Got a quick cooking tip or two you'd like to share? Go for it! To make things easier to see, put a general heading in capitals in the colour "LawnGreen", like wot I is about to do. That colour really stands out.

Tao's tip #1!

CRACKLING

For perfect crackling, heat up a big frying pan with about a quarter of an inch of vegetable oil in and place the whole pork joint, skin side down, in the hot oil until the skin has turned a light golden brown. Then remove the joint and rub a little salt into the skin before cooking the joint as normal (you might want to leave it five minutes to cool down before adding the salt).

Oh, the joint will spit rather a lot in the frying pan! Just so you know.

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Err, what if one is colour blind?

CURRY


Well, for my first proper post on the forum, I thought an innocuous one would be a good start.

For a perfect curry (especially a meat one like beef or chicken), after cooking, leave it for 24 hours. The flavours become much more fulsome. Then freshen with more fried onions and fresh coriander (ALL curries should have fresh coriander).

Alternatively:
Go to pub.
Buy porky scratchings.
Serve with Guinness.
Result!

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What is org doing?

What is org wiffling on about?

You're damn right!

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OK peeps. I made carrot cake yesterday, but it has stayed soggy in the middle and not cooked properly, despite being cooked for the maximum length of time and was close to starting to burn. My mum (the trained cook) has said to put grease proof paper on top of the cake next time so it won't burn and I can cook it for longer. I intend to cook for longer at a lower temp anyway next time, but will squeezing all of the moisture out of the grated carrot first help?

Any ideas?

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They called me mad, I called them mad, and damn them! They outvoted me!
Lady of Vengeance
Affectionately known as Darth Ravenous

Yes it will but be careful you dont over squeeze it, your mum is right about the greaseproof and you may find that brown paper around the outside of your tin helps too, I always use it with my heavy rich booze filled christmas cakes!

From what you say thou mos honey, definately too much moisture, so either take some out or add a tad more flour.

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My X Rated Stories - new one added 16/12/08

hmm i think I'll squeeze out the carrots a bit, then use the paper to stop it burning. Thanks honey

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They called me mad, I called them mad, and damn them! They outvoted me!
Lady of Vengeance
Affectionately known as Darth Ravenous

Anytime my lovely.

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My X Rated Stories - new one added 16/12/08