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Oooh right now?.....I am SO craving?.....! ! !


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Showing 26-50 of 252 posts in this discussion
In reply to an earlier post on 22 Oct 2013 13:28:32 BDT
pixie says:
* stuffs new dress back into the wardrobe*...Bear! I so wanted Pie!

Posted on 22 Oct 2013 13:18:32 BDT
Bearman says:
Sorry folks, the pie never happened. A rather difficult job has landed on my desk and I'm having to dig deep into medical data. Looks like the pie will have to wait a couple of days - if you can all hold off until then?

We had some quickly pan fried lamb neck fillets last night. The OH managed to get them on to marinate with myrtle garlic and lemon for a couple of hours while I was working. We had that with herby couscous and green beans - strange combination but it all tasted fine and took about 10 minutes to cook. I'm on my own tonight so it will either be a sandwich or a takeaway :-(

In reply to an earlier post on 21 Oct 2013 20:31:56 BDT
pixie says:
Nah! he's off looking for his cooker "Bits".....

In reply to an earlier post on 21 Oct 2013 20:18:17 BDT
There's not going to be pie is there. <sigh>

Posted on 21 Oct 2013 19:22:08 BDT
pixie says:
Bear!!!!! *megaphone at the ready!*

In reply to an earlier post on 21 Oct 2013 17:42:54 BDT
I'm there.

There's gonna hafta be a lot of pie! :-D

In reply to an earlier post on 21 Oct 2013 17:38:15 BDT
pixie says:
I'll wear my new dress and we'll pick up Patti on the way along with the vino!

In reply to an earlier post on 21 Oct 2013 17:34:54 BDT
It would be my pleasure, Pixie.

In reply to an earlier post on 21 Oct 2013 15:11:15 BDT
pixie says:
Can you pick me up on the way?

In reply to an earlier post on 21 Oct 2013 15:10:40 BDT
pixie says:
Will put that in my little pink book Ori...sounds versatile like my "Goo"

In reply to an earlier post on 21 Oct 2013 13:04:33 BDT
"I will try and make a steak and kidney pie for tonight."

What time shall I be there?

Posted on 21 Oct 2013 12:57:02 BDT
Craving barbecue, since I dredged up this old recipe for sauce:

Sparerib Sauce
1 medium onion, chopped
1 clove garlic, crushed (to taste)
1 small green pepper, chopped
2 Tablespoons olive oil (or oil spray)

Sauté these until very soft. Add:

1/2 cup tomato paste
1/2 teaspoon basil
1 teaspoon rosemary
1/4 teaspoon oregano
Dash Tabasco (if liked, to taste)
2 teaspoons dry mustard powder
1/4 cup Worcester sauce
1/2 cup water
1/2 cup honey
Simmer for 20 minutes, then add:
1 cup red wine
Simmer 15 more minutes.

You can use this as a marinade for ribs, chicken etc. before broiling, and/or baste it on as the meat cooks. If using chicken, remove skin as it helps the flavours penetrate--and cuts calories!

Posted on 21 Oct 2013 11:15:43 BDT
Bearman says:
Today I have a craving for pastry. If I get through all the work I need to do early enough, I will try and make a steak and kidney pie for tonight.

Posted on 18 Oct 2013 18:19:40 BDT
Why do so many cookbooks have pics with eggs that are neither hardboiled nor softboiled, but somewhere in the yukky middle? You know...hard whites but orangey, wet-looking yolks. Do the photographers think it looks better? It doesn't, it looks like someone doesn't know how to boil an egg--and you don't want to buy a cookbook from someone like that.

In reply to an earlier post on 18 Oct 2013 16:25:38 BDT
There's a coincidence because I'm good at eating birthday cakes and chocolate.

In reply to an earlier post on 18 Oct 2013 16:12:22 BDT
Bearman says:
I'm pretty good at writing "Happy Birthday" in icing, or "Sacher" in melted chocolate

In reply to an earlier post on 18 Oct 2013 16:11:10 BDT
Bearman says:
It does read a bit like an M&S advert! Writing is on my "would like to do" list, but sadly that is a very long list and will have to wait until I retire to New Zealand. Meantime I am stuck reviewing clinical studies as that pays the bills.

In reply to an earlier post on 18 Oct 2013 16:08:23 BDT
"Have you thought about food writing"

Like with alphabetti spaghetti or something...?

In reply to an earlier post on 18 Oct 2013 16:00:14 BDT
Have you thought about food writing Bear, I hate yolkey eggs. It even I want to eat that now!!!!xxxx

Posted on 18 Oct 2013 15:38:35 BDT
Once peeled...raw, with a touch of salt and maybe lemon. Touch of good olive oil. Like a good oyster.

Pix, they say "tomatoes on the vine" here when you're buying by weight and the vine is still attached, adding a few grammes to the price. I buy my "vine" tomatoes in groups of six...they don't like it when you separate one or two off the bunch!

In reply to an earlier post on 18 Oct 2013 09:28:27 BDT
pixie says:
Wrapped in thin italian ham (can't spell prosciutto ) and placed beside tomatoes on the vine (why do chefs say that when all toms grow on the vine, don't they?) and popped into a hot oven.

In reply to an earlier post on 18 Oct 2013 08:56:36 BDT
Bearman says:
Drizzled with olive oil? ;-)

In reply to an earlier post on 17 Oct 2013 20:01:07 BDT
pixie says:
curried?!

Posted on 17 Oct 2013 19:40:16 BDT
If he'd trim his beard and hair, he'd be delicious.

In reply to an earlier post on 17 Oct 2013 19:33:02 BDT
pixie says:
Ori I think you have a "Thang" for our Si? lol!
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Discussion in:  cooking discussion forum
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Total posts:  252
Initial post:  1 Nov 2012
Latest post:  23 Oct 2013

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