I know this is an old video now i'm a new subscriber and i'm bingeing on your back catalogue of videos. This is a lovely looking dish very colourful with all the veg. And very quick and cheap to make basically leftovers and store cupboard ingredients. I'm no great cook but watching your videos these dishes are something i can achieve myself. Very informative and useful channel. And agreed "the man" has got no time for us ordinary little people. Sorry about the political bit.
This reminds me of an old fav: steamed or boiled rice, fried egg (use stir-fry oil with ginger/garlic/sesame added on, it’s not expensive), crush a few crisps on it, drizzle soy sauce, or Korean-type sauce or the nearest thing you’ve got. People drizzled Worcester sauce and loved it, but to be fair, some people are weirder than others.
I also thought its a good way for single people to use up half packs and odds and ends from the fridge. The times I've bought spring onions for a recipe, and the get forgotten about at the back of the fridge.
Just right as usual. I like recipes that have a list of ingredents which I don't need to google to find out what they are. Nowteer like that so good. I have only made Fried Rice bfore so this is just a bit extended and I like fork food. (never made a rice sandwich, most other things but not rice so don't need bread).
Good thing about dishes like this is they are quick, and you can mix and match what you put in. Which is really helpful in times like this when you need to use up what you have
Nice one Adam, just made this. The wife really impressed, that's normally a hard call. The prep of the rice in advance is the key. You can add what you like to it . 😊 thanks
That looks delicious, and unlike the take-away, doesn't suffer from the significant spoiling on the journey from the kitchen to your home. Tips for cooling rice: Get yourself a large tray and spread it thinly, alternatively uses several dinner plates, preferably as soon as it is cooked rather than the sludge left in the pan when you return to wash your dishes as this will result in a drier rice. As soon as it is suitably dry and cooled, get it into the fridge as soon as possible, this is for safety, as something (a fungus I think) will produce a toxin at room temperature, and this toxin, unlike many bacteria (ie salmonella), is not made safe by the re-cooking. I agree with you surrounding MSG - which by the way, should be added as you did before the final saltiness is adjusted, as not only does it elevate the savoury component, but reduces the amount of salt required to achieve the balance you are looking for. I suspect that much of the bad press comes from its overuse to make sub-standard ingredients (ie crap) taste acceptable, although, just like salt, there are different qualities - no prizes for guessing which one the highly processed foods (I use the term very loosely) use! With todays high fuel prices, I can see more of us turning to oriental cooking techniques which were developed to require the minimum amount of heat, because the wood they used for cooking was in such short supply. Although a little off topic, but with fuel saving in mind, perhaps a demonstration of how to steam food using the more affordable equipment. I was thinking along the lines of wooden oriental baskets for muti-layer cooking for those who don't already have a multi-layer steamer, or the cheap fan-like pan insert where veg can be added at different times, because with steam cooking there is usually negligible transference of flavours. And I managed to avoid mentioning black pudding - or did I?
@@Adam_Garratt Most of us enjoy roast chicken, and can benefit from reduced cooking times by spatchcocking, jointing or buying pieces on offer and cooking them. You can add the breasts and thighs at different times to prevent the overcook/undercooked conundrum and fill the oven to have leftovers which can be used in dishes like this stir-fry, or quickly heated through (far less energy than when cooking from raw) to eat another day.
@@basured9795 it is sometimes called blood sausage. About 1 1/2 to 2 inches accros filled with blood and fat, spices and other ingredients then boiled until solid. Allowed to cool for storage, sliced into about 1/2 inch rounds and fried. Traditionally one of the selection in a UK breakfast which can include many items, from but not limited to bacon, eggs, sausage, beans, tomatoes, not forgetting Adams favorite (not) - mushrooms! This list is far from exhaustive, but you would normally expect o selection of 5-7 items.
@@neilpickup237 Thanks Neil! I grew up on Boston Baked Beans. And a lot of other basically English foods. ... but not that. 🤭 Closest I can think of, that I am familiar with is head cheese. Kind of weird but tastes good. Anything that starts out ... "Blood and Fat" ... Is like unto ... " ... A Mutton Bladder" 😬😲🤯 🤣 We have an expression "don't knock it until you try it!" , I'm not sure I'd like it but if so many people have it as a common breakfast food I would try it ... Once. (Ahem.... Cough.) 😄 Sincerely dear one, thanks for explaining. I've never heard of it before. Love your channel. You're such fun. Very best wishes,💕 B A Sured 😘
I've been eating rice since I was a kid and I've never fried it 🙈 This looks so easy and delicious I'm gonna try it tomorrow. Cheers Adam, you're doing a very good thing here!
