Somebody in my street used to leave a can of McEwans on it's side in their garden I think actually for this purpose. One day one of my mates thought it was a good idea to tip it out in the gutter. The thick orangey brown liquid with the black and brown chunks that were the remains of all the snails and slugs smelled so bad I threw up. I've never smelled anything so disgusting in my life, but the smell of over ripe blackberries comes close, that smell makes me want to puke as well.
The same mate in the same part of the street (maybe it was the same person living in the house), did it again less than 10 years ago. But this time the guy had left half a can of McEwans under a bush in his garden. This time it was full of wasps hundreds of them squashed in there. That stank pretty bad too, but it was more of a pooey smell than the slug can.
Really that was so nasty I can almost still smell it, and it must've been at least 15 years ago?
Somebody in my street used to leave a can of McEwans on it's side in their garden I think actually for this purpose. One day one of my mates thought it was a good idea to tip it out in the gutter. The thick orangey brown liquid with the black and brown chunks that were the remains of all the snails and slugs smelled so bad I threw up. I've never smelled anything so disgusting in my life, but the smell of over ripe blackberries comes close, that smell makes me want to puke as well.
The same mate in the same part of the street (maybe it was the same person living in the house), did it again less than 10 years ago. But this time the guy had left half a can of McEwans under a bush in his garden. This time it was full of wasps hundreds of them squashed in there. That stank pretty bad too, but it was more of a pooey smell than the slug can.
Really that was so nasty I can almost still smell it, and it must've been at least 15 years ago?
seemed to have attracted geordies too. who would have guessed. :razz:
I'd definitely try them given the chance, I'm generally not very squeamish, especially when it comes to food. I'd love to give frogs legs a go too. Tried sushi for the first time on Monday night, absolutely blimmin' loved it! Yummy! :)
I once went to a Chinese restaurant in Chinatown San Fransisco. Every single item on the menu had a froggy element to it. It doesn't taste quite like chicken but it's not really all that far off.
I've always been struck about horse meat eaten in some countries. From Wikipedia:
Horse meat is part of the cuisine of countries as widespread as Italy with 900 g per person per year, Netherlands, Belgium, France, Switzerland, where horse meat is common in supermarkets, Germany with only 50 g per person per year...
Has anyone here tasted it?
MENTAL NOTE: How can I be struck about people eating horse meat, being a snail-eater? :razz:
There's a similar norwegian 'delicacy' of rotten fish that makes people vomit from the smell.
You mean the Norwegians just couldn't stop with mere lutefisk? (Which is fish soaked in caustic soda for a week, at which point it is toxic so it has to be washed for a further week. The result is a sickening gelatenous grey goop that must be consumed with ample quantities of aquavit, presumably to dull the realisation of what you're actually eating)
That was good too. (And the anchoas from earlier, and some suspicious smelling cheese. Did you know the chemical that makes suspicious smelling cheese smell like it does is the same chemical that makes vomit smell of vomit?)
All washed down with ample quantities of kalimotxo en El Refugio del Cr?pula maybe 10 minutes later :-)
You mean the Norwegians just couldn't stop with mere lutefisk? (Which is fish soaked in caustic soda for a week, at which point it is toxic so it has to be washed for a further week. The result is a sickening gelatenous grey goop that must be consumed with ample quantities of aquavit, presumably to dull the realisation of what you're actually eating)
Though I was getting it confused with the Swedish one, Surstr?mming. That's really revolting: http://en.wikipedia.org/wiki/Surstr%C3%B6mming
And the story of its origins is amusing too.
The tins bulge so badly, some airlines refuse to carry them, and the smell is so bad it's 'traditionally' always eaten outdoors.
Though I was getting it confused with the Swedish one, Surstr?mming. That's really revolting: http://en.wikipedia.org/wiki/Surstr%C3%B6mming
And the story of its origins is amusing too.
The tins bulge so badly, some airlines refuse to carry them, and the smell is so bad it's 'traditionally' always eaten outdoors.
...and isn't it advised that you open the tin whilst it's submerged in water as the smell is so bad?
That was good too. (And the anchoas from earlier, and some suspicious smelling cheese. Did you know the chemical that makes suspicious smelling cheese smell like it does is the same chemical that makes vomit smell of vomit?)
