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Low and slow.
Hope you did a dry rub, and cook them dry. Put sauce on near the end of cooking. V important to let them stand so the meat relaxes.
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Just been looking at Jamie's America cookbook, seen a couple of interesting recipes, and friend who own it say they use it all the time,anyone swear by a.n.other American cookbook which I should buy over it?
Let me know..
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Beef (in stout) stew been in since 3pm. Should be ready around 8. Jackets and little savoy cabbages on the side. *droooool
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We just had some pan-fried salmon with wilted cavolo nero and roast parsnips for our tea, it was bloody lovely... Eating loads of fish atm, feels good...
Made a vaguely Sri Lankan pumpkin soup last night, cooked with fresh turmeric, ginger, garlic and chilli then added a tin of coconut milk to the stock... Big success... Had the rest of it zinged up with some lime juice and fish sauce with fish balls and udon-ish rice noodles for lunch today... Marvellous... #boastpost
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Put on kettle
Tear off foil lid
Once kettle boils, pour over pot noodle
Stir and wait thirty seconds
DevourSuper simple and very very good
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Just made/ate this monster. NSFV
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Top tip there! If you really want to step it up a gear, I strongly recommend the following pot noodle on steroids ...
Nong Shim is the South Korean maker, Shin Cup is the product. Mega! Tread warily with the seasoning packet, it does pack a mean punch, so add a bit, try ... add a bit more etc.
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@tommmmmmm @GrahamLaming what are these sachets you speak of?
/mindblown.gif/
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Cheers @dancing james yep had a dry rub for 24 hours cooked dry for 4 then cooked for 2 more with a sauce. Had a nice bark and ring where the rub had got into the meat, but not all the connective fat had broken down entirely so good but no gold star.
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@rive_gauche You are, I submit, an imposter, Sir, with no claimed prior experience of the pre-fabricated noodle kit, whatsoever ... how do you answer?
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I'd wait until the meat has pulled itself from the end of the rib by at least a cm or two before adding sauce and finishing.
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The fact I drank greene king ipa the other night (only cos there was no skol or watneys red barrel) should be in itself enough for a presumption of guilt for crimes against taste..
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Some help please.
For the past few weeks I've been cooking at the Hackney Winter Night Shelter on Friday nights. They have a regular Tesco order/set dish they make at the church I volunteer at, but it wasn't until last week I found out that I can change what we order and what we serve. They have been cooking a chili/bolognese mash up every Friday in Nov-Dec for the last few years so last week I switched it to a chicken curry (obvz) and thanks to a local school donating a crate full of apples, we made home made apple crumble too (rather than the usual frozen dessert we serve up). After chatting to some of the guests, it turns out they pretty much only get to eat minced meat or chicken, and although they weren't demanding anything different, I thought it would be nice to mix it up.
The problem is every week we order too much supplies and now there's a stock of cans of food, it's the last week this church is hosting, so the surplus needs to be used up. I've decided the stock of red onions, kidney beans, and tomatoes can be used to make a kidney bean salad, I'll add cucumber and sweetcorn to those ingredients, and that will use that up, but what to go with it?? I originally was going to do burgers as I thought that would be a nice vibe, but that's minced meat again. Perhaps @dancing james has the best experience of this, but tips on cooking pulled pork or brisket for 20-30 people?
%~}
dancing james
cornelius_blackfoot
Mishk
Dooks-Fatberg
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rive_gauche
rogan
Well_is_it
tbc
GrahamLaming
mands
Buckaroo
laner
lynx
NurseHolliday-
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Posted by
@StandardPractice
Asda on Old kent Road have Franks. Panic over.
Also, tonight I invented a thing. It's a kind of half and half. courgetti/spaghetti. And I saw that it was good:
Thinly chop and fry in olive oil 2 rashers of bacon till just crispy and set aside. Wipe down pan. Boil large pan of salted water, make courgette "spaghetti" by shredding 2 courgettes lengthways with a mandolin (i have this weird cheap thing from a vietnamese market that makes perfect long thin strands). Keep fresh in a bowl of slightly salted water.
Boil about half the amount of actual spaghetti that you'd usually portion out and meanwhile very very gently fry 3 cloves of garlic in a bit more olive oil. Take a handful of cherry toms, quarter and remove the "jelly" and seeds leaving just the flesh, slice thinly again and chuck in with the garlic, add the bacon to warm through and when the pasta is a few minutes short of being done, add that and the courgette "spaghetti" and a good sprig of fresh thyme. Stir, coat with garlicky, bacony, herby, olive oil for a few mins till the actual spaghetti is just done and the courgette spaghetti still has a bright colour and plenty of bite bite and serve up with grated parmesan and lots of black pepper.
Super simple and very very good.