Some chunks of beef, a few slivers of bacon, an onion, a bell pepper, some mangetout, a thinly sliced spud, some tomatoes, an oxo cube and some water. All stir-fried round and recently left to simmer (about ooh, four minutes ago) on a low heat. What do you reckon? Half an hour? An hour?
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Right then, OTF chefs
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Right then, OTF chefs
so, no offence Rogine (French spelling), why are you asking us, if you are doing it?
Thick cut the peppers, throw the mangetout in semi last minute, throw the oxo out of the window, kill the attracted pigeon, neck first, and drip that blood, and voila you have a gravy. Although you may need some red wine...
Otherwise you are doing fine.
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Right then, OTF chefs
oh dear, sorry about this WoM, 'yer mam'?
But I sort of see what you mean. There are certain things you throw in certain places... 12 just sounded awfully many, is all.
(I, possibly like many other Scotsmen here, only realised about 20 years ago, that spaghetti bolognese didnt always come out of a tin)
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Right then, OTF chefs
Well, my meal's come out of the pan, and it tastes ... just fine. Very rustic, I'd say. A bit like a cacciatore.
WOM's pictured spice rack is crap, by the way, it's only a ten-spacer. No place for the garlic salt!
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Right then, OTF chefs
oh no, I feel a celery salt argument coming on.
I had no idea what WOM was on about. My mum used to wrok nightshift, and the only spice in the kitchen was whether I could find the gas or not (hur hur, there are others, so dont push it)
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Right then, OTF chefs
cos if it aint, throw some cow (readily available oop north) in and failing that, throw some cream in... add a twist of ginger and there's a fucking Michelin star (however you had to cook the beef WITH the ginger, or all bets are off, and Delia hates this)
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