colour. Then I throw in the veggies in as well as the Soy Sauce, Fish Sauce and kaffir lime and some basil. (At which point your kitchen/house might end up smelling said sauces). Continue to stir. At some point, usually when the salmon begins to flake from the act of stirring alone you turn the heat off and throw the rest/most of the basil leaves in.
- Somewhen during all that you also boil some rice. I usually just use a microwave rice cooker (not the same with microwaveable rice) and in the 15 minutes it takes to boil that, I finish cutting/preparing all the rest of the ingredients. I think you are supposed to serve that "on" rice, but I just throw the rice in the wok and mix everything up. Keep in mind that one characteristic of rice cookers is that the internal container is porous so when you lift it up, all the remaining water stays behind, otherwise I don't think that this would be a good idea. Sen (talk) 21:32, 28 October 2010 (UTC)
Dinner 2
Paella like thing. Rice ended up a bit mushy but still edible. Sen (talk) 00:33, 5 November 2010 (UTC)