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Food and drink thread


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#621 terrywebbisgod

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Posted 13 November 2013 - 01:31 PM

At Asda they call the reduced to clear items "whoopsies", FFS!

 

 

Does anyone know where I can get small bottles or tasters of liquers? (besides shots at a bar or pub)

 

For my new things to try next year I've concocted a list of booze I've never tried including; kirsch, benedictine, sloe gin and limoncello; but I don't need a whole bottle of the stuff.

 

If the best and easiest solution is a well-stocked bar or pub then anyone any recommendations in the Bradford/Brighouse area?

You could try Gerrys in Leeds near the Grand Theatre,they might have what your looking for.


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#622 Futtocks

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Posted 13 November 2013 - 01:49 PM

I've bought a couple of partridges (Lidl again) for tonight. :) Stuff 'em with chestnuts, lard 'em with bacon, then roast.


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#623 hindle xiii

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Posted 13 November 2013 - 02:28 PM

The internet tells me there is such a thing as Roland Belgian cut salsify in a can.

 

Belgian Browny; seek *clap clap*.

 

:biggrin:


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#624 zorquif

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Posted 13 November 2013 - 02:35 PM

That's Steak Tartare, didn't you have the raw egg on it?
I used to have it a lot in France.

 

Never had it for breakfast

 

Oh aye larry - it didn't come through. Mind sending it again?



#625 Larry the Leit

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Posted 13 November 2013 - 03:05 PM

That's Steak Tartare, didn't you have the raw egg on it?
I used to have it a lot in France.


Nearly but not quite, I love that and have that when in that there french France.

It's called steak Américain or something like that. Widely available in the fresh sandwich shops in the motorway service stations within the Netherlands. There's no egg, and the portions at breakfast aren't full meal size. Although there's nothing to stop anyone having seconds. Lovely it is.

I'm in Brussels again next week, I was a bit pressed for time when I was there last and I had a quick meal in a bar. It was Crepe Monsieur Bolognese, which sounded so odd and low-rent that I decided to have it. Lovely it was, basically the normal toasted sarnie thing served with a big gravy jug full of meaty Bolognese to pour over the top and small green salad.

Edited by Larry the Leit, 13 November 2013 - 05:42 PM.

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#626 hoff

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Posted 13 November 2013 - 05:35 PM

Making some homemade chips tonight which ai intend to fry up in goose fat in my new wok. Gert lush :)

#627 hoff

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Posted 13 November 2013 - 05:39 PM

Double post

Edited by hoff, 13 November 2013 - 05:40 PM.


#628 Futtocks

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Posted 14 November 2013 - 10:08 AM

I've bought a couple of partridges (Lidl again) for tonight. :) Stuff 'em with chestnuts, lard 'em with bacon, then roast.

I didn't use the chestnuts in the end - just put some butter, thyme and a clove of garlic inside each bird and put a layer of Iberico ham over the breasts. Very tasty, and a good amount of meat for the money.


A mind is like a parachute. It doesn’t work if it isn’t open. Frank Zappa (1940 - 1993)


#629 Tiny Tim

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Posted 14 November 2013 - 02:28 PM

Beef casserole cooking in the oven. Proper winter food. Not sure whether to bother doing dumplings.


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#630 l'angelo mysterioso

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Posted 14 November 2013 - 03:45 PM

I didn't use the chestnuts in the end - just put some butter, thyme and a clove of garlic inside each bird and put a layer of Iberico ham over the breasts. Very tasty, and a good amount of meat for the money.

You'd probably have got enough sweetness from the garlic
I don't go in for mucking about with game birds too much since they already have plenty of distinctive flavour
I agree with the ham though
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#631 l'angelo mysterioso

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Posted 14 November 2013 - 03:47 PM

Beef casserole cooking in the oven. Proper winter food. Not sure whether to bother doing dumplings.

How about doing some mash to soak up the juices? Or some chunky bread

I like dumps but they lie a bit heavy sometimes
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#632 hindle xiii

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Posted 14 November 2013 - 03:56 PM

I like dumps but they lie a bit heavy sometimes

Not enough fibre in your diet.


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#633 Tiny Tim

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Posted 14 November 2013 - 04:25 PM

How about doing some mash to soak up the juices? Or some chunky bread

I like dumps but they lie a bit heavy sometimes

It will be served with horseradish mash. No time to make bread today.


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#634 Larry the Leit

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Posted 14 November 2013 - 06:09 PM

I like dumps but they lie a bit heavy sometimes


Even more reason that you need to lose the obsession with crapping at RL grounds Frank.
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#635 WearyRhino

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Posted 14 November 2013 - 07:49 PM

I like dumps but they lie a bit heavy sometimes


If your dumplings are heavy you're making them wrong - too much fat, not enough raising agent and/or overworking the mix. I generally use butter rather than suet, self-raising flour with another small teaspoon of baking powder. Season well, add herbs, cheese and other flavouring. Work the fat in with a table knife with minimal use of your hands. Cold water to bring together, divide into equal sized dumplings about size of a golf ball. Rest in the fridge. Add to stew/casserole for ½ hour. Serve. Eat. Collapse in contentment!

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#636 Futtocks

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Posted 15 November 2013 - 12:31 PM

Chicken Tikka... Lasagne? :O


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#637 Futtocks

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Posted 28 November 2013 - 11:25 AM

Horseradish vodka. I didn't have any mixers available last night, so tried a tiny nip of it on its own. Interesting...

It came in a three-pack with the other two flavours being cucumber and blackcurrant. I haven't tried them yet.


A mind is like a parachute. It doesn’t work if it isn’t open. Frank Zappa (1940 - 1993)


#638 l'angelo mysterioso

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Posted 28 November 2013 - 01:17 PM

I recently bought a catering grade mincer that also makes sausages- relax timtum I'm not after your gig

I'll never buy shop bought mince again the difference is amazing and makes you realise what goes into shop bought mince

It is extremely easy to keep clean and stashes away unobstrusively
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#639 Futtocks

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Posted 28 November 2013 - 01:20 PM

I recently bought a catering grade mincer that also makes sausages- relax timtum I'm not after your gig

I'll never buy shop bought mince again the difference is amazing and makes you realise what goes into shop bought mince

It is extremely easy to keep clean and stashes away unobstrusively

You can also regulate the amount of fat that you get in your mince to your own preference.


A mind is like a parachute. It doesn’t work if it isn’t open. Frank Zappa (1940 - 1993)


#640 l'angelo mysterioso

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Posted 28 November 2013 - 03:06 PM

You can also regulate the amount of fat that you get in your mince to your own preference.

Exactly


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