What should I do with my 'adorable' new cat?

I depends: is it battery operated or solar powered?

Tony2011 posted:

I depends: is it battery operated or solar powered?

It looked pretty real to me when I rescued it from a skip. Poor cat. Someone had thrown it out.

Minh Nguyen posted:

Tony2011 posted:

I depends: is it battery operated or solar powered?

It looked pretty real to me when I rescued it from a skip. Poor cat. Someone had thrown it out.

Oh, poor pussycat. Well done!

Not sure if it is a Cat 5e, 6 or 7?

Innocent Bystander posted:

Not sure if it is a Cat 5e, 6 or 7?

Apparently it is now discontinued in favour of newer revisions. It looked so real: the head even 'bobbles'. Check out the other items I was able to salvage: one person's trash is another person's treasure:

It doesn't look like a breed of cat that would be thrown out on a skip. How do you know it was thrown out and not lost?

Innocent Bystander posted:

Not sure if it is a Cat 5e, 6 or 7?

I'm not sure either  I can't read the print on the cable 

With a wooden handle you could make it into a nice feather duster...

Feather? Maybe if you turned it inside out.  Now ehere did the canary get to...

Throw it back in the skip.

Minh Nguyen posted:

Check out the other items I was able to salvage: one person's trash is another person's treasure:

WHAT are the chances? A Certificate and in your name!

Adam Meredith posted:

Minh Nguyen posted:

Check out the other items I was able to salvage: one person's trash is another person's treasure:

WHAT are the chances? A Certificate and in your name!

 

There are in fact two certificates in my name! Would you like to see my other certificates? ????

https://www.youtube.com/watch?v=pEaso_MWcbs

A simple recipe: chicken noodles

My 'adorable' new cat brought home a juicy plump chick, so I would like to share with you an easy to make Vietnamese dish known as pho gà which literally translates to chicken noodles.

Gradually bring a large pan to the boil and add a whole chicken, onions, cinnamon, cloves, ginger and star anise. As soon as it begins to boil, turn off the heat, place the lid on and let it stand for 10 minutes. Bring to the boil again and repeat another two times (may be longer for large chickens).

Remove the chicken and allow to cool and drain (covering with a towel allows the chicken to cool more slowly and may improve the texture/tenderness). Remove meat from carcass and return any parts that you do not wish to eat back to the broth. Season with salt, chicken stock (if required) and fish sauce (according to taste):

I like to slice the breasts and shred the legs:

Serve in a large bowl with white rice noodles, a squeeze of lemon (according to taste), chilies (optional) and garnish with fresh coriander. Slurping whilst eating is considered to be mandatory in order to fully appreciate the aromas.

As far as bonkers threads go, this is certainly the winner so far in 2018. Plenty of time left though...

Two things Minh - That Chicken dish looks good and those WB's further up thread are rather tasty too !

Allegedly, cat tastes like chicken...

Great stuff Minh

Thanks for posting - especially the effort you must have put into the recipe pictures

Cheers Ian  

My version of a noodle dish

Once did the pho with pork bones.   Roasted first for an hour then simmered for 6 hours.

Tasted amazing but when cold you could have used it to paste up wallpaper !

TOBYJUG posted:

Once did the pho with pork bones.   Roasted first for an hour then simmered for 6 hours.

Thanks for sharing TobyJug.

The 'aromatic' method decribed above requires one to pre-roast the bones (until they release their marrow), onion and ginger (until they are completely charred on the outside) directly on a gas, electric or halogen hob. It is also possible to leave them under a hot grill which is often preferable because it is easier to clean up afterwards.

The roasting process changes the flavour profile of the roasted ingredients and they become much more aromatic. The charred ingredients can be enclosed inside an old muslin bag to prevent the charred remains from 'disintegrating' into broth, otherwise it can strained at the end to leave a beautifully clear nutritious broth. 

Innocent Bystander posted:

Allegedly, cat tastes like chicken...

Happy animals:

Where's the cat?

Beef with mushrooms

An easy dish to prepare on Manic Mondays whilst being seduced by the allure of the Bangles. I like to choose meat that is replete with marbling. Leave to acclimate at room temperature for a couple of hours and then 'massage' to alleviate any tension:

I like to loosen dirt from mushrooms as opposed to dowsing with water.

Heat a pan at high heat, add oil and constantly agitate the pan whilst the mushrooms 'squeak' uncontrollably. I prefer to not add salt until the very end because from my experience this causes the mushrooms to denature and release the excess fluid that they are carrying prematurely:

Heat a frying on high heat and spread a thin layer of oil evenly across the surface and begin searing the meat:

I like to keep the heat high to singe the fat and cause it to melt. Drop the heat a little and regularly turn the meat to prevent it from burning. Season with salt and black pepper (optional):

Transfer mushrooms to frying pan and add butter, salt, parsley and black pepper. Toss to coat the mushrooms evenly:

Best served rare: