The Foodie thread

[Oh Buoy]

Add halloumi to anything and it's 100 times better. 

 

Anyone discarding it should no longer partake in this thread. 

[Anubis]

Who knew there were halloumi fascists lurking among the populace.

[Oh Buoy]

Halloumi 'fries' are becoming a trend: 

 

[Jarvinja Ilnow]

Best buy I ever made was a Global knife block and 6 knives from Costco.

Good call - Global are great knives. I did a course at the Michel Roux Jr school and found them to be better than anything I used before. Really well-balanced knives. Also, Greenpan pans have been a really great investment, though you need to be careful not to break the coating by rinsing them in colder water whilst they are still hot (thermal shock).

 

By the way, be careful about the Global Knives on ebay (true of most things on there, I suppose), though, as there's been a big scam going on for a few months now with inferior replicas.

[Pidge]

Halloumi 'fries' are becoming a trend: 

 

 

Went to a food court in Elephant and Castle about a month ago.  Was asked if I want fries with my order, then they charged me £3.50 extra.  Was fuming until they handed it to me and I realised I had a gigantic pile of halloumi in front of me.  Still steep, but at least the portion was generous.  Rest of the table could dig in as well.

 

Did spend £8.50 on a pint later on.  Wasn't even that good.

[Anny Road]

I was given a black bag full of shite and offal that a butcher mate of mine knew he could not sell. He would not even try and just bin it. He wouldn't eat it. He is a fat bastard.

It's labeled so I know what it is. In knotted carrier bags with SHEEP, COW, OTHER written on the outside in black marker.

I'll have a ball with eyes and ball and livers and lungs for weeks.

For everyone going eeeyee. Enjoy your £5 a pack sausages.

[lifetime fan]

Good call - Global are great knives. I did a course at the Michel Roux Jr school and found them to be better than anything I used before. Really well-balanced knives. Also, Greenpan pans have been a really great investment, though you need to be careful not to break the coating by rinsing them in colder water whilst they are still hot (thermal shock).

 

By the way, be careful about the Global Knives on ebay (true of most things on there, I suppose), though, as there's been a big scam going on for a few months now with inferior replicas.

 

Tell me more.

[Lee909]

I was given a black bag full of shite and offal that a butcher mate of mine knew he could not sell. He would not even try and just bin it. He wouldn't eat it. He is a fat bastard.

It's labeled so I know what it is. In knotted carrier bags with SHEEP, COW, OTHER written on the outside in black marker.

I'll have a ball with eyes and ball and livers and lungs for weeks.

For everyone going eeeyee. Enjoy your £5 a pack sausages.

No thanks

I'll enjoy the Kangaroo and Pheasant i got in a deal the other week

 

Unless you got liver

[Lee909]

Fucking hell

Just put itbin

 

 

 

Wrong thread

[Trumo]

I was given a black bag full of shite and offal that a butcher mate of mine knew he could not sell. He would not even try and just bin it. He wouldn't eat it. He is a fat bastard.

It's labeled so I know what it is. In knotted carrier bags with SHEEP, COW, OTHER written on the outside in black marker.

I'll have a ball with eyes and ball and livers and lungs for weeks.

For everyone going eeeyee. Enjoy your £5 a pack sausages.

 

Is your butcher mate named Hilary Briss?

[Oh Buoy]

Just made some halloumi fries for the first time. 

 

Feel like I'm having a cardiac arrest.

[Dr Nowt]

Christchurch Food Festival today.

 

Had a hog roast bap with stuffing, apple sauce and crackling, a sausage bap with onion chutney, paella, a lobster thermidor quiche, which was truly outstanding, a king prawn samosa, huge amounts of gin, liqueurs and assorted booze, but the greatest thing by far was a grilled cheese sandwich with smoked streaky bacon and tomato and leek chutney.

 

My mouth is still watering now, hours later.

[Trumo]

Christchurch Food Festival today.

 

Had a hog roast bap with stuffing, apple sauce and crackling, a sausage bap with onion chutney, paella, a lobster thermidor quiche, which was truly outstanding, a king prawn samosa, huge amounts of gin, liqueurs and assorted booze, but the greatest thing by far was a grilled cheese sandwich with smoked streaky bacon and tomato and leek chutney.

 

My mouth is still watering now, hours later.

 

Don't blame you. Those are some lovely baps.

[Jarvinja Ilnow]

Tell me more.

It was a birthday present from my Mrs a year ago. She thinks I'm a good cook because I throw stuff together, with no real skill or planning (since the course I'm a bit better). She pretty much escorted me to it and saw me through the front door, as I was so nervous.

 

As it turned out it was brilliant. It was a Stocks and Sauces course, and we made a fish stock, chicken stock, red wine reduction (actually clarifying the butter), Hollandaise and Bernaise sauces, and an orange sauce to dress brownies.  

 

The chef was Didier Quenemer, who was really brilliant and supportive. When he heard I was originally from Liverpool, he made a point of talking about our season, and said we must be much happier than before (ie pre-Klopp). He cooked fillet mignon, and we each used our own sauces on it and had it for lunch. There was a sommelier who gave us wine and talked about the subject. He also talked about cooking for the models at Paris Fashion Week and how coked up most of them were (allegedly).

