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"I started out with nothin' and I still got most of it left" - Seasick Steve
Awesome Nobby. 
Bookmarked for future weight-gain activities.
Bookmarked for future weight-gain activities.
Bookmarked!
I'll be trying the cottage pie asap!
I'll be trying the cottage pie asap!
Bookmarked 
I see you have the Lachedar Chicken, but I'm not sure I would like this recipe, I can't stand coconut. I enjoyed your Guide to an English Curry Night, do you have and Korma or Jalfrazie recipes that you wouldn't mind sharing?
I see you have the Lachedar Chicken, but I'm not sure I would like this recipe, I can't stand coconut. I enjoyed your Guide to an English Curry Night, do you have and Korma or Jalfrazie recipes that you wouldn't mind sharing?
Wint wrote:
I see you have the Lachedar Chicken, but I'm not sure I would like this recipe, I can't stand coconut. I enjoyed your Guide to an English Curry Night, do you have and Korma or Jalfrazie recipes that you wouldn't mind sharing?
You can substitute Coconut Milk with thick Yogurt (Greek-style is fine).
Take the original Lachedar recipe and:
For a Korma
- leave out tomatoes, ease off on the spices, and add a little ground almonds to the mix early on. Sprinkle with toasted flaked almonds to finish.
For a Jalfirezi-style (not a purist's Jalfirezi but a good approximation):
- leave out the Coconut Milk, add a little fenugreek, and at the beginning of cooking, add a very hot whole fresh chilli (Bird-Eye, Peri-Peri or Scotch-Bonnet). You can leave this in or take it out on serving, but don't eat it or you will need to flame-proof your bathroom.
"I started out with nothin' and I still got most of it left" - Seasick Steve
You forgot Nobby's Car Whippims 
Belkira wrote:
Wow. Regular ol' Joph fan club in here.
Jophiel wrote:
You forgot Nobby's Car Whippims
"I started out with nothin' and I still got most of it left" - Seasick Steve
Someday Nobby, you'll make a fine wife.
Grandfather Barkingturtle wrote:
Someday Nobby, you'll make a fine wife.
"I started out with nothin' and I still got most of it left" - Seasick Steve
Nobby wrote:
Grandfather Barkingturtle wrote:
Someday Nobby, you'll make a fine wife.
I was going to make a similar joke, about how after you'd made her she'd either die or leave you or whatever means of escape the mother of your children utilized but clearly you give the denizens of the OoT more credit than I, because I was sure at least eighty percent of our audience would scratch their heads and say, "Whu?" before shambling back to whatever they were doing before; ************ to unicorn scat tapes, combing their nose-hairs, gaying, f*cking moogles.
I need to learn to trust moar.
Grandfather Barkingturtle wrote:
I need to learn to trust moar.
"I started out with nothin' and I still got most of it left" - Seasick Steve
Here's my recipie for a cheese sandwich:
Fresh bread
Nice cheese
Cut two thick slices of bread, cut some cheese and over the entire face of one slice of bread with slices of cheese. Put the other bit of bread on top. Bisect the sandwich with your knife. Serve.
Fresh bread
Nice cheese
Cut two thick slices of bread, cut some cheese and over the entire face of one slice of bread with slices of cheese. Put the other bit of bread on top. Bisect the sandwich with your knife. Serve.
Kavekk wrote:
Bisect the sandwich with your knife
Carefully must you think, for sign of gheyness may this be.
"I started out with nothin' and I still got most of it left" - Seasick Steve
Nobby wrote:
Kavekk wrote:
Bisect the sandwich with your knife
Carefully must you think, for sign of gheyness may this be.
Laterally, of course.
Have you noticed how hard it is to get an unadulterated cheese sandwich in Britain these days?
Kavekk wrote:
Nobby wrote:
Kavekk wrote:
Bisect the sandwich with your knife
Carefully must you think, for sign of gheyness may this be.
Laterally, of course.
Kavekk wrote:
Have you noticed how hard it is to get an unadulterated cheese sandwich in Britain these days?
Your recipe of bread, cheese & butter is beyond the ken of most crappy sammich makers.
