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RE: Nomnomnom - The Food Thread - 25/2/2010 8:38:56 AM   
borstal


Posts: 8735
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From: its grom up nirth
 I cooked a loin of pork on Tuesday and decided I really, really do love it. Its always so soft and juicy and soaks up other flavours well. I coated it in a bit of English mustard some leftover tub of mixed herbs and seasoned it. Then popped it in some tinfoil with a bit of lemon juice and a couple of cloves of garlic, wrapped it up and stuck it in the oven.

Nom nom

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Post #: 61
RE: Nomnomnom - The Food Thread - 25/2/2010 3:42:25 PM   
steflon


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 I HAVE COCO POPS

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Post #: 62
RE: Nomnomnom - The Food Thread - 25/2/2010 3:45:20 PM   
Sway


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quote:

ORIGINAL: steflon

I HAVE COCO POPS


OH GOOOOD FOR YOU! /christianbale.


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Post #: 63
RE: Nomnomnom - The Food Thread - 27/2/2010 10:59:50 PM   
maffew


Posts: 2806
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From: chester
 i made a vegetable soup with porridge oats in.. it was wicked! Who'd have thought? Kind of like a risotto.

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Post #: 64
RE: Nomnomnom - The Food Thread - 27/2/2010 11:45:59 PM   
Peppermint


Posts: 10418
Joined: 30/9/2005
From: Sussex
quote:

ORIGINAL: SWOTBM

Saag and makki di roti, with lots of butter on both.  The ultimate comfort food. 





I always think cooked spinach is slimy so it puts me off.

You can't beat a daal though. That or butter chicken.

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Post #: 65
RE: Nomnomnom - The Food Thread - 28/2/2010 4:59:16 AM   
Hood_Man


Posts: 11280
Joined: 30/9/2005
I'm currently eating a grilled chicken, cheese and salad cream bagel (2 actually), with the chicken flavoured with garlic, black pepper, salt, chili powder, cumin and oregano.

And it taste bloody lovely. A George Foreman grill is one of the best investments I've ever made!

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Post #: 66
RE: Nomnomnom - The Food Thread - 1/3/2010 3:14:22 AM   
SWOTBM


Posts: 1955
Joined: 6/5/2007
quote:

ORIGINAL: Peppermint


quote:

ORIGINAL: SWOTBM

Saag and makki di roti, with lots of butter on both.  The ultimate comfort food. 





I always think cooked spinach is slimy so it puts me off.

You can't beat a daal though. That or butter chicken.


Most restuarants dont know how to cook saag and it turns out slimy and horrible.  I'm not even going to pretend to know how to make saag (my nan makes it and every other Indian dish under the sun, but she considers this the hardest thing to make).  However, some things I do know: you need to finely chop the all the ingredients and cook them overnight, my nan also adds mustard leaves, add lots of green chillies/coriander/garlic/ginger.  If it is made properly then there shouldnt be large lumps, the consistency can vary (I like mine slightly runny) and you should be able to taste the green chillies. 

The stuff they sell at Indian restuarants is terrible compared to home-cooked Indian food (I know I'm biased, but I still havent been to a restuarant in England that makes saag better than my nan). 

You are right about daal too, tis awesome with paratha, had it just last night


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Post #: 67
RE: Nomnomnom - The Food Thread - 1/3/2010 8:34:44 AM   
borstal


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From: its grom up nirth
 Whats your Nan's naan like?

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Post #: 68
RE: Nomnomnom - The Food Thread - 1/3/2010 11:37:57 AM   
Kilo_T_Mortal


Posts: 13521
Joined: 30/9/2005
Couple of places in Leicester that do an excellent Lamb Saag. It's simply the best curry going.

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Post #: 69
RE: Nomnomnom - The Food Thread - 1/3/2010 12:20:38 PM   
Beno


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From: Sheffield
 Just made some Bubble n Sqeack from Sundays leftovers ..... i will be fat .

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Post #: 70
RE: Nomnomnom - The Food Thread - 1/3/2010 12:52:14 PM   
SWOTBM


Posts: 1955
Joined: 6/5/2007
quote:

ORIGINAL: borstal

Whats your Nan's naan like?


So-so.  Unfortunately we dont have a tandoor so we are generally treated to naan in the summer when we can get a BBQ going.  For the most part we have roti or paratha, which is better imo because its less filling. 


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Post #: 71
RE: Nomnomnom - The Food Thread - 1/3/2010 5:10:23 PM   
Kilo_T_Mortal


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Joined: 30/9/2005
Can anyone help me with using fresh tomatoes in a pasta sauce? I usually use tinned tomatoes as they have some acid regulator in them that makes them nice. Can someone talk me through the process of deacidifying the regular ones, because I've tried removing the seeds and adding sugar and I still don't have that much success. Should they be pre-cooked? Is there something else I'm missing or am I going down the right path but haven't turned my torch on, or brought any wellies?

