There are lots of ingredients there, plus lots of add this and that as it's cooking.
Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.
Maddog said
Feb 6 2:41 PM, 2025
Syl wrote:
There are lots of ingredients there, plus lots of add this and that as it's cooking.
Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.
Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes.
And please tell me you brown the meat first. 😳
Maddog said
Feb 6 3:06 PM, 2025
And I'd leave the frozen peas out of a stew recipe. That's just weird..
jackb said
Feb 6 3:44 PM, 2025
Maddog wrote:
And I'd leave the frozen peas out of a stew recipe. That's just weird..
A handful of peas right at the end last two minutes... is fine.
Peas should never be cooked they should be chucked in last moment to heat through.
Maddog said
Feb 6 4:20 PM, 2025
jackb wrote:
Maddog wrote:
And I'd leave the frozen peas out of a stew recipe. That's just weird..
A handful of peas right at the end last two minutes... is fine.
Peas should never be cooked they should be chucked in last moment to heat through.
Yeah, they wouldn't make it long..I'm just not a huge fan, so there wouldn't ever be a handful in my house. I don't mind them mixed in things like stir fried rice though..
Syl said
Feb 6 5:45 PM, 2025
Maddog wrote:
Syl wrote:
There are lots of ingredients there, plus lots of add this and that as it's cooking.
Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.
Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes.
And please tell me you brown the meat first. 😳
I do not brown my meat first.
I wash it, boil it for a few seconds, scoop any scum off, and good to go.
Maddog said
Feb 6 7:13 PM, 2025
Syl wrote:
Maddog wrote:
Syl wrote:
There are lots of ingredients there, plus lots of add this and that as it's cooking.
Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.
Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes.
And please tell me you brown the meat first. 😳
I do not brown my meat first.
I wash it, boil it for a few seconds, scoop any scum off, and good to go.
Not browning meat?
Washing meat?
Boiled meat?
How bloody British.
jackb said
Feb 6 8:56 PM, 2025
Maddog wrote:
Syl wrote:
Maddog wrote:
Syl wrote:
There are lots of ingredients there, plus lots of add this and that as it's cooking.
Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.
Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes.
And please tell me you brown the meat first. 😳
I do not brown my meat first.
I wash it, boil it for a few seconds, scoop any scum off, and good to go.
Not browning meat?
Washing meat?
Boiled meat?
How bloody British.
I've never heard of anyone washing meat!
Syl has said before she never browns the meat but I can't
remember why now.
She's also admitted to not being a particularly good cook so this isn't so much a British thing as a Syl thing.
jackb said
Feb 6 8:57 PM, 2025
Homemade Pizza with chips and beans... those lovely sweet Heinz beans Madders don't like.
Maddog said
Feb 6 10:00 PM, 2025
jackb wrote:
Maddog wrote:
Syl wrote:
Maddog wrote:
Syl wrote:
There are lots of ingredients there, plus lots of add this and that as it's cooking.
Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.
Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes.
And please tell me you brown the meat first. 😳
I do not brown my meat first.
I wash it, boil it for a few seconds, scoop any scum off, and good to go.
Not browning meat?
Washing meat?
Boiled meat?
How bloody British.
I've never heard of anyone washing meat!
Syl has said before she never browns the meat but I can't
remember why now.
She's also admitted to not being a particularly good cook so this isn't so much a British thing as a Syl thing.
Now you're going to make her mad..😳
Maddog said
Feb 6 10:02 PM, 2025
jackb wrote:
Homemade Pizza with chips and beans... those lovely sweet Heinz beans Madders don't like.
Are you putting beans on your pizza?
That's like a fusion between British and Italian food..
Personally I'd rather eat fish and chips on my pizza if we're going down that road 😎
jackb said
Feb 6 10:30 PM, 2025
Maddog wrote:
jackb wrote:
Homemade Pizza with chips and beans... those lovely sweet Heinz beans Madders don't like.
Are you putting beans on your pizza?
That's like a fusion between British and Italian food..
Personally I'd rather eat fish and chips on my pizza if we're going down that road 😎
Not on the pizza no!
That was ham and cheese.
Three servings on one plate of pizza chips and a portion of baked beans.
Syl said
Feb 7 12:00 AM, 2025
jackb wrote:
Maddog wrote:
Syl wrote:
Maddog wrote:
Syl wrote:
There are lots of ingredients there, plus lots of add this and that as it's cooking.
Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.
Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes.
And please tell me you brown the meat first. 😳
I do not brown my meat first.
I wash it, boil it for a few seconds, scoop any scum off, and good to go.
Not browning meat?
Washing meat?
Boiled meat?
How bloody British.
I've never heard of anyone washing meat!
Syl has said before she never browns the meat but I can't
remember why now.
She's also admitted to not being a particularly good cook so this isn't so much a British thing as a Syl thing.
I rinse it in cold water, I don't use soap.
I don't think I am a particularly good cook, but everyone enjoys my food, (I made a nice trifle yesterday for grandkids, they devoured it) and I even washed the fruit I put in it.
