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Re: the Food Thread

Magma_Times wrote:
Gloom wrote:

What spices do you recommend? reason being: We're making it for tea today now!

I might stick some cumin in there next time or maybe some cardamom pods. Decent shake of veggie worcester sauce too whilst you're at it.

Its in the oven now, we went for some veggie worcester sauce in the end. Smells goooood

i watched that raymond blanc thing last week. unfortunately my perception of french culinary culture is negative having spent 6months in paris. so many arrogant attitudes - all that stuff about french cooking being the apex of.. everything.

that's not to say that they cook some delicious things.  i had so much amazing wine, cheese and meat in rural burgundy - it was unreal.  it seemed as if two glasses of wine at lunch was mandatory. incroyable.

so i ended up extolling the virtues of french cooking in this post accidently. i guess they do have a point..

I agree french cooking does have a superiority complex, but I think that he (in that programme) exemplifies the best un-fussy parts. Just so childishly enthusiastic!

I picked up some 1000 page french cooking book for £7 in the charity shop I work in just before christmas, and it's so pretentious its great. Comparing and contrasting that to his cooking.

Added: 22-02-2012 06:59:31

Andy Malcolm wrote:

every day is potentially pancake day!

Lots of people say this, but do they actually have pancakes frequently? Best filling is 50:50 chocolate spread and peanutbutter. Tastes like snickers.

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Re: the Food Thread

My new pancake topping discovery today was nutella and creme fraiche with a splash of lemon.
hubba hubba.

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Re: the Food Thread

i had a spinach, red onion, asparagus and olive pancake. with maple syrup. come at me.

Pseudo Colonial Pineapple Tour, 2011

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Re: the Food Thread

with red onion breath? no chance.

Re: the Food Thread

Gloom wrote:

I agree french cooking does have a superiority complex, but I think that he (in that programme) exemplifies the best un-fussy parts. Just so childishly enthusiastic!

I've watched all 3 of these with my flatmate this week after seeing his Kitchen Secrets series. I completely agree with you about Raymond Blanc, he is SO enthusiastic (and probably drunk) most of the time, it is infectious. We love him so much!

I watched a bit of Iron Chef America last night and I much prefer the non competetive cooking programmes.

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Re: the Food Thread

when living in paris and working with parisians, i found it incredible how infrequently they ate food other than french or italian.  i once convinced a couple of my colleagues to go to an indian restaurant for lunch - it was the first time they'd ever eaten indian food, and they were well into their 30s.

i do admire the reverence they have for good food though - even if i was just opening a packet of crisps, or biting into an apple, someone would say 'bon appetite.'  they just had a level of appreciation for the rituals of cooking, communal eating and flavour that we're losing, or lost, in england.

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132

Re: the Food Thread

mparle wrote:
Gloom wrote:

I agree french cooking does have a superiority complex, but I think that he (in that programme) exemplifies the best un-fussy parts. Just so childishly enthusiastic!

I've watched all 3 of these with my flatmate this week after seeing his Kitchen Secrets series. I completely agree with you about Raymond Blanc, he is SO enthusiastic (and probably drunk) most of the time, it is infectious. We love him so much!

I watched a bit of Iron Chef America last night and I much prefer the non competetive cooking programmes.

Iron chef is a pit parodytastic. I do love the "challenge" shows, more in the vein of masterchef 2-3 years ago with lots more heres-a-bunch-of-nonsense-to-cook-from challenges, and flying off to noma and shit. Aside from that, as a genrel rule: Food shows on C4 usually good, Food shows elsewhere, not so much..

The Nigel Slater Shepherds Pie recipie worked a treat, just had some more for lunch, and it looks like it'll do us tea again tonight!

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Best thing about France is readily available cheap andouillettes. Totally amazing food, once you get past the initial questioning - 'intestines?'.

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andouillette was one of the first things i ate after packing in veganism. man, they came in all sorts of worrying shapes and sizes..
and then that blood sausage - i forget what it's called. om nom

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135

Re: the Food Thread

Kourosh wrote:

andouillette was one of the first things i ate after packing in veganism. man, they came in all sorts of worrying shapes and sizes..
and then that blood sausage - i forget what it's called. om nom

Boudin noir I think. All blood sausage everywhere obviously amazing.

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Re: the Food Thread

Gloom - I don't live in the UK so can't follow them by channels but i'll go to channel 4 now and see what they have, thanks!

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137 (edited by Ellie R 27-02-2012 11:55:29)

Re: the Food Thread

I'm really into salad with redwood thai style 'fishcakes'. I haven't eaten fish since I was a kid but from what I remember they taste WAY better than the real thing (confirmed by ChrisA) and not particularly 'fishy', just delicious!

