ok John,good luck for the new season
mike
mike
Cooking
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 whiskerton |
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Posts: 308 (18/06/08 09:09) |
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Titus Aducas |
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Posts: 1543 (19/06/08 09:59) |
I still think jw's, "past caring about whats good for me and what aint
 ..", is up there with Spike's, "I told you I was ill".
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thisisjohn |
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Posts: 7978 (19/06/08 17:52) |
Bangers an Burgers this weekend Ade
 and a bacon roll in the
morning, Ahhhh aint life great
aint smoking again though
john walker
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Nicepix |
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Posts: 669 (19/06/08 19:47) |
I've got some Cumberland sausage and instant mash to try out next time I get chance of a full session. Not sure what the mash will taste like. Not had
instant mash since I was a kid.
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Barbeldoctor |
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Posts: 867 (19/06/08 20:03) |
Sausage and mash a la Kelly Kettle? I will be tuning in for that for sure.
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Nicepix |
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Posts: 671 (19/06/08 22:01) |
The Cumberland sausage lends itself to Kettling. Just the right shape. Here's a couple I prepared earlier...
How are you getting on with your KK Doc? I bought my mate a 1 pint model for his birthday. He's already got himself a suitable cooking set from a camping shop and cooks pigeon breasts on it when he's out shooting. |
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Barbeldoctor |
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Posts: 868 (19/06/08 22:18) |
I see what you mean re the cumberland sausages. Well, I've used the 1 pint for brews. And great fun it is too. However, rather naughtily (hence me hiding
it in the garage) I also purchased the full size one not so long ago with the cookset and am planning to use it when I get back into the swing this season.
I'm thinking lamb, I'm thinking med style veggies, I'm thinking cous cous...
Ever tried sardines on it? |
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Nicepix |
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Posts: 672 (20/06/08 07:31) |
Not tried sardines - yet. Cous-cous is dead easy. I use a small plastic food flask. Prime it with hot water, then add the cous-sous. Just cover it with hot
water then put the top on and leave it for ten minutes. You can warm it up in a pan if necessary. I use the same method for cooking pasta and rice or keeping
previously cooked vegetables warm.
Good luck. 
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Titus Aducas |
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Posts: 1550 (20/06/08 11:57) |
Its the same with potatoes, bring them to a fast rolling boil for a few mins and pop them, (and the water), into a pre-warmed food flask to continue cooking
for 15/20 mins while you cook the meat course.
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harry chubb |
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Posts: 298 (20/06/08 12:15) |
I,m like you John ain,t meant to eat fry up,s but sausage + bacon cooked in the fresh air
 --gotta be done, lifes to short mate. Don,t know if it,s been mentioned on previous
pages but IMO them breakfast tins are absolute ughh!--ATB Harry.
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derek2fisherman |
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Posts: 1077 (20/07/08 19:53) |
hi,one kind of food i dont like is foriegn so if it comes from any further than the isle-of-wight i dont eat it
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, 3 real weaknesses me, bacon
sarnie, bottle of ice cold milk
and some nice soft
cheese
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