Hmmm funny I was telling a couple of people that at work earlier, as the conversation had turned to Parmesan flavoured cous cous. I said I liked cous cous, but not that flavour, and proceeded to tell them pretty much what you said there.
i made the french dipped sarnies i saw on man vs food the other week.
roasted a shoulder of pork for 4 hours in beef stock, with some onions, sprouts, garlic and some spices.
pulled it all apart with a couple of forks. (think i will add another hour next time)
then dipped the buns, the flat side into the gravy from the pan and filled them with the pork.
really tasty.
far too much effort for what basically a sarnie for your tea.
didn't bother taking any pics as i said they were just sammichs
Sometimes though many hours is what it takes for awesomeness.
Even if I make something like spag bol I like to let my sauce cook for about 3 or 4 hours if I have the time.
I take no less than 2 hours cooking one of my curries 3 hours is better though, with prep depending if I make any sides from scratch I can make a whole day of it. That time when the wife was over there the other summer and I was stuck here I spent a whole day in the kitchen cooking curry just cos' I could. It was awesome I made Onion Bhajis, Chapattis, and Veggie Pakora from scratch. As well as a batch of melt your face off hot curry to dip the feckers in.
Of course when I do go on a curry marathon I make enough to last me 2 or 3 times. If your sarnies were a one off meal than I can see how you'd feel a bit like you'd wasted your time. If so you should invest in a crock pot, and put it on the 8 hours setting, cook everything in it while you're at work or something. Then just dip the bread when you get home and serve up the goodies.
Crock pots are quite awesome, they're not that good for curry, but they are good for lots of other things. I made myself a Corned beef hash in my mini crockpot while the missus was away as well. Made me enough for about 4 servings for me, so about 6 or 7 for anyone else, or one serving for Beanz :D
Sometimes though many hours is what it takes for awesomeness.
Even if I make something like spag bol I like to let my sauce cook for about 3 or 4 hours if I have the time.
I take no less than 2 hours cooking one of my curries 3 hours is better though, with prep depending if I make any sides from scratch I can make a whole day of it. That time when the wife was over there the other summer and I was stuck here I spent a whole day in the kitchen cooking curry just cos' I could. It was awesome I made Onion Bhajis, Chapattis, and Veggie Pakora from scratch. As well as a batch of melt your face off hot curry to dip the feckers in.
Of course when I do go on a curry marathon I make enough to last me 2 or 3 times. If your sarnies were a one off meal than I can see how you'd feel a bit like you'd wasted your time. If so you should invest in a crock pot, and put it on the 8 hours setting, cook everything in it while you're at work or something. Then just dip the bread when you get home and serve up the goodies.
Crock pots are quite awesome, they're not that could for curry, but they are good for lots of other things. I made myself a Corned beef hash in my mini crockpot while the missus was away as well. Made me enough for about 4 servings for me, so about 6 or 7 for anyone else, or one serving for Beanz :D
crock pots are for leftie hippies who are scared of frying pans. :-P
i know what youi mean though, i like to take my time making certain things. but the pulled pork wasn't worth it. it'd been better to buy a bigger joint and just have the roast and then the leftovers for sarnies the next day.
i do like marinading the odd thing over night like chciken for a curry etc. but honeslty, i cant really taste the difference that if i just whacked it in the pan. :razz:
still gonna have a go at leaving my xmas turkey in a bucket or water this year or summit.
think im gonna but a cast iron skillet at some point, although reading about them they do sound a bit fruity with all the special cleaning care.
think im gonna but a cast iron skillet at some point, although reading about them they do sound a bit fruity with all the special cleaning care.
Not so much the cleaning, but you have to make sure if you have something like that to only use wooden or plastic utensils with it, or if you're going for the true ponciness silicone utensils. Even a little scratch on it and you might as well leave it in a bucket of heavily salted water for a fortnight, cos' that's how it'll end up eventually.
I like Calphalon pans right now, like teflon, but little bits don't flake off into your food and give you brain damage :D
Not so much the cleaning, but you have to make sure if you have something like that to only use wooden or plastic utensils with it, or if you're going for the true ponciness silicone utensils. Even a little scratch on it and you might as well leave it in a bucket of heavily salted water for a fortnight, cos' that's how it'll end up eventually.
I like Calphalon pans right now, like teflon, but little bits don't flake off into your food and give you brain damage :D
they can make metal to with stand the imense tempratures of a space ship re-entering earth orbit, but can't make a pan that will withstand frying an egg.
