Re: Food Thread : Sat Jun 15, 2013 5:33 pm  

Je suis cooking tonight - pan simmering currently.

Re: Food Thread : Sat Jun 15, 2013 5:51 pm  

Dally wrote:

Je suis cooking tonight - pan simmering currently.

Which Cup-a-Soup are you making them ?

Don't throw away the hard square bready-things, they go in the cup after you've boiled the water, its a French thing.

Re: Food Thread : Sat Jun 15, 2013 7:38 pm  

His Missus has finally walked out - leaving him holding the Batchelor's savoury rice packet?

What are you really cooking, Dally? Describe your ingredients, combinations, method. Tell us about the colours, textures and smells. And then the taste once it's done.

Re: Food Thread : Sat Jun 15, 2013 8:11 pm  

Dally wrote:

Je suis cooking tonight - pan simmering currently.

when is the Vesta due to go in?

Re: Food Thread : Sat Jun 15, 2013 8:33 pm  

WormInHand wrote:

What are you really cooking, Dally? Describe your ingredients

A regular quick Saturday evening dinner. Mussels in a Caribbean-style soup. Ingredients - live Scottish mussels, shallots, yellow pepper, fresh chilli, fresh ginger, fresh garlic, all spice, sweet potato, tomatoes (had to used tinned, didn't have enough fresh in stock), fresh thyme, juice of a fresh lime, brown sugar and walnut oil (from memory). Served with fresh bread and a selection of left-over bottled beers from the garage.

Re: Food Thread : Sat Jun 15, 2013 10:07 pm  

Dally wrote:

A regular quick Saturday evening dinner. Mussels in a Caribbean-style soup. Ingredients - live Scottish mussels, shallots, yellow pepper, fresh chilli, fresh ginger, fresh garlic, all spice, sweet potato, tomatoes (had to used tinned, didn't have enough fresh in stock), fresh thyme, juice of a fresh lime, brown sugar and walnut oil (from memory). Served with fresh bread and a selection of left-over bottled beers from the garage.

Sounds disgusting, I hate mussels.

The Vesta Chow Mein sounds good though, they had a special taste all of their own and would be so evocative.

Re: Food Thread : Sat Jun 15, 2013 10:52 pm  

Just had to cook up a second batch (ten to midnight) for Ms D (2).

Re: Food Thread : Sun Jun 16, 2013 6:28 am  

First attempts from a new book by Bruno Loubet, including a delightful dish of confited salmon with asparagus, new spuds and a green 'gazpacho'.

First attempts from a new book by Bruno Loubet, including a delightful dish of confited salmon with asparagus, new spuds and a green 'gazpacho'.

Re: Food Thread : Sun Jun 16, 2013 9:06 am  

Mintball wrote:

what else do you really want to do other than serve them simply with a lamb chop and some fresh mint sauce?

What else? ditch the mint sauce for a start. Edmond Fallot Burgundy mustard is the more sensible accompaniment

Re: Food Thread : Sun Jun 16, 2013 9:09 am  

peggy wrote:

What else? ditch the mint sauce for a start. Edmond Fallot Burgundy mustard is the more sensible accompaniment

Not a bad option at all – but I do like a fresh mint sauce or a mint jelly. And besides, T'Other Half is a grumpy Yorkshire traditionalist who only likes the former.