Author Topic: A random thread for food things that don't really warrant a thread of their own (Read 514583 times)

orienteer · « **Reply #3875 on:** 28 January, 2021, 05:15:35 pm »

We usually have a goose for Xmas, and store the fat for roasting potatoes through the year.

ElyDave · « **Reply #3876 on:** 30 January, 2021, 03:21:03 pm »

waitrose forgot to deliver my sprouts this morning, so I rang asked if they could do anything. A nice lady has just dropped some off on her way home, and they've knocked them off the bill as a goodwill gesture. What great customer service

Cudzoziemiec · « **Reply #3877 on:** 02 February, 2021, 07:18:35 pm »

Ritter makes new chocolate that isn't chocolate.

Quote

The so-called Kakao-Verordnung deems that anything labelled as chocolate must contain cocoa mass, cocoa powder, cocoa butter and sugar.

But Ritter’s new bar, called Cacao y Nada (cocoa and nothing) is 100% cocoa, sourced from its own plantation in Nicaragua. It is sweetened with cocoa juice, which is naturally found in the pulp of the cocoa bean and increasingly recognised as a product in its own right because of a naturally sweet taste said to resemble that of lychees. It was first approved as a foodstuff by the EU almost a year ago.

The use of cocoa juice instead of sugar has led German food regulators to say that Cacao y Nada does not fit its definition of chocolate.

So they're calling it "cocoa fruit bar", which I think sounds pretty good.
https://www.theguardian.com/food/2021/feb/02/ritter-sport-no-sugar-bar-not-chocolate-cacao-y-nada

Cudzoziemiec · « **Reply #3878 on:** 08 February, 2021, 05:56:43 pm »

Just tried some chilli jam on a bagel. Curious but pleasant.

T42 · « **Reply #3879 on:** 10 February, 2021, 08:59:48 am »

Due to differences of opinion on the meaning of the word "done", my pork roast stayed in the oven far too long the other day. It was like chewing a dish towel. Yesterday I cut thick slices, spread them with La Vache Qui Rit and fried them in batter. Tender as you like and decidedly moreish. Still got half the roast for today.

Mrs Pingu · « **Reply #3880 on:** 10 February, 2021, 10:33:56 am »

Quote from: T42 on 10 February, 2021, 08:59:48 am

Yesterday I cut thick slices, spread them with La Vache Qui Rit .

C'est cremeux?
Oui, c'est cremeuuuuux

T42 · « **Reply #3881 on:** 10 February, 2021, 10:58:46 am »

La Vache Qui Rit Eleison.

citoyen · « **Reply #3882 on:** 10 February, 2021, 12:52:13 pm »

Quote from: T42 on 10 February, 2021, 10:58:46 am

La Vache Qui Rit Eleison.

Vachement bon!

T42 · « **Reply #3883 on:** 10 February, 2021, 01:02:49 pm »

We used to have a car wash near us that we called the lavage qui rit.

andrewc · « **Reply #3884 on:** 12 February, 2021, 09:23:13 pm »

Maybe avoid the steak..... https://twitter.com/jdpoc/status/1360336915271208967?s=20

Gattopardo · « **Reply #3885 on:** 12 February, 2021, 09:47:34 pm »

Quote from: Cudzoziemiec on 08 February, 2021, 05:56:43 pm

Just tried some chilli jam on a bagel. Curious but pleasant.

Try chili bacon jam, remind me near christmas and I'll send you pot.

Ham · « **Reply #3886 on:** 13 February, 2021, 06:56:31 am »

The Wanstead Literary and Cottage Pie Appreciation Society

https://www.instagram.com/stories/theglamourtrainer/2507465403773853596/

Always nice when your cooking is appreciated.

Mr Larrington · « **Reply #3887 on:** 13 February, 2021, 11:22:04 am »

Quote from: Ham on 13 February, 2021, 06:56:31 am

The Wanstead Literary and Cottage Pie Appreciation Society

https://www.instagram.com/stories/theglamourtrainer/2507465403773853596/

Always nice when your cooking is appreciated.

“Log in to view this story”

Oh…

citoyen · « **Reply #3888 on:** 14 February, 2021, 05:08:40 pm »

Just opened a lovely bottle of Sancerre to go with our roast chicken dinner. It was a gift, and a pretty decent one at that.

But why is this worth posting about? Well, simply because it must be the first bottle of wine I’ve had in *years* that has a natural cork rather than a screw cap.

