Ready, Steady, Cook...

blunomore said:
I must admit, HC, I am a very lazy cook during the week when I live alone.

I just could not be bothered. Oh, and I never eat meat during the week - it takes too long to prepare.
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understandable

I cook lunch for kiddies (school) everyday. so I ensure there is extra for libs' lunchbox the next day. often I even cook enough for supper. otherwise we either have something light (bread, or some such) for supper. or libs cooks ;)
 
Hot_Chocolate said:
understandable

I cook lunch for kiddies (school) everyday. so I ensure there is extra for libs' lunchbox the next day. often I even cook enough for supper. otherwise we either have something light (bread, or some such) for supper. or libs cooks ;)
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libs cooks? :D what the hell are you doing at that time then! watching 7de laan? :D :D
 
blunomore said:
DJ is just being facetious, Pooky.

Is the microwave lasagne so bad that you want to change the entire dish or are you simply looking for side dishes to serve with it?
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Hehehe the microwave lasagna is delicious!

I know he's being facetious. Little munchkin.
 
I have :

vanilla ice cream
phyllo pastry
bar one

I'm thinking of a yummy pud like deep fried chocolate and ice cream in phyllo pastry

Can anyone improve on that? (I'd appreciate any quick suggestions because the sweet tooth is calling...)
 
Make phyllo pastry into baskets and bake.
Melt bar one in the microwave. Add a little cream to it, if you have it. Stir well. Make sure it doesn't burn.
Spoon ice cream into the phyllo pastry baskets, top with melted bar one sauce.

Ta-da!!
 
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AvatarS said:
Make phyllo pastry into baskets and bake.
Melt bar one in the microwave. Add a little cream to it, is you have it. Stir well. Make sure it doesn't burn.
Spoon ice cream into the phyllo pastry baskets, top with melted bar one sauce.

Ta-da!!
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That will do the trick - thanx!
I'm off to make baskets :)
 
AvatarS said:
I'm tempted to try these...

http://blog.wired.com/wiredscience/2009/01/superfoods.html

(but I don't know what half the stuff is).
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Nice link. I'd love to get hold of some agar and play around with it - have absolutely no idea where to find the stuff locally...:(

EDIT: and now I really need to get me some tapioca maltodextrin as well. The thought of peanut butter powder that reconstitutes instantly in your mouth sounds awesome, and the olive oil powder will go down a treat too...
 
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DJK said:
Nice link. I'd love to get hold of some agar and play around with it - have absolutely no idea where to find the stuff locally...:(

EDIT: and now I really need to get me some tapioca maltodextrin as well. The thought of peanut butter powder that reconstitutes instantly in your mouth sounds awesome, and the olive oil powder will go down a treat too...
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That's the one thing I do have at home ;)

So... going to guess you can get it at an indian spice store, or possibly chinese?
 
Just checked to make sure that it is the same stuff I'm thinking of. It is. It's quite a common ingredient in indian desserts. So yes, any indian spice store.
 
Awesome like a foursome! Time to start experimenting with fluid gels then. The one I've been wanting to try is a black soy fluid gel sauce (which just doesn't work with gelatin), served over a salad of sesame coated beef, melon, cucumber and chilli. Ava, where did you buy yours from?
 
Sounds very good.

Not a clue in the universe. I have a wonderful mother who makes sure that the kitchen wherever I live is fully stocked with all these wonderful goodies.

I'll ask her, and let you know. It's likely I will forget; remind me to ask if I'm online tonight, or any other night.
 
DJK said:
Awesome like a foursome! Time to start experimenting with fluid........The one I've been wanting to try is a black........fluid........gel sauce........beef........melons........cucumber........
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hmmm... is this still a cooking thread, cause it's getting a bit hot in the kitchen!
 
Hey, Keeper, if you click on that link, you'll see another use for your liquid nitrogen!
 
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