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Thread: Mahow's all new, all new, all new food thread

  1. #4751
    Senior Member mugbull's Avatar
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    Pan fried broccoli with soy sauce imo

  2. #4752
    Senior Member randomlegend's Avatar
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    Quote Originally Posted by mugbull View Post
    Pan fried broccoli with soy sauce imo
    And toasted cashews.

    Definitely ditch the parmesan, that'll be odd with the Asian flavours.

  3. #4753
    Senior Member niko_cee's Avatar
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    Probably better ditching the fried rice and not making it asian-inspired. Get mustard on the chops as well in the marinade/glaze and stick some sort of potato starch item in (maybe move the garlic element from the chops to the broccoli).

    Honey mustard chops, garlic broccoli, crushed/fried potato w/bacon & herb.

  4. #4754
    Senior Member niko_cee's Avatar
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  5. #4755
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    Quote Originally Posted by Smjffy View Post
    After enjoying a week off I return to finally being allowed to do the meat/fish specials. I went with meat and so far I've come up with honey & garlic pork chops, fried rice with bacon and a side of broccoli sprinkled with Parmesan. I don't need it until tomorrow but does that sound nice? I can imagine the plate in my head.

    Suggestions welcome. Any meat except lamb ideally. Venison, duck etc are all acceptable but I figured pork chops would practically sell themselves. Thoughts?
    Sounds fine as three individual things, but doesn’t make a lot of sense together. If you have pork chops, try seasoning them on both sides, cook them for a good five/six mins on each side so they’ve got some colour and crust. Then keep all the juices, add a knob of butter and a tablespoon of dijon mustard and about four tablespoons of creme fraiche. Cook it down gently and serve on the pork (don’t forget to stir in the resting juices). Serve with plain rice and just some broccoli on the side. That’s a more cohesive plate to me. Good old French campsite recipe that.

  6. #4756
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    Or ditch the bacon and go full asian, as above. A sweet, sticky, soy, sugar, chilli, ginger and anise reduction is delicious with pork.

  7. #4757
    Senior Member Alan Shearer The 2nd's Avatar
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    Anyone get meat from Morrisons?

    I was in one tonight and they had a far bigger selection of cuts than the likes of Asda/Tesco. Whole trout for £2.50 as well which is a winner, if you can be arsed gutting them yourself.

  8. #4758
    Fuck like you cook.
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    Thanks for suggestions. I tweaked a little by going with tenderloin.

    Honey & garlic medallions, fried rice with peas and bacon, roasted green beans and tenderstem broccoli with cherry Tom's. Chilli oil dressing too.
    Last edited by Smjffy; 22-12-2019 at 01:02 PM.

  9. #4759
    Webly Ian's Avatar
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    I dunno how much I personally would like it as I'm a bit fussy with pork that isn't in ham/bacon/gammon form but that looks pretty swish, Smiff.

  10. #4760
    Senior Member Spikey M's Avatar
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    I always feel like the shitest mixed race person ever. I'm white, I feel white, I don't know what it would be to feel black.

    Then this happened:



    and I realised I'm basically Bob Marley.

    Obvs Smiff wasn't going for the 'rice 'n pea' angle, but it still makes me smile.

  11. #4761
    Senior Member Pepe's Avatar
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    After reading the whole thing I still don't get what the issue is. Something about the peas?

  12. #4762
    I used to be funny.
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    They're frustrated you don't have to assemble the meal yourself.

  13. #4763
    Senior Member niko_cee's Avatar
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    'Rice and peas' isn't actually rice and peas.

    That effort is some Honki cultural appropriation.

  14. #4764
    Fuck like you cook.
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    I sold seven in the end. Quite pleased as I was nervous that it might not suit the area.

    @Ian I know what you mean. A lot of what I make I personally wouldn't eat but I try to be open minded. You get a good idea though based on other dishes we have on the actual menu, slow cooked pork sells well, my skewers went quite quick etc.

    I think a lot is trial and error but it's hard coming up with things for the first time, making them for the first time then using the guests as Guinea pigs but since I haven't that much experience there's not much else I can do except imagine what it'll taste like, look like etc. Then there's the costs that you have to take into account. Thankfully I've more than covered the costs of the ingredients after the first two sold. Keep it on for tomorrow then see about a fish special for Monday.

  15. #4765
    Senior Member Spikey M's Avatar
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    Quote Originally Posted by Pepe View Post
    After reading the whole thing I still don't get what the issue is. Something about the peas?
    There are no peas in rice and peas. It's Kidney Beans. It's like going to Jamaica and being served Fish and chips with mushy peas, but the peas are mushy Kidney Beans and the fish is your mums cunt.

  16. #4766
    ram it up your shitpipe Giggles's Avatar
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    Why do the mongs call kidney beans peas?

  17. #4767
    Senior Member Pepe's Avatar
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    Lol at complaining about the authenticity of foreign dishes. As if you mongs get the cuisine from any country right.

  18. #4768
    ram it up your shitpipe Giggles's Avatar
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    Quote Originally Posted by Pepe View Post
    Lol at complaining about the authenticity of foreign dishes. As if you mongs get the cuisine from any country right.
    No country gets foreign cuisine right. I don't know how you think you're the special exception.

  19. #4769
    Senior Member Pepe's Avatar
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    Quote Originally Posted by Giggles View Post
    No country gets foreign cuisine right. I don't know how you think you're the special exception.
    I didn't mean that just you get it wrong, I agree that everyone gets it wrong.

  20. #4770
    ram it up your shitpipe Giggles's Avatar
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    There's usually a sense of superiority when it comes to food so you'll forgive me for coming to that conclusion.

  21. #4771
    Senior Member mugbull's Avatar
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    Luckily we have no cuisine for anyone to misappropriate. Knödel and goulash can be found nowhere

  22. #4772
    Senior Member Spikey M's Avatar
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    I had a 'mixed grill' in Prague that came covered in a dodgey gravy. It was alright, but the East of Europe needs to learn that not everything needs to be a stew.

  23. #4773
    Bookie Sir Andy Mahowry's Avatar
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    You go to crap places.

  24. #4774
    Senior Member Spikey M's Avatar
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    Bit racist mate.

  25. #4775
    Bookie Sir Andy Mahowry's Avatar
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    Sorry, I will sign up to an awareness course and buy some books to better myself.

  26. #4776
    Isn't he banned? Baz's Avatar
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    Lots of OKTOBERFEST things popping up cos, y’know, it’s October.

    What’s the deal with sauerkraut? Literally adds nothing. Haven’t Germans heard of fried onions?
    I'm a twit

  27. #4777
    ram it up your shitpipe Giggles's Avatar
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    None for us because of insurance cunts

  28. #4778
    Senior Member mugbull's Avatar
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    Quote Originally Posted by Baz View Post
    Lots of OKTOBERFEST things popping up cos, y’know, it’s October.

    What’s the deal with sauerkraut? Literally adds nothing. Haven’t Germans heard of fried onions?
    Sauerkraut is fucking amazing. There’s nothing like it. Fried onions are completely different

  29. #4779
    Senior Member Spikey M's Avatar
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    Baz has some properly inexcusable opinions. What a cunt.

  30. #4780
    Senior Member Jimmy Floyd's Avatar
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    Toggle Spoiler


    Just looking at that meal gives me butterflies.

  31. #4781
    Senior Member mugbull's Avatar
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    That’s literally the Czech national dish. I could eat that for every meal until the end of time

  32. #4782
    Senior Member mugbull's Avatar
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    The most underrated part is the “potatoes” which are actually potato dumplings and 20x better than regular potato slices

  33. #4783
    Won the Old Board Lewis's Avatar
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    Why is it all pork in Germany? Pig meat is usually a poverty country (Spain, Italy, East Asia) thing because you can raise them on litter, but there they are, historically a reasonably prosperous region, basing everything on that.

  34. #4784
    Senior Member mugbull's Avatar
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    Presumably for the same reason they have a trade surplus and pay their workers too little. Keeping costs down even when they really don’t need to and stifling domestic consumption

  35. #4785
    ram it up your shitpipe Giggles's Avatar
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    For once Baz is correct.

  36. #4786
    Fuck like you cook.
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    Quote Originally Posted by Smjffy View Post
    ...then see about a fish special for Monday.
    So I did it.

    I went for Rainbow Trout, Parmentier Potatoes and Sauted Peppers with a simple white wine and dill sauce. Pea puree too because presentation.

    It's been selling which is great although I haven't had much feedback in way of taste other than empty plates which is reassuring.

    This week I've had to make a few sauces for the first time, Peppercorn sauce, Mushroom and Stilton, Thai sauce. It's a right ballache making in batches. Thai sauce is a bitch to get the balance right apparently but I managed it on my first go although I'm unsure about the peppercorn sauce, I think it's a little too thick and bossman was off so I couldn't ask how to fix it. More cream?

    I'm really getting the hang of steaks which is awesome as it's so hard cooking to temp, especially when you have a few on at the same time. I've sussed it though, I was cooking to the temp then letting it rest so now I know to cook it just under and let it rest as it'll sort itself out, more or less.

    I really think I've come on a long way in the last few weeks if I'm being totally honest but I still wish I was better and more consistent. Anyhow, here's the fish dish.


  37. #4787
    Fuck like you cook.
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    Today I need to come up with a special for arctic char. At the moment I've got the char, sautéed spinach and new potato, roasted cherry Tom and green beans, caper creme freche and lemon buerre noisette to finish.

    Yay or nay? Difficult one to come up with this one.

    I also need to do a curry as I have no meat special but I've never made one without using an uncle Ben's.

  38. #4788
    Webly Ian's Avatar
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    Quote Originally Posted by Smjffy View Post
    I also need to do a curry as I have no meat special but I've never made one without using an uncle Ben's.
    @Giggles

  39. #4789
    Won the Old Board Lewis's Avatar
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    I was in London today, so I had a mooch up to the St. John bakery because the Spectator recommended their 'famous' donuts (how little I have to do at work), and the one I had was spectacular.

  40. #4790
    ram it up your shitpipe Giggles's Avatar
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    Was it a standard one or fancy flavour?

  41. #4791
    Won the Old Board Lewis's Avatar
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    It just had custard in it, but the custard was the best custard ever.

  42. #4792
    ram it up your shitpipe Giggles's Avatar
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    That would do

  43. #4793
    Webly Ian's Avatar
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    I had a mooch round the St. Enoch Christmas market last night and saw that they've changed up what stalls it has after a few years where it seemed to largely be the same ones. The massive garlic prawns on the French-themed stall looked fucking immense and I shall definitely be going back for some once I have literally any money.

  44. #4794
    Senior Member Jimmy Floyd's Avatar
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    I swear this pay month has been about 19 weeks long.

  45. #4795
    Webly Ian's Avatar
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    I mean I lose a lot of my money on day 1 to bills, debt and rent anyway but even bearing that in mind I somehow seemed to have spent all my money by about the 5th without any massive extravagances.

  46. #4796
    Webly Ian's Avatar
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    Just had my first ever katsu curry at Panko in Glasgow. It was rather good and a good portion too.

  47. #4797
    Senior Member John's Avatar
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    Panko is great. I only actually get something about half the times I intend to though because it's usually queued out the door.

    I went to The Dabbha for lunch the other day and it was incredible value for a tenner.

  48. #4798
    Webly Ian's Avatar
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    Yeah it was queued out the door and full of people waiting for their orders today but to be fair they're absolutely rapid so they must have most of it prepped.

  49. #4799
    Fuck like you cook.
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    Just got 2KG of rump for a fiver off the local butcher. Phwarrr.

    Tonight's tea will be veg, potato and meat. Mmm mm.

  50. #4800
    Senior Member -james-'s Avatar
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    Best Indian I've had in Glasgow lately was Swadish. The Tandoori Cauliflower Steak a particular highlight.

    They also do a blue cheese naan which I didn't get for some reason but am very eager to go back for

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