Food & Drink Recipe Thread

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Punts said:
I'm such a garbage cook!! Just sticks lol
Click to expand...
My methods depend on the pan.

1. Good quality pan
2. Heat it to high before adding anything (you don't want to go too hot in a coated/non-stick pan or you'll ruin the coating though)
3. Season the thing you are frying with s**t tonnes of Murray River pink salt (this is a vital step).
4. Add the fat to the hot pan (If using butter add some oil to temper it so it doesn't burn).
5. Let get just to smoking point.
6. Add well seasoned thing you are frying.
7. Give it a quick jiggle around initially to ensure it has fat underneath it, but don't agitate it after... Just let it sit heating for a bit to seal and contract away from the pan.
8. Flip (if required) or turn as needed (once sealed).

If all else fails add bloody tonnes of oil and deep fry the thing!
 
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How can something that looks so terrible taste so good?

Squid (I caught myself) fried with chorizo atop my fennel, pear, mint and walnut salad :)
 
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Looking slightly more attractive than my last photo, but equally tasty, is tonight's flourless almond and tangerine cake.

The remainder is going to work in the hope that someone wants to eat it.
 
MaxMinch said:
View attachment 399712

Looking slightly more attractive than my last photo, but equally tasty, is tonight's flourless almond and tangerine cake.

The remainder is going to work in the hope that someone wants to eat it.
Click to expand...
I'd eat it... But I'd eat just about anything.

#gluttony #pigface #faaaaaatttttt
 
Orange juice, mustard seed &honey Glaze for beef chipolatas
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