Well this is disappointing news.
I was expecting take your head off heat, but alas. It was still good though.
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So GABS was quite good. I think.
Anyways, there was a stall there selling salami and they gave me a sample and it was quite good and so that’s how I ended up drunk at a beer show with a duck and juniper salami in my jacket pocket.
Including random PHS people 
It was a very inbred moment…
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I got no idea who the two guys are.
I’ve made something like this at home. Its a nice introduction to curing meat - quick, easy and relatively inexpensive with a decent end product. I got the recipe from Polcyn and Ruhlman’s book Salumi, and it has been posted by the NY Times:
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Nice.
I’ve started looking at making my own pepperoni. Notquite there yet th0ou.
But you remember the girl?
We were in the same class in 7 and 8.
Ah… I had the guys in my class in 7 and 8.
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I come before you this evening to share the (in my opinion) hands down, best 2-minute noodle recipe, ever.
I have overnight come down with the Flu - it ain’t COVID - and the wife and babies are staying at the in-laws to avoid catching my lurgy. Sick, can’t be bothered making anything else, was craving mi goreng noodles but didn’t have them. Had plain old boring ALDI Chicken flavoured noodles which we keep in the cupboard for an emergency.
- 1-3 packets of chicken 2-minute noodles (can you use other flavours? Probably)
- ABC Chilli sauce - Failing that, good old Siracha would work nicely.
- Italian herbs and spices mix
- Onion Powder
- Garlic Powder
- Smoked paprika
- Neutral Oil
Take your noodles, toss them in a bowl. Cover with boiling water. (Pretty SOP, right). In a seperate bowl/dish, pour in the flavour sachets, garlic and onion powder, paprika, and your herbs mix. Pour in your desired amount of Asian chilli sauce. Using a little of the left over boiling water, mix all these together. Once the powders have dissolved, add a teaspoon of your oil to the mix.
Once your noodle have softened, drain the water, add your sauce mixture to the noodles and mix thoroughly. Eat hot out of the dish.
I’m currently in flavour country. It’s better than the packet mi goreng. Good stuff.
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Looks like England has the localisation problem with Indian food that we have with Chinese!
So I found this last week.
It’s pretty simple, and pretty good. I didn’t make maccas sauce thou. Coles has a few burger sauce options that are cheap and work well.
I’ve also expanded to smash lamb burger tacos with goats cheese and tzatiki and chicken burger smash burgers with piri piri tonight.
I like this as a quick, easy emergency option as you can just have a pack of tortillas in the cupboard for yonks.
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Not sure that’s edible…
Cooked this tonight, we finally bought a Le creusset thingy so have been doing a bunch of dishes that pots aren’t the best for (plus none of our pans were oven safe due to plastic handles and stuff).
Geez it was good. I might have to start putting ham hocks in everything.
Katrina Meynink's one-pan tagliatelle with chickpeas, greens and lemon - this one is also sensational.
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Ham stock is the key to making any soup or stew taste incredible
I just riffed on a Rick Bayless receipe for Tacos de Bistec Encebollado. I don’t follow it exactly as I didn’t shop for it. I ended up with something that the individual components of where a bit meh but the combination was excellent.
Then I decided to read the comments …
“Can I sub red onions?”
Do people really get anxiety about fucking with the onions?
People with little experience/confidence cooking certainly do. People with decent experience, especially of scratch meals without a recipe, are able to easily discern what will obviously change a dish and what won’t.
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Red caramalised onions for white caramalised onions thou?