Food and drink thread

[Bearman]

I had a cheese and onion batch for lunch.

I maintain that it is one of the pleasures in life that is up there with the very best of haute cuisine .

"WARNING"

If anyone tries to derail this thread by abusing my assertion of  the word "batch" I will appeal to the Mods that my civil rights are being abused.

"Batch" is a dialect word that enhances the wonderful diversity of the English language. 

HOWEVER

If anyone else wants to either agree or disagree by using their own WRONG dialect word I will not take offence.

[voteronniegibbs]

.

Edited July 31, 2023 by voteronniegibbs

[Gerrumonside ref]

On 10/05/2022 at 13:00, Bearman said:

I had a cheese and onion batch for lunch.

I maintain that it is one of the pleasures in life that is up there with the very best of haute cuisine .

"WARNING"

If anyone tries to derail this thread by abusing my assertion of  the word "batch" I will appeal to the Mods that my civil rights are being abused.

"Batch" is a dialect word that enhances the wonderful diversity of the English language. 

HOWEVER

If anyone else wants to either agree or disagree by using their own WRONG dialect word I will not take offence.

It’s flour cake.

 

 

 

Sorry, couldn’t resist!

Edited May 11, 2022 by Gerrumonside ref

[Bearman]

28 minutes ago, Gerrumonside ref said:

It’s flour cake.

 

 

 

Sorry, couldn’t resist!

MODS ,MODS

He's picking on me.

It's Coventryism. My feelings have never been so hurt.

Can I claim Compo?

 

[RayCee]

Wine drinkers, do you have a preference, white or red.

NZ specialises in white (Marlborough Sauvignon Blanc especially) but white doesn’t do my digestion any favours but red is another story. I tend to drink Aussie reds, Cabernet Sauvignon, Merlots and Shiraz I enjoy. I drink little and often. 

[Futtocks]

4 hours ago, RayCee said:

Wine drinkers, do you have a preference, white or red.

NZ specialises in white (Marlborough Sauvignon Blanc especially) but white doesn’t do my digestion any favours but red is another story. I tend to drink Aussie reds, Cabernet Sauvignon, Merlots and Shiraz I enjoy. I drink little and often. 

I drink more red than white, although the ratio is closer than in the past.

Sauvignon blanc, apart from being so ubiquitous it crowds other grape varieties off the shelves, is most likely to give me acid indigestion, so I rarely touch the stuff.

I'm more likely to have a South African Chenin blanc, a Viognier or a New World Chardonnay. Or a new-ish (to me) discovery, Feteasca Regala (a very nice Romanian grape variety).

Reds - I like a good Primitivo/Zinfandel, most Puglian appassimentos or an oaky Cotes du Rhone, as well as the big-tasting New World reds. All when allowed to breathe properly, of course.

For a special occasion, Chateau Musar.

[RayCee]

6 hours ago, Futtocks said:

I drink more red than white, although the ratio is closer than in the past.

Sauvignon blanc, apart from being so ubiquitous it crowds other grape varieties off the shelves, is most likely to give me acid indigestion, so I rarely touch the stuff.

I'm more likely to have a South African Chenin blanc, a Viognier or a New World Chardonnay. Or a new-ish (to me) discovery, Feteasca Regala (a very nice Romanian grape variety).

Reds - I like a good Primitivo/Zinfandel, most Puglian appassimentos or an oaky Cotes du Rhone, as well as the big-tasting New World reds. All when allowed to breathe properly, of course.

For a special occasion, Chateau Musar.

And here’s me thinking you’re all about Gin.

[Futtocks]

2 hours ago, RayCee said:

And here’s me thinking you’re all about Gin.

On that note, I just bought a bottle of Sipsmith gin for the first time today. Very nice!

[RayCee]

1 hour ago, Futtocks said:

On that note, I just bought a bottle of Sipsmith gin for the first time today. Very nice!

