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Madam Lasher +

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Quote:

Originally Posted by Anselm

"Sean Connery, it's your turn."

"Trebec, I'll take The Rapists for $500"

"Thats Therapists, not The Rapists."

got to love SNL
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Quote:

Originally Posted by Oblivia

Heauxmeaux.

My question; what is the difference between paella and risotto? Is it just the addition of cheese at the end of a risotto?

Paella uses a sauce called soffrigit which is sweated garlic, onion, pimento, anchovy &other stuff but dont have the recipie on hand... also the paella is not constantly stirred because you are trying to create a crispy crust on the bottom. It is often put in an oven at the end to finish.

PM me if you want a dope authentic paella recipie.
Edit: whoops.. should have read the entire thread before posting... my bad.
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Quote:

Originally Posted by Oblivia

Do people get any nutritional value from eating corn? 'cause it never appears to get very digested.

Is it in fact the perfect dieters food, you fill up on it, then it comes out mostly intact a little while later.

all i know is you shouldn't be eating corn if you're planning to have a massive night on the cans.

corn up through the nose is not an experience i want to have again soon....

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Originally Posted by Tristan View Post

well done sofu, perhaps your most offensive post yet!

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Quote:

Originally Posted by Bracko

all i know is you shouldn't be eating corn if you're planning to have a massive night on the cans.

corn up through the nose is not an experience i want to have again soon....

you dont get on the cans now you vege
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being canless is certinaly not a permanent situation

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Originally Posted by Tristan View Post

well done sofu, perhaps your most offensive post yet!

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BAh, fish bought on Thursday ok to eat tonight???????? What are your thoughts people. I won't usually eat anything after it's been in fridge a couple of days but I don't want to waste this one.

Quote:

Originally Posted by magictorch

I am epileptic, so making fun of other people with epilepsy isn't making fun of people less fortunate.

Also, despite my epilepsy, I daresay I'm more fortunate than you, you condescending prick.

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did you buy a whole fish or fillets?
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Filletts.

Quote:

Originally Posted by magictorch

I am epileptic, so making fun of other people with epilepsy isn't making fun of people less fortunate.

Also, despite my epilepsy, I daresay I'm more fortunate than you, you condescending prick.

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Really depends on the fish. (ie, how long it's been on the shelf before it's sold to you, how cold it was kept, etc...)

Give it a good examine, usually when it's starting to turn it's a little more slimy than usual, and the smell is a bit sharper.

If it was me, I'd eat it, but would cook it at a very high temp for a bit longer (ie, deep fry it!) just to be safe.
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Hmm yeah na on closer inspection does not look/smell good. Going to bin it.

Quote:

Originally Posted by magictorch

I am epileptic, so making fun of other people with epilepsy isn't making fun of people less fortunate.

Also, despite my epilepsy, I daresay I'm more fortunate than you, you condescending prick.

esoteric31 +

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Can broccoli be eaten raw? I'm a bit of a wuss like that.

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Originally Posted by Balls Deep View Post

Not this tart again

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yeah probably.

but it won't taste very nice.
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So I just ate yoghurt that was a month past its used by date, was this a good idea? It tasted fine, and I figure its already off to start with.
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i made a massive batch of chicken & vegetable soup with angel hair yesterday.
it is currently sitting in the fridge, but how long can it sit in the fridge before i should move it to the freezer?
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Quote:

Originally Posted by Sylva Mivva

i made a massive batch of chicken & vegetable soup with angel hair yesterday.
it is currently sitting in the fridge, but how long can it sit in the fridge before i should move it to the freezer?

You should feeze it pretty much straight away. Do it when you get home tonight.

k_x oxo
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Quote:

Originally Posted by krafty_x

You should feeze it pretty much straight away. Do it when you get home tonight.

k_x oxo

Thanks Krafty.
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I found this recipie, and thought it looked interesting. Greek lamb with watermelon salad. The watermelon salad is just watermelon with mint and fetta and olives. Sounds ok, but, I don't know, not substanial enough. How do you think watermelon would go in a cous cous salad with cucumber, and maybe pistaccio, and fetta?

Too weird?
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Quote:

Originally Posted by Oblivia

I found this recipie, and thought it looked interesting. Greek lamb with watermelon salad. The watermelon salad is just watermelon with mint and fetta and olives. Sounds ok, but, I don't know, not substanial enough. How do you think watermelon would go in a cous cous salad with cucumber, and maybe pistaccio, and fetta?

Too weird?

I think the only problem you might strike is the water in the watermelon could leave you with very soggy cous cous.

Could work though.

I'd probably just serve it with some warm leb bread separately and pile bits of salad and lamb on and gobble.

k_x oxo
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URGENT question.

will it be safe to eat a beef on a stick that has been sitting on my desk for about 2 hours.
it was only cooked today but i am fucking starving.
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I would! lol

ALthough i guess it's not entirely kosher...