NASA need to get their **** together and bring out some cookware.
just had a look at CIS prices. they range from 16 quid to 131 quid, with that sort of price range you just know that the cheap ones will melt after half an hour.
Best non-stick frying pans I have came from Lidl - good solid German ones with thick bases.
I've tried Tefal's red spot ones and they're crap and flake apart as Boozy says.
Not so much the cleaning, but you have to make sure if you have something like that to only use wooden or plastic utensils with it, or if you're going for the true ponciness silicone utensils. Even a little scratch on it and you might as well leave it in a bucket of heavily salted water for a fortnight, cos' that's how it'll end up eventually.
That's a bit of a myth. The problem with a scratch is it tends to leave lumps of carbon in your food which you might not necessarily like the taste of.
Myth or Fact: Metal Utensils Scratch the Surface
I remember my mom telling me wooden spoons are the only way to go so you won’t damage the pan's surface. But after all these years, it turns out it has nothing to do with the pan's surface. "A cast iron pan that you’ve been using on a regular basis with some hot water washing and thorough drying will overtime build up from the cooking process a very thin layer of carbon," explained Chef Kellaway. "If you then are in the habit of using metal utensils and you begin scraping the bottom of the pan, the thin layer of carbon gets scratched up into the food."
While the carbon layer is not harmful or toxic, it will discolor your food. Wooden or silicone utensils are preferable.
I have a cast iron pan, it's pretty ancient, it was left behind in my house by the previous owner(s) (my house used to be a student house, so you can guess how much care the pan got). It still works fine. I've never had to re-season it. Just make sure you don't leave it around wet for prolonged periods. It's very non-stick and it's a lot more robust than a teflon pan.
Comments
But I would like to say that frogs legs do not taste like chicken.
Calamari does not taste like chicken.
Rabbit does not taste like chicken.
Deer does not taste like chicken.
Buffalo does not taste like chicken.
Shark does not taste like chicken.
Goat does not taste like chicken.
...and so on :D
give em BEER! :D
The same mate in the same part of the street (maybe it was the same person living in the house), did it again less than 10 years ago. But this time the guy had left half a can of McEwans under a bush in his garden. This time it was full of wasps hundreds of them squashed in there. That stank pretty bad too, but it was more of a pooey smell than the slug can.
Really that was so nasty I can almost still smell it, and it must've been at least 15 years ago?
seemed to have attracted geordies too. who would have guessed. :razz:
Of course it did, it was potentially a free beer ;)
I once went to a Chinese restaurant in Chinatown San Fransisco. Every single item on the menu had a froggy element to it. It doesn't taste quite like chicken but it's not really all that far off.
Has anyone here tasted it?
MENTAL NOTE: How can I be struck about people eating horse meat, being a snail-eater? :razz:
You mean the Norwegians just couldn't stop with mere lutefisk? (Which is fish soaked in caustic soda for a week, at which point it is toxic so it has to be washed for a further week. The result is a sickening gelatenous grey goop that must be consumed with ample quantities of aquavit, presumably to dull the realisation of what you're actually eating)
I prefer the 'plato de jam?n' at the bottom :D
:p
That was good too. (And the anchoas from earlier, and some suspicious smelling cheese. Did you know the chemical that makes suspicious smelling cheese smell like it does is the same chemical that makes vomit smell of vomit?)
All washed down with ample quantities of kalimotxo en El Refugio del Cr?pula maybe 10 minutes later :-)
This is Norwegian Rakfisk:
http://en.wikipedia.org/wiki/Rakfisk
Though I was getting it confused with the Swedish one, Surstr?mming. That's really revolting:
http://en.wikipedia.org/wiki/Surstr%C3%B6mming
And the story of its origins is amusing too.
The tins bulge so badly, some airlines refuse to carry them, and the smell is so bad it's 'traditionally' always eaten outdoors.
There's a whole list here:
http://en.wikipedia.org/wiki/Fermented_fish
- IONIAN-GAMES.com -
...and isn't it advised that you open the tin whilst it's submerged in water as the smell is so bad?
Please, stop eating or you will explode!!!
Hmmm funny I was telling a couple of people that at work earlier, as the conversation had turned to Parmesan flavoured cous cous. I said I liked cous cous, but not that flavour, and proceeded to tell them pretty much what you said there.
