baboon2004
Darned cockwombles.
Is that your website?
Cooking tips and wonderful flavour combinations
- Thread starter baboon2004
- Start date
viktorvaughn
Well-known member
yeah
Heston is a distant, difficult Gnostic demiurge. Nige is more like a friendly, down to Earth, everyday CofE Christ.
Here's the recipe: http://www.bbc.co.uk/food/recipes/hangover_beef_salad_06490
(Where did you get the horseradish btw, want to try it myself now)
baboon2004
Darned cockwombles.
well put, tho i'd argue what i love about heston is that he's not that distant, and if you met him, he'd be just this great enthusiastic guy without airs and graces. Unlike that cunt Ramsay.
Thanks for the recipe!
Thanks for the recipe!
last night i roasted a load of vegetables i had (sweet potato, carrot, parsnip, bit of left over butternut) with a bit of oil and honey. then fried some celery and garlic and a red chilli in a big pot. added the roast stuff into the garlicy pot with some tomato puree and some vege stock cube water. let it simmer for a bit. let it cool, whizzed it up and seasoned it. ate shitloads of it. was so good, like baby food. almost more of a puree than a soup. had a fun chat with my friend about whether or not soups are the ultimate food or not. he did have a point that with soups it's kindof a purist thing cos it's totally about taste, nice ingredients and flavour combos.. but i think i won because texture is such a nice part of food, soups can be boring texture-wise. also, every mouthful is normally pretty much the same with soups, which can also be boring.
Slothrop
Tight but Polite
Only if you really thoroughly liquidize them. Quite a good trick is to liquidize most of it, then stick in a bit more and liquidize it a little, then a bit more and liquidize it not very much at all. So you end up with mostly smooth soup with some little bits and a few chunks. Obvs some soup you don't liquidize at all and end up with all sorts of stuff floating around - I mean, look at pho, wonton soup, minestrone...
Also croutons, rouille, gruyere, fresh nutmeg grated on top etc for a bit of variation.
The best croutons I've done were from a Delia recipe, and involved tossing cubes of stale bread with olive oil and olive paste before oven baking them. You could probably do similar things with parmesan or garlic or dried herbs or something.
Also croutons, rouille, gruyere, fresh nutmeg grated on top etc for a bit of variation.
The best croutons I've done were from a Delia recipe, and involved tossing cubes of stale bread with olive oil and olive paste before oven baking them. You could probably do similar things with parmesan or garlic or dried herbs or something.
Slothrop
Tight but Polite
Cambridge market, unhelpfully. I grated a bit, infused it into some warm milk and melted butter, and added the lot to some mash. Next stop, Bloody Marys.
I'm currently quite chipper because having had to move away from Yasar Halim, I now have an absolutely brilliant indian supermarket about three minutes from my house.
baboon2004
Darned cockwombles.
Anyone made anything with urfa chili flakes before. They sound great, and I have a packet of them in my hand.
Bang Diddley
Well-known member
I had a packet of ready mixed polenta like below. Never known quite what to do with it.
And made this, more or less . . . I used parmesan/chedder mix instead of the suggested cheese and no parsley. Loved it.
Would probably do it with non ready mixed polenta next time tho.
http://www.guardian.co.uk/lifeandstyle/2010/mar/27/smoky-polenta-chips-recipe-ottolenghi
And made this, more or less . . . I used parmesan/chedder mix instead of the suggested cheese and no parsley. Loved it.
Would probably do it with non ready mixed polenta next time tho.
http://www.guardian.co.uk/lifeandstyle/2010/mar/27/smoky-polenta-chips-recipe-ottolenghi
baboon2004
Darned cockwombles.
Celeriac and potato gratin with lots of garlic, double cream and milk, finished off with sprinkled thyme. Wonderful.
Venison with chocolate and red wine sauce - less successful. Not actually that keen on venison, thoguht the burgers are great. Bit bland.
Venison with chocolate and red wine sauce - less successful. Not actually that keen on venison, thoguht the burgers are great. Bit bland.
Benny Bunter
Well-known member
Made wonton soup with pork dumplings for the first time today. It was absolutely delicious and incredibly quick and easy to make. Anyone got any other good ideas for chinese dumplings/soups?
I also bought some yellow bean curd but not quite sure what to do with it...
I also bought some yellow bean curd but not quite sure what to do with it...
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nochexxx
harco pronting
is there a difference between 'yellow' bean curd and tofu?
Mr. Tea
Let's Talk About Ceps
You musta got naff venison, innit - I cooked it a couple of times over the winter and it was double wicked lush. Is it one of those meats you have to hang for a bit to let the flavours develop, maybe?
Benny Bunter
Well-known member
my apologies, I actually got the crushed/fermented yellow bean sauce that you get in a tin, quite different from tofu. I'm thinking of just chucking it in a stir-fry and seeing what happens.
baboon2004
Darned cockwombles.
You're probably right - bought Sainsburys when I work next to Smithfields. Epic fail. But I was ultra-disappointed with the meat's flavour.
What did you do with it when you cooked it (I dont' want to know about the killing and gutting sections)?
Mr. Tea
Let's Talk About Ceps
First, shoot your deer...
We got steaks - sadly I can't remember what cut, though from the shape it may have been the venisonic equivalent of sirloin - and pan-fried them fairly quickly on a high-ish heat in butter with a little oil to prevent burning. Browned on the outside and pinkish-red in the middle (we both like meat that looks like it still has a bit of fight in it). Basically just cooked it as you would a good piece of beefsteak. We made gravy flavoured with juniper berries to go with it, which somehow made the whole thing taste vaguely witchy or even pagan. We made this when venison was in season in the late autumn - perfect Samhain fare.
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baboon2004
Darned cockwombles.
First, shoot your deer...
We got steaks - sadly I can't remember what cut, though from the shape it may have been the venisonic equivalent of sirloin - and pan-fried them fairly quickly on a high-ish in butter with a little oil to prevent burning. Browned on the outside and pinkish-red in the middle (we both like meat that looks like it still has a bit of fight in it). Basically just cooked it as you would a good piece of beefsteak. We made gravy flavoured with juniper berries to go with it, which somehow made the whole thing taste vaguely witchy or even pagan. We made this when venison was in season in the late autumn - perfect Samhain fare.
Don't get me wrong, I enjoy shooting deer, but I might get too excited at work if you start describing it in detail.
OK, will go and ask at Smithfields later this weerk, for the best cut. I never overcook any meat except pork and chicken, because I beleive you can die by undercooking either. Or tapeworm. Nasty.
Juniper def a good match for venison - the chef I live with said as much. try the choc and red wine sauce tho - there will be w ay to make it taste amazing. Probably more butter to gloss it or something.
Does oil with butter prevent burning (obv butter burns at lower temperature, but I don't understand how this will stop the butter burning, unless it coats the butter molecules somehow?)?
I make Thai meatballs sometimes, don't know if that's any help? Basically pork mince with nuff chillis, coriander, lemon grass, lime leaves, spring onions, add salt to taste and fry. They are super-delsih and go kind of gummy/burnt in places.. salty, savoury plus chilli plus thai flavourings = bliss.
pork