I hate to say it, but isn't that pretty much the way to cook parsnip?
In maple syrup? That was new to me, never heard of it before.
It's quite common. I've seen "bake yourself at home" semi-premade ones in supermarkets that come with a sachet of maple glaze.
Honey works too, and gives (obviously) a different flavour.
Honey works too, and gives (obviously) a different flavour.
Man, Trooper's chips are covered in piss!
Isn't that the way you normally have chips?
Trooper wrote:
Oh that looks great, enjoy! Happy birthday when it comes
sdg wrote:
Trooper wrote:
Oh that looks great, enjoy! Happy birthday when it comes
Not for a week or so yet, but couldn't get a booking for this weekend.
That was pretty bloody lovely, 9/10 from me, even with a cold room and slow service...
The desserts were incredible.
Strawberry parfait, wrapped in a milk and basil icecream. Basically a posh Twister lolly
Pineapple and coconut, with coriander and a thai green curry sauce. Sounds awful, tasted lovely.
Mississipi mud pie with 7 different variants of chocolate in the dish. Really good, maybe one of the best i've ever eaten.
Plus the mains weren't too bad, Hogget was lovely, ducks liver was my favourite.
The other standout dish was snails on mushroom soil.
All in all, two thumbs up.
Sounds amazing! It's an ambition of mine to eat in a Michelin starred restaurant but my fiancée (that still makes me giggle and get all warm and fuzzy feeling 
) says its too expensive and she thinks it would be too fancy and weird for weirds sake. I keep pointing out that she thinks it looks incredible whenever she sees it on masterchef but she isn't buying it. I might just try and surprise her with a trip to one anyway.
Those desserts sound amazing, it's funny that the Thai pineapple one was a dessert! The strawberry parfait and basil ice cream sounds totally delicious! How many courses was it, I can't remember if you've said?
) says its too expensive and she thinks it would be too fancy and weird for weirds sake. I keep pointing out that she thinks it looks incredible whenever she sees it on masterchef but she isn't buying it. I might just try and surprise her with a trip to one anyway.Those desserts sound amazing, it's funny that the Thai pineapple one was a dessert! The strawberry parfait and basil ice cream sounds totally delicious! How many courses was it, I can't remember if you've said?
Anyone not had Crasters pulled port yet?
sdg wrote:
Sounds amazing! It's an ambition of mine to eat in a Michelin starred restaurant but my fiancée (that still makes me giggle and get all warm and fuzzy feeling ) says its too expensive and she thinks it would be too fancy and weird for weirds sake. I keep pointing out that she thinks it looks incredible whenever she sees it on masterchef but she isn't buying it. I might just try and surprise her with a trip to one anyway.
Those desserts sound amazing, it's funny that the Thai pineapple one was a dessert! The strawberry parfait and basil ice cream sounds totally delicious! How many courses was it, I can't remember if you've said?
) says its too expensive and she thinks it would be too fancy and weird for weirds sake. I keep pointing out that she thinks it looks incredible whenever she sees it on masterchef but she isn't buying it. I might just try and surprise her with a trip to one anyway.Those desserts sound amazing, it's funny that the Thai pineapple one was a dessert! The strawberry parfait and basil ice cream sounds totally delicious! How many courses was it, I can't remember if you've said?
It was a 10 course menu, for £95, which isn't too bad really, certainly if you compare to a michelin starred restaurant in London.
All in for both of us, including a few drinks and service charge it was £250.
KovacsC wrote:
Anyone not had Crasters pulled port yet?
Me.
I've been messing around with roast veg to go with the Sunday Roast the last few weeks, which is quite hard as I'm not keen on the taste of caramelised veg! However, my family seem to say I've got it sussed, but I just wanted some advice on the timings!
If you were doing, carrots, parsnips, peppers, mushrooms, corgettes and corn, what order would you put the veg in, and what timings would you use?
Thanks
Malc
If you were doing, carrots, parsnips, peppers, mushrooms, corgettes and corn, what order would you put the veg in, and what timings would you use?
Thanks
Malc
Make peace with your God, dinner guests.
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Oh man, that is my favourite meal ever.
Macaroni cheese with really thick creamy cheese sauce and then more cheese and grilled.
Macaroni cheese with really thick creamy cheese sauce and then more cheese and grilled.
What's your ratio?
I use 160 g of pasta, 360 ml of milk, 380 g of cheese. A reckon a good cheese sauce should be solid at room temperature
Edit -- also, I like breadcrumbs mixed in with the topping cheese. They crisp up nicely, nom nom.
I use 160 g of pasta, 360 ml of milk, 380 g of cheese. A reckon a good cheese sauce should be solid at room temperature
Edit -- also, I like breadcrumbs mixed in with the topping cheese. They crisp up nicely, nom nom.
I throw stuff in until it feels right. I couldn't get breadcrumbs, so I used bacon.
Acceptable. Cocktail sausages can be nice mixed in with the cheese too.
Oh wait, I start with 1 cup of flour and 6 tablespoons of butter, with some mustard powder, salt, pepper and paprika.
I start with no flour, no butter, and SCIENCE.
That doesn't need butter? What is it, some sort of paste?
The butter and flour combine to make a roux, which is a (crude) emulsifier. This serves to evenly disperse the fat from the cheese through the milk, thus making a smooth sauce.
