View Full Version : OK, What's For Lunch or Tea Today?
walpurgis
10-11-2017, 21:21
Anyone for spotted dick
Yes. I'm seeing the doctor about that! :eek:
Yes your Poirot to my Inspector Japp. Different food upbringing. Anyone for spotted dick
Indeed. You're Scottish (British) and I'm Italian, so I have a continental palate. I'm pretty confident, however, that I could change some of your dislikes, to likes, if you tasted them made by someone who really knows how to cook ;)
Marco.
I'm fairly continental for a scot tbh but I will never be totally. I like British food as much if not more. But like Italian stuff up to a level . same with Chinese ..I'm quite happy with a nice fish supper lol
Sure, but the point I'm making is it's often the case that you don't *think* you like something, simply because you've never tasted it cooked properly, but when you do, you can end up liking it. Therefore, it's not the actual thing itself you don't like, but rather so far how it's been introduced to you...
Vegetables are a case in point, as the British way so often (but not always) is to boil them to buggery, so that no only do they go soft, but all the flavour (colour and goodness) has been extracted in the water, and then they're plonked onto a plate with little or no seasoning added, or herbs or butter! :doh:
British food can sometimes be rather bland - but it's not the fault of the ingredients, some of which are the best in the world; it's usually how they're cooked and served!
That's why a lot of folks, for example, hate cabbage (or Brussels sprouts) - until that is they taste it cooked properly. The amount of times we've had visitors here who've said that they hate this or that, food wise, and then leave with a rather different impression, would surprise you... ;)
Marco.
Today's lunch... Spaghetti alle vongole (spaghetti with fresh clams). Sauce contains fresh clams, reduced-down shallots, butter, chilli flakes, olive oil, garlic and white wine, finished off with some fresh parsley:
http://imagizer.imageshack.us/v2/1024x768q90/922/ltr7Rb.jpg
...and accompanied by a nice bottle of Sancerre Rosé. Delicious! :cheers:
Marco.
Yes your Poirot to my Inspector Japp. Different food upbringing. Anyone for spotted dick
I like leeks as well! ;)
Is that to go with your pork balls? :eyebrows:
So is there no love for spaghetti with clams either? I'll need to stop posting here unless I'm eating some form of British stodge... :D;)
Marco.
well I do like spaghetti, but not clams. Used to like aking spaghetti cooked in whipped egg and parmisan and pepper. a bit like the one with ham in it. Probably not the right way to make it but i liked its urgency:lol:
walpurgis
12-11-2017, 09:21
Not really keen on clams.
Don't you find those shells rather crunchy Marco? :D
hifi_dave
12-11-2017, 10:39
Today's lunch... Spaghetti alle vongole (spaghetti with fresh clams). Sauce contains fresh clams, reduced-down shallots, butter, chilli flakes, olive oil, garlic and white wine, finished off with some fresh parsley:
http://imagizer.imageshack.us/v2/1024x768q90/922/ltr7Rb.jpg
...and accompanied by a nice bottle of Sancerre Rosé. Delicious! :cheers:
Marco.
One of my favourites and your's looks rather nice.
I do cook this occasionally but the cost of Clams is getting crazy. I very often do similar with Mussels, which are way less expensive and yummy.
I like Spaghettoni.. like this https://www.barilla.com/en-ca/products/pasta/classic-blue-box/spaghettoni
walpurgis
12-11-2017, 10:50
That looks just my sort of meal Grant. Might do something like that later.
well I do like spaghetti, but not clams. Used to like aking spaghetti cooked in whipped egg and parmisan and pepper. a bit like the one with ham in it. Probably not the right way to make it but i liked its urgency:lol:
Sounds a bit like a Carbonara... I also like spaghettoni. It's just a thicker, slightly larger version of spaghetti. The 'proper' stuff to have with clams, however, is linguini :)
Marco.
Not really keen on clams.
Don't you find those shells rather crunchy Marco? :D
Lol... They're the best bit! That is, when they're filled with all the lovely juice/sauce, created by the white wine, olive oil, garlic, etc, which you can sook out of the shells! Yum, yum :D
Marco.
walpurgis
12-11-2017, 11:25
Hmm. This has got me thinking (and hungry). May pick up some fresh basil and baby mushrooms later for a pasta meal, not sure whether to go for chicken or seafood or just do cheesy veggie :hmm:.
One of my favourites and your's looks rather nice.
I do cook this occasionally but the cost of Clams is getting crazy. I very often do similar with Mussels, which are way less expensive and yummy.
Yeah, fortunately we have a Portuguese deli in town, catering for the local Portuguese community, and they sell huge big bags of clams (and all sorts of other seafood) for less than £4!
Yup, mussels work too, as does baby octopus and razor clams, which then becomes a 'Frutti di Mare' (fruits of the sea) type of sauce, which is a classic in Italy. You can also do it with risotto :)
Marco.
Hmm. This has got me thinking (and hungry). May pick up some fresh basil and baby mushrooms later for a pasta meal, not sure whether to go for chicken or seafood or just do cheesy veggie :hmm:.
Seafood's the one, Geoff, but only if it's not from a supermarket, as it'll be cack. Have you got a decent fishmonger or European deli near you? Otherwise, I'd do veggie.
Marco.
hifi_dave
12-11-2017, 11:51
Yeah, fortunately we have a Portuguese deli in town, catering for the local Portuguese community, and they sell huge big bags of clams (and all sorts of other seafood) for less than £4!
Yup, mussels work too, as does baby octopus and razor clams, which then becomes a 'Frutti di Mare' (fruits of the sea) type of sauce, which is a classic in Italy. You can also do it with risotto :)
Marco.
We can buy Clams from our local Waitrose or the fish stall in town at the market on a Saturday but they work out at something like 15 pence each. Still, OK for a treat. The Mussels are available from Waitrose, the fish stall and Tesco - something like £3.50 a bag, which is far more reasonable and we have them often, with Linguini.
We can buy packs of frozen 'seafood' but it's not the same as fresh fish.
Spaghetti alle vongole
First time I had that was in Venice, pretty darned good :)
I thought the €18.00 Bellini in Harry's Bar before was a bit expensive though!
Having pulled chicken and dumplings in a creamy cheese and cider sauce.
https://uploads.tapatalk-cdn.com/20171112/e3bffd3ccca265090ef3ddc11ca44d47.jpg
going to make sweet n sour chicken for tonight i think. got lots of nice veg in for it and plenty chicken still
We can buy Clams from our local Waitrose or the fish stall in town at the market on a Saturday but they work out at something like 15 pence each. Still, OK for a treat. The Mussels are available from Waitrose, the fish stall and Tesco - something like £3.50 a bag, which is far more reasonable and we have them often, with Linguini.
We can buy packs of frozen 'seafood' but it's not the same as fresh fish.
Yeah, Waitrose is about the only supermarket I'd buy seafood from, but I'd still rather it was fresh. The big bag we get from the Portuguese place does about six meals, and the quality is superb.
I don't mind spending money on good food, because it's one of life's essentials/pleasures, and so it's nice to sit down to something that 'excites' your tastebuds, and you're genuinely looking forward to eating, rather than a plate of 'tasteless stodge', or horror of horrors, a supermarket 'ready meal', simply to fill you up! :)
Marco.
First time I had that was in Venice, pretty darned good :)
I thought the €18.00 Bellini in Harry's Bar before was a bit expensive though!
Lol... Madness! And you're mad if you give it to them, when you can make the same thing at home (much better) for not much more than a fiver!
Anyway, there'll be no cooking today, as Del's been working hard recently, so I'm treating her to lunch at our favourite wine bar, where on a Sunday they also have live music:
https://www.pistetarporley.com/#menus-desktop
Should be good! :cool:
Marco.
