Schifty and Question's cooking thread

 
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Laurie Daley
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PostPosted: January 20, 2013, 7:56 pm
Nick wrote:How good is fennel and leak btw?
Seriously those two are two of the best ingrediants to cook with i recon.


Not a fan of either tbh.
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Don Furner
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PostPosted: January 20, 2013, 8:02 pm
Love leeks.
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Laurie Daley
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PostPosted: January 20, 2013, 8:04 pm
Absolutely nothing better than a good leek, especially if its been a while.
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Don Furner
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PostPosted: January 21, 2013, 5:50 pm
Don't know if I've posted before, but this is a really simple recipe and probably reasonably healthy.

Baby spinach leaves, big handful or three
Cherry tomatoes, sliced in half, as many as you like
Avocado, half a avocado, sliced, or a whole one if it's a big salad
Chicken thighs, skinless, roasted after drizzling with olive oil and seasoned well, takes half an hour or so, then sliced

Throw in the first three ingredients, season, dress with light French dressing, toss, then top with warm chicken slices and toss again.

It's great!
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Don Furner
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PostPosted: February 2, 2013, 7:06 pm
This is a recipe I tried today and it turned out well:

Six gourmet sausages of your choice, I used tomato and onion sausages.
One red onion, sliced into thin slivers, not rings.
One red capsicum, you can leave this out if you like.
A few crushed garlic cloves.
A can of crushed tomatoes.
A quarter of a cup of white wine.

Just throw it all into a slow cooker, and cook for four hours on high.

Serve the sausages with mash, and a teaspoon of chilli jam on the top of the sausage, drizzled along the sausages. The chilli jam is an essential addition!
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Laurie Daley
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PostPosted: April 27, 2013, 10:13 pm
Diced ham & BBQ sauce was tonight's topping of choice :lol:


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Nothing will ever beat supreme , however this requires a lot more effort.


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Laurie Daley
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PostPosted: July 7, 2013, 11:02 pm
Been making Calzones a fair bit lately, so easy to make and take next to no time. You can also put whatever you like as a filling.

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Don Furner
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PostPosted: October 14, 2013, 6:02 pm
Tonight I made a brilliant Steak burger with Onion and Pineapple!

Pumpkin sourdough loaf is the bread. Scotch fillet steak, grill, make sure it's not overdone. Barbecue the sliced onion, white or red, thinly sliced into rings, along with the pineapple rings. Make sure the onion and pineapple are put on a low heat, and caramelises. Then place mixed leaf salad on the bun, steak, top with barbecue onion and pineapple, then beetroot, top it all with barbecue sauce, with beetroot relish spead on the top side of the bun.

For this, I should be nominated for Queenslander of the Year.
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Laurie Daley
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PostPosted: October 14, 2013, 7:22 pm
^ Can an admin please ban this troll?
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Laurie Daley
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PostPosted: October 14, 2013, 7:26 pm
Can't believe offensive behaviour like this is allowed on the GH.

Disgusting precedent set by administration.

I'm going to quit and join Manbush's breakaway forum.
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Laurie Daley
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PostPosted: October 14, 2013, 7:36 pm
greeneyed wrote:Tonight I made a brilliant Steak burger with Onion and Pineapple!

Pumpkin sourdough loaf is the bread. Scotch fillet steak, grill, make sure it's not overdone. Barbecue the sliced onion, white or red, thinly sliced into rings, along with the pineapple rings. Make sure the onion and pineapple are put on a low heat, and caramelises. Then place mixed leaf salad on the bun, steak, top with barbecue onion and pineapple, then beetroot, top it all with barbecue sauce, with beetroot relish spead on the top side of the bun.

For this, I should be nominated for Queenslander of the Year.


That sounds pretty awesome GE....
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Don Furner
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PostPosted: April 19, 2014, 6:32 pm
Bought a new slow cooker a couple of weeks ago... and did this today... OUTSTANDING!

And just to clarify, the "broiler" is just the grill setting for your oven, but putting it on a low rack... Took five minutes to make the skin very crispy and sizzling.
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Laurie Daley
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PostPosted: April 22, 2014, 8:33 pm
Bacon Pancakes.

