Author Topic: A random thread for food things that don't really warrant a thread of their own (Read 517301 times)

Cudzoziemiec · « **Reply #2025 on:** 27 December, 2016, 01:47:29 pm »

Civilization as we once knew it has ended.

Basil · « **Reply #2026 on:** 27 December, 2016, 05:13:31 pm »

Just spent a happy afternoon on my traditional apres Christmas job.
Asset strip the turkey, place the results into separate containers in the fridge - White meat, brown meat, bits and bobs for the pets.
Then break up the carcass and stuff it into the pressure cooker along with any leftover anything I can find. Pressure cooker the fuck out of it.
Pour off and filter resultant stock. Stick in fridge. Wheh cooled and set, lift off solid layer of white fat.
Reboil to clean then pour into several ice cube makers for frozen stock cubes. Hold back enough for tomorrow's traditional turkey and ham pie.

rafletcher · « **Reply #2027 on:** 27 December, 2016, 06:49:17 pm »

Quote from: hellymedic on 27 December, 2016, 01:46:03 pm

HUGE boxes of chocolate now have very scanty contents!

The Lindt advent calendar my wife bought me was a signal disappointment in this regard.

andrewc · « **Reply #2028 on:** 27 December, 2016, 09:15:30 pm »

Always read the ingredients.....I've just sliced some tomatoes & set them to simmer with some sliced cumberland sausage & olives , intending to serve with pasta.I put in a generous dollop of a garlic & chilli mix I was given as a present. Then I spotted shrimp & anchovies.... not to sure if that's going to be a good combination..Smoked Chilli GarlicThe Smoked Chilli Garlic was L’ailOlive’s first product and remains one of our most popular. The smoked garlic, smoked chillies, dried anchovies and shrimps gives it its full-bodied finish. What makes our Smoked Chilli Garlic so distinctive is its crunchy texture that you wont find anywhere else. That is achieved by a secret step in the cooking process.Ingredients: Shallots, smoked garlic, smoked & dried anchovies & shrimps, smoked dried chillies, extra virgin olive oil, salt and sugar

Wowbagger · « **Reply #2029 on:** 27 December, 2016, 09:23:46 pm »

My diet-busting has been very limited this Christmas. I have had 4 mince pies and 2 pieces of Christmas pud with cream. I think that's about it. No sweets of any sort, even though they are in the house and the others are scoffing them. Phyllis always has humbugs, buttermints, mint crumbles, that sort of stuff. Feeling pretty virtuous.

tiermat · « **Reply #2030 on:** 28 December, 2016, 05:44:46 pm »

O. M. G.

Lidl's "Deluxe" almonds with habanero chili are the complete mutt's nuts!

Wowbagger · « **Reply #2031 on:** 30 December, 2016, 01:01:06 pm »

Harking back to induction devilry for a moment, Mrs. Wow and I treated ourselves to one of these:

Clicky

on the grounds that, apart from it being a pretty crap, cheap model, there's not a lot wrong with our gas stove. We bought it deliberately as a very basic model when our old one packed up. We had fallen foul of a very prolonged power cut one year when there was a LOT of snow, and no leccy=no gas central heating. With the other gas stove, it meant no oven either, so we got one that didn't depend on leccy.

However, back to the consumerist trash referred to above. It's generally pretty good, with some pre-set programs. Its hotter modes get the pan very hot very quickly. It has a program for milk, so it doesn't allow it to boil over, and it is excellent for porridge. However, it has a "Stew" mode, which it touts as a slow-cooker substitute. Except that it has a timer that turns it off after 2 hours, and so far as I can tell there is no way of extending this time. That makes it utterly useless as a slow cooker.

Edit: I finished the stew on the lowest of the 9 manual settings. The stew was boiling very gently. However, after it had finished, some of the stew had been "caught" by the heat and there was some marginal carbonisation at the bottom of the pan. It surely must be possible to keep a large pan on the boil without the base burning?

andrewc · « **Reply #2032 on:** 03 January, 2017, 06:28:37 pm »

Quote from: tiermat on 28 December, 2016, 05:44:46 pm

O. M. G.

Lidl's "Deluxe" almonds with habanero chili are the complete mutt's nuts!

Aldi's "Specially Selected" Intense Wasabi Almonds are also rather moreish..... looks guiltily at empty 150g tin & thinks he'll regret this later...

