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Old 13-01-2015, 04:17 PM #51
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Not at all.

Have you still not tasted it?
I just did! Is the beef meant to be as tough as the sole of my shoe?? I couldn't even chew it!
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Old 13-01-2015, 04:19 PM #52
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I just did! Is the beef meant to be as tough as the sole of my shoe?? I couldn't even chew it!
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Old 13-01-2015, 04:19 PM #53
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McDougal's Suet Dumpling mix and follow the easy instructions. I use several packets and make big dumplings. Doing them in the oven and turning them once or twice, makes them brown and firmish on the outside and really fluffy on the inner.

If you like them in the traditional way, just add them to the stewpot and partially cover for the last 30 to 40 minutes of cooking.
Oh that doesn't sound like something I'll have in my pantry
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Old 13-01-2015, 04:19 PM #54
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Old 13-01-2015, 04:19 PM #55
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I just did! Is the beef meant to be as tough as the sole of my shoe?? I couldn't even chew it!


You've got to cook it for a good few hours.
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Old 13-01-2015, 04:20 PM #56
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Oh that doesn't sound like something I'll have in my pantry
OK Lee, so get some in for next time - so easy and really delicious.
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Old 13-01-2015, 04:21 PM #57
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Oh that doesn't sound like something I'll have in my pantry


Have you got any Eggs, Sausages and Oven chips? If so scrap then stew.
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Old 13-01-2015, 04:26 PM #58
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Have you got any Eggs, Sausages and Oven chips? If so scrap then stew.
No, no and I currently don't have a freezer nor an oven!
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Old 13-01-2015, 04:27 PM #59
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Look at the ****ing state if this!! It's like something they'd have served up to Oliver Twist.. And he wouldn't have asked for more!

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Old 13-01-2015, 04:28 PM #60
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The beef's too pink for me.
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Old 13-01-2015, 04:30 PM #61
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Old 13-01-2015, 04:34 PM #62
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Look at the ****ing state if this!! It's like something they'd have served up to Oliver Twist.. And he wouldn't have asked for more!
There a bit too much fat in there for me and the meat is slightly pink but other than that it looks fine.
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Old 13-01-2015, 04:39 PM #63
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I just went and had another look.. It doesn't look pink at all, must just be the camera. It does look fatty on top
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Old 13-01-2015, 05:10 PM #64
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I just went and had another look.. It doesn't look pink at all, must just be the camera. It does look fatty on top
Use a slice of bread lightly 'skimmed' over the top to absorb the globules of fat Lee and it will be fine.
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Old 13-01-2015, 05:16 PM #65
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Originally Posted by kirklancaster View Post
Use a slice of bread lightly 'skimmed' over the top to absorb the globules of fat Lee and it will be fine.
Ooh that's a good idea! Never heard of that before!
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Old 13-01-2015, 05:22 PM #66
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Kirk Ramsey.
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Old 13-01-2015, 05:24 PM #67
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Use a slice of bread lightly 'skimmed' over the top to absorb the globules of fat Lee and it will be fine.
Thats a great tip. I'll try that.
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Old 13-01-2015, 05:27 PM #68
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Thicken it with the gravy granules Lee, let it simmer for another hour or so and it should be lush.

Celery goes perfect in any casseroles, stews etc,along with onions and carrots it's what all the cheffies use.
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Old 13-01-2015, 05:29 PM #69
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Thicken it with the gravy granules Lee, let it simmer for another hour or so and it should be lush.

Celery goes perfect in any casseroles, stews etc,along with onions and carrots it's what all the cheffies use.
I've just thickened it.. It looks much better now!
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Old 13-01-2015, 05:30 PM #70
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I've just thickened it.. It looks much better now!
Is the meat still tough? Now you've thickened it it wont cook thru as well.
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Old 13-01-2015, 05:39 PM #71
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Is the meat still tough? Now you've thickened it it wont cook thru as well.
U wot?!
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Old 13-01-2015, 05:40 PM #72
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U wot?!
Now you;ve thickened it the meat will take longer to become tender. Or you'll have to now scrape a whole load of crap off the bottom of the pan if you dont stir the stew often.
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Old 13-01-2015, 05:42 PM #73
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U wot?!
Just simmer it slowly so it doesn't stick Lee, it will be fine.
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Old 13-01-2015, 05:47 PM #74
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U wot?!
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Old 13-01-2015, 05:50 PM #75
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Just simmer it slowly so it doesn't stick Lee, it will be fine.
She's gonna be eating at 10 PM at this rate.
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