I love cooking me!

[eldargal]

I love Macaroni cheese. Also fun upsetting a certain type of American when you point out it is French not American or Italian. Had fun with that back in 2004 or so around the silly boycott of French things.

It is nice with onion and ham in.

[Mr Mystery]

And another mentioning putting Ham in it. Guess that's up on the experiment block soon!

I'd do it with tonight's (left overs) but I can't be bothered with going up the shops.

Wednesday? Fry up I think. Sausage, Egg and Bacon. Maybe with some chippy chips.

[eldargal]

Bacon works too, or chopped up cooked sausages, left over meat etc.

[Psychosplodge]

The Pancake house in Centre Parcs near Longleat have some odd toppings, full English breakfast, chilli and pepperoni are a few I have tried over the years and they are not bad. Chilli one with cheese and sour cream is my favorite but then I don't like sweet things much. My kids usually have the one covered in chocolate sauce ice cream and Maltesers. The mrs goes for Banoffi. We go every year around Christmas and I usually lose half a stone in preparation :o

Yeah the one in Sherwood Forest does similar stuff, but I just don't get it. Pancakes should come with sugar and lemon or golden syrup...

[Deadlift]

Yeah the one in Sherwood Forest does similar stuff, but I just don't get it. Pancakes should come with sugar and lemon or golden syrup...

Last time I was in Canada I had them with Icecream, maple syrup and bacon. ****ing fantastic ;) I prefer the American style thick fluffy pancakes to our own thin crepe ones. Far more filling.

[Psychosplodge]

Now that's an odd combination...

[DrLove42]

British Pancakes are far nicer on their own, Americans work with the other stuff.

Homemade curry tonight i think. Or might go out on a limb and do the Minted Coriander Chicken again....

[Wolfshade]

My mystery meat pastie today was a chicken balti pastie :)

[Mr Mystery]

British Pancakes are far nicer on their own, Americans work with the other stuff.

Homemade curry tonight i think. Or might go out on a limb and do the Minted Coriander Chicken again....

Don't forget to share the recipes doofus.

Others want to make tasty curry foods. But perhaps not mint. Not a fan of mint meself :)

[DrLove42]

From memory....

Fry some chickens.
Chop a whole onion up. Fry lightly for a few minutes, then put in a three quarters of a pint of chicken stock. Boil the onion/stock for 20-30 minutes, until tis boiled down to thin syrupy gold

Mix in with the chicken. Add spices (can either be curry powder or mix your own garlic, tumeric, ginger and the rest). Simmer for 10 minutes. Add the remaining quarter of pint of chicken stock while simmering.

When boiled down add Fat Free Greek Yogurt. Serve with Rice.

Its an awesome meal. And if you're on a Slimming World diet (such as ma Wife) its completly free (which means very healthy for the normal person)

Can't remember the Chicken Coriander from memory...i'll look it up in my book when i'm home

[alshrive]

seeing as we have moved to curry I will share my Chilli Coconut Chicken Curry;
First Make a Paste in a blender using the following;
2 Sticks Lemon Grass
2 Garlic Cloves
A chunk of garlic (about the size of 2 garlic cloves)
2 birds eye chillis
Bunch Coriander
couple of tomatoes
a shallot
2tbsp Fish Sauce
2tbsp Dark Soy Sauce
Zest of One Lime

whizz all that together to get a nice fragrant paste.

Brown diced chicken thighs and put to one side. In the same pan start heating the paste until nice and aromatic. Add the browned chicken thighs and stir through coating in paste. Add one can of coconut milk and stir through. Simmer for 20-25 minutes until thighs cooked through completely. add juice of lime you previously zested (if necessary you can thicken the sauce at this stage).

and voila. serve with rice and other yummy sides!

[Mr Mystery]

I think I may need to invest in a blender as well......

Got a weeny hand one, but it's best for Hummus and that.

[Mr Mystery]

Watching Saturday Kitchen (yes I know it's on on a Sunday..) and they're doing a fishy dishy, which is always welcome.

Which reminds me I've not cooked fish for a while. Which is a shame, and soon to be rectified! Poached Haddock with samphire and leek. So easy!

Take some smoke haddock, remove the skin (only weirdos keep skin on their white fish!) and roughly chop into chunk.

Pour milk into a frying pan, and season with salt and pepper to taste. Careful with the salt if using samphire. That's naturally salty as is!

When it's lightly steaming, add in the haddock, samphire and chopped leek, with a knob of butter. Being to the boil, then reduce the heat and allow to simmer until, in the immortal words of my Granny Allan, it's done.

If you don't have much haddock, you end up with a sort of fish soup. Lots of haddock? Closer to a stew. Simple, fast and ridiculously tasty! And depending on what milk you use, incredibly low in fat.

Oh, and serve with fresh crusty bread....

[eldargal]

My father made a tipsy cake, I don't think he has quite grasped the concept, it's more of a ****faced cake. I'm drunk before luncheon 'cos he used a whole bottle of aremangac in it.

[Psychosplodge]

A tipsy cake? O_o

[Mr Mystery]

Cake soaked in booze old boy. The best sort of cake!

The Jamaicans are particularly adept at it...as I found out to my glee around Christmas!

[Psychosplodge]

Sounds fascinating...

[Mr Mystery]

Is very nice! Girl in my team brought one in which I suspect was around 90% proper Jamaican 'oh god I can't see at all' Rum. Absolutely delicious!

[Mr Mystery]

Oh....MY! (http://www.keevilandkeevil.co.uk/meat-boxes/the-bodybuilder-meat-box/)

I may not be a body builder, but I think I'm in love... That is cracking value! I prefer my lean meat to other type, and I do like to avoid supermarket meat where possible (at the risk of sounding Daily Mail, I want my meat to be British born and slaughtered, ideally organic and as free range as it can be.)

That little lot would keep me going for a good couple of months at least.... Payday tomorrow... I shall place an order and let you know how it goes!

[Wolfshade]

I imagine that that is the sort of thing Deadpanda eats daily...

[Mr Mystery]

I think it's his overflow....

But shall defo be ordering one tomorrow. Meat is good!

[Wolfshade]

I think it's his overflow....

But shall defo be ordering one tomorrow. Meat is good!

You say that, but wait till you see an accident involving a lorry carrying arbitour waste crashing and loosing it's load...

[Psychosplodge]

Just drive behind one... OMG the smell...

[Mr Mystery]

Dudes. I handle intestines on a weekly basis whilst making sausages. I know it's smelly!

