Today I Cooked...

[HillBill]

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Tori Paitan ramen from Matsudai. I added shiitake, soy/mirin/garlic/ginger marinated chicken thigh and some chilli oil. Really good.

I've got a bit of a bug for Ramen. Got quite the selection of Nongshim and Buldak varieties to try.

Actually thinking about buying a frozen meat slicer so i can have a selection of different meats in the freezer and just shave some slices off of what ever i fancy.

 

[Chris]

I've got a bit of a bug for Ramen. Got quite the selection of Nongshim and Buldak varieties to try.

Actually thinking about buying a frozen meat slicer so i can have a selection of different meats in the freezer and just shave some slices off of what ever i fancy.

Matsudai Ramen | Cult ramen from Wales

Matsudai Ramen produce the UK's most celebrated ramen, with nationally shipped meal kits and a restaurant in Cardiff, Wales. As featured in the Guardian, the Observer (Jay Rayner), The Independent, The Mail on Sunday, with Uncle Roger and much much more.

matsudai.co.uk

As authentic as it gets.

 

[HillBill]

Matsudai Ramen | Cult ramen from Wales

Matsudai Ramen produce the UK's most celebrated ramen, with nationally shipped meal kits and a restaurant in Cardiff, Wales. As featured in the Guardian, the Observer (Jay Rayner), The Independent, The Mail on Sunday, with Uncle Roger and much much more.

matsudai.co.uk

As authentic as it gets.

Better be at that price

 

[Chris]

Better be at that price

*flights to Tokyo not included

 

[Keith_Beef]

I love liver and bacon. People who don’t enjoy liver are missing out.

My mum used to cook us liver and bacon but it was horrible. I think that she bought beast's liver that was too dry.

Her gammon cooked in Guinness, however, was excellent, as were roast chickens, legs of lamb, shoulders of pork...

Nowadays I cook myself a big plate of liver now and again, OH doesn't like offal at all.

 

[HillBill]

My mum used to cook us liver and bacon but it was horrible. I think that she bought beast's liver that was too dry.

Her gammon cooked in Guinness, however, was excellent, as were roast chickens, legs of lamb, shoulders of pork...

Nowadays I cook myself a big plate of liver now and again, OH doesn't like offal at all.

All liver becomes dry and horrible if its overcooked. Needs to be similarly cooked to a medium steak. Not raw, but still blushing pink. I find chicken and lambs liver better for that, but slice beef liver up and it works well enough. Trick i always find best, when making a casserole is to leave the liver out, until the final 10 mins or so depending on how thick it is. And use a low, gentle heat... 160c tops. Alternatively, flash fry and add when you turn the heat off.

 

[Keith_Beef]

All liver becomes dry and horrible if its overcooked. Needs to be similarly cooked to a medium steak. Not raw, but still blushing pink. I find chicken and lambs liver better for that, but slice beef liver up and it works well enough. Trick i always find best, when making a casserole is to leave the liver out, until the final 10 mins or so depending on how thick it is. And use a low, gentle heat... 160c tops. Alternatively, flash fry and add when you turn the heat off.

I'm sure that you're right. On the rare occasions that I buy liver it's from a young animal and I cook it for just a few minutes in a frying pan with a bit of onion and either red wine or vinegar. That way it stays moist and tender.

 

[Mesquite]

I love liver and bacon. People who don’t enjoy liver are missing out.

I do know what I'm missing out on if I eat cooked liver... vomiting and the tom tits :/

One teacher at primary school didn't believe me when I told her I couldn't eat liver and made me eat it She soon found out I wasn't lying when I told it makes me sick when I projectile vomited it all back up into her lap. She then had the joy the next day of my mother having words with her about what she did.

 

[Mesquite]

I did a big pot of Bolognese sauce tonight. 6 pots for the freezer, each pot is two portions for the wife and I. We also had a meal with it so 14 portions in total

 

[Keith_Beef]

I cooked some pieces of chicken today.

Bought on Friday, I separated the thighs from the drumsticks and took out the bones from the thighs on Saturday, mixed some Madras curry powder and pimenton de la vera in some Greek yoghurt and put the thighs in that in a glass dish in the fridge, sprinkled a mix of ginger and turmeric powder with a bit of chilli powder over the drumsticks and wrapped them in the paper they came in from the butcher, and back in the fridge.

48 hours later, on a baking tray in the oven at 180°C for thirty five minutes, then another ten with the oven turned down to 80°C just to keep the fan going to prevent condensation from forming on the inside of the door.

I forgot to take a picture after cooking...


I ate two drumsticks cold just after midday. SWMBO and I had a thigh each with rice this evening, with the left over marinade cooked through with a bit of pomegranate juice.

 

[Woody girl]

Home made ancient grains sourdough loaf, the butter I made Sunday and a fresh comb of hunny a friend gave ne today from his hive.
Who needs more?

 

[crosslandkelly]

Home made Doner kebab mince last night. Tasted just like the real thing.