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RE: Nomnomnom - The Food Thread - 24/2/2013 9:36:59 PM

Skiba

Posts: 4249
Joined: 24/11/2005
From: London

quote:

ORIGINAL: JV

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.

Greewich has some really good pubs but Charlton are at home on Sat and some of the better ones that do really good food like this one http://www.fancyapint.com/Pub/111 will be quite busy. Not rowdy or anything but you might struggle to get a table.

There's a few closer to London Bridge like this http://www.fancyapint.com/Pub/466 and then there's a few in and around Borough market and this is one of my favourite pubs in London http://www.fancyapint.com/Pub/london/market-porter/470 I've not eaten there but it's very good from what I know. Borough market gets busy, busy, busy on Saturdays though

Just down the road from the All Bar One by the Shard there's little Peruvian cafe called Tito's which is really nice. You can get a really good sandwich, as well as some the usual hot cafe food and some interesting Peruvian dishes.

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Post #: 1741

RE: Nomnomnom - The Food Thread - 24/2/2013 9:42:27 PM

Rinc

Posts: 12568
Joined: 2/10/2005
From: A park bench, with a newspaper quilt

Gypsy Moth in Greenwich. Might be quite busy on a Saturday though.

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Post #: 1742

RE: Nomnomnom - The Food Thread - 25/2/2013 9:48:13 PM

Posts: 3506
Joined: 26/9/2005
From: two counties east of home

Wow, you guys are amazing! So far The Gipsy Moth has my vote. We are planning for an earlyish lunch (11:30-12ish) to avoid crowds so hopefully we'll be okay. We have previously found ourselves in London hungry at lunchtime surrounded by pubs which are too full for us to get a table so we plan to be prepared.

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Post #: 1743

RE: Nomnomnom - The Food Thread - 26/2/2013 5:30:50 PM

Woger

Posts: 3765
Joined: 30/9/2005

I know it's a cliche but a good tikka masala is nice. I base mine on two recipes.
Use the marinade from this one (altough I do an equal mix of cumin and coriander of one teaspoon each)
http://allrecipes.com/Recipe/Chicken-Tikka-Masala/Detail.aspx

Then use this for the sauce, but I also add one teaspoon of paprika, some cardaomom seeds from two pods, about a half teaspoon each of cumin and coriander and chilli/cayene
http://www.youtube.com/watch?v=_J1CcY1sBho

I use heavy cream instead of yoghurt.

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Post #: 1744

RE: Nomnomnom - The Food Thread - 27/2/2013 12:32:18 PM

Skiba

Posts: 4249
Joined: 24/11/2005
From: London

I have to say I prefer yoghurt in a tikka masala as you've got a lot of sweetness and spice, it's nice to have a bit of sour.

I went to my local Indian last night and had a seafood tandoori mixed grill...bloody lovely! A whole squid, king prawns, salmon and a white fish which I think was hake.

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Post #: 1745

RE: Nomnomnom - The Food Thread - 6/3/2013 10:09:21 PM

Posts: 3506
Joined: 26/9/2005
From: two counties east of home

So we went to The Gipsy Moth in Greenwich and loved it. Nice food, could do with a bit better presentation but it was delicious and that's the important bit. We went for an early lunch around noon and are glad we did as the place filled up swiftly while we were in there. A guy at the next table told his family it was a "rare treat" to be able to get a seat in there. So, thanks for the recommendation.

Now, on another subject. How to make a basic salad interesting? I made a salad to take to work for my lunch but it didn't taste very interesting. My policy is to just chuck anything in so it had spring onions, sweetcorn, cucumber, celery, lettuce, ham, green pepper, yellow pepper, egg, that's about it. Oh and honey & mustard dressing. I am not after something complicated or fancy, just something that doesn't cost the earth. Oh, and I hate tomatoes.

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Post #: 1746

RE: Nomnomnom - The Food Thread - 7/3/2013 11:36:34 PM

Hood_Man

Posts: 11369
Joined: 30/9/2005

I just add some Italian seasoning (literally just the pots from supermarkets called "Italian Seasoning"), a little olive oil and a small sprinkling of grated cheddar.

