What's for DINNER tonight then? Page 40

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  • Deleted user 17 February 2012 19:44:55
    HELP

    My pork roast joint is still a bit pink inside, am I going to die? I always go for a super rare steak but barely ever cook pork, should I stick it back in the oven... :(
  • Deleted user 17 February 2012 19:46:46
    The worst that could happen is that you'll get a stomach bug and end up shitting on a chair again, so if you don't want that just whack it in for a bit longer.
  • Deleted user 17 February 2012 19:47:27
    But I'm hungry :(

    On the other hand I am rapidly running out of chairs.
  • Deleted user 17 February 2012 19:50:47
    Stuck it back in the oven. Mind you I licked the pinkness so I'm probably going to get worms anyway.
  • Deleted user 17 February 2012 19:51:52
    Make yourself an appetiser. A light salad to quell the stomach rumblings.
  • Deleted user 17 February 2012 20:08:46
    Come on, Mowgz, surely you know that pork has to be well cooked?

    Perhaps part of my Eastern-European heritage is that I have a memory of eating raw pork in my genes.
  • Deleted user 17 February 2012 20:12:30
    Never cook pork tbh. I put it in for five minutes and took one piece which I had cut - so it cooked itself a bit better. Put the rest in the cooling down over which should do the rest.
  • ronuds 17 Feb 2012 20:17:55 21,788 posts
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    Pork is awesome.
  • simplerotation 18 Feb 2012 21:45:30 332 posts
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    Pork is supposed to be cooked slightly pink, it's disgustingly dry cooked through to white/grey.

    You wont get trichinosis anymore, it's eradicated
  • Slurmseh 21 Feb 2012 18:21:43 2,339 posts
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    Enchiladas!

    Edited by Slurmseh at 18:21:58 21-02-2012
  • BillMurray 21 Feb 2012 18:26:13 7,739 posts
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    Lemon sherbert donut and a cup of coffee
  • Razz 21 Feb 2012 18:45:28 61,204 posts
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    Homemade Hot Pot with my mate's Mongolian family :)) Yum!

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  • Load_2.0 21 Feb 2012 20:45:16 19,279 posts
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    Apple crumble, away for a few weeks from thursday so emptying the fridge.
  • Megapocalypse 21 Feb 2012 20:56:18 5,424 posts
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    Sainsburys microwaved beef and mash. Not having that again. They must go to some real effort to take al the flavour out of the meat.
  • Trafford 21 Feb 2012 20:58:24 5,791 posts
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    Pancakes with tinned chicken pie filling.
    Glass of lemonade.
  • Deleted user 21 February 2012 21:35:38
    Burger... and pancakes with Nutella.
  • DodgyPast 22 Feb 2012 01:16:21 8,468 posts
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    Cooked Tacos for the first time in an effort to impress the new girlfriend.

    Shockingly got them right first time… Absolutely delicious though might up the recipe to six Thai chillis next time.
  • Razz 22 Feb 2012 13:04:08 61,204 posts
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    New girlfriend? :)

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  • Slurmseh 23 Mar 2012 13:27:06 2,339 posts
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    Homemade chili. It's simmering away now ready to be eaten later this evening. Spicy fucker as well cos I threw two full jalapenos, chili powder and a habanero in for good measure!
  • Dirtbox 23 Mar 2012 13:35:45 78,204 posts
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    Bit early to start cooking chilli, it'll be dry as a bone come 5 o'clock.

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  • Razz 23 Mar 2012 13:44:26 61,204 posts
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    Making goat curry with rice 'n' pea tonight. Instead of my normal recipe, I'm gonig to try out one with a Mauritian twist. http://www.bbcgoodfood.com/recipes/12432/goat-curry

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  • Nasty 23 Mar 2012 13:45:12 4,746 posts
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    Dirtbox wrote:
    Bit early to start cooking chilli, it'll be dry as a bone come 5 o'clock.
    I do my chilli low and slow too. Beans go in towards the end so they're not pulp. Even better if it gets to sit for a day after cooking.
  • Dirtbox 23 Mar 2012 13:49:09 78,204 posts
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    Cooking the day before and re-heating is a better way to go than bubbling it dry for half a day.

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  • robthehermit 23 Mar 2012 13:56:35 4,075 posts
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    Turkey curry, mountain of rice and chilli flatbreads.

    GT: robthehermit

    Velim esset mundus iustus futuis procul et mori.

  • Razz 23 Mar 2012 14:01:02 61,204 posts
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    Love turkey breasts. Used to survive on them as my sole meat of choice. Grilled with a handful of steamed veg and a bit brown rice.

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  • mrpon 23 Mar 2012 14:05:19 28,920 posts
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    robthehermit wrote:
    Turkey curry, mountain of rice and chilli flatbreads.
    What time d'ya want me?

    Give yourself 5 or gig, you're worth it.

  • Nasty 23 Mar 2012 14:07:18 4,746 posts
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    @Dirtbox Nah, I use mince and any kind of dodgy cut of beef I can get my hands on, so it needs at least 4-5 hours to make sure its falling apart.

    If it was just a quickie with just mince then frying off the mince and 1/2 hour cooking would be fine, but for ultimate show-off I'm a heston wannabe wanker chilli, it needs a bit more love.
  • THFourteen 23 Mar 2012 14:14:15 33,428 posts
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    2-3 hours normally is ideal for my chilli

    it is made with two types of bean (kidney and chickpea) and three different types of chilli (indian shop strength chili powder, fresh chillies, and extra hot tabasco)

    also tastes better the next day, as most of these types of dish do
  • Razz 23 Mar 2012 14:22:12 61,204 posts
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    I usually put a teaspoon of Satan's Shit in my curry, it's all you need.

    http://www.scorchio.co.uk/chillipepper-petes-satans-shit-p-1061.html

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