Yes. I'm seeing the doctor about that! :eek:Quote:
Originally Posted by struth
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Yes. I'm seeing the doctor about that! :eek:Quote:
Originally Posted by struth
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 ;)Quote:
Originally Posted by struth
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/v2/102...922/ltr7Rb.jpg
...and accompanied by a nice bottle of Sancerre Rosé. Delicious! :cheers:
Marco.
I like leeks as well! ;)Quote:
Originally Posted by struth
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:
Not really keen on clams.
Don't you find those shells rather crunchy Marco? :D
One of my favourites and your's looks rather nice.Quote:
Originally Posted by Marco
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/produc...ox/spaghettoni
That looks just my sort of meal Grant. Might do something like that later.
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 :)Quote:
Originally Posted by struth
Marco.
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 :DQuote:
Originally Posted by walpurgis
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:.
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!Quote:
Originally Posted by hifi_dave
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.
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.Quote:
Originally Posted by walpurgis
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.Quote:
Originally Posted by Marco
We can buy packs of frozen 'seafood' but it's not the same as fresh fish.
First time I had that was in Venice, pretty darned good :)Quote:
Originally Posted by Marco
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/201...c11ca44d47.jpg
going to make sweet n sour chicken for tonight i think. got lots of nice veg in for it and plenty chicken still
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.Quote:
Originally Posted by hifi_dave
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.
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!Quote:
Originally Posted by Tim
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.
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 in Venice? ;)Quote:
Originally Posted by Marco
Clearly my linguistic pun went over your head.Quote:
Originally Posted by Marco
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/201...2982e482e6.jpg
Cherry pepper bell peppers pineapple sugar peas butter squash green onion chicken and seasoning plus the base sauce
Taken from their website:Quote:
Originally Posted by Tim
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/201...7c52208a4a.jpg
on bed of Basmati... awesome taste.
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 thoQuote:
Originally Posted by walpurgis
Explain please?Quote:
Originally Posted by Barry
"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 :)Quote:
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.
Marco.
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'.Quote:
Originally Posted by Tim
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.
Nice one, Geoff. If you make it, please take a pic of the results! :)Quote:
Originally Posted by walpurgis
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.
'Poirot' (as in Grant's post #750) is a homophone of 'poireau', which is the French for leek.Quote:
Originally Posted by Marco
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
Looks like a kick-ass sweet ‘n sour to me. I’d be dipping prawn crackers in that big time.Quote:
Originally Posted by struth
Yeah, top notch Granty - good job there! :thumbsup:
Marco.
Was excellent Neil. Thoroughly enjoyed it.Quote:
Originally Posted by Yomanze
not difficult to make but quite a few ingredients to go in at right times. there was more than half left.Quote:
Originally Posted by Marco
You can make that when I next visit... ;)
Marco.
Here you go!Quote:
Originally Posted by Marco
http://i67.tinypic.com/34hjfht.jpg
man, this thread is making me hungry !
looks nice Geoff.... I like roast chicken on dishes like that
Just finished it. Very Tasty! :)
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.Quote:
Originally Posted by Marco
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.
I think I may be lazy tomorrow. A cheesy baked spud 'n beans maybe? :hmm: