[Ziddy1232]

last nite i had mcdonalds™ i had a big mac' and a large fries and large milkshake, chocolate of course.

it was nice i wouldnt say very nice but it was nice not the nicest but quite nice i enjoyed the nice food at mcdonalds™ last nite

[admin (no pm's please)]

Salty yuk in my view, fron a company with a vile reputation.

Today I will be cooking Gnocchi in a tomato sauce with a balsamic vinagar base, with cod poached in milk with cheese and mushrooms, probably with spinach as the veg.

[Symon]

[admin (no pm's please)]

I've only done Gnocchi once before though and I think it is tricky to do well without practice.

[Symon]

Thats the beauty of cooking, when i use to cook for 400 or so people in the pub trade every day it became very mundane as it was the same stuff all the time.

I use to argue with the area manager saying that OK we are a chain of pubs and all that, but i think we should cater for the locals rather than have a set menu every day, his response was you can have a special board then produced me with a list of specials i was allowed to cook

[admin (no pm's please)]

[Symon]

Isn't that what Elizabeth Taylor said on marriage

[Ziddy1232]

well im only 16 and i have no idea what the f*** Gnocchi is but that sure as hell does sound ggod

i am doing a Food Technology GCSE and im lined up for an A to A* when i take my exams in may.
i dont lile Mc'donalds that much but since they started doing there monoply thing i just cant seem to stop eating deli sandwiches!

only on more station i will win a plasma television! YAY

but like it will ever happen.

[admin (no pm's please)]

Gnocchi is basically mashed potato made into a dough with flour, divided into bits pressed with a fork to give surface area, then cooked and used like pasta.

[Ziddy1232]

sounds nice i will ahve to try and find a recipe and make it as a GCSE development dish.
you sure sound like you know what your talking about admin,
did yo or are you taking any food tech courses (school college ect)

[admin (no pm's please)]

[Symon]

I love fish but nothing taste better than fish you have caught yourself and cooked.

While i was going though my divorce a few years back i went to tenerife for a while to help a friends mum paint her villa ( no good at painting but enjoyed the free holiday) anyway we were at the top of the island away from all the tourist and there is a very nice fish restaurant which serve the most tastiest fish i have ever tasted all cooked in their family secret sauce, i went back there 4 times just to have it again.

The only thing is they serve the fish whole and i mean whole eyeballs the lot

[admin (no pm's please)]

I'll admit to fish being a bit of a weak spot in my range. I do smoke my own Salmon etc, but I don't cook anywhere near as much fish as I would like

[Ziddy1232]

i cook alot for my parents when they are not working.
last night i cooked roast chichen on a bed of lemongrass and a selection of roasted vegitables with thyme and coriander.

it was very nice

when i when to paris a few years back i had the most delicious fish i have ever tasted, it was cod in a smokey sauce and it tasted like it was actually being smoked in my mouth. Gorgous :P

[admin (no pm's please)]

[Symon]

Cod is nice but unfortunately it is being over fished again i like all fish apart from tuna, not sure why.

My kids love a simple meal we call macaroni fireside supper,

Nice and simple pasta done with my own cheese sauce, now the beauty of this is the way its done

1layer of pasta then a layer of bacon then a layer of pasta layer of ham layer of pasta layer of egg layer of pasta then layered with mature cheese the sprinkle Parmesan cheese on the top cook in oven for 20 Min's.

nice and simple but very very filling

[admin (no pm's please)]

[Symon]

Lamb is my favourite meat done with garlic and a nice herb sauce served with Jersey royals and garlic carrots and all the trimming and to start with a prawn chowder soup then home made strawberry cheese cake.

Best lamb is when you have cooked it it just falls of the bone and malts in your mouth.

[Ziddy1232]

i totally agree lamb should fall apart off the bone and due to the over fishing i dont eat a lot of cod i hav'nt had it for at least 6 months.

my favourite way to cook lamb if in a large pan and the lamb shounld be sorrounded with thyme, parsley, garlic and one onion.

have way into cooking i add my new pototoes (skins on) and if i am cooking it with root vegitables i add those also leave to roast

to make the gravy i remove the meat potatoes and other vegitables and use the juices from the roasting dish to make the gravy.
with lamb i like red wine gravy so i put the roasting dish over the hob and heat it the i add a tsp of salt and half tsp sugar and two glasses of red wine then i boil it untill it reduces down into a rich gravy

by dopind this every part of the meal has the lamb and herb flavours

[Symon]

The beauty with fireside supper is also it is wide open to add what you like, half of my kids dont like egg so i normally only put egg in one side, but as i said you can add what you like, because it is layer it looks good and is very filling and so simple to make, even the cheese sauce is just cornflower, butter, black pepper, milk, cheese and grated cheese.

