Official Ng.com Members Cooking Thread...

Takumaji

Takumaji

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Looks good, I make my oxtail stew base pretty much as shown here. Then I add a bit of allspice, celery root and a handful of diced bacon (gets roasted with the meat to give it colour and taste), one or two laurel leaves, ground pepper, some tomato paste and let it simmer down until the meat almost falls of the bone and the liquid has been reduced to one third. Gets served with potato or Bohemian dumplings, steamed or baked potatoes, Yorkshire pudding, various steamed vegetables, etc.
 
cat

cat

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Cheaper cuts of meat are well tasty long as you slow cook them, oxtail is dirt cheap and so's offal which is another favourite of mine.
Heart, liver, kidney's i'll eat the lot.
Pig's liver, bacon and onions in gravy with spuds or chips is one of my favourite scoff's of all time.
 
Rot

Rot

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cat said:
Cheaper cuts of meat are well tasty long as you slow cook them, oxtail is dirt cheap and so's offal which is another favourite of mine.
Heart, liver, kidney's i'll eat the lot.
Pig's liver, bacon and onions in gravy with spuds or chips is one of my favourite scoff's of all time.
Click to expand...

Where you get your Oxtail from?... it's £6.50 a kilo in Tescos...

xROTx
 
BanishingFlatsAC

BanishingFlatsAC

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cat said:
Cheaper cuts of meat are well tasty long as you slow cook them, oxtail is dirt cheap and so's offal which is another favourite of mine.
Heart, liver, kidney's i'll eat the lot.
Pig's liver, bacon and onions in gravy with spuds or chips is one of my favourite scoff's of all time.
Click to expand...

How do you get over the vile blood taste of liver. It's like chewing on a mouth full of coins.
 
ballzdeepx

ballzdeepx

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Takumaji said:
Looks good, I make my oxtail stew base pretty much as shown here. Then I add a bit of allspice, celery root and a handful of diced bacon (gets roasted with the meat to give it colour and taste), one or two laurel leaves, ground pepper, some tomato paste and let it simmer down until the meat almost falls of the bone and the liquid has been reduced to one third. Gets served with potato or Bohemian dumplings, steamed or baked potatoes, Yorkshire pudding, various steamed vegetables, etc.
Click to expand...

Your farts must smell ruthless after this meal Tak.
 
cat

cat

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Rot said:
Where you get your Oxtail from?... it's £6.50 a kilo in Tescos...

xROTx
Click to expand...

Morrisons rot, much better butchers counter in there.

DecepticonZero said:
How do you get over the vile blood taste of liver. It's like chewing on a mouth full of coins.
Click to expand...

Old skool boy DZ, brought up on tripe, liver, blood sausage, pig's cheeks and rabbit.
 
BanishingFlatsAC

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cat said:
Morrisons rot, much better butchers counter in there.



Old skool boy DZ, brought up on tripe, liver, blood sausage, pig's cheeks and rabbit.
Click to expand...

British flavor pallet must be substantially different assuming.
 
sylvie

sylvie

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this is very familiar, looks really good. My girlfriend champions in soups and stews and unless its something really fucking weird, I always love what she makes. I have never had ox tail, I'm going to assume its more of a thing in the UK than in the US, but we've made plenty of stews cooking pork off the bone like this and ooooo baby

i recommend black pepper, salt, basil, and paprika. those are like my 4 go-to spices
 
StaticX

StaticX

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Looks great! Can we share our own dishes.....???

Gonna try that tmw
 
cat

cat

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DecepticonZero said:
British flavor pallet must be substantially different assuming.
Click to expand...

I'd give bear grylls a run for his money DZ, but i draw the line at fish eyes and bull's testicles.
 
sylvie

sylvie

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im about to make linguine with red clam sauce. i seem to have a hard time finding other ppl who eat this or have ever eaten it... its like a staple of my childhood. anyone?????
 
Kid Panda

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Sylvie said:
im about to make linguine with red clam sauce. i seem to have a hard time finding other ppl who eat this or have ever eaten it... its like a staple of my childhood. anyone?????
Click to expand...

I've never really cared for red clam sauce myself, but then I don't care for tomato based sauces anyway. Way too much acidity for me.
 
sylvie

sylvie

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Kid Panda said:
I've never really cared for red clam sauce myself, but then I don't care for tomato based sauces anyway. Way too much acidity for me.
Click to expand...

I think it is a very mild red sauce. I also am a fan of white clam sauce, I'll eat both interchangeably.
 
BanishingFlatsAC

BanishingFlatsAC

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Sylvie said:
im about to make linguine with red clam sauce. i seem to have a hard time finding other ppl who eat this or have ever eaten it... its like a staple of my childhood. anyone?????
Click to expand...

If you grew up in an Italian household, this is a staple. My nonna used to make this all the time.
 
Kid Panda

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Ok, I need to get this off my chest. Why do people use the word brought in place of the word bought?
 
sylvie

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DecepticonZero said:
If you grew up in an Italian household, this is a staple. My nonna used to make this all the time.
Click to expand...

how did she make it??? i seem to just love it straight up with no real spice or anything, somtimes i put basil or feta cheese on it. curious to hear how others enjoy this SUPER DELICIOUS UNDERRATED MEAL
 
Rot

Rot

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This thread needs MOAR COOKING PICS... and recipes...

xROTx
 
sylvie

sylvie

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next time i make something that looks tasty im gonna take a pic of it
 
BanishingFlatsAC

BanishingFlatsAC

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Sylvie said:
how did she make it??? i seem to just love it straight up with no real spice or anything, somtimes i put basil or feta cheese on it. curious to hear how others enjoy this SUPER DELICIOUS UNDERRATED MEAL
Click to expand...

Bay leaf. She was big on just a dash of salt and pepper and a few bay leaves.
 
BanishingFlatsAC

BanishingFlatsAC

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Sylvie said:
proper
Click to expand...

I will say that there is a huge difference in taste between using canned clams vs fresh ones. It just tastes right when you make marinara and simply pour a can of clams into it and let it simmer for 15 mins. Fresh littlenecks cooked In the sauce is too high class for me.
 
sylvie

sylvie

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DecepticonZero said:
I will say that there is a huge difference in taste between using canned clams vs fresh ones. It just tastes right when you make marinara and simply pour a can of clams into it and let it simmer for 15 mins. Fresh littlenecks cooked In the sauce is too high class for me.
Click to expand...

i would love to try fresh. i always make canned, sometimes i add even more clams. i've never had the opportunity to use fresh clams, and i never see the dish as an entree when I go anywhere. i don't go to classy restaurants often though
 
Renmauzo

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Kid Panda said:
I've never really cared for red clam sauce myself, but then I don't care for tomato based sauces anyway. Way too much acidity for me.
Click to expand...

Sugar cuts the acidity. Brown sugar specifically keeps the flavor rich and is subtle as opposed to white sugar making things just taste 'sweet'.

***

I think I'll post some recipe's up pretty soon with pics as well. Everyone who tries my potato salad loves it; they always say it tastes like what you'd get with southern bbq. What I don't tell them is that it's quite healthy and virtually fat free.

God bless mustard, and onions!
 
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