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Thread: Cooking Tips

  1. #211
    @hibs.net private member wpj's Avatar
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    Quote Originally Posted by pollution View Post
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    Don't overcook the fillet. It takes less time than one might think.

    Also, serve it very slightly pink, just a mere blush! Chef speak lol
    All good thanks. Having had a chilli last night I will go for a less spicy dish today


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  3. #212
    @hibs.net private member Peevemor's Avatar
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    I'm not teaching anyone's granny how to suck eggs here, but left over roast pork is the dug's baws for a quick stir fry (as I did this lunchtime).

    I cut up the pork and coated it with some spicy sauce stuff that we had in a bottle in the fridge.

    Fried some finely chopped garlic & ginger in the wok, added the pork, then 3 eggs, then Chinese noodles, soy sauce and 3-4 tomatoes chopped into segments for the final few seconds.

    Simple, fast and 4 plates scraped clean.

  4. #213
    @hibs.net private member wpj's Avatar
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    Quote Originally Posted by Peevemor View Post
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    I'm not teaching anyone's granny how to suck eggs here, but left over roast pork is the dug's baws for a quick stir fry (as I did this lunchtime).

    I cut up the pork and coated it with some spicy sauce stuff that we had in a bottle in the fridge.

    Fried some finely chopped garlic & ginger in the wok, added the pork, then 3 eggs, then Chinese noodles, soy sauce and 3-4 tomatoes chopped into segments for the final few seconds.

    Simple, fast and 4 plates scraped clean.
    Ginger is a brilliant thing to cook with, pork especially but always have some in my freezer

  5. #214
    @hibs.net private member wpj's Avatar
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    I have stuffed the pork with apple and pine nuts (why are they so expensive?) In a cider sauce. On very low heat and will make roasties and parsnips later this evening. Hopefully a good meal. Some leftovers for work sandwiches as well

  6. #215
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    Quote Originally Posted by wpj View Post
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    I have stuffed the pork with apple and pine nuts (why are they so expensive?) In a cider sauce. On very low heat and will make roasties and parsnips later this evening. Hopefully a good meal. Some leftovers for work sandwiches as well

    Pine cones grow on tall trees that needs expensive equipment to harvest.

    Some are still harvested by men on ladders. Each cone must be opened and the nut extracted by hand.

    It is very labour intensive, making the pine forests extremely valuables farms or estates which are highly prized.

    I saw a programme on this recently...

  7. #216
    @hibs.net private member wpj's Avatar
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    Quote Originally Posted by pollution View Post
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    Pine cones grow on tall trees that needs expensive equipment to harvest.

    Some are still harvested by men on ladders. Each cone must be opened and the nut extracted by hand.

    It is very labour intensive, making the pine forests extremely valuables farms or estates which are highly prized.

    I saw a programme on this recently...
    Thanks for that, I love them but they are so expensive. Now I know why

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