Lol... Madness!
Can't argue with that, a one off and had to be done, I mean how often do you get to go to Harry's Bar (https://www.worldsbestbars.com/bar/venice/city-center/harry-s-bar) in Venice? ;)
Is that to go with your pork balls? :eyebrows:
So is there no love for spaghetti with clams either? I'll need to stop posting here unless I'm eating some form of British stodge... :D;)
Marco.
Clearly my linguistic pun went over your head.
Yes I like pasta: spaghetti, cannelloni, linguini, penne and fuseli. Also like ravioli and lasagne.
Anyway back to "British stodge" - last night it was home made vegetable soup, followed by steak and ale pie, boiled potatoes, carrots with an aniseed and honey glaze, leeks, peas, green beans and broccoli.
Sweet n sour chicken sauce
https://uploads.tapatalk-cdn.com/20171112/5ef008aba4feee6dfe98212982e482e6.jpg
Cherry pepper bell peppers pineapple sugar peas butter squash green onion chicken and seasoning plus the base sauce
Can't argue with that, a one off and had to be done, I mean how often do you get to go to Harry's Bar (https://www.worldsbestbars.com/bar/venice/city-center/harry-s-bar) in Venice? ;)
Taken from their website:
Since opening its doors in 1931, it has had a long and colourful history, with a clientele that has ranged from Lord Byron and Marcel Proust to Orson Welles and Trueman Capote, as well as many a passing millionaire. Ernest Hemmingway was a fixture during the long winter of 1949-50. Harry's retains its charm today, as do its friendly staff with the aid of a dazzling array of beers, wines, spirits and cocktails, they will help to anaesthetise you against the size of the bill at the end of the night.
Since Lord Byron died in 1824, I seriously doubt he was a customer there. Also the last sentence gives the game away: just another overpriced bar living off the fame and reputation of its past clients.
No doubt you have visited El Floridita in Havana, a bar made famous by Hemmingway. Again nothing special, despite Hemingway's patronage.
It's a bit like taking tea at the Ritz, London or at the Strand Hotel, Rangoon. A decent cuppa, but in no way improved by the cachet of the address.
https://uploads.tapatalk-cdn.com/20171112/b4bb9d50b7fcc85cece7f17c52208a4a.jpg
on bed of Basmati... awesome taste.
walpurgis
12-11-2017, 17:10
I'm going to try to reproduce something like the meal you linked to earlier Grant.
But using chicken instead of what looks like prawns.
http://i64.tinypic.com/2jum9g.png
I'm going to try to reproduce something like the meal you linked to earlier Grant.
But using chicken instead of what looks like prawns.
http://i64.tinypic.com/2jum9g.png
Be doing something like that maybe tomorrow or next day.. Ive got a portion of this s&s sauce left. so may have it again tomorrow or i might freeze it. Ive plenty chicken and a pork fillet in fridge. Need to find some parmesan tho
Clearly my linguistic pun went over your head.
Explain please?
Anyway back to "British stodge" - last night it was home made vegetable soup, followed by steak and ale pie, boiled potatoes, carrots with an aniseed and honey glaze, leeks, peas, green beans and broccoli.
"Stodge" only applies when it's been done badly and served all heaped up on a plate (with no love), rather than presented nicely to stimulate your appetite. Cooked (home-made) and presented properly, I love everything you've just listed :)
Marco.
Can't argue with that, a one off and had to be done, I mean how often do you get to go to Harry's Bar (https://www.worldsbestbars.com/bar/venice/city-center/harry-s-bar) in Venice? ;)
A cool place to go, no doubt, but often in these joints you pay WAY over the odds simply for the cachet of 'being there'.
I'm not really into that, so I'd have had the linguine in a little back street trattoria, where the locals go (miles away from tourists), where I suspect the food would've been more authentic - and definitely cheaper! ;)
Marco.
I'm going to try to reproduce something like the meal you linked to earlier Grant.
But using chicken instead of what looks like prawns.
http://i64.tinypic.com/2jum9g.png
Nice one, Geoff. If you make it, please take a pic of the results! :)
Btw, the phonetic pronunciation illustrated on that ad is wrong. It's not "SPUH-GET-O-NEE"; it's "SPAH-GET-O-NEE". Idiots!! :doh:
Marco.
Explain please?
http://theartofsound.net/forum/newreply.php?do=newreply&p=917
Marco.
'Poirot' (as in Grant's post #750) is a homophone of 'poireau', which is the French for leek.
Lol - yes I get that now. However, the reference was rather oblique, so not really obvious.
Marco.
which is interestingly a synonym for idiocy, or so I was told. I wonder if Agatha Christie meant it
Sweet n sour chicken sauce
https://uploads.tapatalk-cdn.com/20171112/5ef008aba4feee6dfe98212982e482e6.jpg
Cherry pepper bell peppers pineapple sugar peas butter squash green onion chicken and seasoning plus the base sauce
Looks like a kick-ass sweet ‘n sour to me. I’d be dipping prawn crackers in that big time.
Yeah, top notch Granty - good job there! :thumbsup:
Marco.
Looks like a kick-ass sweet ‘n sour to me. I’d be dipping prawn crackers in that big time.
Was excellent Neil. Thoroughly enjoyed it.
Yeah, top notch Granty - good job there! :thumbsup:
Marco.
not difficult to make but quite a few ingredients to go in at right times. there was more than half left.
You can make that when I next visit... ;)
Marco.
walpurgis
12-11-2017, 19:12
Nice one, Geoff. If you make it, please take a pic of the results! :)
Marco.
Here you go!
http://i67.tinypic.com/34hjfht.jpg
man, this thread is making me hungry !
looks nice Geoff.... I like roast chicken on dishes like that
walpurgis
12-11-2017, 19:22
Just finished it. Very Tasty! :)
Nice, Geoff. What are the brown bits that look like sliced chestnuts? :)
Marco.
walpurgis
12-11-2017, 19:26
Nice, Geoff. What are the brown bits that look like sliced chestnuts? :)
Marco.
Baby chestnut mushrooms that were chopped in half and given a quick 'scorch' with butter in a pan.
I thought about adding a few kidney beans, but decided it would make the meal look even 'busier' than it does.
Ah, I knew there was a chestnut connection. Thought it might have been mushrooms. Nice one :cool:
Marco.
Antipasto miso (Parma ham, Italian salami, braised courgette etc.) to start, Chateaubriand steak (cooked rare) with new potatoes, mushrooms, carrots, avocado and a green salad.
Lemon sorbet to clear the palate, then 'sticky' chocolate cake with vanilla ice cream for dessert.
All washed down with a 2014 Chateau Penin, Bordeaux.
walpurgis
12-11-2017, 23:17
I think I may be lazy tomorrow. A cheesy baked spud 'n beans maybe? :hmm:
I think I may be lazy tomorrow. A cheesy baked spud 'n beans maybe? :hmm:
Now't wrong with that - I love a baked potato, filled with either baked beans, or tuna and mayonnaise.
i like a baker too... a cheesy one :lol:
Not something I'm into, I'm afraid, although I don't dislike it as such - just wouldn't really choose it as something to eat. As I've mentioned before, when it comes to carbs/starches, I'm more of a pasta and rice guy, than potatoes... I just find it more interesting.
