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Morticia
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« Reply #2040 on: 12:13:19, 27-04-2008 » |
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Oh joy! Nige has published 50 of his favourite Summer recipes in the Observer Food Magazine today. I particularly like the look of the Halibut with capers, lemon and parsley. And the Chicken and lemon cous cous. The lamb-filled flatbread doesn't sound half bad either .....!  |
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perfect wagnerite
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« Reply #2041 on: 21:39:19, 27-04-2008 » |
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Yes, some great recipes in the list - I liked the look of the mackerel recipes but the rest of the family won't eat it (insult added to injury by teenage daughter in puritan mood, who took one look at the front of the Food Magazine, declared "that's disgusting" and marched off).  Nothing burning here today, as we have been out at our Russian friends' Easter celebrations - decorated eggs, Kulich (buns with cottage cheese), beef dumplings, and beetroot salad among the highlights. Magnificent! |
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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)
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MabelJane
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« Reply #2042 on: 23:20:53, 27-04-2008 » |
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Yes, some great recipes in the list - I liked the look of the mackerel recipes but the rest of the family won't eat it (insult added to injury by teenage daughter in puritan mood, who took one look at the front of the Food Magazine, declared "that's disgusting" and marched off). Hmm... I'm inclined to agree with her!  |
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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 #2043 on: 23:36:48, 27-04-2008 » |
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Yes, some great recipes in the list - I liked the look of the mackerel recipes but the rest of the family won't eat it (insult added to injury by teenage daughter in puritan mood, who took one look at the front of the Food Magazine, declared "that's disgusting" and marched off). Hmm... I'm inclined to agree with her! Well I suppose it's better than "On the menu today: horse penis and testicles with a chilli dip", at least those penises are veggie |
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Andy D
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« Reply #2044 on: 23:42:23, 27-04-2008 » |
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I feel very ill  "For beginners, Miss Zhu recommended the hotpot, which offers a sampling of what the restaurant has to offer - six types of penis, and four of testicle, boiled in chicken stock by the waitress, Liu Yunyang, 22.
The Russian dog was first. It was julienned, and rather gamey.
The ox was, of all six, the most recognisable for what it was, even though it had been diced. In texture seemed identical to gristle.
The deer and the Mongolian goat were surprisingly similar: a little stringy, they had the appearance and feel of overcooked squid tentacles. The Xinjiang horse and the donkey, on the other hand, were quite different. Though both came sliced lengthwise, and looked like bacon, the horse was light and fatty, while the donkey had a firm colour and taste. The testicles were slightly crumbly, and tasted better with lashings of the sesame, soy and chilli dips thoughtfully provided.
One speciality, Canadian seal penis, costs a hefty £220, and requires ordering in advance." |
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Bryn
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« Reply #2045 on: 08:17:29, 28-04-2008 » |
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... at least those penises are veggie I was going to carp "penes", but ... |
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Ruth Elleson
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« Reply #2046 on: 09:37:18, 28-04-2008 » |
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I bought a new Panasonic breadmaker last week. It is the SD-255, the Rolls-Royce of breadmakers.
Well, I say "new". The SD-255 is almost impossible to get new, as they are sold out everywhere, and have a 2-month lead time. They also cost £100. I got mine from an ebay retailer for £60 plus delivery, having been a customer return.
I have had a breadmaker before, but found the bread it produced to be dense, stodgy, and certainly not worth giving up shop-bought bread for.
The bread produced by the Panasonic on the other hand is absolutely delicious! It can be set on a timer overnight, and has a nut and seed dispenser so ingredients can be added at the right stage without manual intervention. This morning I woke up to the delectable smell of freshly baked white bread containing five different types of seed. It tastes just as good as it smells. I can't wait to try pizza dough and all the other things it does.
Highly recommended, and with the increase in food prices it works out quite a bit cheaper than shop-bought bread - and a LOT cheaper than anything of comparable quality. Obviously there's the initial outlay of buying the machine - but it will pay for itself at some pont...
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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perfect wagnerite
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« Reply #2047 on: 10:43:55, 28-04-2008 » |
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I'm a big fan of Panasonic bread makers - mine's an SD 252 which I've had for a few years now and the bread is always perfect. Being able to throw in the ingredients the night before and to wake up to fresh bread in the morning really is one of life's luxuries. And not only is it inexpensive but, unlike shop-bought bread, you know exactly what's in it.
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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)
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Morticia
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« Reply #2048 on: 14:48:25, 28-04-2008 » |
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I seem to be experiencing culinary meltdown. Again  Does anyone else go through phases where everything you touch in the kitchen turns to pitch instead of nectar of the Gods? I seem to either bugler the simplest things up or just not enjoy them. This morning I decided that toast and Marmite would be Mort-proof. Nope My horoscope probably reads something like 'Stay out of the kitchen you great culinary klutz!'. |
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Jonathan
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« Reply #2049 on: 14:57:36, 28-04-2008 » |
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I'm a big fan of Panasonic bread makers - mine's an SD 252 which I've had for a few years now and the bread is always perfect. Being able to throw in the ingredients the night before and to wake up to fresh bread in the morning really is one of life's luxuries. And not only is it inexpensive but, unlike shop-bought bread, you know exactly what's in it. Hi PW, We've got an SD-253 and it's great! I agree about the smell of fresh bread in the mornings as well. NOM NOM NOM... |
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Best regards,
Jonathan
*********************************************
"as the housefly of destiny collides with the windscreen of fate..."
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Antheil
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« Reply #2050 on: 18:43:37, 28-04-2008 » |
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I seem to be experiencing culinary meltdown. Again Does anyone else go through phases where everything you touch in the kitchen turns to pitch instead of nectar of the Gods? I seem to either bugler the simplest things up or just not enjoy them. Mort, I am just wondering if the answer to your culinary meltdown and lack of enjoyment in the partaking of vittals could be alleviated by someone else cooking for you? Now, of course, I would willingly invite you to Antyville immediately for a repast but the few hundreds of miles between us reveals that is a no-no. But if it wasn't a no-no it certainly would be a guaranteed Nom-Nom. If a friend can't cook for you how about a take away or a M&S or Waitrose Finest ready meal? Just a thought. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Milly Jones
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« Reply #2051 on: 19:21:38, 28-04-2008 » |
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Same here Mort, you'd be most welcome in Millyland to attend one of my Indian Banquets if you were ever nearer than about 300 miles away. Having said that my kitchen is a tip at the moment as I have workmen in retiling the floor right through from there to the utility. They've had to put hardwood down first and the dust is once again unbelievable. The utility is now tiled and going to be grouted tomorrow, then the corridor leading to the kitchen and finally the kitchen itself. The only upside is that I can't do any washing/drying tonight because the machines are in the garage until the tiles have set. They'workmen say they're hopefully to be finished by Wednesday night. Then I think I'll leave it a couple of days for all the dust to finally settle and give the whole place a good spring-clean after that. I kept the doors closed but the dust has managed to creep up the stairs...... I've managed to cook a proper dinner this evening for the youngster who came out of school and asked for lamb steak, sweetcorn, carrots and broccoli! He's a real meat and two veg man. I just have the veg of course, but I do the meat for him because as he's growing so fast I think he needs the protein. He ate every bit and then had some fairy cakes (baked previously). No wonder he's nearly as tall as me! His feet are bigger than mine already and he's only 7. He's a size 4 and I'm a 3.  Seriously though, I'm glad he prefers proper food to junk although he's not had much junk really - just a MacDonalds occasionally as a treat. |
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We pass this way but once. This is not a rehearsal!
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richard barrett
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« Reply #2052 on: 23:31:29, 29-04-2008 » |
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So, Mr so-called Slater, why do your fishcakes fall apart? Because there's no ingredient in the recipe which holds them together, not even a teeny bit of eggwhite, that's why. Pah!
They were tasty I grant you.
Tonight however I have been eating an item from the recipe book of the eminent German chef Herr Wolfram Siebeck, consisting principally of seasoned minced lamb wrapped in savoy cabbage leaves and baked with creme fraiche on top. This was much more satisfactory.
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Morticia
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« Reply #2053 on: 23:38:38, 29-04-2008 » |
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So, Mr so-called Slater, why do your fishcakes fall apart? Because there's no ingredient in the recipe which holds them together, not even a teeny bit of eggwhite, that's why. Pah!
Well bung somfink in to hold 'em together, Barrett! Having said that, I've given up on fishcakes, Slater or otherwise. The bluddy things always fall apart!  |
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Antheil
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« Reply #2054 on: 23:41:51, 29-04-2008 » |
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So, Mr so-called Slater, why do your fishcakes fall apart? Because there's no ingredient in the recipe which holds them together, not even a teeny bit of eggwhite, that's why. Pah!
Well bung somfink in to hold 'em together, Barrett! Having said that, I've given up on fishcakes, Slater or otherwise. The bluddy things always fall apart! But, Rick Stein's don't OMIGOD, what have I said? Mea Culpa Nige!! |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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