Culinary delight thread...

Got to fend for myself tonight   So been for fish and chips 
I will get my own back 
Janets off for her hair doing and will be late home, When she gets in i will say " Were they closed "

Hope she thumps you!

Brian Denson swung by, probably smelled the fish, so i gave him some of Janets
so him and me are playing in the garden He throws the ball and i fetch it,
i prefer cats to people anyway, 

Chicken Jalfrezi with pilau rice, 2 x onion bajis, 1 x naan bread and tin of coca cola...8/10

Chic Ken curry with brown rice   Feck me 

baked spud with grated cheese with a slice of seeded bread.

sameas Mermaid but with a chillli burger and our home cured bacon, wonderful

Home made Cornish pasty, washed down with pear cider.

Annie's Shepards Pie...

I tend to do most of the cooking at Annie's, her kids, kids !,,, 15, 18 and 22 the ones that still live with her are lets say faddy eaters, in other words they mainly eat shitty takeaways... But they like Annie's shepards pie, so Tuesday night she decides to make a big one with the view of freezing most of it and feeding it to her masses when required...
So Tuesday night, the mince, big pack of frozen mixed veg (cheat), stock and thickener are all cooked up in a big pot, about 12" diamiter by 8" high, her plan being let it marinate overnight, reboil next day, cover in mash, and in to oven for half an hour or so, have for tea that night and freeze the rest...
Now on the Wednesday Annie's held up at the hospital and asks me to make the mash and finish the cottage pies off, I'm pushed for time, going to pool, so I peel and par boil the spuds (20 minutes) and leave for Annie to reboil, mash and top pies,,, Annie gets in late so changes plan, dices potatoes, adds to mince, boils up, mince stew instead of shepards pie,,, now when I got home from pool I had a few spoonfuls of it and it was yum... So it's left in big pot to cool overnight, next day I decide to have some pre putting in tubs to freeze, I take lid off the pot, there's what is only can be described as two inches of froth/scum built up on top of the stew pushing against the pot lid,,, I give it a big stir, froth dispenses in to stew but the smell was horrible,,, strong vinegar type smell, I decide not to have, put the lid back on, have a look at it about an hour later, froth/scum had built up again,,, the lot went in the bin...

So what went wrong...

Bloody hell minty, it was fermenting! Potato vodka you could have had! 

Yip, I made home made wine sone time back, made it in bulk, five gallon containers, garage was full of it, and it fermenting is what stew looked like,,, but why...

Feck knows, biology innit. Tonight I had chilli chicken stir-fry with mung beans and mushrooms. Diet food then...... 

I ain't a throw away guy, if I buy it I eat it, best by dates,,,, is it green, no, eat it, but that was something different...

Too many cooks...

guy said to me that the steak I had was old, no it is matured, bloody hell. Beef and Lamb need to satrt smelling a bit in my book but punters prefer it ultra fresh.

Adam Mint wrote:Annie's Shepards Pie...

I tend to do most of the cooking at Annie's, her kids, kids !,,, 15, 18 and 22 the ones that still live with her are lets say faddy eaters, in other words they mainly eat shitty takeaways... But they like Annie's shepards pie, so Tuesday night she decides to make a big one with the view of freezing most of it and feeding it to her masses when required...
So Tuesday night, the mince, big pack of frozen mixed veg (cheat), stock and thickener are all cooked up in a big pot, about 12" diamiter by 8" high, her plan being let it marinate overnight, reboil next day, cover in mash, and in to oven for half an hour or so, have for tea that night and freeze the rest...
Now on the Wednesday Annie's held up at the hospital and asks me to make the mash and finish the cottage pies off, I'm pushed for time, going to pool, so I peel and par boil the spuds (20 minutes) and leave for Annie to reboil, mash and top pies,,, Annie gets in late so changes plan, dices potatoes, adds to mince, boils up, mince stew instead of shepards pie,,, now when I got home from pool I had a few spoonfuls of it and it was yum... So it's left in big pot to cool overnight, next day I decide to have some pre putting in tubs to freeze, I take lid off the pot, there's what is only can be described as two inches of froth/scum built up on top of the stew pushing against the pot lid,,, I give it a big stir, froth dispenses in to stew but the smell was horrible,,, strong vinegar type smell, I decide not to have, put the lid back on, have a look at it about an hour later, froth/scum had built up again,,, the lot went in the bin...

So what went wrong...

could it have been the warmth in the kitchen? It had been made a couple of days and would have been better in a fridge. Also I am no expert but it might have been a reaction from the potatoes. Glad you got rid of it.

Tonight Mathew, seafood Spanish style...

To start prawns in oil, garlic and chillies, for the main moules mariniere, all with crusty bread and lashings or red wine to wash it down...

Egg mayo and pepper roll, just finished that. Later I shall be making a chicken curry.            

We went out for a carvery...

Stripped or pulled Duck, pancake wotsits, cucumber tomatos and onion rings with a barbecue sauce
Janet said it was continental night dont care what night it is so long as there is no chicken involved

A duck is still a bird though Reg...........

Perfectspecimen wrote:A duck is still a bird though Reg...........

Yeh i know but it was ok

Adam Mint wrote:Tonight Mathew, seafood Spanish style...

To start prawns in oil, garlic and chillies, for the main moules mariniere, all with crusty bread and lashings or red wine to wash it down...

Well that was yum, three big thumbs up, Annie, her mate and me, licking the plates they were...

Reg says his Duck kept looing at him, Peking Duck

Adam Mint wrote:

Adam Mint wrote:Tonight Mathew, seafood Spanish style...

To start prawns in oil, garlic and chillies, for the main moules mariniere, all with crusty bread and lashings or red wine to wash it down.

moules mariniere sounds very Spanish