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RE: Nomnomnom - The Food Thread

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RE: Nomnomnom - The Food Thread - 18/1/2013 1:20:17 PM   
Skiba


Posts: 4157
Joined: 24/11/2005
From: London
quote:

ORIGINAL: great_badir

quote:

ORIGINAL: Skiba
Fray Bentos, it seems, are only doing tinned pies now.


Not that this is any help to you, but most of the supermarkets near me still sell the FB steak and kidney puds. Damn nice they are, too.

Good to know...must just be down our way. Not had one in a long time so I'm really looking forward to trying to replicate it tomorrow.

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Post #: 1711
RE: Nomnomnom - The Food Thread - 29/1/2013 7:47:32 PM   
sanchia


Posts: 16675
Joined: 3/1/2006
From: Norwich
 Does anyone know is Eiswine is worth the price?

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Post #: 1712
RE: Nomnomnom - The Food Thread - 30/1/2013 10:30:14 AM   
Skiba


Posts: 4157
Joined: 24/11/2005
From: London
quote:

ORIGINAL: sanchia

Does anyone know is Eiswine is worth the price?

Not a fan of sweet or dessert wines so probably not the best judge! I had one in an Austrian restaurant in Berlin and I didn't really like it.

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Post #: 1713
RE: Nomnomnom - The Food Thread - 31/1/2013 9:48:45 PM   
sanchia


Posts: 16675
Joined: 3/1/2006
From: Norwich
 I am quite fond of sweet wine myself. Hmm, it may be worth an investment.

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Post #: 1714
RE: Nomnomnom - The Food Thread - 31/1/2013 10:39:36 PM   
Harley Quinn


Posts: 5761
Joined: 23/1/2008
From: Arkham
 So Mr HQ has been depressed all week and I've offered to cook him any meal he want's... this is what his requested.

Prawn Cocktail

Spare Ribs, Mushrooms and chips.

Black Forest Gateaux


Yes the 70's have rung and asked for their starter and main course back. I'm making it all from scratch aside from the Gateaux.

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Post #: 1715
RE: Nomnomnom - The Food Thread - 1/2/2013 7:50:23 AM   
UTB


Posts: 8967
Joined: 30/9/2005
Great choices though. I love a good prawn cocktail

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Post #: 1716
RE: Nomnomnom - The Food Thread - 2/2/2013 11:58:41 AM   
Skiba


Posts: 4157
Joined: 24/11/2005
From: London
 Love a prawn cocktail too...and ribs are definitely one of my favourite things. Chinese, BBQ, whatever...if it's the cage of a pig then I'm in!

Did Moroccan lamb meatballs last night in a spicy tomato sauce of smoked paprika, chilli, sumac and garlic. Put the fried meatballs back in the sauce then make a couple of wells in the sauce and crack eggs in to them, then bake for about 10 mins or so. Bloody delicious!

Think I'm going to do a pork goulash tonight. Smoked paprika again with loads of different peppers, carraway seeds and simmer a whole pork shoulder in it for 3 hours or so until it just falls apart. Wedges and sour cream on the side

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Post #: 1717
RE: Nomnomnom - The Food Thread - 4/2/2013 9:57:10 PM   
Harley Quinn


Posts: 5761
Joined: 23/1/2008
From: Arkham
 OK so Prawn cocktail get the thumbs up here. The sauce was lovely I put a little more lea & perrins and lemon than usual so it had a tang and a kick.

To do my ribs I slow cook them almost like pulled pork (Go on make the wanking joke, you know you want to). I cover them in a tiny bit of oil and this amazing Cajun spice rub I have called "Slap Ya Mama" (Seriously good but addictive I have it on steak,chicken fish.) Put them in a oven prof dish with a lid add an onion cut into big chunks and a splash of water. Put them in the oven on a lowish heat for a good few hours checking them every now and then to turn them and to add a little more water to the pot. You almost want them to steam. When they get to the point where they are starting to fall apart when you touch them with a spoon drain off all the oil from the dish add your barbecue sauce until they are well covered both sides then put back in the oven for 40 minutes or whenever they have got to the stickiness you desire. Then dish up and apply to face with a massive stack of napkins as the sauce gets everywhere. I also use this same method to do chunks of pork and chicken for fajitas & burritos

If you've got a slow cooker they turn out well also.

