I've dipped my toe into blogdom...

[The Large One]

What a load of horseshit. Just goes to prove that any talentless mysogenist can sit at a keyboard, sprout self-indulgent drivel and call it a 'blog'.

Now I come to think of it, I recall you hate peas...

Will definitely be trying the tomato sauce though! That looks well weapon!

Wahey, Nathan Barley lives.

 

[The Large One]

Chocolate & beetroot brownies...

Large Al's cookbook - brownies

 

[The Large One]

Especially for you, Bozza. I've started up again...

http://alanwares.wordpress.com/2013/06/03/deer-not-dear/

 

[Hillian1]

Good stuff.

Question for you regarding puy lentils, every time I cook the things I end up with puy mash that doesn't really mix well with salads.

Any tips.

Ta.

 

[Return of the Rev]

... Feel free to knock it, though constructive comments would be nice.

large als cookbook

Now there a suprise

 

[Return of the Rev]

good stuff.

Question for you regarding puy lentils, every time i cook the things i end up with puy mash that doesn't really mix well with salads.

Any tips.

Ta.

Stay in the kitchen rather than staring out you bedroom window you sad man, might help

 

[The Antikythera Mechanism]

Good stuff.

Question for you regarding puy lentils, every time I cook the things I end up with puy mash that doesn't really mix well with salads.

Any tips.

Ta.

Get these

Foolproof - 2mins in microwave, or 2mins pan fry - Fantastic with baked cod loins

 

[The Large One]

Good stuff.

Question for you regarding puy lentils, every time I cook the things I end up with puy mash that doesn't really mix well with salads.

Any tips.

Ta.

It sounds like you're either cooking them too long or too vigorously.

A gentle simmer for 20-25 mins ought to do it.

 

[Hillian1]

It sounds like you're either cooking them too long or too vigorously.

A gentle simmer for 20-25 mins ought to do it.

Stupid question number 2.

I have a big problem simmering stuff, I've bought heavy based saucepans an even a tripod thingy to raise the base and still it boils, any tips.

p.s, I cook on gas.

 

[The Large One]

Stupid question number 2.

I have a big problem simmering stuff, I've bought heavy based saucepans an even a tripod thingy to raise the base and still it boils, any tips.

p.s, I cook on gas.

Stupid answer number 2.

Once it's boiling, place it on the smallest ring with the gas set to the lowest setting.

Just to say, if you have issues with simmering, you could have issues trying the next thing I'm going to write up - banoffee pie.

 

[dougdeep]

Have you tried Parkin sir? Easy to bake and much nicer than all these fancy cakes.

 

[edna krabappel]

Have you tried Parkin sir? Easy to bake and much nicer than all these fancy cakes.

I'd like to try parkin, but being a woman, I fear it would take me four or five attempts.

 

[Lord Bracknell]

... the next thing I'm going to write up - banoffee pie.

Delicious, well made, and enormous. My recommendation ... take TLO's advice; he knows what he's doing.

 

[The Large One]

One banoffee pie blog, duly written up...

http://alanwares.wordpress.com/2013/06/04/banoffee-pie-local-hero/

 

[Barrel of Fun]

I'd like to try parkin, but being a woman, I fear it would take me four or five attempts.

Four or five? You are wasted in the kitchen (presumably the sherry).

 

[dave_battle]

Curries will be writ large through my blog soon too.
Just writing up my recipe for chocolate ice cream.

I'm still searching for the holy grail of the curry sauce base. Smells right, looks right, but never quite has the depth of a proper indian restaurant curry. All the addings to make them a masala, dhansak, dopiaza, patia etc are quite easy, if you have all the right bits and pieces, but without the right base it's never the same. Any advice would be gratefully received!

 

[The Large One]

I'm still searching for the holy grail of the curry sauce base. Smells right, looks right, but never quite has the depth of a proper indian restaurant curry. All the addings to make them a masala, dhansak, dopiaza, patia etc are quite easy, if you have all the right bits and pieces, but without the right base it's never the same. Any advice would be gratefully received!

I think Questions' link in post no.24 of this thread may have nailed it for you.

 

[Buzzer]

I don't get those Japanese curries (katsu?). They taste like really cheap supermarket economy curry sauces. Curries aren't supposed to be that sweet surely?

 

[clapham_gull]

Al, I got into a bit of baking although I haven't got a sweet tooth and barely eat the results.

Muffins usually go down well so tried a few things.

Struggled with chocolate ones to be honest until I stumbled on an odd recipe. They are a killer.

Google Chocolate Custard muffins - the recipe was devised by Marco Pierre Whites pastry chef.

The names comes about because a cooked custard is added to the dry ingredients when cooled.

I've added proper orange oil to them, I'm led to believe they are the dogs dogs bollocks. I don't really like chocolate so can't comment.

What I can appreciate is moisture and texture.

When I say I don't like chocolate I can take or leave it, but am sometimes partial to the expensive stuff. My idea of hell is a Mars Bar.

Anyway, first time I did it, I used some expensive high grade chocolate and cocoa - chocolate fans, yes it has both.

Basically it's as if Heston did Muffins, except you don't need a chemistry lab.

Please try this. I've never had such a positive reaction to my ropey baking.

 

[clapham_gull]

I'm still searching for the holy grail of the curry sauce base. Smells right, looks right, but never quite has the depth of a proper indian restaurant curry. All the addings to make them a masala, dhansak, dopiaza, patia etc are quite easy, if you have all the right bits and pieces, but without the right base it's never the same. Any advice would be gratefully received!

The unhealthy answer is butter or ghee unfortunately. Also apparently a few restaurant secrets involve a dash of chicken stock tubes and tomato ketchup.

Nice to see a few curry base divers on here as well.

Strange tip I got (which I've posted on here before). In the restaurants the meat is pre cooked and marinated. Weirdly (and please bear with me) the freezer is your friend here.

Prepare your finished curry sauce and let it cool. Pour over the raw meat and freeze.

Defrost and throw the whole thing in the oven. The freezing defrosting process both marinades and tenderises the meat. You will surprised with the results.

The same oddly with lasagne. Make it with dry lasagne, cook the other ingredients allow to cool and freeze. Never thought you could marinade pasta but there you go.