[eldargal]

Oh....MY! (http://www.keevilandkeevil.co.uk/meat-boxes/the-bodybuilder-meat-box/)

I may not be a body builder, but I think I'm in love... That is cracking value! I prefer my lean meat to other type, and I do like to avoid supermarket meat where possible (at the risk of sounding Daily Mail, I want my meat to be British born and slaughtered, ideally organic and as free range as it can be.)

That little lot would keep me going for a good couple of months at least.... Payday tomorrow... I shall place an order and let you know how it goes!
That's not Daily Mail, that's just sensible.

[Mr Mystery]

Was meaning the 'I want it British' bit :)

But yeah. Just because the poor sod is going end up on my plate doesn't mean I don't care. Buy the best you can possible afford, that's my motto!

[DeadPanda]

That meat box is amazing :D

[eldargal]

So did I.:p We have great meat in this country and there is nothing bigoted about supporting local quality producers. Doesn't mean you can't try other things sometimes, I'm partial to Agneau de pré-salé and foie gras from France for example. But 90% of the meat I eat is British, organic and local. Sometimes from our own animals.

[DeadPanda]

I am good friends with my local butchers, I do try and and get most of meat from him. However when needs must I do have to resort to Sainsburys. Sometimes I eat for the protein so it's just a chicken breast or 2 on the foreman grill, but I do love a nice slow roast shoulder of lamb or a big meaty Rib eye is good. I think it's importent to enjoy your food sometimes and appreciate where it's come from by giving it the proper treatment in the kitchen. I dont always have the chance, but when I do I'm a happy man :D

[Mr Mystery]

Yup.

Although I like to snack, meatwise I'm quite fussy.....though two tins of Meatballs in my cupboard betray a deepset weakness from childhood.....

[Mr Mystery]

For tomorrow's 'Come Dine with Me' cook off at work?

I'm not cooking. Instead, Tuscan Bread Salad, with Italian tapasy bits, and some Hummus, to be served with Ciabatta.

[Wolfshade]

Two things,

Firstly, "You don't win friends with salad"

Secondly, wherever I see "ciabatta" I mentally replace ith with chewbacca

[Mr Mystery]

Mind does. It's dead tasty. Oh, and served with three kind of porkymeatmeats....

[Wolfshade]

Mind does. It's dead tasty. Oh, and served with three kind of porkymeatmeats....

Ham Gammon and Shoulder?

[Mr Mystery]

Salami, Proscuttio and Serrano.

[Mr Mystery]

Good evening!

And update from Mystery Kitchens...

Last night I prepared a Roast. Chicken, Sweet Potato (cheers for the plug Deadlift!), Onion, Carrot and Celery. Chicken naturally had a pricked lemon inserted into it's jacksie. Net result was a delicious meal.

A delicious meal with 2/3rds of a cooked chicken left over.....

So tonight, I chopped up half a dozen spring onions, a large red pepper, and shredded up another 1/3rd of the chicken, and added it to some couscous, prepared with a vegetable bouillon.

Dead quick (5 mins all in), and loads left for lunch and possibly dinner tomorrow.

My next experiments will feature Polenta, because its dead versatile. And I can make Corndogs with it...

[Mr Mystery]

Howdy!

And now for something offally good (do you see what I did there?)

Building up a decent respect for my local butcher, who has been able to lay his mitts on intestines for my sausage making, so have decided my next culinary adventure will be into the world of offal. After all, it's there, and prepared well, it's very tasty!

Anyone got any home recipes for offal?

[Psychosplodge]

What you do is, gather it all together, in a single mass. And you take that mass. and put it in the bin.

Then you get some good quality steak and have that instead.

[eldargal]

Devilled Kidneys! Plenty of recipes about, basically you dust the barstuds in flour mixed with salt and lots of cayenne pepper then roll them in mustard powder. Fry them in butter on a gentle heat for a few minutes until just pink in the middle. Add a few splashes of worcester sauce and some chicken stock when they are about done and simmer it until it thickens.

I recommend buying Fergus Hendersons Nose to Tail Eating books. He has a lovely recipe for kidneys roasted in their own fat with salt.

[Mr Mystery]

I do like Kidneys! Though from memory, only really had them in steak and kidney pie.

Liver - Dead easy. Fresh as possible (never frozen!), dredge in flour mixed with black pepper (freshly ground). Fry, serve with onions, onion gravy and mash.

Will talk to Mr Butcher about obtaining the Kidneys. And will see if I can get him to trim them up for me, on account my kitchen knives are on their last legs, and likely not up to the task!

[Wolfshade]

chicken heart kebobs!

[Mr Mystery]

chicken heart kebobs!

Been looking at those too.... Seem nicely ecnomical in both money, and time (being diddy, no need to muck around chopping them up!).

Got any marinade suggestions Wolfie?

BTW, when I win the lottery (jackpot mark you!) and have my massive gaming palace, all respondants on this thread are cordially invited to dindins and gaming!

As for Kidneys.....DING DONG! (http://www.keevilandkeevil.co.uk/beef-steaks/ox-kidney/)

[Psychosplodge]

Gaming BBQ weekend at Mystery's? We'll hold you to that :p

[eldargal]

Ox kidneys are great for steak and kidney pie/pudding, but for devilled kidneys get lamb.

[Wildeybeast]

Right, I'm contributing to this thread just to get an invite to Mystery's massive nerd/food fest. I think it should be called Nerfodstock. Or the Foodhammer Big Weekend.

[eldargal]

Or Offalapolooza.

[Mr Mystery]

Just remember....it's post-Lottery win, which is yet to occur.

And if it's the Euromillions, expect me to greet you piloting a Sentinel.

Which you won't be allowed a shot on.

Offalpalooza has a ring to it! (as do most commercially available sausages. Yak yak yak!)

[Psychosplodge]

The Foodhammer big weekend :D

Brilliant.

[Wolfshade]

Don't forget people grow from the arse-hole out.

[Wildeybeast]

Offalapooza has nice ring to it, but doesn't convey the nerd element and makes you think it is a weekend entirely themed around offal. Which I hope it isn't. You have to think branding EG, how does your name sell your product. The Foodhammer Big Weekend does just that.

[Mr Mystery]

Mr Mystery's Meat 'n' Beat?

Too rude?

[Wildeybeast]

That may even be better than Foodhammer Big Weekend. It adds you as host to the branding, whilst introducing a cheeky bit of humour and personality.

