View Full Version : OK, What's For Lunch or Tea Today?
Thanks for that Guy.
I like a drop of Adnam's Broadside, would imagine the pie to be delicious.
With a nod to Lennon maybe I'll 'Give pies a chance'
:) Broadside is one of my favourite beers, particularly at Southwold (out of season, without the "ok ya" brigade). The pie is a delight, good pieces of meat and delightful beer gravy.
"Tarragon emulsion" - don't you just love the pretentious 'foodie speak' of restaurants. :doh:
Otherwise it looks very nice Marco. :)
Thanks, Barry. Surprised though, as someone who's no stranger to fine-dining that you've not seen the use of 'emulsion' before;)
Marco.
Yeah, you could do that, but the mains are also fab - and everything else, too!:D
Marco.
Nothing against the mains, they look great :) It is just the experience of several different tastes (beautifully presented) that really appeals.
We quite often have a "pick and mix" dinner - humus, tarasalamata, raw veg, pickles, various cold cut meats, you get the idea! Great way to eat chat and whatever.
Yeah I getcha - kind of tapas style:)
Marco.
Thanks, Barry. Surprised though, as someone who's no stranger to fine-dining that you've not seen the use of 'emulsion' before;)
Marco.
Yes I have - but I'm always suspicious of such jargon, as it sometimes covers up something quite mediocre: give something quite ordinary a fancy title and charge twice the price. Not in this case however.
I'm still trying to work out what "compressed cucumber" means, apart from being peeled cucumber with the seeds removed.
Think I should start a campaign: 'Plain speak for restaurant menus'.
Lol - there's an art to it... The best examples I find 'paint an attractive picture' of what you're about to eat, without sounding too pedantic or pretentious. TBH, their use of the word 'emulsion' isn't accurate, in terms of what was on the plate.
An 'emulsion' is usually like a thick-ish flat sauce, not a blob! But I'll forgive them:D
As for the 'compressed cucumber'... See that little green rectangular thing on my starter, with capers and mayonnaise on it, to the left of the salmon 'tower'?
*That* is the compressed cucumber - and it was compressed!:)
Marco.
a La carte breaky
https://uploads.tapatalk-cdn.com/20200718/3e5c38b64a3dac94dae4a36e8c4449cc.jpg
Lol... You'll get fat, soo.... Give it to me instead!!:ner:;)
Did you like my lunch out yesterday?:)
Marco.
Lol... You'll get fat!:ner:;)
Did you like my lunch out yesterday?:)
Marco.
yeah, it was more of a work of art than lunch for me, but im a pleb:eyebrows:
a La carte breaky
Is that Rouleaux de style grenier avec saucisse carrée with a tomato silk finish jus?
Is that Rouleaux de style grenier avec saucisse carrée with a tomato silk finish jus?
na, just a roll n sliced, brown sauce :D
na, just a roll n sliced, brown sauce :D
Ah, oui, broon
yeah, it was more of a work of art than lunch for me, but im a pleb:eyebrows:
Nah, you'd have loved it - with the whole vibe and ambience of the place. It wiz a very tasty 'work of art'!:D
The thing to remember though is that that kind of food, in some posh restaurant in London, would've cost at least THREE time that amount, and still might not have been as good...
That's why I love living where I do, because you can go out for lunch and have something like that, or the complete opposite, at some lovely quaint country pub, with a pint of superb local ale, miles away from the rat race, and not be ripped off!
:cool:
Marco [life 'up north' is best:)].
Dogs dangles. Lol
https://uploads.tapatalk-cdn.com/20200718/8de5bd8600d85560cf7c06794f1868da.jpg
mightymonoped
18-07-2020, 18:05
Beef Saag curry with homemade mini Roti and Basmati Rice.
https://uploads.tapatalk-cdn.com/20200718/bc2a4c96fe1cf48be9cdedd215ae9785.plist
Sent from my iPhone using Tapatalk
Great job there, Tony! Particularly with the roti. The whole dish looks very tasty indeed. You can see how the meat is packed full of flavour:)
The only thing I'd say, and it's a personal thing, is that I prefer my curries to be a little more 'wet' (more liquid), so I can dunk my nan, chapati (or roti), into the sauce, but regardless I'd happily eat that:cool:
Marco.
From yesterday, so a little behind the times.
Vegetarian burgers and sausages for my wife and daughter, Donald Russell pave rump for me on the Kadai:
night off for me tonight, so currently sitting outside with a bargain bottle of wine:)
https://i.postimg.cc/jdbcBN1b/IMG-0243.jpg (https://postimages.org/)
https://i.postimg.cc/FzgyhW6Q/IMG-0244.jpg (https://postimages.org/)
I went with curry to
https://live.staticflickr.com/65535/50126032063_eedc0ac8ae_k.jpg
From yesterday, so a little behind the times.
Vegetarian burgers and sausages for my wife and daughter, Donald Russell pave rump for me on the Kadai:
night off for me tonight, so currently sitting outside with a bargain bottle of wine:)
https://i.postimg.cc/jdbcBN1b/IMG-0243.jpg (https://postimages.org/)
https://i.postimg.cc/FzgyhW6Q/IMG-0244.jpg (https://postimages.org/)
You might've taken more pics later when the stuff was cooked!:ner:;)
Marco.
mightymonoped
18-07-2020, 20:51
Great job there, Tony! Particularly with the roti. The whole dish looks very tasty indeed. You can see how the meat is packed full of flavour:)
The only thing I'd say, and it's a personal thing, is that I prefer my curries to be a little more 'wet' (more liquid), so I can dunk my nan, chapati (or roti), into the sauce, but regardless I'd happily eat that:cool:
Marco.
Cheers Marco!
I did make it a dry curry intentionally this time. Just put the beef, spices, tomato, chickpeas and spinach in a casserole in the oven and slow cooked it to let all the ingredients break down snd infuse into each other. It was wetter than it looked.... Matron! [emoji1787]
Only did the rice in case the Roti failed, but they were pretty good for a first attempt. Will roll them a bit thinner next time. They puffed up ok when I was cooking them.
Sent from my iPhone using Tapatalk
Yeah, that's cool. You can certainly see how well the meat had infused with all the spices and flavours you'd used! Quality:thumbsup:
Royster, your rather 'British looking' curry [in comparison] looked pretty nice, too!:)
Marco.
You might've taken more pics later when the stuff was cooked!:ner:;)
Marco.
I was trying to keep the wife from seeing me photographing food:lol:
I'm not going to contribute to this thread any more. What started as a lightweight thread comparing dishes being consumed (without a forensic examination of the constituent ingredients and their origins) has now turned into an online version of 'Masterchef' (maybe why fewer people contribute?).
As I think I've said before I like what I like so best I desist from posting further pictures of my (apparently) offensive meal choices.
walpurgis
19-07-2020, 06:09
Don't fret Roy. I'll post a picture of my chicken nuggets, spaghetti hoops and instant mash dinner! :D
Roy-boy, chill.... I did say your curry looked good (and it did), but it was just a different thing from Tony's. Sorry for any offence, which wasn't intended, and please continue contributing to the thread, as I always enjoy seeing pics of your tasty food:cool:
Marco.
Thought Roy's curry looked good personally..
I was trying to keep the wife from seeing me photographing food:lol:
Lol - just OWN your daftness mate, and let her laugh away... If you feed her enough Prosecco, she'll not notice anyway!:D
Marco.
Don't fret Roy. I'll post a picture of my chicken nuggets, spaghetti hoops and instant mash dinner! :D
Better make sure the nuggets are free range ;) and instant mash :eek:
Roy-boy, chill.... I did say your curry looked good (and it did), but it was just a different thing from Tony's. Sorry for any offence, which wasn't intended, and please continue contributing to the thread, as I always enjoy seeing pics of your tasty food:cool:
It was more 'piegate' that peed me off a bit, when I said 'I like cheap pies' (and I do/did) you'd think I said 'I like burning down orphanages'
Thought Roy's curry looked good personally..
Cheers Grant
On reflection my rant was a bit over the top but I'll admit to sometimes liking cheap shitty food that's full of additives & flavourings, if it tastes good do it!
I'll just be more selective about what I post here, you've all seen pictures of my repertoire now anyway (matron).
Better make sure the nuggets are free range ;) and instant mash :eek:
It was more 'piegate' that peed me off a bit, when I said 'I like cheap pies' (and I do/did) you'd think I said 'I like burning down orphanages'
Cheers Grant
On reflection my rant was a bit over the top but I'll admit to sometimes liking cheap shitty food that's full of additives & flavourings, if it tastes good do it!
