General Thread May 2012

Started by AussieTemplar, May 01 2012 06:09 AM

RENDOG-IS-SATAN-HIMSELF

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#101 Morgan

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Posted 01 May 2012 - 01:02 PM

Haha my bad! All my peripherals can see is a blur of green avatar

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#102 Shaz

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Posted 01 May 2012 - 01:05 PM

White sauce is the best thing ever.

I put up with people from amnesty, red cross and now the cancer council almost daily hounding me!! Throw in the greens, green peace, unhcr, save the forking children and I've well and truly hit my limit for the number of fuckstains wanting me to sign something or give money. Seriously cubts, right off.

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#103 Adam

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Posted 01 May 2012 - 01:06 PM

Need glasses?

I can tell you are Italian with a name like Ren-Dog

BAHAHAHAHA That is why i didn't call it white sauce!

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#104 skillionaire

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Posted 01 May 2012 - 01:06 PM

Ha that's basically the exact recipe I use, Nik!

Haha, yeah, me too!

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#105 Adam

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Posted 01 May 2012 - 01:08 PM

gutted. thought I had something special.

never sharing recipies again!

NIK GIVE ME YOUR THOUGHTS ON USING PRESSURE COOKERS!?

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#106 Morgan

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Posted 01 May 2012 - 01:08 PM

White sauce is special.

Special sauce.

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#107 Rosey

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Posted 01 May 2012 - 01:11 PM

GIVE ME YOUR THOUGHTS ON USING PRESSURE COOKERS!?

Only ever used big pressure cookers at my first job. Very handy, dangerous if used incorrectly.

Shaz will quit smoking when Rendawg loses his virginity.

It was nice knowing you shazza.

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#108 Adam

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Posted 01 May 2012 - 01:13 PM

Pretty much a bomb in the kitchen I assume!

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#109 B4TT

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Posted 01 May 2012 - 01:14 PM

White sauce is the best thing ever.

Yeah man, it has to have it!

I made my own from scratch.

Butter
Flour
Milk
Cheese

Boiled
Thickened
Served

WIN

I does it the same Morgany, except I start by melting the butter, adding enough flour to make it a smooth paste, cook that shit up a bit then start adding the milk till I get it to the consistency I am happy with.. then dump in as much cheese as I feel like. Posted Image

'ing love it with cheese

, probably not so much a real white sauce any more though with it in there.. I also season it a bit.

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#110 B4TT

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Posted 01 May 2012 - 01:18 PM

Ohhh la di da!

I make my sauce

Olive oil
1 Onion Diced fine
tsp of minced garlic

Fry that shit. then chuck in meat and fry that if making lasagne.

Chuck in 2x Tomato puree cans, 3x tbsp Tomato paste 1tsp salt and 1tsp sugar. (1 can of water for lasagne) Boil. then simmer lightly for 1 hr if making lasagne and 2 hrs+ if making pasta! stirring occasionally.

Can substitute 1x tomato puree for crushed tomatoes or something, for a bit of texture if you like!

It's how I roll!

Pretty much how I would roll, but with pepper as well because I love pepper on everything

.

I was actually planning to make a batch of sauce and jar it (like I do with the chilli sauce) so that I can use it on work afternoons when I have about 30-40 mins to make food, eat and get dressed and get to work LOL.

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#111 skillionaire

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Posted 01 May 2012 - 01:26 PM

As long as you are using a combo of pork, beef and chicken - it'll pretty much always be a winner.

Don't be shy on basil.

Puree + diced always.

Also, why do you want a pressure cooker? If it's because it's cheap, which being Adam, I'm assuming it is, I'd be wary.

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#112 Adam

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Posted 01 May 2012 - 01:32 PM

LOL, Y U KNOW ME SO WELL?

Also, I'm under the impression that its like a slow cooker, but faster. as far as making cheap meats fall apart? Or am I wrong?

I was wary because of the price, but it has a 7 year warranty....

I was actually planning to make a batch of sauce and jar it (like I do with the chilli sauce) so that I can use it on work afternoons when I have about 30-40 mins to make food, eat and get dressed and get to work LOL.

I freeze it. Then Just reheat while the pasta is cooking.

Posted Image

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#113 Morgan

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Posted 01 May 2012 - 01:36 PM

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#114 B4TT

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Posted 01 May 2012 - 01:40 PM

LOL, Y U KNOW ME SO WELL?

Also, I'm under the impression that its like a slow cooker, but faster. as far as making cheap meats fall apart? Or am I wrong?

I was wary because of the price, but it has a 7 year warranty....

I freeze it. Then Just reheat while the pasta is cooking.

I would prefer to just have it not frozen so it is quicker to use

easy enough to put in some jars neways

Morgan, that pic is rubbish beyond belief. Worst pic you have ever posted.