Hope you like it Kizzy. MSG is monosodium glutamate. It's a naturally occurring enzyme found in certain foods, such as parmesan and tomatoes. A scientist called Kikunae Ikeda managed to isolate it, and so msg was born. It just adds a bit of a savoury boost to savoury dishes. It doesn't work with sweet things though. And use sparingly, if you use too much it can make the food not taste so good. Use a little less than you would put in salt I'd say.
Great video again Adam. You may remember a long while ago you made Crispy Pancakes. They were great. Could you possibly make Rounders? You may recall Baked Bean Rounders or Beef and Onion Rounders. Loved eating them when I was growing up. Anyway thanks. Take care. Oh and msg rules.
Great video idea! I love rice but always struggle with the clag vs oily thing when stir frying the leftover stuff. About 20 years ago I lived with a lovely guy whose parents owned a Chinese takeaway, and it was so easy to get him to cook it I just never bothered trying to nail the technique 😝
Basmati rice is your friend. Its a really easy rice to cook. Get a mug, fill with rice and add to a pan, then in the same mug fill 1 and 1/2 cups of cold water. Add salt, bring to the boil the place a lid on top and simmer for about 10 to 12 mins until you see the water has evaporated and little holes form on top of the rice. Turn off heat, leave for a few mins then fluff with a fork. Perfect every time mate
@@Adam_Garratt @Adam Garratt Aw cheers mate but I can cook rice for days- it's the stir-frying bit that always goes wrong! You're so good with explanations in your comments like this one- get filming more shorts with them! Bet you'd get loads of views with a bit of hashtagging 🙂
@@Adam_Garratt I do something similar, (I saw twice the water to rice, 10 minutes cooking 5 minutes cooling on TV once) but as the water required is affected by the pan you use, the amount of rice you cook, and how low you can get the heat, through trial and error I have reduced to 1 to 1 3/4 from the 1 to 2 they suggested. Although, after seeing someone on the internet using a similar method, I now cook white rice for the full 12 minutes of the range you suggested (brown for 30, but with a little extra water to account for the inevitable extra evaporation from the longer cooking time) with 6 minutes off the heat - in my case, those extra 3 minutes have made the world of difference. P.S. Once the heat has been turned down to low and the timing starts, do not be tempted to remove the lid until you are ready to fluff it up for serving. If you really need to see what is going on, use a glass lid! P.P.S. I managed to include 'lid' in my comment this time - to make a change from the blood product!
I love this one Adam, and I think I have all the ingredients - even the MSG - in the cupboard. Great video as always, mate. When are you moving house? Keep well and be safe .
It's a cracker, Trev. Erm, it's looking like around August September time now. Trying to save a good chunk of change because I need new furniture as well when I move in. Plus things like food, and whatnot
Hi Adam,I’m after some help again.I’m trying to figure out a dish I think I’ve made up. I got some leftover dinner from yesterday and I was thinking of using a shortcrust pastry bottom fill it with dinner which by the way is a chorizo mixture, then top it with mash and cheese and cook in the oven.first question is can I do this without first blind baking the pastry and next one is could you suggest a gas mark and how long to cook it? Xxx
You can get away with not blind baking it, but you do run the risk of the pastry becoming soggy, and if the filling is too wet it might bleed out the bottom. And for something like that I'd bake for about 30-40 mins on gas mark 5. X
@@Adam_Garratt Single person living by myself, I like cooking but sometimes just want to come home and eat. So I usually make one big pot of something and make it last for awhile. I bought enough ingredients that the bean recipe is going on round two. Well, with chicken added each time 👍
Today’s roast chicken will be tomorrow evening’s chicken fried rice. As you mentioned Adam, “ you can always add more, but you can’t take away “, take away, get it? Sorry, poor joke, but great food. Hope you’re keeping well Adam.
Great way to re cook chicken leftovers. MSG myths or no myths can't stand the clawing sweet kids crowd pleasing effect of the stuff. Also it leaves me with pseudo heart attack (known as Chinese Restaurant syndrome) a known reason it is not advised to be given to babies or old people! If food has good enough quality in its own right it doesn't need flavour enhancers. Anyhow smug though this sounds I'm not smug just careful not to eat stuff that's not necessary. Pre-steamed Basmati really speeds up this process and so it's a great low budget meal. Thanks for sharing the ideas.
