Cooking

The Amazing Fletch wrote:I went into the butchers the other day and he had meat hanging from the ceiling on those meathook things. He said to me, "I bet you a tenner you can't take the meat off the ceiling."

I said, "I'm not betting, the steaks are too high."

christinamarie wrote:

Wreckless Jake wrote:

Also, Id love to dip christina's cupcakes. [/lameinnuendo]

that doesn't even make any sense.

Reel Big Moose wrote:

christinamarie wrote:bands launching singles in glasgow get cupcakes

If i launch a cd single off the stage when we play will that count? I want cupcakes!

The Amazing Fletch wrote:That probably explains my slender figure.

The Amazing Fletch wrote:I make a mean stir fry and I'm also good at making cookies. My yorkshire puddings are ok as long as I have the right tins.

I'm not very impressive with pasta though. Does anyone have any pasta recipes with don't involve tomatoes. All I do at the moment is boil the pasta and add pesto from a jar/cheese. Not very exciting. I can't eat anything with tomatoes in, which is pretty much everything. That probably explains my slender figure.

elliemon wrote:

i had a friend at high school who claimed to be scared of tomatoes. she wasn't allergic or anything.. just afraid! :S

Kristoff wrote:I love cooking. Very rarely does a day go by when I don't cook something good.

Anyway, I'll share a recipe, I don't use exact ingredients for things like this, it all depends on how much meat is used whatev's...

My F*cking AWESOME chilli con carne.

For the main bulk of the meal you will need:

Pork Mince and 1 pack or smoked, streaky bacon
or
Lamb Mince
or
Quorn
or
3 tins of beans that you like, or three tins of bean salad

If you're not doing the vegan option of doing an entirely bean dish, you will also need a tin of beans of your choice (I suggest pinto or black eyed beans... kidney beans are rubbish)

Tinned chopped tomatoes
Tomoto Puree
2 big ass onions

And for your spices/flavourings :
Cumin
Chipotle Chillis (dried, smoked jalapenos)
Chilli Powder
1 fresh green chilli
Dried coriandar
2 cloves of garlic, minced
Dried parsley
Salt
Pepper
2 Limes

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Firstly, if you're doing the pork and bacon chilli, I'd cook the bacon first. You want to slice the bacon into bite sized chunks, and then fry it in a pan with a little oil. Then drain the bacon, but retain the oil and rendered bacon fat for flavour.

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Finely slice the onions, and fry in a little oil/bacon fat and oil.
Add chipotle chillis and continue to fry.
Add a teaspoon or two of cumin, and a teaspoon of chilli powder and continue to fry.
Finely chop the green chilli, if you like it HOT leave the seeds in, but I suggest taking them out, so you can taste the fruity flavour of the chilli as well as the heat of it... plus you can adjust the heat later!!
Add the minced garlic and continue to fry for about 1 minute, so that the garlic doesn't burn and go bitter.

If using meat as your main ingredient, add that to the pan and brown. If using minced pork and bacon, add the bacon after the pork has browned off.

If using quorn/beans as your main ingredient, add to the pan and don't fry.

Add tinned chopped tomatoes, and tomato puree, and leave to simmer.

Whilst the chilli is simmering, add the zest and juice of one lime to the chilli.

At this point taste the chilli, and make sure you season it with salt and pepper, REMEMBER SALT AND PEPPER!! DON'T DARE FORGET OR I MAY HAVE TO HIT YOU!!!, adjust the spicyness to your preferred taste by adding more chilli powder, or chipotle chillis to it. I like mine just at the brink of being very spicy, but still to the point where you can taste it.

Leave it to simmer for an hour on the lowest heat you can possibly get down to, and give it a good 5 minutes on a high heat before serving.

Serve with basmati and wild rice, with soured cream to help cool your mouth down, and a wedge of lime on the side