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harmonyharmony
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« Reply #3510 on: 12:12:30, 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.
I did. And here it is again in all its glory:  cotitsalv |
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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 #3511 on: 12:17:43, 02-11-2008 » |
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Thanks hh, next time I buy cod I'll roast it.
I don't think we have had a report about Marty's pork and bean extravaganza??
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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 #3512 on: 12:18:56, 02-11-2008 » |
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Ooh yes please martle!
I love pork and beans. An easy and delicious meal idea is to add a tin of refried beans to your pork.
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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 #3513 on: 12:28:14, 02-11-2008 » |
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Thanks hh, next time I buy cod I'll roast it.
Or you could try it with Pollock, Ants. Pollock being the new Cod and all that. A good, firm textured fish with taste plus easy on the purse  |
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martle
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« Reply #3514 on: 12:29:50, 02-11-2008 » |
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As it happens, I've just returned from Waitrose  and Taj with all the makings. This is what it will have in it (although the method is not 100% decided yet)... pork belly chorizo pancetta haricot beans (soaked last night) black beans (ditto) tomatoes smoked paprika garlic chillis onion wine/water I shall report, later!  |
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Green. Always green.
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Antheil
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« Reply #3515 on: 12:41:01, 02-11-2008 » |
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Strangely enough Martle I was looking at this recipe yesterday and thinking how nice it looked but lacking the chorizo and pancetta I went ahead with my belly pork and Puy lentils which was nommy (and will be reheated today) http://www.bbcgoodfood.com/recipes/4253/chorizo-and-pork-belly-with-haricot-beansA cheap meal, the piggy cost me £3.60 and the four chipolatas I also chucked in (pork, bramley, honey & rosemary from Waitrose meat counter) cost me 57p, so just over £2 per meal. In today's Observer ower Nige is talking about credit crunch cookery and how the secret is not to buy cheap food but to pad out meals with extra veg, beans, potatoes, etc. Well we knew that already  |
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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 #3516 on: 12:47:24, 02-11-2008 » |
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Well we knew that already But isn't it amazing how so many people don't know this? I'm suspicious of using too much potato, because that was my parents' only solution (I was so fussy about vegetables that it was a major miracle if I ate a small helping of something vegetable-like that wasn't baked beans) to the problem (actually the doctor told my Mum that you can live off baked beans). |
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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 #3517 on: 12:48:10, 02-11-2008 » |
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Yes, Ants - that is one of several recipes I was looking at too. Can't resist the chorizo tang, and I happened to have some smoked paprika... My piggy cost £3.98  |
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Morticia
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« Reply #3518 on: 12:56:27, 02-11-2008 » |
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Smoked paprika is a wonderful thing. Works nicely with roast duck and gives a real boot up the derriere to cauliflower soup.
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Antheil
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« Reply #3519 on: 12:59:33, 02-11-2008 » |
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Yes, Ants - that is one of several recipes I was looking at too.
Twilight Zone  Marts and Ants both reading the same recipes at the same time!!! I am amazed that so many people I know just will not even consider pulses (apart from kidney beans in chilli) as a staple ingredient let alone lentils (which always seem to be a source of amusement) My cupboard has about 6 different types of bean at the moment. |
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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 #3520 on: 13:05:43, 02-11-2008 » |
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You'd think that we'd have moved on a bit from the ubiquitous kidney bean by now, wouldn't you?  There are so many fab beans out there, and if people can't be asked to soak them there are good quality tinned ones. There ain't no excuse anymore! Recognition for beanz NOW!  |
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Antheil
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« Reply #3521 on: 13:10:20, 02-11-2008 » |
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There ain't no excuse anymore! Recognition for beanz NOW! Beanz don't meanz Heinz |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Antheil
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« Reply #3522 on: 16:42:42, 02-11-2008 » |
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Returning to the bean/lentil debate (whilst awaiting a nomness report later on Martle's pork'n'bean'n'chorizo fest) the brand of Puy lentils I used was Merchant Gourmet and whilst buying my hand distinctly wavered over their box of Black Beluga Lentils. I now find on their website "Tiny and naturally vibrant in colour, they glisten when cooked and look remarkably like caviar. Deliciously wild and earthy, these attractive lentils hold their shape" Well, say no more. I love a lentil who is deliciously wild and earthy whilst holding her shape Also, it appears it is one of the most protein rich lentils. A pack of these will be in the shopping basket tomorrow. I wonder if anyone has experienced the delights of these? |
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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 #3523 on: 20:56:26, 02-11-2008 » |
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Those do sound good Anty. Let us know how you get on with them.
My bubble and squeak turned into more of a frittata due to not enough potato.
But it's rather nice. Fish is good too with a creamy sauce.
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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 #3524 on: 22:15:53, 02-11-2008 » |
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I don't think we have had a report about Marty's pork and bean extravaganza??
All I can say right now is: OMG. I think I may die, so it's been very nice knowing you all. Fireworks may be coming to Hove a couple of days early this year. |
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