PeteM Posted September 17, 2013 Report Share Posted September 17, 2013 You are all going in my little black book !! Quote Link to comment Share on other sites More sharing options...
Mike on a bike Posted September 17, 2013 Report Share Posted September 17, 2013 Looks good gents, poor Pete is starving to death over there ! Doc anytime, for a past chef cooking at home is not really a chore at all, after doing hundreds it is a joke. AH! Health food sausage wrapped in bacon ,now your talking! Quote Link to comment Share on other sites More sharing options...
Mike on a bike Posted September 17, 2013 Report Share Posted September 17, 2013 Doc I gather you produced the Injera yourself ,clay plate? Quote Link to comment Share on other sites More sharing options...
Mike on a bike Posted September 17, 2013 Report Share Posted September 17, 2013 Should I tell Pete what I just put in the slow cooker! Quote Link to comment Share on other sites More sharing options...
Mike on a bike Posted September 17, 2013 Report Share Posted September 17, 2013 Doc juniper berry's in the kraut? Quote Link to comment Share on other sites More sharing options...
docthor Posted September 18, 2013 Author Report Share Posted September 18, 2013 Yepp...I did the Injera myself...what is a clay plate?? Sure there are juniper berrys in the Kraut...no Kraut without them...never Don't tell Pete what you'd put in the cooker...tell me Today my wife is preparing the lunch...fried potatoes with fried eggs and crumbed codfish... Quote Link to comment Share on other sites More sharing options...
Mike on a bike Posted September 18, 2013 Report Share Posted September 18, 2013 The Injera how did you cook usually on clay I guess a pizza stone would work as well. On last night, slow cooked boneless chicken breast with fresh mint ,garlic, onion and pablano pepper then added tomato black bean, corn. serve over rice. Quote Link to comment Share on other sites More sharing options...
sgtguk Posted September 18, 2013 Report Share Posted September 18, 2013 You lot put me to shame I can't cook to save me life! Doc / Mike you need to send me a recipe that I can cook for the wife, she is a fantastic cook mind so gotta make it easy for me! Quote Link to comment Share on other sites More sharing options...
docthor Posted September 18, 2013 Author Report Share Posted September 18, 2013 I did the Injera in a ceramic coated pan just like I do my Crepés @S...don't know how to say it but...from my experience the best recipe won't do it if you don't feel it...at least I never cook following a recipe straight away...I always cook with my eyes, my belly, my fingers...the recipe is just a source of inspiration But I'd love to share this source with you 1 Quote Link to comment Share on other sites More sharing options...
Mike on a bike Posted September 18, 2013 Report Share Posted September 18, 2013 Same here Doc cook on instinct , but that is easy to say if you did it for a living like me or just are a natural in the kitchen like you. Quote Link to comment Share on other sites More sharing options...
Mike on a bike Posted September 20, 2013 Report Share Posted September 20, 2013 Recipe for ribs per requests. sauce- teriyaki you like another go for it! Cabbage I used Napa what ever you can get cheap- 2 heads cut in half flat side down salt pepper put a little sauce over not a lot all else will run down to them any way. Ribs - salt pepper garlic powder or better granulated garlic rub it in all over. Put in pan then put some sauce over top just like you see in the pic over top, not to much stuff can be to strong used in great amounts. Next -one of each green,red ,yellow sweet bell peppers I cut into rings do whatever you like! Sauce again, salt pepper. Then green onion, scallion whatever you guys call them I used three bundles hey they are 3 for a dollar here! salt pepper sauce. Cover w/foil put in oven 350 for 2 hours or so then uncover for 30 min. Some hints not to much salt and pepper it will be to salty just want some on everything heavier on meat of course, teriyaki sauce- heavier if you want I like to let the other flavors come through. Quote Link to comment Share on other sites More sharing options...
docthor Posted September 20, 2013 Author Report Share Posted September 20, 2013 Wow...sounds really good...but...(remember...I always have a but )...garlic powder or granulated garlic?? Serious?? Why not fresh garlic? Quote Link to comment Share on other sites More sharing options...
