Carrots

This blog attracts an audience from all over this irksome planet of ours. Poland, Canada and Denmark are well represented and it's good to have you here. I imagine it's cold in those countries because I'm British and too lazy to look into another culture beyond what I've seen on a postcard. Other places sound much hotter, like Singapore and Brunei for instance. For those lovely readers in Singapore and Brunei, some of this post will garner little sympathy.

Chicken Drumsticks

For those of you that read the lamb breast post from a while ago, you'll remember how it got revisited umpteen times in a bid to get it right in what turned out to be a labour of love/outright slog. This one's got lamb breast's name all over it. The culprits in today's Persian excursion of poultry madness are temperature, salt, temperature again and that thorny subject of garlic.

So not being the type to wimp out of any of them, I cracked on. Not the Persian bit though. I ain't getting on no plane, fool.

Rib of beef

Today marks National Two Different Coloured Shoes day and like every other person of sane mind, I'm celebrating it in the company of a small section of cow.

In actual fact, we cooked this at Easter but it's only now that I've found time to post about it. If you came here specifically for menu ideas for those times you've got one shoe completely wrong, I'm afraid you'll have to move along, there's nothing to see here.

Pork fillet

In the words of Rakim, it's been a long time, I shouldn't have left you.

The truth is, people tend to cook a few things over and over, hence the posts slowing down. Plus I've embraced my inner bear and taken up hibernation as a hobby. It's really working out to be honest, apart from the weight gain and astronaut level muscle strength.

In this controversial and wholly unexpected post, a middle aged bloke puts some meat in some water.

King prawns

My internet's rubbish, 3mb rubbish but there's never been any availability in the local cabinet to upgrade. Until recently. So I placed my order, waited for upgrade day and then lost the internet for 3 weeks. I apologise for the lack of updates.

On the other hand I've found my pasta machine which has meant fettucini for every meal since. Thinking of what to go with, prawns offered themselves as an option so with a hungry girlfriend and a song in my heart, off we went.

Top rump

Since the whole silverside thing happened, I decided to try another cheap beef joint to see how it went. All in all it went pretty well but due to the number of oil-rich bags I've just used, this post is unsuitable for Greenpeace supporters or as I call them, perverts.

Don't get me wrong, any sane and decent person wholeheartedly agrees with Greenpeace's principles and I stand shoulder to shoulder with every one of them. Then I see a dozen of them trespassing someone's ship and it makes me want to burn some tyres. Here's my advice to Greenpeace - engage, not enrage.

The reason I used so many bags was because the beef kept releasing juices which traveled up the bag under vacuum ruining the seal in the process. Next time I'll open the packaging and leave it to dry in the fridge for 24 hours giving me ample time to storm a BP fracking rig.

Tenderstem broccoli

I'm going for the shortest blog post ever. The entire post is going into the intro.

Sometimes in life it's nice when something's surprisingly hard. With tenderstem broccoli however, less so. Cooked the same way as asparagus at 85 degrees for 20 minutes it's annoyingly firm. Watch for an update soon.