First of the season's stews
the dumplings tripled in size and it was yum, that was last night
the dumplings tripled in size and it was yum, that was last night
Today I COOKED.
- Thread starter Ramjet
- Start date
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Nice CTX. It is getting time for soups n stews. Bloody artic cold here today.
First one is at work at 5.30am. Second one at home at 8.20am. Strong wings coming down off the mountains.
First one is at work at 5.30am. Second one at home at 8.20am. Strong wings coming down off the mountains.
we just had some for lunch, man it was twice as good as last night 8)Ramjet said:
i'm hearing ya on the cold, the fire is burning as we speak
8)
Very nice stew. 'Tis soup and stew time that's for sure.
you are dead right there jaros i will be dragging out the slow cookers very soon too . lamb shanks are always a good start .Jaros said:
i think i have either 4 or 5 slow cookers that is because i do sometimes cater for a local organisation and sometimes they want a few of my curries and a couple of stews so i bought more cookers and borrowed a few as aswell .
today though i am roasting coffee beans again is an every week job .
johno
ctxkid said:we just had some for lunch, man it was twice as good as last night 8)Ramjet said:
i'm hearing ya on the cold, the fire is burning as we speak
Many stews are better next day. Enjoy. I have just started a pot of Spaghetti Bolognese.
Hey Texta, roasting coffee beans in a slow cooker is not something I have ever heard of, but it is definitely worth investigation!texta said:
not roasted in a slow cooker , i am afraid that would not work at all .unless you can get your slow cooker up to 380 degrees C then dropped to 330 for the gentle run from first to second crack at about 200 C bean mass temp and stir non stop through the whole roast thats what my roaster runs at anyway . needs to be done in under 20 minutes ideally mine takes about 13 to 14 minutes per 550grm roast . 550 grm goes in and approx 18% less comes out ,weight loss during roasting .
johno
johno
threw a cheese cake together last night and did the finishing touches this morning . should go well cos i have not done one for a few weeks .
i wont get to have any of it though .
pictures aint coming out to good in here think it might be the lack of good light making for longer shutter times .
johno
i wont get to have any of it though .
pictures aint coming out to good in here think it might be the lack of good light making for longer shutter times .
johno
Well it's that time of year... soups n stews. A simple Pea n ham soup in the slow cooker for dinner tonight. Cheesy garlic bread to starts. Sorry... I took a bite before taking a pic. LOL
Texta,absolutely scrumptious, can you save me a piece please?
Mackka
Ramjet, that looks superb and oh so appropriate for your weather conditions. My wife makes Polish Chicken Soup ( yeah I know where do you get a Polish Chicken) however, I have never had a cold and I eat this in Winter twice a week.
I dare say that yours would do the same especially with garlic bread, simply yummy, good homemade cooking, again well done.
Sincerely
Mackka
Mackka
Ramjet, that looks superb and oh so appropriate for your weather conditions. My wife makes Polish Chicken Soup ( yeah I know where do you get a Polish Chicken) however, I have never had a cold and I eat this in Winter twice a week.
I dare say that yours would do the same especially with garlic bread, simply yummy, good homemade cooking, again well done.
Sincerely
Mackka
Mackka said:Texta,absolutely scrumptious, can you save me a piece please?
Mackka
Ramjet, that looks superb and oh so appropriate for your weather conditions. My wife makes Polish Chicken Soup ( yeah I know where do you get a Polish Chicken) however, I have never had a cold and I eat this in Winter twice a week.
I dare say that yours would do the same especially with garlic bread, simply yummy, good homemade cooking, again well done.
Sincerely
Mackka
Cheers Mackka. I would like the recipe for your wife's soup. Not sure where I would get a Polish chicken though.
:lol: 
Get a chicken and spray it with mr sheen, wipe vigorously, walla, polish chicken! :lol: :lol: :lol:
Poland mate where else :lol: : :lol: :lol:
It looks to me like Secret Polak Business, because every time I ask her to tell me what's in it she says " water, chicken, and egg noodles "
I know the chicken is FRESH chicken wings with the tip removed, and the Flat and Drumette Seperated. 1 kg in quantity.
A carrot sliced thinly, a few Black Pepper Corns (whole) approximately 12 or 1 dozen whichever comes first.
This is in large pot with enough water to cover the chicken etc and approximately 50mm or 2 inches above the contents. Add 1 Chicken Stock cube or use homemade chicken stock .Bring to the boil and turn down to to a simmer?
When the fat starts to rise, spoon off. Personally, I love the chicken fat but not good for my heart
At this stage commence cooking the egg Tagliatelle noodles to al dente . When all components are ready, select a heated soup bowl, never cold, add noodles to the base then add the Polish Chicken Soup
This particular Soup goes very well with a sourdough bread lavished in Australian Butter, and washed down with a nice red e.g. Merlot of your choice. Having said that, I have also had it with mineral water and that doesn't dull the broth.
Maitland you will love it. The secret is the FRESH CHICKEN WINGS, get the from your local butcher if you have one.
Freeze what you don't eat and take it to work to reheat.
Blessings
Mackka and (Mrs. Mackka)
Also don't forget to get a flu shot
It looks to me like Secret Polak Business, because every time I ask her to tell me what's in it she says " water, chicken, and egg noodles "
I know the chicken is FRESH chicken wings with the tip removed, and the Flat and Drumette Seperated. 1 kg in quantity.
A carrot sliced thinly, a few Black Pepper Corns (whole) approximately 12 or 1 dozen whichever comes first.
This is in large pot with enough water to cover the chicken etc and approximately 50mm or 2 inches above the contents. Add 1 Chicken Stock cube or use homemade chicken stock .Bring to the boil and turn down to to a simmer?
When the fat starts to rise, spoon off. Personally, I love the chicken fat but not good for my heart
At this stage commence cooking the egg Tagliatelle noodles to al dente . When all components are ready, select a heated soup bowl, never cold, add noodles to the base then add the Polish Chicken Soup
This particular Soup goes very well with a sourdough bread lavished in Australian Butter, and washed down with a nice red e.g. Merlot of your choice. Having said that, I have also had it with mineral water and that doesn't dull the broth.
Maitland you will love it. The secret is the FRESH CHICKEN WINGS, get the from your local butcher if you have one.
Freeze what you don't eat and take it to work to reheat.
Blessings
Mackka and (Mrs. Mackka)
Also don't forget to get a flu shot
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The soup looks good ramjet. Perfect for this cold weather
I have a whole ham leg that the family have nearly polished off and i am making the same soup with the leftovers.
I have a whole ham leg that the family have nearly polished off and i am making the same soup with the leftovers.
another cold day , another stew, is very yummy, all in a pot that's older than me
Looks good enough to eat ctxkid.
My first attempt at Pork Belly Burnt Ends. Must have been OK as there was none left.