Some supermarkets sell it, but the best places are your foreign stores. The Asian grocery stores, Chinese supermarkets etc. Great places to find allsorts of cool ingredients
Errrr..... Mr. Garrattt; ask your butcher for bones and use them (with summat like bayleaves) to make a decent stock you can freeze. When I used to roast 2kg+ leg-of-loin porkk for the ex-gf's family, I'd stuff the oven with every veg. THEN: You've got a decent start for the gravy you're about to make......
Msg is monosodium glutamate. It's a naturally occurring enzyme found in certain foods such as parmesan and tomatoes. A scientist called Kikunae Ikeda found a way to isolate it and so msg was born. It gives savoury dishes a umami savoury boost. Just use sparingly like you would salt, as if you add too much it can make the food taste bad, just like if you over salt.
I try not to because I respect people's different opinions. But when I see my people having basic needs not being met, I take issue with that regardless of anyones views. Take care mate
You could just make it egg fried rice that would be even cheaper. And what is it with you Brits and peas in fried rice dishes? Get your mind out the gutter and come down the sewer with Adam. And stop making Mr Moggs play fancy dress-up.
I come here to listen to Adam slagging off the establishment, the recipes are just a bonus.
🤣🤣🤣
I agree don’t use a wok unless you are not walking away because it requires more turning.
I know this is an old video now i'm a new subscriber and i'm bingeing on your back catalogue of videos. This is a lovely looking dish very colourful with all the veg. And very quick and cheap to make basically leftovers and store cupboard ingredients. I'm no great cook but watching your videos these dishes are something i can achieve myself. Very informative and useful channel. And agreed "the man" has got no time for us ordinary little people. Sorry about the political bit.
Welcome to the channel Dean!
Also sometimes I use thin spaghetti instead of rice
looks good i would add some bean sprouts to
This reminds me of an old fav: steamed or boiled rice, fried egg (use stir-fry oil with ginger/garlic/sesame added on, it’s not expensive), crush a few crisps on it, drizzle soy sauce, or Korean-type sauce or the nearest thing you’ve got. People drizzled Worcester sauce and loved it, but to be fair, some people are weirder than others.
Super!
Love the sense of humor 🤣
Haha thanks 🤣
Can’t complain about £1 pans I’d have bought it 👍🏻 never had chokey nosh with red peppers , I’d leave that out . Looks great though ❤
I usually add a spare spring onion (scallion in the US) if I have one
I also thought its a good way for single people to use up half packs and odds and ends from the fridge. The times I've bought spring onions for a recipe, and the get forgotten about at the back of the fridge.
Made this tonight but added a load of veg - simple and tasty.
You would definitely get uncle Roger points for using msg. Looks amazing 😍😍 xx
So funny Adam, love it!
Cheers Dom!
This one goes to to-cook playlist. Thank you 😋
Looks great Adam! Nice and quick too! Definitely gonna give it a go 😊
Love your recipes Adam,having chicken today,will cook this tomorrow and chicken noodle soup with leftovers.you are so funny!
Yes love a good chicken noodle soup. Especially when you're under the weather
Just right as usual. I like recipes that have a list of ingredents which I don't need to google to find out what they are. Nowteer like that so good. I have only made Fried Rice bfore so this is just a bit extended and I like fork food. (never made a rice sandwich, most other things but not rice so don't need bread).
Good thing about dishes like this is they are quick, and you can mix and match what you put in. Which is really helpful in times like this when you need to use up what you have
Nice one Adam, just made this. The wife really impressed, that's normally a hard call. The prep of the rice in advance is the key. You can add what you like to it . 😊 thanks
Good to hear mate. I like it when viewers tell me they make my food. Its a great litmus test if I'm doing the recipes people actually want to make.
Adam your humour is top notch 😂 happy new year lovely x
Happy new year gorgeous! X
I have been making this the past few weeks.Good for using up leftovers. Kids love it.
Very kid friendly. Packed full of veggies too
Great as always Adam, adding this recipe to the weekday meals list.
Thank you my friend
Great cooking thanks Adam
Just finished dinner and wow! It was fun to make and great to eat! Thanks Adam
Glad you enjoyed it Ralph 😊
Best quick recipe I've seen. I think a packet of microwave rice would be ok if you don't cook rice fresh.
Would work just fine 🙂
Looks great mate. Thanks.
