Futtocks Posted October 8, 2015 Share Posted October 8, 2015 Its cobnut season and Waitrose had a big basket of them. Looking forward to snacking on these. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Ullman Posted October 8, 2015 Share Posted October 8, 2015 Popped out to the boozer last night and had my first Oktoberfest beers of the season, courtesy of Hacker-Pschorr, Löwenbräu and Hofbräu. "Coming from East Hull people automatically think you should go and play for Hull KR. Personally I couldn't think of anything worse" - Kirk Yeaman Link to comment Share on other sites More sharing options...
Futtocks Posted October 8, 2015 Share Posted October 8, 2015 Okay, I've decided to do something similar. No Baharat mix in the shop, but I can assemble that from ingredients I have at home (quantities below are a bit big, but can be divided down): 4 tablespoons ground black pepper 2 tablespoons ground coriander 2 tablespoons ground cinnamon 2 tablespoons ground cloves 3 tablespoons ground cumin 1 teaspoon ground cardamom 4 teaspoons ground nutmeg 4 tablespoons paprika And instead of tahini, I'll try smoked hummus instead and see how it goes. Okay, the lamb was really nice, but unfortunately the flatbreads I bought were a bit fragile and fell to pieces around the meat. Messy, but still tasty. BTW, I got the smoked hummus from Waitrose - and it is great! "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Bearman Posted October 8, 2015 Share Posted October 8, 2015 Popped out to the boozer last night and had my first Oktoberfest beers of the season, courtesy of Hacker-Pschorr, Löwenbräu and Hofbräu. Any proper beer? Or all just something flavourless and cold. Ron Banks Midlands Hurricanes and Barrow Link to comment Share on other sites More sharing options...
damp squib Posted October 8, 2015 Share Posted October 8, 2015 Any proper beer? Or all just something flavourless and cold. Yeah, what do the Germans know about beer? Link to comment Share on other sites More sharing options...
Ullman Posted October 8, 2015 Share Posted October 8, 2015 Yeah, what do the Germans know about beer? They wouldn't clean their windows with the ###### most breweries produce in this country. "Coming from East Hull people automatically think you should go and play for Hull KR. Personally I couldn't think of anything worse" - Kirk Yeaman Link to comment Share on other sites More sharing options...
Wolford6 Posted October 12, 2015 Share Posted October 12, 2015 (edited) Big up to Mick Collins of Cleckheaton RUFC: http://www.thetelegraphandargus.co.uk/news/13841904.Spen_butchers_takes_the_Supreme_Pork_Pie_title/?ref=mr&lp=20 Edited October 12, 2015 by Wolford6 Under Scrutiny by the Right-On Thought Police Link to comment Share on other sites More sharing options...
Futtocks Posted October 24, 2015 Share Posted October 24, 2015 Just made Bhel Puri, but the green chilli I put in the coriander sauce was, er, just a tad hotter than I expected. Whooh! Still delicious. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted November 3, 2015 Share Posted November 3, 2015 From the food market at St Pancras station, a wedge of Irish Gubbeen cheese and some Cornish cider & seaweed salami. Very nice! "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted November 10, 2015 Share Posted November 10, 2015 (edited) I made this simple recipe today, and it was damn tasty! The only modification was that I bought a pot of pre-made egg fried rice from the supermarket and added almonds to that. And I didn't use watercress. Oh, and when it talks about sitting a single prawn on top, that is definitely a misprint. Loads of prawns per serving, mixed with the rice, then one to garnish. And a little chopped parsley to sprinkle, maybe. Edited November 10, 2015 by Futtocks "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted December 10, 2015 Share Posted December 10, 2015 Pigeon, mushroom and chestnut pie tonight. Proper Winter eating! "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted January 7, 2016 Share Posted January 7, 2016 Slow Cooker Korean Beef: http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/although I reduced the quantities by about a quarter from that. For afters, a big slab of Parkin. Happy days. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted January 17, 2016 Share Posted January 17, 2016 (edited) I cooked a couple of beef back ribs in the slow cooker, with shallots, tomato, garlic, some generic bouquet garni, a splash of red wine and about a tablespoon of Cumberland sauce (the latter because the jar was there, rather than being part of any particular recipe). The smells were good, the taste even better! Served with sweet potato chips and marrowfat peas. £2.66 for two ribs is not to be sniffed at either. Edited January 17, 2016 by Futtocks "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted January 29, 2016 Share Posted January 29, 2016 Slow roast silverside of beef tonight. Cheapest beef joint in the supermarket. I seasoned it with salt & pepper, then slowly brought the internal temperature up to about 50-55 degrees centigrade (oven set to about 90-100 degrees) and held it there for an hour or two. The cooking time was about 4 hours in total. This was all a bit seat-of-the-pants, as I don't have specialist equipment and my electric oven cycles off and on, but close is pretty much good enough, as long as you have a thermometer that keeps you aware of what's going on in there (most ovens' dials are a bit inaccurate). A joint of meat cooked this way releases virtually no juices, so if you want gravy, you'll have to make it from other sources/sauces (see what I did there?). A fair amount of juice comes out when you carve it, though. Deep red inside, but tender. I also took a couple of peeled whole shallots, oiled them and put them in the roasting pan underneath the joint (which was on a rack), to catch what little juice was released. After the full cooking time, they kept their structure but were very tasty. Next time, I think I'll cut them in half and see how they come out. Then, I seared the meat in a hot pan with salted butter and a couple of thyme sprigs. It was served up with the shallots, mashed potatoes and peas. On the side, horseradish. In the mouth, delish! And, of course, I bought enough meat for coldcuts in sandwiches tomorrow! "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
getdownmonkeyman Posted January 31, 2016 Share Posted January 31, 2016 Roasted cod with salami. Would never have put the two together, but it was lovely. Link to comment Share on other sites More sharing options...
