Stuff you've cooked/baked/made today
- gremlin
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Re: Stuff you've cooked/baked/made today
Did have some guidance from a Thai chef, but I'll give myself a bit of a pat on the back as it was bloody lovely.
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- gremlin
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Re: Stuff you've cooked/baked/made today
The remnants of the green chicken curry are evident in the background.
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- gremlin
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Re: Stuff you've cooked/baked/made today
And sticky coconut rice and mango for afters.
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- MingtheMerciless
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Re: Stuff you've cooked/baked/made today
Fry up Friday!
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- Count Steer
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Re: Stuff you've cooked/baked/made today
Your body is a temple Ming m'boy.


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Re: Stuff you've cooked/baked/made today
May I present…
The Full Monty Benedict!
Crispy bacon, poached egg, black pudding, sausage patty and home made Hollandaise sauce all served on a toasted muffin.
Two for lunch may have been overkill
Hollandaise looks orange in the picture but was golden yellow which is probably due to the egg coming from a mate’s hens.
The Full Monty Benedict!
Crispy bacon, poached egg, black pudding, sausage patty and home made Hollandaise sauce all served on a toasted muffin.
Two for lunch may have been overkill

Hollandaise looks orange in the picture but was golden yellow which is probably due to the egg coming from a mate’s hens.
- Skub
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Re: Stuff you've cooked/baked/made today
It's so beautiful,it's almost a crime to eat it.
Almost...
Almost...

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- MingtheMerciless
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Re: Stuff you've cooked/baked/made today
Roast beef at work.
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- mangocrazy
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Re: Stuff you've cooked/baked/made today
You're gonna need a bigger plate...
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- mangocrazy
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Re: Stuff you've cooked/baked/made today
Last night Mrs Mango made a tribal sized vegetarian chick pea curry, enough for about 3 nights. Today I subverted part of it and added substantial amounts of pulled neck of lamb to it.
We both agreed it was an improvement.
We both agreed it was an improvement.
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- Skub
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Re: Stuff you've cooked/baked/made today
I'd hate to clean out your cage.mangocrazy wrote: Sun Feb 04, 2024 9:09 pm Last night Mrs Mango made a tribal sized vegetarian chick pea curry, enough for about 3 nights. Today I subverted part of it and added substantial amounts of pulled neck of lamb to it.
We both agreed it was an improvement.

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- KungFooBob
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Re: Stuff you've cooked/baked/made today
I've just had a Charlie Bingham Chicken Madras. It was a meal deal from Tesco.
It was supposed to feed two, but was just enough for one (fat bastard).
I'd say it was the best 'ready meal' style curry I've had.
I obviously didn't make it, but I had to unpack it, wrap the rice in the supplied foil and closely monitor the cooking time. Which is about as close to 'cooking' as I get.
It was supposed to feed two, but was just enough for one (fat bastard).
I'd say it was the best 'ready meal' style curry I've had.
I obviously didn't make it, but I had to unpack it, wrap the rice in the supplied foil and closely monitor the cooking time. Which is about as close to 'cooking' as I get.
- mangocrazy
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Re: Stuff you've cooked/baked/made today
Charlie Bingham's stuff is as good as ready meals get IMHO.
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- Noggin
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Re: Stuff you've cooked/baked/made today
Crumpets, brown loaf and a malt loaf
The brown loaf failed - again. Well, it'll be used, but it never rises with wholewheat flour the way it does with multigrain or almost any other I've tried! Next week I'll try half and half with white bread flour and see if that works better. Annoying cos I have bags and bags of wholewheat to use up and no good recipe so far (normal and soda bread recipes tried!)
But, the crumpets will be appreciated and I'll bloody love the malt loaf


The brown loaf failed - again. Well, it'll be used, but it never rises with wholewheat flour the way it does with multigrain or almost any other I've tried! Next week I'll try half and half with white bread flour and see if that works better. Annoying cos I have bags and bags of wholewheat to use up and no good recipe so far (normal and soda bread recipes tried!)


But, the crumpets will be appreciated and I'll bloody love the malt loaf



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- Yorick
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Re: Stuff you've cooked/baked/made today
Rice in Yorkshire?KungFooBob wrote: Thu Feb 29, 2024 7:13 pm I've just had a Charlie Bingham Chicken Madras. It was a meal deal from Tesco.
It was supposed to feed two, but was just enough for one (fat bastard).
I'd say it was the best 'ready meal' style curry I've had.
I obviously didn't make it, but I had to unpack it, wrap the rice in the supplied foil and closely monitor the cooking time. Which is about as close to 'cooking' as I get.
I never saw rice in a curry shop till I moved darn sarf to Shandyland.
- KungFooBob
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Re: Stuff you've cooked/baked/made today
I always have rice with my takeaway curry, usually Keema Rice, I loves it.
It's pretty much the only 'plant' I do eat.
It's pretty much the only 'plant' I do eat.
- mangocrazy
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Re: Stuff you've cooked/baked/made today
I use half and half white/wholemeal and to be honest it looks just the same, but is definitely not as heavy and seems to rise better. I've also started making my mixes wetter and that seems to improve the rise. Try leaving the amount of water the same and substituting half of the wholemeal flour for white.Noggin wrote: Thu Feb 29, 2024 7:37 pm The brown loaf failed - again. Well, it'll be used, but it never rises with wholewheat flour the way it does with multigrain or almost any other I've tried! Next week I'll try half and half with white bread flour and see if that works better.
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- Noggin
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Re: Stuff you've cooked/baked/made today
Thanx, I'll give that a go next time. I've tried with soda bread and various 'normal' bread recipes but none seem to like the wholewheat!! I made an awesome multigrain loaf last week and that rose how I think they should - but the wholewheat ones are always a visual disappointment and bloody heavy to eat!! I know they are going to be heavy and not rise much cos they never rise much when provingmangocrazy wrote: Thu Feb 29, 2024 8:03 pmI use half and half white/wholemeal and to be honest it looks just the same, but is definitely not as heavy and seems to rise better. I've also started making my mixes wetter and that seems to improve the rise. Try leaving the amount of water the same and substituting half of the wholemeal flour for white.Noggin wrote: Thu Feb 29, 2024 7:37 pm The brown loaf failed - again. Well, it'll be used, but it never rises with wholewheat flour the way it does with multigrain or almost any other I've tried! Next week I'll try half and half with white bread flour and see if that works better.

Todays was quite wet, the recipe was something like 400g wholewheat (or other type) and 100g of white bread flour. So I'll definitely be trying half and half next time

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- mangocrazy
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Re: Stuff you've cooked/baked/made today
I substitute 50ml of the water for olive oil - it seems to keep the loaf moister for longer. Also use fresh yeast (if you don't already) - it's readily available in French supermarkets near us.
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- mangocrazy
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Re: Stuff you've cooked/baked/made today
Last night's baking becomes this morning's breakfast. White loaf for Mrs Mango, wholemeal for me. Flour courtesy of Gilchester Organics (unbleached in the case of the white flour).
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