Thanks Paul. Hope you're keeping well fella
Maggi universal seasoning is a great way of adding MSG. [I swig it out of the bottle]
Haha I love that. You sound as chaotic as I am. I do that with marmite and vinegar sometimes 🤣
@@Adam_Garratt Sainsburys organic balsamic is perfect to drink!
Great guy good recipes luv his channel keep going
That looks delicious, and unlike the take-away, doesn't suffer from the significant spoiling on the journey from the kitchen to your home.
Tips for cooling rice:
Get yourself a large tray and spread it thinly, alternatively uses several dinner plates, preferably as soon as it is cooked rather than the sludge left in the pan when you return to wash your dishes as this will result in a drier rice.
As soon as it is suitably dry and cooled, get it into the fridge as soon as possible, this is for safety, as something (a fungus I think) will produce a toxin at room temperature, and this toxin, unlike many bacteria (ie salmonella), is not made safe by the re-cooking.
I agree with you surrounding MSG - which by the way, should be added as you did before the final saltiness is adjusted, as not only does it elevate the savoury component, but reduces the amount of salt required to achieve the balance you are looking for. I suspect that much of the bad press comes from its overuse to make sub-standard ingredients (ie crap) taste acceptable, although, just like salt, there are different qualities - no prizes for guessing which one the highly processed foods (I use the term very loosely) use!
With todays high fuel prices, I can see more of us turning to oriental cooking techniques which were developed to require the minimum amount of heat, because the wood they used for cooking was in such short supply.
Although a little off topic, but with fuel saving in mind, perhaps a demonstration of how to steam food using the more affordable equipment. I was thinking along the lines of wooden oriental baskets for muti-layer cooking for those who don't already have a multi-layer steamer, or the cheap fan-like pan insert where veg can be added at different times, because with steam cooking there is usually negligible transference of flavours.
And I managed to avoid mentioning black pudding - or did I?
Brilliant tips and comment as usual mate, thank you. And good idea about doing a video on steaming. I'll look into that. Cheers mate
@@Adam_Garratt Most of us enjoy roast chicken, and can benefit from reduced cooking times by spatchcocking, jointing or buying pieces on offer and cooking them. You can add the breasts and thighs at different times to prevent the overcook/undercooked conundrum and fill the oven to have leftovers which can be used in dishes like this stir-fry, or quickly heated through (far less energy than when cooking from raw) to eat another day.
What's Black Pudding y'all? (🇺🇲)
Fun video Adam and helpful commentary Neil.
With love and Best wishes,
B A Sured
@@basured9795 it is sometimes called blood sausage.
About 1 1/2 to 2 inches accros filled with blood and fat, spices and other ingredients then boiled until solid.
Allowed to cool for storage, sliced into about 1/2 inch rounds and fried.
Traditionally one of the selection in a UK breakfast which can include many items, from but not limited to bacon, eggs, sausage, beans, tomatoes, not forgetting Adams favorite (not) - mushrooms!
This list is far from exhaustive, but you would normally expect o selection of 5-7 items.
@@neilpickup237 Thanks Neil! I grew up on Boston Baked Beans. And a lot of other basically English foods. ... but not that. 🤭 Closest I can think of, that I am familiar with is head cheese. Kind of weird but tastes good.
Anything that starts out ... "Blood and Fat" ... Is like unto ... " ... A Mutton Bladder" 😬😲🤯 🤣
We have an expression "don't knock it until you try it!" , I'm not sure I'd like it but if so many people have it as a common breakfast food I would try it ... Once. (Ahem.... Cough.) 😄
Sincerely dear one, thanks for explaining. I've never heard of it before.
Love your channel. You're such fun.
Very best wishes,💕
B A Sured 😘
Excellent cooking once again Adam the nobheads can bugger off because Chicken fried Rice is always an affordable winner!!!!
Wow! New sub here! I recently made Hawaiian Chicken Fried Rice on my page too and *your dish looks amazing!* Hope to stay connected! 😀
I've been eating rice since I was a kid and I've never fried it 🙈 This looks so easy and delicious I'm gonna try it tomorrow. Cheers Adam, you're doing a very good thing here!
It's awesome mate, and so easy. Hope you like it
Cheap quick and easy love it. Food always looks amazing
Thank you Steve. Hope you're well
looks good must try 😋
tried and was amazing ☺️ thanks
Loved this recipe ❤
Looks great..must give it a go..thanks for the video
I hope you like it Gail
Love your recipes thank you so much
You're most welcome Russell
Oh that looked tasty
Love Chinese Gonna try .
