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RE: Nomnomnom - The Food Thread - 18/7/2013 5:03:51 PM   
sanchia


Posts: 18238
Joined: 3/1/2006
From: Norwich
They are actually not that hot although they do leave a bit of a burn on the tongue and lips.


Aaarghh, my mouth it burns! It burns!

< Message edited by sanchia -- 18/7/2013 5:09:24 PM >


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Post #: 1771
RE: Nomnomnom - The Food Thread - 22/7/2013 9:32:05 PM   
Woger


Posts: 3815
Joined: 30/9/2005

quote:

ORIGINAL: sanchia

I have been reading up on Ghost Peppers which they flavour the cracking with. I shall try it with trepidation.


It was nice knowing you.

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Post #: 1772
RE: Nomnomnom - The Food Thread - 22/7/2013 9:55:48 PM   
Skiba


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

quote:

ORIGINAL: Valanya

I tried cooking en papillote for the first time a couple of weeks ago. I got a fillet of salmon for each of us, but did them in individual parcels. I decided to do mange tout to go with the salmon, so figured I could cook that in with the salmon to save time.

I used basic baking paper for the wrapping (more info on cooking en papillote here.) Made a bed out of the mange tout and laid the salmon on top, then topped the salmon with finely sliced chili, garlic, ginger and coriander mixed up in a bit of olive oil, with a couple of wedges of line on top. Sealed both salmon fillets up in their parcels and stuck them in the oven for about 15 minutes on 180 degrees.



I forgot to take a picture after they were done, but I served them with a basic tomato salad (seasoned sliced tomatoes, onions and spring onions in olive oil) and french stick to mop up the oil. Delicious

Looks delicious but that's no mange tout! French beans I'd say...If you'd have used mange tout you would've had some rather soggy stringy things...they only need seconds to cook otherwise you lose bite and flavour.

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Post #: 1773
RE: Nomnomnom - The Food Thread - 23/7/2013 12:08:08 PM   
Valanya


Posts: 1424
Joined: 30/9/2005
quote:

ORIGINAL: Skiba

Looks delicious but that's no mange tout! French beans I'd say...If you'd have used mange tout you would've had some rather soggy stringy things...they only need seconds to cook otherwise you lose bite and flavour.


D'oh! Typo I originally planned to use mange tout but decided against it for those reasons - but obviously had the name stuck in my head! All I remember from picking them up is 'thin beans' (so helpfully packaged) so all I can tell you for certain is that they're definitely a variety of green bean

I made this again last Friday with one or two minor alterations. I used garlic puree this time so it didn't overpower the chili and ginger flavourings, and I put a bit of butter on top of the beans for flavour, extra moisture and to help them stop sticking to the fish. Om nom.

< Message edited by Valanya -- 23/7/2013 12:09:26 PM >


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Post #: 1774
RE: Nomnomnom - The Food Thread - 23/7/2013 5:44:52 PM   
sanchia


Posts: 18238
Joined: 3/1/2006
From: Norwich
quote:

ORIGINAL: Woger


quote:

ORIGINAL: sanchia

I have been reading up on Ghost Peppers which they flavour the cracking with. I shall try it with trepidation.


It was nice knowing you.



I gave a packet to a chap at work. he told me he was having a Johnny Cash moment last night.

The strange thing is they are incredibly moorish and there are many others to try:

http://www.chilliwizards.co.uk/chilli-snacks-44-c.asp

< Message edited by sanchia -- 23/7/2013 5:51:02 PM >


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Post #: 1775
RE: Nomnomnom - The Food Thread - 21/8/2013 2:43:22 PM   
Goodfella


Posts: 17339
Joined: 30/9/2005
From: North Devon
In terms of eating out during troublesome times financially, with the growing epidemic of pub/restaurant chains out there, I have to say it's very difficult to beat a Harvester. I've been away quite a bit recently, weddings, breaks, stag dos etc. and have had quite a few meals at different Harvesters as they are usually the most accessible from motorways or A roads that aren't a KFC or a Burger King, and I think they're very good.

I've always had good food, it's not outstanding, but it's not going to be. But it's always fresh, tasty and well-cooked. I'm a big chicken fan and they do have some great variations, they're very reasonably priced offering package meals that include a side and sauce, whereas in other restaurants you'll pay through the teeth to get a piri-piri sauce with your meal, in terms of what it actually is anyway. The free salad bar is very good as well, without being gimmicky, a nice selection and it seems that in ones I've eaten in it's replenished frequently as things like potatoes and pasta salads can get stale quite quickly. I've always found the service friendly without being overbearing and the restaurants are always clean and nicely set-up. Good environment for the family and they usually have a good selection of beers on too.

They're a rarity these days amongst the conveyor belt of processed, vaccum-packed foods you find in other darkened, over-boozed members of the chain gang, I'm looking at you Wetherspoons!

They've started doing takeaway too and have armed their staff all with i-touchs to send food orders directly to the kitchen, so they must be doing well financially, and it's no surprise given their food and service!

