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RE: Nomnomnom - The Food Thread - 28/6/2012 12:42:13 PM   
Harley Quinn


Posts: 5797
Joined: 23/1/2008
From: Arkham
Lazurus growing herbs is a piece of cake, you just fling the seeds in soil water and then trim when needed. My Mum grows some in a box outside the kitchen window. It's just a quick snip for fresh herbs.

Slow cookers are great here's a nice quick stew type thing.

Chop some onions, carrots and any other veg you fancy and throw in the slow cooker add a piece of lamb, some herbs some chicken stock and white wine if you want some potatoes cut into chunks add salt and pepper. Switch on slow cooker. Leave until you can break the lamb apart with a fork.

Serve with crusty bread.

It's delicious really warming on cold days.

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Post #: 1591
RE: Nomnomnom - The Food Thread - 28/6/2012 3:34:49 PM   
Skiba


Posts: 4402
Joined: 24/11/2005
From: London
I've just started to grow some rocket and some chillis and they're both coming along very nicely...the rocket should be ready pick/snip in a couple weeks but the chillis probably have a fair bit to go yet.

Yep, I think I'm going to get a slow clow cooker...might have to wait and ask Santa for it though!

This is/could've been genius!

http://www.retronaut.co/2012/06/reddi-bacon-1964/

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Post #: 1592
RE: Nomnomnom - The Food Thread - 3/7/2012 3:36:53 PM   
Hood_Man


Posts: 12192
Joined: 30/9/2005
Made some hummus last night. Too much olive oil and I didn't have any Tahini, but I had lemon juice and I added some vinegar and salt, and it tastes ok Quite similar to hummus I'm pleased to report

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Post #: 1593
RE: Nomnomnom - The Food Thread - 3/7/2012 10:49:38 PM   
Rebenectomy


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Couldn't go to see Spiderman today as planned, so made these for my son by way of an apology.



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RE: Nomnomnom - The Food Thread - 4/7/2012 12:49:47 AM   
NinjaShortbread212


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From: Edinburger, Scottyland
Those look delicious, any left?

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Post #: 1595
RE: Nomnomnom - The Food Thread - 4/7/2012 2:43:43 PM   
Funkyrae


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From: Just stick a pin in a map
I've just made 32 cupcakes. 16 vanilla, 16 chocolate. The vanilla ones will have chocolate icing, the chocolate ones vanilla icing. All because my daughter casually mentioned that she wanted a birthday cake to take into school on Friday. One that would feed 30 children.

I love kids. I really do.

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RE: Nomnomnom - The Food Thread - 4/7/2012 5:11:48 PM   
Valanya


Posts: 1424
Joined: 30/9/2005
Funky, if it helps, your daughter will be the most popular girl in her year on Friday

Seeing as we're speaking of cake, I've been taking part in a collaborative art project re-illustrating Alice in Wonderland, and I decided to 'illustrate' the mad tea party in cake:



< Message edited by Valanya -- 4/7/2012 5:12:38 PM >


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RE: Nomnomnom - The Food Thread - 4/7/2012 8:25:55 PM   
Skiba


Posts: 4402
Joined: 24/11/2005
From: London
Loving the cakes! Was in a bit of a Caribbean mood tonight so made some saltfish fritters...they're about as healthy as they look! Salad tomorrow...



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RE: Nomnomnom - The Food Thread - 5/7/2012 1:30:51 AM   
NinjaShortbread212


Posts: 4542
Joined: 26/4/2011
From: Edinburger, Scottyland
quote:

ORIGINAL: Valanya

Funky, if it helps, your daughter will be the most popular girl in her year on Friday

Seeing as we're speaking of cake, I've been taking part in a collaborative art project re-illustrating Alice in Wonderland, and I decided to 'illustrate' the mad tea party in cake:





Wow! Really, well done!


< Message edited by NinjaShortbread212 -- 5/7/2012 1:31:10 AM >


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RE: Nomnomnom - The Food Thread - 5/7/2012 1:40:46 AM   
Lazarus munkey


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Stir-fried salmon and asparagus tomorrow with a white wine and tarragon sauce. One of my favourites, cannot wait!!

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RE: Nomnomnom - The Food Thread - 5/7/2012 1:56:45 AM   
Hood_Man


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Home made hummus all gone! Far too yummy

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Post #: 1601
RE: Nomnomnom - The Food Thread - 6/7/2012 2:21:12 PM   
UTB


Posts: 9990
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Had a huuuuge chinese takeaway for lunch. Masses of food for 4.50 and it was top quality too. And now I feel dozy at my desk.

