Bairnardo Posted October 21, 2022 Share Posted October 21, 2022 Mushrooms. Soup?Something disgusting is about to happen here.... 1 Quote Link to comment Share on other sites More sharing options...
HeWhoWalksBehindTheRows Posted October 21, 2022 Share Posted October 21, 2022 4 hours ago, microdave said: I'm going to make a batch of something this weekend that I can freeze afterwards. I've previously made stew, chilli, lasagne, chicken curry and paella but I'm looking for something new this time. Ideas? Oh Jeffrey. 0 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted October 21, 2022 Share Posted October 21, 2022 6 hours ago, microdave said: I'm going to make a batch of something this weekend that I can freeze afterwards. I've previously made stew, chilli, lasagne, chicken curry and paella but I'm looking for something new this time. Ideas? Bolognaise sauce. Defrost it, heat up some pasta and voilà. BTW I really dislike paella that has been frozen then reheated. 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted October 22, 2022 Share Posted October 22, 2022 I wouldn't think freezing paellea would work? Extra moisture would f**k the rice. 0 Quote Link to comment Share on other sites More sharing options...
Derry Alli Posted October 22, 2022 Share Posted October 22, 2022 I once froze tuna mayonnaise because the internet said you could. You cannot. Avoid. 1 Quote Link to comment Share on other sites More sharing options...
microdave Posted October 22, 2022 Share Posted October 22, 2022 I only froze paella once and it doesn't taste as nice as it does straight from the pan. I wouldn't recommend it and I won't be doing it again. I ended up not making anything as I couldn't be bothered. Maybe next week. 0 Quote Link to comment Share on other sites More sharing options...
101 Posted October 22, 2022 Share Posted October 22, 2022 7 hours ago, Mr. Alli said: I once froze tuna mayonnaise because the internet said you could. You cannot. Avoid. Is it an effective weight loss method? 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted October 24, 2022 Share Posted October 24, 2022 Just knocked up about 3 litres of Dan Toombes base Gravy for curries. Should be enough for about 20 top notch curries. Well worth the effort. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted October 24, 2022 Share Posted October 24, 2022 2 hours ago, Bairnardo said: Just knocked up about 3 litres of Dan Toombes base Gravy for curries. Should be enough for about 20 top notch curries. Well worth the effort. Thought he just liked human livers. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted October 24, 2022 Share Posted October 24, 2022 1 minute ago, Venti said: Thought he just liked human livers. If they go with his Chasni sauce I'm up for it. 1 Quote Link to comment Share on other sites More sharing options...
carpetmonster Posted October 25, 2022 Share Posted October 25, 2022 Just got these in Aldi for $2. If they’re proper honking I can palm them off on the Mrs because they’re as close as she can get til February 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted October 27, 2022 Share Posted October 27, 2022 Massive Italian love in at my house this weather. Probably thanks to Stanley Tucci tbh. Had carbonara tonight which I genuinely feel I have finally nailed down properly, and also cooking a Sugo D'Anatra for the weekend. 3 hour simmer of duck legs in a white wine/stock/tomato sauce with cinnamon and orange. 0 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted October 27, 2022 Share Posted October 27, 2022 Our favourite restaurant has adopted a ‘tasting menu’. We tried it for the first time this evening and in all honesty it was too much food, though every course was wonderful. Also how can you not like a meal where you get two puddings? 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted October 28, 2022 Share Posted October 28, 2022 (edited) 16 hours ago, Bairnardo said: Massive Italian love in at my house this weather. Probably thanks to Stanley Tucci tbh. Had carbonara tonight which I genuinely feel I have finally nailed down properly, and also cooking a Sugo D'Anatra for the weekend. 3 hour simmer of duck legs in a white wine/stock/tomato sauce with cinnamon and orange. What's your carbonara method? The duck sounds immense. Edited October 28, 2022 by jimbaxters 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted October 28, 2022 Share Posted October 28, 2022 1 minute ago, jimbaxters said: What's your carbonara method? The duck sounds immense. I have changed it ever so slightly, in that once the pasta is cooked, I add the bacon/oil to the pasta, then add the reserved pasta water to that, let it emulsify with the oil, then add the egg/parmesan mix to that. Let it thicken and thats it. Previously I was adding the water in last. This way seems to come out a lot creamier. 1 Quote Link to comment Share on other sites More sharing options...
Steve_Wilkos Posted October 28, 2022 Share Posted October 28, 2022 An array of pastries, including custard tarts, from Pastéis de Belém, Lisbon. 1 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted October 29, 2022 Share Posted October 29, 2022 (edited) 23 hours ago, Bairnardo said: I have changed it ever so slightly, in that once the pasta is cooked, I add the bacon/oil to the pasta, then add the reserved pasta water to that, let it emulsify with the oil, then add the egg/parmesan mix to that. Let it thicken and thats it. Previously I was adding the water in last. This way seems to come out a lot creamier. Good shout. I add the water last but only a little at a time. Will give your way a try. Bacon? Did I not read you were a guanciale convert? Edited October 29, 2022 by jimbaxters 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted October 29, 2022 Share Posted October 29, 2022 6 minutes ago, jimbaxters said: Good shout. I add the water last but only a little at a time. Will give your way a try. Bacon? Did I not read you were a guanciale convert? Yeah but it was a last minute decision I didnt have time to go to the wee Italian deli 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted October 29, 2022 Share Posted October 29, 2022 (edited) 5 minutes ago, Bairnardo said: Yeah but it was a last minute decision I didnt have time to go to the wee Italian deli Fair enough. When you do, see if you can get a wee bit of pecorino and go half and half with that and the parmigiano. Makes a difference. Edited October 29, 2022 by jimbaxters 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted October 29, 2022 Share Posted October 29, 2022 4 minutes ago, jimbaxters said: Fair enough. When you do, see if you can get a wee bit of pecorino and go half and half with that and the parmigiano. Makes a difference. Aye I keep meaning to buy pecorino, mainly to have a stab at a cacio e pepe 0 Quote Link to comment Share on other sites More sharing options...
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