It take about 20 Min's to make and 20 Min's to cook.

But as admin has said it all about tying new things, we made one with fish in mashed potato and sweetcorn.

The other thing my kids love to do is make our own bread,now bear in mind i have 6 kids ages between 2-15 and each one like to try something better than their siblings, so here is a brief list of what we have tyred.

Chocolate bread, smartie bread, coconut bread, raisin bread, marmite bread, honey bread, peanut butter bread, banana bread, and once and only once sweetcorn bread (dont ask kids minds for you)

[Ziddy1232]

my god! you have been a busy boy...

marmite bread? i cant stand the smell of the stuff,let alone the taste!
yesterday for my final GCSE product in food tech i made garlic and herb bread and before that i made bolanaise bread (bread wioth tomatos, herbs and vegitables and meat in it with cheese on top) which may i add was a disaster as it was too heavy and all filling sunk to bottem! lol

weirdest thing i have ever appemted to make : chocolate cola cake (grandads recipe which i adapted to fit my needs) it is very nice.

[admin (no pm's please)]

We cheat and use a breadmaking machine for standard bread, though I do make quite a few flatbreads manually.

Problem with manual breadmaking is it does take a lot of time

[Ziddy1232]

i enjoy making manual bread,
its satisfying knowing you made what your eating and the needing of the dough is quite relaxing, thats my opinion anyway

any ideas what i could cook tonight?

[admin (no pm's please)]

[Ziddy1232]

well i dont have that problem, not yet anyways...

i leave school in may and will have to get a temp' job until i go to college in september...

tonight i think i might cook grilled chicken breasts with a smokey BBQ sauce and mashed potatoes with a parsley garnish...

have you gone to get your meats yet?

[admin (no pm's please)]

We head out in about an hour, provides a chance to visit a farm shop on route as well. So will get some decent veg as well

Fun part will be trying to get it all in the freezers

[Symon]

I do manually make bread and also have two bread makers i hate plastic bread form the supermarket that lasts for aday before the edges get all messy.

[Symon]

I do manually make bread and also have two bread makers i hate plastic bread form the supermarket that lasts for aday before the edges get all messy.

[Ziddy1232]

well last night i did'nt have the chicken i said i would cook i tried something i have never cooked before:

salmon en croute
which is smoked salmon in a pastry parcel with pesto sauce, brocolli and halfed cherry tomatoes, served with spiced wholegrain mashed potaoes and a garlic and mushroom sauce.

for dessert i had home-made (in the bakery) lemon cheesecake topped with caramalised lemon segments.

nice

what did you two have?

[admin (no pm's please)]

[Ziddy1232]

i cant remember the last time i had sausages, actually i think it was christmas

my dinner last night was nice but i had a bit to much mash and could'nt eat it all.

i have an exam on friday

[admin (no pm's please)]

[Ziddy1232]

food technology its on friday at 9am, topics, packageing

[admin (no pm's please)]

Tonnught was a slow roast Pork leg, with a hot blast at the start and end to give decent crackling, and roast veggies, with a little quickly steamed cabbage in sesame oil. The veggies had a bit of an Indian touch with mustard seeds, turmeric and cumin.
The gravy was obviously from the pan scrapings, using Elderberry wine and admitedly some shop bought pork stock cubes
Very nice it was to

[sgts]

I happened to mention on my forum that I can't get Haggis down here unless it is near Burns Night and then it isn't that good. Well, one of my guys from as far north as you can go has posted me a haggis with the promise of a box of them in the future when his lorry driving friend makes it south again.
I am a happy happy bunny! Haggis Tatties and neep towers with a rich gravy sauce. Anyone with a rich sauce please let me know how to make it... I'm going to open a bottle of scotch as well. Mmmmmmm I can almost smell it now

[Symon]

Try this sarge

Haggis Millefeuille with bashed neeps and champit tatties, candied tomatoes, black pudding mousse, crisp rosti and malt whisky jus.