I'm not averse to the occasional gin myself. 

[Futtocks]

1 hour ago, RayCee said:

I'm not averse to the occasional gin myself. 

The previous gin I had was Opihr's fairly new "Black Lemon" one. I really like it, but it might polarise opinions.

Edited May 14, 2022 by Futtocks

[Oxford]

23 hours ago, Futtocks said:

I drink more red than white, although the ratio is closer than in the past.

Sauvignon blanc, apart from being so ubiquitous it crowds other grape varieties off the shelves, is most likely to give me acid indigestion, so I rarely touch the stuff.

I'm more likely to have a South African Chenin blanc, a Viognier or a New World Chardonnay. Or a new-ish (to me) discovery, Feteasca Regala (a very nice Romanian grape variety).

Reds - I like a good Primitivo/Zinfandel, most Puglian appassimentos or an oaky Cotes du Rhone, as well as the big-tasting New World reds. All when allowed to breathe properly, of course.

For a special occasion, Chateau Musar.

" ..... kind of mood you're in tonight...."

I almost hesitate to say this but I bought two bottles of Gary Barlow, only tried the white so far but it's nearly as magic as Magic! ( the weekend not the Paul Daniels fo those with a problem thinkin' on!)

[Futtocks]

Just now, Oxford said:

" ..... kind of mood you're in tonight...."

I almost hesitate to say this but I bought two bottles of Gary Barlow, only tried the white so far but it's nearly as magic as Magic! ( the weekend not the Paul Daniels fo those with a problem thinkin' on!)

I've tried one of the Phil Tufnell wines, and it was very good.

[Oxford]

8 minutes ago, Futtocks said:

I've tried one of the Phil Tufnell wines, and it was very good.

I have to say they were on offer which probably means they'll lose their allure next time I shop!

[Futtocks]

Just received a delivery from Sous Chef. I cashed in some of my bonus points from previous orders, for this Japanese crockery set: https://www.souschef.co.uk/products/kuro-hana-sushi-serving-set 
The main order:

• Mirepoix Glace: the classic building block of great sauce, in concentrated form. Useful in so many dishes where you need a classic flavour base. Also saves you from being seen buying celery.
• Kyurizuke pickled cucumbers. Good for sandwiches.
• French mustard with roasted spices. Ditto.
• Shichimi-Togarashi: a dried spice mix of red chilli flake, mandarin peel, sesame seeds, sansho pepper, seaweed and ginger. Nice with fish and pork, used as a dry rub, or a post-cooking condiment.
• Sarawak white peppercorns. Easy to find ground white pepper in shops - much harder to find the whole corns.
• White Mausu Peanut Rayu: A jar of peanuts, chilli flakes, sesame seeds, crispy garlic, agave syrup, tamari and salt in oil. Stir a spoonful into rice or noodles, or whatever.
• Mother Africa dried anchovies. Bought on a whim, so I'll have to find out how best to use them. Or just eat them straight from the bag.
• Torres crisps - fried egg flavour. Yes really, they taste like fried egg crisps!

Edited May 21, 2022 by Futtocks

[getdownmonkeyman]

Monkfish poached in Marinara sauce with extra plum tomatoes. Added soft cheese at the end. Served with pasta and topped off with freshly grated Parmesan. 

Not too shabby, even if I do say so myself.

 

[Futtocks]

The first bottle of Sri Lankan 'Lion' stout I've had in at least a year.

Still an epic beer.

[Padge]

On 13/05/2022 at 09:45, RayCee said:

Wine drinkers, do you have a preference, white or red.

NZ specialises in white (Marlborough Sauvignon Blanc especially) but white doesn’t do my digestion any favours but red is another story. I tend to drink Aussie reds, Cabernet Sauvignon, Merlots and Shiraz I enjoy. I drink little and often. 

Brancot Marlborough SB is Sharon's absolute go to wine and I must admit its very nice.

