Recipes, home grown goodness, BBQing and food stuff
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Any of you guys have this recipe book? It's in the B&B we are at right now. It's great
I'm making this right now for tonight
Yes mate! The spaghetti cups recipe is awesome! So simple but doing it in muffin tin is so good. I just add tobacco to the mix. Great for a quick lunch
Tobacco or Tabasco ? 😬
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Any of you guys have this recipe book? It's in the B&B we are at right now. It's great
I'm making this right now for tonight
Yes mate! The spaghetti cups recipe is awesome! So simple but doing it in muffin tin is so good. I just add tobacco to the mix. Great for a quick lunch
Tobacco or Tabasco ? 😬
That is quite the typo. Definitely Tabasco
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yeah i've got that.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo who doesn't like soup?
Especially soup made from red wine and beef stock!
I wonder if it's because I didn't use Port, and subbed in more wine and stock to replace it?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo who doesn't like soup?
Especially soup made from red wine and beef stock!
I wonder if it's because I didn't use Port, and subbed in more wine and stock to replace it?
Port will reduce slightly more quickly due to a lower boiling point, but not much difference really - just need more time boiling, or some flour to thicken it.
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@reprobate said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo who doesn't like soup?
Especially soup made from red wine and beef stock!
I wonder if it's because I didn't use Port, and subbed in more wine and stock to replace it?
Port will reduce slightly more quickly due to a lower boiling point, but not much difference really - just need more time boiling, or some flour to thicken it.
And lots of butter
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I got the cornflour out, but decided against as it wasn't in the recipe and I didn't want to dull the flavour. So the stock just bloody evaporated and didn't thicken.
Total fail, though it's a delicious meaty bacony (yes, that's a word) stew, and I imagine it'll be better again tomorrow.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I got the cornflour out, but decided against as it wasn't in the recipe and I didn't want to dull the flavour. So the stock just bloody evaporated and didn't thicken.
Total fail, though it's a delicious meaty bacony (yes, that's a word) stew, and I imagine it'll be better again tomorrow.
I'm not big with gravy. But I made one with brisket juices the other night and used a little standard flour. I reckon it was better than cornflour
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan yeah, this wasn't supposed to be a gravy either, just a reducing sauce for the bourguignon. Disappointing, dunno what I did wrong 😥
It usually just reduces on it's own. Oh well, have another go
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan yeah, this wasn't supposed to be a gravy either, just a reducing sauce for the bourguignon. Disappointing, dunno what I did wrong 😥
Weird. With cheeks you'd think there would be enough connective tissue in there for it to thicken up.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I got the cornflour out, but decided against as it wasn't in the recipe and I didn't want to dull the flavour. So the stock just bloody evaporated and didn't thicken.
Total fail, though it's a delicious meaty bacony (yes, that's a word) stew, and I imagine it'll be better again tomorrow.
You could try a beurre manie next time. Equal quantities of flour and softened butter creamed together. Add in small pieces stirring as you go. I find it gives a good glossy result. However you do not want to overdo it or you will get that overpowering floury taste. Once you've added the beurre manie, if the sauce is not thick enough, remove the beef and boil it for a bit and then add the beef back in. That ought to do the trick.
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@reprobate said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan yeah, this wasn't supposed to be a gravy either, just a reducing sauce for the bourguignon. Disappointing, dunno what I did wrong 😥
Weird. With cheeks you'd think there would be enough connective tissue in there for it to thicken up.
ahh, maybe this was my issue, I had to use a chuck steak rather than cheeks.
Oops