except getting the ****ers out of the tins and the icing.
I made several tremendous wons this past weekend. I will get some new tins.
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except getting the ****ers out of the tins and the icing.
I made several tremendous wons this past weekend. I will get some new tins.
Getting them out of the tins is easy, f. You use non-stick pans and you grease and/or line them. Icing, too, is easy. The biggest mistake is trying to ice them when they're still warm, as this fücks it right up.Quote:
Originally Posted by Pat Vegas
That's what I noticed I need a bit of patience to let them cool down.Quote:
Originally Posted by Burney
I wanted to slap this icing all over it only for it to melt.
The first few times the icing was far to runny but now it worked out very well.
The only downside is I make a complete ****ing mess of the kitchen and it takes ages to wash up.
Why are you baking so much, though? Have you gone gay?Quote:
Originally Posted by Pat Vegas
I had my parents visit for dinner and the cake was my contribution. As my wife likes them I made another one yesterday evening.Quote:
Originally Posted by Burney
That'll do me for for the rest of the year.
Yeah, I can bake, but choose not to as I regard it as an essentially unmanly form of cooking. Indeed, desserts in general are a bit effeminate.Quote:
Originally Posted by Pat Vegas
I am in charge of making dinner on Tuesday. I will make a steak.Quote:
Originally Posted by Burney
But i will push the boat out a bit. what steak shall I purchase?
In terms of balance of flavour and texture, ribeye is generally the best bet. You could get fillet, but it will be very expensive and - although tender - won't taste as good.Quote:
Originally Posted by Pat Vegas
:nod: I've never been a fan of the fillet.Quote:
Originally Posted by Burney
Sirloin is easier to judge in terms of the cuissance, though. A sirloin must, of course, be an inch thick.Quote:
Originally Posted by Burney
I agree. And a good sirloin can be a joyous thing. The problem with sirloin, though, can be the lack of fat.Quote:
Originally Posted by Sir C
One assumes that f has a good local butcher? A decently marbled sirloin is a marvellous thing.Quote:
Originally Posted by Burney
Actually, as it's Valentine's Day, should he not go all out and choose a porterhouse?
There is a good one nearby. Though it creeps me out slightly as it has pigs heads in the window.Quote:
Originally Posted by Sir C
Yes. Best of both world's sort of thing. Mind you, his glw may not wish to be confronted with a huge piece of meat on Valentine's Day.Quote:
Originally Posted by Sir C
:hehe: I'll stroll through with 2 plates. now then now then now then.Quote:
Originally Posted by Burney
I'll slap it down on the table and say how's about that then.
Pigs' heads hold no fear for me, f. I have stripped the still warm flesh from one before breakfast after a skinful of booze and four hours' sleep. Once a man's done that, he's ready for most things.Quote:
Originally Posted by Pat Vegas
Visit this butcher regularly, f. Form a relationship with this artisan of the cleaver. A little time spent cultivating the good will of your butcher is never wasted.Quote:
Originally Posted by Pat Vegas
:clap: Who better to bring to mind on Valentine's Day than that incurable romantic Sir Jingle-Jangle Jim himself?Quote:
Originally Posted by Pat Vegas
You ought to wear a medallion, a gold string vest and tiny athletic shorts to complete the picture, f.
You did not, however, suck the green foam from his nostril.Quote:
Originally Posted by Burney
No. But that was the night before when we were emboldened by drink and substances. I believe I displayed what Napoleon called '4 O'Clock in the morning courage' (albeit at about 8.30).Quote:
Originally Posted by Sir C
He helped me out when I was sent out with the task to get some meat for carpaccio.Quote:
Originally Posted by Sir C
jobs worth supermarket types would not cut it thinly enough.
No such thing as a decently marbled sirloin unless it is grain-fed, Charles.Quote:
Originally Posted by Sir C
You'll be lucky to get a sniff of fat out of grass-fed sirloin.
One dislikes pedantry, of course. But really.Quote:
Originally Posted by Burney
Look. I can't help it if this fücking Mac elects to introduce errors where none would otherwise occur.Quote:
Originally Posted by Sir C
I wonder if that's wes's problem? He's still banging on about antiobiotic-laden ersatz meat. It may be his keyboard.Quote:
Originally Posted by Burney
Isn't that the mushy stuff you get from animals who've been virtually imprisoned for their entire lives? Perhaps he also loves battery-farmed chicken?Quote:
Originally Posted by Sir C
Yes, it's designed for Americans who lack the concentration required to chew their food. They should just blend it and suck it through a straw.Quote:
Originally Posted by Burney
Odd, isn't it? They spend vast fortunes on their rather weird-looking teeth and then choose not to use them.Quote:
Originally Posted by Sir C
No, it's the best steak in world because it is rippling with fat and as we all know from our training at Manoir Quat Saisons - 'fat is flavour'.Quote:
Originally Posted by Burney
Grass fed beef is acceptable, of course, but very much the poorer cousin of grain fed. It needs a good long marinade and a very high heat in order to make it palatable.
Still, I'm sure it suits your limited palates, what with you wanting to chew away on it for hours.