It's probably the Italian thing again! ;)
Marco.
cooking up some chicken and pork fillet with some scallions, garlic, ginger and coriander. It will be a base for a few dishes.
https://uploads.tapatalk-cdn.com/20171113/39ef478e185e7d1f503a9d2daadb2aa5.jpg
Moving on. The veg have been partially cooked in olive oil and some meat and juices added
https://uploads.tapatalk-cdn.com/20171113/03cef8d294ecde67cc57aa68ca28eb9c.jpg
chopped toms in now along with more ginger mixed spice paprika and basil
https://uploads.tapatalk-cdn.com/20171113/2a2d88e98562158b3fda852c07a98621.jpg
hifi_dave
13-11-2017, 15:16
That's looking rather good.
We have Spaghetti Bolognese today or rather, Linguine Bolognese. I prefer the texture of Linguini.
Cheers Dave. It's about ready now. So will make some pasta To have with it
https://uploads.tapatalk-cdn.com/20171113/bef78ce7839f22694848c2c2a8b939ca.jpg
Moving on. The veg have been partially cooked in olive oil and some meat and juices added
https://uploads.tapatalk-cdn.com/20171113/03cef8d294ecde67cc57aa68ca28eb9c.jpg
Looks good, mate. Are those green chillies in there [I doubt it, lol] or something like sugar-snap peas? :)
Marco.
Looks good, mate. Are those green chillies in there [I doubt it, lol] or something like sugar-snap peas? :)
Marco.
sugar snap Marco. Just using up veg and I like them. wont be strong tasted but a harmony of flavours...i hope
walpurgis
13-11-2017, 15:36
That's the sort of meal I often rustle up Grant.
I can actually turn my hand to just about any kind of cooking. I enjoy it.
That's looking rather good.
We have Spaghetti Bolognese today or rather, Linguine Bolognese. I prefer the texture of Linguini.
Pity there's no such thing in Italy, where Spaghetti is never eaten with a meat sauce... Enjoy, but what you should be having with a Bolognaise sauce is Tagliatelle:
http://imagizer.imageshack.us/v2/1024x768q90/924/15Dsvs.jpg
...to create what they actually eat in Italy as 'Spaghetti Bolognaise', which is Tagliatelle al Ragu:
http://imagizer.imageshack.us/v2/1024x768q90/924/SBeg8g.jpg
;)
Marco.
sugar snap Marco. Just using up veg and I like them. wont be strong tasted but a harmony of flavours...i hope
Ah thought so - love 'em! Anyway, looks the biz :thumbsup:
Marco.
Ah thought so - love 'em! Anyway, looks the biz :thumbsup:
Marco.
Decided to used Barilla Tortiglioni, and will incorporate it into sauce
walpurgis
13-11-2017, 15:43
I like sugar snap peas and the other sort. What are they called, 'minge twat' was it? :D
Decided to used Barilla Tortiglioni, and will incorporate it into sauce
alas I still have no parmesan and hip is too sore to go get today. still there will be enough for tomorrow
I like sugar snap peas and the other sort. What are they called, 'minge twat' was it? :D
mange tout i think you mean:lol:
walpurgis
13-11-2017, 15:50
:lolsign:
mange tout i think you mean:lol:
'Rug' munchies ;)
Marco.
hifi_dave
13-11-2017, 15:58
Pity there's no such thing in Italy, where Spaghetti is never eaten with a meat sauce... Enjoy, but what you should be having with a Bolognaise sauce is Tagliatelle:
http://imagizer.imageshack.us/v2/1024x768q90/924/15Dsvs.jpg
...to create what they actually eat in Italy as 'Spaghetti Bolognaise', which is Tagliatelle al Ragu:
http://imagizer.imageshack.us/v2/1024x768q90/924/SBeg8g.jpg
;)
Marco.
Yes, even better. I do prefer Tagliatelle but we are out of it.
Early dinner
https://uploads.tapatalk-cdn.com/20171113/f93322661410b0faa6eba13ef7fa3620.jpg
Garnished with chilli pepper
Bloody marvelous :D
I knew you were a man of taste, Dave! :eyebrows:
Oooh... That looks rather good, Grant. Yum, yum....
Marco.
hifi_dave
13-11-2017, 16:40
Looking good. Just crying out for some Parmesan.
Our 9 year old Grandson is a Parmesan fan. He loves it grated on chips and roast potatoes. No idea where he got that from ?
Yup, hope to get some tomorrow. Got to got to hospital anyway so lidl beckons.
PS, i like parmesan on roasties too
hifi_dave
13-11-2017, 16:56
Good luck with the Hospital visit. Never a pleasant experience.
Got a new Lidl opened up in Haverhill, around 25 minutes away. What a fantastic place..:carrot:
Good luck with the Hospital visit. Never a pleasant experience.
Got a new Lidl opened up in Haverhill, around 25 minutes away. What a fantastic place..:carrot:
theres a big one at livingston just 2 mins from hospital so I go there on way back.
Yup, hope to get some tomorrow. Got to got to hospital anyway so lidl beckons.
PS, i like parmesan on roasties too
I like marmite on roasties, after they are parboiled use a fork to fluff up the spuds and incorporate the marmite, then into the oven as normal.
Parmesan. Yay.
https://uploads.tapatalk-cdn.com/20171114/cfc2c01b5d06cf0a7625f647205af7b0.jpg
hifi_dave
14-11-2017, 13:17
Tonight we have Calves Liver, thinly sliced with bacon, fried onions and Brussels. Low carb.
Parmesan. Yay.
https://uploads.tapatalk-cdn.com/20171114/cfc2c01b5d06cf0a7625f647205af7b0.jpg
Perhaps a little too much, though? Hint: if you can't see much of the pasta, for the Parmesan, you've probably used too much... ;)
However, I'm sure you enjoyed it [which is the main thing]! :)
Marco.
Can you repeat that without the use of drunk fingers? :eyebrows:
Marco.
was sitting in car trying to not think of the pain i was in :lol: a likes a lot on.. its not strong flavoured like the dried stuff you get. lidl's best
No worries, mate. Hope the pain has since eased :)
Marco.
Pieoftheday
14-11-2017, 18:54
Pork shoulder steak,given a good beating with a meat hammer, plenty of sea salt and black pepper and fried in butter, then covered in a big tin of Heinz baked beans,ooh yeah:)
walpurgis
14-11-2017, 19:12
Making a meal from some bits that needed using up.
Diced sweet potato, deep fried. Seared button chestnut mushrooms. Baby plum tomatoes, very lightly roasted with butter and a couple of fish cakes.
http://i63.tinypic.com/5vw1o2.jpg
Eating it now. Delicious!! :thumbsup:
Kinda did same. Wasn't overly hungry so had a few steamed potatoes with Parmesan and garlic butter
walpurgis
14-11-2017, 19:21
Kinda did same. Wasn't overly hungry so had a few steamed potatoes with Parmesan and garlic butter
I wasn't hungry last night. Just had a cereal bar and a cuppa.
I had a very tasty pasty from the local bakery, mashed potato and buttered sprouts.....bloody marvelous. Mia had her usual Felix pouch, chicken with kidney and then demolished half a bowl of Go Cat, now passed out on my bed.
Fresh beef and red wine ravioli, with broccoli, asparagus, peas, green beans and some savoy cabbage that needed using up.
A glass or two of 2012 Chateau Réault, Bordeaux.
I wasn't hungry last night.
Had you eaten a big lunch, or perhaps just needed a good fart to make some space? :D
Marco.
Fresh beef and red wine ravioli, with broccoli, asparagus, peas, green beans and some savoy cabbage that needed using up.
A glass or two of 2012 Chateau Réault, Bordeaux.
Could we see some pics of your drinks and munchies (as we've all shown ours) Barry? I'd don't think I've ever seen what the food looks like that you're eating :)
Maybe do it next time?
Marco.
narabdela
14-11-2017, 20:59
Gourmet night tonight.
Chips, egg, and beans. :)
walpurgis
14-11-2017, 21:05
Gourmet night tonight.
