Yeah now then. The Teesside Chef here. I'm from Middlesbrough me, and I make loads of nectar recipes for you to get yer faces around. We like a bit of crack in Middlesbrough and I try and have the crack a bit and teach the citizens of the world about the wonders of Teesside and the wonders of home cooked grub from all over the world.
I've got everything here. Chips, dips, chains, whips. Breakfast treats, showstopper desserts, vegan food that will blow you away and meaty dinners. Every now and again I might make a bit of pretentious food too. Just don't tell our kid.
I'll have a new recipe for you every Thursday so look out for that one, and if you're lazy, subscribe and turn on the notifications bell so you get a reminder when I'm cooking or baking up something unbelievably tasty. You won't want to miss any of it.
Just in case you were wondering, I wear white gloves 'cos I've got dead man's hands. Nice one. See yerz after eh? See yer later. Terrraaaaarrr
I've always fancied Nige, somewhat meaningless given his persuasion bit nilhistic I suppose, as I'm going to die and so will he never knowing of my unrequited fantasy of opening up his fridge with carefully placed handwritten brown papered bags or of exploring his kitchen garden life, isn't all cracked up with what it is supposed to be.😊 ps nice link between masturbation whilst slowly stroking and shaping your ciabatta did I'm mention I've spent my Birthday afternoon in a Whetherspoons sipping a large bottle of Peroni
Chef! This is not ciabatta. Ciabatta has no olive oil in it and no sugar and it is 80% hydration. Your gluten development was appalling. Your 70% hydration should have given you a lovely bouncy dough. Not the mess you turned onto the worktop. Far too much flour on the worktop. You are working in un-fermented flour. Bashing the dough to death with some of the worst shaping on the planet. + Many other basic errors. You are no baker at all. But, the channel is entertaining. No nastiness intended here BTW. Just a real baker astonished at what your putting out. Though 100% for your comment on Confucius. Misogynist too.
Aah but this is not your typical ciabatta bread. It's been developed for the modern world, where time to fanny around is short. One has to adapt and innovate. As Abraham Lincoln said 'The dogmas of the quiet past are inadequate to the stormy present'.
@@TheTeessideChef Chuckles, your eloquent humour is superb. You are attempting a no-knead bread here. As the gluten structure forms the gluten is tightly coiled and some stretching and folding is necessary to stretch it out into gas trapping sheets and fold it over itself into a layered gas trapping structure. It only takes a few seconds and it is usually done during bulk fermentation, whilst the dough is in the bowl. Without some gluten structure development you end up with a poor crumb structure like yours. Why do I make all these points? People will copy what you are telling them and most will have big fails. Anyway... All said in good humour and thanks for the chuckle I wish you well. 😄
There’s nothing I like more on a cold winter day than finding Nigel Slater on a cold winter day dying of exposure with his nose stuck to Nigella’s gently lit kitchen window on a cold winter day.
It’s strange that time is a social construct. Except, when you are late for car insurance, mot, tax returns and showing up at the Police Station as part of your bail conditions.
Yes my teacher forced me to ear it when I was 6 and I vomited it straight back, whereupon she hit me. I’m 70 now but still can’t eat it looking to make it for a friend it’s her fave.
I love stories like this. Sounds brutal but people don't realise what is was like back then. I'm a bit younger and just caught the back end of this kind of thing. People say things have gone too far in the other direction but at least it's an improvement on the past.
awesome, been looking for msg for ages, finally found it on local market, not sure what difference it will make, we will see, great chicken recipe tee.
Corned beef hash became popular in the UK when rationing was introduced during World War II. The meat itself could be supplied in tins from places all over the world and with the addition of potatoes, made a nourishing meal for families.
That’s an outright abomination : This how it’s made… Pan Haggerty ★★★★★ British Ingredients: 1kg potatoes (Maris Piper are good) peeled and thickly sliced (pound coin thickness) 2 large carrots peeled and thickly sliced 1 large onion thickly sliced 3 cloves of garlic sliced 1 tin of corned beef thickly sliced (put in freezer for half an hour to chill and make easier to slice) 100g of sliced cheddar cheese A few slices of streaky bacon or 100g lardons chopped and dry fried until crisp and fat rendered 200ml of veg stock Butter to grease top of casserole dish Directions: Preparation: Fry streaky bacon/lardons until crisp without adding oil Slice potatoes, onions, carrots, garlic, cheese and corned beef Make 200ml of veg stock with stock cube Assembly : Add streaky bacon/lardons to casserole dish Clean bacon pan using veg stock and add to casserole dish Layer dish with onions, carrots, cheese, garlic and corned beef followed by a layer of potatoes. Repeat finishing with a layer of potatoes. Grease top of casserole dish lld with butter. Place casserole dish in oven set at 180 degrees (fan oven) and leave for around 1.5hrs. Test potatoes with a knife. When the knife slides in easily then grate cheese on top and place under a grill until bubbling and crispy. Remove from grill and leave for a minute or two then serve with Henderson’s relish.
I think its missing coconut. My favorite takeaway was chinese chicken & mushroom curry, unfortunately i now live on the other side of this world. My wife will tell you how many different sauces I've tried in the last 17 years. Attempting to replicate it. Two packet sauces I've found to be tge best are goldfish, which I ordered from uk and mailed to oz. Yes im obsessed. The other a trip back to blightly in 2014 and a tesco curry sauce. Aldi briefly sold a dry mix which was good. I even paid £75 just on postage for some eastern star curry powder, and yes if made a difference to standard curry powders. Ps. Heading back for a holiday next year 95% of my holiday is food based lol. Basically £5000 for curry.
I do it with bacon and sausage, tatty and sliced onion,salt n pepper, tastes and smells fantastic, although boiled sausage n bacon puts some off looks wise so can brown that off a little if preferred, also cut the fat off.
It is best to take off your Lounge Cigar Smoking Jacket before cooking this for sure but one cooked properly like this you will be addicted and plead with your staff to make it for you 😇
I'm not sure if I've just watched a wonderful, cheep and easy, recipe for panakelty, or a scathing commentary in modern day society......either way......excellent
When the Tories piss on the poor it's cruelty. When Labour does it, it's a "difficult decision". I do feel sorry for those Labour MPs, having to make such difficult choices while remembering to claim their fuel bills on MPs expenses.
i was today old, and 48, when I found out that the brown goo that I was fed regularly by my mother in my formative years in Yorkshire was called Panackelty. Glad to see we weren't the only ones using the epicurian finery of Daddy's brown sauce and netto baked beans to fill it out. My mother was also fond of throwing a handful of frozen sweetcorn in there just to make it a bit more random.
Garbanzos con chorizo, an old poorish folk's dish in Spain. There are a number of Spanish bean/lentil dishes with various forms of pork added, often chorizo+pork belly+morcilla (black pudding), all the way up to the veritable feast which is Cocido Madrileno, it not only contains those 3 types of pork and chickpeas but also potatoes, carrots, cabbage, chicken and beef, as well as soup noodles, and is eaten as 3 courses. In the Spanish Civil War when food was not plentiful, the Republican troops were given chickpeas and chorizo, plus a shot of brandy, the night before they went over the top.
Panackelty, Panackelty I want's a Panackelty You can keep yer posh nosh It don't agree with me I don't want lobster thermador Or your raspberry coulis I'm a working man from Lancashire And I want's a Panackelty!
