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I guess it’s easier when the kids have flown the coop and cooking for two?

Yes and no. I do cook as interestingly as I can for the two of us, and Mrs S is frequently a guinea pig, but I admit to revelling in cooking for company.

Staying with step son and wife this weekend and have had a decent curry, Italian meatballs with pasta and chicken Provençal tonight.

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Ditto

It’s how I relax after work too.

Chapeau.

Worked in kitchens / cheffed back in the day, after Uni, waited on tables too. Enjoyable, but long hours and shite pay - couldn’t/ wouldn’t do it now.

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I’m a self-taught cook who came to it quite late in life. Although I learned some basic techniques from my late mother, my only other catering experience was working in the Newport Pagnell services kitchens in the late 60s, and that was as far from proper cooking as you can imagine.

To digress, my most lasting memory of those days was meeting The Who after a gig, when I was on a night shift, and bizarrely being asked to drop everything and join he band. Often wondered what would have happened if I’d said yes.

But now I love cooking, have been to many cookery schools ranging from Rick Stein to Thailand (Rick himself said my seabass was good :smiling_face_with_three_hearts:) It gives me massive enjoyment.

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Do you know what - if you enjoy it then just do it and have fun, make good food for good people.

I’d be half the man I am today if I didn’t :wink:

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You probably wouldn’t be posting on this glorified WhatsApp group :wink:

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Method

  1. De-hair the guinea pig, gut and clean it, then pat it dry.
  2. Mix the cumin, salt and black pepper, then rub it in to the guinea pig.
  3. Cover the guinea pig in flour and place it in a pan of hot oil.
  4. Turn occasionally to cook evenly.
  5. Prepare a salad of tomatoes, onions and potatoes.
  6. Serve and enjoy!
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I think the shit this would get me into would be substantially deeper than ever previously encountered (and there’s been some pretty deep stuff)

But I did try guinea pig in Peru and was not massively impressed. Thanks for the recipe, though.

One of our neighbours has Guinea Pigs and leaves them out on the front lawn on sunny days. Our dog thinks they look tasty. :lou_lol:

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Weren’t Guinea pigs introduced to the UK as a food substitute for rabbits?

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Fresh Mackeral for tea.

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Being cooked outside on BBQ after being dusted in pepper flour and salt

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Nice one :+1:

Love fresh mackerel.

They were very nice with a baked potato covered in butter and Worcestershire sauce

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BBQ alight

A little bit proud of my pork and mushroom Wellington. If I say so myself, seriously tasty, but the height of amazement if that it drew high praise from Mrs. S. May just avoid the doghouse for a few days. :rofl::rofl:

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I am trying this out today.

I’ve always suspected our approximation of spag bol might be sweaty bollocks, so I am taking Google’s top link and giving the fucker a whirl.

I will let you know how it goes *

* If we still live.

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I regularly cook something similar. The low and slow cooking makes the difference

One thing, I might have missed it in the recipie ,but add about 4 cloves of crushed garlic at the veggie sautĂŠing stage.

As for adding milk to reduce the acidity of the tomatoes- dunno what tomatoes they use but after 3 hrs the sauce should taste quite sweet - try it before adding the milk.

Apart from it being a faff I’m sure you’ll really like it.

:+1:

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This is absolutely the right way to make it. I used to throw things together quickly, but that’s just Bologanglised.

Once you’ve done it this way you realise it takes time, but the result is in a different league.

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Right, so we’re not eating it until tomorrow, because I have a strong belief that anything you stew is better day two, and that’s basically what you’re doing here.

However, I did sneak a bit, both before and after the milk was added.

Fucking hell. I did not know mince could taste like that. Completely different. The way we’ve been doing it has been giving mince a wafer-thin jacket of sauce.

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