Crackle said:Smells like Bolognese and pancackes here.
User1314 said:Wife gone out so cooking for myself.
I fried a cubed onion with 4 medium sized green chillies and a lump of ginger. Threw in some garlic, bit of black pepper and some salt. Then three tomatos. Then a red chilli. Then some chilli flakes. Then a dash of lemon.
Let the concoction - what's the official chef word? - thicken. All took40 minutes. Now thrown in 5 large chicken drumsticks. Cook on slow heat for 50 minutes. Served with cool youghurt, thick rice and a pickle of some sort!!!!!
Hmmm..... Can't wait. Timed so I can eat it in peace at 8 after kids have had story and are in bed. I can smell it now! 38 minutes to go!
Absolutely does. Onions must be cut according to the formula 3x raised to the power of 5 divided by Pi multiplied by y divided by the square root of 2 x n, where x=the diameter of the onion in millimeters, y=the cubic capacity of the frying pan, and n=the size of your top tube. Anything else is pants.Chuffy said:Can you smell what the Crock is cooking?
Why does everyone cube onions? I'm really bad at maths and have to settle for just chopping them into lumps. Does it actually make any difference?
Budgie drumsticks. You need five just for a snack.fossyant said:5 drumsticks...to yourself.....???