docthor Posted September 20, 2013 Author Report Share Posted September 20, 2013 @sgt...I thought about a recipe which is both...easy and delicious and even at least a bit exotic I don't know if you guys or at least your missus likes italian food...if so...here is a recipe which I got back in the 90s from the grandma of my first wife (Sicilian she was!!). Spaghetti Carbonara You need.... 500g Spaghetti 1 Mozzarella (125g) 300 - 350ml sweat cream (fluid!) 3 - 4 fresh eggs (depends on size) 350g belly of pork (smoked) 2 - 3 table spoons of fresh basil (sliced) 3 toes garlic 2 small chilies Olive oil black pepper (milled) salt Preparation: Cut the belly of pork into sheer slices. Same with the garlic. Same with the chilies. Slice the basil. Cut the Mozzarella into pieces. Now cook the Spaghetti like stated on their package. Meanwhile fry the belly of pork together with the garlic and chilies (put in the meat first, then place the garlic and chilies on top...leave it like this for about 1min and then stir it) in a small amount of Olive oil (2 teaspoons should be enough) till it's crispy but still a little soft. This should take about 5-6 min... Simultaneously you can put the sweat cream, the eggs, the Mozzarella, the basil and 1-2 teaspoons Olive oil into a bowl...stir it. When the belly of pork is ready just put it into the bowl to the other stuff and mix it in. When the Spaghetti are al dente take them off of the flame but don't strain off the water! Take the Spaghetti with a Spaghetti spoon out of the water and directly into the bowl with the other stuff. Once you're done take a little bit of the Spaghetti water (less than a small cup) and put it into the bowl too. Salt it, put some pepper on it (as much as you like) and mix it...you're done now...enjoy your meal Quote Link to comment Share on other sites More sharing options...
docthor Posted September 20, 2013 Author Report Share Posted September 20, 2013 Just preparing lunch Quote Link to comment Share on other sites More sharing options...
docthor Posted September 20, 2013 Author Report Share Posted September 20, 2013 Guess what is Quote Link to comment Share on other sites More sharing options...
docthor Posted September 20, 2013 Author Report Share Posted September 20, 2013 Now it's obvious, isn't it?!? Quote Link to comment Share on other sites More sharing options...
sgtguk Posted September 20, 2013 Report Share Posted September 20, 2013 Thanks to the pair of you much appreciated, I'm gonna have to don the cooking apron soon and surprise the wife @ Doc - looks bloody good making my mouth water Quote Link to comment Share on other sites More sharing options...
docthor Posted September 20, 2013 Author Report Share Posted September 20, 2013 Looooool....I just realized that I wrote sweat cream...yikes...sweet cream that is!! Boy oh boy...I still can't breathe...have to laugh always Quote Link to comment Share on other sites More sharing options...
Mike on a bike Posted September 20, 2013 Report Share Posted September 20, 2013 Doc " ..garlic powder or granulated garlic?? Serious?? Why not fresh garlic?" doing a dry rub (put on meat in generous amounts work in by hand) fresh garlic will not work, did not add fresh to dish w/ peppers ,scallions etc as tends to over power everything else. Quote Link to comment Share on other sites More sharing options...
Mike on a bike Posted September 20, 2013 Report Share Posted September 20, 2013 Looks great Doc ,you can cook that is for sure! Quote Link to comment Share on other sites More sharing options...
Deckard1979 Posted September 20, 2013 Report Share Posted September 20, 2013 Easy option tonight: Donner Kebab Quote Link to comment Share on other sites More sharing options...
PeteM Posted September 20, 2013 Report Share Posted September 20, 2013 I am back.... but under sufferance.... my mouth is full of saliva... But thank you Mike...my first cook is your ribs mate...I will be out to shops for weekend.. then I am going to try Docs pasta and pork but would prefer the prawns..hint hint I will report back when I am stuffed and if it dont work I will take Decks option...however even the Kebab shops round here are rubbish... I always like going back to London for my regular haunt .... the guy always lets me sit down at the back and eat the stuff he cooks his family upstairs... I will post pics of something this weekend 2 questions What is sweet cream.... we only have single or double cream here...I never seen sweet cream Do I need to score the skin of the baby back ribs? Thank you Quote Link to comment Share on other sites More sharing options...
Mike on a bike Posted September 21, 2013 Report Share Posted September 21, 2013 Pete they are both SWEET creams Doc wrote SWEAT cream which as you know is something of a different nature! Quote Link to comment Share on other sites More sharing options...
Mike on a bike Posted September 21, 2013 Report Share Posted September 21, 2013 I gather Pete is cooking now! Quote Link to comment Share on other sites More sharing options...
Deckard1979 Posted September 22, 2013 Report Share Posted September 22, 2013 Today`s quick "No More Diet!" Lunch: Asparagus fried in butter plus toasted ciabatta bread covered with onions, parma ham, prosciutto and Jack Monterey cheese! Quote Link to comment Share on other sites More sharing options...
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