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Mephisto_Helix
Resident Postwhore
bullybeef is NOWHERE near spam ..... not in a million years.
Voldemort
Death eater
Definitions of spam on the Web:
* a canned meat made largely from pork
* send unwanted or junk e-mail
* unwanted e-mail (usually of a commercial nature sent out in bulk)
veggies, yes - fruit, yes - beans, yes - but not meat - ever!
i'm sorry if i'm weird, but IMO meat is not supposed to come out of a can.
Mephisto_Helix
Resident Postwhore
bullybeef is nice ..... corned beef hash ftw 
I got bored with just cooking Mac and cheese last night so i threw in some bacon, bully beef and viennas with white sauce, blew myself away i did, yum yum yum
Bully beef and viennas in your mac and cheese?
If your tastebuds weren't already on strike (which I suspect they are), then they certainly are now.
Why not experiment with some more conventional ingredients like basil, origanum, garlic, swop the bacon for proscuitto, mushrooms (be adventurous with different types of mushrooms), make your own bechamel sauce and experiment with infusions for the milk, grated lemon zest, chillis, different types of cheeses (stilton or roquefort cheese in stead of cheddar as an example), vegetables of your choice, tomato, swap the bacon for flaked smoked haddock or crab meat and make the bechamel with a seafood stock, olives, chorizo etc the list goes on.
There is plenty that you can do in the way of experimenting with a mac and cheese, but bully beef and viennas shouldn't come near it (nor any kitchen IMO). I once made a mac and cheese with stilton, figs, sh1take mushrooms and different herbs - was awesome! It's really simple to play around with the recipe because it is really just a base...
Voldemort
Death eater
Bully beef and viennas in your mac and cheese?
If your tastebuds weren't already on strike (which I suspect they are), then they certainly are now.
Why not experiment with some more conventional ingredients like basil, origanum, garlic, swop the bacon for proscuitto, mushrooms (be adventurous with different types of mushrooms), make your own bechamel sauce and experiment with infusions for the milk, grated lemon zest, chillis, different types of cheeses (stilton or roquefort cheese in stead of cheddar as an example), vegetables of your choice, tomato, swap the bacon for flaked smoked haddock or crab meat and make the bechamel with a seafood stock, olives, chorizo etc the list goes on.
There is plenty that you can do in the way of experimenting with a mac and cheese, but bully beef and viennas shouldn't come near it (nor any kitchen IMO). I once made a mac and cheese with stilton, figs, sh1take mushrooms and different herbs - was awesome! It's really simple to play around with the recipe because it is really just a base...
****ake mushrooms? I love ****ake mushrooms!!! **** **** ****!!!
blunomore
Honorary Master
Bully beef and viennas in your mac and cheese?
If your tastebuds weren't already on strike (which I suspect they are), then they certainly are now.
Why not experiment with some more conventional ingredients like basil, origanum, garlic, swop the bacon for proscuitto, mushrooms (be adventurous with different types of mushrooms), make your own bechamel sauce and experiment with infusions for the milk, grated lemon zest, chillis, different types of cheeses (stilton or roquefort cheese in stead of cheddar as an example), vegetables of your choice, tomato, swap the bacon for flaked smoked haddock or crab meat and make the bechamel with a seafood stock, olives, chorizo etc the list goes on.
There is plenty that you can do in the way of experimenting with a mac and cheese, but bully beef and viennas shouldn't come near it (nor any kitchen IMO). I once made a mac and cheese with stilton, figs, sh1take mushrooms and different herbs - was awesome! It's really simple to play around with the recipe because it is really just a base...
I share your sentiment about canned beef. It's just ...... NO. How much would you pay for that anyway?
That being said, if it makes snakepit happy, why not? If you are honest, you'd admit some of the ingredients in your suggested recipes are on the expensive side.
As for me, I would rather eat a cheese sandwich (heck, I'd even have dry bread) than canned beef
Mephisto_Helix
Resident Postwhore
A cheese sarmie or dry bread instead of bullybeef? ..... that's just odd to say the least.
