The Not So Naked Chef starring old man Swanky!
Posted: Mon Apr 19, 2010 1:39 pm
Well folks, I thought it was time we had a cooking segment on the forum, I plan on talking to Dave about getting a whole subforum made up. Where we can share recipes, show our skillz on the grillz. Thoughts and ideas for barbies and our ovens. Until then the Lounge will have to do. And I wanted to start with a kickass goulash I whipped up on the weekend. I had been wanting to do goulash for quite some time and with some cooler weather, this seemed perfect. So here is my step by step old man Swanky Goulash!
Well first of all, it's not cooking if you don't have beer, so I cracked the the top off of a nice frosty Toohey's Extra Dry, or TEDs for short.
Then I grabbed my veges for the goulash, couple of carrots and a few spuds.
They didn't quite look right, so I decided another beer was in order.
After a couple of beers I had my "cutting eye" in, so after peeling the carrots and spuds, I chopped the crap out of 'em.
I won't lie, I had me a little bit of help on this one, the missus' 3 year old Raffi wanted to help, and when she wants something, it's just safer to to give it to her. Besides I thought it would be fun! So I set her to cooking up the onions.
Something wasn't quite right though, I soon discovered it was because my beer was empty, so I fixed that.
I noticed Raffi's cooking wasn't up to scratch and figured it must be the fact she hadn't had a beer yet.
Problem solved it was time to prepare the meat, problem was, we didn't have time, so here's some beef bolar roast cubed that we prepared earlier!
OK, I didn't do this, dear old Ma calls up, says I have your meat, I say, if you get bored you could cut it up if you like, she says, no worries, bless her little cotton socks!
We get that into the frying pan and Raffi does what she does best, stir.
Meanwhile I start getting me secret goulash mixture started, it's quite complex, but in a nutshell it involves cutting the top off this Maggi goulash mix. It's tricky, but you can do this at home yourself if your other half will let you play with scissors.
After that exhausting effort and with everything looking good on my magic goulash mixing side, I decide a beer was in order.
Raffi gives some tips to Lisa on the finer points of browning beef.
Time to get our veges started while the beef does it's thing in the frying pan. Raffi decided she would count all the vegetables as they went into the crock pot, things get a tad scratchy after 10 for her, so she tends to start again after that, I can't blame her, that's what I do too. That's why I'm not allowed to count the attendance at the footy any more, they always get record crowds of well over 10. But I digress.
With counting taking as long as I expected, it was time for another beer.
And almost there!
The meat was starting to look good now, I could see this masterpiece starting to take shape!
So what better way to celebrate, than with a nice cold TEDs.
With the beef done, it was time to add it too the crock pot to meat the vegetables. (See what I did there??? man I'm good!)
Time for Raffi to earn her keep again, she gets to pour my top secret goulash mixture into our meat/vege mix.
Then after a small mix, that work of art goes into the oven preheated to some temperature for around 6 beers (4 or 5 hours).
After the appropriate amount of beer had elapsed and with the smell of awesomeness filling the house, it was time to take this trophy to the pool room!
The meat just fell off of itself, the flavour was awesome, and damn it, it was worth the wait!
2, 4, 6, 8, bog in don't wait!
Well first of all, it's not cooking if you don't have beer, so I cracked the the top off of a nice frosty Toohey's Extra Dry, or TEDs for short.
Then I grabbed my veges for the goulash, couple of carrots and a few spuds.
They didn't quite look right, so I decided another beer was in order.
After a couple of beers I had my "cutting eye" in, so after peeling the carrots and spuds, I chopped the crap out of 'em.
I won't lie, I had me a little bit of help on this one, the missus' 3 year old Raffi wanted to help, and when she wants something, it's just safer to to give it to her. Besides I thought it would be fun! So I set her to cooking up the onions.
Something wasn't quite right though, I soon discovered it was because my beer was empty, so I fixed that.
I noticed Raffi's cooking wasn't up to scratch and figured it must be the fact she hadn't had a beer yet.
Problem solved it was time to prepare the meat, problem was, we didn't have time, so here's some beef bolar roast cubed that we prepared earlier!
OK, I didn't do this, dear old Ma calls up, says I have your meat, I say, if you get bored you could cut it up if you like, she says, no worries, bless her little cotton socks!
We get that into the frying pan and Raffi does what she does best, stir.
Meanwhile I start getting me secret goulash mixture started, it's quite complex, but in a nutshell it involves cutting the top off this Maggi goulash mix. It's tricky, but you can do this at home yourself if your other half will let you play with scissors.
After that exhausting effort and with everything looking good on my magic goulash mixing side, I decide a beer was in order.
Raffi gives some tips to Lisa on the finer points of browning beef.
Time to get our veges started while the beef does it's thing in the frying pan. Raffi decided she would count all the vegetables as they went into the crock pot, things get a tad scratchy after 10 for her, so she tends to start again after that, I can't blame her, that's what I do too. That's why I'm not allowed to count the attendance at the footy any more, they always get record crowds of well over 10. But I digress.
With counting taking as long as I expected, it was time for another beer.
And almost there!
The meat was starting to look good now, I could see this masterpiece starting to take shape!
So what better way to celebrate, than with a nice cold TEDs.
With the beef done, it was time to add it too the crock pot to meat the vegetables. (See what I did there??? man I'm good!)
Time for Raffi to earn her keep again, she gets to pour my top secret goulash mixture into our meat/vege mix.
Then after a small mix, that work of art goes into the oven preheated to some temperature for around 6 beers (4 or 5 hours).
After the appropriate amount of beer had elapsed and with the smell of awesomeness filling the house, it was time to take this trophy to the pool room!
The meat just fell off of itself, the flavour was awesome, and damn it, it was worth the wait!
2, 4, 6, 8, bog in don't wait!
