/ck/ - Food & Cooking

I'm going to buy a rose DP (2004 iirc) for my friends wedding I think, what do you reckon?

I know DP isn't the best bang for your buck, but I can't think of another champagne that carries that same kind of prestige / weight that most people recognise on the spot..

>>7437705
How ignorant of cooking do you have to be to make such a sweeping generalization?

>>7436980
There are. All carrots use to be purple on the outside not so long ago

>>7428059
Learn how to master poaching eggs so they're like little mozzarella balls of deliciousness

This Greek place is great

http://www.tripadvisor.co.uk/Restaurant_Review-g187323-d2401778-Reviews-Asteria-Berlin.html

Also they dish out free ouzo like tapwater

Anyone got any good lamb slow cooker recipes?

Thai Red Bull is the shit

Cost 20 pence (10 baht) a pop and is way stronger than its counterparts

>>7103117
Innis and Gunn is based as hell, getting so popular now as well, their seasonal ones are usually fantastic

>>7103138
Fraud me pls go

>>7094945
>bc why not
Because that's a fucking retarded thing to do

>>7092831
I don't see the problem, steak is cooked on a high heat, mushrooms are sauteed on a pretty high heat

Or you could take the steaks out and while they're resting finish off the mushrooms with some white wine and cream to make a nice little sauce

It's good stuff but you can get things of similar quality for a better price

Case in point:
>Denby 30cm cast iron shallow casserole pan - £50
>Le Cruset 30cm cast iron shallow casserole pan - £190

I think it makes a good gift though if someone is in to cooking

>>7090065
>yfw I had it with goose
>mfw when I had it with goose

My hand was forced though

>>7090019
Have you actually tried it anon, or have you simply googled it, saw the price and instantly judged it on that alone

Cause i'm going to be honest m8, the odds of you having tried it seem fleeting against the odds that the above statement happened instead

>>7090029
>Not getting how jokes work

>>7089657
>>7089737
How do you not get that i'm taking the piss, I mean I couldn't have layed that on any thicker

>>7089732
Oh right, I beg to differ myself, what didn't you like about it?

>>7087670
I hate it when people say they love certain kinds of wine, but don't even name the winemakers or appellation. There's many different levels of quality between the "same" variety of grape. You dumb faggots can't just say "Chardonny" or "Gamay" or "Rieling" or "Sauvignon."

Most of the plebs in this thread haven't even had good wine.

My "favorite wine" changes every month at least. Different appellations change based on the seasons, as does how appropriate they are to the seasonal offerings. In the summer I really enjoyed Muscadet Sevre et Maine Sur Lie 2014 from Domaine les Grands Presbytere with a nice Gruyere. Still haven't found a good fall favorite though, but I'm leaning towards Paco & Lola 2011 Albarino with a nice chunk of chèvre.

>This entire thread

Roast potatos are the best thing about a Sunday roast and you fucking know it

Salt, score and sear for a bit then finish off in the oven

That way you get a nice crisp skin and the other side is nice and soft

>>62638582
There was a time when mostly all that happened in the off-season was arguing about D&E, TPATQ, and varies other bits of lore such as the one true house, Blackfyre

>mfw watching his tomato sauce recipe video and he puts 3 stock pots in

>>7036506
But isn't the entire point to get the egg caught up in the turbulence? That's what Gordon says here : https://youtu.be/p1mGDiEbni4?t=186

>>7036510
Yeah it doesn't make a difference to the taste really it's just about dem aesthetics

>>7031333
How do I master making perfect little poached egg balls?

What usually happens:
>Boil some water, let it cool off a little
>Put a dash of vinegar in, swirl the water
>Crack egg into a cup, lower the egg in gently
>Egg gets caught up a little in the turbulence
>Eventually falls to the bottom of the pan
>Never quiet rolls into a ball
>Quest to make perfect poached egg goes on another day

Blue Stilton