Right so had a discussion last night, and I think it's very important to bring up some cooking posts. I know Pilgrim likes his cooking so he could contribute! Do you guys eat proper food, what kind of food you make on a daily basis? We're all from different regions of the planet, I'm really interested in what the different countries eat at a daily basis. For you cave trolls here's a video for you by the king himself
Cooking & Food Porn
-
-
My goto regional cooking faves are;
Cajun
Persian
Asian (Indian/Thai mostly)
Spanish/Portuguese
Pics and the odd recipe to follow.
Glorious thread! 😉
-
always great is quiche.
https://www.swissmilk.ch/fr/re…_0516_04/quiche-lorraine/
you find recipts for most swiss food there, just translate it with google if you dont understand my languages
-
Haha I was thinking more personal level stuff, go instagram famous, post some food pics from your daily life. I imagine we'll get a few diapers aka Burritos eventually, but I guess I'd be cool see how you guys live life. Like cattle or like humans
-
if you want something british its gotta be something in a hole right lads?
This is a regular for us, cheap, vege, healthy and tasty as hell.
Top tips, any musturd will do choose something strong and make sure the oil is nice and hot before pouring in the batter. Have some nice steamed greens with it.
-
Ok first one up. Pilgrims Jambalaya.
Onion
Big garlic bulb
Red pepper
Ghee (clarified butter)
Rice
500g Spicy sausage
500g Chicken
Langoustine
Slap Ya Mama Cajun spices
Tin of tomatoes
Bay leaf
Fry yer onions, garlic, red pepper, with a tablespoon of Cajun spice, chunk of ghee, and 1/2 tablespoon oil.
When the onion has become clear, add the chicken and sausage and gently fry til seared.
Add the tin of tomatoes and mix well.
Season to taste.
Use the tin to add another 400ml of water, and bay leaf*.
Bring to simmer then add langoustine (or shrimp) and rice.
Cook til rice is soft
Garnish with parsley and serve with some corn bread.
*you can also use kidney beans here, and the water it comes in, which adds real depth
-
love that Pilg I bet its lush and i can vouch for the slap ya mama spices courtesy of Pilgrim himslef but damn the carbon footprint is HUGE think of the planet people....lol
-
I do get it from an American store in the UK now 😉
-
Got to love a good curry,
Though being a student, of course, it's all Asda own brand cheap as fuck ingredients.
-
Funnily enough, it’s Thai red curry night tonight 👍🏼
-
Right nothing cooked yet, but I thought I'd share something really Swedish. This is called a Tunnbrödrulle or TBR, it's basically sausage with shrimpsallad (mayo, shrimp, seasoning) and mashed potatoes ketchup & mustard wrapped in polarbread.
GuzzenVonLidl NeKo-ArroW ThecMaster can either vouch (if they are real Swedes) for it or diss it!
-
That looks lush!!
-
-
MMMMMMMMM I want a TBR NOW!!!!
-
Oksman
Changed the title of the thread from “Cooking” to “Cooking & Food Porn”. -
Tonight’s post-game cooking.
- Mushrooms with goat butter and garlic salt
- Onion
- Red pepper
- Chilli pepper
- Black olives
- Chorizo
- Halloumi
- Basil
Tomatoes lose a lot of liquid so it mixes with the basil and melted goat butter.
-
Bloody lush. 👍🏼
The saltiness of that chorizo and halloumi is getting my tongue twitching.
-
This is how I’m rolling tonight.
Chilly night. Get the stove going, and cook some rice n’pea to go with jerk chicken I’ve been marinating.
Music provided by: https://www.folkalley.com/
Pilgrims Rice n’ Pea
Thai Jasmine rice (I prefer it)
Tin of kidney beans with its water
400ml Tin of water
Mixed herbs
GOOD lash of Salt
Teaspoon of fenugreek
Bring to boil, simmer and strain when cooked
Jerk Chicken marinade
3 smashed garlic cloves
Teaspoon of cumin
Teaspoon of ground coriander
Big teaspoon of Harissa paste
Tablespoon of regular Schwartz jerk seasoning
Teaspoon of chilli flakes for shits n giggles
Olive oil
Marinade in fridge for 8 hours
Bring out for 30 minutes before cooking
Grill for 30
Pour juices over rice
Pour yerself a JD.
Look Smug.
-
Home made pesto:
- Olive oil
- Pine nuts
- Parmesan
- Garlic clove
- Fresh basil
Going to be using it throughout the week. Tomorrow it goes on some mushrooms for lunch. If weather permits, I’ll mix it in with some veg on the barbeque.
-
A firm classic 👍🏼
And what a lovely mise en place you have sir. 👌🏻
-
Right so Thursday, simple shit, Bolognese with whatever I had at home. No parmesan sadly or basil for finishing touch and looks, it's tasty though. Bolognese a la Swede