I was more referring to the photographic evidence here Barry, I would always like to sit down to your dinners ;)Quote:
Originally Posted by Barry
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I was more referring to the photographic evidence here Barry, I would always like to sit down to your dinners ;)Quote:
Originally Posted by Barry
So, Tim, do you LIVE to eat, or merely eat to LIVE? ;)
I would ask others here to consider that, too...
Marco.
I try to do a sensible mix these days, healthy food during the week, then a bit of a treat at the weekend. Not so much baking these days (used to bake a lot when I worked from home, bread, pastries, pies and cakes). Tend to stick to fish, salads and plenty of veg during the weekdays. The 'poundage' isn't quite so easy to shift these days, so moderation is the key. Friday night is 'badness' and Saturday/Sunday are generally still quite healthy but can be excessive ;-)
Don't do the 'dinner party' thing anywhere near as much as I used to, to be honest, I love cooking for two, enjoy cooking for four and tolerate cooking for more! :-)
Nice one, Tony. You clearly have a passion for good food, which so often is lacking.
Just watch someone such as Gino D'Acampo, Giorgio Locatelli or Michel Roux (junior or senior) talk about food, and you can feel the passion that they have for it, as it's such an integral and important part of their daily lives. I rarely experience that feeling when talking to people here (in the UK) about food.
And I wonder why that is? :hmm: There are exceptions, of course, but most folk I know here treat food more as simply sustenance, rather than anything to get particularly excited or passionate about, and so they happily settle for mediocrity.
I kid you not, in Italy I've sat on buses and trains, and listened to groups of MEN (not women) have heated arguments about what they consider is the best way of making pasta sauce, and would defend to the death where their secret location is for finding Porcini mushrooms, for making their favourite risottos! ;)
And that type of passion for food, in my experience, is often absent in British people.... Anyway, how would you answer the question I've just asked Tim? :)
Marco.
Food for me has always been an integral ingredient to life's pleasures, almost a building block for everything else. I was cooking with my brother in the kitchen alongside my mother (a great cook) from as early as I can remember. She actively encouraged it and my brother went on to become a chef and I did it at 'O' Level. So yes, I think you could say I live to eat Marco ;)
I'm not quite a vegetarian, but try to be Monday to Friday - that's more from an ethical point of view than a health one, but I firmly believe a plant based diet is one of the best things you can do for your health and the environment and that meat should be a garnish to vegetables, rather than the other way round.
A good lager / pilsner for me with Mac and Cheese. [emoji4] Pilsner Urquell is a good one.Quote:
Originally Posted by Marco
I know what you mean! I always have a soft spot for Gennaro Contaldo :-) Have always had a love of world food since I was little, used to go over to Chinatown in Liverpool with my dad in the 60/70s. When I was a teen and during college years, I had a fascination with all things Japanese, would travel miles (including day trips to London) to get ingredients from the handful of Japanese food stores that were around then. Good sashimi and sushi is still my all time favourite. When the kids were born, I became friends with a small group of 'dads to be' who I still meet up with to this day. We all have a little Dad's Cooking Club and take turns hosting the thinly disguised drinking session ;-) One of that little gang is my friend Roberto Garcia. Our families have pretty much grown up together. He comes from Basque parentage and is also fanatical about good food (whatever the culture). Our speciality is camping feasts, having to whip up something tasty for 10 with two camp stoves. :-) Funnily enough, Rob's eldest lad Ben is an accomplished chef now, he's worked all over the world, New Zealand, Australia, California, one Michelin-starred restaurant in Barcelona and now back in New Zealand again. I think it's only fair to say that he got his inspiration from Rob and myself on our festive family blowouts!Quote:
Originally Posted by Marco
today its vegetable ravioli.. its yummy man:eyebrows:
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Steak night tonight. As per usual it’ll be rare to medium rare fillet for the missus and daughter, and medium rare ribeye for me. Served with chips peas and a Gorgonzola field mushroom. Classic, steak without potatoes doesn’t work for me, unless sliced into a baguette.
I do look through a lot of steaks to find the right marbling, yes a good fillet should have a bit too, here are the last ones I got, seasoned, oiled and ready to go.
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Ah, the pasta-basher strikes again.... Nice! :cool:Quote:
Originally Posted by struth
Marco.