The Foodie thread

[Rico1304]

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

That looks amazing - I’m going to do that this week on the BBQ.

[Paulie Dangerously]

That looks amazing - I’m going to do that this week on the BBQ.

 

It's ace

[Rico1304]

It's ace

Fucking ace.

 

The wife says it looks amazing too.

[TheHowieLama]

Looks top notch -- so good I just butterflied a chicken and am marinating it now 

[Paulie Dangerously]

Good man. I had half is it with spring greens in lemon, garlic And olive oil. Tea of dreams

[Anny Road]

I feel dirty.

I'm having a Fray Bentos mince pie with roasties.

[Tony Moanero]

I feel dirty.

I'm having a Fray Bentos mince pie with roasties.

Used to know a fella who would open the tin, scoop out the contents and microwave it.

[Numero Veinticinco]

Used to know a fella who would open the tin, scoop out the contents and microwave it.

That's the worst thing I've ever heard.

[TheHowieLama]

[TheHowieLama]

so didn't have Piri Piri - went with a marinade of Gochujang with ginger and lemon grass -- hoping to do some coconut rice to make it nice

[Trumo]

so didn't have Piri Piri - went with a marinade of Gochujang with ginger and lemon grass -- hoping to do some coconut rice to make it nice

 

To be honest, that sounds better than Piri Piri.

[Karl_b]

Had one of the best meals I've ever cooked tonight: pumpkin rosti, spinach masala and fried cumin and mustard seed tofu with a tamarind glaze and little coconut cream and some sauteed cavolo nero straight from the garden. Tasty as fuck.

[Anubis]

Did a nice, simple, light, warer-rich side salad tonight courtesy of the Fitbit blog.

 

Watermelon, chopped fresh mint, and crumbled feta cheese. The watermelon and mint alone works superbly. The feta adds a nice tang to it all.

 

Christ, I sound like Guy Fieri...

[Paulie Dangerously]

Spring greens, steamed tossed with crushed garlic, olive oil and lemon juice. Summer.

[Remmie]

Spring greens, steamed tossed with crushed garlic, olive oil and lemon juice. Summer.

Really digging asparagus done as above with some generous seasoning at the moment.

[Dr Nowt]

Just spent several days in Seville.

 

Yeah, won’t be able to order tapas over here for a while.

[Champ]

Spring greens, steamed tossed with crushed garlic, olive oil and lemon juice. Summer.

I'm going to give that a go

[Trumo]

Really digging asparagus done as above with some generous seasoning at the moment.

 

Saw a River Cottage episode where Hugh used steamed asparagus like toast soldiers with a semi-boiled egg. He cut the top off the egg, put in some seasoning, a bit of cider vinegar and a little knob of butter before stirring it into the runny yolks to make a sort of instant hollandaise sauce. Never tried that combo but it looked good yet simple to make.

[Remmie]

Saw a River Cottage episode where Hugh used steamed asparagus like toast soldiers with a semi-boiled egg. He cut the top off the egg, put in some seasoning, a bit of cider vinegar and a little knob of butter before stirring it into the runny yolks to make a sort of instant hollandaise sauce. Never tried that combo but it looked good yet simple to make.

I've been meaning to try something similar myself, especially as I have seem to have found a farm that sell loads of double-yokers

[Babb'sBurstNad]

Just popped into a local street food festival for lunch. Had a panzerotti accompanied by a nice cider, followed by churros covered in sugar, and to finish off a new forest ice cream.

 

Never had a panzerotti before, but given my conversion to calzone instead of regular pizza it was, unsurprisingly, great.

[Tony Moanero]

I love Italian food. Arancinis are boss.

 

Once had a donner meat calzone. Not from an Italian place, obviously. It was nice, but I had the wild ones, the following day.

[Stouffer]

Beef bourguignon with dauphinoise potatoes for lunch today washed down plenty of wine. Some cheese and port later then a big kip to let the gout set in.

[Dr Nowt]

In Bruges. Had twice cooked pork belly, bouillabaisse then some meringue/ice cream/hot chocolate shizzle for pudding.

 

Couple of beers, 50 notes a head easy. Be Burger King for the rest of the trip.

 

Lovely though but.

[Champ]

Beef bourguignon with dauphinoise potatoes for lunch today washed down plenty of wine. Some cheese and port later then a big kip to let the gout set in.

Are you in Glasgow?

It’s been baking here.

 

Big fat gins and barbecue for us

[Stouffer]

North lakes, balmy 17 degrees here.