Chips, egg, and beans. :)
Now you're talking! :thumbsup:
Nothing wrong with that, done well.
So it has to be proper homemade, hand-cut chips (not yer frozen shite), cut chunky, free-range or organic eggs, with lovely yellowy yolks, cooked slightly runny but still firm-ish in the centre, with a nicely firm white outer, and good quality baked beans (I like to stir in a teaspoon of double-concentrate tomato puree, a few drops of Lee & Perrins sauce and a small knob of butter, during the heating up process), so they come really tasty!
Then serve with some cracked rock salt on the chips and a sprinkling of good malt vinegar. Some white pepper and rock salt sprinkled on top of the eggs, and buttered 'soldiers' to dip into the runny egg yolk... Perfect! :)
Marco.
walpurgis
14-11-2017, 21:31
good quality baked beans (I like to stir in a touch of double-concentrate tomato puree, a few drops of Lee & Perrins sauce and a knob of butter, during the heating up process), so they come really tasty!
Marco.
That's my dodge. Except, I add a little white pepper, no Worcester sauce (not keen).
Yes, I'm not surprised because of the strong flavour. Thing is, you don't actually taste it, unless you use too much. It just subtly enriches the flavour, as I find that the tomato sauce contained in tinned baked beans usually needs a little 'help' :)
Especially as we buy the reduced salt variety.
Marco.
often do similar.. tomato paste or even ketchup and chilli usually. best cooked on stove for texture
Yup, or make your own baked beans, which is a different animal altogether! :cool:
Maarco.
walpurgis
14-11-2017, 21:36
The only time I've appreciated worcester sauce, is a dribble across sardines on toast. That works.
Yup, or make your own baked beans, which is a different animal altogether! :cool:
Maarco.
too much like hard work when the tinned variety is good enough bean wise.. the sauce just needs tweaking slightly for me.. I grew up on heinz beans ;)
All things really worth having require some work... Especially when it comes to homemade pasta! ;)
But yes, I agree tinned baked beans are good enough, if the sauce is tweaked. But you need to buy decent quality ones, not the 'value' range shite, and also not necessarily Heinz, as IMO you're paying over the odds for a brand name.
We usually buy Sainsbury's own brand reduced salt and sugar ones, which are every bit as good as Heinz. Most supermarket own brand ones are fine. Don't get the ones from Lidl or Aldi though, as they are cack, simply because Germans don't eat baked beans!
Their brown sauce is the same :spew: But their tomato ketchup is excellent.
Marco.
walpurgis
14-11-2017, 21:44
I tweak just about all ready made foods I use. Seems the obvious thing to do.
Like buying a basic frozen pizza and when I get around to cooking it, adding butter, extra tomato puree, thin sliced tomatoes and mushrooms and more cheese. I only buy the cheese and tomato variety by the way, not being keen on anchovies, olives or ham or pepperoni, etc.
walpurgis
14-11-2017, 21:48
As I said before. These are worth a try. They're a sight better than most.
http://i67.tinypic.com/of12qp.jpg
aldi brown is good. their tomato is good as well. I usually buy good ones and it depends on whats on offer. I dont eat them much now anyway. Branson ones are not bad.
walpurgis
14-11-2017, 21:51
Branson ones are not bad.
You don't see those often. I have tried them though, seemed OK.
Like buying a basic frozen pizza and when I get around to cooking it, adding butter, extra tomato puree, thin sliced tomatoes and mushrooms and more cheese. I only buy the cheese and tomato variety by the way, not being keen on anchovies, olives or ham or pepperoni, etc.
Butter on a pizza, Geoff? :spew::spew: Rather you than me! And there's usually too much cheese on British-style pizzas for me, so I always scrape some of it off, as I don't like them to be too stodgy (the real ones aren't).
However, I'm with you on just buying the Margherita ones and adding more and/or better ingredients than would normally be included. Although, I also like adding some (good quality) spicy salami, chilli and black olives, and perhaps some anchovies, as I like strong flavours :)
Marco.
aldi brown is good.
Not for me, mate. It's not a patch on good old HP, or the better quality own-label ones, from Sainsbury's or Tesco.
Marco.
walpurgis
14-11-2017, 22:02
Butter on a pizza, Geoff?
Marco.
I actually wipe it across the sliced tomatoes. It helps them cook without drying.
Not for me, mate. It's not a patch on good old HP, or the better quality own-label ones, from Sainsbury's or Tesco.
Marco.
I quite like it. :) Im fussy re pizza as they are way too fatty ere.. they are always all cheese or cheese and fatty salami. grease everywhere. only a few I will buy tbh.
Hmm... Never have a problem with tomatoes drying on pizzas, unless you leave them in for too long. However, if you find that works, then carry on :)
Marco.
walpurgis
14-11-2017, 22:09
I quite like it. :) Im fussy re pizza as they are way too fatty ere.. they are always all cheese or cheese and fatty salami. grease everywhere. only a few I will buy tbh.
Yes. Some cheeses can make a pizza greasy when added. Parmesan is OK though and so is Manchego.
I love the nutty flavour of Manchego, I cut off big chunks to eat on its own.
Yes. Some cheeses can make a pizza greasy when added. Parmesan is OK though and so is Manchego.
I love the nutty flavour of Manchego, I cut off big chunks to eat on its own.
Like that stuff too.. Spanish sheep's milk cheese I think.
I quite like it. :) Im fussy re pizza as they are way too fatty ere.. they are always all cheese or cheese and fatty salami. grease everywhere. only a few I will buy tbh.
I completely agree. The ones with stone-baked bases tend to be best, as at least then the bases (traditionally the most important part of a pizza) taste of something, as you can always 'tart up' the toppings and alter them to your taste, but if it's a shit base, it's a shit base....
Also, I never overcook supermarket pizzas either, as then the base simply turns to a 'crunchy biscuit' consistency, which I can't stand. So I simply watch things until the cheese has nicely melted and the base is cooked and reasonably firm, and no more. Then serve with some cracked fresh black pepper and a drizzle of extra-virgin olive oil :)
Marco.
Yes. Some cheeses can make a pizza greasy when added. Parmesan is OK though and so is Manchego.
I love the nutty flavour of Manchego, I cut off big chunks to eat on its own.
There should only ever be mozzarella cheese on anything resembling a proper pizza!! ;)
Marco.
walpurgis
14-11-2017, 22:15
Like that stuff too.. Spanish sheep's milk cheese I think.
I think it is. Not dissimilar in flavour to Mahon cheese, which I've not seen for years. Used to enjoy that.
walpurgis
14-11-2017, 22:17
There should only ever be mozzarella cheese on anything resembling a proper pizza!! ;)
Marco.
A frozen pizza is never going to be a 'proper' pizza, so it doesn't matter much what I add to one! :)
A frozen pizza is never going to be a 'proper' pizza, so it doesn't matter much what I add to one! :)
tesco do a sweet chilli chicken frozen one that is very decent. Marco got some once when up. Usually have one in the freezer for emergencies. Lidl do one too but forgot what the topping is that is edible. Used to make my own and they were very popular. Still got my stone
A frozen pizza is never going to be a 'proper' pizza, so it doesn't matter much what I add to one! :)
Lol - that's why I never buy frozen pizzas, as they're generally shit! You wouldn't honestly expect an Italian to eat frozen pizza, by choice? ;)
This is what I buy (as close as possible to the real thing from a supermarket), or the same only in Margherita version: www.sainsburys.co.uk/shop/gb/groceries/sainsburys-stonebaked-hot---spicy-pizza-12
Most other things in supermarkets, posing as 'pizza', I wouldn't put in my mouth. The only frozen things we buy are peas and ice-cream!
