Pars fan Posted June 9, 2015 Share Posted June 9, 2015 Pot is obviously better but microwave is okay. You fixed nowt. . . Link to comment Share on other sites More sharing options...
pandarilla Posted June 9, 2015 Share Posted June 9, 2015 FTFY. This is the first time I've used this particular P&B riposte and I have to say I feel a little dirty. Apologies sir (but you're scrambled egg technique is still a disgrace). Link to comment Share on other sites More sharing options...
Redhead81 Posted June 9, 2015 Share Posted June 9, 2015 Boil your carrots in lemonade or fizzy orange to give you a nice zesty flavour. Think I will try that! I do mine oven baked in foil parcels with a little butter, sugar and marmalade for a wee bit of zest Link to comment Share on other sites More sharing options...
The_Kincardine Posted June 9, 2015 Share Posted June 9, 2015 FTFY. This is the first time I've used this particular P&B riposte and I have to say I feel a little dirty. Apologies sir (but you're scrambled egg technique is still a disgrace). A polite poster with a conscience. 'Mon, pandy. Embrace your inner Bear. You ken you're really one of us Link to comment Share on other sites More sharing options...
BONACCORD1 Posted June 9, 2015 Share Posted June 9, 2015 Fry chips at 130 c for 10 min ,lift out crank up the heat to 170 c and fry till golden brown ,i give you The perfect Chip Link to comment Share on other sites More sharing options...
Zen Archer (Raconteur) Posted June 9, 2015 Share Posted June 9, 2015 If you are cooking scrambled eggs in the microwave, you are a trumpet. Then fucking stop. If you're roasting beef, lamp or pork then use a thermometer and always take the meat out of the oven before it gets to recommended temperature. If you know your microwave and use my butter method the scrambled eggs turn out as glossy as pan cooked. Link to comment Share on other sites More sharing options...
Zen Archer (Raconteur) Posted June 9, 2015 Share Posted June 9, 2015 Fry gammon steaks in Dr Pepper. ^^^^^f**k sake this will turn out well Link to comment Share on other sites More sharing options...
Pars fan Posted June 9, 2015 Share Posted June 9, 2015 This is the first time I've used this particular P&B riposte and I have to say I feel a little dirty. Apologies sir (but YOUR scrambled egg technique is still a disgrace). No worries. We are now quits. Link to comment Share on other sites More sharing options...
Pars fan Posted June 9, 2015 Share Posted June 9, 2015 Think I will try that! I do mine oven baked in foil parcels with a little butter, sugar and marmalade for a wee bit of zest You should try it, it's a no hassle technique. Your way is obviously better though. Just a tip Link to comment Share on other sites More sharing options...
Albino Rover Posted June 9, 2015 Share Posted June 9, 2015 Boil your carrots in lemonade or fizzy orange to give you a nice zesty flavour. Fry gammon steaks in Dr Pepper. Balance this out by mashing your potatoes with a spoonful of Colgate. Link to comment Share on other sites More sharing options...
Alert Mongoose Posted June 9, 2015 Share Posted June 9, 2015 Always serve Anchovies on Digestive biscuits. Link to comment Share on other sites More sharing options...
Zen Archer (Raconteur) Posted June 9, 2015 Share Posted June 9, 2015 Always serve Anchovies on Digestive biscuits. Link to comment Share on other sites More sharing options...
Bobby Skidmarks Posted June 10, 2015 Share Posted June 10, 2015 Rabbit bought from the Pet shop is cheaper than from the butchers. Link to comment Share on other sites More sharing options...
weirdcal Posted June 10, 2015 Share Posted June 10, 2015 When boiling an egg, shake the egg vigorously before putting it in the water, this will ensure the yolk settles perfecty in the middle of the egg. Link to comment Share on other sites More sharing options...
an_dee Posted June 10, 2015 Share Posted June 10, 2015 When making chilli fry smoked bacon pieces in your oil before adding or cooking anything else. This will flavour the oil and leave a beautiful smokey flavour through your chilli at the end. It's up to you if you leave the pieces in or not. I do. Also Prosciutto is a very under appreciated meat. Always use it on my roast chicken etc. It also makes the most unbelievable cheese and ham toasties with a creamy Edam cheese and some fresh cranberries on some thick, hand cut farmhouse bread. Try it and thank me later! ETA broccoli in stir fry or most tomato based curries is superb! Just don't boil it like my wife did then Mix it in!! Link to comment Share on other sites More sharing options...
longjohn Posted June 10, 2015 Share Posted June 10, 2015 Quite rude. Sometimes when time is of the essence then microwaved scrambled eggs are perfectly fine. Correct. Too many people get anal about microwave cooking. Used properly a microwave can be a useful addition to the kitchen Link to comment Share on other sites More sharing options...
mrcat1990 Posted June 10, 2015 Share Posted June 10, 2015 I love my microwave, but I've yet to ever make decent scrambled egg in it. Goes all lumpy. Link to comment Share on other sites More sharing options...
longjohn Posted June 10, 2015 Share Posted June 10, 2015 I love my microwave, but I've yet to ever make decent scrambled egg in it. Goes all lumpy. Little bit of milk and then only cook for 30 seconds at a time stirring after every 30 seconds (a pinch of sea salt is good and some grated mature cheddar is even better). When it is nearly ready take the intervals down to 10 seconds. Microwaved scrambled egg is fine if not overcooked. Link to comment Share on other sites More sharing options...
Tamdunk Posted June 10, 2015 Share Posted June 10, 2015 When making roast potatoes, mash up some garlic, rosemary and thyme in your pestle and mortar, then add olive oil and coat your par-boiled potatoes with this before roasting them. Seriously, do this. They taste amazing. Link to comment Share on other sites More sharing options...
Waspy Posted June 10, 2015 Share Posted June 10, 2015 Get your other half to do it. Link to comment Share on other sites More sharing options...
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