Cooking tips and wonderful flavour combinations

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mistersloane

heavy heavy monster sound
muser said:
thanks luka (sloane) ill check her book out then sounds important
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It's better than the bible, start with the Sichuan one and then do her Little Red Cookbook or whatver it is, the other one. Her autobiography is a good read too. I will marry her. It's on my to-do list.
 
V

viktorvaughn

Well-known member
mistersloane said:
It's better than the bible, start with the Sichuan one and then do her Little Red Cookbook or whatver it is, the other one. Her autobiography is a good read too. I will marry her. It's on my to-do list.
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cool, a fellow fanboy! I have her three books also, she said on her blog she is working on a new book, not sure what it's about.

I made beef steamed in a rice meal crust a few week ago - interesting tho not as nice as some quick and easy stir frys.

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This is the same idea and looks pretty damn tasty...
http://eatingasia.typepad.com/eatingasia/2010/08/rice-steamed-meat-chengdu-mizheng-rou-recipe.html
 
Mr. Tea

Mr. Tea

Let's Talk About Ceps
Mr. Tea said:
Specially as it's pork and you don't want any raw bits.
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I stand corrected - was just talking to colleague at lunch who'd had pork sashimi in Japan! :eek:

Then again, I guess raw pork is probably safer in Japan than in a lot of counties.
 
Slothrop

Slothrop

Tight but Polite
baboon2004 said:
For my money most restaurants in London are pretty so-so, and ones which serve consistently good food are very much the exception (lots of them of course appear in the sister thread to this one). i often regret eating at random restaurants.
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Yeah, but have you ever been out for curry in rural Norfolk?

Come to that, have you ever been out for Vietnamese, Turkish, Ethiopean or Sichuan in rural Norfolk?
 
B

baboon2004

Darned cockwombles.
Slothrop said:
Yeah, but have you ever been out for curry in rural Norfolk?

Come to that, have you ever been out for Vietnamese, Turkish, Ethiopean or Sichuan in rural Norfolk?
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haha. believe me, i am no advocate of the english provinces.

i wasn't so much setting london against anywhere else, just that it's there i have experience of.
 
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baboon2004

Darned cockwombles.
"Decades ago, pigs were fed slops and it was very dangerous to eat raw pork, or you could get trichynosis. In recent years, since people are more health conscious, the diet of pigs / hogs has become very controlled, and pork is just as safe to eat rare as any other meat. As long as it isn't a diseased hog, then it's ok (but not that tasty)."

I can imagine that used as an insult in a John Waters film or similar - "you diseased hog!"
 
B

baboon2004

Darned cockwombles.
Mr. Tea said:
As I'm sure I've said before, when people talk about the 'great European food culture' they aint talking about Germany.
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I'm trying to think about my meals in Germany. I didn't think it was terrible, but to be fair the German stuff I tried (spatzle, etc) was pretty rough. Very good italian food though.
 
Mr. Tea

Mr. Tea

Let's Talk About Ceps
Slothrop said:
Sprouts question - why is it standard procedure to think of them as something you boil?
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There's a fairly detailed description of a recipe for sprouts in lemon juice in Bolano's 2666. In a speech given by an aged former Black Panther in a church in Detroit. Obviously. Not tried it but I'm intrigued as it sounds quite nice and I've always been militantly anti-sprout.
 
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slowtrain

slowtrain

Well-known member
Mr. Tea said:
There's a fairly detailed description of a recipe for sprouts in involves lemon juice in Bolano's 2666. In a speech given by an aged former Black Panther in a church in Detroit. Obviously. Not tried it but I'm intrigued as it sounds quite nice and I've always been militantly anti-sprout.
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Is this sprouts as in brussel sprouts?

Fucking brilliant vegetables, they are best caramelised in a frying pan. So yummy.

I am gonna make that 2666 recipe this winter.

UPDATE: It is actually (unless there is more than one recipe) for duck a l'orange:

Oh, it doesn't actually tell you how to make it. Just what hte ingredients are.

WAIT!

No I found the sprouts one, p.255 of my copy.

One: Clean sprouts well and remove outer leaves. Finely chop onion and parsley. Two: In a pot of salted water, cook sprouts for twenty minutes, or until tender. Then drain well and set aside. Three: Melt butter in frying pan and lightly saute onion, add zest and juice of lemon, and salt and pepper to taste. Four
: Add brussels sprouts, toss with sauce, reheat for a few minutes, sprinkle with parsley and serve with lemon wedges on the side.
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B

baboon2004

Darned cockwombles.
Made those a while back...i thought they were nice, but I wasn't overwhelmed, thought it needed something extra (but couldn't tell you what).

Ottolenghi's butternut squash and tahini dip is my fave recipe by him that I've tried. Amazing.

Need to learn how to make good eastern European potato pancakes with marjoram and caraway...anyone got any tips cos I always seem to buy inappropriate potatoes that go watery...maybe need to squeeze the water out first, but not sure of best way to do this?
 
Bangpuss

Bangpuss

Well-known member
viktorvaughn said:
ottolenghi green pancakes with lime butter are amazing, i rate these 9/10.

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Have you ever eaten at Ottolenghi's? There are three in London, I believe. He seems to be very popular at the moment. I'm fortunate to be staying about two minutes from his Islington joint, and while I've never had a meal there, some dinner guests did bring some cakes from Ottolenghi's, and they were the best cakes I've ever had. His pastry chef deserves a knighthood. They're really cheap as well, about £2 for a big cupcake-type thing.
 
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