Was it cooked right through?
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smilla +

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I would definitely eat it. i wouldnt have thought the bacteria would have had a chance to build up to harmful numbers yet....
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Beef on a stick.
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big eddie +

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2 hours, no wuckers.

Quote:

Originally Posted by TRZA View Post

if you didnt want to hear self righteous lefty rants, you shouldn't have taken drugs and listened to dance music with people holding arts degrees imo.

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guys i marked it URGENT for a reason.
the first reply took 28 minutes.
it was consumed by 3.32pm.
so far my bowels havent done any nasties.
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Quote:

Originally Posted by Spicy View Post

life and shit.

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hahahaha sorry mate
keep us posted on digestive occurrences
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She hasn't posted again. Obviously she's already dead from a torn colon.
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has anyone ever tried turducken?

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that looks nice lisey, however it also looks like an exploded minge.
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fuck you crack me up!
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Quote:

Originally Posted by esoteric31

Can broccoli be eaten raw? I'm a bit of a wuss like that.

Course it can and it tastes great! Especially when put on a platter with carrot sticks, celery etc to put into dip.


How does one sweat onions or garlic? I saw it in a recipe but no idea of how to.
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emskina +

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To sweat onions or garlic just means that you fry it off at a not too high heat. ie. you don't want to colour it, you just want to lightly fry it off so that the onion goes translucent. Usually recipes get you to do that before you start adding other stuff in.

Hope that helps.
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Quote:

Originally Posted by liseyt

has anyone ever tried turducken?

that's one of those turkey-stuffed-with-duck-stuffed-with-chicken isn't it?

so american
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Quote:

Originally Posted by Sylva Mivva

that looks nice lisey, however it also looks like an exploded minge.

yeah, that's freakin profound....

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I've always wanted to try a turducken but they're SO fiddly to make. And full of fat. And hard to cook.
Worth it apparently.
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And the name puts you off
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is that turducken for real? Why the fuck would you want to destroy three perfectly good birds for that monstrosity.

mmmm....duck.... so fatty, so tasty.
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How can i make dough that doesnt shrink back in when rolled out. I have tried resting it between rolls and for longer periods but it is never like the dough that seems to stretch out and stay stretched.
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after resting are you adding an extra layer of fat and rolling?
I don't know if it'll help with it not shrinking, but it will taste good.
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I mean for bread and pizza dough, not pastry....
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Quote:

Originally Posted by smilla

How can i make dough that doesnt shrink back in when rolled out. I have tried resting it between rolls and for longer periods but it is never like the dough that seems to stretch out and stay stretched.

Where are you letting it rise and what sort of yeast are you using?

Cheap yeast is a recipe for failure.

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Originally Posted by TRZA View Post

if you didnt want to hear self righteous lefty rants, you shouldn't have taken drugs and listened to dance music with people holding arts degrees imo.

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Quote:

Originally Posted by big eddie

Cheap yeast is a recipe for failure.

ISWYDT
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Quote:

Originally Posted by esoteric31

Can broccoli be eaten raw? I'm a bit of a wuss like that.

Try blanching it first so it is not so 'raw' tasting.
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Quote:

Originally Posted by smilla

How can i make dough that doesnt shrink back in when rolled out. I have tried resting it between rolls and for longer periods but it is never like the dough that seems to stretch out and stay stretched.

i made some pizza last weekend and had lots of fun making the dough.

you need to leave the dough (in a bowl gladwrapped with a towel over the top) for an hour on the door of an open oven (lowest heat) to let the yeast do its magic. when you start making the base you floor the work surface and roll away.
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Quote:

Originally Posted by Dollbaby

i made some pizza last weekend and had lots of fun making the dough.

you need to leave the dough (in a bowl gladwrapped with a towel over the top) for an hour on the door of an open oven (lowest heat) to let the yeast do its magic.

nah - all you need to do is make sure water temp is around 40 degrees...over 48 can kill yeast. mix yeast water salt sugar oil. cover and let sit 2hrs or till doubled but room temp is fine for this. tehn make into balls and let them sit 20 mins. roll onto tray. maybe your not putting enuff oil on pizza tray. or too much
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Quote:

Originally Posted by Sylva Mivva

that looks nice lisey, however it also looks like an exploded minge.

why won't you marry me


Quote:

Originally Posted by Tristan View Post

well done sofu, perhaps your most offensive post yet!

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Quote:

Originally Posted by Bracko

why won't you marry me


cause supre dont sell wedding gowns.
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Yes, I proof the dough twice (depending on the recipe) and I always buy decent yeast.

What i am describing is when you go to stretch out the dough and it ‘draws back in’, for example when you are trying to stretch it out for a pizza base and it keeps shrinking. It’s got to do with the gluten not being relaxed and i have read that you should just stretch it slowly over a period of time to give the gluten a chance to relax but I have tried that and it doesnt work for me. I can still stretch it out eventually but not as well as i would like. For example to make gozleme, it’s not all thin and even, it’s quite fat at the edges because it’s drawn back in.
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