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Post #: 1718
RE: Nomnomnom - The Food Thread - 4/2/2013 10:53:23 PM   
SWOTBM


Posts: 1948
Joined: 6/5/2007
Does anyone know of a good butchers in London (zone 1-2ish)? I'm looking for one that serves horsemeat.

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Post #: 1719
RE: Nomnomnom - The Food Thread - 11/2/2013 10:50:59 AM   
OPEN YOUR EYES


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 Need to get into the routine of eating breakfast.

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Post #: 1720
RE: Nomnomnom - The Food Thread - 11/2/2013 11:57:33 AM   
Rebenectomy


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From: 10-0-11-0-0 by 0-2
 Made bread and butter pudding the other day, think it was for the first time. ,I used slightly stale fruit wheaton bread, in an adaptation of a river cottage recipe. It was sooo good, definitely going to play about with some variations.

< Message edited by Rebenectomy -- 11/2/2013 11:58:33 AM >

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Post #: 1721
RE: Nomnomnom - The Food Thread - 11/2/2013 12:08:14 PM   
UTB


Posts: 8967
Joined: 30/9/2005
Pancake day tomorrow peeps. Whats your flavour, tell me whats your flavour?

Personally I don't think lemon and sugar can be beaten.

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Post #: 1722
RE: Nomnomnom - The Food Thread - 11/2/2013 12:15:09 PM   
jonson


Posts: 8057
Joined: 30/9/2005
Bit of a treacle syrup man myself. And for the 10th year in a row, I've forgotten to buy a new frying pan.
We've got a Le Creuset pan and you need biceps like Schwarzenegger to flip the fucker. I reckon I did my back in last year

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Post #: 1723
RE: Nomnomnom - The Food Thread - 11/2/2013 12:44:03 PM   
UTB


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Haha!

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Post #: 1724
RE: Nomnomnom - The Food Thread - 11/2/2013 1:17:51 PM   
homersimpson_esq


Posts: 19961
Joined: 30/9/2005
From: Springfield
quote:

ORIGINAL: UTB

Pancake day tomorrow peeps. Whats your flavour, tell me whats your flavour?

Personally I don't think lemon and sugar can be beaten.


[egg pun]

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Post #: 1725
RE: Nomnomnom - The Food Thread - 11/2/2013 5:26:06 PM   
UTB


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Post #: 1726
RE: Nomnomnom - The Food Thread - 11/2/2013 8:24:33 PM   
UTB


Posts: 8967
Joined: 30/9/2005
I made teriaki salmon noodles tonight and it was effing delicious!

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Post #: 1727
RE: Nomnomnom - The Food Thread - 11/2/2013 8:25:39 PM   
Hood_Man


Posts: 11267
Joined: 30/9/2005
Mushroom sandwich with tomatoes for dinner. Surprisingly Mmmm!

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Post #: 1728
RE: Nomnomnom - The Food Thread - 14/2/2013 7:38:46 PM   
steffols


Posts: 7613
Joined: 3/10/2005
From: Jungleland
 Just made my wonderful fiancé a sirloin steak dinner (sirloin steaks half price at Morrisons - two huge steaks for £4!) and it was amazing! Perfectly cooked by me - if I do say so myself! Crispy on the outside, wonderfully juicy on the inside. Perfect! Also made a very good peppercorn sauce which accompanied it very well. A resounding success!

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Post #: 1729
RE: Nomnomnom - The Food Thread - 15/2/2013 5:05:44 PM   
Quint


Posts: 590
Joined: 30/9/2005
From: Napa, CA
 Damn, I want steak now!

Well another V-day gone and my meal went really well. I made my better half and I a scallop and avocado ceviche to start (something I will definitely do again as it was easy and delicious), followed by a lobster fettucini which went down very nicely. The sauce was pretty much done on the fly so I don't think I could make it exactly the same again, but near enough.

Still, I'm done with seafood for the day, I want my steak!

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Post #: 1730
RE: Nomnomnom - The Food Thread - 15/2/2013 5:36:40 PM   
Skiba


Posts: 4157
Joined: 24/11/2005
From: London
 All I've eaten today is two slices of toast and a pack of Rolos...I could devour a steak right now! But it's spaghetti meatballs tonight.

Scallop ceviche sounds good Quint...did you use lime juice?

