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RE: Nomnomnom - The Food Thread - 12/7/2012 7:14:50 PM   
Lazarus munkey


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quote:

ORIGINAL: great_badir

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.

Cutting out step 3 would result in a delicious coating covering raw chicken.

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RE: Nomnomnom - The Food Thread - 13/7/2012 12:36:14 AM   
NinjaShortbread212


Posts: 4542
Joined: 26/4/2011
From: Edinburger, Scottyland
Currently rockin' some Veg Sushi...



... I couldn't get hold of my beloved Salmon one today.

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RE: Nomnomnom - The Food Thread - 13/7/2012 1:43:38 PM   
great_badir


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

ORIGINAL: Lazarus munkey
Cutting out step 3 would result in a delicious coating covering raw chicken.


Heh - what is missing there is extending the frying time in step 8 (say up to 15-20 minutes, depending on temperature)...

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Post #: 1623
RE: Nomnomnom - The Food Thread - 14/7/2012 8:42:57 PM   
Spaldron


Posts: 10485
Joined: 6/10/2006
From: Chair
Me and Ninj just shared Pizza Huts new TDKR big box deal.



Only managed about half of it before exploding, was amazing though.

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Post #: 1624
RE: Nomnomnom - The Food Thread - 15/7/2012 2:01:50 AM   
NinjaShortbread212


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From: Edinburger, Scottyland
Yep, was grand.

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Post #: 1625
RE: Nomnomnom - The Food Thread - 15/7/2012 2:09:01 AM   
Gimli The Dwarf


Posts: 77699
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From: Central Park Zoo
I want one of those. Right now.

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Much more better!

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Post #: 1626
RE: Nomnomnom - The Food Thread - 15/7/2012 2:21:28 AM   
NinjaShortbread212


Posts: 4542
Joined: 26/4/2011
From: Edinburger, Scottyland
It wasn't as difficult to finish as you may expect, either.

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Post #: 1627
RE: Nomnomnom - The Food Thread - 15/7/2012 3:06:00 AM   
Hood_Man


Posts: 12173
Joined: 30/9/2005

quote:

ORIGINAL: Spaldron

Me and Ninj just shared Pizza Huts new TDKR big box deal.



Only managed about half of it before exploding, was amazing though.

Challenge accepted

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Post #: 1628
RE: Nomnomnom - The Food Thread - 15/7/2012 4:57:50 AM   
NinjaShortbread212


Posts: 4542
Joined: 26/4/2011
From: Edinburger, Scottyland
Since becoming acquainted with this little wonder;



... I've noticed myself picking up one most days when doing the food shop. So frakkin tasty!

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Post #: 1629
RE: Nomnomnom - The Food Thread - 16/7/2012 3:15:36 PM   
SWOTBM


Posts: 1998
Joined: 6/5/2007
I have recently discovered the awesomeness of the brioche Goes very well with tea



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Post #: 1630
RE: Nomnomnom - The Food Thread - 16/7/2012 5:29:06 PM   
Skiba


Posts: 4402
Joined: 24/11/2005
From: London
Just made a hot sauce with about 10 scotch bonnet's in...two with the seeds. Wooooweeee it's HOT! Also put in garlic, ginger, lemon juice and a can of fizzy passion fruit drink so it's quite sweet and fruity too. Going to do some fried pouting goujons to dip in for dinner.

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Post #: 1631
RE: Nomnomnom - The Food Thread - 17/7/2012 8:03:28 PM   
steffols


Posts: 7688
Joined: 3/10/2005
From: Jungleland
Made a really lovely pasta dish tonight.

It was basically spaghetti and meatballs with pasta twists instead of spaghetti because I can't be doing with the fiddlyness of spaghetti sometimes.

The bolognese I did was probably the best I've ever done. Three onions, three peppers and a red chilli for a kick and I had some in the fridge. A carton of passata and let it reduce down for about twenty minutes. Mmmm was good!

And then added the meatballs. All in a very hearty dish!

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Post #: 1632
RE: Nomnomnom - The Food Thread - 17/7/2012 8:09:54 PM   
Lazarus munkey


Posts: 1650
Joined: 20/3/2006
From: out of nowhere
Chicken in cider with apples last night.
Chilli with rice, tacos and salad this evening.
Salmon, asparagus & cherry tomato with spaghetti tomorrow.
Tandoori chicken with avocado salad Thursday.
Pork chops in mustard sauce Friday.

Someone at work attempted the southern fried chicken recipe over the weekend.
Quote: "Wow!"

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Post #: 1633
RE: Nomnomnom - The Food Thread - 20/7/2012 3:31:29 PM   
Skiba


Posts: 4402
Joined: 24/11/2005
From: London
Just put some ribs in the oven for a nice, slow cooking. A dry rub of smoked paprika, paprika, cumin, chinese five spice, salt, pepper and garlic. They'll be in for 3 or so hours and then I'll coat them in a sticky BBQ-style sauce of ketchup, soy, rice vinegar, ginger, hot sauce, and then back in the oven for about an hour or so. Ribs are certainly one of my favourite things!

