matt b
Indexing all opinion
I know, but does that excuse falafel faux pas?
Cooking tips and wonderful flavour combinations
- Thread starter baboon2004
- Start date
I know, but does that excuse falafel faux pas?
baboon2004
Darned cockwombles.
Beetroot and mint - believe it. in a soup with cumin, they're magical. i guess there'd be all kinds of other ways to combine them too.
Beetroot and coconut I can remember being great too, in a thoran
Beetroot and coconut I can remember being great too, in a thoran
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Slothrop
Tight but Polite
Beetroot thoran is great.
Beetroot generally is great, come to that. Break out the walnuts next (assuming you eat the walnut). Eg beetroot + walnut + french bean salad. Or beetroot and picked walnut with watercress and sour cream for a starter.
Or get all Scandinavian and go down the beetroot and marinated herring road...
baboon2004
Darned cockwombles.
Will give the walnut thing a go, thanks.
http://www.lovebeetroot.co.uk/recipes/ - this is pretty nice as an ideas page
http://www.lovebeetroot.co.uk/recipes/ - this is pretty nice as an ideas page
blacktulip
Pregnant with mandrakes
Just got back from a week in Paris eating macarons and foie gras.
We went to Chateaubriand, which was as good as you'd expect, but also Septime which was (almost) equally good. Also went to Lyon and had lunch in La Mère Brazier. When they come to you at the end with a massive glass jar of fresh mint marshmallow, it's hard to say no, even though you know you should.
But now there is an overwhelming feeling of heaviness up in here and I just want to get back to really basic, simple nutrition. Russian home foods and old vegetarian cookbooks especially. Has anyone checked out the "paleo" trend of the moment?
We went to Chateaubriand, which was as good as you'd expect, but also Septime which was (almost) equally good. Also went to Lyon and had lunch in La Mère Brazier. When they come to you at the end with a massive glass jar of fresh mint marshmallow, it's hard to say no, even though you know you should.
But now there is an overwhelming feeling of heaviness up in here and I just want to get back to really basic, simple nutrition. Russian home foods and old vegetarian cookbooks especially. Has anyone checked out the "paleo" trend of the moment?
blacktulip
Pregnant with mandrakes
I spent a lot of time reading marksdailyapple.com and that convinced me the science is probably on the money, but I can't engineer such a big lifestyle change in myself. My lunches tend to be paleo though. No grains, protein and tons of vegetables (and olive oil to dress it). Defintely makes you feel sated in a different way than a Pret baguette. You do get interesting cravings when you try and give up bread etc as well. Never broke on through to the other side with this one.
The kind of "I'm a caveman" schtick I actually find a little embarassing. They call him "Grok" and develop all kinds of exercise regimes based on what he might've done. It's a combination of geekiness and fantasy role play which is a bit mortifying
The kind of "I'm a caveman" schtick I actually find a little embarassing. They call him "Grok" and develop all kinds of exercise regimes based on what he might've done. It's a combination of geekiness and fantasy role play which is a bit mortifying
baboon2004
Darned cockwombles.
the amount of conflicting advice on what to eat is bamboozling. in this diet, are brown rice and other unrefined carbs considered ok, or do they need to be strictly limited and part-replaced with protein?
blacktulip
Pregnant with mandrakes
This part sounds great to me. =D
Slothrop
Tight but Polite
You're totally not going to be on board with the "Level 17 dark-elf sorceror diet", then...
(Getting there before Tea does...)
Mr. Tea
Let's Talk About Ceps
It's this year's hot new thing for middle-class foodies to fret about.
Mr. Tea
Let's Talk About Ceps
Elixir of Nightberry is on BOGOF at Whole Foods right now, so really there's never been a better time. Adds d6 to your Charm when trying to pull fat goth chicks.
baboon2004
Darned cockwombles.
http://www.independent.co.uk/life-s...n-cookbooks-8476112.html?action=gallery&ino=6
I haven't got this book, but I do have another of her more general books (i.e. both meat and vegetable dishes), and it's excellent.
I haven't got this book, but I do have another of her more general books (i.e. both meat and vegetable dishes), and it's excellent.
mistersloane
heavy heavy monster sound
Apropos of nothing, I HAVE PERFECTED RED BRAISED BEEF NOODLE SOUP.
Kinda based on this :
http://thelemursarehungry.wordpress.com/2012/11/17/red-braised-short-ribs-for-a-wintery-evening/
(superb blog) and two of Fuschia's recipes.
I AM THE KING OF RED BRAISED BEEF NOODLE SOUP. BOW DOWN.
Kinda based on this :
http://thelemursarehungry.wordpress.com/2012/11/17/red-braised-short-ribs-for-a-wintery-evening/
(superb blog) and two of Fuschia's recipes.
I AM THE KING OF RED BRAISED BEEF NOODLE SOUP. BOW DOWN.
viktorvaughn
Well-known member
Mr. Tea
Let's Talk About Ceps
OMG you evil horrible classist! This should probably go in PBIDMHI, but it'll go here anyway: No, Your Favorite Food Is Not Like Crack (by P. O. Faced, age 13 and 3/4)
I guess it's 'classist' because only a poor person would ever use a drug you can easily spend hundreds of pounds on in a single day...right?
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baboon2004
Darned cockwombles.
Good re-up of this thread, VV & Tea.
Chicken and chestnuts is a pretty interesting combination - made a Chinese stew with them this week (with ginger, Shaoxing wine, rice vinegar, spring onions, soy etc), turned out really well - enough starch gets released from the chestnuts during cooking to give a really nice consistency without the need for any other thickeners
Chicken and chestnuts is a pretty interesting combination - made a Chinese stew with them this week (with ginger, Shaoxing wine, rice vinegar, spring onions, soy etc), turned out really well - enough starch gets released from the chestnuts during cooking to give a really nice consistency without the need for any other thickeners