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What are you baking these days? July 2014 Edition, Part 1! [old]

My kids faves at the moment are tres leches cake with various toppings, dulce de leche cream pie, & raspberry & blueberry pie (non cooked version). I know the latter 2 are not necessarily baked but the crust is! lol ;)

Jul 10, 2014
psycho_fluff in Home Cooking
3

What favorite food is such a labor of love, time, technique or even money that rarely make it but when you do…

My Dr Pepper ribs. Marinade for 1-2 days in fridge then cook in the marinade in the marinade for a few hours, make the sauce, coat & turn the ribs 3/4 times. Same with my sticky chicken or Chinese chicken wings. Hellish long time to make but beyond awesome to taste! My middle son adores these & chooses them every year for his birthday meal with cornbread.

Also my pulled pork. Make the rub & the spray, cook all night long & next morning on low. Make the smoked ketchup to go in the sauce the previous day, make the sauce the next day.

Jul 10, 2014
psycho_fluff in Home Cooking

Do I have to peel and seed tomatoes to make marinara sauce from scratch?

Roast them in the oven on the vine along with red onion wedges (dont peel) & whole unpeeled garlic cloves, remove the vines, garlic & onion skin then put through the blender. Gives you more nutrients & a lovely roasted flavour.

Jul 10, 2014
psycho_fluff in Home Cooking

Slow Cooker Chicken Adobo

Never tried it but just seems like a poor mans version of 3 cup chicken. Ching He Huang has the recipe for it, google that & try it instead. Much better tasting & v quick to make.

Oct 14, 2013
psycho_fluff in Recipes

Chicken Salt/Hei Hei salt help please...

I had the Hei Hei salt in GBK recently & after a quick google found it was a suped up version the Australian fave, chicken salt. Doesn't seem to be readily available over here apart from online. Was just wondering if anyone knew where I could get some or had a recipe for it. Thank you.

Jun 19, 2013
psycho_fluff in U.K./Ireland

Pumpkin Bread

Jennifergigi, sounds like your oven is on the fritz. Going to do this tomo but rather than muck about with kitchen roll & baking sheets, I'm just going to give it a gentle squeeze through a tea towel & see how that goes.

Sep 17, 2012
psycho_fluff in Recipes

Hot Beef/French dip sandwiches in & around London.

Are there any, or which serve the best Hot Beef/French dip sandwiches in & around London. Cheers for your help people!

Sep 09, 2012
psycho_fluff in U.K./Ireland

Do you cut your burger in half?

There's a very simple, quick answer to this. No, I'm not 5!

Jul 29, 2012
psycho_fluff in General Topics

BBQ sauce recipe needed for pulled pork UK

Excellent! Not seen it but thanks fir the link, I'll keep an eye out for it. The sauce was a far red ish colour deffo seemed to be Tom based. Was thick ish too, not very runny. Thanks for the help though. V much appreciated. I got a cherry Tom sauce with added chilli instead of the pickapepper and will look for the ingredient base to see what I can add to get close to it. My pork butt was delivered today so I'm going to cook it overnight Toni in the oven (don't have a smoker). I have my rub, spray and injection ready. Looking forward to it. I'll

Apr 11, 2012
psycho_fluff in Home Cooking

BBQ sauce recipe needed for pulled pork UK

Cheers, I'll try this. Few things, how much is the weight of a #10 can of catsup (excuse my ignorance but I take it this is normal ketchup?), should I use dr pepper or coke? Can't get dr pepper come here and I take it the pickapepper sauce is a medium hot/chilli style tomato based kind of sauce? Just so I know what the he'll I'm doing. Thanks again.

Apr 11, 2012
psycho_fluff in Home Cooking

BBQ sauce recipe needed for pulled pork UK

I have my pulled pork down to a tee but I can't get my sauce right. I don't like it too vinegary (sorry) and have been to an outstanding BBQ place here in London called Pitt cue co and their sauce is Perfect. Seems tomato based, smoky, a little sweet not really very vinegary but they aren't sharing so I need help please! I was thinking of a smoky pineapple BBQ sauce but Tom based if you catch my drift. I've found no recipes on the net which seem right and was wondering if anyone on here could help??? Cheers peeps.

Apr 11, 2012
psycho_fluff in Home Cooking

Pitt cue co BBQ sauce

im doing pulled pork this week and have never come close to getting the BBQ sauce they serve with the pulled pork right. Its not too vinegary, is sweet and smokey and seems Tom based. I was thinking of doing a sweet smokey Pineapple BBQ sauce with fresh pulped pineapple toms etc but not sure where to start. I have liquid smoke. Can anyone help please?

