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The Foodie thread


Champ
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12 minutes ago, TheHowieLama said:

Gah, forgot about that fella.

 

How do you bake anything?


I love baking - I’ll eat cakes, biscuits and breads like no one else. Look at the fucking size of me. 
 

I love baking, I’m just shit at it. 
 

It’s eggs on their own I can’t stand. It’s a texture thing. Same as mushrooms. 

 

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12 minutes ago, lifetime fan said:


I love baking - I’ll eat cakes, biscuits and breads like no one else. Look at the fucking size of me. 
 

I love baking, I’m just shit at it. 
 

It’s eggs on their own I can’t stand. It’s a texture thing. Same as mushrooms. 

 

Well then we are good - a raw egg mixed in a tartare has no texture.

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1 hour ago, neko said:

there's no egg in a caesar salad....unless you make your own mayonnaise ?

Boiled (or even poached) egg on a caesar salad surely?  And there's no mayonnaise, unless you mean the caesar dressing?

Or have I been living a heathen salad life?

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9 minutes ago, TheHowieLama said:

Of course there is fella. I don't consider it mayonnaise, it is proper Caeser dressing.

 

okay - technically you're correct. A caesar salad dressing is very much like mayonnaise though.

 

I tried making my own mayonnaise once, and it didn't work that well, so I use that with olive oil, anchovies, lemon, garlic, pepper, worcestershire and parmesan (sometimes mustard and hot sauce).

 

The mayo makes it creamier, but I might try the traditional egg again.

 

 

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44 minutes ago, neko said:

okay - technically you're correct. A caesar salad dressing is very much like mayonnaise though.

 

I tried making my own mayonnaise once, and it didn't work that well, so I use that with olive oil, anchovies, lemon, garlic, pepper, worcestershire and parmesan (sometimes mustard and hot sauce).

 

The mayo makes it creamier, but I might try the traditional egg again.

 

 

I am a caeser fanatic - make it at least 4 times a week. Got to go to the original Caeser's in Tijuana years ago. Good but the best I have had is here in Florida at Euphemia Haye.

Problem with using store bought mayo in it is those are full of soybean oil and added vinegars, unless you choose one of the olive oil versions it is outright blasphemy. Even then....

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1 hour ago, TheHowieLama said:

I am a caeser fanatic - make it at least 4 times a week. Got to go to the original Caeser's in Tijuana years ago. Good but the best I have had is here in Florida at Euphemia Haye.

Problem with using store bought mayo in it is those are full of soybean oil and added vinegars, unless you choose one of the olive oil versions it is outright blasphemy. Even then....

give us a recipe then....

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On 06/04/2022 at 22:26, TheHowieLama said:

Its a french fry sandwich - get in the bin.

There’s nothing French about that. They’re crinkle cut chips and they’re incredible with vinegar, red sauce and - as my old dear Nan would’ve called it - “a slice”.

 

god bless you.

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58 minutes ago, neko said:

give us a recipe then....

I am sure it is similar to any you would do. Wooden bowl is a must.

 

For two:

16 romaine leaves, hearts - washed pat dry and then chilled in fridge.

Garlic clove - pasted with a pinch of sea salt

3 tb virgin olive oil

3 anchovy fillets - pasted

Juice of 1 fresh lemon

Dash of Worcestershire

1 tb dijon mustard

1 egg yolk

Shaved reggiano

Fresh ground black pepper to taste

 

The leaves are whole, not torn. I usually do the dressing all together, pushing it up the sides of the bowl to mix but if you want to go traditional coat the leaves with the oil first.

 

Cardini's recipe does not use mustard or garlic I think. It has croutons that are rubbed with garlic. 

 

 

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3 minutes ago, Bob Spunkmouse said:

There’s nothing French about that. They’re crinkle cut chips and they’re incredible with vinegar, red sauce and - as my old dear Nan would’ve called it - “a slice”.

 

god bless you.

I got bad news - those are frozen fries. Nothing chip about those little fellas.

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