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Thread: Cooking tips and wonderful flavour combinations

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  1. #1
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    Default Cooking tips and wonderful flavour combinations

    Um, no explanation needed for this one. Fire at will!

    On the flavour front I'll proffer -

    - courgettes w/lemon (from inspiration on another thread);
    - rice w/ sumac and butter;
    - obvious, but chili with chocolate and cherry;
    - Roquefort (or Dolcelatte/Gorgonzola/Saint Agur etc) and Parmesan and spinach (on gnocchi);
    - parsley/anchovy/garlic/olive oil/balsamic (w/old bread for pesto)

    Will post others this afternoon as and when they pop into my hungry head...

  2. #2
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    On a blue cheese tip, try adding some crumbled-up roquefort or mature stilton to scrambled eggs as you cook them. It's possibly my favourite breakfast thing ever.

    Fresh coriander, in addition to dried basil and oregano, in a tomato sauce for pasta or pizza.

    Sprinkle a little tabasco on some nice ripe, squidgy plantain before frying it.

    Halloumi given a thin smear of honey before it hits the pan is great.

    Wholegrain mustard blended into mashed potato.

    Salmon fillets pan-fried along with garlic, onions and thin slices of big flat mushrooms, then to make the sauce you add some cream, white wine and a splash of lemon juice, reduce for a few minutes then finish with a sprinkle of sea salt and some chopped flat parsely.
    Last edited by Mr. Tea; 19-01-2009 at 04:26 PM.
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  3. #3
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    Quote Originally Posted by Mr. Tea View Post
    On a blue cheese tip, try adding some crumbled-up roquefort or mature stilton to scrambled eggs as you cook them. It's possibly my favourite breakfast thing ever.
    Mr. Tea OTM is my two c. scrambling well-seasoned eggs with stilton (and diced peppers or vine tomatoes) is a none too shabby brekkers.

    out of the many dark beers that go well with dark chocolate, the Californian micro-brew Old Rasputin Imperial Stout or the Belgian Hercule are my pals.

  4. #4
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    Thanks Mr Tea!

    Coriander/tomato wise - also try adding coriander seeds, along with sugar/salt/sweated onion/Italian or Arabic tomato paste/hiint of chili to a tomato sauce, possibly with a hint of pomegranate molasses for interest. Works surprisingly well.

    Actually, replace salt with this amazing Bolognese (?) salt/garlic/dried herbs thing I can't remember the name of. Salamoia. That's it.

    Mmm, love plantain. Any kind of chili is great with it!

    Will try the halloumi one - was looking for something to add more panache to the generic fried version.

    Ah, mash - the food of the Gods. I love it with good butter, milk, soured cream, and (learned this in Belgium) grated nutmeg. Enough milk so that it makes a divine puree. Salt and pepper to taste.

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    Quote Originally Posted by baboon2004 View Post
    Ah, mash - the food of the Gods. I love it with good butter, milk, soured cream, and (learned this in Belgium) grated nutmeg. Enough milk so that it makes a divine puree. Salt and pepper to taste.
    Does this not end up like wallpaper paste? I like really rough mash with skins in and not much milk. I do also like smooth mash though.

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    Quote Originally Posted by viktorvaughn View Post
    Does this not end up like wallpaper paste? I like really rough mash with skins in and not much milk. I do also like smooth mash though.
    Not at all...ends up like the puree you get in posh restaurants, but much better tasting

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    one more i discovered this week - spinach/Turkish yoghurt/lime juice/pomegranate molasses.

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    Nutmeg in mash? I could fall in love with potatoes all over again...

    Great thread, I've sort of wanted to start a cooking thread for ages but couldn't really think of anything to say beyond "Isn't cooking great?!?". Nice idea to exchange tips and combos rather than whole recipes. Pomegranite molasses sounds amazing.
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    Honest to God, it's just about the best comfort food there is. Sour cream is essential too, I feel. Probably a whole tub's worth. Also ( I haven't tried it yet) vanilla pods are suppose to work very well.

    yeah, I always found general methods/tips and flavour combos much mroe useful to begin to understand food (which I don't very well).

    I don't know where you live, but any Arabic store in London should stock the molasses. Sometimes under the name of grenadine as well.

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    Oh,a nd if anyone has tips for what to do with black pudding. I've just been frying it with....pomegranate molasses.

  11. #11

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    Quote Originally Posted by baboon2004 View Post
    Oh,a nd if anyone has tips for what to do with black pudding. I've just been frying it with....pomegranate molasses.
    There's a restaraunt in Didsbury that does veggie black puddings on brioche with sun dried tomatoes and melted cheese. Mmm.

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    Quote Originally Posted by vimothy View Post
    There's a restaraunt in Didsbury that does veggie black puddings on brioche with sun dried tomatoes and melted cheese. Mmm.
    Do you remember what kind of cheese? Sounds good.

    More I've thought of:

    Strawberries and black pepper/balsamic;
    Pork and tarragon and soured cream and cider;
    (not tried this) duck and olives and fruit;
    minced lamb and coriander/cumin/cardamom/soy sauce;
    fish and tamarind and palm sugar;
    fuck it...pomegranate molasses again, this time w/ minced lamb, tomato and coriander seeds to make lahmacun/Turkish pizza;
    manchego cheese and quince paste (ok, so that's just a tapa!)

  13. #13
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    Quote Originally Posted by baboon2004 View Post
    Oh,a nd if anyone has tips for what to do with black pudding. I've just been frying it with....pomegranate molasses.
    chop and combine with chorizo... add some beans of your choosing, and some onion/leek/peppers/tomatoes/whatever... the spanish morcilla (i.e. black pudding) is used in these kind of bean stews a lot. goes great with chorizo.

    brilliant thread btw!!

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    What's sumac? It sounds like a character from Deep Space 9. Or a very fat, dead, Japanese rapper.
    Last edited by Mr. Tea; 19-01-2009 at 06:15 PM.
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  15. #15
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    Quote Originally Posted by Mr. Tea View Post
    What's sumac? It sounds like a character from Deep Space 9. Or a very fat, dead, Japanese rapper.
    i dunno but i want some!

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