I'll just be more selective about what I post here, you've all seen pictures of my repertoire now anyway (matron).
i eat lots of shit stuff at times... if i like it then so be it... most of stuff recently has been of better quality but i like those pies, the minced beef an onion like yours i get in tesco etc.. cheap but quite good to my tastebuds, which i admit are shot thanks to having been a smoker and having had a bad temp once that fried my brain a bit.. damaged my memory and tastebuds a bit... hey, im still around:D
It was more 'piegate' that peed me off a bit, when I said 'I like cheap pies' (and I do/did) you'd think I said 'I like burning down orphanages'
Well I'm sorry I made you feel that way mate, and so wholeheartedly apologise. Can we kiss and make up now? :kiss:
But NO tongues, you horny fucker!:D
Marco.
Well I'm sorry I made you feel that way mate, and so wholeheartedly apologise. Can we kiss and make up now? :kiss:
But NO tongues, you horny fucker!:D
Marco.
:thumbsup:
I'll go and clean me teeth...
Quality, and put on the aftershave I like too, will ya?:eyebrows:
Marco.
P.S Just to be clear, I wouldn't have gone on about the pies (or even mentioned them), if you hadn't said how much you disliked those last ones, and they'd put you off of eating them again in future!:ner:;)
Been told I'm having pie today (of the Pukka variety), that wasn't much of an abstention was it?
I like 'Pukka pies', as I do Ginster's pasties.
As an aside - I'm impressed with the photos Grant makes of the meals he has. The photos are so realistic you can almost taste the food.
So am I, but I'm distinctly unimpressed with how 'lifelike' yours are!:ner:;)
Even though you've clearly taken some (as you've said there's a backlog), so get them uploaded and posted here - then, and only THEN, do you have my permission to sit down and enjoy your Ginster's pastie!:D
Alles Klar?:eyebrows:
Marco.
Cod fillet and fries+ veghttps://uploads.tapatalk-cdn.com/20200719/8a57efba4bed5f7726f34755216b767a.jpg
Are those the air-fried chips as usual, mate? They look crispier than usual:)
Marco.
Are those the air-fried chips as usual, mate? They look crispier than usual:)
Marco.
airfried yup.. i put them in too early and , yes they were overdone.. fish was perfect
Cool... When I said crispier though, I wasn't thinking overdone, as I like my chips that way!:)
Marco.
they were a bit too crispy even for me.. edible but a few mins too much.. it was because i wasnt paying attention.. veg wasnt hot enough either....but the fish was bang on lol
Itsu Chicken Jaipur.
Fairly excellent better tasting than it looks. A creamy (creme fraiche) curried advanced chicken stock (as in pre made and frozen by me a while ago with lots of ingredients) with peas, leeks, raisins and specialist noodles.
https://uploads.tapatalk-cdn.com/20200719/c82596151b58828805624502886f1eb0.jpg
Oh fuck, I've just dribbled all down the front of my Captain Pugwash bib!! THAT looks AMAZING, Justers!!:eek::drool:
And I bet it tasted even better!:respect:
Marco.
I will sell you the recipe Marco for 98 squintillion doodars!
Ok, I'm in.... That is, after I sell my body to pay for it, so you might have a wait!:D:eyebrows:
Marco.
OK but bear in mind rarely do I make such generous offers.
Don't get confused, though, I don't want your body.
:D:)
Managed to swerve the pie and had an Indian takeaway instead [emoji846]
Lolz.... Ok, da scran we enjoyed today for lunch when we had my old man over...
First up, a starter of roasted Pointed Red and Yellow peppers, infused with fresh garlic, extra-virgin olive oil and aged balsamic vinegar, served with caper berries, Pimento peppers, fresh anchovies in sunflower oil, and pan-fried chorizo Iberico, garnished with fresh basil leaves:
https://imagizer.imageshack.com/v2/1024x768q90/924/405Jsf.jpg
And my dad's (pictured upside down:D):
https://imagizer.imageshack.com/v2/1024x768q90/924/5V2F85.jpg
Followed by a lovely piece of sweet-crusted barbecued belly pork (Gloucester Old Spot) from our butcher, marinated for 24 hours in various herbs and spices, cooked slowly on a charcoal grill, over applewood wood chips, and served with roasties, celeriac mash, broad beans 'a la Greque' and seasonal veg [touch of the BBQ sauce on he side]:
https://imagizer.imageshack.com/v2/1024x768q90/922/eg4Suj.jpg
Close up of the belly pork (doesn't really do it justice, but you can see a bit of the crust):
https://imagizer.imageshack.com/v2/1024x768q90/923/lYwl5L.jpg
Some of the veg that was served:
https://imagizer.imageshack.com/v2/1024x768q90/924/bvjKrt.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/9RNchC.jpg
And as my dad loves homemade pannacotta, this was a vanilla one (using fresh pods), served with fresh strawberries and raspberries, drizzled with a fresh-fruit syrup:
https://imagizer.imageshack.com/v2/1024x768q90/923/2me1PN.jpg
One of the wines we had - a rather nice Louis Jadot Beaujolais, Château des Jacques Quincié:
https://imagizer.imageshack.com/v2/1024x768q90/923/aOs3i7.jpg
All in all, a lovely day was had, in the gorgeous sunshine, with dad really enjoying himself as usual!:cheers:
Marco.
Obviously no-one's a fan of peppers or belly pork!:lol:
Marco.
walpurgis
20-07-2020, 10:26
Obviously no-one's a fan of peppers or belly pork!:lol:
Marco.
You got that right. :spew:
:lol:
Rigatoni alla Carbonara... wont bother with picture
Beobloke
20-07-2020, 11:23
Obviously no-one's a fan of peppers or belly pork!:lol:
Marco.
Not a fan of belly pork - it’s too fatty for my liking.
Other that that, it looks fab!
rmcin626
20-07-2020, 11:47
Obviously no-one's a fan of peppers or belly pork!:lol:
Marco.
Would quite happy to eat that meal washed down with the Bo jolly.
You got that right. :spew:
:lol:
Haha... If I were a betting man, I'd bet a substantial amount of money that if you'd tasted any of it, you'd have loved it!:ner:;)
Marco.
Not a fan of belly pork - it’s too fatty for my liking.
Other that that, it looks fab!
Cheers, but FAT is FLAVOUR, especially when barbecued! And it also ensures that the meat stays tender. I'm not a massive fan of fat either, especially when belly pork is served with a huge thick slab of gloopy/jelly-like fat and skin/rind, on top of mash, or whatever, as you get it in some restaurants - UGH! :spew:
But when fat has been beautifully rendered down and turns crispy, on a very good, flavoursome piece of belly pork, and the meat has been slowly cooked over applewood chips on a BBQ, so it's lovely and succulent, then sliced thinly - such as what I had yesterday - it's a different ball game, and absolutely gorgeous:)
Marco.
Obviously no-one's a fan of peppers or belly pork!:lol:
Marco.
The peppers looked a little oily & although the pork looked nicely done the main, overall, looked a bit dry & the roasties looked like they'd just gone brown & not 'crisped up'.
Notwithstanding all that I'd still have ate it up ;)
Would quite happy to eat that meal washed down with the Bo jolly.
Lol - nice one, Robin. I can always rely on you for having taste/sophistication, and not being a right fussy bastard!:lol::eyebrows:
Marco.
The peppers looked a little oily & although the pork looked nicely done the main, overall, looked a bit dry & the roasties looked like they'd just gone brown & not 'crisped up'.
Notwithstanding all that I'd still have ate it up ;)
:lolsign:
Trust me, Roy, the pork wasn't dry - the exact opposite! Hard to picture correctly though, which is why I tried doing so twice, unfortunately [as it seems] without much success:D
Peppers were a little 'oily', but that's how they're supposed to be, if you like the flavour of extra-virgin olive oil, garlic, anchovies and balsamic vinegar combined. And of course have a love of strong flavours, such as most continentals do.
If you go to an authentic Spanish restaurant (where the recipe originates from), that's how it looks - much like Italians, they LOVE their olive oil and tend to use it rather liberally!:)
Marco.
mightymonoped
20-07-2020, 15:00
Lolz.... Ok, da scran we enjoyed today for lunch when we had my old man over...
First up, a starter of roasted Pointed Red and Yellow peppers, infused with fresh garlic, extra-virgin olive oil and aged balsamic vinegar, served with caper berries, Pimento peppers, fresh anchovies in sunflower oil, and pan-fried chorizo Iberico, garnished with fresh basil leaves:
https://imagizer.imageshack.com/v2/1024x768q90/924/405Jsf.jpg
And my dad's (pictured upside down:D):
https://imagizer.imageshack.com/v2/1024x768q90/924/5V2F85.jpg
Followed by a lovely piece of sweet-crusted barbecued belly pork (Gloucester Old Spot) from our butcher, marinated for 24 hours in various herbs and spices, cooked slowly on a charcoal grill, over applewood wood chips, and served with roasties, celeriac mash, broad beans 'a la Greque' and seasonal veg [touch of the BBQ sauce on he side]:
https://imagizer.imageshack.com/v2/1024x768q90/922/eg4Suj.jpg
Close up of the belly pork (doesn't really do it justice, but you can see a bit of the crust):
https://imagizer.imageshack.com/v2/1024x768q90/923/lYwl5L.jpg
Some of the veg that was served:
https://imagizer.imageshack.com/v2/1024x768q90/924/bvjKrt.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/9RNchC.jpg
And as my dad loves homemade pannacotta, this was a vanilla one (using fresh pods), served with fresh strawberries and raspberries, drizzled with a fresh-fruit syrup:
https://imagizer.imageshack.com/v2/1024x768q90/923/2me1PN.jpg
One of the wines we had - a rather nice Louis Jadot Beaujolais, Château des Jacques Quincié:
https://imagizer.imageshack.com/v2/1024x768q90/923/aOs3i7.jpg
All in all, a lovely day was had, in the gorgeous sunshine, with dad really enjoying himself as usual!:cheers:
Marco.
Looks like a great meal, right up my street. The peppers dish looks like a riot of good Med flavour.
Love Belly Pork as long as the fat has been rendered and it isn’t just a slab of crackling floating on a sea of fat, that dish looks spot on.
I’d happily hoover-up all of that (especially the Jadot) [emoji23][emoji106]
Sent from my iPhone using Tapatalk
Obviously no-one's a fan of peppers or belly pork!:lol:
Marco.
I used to do a pork and apricot casserole as a student. Belly pork was dirt cheap, and I would always cut away the fat afterwards.
The peppers look great, unfortunately I find anchovies far too salty, even after soaking them in milk beforehand.
Looks like a great meal, right up my street. The peppers dish looks like a riot of good Med flavour.
Love Belly Pork as long as the fat has been rendered and it isn’t just a slab of crackling floating on a sea of fat, that dish looks spot on.
I’d happily hoover-up all of that (especially the Jadot) [emoji23][emoji106]
Lol - thought it might've been your thang, Tony, as ya lurves yer med flavours! Just a different type of cooking - often I find typical British food a bit dry and bland in comparison. Yes, and the Jadot was fab:cool:
Marco.
not into fat either tbh .. bad feel in mouth for a start.. looked good tho marco..
I used to do a pork and apricot casserole as a student. Belly pork was dirt cheap, and I would always cut away the fat afterwards.
The peppers look great, unfortunately I find anchovies far too salty, even after soaking them in milk beforehand.
Cheers, Barry. You're right about tinned anchovies [although fresh ones are totally different], but they were used more for seasoning than anything else, and sparingly, just to add a salty hint, which definitely wasn't overpowering, and with the sharpness of the balsamic cutting nicely though the olive oil.
Hard to describe in words, of course, but it worked! Where I find tinned anchovies WAY too overpowering is on pizzas! That's total 'salt city', as when they're heated up, the salt really comes to the fore...:nono:
As Tony and you probably know, it's common in the med to have veg or fish marinated or preserved 'under' olive oil, with herbs and spices. A favourite of mine, and back again to anchovies, is a Tuscan classic called Acciughe Marinate, see here: https://www.intavoliamo.it/Info/prodotti-tipici-calabresi/acciughe-marinate
https://imagizer.imageshack.com/v2/1024x768q90/923/pVx4cH.jpg
Basically, lovely fresh anchovies soaked/marinated in good quality extra-virgin olive oil, with LOTS of fresh parsley and dried chillies... Totally non-salty and absolutely delicious, mopped up with some crusty Italian bread, and washed down with a lovely chilled Pinot Grigio!:)
Plus also what's called Vegetali sott'olio (translated as 'vegetables under oil'), commonly found as part of a good (authentic) Italian antipasto:
https://imagizer.imageshack.com/v2/1024x768q90/924/wbUlHv.jpg
...some nice 'oily peppers' in there too, and which taste absolutely gorgeous!:D
Marco.
not into fat either tbh .. bad feel in mouth for a start.. looked good tho marco..
Cheers, matey. I know, it's a texture thing with fat. In that respect, for me, it's all about rendering it down and making it crispy, just like you do with it on bacon [nothing worse than sloppy, greasy fat], which is why I prefer a good streaky type to most others, as long as it's cooked right!:)
Any food I eat is all about MAXIMISING FLAVOUR! I don't 'do' bland. Tasty food is the only food worth eating:exactly:
Marco.
Belly pork done right is amazing.
Fact.
Belly pork done right is amazing.
Fact.
True dat
Cheers, Barry. You're right about tinned anchovies [although fresh ones are totally different], but they were used more for seasoning than anything else, and sparingly, just to add a salty hint, which definitely wasn't overpowering, and with the sharpness of the balsamic cutting nicely though the olive oil.
Hard to describe in words, of course, but it worked! Where I find tinned anchovies WAY too overpowering is on pizzas! That's total 'salt city', as when they're heated up, the salt really comes to the fore...:nono:
As Tony and you probably know, it's common in the med to have veg or fish marinated or preserved 'under' olive oil, with herbs and spices. A favourite of mine, and back again to anchovies, is a Tuscan classic called Acciughe Marinate, see here: https://www.intavoliamo.it/Info/prodotti-tipici-calabresi/acciughe-marinate
https://imagizer.imageshack.com/v2/1024x768q90/923/pVx4cH.jpg
Basically, lovely fresh anchovies soaked/marinated in good quality extra-virgin olive oil, with LOTS of fresh parsley and dried chillies... Totally non-salty and absolutely delicious, mopped up with some crusty Italian bread, and washed down with a lovely chilled Pinot Grigio!:)
Plus also what's called Vegetali sott'olio (translated as 'vegetables under oil'), commonly found as part of a good (authentic) Italian antipasto:
https://imagizer.imageshack.com/v2/1024x768q90/924/wbUlHv.jpg
...some nice 'oily peppers' in there too, and which taste absolutely gorgeous!:D
Marco.Waitrose do fresh anchovies in olive oil and herbs etc.
I bought some and threw them away. Just didn't like 'em and there's very few dish I don't like.
I was surprised.
Anchovies are an acquired taste, dude. Do you normally enjoy them in any form? Fresh ones though, need to be super-fresh, so best got from a good deli than a supermarket, or even better make your own.
Things like peppers, artichokes, chillies, olives, etc, in oil are quite different in oil, and as I said often feature in Italian antipastos, plus are enjoyed with meals in many other hot countries abroad:)
Marco.
Lol - I feel exactly the same about black pudding [major heave]:spew::bog:
Marco.
Lol - I feel exactly the same about black pudding [major heave]:spew::bog:
Marco.
crap black is just that... the good stuff has a place tho....
Indeed - everything has a place that you like the taste of!:)
I also find 'palates' a fascinating thing [the foods and flavours you tend to enjoy most], and which are developed largely from the food you've been brought up with, or how adventurous/well travelled you are [in terms of visiting foregin lands and tying their local cuisine], and which is ably reflected here by the types of food folks post pics of, all of which I find rather interesting.
Marco.
walpurgis
21-07-2020, 09:16
I also find 'palates' a fascinating thing [the foods and flavours you tend to enjoy most], which are developed largely from the food you've been brought up with, or how adventurous/well travelled you are [in terms of visiting foregin lands and tying their food], and which is ably reflected here by the types of food folks post pics of, all of which I find rather interesting.
Marco.
Not always. I disliked much of the food my parents enjoyed.
im not big on black or haggis etc..i dont really eat offal etc, it was not a first go to when young as i didnt like it much, probably due to fact it wasnt great stuff. took me years to get a liking for it. my dad loved tripe and onions which not only smell disgusting but look it too... :doh:
I'm not that keen on fish, and raw fish that taste like fish and salt, its not good. also mouthfeel isnt good
Not always. I disliked much of the food my parents enjoyed.
Sure, nothing is written in stone, so what types of food did your parents eat?:)
Marco.
Anchovies are an acquired taste, dude. Do you normally enjoy them in any form? Fresh ones though, need to be super-fresh, so best got from a good deli than a supermarket, or even better make your own.
Things like peppers, artichokes, chillies, olives, etc, in oil are quite different in oil, and as I said often feature in Italian antipastos, plus are enjoyed with meals in many other hot countries abroad:)
Marco.Ice cold from the fridge so the olive oil is yellow.
Crazy salty but two or three can be enjoyable by themselves.
Generally I don't buy them but once in a while I do.
I don't think they are an acquired taste, though. You're either gonna like them or not.
walpurgis
21-07-2020, 09:37
Sure, nothing is written in stone, so what types of food did your parents eat?:)
Marco.
All the meats, including black pudding :). I particularly hated lamb with mint sauce and curries.
I'm not that keen on fish, and raw fish that taste like fish and salt, its not good. also mouthfeel isnt good
Lol - no wonder around 90% of Scotland's *world class quality* fish and seafood is exported abroad to people who appreciate it!:ner:;)
It's an interesting one though, we live on an island, surrounded by water, and yet the vast majority of us [read as Brits] dislike, and so don't eat, seafood:scratch:
For me, it's an education thing as much as anything else [and I'm not saying that this applies to you or anyone else on AoS], but if you don't know what to do with seafood, i.e. how to prepare or cook it, then you'll a) never have tasted it properly, or b) likely rarely have eaten it, in order to form any proper opinion on it at all.
The other thing of course, which I think is totally wrong, is how expensive it is compared with most meats, and so what we're charged for it in shops. Therefore, the fact that it's expensive to buy is also a big factor towards what puts people of from cooking it. It's on our doorstep, FFS, so it SHOULD be available more more cheaply!
For a European though, it's a strange thing to observe: food that's indigenous to our shores being largely shunned by the local population, as in almost any other country, the locals (gladly) eat what their waters provide, as a regular part of their diet. I know that's certainly the case in the likes of Italy, France, Spain and Greece, when it comes to fish and seafood.
Just an interesting one to ponder though - the whole food culture thing here in the UK, and what drives it....:)
Marco.
All the meats, including black pudding :). I particularly hated lamb with mint sauce and curries.
Lol... The curries thing is interesting, as I wouldn't have thought parents of your generation would've been exposed to such, so what was going on there? I know even my dad never tasted curry until I ordered a takeaway, sometime in the late 70s, and he hated it!
He loves (a mild one) now, though:)
Marco.
ive i pretty basic palate, i accept that.. fish wise, cod, haddock, salmon, trout are my thang ....cod steaks i get out of Tesco being my current fav.. lovely white flakey meat, with a nice clean taste and a good breadcrumb outer....
I never used to like curry, but im getting better at some of them.
Sure, but what do you think of my point about Scotland exporting the vast majority of its superb fish and seafood, to the likes of France and Spain?
Why aren't the Scots eating it?:hmm:
Marco.
walpurgis
21-07-2020, 09:51
Lol... The curries thing is interesting, as I wouldn't have though parents of your generation would've been exposed to such, so what was going on there? I know even my dad never tasted curry until I ordered a takeaway, sometime in the late 70s, and he hated it!
He loves (a mild one) now, though:)
Marco.
Presumably from the French side of the family which had Algerian connections.
think its due to the common market, and foreign hols tbh.. folk got into trying spanish and italian food etc, and got a liking for it; fish used to be eaten more as did crab etc when available. the eu come and catch much of our fish, which may well change soon.. fish is expensive tho here, and barring fish fingers:doh: average folk dont think its good value, and if youve a family to feed on a budget, the a lump of mince and onions goes a lot further..
. my mum loved curry as did my brother. i never could like it when younger even tho i tried.
Presumably from the French side of the family which had Algerian connections.
Ah I see... You mean the more discerning side of your family?:D:eyebrows:
;)
Marco.
Simple cod steak and chips today
https://uploads.tapatalk-cdn.com/20200721/a941815f76dec22ea992f35e27fa37df.jpg
ive i pretty basic palate, i accept that.. fish wise, cod, haddock, salmon, trout are my thang ....cod steaks i get out of Tesco being my current fav.. lovely white flakey meat, with a nice clean taste and a good breadcrumb outer....
I never used to like curry, but im getting better at some of them.
Not sure which word to use to describe my palate, as I don't wish to sound pretentious (or snobbish), but I wouldn't describe it as "basic". At the end of the day, we were all brought up how we were brought up [which was largely out with of our control], and so the eating habits we developed when we were young I believe largely, although not totally, shape how we eat today.
And in that respect, being brought up in an Italian family, I was exposed to certain types of foods, fresh herbs and spices, etc (as my parents always grew them in the garden, and which my mum cooked with), that even today some folks in the UK would regard as a little 'exotic', let alone back in the 70s, when olive oil was generally only something you found in chemists to treat earache!:eek:
Therefore, from a very early age, my palate has been 'honed' on strong flavours, unusual (to some) ingredients and fresh food made from scratch, as a) there werem't many ready meals around in the 70s, and b) my mum or dad wouldn't have touched them with a bargepole, even if there had been. They always bought fresh fish from the local fishmonger, fresh meat from the local butcher, fresh veg from the local fruiterer, etc, etc - all of which existed then in the small town where we lived in the south side of Glasgow.
Then my mum would use those ingredients, coupled (crucially) with the traditional Italian ones she'd get from the Italian deli in Glasgow, owned by her cousin, and so things like fresh Parma ham, Salami, Parmesan, extra-virgin olive oil, etc, chilli peppers, etc, would be no stranger to me from an early age, to cook traditional Italian dishes that her mum and grandmother used to make - and she was a great cook.
Coupled with that, we used to travel to France and Italy every year, by car, with my first experience of that probably being around the early 70s, and I'd be introduced to classic French food (and wine, diluted with water), en-route at some of the restaurants we stopped at, and then when we got to Italy, a whole world of amazing food was opened up to me, as we spent virtually the whole of our six-week holiday (during the summer schools hols) being invited round, from relative to relative, to eat the delicious home-cooked food they'd made - and just like my mum all were great cooks.. And you're talking meals that commonly contained around six courses, and took place over 5-6 hours!
So, essentially, from a very early age I've just been used to eating well, then I married Del, and she's a great cook too, as she also shared my type of food culture, with her dad's side of the family being Croatian/German.... Therefore, that's why I eat the way I do now, as it's simply what I've been accustomed to for 50-odd years, and also because, for me, it's a massive part of my Italian culture, which doesn't treat food simply as 'sustenance'; food *MUST* to be something that's worth eating , and that's been prepared with LOVE and PASSION.
I'm certainly not alone in that view either, as if you speak with any other Italian, Frenchman, Spaniard - you name it - the vast majority will feel the same way about food, and practice the mantra of LIVE TO EAT, not eat to live. Yet, for some reason, the attitude in Britain towards food (although getting much better now), for the majority, is still not as passionate, as generally it is with other Europeans.
In Britain, it's more common for folks to be happy just to eat anything that fills them up. it's no 'big deal', but which for the likes of an Italian or Frenchman, would be an anathema.
Why is that, I wonder?:scratch:
<Discuss>
Marco.
im not big on black or haggis etc..i dont really eat offal etc, it was not a first go to when young as i didnt like it much, probably due to fact it wasnt great stuff. took me years to get a liking for it. my dad loved tripe and onions which not only smell disgusting but look it too... :doh:
Interesting about offal - I am fine with eating it as long as I don't think about it too much :)
I had a "petit déjeuner anglaise" in Normandy once - even the waitress tried to persuade me not to have the andouillette (effectively fried course chopped intestine), it tasted ok but the texture was "interesting".
A good butchers black pudding is a treat for me, but only occasionally.
I am sure that in the '60's we ate more offal in England - one of my favourites at primary school (and it was a regular on the menu) was braised heart - brilliant meat/gravy with mashed potato and mashed swede. I have mentioned it to my children and they seem to think that it is disgusting to even consider cooking a heart.
I would draw the line at brain though!
walpurgis
21-07-2020, 12:56
I tend to find fire damaged, dismembered animal corpse somewhat revolting.
Just read your post Marco, and I do think that in England the general populace got used to food as a fuel as part of the effect of our early "industrial revolution", also rationing for two world wars didn't help with variety - my mum told me how angry she was being posted to Germany in the 1940's and '50's and finding that they didn't have rationing - I think it carried on in England until about 1952?
Typical of the UK obsession with "class" perhaps - any old shit is good enough for the plebes as long as they have enough energy to work?
I tend to find fire damaged, dismembered animal corpse somewhat revolting.
None of the above was "fire damaged" - cooked to perfection:)
Roman Cacio e pepe pici
https://uploads.tapatalk-cdn.com/20200721/3b5376fd3c2fe3aa40c5c78865a92ae9.jpg
Wholemeal fusilli
https://live.staticflickr.com/65535/50137997181_e8b8d9efcb_o.jpg
looks good, is that sausage in that:)
looks good, is that sausage in that:)
Yes, sausage & chorizo in the sauce.
Looking good, Royster, and nicely presented!:)
You can beat a nice white bowl:D
Marco.
Florentine fish cakes and potato rosti
https://uploads.tapatalk-cdn.com/20200722/8083ceda439e621daf8dc324c73766bb.jpg
Did you make the rosti? They look nice... I'm also a fan of fishcakes:)
But... You and yer bloody ketchup!:doh:
:lol::D
Marco.
Got some nice steaks marinating in rosemary, garlic and olive oil, which will be chargrilled on the BBQ later for some friends coming round:
https://imagizer.imageshack.com/v2/1024x768q90/923/Sd1L5p.jpg
Oh, I should point out, three of them are veggie - hence only two steaks!:D
Marco.
Did you make the rosti? They look nice... I'm also a fan of fishcakes:)
But... You and yer bloody ketchup!:doh:
:lol::D
Marco.
was meant to be a small dollop but i forgot i'd thinned it a little :doh:
steaks look good.. sirloin are they
Looking good, Royster, and nicely presented!:)
You can beat a nice white bowl:D
Marco.
Thanks. Sauce from the freezer, not one of my best efforts I think down to cheap chopped tomatoes. Being force fed the pie I managed to avoid Sunday later :rolleyes:
was meant to be a small dollop but i forgot i'd thinned it a little :doh:
steaks look good.. sirloin are they
Not merely sirloin, sexy-chops, but entrecôte:)
Marco.
other side of bone from fillet:)
Ya, baby... Nicely marbled, and freshly cut from the piece this morning by our butcher:)
It'll be flame-grilled over charcoals, exactly like this on the same Weber BBQ:
https://youtu.be/ur34YIAx314
...along with some langoustines, which will be served with a fresh chilli, garlic and paprika dip:cool:
Marco.
will be nice.. i expect a full runthrough on each bite:D
Lol - wish you were here to share it with us!:)
Just need to decide on the wine... I'm thinking Pouilly-Fumé, for the laungies and maybe a Brunello di Montalcino for the steak, or possibly Châteauneuf-du-Pape:hmm:
Marco.
used to enjoy a nice Chateauneuf-du-Pape when i was a wino:eyebrows:
wish i was too.. scotland is getting m,e down tbh
Thick chicken soup.. Quality stuff this..
https://uploads.tapatalk-cdn.com/20200722/cd0ee4eb104386a139a0b39775674ca9.jpg
Hoisin Duck noodles.
Quite frankly, bloody dreadful. Only saving grace was the duck was good.
The idea of combining cucumber with egg noodles is bad. It just makes the whole dish cold and watery.
I wrote "do not make again with cucmber" in the recipe book. Without it it would have been pretty good.
https://uploads.tapatalk-cdn.com/20200722/4aa3b8d19ff972b46472de5432b05ebe.jpg
looks good, if slightly watery... would have liked trying it
Well there's plenty spare...:)
Lol - wish you were here to share it with us!:)
Just need to decide on the wine... I'm thinking Pouilly-Fumé, for the laungies and maybe a Brunello di Montalcino for the steak, or possibly Châteauneuf-du-Pape:hmm:
Marco.So how was it3
Will post a couple of pics later matey, still got folk round having drinks and stuff. They're outside gabbing, but I shneaked in to type this:eyebrows:
Marco.
Steak was great, mate. Didn't have much time to photograph stuff with so many folks round to entertain! However, steak shown here with vine tomatoes, beans and roasted cauliflower, and some creamy mushroom/peppercorn sauce on the side:
https://imagizer.imageshack.com/v2/1024x768q90/924/z29UKr.jpg
Marco.
Looks the dogs danglies..
Cheers, mate. It was great. Was a good night, but so much clearing up to do!:eek:
Still, Del enjoyed herself, as it was most her girlfriends from college who she hadn't seen since lockdown... She was pee-ashed as a newt, though!:D
Marco.
Cheers, mate. It was great. Was a good night, but so much clearing up to do!:eek:
Still, Del enjoyed herself, as it was most her girlfriends from college who she hadn't seen since lockdown... She was pee-ashed as a newt, though!:D
Marco.
lol, good... put her to bed i bet too.. my mate sometimes has to do that if his wife gets pissed.. guessing my daughter too as she is little like Del, and alcohol can creep up on small folk, quickly.
Yeah, exactly right. Were you there, lol? Doesn't take much, TBH. Then she likes to be tucked up with her cats (who all sleep in the bed with her) like a little princess, bless!:D
Marco.
Cheers, mate. She did:)
Marco.
Having Lamb Rogan Josh shortly.. pic added:eyebrows:
https://uploads.tapatalk-cdn.com/20200723/cfd8c75a2bbf15ea5ff90e287d324322.jpg
Pieminister Steak und Nierenpastete mit aufgewärmtem Brei und aufgewärmter Soße und Bio-Karotten.
Drei Gewürze.
Die Soße war wirklich zu dünn.
Nicht schlecht. Liebe ab und zu einen anständigen Poe;)https://uploads.tapatalk-cdn.com/20200723/82c4bd92d37381e6aae4a5ae02bdbd7a.jpg
Poe;)
Nothing like a decent Edgar Allan & mash
Ja!
Gravy a bit thin but I couldn't be arsed to thicken it up. Tasted good, though:)
Some flaws in the Google Translate it would appear.
Feel it, sorry fillet, just the rare side of medium
https://live.staticflickr.com/65535/50145221251_d53ab7d87b_o.jpg
Looks nice.. Not had a fillet for while
Stew and trimmings https://uploads.tapatalk-cdn.com/20200724/83978b3cd7c55bf410078b6b587e477d.jpg
Minestrone soup
That'll make your bull runhttps://uploads.tapatalk-cdn.com/20200724/a121137d2abf5caa1c9faf4fdbfa2b53.jpg
really nice that.. quality with a little stew in:D
Both dishes look scrumptious Grant.
Hoisin Duck noodles.
Quite frankly, bloody dreadful. Only saving grace was the duck was good.
The idea of combining cucumber with egg noodles is bad. It just makes the whole dish cold and watery.
I wrote "do not make again with cucmber" in the recipe book. Without it it would have been pretty good.
https://uploads.tapatalk-cdn.com/20200722/4aa3b8d19ff972b46472de5432b05ebe.jpgBizarrely, time in the fridge and the noodles/cucumber/hoisin/soy/rice vinegar sauce tasted fabulous. Duck however, was not as good as it was warm.
A dish you can't win with when made as per the recipe.
More fillet, pork this time, cooked in a chilli paste
https://live.staticflickr.com/65535/50148966431_d5be3d4b61_o.jpg
and a stray toe
And Purple Lightning.
No, Merlot
More fillet, pork this time, cooked in a chilli paste
https://live.staticflickr.com/65535/50148966431_d5be3d4b61_o.jpg
and a stray toePork fillet is one of my favs
Either in a casserole or streaked. Looks great, including the toe. Lol
Was good, rather too much of it though, that’s breakfast sorted [emoji4]
Butchers broth today with last bits of stew.
https://uploads.tapatalk-cdn.com/20200725/dc24a2964641e03859b986e0aabac7b7.jpg
InThe Sticks
25-07-2020, 14:54
Thought i'd treat myself for my evening meal..
https://i.imgur.com/9pjq7TS.jpg
So easy to go on a mad spend in there, i was too scared to look what the final bill was.
Some cracking looking scran here as usual, chaps... Granty's soups are epic, as usual, but I particularly liked how you cooked that steak earlier, Roy-boy - lovely grill markings!:thumbsup:
Marco.
Quite a nice day here, and plenty warm enough for lunching al fresco... Salade Niçoise, with homemade croutons and dressing:
https://imagizer.imageshack.com/v2/1024x768q90/923/Lkl60v.jpg
Celebrating our new beer-bottle top table-cover!:D
https://imagizer.imageshack.com/v2/1024x768q90/922/aDWNsf.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/d4uSg1.jpg
...washed down with a chilled, very fruity bottle of white, from the Mosel region of Germany:cheers:
Marco.
Where are the olives? Are they hiding under the beer bottle tops? ;)
Lol - there were plenty, hiding under the lettuce, not picked up by the camera!:)
You can see one, at 12 o'clock, just to the right....;)
Marco.
It's almost half past 7 here, so what are the chances of me seeing an olive at 12 o'clock?
:ner:
Oh dear, that's bad even for you!:lol:
Marco.
No, MerlotI was on about the reflection on the plate but TBH it's probably more blue.
Like the table Marco.. One if Dels is it
I was on about the reflection on the plate but TBH it's probably more blue.
No, gathered that, was the reflection of the telly. In my mind when you said lightening it made me think of the white variety that’s popular with budget conscious alchys.
I’ve been doing Bancha in the morning. But later in the day Hojicha because it has less caffeine.
Like the table Marco.. One if Dels is it
Yeah, just a new cover she put on the same table, mate. We've got a fabric warehouse just down the road, and were in getting a few bits and pieces, so spied that and used it to cover the table in our backyard where we eat:)
Marco.
Sunday late breakers
https://uploads.tapatalk-cdn.com/20200726/5d761d74459c40cba60420005e62c20a.jpg
Decided to dig out my bread machine.
I am using stuff I've never tried and not used it for years so may be a disaster.. Fact it almost certainly will be.
Only had gluten free flour so added gluten to it.
This yeast is kinda catering active stuff so hoping got the maths right.
It feels a bit odd, but that could be flourhttps://uploads.tapatalk-cdn.com/20200726/32e8af09b8f090b8f9bf0b910f9462fa.jpghttps://uploads.tapatalk-cdn.com/20200726/026c64ba8ca6a9bad0fba9d52d4848d4.jpg
Pasta meatballs
https://uploads.tapatalk-cdn.com/20200726/1cf843e2b90c99bf52a67605b44b43be.jpg
Decent brown loaf.. First one wasn't a success alas.. [emoji23] https://uploads.tapatalk-cdn.com/20200726/f366e0274afbda3e06c2c498b3b2e820.jpg
Goulash soup and bread for accompliant
https://uploads.tapatalk-cdn.com/20200726/f744a9b33e687eef8ebd713a856bc980.jpghttps://uploads.tapatalk-cdn.com/20200726/89ca5437728e792c146fb1b200824ab1.jpghttps://uploads.tapatalk-cdn.com/20200726/4ec793601dc418149d8a3aae7b1c84a5.jpg
Take it those are tea?
Yes. Bancha is the most commonly consumed tea in Asia, which might make it the most commonly consumed in the world on any given day. For reasons I don’t know Sencha is the most common green in stores outside of Asia. In Asia it is “premium” but not really, it’s special occasion tea because it’s a bitch to brew by comparison - to get it just right. I guess then all the other countries decided it’s better and not expensive so why not drink it? The only thing that did was train millions of people to think tea is suppose to taste like bitter garbage... I have no idea how many times people have been like “that doesn’t taste like tea/you have to brew it longer and hotter” to me and then burn/overbrew this piss out of tea and be really happy with themselves while I drink the abomination and desist belief they could be educated on subject.
Yes. Bancha is the most commonly consumed tea in Asia, which might make it the most commonly consumed in the world on any given day. For reasons I don’t know Sencha is the most common green in stores outside of Asia. In Asia it is “premium” but not really, it’s special occasion tea because it’s a bitch to brew by comparison - to get it just right. I guess then all the other countries decided it’s better and not expensive so why not drink it? The only thing that did was train millions of people to think tea is suppose to taste like bitter garbage... I have no idea how many times people have been like “that doesn’t taste like tea/you have to brew it longer and hotter” to me and then burn/overbrew this piss out of tea and be really happy with themselves while I drink the abomination and desist belief they could be educated on subject.
ha, yes a simpsons quote comes to mind as to what your reply should have been..(altered to suit of course):D
"My English is not perfect, but I have to tell you, your beer is like swill to us. Do I have that right? I am saying that only a swine would drink this beer"
From Wagamama "Ways with noodles".
Stir-fried sea bass with spinach and spring onions.
Looks like a mess but actually bloody good.
The killer bit was the mix of ginger, soy, garlic, lemon and fish sauce it was cooked with. Ace taste, drizzled with toasted sesame oil and scattered with toasted sesame seeds.
Recommended.
https://uploads.tapatalk-cdn.com/20200726/b3a207ce233f27c31fd7637cc1063c8b.jpghttps://uploads.tapatalk-cdn.com/20200726/4d4a6a0a5ff6066cf6eb7ff8d2c6510f.jpg
So many threats to an empty stomach in this thread... must eat.
Decent brown loaf.. First one wasn't a success alas.. [emoji23] https://uploads.tapatalk-cdn.com/20200726/f366e0274afbda3e06c2c498b3b2e820.jpgJust use the bread maker as a dough mixer and nothing more. They can't bake great bread no matter what.
Buy fresh yeast from eBay and after you have mixed the dough with 7-10g of fresh yeast that was mixed in with the water let it ferment for 12 hours in a plastic mixing bowl with cling film on top.
Much better to bake the dough in a Dutch oven (large saucepan with a lid) for 25-30 minutes at 230 Deg C with the lid on and the same again lid off.
Those basics will really help you on your way, but shape and slit the loaf before putting it in the Dutch oven. Watch YT videos on how to do that.
If you can be arsed.
:)
Cottage cheese bread in a bread maker... tasty. I recommend using at least the recommended amount of chives in any given recipe.
Just use the bread maker as a dough mixer and nothing more. They can't bake great bread no matter what.
Buy fresh yeast from eBay and after you have mixed the dough with 7-10g of fresh yeast that was mixed in with the water let it ferment for 12 hours in a plastic mixing bowl with cling film on top.
Much better to bake the dough in a Dutch oven (large saucepan with a lid) for 25-30 minutes at 230 Deg C with the lid on and the same again lid off.
Those basics will really help you on your way, but shape and slit the loaf before putting it in the Dutch oven. Watch YT videos on how to do that.
If you can be arsed.
:)I don't have a cooker lol
Fish n chips and mixed veg..
https://uploads.tapatalk-cdn.com/20200727/46df64cfc1a678143103f8cdc754c3ac.jpg
hifi_dave
27-07-2020, 16:01
Looks good and tasty. What about a pickled onion..
Old spot & Ginge.
https://uploads.tapatalk-cdn.com/20200727/390ea50c9c894e42c0628b289644d062.jpghttps://uploads.tapatalk-cdn.com/20200727/7eb6ceff6582b7ea0a959c485a6f87e5.jpg
Pasta ragu
And a small brown loaf as an experiment.. Came out fine I think.. I took paddle out after the mixing so it popped out better and only a small hole
https://uploads.tapatalk-cdn.com/20200728/6c128b2c6d512178de9694f8dab3511c.jpghttps://uploads.tapatalk-cdn.com/20200728/11f417a4fdefdf5fc30c6e4c54688136.jpg
I've got flour on order as I intend getting back to making bread and trying rolls too.
Consider getting a new machine too if I k eep it up
Fresh as fresh can behttps://uploads.tapatalk-cdn.com/20200728/57baaf79521fa485e240f3d1cd3e664f.jpg
What's that ye've spread on it - the scrapings from yer panty gusset?:D:eyebrows:;)
Weird colour...
Bread looks decent, though:)
Marco.
Old spot & Ginge.
https://uploads.tapatalk-cdn.com/20200727/390ea50c9c894e42c0628b289644d062.jpghttps://uploads.tapatalk-cdn.com/20200727/7eb6ceff6582b7ea0a959c485a6f87e5.jpg
Liking that, Justers! Plus also your earlier noodle dish, although I'd have put them in a bowl. A) Much easier to eat that way, and b) looks better, IMO. I'm also a fan of a fiery ginge!:eyebrows: Crabbies, for me though, is best:
It's alcoholic, however: https://www.crabbiesgingerbeer.com/en/
Another superb non-alcoholic one is Fentemans: https://www.waitrose.com/ecom/products/fentimans-ginger-beer-traditional/075330-38220-38221
You get big bottles, too!:)
Marco.