Apr 11, 2012
psycho_fluff in U.K./Ireland

What do I do with a turnip?

Yep, turnip. I dont really like them TBH but use a knife to peel as said above. You'll be there for a week with a peeler! :/

Feb 13, 2012
psycho_fluff in Home Cooking

What can I do with my zaatar?

Its great on potato wedges in the oven & I put it on my chorizo traybake.

1 pack raw chorizo sausages cut into 4
1 pack pork & leek sausages cut into 4
very liberal dusting of zaatar
olive oil
seasoning
4-6 roasted red peppers torn into strips
fresh mini corn cobs, in 1/2
new potatoes, in 1/2 length ways
2 large red onions, in wedges
4 large garlic cloves, skin on & hit with knife
large closed cup mushrooms, in big chunks

Sling everything in a roasting tin, mix & put in oven for 45 mins, turning half way through. Serve with chunky bulgar wheat salad.

Feb 13, 2012
psycho_fluff in Home Cooking

What do I do with a turnip?

Depends where you come from as to whether you mean a swede or a turnip. If its orange fleshed, its a swede & is lovely in stews & casseroles but I mash mine with lots of butter & fresh cracked black pepper & have it with a roast dinner.

Feb 13, 2012
psycho_fluff in Home Cooking

Pickled Quail Eggs

I loved these! I usually hate pickled eggs but I did this for my mum (hers are too vinegary) and they are great. I couldn't get pickling spice here in the UK so I added the following for 60 quails eggs "2 tsp each of fennel seeds, coriander seeds, cumin seeds, allspice berries, juniper berries, celery seeds, mustard seeds, lightly crushed dried bay leaves, green cardamon pods. 1 tsp each of whole cloves & ground chilli's" I also cooked the eggs so they were soft boiled. Makes them taste richer. My kids adore these & they go really quick in my house (hence making 60!)

Feb 06, 2012
psycho_fluff in Recipes

Egg in a Nest

A "One Eye" is what I know it as here in the UK. My kids love this!

Feb 06, 2012
psycho_fluff in Recipes

Grocery Stores around the world-quirks?

Can I assume your hand wasnt broken either? Why are you incapable of unloading & packing your own shopping? We dont have to pay for our bags but in the interest of the environment, we are kind of expected to recycle our bags or bring our own. I am always asked at the checkout if I would like help packing but I would rather do it myself as I am not incapable & pack it better myself.

Dec 14, 2011
psycho_fluff in Not About Food

Get Together Go To - Your Signature Dish

King praws with chopped chilli, garlic, ginger, olive oil, lemon juice & chopped fresh coriander. Sling on skewers & bbq or griddle.
My frittata.
My slaw.
My potato salad.

Dec 14, 2011
psycho_fluff in Home Cooking

coq au vin

Also, try this. (forgot to mention the coq au vin recipe serves 4).

COQ AU RIESLING

SERVES 2

50g butter
100g pancetta or streaky bacon (cut up)
2 small to med onions, chopped
2 cloves garlic, chopped
4 joints free range chicken on the bone
200g small brown mushrooms, halved or quartered
500ml Riesling (or similar med dry white wine)
300ml double cream
3 tbsp chopped parsley

Melt the butter in a heavy-based casserole and pour in a bit of olive oil. Put in pancetta, then the onions and garlic and cook until softened but not coloured.

Scoop onions and bacon out, leaving juices behind, and add chicken pieces. Brown lightly on all sides. Add more oil if necessary to stop butter browning.

Add mushrooms and continue cooking for a few mins, then return bacon and onions to pan. Turn up heat, pour in the wine bring to boil then simmer for 25 mins, turning chicken from time to time.

Lift chicken out of pan and add cream. Season with salt and fresh ground black pepper. Stir in parsley. Continue cooking at an enthusiastic bubble until cream starts to thicken slightly. Return chicken to pan.

Serve with bread to mop up the juices.

Dec 14, 2011
psycho_fluff in Home Cooking

coq au vin

My fave recipe. I sometimes use half wine, half chicken stock if people dont like it too strong tasting. Tastes great both ways.

1 x 5 lb (2.25 kg) chicken, cut into 8 joints
1¼ pints (725 ml) red wine
1 oz (25 g) butter
1 rounded tablespoon softened butter and 1 level tablespoon plain flour, combined to make a paste
1 tablespoon oil
8 oz (225 g) unsmoked streaky bacon, preferably in one piece
16 button onions
2 cloves garlic, crushed
2 sprigs fresh thyme
2 bay leaves
8 oz (225 g) small dark-gilled mushrooms
salt and freshly milled black pepper

Melt the butter with the oil in a frying pan, and fry the chicken joints, skin side down, until they are nicely golden; then turn them and colour the other side. You may have to do this in three or four batches – don't overcrowd the pan. Remove the joints from the pan with a draining spoon, and place them in the cooking pot. This should be large enough for the joints to be arranged in one layer yet deep enough so that they can be completely covered with liquid later.