Marco.
tesco do a sweet chilli chicken frozen one that is very decent. Marco got some once when up.
Yes, that was ok, and appreciated, but I wouldn't buy it for myself :)
Marco.
for the money its pretty decent. I dont eat pizza much as its too much work for me making it now, and its difficult making all that for one tbh. Before the family went their ways I made it regularly.Now Im on my own you have to make concessions.
Have you got a Sainsbury's near you? If so, try the one I linked to, as it actually tastes something like the real thing, mainly because of the quality of the base. Just scrape off some of the cheese before cooking it, to make it less heavy. Job done! :)
Marco.
not close enough. Not big on sainsbury now. they have gone downhill badly. Used to get shopping delivered from them when i wasnt well and the food was nowt to write home about. Tesco is better as a nationwide supermarket
Not for me, but then remember that what's stocked in branches in Scotland is often different to that in stores down here... We've discovered this already with wines in Lidl, remember? ;)
In Wrexham, we're lucky to have access to the larger 'flagship' versions of all the major supermarkets, which stock their full ranges of merchandise, as it's the only genuinely big town (should be a city) in the whole of North Wales, so folks travel from all over North Wales to shop there, especially from rural areas where there's hee-haw, and so that demand is catered for.
Don't get me wrong though, I've got nothing against Tesco, and I agree that some of their stuff is great. I rate their 'Finest' range as the best of the 'up-market' supermarket food varieties, and their wine selection is, IMO, the best of all supermarkets, outside of Waitrose :)
Marco.
It's quite a big shop. Used to be a diy store and garden centre. Like b and q
No worries. The main reason why we don't use the Tesco here much, which is huge [it's an 'Extra' branch], is because it's located right in the centre of town, and getting in and out of the car park is a nightmare, because idiots use it to go shopping elsewhere, so it's always full... :rolleyes:
Whereas Sainsbury's is situated in a big retail park, at the other end of town, and you can get in and out much quicker! :)
Marco.
Mikeandvan
16-11-2017, 00:07
Mousakka , girlfriend says it needs more salt as usual, but she's Spanish.
Mousakka , girlfriend says it needs more salt as usual, but she's Spanish.
Ain’t that the truth. A proper paella is very salty indeed.
She probably just appreciates the correct seasoning on her food, as all Latins do ;)
Marco.
Avocado, carrot and beetroot salad to start. Followed by honey-glazed gammon joint with grilled tomato, baby potatoes, carrots, sugar-snap peas, green beans, sweetcorn and brocolli.
2015 Château Grand Désir, Bordeaux
Nothing for pudding - too stuffed!
Nice. Can we have some pics, daftee? I did ask before, see here: http://theartofsound.net/forum/showthread.php?52885-OK-What-s-For-Tea-Today&p=918577#post918577
;)
Marco.
got some nice Borettane onions today. i'll have them with cheese etc not tried them before
walpurgis
16-11-2017, 21:53
got some nice Borettane onions today. i'll have them with cheese etc not tried them before
Never heard of those. But I don't eat onions, so they'd be off my radar.
they are Italian. fancy pickled onions I guess.. in balsamic.
TBH, I hadn't either until now... Not something I've had. Got a pic, Grant? :)
Marco.
Pic as requested
https://uploads.tapatalk-cdn.com/20171117/505a57cabe80d660bd92eba54e62a79a.jpg
Very nice and different.
Having remains of the steak pie for lunch
https://uploads.tapatalk-cdn.com/20171117/06f57af309a1e08230a46cb82fea1a8a.jpg
Its a finest pie with baby pots and a couple of those nice onions
Had an old school dinner of chicken pie, mash, mixed greens and gravy with lashings of Worcestershire sauce in the gravy. Jam roly poly and custard for desert.
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Mezzalunehttps://uploads.tapatalk-cdn.com/20171117/3f8ca7458fa07181b478a5176ddbac5a.jpg
dantheman91
17-11-2017, 17:28
Take Away Later with a few beers....:)
walpurgis
17-11-2017, 17:31
Mezzalunehttps://uploads.tapatalk-cdn.com/20171117/3f8ca7458fa07181b478a5176ddbac5a.jpg
Mmm. Looks nice Grant. I could eat that.
(well, not from here, but you know what I mean :lol:)
Take Away Later with a few beers....:)
My plan too. Indian I think, something spicy.
Mmm. Looks nice Grant. I could eat that.
(well, not from here, but you know what I mean :lol:)
lol.. it was vegetarian. had meat at lunchtime
Mezzalune look good, Grant! And less Parmesan I see, too... ;)
Marco.
spendorman
17-11-2017, 18:12
Strange one, had some left over Lidl hot chicken curry. Made a big bubble and squeak with fried red onions, spring greens and mashed potato.
Put the chicken curry on top of the bubble and squeak, was very nice.
Mezzalune look good, Grant! And less Parmesan I see, too... ;)
Marco.
Yes they were very nice. Good sauce and veg too. They had tomatoes and mascarpone in. Think that's right spelling
Pieoftheday
17-11-2017, 18:43
Asda freshly made pepperoni pizza, with extra garlic, yummy yummyyummington
Remains of some T-bone steak with a tomato, onion, garlic, ginger and basil sauce on a bed of plain white long-grain rice, sweetcorn, green beans and spinach.
Fresh mango to follow.
No booze and no photograph!
Lol... Why no piccies? We all post pics of our food.
Are you a wee bit shy? :D
Marco.
Lol... Why no piccies? We all post pics of our food.
Are you a wee bit shy? :D
Marco.
No, I just can't be arsed! :D
walpurgis
17-11-2017, 19:29
Chicken pie, deep fried potato scallops and mushrooms, green beans & gravy.
http://i67.tinypic.com/25ox7hg.jpg
Still using up stuff left by family. Was OK though! :)
Ha - or you've fallen on hard times, and so can only afford plastic plates and cups! :lol:
Marco.
walpurgis
17-11-2017, 19:33
:scratch: Not plastic mate. Ovenproof glass actually. Although I do have china (and plastic :D).
That comment was aimed at Bazza, daftee!
Marco.
walpurgis
17-11-2017, 19:41
Ah. Must have missed a previous post.
The bailiffs have called round and confiscated everything, even his crockery, so he can't take any pics of his dinner! :lol:
Marco.
mightymonoped
17-11-2017, 20:27
Had to cheat with a previously frozen roast dinner with my daughter tonight. In my defence I did make some Yorkshire Puddings to go with it (some of which will be restocking the freezer) [emoji4] https://uploads.tapatalk-cdn.com/20171117/c8b07a4d0c1a903864559faefbd30c36.jpghttps://uploads.tapatalk-cdn.com/20171117/9e1193a58ea704d71a795876d2ef36c5.jpg
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Those are proper Yorkshires. The shape that I prefer.
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Fried gnats testies, rat scrotum, garlic, chilli and squirrel piss.
Classic.
Only if the squirrel piss was served at room temperature?
Marco.
Only if the squirrel piss was served at room temperature?
Marco.Naturally.
People don't think it can work but they're just fuckin' ignorant.
walpurgis
18-11-2017, 10:06
Fried gnats testies, rat scrotum
That's nuts!
...and keep a frog in your milk.. stops it going off;)
Seasoned chicken pieces with thyme roasties and gravy
https://uploads.tapatalk-cdn.com/20171118/6f936ea9cd3f07726cee62a8306c92bf.jpg
How did you make your gravy, Grant? :)
Marco.
How did you make your gravy, Grant? :)
Marco.
well the chick was from a couple of breasts so had nowt so my emergency stock of bisto best came in to play. its the best of a bad bunch but suffices at a push. quite enjoyed the meal so jobs a good un.
