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Food and drink thread


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#101 hindle xiii

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Posted 01 July 2010 - 08:04 PM

Definitely going to try snails this month.

I can't be arsed to pick them and farm the toxins out of them, so I'll get a tin of prepared snails from the shops.

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#102 hindle xiii

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Posted 01 July 2010 - 09:32 PM

QUOTE (hindle xiii @ Jul 1 2010, 09:04 PM) <{POST_SNAPBACK}>
Definitely going to try snails this month.

I can't be arsed to pick them and farm the toxins out of them, so I'll get a tin of prepared snails from the shops.

Looks like I'm off to Café Rouge.

2826856.jpg?type=articleLandscape

 

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#103 getdownmonkeyman

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Posted 02 July 2010 - 08:27 AM

Kabanos, with Dijon mustard as a dip.

#104 Tiny Tim

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Posted 02 July 2010 - 09:55 AM

I shall be cooking a Spanish fish stew on Sunday for my wife's birthday.


The last government were convinced that we were there to do their bidding. They wasted vast quantities of our money in order to spy on us, intimidate us and needlessly over regulate us, whilst gold plating their own pensions and expenses. Their behind the scenes encouragement of, and turning a blind eye to, the kettling and harrassment tactics of the Police are a shameful episode in our history which we need to remember and address urgently. - Haloman


#105 Futtocks

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Posted 02 July 2010 - 10:36 AM

QUOTE (Tiny Tim @ Jul 2 2010, 10:55 AM) <{POST_SNAPBACK}>
I shall be cooking a Spanish fish stew on Sunday for my wife's birthday.


Sounds interesting - what's your recipe?

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


#106 Tiny Tim

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Posted 02 July 2010 - 10:48 AM

QUOTE (Futtocks @ Jul 2 2010, 11:36 AM) <{POST_SNAPBACK}>
Sounds interesting - what's your recipe?

Sort of a pick and mix off the various versions on the internet....and is all written down at home so I can't remember specifics

Basics = garlic, celery, onion, parsley, potatoes, chick peas, fennel, tomato

Fish - to be decided depending on fish counter at Tesco as no decent fish shops near us. After my recent trip to Valencia it seems with seafood paella and that sort of thing pretty much anything goes from a mixture of white fish, prawns and shell fish, squid of various forms and pretty much anything thats get caught in a net while out fishing.


Some receipes suggested chorizo, others didn't so I still need to make my mind up on that. Personally I love chorizo and would put it in everything, but not sure if it would be too much for this dish.


The last government were convinced that we were there to do their bidding. They wasted vast quantities of our money in order to spy on us, intimidate us and needlessly over regulate us, whilst gold plating their own pensions and expenses. Their behind the scenes encouragement of, and turning a blind eye to, the kettling and harrassment tactics of the Police are a shameful episode in our history which we need to remember and address urgently. - Haloman


#107 Futtocks

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Posted 02 July 2010 - 11:18 AM

This book might interest you (and others).

It covers Spain by region, with stunning photography, interesting stuff about Spanish food and culture, as well as recipes. Borders had some of the 'Culinaria' collection on sale, before they closed down, and I still regret not buying more volumes in the series while they were cheap.

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


#108 saintsbird

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Posted 03 July 2010 - 04:04 PM

I have just poured a Jaques cider. I have never had it before & saw small bottles in Home Bargain and bought 2 on a whim to try. Must say its lovely. Me thinks will be going back for more in the week wink.gif
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#109 l'angelo mysterioso

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Posted 03 July 2010 - 04:21 PM

barbecue tonight memsahib's birthday
set out the garden bistro style, with the pot bellied stove in the middle and lights in the trees.

nothing fancy.
father in law here already, nodding off in the summer house with a whisky.
not evn ******** about with marinading, but making a chilli.

