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drewIcon...26-11-2014 @ 14:09 
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I thought Joplin choked on a sandwich?
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530.0 kgs @ 78.8kgs UnEq
JackRevans said:i really need to get a slow cooker


i much prefer the oven, i think it tastes better
PAGANIcon...26-11-2014 @ 14:10 
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I took about 4 out of Sooty's bottom
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'Bare Naked' low calorie ( practically none) noodles
Basa white fish
Walden Farm 'Zero calorie' barbecue sauce
Mixed veg
BoarIcon...26-11-2014 @ 19:39 
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I can't believe you've done this.
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stop it pagers.......your making me drool
JamesHIcon...26-11-2014 @ 20:54 
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my buttocks hurt
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drew said:
i much prefer the oven, i think it tastes better


I concur; however, for the purposes of putting a bit of meat in and leaving it overnight I find the slow cooker does a decent job with less washing up and lower cost. If I was entertaining I'd more likely go oven.
RickIcon...29-11-2014 @ 23:35 
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I am a bench-only guy
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I find I only really use my slow cooker for making stock. Even that may change now I have a pressure cooker.

Been a good, good eating week. Tuesday night, a curry after a school concert. Wednesday night, "around the world in eight-ish steaks" at Drunken Butcher.
https://lh4.googleusercontent.com/-Re7lq-VX40s/VHpSeUxkOUI/AAAAAAAABNg/Z8ribNI0ZF4/s800/PhotoGrid_1417037660505.jpg
Pie probably the highlight.

Thursday, game night at the Yew Tree. A lot of slight over-cooking, but nothing serious and all perfectly pleasant.
https://lh5.googleusercontent.com/-Y1qMO8Vu9jE/VHpS8vXkUaI/AAAAAAAABNw/nYZXA1-jxe4/s800/PhotoGrid_1417130691516.jpg

Thursday, back to Drunken Butcher, this time in three-piece, tie, waistcoat with watch and fob, and vintage cufflinks for a twenties-themed night. Especially impressed with the salmon Wellington, which I had seconds of despite the fact I couldn't give a s**t about cooked salmon.
https://lh4.googleusercontent.com/-B3VAdNQpGZo/VHpSzShEaNI/AAAAAAAABNo/UCVi6MKiCOk/s800/PhotoGrid_1417210757702.jpg

And tonight, with the Drunken Butcher (off duty), one of the staff writers on Manchester Confidential, and the owners of the Splendid Sausage Company, went to Guerrilla Eats (street food event) for the Bangers& Bacon chef's table. Five courses: bacon and liver pate, bacon jam, cured ham, spiced sausage, toast; bacon and pumpkin soup; Marmite bacon, poached egg, hollandaise, crumpet bread; sausage-stuffed pork loin wrapped in treacle bacon with truffle mash, onion puree, etc; and "turkey" brownie, bacon banana bourbon milkshake, and bacon peanut macaron.

https://lh4.googleusercontent.com/-1X__Kqh1OUU/VHpTGHN9iDI/AAAAAAAABN4/DKT7m8PP2S4/s800/PhotoGrid_1417296310289.jpg

The main, the bacon jam, the "Benedict", and the insanely good pate were the highlights. Then, greedy man that I am, I did the rounds and had some ok, over-battered, chicken-fried bacon, a decent nduja and rocket pizza, and, from Dirty Food Revolution, a bacon cheeseburger (with lovely sweet potato fries with vanilla salt) that was as juicy, messy, and delicious as any burger in memory. As flat-top burgers finished under a cloche go, as good as any I've had, and I've had a few. I'll be seeking them out again.

Quite full.
drewIcon...29-11-2014 @ 23:38 
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I thought Joplin choked on a sandwich?
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I've been thinking about getting a pressure cooker for stocks and stews, but I'm scared ill destroy my block of flats. What do you think to it?
RickIcon...29-11-2014 @ 23:42 
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Honestly, it's still in its box. As you may have seen, I've barely been cooking. My mum used to swear by hers, though, and Modernist Cuisine and Chefsteps are, like Heston, devotees.
drewIcon...29-11-2014 @ 23:58 
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I thought Joplin choked on a sandwich?
Member 616, 8405 posts
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My mum still uses hers. I just wonder if it can turn a 5 hr stew into a 90 min stew or whatever

Meaning rather than cook the day before I can cook it that evening
fctilidieIcon...30-11-2014 @ 00:16 
Grandad Goatse
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Fillet steak and paprika sweet potato wedges.
RickIcon...30-11-2014 @ 08:10 
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I am a bench-only guy
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There's a lot of discussion with this and stocks. Consensus seems to be different but not worse, some ways better - you get the tenderisation but not quite all of the more subtle long slow-cooking flavours; but you retain in the sealed pot all those high top notes that cone off and make your house smell good when conventionally cooking.
BoarIcon...30-11-2014 @ 18:06 
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I can't believe you've done this.
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rick , you have have a foodie blog where you post those nice photos ? they are too nice just to be posted on here

I had a Chinese tonite and it was lovely.
JackRevansIcon...30-11-2014 @ 21:00 
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'There was also a sausage in my mouth.'
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1kg of pulled pork with rice and cabbage
JamieGIcon...30-11-2014 @ 21:49 
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Tom's CNS is better than steroids
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KFC bargain bucket. (Solo, although my flatmate gave the puppy eyes so I had to give him a drumstick and a few chips).

Then a few pints of Caffreys; a number which I can't remember of whiskey and cokes; then a portion of egg fried from the Chinese I passed on the way home!

I didn't have much early on in the day so it balances out as nutritious I think.
JackRevansIcon...01-12-2014 @ 20:23 
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'There was also a sausage in my mouth.'
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another kg of pulled pork + the same stuff as yesterday.

also a tin of rice pudding. This stuff really is under rated. it costs 15p per tin and with a spoon full of jam is just beautiful, especially at this time of year.
RickIcon...01-12-2014 @ 21:19 
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I am a bench-only guy
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Post Edited: 01.12.2014 @ 21:19 PM by Rick
I don't, Mr Boar, though I am considering it. They typically get enough retweets to hit a few thousand eyeballs, though.

Tonight I am having chicken burgers with two cheeses. In the SCIENCE OVEN now.

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