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Post #: 1602
RE: Nomnomnom - The Food Thread - 9/7/2012 7:24:17 PM   
sanchia


Posts: 18333
Joined: 3/1/2006
From: Norwich
I was at the local Waitrose and noticed they had sea salt Lindt chocolate and wasabi Lindt chocolate. Has anyone tried these and if so are they any cop?

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RE: Nomnomnom - The Food Thread - 10/7/2012 1:30:55 PM   
great_badir


Posts: 4662
Joined: 6/10/2005
From: A breaking rope bridge in the middle of the jungle
quote:

ORIGINAL: sanchia
I was at the local Waitrose and noticed they had sea salt Lindt chocolate and wasabi Lindt chocolate. Has anyone tried these and if so are they any cop?


The sea salt one is tres nice, but then I'm a big fan of salt being used in sweet - salty caramel is amazing.

The wasabi one is...interesting, but not my cup of tea. You might think that it would be similar to chilli chocolate, in that the chilli intensifies the flavour and makes the chocolate (spice) hot. But it doesn't, it just tastes like chocolate with horseradish (to my taste buds, anyway).

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RE: Nomnomnom - The Food Thread - 10/7/2012 1:32:17 PM   
NinjaShortbread212


Posts: 4542
Joined: 26/4/2011
From: Edinburger, Scottyland
I had the milk chocolate with sea salt, Lindt bar the other day. I hadn't tried the salty chocolate thing before but it was delicious, I'm going to get some more today I think.

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RE: Nomnomnom - The Food Thread - 10/7/2012 1:34:03 PM   
jcthefirst


Posts: 4430
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From: Bangor
quote:

ORIGINAL: great_badir

The sea salt one is tres nice, but then I'm a big fan of salt being used in sweet - salty caramel is amazing.



So true. I had some salted caramel ice cream from M&S the other day. Lovely stuff.

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RE: Nomnomnom - The Food Thread - 10/7/2012 1:35:05 PM   
NinjaShortbread212


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It's a combination that I would have stayed away from but it certainly works a treat.

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RE: Nomnomnom - The Food Thread - 10/7/2012 1:42:49 PM   
great_badir


Posts: 4662
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From: A breaking rope bridge in the middle of the jungle
quote:

ORIGINAL: NinjaShortbread212
It's a combination that I would have stayed away from but it certainly works a treat.


Check the ingredients of pretty much every decent (decent being the key word) pre-prepared (non fruit based) dessert - I guarantee that at least 75% of them will have salt somewhere in the ingredients list. Premium chocolate ice cream isn't premium unless it's got salt in it - in the right quantities it intensifies flavours rather than makes everything taste like salt.

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RE: Nomnomnom - The Food Thread - 10/7/2012 9:33:06 PM   
Lazarus munkey


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Home-made souther-fried chicken tomorrow.
Great recipe and more flavour than Flavor Flav marinated in MSG.

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Post #: 1609
RE: Nomnomnom - The Food Thread - 11/7/2012 3:46:41 PM   
Skiba


Posts: 4402
Joined: 24/11/2005
From: London

quote:

ORIGINAL: Lazarus munkey

Home-made souther-fried chicken tomorrow.
Great recipe and more flavour than Flavor Flav marinated in MSG.

STUPID QUESTION ALERT! Do you fry it or do it in the oven? And what's the recipe? Unless you're the colonel that is...

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RE: Nomnomnom - The Food Thread - 11/7/2012 3:51:12 PM   
Chief Wiggum


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The actual KFC recipe is out on the web somewhere


I've done it in the past with shallow frying coated fillet strips - usual flour, egg, breadcrumbs routine (with spices in the breadcrumbs) - It's pretty tricky to get it right (you need a pressure fryer for that) the taste is good, but you don't get the moisture.


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RE: Nomnomnom - The Food Thread - 11/7/2012 4:11:57 PM   
Skiba


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From: London
So, you're telling me that the secret recipe, that's been part of KFC's marketing for the past x-amount of years, is freely available on this interweb you speak of? Never!

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RE: Nomnomnom - The Food Thread - 11/7/2012 6:27:49 PM   
great_badir


Posts: 4662
Joined: 6/10/2005
From: A breaking rope bridge in the middle of the jungle
quote:

ORIGINAL: Skiba
So, you're telling me that the secret recipe, that's been part of KFC's marketing for the past x-amount of years, is freely available on this interweb you speak of? Never!