What's that ye've spread on it - the scrapings from yer panty gusset?:D:eyebrows:;)
Weird colour...
Bread looks decent, though:)
Marco.
yeah panty gusset spread and long john scrapings..
:lolsign:
Is it strawberry jam? The pic's made it look more brown than red;)
Marco.
yup bonne maman wild strawberry and a butter and olive spead from bertiloni that i like
Love Bonne Maman jam, but prefer real butter!;)
Don't do spreads.
Marco.
Love Bonne Maman jam, but prefer real butter!;)
Don't do spreads.
Marco.
yeah but this spreads nicely from the fridge and i dont use it a lot so lasts better.. its 50/50 i think.. tastes very nice tho not cheap
Sure, no worries. The only time I have butter is on one slice of toast in the morning, but I have that everyday, so it gets used. I just take it out of the fridge half an hour before I want it, then pop some onto hot toast... Soon melts!:cool:
This is the stuff I get from the Polish shop (as I prefer the taste of continental butter to British):
https://imagizer.imageshack.com/v2/1024x768q90/923/uiDBy0.png
It's gorgeously rich and creamy - great for cooking, too!:)
Only £1.39.
Marco.
Lunch today was a lovely Aberdeen Angus beef burger, from our local butcher, on a lightly-toasted bun with salad, Welsh mature cheddar cheese, onion rings, relish and some chips:
https://imagizer.imageshack.com/v2/1024x768q90/924/VOCdN2.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/B9Jy9L.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/fUQc3M.jpg
Followed by some orange Crema Catalana:
https://imagizer.imageshack.com/v2/1024x768q90/922/WUOqiT.jpg
Lurvely!:cool:
Marco.
burger and tomato/ cheese would be my choice without salad or sauce...oh and the chips :eyebrows:
Yeah, sometimes I have it that way - it just depends, but unlike you I love salad!:eyebrows:
Those were really top-notch burgers though, made freshly this morning:)
Marco,
looked good.. im having beef madras... watch out at the back :eyebrows:
Madrashttps://uploads.tapatalk-cdn.com/20200728/631a6a610c9c8861067bd46822261315.jpg
damn good that :D
anthonyTD
28-07-2020, 15:42
Chips! :D
Get some pics of Becky's bacon rolls on! :more: :exactly:
Marco.
Another killer Waga.
P.131 Ways With Noodles.
Chicken noodle curry. Photo doesn't do it justice.
Wife just took a bite. Loves it. If they fed that to me in the restaurant I'd be ecstatic.
https://uploads.tapatalk-cdn.com/20200728/5e178f956cd11fb67a9e580038372b3d.jpg
Looks good Justin.
Funnily enough Chicken Curry to
https://live.staticflickr.com/65535/50163191618_be3f4691ec_o.jpg
Looks good Roy.
Mutual appreciation club;)
Yeah, two nice looking curries - well photographed, too!:thumbsup:
Marco.
Yeah, two nice looking curries - well photographed, too![emoji106]
Marco.Where as my curry was a splat [emoji23]
Where as my curry was a splat [emoji23]
Well all curries are splats really, just as long as they're tasty splats (which I'm sure your's was).
Where as my curry was a splat [emoji23]
Lol - well, now you mention it!:D;)
Yours was a ready meal though, and it's virtually impossible to make ready-meal curries look good - certainly in the way of Roy's or Juster's. The main thing, however, was that you enjoyed it!:)
Marco.
You won't be interested in any food in future then.. No bother.
I'll end with a bit of meatloaf
https://uploads.tapatalk-cdn.com/20200729/87be234226c17837bdd781bfb0fa90d1.jpg
You won't be interested in any food in future then.. No bother.
Is that a strop? Come on, don't be daft!:D
Lots of tasty food isn't always photogenic... Like Roy says, most curries are a 'slop'. Your pasta dishes don't come into that category though. They always look great, but pasta is a different thing. Anyway, chillax bro - meat loaf looks great:cool:
Marco.
nope, just stating the obvious
What's the obvious?:scratch:
I'm just being honest, mate.
Marco.
well, that the interest is in homemade , not bought stuff, so i wont post readymeals again..
That's entirely up to you, but it's only natural that if you're a food enthusiast, which most of us who post here are, that you're going to be more interested in seeing examples of dishes that someone has made, with their own fair hands, than mass-produced meals from a supermarket. That goes without saying, mate.
It's a bit like with hi-fi, who here would be interested in someone posting pics of their 'Matsui midi-system' from Tesco?:D
Far more interesting to see stuff that folks have loving made themselves, ably represented before by anything you've made and posted here, such as your stews, etc! And now bread. That's what is most interesting for any foodie!:)
However, those pasta dishes you've got are a different ball game, as they're as good as homemade, so accordingly look better when photographed. Anyway, just explaining things from my POV, as my intention wasn't to cause offence.
Marco.
i wasnt offended. just no point in posting stuff folk arent intrested in..
Cool... It's not a case of not being interested. Personally, I'm always interested in seeing ANYTHING folks are eating, as I have a major interest in the whole subject of food and the culture behind it, but it's always going to be more interesting, and also generate more comments, when the food you're posting pics of is something you've made yourself.
That stands to reason mate, as we're all discerning types here, when it comes to hi-fi, music, food or drink, and therefore accordingly enthusiasts of such! So homemade food is always going to generate more interest and comments accordingly:)
Hey, maybe it'll encourage you now to cook more!:ner:;)
[Joke]:D
Marco.
Have we all gone shy now, folks?:ner::eek:;)
Marco.
Beobloke
30-07-2020, 10:10
It's a bit like with hi-fi, who here would be interested in someone posting pics of their 'Matsui midi-system' from Tesco?:D
.
Don’t be silly Marco.
Matsui was a Dixon’s brand... ;)
Ha - good one, and of course true! You get my point, though?:)
It's not that no-one's interested in seeing pics of ready meals, but rather that homemade food, or even just something that's been freshly cooked or prepared, such as a roll and sausage, or a nice salad, is always going to generate more interest on a food thread, simply because someone's taken the time to make it, just like someone's taken the time to assemble a separates hi-fi system, rather than simply buying a 'ready-made solution' from a supermarket!:cool:
Marco.
Have we all gone shy now, folks?:ner::eek:;)
Had dinner round 'er indoors last night, gammon joint, boiled pots & pease pudding with a side salad. Main meal wasn't that photogenic, suppose I could have taken a pic of the salad which was quite colourful but served on her granddaughter's 'Thomas the Tank Engine' plate :D
Lol - that would've been quality! Anyway, hope you had a nice time:)
Marco.
Here's the slop I enjoyed for lunch - just the leftovers of last night's takeaway curry... Chicken Tikka Patia with Pilau rice, washed down with some awesome Polish lager:
https://imagizer.imageshack.com/v2/1024x768q90/923/xyLcEJ.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/7k9Rkg.jpg
Yum, yum! It always looks like slop, when it's not homemade, though... So folks, let's see some pics of yer slops!:D
Marco.
least you gor a green lemon;)
least you gor a green lemon;)
far superior to them yellow limes
least you gor a green lemon;)
Yeah, it went mouldy...:( Had to scrape off all the 'fur' first!:eyebrows:
Marco.
furry green lemons... i want some:D
Tonight's sea bassery
https://live.staticflickr.com/65535/50170260633_e9542c3e07_o.jpg
Noice... Did you remember to cook the potatoes?:D
;)
Marco.
Noice... Did you remember to cook the potatoes?:D
;)
Marco.
Oh yes and the sea bass was cooked in lemon & pepper butter. That's a squirt of garlic mayo on the veg.
Good man, sea bass is one of my favs. Got family coming down from Scotland at the weekend, so going to the fishmonger tomorrow to get some skate wings - got a nice recipe for them:)
Marco.
Haven't posted anything for ages - I have a couple of rules... Never post the same recipe twice, and I'm a creature of habit so a fair few dishes on rotation but you've seen them before. 2nd rule, nobody wants to see beans on toast or fish finger sandwiches! :lol:
Creature of habit? Tut, tut... You disappoint me, shweety, as I had you down for something more spontaneous!:eyebrows:
Be unpredictable, dahling - far more exciting...;)
Marco.
beans on toast or fish finger sandwiches! :lol:
Manna from heaven, food of the gods, Ambrosia. Yum.
A compilation platter from my local indian + home style chips
https://live.staticflickr.com/65535/50174116811_b0c03d5fd2_o.jpg
Looks like a good Indian, Roy!:)
Marco.