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Post #: 1731
RE: Nomnomnom - The Food Thread - 15/2/2013 6:25:24 PM   
Quint


Posts: 590
Joined: 30/9/2005
From: Napa, CA
 Spaghetti and meatballs isn't a bad substitute to be fair...

Yup, about half a cup of lime juice, a little bit of meyer lemon juice too for sweetness. some capers and then a little bit of cayenne pepper for a kick, that was it for the marinade I think.

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Post #: 1732
RE: Nomnomnom - The Food Thread - 16/2/2013 11:21:22 PM   
Skiba


Posts: 4157
Joined: 24/11/2005
From: London
quote:

ORIGINAL: Quint

Spaghetti and meatballs isn't a bad substitute to be fair...

Yup, about half a cup of lime juice, a little bit of meyer lemon juice too for sweetness. some capers and then a little bit of cayenne pepper for a kick, that was it for the marinade I think.

The meatballs were good but I thought we had some parmesan but didn'! It's nice to put a bit in the meat mixture as well as on top

My other half isn't a big fan of scallops but I think I'll give a ceviche a try...getting really fresh scallops is a bit of a prob though.

Made some banging cookies tonight with salted caramel choc pieces...on my 4th!

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Post #: 1733
RE: Nomnomnom - The Food Thread - 17/2/2013 10:00:59 AM   
sanchia


Posts: 16675
Joined: 3/1/2006
From: Norwich
 So the marmalade glaze is on the Almond and Orange cake. Hopefully it tastes as nice as it looks.

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Post #: 1734
RE: Nomnomnom - The Food Thread - 17/2/2013 1:11:50 PM   
Hood_Man


Posts: 11267
Joined: 30/9/2005

quote:

ORIGINAL: sanchia

So the marmalade glaze is on the Almond and Orange cake. Hopefully it tastes as nice as it looks.

Never have more manlier words been spoken

Does sound good though

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Post #: 1735
RE: Nomnomnom - The Food Thread - 17/2/2013 2:41:16 PM   
sanchia


Posts: 16675
Joined: 3/1/2006
From: Norwich
 It's a manly cake! It is full of zest!

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Post #: 1736
RE: Nomnomnom - The Food Thread - 17/2/2013 9:52:59 PM   
UTB


Posts: 8967
Joined: 30/9/2005
Made a great beef stew tonight... uber thick, rich and the beef was deliciously tender.. served with buttery mash and peas.

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Post #: 1737
RE: Nomnomnom - The Food Thread - 17/2/2013 10:53:04 PM   
Hood_Man


Posts: 11267
Joined: 30/9/2005
What's a good alternative to salt? I don't really like adding it to food but I find what I produce tends to be a little bland without it. I always use black pepper and often sprinkle parmesan into what I make, but I can't help but notice that it's lacking in flavour somewhat.

Any tips?

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Post #: 1738
RE: Nomnomnom - The Food Thread - 18/2/2013 9:08:03 PM   
Skiba


Posts: 4157
Joined: 24/11/2005
From: London
quote:

ORIGINAL: Hood_Man

What's a good alternative to salt? I don't really like adding it to food but I find what I produce tends to be a little bland without it. I always use black pepper and often sprinkle parmesan into what I make, but I can't help but notice that it's lacking in flavour somewhat.

Any tips?

Burn him! Can't imagine not using salt...what's the reasoning behind not using it? Health? There's that lo-sodium stuff but that has a load of other crap in it like ordinary table salt has in it. Maldon sea salt is my favourite to use as it's just that...salt and nothing else.

I guess you could try soy sauce...dark is slightly less salty than light. I think I'm right in saying that. Fish sauce will most likely be too overpowering in most stuff but that's another salty alternative.

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Post #: 1739
RE: Nomnomnom - The Food Thread - 24/2/2013 8:09:06 PM   
JV


Posts: 3502
Joined: 26/9/2005
From: two counties east of home
 Hola! I come asking for help.

Looking for a nice place in London for lunch next Saturday. To be more specific, we are planning on going over to Greenwich then back towards Tower Bridge for the Shaaaaaard and the Gherkin. We have been recommended All Bar One by The Shard but tombe honest I am after something a little less chain-y but still something akin to a pub.

I am going to do a proper internet search but thought someone here might have a suggestion. Thank you, good Empirites.

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