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time_is_now
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« Reply #1785 on: 00:04:25, 31-03-2008 » |
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I don't like milk, except in tea/coffee Neither do I! (I'm so glad I've found someone else with the same taste - people always seem to find it very strange that I can drink very milky tea, but can't stand the taste of it on its own.) I'm not a regular visitor to this thread but thought all you gourmets might want to know what I ate last night (I dididn't cook it myself, needless to say): Celeriac & Stilton Soup --- Poached Salmon & Monkfish Terrine served with Lemon Dill and a Sweet-Pepper-filled Filo Basket on a Roquette Nest --- Apple-, Herb- & Apricot-stuffed Guineafowl wrapped in Pancetta and served with a Sloe Gin Sauce [this was very nice!] --- Vanilla Panna Cotta with Balsamic Berries --- Selection of Cheese (Cambozola, Isle of Mull, Stilton, Old Amsterdam, Brie, Fourme d'Ambert, Harlech) with Biscuits --- Coffee and Mints I'm sorry to report to martle that there was no icing sugar on my dessert. |
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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richard barrett
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« Reply #1786 on: 00:07:42, 31-03-2008 » |
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They also had to be "blended" since we wouldn't eat soups that had "bits" in them though I've no idea how my mother did it - she didn't have a food processor or a hand blender.
She probably had a Mouli - my mum used one to make apple puree with all the windfalls. We only had a small garden but it was full of apple trees. I grew to loathe apple puree, stewed apple, veg soup with apple sneaked into it - she thought we wouldn't notice - and even risotto with bits of apple in - but I did enjoy apple pie, apple crumble and baked apples. I have a machine like this.  It has a few different exchangeable discs and a very clever suction feature (using the little lever at the bottom) which enables it to stick fast to any flat surface, and the fact that it's all done by hand gives you much more immediate control over the texture of what's coming out than when using a blender. And when you've finished you can take it apart and put the bits in the dishwasher, if you have one. |
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« Last Edit: 00:09:48, 31-03-2008 by richard barrett »
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martle
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« Reply #1787 on: 09:10:16, 31-03-2008 » |
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Will that thing mince meat, Richard? Whatever, I want one. Tinners, that's a pretty impressive meal. Shame about the sugar, but hey.  |
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« Last Edit: 09:11:51, 31-03-2008 by martle »
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Green. Always green.
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Milly Jones
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« Reply #1788 on: 09:16:38, 31-03-2008 » |
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Time for porridge now!
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We pass this way but once. This is not a rehearsal!
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harmonyharmony
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« Reply #1789 on: 11:31:11, 31-03-2008 » |
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Will that thing mince meat, Richard? Whatever, I want one.
For the last two years there's been an embargo on my purchasing new kitchen equipment (C was worried about me cluttering up my kitchen surfaces and was also convinced that I'd never use them). Now that's not a problem any more, I can't afford it! I've got to go to Durham this week (work on corrections) so I'll pick up my stick blender at the very least. Tinners, that's a pretty impressive meal.
Now I thought that as well (cheese board in particular sounds rather nice). Not sure if I'd want the soup as well as the rest - sounds a bit hearty in comparison with the rest if you ask me. Oh. You didn't. I have mixed feelings about terrines. They're either rather good, or they involve combinations/techniques that are inappropriate for the meat/fish concerned. Did this fishy one work? What did they seem to have done to it? |
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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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richard barrett
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« Reply #1790 on: 12:00:53, 31-03-2008 » |
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Will that thing mince meat, Richard? Oh yes. But there are lots of other fun things available from these Manufactum people - seems to be mail order only in the UK, though they have a few shops in Germany, it's mostly quite expensive stuff but it won't come apart in your hands. |
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Morticia
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« Reply #1791 on: 12:14:31, 31-03-2008 » |
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I have a machine like this. Gosh, that looks like a glamorous, revamped version of the mincer that my mother had many moons ago, complete with 'sticky' feet. The mincer, not my mother! I think the offering on the Mort table tonight will be a chickpea concoction involving garlic, chillies, some fine spicy sausages and probably tomatoes. I will not be using the frozen chickpeas currently being touted by the Sainted flippin' Delia! They would appear to be the one tinned product that does not find favour in her kitchen  |
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harmonyharmony
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« Reply #1792 on: 12:20:58, 31-03-2008 » |
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I've never used a tinned chickpea. I really don't know why I insist on soaking all of my pulses but I seem to be quite set on it.
Since moving up here I've not invested in frozen peas either. Which is a bit weird because they've been a real staple for the last few years. Perhaps I associate them too much with C...
On my table tonight will be something to do with a chicken breast and mushrooms. Any suggestions?
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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 #1793 on: 12:27:56, 31-03-2008 » |
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Yes, hh. If you can be fagged to go out and buy a can of mushroom soup (bear with me), fry up some onions (not garlic, I'd say), lightly saute your mushies, brown the chickie breast (fnar), bung it in a small casserole, add the soup to the saute, pour the lot over the chicken and 30 mins on mid-high heat in the oven. Add grated cheese and brown for the last 7 mins if you like. Garnish with a handful of chopped parsley. My mum's idea. Easy-peasy and very tasty.
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Green. Always green.
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Morticia
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« Reply #1794 on: 12:35:40, 31-03-2008 » |
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Funnily enough hh, Nigel had a recipe yesterday for Chicken Breast with Mushrooms and Bacon. Looked very toothsome ... http://www.co.uk/theobserver/foodmonthly. Hope that link works  I see that that a couple of nom nom nom establishments in Brighton received a mention in the Observer Food Awards. Namely, Terre a Terre (that should make our veggies happy) and <pause for drumroll> The Taj on Western Road! Martle and PW throw their hats in the air and dance around a bit Edited to remove 'hair' and replace it with 'air'  |
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« Last Edit: 12:38:10, 31-03-2008 by Morticia »
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martle
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« Reply #1795 on: 12:41:07, 31-03-2008 » |
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Green. Always green.
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harmonyharmony
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« Reply #1796 on: 12:42:00, 31-03-2008 » |
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http://www.guardian.co.uk/theobserver/foodmonthlyThanks Mort and Martle. I'll let you know what I choose! (I'll also be consulting Appetite). Aargh. Having corrected that link I still can't find that recipe...
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« Last Edit: 12:48:25, 31-03-2008 by harmonyharmony »
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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 #1797 on: 12:44:14, 31-03-2008 » |
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I don't like milk, except in tea/coffee Neither do I! (I'm so glad I've found someone else with the same taste - people always seem to find it very strange that I can drink very milky tea, but can't stand the taste of it on its own.) C was a bit like that too. She loves milk in tea and eats cereal with milk (but it had to be just enough for the cereal - if there was any left over she abhorred it) but found my habit of drinking it on its own particularly weird. |
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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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Morticia
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« Reply #1798 on: 12:58:14, 31-03-2008 » |
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I cannot abide milk <greenface>. I hated it when I was a child (we were made to drink it at school. Yuck!) and my feelings haven't changed. Th extent of my milk consumption is a dash of it in tea. End of story. The smell, the taste, the texture all combine to make me heave. And as for cooked milk e.g. rice pudding  MAKE IT STOP!! |
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harmonyharmony
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« Reply #1799 on: 13:01:00, 31-03-2008 » |
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I see.
I used to have at least two mugs of it a day, tea in cereal, my favourite food is macaroni cheese and one of my favourite puddings is rice pudding...
Did you feel sympathy for the young Nigel then Mort?
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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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