Futtocks Posted January 31, 2016 Share Posted January 31, 2016 Roasted cod with salami. Would never have put the two together, but it was lovely. A sort of Spanish surf'n'turf, eh? "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted February 12, 2016 Share Posted February 12, 2016 Inspired by Rick Stein's most recent BBC2 episode, I made Shanghai-style red braised pork belly. A lot easier than I expected - really easy, in fact - and it tasted fantastic! I served it with cauliflower rice instead of real rice, which turned out to be pretty bland (won't be buying that again), but the rich and sticky pork didn't need much accompaniment, to be honest. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Robin Evans Posted February 12, 2016 Share Posted February 12, 2016 I did Stein's poached mutton with caper sauce last weekend. Bloody wonderful it was "I love our club, absolutely love it". (Overton, M 2007) Link to comment Share on other sites More sharing options...
Tiny Tim Posted February 14, 2016 Share Posted February 14, 2016 Inspired by Rick Stein's most recent BBC2 episode, I made Shanghai-style red braised pork belly. A lot easier than I expected - really easy, in fact - and it tasted fantastic! I served it with cauliflower rice instead of real rice, which turned out to be pretty bland (won't be buying that again), but the rich and sticky pork didn't need much accompaniment, to be honest. I do something similar with a slow cooked chicken in red sauce. I freeze and re-use the sauce and it is considered mature after several uses. The sauce is originally made with light/dark soy, rice wine, sugar, ginger root, star anise, cinnamon sticks. Very easy to cook and the kids love it. Link to comment Share on other sites More sharing options...
Futtocks Posted February 14, 2016 Share Posted February 14, 2016 I do something similar with a slow cooked chicken in red sauce. I freeze and re-use the sauce and it is considered mature after several uses. The sauce is originally made with light/dark soy, rice wine, sugar, ginger root, star anise, cinnamon sticks. Very easy to cook and the kids love it. That sounds pretty much the same sauce. Great stuff! But when I cook it with the pork, the sauce is all used up in the cooking process, as reduction makes it into a sticky-sweet glaze, so there's none left unless I've done it wrong. I think it's the addition of sugar, which makes the caramelised coating. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Tiny Tim Posted February 15, 2016 Share Posted February 15, 2016 That sounds pretty much the same sauce. Great stuff! But when I cook it with the pork, the sauce is all used up in the cooking process, as reduction makes it into a sticky-sweet glaze, so there's none left unless I've done it wrong. I think it's the addition of sugar, which makes the caramelised coating. Looking online there is more sugar in the version where you reduce the sauce down to make a glaze. The poached chicken I do doesn't have a glaze as such but more of a subtle flavour. I might give the sticky pork a go as that sounds really good. I also do a slightly different dish which is beef in a sticky soy glaze with sesame seeds. That is delicious and really easy to do. Sliced beef stir fried very briefly, add dark soy, small amount of beef stock, brown sugar, corn flour and finally some sesame seeds. Very quick and easy to do. Link to comment Share on other sites More sharing options...
Bleep1673 Posted February 16, 2016 Share Posted February 16, 2016 I did Stein's poached mutton with caper sauce last weekend. Bloody wonderful it was I ate at Steins in Padstow in 2002, had Shark Vindaloo. Blinking terrific it was, couldn't get Shark where I was living, but Swordfish was just as good. Link to comment Share on other sites More sharing options...
hindle xiii Posted February 19, 2016 Author Share Posted February 19, 2016 I have a e-voucher for Marks & Spencer, but I'm also tight, what do M&S do well on the food front that will either i) freeze ii) be long lasting iii) is booze? Link to comment Share on other sites More sharing options...
Futtocks Posted February 19, 2016 Share Posted February 19, 2016 (edited) I have a e-voucher for Marks & Spencer, but I'm also tight, what do M&S do well on the food front that will either i) freeze ii) be long lasting iii) is booze? Depends on the size of the shop. The larger ones have a very good and varied wine section. Not sure about the beer, and the spirits are a mixture of own-brand and major brands. The food (both fresh produce and ready-meals) tends to be of good quality and the packaging will say if its freezable or not. Edited February 19, 2016 by Futtocks "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted February 20, 2016 Share Posted February 20, 2016 I've just roasted (well, dry-fried) coffee beans for the first time. The beans are currently cooling, but I think I had the hob heat too high, as the results are visually a little uneven. The tasting's the thing, though. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
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