Ingredients for the tomatoes:
4 plum tomatoes
25 g (1 oz) sugar
5 g sea salt
5 g mixed herbs
1 clove of garlic, finely chopped

Ingredients for the malt whisky jus:
60g (2 oz or ½ stick) butter

50g (2 oz) chopped vegetables (eg carrot, leek, onion, celery)
60 ml (4 tablespoons) malt whisky
1 litre (1½ pints) brown stock (beef)
salt and pepper

Ingredients for the crisp rosti:
60 ml (4 tablespoons) olive oil
180g (6 oz) shredded raw potato
salt and pepper

Ingredients for the black pudding mousse:
300g black pudding
65g skinless breast of chicken

Main Ingredients:
375g (12 oz) hot haggis
180g (6 oz) turnip puree
180g (6 oz) potato puree
25 g (1 oz) leek, finely chopped, deep-fried


Method for the tomatoes:
Slice tomatoes and place in 4 interleaving circles approximately 10cm in diameter on an oven tray lined with silicone paper. Mix sugar, sea salt, mixed herbs and chopped garlic together. Sprinkle mixture evenly over circles of tomatoes. Place in preheated oven (150C /gas mark 2) for 30 minutes. Remove and allow to cool.

Method for the malt whisky jus:
melt half butter in thick bottomed pan. Add chopped vegetables and cook gently for 2-3 minutes. Add malt whisky and flambé. Add brown stock and reduce by two-thirds. Remove from heat, season and whisk in remaining butter. Keep warm without boiling.

Method for the crisp rosti:
To make 12 rosti, 3 per serving, heat olive oil in a small 10cm diameter saucepan. Season raw shredded potato with salt and pepper, and place a thin layer covering bottom of pan. Cook and colour rosti for few minutes then turn over with palette knife and colour other side. Repeat. If rosti needs more cooking place on roasting tray and finish cooking in a hot oven.

Method for the black pudding mousse:
Pass black pudding and chicken breast through food processor for 4-5 minutes, making sure paste is smooth. Wrap mousse in clingfilm then in tinfoil to form a sausage shape. Secure with string. Steam over boiling water for 25 minutes until mousse is fully cooked. Reserve in hot place until assembly

To serve:
Place a round pastry cutter in middle of serving plate and press a layer of haggis into cutter. Place one of the rosti potatoes on top of haggis. Place on ring of candied tomatoes on rosti. Place pastry cutter on to tomato and press a layer of potato puree into cutter. Place another layer of rosti, potato and tomato ring on top of potato. Place pastry cutter on top of next tomato and press a layer of turnip into cutter. Place another rosti potato and tomato ring on top of turnip.

Top tomato with black pudding mousse - your dish will be tower shaped.

Drizzle malt whisky jus around plate and garnish with deep fried leek.

And finally send some to Admin and me

[admin (no pm's please)]

Tonight it's a Chilli Con Carne, made to my own recipe, but pretty similar to this one:

http://www.bbc.co.uk/food/recipes/database/chilliconcarne_67875.shtml

oddly that one says red wine, but despite having a few hundred bottles lying around I don't generally add wine to a chilli.

[Ziddy1232]

i have never made a chilli con thingy but i had one made for me by my ex G/F's mother and it was quite nice, not 'hot' enogh for me tho

[Symon]

Red wine i hope you have some from the Barossa valley in amongst them

[admin (no pm's please)]

[Ziddy1232]

my god, is there anything else you do?

co-own microsoft?
run google?

you are a very busy body ar'nt you

i dont drink wine, one because im only 16 and two because i prefer guiness and bell's whiskey

[Symon]

Very nice.

Speaking about wine last night i had to pop to the local shops and was amazed to see on the shelf Buckfast wine.

I use to live in the tiny south Devon village of Buckfastleigh the next village to Buckfast where the monks from Buckfast abbey make this wine.

I have never seen it being sold elsewhere but in the Abbey shop.

Brought back a few happy memories

[admin (no pm's please)]

I must admit I have never been able to get enthusiastic about English commercial wines. I don't think the grapes are really up to the task, and the "Country" wines tend to be much too sweet for my tastes.

I think the Elderberry we make is much nicer

We are inundated with Elderberries here, which was what pushed me back into wine making a mere 18 or so months ago. It seemed criminal to let them go to waste.

What helps a lot is that we are clearly part of a very small wine making minority in Swindon. I haven't seen any sign of anyone else picking the Elderberries

We also make Sloe Gin, which is a real labour of love as unlike Elder, Blackthorn bushes are very few and far between

[Symon]

Buckfast & It's History

The recipe for the wine was sent to Buckfast in 1897 by the nephew of one of the original French monks. It used a fortified base wine from Spain, to which macerated maté tea, coca leaves and vanilla had been added. The Tonic was sold at the Abbey as medicinal wine, with the directions on the label: "Three small glasses per day"!

By the 1920's, 1400 bottles were sold annually, 500 of them at Buckfast and the others by post. In 1927, however, the local magistrates withdrew the Abbey's licence to sell the wine, and it seemed that the business would go no further.

