Whats for Tea: CORONA LOCKDOWN SPECIAL

Originally Posted by Bunker Buster

Big Spring onion fan me.


Underated if anything in the West.

I buy two bunches every shop for stir-fries.

Kamado smoked, extra large, locally sourced free range chicken.

Originally Posted by armchair

I buy two bunches every shop for stir-fries.

spring onion reds....

Lifts any dish....

Originally Posted by Bunker Buster

spring onion reds....

Lifts any dish....

French onion soup?

Originally Posted by Bunker Buster

spring onion reds....

Lifts any dish....

I see the asians often use the entire spring onion in cooking but I was raised to just use the mainly white hard bit.

Do you use the entire stem?

Originally Posted by armchair

I see the asians often use the entire spring onion in cooking but I was raised to just use the mainly white hard bit.

Do you use the entire stem?

Hell no.

Just the white bit cut into tiny little ovals...

You don't use the dark green bits at the top? Best bit, chop finely and throw in towards the end of cooking fried rice etc.

Originally Posted by Bunker Buster

Hell no.

Just the white bit cut into tiny little ovals...

My main stir fry is that, chillies, garlic, ginger, steak and a mixture of light and dark soy sauce, oyster sauce and rice wine vinegar marinate. nom nom nom.

Originally Posted by ray jackson

You don't use the dark green bits at the top? Best bit, chop finely and throw in towards of cooking fried rice etc.

Habit i guess, I'll try tnrw

Originally Posted by armchair

My main stir fry is that, chillies, garlic, ginger, steak and a mixture of light and dark soy sauce, oyster sauce and rice wine vinegar marinate. nom nom nom.

Starving now !!!! Steak strip stor fry is life

Originally Posted by ray jackson

You don't use the dark green bits at the top? Best bit, chop finely and throw in towards the end of cooking fried rice etc.

What's it like, chives? I never use it but saw some asian yoube cooking video use it and not even finely chopped.

Originally Posted by measlyshark

Kamado smoked, extra large, locally sourced free range chicken.

Looks legit, interesting to see you do it on direct heat though. I find a foil tray with water in directly under the bird helps to create that convection cook. A half full can of beer up it’s jacksy with extra holes punctured in it makes a supremely succulent bird 👌🏻

Originally Posted by armchair

What's it like, chives? I never use it but saw some asian yoube cooking video use it and not even finely chopped.

Yeah i suppose a bit, it's oniony but milder than the white bit. I only chop it fine as i throw it in at the death and like it that way, if you did bigger pieces you could throw in anytime.

Why would you throw away the green?
Only bit you chuck is the hair at the end.

Cheesy scrambled eggs with spring onions is very good.

Originally Posted by Baron

Looks legit, interesting to see you do it on direct heat though. I find a foil tray with water in directly under the bird helps to create that convection cook. A half full can of beer up it’s jacksy with extra holes punctured in it makes a supremely succulent bird 👌🏻

I did it that way last time and f***ed it up. Tried it this time at 400F for a couple of hours, about to tuck in but looks good so far.

Originally Posted by ScarFace

Why would you throw away the green?
Only bit you chuck is the hair at the end.

Cheesy scrambled eggs with spring onions is very good.

this and this

that curry looked fantastic btw

Originally Posted by Spock

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this and this

that curry looked fantastic btw

This guy knows !

Originally Posted by Baron

Looks legit, interesting to see you do it on direct heat though. I find a foil tray with water in directly under the bird helps to create that convection cook. A half full can of beer up it’s jacksy with extra holes punctured in it makes a supremely succulent bird 👌🏻

Reminds me of some pof dates.

Originally Posted by believe

Reminds me of some pof dates.

Originally Posted by believe

reminds me of some pof dates.

Originally Posted by believe

Reminds me of some pof dates.