As for me, I would rather eat a blu cheese sandwich (heck, I'd even have dry bread) than canned beef
*agrees*
so - nobody got any good ideas for calamari steaks ?
I still have all the ingredients posted earlier (joke)
Mephisto_Helix
Resident Postwhore
I'd grill them and then put a lemon or sweet chilli dressing and serve in a salad.
Voldemort
Death eater
I share your sentiment about canned beef. It's just ...... NO. How much would you pay for that anyway?
That being said, if it makes snakepit happy, why not? If you are honest, you'd admit some of the ingredients in your suggested recipes are on the expensive side.
As for me, I would rather eat a cheese sandwich (heck, I'd even have dry bread) than canned beef
Agreed, but i dont care how much it costs, sssssso long as it tastesssss good, which i must say tasted pretty awesome!!! Oh, i didnt cook for just myself, my landlord and his wife both went for sssseconds
Agreed, but i dont care how much it costs, sssssso long as it tastesssss good, which i must say tasted pretty awesome!!! Oh, i didnt cook for just myself, my landlord and his wife both went for sssseconds
dude - then you should buy some REAL meat - just try it, you'll thank me
like Gammon Cooked with Apricot Jam !
Voldemort
Death eater
dude - then you should buy some REAL meat - just try it, you'll thank me
like Gammon Cooked with Apricot Jam !
Interesting combination, il give it a crack
blunomore
Honorary Master
I could easily become a vegetarian.
I do not eat any beef at all and only eat lamb/mutton occasionally. Mostly chicken, fish or just veggies.
I do not eat any beef at all and only eat lamb/mutton occasionally. Mostly chicken, fish or just veggies.
It's all very well stating you could become vegetarian, but at the end of the day, you still eat meat.
blunomore
Honorary Master
Thanks for summarising my post.
so - nobody got any good ideas for calamari steaks ?
Woops - forgot some important bits here:
Score the calamari in a criss-cross fashion in the flesh side, not the skin side. Don't cut through though. Blanch the calamari in boiling water for 20 seconds (heard this tip recently, which will apparently stop the flesh from going rubbery if you do overcook it).
Season them with lime-juice, light soy sauce, fresh chopped chilli and a little freshly grated ginger. Fry for just a few minutes (dependant on the thickness) - you do not want to over-cook them at all. My suggestion is to slice off a little piece that's the same thickness as your steaks and cook it separately - test that piece until it is cooked, then the others are done.
Serve them with a candied lime-zest noodle salad if you're feeling adventurous. Just make an ordinary salad swapping the iceberg lettuce for rocket leaves, use cherry/rosa tomatoes, candied lime zest (recipe below), fresh chilli, fish sauce and lime juice as the dressing. Mix with cooked chinese noodles (takes less than 5 minutes to cook and they must be cooled, otherwise the rocket leaves will wilt).
Candied lime-zest recipe:
Bring 4 cups sugar and 2 cups of water to a boil in a saucepan. Stir until the sugar dissolves and remove from the heat.
Place the lime zest in a separate saucepan and cover with cold water. Bring to a boil, drain the zest, and rinse under cold running water. Repeat this process 2 more times, using fresh water each time.
Place the blanched zest in a saucepan and cover with enough of the sugar-water syrup to cover by about three quarters of an inch, and top with a little vinegar. Bring the vinegar-syrup to a boil and reduce heat to a simmer. Cook the zest until it is tender and translucent in colour -takes about 10 minutes. Remove from the heat, cool, and drain the zest. Lay strips of zest on a wire rack to cool and then serve. They'll last for about a month in an airtight container. For a proper sweet version, just skip the vinegar...
Use a potato peeler to remove the zest easily and if you have pith (the white stuff), remove that carefully - it's bitter - you only want to green stuff. You can do the same thing for lemons as well...
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