However, by a stroke of luck, a London wine merchant was visiting the Abbey at about the same time and, in conversation with the then Abbot, Anscar Vonier, it was decided that the monks would continue to make the Tonic, and the distribution and sale would be carried out by a separate marketing company, with the Abbey receiving a percentage from the sales. In order to broaden its appeal, the Tonic was changed slightly from a rather severe patent medicine to a smoother, more mature medicated wine.

Having taken on the marketing of "Buckfast", the wine merchant - J. Chandler & Company - set out on a series of energetic and creative advertising campaigns. Particularly noticeable were the displays in cinema foyers in the 1930's. Outside Errol Flynn's "Robin Hood", for example, could be seen a display of Tonic Wine, and the slogan, "All the Poor Men Blessed Robin Hood - Buckfast Does The Whole World Good." In Hong Kong, it was marketed as "The dew on the grass in the early morning"!

Today, the monks make Buckfast Tonic Wine along the same lines and according to the same basic recipe as was used at the end of the last century. The main difficulty lies in the successful addition of inert substances - the tonic ingredients - to a base wine which is a natural, living entity. The selection of the base wine is thus of extreme importance, and it has at different times come from Spain, Southern France and Australia.

[admin (no pm's please)]

Interesting. Must get a bottle at some point

[Ziddy1232]

i have alsways wanted to brew my own beer but with my GCSE's i dont have time also i cant Afford too.
well im off now to get my weekly fish and chips, better be nice like last week it takes us 45 minutes to get there

[admin (no pm's please)]

Well today it was the home cured bacon for breakfast and homemade sausages for dinner Still on the learning curve with sausages, but there is a lot to be said for a banger with contents you know all about
Made about 3kg which is really much too small a quantity for it to be a productive use of time.

[War_Man]

Mcdonals, ba-da ba ba ba, I'm lovin' it.

[Ziddy1232]

i made my own sausages once, they were'nt very good looking (or nice) i am playing chess for my school tommorow - wish me luck

i had scrambled eggs for breakfast and yesterday made my own recipe vegitable soup

[admin (no pm's please)]

[Symon]

I love chess i,m ok nothing special, also love back gammon and hearts.

I play all3 online on yahoo as its free, mainy play hearts which i,m not to bad at, back gammon i can hold my own, chess is more for fun.

[admin (no pm's please)]

[Symon]

I play all on Yahoo as i said its free all you need is a yahoo id which takes about 2 mins to set up a free email address then sign up using that.

[Ziddy1232]

i have a yahoo ID, i will play you on time

[admin (no pm's please)]

my yahoo id is martinwcacicouk if you want a game!

[Ziddy1232]

i will add you to my contact list and play you after school

[Symon]

I have many ids on yahoo from the strange "monkeys_pay_to_play to the more normal funnyworld.myfreeforum(bit of free advertising there )

If im play hearts im normally in newbie nook in the beginners area or play pen.

[Ziddy1232]

so is your name Martin?

[Ziddy1232]

my address is ziddy12321@yahoo.com.

symon and admin, do you have any other e-mail? MSN? ect

[admin (no pm's please)]

I never release chat ids.

[Symon]

My main yahoo one is my msn one as well, but after the mistakes of last time, i dont post it on here.

I had many people add me just to ask support question at all sorts of time at the day

[admin (no pm's please)]

yep. I learnt a long time ago that chat is a beacon to people who want total mollycoddling, and the more you give them, the more they want Eventually you have to say NO which then confuses and upsets them.
All you achieve is a whole lot of time wasted and an upset customer, who if they had been forced to use support via the forum, would probably have got their act together and learn what to do themselves.
They would have ended up happier and more successful, and you would have saved a lot of time and aggravation.

[Ziddy1232]

I dont normally use MSN and when i do use it i only use it to speak to my freinds across the pond (3 in holland and 1 in american)

[Symon]

Msn i find is very unreliable, i use both msn and yahoo to chat to friends and family around the world.

[Ziddy1232]

well as i said i only use it to speak to friends around the world...

*BREAKING NEWS* The chess tourement has been cancelled due to the workers union strike, which is ok except now i just have to go to school.

[admin (no pm's please)]

Well today for food we will have god knows what as the kids have just munched through the left over lamb I had in the fridge for what was going to be a Swedish hash
Yesterday it was a leg of lamd wrapped in streaky bacon and pot roasted in elderberry wine.

[CodyT07]

admin Posted: Mon Mar 27, 2006 1:03 pm Post subject:

--------------------------------------------------------------------------------

I never release chat ids.


didnt i read that symon put Cause i know what McDonalds(tm) stands for?
What Does it stand for then?

