The Foodie thread

[Total Longo]

On 05/12/2021 at 19:50, Carvalho Diablo said:

Beautiful hot steak pie with HP sauce.

Did you cook it like this CD?

 

[Remmie]

23 hours ago, Carvalho Diablo said:

Humperdoo is to dancing, what I am to cooking.

Incredible cuisine, no doubt but who did your fucking grouting? 

[Captain Howdy]

4 hours ago, Elite said:

I'm craving spam now. Not a phrase I thought I'd ever say/type.

You wasn’t regret it.

[Tony Moanero]

On 06/12/2021 at 21:51, neko said:

Pizza night last week. Wife is wondering why I all of a sudden am taking photos of our dinners.

 

Homemade pizza dough (easy) with chicken truffle sausages, olives, mushrooms and garlic. Odd for me to leave onions out, but I don't like to exceed four toppings. Added arugula (rocket) at the end of cooking.

 

Tequila and lime for margarita.

 

edit: like to slip in a bit of creamy brie with the mozzarella

 

 

 

Looks lovely, that. Do you have the recipe for the pizza dough, please?

[YorkshireRed]

I’ve been in many a meeting room where a decent selection of biscuits, sometimes even pastries have been on offer. I’ve also been in plenty where you get the square root of fuck all.

 

Today was something new. Sticky toffee pudding with clotted cream at 3pm in the tea break. 
 

Very nice but I contributed nothing after I’d consumed it.

 

Or before it. 

[Stouffer]

That Nando's sauce is grim.

[Bjornebye]

5 minutes ago, YorkshireRed said:

I’ve been in many a meeting room where a decent selection of biscuits, sometimes even pastries have been on offer. I’ve also been in plenty where you get the square root of fuck all.

 

Today was something new. Sticky toffee pudding with clotted cream at 3pm in the tea break. 
 

Very nice but I contributed nothing after I’d consumed it.

 

Or before it. 

Phwoar 

[Carvalho Diablo]

5 hours ago, Total Longo said:

Did you cook it like this CD?

 

A welcome, if unexpected compliment - being compared to a superhero for my humble culinary creations.

 

Thank you my friend, very kind.

[neko]

3 hours ago, Tony Moanero said:

Looks lovely, that. Do you have the recipe for the pizza dough, please?

2 cups flour (usually look for 00 flour, but regular is good enough)

1 cup warm water

2 teaspoons yeast (i can't be bothered to remember the different types)

1 teaspoon salt and sugar (or honey)

 

-add sugar to warm water to dissolve and then add yeast and wait five minutes for it to get foamy

-add salt to flour in mixing bowl

-add water/yeast to flour and stir (I just use a wooden spoon)

-flour a flat surface and knead dough for five minutes until nice and rubbery (might need a bit more flour to knead)

-put dough back in bowl with a drizzle of olive oil to coat and leave for two hours or more, covered with tea towel and in a cool place (not fridge)

-remove and stretch to desired shape. i like to add semolina flour at this point as well, mostly as the dough is a bit oily, wet. some on the dough, some on the baking sheet. don't try and stretch the dough all at once. it likes to rest a few minutes between stretching.

 

hope that makes sense.

[Tony Moanero]

41 minutes ago, neko said:

2 cups flour (usually look for 00 flour, but regular is good enough)

1 cup warm water

2 teaspoons yeast (i can't be bothered to remember the different types)

1 teaspoon salt and sugar (or honey)

 

-add sugar to warm water to dissolve and then add yeast and wait five minutes for it to get foamy

-add salt to flour in mixing bowl

-add water/yeast to flour and stir (I just use a wooden spoon)

-flour a flat surface and knead dough for five minutes until nice and rubbery (might need a bit more flour to knead)

-put dough back in bowl with a drizzle of olive oil to coat and leave for two hours or more, covered with tea towel and in a cool place (not fridge)

-remove and stretch to desired shape. i like to add semolina flour at this point as well, mostly as the dough is a bit oily, wet. some on the dough, some on the baking sheet. don't try and stretch the dough all at once. it likes to rest a few minutes between stretching.

