i'd eat that and laugh maniacally

Yum yum yum yum yum...

Though I still think the best mashed potatoes I've ever had was when I was sick with tonsillitis a couple of years ago and Ox made me a huge bowl of creamy buttery mash with gravy.

Gravy is good.

I made this recently - using oil instead of oil - and using a darker potatoe like kipfler, soooo fucking nice!!

nothing beats bangers and mash and gravy.

oil instead of oil. Good tip. hehe

oops. oil instead of milk

For the best scrambled eggs in the world - add chopped spring onions.

mrs Peter + step daughter are up at the Astoria tonight and I'm cooking bramley apples picked off a tree in the backyard. further updates to follow.

this [TXT] just in: [Lostprophets] (yawn...) were, ''''bloody brilliant,'' but i reckon my apples'll pip 'em at the post.

i need some ideas of what to cook to impress a lovely lass... anyone? I cooked her a rather decent pasta dish last week.. but I want something fancy... la di da etc

well don't you all suck... anyway, I made awesome vanilla slice.

Hey kids,

I'm looking for some good cabbage recipes. I've never really used it before, but I've been having some cabbage salads recently, and they've been spectacular.

I briefly saw a recipe last night that had shaved beetroot, purple cabbage, something green?? and sauerkraut - with an olive oil/balsamic dressing. It looked fantastic. I might have to scout it out and write it down over the weekend.

Anyone got any others??

Go the coleslaw, em.

I've never been a big fan of coleslaw. Perhaps I just need to make it myself... What's in it?? Cabbage, carrot and sauce???

Finely grated/shredded cabbage, carrot, onion & apple, mixed well with a blob of good mayo & some salt and pepper.
You can also add chopped gherkins, a dab of Dijon mustard, some caraway seeds...whatever.

apple?? really??

mmmm.... gherkins...

maybe i'll have to give it a go.

i want gherkins now.

hey em, have you had that salad with chinese cabbage, crispy noodles, pine nuts and a sweet balsamic dressing? the recipe is on the packet of the crispy noodle thingies, its gorgeous

oh yum! sounds fantastic!!

maybe i can have it for lunch....

are you at home today?

nah, but i can cook up a storm anywhere! does it even need any cooking? just throwing together, yeah? there's a coles across the road, easy as pie.

OK, this is a Kanto style sukiyaki, taken from a jap recipe book I was given by a jap friend. It's in both Japanese and English and it rules.

kanto style sukiyaki

beef loin thinly sliced
grilled tofu
naga-negi onions (spring onions are fine)
1 bunch of shungiku chrysanthemum leaves
shimeji mushrooms
enoki mushrooms
shitake mushrooms
shirataki filaments (noodles like konyaku, but thinner)

broth:

4/5 cup soy sauce
4/5 cup mirin
2/5 cup sake
2/5 cup water
4tbs sugar

beef suet
sugar
eggs (for dipping)

Basically you can put anything you want into this - I sometimes add cabbage or other kinds of mushrooms. I slice up the tofu into 3cm x 3cm x1cm squares, lighty coat them in olive oil and grill them. Again, do whatever you want. Remove the shitaki and shimeji stems. Only use the shungiku leaves, not the stems.

The only thing you should stick to is the broth recipe, so it's balanced. Put all the brother ingredients into a saucepan and bring to a boil just briefly.

then in your sukiyaki pan, melt down the suet until it coast the pan in oil, then lay out the beef so it fries. Sprinkle a bit of sugar over the beef. Once it's mostly browned, pour in the brother and allow the beef to simmer for a few minutes. Finally, add your other ingredients and let them simmer for a few minutes. Serve over portable gas stove at the table if you can. Dip in raw egg!

The flavour gets better the next day I reckon, too!

brother/broth obviously.

Saving for a Magimix.

You know what? scrap that - saving for a Thermomix instead. And i don't care what you think you think about them.

Wow. Can I come over and mix-cook things?

sure, when i get it, probably in about 10 years.

i need help!
i'm cooking for a lovely friend tonight. i have an hour and a half to cook it and no oven (i'm in the process of cleaning it... so i only have a stove top) and no microwave.

no restrictions otherwise - we both eat meat, have no intolerances. preferably something warming because i'm not ready to part with winter foods just yet, despite the warmer weather.

Steamed hams?

haha

chilli con carne!

Pasta?

Curry?

Tex mex?

i'm not such a fan of chilli con carne. curry would be nice but i dont think i have the time

woolfat - do you have casserole dish/dutch oven?

i have a casserole dish, but no dutch oven. i can't use my oven at the moment as it's full of oven cleaner...

http://www.taste.com.au/recipes/7646/beef+stroganoff

you can do a nice beef stew on the stovetop if you still want the winter foods.

500g diced rump (as you don't have a lot of time to slow cook the cheaper cuts)
about a glass of red wine
approx 500ml beef stock (buy the campbells consomme if you don't have your own)
1 x onion diced
potatoes and carrots (chop them and parboil first)
some green veg like peas or beans

dust the meat in some seasoned flour and then brown at high heat in some oil and butter. remove and set aside (do it in batches so you don't end up boiling it)
reduce heat to about 50% and add some more oil if needed and sweat the onions for a few minutes
put the meat back in the pot and then add the wine to reduce (you can be generous with the vino)
add the stock - not all at once and you may not need the whole lot depending on how thick you like the sauce
add the veg
lower the heat to a gentle simmer, cover and cook for 45 mins
season to taste

You should end up with a nice rich meaty stew.

quick and dirty method but it should taste good. serve with crusty bread to mop up them sauces

voidster - PERFECT. thankyou!

Sri Lankan chicken curry

Chuck some rosemary in that stew!

oh man, WTB bad.

http://www.cutleryandmore.com/sousvide-supreme

Whether you are an experienced Chef or a beginner in the kitchen you will enjoy restaurant quality meals every time with this compact countertop unit. SousVide is a culinary technique in which your meals are vacuum sealed and immersed in a water bath and cooked at a precise consistent temperature. The precise temperature allows you to cook food to perfection and eliminates over-cooking. You will save time by making your meals ahead of time. Simply season with your favorite spices, place your food in a vacuum sealed bag and let the natural juices & nutrients marinate your food. Then set your temperature, SousVide and you are done!

those are cheaper then i'd thought they'd be.

plenty of diy versions online (using a slow/rice cooker and a thermometer.)

nutrients marinate your food

lol