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Thread: Food, Glorious Food

  1. #1
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    Food, Glorious Food

    I don't know about you guys but my main passions in life are:
    • eating food
    • smelling food
    • looking at food
    • cooking food
    • reading about food
    • talking about food


    So here is a thread to discuss all things FOOD. It can be as inane as telling us what you're having for lunch/tea (evening meal, whatever) - or you could go full millennial and refuse to eat it until you have a perfect picture of it to show us all.

    Been to a nice restaurant/takeaway recently? Read something about a cool food challenge in the news? What's your favourite cuisine?? Do you like crisps?! I want to know all about it.

    Could also be cool to share our favourite recipes if there are any budding cooks out there (I cook A LOT).

    Bad day to start this really as I have a boring-ish lunch (but I'm very hungry) - I made lasagne on Wednesday, which is long gone, but I had leftover sauce, so today I'm having that with rice.

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    Break two eggs in a bowl. Empty a tin of baked beans over eggs. Heinz preferably. Put in microwave for 4 minutes. Chuck on heavily buttered toast. eat. You'll thank me after.

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    No stirring at any stage trunky?

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    Quote Originally Posted by Dermotron View Post
    No stirring at any stage trunky?
    Nope. Let it ride.

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    That sounds disgusting........ Do said beans have sauce with them?

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    I'm actually hungry enough to try that muck.

    I also have notions of making a breakfast frittata now

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    Actually there's lamb pieces in the fridge.

    Coriander (fresh and dried), yogurt, cinnamon, lemon rind and a few raisins mixed into the lamb pieces, 30 minutes in the oven. Nom.

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    Fancy..... But please pass on the coriander

    I love a good stirfry but nothing beats a good barbeque

    End of the day there's nothing a beer can't fix.....

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    Roast Potatoes in beef dripping

    20 large potatoes (peeled)
    300g of beef dripping
    Salt

    Pre-heat the over to 210C. Anyone looking for fahrenheit temps can foxtrot oscar.
    Add the beef dripping to a deep roasting tray that will fit the potatoes.
    Par boil the potatoes for 5 minutes.
    Remove, drain and set aside for 10 minutes (to allow as much steam and moisture dissipate as possible).
    Shake the pot the potatoes are in so the edges get a little bashed
    Add the potatoes to the beef dripping and salt.
    Turn after 20 minutes and salt the otherside.
    Turn the potatoes ever 20 minutes for about 120 minutes in total.
    It's not exact but they could need extra on each side if you want them darker/crispier etc.

    These ones were only 80 minutes due to over par boiling


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    Quote Originally Posted by trunky View Post
    Break two eggs in a bowl. Empty a tin of baked beans over eggs. Heinz preferably. Put in microwave for 4 minutes. Chuck on heavily buttered toast. eat. You'll thank me after.
    As student-y as that sounds, beans and eggs could be all I have in the house by this time tomorrow. We'll have to agree to disagree on the bean brand, though - I'm a Branston man

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    I ate a double Whopper and twister fries with a diet coke today for lunch at Burger King.

    I know I shouldn't, but Friday is my cheat day
    Go check out my YouTube channel with lots of CM 01-02 related video's!

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    baw

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    I can never have a "cheat day". The " law" won't let me.

    Beef sausage on white bread with onion and dead horse. Australia day lunch here I come

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    Quote Originally Posted by Dermotron View Post
    20 large potatoes (peeled)
    300g of beef dripping
    Salt

    Pre-heat the over to 210C. Anyone looking for fahrenheit temps can foxtrot oscar.
    Add the beef dripping to a deep roasting tray that will fit the potatoes.
    Par boil the potatoes for 5 minutes.
    Remove, drain and set aside for 10 minutes (to allow as much steam and moisture dissipate as possible).
    Shake the pot the potatoes are in so the edges get a little bashed
    Add the potatoes to the beef dripping and salt.
    Turn after 20 minutes and salt the otherside.
    Turn the potatoes ever 20 minutes for about 120 minutes in total.
    It's not exact but they could need extra on each side if you want them darker/crispier etc.
    They look not dissimilar to my mum's roasties, which are ace.

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    It seems to me the right thread to ask for something.
    Since we registered in the forum are spread all over the world, I wanted to take advantage of the recipe to be reproduced.
    I'm Italian, but I like to try also the cooking of the other places, so you could suggest some recipes of your places, that are easy, fast and do not use the microwave (I do not have it)?

