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Thread: In the Kitchen

  1. #51
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    Quote Originally Posted by Sinny View Post
    Presentation could be a little better, but over all it was a success. Meat was soft, sauce was the right consistency, flavour was good. (Seasoning, beef stock, mixed herbs, tomatoe paste and brown sauce!) Ha! Rev hates brown sauce, but he loved the stew!
    What is brown sauce?

  2. #52
    Senior Member Sinny's Avatar
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    Quote Originally Posted by starla View Post
    What is brown sauce?

    Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally dark brown in colour. The ingredients include a varying combination of tomatoes, molasses, dates, apples, tamarind, spices, vinegar, and sometimes raisins.
    The brand:

    HP Sauce is a brown sauce originally produced by HP Foods in the United Kingdom, now produced by the H. J. Heinz Company in the Netherlands. It was named after London's Houses of Parliament. Since its first appearance on British dinner tables, HP Sauce has become an icon of British culture.

    Invented: 1899

    ***

    In May 2006, Heinz announced plans to switch production of HP Sauce from Aston to its European sauces facility in Elst, Netherlands, only weeks after HP launched a campaign to "Save the Proper British Cafe".
    Oh, well this has been illuminating...
    All truth passes through three stages:

    First, it is ridiculed.
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    Third, it is accepted as self-evident.


  3. #53
    schlemiel Faust's Avatar
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    Quote Originally Posted by roki View Post
    @Faust I'm blown away that you've undertaken this task. Would you do it again?
    Maybe, not any time soon.

  4. #54
    Senior Member roki's Avatar
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    Three cheese Cuban sandwich with potato sticks

    6x slices baby swiss
    3x slices muenster split into two
    3x slices havarti split into two
    15x slices mojo pork, thin
    4x slices cooked ham, thin
    dill pickle chips
    yellow mustard
    piknik sticks

    laid out, cut into four pieces, folded over, then pressed

  5. #55
    Senior Member roki's Avatar
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    I used sugar-free ingredients (minus the bananas, cookies, and milk) for my mom. To knock the nasty fake sugar taste out of it, I added some sour cream to the pudding.

  6. #56
    Senior Member Guess Who's Avatar
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    Quote Originally Posted by roki View Post


    I used sugar-free ingredients (minus the bananas, cookies, and milk) for my mom. To knock the nasty fake sugar taste out of it, I added some sour cream to the pudding.
    I am using erythritol. It is a natural low calorie sugar substitute without any nasty taste and doesn't seem to have any negative health effects and may even have some positive effects. Have you heard of it or tried it?
    Big change is coming

  7. #57
    Senior Member Sinny's Avatar
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    Quote Originally Posted by roki View Post

    I used sugar-free ingredients (minus the bananas, cookies, and milk) for my mom. To knock the nasty fake sugar taste out of it, I added some sour cream to the pudding.
    What on earth is that, it looks gross, lol.
    All truth passes through three stages:

    First, it is ridiculed.
    Second, it is violently opposed.
    Third, it is accepted as self-evident.


  8. #58
    Senior Member roki's Avatar
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    Quote Originally Posted by Sinny View Post
    What on earth is that, it looks gross, lol.
    Banana pudding. It looks gross, but it's pretty good. Vanilla pudding, bananas, vanilla wafers, cool wip basically. Do you guys only eat meat pudding in the UK?

  9. #59
    Senior Member Sinny's Avatar
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    Quote Originally Posted by roki View Post
    Banana pudding. It looks gross, but it's pretty good. Vanilla pudding, bananas, vanilla wafers, cool wip basically. Do you guys only eat meat pudding in the UK?
    What the fuck is meat pudding? lol

    Those wafer thing look like carrot

    Oh, you mean black pudding? That narstyy too.. ew.


    We have a wide range of puddings.. I suppose bakery is one of Britan's strong points (in comparison to other cooking skills)

    I rarely eat puddings today, but when I do they are chocolate.
    All truth passes through three stages:

    First, it is ridiculed.
    Second, it is violently opposed.
    Third, it is accepted as self-evident.


  10. #60
    Senior Member roki's Avatar
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    Inspired by one of late Auntie Fee's recipes:



    I replicated it, but added paper thin carrot (for sweetness), Maggi in lieu of the Ramen packet seasoning, and a tiny splash of soy sauce

    She used the beef ramen package for her dish, but I used chicken, threw that packet away, and seasoned it with chicken Maggi anyway (I use Maggi for the majority of my dishes regardless). She mentions browning the noodles in a little grease, but I dry-panned it. I also used less water than her, out of personal preference for stiffer noodles and dryer meals.



    Brown broken up ramen in a pan, add water, splash of Crystal and soy, parsley, seasoning

    Add steak, thin carrot, and grate cheese into it during the last part of cooking

    Very good; I wouldn't have made this had I not had leftover ny strip. Also, I used mild cheddar in lieu of white cheese; however, shredded provolone would've made this whole motherfucker gourmet.

    "Kids and fat people like a lot of cheese." Realer words have never been spoken.

    Cheers to Auntie Fee, RIP
    Last edited by roki; 03-27-2020 at 06:58 PM.

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