The Foodie thread

[Champ]

Did you get it from the place at the top of Fleshmarket Close?

Get a chicken Shawarma instead, from there.

Or a baked tattie from the top of Cockburn St.

Ah, God love yer.

 

No, we didn't but I will definitely give it a try.

 

Apologies, to all non Edinburghers.

 

The other member of the shift got a deep fried pizza. It looked horrifc

[lifetime fan]

Meat free Monday kidney burgers?

[Champ]

Meat free Monday kidney burgers?

Kidney bean. My brain running ahead of my keyboard skills. Again

[Chip Butty]

Meat free Monday kidney burgers?

 

If you want some beans in your life and with it being quite nippy outside, I'd suggest a Ribollita, which is a thick Tuscan soup comprising of  beans vegetables and bread. I lash Parmesan in it for a twist.  

[lifetime fan]

If you want some beans in your life and with it being quite nippy outside, I'd suggest a Ribollita, which is a thick Tuscan soup comprising of beans vegetables and bread. I lash Parmesan in it for a twist.

Great shout. I make a pomodoro most weeks.

[Paulie Dangerously]

Mrs G has been making healthy breakfasts for the family to try to get us all fueled up for the day. She has been making these little mini omelets that you bake in the oven, and loading them up with kale, spinach, ham, delicious veggies. Another day it was oatmeal, and she had some local honey, blueberries and flax seeds and other stuff that a working class lad like me didn’t know, but I ate it anyway.

 

Dropped about 8-10 pounds since the New Year, not really from trying to, but just eating a bit healthier.

Inspired me to make mini omelette things for breakfast this week

[Pidge]

The chicken was marinated in zero fat yoghurt, garlic, lemon, coriander and parsley and then dry fried.

 

I was going to ask. Repped.

[Champ]

Inspired by this thread I’ve just bought the stuff in to do our own tonight

[Paulie Dangerously]

Slightly nervous about the chorizo in the sausages and the amount of oil they might release, I have to say, Paulie. I await reports

 

Worked out well. The oil made the edges and bottom really crispy and flavoursome. Really vamped up the heat at The end as there was some oil pooling but alls well that ended well

[Champ]

 

Worked out well. The oil made the edges and bottom really crispy and flavoursome. Really vamped up the heat at The end as there was some oil pooling but alls well that ended well

That looks fab.

 

My kebabs, on the other hand, were not very photogenic

[Tony Moanero]

 

 

Worked out well. The oil made the edges and bottom really crispy and flavoursome. Really vamped up the heat at The end as there was some oil pooling but alls well that ended well

Looks boss, that. What veg did you have with it? Gravy?

[Paulie Dangerously]

Looks boss, that. What veg did you have with it? Gravy?

Because of the chorizo element I didn't go for gravy we have a really nice flavoursome French mustard called savoura we used which complimented well. Veg was lashings of steamed broccoli and red cabbage

[Pidge]

Did the kebab today (prepped yesterday with the marinade).  Left the coriander as a garnish with the salad and included some chopped chillies in the marinade as well (also totally forgot about the garlic somehow, was still delicious, but would have elevated it further).  On a baguette with hot sauce and salad, lovely stuff.  Thanks Col!

[Champ]

After a dismal meat free Monday I’ve gone back to basics tonight

 

[Paulie Dangerously]

Jumped on the Kebab band wagon last night and did flattened strips of chicken breast in creme fraiche, cumin, coriander powder, smoked paprika, garamasala and a chicken oxo cube, fried in spray oil served with home made slaw, fried onions and, because Lady D didn't associate my request for Pitta Breads with having kebabs for tea, warbuton thins. 

 

It was delicious and I only wish I'd marinated overnight instead of just for a couple of hours. 

 

No pictures because by the time it was ready we were fucking starving and ate it. 

[Shitty Arse]

Don’t know how to post pictures but did rainbow trout with braised fennel, shallots, fish stock, broad beans and peas.

Put some creme fraiche in at the end. Lemon zest, garlic etc. A traybake out the Tom Kerridge book. It was fucking gorgeous. Healthy too!

[Lee909]

Sounds good

Would have to swap the trout out though,really never taken to it

[Nelly-Szoboszlai]

Homemade kebab.

 

 

I'm coming to yours for my tea.

[lifetime fan]

Don’t know how to post pictures but did rainbow trout with braised fennel, shallots, fish stock, broad beans and peas.

Put some creme fraiche in at the end. Lemon zest, garlic etc. A traybake out the Tom Kerridge book. It was fucking gorgeous. Healthy too!

 

Sounds ace!

[Paulie Dangerously]

Got a bread machine in the aldi reduced bit for £15 yesterday.

 

Anyone use one?

 

[Pidge]

Trout is lush. Delicate one with subtle flavour. Should be a staple for people who complain about "fishy" flavours but you don't see it enough.

 

Ginger, five spice, touch of chilli, lemon juice and thyme. Wrap it up and give it ten minutes. Perfect.

[Remmie]

Got a bread machine in the aldi reduced bit for £15 yesterday.

 

Anyone use one?

 

Yeah make most of our bread using it, love the smell. I'm a bit lazy and usually buy the ready made bread mixes but also buy pumpkin, sesame and poppy seeds, olives, sun-dried tomatoes, lots of herbs, paprika and sometimes cheese adding various combinations to make them different.

 

I find the water measurements recommended on the side of the mixes to be too high generally so reduce the volume to around 50% ml to the grams of flour and lash in a tablespoon or 2 of olive oil which really helps settle the consistency. A generous lashing of pepper just at the end of the mixing cycle makes a great tasting crust.

 

The dough cycle also makes a fantastic pizza base, cutting out a lot of the work and mess.

 

At £15 you can't go wrong, sounds like a bargain to me

[lifetime fan]

Trout is lush. Delicate one with subtle flavour. Should be a staple for people who complain about "fishy" flavours but you don't see it enough.

 

Ginger, five spice, touch of chilli, lemon juice and thyme. Wrap it up and give it ten minutes. Perfect.

 

Trout is a great fish.

 

Love doing it with griddled fennel, asparagus and crushed new potatoes.

[Paulie Dangerously]

Yeah make most of our bread using it, love the smell. I'm a bit lazy and usually buy the ready made bread mixes but also buy pumpkin, sesame and poppy seeds, olives, sun-dried tomatoes, lots of herbs, paprika and sometimes cheese adding various combinations to make them different.

 

I find the water measurements recommended on the side of the mixes to be too high generally so reduce the volume to around 50% ml to the grams of flour and lash in a tablespoon or 2 of olive oil which really helps settle the consistency. A generous lashing of pepper just at the end of the mixing cycle makes a great tasting crust.

 

The dough cycle also makes a fantastic pizza base, cutting out a lot of the work and mess.

 

At £15 you can't go wrong, sounds like a bargain to me

Cheers mate. Picked up a granary mix from the shop

 

Doing a "French bread" setting now just strong white flour. Eta about 7 o'clock.

 

We eat a lot of bread at home so making my own is something I've looked I to before but doing it manually seems a lot of effort so when i saw the machine for that price I was all over it

[Paulie Dangerously]

 

Holy moly this smells good. Can't get the paddle put such is it's crustiness