Plate of stodge.
Pretty good:)
https://kgakzg.db.files.1drv.com/y4m...&cropmode=none
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Plate of stodge.
Pretty good:)
https://kgakzg.db.files.1drv.com/y4m...&cropmode=none
Stodge indeed.... What happened, just felt lazy?;)
Marco.
Looks great to me. Eggs, beans 'n mash. Just my sort of meal! :)
Just had some leftover mash. Also Cheddar Gorge cave matured cheddar, guindillas, cornichons, chilli sauce, boiled eggs, beans in some excellent olive oil & tomato sauce etc etc.Quote:
Originally Posted by Marco
Stodge, but good stodge:D:)
Looks fab, Marco, apart from the polenta - I really don’t ‘get’ polenta!
You’ve also reminded me that I must have a bash at making zabaglione, which I absolutely adore.
Lol - cheers, Adam... Yeah, polenta can be a bit of an acquired taste. However, the best way to have it is as a carrier for a nice rich sauce, which is why it works best with stews.
Plus, you really need to know how to cook it right (for HOURS, stirring constantly) and put PLENTY of Parmesan cheese in. Otherwise it's not the same.
I don't think I've ever had polenta done properly in this country, even at good Italian restaurants. It's simply too time-consuming, so you end up being served 'quickie' versions, which pale in comparison with the real thing, or often taste no better than wallpaper paste!:doh:
Another nice way to have polenta is deep-fried, and served in slices with some sautéed wild mushrooms on top. That's a classic in Tuscany:)
Zabaglione is awesome, but you need to use good quality sweet Marsala wine and the freshest free-range eggs. The more yellowy the yolks, the better the zabaglione will come!
Marco.
lost my appetite, so not bothering. last few things ive not eaten much of. maybe need something special:scratch:
Lol - maybe it's because you're eating too much of the same thing, or variations thereof, and you've got bored? Before it was pasta, pasta and more pasta. Now it's sweet and sour/chilli chicken city!:eyebrows:
As they say, VARIETY is the spice of life............;)
Marco.
Don't think the anti virals are helping tbh
Yeah, hopefully you'll get your appetite back soon:)
Marco.
Oven baked gammon joint with mustard mash, baby beets, carrots, and sweetcorn.
Glass of 2013 Chateau de Malleret, Haut-Médoc. (Gold medal winner Concours International 2016)
I think gammon joints are insanely cheap in Sainsbury's. Boiled or baked they are brilliant value. A £2.50 joint will last one person for days on constant eat.
Pre-cooked sliced ham is a comparative massive rip off.
Agreed - and they taste just as good cold with pickle or some (freshly made) English mustard. :)Quote:
Originally Posted by User211
chicken again
Midnight feast?:D
Marco.
Not today, not tomorrow, but I have a brisket curing in my fridge in a very large food container, weighed down by an upright bowl. I just flip it over each day, will be at least 5 days in the brine.
It is sat in 2.5l water, 500G sea salt, 300G Brown sugar, half an ounce of Prague Powder 1, few bay leaves, tablespoon of black peppercorns, and a couple of cloves.
It will be gently poached in hot water when it’s ready, salt beef with bagels, pickles and mustard when it is ready, or with horseradish mash and cabbage.
YES! Now we're talking! :clap:Quote:
Originally Posted by Yomanze
A torturous wait though!Quote:
Originally Posted by mightymonoped
But it will be well worth it! :-)Quote:
Originally Posted by Yomanze
That's my biggest beef (groan!) with a lot of the 'Masterchef' ilk of tv programmes, everything is geared towards 'tv friendly' timings. In a lot of traditional recipes, time is the secret ingredient that makes a good dish a special one. :)
Tony
Yeah am looking forward to it. [emoji4]Quote:
Originally Posted by mightymonoped
It’s like “Spag bol” vs Ragu, you want a 3hr simmer with a Ragu, and a good 15min sauté for the finely chopped soffrito. At least a quarter of a bottle of excellent red wine.
...when time is tight can knock together a decent Spag Bol in half an hour, but it just doesn’t have the depth.
Indeed.... Let's have more 'slow food', than fast food! What did you think of the crespelle/goat stew and zabaglione pics I posted earlier?:)Quote:
Originally Posted by mightymonoped
The stew/polenta was defo 'slow food', with lots of marinating/stirring for hours, especially to get the richness in the sauce.
Marco.
You're right, but in Italy it's *always* ragu. You wouldn't eat 'spag bol'; things are either done right or not at all - and that's how we make pasta sauce at home.Quote:
Originally Posted by Yomanze
Even making a good Pomorola sauce (see link below) for spaghetti [yes in Italy tomato sauce, not meat, is served with spaghetti] or cannelloni takes time, so that all the flavours are properly infused.
http://diyitalian.blogspot.com/2013/...ato-sauce.html
Quite simply, if you want to make great food, it can't be rushed!;)
Marco.