In all seriousness, there is an official lab report floating around where an ex employee managed to smuggle out a bag of the seasoning (it reaches stores ready mixed), which was then tested on. The results were that it was basically something like 95% MSG, 3% very ordinary dry herbs and 2% sugar.

But then, like Coca Cola, the recipe for the KFC seasoning has changed at least three times since the Colonel started doing it - the "11 secret herbs" or whatever recipe was done away with decades ago and those who are old enough to have tried the Colonel's chicken say that what KFC do now bears absolutely no resemblance to the original product.

The REAL "secret" to KFC chicken is how it's cooked - deep pressure fried (which is how the chicken is kept so moist - otherwise, as Wiggum says above, the meat dries out easily) with two coatings of the spice mix.

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Post #: 1613
RE: Nomnomnom - The Food Thread - 11/7/2012 7:25:30 PM   
Lazarus munkey


Posts: 1650
Joined: 20/3/2006
From: out of nowhere
There are other ways of keeping the chicken moist...
The meat in this recipe is more moist than KFC.

The following is enough to coat 8 large chicken portions
Plan ahead and buy the MSG from Amazon or eBay or a local Oriental supermarket. It's also known as Accent, Ajino Moto and Super Seasoning and makes a huge difference to the recipe.

This recipe is well worth the effort, it just needs a little advanced planning. Chips are an obvious side but I enjoyed it more with a crispy salad in a homemade vinaigrette.

All herbs are dried
Chicken portions (skin on)
1tsp oregano
1/2tsp chilli powder (1tsp if you want more of a kick)
1tsp sage
1tsp basil
1tsp majoram
1tsp black pepper, crushed
1-2tsp salt
1tsp paprika
1tsp onion granules
1tsp garlic powder
2tbs MSG (monosodium glutamate)
150g plain flour (sifted)
1ltr milk

1. Marinade the chicken in the milk overnight in the fridge.
2. Put the chicken in a saucepan and the same milk.
3. Heat until just starting to boil, reduce heat and simmer for 20 minutes. Leave until chicken is cool enough to handle.
4. Preheat the deep fat fryer to 180c.
5. Grind the larger herbs until fine. Add the rest of the herbs and spices and mix well.
6. Add the herb/spice mix to the flour.
7. Dip the chicken pieces in fresh milk and coat well with the flour mix. Repeat this process once or twice more.
8. Fry the chicken pieces for 3 minutes and dry well on kitchen paper.



< Message edited by Lazarus munkey -- 11/7/2012 8:16:07 PM >


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Post #: 1614
RE: Nomnomnom - The Food Thread - 11/7/2012 8:37:08 PM   
Valanya


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Joined: 30/9/2005
That looks delicious Lazarus

I'd love to have a go at making it, but my partner used to work in a chip shop and now can't stand the smell of fryers, so all deep fat frying is strictly banned. I might do a bit of googling and see if there's a decent oven baked version out there!

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RE: Nomnomnom - The Food Thread - 12/7/2012 1:51:27 AM   
NinjaShortbread212


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From: Edinburger, Scottyland
quote:

ORIGINAL: Lazarus munkey





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RE: Nomnomnom - The Food Thread - 12/7/2012 1:57:08 AM   
Lazarus munkey


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I'm going to experiment with a plain/self raising flour mix next time to see if I can get the coating to 'puff up' a bit.

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RE: Nomnomnom - The Food Thread - 12/7/2012 11:10:50 AM   
great_badir


Posts: 4662
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From: A breaking rope bridge in the middle of the jungle
Looks fucking amazing, Laz.

quote:

ORIGINAL: Lazarus munkey
I'm going to experiment with a plain/self raising flour mix next time to see if I can get the coating to 'puff up' a bit.


You could also use buttermilk in place of regular milk, and cut out steps 2 and 3 - I understand that the particular cultures in buttermilk help make the chicken about as tender as it is possible to be.

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RE: Nomnomnom - The Food Thread - 12/7/2012 11:37:08 AM   
Skiba


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From: London
I used some buttermilk for something a little while ago, and on the side of the carton it read: "Great for cooking or as a refreshing drink". Can't imagine anyone drinking that on it's own!

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RE: Nomnomnom - The Food Thread - 12/7/2012 6:41:59 PM   
great_badir


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From: A breaking rope bridge in the middle of the jungle
quote:

ORIGINAL: Skiba
Can't imagine anyone drinking that on it's own!


It's an American thing.

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