I didn’t know such things still existed!

Jurek · « **Reply #3889 on:** 14 February, 2021, 05:50:34 pm »

Quote from: citoyen on 14 February, 2021, 05:08:40 pm

Just opened a lovely bottle of Sancerre to go with our roast chicken dinner. It was a gift, and a pretty decent one at that.

But why is this worth posting about? Well, simply because it must be the first bottle of wine I’ve had in *years* that has a natural cork rather than a screw cap.

I didn’t know such things still existed!

You're not drinking enough champagne.

hellymedic · « **Reply #3890 on:** 14 February, 2021, 06:10:03 pm »

Or even Prosecco...

citoyen · « **Reply #3891 on:** 14 February, 2021, 06:32:28 pm »

Quote from: Jurek on 14 February, 2021, 05:50:34 pm

You're not drinking enough champagne.

This is true.

To be perfectly honest, I had totally forgotten that all sparkling wines, including cheap Prosecco, usually have real corks. I do drink a fair amount of Prosecco - it’s usually in plentiful supply at work events.

There was a trend a few years ago at PR parties (when I used to get invited to such things regularly) for serving individual mini bottles of real champagne with devices inserted in the neck to make sipping straight from the bottle easy, or even straws. Those were the days.

citoyen · « **Reply #3892 on:** 14 February, 2021, 06:39:26 pm »

Changing the subject, but still related to my dinner, a shortage of goose fat in the larder meant I wasn’t sure what to use to cook the roast potatoes. I had some coconut oil, and I know that is tolerant of high temperatures, so I thought it would be worth a try. And it worked an absolute bloomin’ treat. I shall definitely do that again. Highly recommended.

(It was only after I started cooking them that my wife reminded me we had some lard in the fridge, which I would have used if I’d remembered.)

geoff · « **Reply #3893 on:** 16 February, 2021, 07:30:53 pm »

Quote from: citoyen on 14 February, 2021, 06:39:26 pm

Changing the subject, but still related to my dinner, a shortage of goose fat in the larder meant I wasn’t sure what to use to cook the roast potatoes. I had some coconut oil, and I know that is tolerant of high temperatures, so I thought it would be worth a try. And it worked an absolute bloomin’ treat. I shall definitely do that again. Highly recommended.

(It was only after I started cooking them that my wife reminded me we had some lard in the fridge, which I would have used if I’d remembered.)

Ah pancakes! How's Shrove Tuesday going? With chilli, stir fry and cheese here!

Sent from my STF-L09 using Tapatalk

Mrs Pingu · « **Reply #3894 on:** 16 February, 2021, 07:40:09 pm »

Sainsbury's haven't had any harissa paste for bloody weeks now, and my stock is almost used up.
I could order some Le Phare du Cap brand off Ama$on but I've no idea what it's like.

hellymedic · « **Reply #3895 on:** 16 February, 2021, 08:27:12 pm »

I STILL have no Sainsbury's own brand raisins.
They had been unavailable since early November but were supplied last week, only for the driver to break the bag, which was returned.
Unavailable this week.

SteveC · « **Reply #3896 on:** 16 February, 2021, 08:31:43 pm »

Quote from: Mrs Pingu on 16 February, 2021, 07:40:09 pm

Sainsbury's haven't had any harissa paste for bloody weeks now, and my stock is almost used up.
I could order some Le Phare du Cap brand off Ama$on but I've no idea what it's like.

If you're going on-line try:
https://www.souschef.co.uk/pages/search-results?q=harissa

Only issue is the postage, but I'm sure you'll find something else you need on that site somewhere.

(No affiliation, but regularly used)

Mrs Pingu · « **Reply #3897 on:** 16 February, 2021, 09:11:08 pm »

Sainsbo's do the Rose harissa, sounds a bit odd though. But I see from a Google it's Yotam's big thing.

ian · « **Reply #3898 on:** 16 February, 2021, 09:40:33 pm »

I am a pleased consumer of the Beluza rose harissa (mixed up with yoghurt makes for a nice dip). It doesn't taste of roses, it's just very red. They do an equally pleasing green verbena one too.

citoyen · « **Reply #3899 on:** 16 February, 2021, 11:30:17 pm »

I second the recommendation for Belazu rose harissa. It's excellent. You can taste the rose in it, but in a good way - it certainly doesn't dominate the flavour. And the chilli kick is pretty powerful.