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Post #: 1634
RE: Nomnomnom - The Food Thread - 24/7/2012 1:20:50 PM   
UTB


Posts: 9832
Joined: 30/9/2005
Slowly becoming addicted to a local burrito stall round the corner from work in London. They make THE most amazing burritos.

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Post #: 1635
RE: Nomnomnom - The Food Thread - 24/7/2012 4:45:23 PM   
Skiba


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

quote:

ORIGINAL: UTB

Slowly becoming addicted to a local burrito stall round the corner from work in London. They make THE most amazing burritos.

There was one quite near me when I worked in Canary Wharf...they did a delicious pork with chilli salsa. Don't know if you're anywhere near Soho, but there's this place http://www.moolis.com/ that do these wraps that are similar to burritos. Only don't call them burritos or else you might end up wearing it! The only one I haven't tried is the chicken one, but all the others are great.

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Post #: 1636
RE: Nomnomnom - The Food Thread - 24/7/2012 5:05:00 PM   
Woger


Posts: 3815
Joined: 30/9/2005

quote:

ORIGINAL: Skiba

Just put some ribs in the oven for a nice, slow cooking. A dry rub of smoked paprika, paprika, cumin, chinese five spice, salt, pepper and garlic. They'll be in for 3 or so hours and then I'll coat them in a sticky BBQ-style sauce of ketchup, soy, rice vinegar, ginger, hot sauce, and then back in the oven for about an hour or so. Ribs are certainly one of my favourite things!


Here's a good barbeque sauce you should try.
http://allrecipes.com/Recipe/Sweet-and-Tangy-BBQ-Sauce/

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Post #: 1637
RE: Nomnomnom - The Food Thread - 24/7/2012 5:31:48 PM   
UTB


Posts: 9832
Joined: 30/9/2005

quote:

ORIGINAL: Skiba


quote:

ORIGINAL: UTB

Slowly becoming addicted to a local burrito stall round the corner from work in London. They make THE most amazing burritos.

There was one quite near me when I worked in Canary Wharf...they did a delicious pork with chilli salsa. Don't know if you're anywhere near Soho, but there's this place http://www.moolis.com/ that do these wraps that are similar to burritos. Only don't call them burritos or else you might end up wearing it! The only one I haven't tried is the chicken one, but all the others are great.


Not too far from Soho, no (I have 2 offices - one near Farringdon and one near Covent Garden) - will definitely have to check Moolis out!

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Post #: 1638
RE: Nomnomnom - The Food Thread - 26/7/2012 8:00:45 PM   
sanchia


Posts: 18186
Joined: 3/1/2006
From: Norwich
It's my mums birthday tomorrow so I am going to experiment with a lemon sponge.

I have tweaked the recipe a little but hope it works out ok.

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Post #: 1639
RE: Nomnomnom - The Food Thread - 27/7/2012 8:39:58 PM   
Skiba


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

ORIGINAL: Woger


quote:

ORIGINAL: Skiba

Just put some ribs in the oven for a nice, slow cooking. A dry rub of smoked paprika, paprika, cumin, chinese five spice, salt, pepper and garlic. They'll be in for 3 or so hours and then I'll coat them in a sticky BBQ-style sauce of ketchup, soy, rice vinegar, ginger, hot sauce, and then back in the oven for about an hour or so. Ribs are certainly one of my favourite things!


Here's a good barbeque sauce you should try.
http://allrecipes.com/Recipe/Sweet-and-Tangy-BBQ-Sauce/

Good stuff. I've got most of those ingredients, and am doing pulled pork tomorrow so will give that a try, cheers

I made some pizzas tonight but followed a Swedish recipe that has honey and good quality olive oil in the base, and then pre-baked it. Made a really deep tomato sauce of passata, garlic and onions. Spread that on, then added mature cheddar, artichokes, red onion, peppers, chorizo and mozerella...seriously the best pizza ever!

Before the oven:



And after:



And I love this! http://www.seriouseats.com/2012/07/hot-dog-toppings-contest-philly-philadelphia.html?ref=title

Click through the gallery, there's some seriously good looking, and weird, hot dogs

< Message edited by Skiba -- 27/7/2012 8:43:51 PM >


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Post #: 1640
RE: Nomnomnom - The Food Thread - 28/7/2012 2:28:20 AM   
Spaldron


Posts: 10485
Joined: 6/10/2006
From: Chair

quote:

ORIGINAL: Skiba

I made some pizzas tonight but followed a Swedish recipe that has honey and good quality olive oil in the base, and then pre-baked it. Made a really deep tomato sauce of passata, garlic and onions. Spread that on, then added mature cheddar, artichokes, red onion, peppers, chorizo and mozerella...seriously the best pizza ever!

Before the oven:


And after:







Well me and Ninj couldn't be arsed cooking so gorged on a KFC boneless box. Feel ready to burst tbh.

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And I heard a voice in the midst of the four beasts
And I looked and behold, a pale horse
And his name that sat on him was Death
And Hell followed with him.