Was slavering over all three! [emoji14]Quote:
Originally Posted by Marco
Sent from my iPhone using Tapatalk
Lol - just wish you were nearer, as I'm sure we could enjoy some nice lunches/dinners, and pick up some recipe tips from each other along the way!:)
Marco.
Currently in the process of 'consolidating' accommodation with my partner here in Mistley (she's selling her place in Bristol). Once that's sorted, we'll have a lot more freedom to move around a bit.Quote:
Originally Posted by Marco
My family are still back on The Wirral and so I do go back that way regularly, or at least I did until fairly recent upheavals. I wouldn't be surprised if at least one of my three kids doesn't end up in Liverpool at some point too! :-)
Tony
Home made chicken tikka masala with the sauce 'pepped up' a bit with some jalfrazi paste. Basmati rice, carrots, fine green beans, 'sugarsnap' peas, brocolli and red peppers. Cucumber and mint raita on the side.
Bottle of Becks lager (because I couldn't get hold of any Kingfisher).
Strawberries with plain low-fat yoghourt to follow.
Nice one, Tony. When you're in the area, we'll have to arrange a music/foody/drinky sesh sometime, then!:cool:Quote:
Originally Posted by mightymonoped
Marco.
Interesting spelling of yogurt;)Quote:
Originally Posted by Barry
At some point you're going to have to treat us to some pics of all these culinary masterpieces of yours!
Marco.
Both spellings pass my spell-checker. I've just checked in the OED and they spell it 'yogurt', whereas Funk & Wagnell suggest 'yoghurt' and 'yoghourt' as alternative spellings.Quote:
Originally Posted by Marco
"A rose by any other name ...."
Some quite nice looking ramen kits from Morrison’s. Comes with veggies, raw chicken, miso broth base, and fresh egg noodles. Will add in half a soft boiled egg to each. Something ‘quick and easy’.
You've spelled it correctly. It's just that out of all the available options, I'm surprised you chose the least common one (IME). It's default 'yogurt' for me, all the way!:)Quote:
Originally Posted by Barry
Anyway, next time get the camera out;)
Marco.
Yoghurt!
Why is the 'h' necessary?:)
Marco.
Yoghurt is British English, Yogurt is American English. I’m English. :DQuote:
Originally Posted by Marco
The h is the original British spelling. Without is now the commonest way and what's used in America
Lol - for me, on this occasion, the American version comes most naturally and seems more 'fluid'. Unlike, when it comes to their obsession with putting a 'z' where an 's' should be!
Marco.
Zee's surely? :D
Or-egg-a-no is what gets me, or ah-lumin-em. [emoji3]
Thru and thru! :rolleyes:
Anyway back to knosh -
Since it's been a belter of a day here (up to 27 degC), I bolted together a massive "salad niçoise plus": salad leaves, hardboiled eggs, tuna, cucumber, grated carrot, celery, radishes, beetroot, tomatoes, sweetcorn, and home-made potato salad (boiled potato, onion, capers, low fat Greek-style yoghurt (that's how it's spelt on the tub) and black pepper). Home-made vinagrette.
Glass of 2015 Château la Croix des Hugons, Bordeaux (Gold medal winner Concours Général Agricole, Paris 2016)
Strawberrys and more yoghurt for dessert.
Mmm. You're making me hungry Barry. I might put a salad together tomorrow. Not had one for a week. :)
Love a good salad Niçoise, and you added some nice bits... *But* where were the anchovies, daftee? A crucial ingredient in any salad Niçoise!
Plus, if it was so warm, I'm surprised you didn't serve it with a nice chilled bottle of rosé, say from Provence, which would've complimented it perfectly:)
You really should occasionally wean yourself off of the claret....;)
Marco.
Good job you put the plus in there Barry as that certainly was not a salad Nicoise. It was just a salad!Quote:
Originally Posted by Barry
Indeed, the olives and green beans were missing, too... I'd call it a 'Niçoise light', more than a plus!;)
Still nice, though....
Marco.
Yes your right - I forget to mention the inclusion of avocado. Who says one has to be hide-bound by recipies? I'm all for improvisation in cooking.
In general find anchovies too salty, even when soaked in milk for an hour or so, so I substituted tuna in their place.
Both tuna AND anchovies, daftee, feature in a classic salad Niçoise. The saltiness of the anchovies is an essential part of the flavour, as it also flavours the vinaigrette!;)
But yes, I'm all for improvisation:)
Marco.
Much difference of opinion as to what constitutes an authentic "salade niçoise": https://en.wikipedia.org/wiki/Salade_ni%C3%A7oise.
I'll go with what I've commonly eaten in France, as being the benchmark, where all the ingredients I've mentioned have featured, especially anchovies:)
Marco.
Best then not to mention my makings of a Caeser salad or a Waldorf salad. Wouldn't want to upset the purists!
Lol - as long as you enjoy it, ultimately that's all that matters!
Marco.