Braised dolphin lung with a topic is a treat in our house.
Food and drink thread
Started by
hindle xiii
, Feb 21 2010 08:24 PM
489 replies to this topic
#82
Kenilworth Tiger
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Posted 13 May 2010 - 04:32 PM
QUOTE (Millman @ May 13 2010, 05:18 PM) <{POST_SNAPBACK}>
Braised dolphin lung with a topic is a treat in our house.
Braised? You have got to be joking?
Now then, it's a race between Sandie....and Fairburn....and the little man is in........yeees he's in.
I, just like those Castleford supporters felt that the ball should have gone to David Plange but he put the bit betwen his teeth...and it was a try
Kevin Ward - best player I have ever seen
I, just like those Castleford supporters felt that the ball should have gone to David Plange but he put the bit betwen his teeth...and it was a try
Kevin Ward - best player I have ever seen
The real Mick Gledhill is what you see on here, a Bradford fan ........, but deep down knows that Bradford are just not good enough to challenge the likes of Leeds & St Helens.
#83
Bleep1673
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Posted 13 May 2010 - 05:19 PM
Having Pea & Asparagus soup, and Chicken Marengo tonight, mmmmm
Swinton RLFC est 1866 - Supplying England with players when most of your clubs were in nappies
#84
Futtocks
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Posted 14 May 2010 - 08:50 AM
QUOTE (Bleep1673 @ May 13 2010, 06:19 PM) <{POST_SNAPBACK}>
Chicken Marengo
Seriously Old Skool!
And nothing wrong with that. Tasty, too.
"Journalists are meant to be neutral, for God's sake." - Stephen 'Wiggy' Jones
"Perhaps it would be better that future criticism of sports be made on the narrow basis of what is being discussed, without reference to other sports, unless those sports offer a solution to the problem in hand." - Brian 'Pigface' Moore
"What happens in rugby union? A player takes the ball, moves forward a little and gets tackled. A whole load of players then roll about on the ground. Pheep! The referee gives a penalty." - Simon Barnes
"Perhaps it would be better that future criticism of sports be made on the narrow basis of what is being discussed, without reference to other sports, unless those sports offer a solution to the problem in hand." - Brian 'Pigface' Moore
"What happens in rugby union? A player takes the ball, moves forward a little and gets tackled. A whole load of players then roll about on the ground. Pheep! The referee gives a penalty." - Simon Barnes
#85
MattSantos
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Posted 14 May 2010 - 11:53 AM
3 bean chilli and a loaf of wholemeal last night.
Hoorah.
#### on toast tonight.
Hoorah.
#### on toast tonight.
#86
hindle xiii
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Posted 14 May 2010 - 05:10 PM
Those damn dragonfruit seeds get everywhere. 
It's like picking out grains of sand days after a trip to the beach.
It's like picking out grains of sand days after a trip to the beach.
#87
timtum
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Posted 16 May 2010 - 06:33 PM
A Gabonese nosh last night in Carcassonne. Jolly nice it was too!
In the South of France and fancy a banger?
www.mistersaucisse.fr
"Fine sausages for the discerning customer"
www.mistersaucisse.fr
"Fine sausages for the discerning customer"
#88
hindle xiii
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Posted 04 June 2010 - 09:10 AM
I tried a sharon fruit (or persimmon) today, it's nice, it looks like a unripe, orange tomato. But it tastes likes peaches in syrup, with a texture of stewed rhubard, that one-directional, fibrous pulpy type-ness.
I will still try snails later in the months, sometime soon.
I will still try snails later in the months, sometime soon.
#89
Simon Hall
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Posted 04 June 2010 - 09:14 AM
I absolutely detest packet sauces and jars, instead I always make from fresh but the other night I had a Levi Roots Caribbean Curry sauce from a jar with chicken, it was bloody lovely, one of the nicest things I've eaten for ages.
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#90
MattSantos
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Posted 04 June 2010 - 11:10 AM
Lamb fillet with home made Tsatsiki.
Sexy cabbage, asparagus and grilled peppers on the side.
Sexy cabbage, asparagus and grilled peppers on the side.
#91
amh
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Posted 04 June 2010 - 07:38 PM
Whilst I do not suffer fools gladly, I will always gladly make fools suffer
Comment is free, but facts are sacred. - C. P. Scott
That's the problem with opinions, everyone's got one....That's the good thing about opinions, everyone's got one.
'the girl with the ?!*?! or whatever?'
Comment is free, but facts are sacred. - C. P. Scott
That's the problem with opinions, everyone's got one....That's the good thing about opinions, everyone's got one.
'the girl with the ?!*?! or whatever?'
#92
Trojan
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Posted 04 June 2010 - 10:46 PM
According to the Mail if you know what Hummus and Prosecco are you're posh. I quite like prosecco. I've never had hummus. I consider myself the absolute opposite of posh.
"Your a one trick pony Trojan" - Parksider 10th March 2013
#93
quadzilla
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Posted 05 June 2010 - 09:10 AM
just come back from a wk in camping in scotland n we had white pudding cooked on the barbie most mornings, never seen it before, bloody lovely.
