Don Gin and Ton
Well-Known Member
cream of tomato soup with french stick. simples
Did you use Lamb? I had cottage pie (with beef). I love that shit.I've made this for Halloween as long as I can recall. Shepards pie. Baked off a big casserole of it tonight, delicious. We can re-heat and quickly have comfort food with all the goodies in one dish.
I can't make a decent risotto to save my ass.well i thought i'd try something a little different, borrowed a recipe from an italian place i went to last week but couldn't quite remember the dish. was meant to be wild mushroom and marscapone risotto but i got oyster shrooms instead of porcini. they were chewy and pretty tasteless.
tonight. terryaki pork tenderloin stir fry, can't f@ck that up too much........
famous last words.
VERY easy...Are you "toasting" your rice in a tiny bit of oil or butter before, till they become slightly translucent? That is technically called "pearling" your rice.I can't make a decent risotto to save my ass.
I'm surprised, you cook stuff way more complex. Chorizo and sunblushed tomato risotto is a sure fire winner. Key is small and often with the stock. Bit labour intensive but so worth it. I've been playing with tweaks. A couple of chillies and a touch of paprika with a squeeze of lemon set it off.I can't make a decent risotto to save my ass.
VERY easy...Are you "toasting" your rice in a tiny bit of oil or butter before, till they become slightly translucent? That is technically called "pearling" your rice.
I toast my rice for Spanish rice. So it's the same procedure? How do you get the right consistency though? Mine always turns out runny.I'm surprised, you cook stuff way more complex. Chorizo and sunblushed tomato risotto is a sure fire winner. Key is small and often with the stock. Bit labour intensive but so worth it. I've been playing with tweaks. A couple of chillies and a touch of paprika with a squeeze of lemon set it off.
O.k. then! I have a new project. Good risotto.Pearling the rice is faster, Doesn't change the flavour tho.
Use a ladle and just let each ladle of stock simmer off and it'll eventually turn opaque, add cheese n stir n your done