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That deserves a  !!!
"State acheived after eating too many chocolate-covered coconut bars - bountiful"
Chris C-B
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OriginalGriff wrote: the way to a mans heart is through his stomach
Your choice, personally I prefer the other gender and not the tummy particularly.
Never underestimate the power of human stupidity
RAH
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Mycroft Holmes wrote: the way to a mans heart is through his stomach
Good thing Griff's not a surgeon! 
"State acheived after eating too many chocolate-covered coconut bars - bountiful"
Chris C-B
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He used to be. That explains why Wales is still not heavily populated.
Veni, vidi, vici.
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Apparently, it is heavily populated with sheep ...
"State acheived after eating too many chocolate-covered coconut bars - bountiful"
Chris C-B
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Lady, I respectfully claim your respect! 
Veni, vidi, vici.
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Quote: "the way to a mans heart is through his stomach"
True you don't have to through the rib cage is that perchance the idea behind the circular saw...
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No, that's what the laser table with all the straps is for...
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WUt?
For these money i can get one of these and i will still have money for ram and stuff.
Microsoft ... the only place where VARIANT_TRUE != true
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I look forward to seeing the lovely dishes you prepare with your new CPU. I like cooking and I like having good gear.
speramus in juniperus
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I don't cook so much. If it isn't ready for under 20 minutes its not worth cooking.
Nagy Vilmos wrote: your new CPU
Maybe in another year(life if the zombies finally decide to attack the next year). For some reason here the price for this CPU is triple.
Microsoft ... the only place where VARIANT_TRUE != true
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You will learn, padawan, you will learn...
Anything that is ready in 20 minutes is, well, not worth eating. It's sustenance, not food.
The exception this is is generally Chinese food which can be cooked in five or ten minutes, but...even then there is half an hour or more's worth of mise en place to do before you can start the actual cookery!
Until you have tasted rump steak slowly cooked in the sous vide, then flash fried to start the Maillard reaction going, or slow roasted lamb shank, or a chili that has been maturing at a slow simmer for six hours...
McVomits is not the only food.
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A rare steak can be ready in 2-3 minutes.
speramus in juniperus
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Yes, it can.
But if you take a cheaper cut like rump (which I prefer because it has more flavour than fillet) it can be a bit chewy. If you slow cook it at low temperature (55C for an hour or so), then flash fry, you get a steak with the melt-in-the-mouthness of fillet, but the flavour of rump. This is why you see a vacuum sealer / water bath used so much on TV cheffy programs.
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Its so wrong to watch men talk(argue) about cooking food 
Microsoft ... the only place where VARIANT_TRUE != true
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OriginalGriff wrote: rump steak slowly cooked in the sous vide
Eaten something like that i wont make the same mistake. I think of becoming a vegetarian
OriginalGriff wrote: slow roasted lamb shank
After seeing my grandpa eating lamb brain and tongue wont go near a lamb meat again. I prefer them alive and fluffy.
OriginalGriff wrote: chili
my stomach doesn't like spicy food like chili. And we have an understanding. No spicy food except mustard
OriginalGriff wrote: McVomits
I am not going 200 yards near that kind of fast food places.
I like simple food made from one thing or very close ingredients. For example fried peppers with tomato source or peppers with cheese.
Today i ate a chicken soup and nothing else.
Note : the most eating i do in my lunch hour from a shop for cooked food. They cook just perfect. This is one of the reasons for not needing to cook at home. I rarely eat when i come back home
Microsoft ... the only place where VARIANT_TRUE != true
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Seriously?
That's sad: 90% of your taste buds will never get used...
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Argonia wrote: If it isn't ready for under 20 minutes its not worth cooking.
Put a kettle on to boil some water.
Meanwhile chop some bacon [or buy bacon lardons] and onion. Fry this off.
When the kettle boils put it in a pan with plenty of salt on a high heat. Once boiling rapidly add pasta [100g per person is a good guide]
While the pasta cooks, beat 2 eggs, 100g grated cheese and a little cream or milk; add salt and pepper to taste. Add some garlic to the now cooked onion & bacon.
When the pasta is al dente [5-10] minutes depending on the type] drain, return to the pan and add the bacon/onion/garlic, stir over a low heat for a minute. Turn off the head and add the cheese & egg.
15 minutes elapsed time and you're good to go.
speramus in juniperus
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Thank you for the recipe but,
You should not mix pasta with meat.
You should not mix eggs or milk(cream) with meat.
You should forget about the cream.
If your stomach is happy you are happier  Eat healthy.
Microsoft ... the only place where VARIANT_TRUE != true
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Argonia wrote: You should not mix pasta with meat.
Go tell the rest of the world, that's a new one! What, pray tell, should I mix with pasta?
Argonia wrote: You should not mix eggs or milk(cream) with meat.
Bacon & Eggs - breakfast of champions - disputes your claim.
Argonia wrote: You should forget about the cream.
No, add cream or more cream if you prefer. How am I going to make profiteroles without cream? What about Eton Mess? How should I thicken my stocks?
Argonia wrote: If your stomach is happy you are happier Eat healthy.
With what you suggest, my stomach would go on strike! Instead I'll stick my diet and carry on living healthily.
speramus in juniperus
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Nagy Vilmos wrote: Go tell the rest of the world, that's a new one! What, pray tell, should I mix with pasta?
vegies, tomato souce and/ or mushrooms
Nagy Vilmos wrote: Bacon & Eggs - breakfast of champions - disputes your claim.
Heart Attack, Cholesterol and 32 others like that
Nagy Vilmos wrote: With what you suggest, my stomach would go on strike! Instead I'll stick my diet and carry on living healthily.
Did you ever tried not mixing the meat and other animal products or forgetting the cream for a week? Maybe you will like the results if you give it a chance.
Microsoft ... the only place where VARIANT_TRUE != true
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Maybe I don't. I cook and, according to others, I cook very well. I know what foods combine and what will not work, rarely do I follow recipes and the results are generally very good.
We don't have meat every day, at least once a week we won't have meat and Fridays are pretty well always fish. However if I took cream, and by extension dairy, out of my diet the food would be pretty boring.
Have you ever thought that if we weren't meant to eat animals then how come they are so delicious?
speramus in juniperus
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Nagy Vilmos wrote: Have you ever thought that if we weren't meant to eat animals then how come they are so delicious?
To tempt us 
Right now i am following some kind of Sequential Eating. It basically means to not mix the main food groups. I still eat meat or animal products but not together. I must say my stomach was never happier.
Microsoft ... the only place where VARIANT_TRUE != true
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I just wanted to tell you that thanks to that recipe i decided to make pasta bolognese(not the original recipe but still very close) and to that i added Merlot.
It wasn't ready for 15 minutes but it was worth it even made by so inexperienced cook like me.
Thank you for the inspiration.
Microsoft ... the only place where VARIANT_TRUE != true
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