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stephen129

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Everything posted by stephen129

  1. I have an old school triangular Breville style one which I use regularly. If you leave a half centimetre gap around the edge of the bread and are sparing with the filling it works very well. No major spilling. I get rid of any bits of crusty cheese that have come out, but leave any fat on the machine for the next time.
  2. Polish crisps are good. I am a big fan of Crunchips.
  3. I buy quite a lot of frozen veg. These are my thoughts: Spinach: Good in a curry/stew situation. Not good for other applications. Mirepoix (celery, carrots, onion): Perfect for things like ragu. No need to chop, no waste, can't tell the difference between fresh and frozen. Peas: Everyone knows these are great. Good for pea soup. Sweetcorn: Decent, I usually have this and canned sweetcorn. Corn on the cob: I use this when making Asian style soups (broth), haven't tried eating it normally. Carrots: Good in soup, stew etc. Broad beans: My girlfriend likes these. Mashed potato: They come in these little 3cm long cylinders. Simply stick it in the microwave. Once you've added some salt, pepper and butter these are pretty much the same as freshly made. Diced onion: Perfect for stews, curries etc. Sliced red onions: Ok for stews, curries etc, wouldn't use if you needed more texture. Mixed Mediterranean veg: Ok if it's going into a stew, curry etc, wouldn't use it if you needed the texture of the individual veg. Mixed veg steam bags: Super easy to throw in the microwave for a basic side of veg. Chopped garlic: Super useful. You can pretty much use this like normal garlic. Perfect for stir fries for example. You never waste any garlic. Chopped ginger: Same as the garlic.
  4. This Nectar point hack is amazing. This microwave potato 'hack' sounds insane. I think you are right on the border of mental and genius. I love it.
  5. Who needs the Champions League when you can lose to Barcelona in the Europa League!
  6. £1 at Tesco. These are really good quality. I've paid a lot more for similar quality sardines in Portugal. They have a very nice texture. Good with some chipotle Tabasco or Cholula.
  7. That Anthony spin cracked me up.
  8. I would say overall jasmine is better than basmati, but basmati has qualities that jasmine doesn't. If you want super separate grains, you'll need basmati. If you cook Jasmine quite dry and you make fried rice with it, the grains are quite separate, but it takes skill. You also need to make sure you buy decent jasmine, because it does vary. Your best bet is buying one of the big 10kg bags from an Asian supermarket. Also wash jasmine thoroughly to remove excess starch.
  9. Damn without goal line technology I don't know if that would have been given. Pretty much as close as it's possible to get.
  10. Why is it that left footed players always seems to be extremely left footed? It feels like the best left footed players have a better left foot than the best right footed players have a right foot, but they're much more one footed.
  11. I'm curious. Can people really tell the difference between food from an oven and from the air fryer? I'm especially interested if anyone has actually blind tested the two side by side. I understand you save money with an air fryer, but it would surely take a long time to make back what it cost in saved energy bills
  12. There's always Homepride pasta bake. Put pasta in baking tray (I use more than they say), pour on sauce and the correct amount of water. Cook. Halfway add pre-grated cheese. Cook until cheese is melted. Eat. You could also make your own very easily. Plum tomatoes, some tomato puree, few big tablespoons of mascarpone and enough water/stock to cover the pasta. Bake for 40 mins or so, top with grated cheese half way through.
  13. You can put these directly on a frying pan from frozen. Eat with some mango chutney/sweet chilli sauce/curry whatever: Again you can eat these with curry, hummus, tzatziki etc. Cut them up into squares and put them in the freezer. Cook from frozen directly in the toaster:
  14. I had this the other day. It was solid. They're expensive, but Charlie Bigham's make really good ready meals. Honestly as good as some restaurants I've been to. Major supermarkets like Tesco and ASDA do pre-diced, frozen mirepoix (celery, carrot and onion) these days. Good as a base for a stew. Also they do frozen chopped garlic and ginger which are also super useful:
  15. I never feel confident Rashford will score when has a good chance. He's not really a clinical finisher. I think if he added that ruthless goal scoring that other great strikers have, he'd be incredible. As it stands it feels like there's a lot of potential, but he needs to start improving quickly. He's not 18 anymore.
  16. You can see the difference in final product if you watch this video (skip ahead, she waffles on a lot).
  17. Don't use as much weight up top if you have soft white bread or it'll become too flat. Ciabatta is pretty firm so that's why I like to really weigh it down. The top cast iron isn't important, I just use it because I have it. You could put any pan/brick/heavy thing on top. Here's one I made with soft seeded bread. The best thing is you get the deep ridges that consumer toastie makers can't replicate. However you don't have to buy a ridged cast iron, a flat one is more useful generally, I just really wanted the lines. A toastie made with cast iron tastes like it's made in a professional panini press you'd get in a cafe. The consumer ones don't. I own a standard Breville triangular one and had a flat panini type one, basically the same model as the one StumpyJohn posted above, perfectly fine, but not on the level of a decent one from a cafe. They just don't get anywhere near as hot as a cast iron.
  18. This is the technique in case you were wondering. From bottom to top. Cast iron griddle > Toasted sandwich > Cast iron pan > Something heavy to weigh it down with (in this case four cans of Branston beans). Cook nice and slowly so the cheese melts properly and flip once so both sides get grill marks.
  19. I saw this garlic bread recipe and I've always been intrigued by it. I know it's not traditional, but the idea of it definitely sounds appealing:
  20. Charring vegetables like this: https://youtu.be/tSrhZ2XPRj4
  21. I visited my friends in Amsterdam recently and sought out these. They're a popular sauce for fries. It's a kind of light curry mayo. The crisp version was delicious. It really tastes like homemade mayo which I personally love (although I can imagine some people would hate it). No idea where I can find more in London.
  22. Lodge cast iron 10 inch skillet. Use it on the hob to sear meat, use it to roast a chicken in the oven, make shepherd's pie in it. Etc etc etc. The key to seasoning is to just use it a lot. It will build up naturally.
  23. Weird. I'm literally at a gig in the Barbican, London now and the support act just played the original on cello and violin.
  24. That was just made in a lodge cast iron griddle pan with another flat cast iron pan on top which I weighed down with cans. Flip over to get grill lines on both sides. Obviously you can do it with a normal cast iron, you just won't get the lines. You also don't need two cast iron pans, I just happen to own two.
  25. My problem with these things is that once the non stick coating gets scratched up or starts to wear down everything starts to stick to it. Also if you just use cast iron you get a much better crisp on things and you can fit larger sandwiches. An example of a toastie I made using cast iron. This kind of result is impossible in a consumer sandwich press:
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