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#110 hindle xiii

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Posted 03 July 2010 - 04:58 PM

QUOTE (saintsbird @ Jul 3 2010, 05:04 PM) <{POST_SNAPBACK}>
I have just poured a Jaques cider. I have never had it before & saw small bottles in Home Bargain and bought 2 on a whim to try. Must say its lovely. Me thinks will be going back for more in the week wink.gif

I'm surprised that it took you so long to try it!.It's very much a you drink if you don't mind me saying! smile.gif

It's cider but dressed as wine.

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#111 hindle xiii

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Posted 03 July 2010 - 05:00 PM

QUOTE (l'angelo mysterioso @ Jul 3 2010, 05:21 PM) <{POST_SNAPBACK}>
not evn ******** about with marinading

[pedantic mode] Marinating [/pedantic mode]

tongue.gif wink.gif

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#112 saintsbird

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Posted 03 July 2010 - 07:26 PM

QUOTE (hindle xiii @ Jul 3 2010, 05:58 PM) <{POST_SNAPBACK}>
I'm surprised that it took you so long to try it!.It's very much a you drink if you don't mind me saying! smile.gif

It's cider but dressed as wine.


i hink it is a ME drink too laugh.gif I am easily pleased with a bit of fruitiness ph34r.gif
( I will say it before you do) must go get more in the week. Need to introduce the girls to it.
Now its gone I am back on the wine wink.gif
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#113 l'angelo mysterioso

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Posted 04 July 2010 - 09:07 AM

QUOTE (hindle xiii @ Jul 3 2010, 06:00 PM) <{POST_SNAPBACK}>
[pedantic mode] Marinating [/pedantic mode]

tongue.gif wink.gif


doh rolleyes.gif
it were a good un though

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#114 hindle xiii

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Posted 13 July 2010 - 11:57 AM

My snails were not too bad.

Drowned in garlic butter to the max.

They were dense and chewy, 'rubbery' isn't quite the correct description though. Someone likened them to prawns in texture, I said they were more like those banana foam sweets. Taste-wise, quite earthy, although that might be me as I knew they were snails, etc.

I think I will make steak tartare next.

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#115 Futtocks

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Posted 13 July 2010 - 12:18 PM

QUOTE (hindle xiii @ Jul 13 2010, 12:57 PM) <{POST_SNAPBACK}>
My snails were not too bad.

Drowned in garlic butter to the max.

They were dense and chewy, 'rubbery' isn't quite the correct description though. Someone likened them to prawns in texture, I said they were more like those banana foam sweets. Taste-wise, quite earthy, although that might be me as I knew they were snails, etc.

I think I will make steak tartare next.


Snails can be very rubbery, from personal experience. They need plenty of cooking time to soften them up.

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


#116 hindle xiii

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Posted 13 July 2010 - 02:49 PM

QUOTE (Futtocks @ Jul 13 2010, 01:18 PM) <{POST_SNAPBACK}>
Snails can be very rubbery, from personal experience. They need plenty of cooking time to soften them up.

I left them in the capable hands on Café Rouge in Leeds, said on here a few weeks ago I didn't have the time/heart/patience to farm my own to cook.

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#117 High Peak Rhino

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Posted 13 July 2010 - 05:42 PM

I was in a bar last week with alligator listed as a special. Unfortunately it wasn't available so I missed the opportunity.

#118 Futtocks

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Posted 14 July 2010 - 08:48 AM

QUOTE (High Peak Rhino @ Jul 13 2010, 06:42 PM) <{POST_SNAPBACK}>
I was in a bar last week with alligator listed as a special. Unfortunately it wasn't available so I missed the opportunity.


I've had crocodile burgers, purchased from OsGrow Online, which were nice. White meat, and a mild flavour, by the way.

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


#119 Futtocks

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Posted 30 July 2010 - 04:04 PM

If this is the future of food, count me out!

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


#120 hindle xiii

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Posted 30 July 2010 - 06:13 PM

QUOTE (Futtocks @ Jul 30 2010, 05:04 PM) <{POST_SNAPBACK}>

It's got to be better than...

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