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harmonyharmony
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« Reply #450 on: 23:32:42, 06-09-2007 » |
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You sound as if you've done pretty well food-wise this week, hh! Five courses - followed by a barbeque?!!!  Nibbles, starter, main (which was pretty awful - chewy tasteless chicken), pudding and cheese. I managed half a burger and couldn't stomach any more. and tomorrow, an only friend is taking me out for dinner.
What's an only friend?  You must have more than one! Oops! I meant to say an old friend. He shared a house with me when I was an undergrad and he kept me entertained by playing music from Martin Guerre, Whistle Down the Wind and Les Mis through the wall at all times of the night. All I could retaliate with was Einstein on the Beach and (memorably) Freitag aus Licht. |
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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 #451 on: 03:07:49, 08-09-2007 » |
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Massive dinner (which could explain my wakefulness at 3am) with mixed antipasti to start, then a fillet of turbot with king prawns in a lobster sauce finished off with a lemon tart with an espresso.
And then another bottle of wine and a few whiskies.
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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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Mary Chambers
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« Reply #452 on: 06:49:00, 08-09-2007 » |
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That sounds like a terrific meal  ! |
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harmonyharmony
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« Reply #453 on: 10:42:21, 08-09-2007 » |
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It was a terrific meal! I don't think I could afford to eat like that if it was me footing the bill though.
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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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Andy D
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« Reply #454 on: 20:44:35, 08-09-2007 » |
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Cooked my favourite Bhajee recipe tonight. Since I've only got the recipe scribbled down in a very old notebook, I'll type it out here so I've got it for future reference.
1 teacup of gram flour - I know which teacup I always use so I've no idea what the weight of the flour is - don't use a mug though. This is milled chana dhal, not to be confused with chick peas, which are what you get if you order chana in a Balti house round here. Very confusing!
1/4t bicarb of soda
1/4t salt (preferably less)
1/4t turmeric
1/2t cumin
1/2t chilli
less than 1/2 cup of water
Mix up all dry ingredients, crushing lumps, and add water, stirring until you get a stiff paste.
Today I added half a thinly sliced onion to the batter, but lots of other veg will do equally as well.
This is enough to make 2 large Bhajees, enough for one person for a main meal. Spoon the mix into a frying pan (non-stick) which has a little oil in it and cook over a low heat for 10 mins per side approx.
I served it with a salad consisting of chopped cucumber, carrot and some absolutely gorgeous small plum tomatoes that I've grown myself, plus some lime pickle.
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MabelJane
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« Reply #455 on: 21:01:23, 08-09-2007 » |
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Cooked my favourite Bhajee recipe tonight.
I served it with a salad consisting of chopped cucumber, carrot and some absolutely gorgeous small plum tomatoes that I've grown myself, plus some lime pickle.
Mmm sounds pretty yummy! Wish I'd had your bhajees for my tea instead of my frozen Sainsbury's aloo saag and tarka dhal - though actually they weren't that bad. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Don Basilio
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« Reply #456 on: 18:28:37, 09-09-2007 » |
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My other half came back from Borough Market a few weeks back with what looked like a misshapen, beige rugby ball. It was a puff ball, a giant fungus. We fried slices to have with steak, very nice, we baked slices, we included bits in stews and risotto, and we have still not got rid of it.  There is a bit left in the fridge, stewed with tomatoes and lots of garlic, to cover the increasingly bitter taste. Maybe it was bitter all along, and we overlooked that in the enthusiasm for the novelty or maybe puffball goes bitter after three weeks. This is presumably the experience of large families at Christmas with turkey. Not strongly recommended. |
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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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Andy D
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« Reply #457 on: 20:17:43, 09-09-2007 » |
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Wish I'd had your bhajees for my tea instead of my frozen Sainsbury's aloo saag and tarka dhal - though actually they weren't that bad. In response to your post MJ I googled tarka dhal and found several recipes so I improvised around them tonight. 7oz/200gm washed red lentils 1/2t turmeric 1t chilli 1/4t salt (or less) Add some boiling water and simmer for about 30 mins (though you can simmer for up to 3 hours if you want to, according to some recipes) Meanwhile fry 1.5 onions finely sliced in sunflower oil. Add 1 chopped red pepper (home grown). When they're getting soft make a hole in the middle and add 1 heaped teaspoon cumin seeds. Stir the mix into the lentils. Makes 2 fairly small portions. Served with basmati rice, lime pickle, yoghurt and some of my absolutely yummy home-grown plum tomatoes (sliced). |
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martle
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« Reply #458 on: 20:52:12, 09-09-2007 » |
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There's a really expensive but utterly irresistible deli up my road that sells quality cheeses and cured meats (amongst much else). Just got back from my working holiday, so decided to treat myself to some of their awesome Spanish chorizo (in the oven as I write), plus green salad and warmed-up flat bread. I shall report. (Why should I 'treat' myself after a holiday? The answer to that may appear on the rant thread at some point... ) |
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Green. Always green.
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martle
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« Reply #459 on: 22:31:05, 09-09-2007 » |
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My report, as promised: Bloody fantastic.  |
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Green. Always green.
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Chafing Dish
Guest
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« Reply #460 on: 00:55:52, 10-09-2007 » |
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My report, as promised: Bloody fantastic. Well, chorizo may be bloody fantastic, but morcilla is fantastically bloody...  |
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martle
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« Reply #461 on: 09:14:26, 10-09-2007 » |
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It's a good job Ian isn't around, otherwise we'd start getting bombarded with pictures of steaks. |
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Green. Always green.
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oliver sudden
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« Reply #462 on: 09:24:40, 10-09-2007 » |
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 In these parts there's a dish called Himmel un Ääd (Kölsch for 'Heaven and earth'); it consists of blutwurst on mashed potatoes with apple purée. Heaven and earth because potatoes in some dialects are called Erdäpfel ('earth apples' - think of pommes de terre), which are combined with their 'heavenly' namesakes. The picture up there is a bit small but I haven't been able to find a better one. This one gives a better impression but it's a slightly different thing - one of the sausages is wrong and that appears to be sauerkraut on the left...  |
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oliver sudden
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« Reply #463 on: 09:29:02, 10-09-2007 » |
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..aah, a pedant is whispering in my ear to say that Himmel un Ääd is strictly speaking made not with blutwurst but with Flönz, which unlike blutwurst proper isn't smoked. So any of you tempted to take a puff on some Flönz are duly warned.
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George Garnett
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« Reply #464 on: 10:07:43, 10-09-2007 » |
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...because potatoes in some dialects are called Erdäpfel ('earth apples' - think of pommes de terre)... Wurr oi comes from, we calls them arpples things "potatoes-of-the-air". And in the next village, they calls potatoes "potatoes-of-the-air-of-the-earth", but they be just darft if you arsks oi. |
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