The Deathlist Kitchen

[Boudicca 702]

I've used up my reaction quota (this will be discussed ) but like like like! They are perfectly baked. Not insipid not overcooked. Fab.

[msc 18,439]

Forum has a reaction quota?

[Boudicca 702]

I had no idea. Just tried to like your post  just now and "sorry you have used them" ffs 

 

I'll sort it 

[Youwanticewiththat 611]

3 hours ago, Cat O'Falk said:

After:

 

& at the start of Lent - o get thee behind me Cat-the-temptor *drools*

[Cat O'Falk 3,290]

I haven't made one of these in ages.

 

Before:

 

After:

 

[YoungWillz 21,037]

Is nothing sacred?

 

Heinz to change name of Salad Cream to Sandwich Cream. http://www.dailymail.co.uk/femail/food/article-5807813/Heinz-set-change-Salad-Cream-SANDWICH-Cream-104-years.html

 

Sandwich Cream sounds like the upper middle class version of a Dirty Biscuit imo.......

[Boudicca 702]

This is absolutely dreadful news. What a terrible time to be alive. Seriously.

 

And it'll be Salad Cream when we get the Cat O' Falk Cookbook crowdfunded.

[Toast 16,137]

Won't people confuse it with Sandwich Spread?  A vile-looking concoction that looks like someone has vomited over the bread.

[Lord Fellatio Nelson 6,218]

1 hour ago, Boudicca said:

This is absolutely dreadful news. What a terrible time to be alive. Seriously.

 

And it'll be Salad Cream when we get the Cat O' Falk Cookbook crowdfunded.

If Cat suggests that his salad cream is 'full of protein' I'd advised you to run like fuck.

[Lord Fellatio Nelson 6,218]

37 minutes ago, Toast said:

Won't people confuse it with Sandwich Spread?  A vile-looking concoction that looks like someone has vomited over the bread.

Yes, good call!!

I remember a jar of that in the house when I was a lad, it was the nearest thing to looking like cat vomit as I have ever seen.

Vile stuff.

[Toast 16,137]

51 minutes ago, Lord Fellatio Nelson said:

Yes, good call!!

I remember a jar of that in the house when I was a lad, it was the nearest thing to looking like cat vomit as I have ever seen.

Vile stuff.

 

It was never in our house, but I encountered it in the home of a friend.

My mother wouldn't tolerate Salad Cream either.  Horrid stuff. 

[Sir Creep 7,070]

7 hours ago, YoungWillz said:

Is nothing sacred?

 

Heinz to change name of Salad Cream to Sandwich Cream. http://www.dailymail.co.uk/femail/food/article-5807813/Heinz-set-change-Salad-Cream-SANDWICH-Cream-104-years.html

 

Sandwich Cream sounds like the upper middle class version of a Dirty Biscuit imo.......

 

Before I open this link, I believe I’m experiencing a culture clash.  I don’t claim to be versed on all ‘57 varieties’ but I’ve not heard of ‘salad cream’ so changing it’s name is of little effect.  I know there is salad spread which is their bullshit ‘mayo’.  There’s also a creamed concoction with horseradish that may be called sandwich spread.  But I’m pretty sure American grocery shelves are immune to anything called salad cream.   And now I shall open the link...

SC

Edit: OK I’ve never seen that in my life.  Doesn’t mean it doesn’t exist here, but companies do market for regional desires.  Thus all the Cajun crap on the shelves where I’m at and not 100 miles later in any direction

[En Passant 3,741]

Salad cream is exactly that 'a bullshit mayo' so I suspect salad spread is the same thing on the other side of the pond (Phantom might know having lived and not just visited both).

Add a few bits of crap to same and call it sandwich spread instead of salad spread. All puke making in my view.

 

 

[runebomme 377]

have been trying to cook chines

 

this will get you started if your interested

 

http://www.channel4.com/programmes/gok-cooks-chinese/articles

[Sir Creep 7,070]

12 hours ago, runebomme said:

have been trying to cook chines

 

this will get you started if your interested

 

http://www.channel4.com/programmes/gok-cooks-chinese/articles

Not sure what food group chines are in.

[msc 18,439]

4 hours ago, Sir Creep said:

Not sure what food group chines are in.

 

They're the pissed off cousins of chives.

[Sir Creep 7,070]

It's CRAWFISH SEASON once again, as you well know in the UK 
Well, ok, we all aren't as blessed us folk in Acadiana.  But fear not!  It's ok!  You can learn the in's and out's of your first crawfish boil by watching this gem from the Cooking Channel -- out of Nashville, Tennessee.  That's right -- Nashville, about 500 miles from the nearest crawfish.
Enjoy the commentary. 
SirC
 

 

[Sir Creep 7,070]

By incredibly popular demand:  Dill Pickle Soup (zupa as the Poles say, and to my knowledge they invented this):
Plenty of photos so that the Admins can hate me.  Any you can too!  But remember who walked you through this so that you could enjoy the best soup ever.
Note 1. The recipe, Zosia’s, can be found online. My changes are noted, and the idea was to make it as close to the restaurants of Hamtramck, MI as possible.
 

