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    Right then, OTF chefs

    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?

    #2
    Right then, OTF chefs

    The longer, the better for the beef. Just don't let it simmer dry.

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      #3
      Right then, OTF chefs

      I've just slung in some parsley, sage, rosemary and thyme, on the basis that I like Simon and Garfunkel. I've bunged some oregano in, too. And a bit more tomato puree.

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        #4
        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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          #5
          Right then, OTF chefs

          here comes M Michelin!

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            #6
            Right then, OTF chefs

            You didn't really put all those herbs in at once, did you? Fuck me. May as well move down to the next level on the rack and toss in the full twelve.

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              #7
              Right then, OTF chefs

              whispering: full 12?

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                #8
                Right then, OTF chefs

                Those spice racks yer mam would have hanging on the kitchen wall when you were a kid. 12 bottles in two rows of six, in a little wooden rack.

                (ponders googling around for a picture)

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                  #9
                  Right then, OTF chefs

                  (goes to all the trouble)

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                    #10
                    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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                      #11
                      Right then, OTF chefs

                      I had to look up mangetout. Sugar peas. How is mangetout pronounced?

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                        #12
                        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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                          #13
                          Right then, OTF chefs

                          Monzh-too, Inca.

                          Comment


                            #14
                            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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                              #15
                              Right then, OTF chefs

                              Bon appetit Rogin.

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                                #16
                                Right then, OTF chefs

                                Oh, yeah, that ten-spacer's for the riff-raff. We were posh-like, with 12. Of course, mom only ever used the Cinnamon, Garic Spice and Pepper. Everything else just sat there for decades. Cumin? Pah...not for us, thanks.

                                Comment


                                  #17
                                  Right then, OTF chefs

                                  "Some of these have got to be doubles. 'Or-uh-gone-oh?'"

                                  Comment


                                    #18
                                    Right then, OTF chefs

                                    retrace your steps young WoM....

                                    dont go there.

                                    We had salt, hewn from my dads face. that was it

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                                      #19
                                      Right then, OTF chefs

                                      Half an hour from now.

                                      Puy lentils cooked in chicken stock. Onions and julienned courgettes sauteed in olive oil, and some black olives.

                                      Oh yes indeed.

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                                        #20
                                        Right then, OTF chefs

                                        nice try toro, but I am almost certain that none of what you say, is in the original thread poster's leet.

                                        Comment


                                          #21
                                          Right then, OTF chefs

                                          which should be ready by now... how was it?

                                          Comment


                                            #22
                                            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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