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    Originally posted by eamonhonda View Post
    Yeah I have used Penang paste too. But red + peanut butter definitely tastier.
    Clearly a secret satay fiend

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      Was just chatting to a mate on facebook there. He was in Nepal in early in the year. While he was there, they cancelled permits, closed the borders, and he's been stuck there on his own since. Hasn't seen his wife in months. Kinda puts in in perspective for the people complaining about being stuck at home with their families.

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        Originally posted by Mellor View Post
        Was just chatting to a mate on facebook there. He was in Nepal in early in the year. While he was there, they cancelled permits, closed the borders, and he's been stuck there on his own since. Hasn't seen his wife in months. Kinda puts in in perspective for the people complaining about being stuck at home with their families.
        Cool. Did he give you any good recipes?

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          Made Ramen today with a recipe a chef friend gave to me. I think it's the best thing I've ever made. He also sent a Pho recipe that I'll make next week some time. Ramen will be great for the winter evenings after training. Really enjoying adding so much cooking skills to what was a fairly limited repertoire and trying new things.

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            Share up the pho recipe please Sam if you can

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              Originally posted by Keane View Post
              Share up the pho recipe please Sam if you can
              https://www.gimmesomeoven.com/pho-recipe/

              i use that one, better your stock the better your pho obviously. Cant wait to get back to pho viet for a bowl
              airport, lol

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                I only ever had it once on the side of the road in Saigon and man it was good.

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                  That recipe was a screenshot from a Viet cook book. Couldnt post a pic here cos I'm technologically retarded so sent it to Keane via Twitter, wasnt ignoring him as it may seem

                  So the Ramen is gone, had it for dinner, late night snack, lunch, dinner, late night snack and there's the smallest amount left for lunch today. That's one to batch make for lunches when I go back to work for sure.

                  Speaking of Pho Viet, that's why we went looking for recipes, we were due to go to a cancelled show in the Abbey and always go for a pre theatre Pho. Gonna buy the ingredients either today or tomorrow and make it on Tuesday.

                  I think Asian food will be added to very regular rotation given how cheap it is to source and make and how well it keeps.

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                    Originally posted by Keane View Post
                    Share up the pho recipe please Sam if you can
                    Be good to see that

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                      Can you see this?

                      GGa6h1Vn.jpg

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                        Originally posted by Keane View Post
                        Can you see this?

                        GGa6h1Vn.jpg
                        I can, it isnt pho thats just a beef noodle soup.
                        airport, lol

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                          Ended up using the recipe that Honda posted and either I'm doing something incredibly wrong and cant see it or it's just disgusting. Made a batch this afternoon and it didnt even smell nice, tasted worse so it went down the drain. Started from scratch and while the 2nd batch was an improvement, it still wasnt nice enough to have a bowl of.

                          Will try again next week and have a think about where I could be going wrong. What I wouldnt give for Pho Viet to be open now though.

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                            https://www.jamieoliver.com/recipes/...es/beef-tacos/

                            Made these on Friday, they’re not quite eamoKofkas (obviously) but I loved them. I paired them with Tacos from here which make all the differencehttps://www.picadomexican.com/products/20-pack

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                              Originally posted by Goodluck2me View Post
                              https://www.jamieoliver.com/recipes/...es/beef-tacos/

                              Made these on Friday, they’re not quite eamoKofkas (obviously) but I loved them. I paired them with Tacos from here which make all the differencehttps://www.picadomexican.com/products/20-pack
                              Jamie Oliver uses hard shell tacos?! Glad you had sense and got proper ones

                              These were my most recent taco ventures. Both I just used the recipe for the meat and made whatever toppings which included pickled red onions, red cabbage, chipotle creme, radish, tomato or pineapple salsa and all the hot sauce

                              https://damndelicious.net/2019/04/18...-street-tacos/


                              ​​​​https://www.seasonsandsuppers.ca/spi...derloin-tacos/

                              airport, lol

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                                https://www.irishtimes.com/life-and-...soup-1.4404704

                                half the amount of noodles and use 2.5l of stock and this us a winner

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