Quantcast
The Foodie thread - Page 9 - GF - General Forum - The Liverpool Way Jump to content
Champ

The Foodie thread

Recommended Posts

Was a bit confused with the pictures of pizza and all haha.

 

Im off to make some Bruschetta but no doubt will disappoint myself. Sigh.

 

Is very simple to make good bruschetta Id dice Tomatoes chop Basil little oregano drizzle with balsamic and a hint of white wine vinegar mix up with your bread drizzle of olive oil and a sprinkle of rock salt. put them on your bread top with Buffalo Mozzarella sprinkle toast sprinkle with parsley boom done.

Share this post


Link to post
Share on other sites

 

Is very simple to make good bruschetta Id dice Tomatoes chop Basil little oregano drizzle with balsamic and a hint of white wine vinegar mix up with your bread drizzle of olive oil and a sprinkle of rock salt. put them on your bread top with Buffalo Mozzarella sprinkle toast sprinkle with parsley boom done.

 

No rub of garlic on the bread? Why rock salt over sea salt, by the way?

Share this post


Link to post
Share on other sites
Is very simple to make good bruschetta Id dice Tomatoes chop Basil little oregano drizzle with balsamic and a hint of white wine vinegar mix up with your bread drizzle of olive oil and a sprinkle of rock salt. put them on your bread top with Buffalo Mozzarella sprinkle toast sprinkle with parsley boom done.

 

Cheers Si, made it earlier and it turned out decent but didn't add any white wine vinegar or parsley so I'll give that a go next time.

 

Seriously though mate, you could be Nigella Lawsons left tit and you couldn't make a Bruschetta as good as the one I tasted. Get yourself to Rimini. The bird who served me was almost as delicious as the food too, plus she said she liked "England man" and "Fish and Chaps". You're a shoe in!

Share this post


Link to post
Share on other sites
Cheers Si, made it earlier and it turned out decent but didn't add any white wine vinegar or parsley so I'll give that a go next time.

 

Seriously though mate, you could be Nigella Lawsons left tit and you couldn't make a Bruschetta as good as the one I tasted. Get yourself to Rimini. The bird who served me was almost as delicious as the food too, plus she said she liked "England man" and "Fish and Chaps". You're a shoe in!

 

ive been to rimini love the place.

Share this post


Link to post
Share on other sites

 

Garlic and Tomato in my opinion is pointless as for the salt it traditional for the bread.

 

Pointless? The point is the taste of garlic, surely? As for the salt, I just think it tastes less harsh.

Share this post


Link to post
Share on other sites

 

Garlic and Tomato in my opinion is pointless as for the salt it traditional for the bread.

 

 

Pointless? The point is the taste of garlic' date=' surely? As for the salt, I just think it tastes less harsh.[/quote']

 

Ok, I thought, your recipe was more 'complicated' than the way I would make it but no garlic, mister? Surely, that is a given.....garlic rubbed over the toast slices before adding the chopped tomato. Surely?

Share this post


Link to post
Share on other sites
Ok, I thought, your recipe was more 'complicated' than the way I would make it but no garlic, mister? Surely, that is a given.....garlic rubbed over the toast slices before adding the chopped tomato. Surely?

 

its not gonna be so vacant with th balsamic white wine vinager and tomatovall doing the rounds my pount is uless you use loads you aint going to taste it

Share this post


Link to post
Share on other sites

 

its not gonna be so vacant with th balsamic white wine vinager and tomatovall doing the rounds my pount is uless you use loads you aint going to taste it

 

Si, it would be worth reading your posts back before sending them. This one makes no sense to me

Share this post


Link to post
Share on other sites

 

its not gonna be so vacant with th balsamic white wine vinager and tomatovall doing the rounds my pount is uless you use loads you aint going to taste it

 

One halved clove of garlic rubbed on the bread gives a clear taste of garlic.

Share this post


Link to post
Share on other sites

 

I took the kids around to Mum's this morning.

And was greeted with a breakfast of cevapcici and coleslaw.

It's great being Eastern European sometimes.

 

Funny how often this happens....I didn't know what cevapici was when I first read your post and then it pops up in the article I was reading in the paper about holidaying in Croatia

Share this post


Link to post
Share on other sites
Funny how often this happens....I didn't know what cevapici was when I first read your post and then it pops up in the article I was reading in the paper about holidaying in Croatia

 

I'm somewhat surprised you didn't look it up at the time, Cath.

But then again, if it's funny how often this happens, perhaps it's unsurprising that you didn't.

Share this post


Link to post
Share on other sites

 

I'm somewhat surprised you didn't look it up at the time' date=' Cath.

But then again, if it's funny how often this happens, perhaps it's unsurprising that you didn't.[/quote']

 

You know me pretty well...or does everybody do it now. I was going to google it and then got distracted....I think there was a bit of a match going on at the time.

 

Excused?

Share this post


Link to post
Share on other sites
A Pizza on a Foodie thread??? Time to bring some beautiful food into this to bring it back

 

Dressed Salmon we did for a wedding

 

Who's wedding, liberache's?

Share this post


Link to post
Share on other sites
You know me pretty well...or does everybody do it now. I was going to google it and then got distracted....I think there was a bit of a match going on at the time.

 

Excused?

 

No, on account of the result.

Share this post


Link to post
Share on other sites

 

When it's topped with dominant acid flavours?

 

Are you saying garlic and tomatoes don't work together?

Share this post


Link to post
Share on other sites

 

Are you saying garlic and tomatoes don't work together?

 

Not at all but my recipe has balsamic and white wine vinegar in it there two very dominant flavours garlic rub would be hidden imo I'll have to try it out next week.

Share this post


Link to post
Share on other sites
Not at all but my recipe has balsamic and white wine vinegar in it there two very dominant flavours garlic rub would be hidden imo I'll have to try it out next week.

 

Which would mask a far lighter flavour than garlic like....say...tomato. One to many vinegars.

Share this post


Link to post
Share on other sites

 

Which would mask a far lighter flavour than garlic like....say...tomato. One to many vinegars.

 

Your salt and the cooking intences the tomato flavour the white wine vinegar unlocks a hidden flavour in the tomatoes

Share this post


Link to post
Share on other sites
Your salt and the cooking intences the tomato flavour the white wine vinegar unlocks a hidden flavour in the tomatoes

 

The flavour of tomato?

 

Are you reducing the vinegar or just using a small amount?

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×