Reason why, tinned tomatoes cost a bomb in Taiwan, fresh ones are as cheap as chips. Well cheaper than chips even. That said the tinned ones aren't exactly a bomb, more like £1.50 a tin. which probably wouldn't buy you a bomb in many places. Althought on Rhyl highstreet you use to be able to get 8 lighters for £1.

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Post #: 72
RE: Nomnomnom - The Food Thread - 7/3/2010 3:27:15 AM   
Kilo_T_Mortal


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really? Oh Kilo you're such a flirt, ha ha. Want to watch me on my webcam take my clothes off?

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Post #: 73
RE: Nomnomnom - The Food Thread - 7/3/2010 3:53:01 AM   
ilovebeerme


Posts: 4531
Joined: 30/9/2005
From: Magic Beans
quote:

ORIGINAL: Kilo_T_Mortal

Can anyone help me with using fresh tomatoes in a pasta sauce? I usually use tinned tomatoes as they have some acid regulator in them that makes them nice. Can someone talk me through the process of deacidifying the regular ones, because I've tried removing the seeds and adding sugar and I still don't have that much success. Should they be pre-cooked? Is there something else I'm missing or am I going down the right path but haven't turned my torch on, or brought any wellies?

Reason why, tinned tomatoes cost a bomb in Taiwan, fresh ones are as cheap as chips. Well cheaper than chips even. That said the tinned ones aren't exactly a bomb, more like £1.50 a tin. which probably wouldn't buy you a bomb in many places. Althought on Rhyl highstreet you use to be able to get 8 lighters for £1.


Roast them first. Bit of oil in a roasting dish, half the tomatoes and cut out the stalk bits and then roast them for half an hour or so until the go all smooshy. I sometimes roast them with other herbs or a bit of onion and garlic. Whatever really.

When they are roasted squash them through a sieve into a saucepan. Then heat the tomatoes in the saucepan to reduce things a bit. You can make ketchup the same way if you add a bit of sugar and some vinegar.

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Post #: 74
RE: Nomnomnom - The Food Thread - 9/3/2010 12:02:50 PM   
the anomaly


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Joined: 20/6/2006
Bincho offers authentic yakitori and kushiyaki ...



INDEED ... Hmmmmm BBQ'd Eel ... + hot sake ... FTW! Went to Bincho one of my favourite restuarants ... it was awesome as always.



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Post #: 75
RE: Nomnomnom - The Food Thread - 9/3/2010 2:56:41 PM   
TheClosetMonkey


Posts: 36
Joined: 26/12/2009
Had an amazing Nacho lunch at a bar today, man they were good...

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Post #: 76
RE: Nomnomnom - The Food Thread - 9/3/2010 2:58:09 PM   
Kilo_T_Mortal


Posts: 13521
Joined: 30/9/2005
Could go for some tacos about now, just saw some pictures.

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Post #: 77
RE: Nomnomnom - The Food Thread - 29/3/2010 5:12:02 PM   
pedros


Posts: 1658
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Anyone got a good tried and tested spinach and canneloni recipe? All the ones I've found on the interweb seem quite different so I'm not sure which to go for.

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Post #: 78
RE: Nomnomnom - The Food Thread - 30/3/2010 2:23:27 PM   
princessa


Posts: 728
Joined: 6/6/2006
I try to have a variety of breakfasts...today i had pancakes.

As for my favourite foods:

Jerk chicken rice and peas
Southern fried chicken
Chips
Chocolate
Mangoes

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Post #: 79
RE: Nomnomnom - The Food Thread - 30/3/2010 6:35:45 PM   
Kilo_T_Mortal


Posts: 13521
Joined: 30/9/2005

quote:

ORIGINAL: Kilo_T_Mortal

Can anyone help me with using fresh tomatoes in a pasta sauce? I usually use tinned tomatoes as they have some acid regulator in them that makes them nice. Can someone talk me through the process of deacidifying the regular ones, because I've tried removing the seeds and adding sugar and I still don't have that much success. Should they be pre-cooked? Is there something else I'm missing or am I going down the right path but haven't turned my torch on, or brought any wellies?


Right beef tomatos, you know the big ones? You need to gut them i.e. only have the outer shell left, everything else will acid you down. Cut them thin pop them into what you are making add a decent amount of red wine and a teaspoon of sugar and you're cooking. Got it about right not.

Thanks for you help beer, but I have no oven.

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Post #: 80
RE: Nomnomnom - The Food Thread - 30/3/2010 6:36:48 PM   
Kilo_T_Mortal


Posts: 13521
Joined: 30/9/2005

quote:

ORIGINAL: princessa

I try to have a variety of breakfasts...today i had pancakes.

As for my favourite foods:

Jerk chicken rice and peas
Southern fried chicken
Chips
Chocolate
Mangoes



Okay give us a recepie or something then. It's approaching mango season here and people are starting to salivate.