[Psychosplodge]

Indeed, and you shouldn't get a cease&desist either >_<

[Wolfshade]

Been looking at those too.... Seem nicely ecnomical in both money, and time (being diddy, no need to muck around chopping them up!).

Got any marinade suggestions Wolfie?

Honey & Mustard :)

[Mr Mystery]

Right. Excellent.

Now to win the Euromillions on a multi-rollover.

Gold plated Forgeworld for EVERYONE!

And things like fried 'Nads.

[Wildeybeast]

What's all this on topic nonsense Wolfie?

[Psychosplodge]

Right. Excellent.

Now to win the Euromillions on a multi-rollover.

Gold plated Forgeworld for EVERYONE!

And things like fried 'Nads.

I'm not sure the plating process would work with resin?

[Mr Mystery]

Well it's not going to be solid gold. That'd be tasteless.

[Psychosplodge]

Have to make you own moulds, to cast in a base metal first? then plate...

[Mr Mystery]

I'd just pay Forgeworld to do it.

And to make me a Warlord.

Or 6.

[Wolfshade]

What's all this on topic nonsense Wolfie?
By being on topic when the topic has moved off topic it is itself an act of off topicing, behold I am the master deraileur!

[Deadlift]

Right guys this threads been neglected for far too long and I need inspiration.

Friday is my better looking halfs birthday, now I'm no novice in the kitchen but you know sometimes its good to get ideas.

So my mrs has requested a good steak dinner (this is why we're married )

So guys outside the box, give me your ideas for a good sauce to go with it . I usually do Stilton and port or a chilli and lime one amongst others. But I want to do something different.

Over to you guys :D

[eldargal]

Cafe de Paris butter?

[Psychosplodge]

Henderson's relish goes well on a steak while you're frying it.

But I looked up beef teriyaki for some reason recently, and it sounds nice...

[Wolfshade]

Maple syrup.

[Mr Mystery]

Peppercorn. It's a classic for a reason.

Or why not a variety of sauces, and a selection of steaks?

[Wolfshade]

The blood of the beast and the wailing and lement of your enemies?

[Deadlift]

Cafe de Paris butter?

What's that ?

[Deadlift]

Peppercorn. It's a classic for a reason.

Or why not a variety of sauces, and a selection of steaks?

This isn't a bad idea at all.

[eldargal]

Butter with stuff in (http://www.express.co.uk/life-style/food/403223/Steaks-with-Cafe-de-Paris-butter).

[Mr Mystery]

This isn't a bad idea at all.

http://ts4.mm.bing.net/th?id=H.4962208777176407&w=260&h=133&c=7&rs=1&pid=1.7

OF COURSE IT'S A GOOD IDEA!

[Mr Mystery]

Cafe De Paris Butter appears to just be a poncily named Garlic Butter.

Beecos uf curse, ze French, 'ow you say, zey cannot just name eet 'garleek buuterre'. Zey 'ave to geev eet a poncey name, no?

[eldargal]

Well it's got anchovies and herbs and heaps of stuff in it beyond garlic.:p

[Mr Mystery]

Zat ees urnly beecos ze French like to eet roobeeesh yes?

[DrLove42]

2nd best steak I've ever had was a gorgeous peppercorn crust thing I had in Tenerife....damn that was good.

[Mr Mystery]

What was the first best steak then?

[Kaptain Badrukk]

I swear by straight pan frying with just a little salt and pepper rubbed into the tenderised meat.
Then for sauce try 3 drops of Tabasco in a garlic butter sauce.
Serve with either an undressed side salad or a jacket potato served with strong brie depending on how hungry you are.

Of course swearing by this caused trouble last time i was in court, but we live with these things.
"I swear to tell the truth, the whole truth and nothing but the truth so help me straight pan frying with just a little salt and pepper rubbed into the tenderised meat."
That didn't go over well.

[Mr Mystery]

Nooooo!!! Never, ever pre-salt your steak!

Freshly ground black pepper, yes. Absolutely a good idea.

But not salt. You draw out the moisture, making it more likely to be a tough steak!

[DrLove42]

What was the first best steak then?

Steak I had last year in the US

Prime Texan Sirloin steak, 28 day matured, then 28 day marinade in Jack Daniels, before flame roasted, medium-rare on a natural wood fire.

I still have sex dreams about that steak

[Kaptain Badrukk]

Nooooo!!! Never, ever pre-salt your steak!

Freshly ground black pepper, yes. Absolutely a good idea.

But not salt. You draw out the moisture, making it more likely to be a tough steak!

Really? I always use a tiny amount mixed in with the fresh ground pepper and never have a problem. On your advice I shall do otherwise next time and see if there's an improvement.

[Wolfshade]

Salt is good for steak it helps to tenderise it without beating it to death with a meat hammer

[Mr Mystery]

Or you just buy the best steak possible, and not worry about it :p

Though I've often dreamed of starting a co-operative small holding thingy, where you find someone with the land and skills to raise a Moo Cow or Oink Pig (or both), and then club together with others to purchase and feed the animal, with a little profit on the side for the person doing the majority of the work. When it goes to slaughter, the carcass is divvied up amongst those taking part.

Would be lovely if you ask me!

[Cap'nSmurfs]

Co-operatives for the fothermucking win.

[Psychosplodge]

Co-operative for the fothermucking win.

How's that britannia purchase working out?

[Mr Mystery]

Yup.

Trick is the organising of such a thing.

I'm sure most small holder wouldn't mind an extra animal where it's bought and paid for by others!

[Wolfshade]

Co-operatives for the fothermucking win.

Sounds some weird commune thing going on

[Mr Mystery]

Nah. As it implies you've actually bought what you've got, rather than an assumption. :p

It's not practical to do it for one person, as the animal is just too much to eat!

[Wolfshade]

Nah. As it implies you've actually bought what you've got, rather than an assumption. :p

It's not practical to do it for one person, as the animal is just too much to eat!

Having previously had a deer in my freezer I can atest to that

[Mr Mystery]

And now....now I am tempted to make some chinese style hot and spicy soup, because as winter draws nearer, it's time to dust off the slow cooker....

[Wolfshade]

Slow cooker combined with a bread maker with timer.

Get home stew is cooked, and fresh crusty bread to go with it. Double win.

[Mr Mystery]

Bread Makers are not necessary in mine abode. I make my own by hand.

Wouldn't be the same without actually feeling the dough properly.

