JohnM Posted January 29, 2022 Share Posted January 29, 2022 5 hours ago, Futtocks said: My stepmother was given one of those as a present recently. She's a bit scared of it. And you of her? 1 eiπ + 1 = 0 Link to comment Share on other sites More sharing options...
Futtocks Posted January 29, 2022 Share Posted January 29, 2022 1 minute ago, JohnM said: And you of her? She often apologises for being an insufficiently wicked stepmother. 1 "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."Â Â Don Estelle Link to comment Share on other sites More sharing options...
Kimbo Posted January 30, 2022 Share Posted January 30, 2022 19 hours ago, Futtocks said: My stepmother was given one of those as a present recently. She's a bit scared of it. It's probably the alleged 'Samurai' thing! Madame bought it to keep in the motorhome, apparently. I've insisted she buys the optional leather scabbard for it if that's the case... eh? Link to comment Share on other sites More sharing options...
Oxford Posted February 1, 2022 Share Posted February 1, 2022 Poke or Buddha bowl for tonight's tea Brilliant and highly recommended 2 warning points    Link to comment Share on other sites More sharing options...
getdownmonkeyman Posted February 1, 2022 Share Posted February 1, 2022 On 29/01/2022 at 11:42, Kimbo said: 'er indoors bought this the other day. Seems promising. Â Not for you, if you get on her wrong side. Are they the Japanese 'one size fits all knife'? I am intrigued them. Trying to justify the spend on a Wushthof Nakiri knife to go with my cook and paring knife. Link to comment Share on other sites More sharing options...
Futtocks Posted February 1, 2022 Share Posted February 1, 2022 Trying out the 'Spice Tailor' brand tandoori marinade kit on some diced lamb leg overnight. It also comes with a sachet of seasoning and another of mint chutney for serving the dish. Let's see how it goes. "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."Â Â Don Estelle Link to comment Share on other sites More sharing options...
Kimbo Posted February 2, 2022 Share Posted February 2, 2022 11 hours ago, getdownmonkeyman said: Not for you, if you get on her wrong side. Are they the Japanese 'one size fits all knife'? I am intrigued them. Trying to justify the spend on a Wushthof Nakiri knife to go with my cook and paring knife. I've no idea what they're described as - it just looks like a versatile, nicely balanced, well-made little knife. TBH, I get fed up sharpening her Wüsthof knives (did them yet again yesterday), so I'm just hoping for an improvement. eh? Link to comment Share on other sites More sharing options...
MattSantos Posted February 2, 2022 Share Posted February 2, 2022 Were doing Gousto. Im enjoying the variety. Checked the ingredients list against who we shop wi and only a few quid in it as well which is nice Thats all 1 Running the Rob Burrow marathon to raise money for the My Name'5 Doddie foundation: https://www.justgiving.com/fundraising/ben-dyas Link to comment Share on other sites More sharing options...
Futtocks Posted February 2, 2022 Share Posted February 2, 2022 36 minutes ago, MattSantos said: Were doing Gousto. Im enjoying the variety. Checked the ingredients list against who we shop wi and only a few quid in it as well which is nice Thats all I ordered a few HelloFresh deliveries when I'd banjaxed up my ankle and didn't really fancy hobbling to the shops. Like Gousto, decent produce and some nice recipes, by by God they pestered me relentlessly to take out a regular subscription delivery. In the end, I contacted them and pointed out that their pushy approach would put me off having any dealings with them again. They seemed surprised. But I suppose that's their business model, and if they get enough takers, it must work for them. "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."Â Â Don Estelle Link to comment Share on other sites More sharing options...
Robin Evans Posted February 5, 2022 Share Posted February 5, 2022 The memsahib's yorkshire hot pot. (We don't mention the other place at chateau ginge). Great neck of lamb slow cooked for four hours. Bloody gorgeous. Link to comment Share on other sites More sharing options...
Futtocks Posted February 6, 2022 Share Posted February 6, 2022 Cannelloni tonight, filled with a mix of diced salmon, Boursin, dill and a little bechamel to help things mix. Because fish needs less cooking than the traditional ragu filling, I put the pasta tubes into a pan of freshly-boiled water and left them for 3 minutes to soften before draining and filling. The topping was more bechamel, some decidedly non-Italian panko breadcrumbs for texture, then grated Grana Padano cheese and lemon zest. Into the oven at 180 degrees* for 20-25 minutes (basically 'til the pasta has softened), then I microplaned some bottarga over the top while it rested. Not bad at all, for a first attempt. I’ll tweak it for next time. *this is the oven temperature for pretty much everything, isn't it? "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...
Number 16 Posted February 8, 2022 Share Posted February 8, 2022 Just had my first foray into Persian cuisine. I made Tachin - a baked saffron rice, and Fesenjan - a pomegranate syrup, walnut and chicken stew. I stuck to an authentic recipe and it was delicious, if I say so myself! That said, I can't compare it to anything as I've never had Persian before. 2 Link to comment Share on other sites More sharing options...