All this 'Mayonnaise' and 'Herb Spread' is an affront to honest food
"I started out with nothin' and I still got most of it left" - Seasick Steve
Sometimes, a bit of ham is nice too, but usually cheese on it's own is the way to go.
Apricot Tarte Tatin with Roasted Fig, Cream Waffle and a Chocolate Confit
(A Tarte Tatin is made upside down - put ingredients in dish, pastry on top, then flip to serve)
Tarte
Small pan - 1 cup Champagne, 3oz sugar, vanilla pod - reduce on a medium heat to a syrup
Halve and stone fresh apricots
Add a little black pepper to the syrup then braise Apricots in it for 10-15 mins
Place apricot halves in a small tin (round side down) and add a little of the syrup.
Cut puff pastry 1" larger than tin, cover apricots and tuck the sides of the pastry down into the edge of the tin.
Place in moderate oven (200C, 390F) for 10 mins or until the pastry is golden brown.
Turn upside down and plate with a roasted fig.
Chocoalte Confit
Melt good chocolate (70% cocoa or greater) in a bowl over hot water
Once melted, add a knob of very cold butter, a tablespoon of fresh cream and a teaspoon of cognac
Cream Waffle
Whipped chantilly (Cream, vanilla & a smidgen of sugar)
Place on a small sweet waffle or any thin cripsy sweet biscuit
Less than 5,000,000 Calories per serving!
(Can replace Apricots with pineapple, apple, peaches (chopped) or your favoUrite summer berries)
Enjoy
(A Tarte Tatin is made upside down - put ingredients in dish, pastry on top, then flip to serve)
Tarte
Small pan - 1 cup Champagne, 3oz sugar, vanilla pod - reduce on a medium heat to a syrup
Halve and stone fresh apricots
Add a little black pepper to the syrup then braise Apricots in it for 10-15 mins
Place apricot halves in a small tin (round side down) and add a little of the syrup.
Cut puff pastry 1" larger than tin, cover apricots and tuck the sides of the pastry down into the edge of the tin.
Place in moderate oven (200C, 390F) for 10 mins or until the pastry is golden brown.
Turn upside down and plate with a roasted fig.
Chocoalte Confit
Melt good chocolate (70% cocoa or greater) in a bowl over hot water
Once melted, add a knob of very cold butter, a tablespoon of fresh cream and a teaspoon of cognac
Cream Waffle
Whipped chantilly (Cream, vanilla & a smidgen of sugar)
Place on a small sweet waffle or any thin cripsy sweet biscuit
Less than 5,000,000 Calories per serving!
(Can replace Apricots with pineapple, apple, peaches (chopped) or your favoUrite summer berries)
Enjoy
"I started out with nothin' and I still got most of it left" - Seasick Steve
I think i'll try the french onion soup a la nobby tonight. i have almost all the stuff for it accept for leek. thanks nobby
WTF is an Ickle Tater?
NixNot wrote:
WTF is a Ickle Tater?
It's like an ornery tater, but ickler.
"I started out with nothin' and I still got most of it left" - Seasick Steve
Nobby wrote:
It's like an ornery tater, but ickler.
You forgot:
Nobby's Sausage
Buy a pack of cocktail sausages and choose any of them. See how small and wrinkled it is? All you need now is to soak it in prune juice for twenty minutes to accurately capture the feeling of pure unadultered age et voila!
You may choose to garnish with two garden peas and very very thinly sliced red cabbage, creating a taste you will never forget! (Or keep down.)
Nobby's Sausage
Buy a pack of cocktail sausages and choose any of them. See how small and wrinkled it is? All you need now is to soak it in prune juice for twenty minutes to accurately capture the feeling of pure unadultered age et voila!
You may choose to garnish with two garden peas and very very thinly sliced red cabbage, creating a taste you will never forget! (Or keep down.)
Galkaman wrote:
You forgot:
"I started out with nothin' and I still got most of it left" - Seasick Steve
NixNot wrote:
Nobby wrote:
It's like an ornery tater, but ickler.
Nobby wrote:
Galkaman wrote:
You forgot:
Touché.
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