But yes. Stew. Man my stews vary! Always filling, always tender and well cooked, but level of flavour just keeps fluctuating!

[Wolfshade]

I do prefer to kneed by hand, but it does mean that I can programme it to finish when I arrive home.

Whereas making it would take a while.

[Mr Mystery]

I guess. Though there's not such thing as over proving in my book. Longer you leave it, the betterer it is!

Prep night before, leave to prove in the fridge. In the morning, out the fridge, knock it back, leave it out in it's tin. When you get home, bung it in the oven and bake. Luvverly!

[Rissan4ever]

Man, I thought this thread was gonna be about auto-erotic cannibalism. :(

[Psychosplodge]

Well how could you come and write about it after trying it?

[DrLove42]

Winter does mean heartier foods. My home made pies, though simple and probably highly unhealthy are one of my signiture pieces.

[Mr Mystery]

Recipe oh Dr of Carnal Relations?

Also, I've never eaten Oysters. Not sure why I feel the need to share that, but there you go.

[eldargal]

I love oysters. My record is over 12 dozen in one sitting.

[Psychosplodge]

That sounds stomach churning.

[Mr Mystery]

I love oysters. My record is over 12 dozen in one sitting.

Blimey!

So you'll have to forgive my utter ignorance here....but do you chew Oysters or not? I can't seem to get a consensus.

[eldargal]

Not to me.:p

Absolutely chew them, otherwise you don't get the flavour. I've always felt whoever said that whole 'swallow not to chew' thing didn't really like oysters.

Step 1: Move the oyster around in the shell with the oyster fork to detach it completely from the shell.
Step 2: Pour oyster and shell liquid into mouth
Step 3: Chew it a few times
Step 4: Swallow

[Wolfshade]

http://imgs.xkcd.com/comics/alternate_universe.png
Replace Lobster with oyster

[Psychosplodge]

Replace with any kind of shellfish...

[eldargal]

That's fine, I'll have your share. This often happens at parties with set menus, friends just pass their oysters and shellfish to me. I approve.:cool:

[Deadlift]

Not to me.:p

Absolutely chew them, otherwise you don't get the flavour. I've always felt whoever said that whole 'swallow not to chew' thing didn't really like oysters.

Step 1: Move the oyster around in the shell with the oyster fork to detach it completely from the shell.
Step 2: Pour oyster and shell liquid into mouth
Step 3: Chew it a few times
Step 4: Swallow

Don't forget a good glass of white wine, a classic pairing that complement each other really well. Me I usually go Sauvignon Blanc. Obviously served well chilled :)

[Wolfshade]

Replace with any kind of shellfish...

Good to see you are remembering your levicticus

And all that have not fins and scales in the seas, and in the rivers, of all that move in the waters, and of any living thing which is in the waters, they shall be an abomination unto you

[eldargal]

Good cider also goes well with them. :)

[Mr Mystery]

And to eat them as are, or a whiff of tabasco on top? Or just lemon?

Not fussed for etiquette like, just making sure should I buy some, I'm getting decent bang for my buck!

[Gotthammer]

This often happens at parties with set menus, friends just pass their oysters and shellfish to me. I approve.:cool:

I also approve. Giant nose-bogeys in shells is what they are :p


Wolfie - I don't think Cambodia is an alternate universe (http://www.youtube.com/watch?v=RhuDtEtBtrk).

[eldargal]

I usually alternate between completely natural (just like me, hur) and a bit of lemon or vinaigrette. some 'purists' will say you should never have anything on them but that's snobbery, a little of the above mentioned condiments can lift the flavour. Just don't smother them in heavy sauces and lots of strong flavoured things.

[Deadlift]

And to eat them as are, or a whiff of tabasco on top? Or just lemon?

Not fussed for etiquette like, just making sure should I buy some, I'm getting decent bang for my buck!

Last time I had them was at a black tie, cocktail party. With a twist of pepper and a vodka martini. Not bad but the whole wearing a tux doesn't sit well with me. Obviously in Devon we have our fair share of fresh sea food easily abvailable.

Given the choice though, I prefer mussels in a white wine, garlic and cream sauce served with crusty bread over Oysters any day. Or Scallops maybe. Feck I'm hungry now.

[Wolfshade]

Wolfie - I don't think Cambodia is an alternate universe (http://www.youtube.com/watch?v=RhuDtEtBtrk).

Well you of course are entitled to that opinion

[Mr Mystery]

I usually alternate between completely natural (just like me, hur) and a bit of lemon or vinaigrette. some 'purists' will say you should never have anything on them but that's snobbery, a little of the above mentioned condiments can lift the flavour. Just don't smother them in heavy sauces and lots of strong flavoured things.

Cool.

I shall nip down Sankey's on Saturday (our local reputable fishmonger, and also runs best late night drinking venue in the town...same family, same family business) and procure me some. I think.

[eldargal]

They should be freshly shucked for you and make sure they don't tip all the water out when they do it, the water the oyster has been living in needs to be consumd with the oyster.:)

[Mr Mystery]

Cool! Thanks for the tip! (that's what she said!)

[Psychosplodge]

Good to see you are remembering your levicticus

No, just that they survive by filtering ****...

[Deadlift]

So I made a chicken Caesar dressing tonight from scratch. I followed a Delia smith recipe but (a) tripled the garlic and more importantly (b) had x 4 chicken breasts instead of one :D

Dead easy recipe

1 large egg
1 clove garlic (3 for me)
1 heaped teaspoon of mustard powder, English of course.
1/2 teaspoon of Worcester sauce
Juice of 1 lime
150ml of good quality extra virgin olive oil.

I added 2 anchovies to this which were not in the recipe.

Bung in a food processor and blitz until smooth.

For the salad we used "hearts of romaine" and after mixing in the diced cooked chicken breasts, I drizzled the dressing over the top and finished the dish off with grated Parmesan. Yummy and I just had to share ;)

[Mr Mystery]

Nice!

I intend to attempt an authentic Teriyaki once I've been paid.

Always good to expand the repertoire!

[Kirsten]

I found a new favourite the other day, salt and pepper chicken. basically home made chicken nuggets for chinese meals. secret to the batter? custard powder. mix salt, pepper, corn flour, and custard powder with some oil and mix, pop the chicken in, and fry in a few tablespoons of oil.

[Mr Mystery]

Interesting!

May have to give that a bash.

[Mr Mystery]

Next project is mastering Indian Fingerfoods, such as Samosas and that. On account I love them I do!

