so Cauliflower cheese with butternut squash mixed in....
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Tbh it was better than a proper chinese
Fish n chips with onion ringshttps://uploads.tapatalk-cdn.com/201...998eacde8e.jpg
Homemade chicken katsu with organic wholegrain and quiona rice.
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Armoniche All’Uovo, holds sauce well,
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Fish n chips is one of my favs...So I'd scoff Grants food, no problem...I adore that chicken Katsu...and that looks nicely presented too....Corriander is a bit of a marmite type affair...You love it...or you hate it...I love the stuff, stalks and all...so probably would have mixed some into the curry sauce too...HA!
So do I, bro (particularly when blended into Asian-based sauces, especially curries), but when used 'raw' like that, just a few leaves sprinkled on top of an accompanying dish, not the whole plant!:eyebrows:
Anyway, as long as you enjoyed it. I love what the Americans call coriander: 'Cilantro'... Cool name:)
Marco.
A huge bunch a fresh, uncooked coriander in a bowl of ramen is awesome too.
Wagamama know this. And they have also cottoned on to kimchi, which is massive in ramen.
Katsu is really easy to make. And seriously nice.
Katsu version 2 will be better.
It's also great cold with no rice. In all honesty that wholegrain quiona rice had too strong a taste. Just plain white rice is best I reckon.
It's not the flavour I dislike dude, far from it, as I *love* coriander, but rather the texture/consistency... In that respect, I find bunches of dry coriander leaves as unpalatable and hard to digest/get down as flat-leaf parsley, which some folk cover food with.
However, if you don't have that problem, then fill yer boots!:cool:
Marco.
No way is it as hard to cope with as flat leaf parsley. Stir it in and it softens quickly.
Anyway, you need to concentrate less on coriander and more on photography.;)
BTW tonight's supper.
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Yesh, but it 'softens' even more when it's been blended into a sauce!:D
I feel much the same with Italian cooking, and the use of fresh basil in a tomato pasta sauce. Do I want it IN the sauce, to flavour it? Most definitely yes. Do I want it torn into strips, or whole, sprinkled on top of the finished pasta dish, to chew on? No, do I fuck:lol:;)
Anyway, just yankin' yer chain, bro...
Marco.
The one thought I had is there is coriander and coriander.
Bear in mind that it was mass produced, flimsy shite coriander I was using. As so does Waga.
Now if you go to a decent market you'll probably come across some decent shit. That's a different proposition altogether and I personally wouldn't want it raw.
But a fresh plate of tomato, basil and extra virgin olive oil of the highest quality for all three ingredients? Amazeballs.
Look on eBay and research cameras. I reckon if you try hard and know your stuff you can easily beat this here mobile phone for not much money.
Do it for respect. In the name of respect. For nothing more than respect. Then yank her chain when you know you have me beat.
:)
Lol, now we're getting somewhere... The only coriander we buy is the proper stuff from an Asian supermarket (the same as all such other ingredients for the curries and Chinese dishes we make), and flimsy it is not;)
Simply because it's cheaper and better than any of the stuff sold in 'posh' supermarkets or delis. I'm surprised you don't seem to use these types of places, as in a city like Bristol, there must be a large Asian community in some parts, thus stores catering for their culinary needs:)
Ha - I promise I'll do that when/if my current camera goes tits up. At the moment, it's perfectly adequate for my needs, and so as I seek to save the planet by reducing waste, I'll continue using it for now.Quote:
Look on eBay and research cameras. I reckon if you try hard and know your stuff you can easily beat this here mobile phone for not much money.
Do it for respect. In the name of respect. For nothing more than respect. Then yank her chain when you know you have me beat.
Marco.
Just wondered if anyone has been watching the The Chef Show on Netflix?
Nope - not heard of it. Is it worth it, Robin?
Why does it say Bristol in your profile, then daftee? Did you just make it up?;)
You're absolutely right of course about the pics.
