Cooking tips and wonderful flavour combinations

[Sectionfive]

Got into this last year after we got talking about how many people still live on their own bread and that. There was always some in the house growing up so it felt like I might as well have a crack at it.

Definitely agree on the taking a photograph thing, amazing how much tastier anything you put on it is or when its still abit warm from the oven

 

[Benny Bunter]

Aye. To those that haven't tried it: Its not as hard as you might think and I guarantee you will never look back.

 

[Dr Awesome]

On a different note, saw a recipe today for grilled chocolate sandwiches drizzled with olive oil and salt.

Might give it a go.

 

[STN]

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?

turns out it's because I'm a tool and thought 'Helim' was the same as Haloumi. Got a different brand, which was definitely haloumi and that was fine.

 

[BareBones]

turns out it's because I'm a tool and thought 'Helim' was the same as Haloumi.

woah woah woah... they're not the same?

 

[STN]

I think haloumi may be a type of helim, helim being that type of mixed sheep and goat cheese. That or it was just a shit brand of attempted haloumi

 

[Mr. Tea]

I think haloumi may be a type of helim, helim being that type of mixed sheep and goat cheese. That or it was just a shit brand of attempted haloumi

I can't speak for this helim stuff, but I think proper haloumi is made from sheeps', goats' and cows' milk. Is this unique, I wonder?

 

[Sick Boy]

This weekend past I was treated to some truly amazing sushi at this restaurant called Ki in Toronto's financial district. Not traditional by any means, but inventive, complex and delicious! Some stand outs:

Spicy Salmon Maki:
Atlantic salmon, asparagus, endive, ao noriko, served on a small trail of raspberry sauce

Kiwi-Tuna Maki:
yellowfin tuna, mango, cucumber, spicy tomato salsa, topped with a thin slice of kiwi and a dab of Kyoto miso
* This one was so good I had to order seconds.

Ki Beef Maki:
scallions, sesame seeds, sweet potato tempura + asparagus, and wrapped (in replacement of seaweed) in a thin strip of teriyaki-glazed AAA Canadian sirloin
* Sushi wrapped in steak! Dun know.

 

[Slothrop]

I think haloumi may be a type of helim, helim being that type of mixed sheep and goat cheese. That or it was just a shit brand of attempted haloumi

Hellim is basically the turkish name for halloumi. Although like anything cypriot that has greek and turkish versions that are functionally identical, there are people willing to die to defend the uniqueness, inherent superiority and cultural primacy and originality of either version.

 

[Mr. Tea]

Sick Boy's post is reminding me whistfully of a sushi/sashimi feast I had on Saturday. OH GOD it was good. The raw marinaded tuna was like a sustained gustatory orgasm. No idea what it was called, unfortunately.

 

[Sick Boy]

Sick Boy's post is reminding me whistfully of a sushi/sashimi feast I had on Saturday. OH GOD it was good. The raw marinated tuna was like a sustained gustatory orgasm. No idea what it was called, unfortunately.

Yeah I also ordered a plate of yellowfin tuna and Alaskan crab leg sashimi and I thought I was going to have to ask the waiter to hold me while I cried a little bit.

 

[luka]

kim chee with english ale.

 

[Slothrop]

This thread in book format:
Amazon product ASIN 0747599777Just got it after reading a review at the weekend - it looks absolutely fantastic.

 

[STN]

1. Americans, pray tell what is adobe sauce? Lots of Southern recipes call for chipotle peppers in adobe sauce, and while I can get chipotles here at an inflated price, all are dry in no sauce. What might be an acceptable substitute?

2. Anyone got any good simple marinades for chicken or fish (or anything else really)? i have been given a griddle pan with which to satisfyingly sear black lines into things.

 

[Mr. Tea]

2. Anyone got any good simple marinades for chicken or fish (or anything else really)? i have been given a griddle pan with which to satisfyingly sear black lines into things.

Can't go wrong with jerk seasoning, really. Give the meat a good coating of lime juice first. It's hardly original, but basically unbeatable. Having said that, there's a great Slater recipe for chicken which involves a marinade of lemon juice, olive oil, garlic, chillies and fresh mint leaves, whizzed up into a pungent green goo which you soak your chicken pieces in before either grilling or frying. You're meant to use saffron as well, but I guess that's mainly for colour and can be omitted.

 

[routes]

my uncle's famous 'plastic bag chicken'

1 chicken
half a jar of mango chutney
juice of a couple of lemons
lots of garlic
lots of hot sauce
some honey
some salt

first, 'butterfly' the chicken...
then put it in a plastic bag...
then add all the above ingredients to the plastic bag and shake it around a bit so the marinade gets everywhere. leave it for a bit if you like.
stick it on a very hot grill, skin side down first...

 

[Mr. Tea]

my uncle's famous 'plastic bag chicken'

In isolation, this sounds like the most distasteful party trick ever.

(Recipe sounds good, though.)

 

[cobretti]

Made a tasty basic chicken curry the other night, from the cookbook of one of Glasgow's longest running curry houses. After prep it only took an hour or something, could take less if you're not as obsessive an onion-sweater as myself. I'll fire up the recipe and pics of tonight's batch later on, if I remember correctly after your chicken all you need is ginger, garlic, onion, tomatoes, chilli powder, black cardamom pods, one stick of cinnamon, turmeric, ground coriander seeds, cumin and some salt. Gonna chuck some peppers in tonight and see how it goes, only costs about a fiver to do a massive batch, preexisting spice reserves pending.

 

[Slothrop]

This thread in book format:
Amazon product ASIN 0747599777Just got it after reading a review at the weekend - it looks absolutely fantastic.

Been looking at it at home - it is fantastic.

The first effort based on it was mixing some fresh chopped rosemary into the goats cheese before doing the classic goats-cheese-on-half-apricots thing - because rosemary was a recommended combination for both goats cheese and apricots, and the description of the goats cheeses and apricots combo was "strangely reminiscent of lamb" and rosemary goes with lamb. And yeah, it worked rather well.

 

[Benny Bunter]

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.

Made some gorgeous sourdough bread from homemade leaven yesterday. Your wife is right, the taste is definitely much better than with the easy blend yeast and it seemed to have nicer, softer springy consistency. I can see myself becoming a total bread snob now.

Maybe I need to get out more but learning how to make bread has been just about the most satisfying thing I've achieved so far this year.