Author Topic: A random thread for food things that don't really warrant a thread of their own (Read 512656 times)

hellymedic · « **Reply #3925 on:** 26 February, 2021, 08:51:53 pm »

Quote from: Jurek on 26 February, 2021, 05:21:43 pm

What is this PBJ of which you speak?

I assumed peanut butter and jelly (jam).

We were regaled with red and brown stripy jars as kids.

I don't know what fruit made the red jelly.

JellO = jelly
jelly = jam

Languages are confusing...

Mr Larrington · « **Reply #3926 on:** 26 February, 2021, 08:55:17 pm »

It’s gotta be jelly coz jam don’t shake like that?

ian · « **Reply #3927 on:** 26 February, 2021, 09:19:50 pm »

According to the Bible, in the Gospel of Kevin, he states it must be grape jelly (because of Jeremiah's blackcurrant purge). Jelly because it can't have lumps in it as God doesn't like lumps. Why would he? On 'sandwich bread' which is the Chorleywood meets Hollywood of bread and is whiter than the Klu Klux Klan and softer than a recently massaged bunny. Curiously he doesn't stipulate a specific peanut butter, so go wild. But remember, God doesn't like crunchy.

Regulator · « **Reply #3928 on:** 27 February, 2021, 07:09:30 am »

Quote from: Mrs Pingu on 26 February, 2021, 06:01:37 pm

Which reminds me, I think the best thing I ever had containing PB was what came to be known as The Moorings toastie' which was invented by the shop called the EARL of Sandwich, sold in the Moorings bar and contained PB, Jarlsberg cheese, bacon & maple syrup.

Peanut butter French toast. Basically, French toast made use a peanut butter sandwich. Food of the gods.

hellymedic · « **Reply #3929 on:** 27 February, 2021, 02:24:28 pm »

Is 'grape' in this context vine fruit or bitter citrus?

andrewc · « **Reply #3930 on:** 27 February, 2021, 02:36:12 pm »

Quote from: Regulator on 27 February, 2021, 07:09:30 am

Quote from: Mrs Pingu on 26 February, 2021, 06:01:37 pm
Which reminds me, I think the best thing I ever had containing PB was what came to be known as The Moorings toastie' which was invented by the shop called the EARL of Sandwich, sold in the Moorings bar and contained PB, Jarlsberg cheese, bacon & maple syrup.

Peanut butter French toast. Basically, French toast made use a peanut butter sandwich. Food of the gods.

This is getting dangerously close to Elvis territory.... https://en.wikipedia.org/wiki/Peanut_butter,_banana_and_bacon_sandwich

ian · « **Reply #3931 on:** 27 February, 2021, 08:11:20 pm »

I did once have the donut burger in Churchkey in DC, basically a maple-soaked burger in a donut with all the sweet trimmings. It was off-menu, but the DC contingent knew about it. It wasn't immediately as bad I imagined, but really after a couple of bites the novelty wore off and I was forced to drink more beer. We were also with a gang of Serbians, I don't think they managed a bite. What the fuck is this! It's not going to sell in the Balkans.

rafletcher · « **Reply #3932 on:** 13 March, 2021, 04:19:29 pm »

Pondering supper this evening, and deciding on including some Gruyere, I was suddenly reminded of the Dairylea(?) Cheese Triangles version, which for reasons unknown, was a kind of camouflage green. I still ate it tho, and never considered it might not actually be green in reality.

citoyen · « **Reply #3933 on:** 18 March, 2021, 02:55:26 pm »

The school where my son works is near an M&S distribution depot. Because of reduced demand during lockdown, they've had problems shifting stock, and when it's perishable stuff, they have to get rid of it... which they do by dropping off lorry loads at the school for people to help themselves.

Hence today I have been stuffing my face all day with M&S sultana and cherry cake. It's really good!

graculus · « **Reply #3934 on:** 18 March, 2021, 03:25:27 pm »

I don't know about that particular variety of cake, but all sorts of cake can be usable even when they've gone a bit dry as the base for a trifle or just with custard on. Waste not want not!

Marco Stefano · « **Reply #3935 on:** 22 March, 2021, 09:00:36 pm »

First rhubarb crumble of the season this evening using sticks from the garden (luckily, sticks of rhubarb). Very good.