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Post #: 1641
RE: Nomnomnom - The Food Thread - 1/8/2012 9:28:36 AM   
UTB


Posts: 9832
Joined: 30/9/2005
I do love the Boneless Banquet (even though it sounds like a posh term for a lesbian orgy).

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Post #: 1642
RE: Nomnomnom - The Food Thread - 1/8/2012 3:42:38 PM   
impqueen


Posts: 7474
Joined: 24/7/2006
Had a great lunch Mussels in a homemade sauce (creamy garlic, chilli and lemon with some sautéed shallots) with a side of freshly baked (still warm) bread and a nice ice cold Cider. Clean and simple, shame it’s utterly pissing down and there’s a gale blowing and my bins have escaped down the hill....

< Message edited by impqueen -- 1/8/2012 3:47:53 PM >


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RE: Nomnomnom - The Food Thread - 1/8/2012 6:52:47 PM   
Harley Quinn


Posts: 5796
Joined: 23/1/2008
From: Arkham
Me and my mum are experimenting doing pulled pork in the slow cooker, you get the moisture and it does fork apart am just trying to get the sticky barbequey taste. My mum does a southern fried chicken ,flour, cinnamon, salt & pepper, chilli she tosses cubes of chicken than does drops it straight into the deep fat fryer. It goes crispy and the chicken stays moist. Yes we are slightly obsessed with food from the southern states of the US.

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Post #: 1644
RE: Nomnomnom - The Food Thread - 4/8/2012 11:12:15 AM   
impqueen


Posts: 7474
Joined: 24/7/2006
Nothing quite like a post night out grilled cheese sandwich and a lovely cup of tea.

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Post #: 1645
RE: Nomnomnom - The Food Thread - 4/8/2012 1:42:29 PM   
NinjaShortbread212


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

ORIGINAL: impqueen

Nothing quite like a post night out grilled cheese sandwich and a lovely cup of tea.



I totally concur.


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Post #: 1646
RE: Nomnomnom - The Food Thread - 6/8/2012 12:01:31 PM   
great_badir


Posts: 4662
Joined: 6/10/2005
From: A breaking rope bridge in the middle of the jungle
So on Saturday I was at a loss as to what to do for dinner. I had two small sea bass fillets in the fridge to use up, a couple of spuds and a bottle of Budweiser that was nearing its best before date.

Obviously beer battered fish and chips.

I should’ve taken a photo, cos it looked chuffing brilliant. I even had some scrumps left over from frying the fish, so naturally I had those too. That took me right back!

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Post #: 1647
RE: Nomnomnom - The Food Thread - 6/8/2012 1:08:25 PM   
steffols


Posts: 7688
Joined: 3/10/2005
From: Jungleland
Stovies for dinner tonight.

One of my favourite dinners when I was a kid. My grans were amazing. I usually just copy what I saw her do when I was wee. Basically chop up sausages, slice a few onions, slice a few potatoes, fill up the pot with water and slow cook it down for a few hours.

Can't beat it for simplicity and it's bloody yummy!

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Post #: 1648
RE: Nomnomnom - The Food Thread - 10/8/2012 11:57:25 PM   
Lazarus munkey


Posts: 1650
Joined: 20/3/2006
From: out of nowhere

quote:

ORIGINAL: Harley Quinn

Me and my mum are experimenting doing pulled pork in the slow cooker, you get the moisture and it does fork apart am just trying to get the sticky barbequey taste. My mum does a southern fried chicken ,flour, cinnamon, salt & pepper, chilli she tosses cubes of chicken than does drops it straight into the deep fat fryer. It goes crispy and the chicken stays moist. Yes we are slightly obsessed with food from the southern states of the US.

You MUST try this:

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.



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Post #: 1649
RE: Nomnomnom - The Food Thread - 13/8/2012 8:53:35 PM   
steffols


Posts: 7688
Joined: 3/10/2005
From: Jungleland
I grabbed a couple of peppered frying steaks from Morrisons last week and forgot about them in the freezer but I made them tonight. They were really bloody good. For frying steak, it was a good thick piece of meat. The only problem I found was the pepper seasoning that was on the steak cooked quicker than the steak. I usually cook my steaks on a high heat. The seasoning went BLACK and I flipped out because I thought they were burnt to a crisp. When I cut into my steak, it was a little on the other side of rare I don't like. A dark red colour. I like steak medium rare, but this was rare. I thought fuck it, I'm not messing about cooking the steak for longer as I was sat down at my dinner. It was actually really nice! Not chewy and lovely and supple. Hopefully I didn't contract mad cows disease though!

Also had a bit of inspiration tonight. Sliced up some leeks, chestnut mushrooms and kale and fried it all up in the wok. It was lovely! Quite proud of myself for coming up with that on a whim!

< Message edited by steffols -- 13/8/2012 8:58:13 PM >


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It's midnight in Manhattan, this is no time to get cute, it's a mad dog's promenade,
So walk tall, or baby don't walk at all.

(in reply to Lazarus munkey)
Post #: 1650
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