Catsup and Ketchup, Are they the same?!?! The great 09 Debate!Pochsy wrote:
lol I think he was joking...or at least I hope he was. I know I was when I egged it on...Roger Lesboules wrote:
Ahh, would make sense, never heard of Catsup since this thread...worked wonder.ATG wrote:
No, they are the same thing.
The Heinz family changed the spelling as a marketing gimic.
It worked.
Pubic wrote:
Meat pie mate, but put some effort into it - lamb + cashew + kumara...chilli beef...thai chicken...
EE (hats
Simple (pot)brownies:
This is what I made the other night. It's really easy and tastes
Butternut Squash Soup
Ingredients
-1.5 litres of vegitable stock
-2 tablespoons of olive oil
-One medium butternut squash, chopped peeled
-500g carrots, chopped peeled
-2 large onions, finely chopped
-2 cloves of garlic, finely chopped
-2 inches of root ginger, chopped peeled
-2 teaspoons of ground cumin
Method
-Heat olive oil in a large deep pan and add the onions, garlic and ginger and sweat on a medium heat for 5 mins.
-Add ground cumin and sweat for one further minute
-Add butternut squash and carrots and pour in all of the vegitable stock
-Bring to the boil, then simmer enthusiastically with lid on for 30 mins or until carrots and squash are soft
-Blend all of the ingredients with a hand blender or food processor (I used a smoothie maker)
-Serve
My mates think I'm weird for enjoying cooking. I just tell them that the chicks love a guy who can cook, and they do.
Butternut Squash Soup
Ingredients
-1.5 litres of vegitable stock
-2 tablespoons of olive oil
-One medium butternut squash, chopped peeled
-500g carrots, chopped peeled
-2 large onions, finely chopped
-2 cloves of garlic, finely chopped
-2 inches of root ginger, chopped peeled
-2 teaspoons of ground cumin
Method
-Heat olive oil in a large deep pan and add the onions, garlic and ginger and sweat on a medium heat for 5 mins.
-Add ground cumin and sweat for one further minute
-Add butternut squash and carrots and pour in all of the vegitable stock
-Bring to the boil, then simmer enthusiastically with lid on for 30 mins or until carrots and squash are soft
-Blend all of the ingredients with a hand blender or food processor (I used a smoothie maker)
-Serve
My mates think I'm weird for enjoying cooking. I just tell them that the chicks love a guy who can cook, and they do.
Last edited by Switch (2009-03-19 13:18:02)
Somewhere, something incredible is waiting to be known.
That looks truly rank. And for future reference, "brownies" are not meant to rise.
WHITE CHICKEN CHILI
Ingredients:
1-2 tablespoons olive oil
1 onion, chopped
2-3 cloves garlic, minced
Approx. 1 lb. of boneless chicken breasts (cooked and chopped down into bite-sized chunks)
2 (14.5 ounce) cans chicken broth (actually between 1 and 2 cans is probably more like it...will affect thickness more than taste)
2 (4 ounce) cans canned green chile peppers, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cayenne pepper
2 (14.5 ounce) cans great Northern beans
1 cup Monterey Jack cheese (shredded)
Directions:
Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.
Really easy, really good, and you'll have really rank farts for about 8 hours. It's a win, win, win situation.
Ingredients:
1-2 tablespoons olive oil
1 onion, chopped
2-3 cloves garlic, minced
Approx. 1 lb. of boneless chicken breasts (cooked and chopped down into bite-sized chunks)
2 (14.5 ounce) cans chicken broth (actually between 1 and 2 cans is probably more like it...will affect thickness more than taste)
2 (4 ounce) cans canned green chile peppers, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cayenne pepper
2 (14.5 ounce) cans great Northern beans
1 cup Monterey Jack cheese (shredded)
Directions:
Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.
Really easy, really good, and you'll have really rank farts for about 8 hours. It's a win, win, win situation.
Last edited by -CARNIFEX-[LOC] (2009-03-19 14:33:50)
Could people maybe give a title for the recipie.
I really cbf reading through all the steps to figure out what it is
I really cbf reading through all the steps to figure out what it is
Small hourglass island
Always raining and foggy
Use an umbrella
Always raining and foggy
Use an umbrella
To Die For Meatloaf
Cast iron skillet makes it even better, but a aluminum bread loaf pan works too.
3 pounds mix ground meat. I like to use 1/3 beef, 1/3 pork and 1/3 veal, but I have tried many variations including half bison. Tonight I was 2/3s beef, 1/3 turkey.
