The Foodie thread

[Bjornebye]

27 minutes ago, magicrat said:

Dead now sadly ?

I haven't seen him in about 5 years so yeah probably 

[magicrat]

2 hours ago, Bjornebye said:

I haven't seen him in about 5 years so yeah probably 

Death by pie not a classic ending 

[Bjornebye]

23 minutes ago, magicrat said:

Death by pie not a classic ending 

I wouldn't be too hasty. Have you been to Pieminister in Manchester?

 

https://pieminister.co.uk

 

Well they have just opened one on Bold St and thats my planned route of exit. 

 

 

[magicrat]

1 minute ago, Bjornebye said:

I wouldn't be too hasty. have you been to Pieminister in Manchester?

 

https://pieminister.co.uk

 

Well they have just opened one on Bold St and thats my planned route of exit. 

 

 

I know this is heresy but I'm not all in on pies mate. Scotch eggs however .... 

[Bjornebye]

1 minute ago, magicrat said:

I know this is heresy but I'm not all in on pies mate. Scotch eggs however .... 

 

 

 

 

 

 

[magicrat]

2 minutes ago, Bjornebye said:

 

 

 

 

 

 

Tesco finest scotch eggs not sold in service stations fortunately

 

[Lee909]

53 minutes ago, magicrat said:

I know this is heresy but I'm not all in on pies mate. Scotch eggs however .... 

Get the ones out of marks and Spencer about £3.50 for two large ones but think it's about 10 mins in the oven and the yolfs perfectly runny and the rest cooked through 

[lifetime fan]

On 30/12/2019 at 18:29, Lee909 said:

How you getting on with the show?

 

 

If I ever win the lottery I’m going to Noma straight away. 

[Lee909]

Yeah it looks immense 

 

It was Edward Lee and Sean Brock that caught my attention on there. You might like Magnus Nilsson The Nordic Cook book

[Pidge]

Just tried to make my own chilli sauce for the first time.  Not a complicated recipe, I quartered the ingredients to make a small batch to start with (still a jarful, I'd estimated). Painstakingly deseeding the chillies and slicing the garlic before making the main bulk of the sauce, pleased with the colour, taste and balance of spices I'd used to embellish the recipe.

 

Transfer it to the saucepan and add the full amount of sugar and salt from the recipe. Shitcanning the entire batch.

 

Fuck's sake.

[Lee909]

Why not just add extra garlic and chilli

[Red Phoenix]

Just had a vegetable ceylon from the local indian, they're amazing. Only tried one recently for the first time, from this indian it seems exactly the same as a madras but with added coconut. Madras used to be my fave, it's now this instead.

[Pidge]

18 minutes ago, Lee909 said:

Why not just add extra garlic and chilli

I tried, as much as I could. But it was just too much for the volume, I could have tried to scale it up but after letting it cool and trying it. No.

 

A classic, silly mistake that I won't make next time.

[Lee909]

Ah well

 

Not a expensive mistake. Easy done

[lifetime fan]

On 03/01/2020 at 18:06, Lee909 said:

Yeah it looks immense 

 

It was Edward Lee and Sean Brock that caught my attention on there. You might like Magnus Nilsson The Nordic Cook book

You watched AnthonyBourdain: Parts Unknown? 

[Lee909]

5 minutes ago, lifetime fan said:

You watched AnthonyBourdain: Parts Unknown? 

Watched loads of them a while back. Some great episode, especially any with his Ukrainian mate

[lifetime fan]

1 minute ago, Lee909 said:

Watched loads of them a while back. Some great episode, especially any with his Ukrainian mate

 

They’re all available on the channel 5 app now. 

[Lee909]

[johnsusername]

On 04/01/2020 at 18:38, Red Phoenix said:

Just had a vegetable ceylon from the local indian, they're amazing. Only tried one recently for the first time, from this indian it seems exactly the same as a madras but with added coconut. Madras used to be my fave, it's now this instead.

That sounds nice. Was it hot?

[Bruce Spanner]

On 03/01/2020 at 17:52, lifetime fan said:

If I ever win the lottery I’m going to Noma straight away. 

 

I went about six years back and it is genuinelly better than you'd imagined, which is an achievement in itself.

[easytoslip]

On 21/12/2019 at 14:11, lifetime fan said:

Went out for me Mams birthday meal this week and had roasted partridge, was incredible. 

I was in the pub after work with a few mates when she came in after finishing in Marks&Spencers, she said here you are something for your roast , it was a Partridge and it was really nice though it said it feeds two , the size of it I thought not and I’d deffo have it again.

Along with that Clam Chowder though that is better made in a restaurant or something as opposed to the tin, I bought a few back from the States , nice enough mind.

[Pidge]

Chilli sauce take two is in. Even scaling the sugar right it's too sweet. Next time going to ignore the method and sweat the ingredients first, bit of red onion, tom puree and sweet pepper in the mix, less garlic. Hopefully that's enough for sweetness, maybe some brown sugar to taste when reducing the final sauce. Keeping with Scotch Bonnets (mixed with standard to bulk out) as the heat is spot on, nice flavour too.

[johnsusername]

On 30/01/2020 at 23:24, easytoslip said:

I was in the pub after work with a few mates when she came in after finishing in Marks&Spencers, she said here you are something for your roast , it was a Partridge and it was really nice though it said it feeds two , the size of it I thought not and I’d deffo have it again.

Along with that Clam Chowder though that is better made in a restaurant or something as opposed to the tin, I bought a few back from the States , nice enough mind.

 

[johnsusername]

Had a couple of nice steak burgers from Sainsbury's. 24 grams of protein in each one. Barbecued to perfection. Only £5 for 4. 

 

 

[easytoslip]

2 hours ago, johnsusername said:

 

 

2 hours ago, johnsusername said:

Had a couple of nice steak burgers from Sainsbury's. 24 grams of protein in each one. Barbecued to perfection. Only £5 for 4. 

 

 

What? Chowdah it is then , anyway the can if it is shite I was just I was just being polite.