Not with chickens!
Status report Page 1,226
Quote: Leevil @ October 1 2009, 6:49 PM BSTThat's what Brundlefly uses.
It lost me! Though it is vaguely familiar...
Quote: RubyMae - Glamourous Snowdrop at Large @ October 1 2009, 6:49 PM BSTI'm easy (That came out wrong).
Chicken dishes are always a winner.
Okely doke.
*sound of hob lighting*
*sound of whisking*
*sawing and banging*
Tuck in then
Ooo looks good, Ian!
Roast potatoes are another piss easy thing to cook. If you part boil them (10 mins or so) and then stick em in a roasting tin and throw on salt n herbs with oil or butter. 30/40 minutes later, lovely Sunday Roast Potatoes!! 
I make those all the time Lee. Yes they are perfect for Sunday lunch.
Quote: Leevil @ October 1 2009, 6:55 PM BSTRoast potatoes are another piss easy thing to cook. If you part boil them (10 mins or so) and then stick em in a roasting tin and throw on salt n herbs with oil or butter. 30/40 minutes later, lovely Sunday Roast Potatoes!!
Yes! They are lovely. Especially if they're done in the juices of whatever meat (not that you'd agree with that bit!)
Woot! For roasted things! o/
Quote: Moonstone @ October 1 2009, 6:58 PM BSTYes! They are lovely. Especially if they're done in the juices of whatever meat (not that you'd agree with that bit!)
Yeah, do that.
The secret for really good roast potatoes (crispy on the outside but nice and fluffy on the inside) is to firstly boil them a little normal than recommended before roasting - 10 minutes (as Leevil said) is a minimum but I would tend to go for 15. Then when you're draining them give them a really good fluffing-up at the edges in a colander before putting them in the roasting tin. And always start them off on a really high heat for the first 15-20 minutes before turning it down to a low temperature slow roast to finish them.
Quote: Leevil @ October 1 2009, 6:49 PM BSTThat's what Brundlefly uses. (/obscure reference?)
Yay, I get a reference!
Quote: Tim Walker @ October 1 2009, 7:01 PM BSTThe secret for really good roast potatoes (crispy on the outside but nice and fluffy on the inside) is to firstly boil them a little normal than recommended before roasting - 10 minutes (as Leevil said) is a minimum but I would tend to go for 15. Then when you're draining them give them a really good fluffing-up at the edges in a colander before putting them in the roasting tin. And always start them off on a really high heat for the first 15-20 minutes before turning it down to a low temperature slow roast to finish them.
Have you been in my kitchen when I make these?
Not how they'd taste with quorn juice 
Cooked dinners are a bit of a pain though when it's only for one person. But they are the best, expecially with lamb.
Quote: Tim Walker @ October 1 2009, 7:01 PM BSTThe secret for really good roast potatoes (crispy on the outside but nice and fluffy on the inside) is to firstly boil them a little normal than recommended before roasting - 10 minutes (as Leevil said) is a minimum but I would tend to go for 15. Then when you're draining them give them a really good fluffing-up at the edges in a colander before putting them in the roasting tin. And always start them off on a really high heat for the first 15-20 minutes before turning it down to a low temperature slow roast to finish them.
Chips also benefit massively from this treatment. Straight into hot oil after boiling and they come out gorgeous and crispy.
Quote: Moonstone @ October 1 2009, 6:43 PM BSTWhat are you doing, just lit?
Cooking's not started yet. I got hold of some ingrediants today, but not enough to make anything with. Cooking thread's a good idea - do it! I got more useful ideas on here than I did from my online searches.
Straight lit for me. And I'd start the thread but then I'd have to come up with a recipie and I'm not sure I have any solid ones!
I made an amazing stir fry the other day which literally consisted of carrots, apple and half a pepper. First I fried a clove of garlic in a little bit of oil, then when it was on the cusp of turning brown I added the vegetables which had previously been chopped. I let them fry for about two minutes, then added soy sauce and let that fry for about two minutes. I then took them off the heat and mixed them up with noodles which are basically prepared according to the packet instructions. Was very tasty!
Things always taste nicer if you cook them yourself, I am sure.
Quote: Tim Walker @ October 1 2009, 7:01 PM BSTThe secret for really good roast potatoes (crispy on the outside but nice and fluffy on the inside) is to firstly boil them a little normal than recommended before roasting - 10 minutes (as Leevil said) is a minimum but I would tend to go for 15. Then when you're draining them give them a really good fluffing-up at the edges in a colander before putting them in the roasting tin. And always start them off on a really high heat for the first 15-20 minutes before turning it down to a low temperature slow roast to finish them.
They also benefit from the meat fat.
I make awesome gravy.
Quote: RubyMae - Glamourous Snowdrop at Large @ October 1 2009, 7:14 PM BSTThey also benefit from the meat fat.
I make awesome gravy.
Good for you! My one gran never learned to make it right and she's a world class cook. My other gran, the one I like, is a master at it! I'm somewhere in the middle. 
Quote: RubyMae - Glamourous Snowdrop at Large @ October 1 2009, 7:14 PM BSTI make awesome gravy.
Me too:
Quote: Curt @ October 1 2009, 7:30 PM BSTMe too:
