Women TV Chefs/cooks don't seem right anymore

[Jen]

Mar 2, 2013 23:33:54 GMT WhamBamSam said:

Mar 2, 2013 22:52:12 GMT @spikeyfridge said:

will save up for a hat for you two

I'm so very excited. An AAEC wedding. Is this a first? We'll need members to form a guard of honour with their vaping devices.

Oh my! It's all so sudden!

Vape rings instead of confetti! Little DIY juices as favours! His'n hers Provari cake topper! Ohhh, you're onto a winner here

[Deleted]

Back to original topic.... who will do the catering? Man or woman?

[FFgirl]

Mar 3, 2013 13:30:58 GMT Jen said:

Mar 2, 2013 23:33:54 GMT WhamBamSam said:

I'm so very excited. An AAEC wedding. Is this a first? We'll need members to form a guard of honour with their vaping devices.

Oh my! It's all so sudden!

Vape rings instead of confetti! Little DIY juices as favours! His'n hers Provari cake topper! Ohhh, you're onto a winner here

I'll be the apparent security with my mod that looks like a walkie talkie.

Back to topic. I ADORE cooking, my mum taught me so much as I was growing up and HATES me for my pastry making skills. However, here there is the kitchen of dooooooooooooom - tiny tabletop oven thing, no room for cooking or mixing or making or baking an d it drives me nuts. I do make a mean roast though, all crunchy spuds and crackling

[Deleted]

I looooove crunchy spuds and crackling

I make awsome roasts and crackling as well as really big Yorkshire puds and smooth creamy mashed potatoes

[Deleted]

Doesn't the gravy turn mash to mush?

[Deleted]

Mar 3, 2013 22:18:17 GMT @spikeyfridge said:

Doesn't the gravy turn mash to mush?

No, not if you make it all right

[Jen]

Mar 3, 2013 22:18:17 GMT @spikeyfridge said:

Doesn't the gravy turn mash to mush?

Nooo, you have to make a little gravy well in it

[Deleted]

Mar 3, 2013 22:31:04 GMT Jen said:

Mar 3, 2013 22:18:17 GMT @spikeyfridge said:

Doesn't the gravy turn mash to mush?

Nooo, you have to make a little gravy well in it

I do that with my yorkshire puddings. Well not mine, aunt bessie

[Deleted]

Mar 3, 2013 22:35:59 GMT @spikeyfridge said:

Mar 3, 2013 22:31:04 GMT Jen said:

Nooo, you have to make a little gravy well in it

I do that with my yorkshire puddings. Well not mine, aunt bessie

Noooooooooooooooo not ready made one's! That's sacrilege

[Jen]

Mar 3, 2013 22:35:59 GMT @spikeyfridge said:

Mar 3, 2013 22:31:04 GMT Jen said:

Nooo, you have to make a little gravy well in it

I do that with my yorkshire puddings. Well not mine, aunt bessie

That is also a sufficient gravy pooling method.

I didn't rate Aunt Bessie until I tried her onion rings - lush!

[Deleted]

Mar 3, 2013 22:31:04 GMT Jen said:

Mar 3, 2013 22:18:17 GMT @spikeyfridge said:

Doesn't the gravy turn mash to mush?

Nooo, you have to make a little gravy well in it

Or nice thick gravy

[Jen]

Mar 3, 2013 22:46:06 GMT @simate said:

Mar 3, 2013 22:31:04 GMT Jen said:

Nooo, you have to make a little gravy well in it

Or nice thick gravy

Or nice thick mash

[Deleted]

Mar 3, 2013 22:48:59 GMT Jen said:

Mar 3, 2013 22:46:06 GMT @simate said:

Or nice thick gravy

Or nice thick mash

Nice thick, smooth & creamy mash

My favourite is roast pork, blast it on 220C for 30 minutes after having done the usual scoring of the rind, salt and oil routine. Then cover it with foil, turn the heat down to 160C for about 3 hours, uncover, heat up to 200C and walla. Juicy meat and every millimeter of the rind has turned into the crispiest crackling.

[Jen]

Mar 3, 2013 22:55:15 GMT @simate said:

Mar 3, 2013 22:48:59 GMT Jen said:

Or nice thick mash

Nice thick, smooth & creamy mash

My favourite is roast pork, blast it on 220C for 30 minutes after having done the usual scoring of the rind, salt and oil routine. Then cover it with foil, turn the heat down to 160C for about 3 hours, uncover, heat up to 200C and walla. Juicy meat and every millimeter of the rind has turned into the crispiest crackling.

Mash needs to be put through a ricer to be proper nice

That roast pork sounds lovely! I'm a bit of slow cooker specialist myself, pulled BBQ pork - noms!

[Deleted]

Mar 3, 2013 23:00:07 GMT Jen said:

Mar 3, 2013 22:55:15 GMT @simate said:

Nice thick, smooth & creamy mash

My favourite is roast pork, blast it on 220C for 30 minutes after having done the usual scoring of the rind, salt and oil routine. Then cover it with foil, turn the heat down to 160C for about 3 hours, uncover, heat up to 200C and walla. Juicy meat and every millimeter of the rind has turned into the crispiest crackling.

Mash needs to be put through a ricer to be proper nice

That roast pork sounds lovely! I'm a bit of slow cooker specialist myself, pulled BBQ pork - noms!

I make my mash super smooth using an electric whisk, melted butter and hot milk. Yum!

I love super spicy food too, Ghost Peppers and Dragons Blood for example.

I make some lovely meat rubs using a variety of Mexican spices. God this is making me hungry lol.