Cooking tips and wonderful flavour combinations

S

scottdisco

rip this joint please
grizzleb, i know you like Mexican food, check out Bourdain at some taco trucks in a border town.

slightly OT but i am enjoying his Medium Raw book atm, he's very funny and has plenty of tales

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Mr. Tea

Mr. Tea

Let's Talk About Ceps
I would like luka to emerge from this notably dickish phase he's been in for the last couple of weeks.
 
Mr. Tea

Mr. Tea

Let's Talk About Ceps
Dammit, I just had a decent-sized lunch and now all I can think about is tucking into a lahmacun.
 
Tentative Andy

Tentative Andy

I'm in the Meal Deal
cobretti said:
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.
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Oh nice one, that's not too far along from me, might have to take a trip there at the weekend.

(Always lurk in this thread, but don't add anything 'cause I'm not much of a cook).
 
cobretti

cobretti

[-] :: [-] ~ [-] :: [-]
alex said:
I love these, I get them from an independent pizzeria near my house.. Extra chilli, tomato, lemon juice, lettuce, cucumber, basically everything, so nice. Make sure you eat them straight away, if you leave them in a bag and take them home they sort of fall apart.
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Where is this? Istanbul on Paisley Road West definitely do the best ones, they wrap them in foil too so there's none of that soggy shit going on. Turquoise on Oswald Street do a decent one, about half the size of Istanbul's though. Lahmacun with salad & sauce + can of juice for £2.50 at lunch is the best takeaway lunch deal in the city. They open til 5am every night too, perfect for a munch after Stereo/Sub Club/Arches.

EDIT: Alex, disregard that post, for some reason thought that was Andy's post.
 
grizzleb

grizzleb

Well-known member
grizzleb said:
I went to bed thinking about a beef rendang I seen posted on here last night and I'm sure it was a recurring theme in my dreams. Fat bastard mode. Woke up and now I want some for breakfast.

http://www.doshermanos.co.uk/2008/12/wham-bam-sweet-rendang.html

That Bourdain clip is quality. It sucks you can't get food like that easily avaliable over here when it's clearly so fucking simple to make.
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Made the Rendang a few weeks ago. The flavour palette (for want of a less wanky term) was amazing, but there was very little base/sauce. The next time I make it I'm sticking in two onions, think that this would improve the dish immeasurably.
 
luka

luka

Well-known member
not sure stn. i usually fry it but i have melted it on a barbecue in the past which was frustrating. maybe just try a different brand?
 
Benny Bunter

Benny Bunter

Well-known member
Anyone here into making their own bread? For some strange reason me and all my housemates have become a bit obsessed with it recently. You get incredibly proud when you make a really lovely loaf of bread, to the point you want to take a photograph of it on your phone and show it to people. Since getting into it there is no way I could ever go back to mass produced shit like Kingsmill and Warburtons anyway.

I can make a really good standard white loaf (I sometimes add Walnuts) which you can also use for Pizza dough, and I came across this really good method for a perfect Wholemeal loaf, but I want to start branching out now. Anyone got any good ideas?
 
Benny Bunter

Benny Bunter

Well-known member
Yeah Sourdoughs definitely on the list, but you need to get a yeast starter on the go and I think that takes a couple of weeks. Once its made the yeast colony can actually keep living for centuries though, developing over time. I love the idea of that, gonna have to give it a go.
 
Benny Bunter

Benny Bunter

Well-known member
Here's a good one: Make your dough, roll it out thin into a large rectangle, smear with pesto and roll it back up again to prove. You get a lovely green or red pesto swirl through the middle of your loaf.
 
jenks

jenks

thread death
My wife has become a real bread expert these last few years and has taken to making her own leaven. The two books she recommends are:
Dan Leppard's The Hand Made Loaf (he also has a really useful website where he will answer your bread related queries) and Bread Matters by Andrew Whitley. These are pretty detailed books that go into baking chemistry and such like. She keeps hers by the bed as a bit of light reading.

She can knock up an amazing Sourdough but has also branched out into very slow rise loaves that are left over night in the fridge before being knocked back and baked. She sees the easy blend yeast as a matter of last resort and instead recommends either the home made leaven or real yeast which she gets from a local baker.
 
Benny Bunter

Benny Bunter

Well-known member
Cheers, might have to look into getting hold of one of those books. There's no decent bakers round here where I could get yeast so it looks like I'll have to make my own. I'm determined to make some next-level bread and it makes sense that proper yeast will be the key.
 
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