Local Tesco's does a suitable pastry, so just need to get of my backside and procure the ingredients.

Also, this month, procured some new kitchen knives, to replace the cheapo pound shop ones I got three years ago!

[Deadlift]

Next project is mastering Indian Fingerfoods, such as Samosas and that. On account I love them I do!

Local Tesco's does a suitable pastry, so just need to get of my backside and procure the ingredients.

Also, this month, procured some new kitchen knives, to replace the cheapo pound shop ones I got three years ago!

I splurged on knives a few yes ago. I bought a set of Tojiro Senkou and the are not only beautiful but really awesome too. I'm sure I could cut someone's head off with one easily :D

[Gotthammer]

Not to self: be nice to Deadlift :p


My daughter and I made our own taco shells the other night, a most successful endeavour :) We also made mud cake 'cause why not :p

*brb raiding the fridge*

[Mr Mystery]

Bwahaha! THE LEAGUE OF FATTIES WADDLES PONDEROUSLY ONWARDS!

Been looking up other indian recipes. Like Bhajis (so easy!) and that. Defo going to have to prepare myself a vegetarian indian feast some time soon.

Why Veggie? I honestly feel meat ruins many an indian dish!

[Deadlift]

Bwahaha! THE LEAGUE OF FATTIES WADDLES PONDEROUSLY ONWARDS!

Been looking up other indian recipes. Like Bhajis (so easy!) and that. Defo going to have to prepare myself a vegetarian indian feast some time soon.

Why Veggie? I honestly feel meat ruins many an indian dish!

I think most Indians are veggies aren't they ? Still personally I like my food to have at least one element that used to breath.

[Mr Mystery]

Vegetarianism is highly prevalent in India, but many do eat meat, though likely not as often as us in Europe.

I just find the veggies used take on the spice flavour without changing it, and with the right variety, you get your texture as well. For instance, Cauliflower. Cooked right, it's crunchy. It's also naturally pretty flavourless. So ideal for indian cooking, where there are many other flavours.

Beef is out for authentic, as they just don't eat it. Tends to be mostly fish and chicken meat wise.

[Wolfshade]

Next project is mastering Indian Fingerfoods, such as Samosas and that.

Why did I think of lady's fingers?

Also, pakora it. Anything can be.

Also, I am disapointed, you can make your own pastry, or your own chapptais or naan. Nom.

[Mr Mystery]

Lack of workspace is the main issue. I barely have enough room to set down a chopping board. So the pastries and that are bought in for convenience sake.

[Wolfshade]

if you can fit a gaming board in you can make your own pastry even for a pasty large enough for deadlift (that is for him to eat not chop him up and cook him)

[Mr Mystery]

Chopping board.

Not gaming board.

Got a realm of battle. All flat panels. Never used it!

[Wolfshade]

Wellity wellity well. Your gaming board could be a rolling board!

[Mr Mystery]

Skulls for the Samosa God?

Because frankly, if Khorne reckons he's having any, he can have a face full of forehead, just like everyone else!

[Wolfshade]

Ring of fire

[Mr Mystery]

Pffrt. I'll give him gushing blood. FROM HIS NIPSY!!!

But yes. Back to topic.

Planning Pakora, a Dhal, Samosa and Bhaji. Lovely stuff.

[Psychosplodge]

When are you going back to food and not random assortments of letters?

[Mr Mystery]

Right about.....now.

So, decided I need a pressure cooker, and a new large pan. Amazon will be receiving my order a week tomorrow!

From there, brand new culinary adventures can take place. Like making bacon butter popcorn. No idea how yet, but I knows I can do it!

[Psychosplodge]

Madness!

Bacon butter?

[Mr Mystery]

It must be possible! Surely!

Could be as simple as cooking up lots of bacon in butter (proper butter mind), and then reserving the resultant liquor for later, nefarious purpose.

[Psychosplodge]

possibly. Seems as easy as any other method...

[Mr Mystery]

Many, many cackles will be heard from my flat during this grand experiment....

Best bit is, it's not veggie friendly.

[Mr Mystery]

Also, sorely tempted to buy a Sandwich Toaster. I firmly believe every kitchen should have one. Gathering dust at the back of a cupboard.

But not mine. I love toasties me!

[Psychosplodge]

I prefer actual toast...

[Mr Mystery]

Toast is not to be knocked, but I do enjoy a Toastie now and again.

It think it's the ease of cooking coupled with the general versatility. Grate some cheese, slice some meat, bung it together, PRESTO, tasty snack.

[Deadlift]

Many, many cackles will be heard from my flat during this grand experiment....

Best bit is, it's not veggie friendly.

So what did you make ?

[Mr Mystery]

Nothing yet....but going for Bacon Butter Popcorn....

[Psychosplodge]

http://i40.tinypic.com/qp2psg.gif

[Wolfshade]

http://i40.tinypic.com/qp2psg.gif

Brilliant, dicing the dice!
+ This message is Wolfshade approved +

[Mr Mystery]

Trying to find a recipe for a really nice dipping sauce I had with Samosas.

Sadly, the ones online seem to be for a thick sauce, whereas this was quite thin. A hot, sour thin sauce. With chilli and coriander.

[Mr Mystery]

Insects appearing on Parisian menus (http://www.bbc.co.uk/news/magazine-24912602).

I'm in favour of this. Protein is protein, and it's certainly a culinary adventure. Plus, insects are plentiful, and likely require less to raise than more common food animals.

[Psychosplodge]

*shudder*

Though yes I have no objection to the french eating insects.

[eldargal]

I've eaten various insects on holiday in several places, not so bad really. Chocolate coated honey ants from somewhere or other and various things. Though I think the premise behind that chaps restaurant is a tad silly, it would make more sense to get people eating all the wasted offals from the animals we already harvest then moving onto insects.

[Deadlift]

I'd eat them, but then I guess that's no surprise to anyone.

[Psychosplodge]

Are we at risk if we stay still in your presence for too long DL?

[eldargal]

Eldargals Whether Or Not To Eat It Checklist (EGWONTEIC for short):

1) Is it poisonous?
2) Does it taste horrible?
3) Is it endangered?

If yes, I won't eat it.

[Deadlift]

Are we at risk if we stay still in your presence for too long DL?

Depends if I have chicken with me ;)

Gamesday 2008, some lad pointed to my large backpack and I asked me what army I had brought. I laughed and explained it was lunch :o

[Mr Mystery]

I'd agree with pushing to eat more offal.

