In a saucepan of simmering water?

There is certainly quite a lot of skepticism about the product around, almost everywhere has comments saying "fake!!!".

Small saucepan, into hot peanut oil add thinly sliced, small, new red potatoes(crispier the better); Cook to desired crispy/burntyness. Sprinkle with Tamari or Shoyu and from a shaker, add a dash of powdered wasabi, white, black, or red, or any combo of peppers to taste. MMMMMmmm...

Even better, break it in half and put it in a small saucepan with a lid, then it's even more energy efficient (less surface area for heat loss). It's almost as efficient as not cooking at all, and much tastier!

Tags for this video have been changed from 'Yahtzee, fully, ramblomatic, Splinter Cell, Tom Clancy, stealth' to 'Yahtzee, fully, ramblomatic, Splinter Cell, Tom Clancy, stealth, saucepans, jamboree' - edited by calvados

Ok try this at home kids-

2 shots espresso of yer choice
16oz Cafe Du Monde
1-1/4Cup respectively, mixed, half n' half & heavy whipping cream
1-1/2 Tbsp or to taste, Ghirardeliia, Oopershnootzen, or whatever hardcore chocky powder you decide to pay too much for..

1 container big enoough to hold it all
*sm Agave syrup
sm sugar of yer choice
sm topping

Make the espresso and Cafe Du Monde according to preference-(mine's respectively with a standard sotvetop macchinetta for espressa,and simply drip through filter the CDM)

Inna separate accommodating sauce pan and stirring constantly, heat the mixture of H$H/HWC,and sugar(s) to just prior to boiling, the thing will want to rise up outta the saucepan...(don't be alarmed-turn off oven, light fuse, get away)this should be sufficient to produce a thickish creamy head, no unmixed chocky

add the milk stuff to the coffee combo, serves one strung-out fiend or four no-jaggers.

Black coffees' great as well, but some days for the sake of yer eccentric self or some other perosn yer trying to please, you have to go all-out.

Starbucks??? Ain't got shit on the above what with their syrup flavours and their fancy machinery and their wi-fi and New York Times...they sell cd's in Starbucks don't they??.....Like Bob Dylan's last album?? $90 coffee cups..Hrummmmph!



*some

Ingredients

4 tbsp Olive oil
1 onion, finely chopped
2 garlic cloves, crushed
8 large garlicky Sausages
200g wild boar bacon or pancetta, diced
1/2 fennel bulb, finely chopped
1 large carrot, chopped
1 celery stick, chopped
1 tsp Thyme, chopped
1 tsp redcurrant jelly
1 tsp Balsamic vinegar
450ml chicken stock
410g tinned green lentils
1 tbsp wholegrain mustard
2 tbsp crème fraiche


Method

1. Heat 2 tablespoons of the olive oil in a saucepan and add the onions and garlic. Fry gently over a medium heat.

2. While the onions and garlic are cooking, heat the rest of the oil in a frying pan and fry the sausages for 5-10 minutes, until browned on all sides. Cut into bite-sized chunks and pile into a casserole dish. Set aside.

3. Add the pancetta, fennel, carrot, and celery into the saucepan with the onion and garlic and cook until the vegetables are tender. Stir in the thyme, then add to the casserole with the sausages.

4. Stir the redcurrant jelly and balsamic vinegar into the chicken stock and pour into the casserole with the sausages. Bring to the boil and then add the lentils. Reduce the heat and leave to simmer for 10-15 minutes until the lentils are tender.

5. Mix the crème fraîche and wholegrain mustard together in a small bowl.

6. To serve, spoon the casserole into a large serving dish and drizzle over the mustard crème fraîche.

You don't need a lawyer to make Bill O'Reilly look stupid. All you need is:

3 working brain cells
1/2 sense of logic
30 seconds airtime

Mix ingredients together, but do not overly-mix, or your microphone will be turned off.

In a separate saucepan, bring water to a boil, then add 1 whole Bill O'Reilly. Turn heat down and simmer until he yells, "FUCK IT, WE'LL DO IT LIVE!"

Remove from burner and let cool down for five minutes, or until interview is over.

Serve on a chilled plate with a side of falafel.

appears to be a surface-area disparity between the top half of the press, and the bottom...

or, i really need bifocals.

i'm thinking the lower half platform is completely swappable. so that next week, when they're molding car doors or whatever, instead of saucepans, they wheel in a much wider platform to accommodate it.

and the workers can go back to only worrying about having their forearms crushed, not their heads. the bad news? next month they're making thimbles.

There is no cheese that I would not eat, few that I have not eaten, and none that is so stinky that I would not spread it on anything suitable and chow.

a nice wheel a Gouda smoked slow next to the BBQ, and eaten while waiting for the carne.....mmmmmmmmmmmmm!

Welsh Rarebit:
Ingredients

* 25g Butter
* 150ml Welsh ale-(use milk, if you don't want to have trippy dreams)
* 175g mature Welsh farmhouse Cheese (you can replace this with the sharpest cheddar you prefer-(NO SUBSTITUTES FOR SHARPNESS!)-meaning no poncy chesse you happen to have lying about
* 25g Flour
* 1/2 tsp prepared mild Mustard (Coleman's is best)
* 2 egg yolks
* 4 slices bread

Method

1. Place the butter, milk or ale and cheese in a saucepan and heat gently until melted and smooth in consistency.

2. Stir in the flour, and bring the mixture to the boil, stirring constantly.

3. Remove from the heat and add the mustard and seasoning. Leave to cool for 5 minutes, then whisk in the eggs.

4. Toast the bread on one side, turn over and divide the rarebit mixture between the slices.

5. Place under a hot grill and cook until bubbling and golden.
Welsh rarebit is traditionally served on toast, sometimes with a poached egg on top. Many chefs have taken to using the rarebit mixture for more adventurous dishes such as a topping for fillet of Welsh beef, or cod. It's ideal as a vegetarian dish and is exceptionally good poured over roasted vegetables, then baked in the oven until golden.
You can add various flavourings to the rarebit base such as herbs, fresh chilli, garlic, cooked leeks, chopped ham

Perfectionist's note: Welsh Rarebit is a stand-alone affair-a good sourdough is best-Her starter's activity, together with the beer's yeast and other constituent's, the actives in the cheese, the mustard, have produced repeatable mildly psychoactive, nocturnal effects when eaten on an empty stomach, just prior to bed.-choggie hasn't made this in a number of years-djsunkid is about to, and tell us all about his whacky night-moves......

You're right swampgirl,
I should be ashamed to judge food only by the looks... Actually, most of the best eats i've had where in semi-derelict places like you described.

Perhapse i've been traumatized by that old "blossom yellow" saucepan I inherited from my mother... and that I threw out last week after 30 years of good services ?

For convenience, here are the listed ingredients:
2 ¾ Lb lamb or beef
2 Tbsp of seasoned flour
12 ½ oz onions, sliced
8 oz carrots, sliced
2 medium leeks, washed and sliced
1 large potato, peeled and diced
2 ½ pt chicken stock
salt and pepper
2 bay leaves
8 ½ fl oz red wine
7⁄8 oz butter
4 Tbsp oil

and for the dumplings:
3 7⁄8 oz self-raising flour
1 Tbsp fresh parsley
1 ¾ oz shredded suet
1 large saucepan
1 cutting board
1 serving dish
1 knife
1 slotted spoon
1 spoon
1 serving bowl

and the rest of the steps are here for those who want to print them out.

Even though lamb is traditional, I prefer beef!