The Cooking Thread (2 Viewers)

[7 - No tomorrow]

Any particular reason?

Not the whole thing, just whatever I want to tell someone about

Like here's me telling my buddy the keys he sent me in Feb 2014 are safe

And there's those nuts in the bottom

That milk is probably off by now

 

[7 - No tomorrow]

Me thanking a friend for a gift of those small round plastic containers (I fucking love 'em and wanted to show her I use them)

 

[7 - No tomorrow]

My freezer 23-12-2012

My freezer 25-12-2015 (different freezer)

 

[Cornu Ammonis]

All very cool.

 

[7 - No tomorrow]

My freezer is my favorite appliance

 

[Theseus Mock]

My freezer is my favorite appliance

Impressive fridge/freezer organisation but, where are the bloody condiments?! Condiments are food meccas. I usually have about 4 different types of mustard on the go. I'm prone to judge people's tastebuds on their choice of condiments - own brands will never cut it.

 

[7 - No tomorrow]

Impressive fridge/freezer organisation but, where are the bloody condiments?! Condiments are food meccas. I usually have about 4 different types of mustard on the go. I'm prone to judge people's tastebuds on their choice of condiments - own brands will never cut it.

There's mustard and umami #5 on the door shelf and sriracha above the cooker.
Two of those small tubs contain pesto wot I made and another has 5 bulbs of garlic, slow roasted to softenness so they can be smeared on anything or dissolved in a soup/stew.
I'm also one of those cunts that makes his own mayo, aioli and ketchup.

 

[7 - No tomorrow]

And it's not so much organised as placed for easy grabbing.
I don't like to faff about when I open the fridge door. I want to be able to put my hand on the thing, something on the cooker could be burning.
I hate having to move shit in the fridge to get to what I want.

• Open door
• Grab thing
• Close door

 

[7 - No tomorrow]

I hadn't realised that google photos is so searchable

Like you can just type in bikes and it returns a whole load of photos of your bike that you took

 

[7 - No tomorrow]

Impressive fridge/freezer organisation but, where are the bloody condiments?! Condiments are food meccas. I usually have about 4 different types of mustard on the go. I'm prone to judge people's tastebuds on their choice of condiments - own brands will never cut it.

Ever think of making your own?
Even easy stuff like a rub for your roasts or whatever?

 

[Cornu Ammonis]

@7 - No tomorrow

The smart screen on the Family Hub Refrigerator can be used for a range of tasks, like displaying photos, calendar updates, notes and reminders.

There are also three cameras inside the fridge which takes a picture each time the door is closed.

The images can then be accessed remotely, like at the supermarket for example, so the user can see what is inside it.

Irish firms among the 3,000 exhibitors at CES

 

[тхеодоре кацзынски]

Where is @7?

 

[7 - No tomorrow]

@7 - No tomorrow


Irish firms among the 3,000 exhibitors at CES

We'll finally know what the inside of the fridge looks like when the door is closed

 

[тхеодоре кацзынски]

Speak of the devil.

 

[7 - No tomorrow]

Tag the devil

 

[dudley]

Speaking of cooking, made a bolognese yesterday, and wanted a magic ingredient. All I a-spied in the fridge was a half a black pudding. Sure fuck it, says I, and diced it and lashed it in.

AMAZING

 

[тхеодоре кацзынски]

I think I want pudding now.

 

[the_jen]

Lidl bacon lardons are fast becoming my ONLY magic ingredient. Brussel sprouts. Potato gratin. I'm basically turning every meal into carbonara. I'm in a tasty, tasty rut.

 

[Theseus Mock]

Lidl bacon lardons are fast becoming my ONLY magic ingredient. Brussel sprouts. Potato gratin. I'm basically turning every meal into carbonara. I'm in a tasty, tasty rut.

Have you ever tried flammekeuche (aka tarte flambée)? It's awesome. Lardons/thinly sliced onions/creme fraiche on a flat bread base. If you make it yourself, my tip is to spread the dough out as evenly and thinly as possible.

 

[dudley]

Lidl bacon lardons are fast becoming my ONLY magic ingredient. Brussel sprouts. Potato gratin. I'm basically turning every meal into carbonara. I'm in a tasty, tasty rut.

They are the bleedin' best.

I did the brussel sprout thing too, blanched them for 3 minutes, then drop them in ice to stop them cooking. Saute the lardons in goose fat, drop the sprouts in for another two minutes. Spectacular.

Also, those lardons used in this recipe are brilliant. So easy to make, and utterly delicious.

Ultimate spaghetti carbonara