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Foodies In The News

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Re: Foodies In The News

Postby ZeroCook » Wed Dec 30, 2020 6:20 pm

.
Wow. Very long winded shaggy dog story in need of serious editing .. probably paid by the word :? :lol: As for the bucatini ...

Whether supply chain or panic hoarding caused there seemed to be a pandemic related pasta shortage everywhere last spring which is why I bought a pasta maker - well, two if you count the novelty stainless steel tube twist- in extruder presser :D

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Re: Foodies In The News

Postby Pepper Pig » Wed Dec 30, 2020 8:20 pm

Not according to the Food Bank in our Waitrose which has had a sign up saying "Please, no more pasta" for at least the last month,

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Re: Foodies In The News

Postby Pepper Pig » Thu Dec 31, 2020 6:55 am

The smoothie debate. https://www.theguardian.com/lifeandstyl ... t-be-thick

I’m in the nay camp but possibly influenced a bit by Slimming World who were always banging on about the Syn count of smoothies. But I don’t generally like the texture,

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Re: Foodies In The News

Postby Earthmaiden » Thu Dec 31, 2020 9:54 am

Like anything else, you can't just shove nice but calorific things in and say it's ok because its healthy and you have to watch the sugars (ie not go mad with sweet fruits) but they are a good way of getting nutrients you might struggle with if you don't eat a lot of the ingredients normally, especially if you don't eat breakfast or are in a rush. I hate the texture too. I prefer juicing but then you lose the fibre. Eating foods as nature intended has to be best, but not always convenient.

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Re: Foodies In The News

Postby Renee » Thu Dec 31, 2020 11:12 am

I do have a smoothie-maker, but haven't used it recently. I did enjoy the mix of yogurt, oat bran, banana and either a satsuma or nectarine when in season. I also added a dollop of peanut butter. I agree with you Em, that it is a good way of getting nutrients. Juicing, I stopped a long time ago after I realised that the fibre is important and also acts as a prebiotic. I am back to eating foods, more or less, as nature intended.

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Re: Foodies In The News

Postby Stokey Sue » Thu Dec 31, 2020 2:07 pm

I really have never seen the point of smoothies - the texture I find unpleasant, possibly I’d do better if I used a soup spoon instead of trying to drink it.

And as I said elsewhere, I really don’t like oats wet but not boiled up

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Re: Foodies In The News

Postby Pepper Pig » Mon Jan 04, 2021 2:46 pm

Two new recipes in today’s Guardian. From Rome, Rice and cabbage soup and from Bangkok, Chicken Massaman curry.

https://www.theguardian.com/food/2021/j ... bbage-soup

https://www.theguardian.com/travel/2021 ... ry-bangkok

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Re: Foodies In The News

Postby Stokey Sue » Mon Jan 04, 2021 5:16 pm

Pepper Pig wrote: ... from Bangkok, Chicken Massaman curry.

...

https://www.theguardian.com/travel/2021 ... ry-bangkok


He could have just written "source some massaman curry paste and follow the instructions on the tub" - no clues given as to how to find a good one, let alone make your own

Really unimpressed with a lot of the Guardian Australia stuff

Mae Ploy is probably OK
https://www.wingyip.com/mae-ploy-massam ... -400g.html

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Re: Foodies In The News

Postby ZeroCook » Wed Jan 06, 2021 12:12 am

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Have to agree with you Stokey and add that I'm less and less impressed with the Guardian food writing in general and with the paper altogether these days. And I won't get started on the wording of donation pleas ....

I think I'm coming out of the festive food season hankering after a curry ...