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Post #: 1776
RE: Nomnomnom - The Food Thread - 5/10/2013 3:43:55 PM   
UTB


Posts: 9869
Joined: 30/9/2005
Today I am forgoing health by making some chilli cheese fries... home made fries (in the fat fryer...), home made chilli (with a killer recipe, no packet mixes thanks) and oodles of cheese, all washed down with luscious beeeeer.


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Post #: 1777
RE: Nomnomnom - The Food Thread - 29/11/2013 3:50:03 PM   
Harley Quinn


Posts: 5797
Joined: 23/1/2008
From: Arkham

quote:

ORIGINAL: UTB

Today I am forgoing health by making some chilli cheese fries... home made fries (in the fat fryer...), home made chilli (with a killer recipe, no packet mixes thanks) and oodles of cheese, all washed down with luscious beeeeer.




I was in the States the end of October and we had a layover for a couple of hours the first thing I'd done once I'd cleared customs was get a portion of chilli cheese fries and a root beer. Mr HQ looked at me with something like disgust.

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Post #: 1778
RE: Nomnomnom - The Food Thread - 30/11/2013 10:52:51 AM   
sanchia


Posts: 18238
Joined: 3/1/2006
From: Norwich
Does anyone know if fennel is in season at the moment or obtainable?

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Post #: 1779
RE: Nomnomnom - The Food Thread - 3/12/2013 9:01:01 PM   
sanchia


Posts: 18238
Joined: 3/1/2006
From: Norwich
Having realised fennel has a bit of an aniseed flavour to it (which I hate) I have decided to give saffron infused leek a go instead.

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Post #: 1780
RE: Nomnomnom - The Food Thread - 12/12/2013 1:18:29 AM   
King of Kafiristan

 

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Post #: 1781
RE: Nomnomnom - The Food Thread - 14/12/2013 11:34:23 AM   
sanchia


Posts: 18238
Joined: 3/1/2006
From: Norwich
The experiment this week is going to be sweet potato and mushroom on a bed of quinoa.

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Post #: 1782
RE: Nomnomnom - The Food Thread - 15/12/2013 8:44:22 AM   
sanchia


Posts: 18238
Joined: 3/1/2006
From: Norwich
It was lovely.

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Post #: 1783
RE: Nomnomnom - The Food Thread - 26/1/2014 6:32:23 PM   
sanchia


Posts: 18238
Joined: 3/1/2006
From: Norwich
I made a quinoa pilaf yesterday. It was lovely. Quinoa is a great discovery for me.

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Post #: 1784
RE: Nomnomnom - The Food Thread - 1/7/2014 4:55:45 PM   
gazpop


Posts: 2511
Joined: 26/6/2010
From: 666 Godwin Street, Naziland
I am eating a lot of chicken, bacon and salad sandwiches. Recently I mean, As in more than I was. But that's cos they are so nommers and aslo cos I am going through a huge 'dressing' phase. Not like that though.

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Post #: 1785
RE: Nomnomnom - The Food Thread - 1/7/2014 6:07:12 PM   
sanchia


Posts: 18238
Joined: 3/1/2006
From: Norwich
I made a couscous stuffed tomato a couple of weeks ago, it was gorgeous. I am actually eating quite a lot of vegetarian recipes at the moment as my girlfriend is vegetarian (and also lactose intolerant which wipes quite a few vegetarian recipes off the slate straight off). They are surprisingly tasty and most are really easy to make which was a surprise.

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Post #: 1786
RE: Nomnomnom - The Food Thread - 12/7/2014 5:38:31 PM   
gazpop


Posts: 2511
Joined: 26/6/2010
From: 666 Godwin Street, Naziland
Quorn is a lot tastier than you might think. My ex is a veggie so we used to eat a lot of cheese and eggs. No bad thing......
Lots of curries and stir-frys too!

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Yeah, that's real fine expensive gear you brought out here, Mr. Hooper.'Course I don't know what that bastard shark's gonna do with it-might eat it I suppose. Seen one eat a rockin' chair one time. Hey chieffy, next time you just ask me which line to pull

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Post #: 1787
RE: Nomnomnom - The Food Thread - 13/8/2014 12:41:29 PM   
hozay


Posts: 3376
Joined: 13/10/2005
From: the long,dark teatime of the soul

I heard this recipe on the radio on the way home and gave it a go. Worked a treat and too easy.

8 Chicken drumsticks - rub with salt and pepper
100gram pitted Kalamata Olives
about a tbspn mini capers - wash well and towel dry.
2-3 cloves of garlic - slice thinly
2 tspns dried rosemary
2-3 tbspn Olive Oil.

Brush a deep baking dish with olive oil.
Put chicken, olives, capers and garlic in dish.
Drizzle olive oil over it all then sprinkle rosemary on top.

Bake 60 minutes on 180, turning chicken after 30mins. That's it.

You can throw in some veges if you want, zucchinis or thin sliced potato or whatever but it was perfect just done as above. I served it with short grain rice and a side salad with home made Italian - ish dressing ( olive oil, white vinegar, little squeeze of fresh lemon juice, cracked black pepper ).

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Post #: 1788
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