Marco.
Well then, sweety, just like I require to do with cameras, you need to put more effort into sourcing proper Asian ingredients for your cooking... Found this great place in Eastgate Oriental City, BS5 :https://www.waiyeehong.com/
So, jump in the Boxty and get shopping! We travel 40 miles there and back to Liverpool to get our stuff, so don't be a lazy boy!! Do it for respect. In the name of respect. For nothing more than respect.
:lol::eyebrows:;)
Marco.
having lemon chicken tonight.
I'm contemplating haddock in breadcrumbs with spicy sweet potato wedges and fried cherry tomatoes and button mushrooms. Not entirely decided yet though.
It does look nice. I could go for that myself. :)
Who's is it, Granty?:)
Marco.
m&s mate. was nice enough. not as good as the sainsbury sweet n sour but good
It seems there is just NO mutual respect!!!
WTF???
Anyway, use up ingredients time.
Hash of chorizo, potato, field mushrooms, onion, garlic, black pepper, spring onion, British corned beef, red pepper, coriander, chopped jalepeno and mature cheddar.
Excellent.
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Good stuff.. I like how you arranged it on the plate. Top marks for presentation!:thumbsup:
We're having a curry delivered tonight - first one in a while, so looking forward to it. Chicken Chaat Puri to start:
https://imagizer.imageshack.com/v2/1...922/ZO6bVW.jpg
Followed by Lamb Tikka Rogan Josh (madras hot):
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...with Pilau rice and a chapati.
Those are just sample pics, of course. I'll see if I can do some actual pics later. Never seen you eat any Indian food. Don't you like it?:)
Marco.
Lol - so you didn't see my last reply as being a piss take? Then you *are* a daftee!!:lol::eyebrows:
Marco.
Lose what? I wasn't aware of any competition.
The post was clearly a piss-take, with smileys and jokey language used, as well as me repeating what you had said earlier about respect [intended as a 'ner':ner:], so only a daftee would've taken umbrage!:doh:;)
Anyway, I think it's probably best if from now on we just stick to discussing the food:)
Marco.
Yeah constant wind up / fun posts always run a danger of being misinterpreted.
I'm not holding ANY grudges at all though. I know you well enough to judge who you are with reasonable accuracy. And you're an OK chap;):)
Cool - thank fuck for that!:D
And I feel the same towards you:grouphug:
Marco.
Jees, get a room :lol:
I had plenty of time after dropping off at Beavers :eyebrows: tonight so we’ve got an “early” dinner - HUGE portion of chicken enchiladas with homemade guacamole. Usually a winter dish but just fancied Mexican tonight. :)
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Cajun jambalaya https://uploads.tapatalk-cdn.com/201...d24a47b833.jpg
edit. that was good
Popped into Upminster today for some shopping, a quick look in 'Crazy Beats' Records & lunch in the 'Crumpled Horn'. A real bargain - £5.55 for 2 courses, I had tomato soup (which seemed freshly made, not tinned) which came with 2 big doorsteps of granary bread & butter & 3 sausages & mash, also very good. My other half had prawn cocktail & vegetable lasagne which she thoroughly enjoyed. Sorry, will get pics next time :D
Gorgeous day today in Wrexham, much like in the rest of the country, and was round at my dad's for lunch... View of the garden from where we ate:
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Starter of pan-fried sea bass fillets in a lemon and fresh dill butter, with fried challots:
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Some wines and view of his patio area:
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A simple pot of pasta with homemade meat sauce:
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And in the bowl:
https://imagizer.imageshack.com/v2/1...922/JpC5xt.jpg
Not bad scran for an 86-year old man to cook, eh? Anyway, we spent a lovely day together outside in the glorious sunshine, chatting and enjoying the food and wine, and making some nice memories:cool:
Marco.
Nice scran. Was very warm here too. 22/23c I would think. Maybe 24.
Im cooked in the warm air