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harmonyharmony
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« Reply #2475 on: 17:19:47, 01-07-2008 » |
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Oh Lord, thou pluckest me out.
Last night saw a sort of pilaf/risotto hybrid created in my kitchen. OK, it was a risotto in reality but I didn't have any risotto rice. So I used basmati instead. It was still lovely (defrosted john dory, chorizo, pine nuts, peppers, aubergines, fish stock).
Tonight, I'm cooking smoked mackerel dauphinoise with pak choi (must go out and buy the cream soon) according to the Nige, then tomorrow I'll be posting in the Veggie room because I'll be having baigan bhaji (aubergine curry).
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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 #2476 on: 18:58:59, 02-07-2008 » |
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So what food action tonight?
In the Green Canteen we are serving a pile of leftover chicken, cooked yesterday, which had been marinaded in lime, garlic and coriander. Served cold tonight, with some fresh sesame noodles and a leafy salad. (The chicken is halal, from Taj of course, and is just mouth-watering!)
Trying to keep half an eye on this Murray feller at Wimbledon.
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Green. Always green.
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Morticia
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« Reply #2477 on: 19:12:08, 02-07-2008 » |
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Ooooo, NOM! That sounds very toothsome indeed, Mart <slurp> Pretty simple supper at Mort Manor ce soir. I bought a couple of very handsome mushrooms the size of dinner plates earlier today. So, one of those with a poached egg from a happy hen plonked on top. The egg, not the hen!  |
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Antheil
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« Reply #2478 on: 19:15:23, 02-07-2008 » |
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Ce Soir Chez Antheil, since you ask Marty x half an eye on Andy Murray and the other half on the chicken before your cat has it away on her toes.
Well, on the recommendation of Morticia I have purchased a bag of pea tops which she says is more peasy flavour-wise than than a virgin pea.
These tender young sprigs will be consumed with home made potato salad, beetroot and Italian ham.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #2479 on: 19:20:18, 02-07-2008 » |
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I have purchased a bag of pea tops
Hope you enjoy them, Ants. They have been a happy discovery for me this year. I was also relieved to see that I am not alone in having no self-control. Nige nibbles them straight from the bag as well |
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Eruanto
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« Reply #2480 on: 00:01:14, 03-07-2008 » |
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I've been getting messy with chocolate, raisins and walnuts lately. Purely for the sake of high-energy foods, I hasten to add (   ) |
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"It is not our part to master all the tides of the world, but to do what is in us for the succour of those years wherein we are set"
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Don Basilio
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« Reply #2481 on: 11:06:29, 03-07-2008 » |
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Please, Miss, what's a pea top?
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Antheil
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« Reply #2482 on: 12:11:06, 03-07-2008 » |
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Don B, pea tops or pea shoots are from the top 2 to 6 inches of a young pea plant, & include two to four pairs of leaves and immature tendrils. Very tasty, full of Vitaman A & C. Use as a salad or I think they can be lightly steamed.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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strinasacchi
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« Reply #2483 on: 12:17:07, 03-07-2008 » |
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My favourite Chinese restaurant in London (now closed alas) served stir-fried pea shoots dressed with a delicate sauce full of shredded crab - absolutely delicious.
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martle
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« Reply #2484 on: 12:19:30, 03-07-2008 » |
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My favourite Chinese restaurant in London (now closed alas) served stir-fried pea shoots dressed with a delicate sauce full of shredded crab - absolutely delicious.
NOM! Which restaurant was that, strina, out of interest? |
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Green. Always green.
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martle
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« Reply #2485 on: 12:30:33, 03-07-2008 » |
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One thing about Chinese restaurants in particular (although it might apply to other ethnic venues too) is that you can very often order 'off-menu', especially if you've been introduced to the place by a Chinese. I have a fave place - The Mayflower on Shaftsbury Ave. - which has a pretty fine menu anyway, but on it you will not see crispy yam and duck croquettes with plum suace. But they're there, oh yes they are. There's a very good novel by Timothy Mo (Sour Sweet) about a 1950s Chinese family in London who run a takeaway, serve up all the usual cheap dishes to the English but cook their 'own' food for themselves after hours - quite different, magnificent stuff that you never see on takeaway menus even today. |
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Green. Always green.
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Ruby2
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« Reply #2486 on: 13:33:57, 03-07-2008 » |
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Don B, pea tops or pea shoots are from the top 2 to 6 inches of a young pea plant, & include two to four pairs of leaves and immature tendrils. Very tasty, full of Vitaman A & C. Use as a salad or I think they can be lightly steamed.
They're lovely, but my local Sainsbury's did them for about 2 weeks and then stopped again. Boo.  I've no idea what I'm cooking food-wise tonight, but some colleagues and I just went out on an elderflower picking expedition, so this evening will be devoted to elderflower-related beverage manufacture.  Oi've even bart a new bucket, special loike. |
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"Two wrongs don't make a right. But three rights do make a left." - Rohan Candappa
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thompson1780
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« Reply #2487 on: 13:53:41, 03-07-2008 » |
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My favourite Chinese restaurant in London (now closed alas) served stir-fried pea shoots dressed with a delicate sauce full of shredded crab - absolutely delicious.
NOM! Which restaurant was that, strina, out of interest? And more importantly, which is your favourite open one now? Tommo |
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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Morticia
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« Reply #2488 on: 16:54:00, 03-07-2008 » |
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Hooray. I bought another bulging bag of peas today Many of them were chomped while I was writing my notes, breaking off every now and then to say to whoever walked into the office 'Would you like a pea?'. Childish? But of course  However, the reactions were interesting (once they'd realised that I was gesturing to a bag of green legumes). 'Ewww! What are they?'  'Oh, they look interesting', 'Can you eat them like that?' (attempting to consume the whole pod), 'Hmm. Dunno about them' (drops pod dismissively into paper bin) and, eventually, 'Oh YES! I love raw peas!'. Gawd knows what the reaction would have been to 'Peas, shoots and leaves' i.e pea shoots. Sorry I'll stop now Still, the point is that many of my esteemed colleagues did not know what a pea ,as nature intended it to look like (as opposed to Birdseye), was. <baffled shake of the head> |
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oliver sudden
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« Reply #2489 on: 17:05:15, 03-07-2008 » |
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who run a takeaway, serve up all the usual cheap dishes to the English but cook their 'own' food for themselves after hours - quite different, magnificent stuff that you never see on takeaway menus even today.
Just like my favourite Chinese place around the corner. (Ni Hao, Brüsseler Straße, Köln.) A less than inspiring standard menu for appearance's sake, a few rather nice specials and some things mentioned in no Latin-alphabet menu on the premises, which are best obtained by pointing at the gorgeous steaming succulent things the apparently-Chinese people in the restaurant are eating and saying one will have the same. A strategy which has so far brought some lovely claypot dishes, an extremely sinful pork belly (not mine, the stuff on the plate) and a chilli chicken which darn near blew my head off. y NOMrahy NOMrah. |
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« Last Edit: 18:35:52, 03-07-2008 by oliver sudden »
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