Justers and Tony, what have you been munching recently?:)
Marco.
A compilation platter from my local indian + home style chips
https://live.staticflickr.com/65535/50174116811_b0c03d5fd2_o.jpg
My kinda chips there Roy, good dose of salt and vinegar would do me rightly, never mind the Indian.
Looks like a good Indian, Roy!:)
Marco.
My kinda chips there Roy, good dose of salt and vinegar would do me rightly, never mind the Indian.
The chips are exceptional {for an indian takeaway, rivalling most of the local chippies) but then again so are the sheek kebabs, pakoras, samosas, tikka & bhajis. Had another carton of chicken tikka which I couldn't finish so breakfast is sorted.
mightymonoped
01-08-2020, 21:00
Justers and Tony, what have you been munching recently?:)
Marco.
Codeine and Naproxen mostly, did my back in nearly three weeks ago and have spent most of the time horizontal. Starting to get a bit more mobility and have had a couple of swims now the pool is finally open. Haven’t been doing much cooking though.
All being well, intend to do a bit tomorrow as my daughter will be round. Standing up isn’t actually that bad, it’s sitting down that is painful as the lumbar pain radiates out to the mess of muscles, nerves and scar tissue in my left hip socket. Hey ho, the wind and the rain. [emoji4]
Sent from my iPhone using Tapatalk
Had a KFC, been ages since I had one, good shit :D
mightymonoped
02-08-2020, 13:33
Sticky Asian Mackerel with veggie cous-cous.
https://uploads.tapatalk-cdn.com/20200802/bc67e02c8a44b3ce8e2278914514ea92.plist
Sent from my iPhone using Tapatalk
mightymonoped
02-08-2020, 19:02
and a Mexican Dinner - Blue Corn Tacos, Beef Chilli, Guacamole, Pico de Gallo Salsa and Spanish Rice.
https://uploads.tapatalk-cdn.com/20200802/8057e54677830165d9ec8016312f9296.plist
Sent from my iPhone using Tapatalk
Lovely, Tony... Oh yes, I could go that right now!:)
Sorry to hear of your recent troubles, btw. Hope you get better soon:cool:
Marco.
This time reheated leftovers from the local Chinese - a classic sweet & sour chicken with boiled rice:
https://imagizer.imageshack.com/v2/1024x768q90/923/ECxCTD.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/Od1HoT.jpg
...washed down with some freshly-brewed, loose-leaf Jasmine tea! Most satisfying:)
Marco.
Pork medallions in a cider & mustard sauce
https://live.staticflickr.com/65535/50186356287_8a7e5fae9b_o.jpg
Nice, Roy, did you have a wee vino with it, or were you a good boy?:D
Marco.
Nice, Roy, did you have a wee vino with it, or were you a good boy?:D
Marco.
A drop of chilean shiraz to wash it down :cool:
Lasagnehttps://uploads.tapatalk-cdn.com/20200804/a320e882593a813de0c90a38681fb9fd.jpghttps://uploads.tapatalk-cdn.com/20200804/55f6a2824087dd1187f6a2c600956985.jpg
Looks tasty Grant
was good.
rmcin626
04-08-2020, 17:54
Made a bulk chicken curry todayhttps://uploads.tapatalk-cdn.com/20200804/cec59e00f57785ff8b09b6995e8bc59f.jpg
Sent from my iPad using Tapatalk
Nice one for contributing to the food thread, Robin! It's appreciated:thumbsup:
Curry looks nice and tasty (flavours well infused), but you've done a good job of hiding the chicken!:D;)
I presume the main pieces are submerged/hidden under the sauce?:)
Marco.
Lasagnehttps://uploads.tapatalk-cdn.com/20200804/a320e882593a813de0c90a38681fb9fd.jpghttps://uploads.tapatalk-cdn.com/20200804/55f6a2824087dd1187f6a2c600956985.jpg
Lasagne looks tasty, Granty (nice rich sauce and thick pasta), although is that cheddar cheese I spy on top?:nono::D
;)
Marco.
rmcin626
05-08-2020, 11:38
Nice one for contributing to the food thread, Robin! It's appreciated:thumbsup:
Curry looks nice and tasty (flavours well infused), but you've done a good job of hiding the chicken!:D;)
I presume the main pieces are submerged/hidden under the sauce?:)
Marco.
Thanks Marco, yes there is plenty of chicken in the dish, my son and daughter in law both like lots of sauce. Not the most authentic curry I make but its very tasty.
Good stuff. Authentic or not, it still looked nice. Please do continue contributing pics of your food, as it's always interesting seeing what folks are munching!:)
Marco.
Just for Marco..
Scots dinnerhttps://uploads.tapatalk-cdn.com/20200805/e10da58303f12e191768a482b2ae6778.jpg
rmcin626
05-08-2020, 16:30
Tasted not too bad, wee bit mild for me but it was made for my son and daughter in law.
https://uploads.tapatalk-cdn.com/20200805/cd64151e000076b40ee5cea543686272.jpg
Sent from my iPad using Tapatalk
Just for Marco..
Scots dinnerhttps://uploads.tapatalk-cdn.com/20200805/e10da58303f12e191768a482b2ae6778.jpg
WANKER!:upyours::upyours:
Looks great, ya big jobby:D:eyebrows:
Marco.
Tasted not too bad, wee bit mild for me but it was made for my son and daughter in law.
https://uploads.tapatalk-cdn.com/20200805/cd64151e000076b40ee5cea543686272.jpg
Is that the same curry from before, Robin, or a new one?:)
Marco.
rmcin626
05-08-2020, 16:51
Is that the same curry from before, Robin, or a new one?:)
Marco.
Same curry Marco allowed to mature overnight.
Using up veg.
Basically this but altered a bit. Googled the ingredients I had and decided on it.
https://eatsmarter.com/recipes/tomato-and-potato-gratin-with-bacon-and-onions
Not bad. Needed more bacon will sort that out on reheat of what's left.
https://uploads.tapatalk-cdn.com/20200805/a6172c20cd166795a13150a24b355128.jpg
Using up veg.
Basically this but altered a bit. Googled the ingredients I had and decided on it.
Colourful & tasty I'll bet.
Mine had bacon in to
https://live.staticflickr.com/65535/50193459512_75ca9b7ba1_o.jpg
Chinese beef and green pepper stir fry.
Was excellenthttps://uploads.tapatalk-cdn.com/20200806/bec00fbb3348221a3db465ba3a2c3a92.jpg
Colourful & tasty I'll bet.
Mine had bacon in to
https://live.staticflickr.com/65535/50193459512_75ca9b7ba1_o.jpg
looks good
Chinese beef and green pepper stir fry.
That looks really good, mate. Nice and moist, fresh/tasty looking:cool:
Not as tasty looking as those Crocs, though!:D
Roy-boy, those burgers looked great, too - proper buns, proper bacon, proper cheese and proper salad... And yet some folks go on about bloody McDonalds - what a joke!!:doh:
That mass-produced SHITE, with rubber buns, plastic cheese and limp lettuce wouldn't compare with what you've just made:)
Marco.
Chinese beef and green pepper stir fry.
Was excellent
Looked good Grant. Have you used the Ninja for rice? I know you can but it just seems like using a sledgehammer to crack a nut.
You never mentioned my lightly toasted buns Marco :eyebrows:
Lol, oh I saw them and it ticked a BIG box for me, mate. As I said, unless you've got kids, why the fook would you waste money on a McDonalds, when you can have a PROPER burger like that at home!:)
Marco.
Looked good Grant. Have you used the Ninja for rice? I know you can but it just seems like using a sledgehammer to crack a nut.
You never mentioned my lightly toasted buns Marco :eyebrows:
i tried it once.. i prefer doing it the normal way
Using up veg.
Basically this but altered a bit. Googled the ingredients I had and decided on it.
https://eatsmarter.com/recipes/tomato-and-potato-gratin-with-bacon-and-onions
Not bad. Needed more bacon will sort that out on reheat of what's left.
https://uploads.tapatalk-cdn.com/20200805/a6172c20cd166795a13150a24b355128.jpg
Oh yes, and this looks great too, Justers! I particularly like how you've done the bacon - lovely crispy looking rashers:)
Marco.
Colourful & tasty I'll bet.
Mine had bacon in to
https://live.staticflickr.com/65535/50193459512_75ca9b7ba1_o.jpgNearly reheated it but tasted it cold and carried on. Cold it's fabulous. Really.
Burgers look good. How are you cooking the chips? Oven?
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