A random thread for food things that don't really warrant a thread of their own

[citoyen]

To be fair, I had quite a lot of them and they were taking up a fair chunk of space that could be devoted to fish fingers and Magnums instead. I dread to think how much I've paid in electricity just to keep them frozen for the past X years. And I doubt I was really ever going to get round to doing anything with them.

Anyway, the bush I picked them off is just over the garden fence, so I won't have far to go to get some new ones to replace them. And I think this is a fruiting year.

[spesh]

Today I learnt to peel ginger with a spoon (well oyster knife but the same thing) and it has made ginger a revolution for me.

I learned that technique not so very long ago myself. Good, innit.

While we're on the subject of ginger, why do recipes talk about eg a 1cm piece of ginger? What does that mean? If you're measuring along the length of the root, the actual quantity you get from 1cm of ginger will vary wildly depending on the thickness of the root.

Anyway, I tend to interpret such instructions very liberally - I like ginger a lot, so am inclined to be quite heavy handed with it.

The impression I get from assorted search results is that a given length of ginger is taken from one of the smaller sections of root (or finger, given that a complete ginger root will look a bit like a knobbly misshapen hand).

https://www.curry-recipes.co.uk/curry/index.php?topic=15216.0
https://omnivorescookbook.com/pantry/ginger
https://www.cheftalk.com/threads/1-inch-piece-of-ginger-root-what-does-it-mean.53815/

[Jurek]

In other food news, my wife has thrown away my sloes, chiz!

Burn the witch.

My bold.
Talking of which (can you see what I did there?), the last time that happened was in 2010 
In Ghana.

[Gattopardo]

Today I learnt to peel ginger with a spoon (well oyster knife but the same thing) and it has made ginger a revolution for me.

I learned that technique not so very long ago myself. Good, innit.

In management speak, for it was a game changer.

While we're on the subject of ginger, why do recipes talk about eg a 1cm piece of ginger? What does that mean? If you're measuring along the length of the root, the actual quantity you get from 1cm of ginger will vary wildly depending on the thickness of the root.

Anyway, I tend to interpret such instructions very liberally - I like ginger a lot, so am inclined to be quite heavy handed with it.

Always use lots of ginger as like the flavour the same as using lots of garlic, at least a head.

In other food news, my wife has thrown away my sloes, chiz! I had a big bag of sloes in the freezer, which I was going to use to make patxaran one day, when I got round to it... they've only been sitting festering in the freezer for nearly two years. I think. Maybe it's longer... Come to think of it, it might have been pre-pandemic when I picked them. Where does the time go?

You could have had sloe gin...I like sloe gin.

[T42]

From the a 1980's recipe book son's ever-lovin' posted on FB:

Turkey Stuffing

4c. crushed dry bread
½c. sage
¼c. onion
½c. celery
½c. uncooked popcorn
1 tsp. salt
5c. broth

Mix well; stuff turkey. Cook 5 hours at 300°F or until the popcorn blows the ass off the turkey.

[citoyen]

You could have had sloe gin...I like sloe gin.

Patxaran is like sloe gin but made with anise rather than gin. I could have made either but simply never got round to it.

However, the bush where I get my sloes is currently heavy with fruit, so I just have to wait a bit longer for them to ripen…

[ElyDave]

Onions and oats isn't porridge, it is skirlie and very good, too.

Usually cooked with oatmeal or pinhead oats rather than rolled oats.

Very very good with fish.

savoury porridge, otherwise known as gruel, is a favourite in our house, cooked slowly like risotto with plenty of herbs and spices, always with mushrooms and whatever other veg like finely diced peppers, shallots, courgettes etc.  I'l often put some bacon or chorizo in mine as well.

[Cudzoziemiec]

When I read 'gruel' I think of a thin, watered down, Dickensian porridge. What you're making sounds like oat risotto!

[Gattopardo]

Onions and oats isn't porridge, it is skirlie and very good, too.

Usually cooked with oatmeal or pinhead oats rather than rolled oats.

Very very good with fish.

savoury porridge, otherwise known as gruel, is a favourite in our house, cooked slowly like risotto with plenty of herbs and spices, always with mushrooms and whatever other veg like finely diced peppers, shallots, courgettes etc.  I'l often put some bacon or chorizo in mine as well.

What oats do you use? The cheat I use is just rolled oats and pour in hot water and leave.  Then add the onoins.

[Gattopardo]

Today I had that with soft biled eggs it was lush.

[andrewc]

Some serious knife work on display here.  Amazingly he seems to have a full set of fingers.


https://twitter.com/miblogestublog/status/1560826362704838657

[Cudzoziemiec]

Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork? I always just pick it up in my hand. Am I a barbarian? Well yes probably, but what about you? Do you eat a sandwich with cutlery?

[T42]

I have done, in the Netherlands and N. Germany. Somewhat taken aback first time.

BTW, in N. Germany a thick square slice of cheese is called half a chicken.

[Gattopardo]

Some serious knife work on display here.  Amazingly he seems to have a full set of fingers.


https://twitter.com/miblogestublog/status/1560826362704838657

He has a plaster on his finger, so gets it wrong sometimes.

[Gattopardo]

So how to eat a kilogram of guacamole?  So what to dip in to the this avocado mix.

[hellymedic]

Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork? I always just pick it up in my hand. Am I a barbarian? Well yes probably, but what about you? Do you eat a sandwich with cutlery?

I do.
Keeps the table and my clothes clean and helps compensate for my weak, numb right hand.
Mushy fillings remain under control...

[hellymedic]

I have done, in the Netherlands and N. Germany. Somewhat taken aback first time.

BTW, in N. Germany a thick square slice of cheese is called half a chicken.

Danish open sandwiches are eaten with cutlery.

[andrewc]

https://edition.cnn.com/2022/08/08/business-food/france-mustard-shortage/index.html


Time to cut the mustard.... 

[Wowbagger]

I just bought 10 500ml bottles of beer and 2 bottles of wine for under £20. Courtesy of Aldi.

[Kim]

Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork?

Millibands, I expect.

[rafletcher]

So, neither myself or my wife should consume smoked fish…..   

https://www.bbc.co.uk/news/health-62875544

[mrcharly-YHT]

Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork? I always just pick it up in my hand. Am I a barbarian? Well yes probably, but what about you? Do you eat a sandwich with cutlery?

Toasted sandwiches are even better eaten with a knife and fork. Plus you finish eating with relatively clean fingers.

[ian]

So, neither myself or my wife should consume smoked fish…..   

https://www.bbc.co.uk/news/health-62875544

Eight entire cases so far this year. Being struck by lightning is a more likely proposition (by a factor of two). Stay indoors!

I cook smoked salmon anyway, as a matter of principle.

[mrcharly-YHT]

So, neither myself or my wife should consume smoked fish…..   

https://www.bbc.co.uk/news/health-62875544

Eight entire cases so far this year. Being struck by lightning is a more likely proposition (by a factor of two). Stay indoors!

That's greedy. Even I couldn't get through 8 cases.

I cook smoked salmon anyway, as a matter of principle.

Heathen.

[ian]

I can't stand the texture of raw fish, but I quite like smoked salmon in pasta where it gets nicely, if accidentally, cooked.