Adam enjoyed watching as always
Best wishes
Ps what msg
Hope you like it Kizzy. MSG is monosodium glutamate. It's a naturally occurring enzyme found in certain foods, such as parmesan and tomatoes. A scientist called Kikunae Ikeda managed to isolate it, and so msg was born. It just adds a bit of a savoury boost to savoury dishes. It doesn't work with sweet things though. And use sparingly, if you use too much it can make the food not taste so good. Use a little less than you would put in salt I'd say.
Thank you adam
Great video again Adam. You may remember a long while ago you made Crispy Pancakes. They were great. Could you possibly make Rounders? You may recall Baked Bean Rounders or Beef and Onion Rounders. Loved eating them when I was growing up. Anyway thanks. Take care. Oh and msg rules.
I don't recall these. I'll have to look them up. Cheers
Love this Adam , can it be done with brown rice
Absolutely Pete
Yet again another nice recipe, easy, quick and simple. Just like me 😳 thanks Adam 👍
Cheers Les 🤣
Love the vlog! 🥰 I admire your portion control! That would go in one meal! 🤣 Can't wait for your next vlog.
To be fair, I did inhale another bowl after that one haha. I was a tad peckish that day
@@Adam_Garratt 🤣🤣🤣
Yum!
Thank you Lyndsey love x
Adam have you ever tried Mee Goreng? It's a winner, so easy and cheap.
I haven't, but I'm going to look it up. Thank you!
Great video idea! I love rice but always struggle with the clag vs oily thing when stir frying the leftover stuff. About 20 years ago I lived with a lovely guy whose parents owned a Chinese takeaway, and it was so easy to get him to cook it I just never bothered trying to nail the technique 😝
Basmati rice is your friend. Its a really easy rice to cook. Get a mug, fill with rice and add to a pan, then in the same mug fill 1 and 1/2 cups of cold water. Add salt, bring to the boil the place a lid on top and simmer for about 10 to 12 mins until you see the water has evaporated and little holes form on top of the rice. Turn off heat, leave for a few mins then fluff with a fork. Perfect every time mate
@@Adam_Garratt @Adam Garratt Aw cheers mate but I can cook rice for days- it's the stir-frying bit that always goes wrong! You're so good with explanations in your comments like this one- get filming more shorts with them! Bet you'd get loads of views with a bit of hashtagging 🙂
@@deathbycocktail ah sorry, I misunderstood 🤣
@@Adam_Garratt I do something similar, (I saw twice the water to rice, 10 minutes cooking 5 minutes cooling on TV once) but as the water required is affected by the pan you use, the amount of rice you cook, and how low you can get the heat, through trial and error I have reduced to 1 to 1 3/4 from the 1 to 2 they suggested.
Although, after seeing someone on the internet using a similar method, I now cook white rice for the full 12 minutes of the range you suggested (brown for 30, but with a little extra water to account for the inevitable extra evaporation from the longer cooking time) with 6 minutes off the heat - in my case, those extra 3 minutes have made the world of difference.
P.S. Once the heat has been turned down to low and the timing starts, do not be tempted to remove the lid until you are ready to fluff it up for serving. If you really need to see what is going on, use a glass lid!
P.P.S. I managed to include 'lid' in my comment this time - to make a change from the blood product!
Oh I love fried rice, I have made this a few times, through in whatever I had
Great for clearing out bits and bobs from the fridge.
@@Adam_Garratt yes some peppers , onions and mushrooms abs maybe some meat
I love this one Adam, and I think I have all the ingredients - even the MSG - in the cupboard. Great video as always, mate. When are you moving house? Keep well and be safe
.
It's a cracker, Trev. Erm, it's looking like around August September time now. Trying to save a good chunk of change because I need new furniture as well when I move in. Plus things like food, and whatnot
I guess any sort of day old rice will do as I can’t afford Basmati anymore!
Any leftover rice will make do my friend. Take care OK
I’m on a low fat diet could I do this with Frylight?
Absolutely my friend
Hi Adam,I’m after some help again.I’m trying to figure out a dish I think I’ve made up. I got some leftover dinner from yesterday and I was thinking of using a shortcrust pastry bottom fill it with dinner which by the way is a chorizo mixture, then top it with mash and cheese and cook in the oven.first question is can I do this without first blind baking the pastry and next one is could you suggest a gas mark and how long to cook it? Xxx
You can get away with not blind baking it, but you do run the risk of the pastry becoming soggy, and if the filling is too wet it might bleed out the bottom. And for something like that I'd bake for about 30-40 mins on gas mark 5. X
♥️
Looks good that,Adam.Is MSG available in a regular supermarket?