Get on it.
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Laurie Daley
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PostPosted: May 5, 2014, 9:24 pm
Masterchef back :woot:

Always good to watch and follow the twitter feed of it :cool:
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Laurie Daley
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PostPosted: May 5, 2014, 9:43 pm
Some great tweeting tonight Schiffty!
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Glenn Lazarus
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PostPosted: June 19, 2014, 1:56 am
Anyone interested in brownies, cakes or cookie recipes?
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Laurie Daley
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PostPosted: June 20, 2014, 5:21 pm
Im interested sweety.
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Don Furner
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PostPosted: July 5, 2014, 8:35 pm
Made this tonight for dinner. Country meat and vegetable pie.

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Mal Meninga
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PostPosted: July 5, 2014, 8:39 pm
Going to get the slow cooker out and make some curries I think

Anyone got any good recipes?
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Laurie Daley
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PostPosted: July 5, 2014, 10:53 pm
After a few post work drinks last night I managed to make enclose a bacon cheese burger in a calzone.

Amazing :woot:

Might explain the slight heart burn today though :lol:
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Laurie Daley
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PostPosted: July 5, 2014, 10:55 pm
Country meat and vegetable, always goes down better than that city variety.
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Laurie Daley
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PostPosted: November 4, 2014, 8:09 pm
Double down back at KFC, this time with a hashbrown :lol:

Must resist..
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Laurie Daley
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PostPosted: November 17, 2014, 9:46 pm
Whopper with 1000 slices of cheese..


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Laurie Daley
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PostPosted: February 10, 2015, 9:31 pm
Multi Cultural Festival in town this week.

That means the food spectacular :woot:

GE- You should book the GH a stall, diversity of your members could cook up a feast.

I'll make Pizza Fries and Calzone,

We'll cover the cost of webhosting just from sale of Friday Night Pizza Fries alone.
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Don Furner
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PostPosted: February 10, 2015, 9:35 pm
Bit late Schifty, but next year, organise in advance.
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Laurie Daley
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PostPosted: February 10, 2015, 9:41 pm
We'll keep it in mind for next year.

Do you have GH stall for the Canberra show?
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Don Furner
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PostPosted: February 10, 2015, 9:48 pm
When is the Canberra Show, Schifty? I think we shall put you in charge of The GH Canberra Show project.
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Laurie Daley
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PostPosted: February 10, 2015, 9:52 pm
greeneyed wrote:When is the Canberra Show, Schifty? I think we shall put you in charge of The GH Canberra Show project.


Starts February 27.

I'll take care of it for you.

Will get Crusher and Manbush to help look after the booth.
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Mal Meninga
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PostPosted: February 11, 2015, 9:16 am
I can pour beers!
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Don Furner
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PostPosted: March 14, 2015, 10:00 pm
Tonight I made roast chicken with apple and prune stuffing. The secrets... wash the chicken, then pat dry, then rub over the skin with cracked pepper and milled sea salt... the stuffing is a diced green apple, and diced pitted prunes and a small amount of Italian bread, softened with water, then bound with an egg, make sure it is very moist... after stuffing the chicken, put in the pan upside down, and drizzle with olive oil and go over it again with the milled sea salt.

Cook it an hour upside down, until the skin is golden, then turn over, baste, and mill sea salt over the top again... and cook again until golden. Overcooking shouldn't be a problem, as there is a good moisture in the stuffing etc. In fact, let it cool in the oven, oven turned off, for half an hour or so, once you think it is close.

Just watch you don't make the chicken too dry.
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Laurie Daley
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PostPosted: March 14, 2015, 10:34 pm
I like my chicken moist.
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Laurie Daley
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PostPosted: September 8, 2015, 9:21 pm
https://www.facebook.com/BuzzFeedOz/vid ... 060618083/

I need to make this.
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Don Furner
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PostPosted: September 8, 2015, 9:30 pm
Why did they put it in the mini deep fryer after frying it in a pan?
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Laurie Daley
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PostPosted: September 8, 2015, 9:39 pm
Presentation :D
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