Cheese on toast, probably.
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Cheese on toast, probably.
Some sort of chilli for tea today which Anita is making from scratch. Weird smells coming from the kitchen.
I love chilli con carne - could live on it forever! :lol:Quote:
Originally Posted by Pigmy Pony
But I have to confess I use a sauce mix powder. I'm also a bit of a slob when it comes to the choice of rice: basmati, long grain, white, brown, I'm not fussy.
Rice choice is strange, basmati somehow feels too delicate for a robust sauce like chilli con carne and yet it goes with a rogan josh. Is it just the psychological association with Indian food?
In a word - yes!
It's all about taste and you some extent what is to hand. To shock you some more, I have even eaten a C3 with pasta!
There are no hard and fast rules IMO when it comes to food. The only rule I have is there is absolutely no place for pineapple on a pizza. !!!!
I like that Barry - C3! It's so easy to make from scratch, though, especially if you use Very Lazy Garlic and Very Lazy Red Chilies. Here's my recipe, everyone I have made it for has loved it:
1. Large red onion, finely chopped, fried in a little olive oil until soft and translucent in a large frying/saute pan.
2. Add 500g lean mince and brown, and break up to within an inch of its life (I hate clumpy mince in any meat based sauce.)
3. Add one can of chopped tomatoes. Fill the empty can about half full with (cheap!) red wine, to swill around and pour into the pan.
4. Add TWO drained cans of red kidney beans, and two tablespoons of tomato puree. (Most recipes say one can, but to me kidney beans is what makes a C3 - much tastier with two in my opinion.)
5. Add 3 teaspoons of Very Lazy Garlic, 3 of Very Lazy Red Chilies (reasonably mild - increase to your taste).
6. Crumble in a beef stock cube, and 1 teaspoon of paprika.
Mix well, and simmer for one hour, stirring every 5 minutes or so. If it starts to dry out, add more wine! (To the pan, optionally to yourself!)
I always make my own guacamole and sour cream and chive dip - both very easy too.
I always use Basmati rice, but I do cheat with this and use the microwave pouches.
Serve an enjoy, with more red wine! :cheers:
Oh, and another favourite in this house if there's any leftovers is C3 on a jacket potato.
I have no idea what C cubed is (I don't know how to type a little 3 either), but it sounds interesting :) Oh and I agree about the pineapple, though I do quite like it with Carnation milk on.
Edit: I've just worked out what it is :doh: Anita "batch cooked" the chilli, so having some tomorrow on a jacket spud for lunch tomorrow is a goer :) Chillis, like curries I always like better the next day.
Chili Con Carne - i.e. the first three letters are all "C" - so three cubed. Do you see what Barry did there - very clever!Quote:
Originally Posted by Pigmy Pony
Neither did I - I just copied and pasted what Barry had done - and I hereby award Barry the Geek of The Day award! :lol:Quote:
Originally Posted by Pigmy Pony
Again? Isn't it time it went to someone else? Only kidding Barry, I always learn something from your posts, and I consider myself almost unteachable :)Quote:
Originally Posted by Alex_UK
Wow - we have only just started a new food thread and already AoS's (in)famous thread drift has taken effect! ;)
First Alex's recipe is identical to how I make a C3, save he makes the chilli sauce, whereas I cheat by using powdered chilli mix. I do have some 'Lazy Garlic' in the fridge, so if I buy some Lazy Chilli I'll have a go at making the sauce myself.
There's a good reason why chilli and curry taste better the next day; AJSki2fly did explain why, but I have forgotten what he said. When I make a chilli I always make a bucket-full, so I am quite familiar with the 'better next day effect'.
If you want to do a superfix (or a suffix), then go to Advance texting and choose the appropriate soft key in the bar above: "x2" or "x2" and write the number between the brackets. Thus C3.
I hope that's not the same bucket you put in the bathroom when the toilet's out of action Barry.Quote:
Originally Posted by Barry
No - it's the bucket I use when washing the car!Quote:
Originally Posted by Lawrence001
Home made pizza night tonight, I went with mushrooms, red onion, olives with Gorgonzola and pine nuts. Very tasty if I do say so myself.
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Looks great Alex. Do you make the pizza base yourself?Quote:
Originally Posted by Alex_UK
It's Alex, not Roy, but no worries! Yes, make the dough in a bread maker and then roll out with a rolling pin. Never worked out how to do the twirly thing where you see someone fling the dough into a circle, and in fact when I saw chefs making pizza in Rome, they didn't do it like that either, but with a rolling pin.
Oops, sorry! Put it down to age. ;)
Do you use a special dough mix for the pizza in your bread maker? Don't tell me, you make the dough mix from scratch.
Yes, from scratch - pretty easy, strong white flour, sugar, salt, yeast, sunflower oil and water, in various quantities. [emoji846]
Next you will be telling me you have your own windmill to grind the flour, extract sugar from the beet you grow, insist on using Maldon salt (which has a different crystal shape from sea salt), and grow your own sunflowers for their oil. :eek:Quote:
Originally Posted by Alex_UK
Don't worry - I'm just very envious of you culinary skills. Respect! :respect:
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Hi, I'm Alex, I make my flour from scratch :)
Ha ha, very funny both of you! :lol:
350g both of those, 490ml water, 10g salt, 2 tablespoons sesame oil, 10g fresh yeast.
