Quake3World

It will do the job I am sure Don Carlos and looks like value for money.

For me, a kind of New Year resolution, to try different recipes (as per recipe) from scratch and avoid substitutes, ginger for garlic for one

Don Carlos wrote:https://www.amazon.co.uk/gp/aw/d/B01HFI2KIE/ref=mp_s_a_1_10?ie=UTF8&qid=1514766585&sr=8-10&pi=AC_SX236_SY340_FMwebp_QL65&keywords=best+knife+sharpener&dpPl=1&dpID=413a9M1AqmL&ref=plSrch

Looking at that...

That looks pretty good for the price. I've a 1000/3000 grit one so pretty similar. You only need to use the 1000 side if you've completely blunted your knife, 3000 should be fine most of the time. As you're sharpening you'll get a black sludge on top of the stone; don't clear it away, that's actually the abrasive that helps sharpen it. You'll know when you have the right angle as it'll make a satisfying grinding noise as you drag it along the stone

The 15' guide looks really useful, but bear in mind your western knife is probably meant to be sharpened at 20' (Japanese knives are usually 15') so you might want to angle it up by 5' to make 20 .

I only ever sharpen mine with the stone once every few months, do a quick few swipes on a ceramic honing rod every few days or something to keep it topped up. Something like this maybe. Use the same 20' angle as with the steel. A honing rod doesn't actually sharpen a knife but re-aligns all the microscopic burrs on the edge which will make it cut better.

Practise on some old knives or something first but it's all pretty easy.

Thats the insight I come here for

Maybe I made it all up

PhoeniX wrote:Maybe I made it all up

I don't think so.

Me, I am cooking a simple creamy salmon pasta for dinner tonight and trying to decide the type of pasta to make a variation. I usually use Fettuccine but last tried Penne but it didn't seem to work. I just might try the larger Rigatoni variety this time.
Note to self: Don't forget the spinach this time.

Sounds nice

I've not had chance to eat all day apart from a few biscuits and flapjack and it's now 12am, think I'm going to end up with an omelette before bed!

Hmmm.. I just surprised myself

I made homemade sausage rolls for lunch and they turned out rather well & tasty and such a pity I didn't take a photo before they were gobbled up. They were pretty good from all reports.

Here's the recipe. I did omit the garlic and onion in this my first effort.





Sauce

Whiskey 7 wrote:Hmmm.. I just surprised myself

I made homemade sausage rolls for lunch and they turned out rather well & tasty and such a pity I didn't take a photo before they were gobbled up. They were pretty good from all reports.

Here's the recipe. I did omit the garlic and onion in this my first effort.

One good thing about the quarantine is that we actually have time to cook meals and eat together every night. Gotta cherish the good to get through this.

Turkey lasagna :drool:


Risotto with halibut


Let's see some Q3cooking :drool:

This coronavirus shit is making me eat way too much. I'm eating out of boredom all the fucking time. That said, I downloaded Nier Automa yesterday and although I thought the game kinda looked like shit turns out I was dead wrong... game is awesome... If you played any games in the 90's you owe it to yourself to play this one.

Re: Are you into cooking, I'm making a home made pizza tonight. Add a glass of wine or two and it can't be that bad..

Edit hours later Bummer, I forgot to take a picture so maybe another soon.....

Still forgot to take photos of my meals. I am not an Insta/FB/Twitter player.

I just thought to say I tried a fried banana desert recipe last night, thought too to share

Pan Fried Cinnamon Bananas

Ingredients
• 2 bananas slightly overripe (mine had some brown spots on the skin)
• 2 tablespoons sugar (I used tbs of honey here)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional) (I didn't use this time but will try next time)

Instructions
1. Peel and slice the bananas into rounds, approximately 1/3 inch thick
2. In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside
3. Lightly spray a large skillet with nonstick oil spray (I used a knob of butter here) and warm over medium heat.
4. Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top
5. Cook for about 2-3 minutes.
6. Flip the rounds, sprinkle with the remaining cinnamon mixture
7. Cook for 2-3 more minutes until the bananas are soft and warmed through

I served over two scoops of ice cream.
Yummy

That actually sounds way good...