British tastes in particular have become really squeamish all of a sudden. I mean, people turn their nose up at Haggis, declaring it to be disgusting, yet happily tuck into sausages on a regular basis (and rightly too). But hey, between a Haggies and a Sausage, I know exactly what goes into a Haggis. Sausages? No so much.

[eldargal]

Haggis is delicious. When properly made.

The brother of a friend used to work at a factory making chicken nuggets and various processed meat-things for a big, popular company that shall remain nameless. He said if people knew what went into them they would never, ever eat them ever again. He wouldn't elaborate and I didn't press him on account of never eating that stuff anyway but it does amuse me to think that people will happily eat cheap god knows what in supermarket sausages and processeds foods then sneer at various delicious offal dishes.

[Deadlift]

I'd agree with pushing to eat more offal.

British tastes in particular have become really squeamish all of a sudden. I mean, people turn their nose up at Haggis, declaring it to be disgusting, yet happily tuck into sausages on a regular basis (and rightly too). But hey, between a Haggies and a Sausage, I know exactly what goes into a Haggis. Sausages? No so much.

+1

[Psychosplodge]

Eldargals Whether Or Not To Eat It Checklist (EGWONTEIC for short):

1) Is it poisonous?
2) Does it taste horrible?
3) Is it endangered?

If yes, I won't eat it.

I'd add does it look like vomit or worms?
does it smell awful?


I'd agree with pushing to eat more offal.

British tastes in particular have become really squeamish all of a sudden. I mean, people turn their nose up at Haggis, declaring it to be disgusting, yet happily tuck into sausages on a regular basis (and rightly too). But hey, between a Haggis and a Sausage, I know exactly what goes into a Haggis. Sausages? No so much.

If you did you probably wunt eat them either :D

[Deadlift]

Haggis is delicious. When properly made.

The brother of a friend used to work at a factory making chicken nuggets and various processed meat-things for a big, popular company that shall remain nameless. He said if people knew what went into them they would never, ever eat them ever again. He wouldn't elaborate and I didn't press him on account of never eating that stuff anyway but it does amuse me to think that people will happily eat cheap god knows what in supermarket sausages and processeds foods then sneer at various delicious offal dishes.

Jamie Oliver did a live show a few years back, it showed exactly how those nuggets are made. Disgusting.

[eldargal]

I can cope with bad smelling food, some of my favourite foods are matured blue vein cheeses.:p

[Gotthammer]

2) Does it taste horrible?

That's all well and good but your definition of "doesn't taste horrible" is highly suspect (see above) ;)



Gamesday 2008, some lad pointed to my large backpack and I asked me what army I had brought. I laughed and explained it was lunch :o

OMG Deadlift you are so adorable :p I went to school with a guy who looked like he brought a loaf of bread to eat but it was actually a stack of sandwiches. Meanwhile I had two sausage sandwiches for dinner and I'm done :D

[Deadlift]

I think you just made me blush :D

[Mr Mystery]

Offal got me thinking. Now looking into Pate recipes, on account anyone who doesn't eat Pate (unless for religious or animal welfare reasons) is to be suspected of everything. The big weirdos.

[Deadlift]

I Ike it smooth, not lumpy. Duck is nice at Chrimbo, and chicken liver. Never made it though.

[Mr Mystery]

Seems straight forward enough, from the recipes I'm looking at.

Always start with a simple one, and then ponce it up from there!

And I agree, smooth pate trumps coarse anyday.

[Mr Mystery]

I Ike it smooth, not lumpy. Duck is nice at Chrimbo, and chicken liver. Never made it though.

Also.....

http://ts4.mm.bing.net/th?id=H.4525170158797951&w=146&h=145&c=7&rs=1&pid=1.7

[Mr Mystery]

Jingle Bells, Roquefort Smells.....and that's enough of that for now.

Received my Christmas box from my parents today, and naturally all presents now opened!

Including a 'Food DIY' book.

Got to admit, it never occurred to me to use pound shop plastic storage crates as cure boxes....

Time for Mr Mystery to start makin' Bacon!

And with a future procurement of a vac pack machine, I may even be able to send my fellow Bolsters little packages of porky joy. Unless of course your taste buds/faith prevent you partaking in bacon, because then sending you bacons would possibly just cause offense.

[eldargal]

Aw, now I want Roquefort. Curing your own meat is great, you can make it just how you want it. Next step is smokehouse outside.;)

[Mr Mystery]

Also has a recipe for Bacon Jam.

You goddam better believe it!

[Wolfshade]

Curing your own meat is great,

You can cure my meat any time, hurr

Bacon Jam sounds wrong.

I prefer to just curry bacon for my sandwiches rar rar rar!

[Mr Mystery]

At least I managed to resist lowering the tone.

I could have said something about cheese and pork, but didn't....


No. Wait.

Arses!

[Brakkart]

So given that I'm unemployed and living on a tight budget and with xmas coming up I've decided to make home baked goods for a load of my friends as presents this year. This is because it's about all I can afford, and also after making a batch of a xmas themed fudge last xmas I've had them asking me to make it again all year since. Good to know the pressies will be liked at least! So I now have a cupboard stocked with a stupid amount of cooking chocolate, chopped nuts (pistachios and hazelnuts) mini marshmallows, cherries, amaretti biscuits and condensed milk with which to make both xmas fudge and also rocky road fudge.

Xmas Fudge Recipe (http://www.nigella.com/recipes/view/chocolate-pistachio-fudge-96) - Adapted as I use only 100 grams of pistachios and add 100grams of halved glace cherries (make sure to rinse the syrup off them) to the mix.

I also use the above recipe as a base for the rocky road fudge, removing the pistachios entirely and adding in instead bashed up amaretti biccies, cherries, hazelnuts and mini marshmallows.


Also going to be trying my hand at making Nigella's Spiced Peaches (http://www.foodnetwork.com/recipes/nigella-lawson/spiced-peaches-recipe/index.html) which are apparently amazing with cold meat (especially ham) and thus perfect for Boxing Day. Making enough of them for pressies for a couple friends and also to take over with me to my parents.

Drawback is all of it has quite a short life (though the fudge can be frozen for up to a month) so gotta wait till xmas week to make it all. Ahh well at least the kitchen will smell awesome then!

[Wolfshade]

I have made mince pies, a little vanilla in the pastry gives a nice twist

[Mr Mystery]

Home made mince? (Not judging!)