Very finely chop a couple of spring onions (or just one, depending on how many you're making for, you just want a hint of the onion coming through, not overpowering), coriander leaves (not too much stem), and a fresh chilli (de-seeded). Roughly chop salad leaves of your choice and thin slices of yellow pepper. Add salt and pepper, and mix up with your hands in a bowl. Then add the juice of half a lime and mix it all up again (smells so fucking good at this point). Then I like to toast some raw cashews with some paprika and thai chilli sauce (avoid the super sweet ones) and add them on the side of the plate with the 'fishcakes'. Yummm!!!!

138 (edited by Gloom 27-02-2012 11:54:32)

Re: the Food Thread

Ooh that looks grand! Not seen the fishcakes, but good old Wing Yip has Fishless steaks that are amazing, so I reckon I might give it  a pop with those. That salad idea is basically an assembly of my favourite items.

I've had at least 3 successful meals from this thread already, its great!

Added: 27-02-2012 22:54:21

mparle wrote:

Gloom - I don't live in the UK so can't follow them by channels but i'll go to channel 4 now and see what they have, thanks!

Anything by Heston Blumenthal or Hugh Fearnley Whittingstall is worth a punt. The former for the fun, the latter for just being an all round top chap. Taste dependant, Jamie Oliver and Ramsey have made some good programmes. Both agree with me, even regarding the latters famous view of Veggies/ Vegans.

Saw the latest Blanc show.. Best yet! Loved the moment where he (clearly fizzing with wine) sails into the kitchen and announces "Lets Have a Party!"

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Re: the Food Thread

Saw the last of the Raymond Blanc programmes last night, what a tremendous human being he is.

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Re: the Food Thread

Made another awesome thing last week (I really need to start taking pictures) that was the easiest thing in the world to make and super tasty/fancy looking. Tomato and basil puff pastry tart with rosemary new potatoes, salad leaves and a lemon-garlic-mustard dressing.

Roll out a rectangle of jus-rol puff pastry
Spread sundried tomato paste, and some crushed garlic over the pastry (OPTIONAL: add engevita flakes and grated mozzarella sheese), then add thinly sliced tomatoes arranged in rows with lots of fresh torn basil leaves, add chili flakes/paprika and shit loads of black pepper and some salt, and drizzle a little bit of olive oil over the top, whack in the oven for a bit and add some more fresh basil at the end. 'Job's a good'un!'.

For the new potatoes, just boil them til they're pretty much done, then finish off in the oven with a bit of oil, salt and pepper, and a few rosemary branches on top of the spuds til they're nice and aromatic.

Serve with salad leaves of your choice, and I just threw together some olive oil, wholegrain mustard, fresh lemon juice, and some crushed garlic with salt and black pepper for the dressing.

SCOFF.

Re: the Food Thread

THAI DRUNKEN NOODLES - made this last night and it was deeeelish.

1/3 cup olive oil
2 large red peppers, seeded, thinly sliced
2 Green chillis sliced.
3 large garlic cloves, finely chopped
roughly the same amount peeled and chopped ginger
450g extra-firm tofu, drained well and pressed a bit, cut into 1-inch cubes (or chicken, pork, whatever)
3 spring onions , thinly sliced on diagonal
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 teaspoon dried crushed red pepper
200g (a bag of) baby spinach leaves
bunch of chopped fresh basil
chopped lightly salted roasted peanuts to top.
Noodles - I like Ho-Fun for this

get the oil nice and hot, chuck in the peppers, chillis, garlic and ginger for about 2 mins.
then the tofu and spring onions for another 2 mins.
then the soy sauce, lime juice and crushed chillis,
then the spinach until it's just wilted.
chuck the noodles in and give it maybe another minute.
take it off the heat, chuck the basil in and some salt and pepper.
top with the peanuts.

Sky:Lark (Noisy Post-Hardcore) - http://skylark.bandcamp.com
Man Hands (Fastcore) - http://horsepartyrules.bandcamp.com

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Re: the Food Thread

Some of these veggie/vegan things sound really ace. Im going to have to give them a try.

Tonight im making butternut squash and spinach curry smile

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Re: the Food Thread

Gloom wrote:

Saw the last of the Raymond Blanc programmes last night, what a tremendous human being he is.

He truly is, my life feels a bit empty knowing he won't be back next week. I'm following him on FB to make sure I see when anything new comes out.

I love that he didn't use much butter/cream this episode! I really want to try those olives.