Mix in bread maker. Shape and place in Dutch oven 40 minutes lid on 25 lid off all at 230 degC.
That seeded mix is surprisingly good. Fab taste!
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Baked potato with tuna and mayonaisse filling, brocolli, carrots, green beans and asparagus.
Chocolate mousse for dessert
Delicious, despite the ambiguous-looking image.
Tonight:
Long grain rice mixed with flaked tuna fish, carrots, green beans and ratatouille.
A pear for dessert.
Washed down with a glass or two of a 2022 Château Moulin Du Prieur, Bordeaux.
To celebrate a wonderful day, weatherwise, a salmon salad:
Braised steak
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:thumbsup:
Looks good!Quote:
Originally Posted by Roy S
It was very tasty thanks Barry.Quote:
Originally Posted by Barry
Used leftover sauce with pasta.
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Now that looks yummy! I think penne is my favourite pasta. :)Quote:
Originally Posted by Roy S
Doner kebab “fakeaway” with air fryer chips, and a token bit of salad (and a huge blob of mayo!)
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Lasagne (bit sloppy but tasty)
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Looks nice, Roy, I think I actually prefer lasagne a bit sloppy. If Marco was around I am sure he would be asking if you had seconds?! :eyebrows:
I like my lasagne a bit dry and crispy around the edges.
Anita's mum used to make lasagne using chicken and bacon, and it was pretty stiff. It was just the best :)
Same again for dinner tonightQuote:
Originally Posted by Alex_UK
Gammon steak, fried egg, oven chips etc,
Chocolate mousse for dessert.
All washed down with a 2017 Château Le Bonalguet. (Yes, you read that correctly! Found it at the back of my wine collection. It should have been drunk up by the end of 2022, but it had been well looked after. I decanted it, let it breathe and actually it tasted fine - a quite enjoyable 'slurp'.)
Nice result on the wine, Barry, and the dinner looks good, Gammon steak always goes down well in this house!
Tried something new tonight, from Mary Berry’s Foolproof Dinners book, she calls it “Jacob’s Spaghetti” - Jacob being a student and likes to make it…
Chorizo, onion, cherry tomatoes and baby spinach in a Mascarpone, sun dried tomato and garlic sauce.
Sue and the kids really liked it, I wasn’t so sure, it tasted nice but had a bit too much of a slimy texture for me. May still do it again one day.
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Egg on your gammon :) How it should be.Quote:
Originally Posted by Barry
Bangers ‘n’ Mash, or as Sue calls it, a “council house tea” (no offence intended to anyone who lives in a council house,)
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Needs a fried or poached egg on the mash. ;)
I have never heard of or seen that Barry, but that sounds like a cracking idea! (Pun intended!)Quote:
Originally Posted by Barry
I do like bangers and mash but unfortunately it doesn't like me - gives me heartburn, no idea why. This has only started happening this last couple of years.
Also my sense of smell and taste seems to be changing - I no longer like mushrooms, toast has a smell vaguely similar to burning rubber, and when I made beans on toast the other day the beans smelled like hot dog sausages (no they weren't beans with pork sausages). Maybe that's what Lidl's 'Newgate' beans are like, they are less than half the price of Heinz.
And I can no longer stand having a sweetener in my tea, it tastes rank. Gone back to a level spoon of sugar.
How can anyone not like mushrooms?
The best tasting baked beans are Heinz, but they have a lot of sugar in the sauce. I have replaced them with Branson baked beans. Taste almost as good, less sugar and less than half the price!
I like Branston baked beans more than any other. But they're pretty expensive up here - where do you get yours?
The mushroom thing is a mystery - There was a time when I could have happily eaten a plate of mushrooms with nothing else. Maybe it's just the ones Anita gets these days, I'll have to look into that.
Anita made cottage pie for tea today - heartburn again. Clearly it's the mash that does it.
Re. the smell of toast.
I can understand it "smelling vaguely similar to burnt rubber". Suggest you don't toast it so much; try a lighter setting on the toaster.
Is it all forms of cooked potatoes you now dislike or just mash? When you make the mash, do you add a lot of butter?
And does the variety of potatoes used make a difference? I usually eat Maris Piper spuds, but at the moment we're eating Jersey Royals.
Certainly as we get older our tastes in food can change.
This is the strange thing - Anita puts in next to no butter, she reckons too much, like salt, is bad for me. But I always have a good amount of butter (Flora actually) in jacket spuds, and new potatoes (it's Jersey Royals season and I could eat them all day, so that'll be a tester).
But I've never been able to tolerate butter pies, haven't had one in years.
Healthyish option tonight, baked salmon with Orzo and green salads. I do love a salad, should eat them more often, really.
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