Tortilla de seso.
(translation: brain omlette)
That looks like something you see outside a pub on a Sunday morning!
roasted a shoulder of pork for 4 hours in beef stock, with some onions, sprouts, garlic and some spices.
pulled it all apart with a couple of forks. (think i will add another hour next time)
then dipped the buns, the flat side into the gravy from the pan and filled them with the pork.
really tasty.
far too much effort for what basically a sarnie for your tea.
didn't bother taking any pics as i said they were just sammichs
Sometimes though many hours is what it takes for awesomeness.
Even if I make something like spag bol I like to let my sauce cook for about 3 or 4 hours if I have the time.
I take no less than 2 hours cooking one of my curries 3 hours is better though, with prep depending if I make any sides from scratch I can make a whole day of it. That time when the wife was over there the other summer and I was stuck here I spent a whole day in the kitchen cooking curry just cos' I could. It was awesome I made Onion Bhajis, Chapattis, and Veggie Pakora from scratch. As well as a batch of melt your face off hot curry to dip the feckers in.
Of course when I do go on a curry marathon I make enough to last me 2 or 3 times. If your sarnies were a one off meal than I can see how you'd feel a bit like you'd wasted your time. If so you should invest in a crock pot, and put it on the 8 hours setting, cook everything in it while you're at work or something. Then just dip the bread when you get home and serve up the goodies.
Crock pots are quite awesome, they're not that good for curry, but they are good for lots of other things. I made myself a Corned beef hash in my mini crockpot while the missus was away as well. Made me enough for about 4 servings for me, so about 6 or 7 for anyone else, or one serving for Beanz :D
crock pots are for leftie hippies who are scared of frying pans. :-P
i know what youi mean though, i like to take my time making certain things. but the pulled pork wasn't worth it. it'd been better to buy a bigger joint and just have the roast and then the leftovers for sarnies the next day.
i do like marinading the odd thing over night like chciken for a curry etc. but honeslty, i cant really taste the difference that if i just whacked it in the pan. :razz:
still gonna have a go at leaving my xmas turkey in a bucket or water this year or summit.
think im gonna but a cast iron skillet at some point, although reading about them they do sound a bit fruity with all the special cleaning care.
Not so much the cleaning, but you have to make sure if you have something like that to only use wooden or plastic utensils with it, or if you're going for the true ponciness silicone utensils. Even a little scratch on it and you might as well leave it in a bucket of heavily salted water for a fortnight, cos' that's how it'll end up eventually.
I like Calphalon pans right now, like teflon, but little bits don't flake off into your food and give you brain damage :D
they can make metal to with stand the imense tempratures of a space ship re-entering earth orbit, but can't make a pan that will withstand frying an egg.
NASA need to get their **** together and bring out some cookware.
just had a look at CIS prices. they range from 16 quid to 131 quid, with that sort of price range you just know that the cheap ones will melt after half an hour.
my frying pan is pretty lumpy at the moment,
might have a look at ceramic ones.
I've tried Tefal's red spot ones and they're crap and flake apart as Boozy says.
- IONIAN-GAMES.com -
That's a bit of a myth. The problem with a scratch is it tends to leave lumps of carbon in your food which you might not necessarily like the taste of.
I have a cast iron pan, it's pretty ancient, it was left behind in my house by the previous owner(s) (my house used to be a student house, so you can guess how much care the pan got). It still works fine. I've never had to re-season it. Just make sure you don't leave it around wet for prolonged periods. It's very non-stick and it's a lot more robust than a teflon pan.
RUINED!! f'ing sprouts. aggh!! sounded great till then.. reminds me of Lamb shank.. fan of that also :)
bit like a wok really , I guess. I always forget what they are.. I call em a frying pan you can chuck in the oven
sirloin steak (last time was rump.. but it tasted better!!) n onion sarny.. I don't do butter (only on doorsteps / toast)
yer I know.. crickle cut! ffs :)
Potatoes go into the microwave for three minutes, then turn them over and repeat three minutes.
Brown ground meat.
Cut up the potatoes (them's hot CAREFUL!) and strew them over the meat.
Throw some cheese and salsa in the mix.
Season per taste (I use black pepper)
Warm it up a bit.
Once on plate, add some sour cream.
Serve, eat, enjoy.
Cheers fog, that was delicious :)