Every year I think about splitting the crown as in the height of the season the plant is about the size of a small car, but I can never be bothered and I might jinx it. We crop it for about 9 months of the year.

chrisbainbridge · « **Reply #3936 on:** 02 April, 2021, 06:20:53 pm »

Just seen a recipe from Ferran Adria of El Bulli came for a chip omelette. Actually means a crisp omelette and sounds amazing. I had to buy the book. https://apple.news/AJDNUYtE7Qx6vMwscCF_BZg

rafletcher · « **Reply #3937 on:** 08 April, 2021, 09:29:40 pm »

Asparagus season has started

ian · « **Reply #3938 on:** 08 April, 2021, 09:39:49 pm »

Oh fuck.

Jurek · « **Reply #3939 on:** 08 April, 2021, 09:44:47 pm »

Not a fave, then?

Mrs Pingu · « **Reply #3940 on:** 08 April, 2021, 09:58:50 pm »

I'll have yours Ian.

Pingu · « **Reply #3941 on:** 08 April, 2021, 10:05:11 pm »

I love the smell of ~~napalm~~ asparagus in the morning

ian · « **Reply #3942 on:** 09 April, 2021, 09:52:42 am »

Quote from: Jurek on 08 April, 2021, 09:44:47 pm

Not a fave, then?

I make the smell and can smell the smell. It's a double horror show. I don't mind the taste of asparagus but it's a fast transformation to stinko. I'm more on Franklin opinion that it's most disagreeable than Proust's perfumed chamberpot.

It's not just wee, I can smell it coming off people's skin, even at a distance.

T42 · « **Reply #3943 on:** 10 April, 2021, 04:14:49 pm »

Recording this here before I forget it: according to a cooking video I watched last week, soaking cheap cuts of meat (rump steak etc.) in Perrier for a few minutes tenderizes them. Dare say it'd work with less designing waters.

Re asparagus: I prefer green to white but purple (aka violet) to both, but they're all greatly overrated IMO.

ian · « **Reply #3944 on:** 10 April, 2021, 09:20:18 pm »

Quote from: T42 on 10 April, 2021, 04:14:49 pm

Recording this here before I forget it: according to a cooking video I watched last week, soaking cheap cuts of meat (rump steak etc.) in Perrier for a few minutes tenderizes them. Dare say it'd work with less designing waters.

Sparkling water is carbonic acid. Any kind of acid will tenderize meat (by part hydrolyzing the proteins).

I did make some splendid kebabs last night by marinating chicken (after bashing the shit out of it with a rolling pin) in white wine and lemon juice, with loads of coriander seeds, all the garlic, and a good glug of olive oil.

Pingu · « **Reply #3945 on:** 10 April, 2021, 10:22:14 pm »

Quote from: ian on 09 April, 2021, 09:52:42 am

Quote from: Jurek on 08 April, 2021, 09:44:47 pm
Not a fave, then?

I make the smell and can smell the smell. It's a double horror show. I don't mind the taste of asparagus but it's a fast transformation to stinko. I'm more on Franklin opinion that it's most disagreeable than Proust's perfumed chamberpot.

It's not just wee, I can smell it coming off people's skin, even at a distance.

You can sing asparagus wee to the tune of Black and White Boy by Crowded House

T42 · « **Reply #3946 on:** 11 April, 2021, 02:20:13 pm »

Noticed this morning that my usual brand of pumpernickel is indulging in its own version of shrinkflation: the price and the weight of the pack are unchanged, but the number of slices has dropped from 9 to 6, since (they hope) most people measure their consumption by the slice and so will get through the packet faster. Reminiscent of the toothpaste-manufacturers' gambit, back in the 60s, of widening the nozzles of the tubes.

Jurek · « **Reply #3947 on:** 11 April, 2021, 08:14:46 pm »

A friend of mine was distributor for a once-very-popular brand of chain lubricant.
Upon taking delivery of a new consignment of said lubricant I commented that he had changed the bottles it was sold in.
'Larger nozzle aperture for increased flow,' He confided in me.

T42 · « **Reply #3948 on:** 13 April, 2021, 02:06:56 pm »

Saltimbocca for lunch again, but made with veal from the local butcher's and his own smoked raw ham instead of supermarket veal & packet prosciutto. Fried it in butter and served it with fresh sage from the garden. Bloody hell it was marvellous.

ian · « **Reply #3949 on:** 14 April, 2021, 11:25:22 am »

I usually keep an open jar of anchovies in oil in the fridge, so I can throw one or two in pasta sauces etc. They last for months. Last night, while making some sauce, I glanced at the label of the old jar I'm currently emptying.

Use within three days of opening.

What doesn't kill me just makes me stronger.