Eccentrica Gallumbits · « **Reply #2033 on:** 05 January, 2017, 06:18:04 pm »

If a homemade lasagna normally requires 30-40 minutes at gas mark 6, what sort of temperature and cooking time would it require when frozen, do you think?

Jakob W · « **Reply #2034 on:** 05 January, 2017, 08:03:54 pm »

I'm guessing it's either cooked or burned at this point, but I'd generally turn down the heat a bit and check it for temperature in the middle after an hour...

Eccentrica Gallumbits · « **Reply #2035 on:** 05 January, 2017, 09:20:48 pm »

I stuck a skewer in it after an hour and it was still frozen in the middle, so I turned it down for half an hour, then turned it up again to get the top nice and burnt.

Cudzoziemiec · « **Reply #2036 on:** 06 January, 2017, 08:14:59 pm »

The world's northern-most tea plantation, in the Adygea republic in southern Russia: http://agro2b.ru/en/news/34141-Adygea-plan-collect-least-tons-tea.html

Mrs Pingu · « **Reply #2037 on:** 21 January, 2017, 10:12:15 pm »

This week, I have mostly been eating germknödel

Mmm germknödel by The Pingus, on Flickr

Today's germknödel by The Pingus, on Flickr

Germknödel by The Pingus, on Flickr

hellymedic · « **Reply #2038 on:** 25 January, 2017, 04:39:02 pm »

I searched for the food shrinkage thread, with no success.

Tropicana has shrunk their 'litre' cartons to 950ml and their Family Size cartons from 1.75 to 1.6 litres.

rafletcher · « **Reply #2039 on:** 30 January, 2017, 02:42:01 pm »

Pigs cheeks shrink alarmingly when casseroled in red wine. V tasty tho.

Eccentrica Gallumbits · « **Reply #2040 on:** 03 February, 2017, 04:26:50 pm »

Lidl loose lychees £6 per kg. Yum yum yum.

HTFB · « **Reply #2041 on:** 06 February, 2017, 10:27:51 pm »

Montezuma's Dark Chocolate Sea Dog With Lime and Sea Salt is quite unpleasant. It's taken me a couple of pieces to work out what it tastes of, but the definitive answer is mouldy crumpet. The average mouldy crumpet hasn't got anything like as long an aftertaste, either. Bleurgh.

Cudzoziemiec · « **Reply #2042 on:** 07 February, 2017, 10:07:34 am »

I don't think I've tried that one, but their lime and chilli variety is rather scrumptious.

Pingu · « **Reply #2043 on:** 09 February, 2017, 01:29:14 pm »

Quote from: building newsletter

The kitty milk is now located in the small fridge under the worktop.

Cudzoziemiec · « **Reply #2044 on:** 09 February, 2017, 02:39:30 pm »

Milk that goes moo-ow!

Eccentrica Gallumbits · « **Reply #2045 on:** 10 February, 2017, 07:23:21 pm »

I think I don't really like karela.

Cudzoziemiec · « **Reply #2046 on:** 10 February, 2017, 07:52:38 pm »

I had to look that one up. How funny that in Edinburgh you're calling it by a Sanskrit name (apparently) and in India it was simply "bitter gourd". It's certainly not to everyone's taste. I don't think I'd say I like it, but I can eat it in small quantities.

Wowbagger · « **Reply #2047 on:** 10 February, 2017, 07:57:55 pm »

Quote from: Cudzoziemiec on 10 February, 2017, 07:52:38 pm

I had to look that one up. How funny that in Edinburgh you're calling it by a Sanskrit name (apparently) and in India it was simply "bitter gourd". It's certainly not to everyone's taste. I don't think I'd say I like it, but I can eat it in small quantities.

Sounds a bit like Stilton cheese.

Cudzoziemiec · « **Reply #2048 on:** 10 February, 2017, 08:18:13 pm »

Oh, I can eat Stilton in large quantities!

Eccentrica Gallumbits · « **Reply #2049 on:** 10 February, 2017, 08:48:17 pm »

Quote from: Cudzoziemiec on 10 February, 2017, 07:52:38 pm

I had to look that one up. How funny that in Edinburgh you're calling it by a Sanskrit name (apparently) and in India it was simply "bitter gourd". It's certainly not to everyone's taste. I don't think I'd say I like it, but I can eat it in small quantities.

I did it with potato as a satay, and even with extra jaggery it's still too bitter for me.