[Symon]

I will not go into politics on here wrong time of forum, but capitalism is not a good thing, also why did McDonald's use their first actor to play Ronald McDonald(if you can remember the story your know what i mean).

Anyway politics aside my opinion is McDonald = fast food yeah right ever tyred standing in a fast food queue for 20 Min's while someone who has no idea what the hell their doing messes up the order,, sorry nothing to do with McDonald's appeals to me.

And just what does the TM bit mean i think it is Terrible MEal


And by the way you used tm i guess you work for them

[CodyT07]

[Symon]

Well here in the U.K mcdonalds is fast becoming mcflop as many are closing down

[CodyT07]

lol mcflip

[CodyT07]

McDonalds is closing and Britain and Burger King is closing in the Us...
Ps:Burger Kings BA burger is nasty when King Kong came out they had the King Kong meal and it Came with a Ba burger, fries, and a drink but
BA-Bad Ape
So i had a bad ape burger it was nastiest thing ever...
(not in a good way bad)

[CodyT07]

o' my god! you see what google put for ads?

ads by google:McDonalds,Burger,Burger King Restarunt

[admin (no pm's please)]

I'll see if it changes when I mention tonights meal

wilted lettuce
Taggiatelle an a carbonara sauce. Grated parmesan to garnish and some homemade wholemeal bread.

[CodyT07]

admin what time is it where you live?

[Symon]

The same as all of us u.k members i hope

[CodyT07]

im american

[Symon]

It is 19.43 here in good ol u.k

[CodyT07]

7:00 pm?

[Symon]

[CodyT07]

close enough
btw:12:45 here in the USA
-6 GMT Central

[admin (no pm's please)]

On tonights menu, a meal for 4 from a pound of beef mince. Italian cheesy meat balls with quite a few herb and spices, in a sauce made with celery and tomatoes. Will be served with some form of pasta.

This is the sort of dish I would have struggled with once apon a time, as no matter how I tried to bind the meat balls, they would fall apart

But there is a very easy answer to this! If you buy mince from most places, the water content is so high then when you place a meat ball in oil, you are dealing with practically the same effect as if you drop a little water in hot oil it's pretty explosive and things fall apart.

Our farm direct meat has no added water and hence behaves totally differently. You don't need to worry about things at all

[Ziddy1232]

sorry for my prolonged absence team but my grandad died and i have been up in hereford with my nan.
i am on school holidays now so i have a longer period to cook stuff.
for my nan i made rosemary and garlic lamb chops with musturd seed mash and salad leafs.

it was quite nice

P.S: my grandads funeral is next monday so i wont be on again for a few days then.

[admin (no pm's please)]

Sorry to hear this hope you are all ok.

[CodyT07]

Hey man i know how it dies when a relative dies hope all goes well for you

[admin (no pm's please)]

Today I wasn't working as such, but building a greenhouse, this made it an eat pout/takeaway day.

Lunch was what should have been decent "pub grub" at a place that had been recommended, but it was awful I think the veg had been boiling an hour, then left in hot water and the fish pie whilst not actually bad had been pretty massacred

In the evening it was an Indian takeaway from a new place. A disturbing excess of red food colouring in the Chilli Garlic Chicken Massala and prehaps nothing exceptionally great in the rest of the meal, but what the heck I love Indian food

[MrsK]

You cant beat a good indian take out but italian food is all most as good
Hows your greenhouse looking?

[admin (no pm's please)]

[MrsK]

Cool.. Looking at my garden now sounds like yours puts mine to shame. But then i dont even own a spade

[admin (no pm's please)]

[MrsK]

WOW reminds me of my parent garden.. All i have is grass and soil. no plants yet
Dont even cut my own grass Gonna have to enlist my dads help i think

[AlphaTrooper]

Mcdonalds rocks so does taco bell, mmm

[MrsK]

Burger King's better than mcdonald's. Always seem to get dodgy burgers from mcdonald's

[Mikey]

Your both wrong Dominos Pizza is far superiour to your measly Maccy D's and Burger King

[Ziddy1232]

thx for your support.
and just for the record pizza hut is by far the best, mcdonalds and BK are in a *cough* crappy *cough* bin of their own and dominoes are rubbish.

i have a greenhouse

[admin (no pm's please)]

I almost have one I do have very bruised fingers...

[Symon]

[admin (no pm's please)]

[MrsK]

I am the sort of person that says your doing it wrong when my husband is doing it but he ignores me
Did you get your greenhouse finished?

[CodyT07]

Burger King Sucks!(used to not to)
McDonalds Sucks!(unless your 6)
Pizza Hut Rules
Dominos Rules