baboon2004
Darned cockwombles.
It's amazing! Even at those rubbish chain tapas places, the sherry vinegar is always sublime. Must get me some of that while I remember.
Cooking tips and wonderful flavour combinations
- Thread starter baboon2004
- Start date
It's amazing! Even at those rubbish chain tapas places, the sherry vinegar is always sublime. Must get me some of that while I remember.
baboon2004
Darned cockwombles.
i made some broad bean 'hummus' once that was quite good. Must've been with garlic, lots of lemon juice, and....i don't remember
viktorvaughn
Well-known member
i made some broad bean 'hummus' once that was quite good. Must've been with garlic, lots of lemon juice, and....i don't remember
Any beans mashed with nice stuff is generally a winner.
viktorvaughn
Well-known member
Miso with stuff in? Wilt some nice green leaves, put some noodles in, peas. Could be a really refreshing soup.
baboon2004
Darned cockwombles.
2 tablespoons orange-juice concentrate
1 tablespoon light miso paste
1 teaspoon rice vinegar
1/2 teaspoon Tabasco sauce
1/2 cup canola or grape-seed oil
Salt and freshly ground black pepper
1/2 bunch chives, minced
1/2 red bell pepper, seeded, cut in 1/4-inch dice
2 tablespoons fresh mint, chopped coarsely
Instructions
Combine the orange-juice concentrate, miso, vinegar, and Tabasco in a bowl, then gradually whisk in the oil to emulsify. Just before serving, season to taste with salt and pepper. Stir in the chives, red bell pepper, and mint. (Published 2000)
1 tablespoon light miso paste
1 teaspoon rice vinegar
1/2 teaspoon Tabasco sauce
1/2 cup canola or grape-seed oil
Salt and freshly ground black pepper
1/2 bunch chives, minced
1/2 red bell pepper, seeded, cut in 1/4-inch dice
2 tablespoons fresh mint, chopped coarsely
Instructions
Combine the orange-juice concentrate, miso, vinegar, and Tabasco in a bowl, then gradually whisk in the oil to emulsify. Just before serving, season to taste with salt and pepper. Stir in the chives, red bell pepper, and mint. (Published 2000)
luka
Well-known member
Mr. Tea
Let's Talk About Ceps
So it would have been a round 12k, but he got peckish and gobbled a couple while waiting for said god to appear.
mos dan
fact music
the ingredient i've been keen on for most things in the last year or two - but especially for anything meaty - is dry sherry. fino or amontillado or similar - only £5 a bottle in sainsbury's usually, and it enrichens everything it touches. great to slap on a roast, or just fry some chopped up sausages in, with garlic natch.
apparently the andalucians used to use it for cooking in the way the french use wine - and in (hot, arid) southern spain it was often cheaper than water.
baboon2004
Darned cockwombles.
Is vermouth smiliar to sherry? I often use that with frying up livers and bacon - seems to work well.
Vermouth is a white wine infused with herbs....Martini is a Vermouth I think.
Sherry takes its flavour from the barrel, I believe.
Fennel baked with Vermouth is lovely.....a good chicken poached with a hefty splash of Vermouth and carrots,pots, fennel, leeks is great too.
Sherry takes its flavour from the barrel, I believe.
Fennel baked with Vermouth is lovely.....a good chicken poached with a hefty splash of Vermouth and carrots,pots, fennel, leeks is great too.
Slothrop
Tight but Polite
Broad beans, onion, bacon, white wine and pernod as a tapas style thing is pretty deadly.
Shit, I had 4 hours to kill in Stoke Newington the other day. I reckon that would have been a good place to start. Next time I'll have a look.
Cool thread!
don_quixote
Trent End
what to have with black pudding is almost certainly more black pudding. and get some proper black pudding with proper lumps of fat and have it on the barbecue in the summer. it is unbelievable. it gets SUCH a crust and goes all goey on the inside. it is a delight.
mistersloane
heavy heavy monster sound
This man speaks the truth, right there. That shit is the shit's shit. There's a few versions but that's basically it, and it's the fucking bollocks. And I wouldn't even let a broad bean in my house up until the point I'd tasted it. Our parents, our schools, they lied to us. Broad beans are nice.
nomadthethird
more issues than Time mag
I think comte is an underrated cheese, in the U.S. at least. So is picante provolone, the real kind, sharp and dry. I once went to a party where we had stilton and port wine, both were pretty good but I got an instant migraine.
UFO over easy
online mahjong
re: black pudding
if you find yourself in a fishing town or something where you can get scallops that don't taste of rubber and don't cost £1000 each, there's an amazing recipe which is basically scallop salad with crisply fried pancetta and black pudding crumbled over. very posh, real delicate and summery
want to go back to the scottish islands again so badly now
if you find yourself in a fishing town or something where you can get scallops that don't taste of rubber and don't cost £1000 each, there's an amazing recipe which is basically scallop salad with crisply fried pancetta and black pudding crumbled over. very posh, real delicate and summery
want to go back to the scottish islands again so badly now
Mr. Tea
Let's Talk About Ceps
Reflex pharmageekery: were you on MAOIs at the time? Port and mature cheeses are both notoriously high in tyrosine.
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mistersloane
heavy heavy monster sound
comte rocks
mistersloane
heavy heavy monster sound
HELL YEAH. Jesus I tripped out on some cheeses in my time.