Lol - looking at it, I thought it was 'Bisto's best' ;)
Anyway, as long as you enjoyed it, that's what matters. Spuds look good! :)
Marco.
Lol - looking at it, I thought it was 'Bisto's best' ;)
Anyway, as long as you enjoyed it, that's what matters. Spuds look good! :)
Marco.
Ive tasted a lot worse. The colour is a little off-putting but it tastes ok. Spuds were good as was the chicken which was gently fried in a little avacado oil and some of my herby bottles :mad: :eyebrows:
mightymonoped
18-11-2017, 18:00
Corn-fed chicken seasoned with smoked paprika, shallots, par-boiled new potatoes, red pepper and baby plum tomatoes. Drizzle of really good olive oil. Mopped up the goodness with a leftover Yorkshire Pudding https://uploads.tapatalk-cdn.com/20171118/f2b41ee2f5de48175380cccfea2899e5.jpg
*no, I didnt eat all of it! [emoji13]
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mightymonoped
18-11-2017, 18:00
Forgot to say..black olives as well
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Corn-fed chicken seasoned with smoked paprika, shallots, par-boiled new potatoes, red pepper and baby plum tomatoes. Drizzle of really good olive oil. Mopped up the goodness with a leftover Yorkshire Pudding https://uploads.tapatalk-cdn.com/20171118/f2b41ee2f5de48175380cccfea2899e5.jpg
*no, I didnt eat all of it! [emoji13]
Sent from my iPhone using Tapatalk
looks tasty .yum
walpurgis
18-11-2017, 19:03
Bangers, mash 'n beans! Really looking forward to this :).
http://i66.tinypic.com/2cdlle.jpg
southall-1998
18-11-2017, 19:15
Looks comforting, Geoff.
S.
walpurgis
18-11-2017, 19:25
Looks comforting, Geoff.
S.
It was lovely! :)
Forgot to say..black olives as well
Looks great, Tony. More my type of food! ;)
Marco.
mightymonoped
18-11-2017, 20:43
Looks great, Tony. More my type of food! ;)
Marco.
A lot of French and Italian influences over the years Marco. My sister moved to Geneva when we were 17/18. She’s been in that neighbourhood ever since. She married her boyfriend Franco, who’s family are from Puglia (Presicce). Spending time with them was pretty formative in a lot of what I like to cook. Franco’s mum was absolutely phenomenal in the kitchen, she even became a bit of a legend with my kids too. Proud to say that all three of them are familiar with good food now and all of them can fend for themselves in the kitchen [emoji4]
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Ninanina
18-11-2017, 21:08
Roast chick with garlic & olive oil skin, baked potato, asparagus and onion gravy... can't wait for it to cook, I'm really hungry now :)
Ive tasted a lot worse. The colour is a little off-putting but it tastes ok. Spuds were good as was the chicken which was gently fried in a little avacado oil and some of my herby bottles :mad: :eyebrows:Avocado oil has a high smoke point relative to other oils. Never used it but because of the smoke point I am going to try it next time I do a steak.
Avocado oil has a high smoke point relative to other oils. Never used it but because of the smoke point I am going to try it next time I do a steak.
yup its double the others so wont burn; tastes good too.
yup its double the others so wont burn; tastes good too.Where did you buy it Grant?
got mine in Aldi last couple of times Justin but have also got it in Tesco
got mine in Aldi last couple of times Justin but have also got it in TescoNeither are close to me. Looks like Sainsbury's do one called Olivado at £4.50 for 250ml. It only keeps for 3 months though once opened, apparently.
it goes thick if refrigerated. 250ml isnt much so sure you will get through it.
A lot of French and Italian influences over the years Marco. My sister moved to Geneva when we were 17/18. She’s been in that neighbourhood ever since. She married her boyfriend Franco, who’s family are from Puglia (Presicce). Spending time with them was pretty formative in a lot of what I like to cook. Franco’s mum was absolutely phenomenal in the kitchen, she even became a bit of a legend with my kids too. Proud to say that all three of them are familiar with good food now and all of them can fend for themselves in the kitchen [emoji4]
The Mediterranean influence shows, Tony. Not only in the combination of ingredients you've used, but how you've scored the chicken legs, to let more RICHNESS and FLAVOUR in! And the fact that you eat meat on the bone, not just breast ;)
So many Brits have an aversion to bones......
Nice one, and Franco's mum sounds like a legend! :thumbsup:
Marco.
mightymonoped
18-11-2017, 22:24
The Mediterranean influence shows, Tony. Not only in the combination of ingredients you've used, but how you've scored the chicken legs, to let more RICHNESS and FLAVOUR in! And the fact that you eat meat on the bone, not just breast ;)
So many Brits have an aversion to bones......
Nice one, and Franco's mum sounds like a legend! :thumbsup:
Marco.
[emoji4][emoji106]
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I have a nice piece of topside that I would usually roast, but today am going to sear it and put it into the slow cooker with loads of sautéed onions, some celery and carrots, garlic, thyme, big grind of black pepper (probably around 7x peppercorns) , a can of Guinness, a big big shake of Worcestershire sauce (half a shot glass or so), tablespoon of concentrated tomato purée, topped up with stock so the beef is just covered (with a flour and butter roux stirred into it), big pinch of salt, and leave it for 6hrs on low. No touching, no nothing.
People say to trim the fat, I disagree as the flavour is here, so brown off the fat side before it goes in, no need to brown the rest of the joint it just ends up making drier sides anyway. Brown one side for the best of both worlds.
sounds awesome Neil. Wish I was getting some
I have a nice piece of topside that I would usually roast, but today am going to sear it and put it into the slow cooker with loads of sautéed onions, some celery and carrots, garlic, thyme, big grind of black pepper (probably around 7x peppercorns) , a can of Guinness, a big big shake of Worcestershire sauce (half a shot glass or so), tablespoon of concentrated tomato purée, topped up with stock so the beef is just covered (with a flour and butter roux stirred into it), big pinch of salt, and leave it for 6hrs on low. No touching, no nothing.
People say to trim the fat, I disagree as the flavour is here, so brown off the fat side before it goes in, no need to brown the rest of the joint it just ends up making drier sides anyway. Brown one side for the best of both worlds.
Yup, sounds the bizzo, Neil. Some piccies of the finished dish would be great! :)
Dad's coming round today for lunch, so we're having a small bowl of Del's homemade tortelli pasta, with ricotta and spinach, and her Bolognaise sauce, served with some crusty bread, then coq au vin, served with polenta (a nice mix of classic French and Italian cuisine), and fresh green beans (all homemade).
Still to decide on the wine, but will most likely opt for a nice Côtes du Rhône Villages... Will see if I can snap some pics, before it's all scoffed!! :cool:
Marco.
I'm going to do a chilliish concoction making it up as I move round Sainsbury's.
Shin of beef, chorizo, borlotti beans, coriander, whole head of garlic, fresh chilli, mushrooms, mushroom ketchup, Worcestershire sauce, tom puree, onions, Kallo liquid beef stock (organic), peppers and whatever else I can think to throw in.
Hm, I seem to have made most of it up already...:mental:;)
I have a nice piece of topside that I would usually roast, but today am going to sear it and put it into the slow cooker with loads of sautéed onions, some celery and carrots, garlic, thyme, big grind of black pepper (probably around 7x peppercorns) , a can of Guinness, a big big shake of Worcestershire sauce (half a shot glass or so), tablespoon of concentrated tomato purée, topped up with stock so the beef is just covered (with a flour and butter roux stirred into it), big pinch of salt, and leave it for 6hrs on low. No touching, no nothing.
