baboon2004
Darned cockwombles.
I like za'atar. Big bags of it on Edgware Road.
Cooking tips and wonderful flavour combinations
- Thread starter baboon2004
- Start date
Ulala
Awkward Woodward
Gin and cider. 1 part gin to about 4 parts cider. Remarkably palatable (as long as you like cider). And absolutely laden with alcohol - two pints will make your eyes water. It isn't just me, either - I was talking about the 'ginocide' to someone and he quipped "Oh, Wrongbow!".
Pints topped up with spirits are great. Guinness with either Kahlua or Tia Maria is lovely, tastes of dark chocolate.
Pints topped up with spirits are great. Guinness with either Kahlua or Tia Maria is lovely, tastes of dark chocolate.
STN
sou'wester
do not do this with White Lightning unless you want to wake up fully clothed with the lights and stereo on before staggering into the kitchen to find vomit all over the washing up.
Dr Awesome
Techsteppin'
NXTLVL
Anybody heard of (or purchased ?!?!) Modernist Cuisine, a "six-volume, 2,438-page set that is destined to reinvent cooking. The lavishly illustrated books use thousands of original images to make the science and technology clear and engaging."
I don't think I've ever been so attracted to any book before, let alone something that costs $500 USD and is filled to the brim with completely impractical and expensive methods of cooking.
Anybody heard of (or purchased ?!?!) Modernist Cuisine, a "six-volume, 2,438-page set that is destined to reinvent cooking. The lavishly illustrated books use thousands of original images to make the science and technology clear and engaging."
I don't think I've ever been so attracted to any book before, let alone something that costs $500 USD and is filled to the brim with completely impractical and expensive methods of cooking.
There are quite a few geeky blogs out there if you want to live the molecular gastronomy dream vicariously i.e.
http://moleculargastronomy.wordpress.com/
khymos.org
baboon2004
Darned cockwombles.
http://themariposacollection.co.uk/
just found this - mexican shop nr bethanl green, might be useful to some. i intedn to go buy myself some tomatillos.
just found this - mexican shop nr bethanl green, might be useful to some. i intedn to go buy myself some tomatillos.
nochexxx
harco pronting
i've never cooked with nutmeg but have a jar in the cupboard. might try this. how much should i put in a 3 egg omelette, 1 teaspoon?
baboon2004
Darned cockwombles.
Nutmeg in mashed potatoes is the law. Butter, sour cream and nutmeg. Defy anyone to find better comfort food.
Slothrop
Tight but Polite
Right, the veggie is away for a week. Can anyone suggest some interesting meat / fish dishes to do for myself?
Preferably reasonably simple (as I don't want to be washing up seven different pans after making a dinner for one), easy to make in small quantities, and doable with fairly basic supermarket meat and fish as I don't have access to anything much better.
Preferably reasonably simple (as I don't want to be washing up seven different pans after making a dinner for one), easy to make in small quantities, and doable with fairly basic supermarket meat and fish as I don't have access to anything much better.
you
Well-known member
ras el harout spice + lamb cutlets + peppers + barbeque + cous cous + a stonking malbec or tannat. done.
nochexxx
harco pronting
perhaps not overly interesting but you can't beat a good steak. it's fun learning how to get steak cooked to perfection. buy the best and eat it blue! .
viktorvaughn
Well-known member
ham and pea soup with a ham hock is nice and pretty much one pot, with lots of leftovers, and cheap
mackerel grilled with lemon, fried potatoes and salad and a hoppy beer??
sausage and fennel risotto
sausage, fennel and chilli pasta
sole, skate or plaice with brown butter/sauce meuniere is one of the best dishes of all time IMO and a nice indulgence for one
viktorvaughn
Well-known member
onglet with something earthy like beetroot or braised red cabbage or turnips and horseradish cream.
baboon2004
Darned cockwombles.
Definitely. Little more pleasurable in life. Seasoned just right, doused in olive oil for a bit, squeeze or two of lemon when cooked, perfect. I always really enjoy steak with psinach done wuith lemon and nutmeg, but maybe that's just habit rather than the fact they have any partic flavour affinity.
Maybe a beef stew with anchovy melted into it, to hit meat and fish at once?
Slothrop
Tight but Polite
This is definitely true - steak is pretty much as standard when I get the chance. Nice suggestions from Viktorvaughn and Baboon on what to put with it, as well.
For the moment I'm bingeing on smoked mackerel, though.
baboon2004
Darned cockwombles.
I remembered last night Anthony Bourdain's dictum that the difference between much home-cooked food and really 'how the fuck is it that good?' food in restaurants (mainly French or Italian, I guess we're talking) is shedloads of shallots and butter.
So I tried this: shallots and garlic cooked in butter and a bit of oil, then chicken livers added. After a few minutes' cooking, add red wine, balasamic viengar, bit of stock and a bit of tomato puree. Have to perfect it (think I had too much meat and too few shallots), but still, bloody good.
Had amazing Italian food at the weekend which I feel may have followed similar rules re butter and shallots. Puttanesca was fantastic, and also smoked salmon/vodka/avocado/tomato/onion pasta.
So I tried this: shallots and garlic cooked in butter and a bit of oil, then chicken livers added. After a few minutes' cooking, add red wine, balasamic viengar, bit of stock and a bit of tomato puree. Have to perfect it (think I had too much meat and too few shallots), but still, bloody good.
Had amazing Italian food at the weekend which I feel may have followed similar rules re butter and shallots. Puttanesca was fantastic, and also smoked salmon/vodka/avocado/tomato/onion pasta.
Mr. Tea
Let's Talk About Ceps
I probably wrote this down a few pages ago but I discovered a great thing to do with salmon fillets/steaks. Marinate them (doesn't have to be for long) in a mixture of soy sauce and lemon juice and/or rice vinegar with a little sugar and some ground coriander seed mixed in. You could probably be more inventive with the spice - Chinese five-spice mixture might be good, haven't tried it though. Then just fry in a little neutral oil. Great to leave it rare in the middle, if the salmon is really fresh - possibly not ideal with supermarket fish, though.
Goes well with rice, noodles, mashed potato, whatever. Plus some nice lightly steamed greens of some sort. The marinade reduces down to a thick sauce or glaze that you can pour on the fish and whatever you're having with it.