Does anyone watch the SimpleCookingChannel (click) on YouTube? Even if you're not much of a foodie, they're great just for the guys expressions when he tastes his creations at the end

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Post #: 1747

RE: Nomnomnom - The Food Thread - 8/3/2013 12:34:16 AM

Skiba

Posts: 4249
Joined: 24/11/2005
From: London

Beetroot and feta is really nice in a salad. A few ways to do it...use the stuff in vinegar and you don't really need a dressing (maybe a little oil) just dice with whatever other leaves and stuff you like in it. Pre-cooked without vinegar, diced but add something like cider vinegar. Both these add a bit of substance to a salad. Or raw beetroot just grated gives a different texture...not too much though.

Fresh herbs give a salad a nice kick too...parsley, coriander or mint leaves work really well, although not all together! But use the lighter coloured mint leaves rather than the thicker, darker ones.

My favourite dressing for a salad is just fresh lemon juice, extra virgin olive oil and salt & pepper...add them all separately then just toss it all together.

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Post #: 1748

RE: Nomnomnom - The Food Thread - 8/3/2013 12:39:53 AM

Hood_Man

Posts: 11369
Joined: 30/9/2005

I want some thoughts from you guys about cupcakes. With next Friday being Comic Relief and all, I've decided to make cupcakes for the Comic Relief cake sale, and I was thinking about doing a simple plain cupcake recipe, with white icing and a red cherry in the middle. Red and white, you know, Comic Relief style.

...then I decided to make the icing lemon flavoured.

...now I've decided to add a red, strawberry flavoured centre. Not jame or anything, just red, strawberry flavoured cake mix in the centre so when people bite into it, they'll see a blow of red in there and it'll be strawberry flavoured.

Is that going to be too much? I'll try it myself over the weekend to see what it's like, but I'm wondering if it's better to keep things simple and maybe just make the centre red, without the strawberry flavouring?

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Post #: 1749

RE: Nomnomnom - The Food Thread - 26/3/2013 12:45:11 AM

Peppermint

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

Well, I wouldn't put lemons with strawberries, but maybe you're better at this than me

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Post #: 1750

RE: Nomnomnom - The Food Thread - 12/4/2013 9:50:35 PM

Skiba

Posts: 4249
Joined: 24/11/2005
From: London

The nearest shop to me, which is, unfortunately, a Tesco Express has started doing these:

Seriously good! Get some if you can!

< Message edited by Skiba -- 12/4/2013 9:51:26 PM >

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Post #: 1751

RE: Nomnomnom - The Food Thread - 13/4/2013 12:46:42 PM

Hood_Man

Posts: 11369
Joined: 30/9/2005

quote:

ORIGINAL: Peppermint

Well, I wouldn't put lemons with strawberries, but maybe you're better at this than me

I tried doing it, but the food colouring 7 strawberry essence made the insides too runny so the whole thing just collapsed.

Or something

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Post #: 1752

RE: Nomnomnom - The Food Thread - 14/4/2013 8:39:57 PM

Valanya

Posts: 1380
Joined: 30/9/2005

quote:

ORIGINAL: Hood_Man

quote:

ORIGINAL: Peppermint

Well, I wouldn't put lemons with strawberries, but maybe you're better at this than me

I tried doing it, but the food colouring 7 strawberry essence made the insides too runny so the whole thing just collapsed.

Or something

Much better to use gel, paste or powder food colouring for anything like this - doesn't add any extra liquid.

I made these cupcakes a few weeks ago. The cake is chocolate, with vanilla swiss meringue buttercream and dark chocolate hand-piped shapes.

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Post #: 1753

RE: Nomnomnom - The Food Thread - 15/4/2013 9:22:20 AM

UTB

Posts: 9049
Joined: 30/9/2005

Might make some big fat pancakes this morning...

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Post #: 1754

RE: Nomnomnom - The Food Thread - 17/4/2013 5:25:55 PM

Hood_Man

Posts: 11369
Joined: 30/9/2005

http://youtu.be/ZmLFmp5kJCk

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Post #: 1755

RE: Nomnomnom - The Food Thread - 21/4/2013 10:18:55 AM

Skiba

Posts: 4249
Joined: 24/11/2005
From: London

[/quote]

Much better to use gel, paste or powder food colouring for anything like this - doesn't add any extra liquid.

