Your favorite unrecipes.

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Rhythm Thief

Legendary Member
Location
Ross on Wye
slowmotion said:
Leave out the pasta, mayo and the peanut butter, and substitute a packet of bread sauce and some ground steak.

I'm dribbling...

Sounds good to me. The whole point of that "recipe" is it's never the same twice.:boxing:
 

Rhythm Thief

Legendary Member
Location
Ross on Wye
slowmotion said:
Leave out the pasta, mayo and the peanut butter, and substitute a packet of bread sauce and some ground steak.

I'm dribbling...

Sounds good to me. The whole point of that "recipe" is it's never the same twice.:biggrin:
 

longers

Legendary Member
ELL said:
I just don't understand why you would spend ages cooking a roast dinner to make it all taste the same unless you are a crap cook and need it to drown out the taste

Gravy is much more than brown, if it's good it should be able to be enjoyed on its own. Sauce is just a posh word for gravy. So is Jus.
 

longers

Legendary Member
ELL said:
I just don't understand why you would spend ages cooking a roast dinner to make it all taste the same unless you are a crap cook and need it to drown out the taste

Gravy is much more than brown, if it's good it should be able to be enjoyed on its own. Sauce is just a posh word for gravy. So is Jus.
 

ComedyPilot

Secret Lemonade Drinker
Go to a local supermarket, buy ready meals or pizza, come home, shove them in the oven.

Hey presto, my version of food hell.
 

Weegie

Well-Known Member
Location
Glasgow
My nightmare unrecipe is popular with the young'uns round here - chips & curry sauce from the local chinese takeaway. Nothing wrong with chips & curry sauce in itself, but this lot compress it at high pressure into one of those metal food containers. By the time it is unpacked, it comes out as a solid lump, like a vomit-coloured meatloaf. Lovely.
 

Weegie

Well-Known Member
Location
Glasgow
My nightmare unrecipe is popular with the young'uns round here - chips & curry sauce from the local chinese takeaway. Nothing wrong with chips & curry sauce in itself, but this lot compress it at high pressure into one of those metal food containers. By the time it is unpacked, it comes out as a solid lump, like a vomit-coloured meatloaf. Lovely.
 

vernon

Harder than Ronnie Pickering
Location
Meanwood, Leeds
ELL said:
ewwwww why drown the flavour of your food in brown


I'm with you on this. I don't use any post cooking additives i.e.

  • salt
  • pepper
  • ketchup
  • gravy
  • sauces e.g. bechemel, apple, cranberry

to mask the tastes of the underlying food.
 
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