The **Now Eating** Thread

Craig1981 said:
The chimichanga was way better than the pancakes
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Yes the pancakes do not look very soft/absorbant ... they missed out on melted butter content ?

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Raymond Lin said:
Yes, it’s noodles and sauce.

You just boil some water in a pan, add the sachet of powder, then add noodle and boil for 5 mins.

Then topped with anything you want, egg and bacon for example.

Ps, add some spring onions always add a touch of freshness which balances out all ramen. The egg is also great with all ramen. Perfect ramen egg had a semi runny yoke, boil water, when it’s boilijg put in egg for 6min exactly then put it straight into cold water. You can marinate it or not.
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Hey

Saw this post as I have some noodles, they are the Shin Ramyun, I believe they are quite hot. Wanted to ask about the egg and the putting it into cold water after.

When I boil an egg I put it into a saucepan of cold water and wait for it to boil and then time for 3 minutes, is your method just a different way of doing it?

Thanks
 
beachBOYken said:
Hey

Saw this post as I have some noodles, they are the Shin Ramyun, I believe they are quite hot. Wanted to ask about the egg and the putting it into cold water after.

When I boil an egg I put it into a saucepan of cold water and wait for it to boil and then time for 3 minutes, is your method just a different way of doing it?

Thanks
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Boil water first, when it hit boiling point lower the egg in with like a spoon and leave it for 6min to 6min 30s then out into cold water.
 
beachBOYken said:
Thanks, and this will result in hard boiled with a slightly runny centre.

Whats the idea of the cold water part?
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This will leave you a runny centre but solid whites, a larger egg will be around 6:30. Start with 6:30 and see how you like it, 6:00 might be too runny for your taste.

The cold water is to stop the cooking immediately or you will end up hard boil all the way.
 
Raymond Lin said:
This will leave you a runny centre but solid whites, a larger egg will be around 6:30. Start with 6:30 and see how you like it, 6:00 might be too runny for your taste.

The cold water is to stop the cooking immediately or you will end up hard boil all the way.
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Great, yeah I like less of a runny egg so I will try 6:30 for a start, thanks again.
 
da_mic_1530 said:
Thought I recognised that curry! I saw it on Reddit this morning. Feel the positive karma raikiri it looks great!
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So many damn notifications, but cheers.

the-evaluator said:
Any chance of a receipe for that butter chicken? It looks amazing!
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Sure:


Serves 6.

• 6 tablespoons ghee
• 1KG chicken breasts, cut into 2.5cm chunks
• 4 garlic cloves, minced
• 1 Tbsp garam masala
• 1 onion, diced
• 1 Tbsp fresh grated ginger
• 2 tsp chili powder (might want to do one for a mild curry)
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp turmeric
• 1 tin plum tomatoes, blended
• 2 cups cream
• 350g Jasmine rice


Brown the chicken off in 2 spoons of the ghee.

Remove from the pan.

Add 2 more spoons of ghee.

Cook onion on medium heat for 3-4 mins.

Add garlic, ginger and spices, cook for a couple mins and combine with onions/ghee.

Add tomatoes, cook for 5 mins.

Add cream, mix together.

Return chicken and cook for 15 mins on a low temp.

For the naan (makes 6-8):

• 1 3/4 cups 00 flour
• 2 tsp sugar
• 1 tsp salt
• 2 tsp olive oil
• 3/4 tsp baking powder
• 1/2 cup milk
• Small bunch of coriander (cilantro) finely chopped
• 3 cloves garlic minced
• 1 Tbsp ghee


Combine dry ingredients, add olive oil and milk, mix together then knead for 7-8 mins until elastic/smooth. Rest for 10 mins then portion out and roll into roughly 10x15cm ovals.

Melt the ghee, add the coriander and garlic.

Heat a non stick pan until it's near smoking.

Add two naans and cook for 30 seconds.

Turn and brush with ghee/garlic, cook other side for 30s.

Turn again and brush other side with ghee.

Done.

I think that's everything.
 
Raikiri said:
So many damn notifications, but cheers.



Sure:


Serves 6.

• 6 tablespoons ghee
• 1KG chicken breasts, cut into 2.5cm chunks
• 4 garlic cloves, minced
• 1 Tbsp garam masala
• 1 onion, diced
• 1 Tbsp fresh grated ginger
• 2 tsp chili powder (might want to do one for a mild curry)
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp turmeric
• 1 tin plum tomatoes, blended
• 2 cups cream
• 350g Jasmine rice


Brown the chicken off in 2 spoons of the ghee.

Remove from the pan.

Add 2 more spoons of ghee.

Cook onion on medium heat for 3-4 mins.

Add garlic, ginger and spices, cook for a couple mins and combine with onions/ghee.

Add tomatoes, cook for 5 mins.

Add cream, mix together.

Return chicken and cook for 15 mins on a low temp.

For the naan (makes 6-8):

• 1 3/4 cups 00 flour
• 2 tsp sugar
• 1 tsp salt
• 2 tsp olive oil
• 3/4 tsp baking powder
• 1/2 cup milk
• Small bunch of coriander (cilantro) finely chopped
• 3 cloves garlic minced
• 1 Tbsp ghee


Combine dry ingredients, add olive oil and milk, mix together then knead for 7-8 mins until elastic/smooth. Rest for 10 mins then portion out and roll into roughly 10x15cm ovals.

Melt the ghee, add the coriander and garlic.

Heat a non stick pan until it's near smoking.

Add two naans and cook for 30 seconds.

Turn and brush with ghee/garlic, cook other side for 30s.

Turn again and brush other side with ghee.

Done.

I think that's everything.
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Looks Great! Out of interest what Chilli powder do you use, and I presume double cream not single?
 
Raymond Lin said:
Soooo I found out today you can get one of these near where i live for £3.

It makes all other sausage baguette in the world look lame.

xBRcHJ6.jpg
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This reminds me of the "Cobageddon" i used to make when working saturday overtime. A small group of us used to take it in turns to bring in breakfast when working overtime and my specialty was a whole tiger loaf cut in half and buttered, with 8 lincolnshire sausages, 1 pack of bacon, a punnet of mushrooms and a box of 6 eggs wrapped in tinfoil and lightly compressed to make a hell of a breakfast sandwich for 4 people!
 
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