I think I'm going to make the effort to make something out of the Rick Stein India book this weekend, on that note. Haven't in ages but everything I've made in it has been lovely.
I think I'm going to make the effort to make something out of the Rick Stein India book this weekend, on that note. Haven't in ages but everything I've made in it has been lovely.
I've still only made two things from it. The lamb dopiaza and then the beef vindaloo which ruined the rest of the book for me. I only cook the vindaloo now and can't see myself cooking another curry.
Big fat sausages with lentils tonight. Lush. Love a lentil.
Although saying this I'll probably get home and just do chips and gravy because I'm fucking lazy.
I've made near everything in it that isn't vegetarian or fish.
https://www.amazon.co.uk/Hello-My-Na.../dp/B01HWKSBAG
Got this to go along with my ice cream maker. It's a great little book.
Had a nice coconut chilli chicken Thai style from a 30 min cook book. Nice, nothing more.
You need to make this-Originally Posted by randomlegend
http://www.foodnetwork.com/recipes/g...recipe-1946008
Texture is spot on straight out the freezer.
Thanks, will give it a go.
Forgot about this strawberry one too-
https://www.askchefdennis.com/strawberry-gelato/
I made it using milk and it was perfect. I think a lot of fruit ones can end up quite icy but not that.
Use the best strawberries you can get your hands on i.e. none of the imported shite.
I ordered myself some Meal Squares. My life is about to change!
Have a sandwich mate.
He doesn't get an extra hour with a sandwich though.
Exactly. Life hacking and all.
Discovered pasta puttanesca a while back and I'm properly hooked on it at the moment. Think I've had it for dinner three times in the last week.
The hooker's dinner.
Fucking love puttanesca. It must be the best dish going for reward in terms of effort.
Have you seen that Huel shit, @Pepe?
Hadn't seen that one before, but I just googled it. Seems similar to Soylent. I am not sure that just mixing micronutrients and making a drink out of it is as healthy as eating the same amount of nutrients from real food. Just guessing though. Also, I don't like liquid food.
EDIT: The ones I bought are probably BS too, mostly got them out of curiosity/for the lols.
"I just throw some MealSquares in my bag and feel like I can do whatever I want with my day.
--Nathan"
Good on Nathan really. Wonder what it was he was eating that was imposing regulations on his activities previously. I would like to avoid that myself really.
Bet it was Bananas.
I always thought they were a bit bent.
i didn't even know it was a thing until just now, but i do something almost identical to it myself and it is indeed an easy yet delicious meal. i usually have pine nuts and prawns as well in mine.
Anchovies are amazing really. I stick them in anything I'm not serving the lady
(so, unfortunately not enough things).
Had some Cherry tomatoes, Buffalo Mozzarella & Anchovies for lunch yesterday, with one of those snooty Olive oils on
Received them yesterday so I decided to have one for breakfast today. The time saved on not having to prepare breakfast was spent slowly biting through the dense, dry cake, each bite followed by a sip of milk to wash it down. At least the taste is good.
Read that in a Partridge voice for full effect, although Pepe has probably never heard of the scoundrel.
Can confirm that I've never heard of him.
Going to Poland on Wednesday for a few days for an Auntie's 60th.
I was told it's happening at a restaurant which isn't quite a restaurant (it's just a standard venue who will cook some food but you can bring your own food and drinks) and she's ordered some salads for every along with chicken stuffed with mozzarella and peach.
I'm not the biggest fan of fruit and meat but chicken, cheese and fucking peach? The fuck?
I can see that working. Salt and sweet.
Had slow cooked beef cheeks with a creamy mushroom sauce and cabbage pierogi.
I've been saying that Polish food needs modernising for about 20 years now. Seems they've finally realised that. Easily the best thing I've eaten in Poland.
When I was in Poland they gave me raw mince meat mixed with wholegrain mustard. How I didn’t die/have a bad poo I’ve no idea.
I'm a twit
I'm doing this:
http://www.greatbritishchefs.com/rec...uck-egg-recipe
this:
For the meateaters:
http://www.greatbritishchefs.com/rec...houlder-recipe
For the vegetables:
https://www.theguardian.com/lifeands...tam-ottolenghi
and a variation on this:
http://www.greatbritishchefs.com/rec...e-cream-recipe
for 10 on Saturday.
Not as much work as last time (WHICH I NEVER POSTED PICTURES FOR @John DID YOU NOTICE MATE?) so should be quite good fun.
Steak tartare is glorious.
Just mustard? It's amazing when there's an egg yolk, gherkins and onions to mix in with what they call Maggi (it's their version of Worcester sauce).
You've been talking about modernising a national cuisine since you were ten?
Alright beef cheeks.
That meal doesn't sound all that modern. Was there just very little of it on a huge plate or something?
Pretty much. It's been the same forever.
Breaded pork chop, boiled potatoes and cabbage.
The food is boring plain and it doesn't change based on the seasons.
It's been communism food forever, they're finally starting to move from that.
It's hugely modern for Poland.
The Polish crew at work brought in a shedload of Polish doughnuts today for "fat Thursday" as they called it. Good shit.
Yeah, it's their pancake Tuesday.
Restaurant I went too even gave us a load for free.
Faworki is also popular today, it's just bits of fried dough caked in powdered sugar.
I wondered why the Polish lad in work was eating them today.
I can't remember the specifics. To this day I'm glad to have survived it.
I'm a twit
Flaki is probably the best Polish thing. It's tripe soup and it's outstanding.
Grocer's near me has started doing packs containing a variety of weird wild mushrooms. Just made a risotto from them, with some rehydrated porcinis stuck in as well, and absolutely nailed it. Lemon juice and parmesan at the end fairly crucial imo.
Is it this stuff?
Girlfriend's family (and most other west africans I've encountered) use it and the cubes in everything.
Is monkfish worth buying in a restaurant and how high is the possibility of bones? Last thing I want to do is pay €35 for it and then have to shove it to one side after the first bite having one in it.
A fillet may have bones but if it's cheeks then I don't think there are any in it to begin with.
Alright fish cheeks.
Tail according to the menu.
Anywhere you're paying €35 for a dish should be removing the bones from fish properly, surely?
Made the base for the blood orange sherbet (IDK either, it's like halfway between an ice cream and a sorbet and not the powder you dip your liquorice wand in) and it's bloody yummy. Churn it up tomorrow.
Yeah but everywhere tries to remove them but it doesn't mean they actually do. If it's one that's normally full of them I'll just get the lamb or duck.
You'd be within your rights to send it back if it had bones in somewhere charging that amount, I'd have thought.
Yeah, that's the stuff.Is it this stuff?
Girlfriend's family (and most other west africans I've encountered) use it and the cubes in everything.
Making za’atar chicken tonight with chickpeas, a lebanese salad, a shitload of fresh herbs, pomegranate, yoghurt and flatbread. Unffffff.
I just nailed a magical kebab. A place finally opened nearby that does real ones
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