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    Cook one sausage and some onion

    Put on bread (onion on top) and fold, put on a generous amount of "dead horse" or sauce and you have a sanga or snag sambo. A true Australian classic

    Should look like this

    https://www.google.com/search?safe=s...D_XK18G1mm7eM:

    Meringue + thick cream and fresh fruit + berries = pavlova

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    Quote Originally Posted by baw View Post
    It seems to me the right thread to ask for something.
    Since we registered in the forum are spread all over the world, I wanted to take advantage of the recipe to be reproduced.
    I'm Italian, but I like to try also the cooking of the other places, so you could suggest some recipes of your places, that are easy, fast and do not use the microwave (I do not have it)?
    Here's a traditional Dutch recipe for you

    https://coquinaria.nl/en/dutch-winterfare/
    Go check out my YouTube channel with lots of CM 01-02 related video's!

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    Quote Originally Posted by trunky View Post
    Break two eggs in a bowl. Empty a tin of baked beans over eggs. Heinz preferably. Put in microwave for 4 minutes. Chuck on heavily buttered toast. eat. You'll thank me after.
    By pure coincidence, I happened to eat something similar last night

    Got no microwave though so I did 4 eggs on the hob and meant to do an omelette, put in ham and cheese but then couldn't be arsed to grab another pot and basically then mixed in a tin of baked beans once it was all cooked.

    Wasn't that bad actually

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  23. #18

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    I just don't like baked beans I think

    It's more the sauce that gets me. How could a sheila be around someone that ate egg and beans

    It would be like eating sewerage waste, or explosive gastro

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  25. The Following User Says Thank You to Mark For This Useful Post:


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    A sudden twist in the tale

    I have a bit of time on my hands as work isn't extremely tiring but if I'm in a bind I won't say no to a stirfry with a premade sauces, frozen vegges and meat

    Asian cuisine is the best

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    Quote Originally Posted by Mark View Post
    By pure coincidence, I happened to eat something similar last night

    Got no microwave though so I did 4 eggs on the hob and meant to do an omelette, put in ham and cheese but then couldn't be arsed to grab another pot and basically then mixed in a tin of baked beans once it was all cooked.

    Wasn't that bad actually
    My old go-to poverty meal was beans and Super Noodles ("cooked" separately and combined) - it's really good!

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    No no no

    My kids buy those and eat them dry

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    Quote Originally Posted by baw View Post
    It seems to me the right thread to ask for something.
    Since we registered in the forum are spread all over the world, I wanted to take advantage of the recipe to be reproduced.
    I'm Italian, but I like to try also the cooking of the other places, so you could suggest some recipes of your places, that are easy, fast and do not use the microwave (I do not have it)?
    I thought about this and it led me to conclude that I don't cook anything "British". What even is British cuisine, beyond fish & chips or roast dinner?!

    We just bastardise other cuisines. I'm sure if, as an Italian, you saw what we do with seafood, it'd make you weep.

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    Quote Originally Posted by jacobclear View Post
    Cook one sausage and some onion

    Put on bread (onion on top) and fold, put on a generous amount of "dead horse" or sauce and you have a sanga or snag sambo. A true Australian classic

    Should look like this

    https://www.google.com/search?safe=s...D_XK18G1mm7eM:

    Meringue + thick cream and fresh fruit + berries = pavlova
    What is "dead horse", a kind of sauce?


    Quote Originally Posted by GFRay View Post
    Here's a traditional Dutch recipe for you

    https://coquinaria.nl/en/dutch-winterfare/
    I've never tried the Dutch cuisine, I'm just curious to try, I just hope to find something very similar to replace the "rookworst"

  31. #25
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    Quote Originally Posted by riise View Post
    I thought about this and it led me to conclude that I don't cook anything "British". What even is British cuisine, beyond fish & chips or roast dinner?!

    We just bastardise other cuisines. I'm sure if, as an Italian, you saw what we do with seafood, it'd make you weep.
    It's like Canadian food.... sure we have a few cultural things here (anything with maple syrup, poutine, beavertails).... but most of the things we cook are an adaptation of food from other cultures.

    I love Mexican, Italian, Asian, North African, Middle Eastern, Persian, etc....

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