What are you eating?

[Krist]

Food is a big part of my life, always has been and I do love to cook, about to embark into the world of Caribbean cooking because although I love it and eat it while out I've never made my own, and the collector in me even likes collecting the herbs and spices! So I thought I'd start this thread.

A thread to show off your culinary talents, if you're out for a good meal or just want tips on how to cook the best sweet potato fries for example.

Healthy, fatty, indulgent, drunk or anything related (sushi off a naked waitress??)

Pictures more than welcome!


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[oskihen]

Pussy

[mightyred]

My speciality uploadfromtaptalk1434569907485.jpg red hot chicken wings not the most attractive picture of them but only one i have

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[PeeJay]

So I glance at the computer and I see

What are you eating?

Pussy

[oskihen]

So I glance at the computer and I see

What are you eating?

Pussy

Sorry someone had to lower the tone , I couldn't resist it just sprang to mind

[oskihen]

On a serious note , I love cooking but not a lover of cook books and following recipies , but one book I can't recommend enough if you want to seriously get into cooking is larouse gastronomique , more of a food encylcopedia and reference of ingredients techniques and classic cooking expensive but certainly worth it .

[cj121]

I'd like to hear about any sweet potato fries tips as I had some the the week and they were yum.

I knock up a mean Jamaican goat/mutton curry which my wife says is as good as her father used to make. I take that as a compliment.

[cj121]

On a serious note , I love cooking but not a lover of cook books and following recipies , but one book I can't recommend enough if you want to seriously get into cooking is larouse gastronomique , more of a food encylcopedia and reference of ingredients techniques and classic cooking expensive but certainly worth it .

The classics are something I've always wanted a bit of understanding about. A good heads up there Oski

[Emaresee]

On a serious note , I love cooking but not a lover of cook books and following recipies , but one book I can't recommend enough if you want to seriously get into cooking is larouse gastronomique , more of a food encylcopedia and reference of ingredients techniques and classic cooking expensive but certainly worth it .

its one to look out for in the sale at WHSmith or somewhere similar. the cover price is c?50... but they flog it off at c?15-20...

Another one which is mighty impressive is an italian cookbook called The Silver Spoon. its got everything... and I mean everything... well except jerk chicken rice n peas... ok everything vaguely italian / classical european.

[Joss]

On a serious note , I love cooking but not a lover of cook books and following recipies , but one book I can't recommend enough if you want to seriously get into cooking is larouse gastronomique , more of a food encylcopedia and reference of ingredients techniques and classic cooking expensive but certainly worth it .

+1 a fascinating piece of history too

[STEVEYB112]

its one to look out for in the sale at WHSmith or somewhere similar. the cover price is c?50... but they flog it off at c?15-20...

Another one which is mighty impressive is an italian cookbook called The Silver Spoon. its got everything... and I mean everything... well except jerk chicken rice n peas... ok everything vaguely italian / classical european.

The Silver Spoon - Fantastic book, my mum bought it for me years ago as a sort of move out of my house present!!

[mightyred]

uploadfromtaptalk1434746608881.jpg my pulled pork prepped for 7 hrs cooking tomorrow

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[cj121]

That looks as though it'll be good.

Well, today I was slicing up biltong (purchased), nibbling throughout the afternoon, and knocked up a smoked cod risotto for me and Mrs CJ this evening Soul food

[Wigan]

[ATTACH]24859[/ATTACH] my pulled pork prepped for 7 hrs cooking tomorrow

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Give us more details matt, you going to use a slow cooker?

[mightyred]

Pretty simple really. Made a dry rub from Paprika, Coarse salt, garlic powder and mustard powder. Pat that onto shoulder pork and leave wrapped in fridge overnight. Just got up now to wrap in tun foil with a bit of water in bottom to cook at 150 degrees for. 7 hrs

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