[Padge]

On 22/05/2022 at 09:55, getdownmonkeyman said:

Monkfish poached in Marinara sauce with extra plum tomatoes. Added soft cheese at the end. Served with pasta and topped off with freshly grated Parmesan. 

Not too shabby, even if I do say so myself.

 

Part one sounds like a typical Greek saganaki.

[Futtocks]

I just bought a haggis in M&S, because it said it was made by MacSween.

However, once I got home I looked closer and the meat ingredients were all pork and beef. No lamb/mutton at all.

Could be interesting, could be disappointing. Either way, I'll have learned something.

[Futtocks]

From my recent souschef.co.uk order, this might be the best item. Magic stuff!

[Oxford]

"Boris Johnson 'will announce return of imperial measurements to mark Queen's Platinum Jubilee': Shops could soon be allowed to sell products in pounds and ounces after UK's break from EU"  from the mailonline

 

The Mail describes this in terms of Brexit and leave voters and obviously Decimalisation was nothing to do with the EU.

But in real term between 1965 when it was adopted until 2022 means there are a fair few generations that will have no idea how to do the maths involved nor a clue about how much each unit is.

It does seem to suggest a nightmare caveat emptor scenario when it comes to shopping.

There doesn't seem to be a parallel move to bring back £.s. d at the moment.

Hopefully this will prove to be a non - story, an imaginary thing to distract and little else.

It also seems a shame that it won't include bringing back the shops and skills that were part & parcel of that world.

 

 

[Futtocks]

21 minutes ago, Oxford said:

"Boris Johnson 'will announce return of imperial measurements to mark Queen's Platinum Jubilee': Shops could soon be allowed to sell products in pounds and ounces after UK's break from EU"  from the mailonline

 

The Mail describes this in terms of Brexit and leave voters and obviously Decimalisation was nothing to do with the EU.

But in real term between 1965 when it was adopted until 2022 means there are a fair few generations that will have no idea how to do the maths involved nor a clue about how much each unit is.

It does seem to suggest a nightmare caveat emptor scenario when it comes to shopping.

There doesn't seem to be a parallel move to bring back £.s. d at the moment.

Hopefully this will prove to be a non - story, an imaginary thing to distract and little else.

It also seems a shame that it won't include bringing back the shops and skills that were part & parcel of that world.

 

[Futtocks]

There is such a thing as a Lotus Biscoff Viennetta! I need to track this down and make it mine.

[RayCee]

On 30/05/2022 at 01:25, Oxford said:

"Boris Johnson 'will announce return of imperial measurements to mark Queen's Platinum Jubilee': Shops could soon be allowed to sell products in pounds and ounces after UK's break from EU"  from the mailonline

 

The Mail describes this in terms of Brexit and leave voters and obviously Decimalisation was nothing to do with the EU.

But in real term between 1965 when it was adopted until 2022 means there are a fair few generations that will have no idea how to do the maths involved nor a clue about how much each unit is.

It does seem to suggest a nightmare caveat emptor scenario when it comes to shopping.

There doesn't seem to be a parallel move to bring back £.s. d at the moment.

Hopefully this will prove to be a non - story, an imaginary thing to distract and little else.

It also seems a shame that it won't include bringing back the shops and skills that were part & parcel of that world.

 

 

if I could add my penny's worth, it's miles off being accepted. I doubt there's an ounce of truth to it. 

[Wiltshire Warrior Dragon]

On 24/05/2022 at 21:19, Futtocks said:

I just bought a haggis in M&S, because it said it was made by MacSween.

However, once I got home I looked closer and the meat ingredients were all pork and beef. No lamb/mutton at all.

Could be interesting, could be disappointing. Either way, I'll have learned something.

That's interesting, Futtocks.  As a Scot, I would have assumed that a haggis had to be made of meat from lambs or sheep.  I wonder what trading standards would say if you raised it with them (other than, "Don't bother us, we're busy!")