https://www.gizmodo.co.uk/2020/08/he...unds-horrible/
Coffe-flavoured mushroom ketchup and baked bean flavoured bread. No thanks.
https://www.gizmodo.co.uk/2020/08/he...unds-horrible/
Coffe-flavoured mushroom ketchup and baked bean flavoured bread. No thanks.
Holly Brockwell reporting for the Sarcasm Times.
I can find you a less bantsy article in which the sandwich still sounds vile, if you'd prefer.
To be honest as soon as I saw that Heston Blumenthal had made a sandwich and was making it available for sale at £3.85, it was going to take something of Dostoyevskian literary values to swing my opinion positively.
I don't like either baked beans or coffee, but I can't see either of those things being that bad if I did.
I'd give it a go but I'd argue anyone having coffee with a fry up instead of tea is a wrong un.
If it wasn't for the coffee flavoured ketchup (fucking ugh) then I'd give it a go.
Coffee aside they're all things you would eat in a fry up in basically the same arrangement so it can't be that bad.
It's obviously nice. They just shoehorn certain ingredients in there to pique interest.
I don't know why baked bean bread is supposed to be so terrible? If it was sun-dried tomato bread nobody would care, and I bet they taste similar as they'll be basing the baked bean taste off the sauce.
Had a wood-fired pizza that Giggles would have turned his nose at. It was glorious.
Speaking of bread, the previously indestructible cheap loafs from Tesco now mould up after a few days. It wasn't like this before lockdown.
Incoming lamb malai
The new Turkey Twizzlers aren't up to much. They're not bad, but if I wanted uninteresting and healthy-ish turkey sausages I could have got them anyway.
Salmon with chive mash mash potato and a prawn cream sauce. In hindsight I should have reduced the cream a little more and I wish I had done a pea puree instead of using balsamic but fuck it.
Food for thought, but instead of the chunks of prawn, could you make an intense prawn oil from the heads/shells and infuse the cream sauce with it?Originally Posted by Smjffy
Salmon with chive mash mash potato and a prawn cream sauce. In hindsight I should have reduced the cream a little more and I wish I had done a pea puree instead of using balsamic but fuck it.
But then you wouldn't have prawns.
I'd be all over that, Smiff.
I like the look of that.
Even though I don't like prawns, I think I'd put up with them for how good the salmon and mash looks.
This is the most offensive thing I've ever read.
Life is complicated. Sometimes people want you to put rubbery little pink things in your mouth that taste mildly of fish; sometimes they think it's disgusting.
I think you're cooking them wrong.
...
I'm not taking the bait on that one. Too obvious.
#sheltered
Truth be told it's not something that even crossed my mind but having Google'd it I reckon I could give it a stab next time. I've got complete freedom to do as I choose so if you've got any other suggestions then I'm all eyes.
I've had a couple of dishes hit the back of the net in the last two weeks or so which has been quite nice.
I've been on the yogurt with nuts and seeds bandwagon for a long time, but earlier this week ran out of nuts so decided to throw some of the above in and my word.
I'm a twit
I've taken an awful liking to Krave.
Something about the two proteins (where one is 'part of the sauce' but also left quite chunky) sat strangely with me, and the prawn oil could be a way of stretching out food cost.
My other suggestions would be in terms of presentation - I'd go with a well of puree (vs. a lump of it) and then serve the salmon skin-up (with a hard sear on the skin) in the middle, with a thin layer of the cream sauce resting under the salmon in the middle of the well (but not poured over it, so that the seared skin presents nicely). Then I might also lose the green from the sauce and the puree and do a drizzle of chive oil instead - you might get the bright green pop you're looking for, especially if the puree is otherwise unadultered. You could still do fresh chives with the puree instead of an oil, I suppose, but I'd then consider maybe a healthy spoonful over the puree vs. cooked in it.
As you said, you could probably then lose the balsamic, as it's not adding anything taste-wise.
Last edited by Luca; 14-09-2020 at 04:42 AM.
Shut up, you bunch of melts.
1.
Toggle Spoiler
2.
Toggle Spoiler
3.
Toggle Spoiler
@SvN is posting foreskin pictures ban worthy?
18g of sugar per 100g. Put it down and never speak of it again.
I've been on the yogurt with nuts and seeds bandwagon for a long time, but earlier this week ran out of nuts so decided to throw some of the above in and my word.
The box is nearly gone and won’t be getting replenished.
I'm a twit
This looks like a delicious Sunday morning hangover cure.Shut up, you bunch of melts.
1.
Toggle Spoiler
2.
Toggle Spoiler
3.
Toggle Spoiler
Looks like something that has squirted out of road kill.
I made risotto with the slow cooker and it was very good. #FBPE#WATON#ABTV
Making risotto sounds a bit cosmopolitan for you.
If I want to keep eating rice whilst sticking it to the Chinese then the options are limited.
You could just live off Tilda microwave packs if you're prepared to eschew flavour but without going Full Molton.
I could never go back to that bollocks after buying my amazing rice cooker. I went for an Indian the other week to support them in their border dispute and I'm sure they gave me pouch rice.
Risotto in a slow/rice cooker sounds like the sort of thing that's going to trigger Luca big time.
I had a pizza last night that would have him rocking in corner.
Eh. Risotto is tedious to make. It’s not how I’d do it, but I understand the convenience of a slow cooker.
Go on, Giggles. I feel like suffering.
Risotto is shit anyway, so you might as well do it wrong.
Wrong.
Exactly.
The worst food in the world is couscous.
I'm a twit
Maybe worst grain but surely kidney (unless in a pie) or liver is worse?
Kidney's alright but then my dad did bring a fair amount of that home. I've been conditioned.
Couscous, like rice or anything else, is contingent on what you put in it. I've had some Moroccan lamb things where it's absolutely glorious.
My father-in-law, who's a bit of a maverick in the kitchen having taken up the duties post retirement, swears by couscous with thai red curry. It's an abomination but he won't listen to reason.
90% of meals also accompanied with garlic bread which I'm sure must be ruinous from a health perspective.
I like cous cous so long as it’s a fairly dry dish.
Posting Permissions
Reply With Quote