 

Note 2. Buy a 14-cup (3.3L) Cuisinart food processor w **proper blade attachment** (pictured below). This ain’t no time to play...this is serious shit.  But if you are serious about anything in your kitchen you have this appliance already.  If you don't have one, you can search for one or marry a person who has one.  Just sayin.

 

 

Note 3: ALWAYS get the celery veins the F outta there no matter what, I don’t care if you’re serving a salad, or celery and cream cheese.  NO ONE wants to floss with celery.

 

 

 

 

Note 4: Carrots already done did. Adding the celery.

 

 

Note 5: Get four rather large spuds; utensils for scale. Don’t get wee spuds. 

 

 

Note 6: About the right thickness. Cube dat!

 

 

Note 7: Calls for 5 pickles, I wrote 4. So the jar had 6, so I chopped yellow areas away and figured we were at about 4-1/2, close enough.
 

 

Note 8: BTW we are doing all the pickle prep and other creamy mixes during the 25 or so minutes the first part is cooking.

 

Lagniappe:  Note the ARMSTRONG tartan teacup.  Aye, my clan weren't just North of the Wall, they WERE the fucking wall!

 

 

Note 9: Milk + flour. Pour the flour into the milk, numbskull, not the other way around.
Oh, and borrow your child’s whisk (if you can't find yours)....

 

 

Note 10: Temper it (add couple ladles hot soup) 3-4 times and pour it in

 

 

 

Note 11: Ok add some of dat pickle jar juice (could have been done way earlier but whatever—at any time during the process is fine).  BE CAREFUL. I’d say 3/4 cup. Probably more but taste it, don’t want to cross the imaginary line of salty destruction.  I've thrown out an entire batch of dill pickle zupa before at this stage.  No fun.

 

 

Note 12: Temper dat sour cream egg slop, 3-4 times, throw it in dare.

 

 

Note 13:  In it goes and you're done basically.
Pepper, fresh dill or parsley if you like (I rarely do it), I used dill weed small sprinkle. 
Absolutely Fabulous!

 

 Serve in some depression glass from 1941 you have laying around, proving you're an 80-yr old woman trapped in a man's body.

 

[Sir Creep 7,070]

Apparently I invented a healthy pile of shite.  Tuna fish, organic of course mayo, and threw in about 10 slices of dill pickle and a half package of grape tomatoes.  Dash of pepper and 'Slap Ya Mama' and that was it.  Like a tuna fish sandwich minus the bread.  
"Who puts pickles on tuna?" she asked.   I have no idea.  It worked.

SC

[Sir Creep 7,070]

When you’ve no choice but to cook out of a micro-oven, don’t limit yourself to microwave pizza.  Cook a goddamn steak and baked potato, you deserve it!

Potato: 5 minutes, flip, 4 minutes.  Another minute if necess.  
Steak: Sprinkle what you like wee bit o’ salt pepper garlic powder rosemary, but you WILL put a good amount of Montreal Steak seasoning on ANY piece of meat!  Dae it!

Put that thing on for maybe 3 or 4 minutes and whilst that happening cut open that bee-otch (potato) and slather with Kerrygold®️ And some Italian seasoning w dash salt pepper if ya like.  Now check on that steak before you turn it into rubber.  Should be starting to cook on one side; flip and cook til finished (maybe 3 minutes).  Should be pink on inside - if you eat steak beyond medium rare you should be shot and fed to pigs.  In fact this one is overcooked about 20 seconds.  But it’s pretty decent.  Note the high tech micro-oven I used , and the rock samples in the foreground maybe 120 million years old.   Those my clean cooking area conditions.

SirC

[Torva Messor 279]

Not from a kitchen but from a Swiss-owned factory somewhere, my reward for my first hit in 2020:

 

 

[TQR 14,387]

‘Muricans. Is this how you cook???
 

EDIT: They’ve blocked the video from being embedded so it doesn’t appear unless you click on the tweet. Basically some absolute fud shoved a carrot and half a lemon up a chicken’s arris, smothered it in about 8 tonnes of gloopy butter and smacked it in the oven on a bed of rice and salted peaches. 

[Sir Creep 7,070]

1 hour ago, The Quim Reaper said:

‘Muricans. Is this how you cook???
 

EDIT: They’ve blocked the video from being embedded so it doesn’t appear unless you click on the tweet. Basically some absolute fud shoved a carrot and half a lemon up a chicken’s arris, smothered it in about 8 tonnes of gloopy butter and smacked it in the oven on a bed of rice and salted peaches. 

 

Where does it suggest anyone involved is American?

[TQR 14,387]

1 hour ago, Sir Creep said:

 

Where does it suggest anyone involved is American?

Chefclub Original is.

[Sir Creep 7,070]

https://www.thesun.co.uk/money/11087249/marks-spencer-marmite-butter-cheese/

 

Marks & Spencer has teamed up with Marmite to sell cream cheese and butter tasting of the popular spread.

Whether you love it or hate it, the new items rolled out in M&S stores March 4.

SC