Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
True. But we don't have a proper deli local it's all supermarket, butchers are good though.
edit- obviously deli is the wrong word but you get what I mean
I was only joking that gamon shit is terrible. I ordered gamon and eggs one St Paddies day and swore of irish food until mum reminded me that her lamb stew is essentially irish
Bless her
Lies! few fried pineapple rings out of the can on top, you're laughing.
Ill have to try it out again. Its basically spam yeah?
Your cousins served me green stout that day too the fuckers
NO MAN! It's a pork steak like this.
It's not a pork chop it's a different cut. Cured like bacon.
Don't leave me hanging it's raining with the recipe I could eat one tomorrow that'd be awesome.
Recipe?
Ok just a minute.
Bacon steak? ..I'd eat the hell outta that.NO MAN! It's a pork steak like this.
It's not a pork chop it's a different cut. Cured like bacon.
Exactly! It's class.
Well our Irish are convict Irish so they probably prefer canned goods in their sub culture. The stuff the served me looked like spam.NO MAN! It's a pork steak like this.
It's not a pork chop it's a different cut. Cured like bacon.
Irish Lamb stew is the best, my Canadian aunt taught my mum, she puts Bok Choy in it which isnt very authentic but the Worcestershire sauce is!
took me some time to get it right too.
I let it sit with the dry rub a full day in the frig....then throw it in the smoker overnight til it hit 195 internal temp. wrapped it in a towel to rest a couple hours. Kind of an ordeal...but so worth it.
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Oh I agree. It was my first go at a deep dish pizza. Definitely wasn't prepared for it to pop out so far.@Kingtony87 honestly I'd drop a third of the dough for that pizza it'd still be thick base. That's me though.
I think "colonial grade" is generally poor myself. The bok choy is about as authentic as the Balsamic I put in my shin beef stew, probably just as good an idea.
Or even a flat tray maybe? also you don't need to shape crusts into the base the sauce and toppings will do that, make it flat and push the toppings right up to that border.
Now theres an idea, I basically only use balsamic for caramelized onions and sometimes with salad (as in I dont eat much salad)
Irish food is kinda Soul Food of the British Isles yeah? my native cuisine is peasant food using all the cheap cuts of meat but kicks ass on its more high brow Indian counterparts.
HOMEMADE BANANA BREAD
2 cups flour.
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup melted/softened butter
1/2 cup sugar
2 eggs
2 tsp vanilla extract.
4 very ripe bananas crushed with fork
1/2 cup plain yogurt
Preheat oven 180c or 350F.
In a medium size bowl mix flour soda and powder.
In a large bowl, mix sugar and butter with a fork until it's all nicely mixed evenly
Add eggs and vanilla to the butter-sugar mix. Mix properly.
Then add bananas and yogurt and mix thoroughly.
Pour dry ingredients into the liquid ones in the large bowl. With electric hand mixer mix everything.
Pour batter in cake mold.
Bake for 55 minutes or until knife comes out clean.
Enjoy
Notes: you can add. Chopped walnuts to this mix. It's heaven in your mouth especially when warm out of. The oven.
You can use half less sugar.
I use very very ripe bananas. They're mushy but it's the best for cooking because they're very sweet and flavourful... also easy to crush/mix.
2 cups flour.
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup melted/softened butter
1/2 cup sugar
2 eggs
2 tsp vanilla extract.
4 very ripe bananas crushed with fork
1/2 cup plain yogurt
Preheat oven 180c or 350F.
In a medium size bowl mix flour soda and powder.
In a large bowl, mix sugar and butter with a fork until it's all nicely mixed evenly
Add eggs and vanilla to the butter-sugar mix. Mix properly.
Then add bananas and yogurt and mix thoroughly.
Pour dry ingredients into the liquid ones in the large bowl. With electric hand mixer mix everything.
Pour batter in cake mold.
Bake for 55 minutes or until knife comes out clean.
Enjoy
Notes: you can add. Chopped walnuts to this mix. It's heaven in your mouth especially when warm out of. The oven.
You can use half less sugar.
I use very very ripe bananas. They're mushy but it's the best for cooking because they're very sweet and flavourful... also easy to crush/mix.
DONE!
Let me know what you think if you make it.
Same as, gammon is cheap as long as you're not in the wrong restaurant. Shin beef too, it's literally striped with connective tissue until it's been in the pot for three hours then it's tender nectar. I use loads of onions and carrots in mine so I throw in a tablespoon-ish balsamic to cut the sweetness.