Some of the bigger supermarkets stock it. Best places are the small independent Chinese supermarkets, or you can order it online.
Thanks.theres a Chinese market in Liverpool where I live
First comment and loads of that with curry sauce for me 👍🏼❤️
Was thinking of the curry myself Brenda , something w/lil bit of Bam !! And tfs Adam !!!
Ooh yep curry sauce. That's a very northern thing. Great stuff. Like chips and gravy 😋
Nice video of the day.❤🎉. 0:26 .
Adam, did you mean to type *"3/1"* or *"1/3"* for the Sesame Oil and MSG?
1/3, or just under 1/2 tsp is plenty
But I'm still making the recent bean recipe!
Splendid stuff
@@Adam_Garratt Single person living by myself, I like cooking but sometimes just want to come home and eat. So I usually make one big pot of something and make it last for awhile. I bought enough ingredients that the bean recipe is going on round two. Well, with chicken added each time 👍
Today’s roast chicken will be tomorrow evening’s chicken fried rice. As you mentioned Adam, “ you can always add more, but you can’t take away “, take away, get it? Sorry, poor joke, but great food. Hope you’re keeping well Adam.
Haha badoom teesh. Erol is here all week 🤣
Great way to re cook chicken leftovers. MSG myths or no myths can't stand the clawing sweet kids crowd pleasing effect of the stuff. Also it leaves me with pseudo heart attack (known as Chinese Restaurant syndrome) a known reason it is not advised to be given to babies or old people! If food has good enough quality in its own right it doesn't need flavour enhancers. Anyhow smug though this sounds I'm not smug just careful not to eat stuff that's not necessary. Pre-steamed Basmati really speeds up this process and so it's a great low budget meal. Thanks for sharing the ideas.
what is this "leftover chicken" of which you speak?
When you cook a chicken and you don't eat it all. You may be surprised to know this does actually happen to people.
Uncle Roger will love you for using MSG
He would wouldn't he 🤣
I will say I never had a problem with fresh rice but I don’t like my rice wet
Need to get myself some msg.
Any Chinese or foreign supermarket will stock it. Sometimes I've seen it in places like tesco
Maybe you could chuck a few prawns in instead of the chicken.. aye?
Yep, I listed swap outs and prawns was one of them. Love prawns
We're you get msg from please 🤔💖
Some supermarkets sell it, but the best places are your foreign stores. The Asian grocery stores, Chinese supermarkets etc. Great places to find allsorts of cool ingredients
Katsu curry chicken or pork Adam
Yes! Good idea
Good for you with the v signs. Yep, what a bunch of vile cnuts running everything into the ground. !!!!!!!!! Looks lovely mate!😋
It's a terrible situation Anne. No one should have to live like this. I hope you're taking care x
@@Adam_Garratt I'm fine thanks. Sorry about my edited language, but I'm furious. It's a damned disgrace. Take care of you and yours too😊
Err..... Mr.Garratt; why don't you do a vegan-friendly macaroni cheese recipe?
In fact, I'll eat my 100% re-cyclylable edible Crocs when you do......
Errrr..... Mr. Garrattt; ask your butcher for bones and use them (with summat like bayleaves) to make a decent stock you can freeze.
When I used to roast 2kg+ leg-of-loin porkk for the ex-gf's family, I'd stuff the oven with every veg.
THEN: You've got a decent start for the gravy you're about to make......
Yummy! But you are a tinker "hard and fast"! 😜
🤣😏
Don’t show this to Uncle Roger. Hiyah….
🤣🤣 I did say in the video for him not to come at me. This ain't traditional Chinese food, I recognise that
Hi Adam what’s msg?
Msg is monosodium glutamate. It's a naturally occurring enzyme found in certain foods such as parmesan and tomatoes. A scientist called Kikunae Ikeda found a way to isolate it and so msg was born. It gives savoury dishes a umami savoury boost. Just use sparingly like you would salt, as if you add too much it can make the food taste bad, just like if you over salt.
Bit of politics this week too!
I try not to because I respect people's different opinions. But when I see my people having basic needs not being met, I take issue with that regardless of anyones views. Take care mate
You could just make it egg fried rice that would be even cheaper. And what is it with you Brits and peas in fried rice dishes? Get your mind out the gutter and come down the sewer with Adam. And stop making Mr Moggs play fancy dress-up.
Peas are life! Try it 🤣