#94
hindle xiii
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Posted 05 June 2010 - 01:49 PM
QUOTE (Trojan @ Jun 4 2010, 11:46 PM) <{POST_SNAPBACK}>
According to the Mail if you know what Hummus and Prosecco are you're posh. I quite like prosecco. I've never had hummus. I consider myself the absolute opposite of posh.
Even posher is you spell it 'houmous'. Although I do spell it 'houmous', I immediately thought prosecco was prosciutto ham. I had to look it up, Italian wine. Hmm. La-di-da. Houmous is nice, and pretty good for you, with the large amount of chick peas. I always thought 'hummus' was lazy American spelling, Wikipedia has it as 'hummus' and a myriad of other spellings.
#96
l'angelo mysterioso
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Posted 05 June 2010 - 09:10 PM
QUOTE (Trojan @ Jun 4 2010, 11:46 PM) <{POST_SNAPBACK}>
According to the Mail if you know what Hummus and Prosecco are you're posh. I quite like prosecco. I've never had hummus. I consider myself the absolute opposite of posh.
you can get decent versions of both in ALDI in Meanwood.
there are those among us
who think that life is but a joke
who think that life is but a joke
#97
voteronniegibbs
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Posted 05 June 2010 - 11:12 PM
QUOTE (l'angelo mysterioso @ Jun 5 2010, 10:10 PM) <{POST_SNAPBACK}>
you can get decent versions of both in ALDI in Meanwood.
never had hummus, but I do dabble in cous cous
#98
Futtocks
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Posted 22 June 2010 - 01:10 PM
I bought a couple of lambs' hearts from the butcher the other day, and used the recipe in Fergus Henderson's 'Nose to Tail Eating'.
...and very very nice it was, too.
- Clean and trim the hearts
- gently fry chopped onions and garlic
- add red wine and simmer
- add chunks of day-old (i.e. slightly dry) bread
- smoosh together
- add chopped sage and allow to cool
- stuff hearts, then cover the opening with strips of bacon and tie into place
- in a covered pot, cook gently in chicken stock for about 2 and a half hours
- take out hearts, allow to rest somewhere warm under foil, while you reduce the cooking liquid
- strain the liquid to use as gravy and serve up the hearts with mashed potatoes and marrowfat peas
...and very very nice it was, too.
"Journalists are meant to be neutral, for God's sake." - Stephen 'Wiggy' Jones
"Perhaps it would be better that future criticism of sports be made on the narrow basis of what is being discussed, without reference to other sports, unless those sports offer a solution to the problem in hand." - Brian 'Pigface' Moore
"What happens in rugby union? A player takes the ball, moves forward a little and gets tackled. A whole load of players then roll about on the ground. Pheep! The referee gives a penalty." - Simon Barnes
"Perhaps it would be better that future criticism of sports be made on the narrow basis of what is being discussed, without reference to other sports, unless those sports offer a solution to the problem in hand." - Brian 'Pigface' Moore
"What happens in rugby union? A player takes the ball, moves forward a little and gets tackled. A whole load of players then roll about on the ground. Pheep! The referee gives a penalty." - Simon Barnes
#99
Trojan
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Posted 22 June 2010 - 01:59 PM
QUOTE (Futtocks @ Jun 22 2010, 02:10 PM) <{POST_SNAPBACK}>
I bought a couple of lambs' hearts from the butcher the other day, and used the recipe in Fergus Henderson's 'Nose to Tail Eating'.
...and very very nice it was, too.
- Clean and trim the hearts
- gently fry chopped onions and garlic
- add red wine and simmer
- add chunks of day-old (i.e. slightly dry) bread
- smoosh together
- add chopped sage and allow to cool
- stuff hearts, then cover the opening with strips of bacon and tie into place
- in a covered pot, cook gently in chicken stock for about 2 and a half hours
- take out hearts, allow to rest somewhere warm under foil, while you reduce the cooking liquid
- strain the liquid to use as gravy and serve up the hearts with mashed potatoes and marrowfat peas
...and very very nice it was, too.
Nose to tail eating. A woman went to the butchers and asked for a sheep's head, and would he leave the eyes in. Because it had to see them through the week.
It's too warm for a coat today
"Your a one trick pony Trojan" - Parksider 10th March 2013
#100
quadzilla
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Posted 22 June 2010 - 10:11 PM
QUOTE (Futtocks @ Jun 22 2010, 01:10 PM) <{POST_SNAPBACK}>
I bought a couple of lambs' hearts from the butcher the other day, and used the recipe in Fergus Henderson's 'Nose to Tail Eating'.
...and very very nice it was, too.
- Clean and trim the hearts
- gently fry chopped onions and garlic
- add red wine and simmer
- add chunks of day-old (i.e. slightly dry) bread
- smoosh together
- add chopped sage and allow to cool
- stuff hearts, then cover the opening with strips of bacon and tie into place
- in a covered pot, cook gently in chicken stock for about 2 and a half hours
- take out hearts, allow to rest somewhere warm under foil, while you reduce the cooking liquid
- strain the liquid to use as gravy and serve up the hearts with mashed potatoes and marrowfat peas
...and very very nice it was, too.
my mum used to do hearts regulary when we lived at home during the last resession, cheap as owt, i loved em. my missus is having non of it thou so the nearest i get to em is when i wanna treat the dog he loves em as well.
sounds pretty much same as she did em stuffed, i'm gonna have to get on to mother to knock me some up
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