Aussie Whomo COVID Cooking Ideas

Love it ! Good old beans on toast [emoji39]

 

.........my work is done here!...

 

Bat cookies .... delicious !!

What could possibly go wrong ?

 

Go to the wet market at Kennedy Town - lady there sells Mooloolabah Prawns better and cheaper than I can get here half the time!
BTW, I’ve eaten HK seafood just about my whole life and never been sick once... just make sure it’s well cooked (which it will be anyway, Chinese don’t eat raw anything).

 

Try this one Adrian :

250gms of the best mince
tin of baked beans
Worstershire sauce
Light splash of gravy

Mix all in frypan, let sit for 10-15 minutes after cooking the buggery out of it

Eat with sour dough toast

It ties with my eggs, bacon, mushrooms and onion cook up with sour dough toast

If you're after simple food Gaz they don't come much simpler than from me

 

I love to keep it simple JM…

 

How Worcestershire Sauce Is Actually Made


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I’ll definitely head down there for the QLD prawns….As for local fish I won’t touch them as the mercury levels are off the chart…

 

Cave chicken out of stock and I ate the last Guangdong sivit cat in existence on the Barby the other day…

 

Sounds lovely John bit like potato hash [emoji12]
I’ll give it a run [emoji106]

 

.........and chilies!!!

 

You do realise the 'best' mince is actually the cheapest one,the lean stuff loses a great deal of taste due to the fat being trimmed off....this comes from my 2 chef mates.

 

Yep it’s delicious [emoji39]

 

Lea&Perrins tastes terrible but other brands taste great on bacon and eggs

And BTW wax old bean, let's not go into some of the "food" you guys eat ..... I'd have to hand out vomit bags

 

Or if you actually want to enjoy eating something: chop and fry an onion and garlic in olive oil, stir in the mince, add chopped tomatoes (tinned are OK) plus tomato paste (important) lots of basil (fresh is best but you could squeak by with dried, given what the alternative is!) and lots of salt and pepper - cook long and slow for fabbo spag bol. Add lots of good grated parmesan when serving.
In my experience, the biggest mistake most blokes make when cooking is adding too many disparate things - keep it simple and you’re more likely to end up with something better than edible. IMHO of course!

 

I have to put chillies in some of it for Neralee .... The Phillistine

 

Poor man’s fish sauce! I like the real stuff - stinkier the better!

 

Chillies are bandaid for crappy recipes (unless they’re proper spiced dishes) eg chillies in baked beans is like lipstick on a pig...

 

Hey !!

I'm the wog here, if I want to make spag bol I'll do it the way my grandmother did it, with oregano (at least she said it was oregano - came from her "special" plant)

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We were all happy after eating it

 

Hey …..I put chillies and garlic in all my quick dishes….

 

My apologies - you are quite correct spag bol absolutely must have oregano in it! I just forgot...doh.

 

You must have been faarked off your nut at school if that was what your Nonna fed you….My Nonna used to make me Uovo Sbattuto before school….She put sugar in it and a cap full of scotch….

 

.....................and chilies!!!

 

I rest my case Here’s a super simple curry that you can put your chillis to good use:
Fry some coriander seeds in butter till brown, add chopped onion and cook down, add ginger, garlic, chilli, cook down slowly and add tomato paste and cook down some more, adding water to keep a paste consistency.
Fry a lamb chop (chump with fat and bone, no cutlets) or chicken thigh (again with skin and bone) with ground tumeric, cumin, garam masala (again you can get by with dried if you don’t want to mess around with fresh) and then reduce the heat, add the paste and more water if necessary and cook low and slow until cooked. The chicken will be a much sweeter dish. Add a whole bag of baby spinach near the end to make a saag ghost.
I presume you know how to cook rice but I’ll put it here for the others: use a small pot for one person, cover the bottom with a thick layer of rice, add water to the depth of your first finger joint with your fingertip just touching the surface of the rice. Put the lid on and bring to the boil; as soon as it starts boiling, turn down to low for about 10 minutes and when 'holes' start appearing in the surface, turn to minimum (or off if you have a heavy based pot) and leave for another few minutes until all liquid is gone and rice will be nice and fluffy. For bigger serves, just up the pot size and amount of rice but the 'finger joint' depth of water stays the same.

 

Thankfully most of the best chefs in the world (well Aussie IS the world) are blokes and know how to 'spice' the fruits of their labour to the correct consistency..