The Foodie thread

[Ne Moe Imya]

One of the best dishes in the world is tacos al pastor.  Find a decent roadside stand anywhere in the US where there are construction and agricultural workers in the area and buy them for $1/taco, absolutely amazing.

 

I try all the time to make them at home, still amazing (rather like pizza, it's hard to make it where it actually tastes bad) but not a patch on the real thing.  Loaded up with cilantro and lime, making my mouth water just typing this.

 

[Remmie]

Been looking forward to playing with my new toys all day, they finally arrived.

[Lee909]

Keeps an eye on the ailment thread

[neko]

Keeps an eye on the ailment thread

 

Ha ha - my thought as well.

 

Or a new thread "does anyone else have less than ten fingers" ?

 

Nothing personal Remmie - I've come close with my mandoline in the past. My advice - don't drink and dice

[Evelyn Tentions]

Been looking forward to playing with my new toys all day, they finally arrived.

 

 

Ha ha - my thought as well.

 

Or a new thread "does anyone else have less than ten fingers" ?

 

Nothing personal Remmie - I've come close with my mandoline in the past. My advice - don't drink and dice

 

Get a filleting glove from an angling shop and hold stuff with it when you use the mandolin.

[Remmie]

Excellent for my secret life of crime...I can just remove my fingerprints!

 

The Mandolin comes with a finger saver device, though I already didn't use them with mushrooms. I will cut myself within 2 weeks guaranteed!

[lifetime fan]

Get a filleting glove from an angling shop and hold stuff with it when you use the mandolin.

Or use the guard that comes with it. But either way use protection (oo-er).

 

I took the tip off a finger with my mandolin. It was so sharp it sliced the skin off with no bleeding.

[G Richards]

The key to safely using a mandolin is to go as fast as possible. If you are going to take the end of a finger off, best not to feel it.

[Evelyn Tentions]

Excellent for my secret life of crime...I can just remove my fingerprints!

 

The Mandolin comes with a finger saver device, though I already didn't use them with mushrooms. I will cut myself within 2 weeks guaranteed!

 

 

Or use the guard that comes with it. But either way use protection (oo-er).

 

I took the tip off a finger with my mandolin. It was so sharp it sliced the skin off with no bleeding.

Those guard/protectors are a danger in themselves, a filleting glove will stop any cuts at all.But hey, they're your fingers

[Total Longo]

I made a boss tagliatelle dish last night with chopped bacon, mushrooms, garlic, smoked salmon (grilled so its easy to crumble) and a sauce made out butter softened onions, flour, black pepper, garlic and herb cream cheese, chicken stock and a squirt of sriracha chilli sauce. Sprinkle of parmesan on top. 

 

Absolutely joyous. 

[Remmie]

Very nearly cut myself on 2nd time of using the mandolin. Hacked off a quarter of my protruding thumb nail instead

[Remmie]

Those guard/protectors are a danger in themselves, a filleting glove will stop any cuts at all.But hey, they're your fingers

There are some special gloves for mandolins available and I know I should buy them but in reality will probably not get round to doing it until I cut myself

[KMD7]

There are some special gloves for mandolins available and I know I should buy them but in reality will probably not get round to doing it until I cut myself

Watching Rick Stein cut himself using one on TV has always put me off using them.

[PestiRed]

Made these today. Home-made falafel beats the daylights out of the stuff I've had in restaurants. Cucumber yoghurt makes a good dip as well

 

http://www.myrecipes.com/recipe/falafel-pitas-with-cucumber-yogurt-dressing

[PestiRed]

This lemon & fennel risotto is amazing

 

https://www.theguardian.com/lifeandstyle/2017/mar/28/fennel-and-lemon-risotto-recipe-rachel-roddy

 

Going to have a go at her Italian veggie Easter pie next week

 

https://www.theguardian.com/lifeandstyle/2017/apr/04/spinach-herb-and-ricotta-pie-recipe-rachel-roddy-torta-pasqualina

 

Rachel Roddy is fast becoming a favourite in our house, might have to find a book from her

[Champ]

Does anyone have any luck freezing (ungrated) hard cheese?

[neko]

Does anyone have any luck freezing (ungrated) hard cheese?

 

You buy the cheese, you eat the cheese.

[General Dryness]

You buy the cheese, you eat the cheese.

It puts the cheese in the basket.

[Champ]

You buy the cheese, you eat the cheese.

I know, I know but sometimes we have a glut and I've put some in the freezer but it never seems to come out the same as it went in

[Trumo]

I know, I know but sometimes we have a glut and I've put some in the freezer but it never seems to come out the same as it went in

 

Being frozen will do that.

[Champ]

Being frozen will do that.

V funny. Neeeeext?

[Mook]

V funny. Neeeeext?

 

Freezing cheese is fine if you're going to be cooking with it, otherwise not so much...

 

http://www.stilltasty.com/questions/index/135/page:1

 

"Question: My local grocery store is currently running a special on cheddar cheese. Is it a good idea to stock up and freeze it?

Answer: You can freeze cheese successfully if you’re planning to use it for cooking purposes. 

Frozen cheese will remain safe to consume, but it will typically change texture and often become crumbly once thawed, says the National Dairy Council."

 

I think the answer here is to buy less cheese, Champ.

 

Either that or just go straight on to heroin.

[Evelyn Tentions]

There are some special gloves for mandolins available and I know I should buy them but in reality will probably not get round to doing it until I cut myself

They differ from filleting gloves in two ways. They have a different label and have a huge LOMBARD surcharge.

[AngryOfTuebrook]

I've tried soya milk for the first time today. I might stick with it. I prefer it to cow juice.

[G Richards]

Lovely dinner last night, courtesy of Trader Joe's, which is sort of like the food section at Marks and Spencer.

 

Starter was shrimp and crab pot stickers (Chinese dumplings). Had a little kick to them too. Lovely. Washed down with a nice glass of Chilean white wine. Main course was a kebab. I know they are ten a penny back home and easy to come by, but I've missed the taste and hadn't had one in years. The meat was thinly sliced lamb and beef, spiced to perfection and a lot less fatty than a kebab takeaway. Tomato, onion, tzatziki sauce in a nice warm and slightly fluffy pita bread. For desert it was a chocolate and almond tart with a bit of fresh cream and a nice glass of red wine.

 

Took our time with it. A very eclectic meal but lovely nevertheless.