yeah man...
i am now officially co-owner of a wok!!!
i've never been the co-owner (or sole owner) of a wok before... its quite a nice feeling really 8)
obviously i report that in purely scientific times, and for purely scientific reasons...
christened it last night too...
with the prawns (gotta love cooking prawns), the tomatoes, the mushrooms, garlic and wine - right on!! not the most stir-fry of meals, but enjoy cooking it in the wok did i...
linenwrecker enjoyed the results too... threw some stuff in a wok, sat down and had a munch together, one of those lovely moments where you know everything is gonna be alright...
and, to top it all off...
prawns go in grey
prawns come out pink
MAGIC WOK!!! 8)
Showing posts with label culinary. Show all posts
Showing posts with label culinary. Show all posts
Tuesday, 2 August 2011
Sunday, 10 July 2011
10-step linguine carbonara de bwoi
linguine carbonara de bwoi
250g linguine
3 eggs (i don't like eggs)
50g parmesan cheese - grated
2 small red onions
9 cloves garlic - crushed (i likes garlic i does)
150ml single cream
black pepper
1. boil up a big ole pan of water, drop in a lil' bit of oil, and the solid salt for the salt-breaking machine you don't have... once boiling, remove from hob as you have realised that linguine takes less time to cook than spaghetti so you're gonna have to do a bit more prep first.
2a. beat the eggs, cheese, a bit of black pepper and the cream together in a bowl/jug until mixture is smooth.
2b. finely chop the onions, slighlty-less-finely chop the bacon, stick a tiny drizzle of oil into a pan and place it on the hob to warm up (marvel at how the water in the first pan has changed with its salt/oil content)
3. start crushing the garlic into the oil pan as it heats up (experience should tell you that crushing this much garlic without an industrial garlic crusher may take a few minutes), when you are nearly finished start boiling the weird water again.
4. drop linguine into boiling water, stir, leave for a minute then add bacon and onion to garlic and oil.
5. you are now cooking with two pans - PANIC!!!
6. when bacon is golden, onions sweated and linguine cooked (6-7 mins roughly), drain the linguine and place on the side in a sieve or similar.
7. marvel at how the egg mixture changed, and now looks like a really weird bobbly-creamy snowscape. stir again, then add to bacon and onions.
8. cook for 30 seconds.
9. add drained linguine to mixture and fold the two together until pasta is evenly coated and then serve.
10. realise you did a properly bad job of distributing the bacon through the pasta, so spoon it on top of the served pasta, eat some cos' it looks good and at least one of the piles of additional bacon you just served looks 'a bit big' - then ENJOY.
happy time 8)
250g linguine
3 eggs (i don't like eggs)
50g parmesan cheese - grated
2 small red onions
9 cloves garlic - crushed (i likes garlic i does)
150ml single cream
black pepper
1. boil up a big ole pan of water, drop in a lil' bit of oil, and the solid salt for the salt-breaking machine you don't have... once boiling, remove from hob as you have realised that linguine takes less time to cook than spaghetti so you're gonna have to do a bit more prep first.
2a. beat the eggs, cheese, a bit of black pepper and the cream together in a bowl/jug until mixture is smooth.
2b. finely chop the onions, slighlty-less-finely chop the bacon, stick a tiny drizzle of oil into a pan and place it on the hob to warm up (marvel at how the water in the first pan has changed with its salt/oil content)
3. start crushing the garlic into the oil pan as it heats up (experience should tell you that crushing this much garlic without an industrial garlic crusher may take a few minutes), when you are nearly finished start boiling the weird water again.
4. drop linguine into boiling water, stir, leave for a minute then add bacon and onion to garlic and oil.
5. you are now cooking with two pans - PANIC!!!
6. when bacon is golden, onions sweated and linguine cooked (6-7 mins roughly), drain the linguine and place on the side in a sieve or similar.
7. marvel at how the egg mixture changed, and now looks like a really weird bobbly-creamy snowscape. stir again, then add to bacon and onions.
8. cook for 30 seconds.
9. add drained linguine to mixture and fold the two together until pasta is evenly coated and then serve.
10. realise you did a properly bad job of distributing the bacon through the pasta, so spoon it on top of the served pasta, eat some cos' it looks good and at least one of the piles of additional bacon you just served looks 'a bit big' - then ENJOY.
happy time 8)
Sunday, 26 June 2011
cooking prawns...
i love cooking prawns... its a thing that i have only recently discovered... but yeaman - bwoi like that right about there! its like a mini-magic event in your pan... prawn goes in blue...  |
| uncooked peeled king prawns (blue)... mine came sans citron |
throw in some crazy business...
"tonight matthew i will be adding a whole pile of garlic and juice and gubbins of a single lime to my prawns-in-a-pan..."
prawn comes out pink...
 |
| cooked peeled king prawns... levitating |
magic... in a pan
right about there...
even better than a global hypercolour t-shirt...
and the thing with the limes involved the addition of cherry tomatoes, more limes, sweet chilli sauce, spring onions... and noodles! served on (get me) a bed of baby spinach leaves...
it was lovely 8)
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