People say to trim the fat, I disagree as the flavour is here, so brown off the fat side before it goes in, no need to brown the rest of the joint it just ends up making drier sides anyway. Brown one side for the best of both worlds.
Hold a bake off and serve that up. They'll come from miles around:D
Gonna make some bread.. Just testing the different yeasts for vigour. looks like one of them is a dud. the other looks promising. am replacing 25% of flour with gluten free to see if it helps yet still produces a decent loaf. Cant be bothered doing it by hand so got the machine out. It usually makes a very good loaf
walpurgis
19-11-2017, 14:07
The proof is in the proving! :)
yup :D proved ok so its underway. good thing is you just let the panasonic get on with it. it rarely lets me down, although with the reduced gluten it might just:scratch:
walpurgis
19-11-2017, 14:31
I've got a small bread maker. Bought it about three years ago. Never used it.
Well, not bad. I expected it to be slightly smaller buts fine
https://uploads.tapatalk-cdn.com/20171119/8ec75074cd7600053cce670c55780dd7.jpg
mightymonoped
19-11-2017, 16:47
Well, not bad. I expected it to be slightly smaller buts fine
https://uploads.tapatalk-cdn.com/20171119/8ec75074cd7600053cce670c55780dd7.jpg
Looks good! The Panasonic is a trusty workhorse, had one for about twenty five years. Still works great.
Sent from my iPhone using Tapatalk
tasted fine too considering a quarter of it was non wheat. ... see if im ill now :D
dunno..probably rice flour
No Grant I meant the start of my stew...;) But Tapatalk image hosting didn't work when I was in the kitchen!
Give this a couple of hours and I reckon it'll be good.
https://uploads.tapatalk-cdn.com/20171119/cab431680d1d9e6bb8857fb48fd42e71.jpghttps://uploads.tapatalk-cdn.com/20171119/233a8e03cbfaa847504ea56750016bae.jpghttps://uploads.tapatalk-cdn.com/20171119/f09d9db14efde443b0ccb37ecbc0e9fa.jpg
Still dodgy pics in wrong order. Oh well.https://uploads.tapatalk-cdn.com/20171119/64c7cc88a5cd7c3ed27a8c1d855c0ddd.jpg
ah ok. looks good......
Just tested it after an hour with the wife. She thinks it is fab - don't change it she says. In another hour it'll be even better. Hopefully:D
I tried to buy a loaf of supermarket bread earlier. I just couldn't do it. Because it isn't bread. When you make your own you know that the big bread manufacturers are cheating big style.
Whoa, Justers, yer beef looks top notch! Nom, nom, nom.... :eyebrows:
Managed to snap the scran at lunch time quickly, just before it was served. Not the best pics (as they were rushed), but they'll do. First the Tortellini al Ragu:
http://imagizer.imageshack.us/v2/1024x768q90/922/XmLN4d.jpg
And the Coq au Vin:
http://imagizer.imageshack.us/v2/1024x768q90/922/h4cSwm.jpg
Wine-wise, decided to go with a Beaujolais Cru (Saint-Amour), nice 'n' fruity, and not too heavy for the chicken:
http://imagizer.imageshack.us/v2/1024x768q90/922/iyD2GA.jpg
Marco.
Your coq looks good Marco.:stalks::eek::rolleyes::scratch::mental::lol :;)
Served my effort with brown basmati, but will do mash next time. There's plenty left.
Hehehehe... Ta. It was lovely and thick 'n' juicy! :eek: :bum::eatme::no:
Obviously not Granty's cuppa, as he's said hee-haw [probably doesn't 'do' bones] :ner:;)
Marco.
I thought opposite. Nice van but where's the coq
Lol
Yes both look good
Lol - what do you mean where it? There's eight pieces of chicken in there, mainly legs and thighs (always make a big batch, then have what's left over for other meals).
What you didn't see was the polenta, which worked really well with the sauce. The polenta was served with the consistency of basically creamy mashed potato, so you put some of that on the plate, make a little 'well' in the middle, for the chicken and sauce (shallots, mushrooms, etc) to sit inside, and that was served with steamed french green beans on the side.
It was awesome! :cool:
Marco.
Got polenta in cupboard glad it was good. I like thighs lol
Yeah, thighs are probably the tastiest bits of the chicken. Glad to see you do bones! :eyebrows:
When you say you've got polenta in the cupboard, do you mean the ready-made stuff in blocks, or the loose cornmeal/maize flour (which is the proper stuff you have to cook from scratch and add butter and Parmesan to)? :)
Marco.
Here's a good recipe for Polenta (pretty authentic): http://allrecipes.com/video/4006/how-to-make-perfect-polenta/?internalSource=picture_play&referringId=234933&referringContentType=recipe
As the guy says at the end, it's great on its own or as a base for saucy meat dishes. which is precisely how we enjoyed it today, with the coq au vin! A nice rich beef stew would be even better :)
To get it *really* creamy though, you have to carry out the described process (and occasional stirring) for around an hour and a half.
Geoff, you should try Polenta (if you haven't already), as I think you'd like it. If you don't want to add meat, and find it a bit plain on its own, just pour a little homemade tomato pasta sauce on top, with a touch of fresh basil, or have it with some creamy wild mushrooms - delicious (and healthy), too! :cool:
Marco.
Yeah, thighs are probably the tastiest bits of the chicken. Glad to see you do bones! :eyebrows:
When you say you've got polenta in the cupboard, do you mean the ready-made stuff in blocks, or the loose cornmeal/maize flour (which is the proper stuff you have to cook from scratch and add butter and Parmesan to)? :)
Marco.
It's loose powder in a packet. Ive not actually made it yet. Keep meaning too
Nice one. You should try it then, using the above recipe, as long as it's not been lying around for too long :)
You can also deep-fry it into a cake - that tastes great, too!
Marco.
If ever near the M&S deli they do boneless mediterranean chicken thighs, cold.
The spice/herb mix on the things is incredible. Anyone reading this is ordered to buy some, or one. They are fantastic. Seriously thinking about trying to emulate them.
Should be easy enough as the ingredients will be listed :)
Marco.
If ever near the M&S deli they do boneless mediterranean chicken thighs, cold.
The spice/herb mix on the things is incredible. Anyone reading this is ordered to buy some, or one. They are fantastic. Seriously thinking about trying to emulate them.
Ooh - I'll look out for that in my local M&S. :)
Some Moroccan spices are the best along with the main Italian ones that I use.
Btw, I'm going to apply the same rules (in terms of pictures) to this thread, as we have in the classifieds section, so any lazy-arses here who are 'camera shy', will have to get their act in gear if they want to take part! :ner:
Taking pictures of your food and posting them is a piece of piss, so from now on, no excuses... :spank:
:D
Marco.
https://uploads.tapatalk-cdn.com/20171120/ba8cd3ec3dffab8b5d64763de5d4500d.jpg
My homemade pizza! Many years of practice, getting the fresh garlic right is the trick, and I top with onion, ground beef, green pepper and Hunts Diced Tomatoes in the can. Lots of mozzarella and Parmesan cheese! So very good, a special occasion in my house.
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Lentil soup and bread
https://uploads.tapatalk-cdn.com/20171120/5fd97ab1651c521c753f0020a7d8b990.jpg
How is it one can browse a Hi-Fi forum and end up not wanting the next best pair of speakers, but a nice Italian meal and a glass of wine :lol:
Meatballs. Beef. Being browned
https://uploads.tapatalk-cdn.com/20171120/3f6d24715650650c74bffab9e3f7c1fc.jpg
Make a pasta with them tonight
spendorman
20-11-2017, 16:24
Coincidence, I bought meatballs in Lidl this morning.