Futtocks Posted February 8, 2022 Share Posted February 8, 2022 32 minutes ago, Number 16 said: Just had my first foray into Persian cuisine. I made Tachin - a baked saffron rice, and Fesenjan - a pomegranate syrup, walnut and chicken stew. I stuck to an authentic recipe and it was delicious, if I say so myself! That said, I can't compare it to anything as I've never had Persian before. The corner shop across the road from me came under new management about a year ago. Among the things the new owners have introduced are various Persian ready meals. Two different brands of fesenjan included - both pretty nice. The others are pretty aubergine-centric. Plus they make their own baklava, which is superb. For a different take on Persian food, the Dishoom chain is a place I've eaten at a few times. Their cookbook has some nice recipes. 1 "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 8, 2022 Share Posted February 8, 2022 49 minutes ago, Number 16 said: Just had my first foray into Persian cuisine. I made Tachin - a baked saffron rice, and Fesenjan - a pomegranate syrup, walnut and chicken stew. I stuck to an authentic recipe and it was delicious, if I say so myself! That said, I can't compare it to anything as I've never had Persian before. I went to a Persian resto in the west end of Glasgow about 5 years ago. It was excellent. Loved it and will return 1 Link to comment Share on other sites More sharing options...
Oxford Posted February 9, 2022 Share Posted February 9, 2022 (edited) On 05/02/2022 at 20:04, Robin Evans said: yorkshire hot pot And the next day Tyke Scouse and Sunday Castleford Lobby followed By Wakefield Prison Mess! Persian cuisine is brilliant when I lived in Blackheath many eons ago I used to frequent a restaurant called Caravanserai excellent place. Edited February 9, 2022 by Oxford 2 warning points    Link to comment Share on other sites More sharing options...
Futtocks Posted February 9, 2022 Share Posted February 9, 2022 The first Persian restaurant I ever went to was a short-ish walk West from the Albert Hall. Being a hot Summer's night, they removed the wall panels, so we ate wonderful food, with the night breeze coming in. "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."Â Â Don Estelle Link to comment Share on other sites More sharing options...
Oxford Posted February 14, 2022 Share Posted February 14, 2022 Using rests is always a good move: the Mrs made Tortilla with potato, eggs, runner beans and chorizo all left over because of the other meals we had during the week. It also reminded me of stopping at a place in the middle of night on a regular journey we used to do between, Valencia and the south of France, where we needed shots of coffee and bocadillos to keep us awake and able to carry on. 2 warning points    Link to comment Share on other sites More sharing options...
Futtocks Posted February 19, 2022 Share Posted February 19, 2022 Just taken delivery of a bottle of salted liquorice liqueur. People say Marmite is polarising, but this is the real deal! 1 "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."Â Â Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted March 13, 2022 Share Posted March 13, 2022 A spatchcocked poussin, marinated in buttermilk and a Baharat spice mix (plus a few extra bits) for 24 hours. Then roasted as hot and fast as possible, and served with a black lentil daal. Very nice - a recipe that's worth re-doing and tweaking. Definitely serving some raita/tzatziki/similar on the side next time, for a start. "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."Â Â Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted March 16, 2022 Share Posted March 16, 2022 (edited) A bit of a "use up the odds'n'sods" meal tonight, which tramples over several national borders like a balding Russian paranoiac. Pasta (Italy) Smoked sprats (Latvia) Aioli (Italy again) Yuzu paste (Japan) Aleppo pepper (Turkey) Flat leaf Parsley (Blighty) Panko breadcrumbs (Japan again) Cook the pasta. Mash up the rest of the ingredients with a fork. When the pasta's done, mix everything together, with a little pasta water to loosen the texture of the fish mix. Quite tasty for a pan-global car-crash. Edited March 16, 2022 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."Â Â Don Estelle Link to comment Share on other sites More sharing options...
Robin Evans Posted March 16, 2022 Share Posted March 16, 2022 Old school cottage for tea.... Been a while. Enjoyed it. 2 Link to comment Share on other sites More sharing options...
Futtocks Posted March 18, 2022 Share Posted March 18, 2022 https://www.delish.com/uk/cooking/recipes/a30131747/creamy-tuscan-chicken-recipe/ Okay, that went well. Definitely recommended. I also added halved button mushrooms at the same time as the tomatoes, and extended the cooking time before adding the spinach by several minutes, to really break down the tomatoes and get some colour on the mushrooms. Very rich, very tasty. "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."Â Â Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted April 2, 2022 Share Posted April 2, 2022 I've just been teaching myself how to use a 1000/6000 water stone for sharpening knives. While the new gear (I bought a Global paring knife as well as the Wusthof) is still razor-sharp, I reckoned I'd need to learn the skills some time. So I've just put a very decent edge on my old Conran blades. I messed up at first with the steak knife, so had to start again on the coarse side of the stone, but both that and the chef's knife are now very sharp and smoothly-finished too. "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."Â Â Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted April 5, 2022 Share Posted April 5, 2022 On its third outing, I managed to use my julienne peeler without puncturing at least one digit. Feeling pretty damn relieved! "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."Â Â Don Estelle Link to comment Share on other sites More sharing options...
Wiltshire Warrior Dragon Posted April 5, 2022 Share Posted April 5, 2022 Mrs WWD suspects that our traditional fryer is on its last legs and fancies an air fryer. Does anybody have views on the merits of them against traditional ones using oil? Does anybody have experience - good or bad - of particular air fryer models? All advice gratefully received! Link to comment Share on other sites More sharing options...
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