[Wolfshade]

No, on a budget it is more cost effective to buy a jar.

[Mr Mystery]

Sounds sensible!

Always fancied a crack at home made, but has to be done months in advance.

[Mr Mystery]

Going to have a crack at making Fruit Curds next weekend. Lemon and Lime ones first, and should I be able to find some, Passionfruit.

Nowt like a culinary experiment to relax oneself!

[Deadlift]

So it's Christmas Eve and the cooking has commenced. Oh and some eating too.

This morning the wife demanded Eggs Benedict for breakfast, so as not to disappoint I obliged.

Today I will be prepping the veg, making the stuffing and starting the stock for the gravy.
I'm feeding 10 tomorrow, well 8 really but me and my brother count as 2 :o.

The extended family arrive today so the house will be groaning and the feast begins tonight.

Tonight were having a slow roasted leg of lamb, mashed potatoes made with pancetta, and green beens.

Light breakfast of croissants and Buck's Fizz tomorrow

Then the main event which of course is my domain

Turkey basted with maple syrup and butter to give that glorious brown colour and moist meat.

Christmassy gravy curtesy of Nigella Lawson

Roast Potatoes made with goose fat of course, Roast Parsnips glazed with whole grain mustard and honey, Carrot and Swede mash, Pigs in Blankets, Broccoli with an anchovy butter, Brussels with Chestnuts, Gingerbread stuffing and Sage and onion stuffing balls wrapped in bacon.

Followed by a Banoffi cheesecake curtesy of the wife.

In the evening it's cheese and biscuits, plus any left overs I can graze on.

I've cooked this exact lunch for the last 5 years so it's going to be a doodle especially with my new kitchen and it's double oven and 5 burner hob.

I hope everything goes to plan for those who are cooking tomorrow, and if your not make sure you tell the ones who are that you appreciate the effort they put in. Every year including prepping etc I spend about 10 hours over the 2 days in the kitchen for a meal that takes about an hour and a half to eat. I wouldn't have it any other way.

Merry Christmas folks, have a good one :)

[Mr Mystery]

Just me on my jack jones tomorrow, as I like my solitude, and spending time with my family not only involves a trip up to Scotland, but far too much stress for my liking.

But, Mumsie Mystery has sent me a food parcel so I can have my own Christmas dinner! Yay!

Sadly this year, it's all pre-prepped stuff, so I won't be so much cooking, as heating up various things. But shall be tasty all the same!

And here's a top-tip from the founder of your very own League of Fatties......ready?

Use Jamie Oliver's recipe for roast spuds. It uses Goose Fat. First time I tasted that, Mumsie Mystery had done the cooking. I bit into the spud, and very, very nearly wept tears of joy! No, really. I'm not joking! Gave them a bash myself last year and whilst not as good (nobody can beat their relevant Mumsie's cooking. Fact. Unless your Granny(s) cook. In which case Granny wins, every time) they were excellent!

Goose Fat people, it's the way forward!

[eldargal]

Goose fat really is the way to go. Fry chips in it or roast potatoes in it. Sprinkle with salt while the fat is still hot so it melts on. Just lovely.

[Mr Mystery]

Would like to try Goose Fat chips!

Sadly, would be costly to fill up the fryer!

[Deadlift]

Would like to try Goose Fat chips!

Sadly, would be costly to fill up the fryer!

I was thinking the same, but how about a rotary fryer ? Those use very little oil. I've not got one so I don't know if you could but I shouldn't think it would be a problem.

[Mr Mystery]

That should work.

Shame they're expensive! Do mean to get one though.

[Psychosplodge]

I was thinking the same, but how about a rotary fryer ? Those use very little oil. I've not got one so I don't know if you could but I shouldn't think it would be a problem.

Got one, never tried goose fat, but there's something off about them. It just doesn't have that proper deep fried taste to them. And they're so quiet

Don't tell me you're not having yorkshire puddings with your xmas dinner?

[Mr Mystery]

Hurrah!

Food order for the month in, and it arrives tomorrow....

And I shall soon be attempting my very first Jambalaya! Found a straight forward recipe on Good Food, and looking forward to the results.

[Mr Mystery]

Yep. That worked well!

Really nice flavours in it. Defo doing that again!

[eldargal]

Post the recipe? Jambalaya is delicious, I'm very fond of cajun food. Creole too. I recommend trying a good sausage and seafood gumbo if you get a chance.

[Wolfshade]

I recommend trying a good sausage ... if you get a chance.

Fnar! Advice for life.

*Ahem*

Sometimes I lose the war with the juvenile within.

My sister does a strange thing, each week she gets a box of random in season vegetables all organically grown and sourced locally.

So the food is wonderfully flavoursome, but you don't know what it is going to be.

[Mr Mystery]

All part of the fun of cooking Wolfie!

And EG, recipe I used was this one http://www.bbcgoodfood.com/recipes/1167651/chicken-and-chorizo-jambalaya

It's a pleasingly plain recipe, allowing lots of tweaking to the base.

Next project for Mystery Industry's Kitchen Division?

Beef burgers. After all, Barbecue season is on it's way, and with Annabel's kids on the scene now, it's seems too make sense to master kid friendly food.

Basic recipe is simple (beef, breadcrumb, onion, egg for binding, salt and pepper to taste), but like the recipe above, suitable for adaptation.

In my cupboard, I have capers, and I reckon they could be pushed into service!

Also.....Falafel. In case of veggies.

[Cap'nSmurfs]

Do not put bread and egg in your burgers, for god's sake. You don't need it.

I'd also recommend lamb as by far the superior burger meat~ And actually, that goes better with egg. And synergises with the falafel for a nice eastern Mediterranean flavour!

[Mr Mystery]

Not really a fan of lamb. Too greasy for me.

Recipe idea....

Pork mince, bit salt and pepper, a few crushed capers. When forming the burger, secrete some Brie in the middle, then fry.

[Deadlift]

I really enjoy a good lamb burger. I put dried chopped apricots in mine or fresh chopped mint. Anchovies, rosemary and garlic is another good combo with lamb. Both in burger form or with a nice joint.
Capers go well with lamb too.
Gosh I'm hungry :)

[Cap'nSmurfs]

See, Deadlift and I know what we're about. Lamb or gtfo.

[Deadlift]

To be fair, I'm pretty partial to a good beef burger too ;).

Mystery knows his grub, he makes his own sausages so he's alright in my book. :D

[Wolfshade]

Maybe he would have wanted to partake in my guess the sausage competitoin I had the other week...