Sodium citrate is a much better emulsifier, giving rise to a really smooth sauce, free of any grainy texture, with rather less judgement required for cooking roux. More here: http://modernistcuisine.com/recipes/sil ... nd-cheese/
This blog has written extensively about mac and cheese: http://www.insearchofheston.com/2013/05 ... ni-cheese/
Sodium citrate is a much better emulsifier, giving rise to a really smooth sauce, free of any grainy texture, with rather less judgement required for cooking roux. More here: http://modernistcuisine.com/recipes/sil ... nd-cheese/
This blog has written extensively about mac and cheese: http://www.insearchofheston.com/2013/05 ... ni-cheese/
Hmmm, wheat beer rather than milk as the sauce base sounds intriguing... Up the mustard and you'd end up with rarebit mac and cheese.
Doctor Glyndwr wrote:
What's your ratio?
I use 160 g of pasta, 360 ml of milk, 380 g of cheese. A reckon a good cheese sauce should be solid at room temperature
Edit -- also, I like breadcrumbs mixed in with the topping cheese. They crisp up nicely, nom nom.
I use 160 g of pasta, 360 ml of milk, 380 g of cheese. A reckon a good cheese sauce should be solid at room temperature
Edit -- also, I like breadcrumbs mixed in with the topping cheese. They crisp up nicely, nom nom.
Mine? 1kg cheese, a sprinkling of pasta.
If you get a couple of bags of crisps, or some Pringles (cheese and onion, for more cheese, or sour cream and chive because they are the Pringles I seem to most often go for) whack those in a bag and crush them with a rolling pin and sprinkle those on top they are even more crispy than bread crumbs.
Stuck a leg of pork in the Sous Vide yesterday at 2pm on 80c
Will take it out at around 4pm today.
Stuck the usual rub on it, looking forward to see what it comes out like as I've always done them on the Green Egg before.
Will take it out at around 4pm today.
Stuck the usual rub on it, looking forward to see what it comes out like as I've always done them on the Green Egg before.
You might be disappointed by the flavour of your rub unless you intend to flash it on all sides before serving.
BikNorton wrote:
You might be disappointed by the flavour of your rub unless you intend to flash it on all sides before serving.
The rub was pretty good and spicy, the recipe came from a Sous Vide site so hopefully it made allowances.
Still learning the Sous Vide cooking, but I'm aware that the seasoning rules are different!
Meat was really nice and tender, it fell apart in the bag I couldn't get it out in one piece to shred it on a chopping board
My 16 month old son loved it, he was stuffing his face with it last night
As with the ribs I've done I think that an hour of cooking\smoking in the Egg is on order for both before sealing and cooking in the Sous Vide
Nice stress free way of doing pulled pork though, with the Egg you are always checking temperatures and stressing that it will done in time etc
Hopefully The Egg doesn't mind all this prodding!
I made bacon and parmesan bread yesterday. It was rather nice.
I made bacon and parmesan bread yesterday. It was rather nice.
So, this morning I found out that roasted chickpeas are a thing.
I have just eaten a bowl and they are amazing.
Rinse a can of chickpeas in fas cold water. Pat completely dry. Oven 210. Smashy tastic.
Put the chickpeas in the oven in a single layer. 15 minutes. Ooh, toasty.
Put into a glass bowl with a teaspoon or two of oil. Swishyswishy. sprinkle with 'stuff' (I used salt, pepper and paprika, but cinnamon and brown sugar seems popular). Swishyswishy again.
Re-lay them out in a nice single layer.
15 minutes at the same temperature.
Cool in the oven with the door cracked open a little. Smell the amazing.
Next: eat the amazing. Boom! You have won at chickpeas.
I have just eaten a bowl and they are amazing.
Rinse a can of chickpeas in fas cold water. Pat completely dry. Oven 210. Smashy tastic.
Put the chickpeas in the oven in a single layer. 15 minutes. Ooh, toasty.
Put into a glass bowl with a teaspoon or two of oil. Swishyswishy. sprinkle with 'stuff' (I used salt, pepper and paprika, but cinnamon and brown sugar seems popular). Swishyswishy again.
Re-lay them out in a nice single layer.
15 minutes at the same temperature.
Cool in the oven with the door cracked open a little. Smell the amazing.
Next: eat the amazing. Boom! You have won at chickpeas.
DavPaz wrote:
Grim... wrote:
Goddess Jasmine wrote:
Amazing. So trying that this weekend.
Pics of step 15 pls k thnx.
*waits*
*waits*
Right?! Rubbish.
Ohhhh. This is the existing food thread I couldn't find.
Cras wrote:
DavPaz wrote:
Grim... wrote:
Goddess Jasmine wrote:
Amazing. So trying that this weekend.
Pics of step 15 pls k thnx.
*waits*
*waits*
What was I even trying?!
We used to have a breadmaker, till it broke. It was a good breadmaker, till it broke. It was a Panasonic. It's still a Panasonic.
It cost a lot less than breadmakers seem to now, in these locked down days.
So we're on the hunt for a new breadmaker. Would be happy to get another Panasonic, given it made good bread, but seems spendier than others.
Anyone have any good experience with other breadmakers? Or is Panasonic still the way to go?
Breadmaker.
It cost a lot less than breadmakers seem to now, in these locked down days.
So we're on the hunt for a new breadmaker. Would be happy to get another Panasonic, given it made good bread, but seems spendier than others.
Anyone have any good experience with other breadmakers? Or is Panasonic still the way to go?
Breadmaker.
