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thompson1780
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« Reply #3495 on: 15:11:17, 01-11-2008 » |
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Just made a Sweet Potato and Butternut Squash soup..... Not a rustic chunk soup, but a rather finely balanced soup, if I do say so myself.
Roast the Butternut Squash until tender. Footle about a bit, then par-boil a sweet potato.
Melt some butter, and add a finely diced onion - heat until golden and translucent. Then add the strained potato and allow to take on the juices. Then add water and the scooped out squash, which will by now have roasted and cooled.
Simmer for about 5 mins, then liquidise, and add salt. Add water to make it thin enough to pour from a spoon.
Wait until tonight to reaheat ready for eating and add a drizzle of truffle oil in the bowl.
Nommo
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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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brassbandmaestro
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« Reply #3496 on: 15:16:05, 01-11-2008 » |
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I was just thinking of a joke about that, Antheil!! On board HMS Victory recently, a couple or so years ago, me and MrsBBM, the tour guide gave one of those touristy type of jokes!! He was saying that when food was low etc, sometimes the cook would try and get as many of the ship's rats as he could and make a stew of them and of ofcourse he would say, that was how the dish ratatouille cam into being. A bit of old rat if you ask me!!  |
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Antheil
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« Reply #3497 on: 15:18:10, 01-11-2008 » |
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add a drizzle of truffle oil in the bowl.
Nommo
I have never experienced truffle or truffle oil, am I missing some expensive orgasmic experience? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #3498 on: 15:18:35, 01-11-2008 » |
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add a drizzle of truffle oil in the bowl.
Nommo
I have never experienced truffle or truffle oil, am I missing some expensive orgasmic experience? No. |
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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 #3499 on: 15:20:51, 01-11-2008 » |
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I got some chicken thighs today. Haven't cooked chicken in a long time so I'm looking forward to it.
I'll bone them and put them on the griddle and eat with roast pumpkin and steamed cabbage (and probably mashed potato).
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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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Antheil
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« Reply #3500 on: 15:22:59, 01-11-2008 » |
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add a drizzle of truffle oil in the bowl.
Nommo
I have never experienced truffle or truffle oil, am I missing some expensive orgasmic experience? No. <sigh of relief emoticom> |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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thompson1780
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« Reply #3501 on: 16:29:40, 01-11-2008 » |
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Relief at being mistaken?
Truffle is yum. But only sparingly.
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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harmonyharmony
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« Reply #3502 on: 17:21:37, 01-11-2008 » |
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I've never really got on with truffle oil. It just seems to be a seasoning that does nothing for me.
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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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Don Basilio
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« Reply #3503 on: 17:27:53, 01-11-2008 » |
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A little bit of nice truffle oil is lovely in the right place, such as on plain pasta.
But it has a pretentious reputation as something restaurants can put on the menu to add a few quid to the price.
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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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harmonyharmony
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« Reply #3504 on: 10:57:22, 02-11-2008 » |
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Did anyone see A Taste of my Life yesterday?
I've not been watching any TV for about a week (since last Saturday actually) and I watched this on iPlayer while I was eating lunch.
The programme is not on my 'must watch' list and sometimes I've found it really quite naff, but I found the reactions genuine, and enjoyed the way that Hurt seemed so natural (to the extent that he exposed the artificiality of the interview setup by asking 'Is everyone going to have some?').
The beef stew looked lovely.
I can imagine that if I was a guest on a programme like that, Nigel Slater would cook up a version of something that my school canteen would produce and I'd have to say 'Oh no! This is far too tasty! You've not cooked it long enough. In order to get the authentic taste, I have to still be chewing it 30 minutes later, and for the proper effect it should have just as much flavour by that time as it did when I started.' I don't think I have many culinary highlights of my first 18 years unless you include my Granddad's macaroni cheese. Don't know if it was the rigid food budget that my Mum stuck to, being one of four fussy children, Mum's rather rough and ready approach to cookery, or stupid childhood foibles on my part. Possibly a combination of all of them. Proper food began in 1996 for me, when I went to university. For all their many culinary sins, the cooks in my college knew how to cook crunchy vegetables.
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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 #3505 on: 11:02:08, 02-11-2008 » |
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Incidentally, tonight's dinner is going to be roast (line-caught) cod with something resembling bubble and squeak.
And a poached egg.
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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 #3506 on: 11:09:17, 02-11-2008 » |
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Now that sounds seriously nommy, hh <salivate emoticon>
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Antheil
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« Reply #3507 on: 11:45:40, 02-11-2008 » |
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hh, I notice you often talk of roasting cod. How do you do it without it drying up??
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #3508 on: 11:49:21, 02-11-2008 » |
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I start off by frying it, skin side down, in oil and butter for around 5 minutes (I flour the skin with seasoned flour before this) until the skin is crispy, then baste the top with the fat and put it into the oven (around 200˚) for about 10 minutes until it starts flaking. I don't seem to have had a problem with it drying out... (fingers crossed)
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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 #3509 on: 12:08:31, 02-11-2008 » |
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You did that a while ago and posted a photo, hh, and it looked well-nommy to me.
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Green. Always green.
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