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Post #: 81
RE: Nomnomnom - The Food Thread - 1/4/2010 3:08:17 AM   
ilovebeerme


Posts: 4531
Joined: 30/9/2005
From: Magic Beans
quote:

ORIGINAL: Kilo_T_Mortal


quote:

ORIGINAL: Kilo_T_Mortal

Can anyone help me with using fresh tomatoes in a pasta sauce? I usually use tinned tomatoes as they have some acid regulator in them that makes them nice. Can someone talk me through the process of deacidifying the regular ones, because I've tried removing the seeds and adding sugar and I still don't have that much success. Should they be pre-cooked? Is there something else I'm missing or am I going down the right path but haven't turned my torch on, or brought any wellies?


Right beef tomatos, you know the big ones? You need to gut them i.e. only have the outer shell left, everything else will acid you down. Cut them thin pop them into what you are making add a decent amount of red wine and a teaspoon of sugar and you're cooking. Got it about right not.

Thanks for you help beer, but I have no oven.


No oven makes it tricky .

I'm in the middle of preparing a bbq for this evening.

Making beef burgers, lamb souvlaki and roasted/bbq'd pork belly. Served up with all the usual salad type stuff and tzatziki, houmus etc. Yum.

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RE: Nomnomnom - The Food Thread - 1/4/2010 3:21:58 PM   
ilovebeerme


Posts: 4531
Joined: 30/9/2005
From: Magic Beans
 That was a triumphant fucking bbq

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Post #: 83
RE: Nomnomnom - The Food Thread - 1/4/2010 3:29:28 PM   
talpacino


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 http://www.amazon.com/Cookin-Coolio-Star-Meals-Price/dp/1439117616

A must own for all you food lovers!

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Post #: 84
RE: Nomnomnom - The Food Thread - 1/4/2010 3:36:11 PM   
ilovebeerme


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Post #: 85
RE: Nomnomnom - The Food Thread - 1/4/2010 3:48:07 PM   
Chief


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From: The Kingdom, Scotland
 I had two Zinger Tower burgers from KFC and I feel ill.

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Post #: 86
RE: Nomnomnom - The Food Thread - 1/4/2010 3:49:10 PM   
Skiba


Posts: 4176
Joined: 24/11/2005
From: London
 Just picked up a dozen Scotch Bonnets from the market...impossible to get where I live so had to make a trip to Borough.  Going to make a big batch of Jerk marinade for this weekend to have on Sunday and going get some chicken thighs and pork chops to stick it on

Also got a selection of really good cheeses too including Cornish Yarg, Shropshire blue and a couple of different cheddars. 

Cheese is one of my biggest weaknesses and I've yet to try a cheese that I don't like but I have to say that I find it hard to beat a really good cheddar.  My favorite is from a deli in Wimbledon from Wales which comes in wax and it is truly remarkable

So my question to you guys is: what's your favourite cheese?  Which do you avoid?


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Post #: 87
RE: Nomnomnom - The Food Thread - 1/4/2010 3:58:11 PM   
ilovebeerme


Posts: 4531
Joined: 30/9/2005
From: Magic Beans
quote:

ORIGINAL: Skiba

So my question to you guys is: what's your favourite cheese?  Which do you avoid?



One of the main brands of cheese in Oz is called 'Coon'. I tend to avoid that. Donkey raping shit eaters.

If it's bright fucking orange then it's not cheddar, how about that as a start. Also, Edam is the cheese equivalent of fucking a blow up doll with crabs. Don't do it.

If you live in Edinburgh then go to Mellis cheese shop on Victoria Street or down Stockbridge way. If you don't live in Edinburgh then I don't have a fucking clue, go find a decent cheesemonger yourself you lazy shit,

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Post #: 88
RE: Nomnomnom - The Food Thread - 1/4/2010 4:03:35 PM   
Chief


Posts: 7016
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From: The Kingdom, Scotland
 I'm quite partial to a nice bit of Jarlsberg.

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Post #: 89
RE: Nomnomnom - The Food Thread - 1/4/2010 4:31:10 PM   
Skiba


Posts: 4176
Joined: 24/11/2005
From: London
quote:

ORIGINAL: ilovebeerme


quote:

ORIGINAL: Skiba

So my question to you guys is: what's your favourite cheese?  Which do you avoid?



One of the main brands of cheese in Oz is called 'Coon'. I tend to avoid that. Donkey raping shit eaters.

If it's bright fucking orange then it's not cheddar, how about that as a start. Also, Edam is the cheese equivalent of fucking a blow up doll with crabs. Don't do it.

If you live in Edinburgh then go to Mellis cheese shop on Victoria Street or down Stockbridge way. If you don't live in Edinburgh then I don't have a fucking clue, go find a decent cheesemonger yourself you lazy shit,

Bit harsh...was only asking!


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