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Stanley
Local Historian & Old Fart


36804 Posts
Posted -  14/11/2010  :  06:31
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Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk
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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 28/06/2011 : 07:30
Black Pudding butties yesterday, my iron levels will be high! Carl's garlic sausage today for lunch and I have a nice hogget leg shank defrosting, could just roast it and have a good pick for tea. Gnawing on a bone can be very satisfying! I ofetn think we bury the taste of meat with the vegetables, think how nice roast ribs are for a snack.


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
belle
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6502 Posts
Posted - 28/06/2011 : 15:06
Too hot to cook yesterday so it was cold meat and salad...but it's a bit cooler tonight so i will whip up a quick kedgeree. I use tinned tuna. not quite as nice as smoked fish but cheaper.


Life is what you make itGo to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 29/06/2011 : 06:03
That's an interesting use for Tuna Belle. Just add curry or is there more to it. Do tell!


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
marilyn
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5007 Posts
Posted - 29/06/2011 : 06:08
Making that Pasta dish with the Walnuts and Rocket again tonight, and will add a finely diced Chicken Breast too
(I have even been thinking of adding a sly spoonful of Sour Cream    Wink  )


get your people to phone my people and we will do lunch...MAZ Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 29/06/2011 : 07:47
Never harmed anyone Maz, go for it!


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
belle
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6502 Posts
Posted - 29/06/2011 : 09:09
Dead easy Stanley, but then we need to keep things simple ehWink? Put a pan of rice on..whilst it is cooking chop an onion or two into largish chunks and saute slowly in a large frying pan using olive oil, add salt, cumin and chillie powder or curry powder to taste.. make it slightly strong, once the onions are soft chuck in a can of drained tuna and heat through, not for too long just to get the flavours through it. I usually take it off the heat at that point and wait for the rice to cook. When the rice is cooked drain and add as much as you fancy to the frying pan, heat through and mix well ..more seasoning can be added at this point if need be..then enjoy.


Life is what you make itGo to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 30/06/2011 : 06:43
Sounds good Belle, I've got the picture!


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
belle
VIP Member


6502 Posts
Posted - 30/06/2011 : 09:25
It is very morish Stanley so make enough for seconds!


Life is what you make itGo to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 01/07/2011 : 01:32
I always cook in industrial quantities Belle. Cheese and tomato butty last night. (Salt on the Toms!)


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
marilyn
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5007 Posts
Posted - 06/07/2011 : 00:39
Cooking to the weather today....Curry and Jasmine Rice.


get your people to phone my people and we will do lunch...MAZ Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 06/07/2011 : 04:34
I made a version of your kedgeree yesterday Maz. Olive oil, smoked mackerel and three boiled eggs. You were right. I had a bowl for lunch and was going to save the rest for today. Fat chance!


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 13/07/2011 : 07:10
I chucked about half a dozen chops in the pressure cooker and made a nourishing stew. Main reason I did it was that I was running low on fat in the deep fyer for me chip butties (Sorry Maz!). Lots to be said for a pan of good stew sat there, makes for a quiet life on the cooking front.

Has anyone noticed how the price of good bread flour is rising?


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 19/07/2011 : 06:38
After I cooked the chips for my lunchtime butty I has a bit of an experiment. I threw two deep frozen hogget chops in the fryer and turned it off. They cooked in the waste heat. I took them out, blotted the fat off and put them in the fridge in a dish covered with cling film to stop them drying out. I cut the meat up for a teatime butty with sliced tomato and they were perfectly cooked, pink inside, not fatty and definitely a success. And of course no extra energy!


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
marilyn
VIP Member


5007 Posts
Posted - 20/07/2011 : 03:17
You and your CHIPS, Stanley!

I have about a half a kilo of top grade (heart smart) minced beef thawing. Several possibilities as to what I will cook are floating about in my mind, but no firm choice made yet. Just can't put my finger on what it is that I fancy. I've been in this mood for a few days now.
One things for sure. It won't involve CHIPS.     Huh


get your people to phone my people and we will do lunch...MAZ Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 20/07/2011 : 05:42
Maz, I like chips!


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
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