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Thread: Food, Glorious Food

  1. #126

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    That's gnocchi? No wonder you didn't like it!

    Crappy phone camera but managed to sneak a shot of what I was REALLY doing at a meeting




  2. #127
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    It's British asparagus season no more of that Chilean/Mexican muck on our supermarket shelves! And to celebrate, I made a baked asparagus risotto tonight - used to make it years ago before I knew how to do a proper risotto, but it's still good stuff!

    Gonna make at least one asparagus dish every week while the season lasts.
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  4. #128
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    Your piss gonna stink

  5. #129
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    Quote Originally Posted by Dermotron View Post
    Your piss gonna stink
    No more so than usual.
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  6. #130

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    I like asparagus with boiled eggs and a French cheese and butter sauce

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  8. #131
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    Quote Originally Posted by AJ View Post
    I like asparagus with boiled eggs and a French cheese and butter sauce
    Sounds good - I'll likely resort to asparagus with black pudding and poached eggs at some point
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  9. #132

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    Asparagus is one of my favourite food things, especially the whit ones (haven't had British asparagus I think - in the European season the green ones we have here are usually Spanish or Italian and the white ones ought to be German though Dutch is the most common). Perfect for a barbeque, either grilled bare or wrapped in ham.
    The white German asparages this year have been among the best I've ever had for sale, they're enormous!

    Another favourite that's in season now is wild garlic. Mix it with somegood butter for a really good herb butter (also a common ingredient in my barbeque dishes).

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  11. #133
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    Made aubergine parmigiana last night from scratch as a test . . . . and ate the lot before going to bed

    This recipe bar the breadcrumbs. https://www.youtube.com/watch?v=rq1EUwiLa6M

    Left the aubergine out and sliced for 2 hours with some salt on them (1 hour per side) then seared them on a gridle. Even like that they were delicious.

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  13. #134
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    I’ve never come around to aubergine, given it a few chances!

    This week’s asparagus recipe: creamy chicken with asparagus. Bastardised the recipe as usual, but it turned out pretty good
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  14. #135
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    How have I never seen this thread.

    I'll have to have a good look through for inspiration as I'm main meal make in my household.
    And also drop some of my favourite recipes that I use.

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  16. #136
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    Just done a trial (at a discounted price) with https://www.gousto.co.uk/

    et bored of eating the same thing so gives a few ideas on how to add different things to food - will likely cancel it but decent so far

  17. #137
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    Seen a healthy eating show highlighting them and Freshco or Eat Fresh or something like that. Look quite good.

    You can see why they are needed these days with both parents working being almost standard.

  18. #138
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    I'm not as against them as I once was... they're good for inspiration and trying new things, if nothing else. I don't understand how people can get themselves in a position where they're living off them, though, must cost a fortune outside of trial periods. Though I guess they can afford it
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  19. #139
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    I'm not against them either..... but both of us work, and we still have time to cook from scratch most nights. It's not that difficult.... you just need to plan a bit..... seems like these things just do the planning for you

  20. #140
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    Just gives inspiration as well on things to add to chicken, rice, etc that you may not think of/forget

    We won't use ongoing but some people might if they are too busy and can afford it

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  22. #141
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    Been reading about tomatoes (very on-brand), thought I'd share my semi-interesting findings

    Well, I read in an American history book a while ago that Europe didn't have any tomatoes prior to discovery of the Americas, as that's where they originated (South America, I think, but they were prominent in Mexico by the time Europeans got there). So today I was thinking about it and decided to Google 'what did italians eat before tomatoes', and a question I'd wondered for a while answered itself!

    I wondered why pomodoro (Italian) is so wildly different to tomato in English and tomate in French and Spanish - it turns out that when tomato plants arrived in Europe, they were quite different to how they are now and were largely yellow. The first guy to document them in a botany guide called them "pomo d'oro" - anyone who's studied French and Spanish (or Italian obv) might be able to work out that that literally means "apple of gold" so, "golden apple". Over time that has contracted to one-word "pomodoro"!

    Incidentally, here's the recipe that had me wondering about pomodoro in the first place... pomodoro scoppiati (bursting tomatoes - a personal favourite).

    So that's that. But ALSO, I read about a Supreme Court case that determined that tomatoes are a vegetable, not a fruit (similar to the Jaffa Cake biscuit vs cake thing I guess): https://en.wikipedia.org/wiki/Nix_v._Hedden

    And for what it's worth, Italians just ate like the rest of the Med pre-tomato.
    Italians ate pretty much what the rest of Mediterranean eats. Olives, pasta (introduced to Europe before 1000AD), different types of polenta (not made with corn, that came from the New World also), beans, onions, anchovies & fish near the shore, and pork & wild game inland.
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  23. #142
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    And a carrot is defined as a fruit in EU law because of jams.....

    Courts don't always know what they are talking about

  24. #143
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    Quote Originally Posted by Craig Forrest View Post
    And a carrot is defined as a fruit in EU law because of jams.....

    Courts don't always know what they are talking about
    Oh yeah, I read that too, was meant to look into it more.
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  25. #144

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    I was gonna order a curry then I noticed eggs peppers and some other bits going off

    4 Eggs
    Cajun pepper and seasoning
    salt and pepper
    paprika
    1 green pepper
    mushrooms
    half a tomato
    half onion
    2 spring onions
    bacon
    ham
    little bit of cheddar at the end
    chilli flakes and 2 fresh chillies diced

    looks disgusting all mashed up on plate but so so tasty as a deformed omelette!

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  27. #145
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    I love omelettes. That said what I call and cook as an omelette is a fritatta.

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