3 cups fresh bread crumbs; I use potato hamburger buns as it turns to crumbs nicely, but any bread will do.
chop and add to crumbs:
1/4 cup fresh parsely
2 tblsppons fresh oregeno ( spl )
1 sprig fresh rosemary
half bunch fresh cilantro
2 small shallots
1 medium sweet onion
1 chopped bell pepper
4 scallions, whites and greens
3 cloves garlic
1 egg
1 teaspoon salt ( I use either utah mineral salt, coarse sea salt or himilayain ( spl ) pink salt depending on the recipe )
1/2 teaspoon course ground pepper
1/4 teaspoon cayenne pepper
1/2 cup catsup
1/4 cup worchestershire sauce
1/4 cup steak sauce
mix all, add the meat. Mix and mix, but do not over mix as this may make the mixture tough; too firm.
I use disposable aluminium foil bread pans for storage of extras, and cook the evenings meal in a 8" cast iron skillet. This amount will fill three loaf pans and one skillet.
I pour a splash of canolo oil into each pan/loaf and wipe the excess out with a paper towel, coating all surfaces.
I fill the loaf/pan half way, take slices of canadian bacon or ham, wrap cheddar cheese inside them and place them in the middle of the loaf pan, I cover with the other half of the meatloaf. I make a nice decorative zigzag of catsup over the top, sometimes put thin slices of ripe tomatoes ( most of the time not ) and cover the whole piece with thick sliced smoked bacon and bake for 50 minutes at 350. F.
Let it sit for ten minutes after a meat thermomitor (spl) reads 155.
I pour the juices mostly out into a cast iron skillet, add red wine and a pinch of corn starch mixed with water to make a yummy thick gravy ( skinny folks can add a tblsppon of butter as butter makes even dogshit taste good.)
I serve this with mashed potaoes;
2 pounds russet, skinned boiled in salted water and mashed with 6 tblspoons butter, 1/2 cup milk and half cup sour cream. Sprinkle paprika over top, toss some chives over it, fill your belly and bask in the praise.
ps, I've gotten more pussy serving a gourmet home cooked meal than any other gimic.
Cast iron skillet makes it even better, but a aluminum bread loaf pan works too.
3 pounds mix ground meat. I like to use 1/3 beef, 1/3 pork and 1/3 veal, but I have tried many variations including half bison. Tonight I was 2/3s beef, 1/3 turkey.
3 cups fresh bread crumbs; I use potato hamburger buns as it turns to crumbs nicely, but any bread will do.
chop and add to crumbs:
1/4 cup fresh parsely
2 tblsppons fresh oregeno ( spl )
1 sprig fresh rosemary
half bunch fresh cilantro
2 small shallots
1 medium sweet onion
1 chopped bell pepper
4 scallions, whites and greens
3 cloves garlic
1 egg
1 teaspoon salt ( I use either utah mineral salt, coarse sea salt or himilayain ( spl ) pink salt depending on the recipe )
1/2 teaspoon course ground pepper
1/4 teaspoon cayenne pepper
1/2 cup catsup
1/4 cup worchestershire sauce
1/4 cup steak sauce
mix all, add the meat. Mix and mix, but do not over mix as this may make the mixture tough; too firm.
I use disposable aluminium foil bread pans for storage of extras, and cook the evenings meal in a 8" cast iron skillet. This amount will fill three loaf pans and one skillet.
I pour a splash of canolo oil into each pan/loaf and wipe the excess out with a paper towel, coating all surfaces.
I fill the loaf/pan half way, take slices of canadian bacon or ham, wrap cheddar cheese inside them and place them in the middle of the loaf pan, I cover with the other half of the meatloaf. I make a nice decorative zigzag of catsup over the top, sometimes put thin slices of ripe tomatoes ( most of the time not ) and cover the whole piece with thick sliced smoked bacon and bake for 50 minutes at 350. F.
Let it sit for ten minutes after a meat thermomitor (spl) reads 155.
I pour the juices mostly out into a cast iron skillet, add red wine and a pinch of corn starch mixed with water to make a yummy thick gravy ( skinny folks can add a tblsppon of butter as butter makes even dogshit taste good.)
I serve this with mashed potaoes;
2 pounds russet, skinned boiled in salted water and mashed with 6 tblspoons butter, 1/2 cup milk and half cup sour cream. Sprinkle paprika over top, toss some chives over it, fill your belly and bask in the praise.
ps, I've gotten more pussy serving a gourmet home cooked meal than any other gimic.
Roast dinners look difficult but tbh until you try cooking one you will never know how easy they are. I have cooked 50+ now and still struggle at the point where you serve, make it easier and use serving dishes to put the food in and get whoever is at yours to carry these to the dining table.
