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RickIcon...02-09-2016 @ 08:48 
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The_Lone_Wolf said:
How easy was it Rick?

All your recent food posts look sublime by the way.


Thank you Happy. Very very easy, in this form:

1. Buy box of "cauliflower couscous" from Tesco for a quid

2. After cooking the rest, tip into the wok and stir-fry for three or four minutes.

3. Fin.

I'll report on doing it from cauliflower in its natural form when I have; I'm told step 1 is basically now "pulse in a food processor until it looks right".
CarlIcon...02-09-2016 @ 08:59 
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cauliflower mash is also very good if you squeeze all the water out of it pre-mashing.
ChrisMcCarthyIcon...02-09-2016 @ 09:00 
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Food Processor?

Much disappoint. Unhappy
RickIcon...02-09-2016 @ 17:08 
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I'm sure it can be done manually, you raw-steak-and-egg-eating caveman you Wink.

Lunch at Cottonopolis today. Tiny bit off their best imo, but still really really good.

[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/PhotoGrid_147...
RickIcon...02-09-2016 @ 21:35 
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And for supper... first cook with the SAsauces concentrate I bought at Bolton food festival. Swede chips, mushrooms, greens in chicken stock, a nice bit of gammon, and their whisky and peppercorn sauce. Very nice.

[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/IMG_20160902_...

The sauce comes in a tiny jar, to be stirred into 250ml of hot double cream and reduced to taste. I used a half-jar and 150ml. I can make a damned good sauce from scratch, but these make the whole thing so easy, and they're really tasty. Recommended.
RickIcon...04-09-2016 @ 21:17 
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Three stages of a happy twenty-minute supper.

Chicken thighs, in the sous vide with fennel seeds for three hours yesterday, fried fit ten minutes today almost entirely skin-down.

Cavalo nero cooked in stock and butter. Mushrooms fried in butter. Swede chips with paprika in the airfryer.

Sauce: shallots in butter, then sous vide bag residue stock, then strained, then add double cream, Dijon, and half a SAsauces white wine and tarragon pot.

[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/PhotoGrid_147...

That was a good one.
RickIcon...10-09-2016 @ 21:14 
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Thursday night at Drunken Butcher:

[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/PhotoGrid_147...

Fried chicken, chicken and chorizo the cheese mac, chips with cheese and bacon, bacon cheeseburger (sides including southern fried onions and a pot of chilli, not pictured). Bourbon shake to finish.

And since I had a couple of the burgers in the fridge, tonight:

[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/IMG_20160910_...

Brioche, pickles, cheddar, mushrooms, swede chips, happiness.

In between was a rather more glamourous meal that I'll post soon.
RickIcon...11-09-2016 @ 15:46 
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Today's delicious and unashamedly greedy post-flotation brunch at Cottonopolis.

[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/PhotoGrid_147...

Black pudding sausage, and egg bao; duck, pork, and sweet potato hash with giant duck egg; and pancakes with berries and yuzu marmalade. Superb.
CuddlesIcon...11-09-2016 @ 21:03 
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This morning I had poached eggs on toast, avocado with chilli and lime, balsamic roasted tomatoes and some buttered spinach. A firm Sunday breakfast favourite.

Just had rolled pork belly stuffed with black pudding, roast potatoes, yorkshires, carrots, leeks, kale and sweet potato purée. Followed by dark chocolate brownie and salted caramel ice cream and washed down with a bottle of Malbec. Couldn't fault a single bit of it and the dessert was special.

With prosecco, strawberries and a toffee meringue in Hyde Park in the sun earlier it's been a rather enjoyable Sunday.
RickIcon...11-09-2016 @ 22:18 
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As promised, Friday night's dinner at Eddie Shepherd's "Walled Gardens".

[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/Mobile%20Uplo...
[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/Mobile%20Uplo...
[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/Mobile%20Uplo...
[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/Mobile%20Uplo...

Vegetarian or not, if anybody in Manchester is cooking better right now they're in the kitchens at The French. And I do mean "if".
RickIcon...12-09-2016 @ 21:01 
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Quick post-training supper: chicken thighs, swede chips, cavalo nero, wild mushroom sauce. Simple pleasures.

[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/Mobile%20Uplo...
RickIcon...13-09-2016 @ 20:23 
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Life is an empty thing, containing neither pleasure not reward. NOT.

[IMG]http://i1376.photobucket.com/albums/ah29/rfbooth/IMG_20160913_...

Rump steak (sous vide with butter at 53.5 for ninety minutes, pan seared), swede chips, mushrooms cooked down in the bag juices from the steak.
The_Lone_WolfIcon...14-09-2016 @ 12:21 
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Pork t-bone steaks last night... I only took pics of the before as I was to excited to eat them once cooked.
scruffmcbuffIcon...14-09-2016 @ 16:55 
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The_Lone_Wolf said:Pork t-bone steaks last night... I only took pics of the before as I was to excited to eat them once cooked.


I miss our meal discusions Mr.Wolf.

I had wraps with chicken bacon and several cheeses.
The_Lone_WolfIcon...15-09-2016 @ 12:57 
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scruffmcbuff said:
I miss our meal discusions Mr.Wolf.
I had wraps with chicken bacon and several cheeses.


Sounds superb. I often find wraps can make most foods better, but also easier to eat.

Last night I got in from the gym at gone 22:30 and had a shake, but by 23:30 I was ravenous. So I cooked up some garlic bread slices, then added extra butter, melted cheese on top, and then put layers of ham on top.

In essence, I made crude cheesy buttered garlic bread ham toasties.

I then ate a multi pack of kit kats. Love them!

Today, my wind is off the scale and it smells much like what a zombies breath would.

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