Shug on 15/9/2006 at 04:33

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no, silly - that he should be shredded and put in a tortilla

37637598 on 15/9/2006 at 05:55

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yummy curley dogs-

Fried curley hot dogs, very tender and tastey! great for breakfast!

1. Place hotdog in front of you horizontally
like this:
(______)

cut vertically into hot dog about 3/4 through. cut about 8-10 slits.
like this...
(_|_|_|_|_|_|_)
Remember, you're only cutting 3/4 through the hot dog! do not cut it into pieces!

2. season hot dog with pepper and whatever else you like.

repeat previous steps for multiple hotdogs

3. fry in !butter! for about 1:00min to 1:30min or until golden-brown and curling.
4. serve with breakfast eggs, or cut up in maccaroni, or cut up and add into rice with soy sauce/teryaki.-my personal favourite!

SD on 21/9/2006 at 05:01

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Too much savoury in this thread. I just made something sweeeeet! That is, I hope it's sweet (I only just took it out of the oven) but if it tastes even half as good as it smells, it is an emphatic WIN :).

Strontium Dog's Nutty Flapjacks

You will require:

225g/9oz butter or margarine
115g/4.5oz brown sugar
9 tbsp of runny honey
400g/16oz rolled oats
4 tbsp plain flour
200g/8oz of nuts, chopped up

1. First off, grease a shallow baking tin ready for your flapjack mixture. The batch above filled a 15 inch by 10 inch tray, so adjust quantities accordingly, depending on size.

2. In a large saucepan, heat the butter or margarine (not low fat margarine, it has to be stuff you can cook with) over a moderate heat until it's melted. Add the sugar and honey and stir it up until all the sugar has dissolved.

3. Remove your pan from the heat. Stir in the oats and the flour, mixing well.

4. Stir the nuts into the mixture. You can use any kind of nuts - the original recipe I've adapted here called for pecans and hazelnuts; I used a packet of mixed nuts from Holland & Barrett (cos they were on offer) containing peanuts, brazils, hazelnuts, cashews, almonds and walnuts. You need to mix this up really good until the nuts are evenly spread through the mixture.

5. Press the mixture into the greased tin, and flatten it out with a spoon, fish slice or even your hands (if you don't mind getting sticky fingers ¬¬). It should fit nicely into the tin, so long as you didn't miscalculate the proportions. Now you can lick the spoon (that's the chef's privilege).

6. Stick your tin into a preheated oven at Gas Mark 5 (190 C/375 F) and bake it for between 25 and 30 minutes.

7. Once your flapjacks are cooked (they'll be nice and golden and you'll be able to smell the oaty goodness all through the house :D) remove the tray and put it on a wire rack for 5 minutes to cool a bit.

8. Now you need to mark the mixture into squares with a sharp knife. I got 24 squares (6 x 4) out of my 15in x 10in tray so I guess 2.5 inch squares are the rough size you should be aiming for. Leave the flapjacks to cool fully, and then remove them from the tin. Finally, store them in an airtight container, and hide them somewhere nobody else will find and eat them.

The great thing about this is that it is super easy to make and super easy to eat. If you're burdened with children, either temporarily or permanently, this would be a great recipe to introduce them to the joys of cooking.

Scots Taffer on 21/9/2006 at 05:23

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Same. Mild nut allergy. Feels like there's room to maneuvre to get one or two other ingredients in there though, they do sound yummy.

Scots Taffer on 21/9/2006 at 06:07

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I was already considering dried fruit and golden syrup! This is a recipe to lock away for a day when it's not 30 odd degrees though, so that means it's at least six months away for me now! :D