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  • Gerontophile
    replied
    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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  • Gerontophile
    replied
    Right then, OTF chefs

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

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  • Gerontophile
    replied
    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.

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  • Brandenburger Toro
    replied
    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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  • Gerontophile
    replied
    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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  • Incandenza
    replied
    Right then, OTF chefs

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

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  • WOM
    replied
    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.

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  • linus
    replied
    Right then, OTF chefs

    Bon appetit Rogin.

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  • Gerontophile
    replied
    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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  • WOM
    replied
    Right then, OTF chefs

    Monzh-too, Inca.

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  • Rogin the Armchair fan
    replied
    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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  • Incandenza
    replied
    Right then, OTF chefs

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

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  • Gerontophile
    replied
    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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  • WOM
    replied
    Right then, OTF chefs

    (goes to all the trouble)

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  • WOM
    replied
    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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  • Gerontophile
    replied
    Right then, OTF chefs

    whispering: full 12?

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  • WOM
    replied
    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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  • Gerontophile
    replied
    Right then, OTF chefs

    here comes M Michelin!

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  • Gerontophile
    replied
    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.

    Leave a comment:


  • Rogin the Armchair fan
    replied
    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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  • WOM
    replied
    Right then, OTF chefs

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

    Leave a comment:


  • Rogin the Armchair fan
    started a topic Right then, OTF chefs

    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?
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