Author Topic: A random thread for food things that don't really warrant a thread of their own (Read 518853 times)

mcshroom · « **Reply #1625 on:** 05 January, 2016, 02:50:43 pm »

Learnt today that the weird green flecked cheese I bought at a farmers market before Christmas is Sage Derby.

Never tried it before, but with all the sage it tastes a bit sausagey.

Jurek · « **Reply #1626 on:** 05 January, 2016, 03:23:15 pm »

A teaspoon's worth of coffee beans turned up anonymously in today's post

I can only imagine they're from someone who has heard me mention the Jamie Oliver combo of cheddar, honey and coffee grounds (ref the end of this article), and bemoan the fact that I do not have any coffee in the house.
Come to think of it, I don't have any cheese, either.
Perhaps that'll be in tomorrow's post.

Wowbagger · « **Reply #1627 on:** 05 January, 2016, 03:44:20 pm »

Having lunch. I do love getting my mouth around those delicious, smooth, slightly salty soft moist pink folds. Smoked salmon is food for the gods.

Ruthie · « **Reply #1628 on:** 06 January, 2016, 06:36:06 pm »

Quote from: mcshroom on 05 January, 2016, 02:50:43 pm

Learnt today that the weird green flecked cheese I bought at a farmers market before Christmas is Sage Derby.

Never tried it before, but with all the sage it tastes a bit sausagey.

Sage, not chives. Told you!

SteveC · « **Reply #1629 on:** 06 January, 2016, 08:20:32 pm »

MrsC likes to buy one of those stalks of Brussels' sprouts for Christmas dinner. She always likes to have a sprout (just the one you understand) with Christmas dinner.
I had some of them tonight. Although the outer leaves are beginning to look rather manky, inside they were fine.
Sprouts are one of my favourite vegetables.

mcshroom · « **Reply #1630 on:** 06 January, 2016, 08:40:46 pm »

Quote from: Ruthie on 06 January, 2016, 06:36:06 pm

Quote from: mcshroom on 05 January, 2016, 02:50:43 pm
Learnt today that the weird green flecked cheese I bought at a farmers market before Christmas is Sage Derby.

Never tried it before, but with all the sage it tastes a bit sausagey.

Sage, not chives. Told you!

Yes you did. Still think there's some chives hiding in it though

Cudzoziemiec · « **Reply #1631 on:** 06 January, 2016, 08:50:40 pm »

Chive Derby sounds like a comedian's idea of an elderly couple in a halfarsed sketch.

Sprouts: good. I'm definitely in the "eat veg as veg" camp. No point disguising things or poncifying them.

Mr Larrington · « **Reply #1632 on:** 06 January, 2016, 10:35:37 pm »

Those stalk things make magnificent torches for the Peasantry to wave when surround the Mad Scientist's castle. Pity about the sprouts.

Eccentrica Gallumbits · « **Reply #1633 on:** 07 January, 2016, 08:02:19 am »

I wish satsumas were consistent.

Cudzoziemiec · « **Reply #1634 on:** 07 January, 2016, 06:51:37 pm »

So what is pork knuckle? Mrs Cudzo reckons it's the English for golonka, but the blokes in the butcher's hadn't heard of it. They did, however, know what she wanted when she said she wanted to make jelly. Pork hock, apparently, is the thing. "How much longer has that got to cook for?" "Another two hours." "That's what you said two hours ago." I think it took five hours in total, for which time the kitchen stank of both shit and soap. Made four bowls of fatty gelatine, of which she ate one and a half this morning – and then said she had stomach ache!

hellymedic · « **Reply #1635 on:** 07 January, 2016, 06:51:52 pm »

Quote from: Eccentrica Gallumbits on 07 January, 2016, 08:02:19 am

I wish satsumas were consistent.

+1

geraldc · « **Reply #1636 on:** 07 January, 2016, 08:06:02 pm »

Quote from: Cudzoziemiec on 07 January, 2016, 06:51:37 pm

So what is pork knuckle? Mrs Cudzo reckons it's the English for golonka, but the blokes in the butcher's hadn't heard of it. They did, however, know what she wanted when she said she wanted to make jelly. Pork hock, apparently, is the thing. "How much longer has that got to cook for?" "Another two hours." "That's what you said two hours ago." I think it took five hours in total, for which time the kitchen stank of both shit and soap. Made four bowls of fatty gelatine, of which she ate one and a half this morning – and then said she had stomach ache!

https://en.m.wikipedia.org/wiki/Ham_hock

hellymedic · « **Reply #1637 on:** 09 January, 2016, 01:33:02 pm »

We started box of Corné chocolates partner's brother gave us for Christmas.
They are WONDERFUL!
They're just like the chocolates Uncle Ludwig used to bring from Belgium 50 years ago...

