luka

Well-known member
Indomie for me. Although nowadays you can get a much wider range than you could a few years ago. Lots and lots of brands to explore.
 

luka

Well-known member
If you watch Big Herc's prison cooking channel all the recipes involve instant noodles in one form or another.
 

pattycakes_

Well-known member
Indomie for me. Although nowadays you can get a much wider range than you could a few years ago. Lots and lots of brands to explore.

There was this huge Asian cash and carry in Manchester that had a whole aisle just for instant noodles. Every decent to good brand there, loads I'd never heard of and so many flavours of each.
 

luka

Well-known member
There's some good spicy sesame ones from China out there. Korea do some weird cheezy flavoured ones. Not quite wotsit flavour but not all that far off.
 

DannyL

Wild Horses
Had a reheated curry for dinner. I saved the sauce from a particularly delicious lamb curry and had it on toast this morning with a fried egg.
 

IdleRich

IdleRich
I went to meet my friend who is working in Lisbon a few days or dinner, went to a place called Bicaense which I highly recommend if you happen to pass through, I had the duck fillet.
As for the cats, it's weird, Leo was so well behaved, I think cos he was the runt of the litter and he is totally docile. Or he was, now this little one has turned up Leo tries to impress him by being naughty. I know the kitten didn't knock the pizza off cos he can't get up on that table yet, but I know Leo wouldn't have done if Karl hadn't told him to so I'm blaming them both.
 

luka

Well-known member
Probably one my dad used to cook. You cut the vegetables, carrots, onions, potatoes, turnip, possibly courgette, very large, huge bits, and cook them in lots of butter for a bit and there's some garlic and then some water tomatoes,chickpeas, spices. You have to cook it a long time. Then have it with couscous. Harrissa if you want to.

From memory the spices are turmeric, cumin, coriander. I'm probably forgetting at least one crucial ingredient. But that's my favourite.
 

luka

Well-known member
It was one of my favourite things my dad used to cook. He was very good at cooking because he'd been a professional chef working his way up to the position of chef de partie. One of the kitchens he worked in was the grand hotel in Brighton where he saw a chef piss in then prime minister Harold wilsons soup.

His only cooking advice to me was "follow the recipe"
 

luka

Well-known member
Although he did teach me to chop an onion. The only practical life skill he passed on.
 

luka

Well-known member
Me and my dad left out the dried fruit. We hated dried fruit in savoury food and we pretty much double the spices.

New You, New Stew.
 
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IdleRich

IdleRich
I've realised that ninety percent of the stuff that I cook begins with sauteing loads (say ten cloves) of garlic and a couple of onions in butter and/or oil and then building up with tomatoes or whatever and when I do a stew/casserole (is there a difference) it's the same story. I think the nicest ones I've had start that way and then are basically bulked up with some sort of stock, taters cut into quarters or so, whatever other vegetables, herbs and spices you have to hand and sausages in chunks (or chorico if you live in Portugal) and, as an extra bit of pork flavour, crumble in some black pudding (or morcela if you etc) which will pretty much disappear in the mixture but make it much nicer. Probably some red wine too. In an ideal world the stew would have dumplings made with suet floating all over the top but they don't sell that here so you gotta make do with simple flour ones.
 

luka

Well-known member
Everything starts with an onion for me too and pretty much always carrot as well. Garlic and chilli usually. It wouldn't have occurred to me to put ten cloves of garlic in a dish but now you've mentioned it I'll try it. Why not. I like garlic. More garlic is probably good. Celery often or sometimes a pepper.
 
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