There's a Thai massaman paste from bbc food that uses galagal which is worth tracking down IMO.
https://www.bbc.co.uk/food/recipes/mass ... paste_4953

I did find an adaptation of a Madhur Indian mussaman curry paste on serioueats, although it does have "curry powder" as an ingredient which I'm taking to mean Madras.... :?
https://www.seriouseats.com/recipes/200 ... paste.html

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Re: Foodies In The News

Postby Stokey Sue » Wed Jan 06, 2021 1:00 am

The book I trust for Thai food is Kay Plunkett Hogge’s Baan and the BBC Good Food recipe isn’t that different from hers though she uses coriander root but not galangal

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Re: Foodies In The News

Postby karadekoolaid » Wed Jan 06, 2021 1:36 am

Here´s a recipe from Vatcharin Bhumichitr for massaman paste. He painstakingly grinds it in a pestle and mortar, which I´m sure is the correct way to make it. I´d pulverise the dry spices in my spice grinder, then bung the whole lot in my food processor because it´d take too long! I´d imagine that, if there´s too much paste, you could put it in a small sterilised jar, pour some oil over the top and keep it in the fridge.

10 dried long chiles
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp star anise
1 tsp ground cardamom
1 tsp white pepper
6 small shallots, chopped
8 garlic cloves, chopped
2" piece lemongrass
1/2 " piece of galangal
1 tbsp kaffir lime peel
1 tsp salt

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Re: Foodies In The News

Postby Stokey Sue » Wed Jan 06, 2021 2:35 am

That’s recognisably a similar mix - less lemongrass than the others and no coriander root or stalk

Kay cooks the wet ingredients by baking in a foil packet and dry roasts the dry spices, so starting by grinding the dry spices and adding the softened veg isn’t that hard in one of those heavy duty Thai mortar and pestles, though I’d use electrical

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Re: Foodies In The News

Postby Pepper Pig » Wed Jan 06, 2021 10:02 am

I'd just like to point out that The Guardian article was not written by one of their food writers. It's from the Travel section.

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Re: Foodies In The News

Postby Pepper Pig » Wed Jan 13, 2021 2:53 pm

Felicity's having a bash at Cock-a-Leekie.

https://www.theguardian.com/food/2021/j ... ity-cloake

And there's a round-up of cooking with lemons recipes.

https://www.theguardian.com/food/2021/j ... -to-sorbet

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Re: Foodies In The News

Postby Pepper Pig » Thu Jan 14, 2021 9:22 am

Another travel article, this time featuring savoury pongal which is a new one on me.

https://www.theguardian.com/travel/2021 ... the-recipe

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Re: Foodies In The News

Postby Pepper Pig » Sat Jan 16, 2021 10:54 am

An interview with Jack Monroe.

https://www.theguardian.com/society/202 ... -get-angry

Was it Grassy who was on about tinned apples?

https://www.theguardian.com/food/2021/j ... -dumplings

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Re: Foodies In The News

Postby Stokey Sue » Sat Jan 16, 2021 12:33 pm

When I worked in Woolworths and after when I was a student the thing was huge and very cheap cans of Dutch apfelmus, apple purée, which tasted good but being of baby food consistency was of limited use. Then there was canned pie filling which was horrible, like pieces of reconstituted dried apple in slime but I don’t remember ever having, or seeing, the canned sliced apple in the recipe

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Re: Foodies In The News

Postby Earthmaiden » Sat Jan 16, 2021 1:14 pm

I don't remember seeing canned apple that wasn't pie filling (which was alright once encased in pastry) or a mush, either.

I am intrigued to see that I should find frozen gyoza wrappers in any supermarket though. I haven't looked for them but certainly haven't seen them in this provincial outpost.I'll have a look when I finalise my click & collect order tomorrow. For some reason I've got far too many apples at the moment - not tinned but fritters sound rather nice and I've never got on well with dipping slices in batter.
Lots of nice recipes there.
:yum.

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Re: Foodies In The News

Postby Stokey Sue » Sat Jan 16, 2021 1:43 pm

Our local Morrison’s has an “exotic” freezer corner - quite a lot of Polish and Indian staples, but there’s also a fair bit of oriental stuff in there, though no relevant local community to cater for that I’m aware of. Not sure I’ve seen dumplings wrappers though there are plenty of filled dumplings

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Re: Foodies In The News

Postby mistakened » Sat Jan 16, 2021 3:37 pm

Earthmaiden wrote:I am intrigued to see that I should find frozen gyoza wrappers in any supermarket though

I have yet to see gyoza wrappers in Cyprus but I have seen two brands of frozen gyoza here.

Moira

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