Lockdown cookery thread.

[Mito Man]

Final sentence “why would you go to a restaurant when you can cook yourself that”
Which I why I think having pasta dishes in a restaurant is stupid as it’s tier 1 baby food to make at home.

[dinny_g]

I've done a few of Andy_Cooks recipes

this Chili is particularly good:



I added peppers and a single Fresh chopped Bird Eye Chili because I like it a bit spicyier... but it's fooking lush...

I'm going to be making it again on Sunday

[Gavster]

Speaking of online cooking stuff, I like Nats What I Reckon. Aussie bogan who started doing cooking stuff over lockdown, and just wants you to look after yourself, and not use jar sauce (because fuck jar sauce).



"...normally to do this we'd use a potato ricer, and I seem to have lost mine; but that's OK, we work with what we've got, champions, and what we've got is...mental health problems"

(he's a strong and consistent advocate for better mental health for all)

Typically his methodology is "if you don't like chilli...then don't put it in. I like chilli, so I'm putting it in. Don't worry, it'll still taste fucking great, you've got this mate"

Also his partner works behind the camera and she can regularly be heard loudly corpsing at his antics, and it's adorable.

Yeah, he's awesome, I've been following him on TikTok for a while. Also Martyn (LagomChef) on IG/TT is awesome for chaotic but tasty cooking https://www.instagram.com/lagomchef/

[Carlos]

I've never seen ancho chili in the supermarkets though!

[dinny_g]

I've never seen ancho chili in the supermarkets though!

I tried Waitrose, Tesco and Sainsbury's to no avail but eventually found them in M&S

The recipe smells sweet as it's cooking - I guess the Maple Syrup and Cinnamon - but doesn't taste sweet at all - it's lovely

If it's dry on Sunday, I'm going to make it on the BBQ and let it smoke while reducing...

[ZedLeg]

I'm not sure if there's a problem with Ancho Chillis at the moment. Even the mail order places I usually use don't really have any in stock.

[DeskJockey]

I couldn't get any either, but found that chipotle was an acceptable substitute.

[dinny_g]

I have one pack but I'm making a double dose on Sunday so just Ordered more from Amazon.

I'll confirm if they arrive

[McSwede]

I've just been given a 3 rib beef roast which I shall be cooking later this week (on the traeger). Belted Galloway, 2.5yrs old, grass fed and outdoor reared, year round. Dry aged for 35 days too.

"Can't wait" is an understatement

[dinny_g]

Chillis ordered yesterday, arrived today…

For those on the lookout

[Gavster]

I've just been given a 3 rib beef roast which I shall be cooking later this week (on the traeger). Belted Galloway, 2.5yrs old, grass fed and outdoor reared, year round. Dry aged for 35 days too.

"Can't wait" is an understatement

Sounds like a very nice piece of meat indeed, probably about as sustainable as beef can get too.

[dinny_g]

Use Red Currant Jelly in your Gravy.

You can thanks me later...

[Swervin_Mervin]

Use Red Currant Jelly in your Gravy.

You can thanks me later...

GTFO

[dinny_g]

Trust me - just a couple of teaspoons of it per 500/600 ml of Gravy. It’s a game changer

[Swervin_Mervin]

No. Sugar has no place on gravy. Lemon juice does though...

[dinny_g]

Don’t call it gravy, call it a sauce so

But seriously it is worth a try. I also put Smooth Cranberry Sauce in Chicken and Turkey gravy

[Mito Man]

I can see how it works, I like lingonberry jam beside gravy although not premixed in.

[Swervin_Mervin]

There are very few occasions where I like anything sweet in my savoury food. So jam can well and truly GTFO. My exception is apple sauce with roast chicken at Christmas, and the apple sauce has to be be sharp.

A squeeze of lemon juice in the gravy for chicken is magic - not too much though or it'll be ruined.

[Beany]

apple sauce with roast chicken

With pork, sure. Never heard of it with chicken!

[dinny_g]

Hey look, it's just suggestion - you've bought a 3 bone rib (which cant' have been cheap) so you obviously know what you're doing.

But it is not sweet at all - it's just another subtle flavour layer