#5

Had something like this when I was in Chinchon.

No ham in it though.

#6

Marlon and Roscoe have rubbed off on me :smirk: #thursday

1 Like
#7

Fuck, I love authentic forms of energy!

1 Like
#8

Love it when you go out and buy the ingredients, start working through the recipe and then step 5 says “leave to marinade overnight”.

4 Likes
#9

Have lobbed recipe magazines out the kitchen window for this

3 Likes
#10

Check out the recipe purists over here. Fancy letting some words on a paper tell you what to do. Could never be me

#11

Or then it says something like “add boiling water before it…” AND YOU HAVENT EVEN SWITCHED THE KETTLE ON YET ARGH FUCK OFF beans on toast it is

#12

MARLON: Hi, did someone order a Hot Meat Pizza with 69% extra sausage?

ROSCOE: I think the flat downstairs did

MARLON: Well I signed for it it’s mine now

ROSCOE: That’s for the courts to decide

MARLON: Fucks sake pass me the phone then

MARLON dials the number

MARLON: Ugh I’m on hold

ROSCOE: Typical. What music?

MARLON: It’s the Cisco standard one

ROSCOE: Classic drum machine pattern

MARLON: You know what the pizza’ll be cold before I get through I’ll just take it downstairs

ROSCOE: OK

2 Likes
#13

do you know what I like the idea of recipes containing loads of extraneous personal detail

#14

That’s a pisser as well. Anything that takes a ridiculous amount time.

Sure, I’ll slow cook this and have my dinner at 3am in the morning, dickhead

2 Likes
#15

See, I kind of like this idea too. It turns teatime into a late night adventure

#16

To marinade overnight, turn to 172
To just rub the sauce in for a bit, turn to 48

1 Like
#17

image

3 Likes
#18

It is one of those chef things that they don’t consider the general population may not have hanging around. They probably have loads of stale rolls, end of crusty loaves that they can keep hold of. Doesn’t quite work out if you grab a loaf of Warburtons every few days. Same when they drizzle olive oil all over the place, it is a restaurant flourish I’d never bother with at home.

Generally though I am a fan of reading recipes and finding out ingredients, times etc before committing to cooking that dish.

#19

For breadcrumbs I make them whenever I have appropriate stale bread (pre sliced type bread is no good) and freeze them

#20

why aren’t you reading the whole recipe before starting?

the hell is wrong with you all

3 Likes
#21

I do the same with the ingredients.

200ml milk. Yep got that.
50mg Nutmeg. Off to Tescos I go!
100g Butter. Got that.
2 Eggs. Shit… back to Tescos!

1 Like
#22

just toast the bread first if you need to use fresh bread or sliced for crumbs

1 Like
#23

Day old bread - trip to Tesco’s yesterday

4 Likes
#24

I went to the Co-Op yesterday, so let me know if you needed anything

1 Like