Meatballs. Beef. Being browned
https://uploads.tapatalk-cdn.com/20171120/3f6d24715650650c74bffab9e3f7c1fc.jpg
Make a pasta with them tonight
Meatball sauce and tripoline
https://uploads.tapatalk-cdn.com/20171120/c6e38b44b4e299fe90591d92f185ccc0.jpg
https://uploads.tapatalk-cdn.com/20171120/34728867844680ba423c0d2b33874a65.jpg
Wahla Tripoline meatballs
https://uploads.tapatalk-cdn.com/20171120/558f93d4287b8dab5e8e19b56ec9e70b.jpg
Looks great, Grant. Bet it tasted it, too... That's the nicest plate of food I've seen you make yet! :cool:
Marco.
Looks great, Grant. Bet it tasted it, too... That's the nicest plate of food I've seen you make yet! :cool:
Marco.
it was and plenty left. :D
You like your balls Grant!!
Looks yum
Yesh, he likes to munch on a nice meaty pair.... :eyebrows:
Marco.
a nice latte to finish ... neighbour just dropped in some banana bread so having a square with my drink
Yup, sounds the bizzo, Neil. Some piccies of the finished dish would be great! :)
It was a whole joint, but after 16hrs (luckily didn’t add a roux in) here it is on a Monday. :)
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Beef olive skirlie
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conch shells with spiced minced pork and red wine mascarpone sauce
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Much nicer than the pic of your last meal matey, which (sorry) looked like dog food :o... But it's hard making beef olives look sexy. I'm sure that they tasted good, though! :)
Btw, do you ever eat veg? You know, stuff like green beans, broccoli, carrots, cauliflower, etc? Never seen any of that stuff on your plate, just spuds! ;)
Marco.
im not a rabbit ;) yes sometimes.. toms, peppers, carrots, peas, beans, green beans. no broccoli, cauli, cabbage etc. the skirlie may not look sexy but its very nice
Lol@rabbit! Well, I love salads (done well). Had a lovely Caesar salad for lunch today at my dad's, based on what was shown on Rick Stein's programme last night in Mexico. And salads are very good for you!
I also love fresh veg, cooked properly, and so unless I'm having something like pasta, or some form of Asian food (curry, etc), there'll always be some fresh veg on my plate :)
Marco.
Lol@rabbit! Well, I love salads (done well). Had a lovely Caesar salad for lunch today at my dad's, based on what was shown on Rick Stein's programme last night in Mexico. And salads are very good for you!
I also love fresh veg, cooked properly, and so unless I'm having something like pasta, or some form of Asian food (curry, etc), there'll always be some fresh veg on my plate :)
Marco.
Where are the photos? Or does that only apply to "OK What's for Tea Today?" :D
Actually I agree with you - I love salads of all kinds, and one can't have too much veg. But it does have to be fresh and properly cooked.
Lol - the salad was eaten at my dad's house, so I wasn't pulling out a camera there... Love salads of all descriptions, *BUT*, they need to be properly dressed, either with a nice (preferably homemade) vinaigrette, or some quality olive oil and red or white wine vinegar, or balsamic, and seasoned with ground rock salt and pepper.
It's only in the UK that you're served boring 'dry salads' (lettuce, tomato and cucumber just plonked onto a plate, etc), which in some cases can be rather hard to digest! :spew:
Anyway, just concern yourself with taking pics of your own food, as I've seen hee-haw evidence of it so far. You could've been making it up for all we know! :D;)
In future, pics or it didn't happen.... :ner:
Marco.
No pics from me then - I just can't be bothered with the vanity. They won't tell you how delicious the meal tasted, which after all, is more important than the presentation.
Lol - how is it vanity? So then, by the same token, are the authors of all the Gallery threads here, showing pics of their lovely systems, vain? And are they just doing it to 'show off'? I don't think so!
It's simply about illustrating something you're interested in and passionate about, for the enjoyment of others who are likeminded. And a picture of your food (on a food thread) does just that, as do umpteen ones of your hi-fi system (on a hi-fi thread)! ;)
You should 'fess up, Barry... The *real* reason for your reluctance to post pics is because you're not really au fait with the process of using digital cameras, etc, (somewhat of a technophobe) - and probably need to get Happy to do it for you! :ner:
Hence why you rarely post your own pictures of ANYTHING here...... Only images of stuff you've plucked from Google. These things don't go unnoticed, you know! :eyebrows:
Marco.
Ninanina
22-11-2017, 21:56
Steak & kidney pie with baked potato and some form of other veg, not decided which yet ;)
Ninanina
22-11-2017, 22:07
It's in the oven so pics not possible at the mo.. :)
Lol... I've noticed you eat rather late, Bev. Is there a reason for that or just personal preference? :)
I hate eating late (I have my evening meal no later than 7pm, usually before), as it makes me feel bloated and uncomfortable, with food lying in my stomach all night without being 'worked off'.
Hey, never mind dinner time, it's nearly BED time for me! :eyebrows:
Marco.
Ninanina
22-11-2017, 22:31
Lol... I've noticed you eat rather late, Bev. Is there a reason for that or just personal preference? :)
I hate eating late (I have my evening meal no later than 7pm, usually before), as it makes me feel bloated and uncomfortable, with food lying in my stomach all night without being 'worked off'.
Hey, never mind dinner time, it's nearly BED time for me! :eyebrows:
Marco.
I eat when I am hungry which tends to be pretty late
Bed time is normally quite late as well :D
Lol... Fair enough, but it's not really healthy to eat so late. Anyway, enjoy your steak & kidney pie, and if you can snap a wee pic of it, for the benefit of the thread, as let's face it, a food thread with simply words to look at is BOORRRINNG beyond words (no pun intended), then that would be much appreciated! :cool:
Marco.
Ninanina
22-11-2017, 22:42
I know it's not very healthy... puts the weight on where you didn't know weight could be put on... alas I'm not a 10 now as I was for years... :doh:
Have you considered why you're not hungry until so late in the evening?
What's your usual daily eating routine (from when you get up, until having your evening meal)? Also, do you get up late, as well as go to bed late? If so, that's not good.
One of the things I do is always have a decent breakfast, which stops you snacking before lunch, then make lunch your main meal of the day, which fills you up for the remainder of it, so you don't need much at night. It's like the old saying goes:
"Eat breakfast like a king, lunch like a prince, and dinner like a pauper." It makes sense, but sometimes isn't easy to achieve :)
Also, to be healthy, getting plenty of good quality sleep is vitally important, as indeed is drinking plenty of water.
Marco.
Ninanina
22-11-2017, 23:23
I don't eat anything all day until tea time, which is generally pretty late
The only thing I have during the day is coffee and lots of it :doh:
Well, there's your problem! Up to you though, whether you do anything about it or not... ;)
Anyway, time for bo-bos, so...... :goodnight:
Marco.
Well at least you acknowledge it's not an ideal regime Bev.
I used to be all over the shop with my eating habits, which you can get away with as a youngster, not so as a 50 year old. I invested quite a bit of time in learning about nutrition and body function a year or two ago (YouTube is a fantastic resource) and have improved so may things as a consequence. I thought I felt crap cos' I was getting old, not so it was the rubbish I was putting into my body and because I was overweight. Once I realised this and did something about it I feel so much better, have more energy, sleep better and have lost weight. I'm actually eating more, but more of the right stuff.
As Marco says, you need a balance and water is ABSOLUTELY essential. A lot of people neglect this and the effects can be enormous and potentially fatal in the long run - high blood pressure, skin problems, overweight, tired, gastric issues. There are many, many people out there who think they are sick, when actually all they are is thirsty.
A car runs poorly on poor fuel, our bodies are no different.
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