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The Radio 3 Boards > General Chat > The Coffee Bar > What's that burning?
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Author Topic: What's that burning?  (Read 50785 times)
Antheil
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« Reply #1335 on: 22:26:52, 26-02-2008 »
I find it strangely comforting that Martle and I (and maybe others) may be consuming Nigel's baked onions at the same time.  A sort of serendipity across the ethernet.  Cheesy
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Reality, sa molesworth 2, is so sordid it makes me shudder
harmonyharmony
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« Reply #1336 on: 22:30:28, 26-02-2008 »
Quote from: Antheil the Termite Lover on 22:26:52, 26-02-2008
I find it strangely comforting that Martle and I (and maybe others) may be consuming Nigel's baked onions at the same time.  A sort of serendipity across the ethernet.  Cheesy
Grin

I'm not going to have a chance to do anything inventive (or even following a recipe) until the weekend - tomorrow is teaching from 10-5:30, then onto Durham (via my supervisor's house for a squid dinner), teaching in the morning and then back here on Friday. I'm hoping that I'll have enough time on Friday morning to stop off here and take some fish out of the freezer so that I can make fishcakes in the evening but we'll see... The weekend may well see me baking onions and chocolate puddings. I'm so excited I could  Lips sealed
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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)
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perfect wagnerite
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« Reply #1337 on: 22:45:40, 26-02-2008 »
Quote from: martle on 22:14:45, 26-02-2008
Quote from: harmonyharmony on 22:08:37, 26-02-2008
There's a website???  Shocked

Oh yes.

http://www.nigelslater.com/

Nigel Slater has a website and I didn't even know? What have I been missing!!

Time to catch up!
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
martle
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« Reply #1338 on: 22:48:41, 26-02-2008 »
The number of recipes is pretty limited, but they're all...  Tongue Tongue Tongue ...good!
Don't you love Nige's vocabulary? 'Soothing' this, 'comforting' that.

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Green. Always green.
Andy D
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« Reply #1339 on: 23:01:04, 26-02-2008 »
Quote from: harmonyharmony on 22:30:28, 26-02-2008
via my supervisor's house for a squid dinner

Is that a bit like a



but underwater?
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martle
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« Reply #1340 on: 23:03:27, 26-02-2008 »
 Cheesy
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Green. Always green.
Morticia
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« Reply #1341 on: 10:38:42, 27-02-2008 »
I've just been reading back through the outbreak of praise for Nigel Slater. There is no doubt in my mind that HE IS A KITCHEN GOD!!  His food is fab and he seems to write from the heart. No pretentious, overly fussy foodie speak here. I've never cooked anything by him that hasn't been immensely satisfying. That reminds me, I really must sort out the years of Observer clippings that I have. They're a shamefully disorganised, ummm, mess Embarrassed Roll Eyes   

Martle, have you made that ham with juniper and apple juice yet? It's divine I tell you, bluddy divine! DO IT!!
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martle
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« Reply #1342 on: 10:48:25, 27-02-2008 »
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Green. Always green.
Morticia
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« Reply #1343 on: 10:59:06, 27-02-2008 »
Good man. As you were. Cheesy Cheesy
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Antheil
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« Reply #1344 on: 11:16:56, 27-02-2008 »
Nige's gammon cooked in cold pressed apple juice has got to be the most delicious meal I have cooked.

I don't get the Observer so was totally unaware of his weekly column but it is all archived and such a lovely read (it's what I am doing at the moment when I should be working!) and there is just so much I want to cook and like Mort I love his style of writing.

So many recipes - so little time  Cheesy
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Reality, sa molesworth 2, is so sordid it makes me shudder
Morticia
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« Reply #1345 on: 11:58:50, 27-02-2008 »
His chickpea and chorizo creation hits the spot as well! A wonderfully satisfying bowl of tastes and textures for a chilly day. Yum! Vegetarians please note, the chorizo isn't compulsory. It still tastes fine minus the sossie Smiley But then you'll have known that anyway! Wink
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Antheil
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« Reply #1346 on: 14:32:58, 27-02-2008 »
With all this talk about Nigel Slater, plus the fact that today is payday, I have been out and purchased his Kitchen Diaries, not so much as a recipe book (although one quick peep and several have grabbed me) but more as a jolly good read.  Can't wait to get home and start reading.

When I was looking on Amazon to see if I could make any significant savings I notice that they are offering Delia Smith's How to Cheat at Cooking at half price  Shocked  Only a couple of weeks after publication!  Reading the reviews (lots of 1 stars) her suggestion for Shepherds Pie is A TIN OF MARKS & SPARKS TINNED MINCE TOPPED WITH FROZEN MASH  Shocked

So I hotfooted it over to M&S just now.  A 400g tin of mince (1.69p) is 75% beef, followed by water, tomato puree, CORNFLOUR, SUGAR, and SALT, pepper, etc., plus, to make it even worse, it is made in Brazil!!  Of course M&S have an offer - buy one get one free.  This isn't a cookery book, it's a book about how to assemble a meal from tins and packets.  What happened to fresh, seasonal and tasty?  What next - Spam Fritters or even Ye Olde Oak Smoked Ham in packet parsley sauce?  Perhaps she will endorse Vesta Curry next?

Evidently the BBC are doing a series about it.  Will she be able to endorse M&S, Aunty Betty et al? 
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Reality, sa molesworth 2, is so sordid it makes me shudder
Ruth Elleson
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« Reply #1347 on: 14:43:49, 27-02-2008 »
We had a Book People sale in our office yesterday and I could have picked up the Delia book for £9!

As far as I'm concerned, you either cook or don't cook.  In other words, you either cook something from scratch or eat something ready-made.  I wouldn't consider the compromise to be worth the effort of preparation, especially as it would not give me anything like the amount of pleasure and enjoyment I get in cooking from scratch, and in many cases it's not worth the money either.

(I did buy some things at the book sale though - all cooking-related.  A soups book, a baking book, and the Good Housekeeping Step By Step Cookbook.  Total spend £16 which wasn't bad.  I am a bit addicted to cookbooks!)
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Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
Morticia
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« Reply #1348 on: 14:49:58, 27-02-2008 »
I know that this is probably silly but I feel really rather teed off by the latest Delia opus. It strikes me as a cynical exercise (jeez, she hardly needs the loot!). It seems to be aimed at those who are time poor but with enough ££ to hurl the pricier, designer type of "instant" food into their trolleys. Anyone know if she's endorsed Iceland products? I bet not Angry  I know, I know, get a life Mort! Roll Eyes
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Ron Dough
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« Reply #1349 on: 14:55:56, 27-02-2008 »
Spam fritters. Yecccccccccccccchhhhhhhhhhhh, that's where I draw the line.

They tried them on us in School a couple of times: revolting soggy rectangles from which the fat positively oozed when you rested your knife on them in preparation for cutting. They were quickly christened 'grease-slabs' and despite the clean plate rule so many were returned to the kitchen the second time they served them up that they were removed from the menu henceforth.

(Actually they were then replaced by shop-bought pork-pies cooked again in the school oven, so that the shells were a desiccated burnt mass and the jelly ran out as clear fat the moment the knife was introduced. They were removed from the menu PDQ, too, or else served, as received, cold with salad.)
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