I made these cupcakes a few weeks ago. The cake is chocolate, with vanilla swiss meringue buttercream and dark chocolate hand-piped shapes.

[/quote]
Holy shitballs! They look incredible!

I've got a bit of a craving for soup...quite possibly the dullest craving ever but this was whetted my appetite:

http://www.guardian.co.uk/lifeandstyle/2013/apr/20/nigel-slater-spring-soup-recipes

I really do love a good soup but I rarely eat it...my missus does an incredible beetroot and cumin soup which tastes, and looks, amazing. I'm thinking of making a batch to take to work for the week but not sure what to put in it. Any favourites from you guys? I've got a load of different beans (borlotti, cannellini, kidney) which would add a bit of substance but I've never used them in a soup before so not sure if they work...

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Post #: 1756

RE: Nomnomnom - The Food Thread - 4/5/2013 5:08:30 PM

UTB

Posts: 9049
Joined: 30/9/2005

Cinco De Mayo tomorrow (which Mrs UTB and always celebrate for a laugh) so I will be doing a slow cooked beef brisket chilli. Cant wait!

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Post #: 1757

RE: Nomnomnom - The Food Thread - 4/5/2013 5:10:43 PM

sanchia

Posts: 16905
Joined: 3/1/2006
From: Norwich

quote:

ORIGINAL: Hood_Man

quote:

ORIGINAL: Peppermint

Well, I wouldn't put lemons with strawberries, but maybe you're better at this than me

I tried doing it, but the food colouring 7 strawberry essence made the insides too runny so the whole thing just collapsed.

Or something

I really hope you were talking about the cupcakes.

< Message edited by sanchia -- 4/5/2013 5:11:58 PM >

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Post #: 1758

RE: Nomnomnom - The Food Thread - 25/5/2013 11:31:02 AM

Skiba

Posts: 4249
Joined: 24/11/2005
From: London

What are your thoughts on putting mustard on a bacon sarne? Just scoffed one down with ketchup but I'm gonna do the next one with english mustard as well.

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Post #: 1759

RE: Nomnomnom - The Food Thread - 25/5/2013 2:54:25 PM

sanchia

Posts: 16905
Joined: 3/1/2006
From: Norwich

Personally I am not a bacon afficionado but i would think mustard would go well.

I have the strawberries and the unhealthy other produce (full fat cream cheese, condensed milk and double cream) so am going to make a few mini cheese cakes.

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Post #: 1760

RE: Nomnomnom - The Food Thread - 30/5/2013 2:10:04 PM

SWOTBM

Posts: 1983
Joined: 6/5/2007

I was feeling a bit nostalgic yesterday so I made boiled egg and soldiers. I felt like such a kid

Btw, pro tip when boiling eggs- don't drop them in the pan, they aren't very buoyant

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Post #: 1761

RE: Nomnomnom - The Food Thread - 30/5/2013 7:03:52 PM

Skiba

Posts: 4249
Joined: 24/11/2005
From: London

quote:

ORIGINAL: SWOTBM

I was feeling a bit nostalgic yesterday so I made boiled egg and soldiers. I felt like such a kid

Btw, pro tip when boiling eggs- don't drop them in the pan, they aren't very buoyant

I've recently started putting marmite on my soldiers...works brilliantly

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Post #: 1762

RE: Nomnomnom - The Food Thread - 31/5/2013 10:55:12 PM

Mister Coe

Posts: 663
Joined: 20/10/2012

A sausage sandwich with Marmite... bloody great.

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Post #: 1763

RE: Nomnomnom - The Food Thread - 8/6/2013 8:42:07 PM

UTB

Posts: 9049
Joined: 30/9/2005

Bought a deep fat fryer today...(rotating one that uses half the oil). Had the most amazing skin-on fries...

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Post #: 1764

RE: Nomnomnom - The Food Thread - 10/6/2013 10:37:17 PM

Harley Quinn

Posts: 5770
Joined: 23/1/2008
From: Arkham

Made the most amazing spicy peach and pineapple relish. I made the recipe up as went along.

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Post #: 1765

RE: Nomnomnom - The Food Thread - 11/6/2013 12:38:29 AM

Hood_Man

Posts: 11369
Joined: 30/9/2005

Pooooorrrrrrrrn!