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hindle xiii

Food and drink thread

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A visit to Morrisons at lunchtime, and I have the following ingredients waiting for my attention later.

White-shell clams
White wine
Garlic
Butter
Shallots
Double cream
Chives
Crusty white bread rolls

I shall let you know if any of the clams were dodgy in a few hours...

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Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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16 hours ago, Futtocks said:

I shall let you know if any of the clams were dodgy in a few hours...

Well, I spent the night in my bed, and not on the thunderbox, so there weren't any bad ones.

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Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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Just taken delivery of a case from Virgin Wines. As has become a habit recently, I have gone for a 6-bottle case of the really good stuff, as opposed to a 12-bottle case of merely nice wines. So I have six bottles of Perez Cruz La Higuera, which is a Cabernet Sauvignon/Shiraz blend from Chile, and it is lovely and rich.

And I saved about £40 into the bargain!

Edited by Futtocks

Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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5 minutes ago, Mumby Magic said:

Katsu curry seems to be the in-thing at the moment.

Katsu chicken curry in a sandwich is a very nice thing indeed. Messy, but nice.


Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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10 hours ago, Futtocks said:

Katsu chicken curry in a sandwich is a very nice thing indeed. Messy, but nice.

As a treat if im not at the gym in my dinner hour, i go to a different Japanese place other than the hawker, its certainly more expensive, but you get a good katsu, a bowl of ramen and other assorted jazz for around 25 SGD. Doesn't bloat me as well which the 10 SGD hawker version (with omelette) does.

I would actually love a pret in the building.

 

 

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Anyone who knows me know how passionate about food and good wine I am. I suppose given my size its not hard to guess.

But ive just been to Toulouse for the weekend and spent the morning salivating in the victor hugo market hall which ranks as one of the best I've ever experienced 

The whole atmos and sense of community was something we just dont have the equal of.

Coffees and the best croissant ever first thing. Every seat was taken in every restaurant at lunchtime. The market hall was a sheer buzz of excitement and gastronomic splendour for me.

The meat fruit bread veg coffee fish were all world class with a seemingly infinite choice of each.

The service was wonderfully cheerful.

Dining on oysters, matinated 9-10cm prawns, crudités, charcuterie and cheeses washed down with Tarouquet white wine whilst talking rugby with all n sundry was a fabulous experience.

Highly recommended to any visitor ofthis wonderful city i giveyou one of my food heros..... the victor hugo market. 

Edited by Robin Evans
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Goats cheese in breadcrumbs lightly fried off.... served with melon and honey drizzle.....

Courtesy of suggestion from the st florent in blagnac....

Lovely on a day like this.....

I think british food has lots to offer and has come on in leaps this last 25 years. I cant put our offerings down cos we have some fabulous stuff on offer.... but generalising the british are slow to change habits.

Toulouse has blown me away this weekend

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2 hours ago, MattSantos said:

And?

How did you cure him?

Worth it?

I'm still alive?

Simple cure,salt,brown sugar,pepper and dill.

Definitely do it again.


Thank you for your valuable contribution.

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Party leftovers for lunch today, so we layered cold pancakes alternately with sliced ham and grated cheddar (about 10 layers), then baked it in the oven 'til the cheese was melting. Served sliced like a cake. Pretty good for an improvised meal!

Edited by Futtocks

Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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1 minute ago, getdownmonkeyman said:

Brie and Iberico Ham on crusty white bread.

Iberico ham is fabulous, when you get the good stuff and don't serve it fridge-cold.

I have some ribs marinating overnight for tomorrow night.


Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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I have bought myself some small amounts of beluga and baerii caviar and some high end salmon roe as a little surprise treat for a party this weekend.

I’ve only really served the affordable run-of-the-mill lumpfish caviar on blinis with cream cheese and Scottish smoked salmon before - which is a nice treat in itself with a bit of the fizzy stuff.

I’m thinking of doing the same with the small amounts of beluga, baerii and salmon roe unless anyone has any other serving suggestions?

Going to be drinking a mix of rose bubbly: Laurent Perrier Curvee NV, Camel Valley ‘Raymond Blanc’ English Sparkling and a Hambledon English Sparkling.

 

Edited by Gerrumonside ref

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7 hours ago, Gerrumonside ref said:

I have bought myself some small amounts of beluga and baerii caviar and some high end salmon roe as a little surprise treat for a party this weekend.

I’ve only really served the affordable run-of-the-mill lumpfish caviar on blinis with cream cheese and Scottish smoked salmon before - which is a nice treat in itself with a bit of the fizzy stuff.

I’m thinking of doing the same with the small amounts of beluga, baerii and salmon roe unless anyone has any other serving suggestions?

Going to be drinking a mix of rose bubbly: Laurent Perrier Curvee NV, Camel Valley ‘Raymond Blanc’ English Sparkling and a Hambledon English Sparkling.

 

What we have for Christmas brunch (our main meal is later than lunchtime). Mini Croustade cups (little cups made of thin, crusty pastry), with a little cream cheese in the bottom, then a small tip-leaf of fresh basil, a prawn, a couple of curled strips of cold-smoked salmon, and finally topped with either a little lumpfish or salmon roe.

As for the Beluga and Baerii, I'd serve the best one completely unadorned with anything that detracts from the flavour, just with triangles of thin-cut toast to spoon the caviare onto.

Then maybe do the traditional Russian accompaniments for the other one - hard boiled egg yolks & whites, chives, creme fraiche, capers, and red onions.

Or there will be a ton of other interesting serving ideas on t'web. The internet's more recipes than porn these days; I don't know what the world's coming to, I really don't.

Edited by Futtocks
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Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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On 09/05/2018 at 3:12 PM, Futtocks said:

Party leftovers for lunch today, so we layered cold pancakes alternately with sliced ham and grated cheddar (about 10 layers), then baked it in the oven 'til the cheese was melting. Served sliced like a cake. Pretty good for an improvised meal!

Lovely . Ham n cheese is a great combo although pancakes is a new one but sounds nice

Edited by DavidM

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You are all eating much better than me at the moment. I just discovered you can customise the burgers at Mcdonalds so i had a double cheese burger, with extra cheese, extra pickles, extra onions, bacon, lettuce (but i didn't want to pay 20p for tomato)and small chips. £3 total, i thought i'd done pretty well, but jesus!! caviar, steak, some sort of pancake cake, fancy ham and i assume all washed down with champagne? i'm feeling pretty ashamed of my self. 

i'm going to have a sausage roll for tea on the train :(

 

 

 

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57 minutes ago, DavidM said:

Lovely . Ham n cheese is a great combo although pancakes is a new one but sounds nice

Thinking back on it, a cheese sauce poured over the stack would be an idea worth trying. As would, possibly, a chutney layer or two in the stack.

Anyhoo, it all started when my mum realised that you can make pancakes and freeze them in bagged batches to re-heat later. 


Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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2 minutes ago, Futtocks said:

Thinking back on it, a cheese sauce poured over the stack would be an idea worth trying. As would, possibly, a chutney layer or two in the stack.

Anyhoo, it all started when my mum realised that you can make pancakes and freeze them in bagged batches to re-heat later. 

Home made pancakes wrapped around brown sugar with lemon juice drizzled on at  mine growing  up ,nice  but less adventurous !

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Just now, DavidM said:

Home made pancakes wrapped around brown sugar with lemon juice drizzled on at  mine growing  up ,nice  but less adventurous !

That's the standard sweet pancake combo for most Brits, and for good reason! The crunch and sweetness of sugar, added to the bite of the lemon juice is wonderful

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Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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