Mr Larrington · « **Reply #1638 on:** 09 January, 2016, 02:02:31 pm »

Quote from: hellymedic on 09 January, 2016, 01:33:02 pm

We started box of Corné chocolates partner's brother gave us for Christmas.
They are WONDERFUL!
They're just like the chocolates Uncle Ludwig used to bring from Belgium 50 years ago...

?

Wobbly John · « **Reply #1639 on:** 09 January, 2016, 04:41:06 pm »

At Ely's "Collectables, Food & Farmers' market" the pie stall had Penguin pie (not the chocolate biscuit), and Wild Beaver pie. I was tempted to ask if Wild Beaver pie tasted similar to Hare pie...

ElyDave · « **Reply #1640 on:** 10 January, 2016, 06:44:04 pm »

Quote from: Wobbly John on 09 January, 2016, 04:41:06 pm

At Ely's "Collectables, Food & Farmers' market" the pie stall had Penguin pie (not the chocolate biscuit), and Wild Beaver pie. I was tempted to ask if Wild Beaver pie tasted similar to Hare pie...

I had a venison pie from thevtly named Cheese and Pie man

Eccentrica Gallumbits · « **Reply #1641 on:** 16 January, 2016, 12:59:18 pm »

I just bought A Lebanese Feast of Vegetables, Pulses, Herbs and Spices by Mona Hamadeh and I want to make and eat nearly everything in it, immediately.

Dibdib · « **Reply #1642 on:** 16 January, 2016, 01:49:57 pm »

My first attempt at baking bread is in the oven. I expect it'll be inedible, but it's a try.

...Half an hour later...

Nope. I don't need Paul Hollywood to tell me that's nowhere near fit to eat!

Graeme · « **Reply #1643 on:** 16 January, 2016, 07:26:38 pm »

Now I'm no Heston Blumenthal but I like to experiment.

Idly adding Blue Dragon Sweet Chilli Dipping Sauce to vanilla ice-cream did not result in the taste sensation I hoped for. Admittedly it took three spoons to confirm.

Cudzoziemiec · « **Reply #1644 on:** 16 January, 2016, 07:39:58 pm »

Mrs Cudzo bought some "wild forest" honey from Zambia. She says it tastes like the honey her neighbour* used to make in the village she grew up in. To me, it tastes pretty much like other honey, but it smells wonderful; a real insecty smell!

*This neighbour was called Pszczoła, which is a common surname thereabouts and means honey bee.

hellymedic · « **Reply #1645 on:** 16 January, 2016, 07:56:16 pm »

A Faceache friend has state cola is addictive.
AFAIK coca beans are no longer used in drink molishment and my caffeine intake is well-controlled.

Is this more woo as I believe it is?

Dibdib · « **Reply #1646 on:** 16 January, 2016, 08:15:48 pm »

Quote from: Dibdib on 16 January, 2016, 01:49:57 pm

My ~~first~~ second attempt at baking bread is in the oven. I expect it'll be inedible, but it's a try.

...Half an hour later...

Nope. I don't need Paul Hollywood to tell me that's nowhere near fit to eat!

First went into the bin uncooked, second was still soggy in the middle, but third time lucky!

https://www.instagram.com/p/BAnOXN2tNHm/

hellymedic · « **Reply #1647 on:** 17 January, 2016, 02:01:17 pm »

Can somebody explain to me why Sainsbury's sweet potato fries and sweet potato chips are listed as 'Carb alternatives'.

There no nutritional info (yet) but I cannot imagine these are carb-free (or even low-carb).

rafletcher · « **Reply #1648 on:** 17 January, 2016, 02:49:58 pm »

A quick google shows the sweet potatoe (orange variety at least) has more carbs than a normal tatty. Some other varieties (the white ones) may contain less? Maybe they're used for those fries/chips.

geraldc · « **Reply #1649 on:** 17 January, 2016, 03:23:42 pm »

probably got low GI confused with low carb