Food glorious Food

[feral]

You mean it doesn't sound like much cos it wasn't drizzled with anything or swirled around in a wok and covered in lemon grass or ginger or coriander?
You mean the plaice tasted like plaice, the tatties tasted like tatties and the beans tasted like beans ?

My god ...how on earth did you manage to eat it, darling ?

[feral]

Oh and just in case anyone wants to know :
We had Pasta amatriciana today.
That's Italian bacon, and onions, in tomato sauce.
(Mind you, I do always add a drizzle of brandy to the bacon and a dash of worcestershire sauce to the tomatoes ( and a sprinkling of basil and oregano) )

[hammerhead]

Jun 22, 2010 22:17:31 GMT feral said:

You mean it doesn't sound like much cos it wasn't drizzled with anything or swirled around in a wok and covered in lemon grass or ginger or coriander?
You mean the plaice tasted like plaice, the tatties tasted like tatties and the beans tasted like beans?

Lol, and yep, that's pretty much what I meant.

Last night I made spiced couscous with grilled chicken, garnished with a raisin and cinnamon jus.

It was crap, mainly 'cos I added too much stock to the couscous, turning it to mush.


I remember you giving me the recipe for pasta Amatriciana years ago, when I added too much brandy resulting in lots of flames. T'was most tasty though.

[feral]

I remember giving you that recipe as well . That's why I added that we'd had it again. It's Angela's favourite pasta dish .That and tagliatella salmone . Which is even easier ( also involves brandy though, mind ) I dont cook pasta as much as I used to though lol. It's quite a relief.

[feral]

Ah, I tell you what I use a lot for chicken . I usually buy the breasts and then bung a bit of honey over them while theyre frying in a bit of olive oil and a tiny bit of marg . Then I add balsam vinegar . Makes a lovely sauce . That's another one of Angela's favourites .

[pinxminx]

I don't really like Couscous, it reminds me of semilina. Tonight I'm having Fillet Pepe with chips and salad. Yum.

[hammerhead]

Ah, if it reminds you of semolina then it hasn't been prepared very well (see my previous post). I know it's just crushed semolina, but the texture should be very different and it soaks up savoury flavours very well.

I didn't really make a raisin and cinnamon jus. Made that up as a play on Feral's 'messing about with food' post.

[feral]

LMAO
Feck. I'm really glad to hear that . I thought 'gawd almighty that sounds disgusting' but tactfully decided to not say anything at all .


I've only had couscous once . Made by a bloke from Eritrea . It was nice enough but wasn't so nice that it persuaded me to ever cook it for meself . And a right bugger to eat with your fingers

[hammerhead]

You're getting soft! Feral being tactful... Good grief.

I don't even know what 'jus' means.

[feral]

I'm only ever tactful to people I like. Sometimes

Yea ...I've always wondered what jus is as well . I reckon yord spelt juice wrong once and it caught on

[feral]

LMAO . I've just looked it up
It's french for stock .Orrrrrrrrrrrrrrr JUICE


So why the feck don't they just say stock ? Or sauce ?

I'm heartily sick of pretentious cooking

[pinxminx]

Well, I've just eaten half a cow lol and a litre of Pimms & Lemonade and I have to go to work in 2 hours and all I want to do is go to sleep. Went out for lunch to a very nice French restaurant - big mistake, I'd not eaten in two days.
Oh heckkkkkkkkkkkkkkkkkk.

[pinxminx]

Pah! A bath will wake me up, later. lol I just know it - I'm going to get into trouble today. <Bites bottom lip> lol

Who cares... ;D

[pinxminx]

BTW I didn't know couscous was semolina, just goes to show how perceptive I am. God I'm gifted.

[hammerhead]

Jun 25, 2010 9:59:17 GMT feral said:

LMAO . I've just looked it up
It's french for stock .Orrrrrrrrrrrrrrr JUICE


So why the feck don't they just say stock ? Or sauce?

Same reason we call corn, maize, I suppose. Not that I know what that reason is, mind.

Good luck, Pinxminx. Working after a few drinks is not something I can cope with anymore <sigh>

[pinxminx]

I managed to be ok thanks. A bit tired today though.

Hmm so I had smoked Salmon, french toast, philidelphia and a poached egg for my breakfast this morning. Light.

[hammerhead]

Last night I made mussels with potatoes and chorizo. Peasant food at its best I reckon.

200g chorizo in the piece (or 'a lump' as they say here in Nofolk), diced.
Couple of big potatoes, diced.
Packet of shelled, cooked mussels (£1 from Morrisons).
Garlic, sherry, fish stock and parsley.

Fry the tates for 12mins or so in olive oil.
Add the sausage and garlic and cook for another few mins.
Add the stock, sherry and mussels and heat through for five mins.
Serve with parsley and a side-salad of spinach or somesuch.

Yum.

[hammerhead]

Mixed bean bake tonight.

Fried mushrooms, kidney and cannellini beans, passata, tomato puree, garlic, parsley. Topped with a cheese sauce and baked.

Serve with crusty bread.

Cheap and very nice.

[gaia]

i'm having cauliflower cheese tonight...

[yord]

Im trying hard to cultivate that level of culinary advancement