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harmonyharmony
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« Reply #285 on: 23:11:15, 18-06-2008 » |
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I ate quorn on Tuesday.
It mang.
I thank you.
I think it has to be cooked with sensitivity for what it is, and the canteen's quorn pasta bake (you can tell they're only cooking for the academics at this time of year...) just, well, didn't.
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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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MabelJane
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« Reply #286 on: 23:20:13, 18-06-2008 » |
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Remember Stone Soup, hh? The same rule applies.
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #287 on: 19:46:15, 21-06-2008 » |
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I'm about to tuck into a penne dish, the tomato and sweet pepper sauce uses home-grown basil - see The Garden Shed - and it's topped with Twineham Grange veggie "parmesan". Made double the amount so there's one to go into the fridge for another day. |
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Andy D
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« Reply #288 on: 22:32:41, 28-06-2008 » |
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I was back from cricket today well after 8 o'clock so I did a version of my quick noodle dish. Boil water for noodles and, while that happens, cook some frozen French beans in the microwave for 4mins. Put some sesame oil into the bowl you're going to eat out of, grind black pepper, add half sliced onion and c1/4 coarsely chopped red pepper, stir & into m/w for 3 mins. Put egg noodles into boiling water, stir & cook for 4mins. Add drained beans/noodles to bowl, sprinkle low-salt soy and mix it all well. Eat with chopsticks + a spoon to get the little bits on veg you can't pick up otherwise. Total preparation time 10mins - fast food eh?  |
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harmonyharmony
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« Reply #289 on: 19:29:10, 02-07-2008 » |
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Aubergine curry!  cotitsalv |
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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 #290 on: 19:30:03, 02-07-2008 » |
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Most acceptable, hh. But I'll have twice the amount of rice with mine, please.  |
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Green. Always green.
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MabelJane
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« Reply #291 on: 20:42:00, 02-07-2008 » |
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Aubergine curry! cotitsalv Yes please! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Reiner Torheit
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« Reply #292 on: 00:07:20, 03-07-2008 » |
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There's a nice little park opposite the B&B where I am staying, and since the weather's been nice I've been taking picnic suppers over there, with an mp3-player or a book. Tonight I had "little gem" lettuces, with some caesar dressing, calamata olives, some grated parmesan and a sprinkle of toasted nuts. Extremely simple, but very nice, with a glass (or two) of Rioja  Quorn is one of those things which ought to be superb for broadening the range of veggie dishes, but in practice usually fails to live up to the high hopes. The Quorn "mince" is ok, and I remember making bolognese sauce with it years ago (although frankly dried tvp mince is just as good, and cheaper - it's what I use at home in Moscow, where Quorn isn't sold). But my experience with those "Quorn steaks", "Quorn escalopes" etc sold in Sainsbury's in ready-to-eat format are usually that it's like an elegantly thin slice of kitchen rubber sponge served with a creamy sauce  I have quite a promising-looking Marks & Sparks Mushroom & Cheese Tostillada lined-up in the fridge for tomorrow And finally I've got news that the Ministry of Foreign Affairs have rubber-stamped my documents in Moscow, so in about a week I can go home - and cook for myself once more It's wild mushroom season in Russia, and I'll be making a lovely chilled cepes cream soup as soon as I get back Mmmmm! |
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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Antheil
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« Reply #293 on: 18:37:18, 10-07-2008 » |
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A girl at work has given me a most enormous bag of organic spring greens from her veg plot. And wonderful they look too.
What I want are some recipes that will lift them up into The Realms of Nomness par Excellence!!
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Andy D
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« Reply #294 on: 19:03:12, 03-08-2008 » |
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Tonight my own version of pakora/bhajia (or whatever they're called ie vegetable patties) - green pepper and courgette in them this time - shallow fried. Plus a mixed crunchy salad (no leaves) - including the first of the home grown toms - and lime pickle.
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Reiner Torheit
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« Reply #295 on: 20:46:48, 03-08-2008 » |
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What flour do you use to make your pakora, Andy? Whenever I've used gram flour, I've found that - if shallow-frying, as you do - the outsides are already more than golden brown whilst the batter in the centre hasn't set. The result is the taste of uncooked flour in the middle - I can somehow never replicate the yummy taste of the Ravi Shankar Bhel-Poori House  What's the secret? Meanwhile it's forest mushroom season here - aided by the poxy weather we've had the last week. Today at the market most of the sellers had big boxes of bright yellow trompettes, so I grabbed a half-kilo of nice-looking ones for a quid... cleaned them up, and bunged them under the grill with some light soy, olive oil, and goat's cheese. Sprinkle with pine-nuts and fresh chopped purple basil (both from the market too) and a generous twist of black pepper I'll make a soup with the rest of them. |
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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harmonyharmony
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« Reply #296 on: 20:59:08, 03-08-2008 » |
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Reiner - NOM!
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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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Andy D
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« Reply #297 on: 21:18:13, 03-08-2008 » |
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Reiner, I use gram flour but I cook them on a fairly low heat. Mine's a very old stove so I've no idea what temperature it is but it's somewhere between simmer for a curry and simmer for a pan of rice. It usually takes up to 20 mins to cook them (10 mins per side), so they can't be rushed, but the insides (batter and veg) end up cooked while the outside is crispy and golden.
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Morticia
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« Reply #298 on: 21:29:52, 03-08-2008 » |
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Today at the market most of the sellers had big boxes of bright yellow trompettes, so I grabbed a half-kilo of nice-looking ones for a quid...
Reiner, I am deeply envious. I doubt you could buy a half-kilo of bog standard button mushrooms for a quid here I am a major fungi fan. Just found the following on my google travels. It's made with the black trompettes and called Trompette de la Mort Pizza, which amused me. It's been that kind of day ...   |
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Reiner Torheit
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« Reply #299 on: 21:59:26, 03-08-2008 » |
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Aha, Mort, that's what my impromptu trompette recipe was lacking... a pizza base underneath it! I knew there was something, but I couldn't think what! When they're in season the forest mushrooms are a bargain - and they provide a bit of income for people who live out in the sticks, too. The cepes should be appearing in the markets soon, I expect, although they're rather dearer... but I shall probably miss their short season, since I'm headed for London for a couple of weeks. Trompette de la Mort Pizza - couldn't be better, could it? ) Of course, the true mushroom fans will tell you that buying ready-picked ones is cheating, and the real enjoyment of mushrooms is when you've spent a whole day wandering in the woods with your special mushroom-knife (no, there really is such a thing, I promise), and returned home with several plastic buckets crammed with goodies of different kinds. You then make a warming mushroom soup in the hope of warding off pneumonia. Sadly I am a mushroom klutz, and my bucket last year was sorted-through by friends who tutted softly about "trying to poison us all, eh?" and left 2-3 edible ones - so these days I buy at the market, since it's across the road from my house, and involves no muddy gumboots, anoraks, mosquito-bites or poisoning scares |
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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