Syl said
Feb 7 11:52 AM, 2025
Maddog wrote:
jackb wrote:
Maddog wrote:
Syl wrote:
Maddog wrote:
Syl wrote:
There are lots of ingredients there, plus lots of add this and that as it's cooking.
Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.
Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes.
And please tell me you brown the meat first. 😳
I do not brown my meat first.
I wash it, boil it for a few seconds, scoop any scum off, and good to go.
Not browning meat?
Washing meat?
Boiled meat?
How bloody British.
I've never heard of anyone washing meat!
Syl has said before she never browns the meat but I can't
remember why now.
She's also admitted to not being a particularly good cook so this isn't so much a British thing as a Syl thing.
Now you're going to make her mad..😳
No chance, I won't take criticism of my card making skills (because they are very good) but cooking....I don't particularly like cooking, so I accept I will never be on Masterchef.
However, my trifle went down very well, and dead simple to do, plus it looked nice.
I had some sponge fingers left over from Christmas, plus a tin of raspberries and a raspberry jelly. So they were layered in a beautiful antique glass bowl (it was my mums) let it set.
I added some custard (tinned) then poured double cream over and added some fresh raspberries.
I would have added sherry to the sponge, but I had none in, so it was very child friendly.
Digger said
Feb 7 2:28 PM, 2025
Syl wrote:
jackb wrote:
Maddog wrote:
Syl wrote:
Maddog wrote:
Syl wrote:
There are lots of ingredients there, plus lots of add this and that as it's cooking.
Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.
Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes.
And please tell me you brown the meat first. 😳
I do not brown my meat first.
I wash it, boil it for a few seconds, scoop any scum off, and good to go.
Not browning meat?
Washing meat?
Boiled meat?
How bloody British.
I've never heard of anyone washing meat!
Syl has said before she never browns the meat but I can't
remember why now.
She's also admitted to not being a particularly good cook so this isn't so much a British thing as a Syl thing.
I rinse it in cold water, I don't use soap.
I don't think I am a particularly good cook, but everyone enjoys my food, (I made a nice trifle yesterday for grandkids, they devoured it) and I even washed the fruit I put in it.
I tend to rinse chicken. I do sear red meat though.
Syl said
Feb 7 4:04 PM, 2025
I don't rinse chicken, or any meat other than stewing or braising steak really.
If it's a beef, lamb or pork joint that I am roasting, I put it straight in the roasting pan.
Syl said
Feb 7 5:40 PM, 2025
Tonight...poached salmon and a lovely big salad probably my favourite meal at home ..(apart from sea bass cooked with lemon and wine)
OH wont eat fish...he is having a fry up.
Maddog said
Feb 7 6:29 PM, 2025
I've never poached anything. I pan seared this salmon in my cast iron a few months ago..
Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.
Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes.
And please tell me you brown the meat first. 😳
A handful of peas right at the end last two minutes... is fine.
Peas should never be cooked they should be chucked in last moment to heat through.
Yeah, they wouldn't make it long..I'm just not a huge fan, so there wouldn't ever be a handful in my house. I don't mind them mixed in things like stir fried rice though..
I do not brown my meat first.
I wash it, boil it for a few seconds, scoop any scum off, and good to go.
Not browning meat?
Washing meat?
Boiled meat?
How bloody British.
I've never heard of anyone washing meat!
Syl has said before she never browns the meat but I can't
remember why now.
She's also admitted to not being a particularly good cook so this isn't so much a British thing as a Syl thing.
Now you're going to make her mad..😳
Are you putting beans on your pizza?
That's like a fusion between British and Italian food..
Personally I'd rather eat fish and chips on my pizza if we're going down that road 😎
Not on the pizza no!
That was ham and cheese.
Three servings on one plate of pizza chips and a portion of baked beans.
I rinse it in cold water, I don't use soap.
I don't think I am a particularly good cook, but everyone enjoys my food, (I made a nice trifle yesterday for grandkids, they devoured it) and I even washed the fruit I put in it.
No chance, I won't take criticism of my card making skills (because they are very good) but cooking....I don't particularly like cooking, so I accept I will never be on Masterchef.
However, my trifle went down very well, and dead simple to do, plus it looked nice.
I had some sponge fingers left over from Christmas, plus a tin of raspberries and a raspberry jelly. So they were layered in a beautiful antique glass bowl (it was my mums) let it set.
I added some custard (tinned) then poured double cream over and added some fresh raspberries.
I would have added sherry to the sponge, but I had none in, so it was very child friendly.
I tend to rinse chicken. I do sear red meat though.
If it's a beef, lamb or pork joint that I am roasting, I put it straight in the roasting pan.
Tonight...poached salmon and a lovely big salad probably my favourite meal at home ..(apart from sea bass cooked with lemon and wine)
OH wont eat fish...he is having a fry up.
I've never poached anything. I pan seared this salmon in my cast iron a few months ago..