 

http://cathylamb.org/2016/09/a-delicious-interview-with-chef-didier-quemener/

 

It was the first time I got to use such an array of equipment: obviously, the Global Knives and Greenpan pans were just a luxury, compared to the shit I usually use. Since then, I've invested in 3 Globals and about 6 pans of various types.

 

It was held at Cactus Kitchens, which is near Clapham Common Tube. After the cooking, we had a tour of the building, where they film Saturday Kitchen, and saw the kitchen, omlette challenge etc.

 

Sad thing is, it seems to have finished now - my wife tried to book me on the knife skills course, bit no news. I used to see Michel Roux Jr jogging in Battersea Park, so might try to accost him and ask him why.

[lifetime fan]

It was a birthday present from my Mrs a year ago. She thinks I'm a good cook because I throw stuff together, with no real skill or planning (since the course I'm a bit better). She pretty much escorted me to it and saw me through the front door, as I was so nervous.

 

As it turned out it was brilliant. It was a Stocks and Sauces course, and we made a fish stock, chicken stock, red wine reduction (actually clarifying the butter), Hollandaise and Bernaise sauces, and an orange sauce to dress brownies.  

 

The chef was Didier Quenemer, who was really brilliant and supportive. When he heard I was originally from Liverpool, he made a point of talking about our season, and said we must be much happier than before (ie pre-Klopp). He cooked fillet mignon, and we each used our own sauces on it and had it for lunch. There was a sommelier who gave us wine and talked about the subject. He also talked about cooking for the models at Paris Fashion Week and how coked up most of them were (allegedly).

 

http://cathylamb.org/2016/09/a-delicious-interview-with-chef-didier-quemener/

 

It was the first time I got to use such an array of equipment: obviously, the Global Knives and Greenpan pans were just a luxury, compared to the shit I usually use. Since then, I've invested in 3 Globals and about 6 pans of various types.

 

It was held at Cactus Kitchens, which is near Clapham Common Tube. After the cooking, we had a tour of the building, where they film Saturday Kitchen, and saw the kitchen, omlette challenge etc.

 

Sad thing is, it seems to have finished now - my wife tried to book me on the knife skills course, bit no news. I used to see Michel Roux Jr jogging in Battersea Park, so might try to accost him and ask him why.

 

 

That sounds ace! Repped.

 

Done a few cooking courses around here but a lot are far too poncey and overpriced for what you actually get out of them.

 

Roux runs 7days a week iirc and is still doing the London marathon regularly.

 

 

Best cooking course I've done here was a game weekend in Devon. It wasn't cheap! £500 but we were there from Friday lunchtime to Monday breakfast.

 

All food and wine was included plus loads of gin.

 

We went shooting, learnt how to hang game correctly, butchery skills, sauces, foraging etc etc.

 

Was in the middle of nowhere and was run by a gamekeeper and chef, both proper pissheads.

 

 

 

EDIT: Looking back, this may have been the cause of my first encounter with gout.

[Karl_b]

I'm not throwing it away, I don't want it on a BLT. I need about a gallon of water to cope with the saltiness.

Hey Stronts, did you feel so strongly about me negging you in another thread that you had to go back and find something on an unrelated topic to neg me about to hide the revenge neg?!

 

I stand by it. Halloumi and bacon together is too much. Give me each separately.

[Dr Nowt]

Hey Stronts, did you feel so strongly about me negging you in another thread that you had to go back and find something on an unrelated topic to neg me about to hide the revenge neg?!

Karl_b; Stronts.

Stronts; Karl_b.

[Nelly-Szoboszlai]

Hey Stronts, did you feel so strongly about me negging you in another thread that you had to go back and find something on an unrelated topic to neg me about to hide the revenge neg?!

 

I stand by it. Halloumi and bacon together is too much. Give me each separately.

Wow. He really is pathetic. Lolz.

[lifetime fan]

Hey Stronts, did you feel so strongly about me negging you in another thread that you had to go back and find something on an unrelated topic to neg me about to hide the revenge neg?!

 

I stand by it. Halloumi and bacon together is too much. Give me each separately.

 

Regardless of anything else - if I could have been fucked to change from the mobile skin I’d have negged your arse for not having bacon and halloumi together you sick bastard.

[lifetime fan]

At Bristol and South Glos food and drink festival. Over a dozen stands giviving out gin tasters and 8 giving out cider tasters.

 

I’m on my second trip around!

 

 

 

[Oh Buoy]

Fuck presentation.

 

Chicken cooked in paprika and honey.

Chorizo sticks from Lidl.

Chilli Halloumi from Lidl.

 

Mayo.

 

Fucking incredible.

[Tony Moanero]

Balls, negged in error. Clumsy fucker, me.

[Oh Buoy]

Balls, negged in error. Clumsy fucker, me.

County Road mate.

 

Meet you there.

[Paulie Dangerously]

Doing the hairy Bikers peri peri chicken. Been marinating all day and just in the oven now

 

[Dr Nowt]

That looks absolutely delicious.