First time I've done the recipe. It was simple & quick, near last minute as I didn't want to throw out the bananas

Tonight I plan to use some spicy sausages that I found in the bottom of the freezer yesterday, cutting them down and precooking in to little meatballs. Throw them then in some 50/50 passata sauce (50/50 as I have some jar stuff I will add to) adding to cooked penne pasta, chuck it in the oven for a while and add parmesan cheese before serving. Accompany with some buttered Turkish bread rolls.

Seems I will be trying more and varied meals as this pandemic continues. You?

Captain Mazda wrote:One good thing about the quarantine is that we actually have time to cook meals and eat together every night. Gotta cherish the good to get through this.
Let's see some Q3cooking :drool:

How did you do that Risotto?

The lasagna looks like a crime.

Ferrao10 wrote:

Captain Mazda wrote:One good thing about the quarantine is that we actually have time to cook meals and eat together every night. Gotta cherish the good to get through this.
Let's see some Q3cooking :drool:

How did you do that Risotto?

The lasagna looks like a crime.

?

I put together a quick beef massaman curry last night. Quick in that I didn't have a couple of ingredients to hand, namely the kaffir lime leaves and the tamarind paste. Still it tasted great

Recipe here

I finally got to cook an easy corned beef recipe. It has been on my 'to do' list for ages.
Cooked it up yesterday afternoon and just enjoyed slices on a sandwich for lunch. Yum

Ingredients

1.5kg (3.3 lb) silverside (Bottom Round)
1 onion, roughly chopped
1 carrot, roughly chopped
10 peppercorns
6 cloves
2 bay leaves
¼ cup brown sugar
½ cup malt vinegar
Enough water to cover

I omitted the carrots figuring it didn't add much, maybe add next time.....

Instructions

• Place the beef into a large deep pot. Add the rest of the ingredients and fill with enough water to cover the beef.
• Place the pot over high heat and bring to a boil.
• Once boiling, reduce the heat until it is a gentle simmer. Cover and cook for 2 hours, and maintain a simmer.
• Remove the beef from the liquid and allow it to rest for 15 minutes.

When cooled I wrapped in al-foil and kept in the fridge overnight. I've been told, once cooked, it will keep for a week. Anyone else confirm this please?

Never sprinkle maple sugar (dehydrated pure maple) on your bacon if you ever want to eat normal bacon again. I'll be chasing that dragon for a while now.

Looking for something a little different to try soon and stumbled across this so ask, anyone tried similar?
[youtube]oj0gzO1STdg[/youtube]

If I had the time..... .... but it is mesmerism nevertheless.

[youtube]e0OEmrHzJjk[/youtube]

I made fatteh a few weeks back.

fried crunchy bread, chickpeas, tahini yoghurt, chili-infused clarified butter

Whiskey 7 wrote:If I had the time..... .... but it is mesmerism nevertheless.

[youtube]e0OEmrHzJjk[/youtube]

JFC... There's so much to unpack from that video. It's so well done and edited but the content is so strange. Either way, holy shit, that looks like so much work for one meal but godamn it looks good. I've actually watched this guys video's before I think, he was cooking Wagyu beef and there isn't much to that since the beef itself is so good. I'm skeptical I'll ever try this but I really want to just to taste that. Imagine how disappointed you'd be if it just tastes like every steak you normally eat.

I had to Google JFC

The Beef Wellington video was an effort in itself and very few would attempt the dish IMO.

Pext, fatteh, I must give it a go

Whiskey 7 wrote: Pext, fatteh, I must give it a go

[youtube]G-o3tR6NrMA[/youtube]

Regarding the ingredients this is the best recipe I've found so far.

But after some research and two attempts I would stack the ingredients in a different order. Mostly to prevent the butter from pooling at the bottom of the bowl and to better preserve the crunch of the bread.

Check this video from my favourite lebanese restaurant in berlin. Relevant part is at 3:25.

https://www.facebook.com/22832314401994 ... 454761803/

Whiskey 7 wrote:If I had the time..... .... but it is mesmerism nevertheless.

[youtube]e0OEmrHzJjk[/youtube]

Oh my word :drool: :drool: :drool: