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martle
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« Reply #255 on: 22:54:58, 19-05-2008 » |
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Green. Always green.
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Andy D
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« Reply #256 on: 00:01:58, 20-05-2008 » |
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Mmmm, carrot cake, yes please, but can you leave out the butter?  |
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harmonyharmony
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« Reply #257 on: 20:22:17, 03-06-2008 » |
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Tonight I'm improvising a dhal. Unfortunately I've left it rather late so I'll not eat until around 9.
It's made with some split lentils, pepper, chilli, cumin and spinach finished off with lime juice and yogurt.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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A
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« Reply #258 on: 21:15:41, 03-06-2008 » |
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Sounds great HH... any left? was it good?  A |
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Well, there you are.
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harmonyharmony
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« Reply #259 on: 21:23:10, 03-06-2008 » |
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It's ok. Lentils should have been cooked for a bit longer, and if I had my pestle and mortar up here I would have ground some cumin as well as having the whole seeds. I think it was also benefit from a little gram flour in the closing stages but I don't have any yet. Plenty left for later on this week.
I was going to say something about Quorn because it is (or at least certainly was) a staple of my ex's cooking. She found my insistence on cooking with pulses peculiar verging on the certifiable. I don't really know what to think about it because she tended to either cook the ready-meal quorn (which was all very nice but - like the universal chicken breast ready meals - tended to have all the flavour in the sauce) or swamp the stuff with strong flavoured sauce. I would say though that quorn mince tastes a hell of a lot better than supermarket mince.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #260 on: 21:57:19, 03-06-2008 » |
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Cherries, chocolate and yogurt for pudding.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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martle
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« Reply #261 on: 22:00:47, 03-06-2008 » |
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I would say though that quorn mince tastes a hell of a lot better than supermarket mince.
Do you mean supermarket 'meat' mince, hh? And if so, really?? I had quorn mince in a chilli the other day. Never again. Slimey, glooped, viscous nonsense that reminded me of hardened snotballs (softened again by chewing) with no flavour and a revolting sensation as it slithered down your throat in an insinuating way. Mind you, this was in one of the Uni cafeterias.  |
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Green. Always green.
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George Garnett
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« Reply #262 on: 22:08:35, 03-06-2008 » |
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Slimey, glooped, viscous nonsense that reminded me of hardened snotballs (softened again by chewing) with no flavour ...
Martle!!!!! That's the last time I'm going to venture innocently into the veggie room hoping for some tips on unusual things to do with celery or 101 ways to brighten up alfalfa. |
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« Last Edit: 22:11:37, 03-06-2008 by George Garnett »
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martle
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« Reply #263 on: 22:11:05, 03-06-2008 » |
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Sorry George. But facts are facts.  |
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Green. Always green.
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Antheil
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« Reply #264 on: 22:16:36, 03-06-2008 » |
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I would say though that quorn mince tastes a hell of a lot better than supermarket mince.
I had quorn mince in a chilli the other day. Never again. Slimey, glooped, viscous nonsense that reminded me of hardened snotballs (softened again by chewing) I sa, said Molesworth 2, martle does remind me of Grabber of The Remove, wot he did with snotballs Matron of The San said was dizgusting. She sa, you should try cleening the mirror after he been in here. He did have flickering of to a tee |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #265 on: 22:20:55, 03-06-2008 » |
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Yes, I stand by my guns!
I think it depends on how you cook either/both. My ex used to produce a very tasty Monday pie using it.
And my mum used to believe in boiling mince. Lasagne made with tinned mince was a revelation...
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Antheil
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« Reply #266 on: 22:30:23, 03-06-2008 » |
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Lasagne made with tinned mince was a revelation...
Of course it was hh. Is your Mum Delia Smith? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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George Garnett
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« Reply #267 on: 22:34:20, 03-06-2008 » |
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I think it depends on how you cook either/both. My ex used to produce a very tasty Monday pie using it.
STOP IT, ALL OF YOU!!!!! Et tu, hh!!! Honestly!! (Oh, you mean mince and quorn. Sorry.) |
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« Last Edit: 22:36:31, 03-06-2008 by George Garnett »
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martle
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« Reply #268 on: 22:41:24, 03-06-2008 » |
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a very tasty Monday pie Ye gods. YE GODS! hh, it's ok, you can come home, you don't have to do your hamburgers in duck fat - you'll die soon if you do - just remember the past glory that was YOU.  |
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Green. Always green.
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harmonyharmony
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« Reply #269 on: 22:54:48, 03-06-2008 » |
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Am I missing something...?
I wouldn't knowingly choose to cook with quorn, let alone quorn mince. But then that goes for mince mince. My mum used to have that frozen mince... uhuhuhuhuh [shudder]
I once made a mince (keema?) curry with a green bean curry (both courtesy of pat chapman's curry house cook book) and while my parents were scoffing it making appreciative noises I sat and quietly wept (well not really, I just whinged a bit) because it tasted like Mince and Beans.
This isn't terribly vegetarian is it? Sorry.
No, mum wasn't delia before delia was delia, it was my sister who cooked with tinned mince. I think it was a recipe from her Home Eck class. Which proves [I'm sorry, what?] that all delia is doing is regurgitating [yuck!] recipes from student cook books and school home economics sheets.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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