Food glorious FOOD

Neil

By golly you are correct. I just noticed it whilst looking through the bottom of my beer mug.

Bill

What big eyes you have!

Cold cuts,pickled onions and bubble and squeak for tea last night and a Manx kipper and toast for breakfast this morning.

Looking to buy a proper Weber charcoal bbq and rotisserire with attatchments for smoking food, making proper pizzas and even saw a video of someone cooking a full Christmas dinner on the bbq, a friends idea of a bbq is oven cooked chicken,sausages and burgers finished off on his £800 gas bbq because he paranoid about food poisoning but he quite happily munches away at my bbqs where everything is cooked on the coals.

Black pudding- I think the only way to get proper pudding now is to make your own. First you must catch the pig, a modern one is no good 'cos they don't have fat. Mix the blood with oatmeal ,salt etc. by hand and keep going until it's well mixed. You must keep it moving the mix to stop clotting. Stuff into a suitable skin and steam until done, you can use a dish if no skin handy. Also if no pig can use sheeps blood, but then the nice big lumps of fat are missing, still tastes good.

Sorry about this, just couldn't help myself, with apologies to Monty Python....."Black pudding, so black, even the white bits were black..."

As we are on our own we do EXACTLY as we want. This has now evolved to, for this year, a Vietnamese Chicken Salad (boiled bits of chook, shredded chinese cabbage, carrot matchsticks, mint leaves, coriander leaves, roasted peanuts, dressing is lime juice,fish sauce, chopped red chillies, brown sugar), washed down with a few local beers, in this years case a classic South Australian West End Export.

As several people have mentioned .... yum!!

Oh and by the way, in case people are wondering about Salads for Crimble, it was 36 or 37 degrees C here!!

Happy New Year everyone

cheers

Bill

For me? none of that garlicky, spicey, chilli rubbish, cannot taste the flavour with any of that about

Good Morning Gentlemen

Now that its nearly all over what became of the leftovers, no doubt some of us dined on cold cuts and pickles whilst others may have gone down the curry route or even a nice pie.

What did you do?

Christmas dinner was bacon liver and onions with mash seeing it was christmas I did have sprouts

( if you don't like sprouts or can't get youngsters to eat them try them with mint sauce )

Happy New Year to all

Roy

If you want to be alone - Fry the left-over sprouts and then grill them topped with cheese and garlic. HAPPY NEW YEAR.

JA

At last some good news ! Black pudding has been declared a Super Food .

Greetings gents,

A fav of mine, hard boil two eggs and fry a good portion of mushrooms, add some spiced [ piri piri ] kipper meat and throw it all into a bowl with some plain rice, mash it up with a potato masher. If you use the microwave cooked rice the whole thing is ready to eat in about twelve minutes being the time it takes to hard boil the eggs. Wonderful.

Regards

Getting this thread onto 'engineering' ...

Does everyone know that English Muffins toast [and therefore taste] much better if they are split with a fork, not sliced with a knife ?

Just poke a dinner fork all round the equator.

... Toast until all the little peaks are crunchy.

... Butter, and top with Scrambled Eggs, & Black Pepper.

MichaelG.

Sounds like I get the chance to try out toad in the hole in that ace pan I mentioned tonight. It'll include 1 and 1/2 packs of some rather strange thin sausages Lidl do, flat packed that can be kept in the freezer.The fat ones are no good for this sort of thing.

My wife went into hospital earlier this week for an operation to clear a nerve in her arm. She wont be cooking for a couple of weeks at least. I looked forwards to throwing in beef stroganoff done properly with soured cream and vodka, kedgeree with smoked haddock, baked unsmoked gammon using some of the left overs for tagliatelle carbornara, my idea of cumberland pie - plenty of cheese on top, corn beef hash using mashed potatoes and tomatoes, and as some turkey fritters turned out fairly well have another go at making scalloped potatoes. My dad used to do them and haven't had them for years. My mom couldn't stand the pain of getting the batter to cook correctly. Then egg and cheese and potato pie using plenty of good west country cheddar. (Lidl again, but only in small pieces). There is also this curry that uses a disgusting amount of butter.

However about the time I expected her to phone to tell me that she was about to have the op she came back through the front door. Cancelled. The surgeon had run out of theatre time so now going to have it done next month.

Really I wish she didn't need to have it done. Carpel tunnel too at the same time but that is an easy op. The similar problem up her arm isn't but at least they are going to do it with a local.

John

-

Proper muffins should be torn apart with the fingers. Same as lettuce.

Today I made some Chinese Mixed Pickles. My neighbour's daughter loves them as well as another special friend. Neighbour is the same one that kindly donated my christmas platter so time to return the favour.

Carrots, white radish, cucumber, red, yellow and green capsicum, celery, ginger, chillis and shallots. All chopped/sliced then boiled for 2 minutes, drained and dried for a few hours on kitchen paper over a wire rack.

Pickling mix is 2 cups of white vinegar, 2 cups of sugar, 1 cup of water and a teaspoon of salt.

Stirred over gentle heat until sugar dissolved, bring to the boil then removed from the heat and allowed to cool.

Vegetables are then packed into preserving jars and topped up with the pickling mix. Refrigerate for one week then enjoy them - particularly nice with sweet & sour pork.

* Danny M *

Edited By Danny M2Z on 10/01/2016 04:53:29

Ok - so where's the rabbit in these ones? 😋

After reading this thread earlier today - I saw this article on Black Pudding!

http://www.manchestereveningnews.co.uk/news/greater-manchester-news/world-black-pudding-throwing-championships-10000870

Enjoy - Bon appétit.

And if in the area of Watford, the Italian shop at the lower end of Market Street: Bottega Italiana, Market Street, WD18 0PN.

Floor to ceiling, wall to wall Italian food, fresh bread, wine, lagers, cheeses, pasta, salamis, Pannetones, herbs, spices and best of all - al fresco breakfast with a real coffee*. Italian staff or direct descendants since Watford has a large ex-pat Italian community and you hear the language all around you.

BUT, you must get a ticket for parking £1.50 for 1 hour - the parking shop is next door and you WILL get done if you don't have one!

*Spoiler - I can only drink tea so this is for all those lovers of Italian coffee!

Enough! I have gained a stone just reading about these culinary delights.

generously proportioned

Bill

This thread has lain dormant for a while; so here's something for pedants and foodies alike:

For some years, I have been a fan of Badoit water ... which is [was] rather special, on account of it being 'naturally sparkling' [i.e. it comes out of the ground that way].

The one litre bottles were labelled 'natually spakling mineral water'

Then [maybe after the Danone buy-out?] they started selling 500ml bottles, in which the water was different ... it felt 'crude' in the mouth, just like common 'fizzy water', because the bubbles were bigger. Hearsay has it that the overflow from the 'naturally sparkling' source was artificially carbonated for these small bottles; which [pedants please note], were labelled 'sparkling natural mineral water'.

I recently noticed that water from the litre bottles was less refreshing & satisfying than before, and, to my horror, have confirmed that the labelling has changed.

If anyone cares about such things, please try to compare the two versions.

MichaelG.

My wife had the op last week. I've been doing all of the cooking since and probably will be for another couple of weeks. Run of the mill stuff mostly. Kedgeree, toad in the hole, paella,. oxtail stew and a duck today being the exceptions.

Hoping to find some decent chunks of lamb for a pillaf at some point. Not had one for years.

John

-