Now de-rind and cut the bacon into fairly small cubes, brown them also in the frying pan and add them to the chicken, then finally brown the onions a little and add them too. Next place the crushed cloves of garlic and the sprigs of thyme among the chicken pieces, season with freshly milled pepper and just a little salt, and pop in a couple of bay leaves. Pour in the wine, put a lid on the pot and simmer gently for 45-60 minutes or until the chicken is tender. During the last 15 minutes of the cooking, add the mushrooms and stir them into the liquid.

Remove the chicken, bacon, onions and mushrooms and place them on a warmed serving dish and keep warm. (Discard the bay leaves and thyme at this stage.) Now bring the liquid to a fast boil and reduce it by about one third. Next, add the butter and flour paste to the liquid. Bring it to the boil, whisking all the time until the sauce has thickened, then serve the chicken with the sauce poured over. If you like, sprinkle some chopped parsley over the chicken and make it look pretty.

Dec 14, 2011
psycho_fluff in Home Cooking

Christmas Eve appetizers - suggestions on menu?

A sliced, seared fillet of beef?
Tiger prawns marinated in olive oil, grated ginger & garlic, lemon juice, deseeded mild chopped chilli & chopped fresh coriander then skewered & griddled.
Thai fish cakes?
Some form of fish & prawn hush puppies?
Blinis with topped with wild smoked salmon, creme fraiche & caviar/lump fish roe?
Tiny meatballs (a good recipe) on skewers with a tomato sauce dip?
Mini fritattas with your choice of fillings?
Crab or prawn mixed with a mild mustard mayo & chunks of avocado on top then wrapped in lettuce leaves?
Bubble & squeak cakes? (left over roast potatoes, brussel sprouts, cabbage, carrots, parsnips etc chopped & mixed with mashed potatoes. Make into little patties & fry until very well browned on each side. You could make ahead & bake in oven. MUST have sprouts in!!!)

Dec 14, 2011
psycho_fluff in Home Cooking

Simple things you can't get right

My egg seperator is my hands. Crack on the counter or side of a cup, break into your hand |& let the whites fall through your fingers.

Dec 05, 2011
psycho_fluff in Home Cooking

Simple things you can't get right

Asd mattstolz said, mix them very well (I dont add milk or cream), season well, medium low heat, decent non stick pan helps matters, always use a fair amount of proper butter & a wooden spoon. Take off well before they are cooked. Dont over mix them when they are in the pan cooking either or you wont get the large curds you are looking for.

Dec 05, 2011
psycho_fluff in Home Cooking

Simple things you can't get right

Didnt keep topped up with hot water? Maybe that was it?

Dec 01, 2011
psycho_fluff in Home Cooking

Simple things you can't get right

Beat for an extra 5 mins??? Surely not, over beating will develop too much gluten in the flour & it will be tough as old boots. Beat the butter & sugar by hand or in a mixer (slow ish speed) for 5-8 mins (you want the machine to mimic the speed you would do it by hand). It will be lighter. You mix (not beat) in the flour until only just combined.

Dec 01, 2011
psycho_fluff in Home Cooking

Simple things you can't get right

A proper poached egg (not in those horrible egg poacher pans). Cant get them right.

And pastry. Cant make pastry for love nor money. Apparently my hands are too warm. Not sure if its that or the fact that Im just crap at it. I stick to premade, its easier!

Dec 01, 2011
psycho_fluff in Home Cooking

Simple things you can't get right

If your cakes are collapsing in the middle you are either opening the door too much or they are under baked.

Dec 01, 2011
psycho_fluff in Home Cooking

Simple things you can't get right

As long as you rinse your rice well (unless sticky rice), slowly rain it into you boiling salted water & only stir once it should be ok. I used to be the same but these 3 things work. Its the opposite to pasta. Every time you walk past a pot of cooking pasta, you stir it. Rice you leave alone.

Dec 01, 2011
psycho_fluff in Home Cooking

Christmas dinner... Panic Stations or Chill & Enjoy?

Thank heavens for alcohol, indeed! The only day of the year where it's deemed socially acceptable to have booze with your brekky then get slowly spannered throughout the day!!!

Nov 30, 2011
psycho_fluff in Home Cooking