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Re: the Food Thread

anyone ever do scrambled tofu?

not much to say about it other than you cook a load of smashed up tofu and add turmeric

BUT

I tend to make it with loads of vegetables in there.  Again, not much to say other than that my secret is a splash of soy sauce.

Mushrooms, red peppers and spinach go well in there and last night I put peanut butter in which gave it this sort of thai feel.. Good shit

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145 (edited by Gloom 09-03-2012 08:03:17)

Re: the Food Thread

Do it a fair bit. I used to do the more traditional version where you squelch between fingers, add tumeric, parsley and onions, but I tried the PPK recipie a while ago, and prefer it. I smash up some tofu with a knife a bit so its all different sizes, then follow their recipie, except use a load of smoked paprika and a bit of thyme for my herbing, along with broccoli and onion if I have them/ feel.

http://www.theppk.com/2009/10/tof-u-and … revisited/

I think I like it more because of the nutritional yeast. Makes everything better..

He truly is, my life feels a bit empty knowing he won't be back next week. I'm following him on FB to make sure I see when anything new comes out.
I love that he didn't use much butter/cream this episode! I really want to try those olives.

Yep, there are a few things from the series that are worth a go I think.

http://www.bbc.co.uk/food/recipes/artic … oule_06576

mmmmmh!

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146

Re: the Food Thread

Heres how i celebrated International Wymyns day yesterday...

Sandwiched toasted vegan marshmallows between 2 syrup waffle biscuits.

hells yea.

you still bore me...

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147

Re: the Food Thread

been on a gluten-free vegan thing recently for my sister-in-law who is gluten-free for her migraines. made a few neat things like vegan etouffee, salt and pepper tofu and black bean and sweet potato enchiladas but would definitely appreciate recipe suggestions if anyone knows of any!

also made pistacho cupcakes and mint chocolate chip cupcakes the other day though they were far from gluten-free. still delicious though.

Pseudo Colonial Pineapple Tour, 2011

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148

Re: the Food Thread

Pags wrote:

been on a gluten-free vegan thing recently for my sister-in-law who is gluten-free for her migraines. made a few neat things like vegan etouffee, salt and pepper tofu and black bean and sweet potato enchiladas but would definitely appreciate recipe suggestions if anyone knows of any!

also made pistacho cupcakes and mint chocolate chip cupcakes the other day though they were far from gluten-free. still delicious though.

Didn't see this, what sort of food (region or cuisinewise are you into?) Blogs are great for this kind of stuff. There seem to be scores of veganblogs.

The following might be useful (a list of ideas) http://www.fatfreevegan.com/gluten-free/index.shtml

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Re: the Food Thread

Ellie R wrote:

Roll out a rectangle of jus-rol puff pastry
Spread sundried tomato paste, and some crushed garlic over the pastry (OPTIONAL: add engevita flakes and grated mozzarella sheese), then add thinly sliced tomatoes arranged in rows with lots of fresh torn basil leaves, add chili flakes/paprika and shit loads of black pepper and some salt, and drizzle a little bit of olive oil over the top, whack in the oven for a bit and add some more fresh basil at the end. 'Job's a good'un!'.

taking this as inspiration I made a tart last night for tea!

caramelised some onions with star anise in balsamic vinegar
spread this over the pastry
then steamed some spinach, added nutmeg and a bit of garlic
put this on as a second layer,
then I halved a bunch of tomatoes and put these on top with a slice of garlic, sprig of rosemary, salt, pepper and a glug of olive oil.
In the over for 25 mins.
5 mins before end I grated a bunch of cheezly on top.
DELISH

Sky:Lark (Noisy Post-Hardcore) - http://skylark.bandcamp.com
Man Hands (Fastcore) - http://horsepartyrules.bandcamp.com

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Re: the Food Thread

Gloom wrote:
Pags wrote:

been on a gluten-free vegan thing recently for my sister-in-law who is gluten-free for her migraines. made a few neat things like vegan etouffee, salt and pepper tofu and black bean and sweet potato enchiladas but would definitely appreciate recipe suggestions if anyone knows of any!

also made pistacho cupcakes and mint chocolate chip cupcakes the other day though they were far from gluten-free. still delicious though.

Didn't see this, what sort of food (region or cuisinewise are you into?) Blogs are great for this kind of stuff. There seem to be scores of veganblogs.

The following might be useful (a list of ideas) http://www.fatfreevegan.com/gluten-free/index.shtml

aye i have uncovered a number of good blogs for this but the blog part of the site you linked (http://www.blog.fatfreevegan.com/tag/gluten-free) has been the most helpful of all! going to make polenta lasagna soon, mmm gurl.

Pseudo Colonial Pineapple Tour, 2011

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