Cooking tips and wonderful flavour combinations
- Thread starter baboon2004
- Start date
nochexxx
harco pronting
the best advice i can give you Mr Tea is to cook everything super quick, high heat obv and add tiny shots of water to enduce steam.
seperating hard stems from certain types of veg is a good idea, any leaves take a few seconds.
buying lots of chili oil from proper chinese shops is also a good idea.
seperating hard stems from certain types of veg is a good idea, any leaves take a few seconds.
buying lots of chili oil from proper chinese shops is also a good idea.
Mr. Tea
Let's Talk About Ceps
i don't puree at all...
first i brine the pork loin (hot water, salt, sugar, garlic, peppercorns... let the loin sit in that for 24 hours)...
then rinse the loin off (wash off the excess salt), throw the brine away and put in a baking pan with lots of chopped apples, chopped garlic, onions (if ya got 'em), some rosemary (ditto), grind a lil pepper over the whole deal and yr golden...
Pickled bamboo is a must in Ramen. Is pickled tofu the same thing as http://en.wikipedia.org/wiki/Fermented_bean_curdhttp://en.wikipedia.org/wiki/Fermented_bean_curd? Because I love that.
cobretti
[-] :: [-] ~ [-] :: [-]
I'll give you an invite to tvtorrents once I get some tomorrow (you have to be a member for 3 months to invite people) and you can DL some good shows from there like Good Eats, No Reservations etc.
I watched the Istanbul episode of No Reservations and I want to go there ASAP, so much good food over there. Lahmacuns, kebabs, all sorts of stews..... Too much.
grizzleb
Well-known member
Yes man get on it, I was moaning the other day how that No Reservations show is pretty hard to get any copies or whatever of. That Bourdain guy is sound.
Never heard of Lahmacuns before...
http://en.wikipedia.org/wiki/Lahmacun
That sounds fucking amazing.
cobretti
[-] :: [-] ~ [-] :: [-]
tvTorrents has all seasons of No Reservations, Good Eats etc.
Lahmacuns are too good. Not many place in Glasgow do them, but Istanbul on Paisley Road West (one of the best kebab shops in Glasgow without a doubt) do a particularly good one, and it's large enough to feed two. Just across from The Grand Ole Opry, hit it up if you can.
Today's lunch, courtesy of Stravaigin, Gibson St, Glasgow:
Pork loin with bacon mash, wilted cabbage and a port sauce. Tasty as fuck.
Slothrop
Tight but Polite
Green Lanes lahmacun wrapped around salad with garlic sauce = big in the game for weekend lunches.
I use Smitten Kitchen a lot for recipes (www.smittenkitchen.com) - lots of great modern european veggie stuff once you get over the weapons grade yummy-mummy smugness.
I use Smitten Kitchen a lot for recipes (www.smittenkitchen.com) - lots of great modern european veggie stuff once you get over the weapons grade yummy-mummy smugness.
Mr. Tea
Let's Talk About Ceps
I extemporised a salmon thing today that worked pretty well - two fillets (both for me, OINK OINK!) fried in a neutral oil with finely chopped garlic and ginger, low-med heat so as not to burn anything, then when mostly done I added a sauce made from diluted lemon juice, a little sugar, soy, dash of nam pla and some powdered coriander seed. Cooked for another couple of minutes to caramelise the sugar and reduce to a thin glaze. OH YEAH it was good.
I think it'd work even better with sake vinagar in place of lemon juice...I'll have to look for some next time I'm in an apppropriate shop.
I think it'd work even better with sake vinagar in place of lemon juice...I'll have to look for some next time I'm in an apppropriate shop.
grizzleb
Well-known member
*cough cough* Got any blogs or the like to have a look at Tea? Where do you get your recipes?
Mr. Tea
Let's Talk About Ceps
Ha, nothing as fancy as that - usually it's a case of remembering a recipe from a book*, or looking one up, then looking in the cupboard, realising I don't have half the ingredients and that I'm too hungry or it's too late to do any shopping...then I end up thinking "Well, mint is kind of like basil..." or "Strong dry cider could stand in for white wine..." and basically end up inventing new recipes purely because I've been too lazy or disorganised to do a specific shopping trip to make a specific dish. You can do this deliberately too, of course - a lot of potato recipes work equally well with sweet potato, just to make things a bit more interesting. Tomorrow I may post the recipe for my upside-down sweet-potato fisherman's pie, which may sound gratuitously 'wacky' but is actually the nuts.
I think once you have a basic intuitive grasp of how certain flavours go together it's very easy to produce nice (occasionally surprisingly so) food this way. It's especially handy if you don't have loads of good specialist shops or a massive supermarket nearby, are a bit tight for cash or simply have a tendency to decide what you're having for dinner that day on a whim.
*there's a few others I use sometimes but Slater is pretty much my Messiah - this salmon thing was semi-inspired by Nigella**, though
**"what, only a semi?!"
baboon2004
Darned cockwombles.
sounds brilliant
Can tell you like Nigel Slater even without your saying! He has a great one (hypothetically, not tried it yet), which involves grilling mackerel spread with cumin and seasoning, and then basting it with a sauce of garlic/lemon j/olive oil/cayenne