 

hope that makes sense.

Thanks very much.

[Carvalho Diablo]

[Bruce Spanner]

Just now, Carvalho Diablo said:

 

Is that tinned beans and sausage?

 

What a savant, taking antiquated ingredients and bringing them kicking and screaming, reinvented, into the 21st century.

 

Sometimes you just have to sit back and appreciate that you're in the company of greatness.

[KMD7]

13 minutes ago, Bruce Spanner said:

 

Is that tinned beans and sausage?

 

What a savant, taking antiquated ingredients and bringing them kicking and screaming, reinvented, into the 21st century.

 

Sometimes you just have to sit back and appreciate that you're in the company of greatness.

Absolutely. I understand now how it must have felt for the 19th Century French when Escoffier burst onto the scene. 

[Strontium]

Quite enjoyed reading this article 

 

Bros., Lecce: We Eat at The Worst Michelin Starred Restaurant, Ever

 

https://everywhereist.com/2021/12/bros-restaurant-lecce-we-eat-at-the-worst-michelin-starred-restaurant-ever/

 

 

[Bjornebye]

7 minutes ago, Strontium Dog™ said:

Quite enjoyed reading this article 

 

Bros., Lecce: We Eat at The Worst Michelin Starred Restaurant, Ever

 

https://everywhereist.com/2021/12/bros-restaurant-lecce-we-eat-at-the-worst-michelin-starred-restaurant-ever/

 

 

Hahaha I liked this line at the end

 

P.S. – The next day, one of the staff tried contacting the only single female member of our party via Instagram messages. “Hey, I served you last night!” he wrote. She immediately blocked him.

[Carvalho Diablo]

Just had a big slab of Jamaican ginger cake.

 

180

[TheHowieLama]

18 minutes ago, Carvalho Diablo said:

Just had a big slab of Jamaican ginger cake.

 

180

Is that out of 1,000?

[TheHowieLama]

On 09/12/2021 at 14:46, Strontium Dog™ said:

Quite enjoyed reading this article 

 

Bros., Lecce: We Eat at The Worst Michelin Starred Restaurant, Ever

 

https://everywhereist.com/2021/12/bros-restaurant-lecce-we-eat-at-the-worst-michelin-starred-restaurant-ever/

 

 

That's tremendous.

[Evelyn Tentions]

On 10/12/2021 at 02:46, Strontium Dog™ said:

Quite enjoyed reading this article 

 

Bros., Lecce: We Eat at The Worst Michelin Starred Restaurant, Ever

 

https://everywhereist.com/2021/12/bros-restaurant-lecce-we-eat-at-the-worst-michelin-starred-restaurant-ever/

 

 

The chef has replied, proving he's just a pretentious wanker.

[Bruce Spanner]

Lunch at Roski today, if anyone Liverpool based hasn’t been you need your head checking.

 

One of the best restaurants in the country and great lunch deal.

[General Dryness]

6 hours ago, Evelyn Tentions said:

The chef has replied, proving he's just a pretentious wanker.

When the revolution comes, cunts like him will be first against the wall. 

[Strontium]

Oh yeah, the "Declaration by Chef Floriano Pellegrino" really is a piece of work.

 

 

 

[Clem H Fandango]

Been a productive day. Carrot and coriander soup, mince pies, sausage rolls. Brownies still in the oven, peri peri chicken marinating to go with a coconut and lime basmati rice for dinner later. More pics to follow.

[Carvalho Diablo]

42 minutes ago, Clem H Fandango said:

Been a productive day. Carrot and coriander soup, mince pies, sausage rolls. Brownies still in the oven, peri peri chicken marinating to go with a coconut and lime basmati rice for dinner later. More pics to follow.

That looks fucking boss.

[Elite]

Meatball and sausage marinara.