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SC stew help for bloke please
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It's gonna be gorgeous. :drool: :TIf you lend someone a tenner and never see them again, it was probably worth it.0
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Good Luck. I hope you enjoy it.
Let us know how it goes, with pictures, we have the before lets see the after.
ps Don't forget to do mash potato. Its better mashed with no butter and milk for stew.£2 Coins Savings Club 2012 is £4
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NPFM 210 -
Oh no!
Another Mr BE recipe thread :rotfl:
I reckon you should line up another 10 basic recipe threads and then get it published..... Recipes-Bloke stylee
I'm looking forward to seeing the pic.
Will Mrs BE be calling in?Silence is more musical than any song0 -
Rikki wrote:Good Luck. I hope you enjoy it.
Let us know how it goes, with pictures, we have the before lets see the after.
ps Don't forget to do mash potato. Its better mashed with no butter and milk for stew.
I don't think I'll need the mash - should be enough for one, I reckon! If you lend someone a tenner and never see them again, it was probably worth it.0 -
goldentouch wrote:Oh no!
Another Mr BE recipe thread :rotfl:
I reckon you should line up another 10 basic recipe threads and then get it published..... Recipes-Bloke stylee
I'm looking forward to seeing the pic.
Will Mrs BE be calling in?
It's Mrs EE! And maybe, when it comes to cleaning up afterwards.
If you lend someone a tenner and never see them again, it was probably worth it.0 -
mrbadexample wrote:I don't think I'll need the mash - should be enough for one, I reckon!
I always have mash. It soaks up all the lovely tasting gravey.£2 Coins Savings Club 2012 is £4.............................NCFC member No: 00005.........
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NPFM 210 -
Well, I'm going for the overnight cook, and then I can stick it on again tomorrow when I'm ready.
It looked like this just before I put it on:
It took just over 1½ pints of stock (with Oxo! :j ) to get the liquid level that high...I hope it's enough? Two Oxo cubes coz it said on the box 1 cube for ⅓ pint of stock, but that seemed a lot? The beef has been coated in my own personal seasoned flour (I chucked a bit of black pepper and a pinch of salt in :cool: ) and browned (well, it went brown
) with the onions (I deglazed the pan too, apparently 
). I've some seasoned flour and a little stock left - :idea: I save those for thickening it at the end, right?
How am I doing so far? :whistle: If you lend someone a tenner and never see them again, it was probably worth it.0 -
Looks absolutely fantastic:T :T :T
Well done mbe I live in my own little world, but it's ok as everyone knows me here
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mrbadexample wrote:
How am I doing so far? :whistle:
You're just having us on that you can't cook :eek: ... when really, you're one of those tv chefs in disguise aren't you? :rotfl: "An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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mrbadexample wrote::If I chuck the above into the SC, turn it on low and go to work, I can't see how it gets to be stew. At what point does someone pop round and add the gravy?
THis thread is hilarious! It deserves an award!!!0
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