Turn the oven on - Put the meet in, unless your cooking a dinosaur at 180d it will probably take 2 hours, Thats for a chicken, beef, pork whatever, its always close to 2 hours.
Bag of potatoes - Peel them and place in a bowl of water as you go along (these will be boiled then roasted) 'Roosters' potatoes make the best Roasties but you MUST, thats MUST use Goose Fat.
Sauce pan of water, get it on the hob and boiling, add salt.
Put these potatoes in this boiling water for 10/15 mins, remove from heat and drain. Bash them around a bit, this makes the edges of the spuds go rough and adds texture after they have been roasted.
Get a roasting dish in the oven, put GOOSE FAT in it and allow it to melt. Add the drained potatoes and roll each one in the goose fat, dont worry if half way through this you think 'fuck, wheres the fat gone' its getting thicker as it cools down. Turn these spuds over after arf an hour
Bag of already chopped, swede and carrot - Swedes are a bastard to chop, supermarkets do this for you along with carrots and then dice them into small chunks. Just put a bag into boiling water, you will mash this later with a lil butter and pepper. Takes about 45 mins to cook and you will need to top up water as you go along
Buy a brocolli and cauliflower, cut each one up and put in a container, you will boil these later for no longer than 5 mins. Crunchy Brocolli is excellent rather than the stewed stuff that gets left in for too long, I believe the ponsy term for this is 'Blanching'.
Boil another pan of h2o, add peas for 5 mins, remove, drain and place in a microwavable container with a lid, add a lil water. TY, you should be ok with this mate, involves microwaving something. Later when you come to serve dinner, just pop in the micro for 2 mins.
Use Gravy Granuals. Boil kettle and add, easy peasey. I make my own gravy, this includes, stock cubes, boiling the carcass of chicken (eg), the water from veg's Im cooking, a lil fat off the meat, then not only am I a good housewife, I appriciate the final touches and a decent gravy can turn a shit roast dinner into something amazing.
Do some mash potatoes with the other bag of spuds you bought, again use Red Rooster potatoes, mash and put into a micro dish, cover in cling film, this can be heated up for 2 mins just before you serve, same goes for the Swede n Carrrot mash.
Buy the ready made Yorkshire Puddings, either 3 mins already cooked, or 20 mins if in lil cake dishes, the 2nd option are nicer but harder so for now use the 3 mins one. Aunt Bessey does them.
--------------------------------------------------------------
An even easier way now:
Meat - See above.
Get another roasting dish, add part boiled new potatoes, carrots, green beans, shallots or leeks, and after 30 mins of roasting with a lil oil add peas n sweetcorn. You have just roasted all the veg, this works fine aswell but your nanna will be farting like a horse. Dont add the corn and peas at the start or they will burn, its good that the veg gets black tips on.
Boil some Brocolli aswell.
This method cuts down on dishes as well but does make you fart more, if you Mum still washes your clothes then just carry on.
-----------------------------------------------------------------------------------------------------------
So there we go, it honestly isn't rocket science, Meat takes about 2 hours. Potatoes take about 1 hour to roast. Veg takes 5-10 mins to boil. Use common sence, ie, if somethings burning take it out for the time being. The most important tip I can offer in cooking, is enjoy it and dont be afraid, its only food. Ive been at it for 17 years now and I still make errors. I do cook the best Roast Dinner I know which was an ambition of mine, the gf would argue that hers is better. Roll a spliff, get the radio on and get in the kitchen, its fucking wicked.
Turn the oven on - Put the meet in, unless your cooking a dinosaur at 180d it will probably take 2 hours, Thats for a chicken, beef, pork whatever, its always close to 2 hours.
Bag of potatoes - Peel them and place in a bowl of water as you go along (these will be boiled then roasted) 'Roosters' potatoes make the best Roasties but you MUST, thats MUST use Goose Fat.
Sauce pan of water, get it on the hob and boiling, add salt.
Put these potatoes in this boiling water for 10/15 mins, remove from heat and drain. Bash them around a bit, this makes the edges of the spuds go rough and adds texture after they have been roasted.
Get a roasting dish in the oven, put GOOSE FAT in it and allow it to melt. Add the drained potatoes and roll each one in the goose fat, dont worry if half way through this you think 'fuck, wheres the fat gone' its getting thicker as it cools down. Turn these spuds over after arf an hour
Bag of already chopped, swede and carrot - Swedes are a bastard to chop, supermarkets do this for you along with carrots and then dice them into small chunks. Just put a bag into boiling water, you will mash this later with a lil butter and pepper. Takes about 45 mins to cook and you will need to top up water as you go along
Buy a brocolli and cauliflower, cut each one up and put in a container, you will boil these later for no longer than 5 mins. Crunchy Brocolli is excellent rather than the stewed stuff that gets left in for too long, I believe the ponsy term for this is 'Blanching'.
