The Temple of Bague Wasting bandwidth since 1997 - Now in our 27th wasteful year!
Noms / February 18, 2020 / John / 0
Easy recipe time. Before you start, make up a big ol’ batch of Mix Powder. Ingredients: 3 medium potatoes, grated. 4 medium carrots, grated. 2 medium onions, sliced. 2 red finger chillies, sliced into rings. 2 green birds-eye chillies, sliced into rings. a handful of finely chopped fresh coriander leaves (including stalks). a handful of
Noms / September 26, 2016 / John / 2
Well, Lorne Sausage (or square sausage, if you like) is a staple of the Scottish breakfast and it’s particularly awesome. This is my take on it, including a sage & onion mix and basic crumb coating that my local butcher used to add when I was a wean 🙂 Ingredients: 750g minced (ground) pork &
Noms / September 1, 2016 / John / 0
I think this is more of an Italian-American dish that straight Italian – someone who knows will no doubt tell me. It’s similar to a Lasagne, but without the need to make two sauces. It’s cheap, it goes a long way and it’s delicious. So, here’s what’s needed. 500g hot Italian sausage (mix together 500g
Noms / August 14, 2016 / John / 0
This is a lightly spiced sausage meat which works great for any red meat-based Italian food (your lasagnes, bolognese and what have you) as well as for stuffing into skins if you’re so inclined. A word about the ground pork / port mince first, though; if you’re going to use a packet from the supermarket,
Noms / June 6, 2016 / John / 0
Hello all. So, I’ve been experimenting a lot with curry cooking the way it’s done in British Indian Restaurants. These dishes have a unique taste and texture of their own, distinct from traditional Indian and Pakistani cooking. I expect this has come about from a requirement to rapidly produce a wide range of dishes in as short
Noms / June 6, 2016 / John / 1
So, in most of the BIR style curry recipes I make, I use what’s called a “mix powder”. This is just a blend of the spices common to just about every British style curry there is. It’s easy. Just punt the following spices into a jar, shake ’em up, and you have mix powder. 4
Noms / April 16, 2015 / John / 0
Nothing complicated here – no weird and wonderful chillies that you need to travel 50 miles to buy. All off the shelf stuff, but tastes amazing and gets better after a couple of days. If you decide to make a huuuuuuuge pot of it, either portion it and freeze it or heat the whole pot
Noms, Ramblings / September 17, 2014 / John / 1
[EDIT] So, I’ve found that it’s generally easier to get a 2kg chunk of shoulder than a 3kg one, so I’ve tweaked the recipe over the last few months. It turns out that the only thing that changed, other than the pork-weight, was the amount of salt – reduced from 3tbsp to 2tbsp. Results are
Brewing / February 8, 2013 / John / 0
This is a message from the future! For once, it came out magnificently on the first attempt so I’ve stuck with this recipe ever since. So I’ve devised a recipe for what I’m hoping will be a nice Christmas Pudding Ale. The Youngs one, if I remember correctly, is just a winter warmer mixed with
Noms / October 13, 2011 / John / 0
Normally the curries I make tend to be closer to actual Indian food than the type of things you buy in a British Indian restaurant, but it’s nice to have a change sometimes. This is a pretty straightforward but very yummy Korma recipe. First off, make a curry paste (sort of) by mixing together two