[Wolfshade]

Wolfie's Maderia Cake

8oz self raising flour
5oz caster sugar
4oz butter/margarine
2 eggs
vanilla essence (2tsps)(or flavouring (more))

1. Cream the butter and sugar together
2. Add 1 egg, add the vanilla essence and sift half the flour and mix together
3. Add the remaining egg and sift the rest of the flour and mix together. If the mixture is too stiff (your eggs are too small) add a little milk.
4. Place the mixture in a lined 5" tin (you can use larger but I wouldn't recommend it)
5. Place the tin in a preheated oven at 180°C and bake for an hour

Turn out on a cooling rack then eat when cool enough :)

You can replace the vanilla with lemon zest and peel from a medium sized lemon.

[Psychosplodge]

What's 180°C in gas marks?

[Tzeentch's Dark Agent]

4?

Yeah, 4.

[Psychosplodge]

Seems low.

[Tzeentch's Dark Agent]

Gas Mark 4 comes out at roughly 177oC

[Wolfshade]

The gas oven I have now would suggest 5 would be better, but it isn't a terribyl great oven. Though it makes lovely level sponges

[Psychosplodge]

so 4.5 looking at that?

[Wolfshade]

Depends on the oven, check it at 50mins or so. Should be firm to the touch, and if you put a knife in and pull it out and the knife is clean then it is cooked, if not needs more time.
When cooking in my old fan oven it was 50 mins at 170, the fan assistted after that it was just over an hour at 180. My current gas one I would do it at 5 next time.

[Psychosplodge]

Want one of these

http://i60.tinypic.com/rutyyq.jpg

[Mr Mystery]

That is pretty cool!

Thinking of switching some meat in my diet for it's Quorn equivalent.

It's better for the environment, and where the meat isn't providing a great deal of flavour (oh, hi Chicken!) it seems a tad tricky to justify not using Quorn!

[Psychosplodge]

You freak:D

Just eat the meat...

[Wolfshade]

That's a false equivalency there.

Q'orn (sounds better in the Klingon) is not equivalent to any meat, ever

[Mr Mystery]

Not giving up proper meat, like Steak and Bacon and that, but where it's just an ingredient, rather than the main event, Quorn will do nicely!

Keeps better as well.

[Deadlift]

You freak:D

Just eat the meat...

I have to agree :). I've seen what Quorn did to poor old Mo. **** that.

[Psychosplodge]

Maybe you just need a visit from the meat fairy

http://www.beaverandsteve.com/wiki/images/4/45/82_8.png
http://i44.photobucket.com/albums/f5/jaschomb/food-tattoo-22.jpg

[Mr Mystery]

I have to agree :). I've seen what Quorn did to poor old Mo. **** that.

??

I quite like the stuff. As previously covered, I'm fine with meat replacements, just not when they pretend to be meat.

And there's a lot to be said for a quality Veggie sausage. Often very nice those!

[Psychosplodge]

http://25.media.tumblr.com/4d89e6ba9a49141c31c36f9bde6f3688/tumblr_mfam3jpuMr1rneqlno1_500.jpg

[Wolfshade]

Well because I am in favour of the green agenda I eat meat.
All these animals roaming around produce CO2, and other greenhouse gasses that can lead to the depletion of the Ozone. By harvesting plants, we are taking out the environment natures Oxygen factories that convert the nasty CO2 into healthy O2.

http://cmster.com/media/5faNnDEanGpsA3QFN223rVRSgb7HFxLLZ1hrfXHGAIDLNoq1bf YYcsoiNHqLF7Uz.jpg

[Deadlift]

I'm pretty sure Quorns got egg and milk in it anyway, so as a "green" alternative I don't think it counts. But who am I to say who should eat what.

You enjoy your Quorn, I will stick to meat thanks :)

Don't mind me I'm especially cranky as far as food is concerned. I've been put on a calorie controlled diet and it's got me proper grumpy at the moment.

BMI is high even for me and I'm on a whooping 1500 cals a day.

[Mr Mystery]

Oh it's back! And this time.....it's PASTA!

Man I love Pasta. But you know, for all it's a really flexible base ingredient, I'm not half lazy with it. Boil it up, heat a sauce, combine and scoff, maybe with a little grated cheddar bunged on top.

So, anyone got any secretish family pasta recipes? Also going to be buying a pasta machine so I can makes it fresh.

[eldargal]

https://31.media.tumblr.com/a001a232bf6b5b479133c36f351141cd/tumblr_n59qt0eF6Z1qfr58io1_r3_500.gif
It's edible!

https://www.youtube.com/watch?v=T7S3axBiCKQ

[Mr Mystery]

I shall have a gander when I'm on lunch.

Then I can Cosplay* a Rock Biter from Never Ending Story





*Quite poorly

[eldargal]

Had some nice homemade black pudding to have so fried up some rounds until really crispy, plopped on a nice it of crumbled stilton with two quarters of gif and an ickle bit of honey and a little more crumbled crispy black pudding on the top for breakfast, much deliciousness.

[Mr Mystery]

Gif??? What is Gif precious? Tells us!

Also. Honey. With Black Pudding. No ta from me I'm afraid. But HELL YES on the crispy black pudding. Should always be crispy. And ideally, thick cut so it keeps some nice slight gooiness. That's how I likes it!

Man, I need to get busy in the kitchen again soon. Been very, very lazy recently.

[eldargal]

Fig, lol. You can leave the honey and fig off if you want. Yep the key with black pudding is getting the thickness right so it is really crispy but with an ickle but ot gooiness in the middle still.

[Mr Mystery]

Actually, the fig makes it appeal more.

Hmm.

[Mr Mystery]

Right then folks.

I want three recipes to try.

I like meats (except lamb) and spices and most veg - but not Cauliflower. Just never got on with that.

Nothing too poncey - just stuff out the supermarket will do.

[Mr Mystery]

This year, I intend to be a saucy sod, and make my own sauces.

Got a thing of Piri-Piri sauce, and found a few recipes to try. Some want white vinegar, others red wine vinegar, and others still Lemon juice.

Also want to try Chimichurri and that.

Theory there, is a stock of sauces means easier cooking, and they're bound to be cheaper to make than to buy.

[Kirsten]

yup, rice wine, light and dark soy sauce, and nut oil are always in stock in my kitchen, never go without the ingredients for a chinese...

[Wolfshade]

Sherry is a key ingredient in my kitchen