Boil another pan of h2o, add peas for 5 mins, remove, drain and place in a microwavable container with a lid, add a lil water. TY, you should be ok with this mate, involves microwaving something. Later when you come to serve dinner, just pop in the micro for 2 mins.
Use Gravy Granuals. Boil kettle and add, easy peasey. I make my own gravy, this includes, stock cubes, boiling the carcass of chicken (eg), the water from veg's Im cooking, a lil fat off the meat, then not only am I a good housewife, I appriciate the final touches and a decent gravy can turn a shit roast dinner into something amazing.
Do some mash potatoes with the other bag of spuds you bought, again use Red Rooster potatoes, mash and put into a micro dish, cover in cling film, this can be heated up for 2 mins just before you serve, same goes for the Swede n Carrrot mash.
Buy the ready made Yorkshire Puddings, either 3 mins already cooked, or 20 mins if in lil cake dishes, the 2nd option are nicer but harder so for now use the 3 mins one. Aunt Bessey does them.
--------------------------------------------------------------
An even easier way now:
Meat - See above.
Get another roasting dish, add part boiled new potatoes, carrots, green beans, shallots or leeks, and after 30 mins of roasting with a lil oil add peas n sweetcorn. You have just roasted all the veg, this works fine aswell but your nanna will be farting like a horse. Dont add the corn and peas at the start or they will burn, its good that the veg gets black tips on.
Boil some Brocolli aswell.
This method cuts down on dishes as well but does make you fart more, if you Mum still washes your clothes then just carry on.
-----------------------------------------------------------------------------------------------------------
So there we go, it honestly isn't rocket science, Meat takes about 2 hours. Potatoes take about 1 hour to roast. Veg takes 5-10 mins to boil. Use common sence, ie, if somethings burning take it out for the time being. The most important tip I can offer in cooking, is enjoy it and dont be afraid, its only food. Ive been at it for 17 years now and I still make errors. I do cook the best Roast Dinner I know which was an ambition of mine, the gf would argue that hers is better. Roll a spliff, get the radio on and get in the kitchen, its fucking wicked.
Stuffed Chicken Breast Wrapped in Bacon
You roast Chicken Breasts and the inevitable will happen, the breasts dry out quicker than ya Nan's. So wrap the fucker up in Bacon first (Chicken, not ya Grandmother).
Get a Chicken breast and slice open without going all the way through.
Grate some Cheese.
Add the Cheese into the slit (excuse me) close the slit.
Place Bacon down, add the breast onto this and wrap it until the breast is covered, add grated cheese to the top of this.
Get a baking sheet or roasting dish and cover in foil, brush melted butter on it to stop stuff sticking to it.
Bung it in the oven for arf an hour, oh make sure you turned the oven on Son.
--------------
After you have prefected this add things like chopped peppers or spring onions.
Cook it for ya Mrs and I bet you bang the ass off it 2 hours later, if not, serve with Asparagus.
You roast Chicken Breasts and the inevitable will happen, the breasts dry out quicker than ya Nan's. So wrap the fucker up in Bacon first (Chicken, not ya Grandmother).
Get a Chicken breast and slice open without going all the way through.
Grate some Cheese.
Add the Cheese into the slit (excuse me) close the slit.
Place Bacon down, add the breast onto this and wrap it until the breast is covered, add grated cheese to the top of this.
Get a baking sheet or roasting dish and cover in foil, brush melted butter on it to stop stuff sticking to it.
Bung it in the oven for arf an hour, oh make sure you turned the oven on Son.
--------------
After you have prefected this add things like chopped peppers or spring onions.
Cook it for ya Mrs and I bet you bang the ass off it 2 hours later, if not, serve with Asparagus.
Photo guide with fingerling potatoes.ATG wrote:
One I made tonight;
Open Faced Sloppy Joes and Tatortots;
Brown one medium onion and one clove of garlic in one tblspoon of vegetable oil.
Add 1/2 cup red bell pepper and 12 ounces of lean ground beef, or roo for you kiwis. Brown.
Add 1/2 cup catsup and two tblespoon worchestshire suace, simmer for 20 minutes.
Take tatertots, spray with cooking oil spray, sprinkle with onion powder, garlic powder and salt. Bake at 400 for 18 minutes. Remove, place sliced cheddar cheese over the potatoes and melt under broiler.
Serve with sour cream and catsup. I suggest potato buns.
http://abraingutters.smugmug.com/galler … 5798_JtCPn