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Foodies In The News

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Re: Foodies In The News

Postby Sakkarin » Sat Aug 29, 2020 6:19 pm

Pepper Pig wrote:I don't think it's a million miles away from what Sakkarin was making the other day.

If you meant the "khandvi" that I made, the "pasta" sheets are very delicate, not strong enough to use as a proper wrap. The method in your recipe looks like the resulting "pancake" is rather more robust.

Regarding Stokey's comment, there's a Rolex recipe (including homemade chappati) in my Lonely Planet Street Food book, it says "Essentially the same as the egg roll you get in India (though arguably fresher and tastier in Uganda)...".

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Re: Foodies In The News

Postby karadekoolaid » Sun Aug 30, 2020 4:12 am

Now, where do you find chapatis

They´re pretty easy to make.
Just flour and water ( Atta flour if you want to be authentic). Mix together until you´ve got a pliable dough. Knead for 5 minutes.Leave. Roll the dough into a cylinder and cut off 1" pieces, Roll out into circles. Cook in a frying pan on low heat (no oil) for a couple of minutes, then put them DIRECTLY on the gas for 10 seconds (use tongs), turning frequently. they will puff up.

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Re: Foodies In The News

Postby Earthmaiden » Sun Aug 30, 2020 11:29 am

My comment was a little tongue in cheek. I know that they can be bought anywhere or made easily. They're just not something I have normally.

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Re: Foodies In The News

Postby Pepper Pig » Mon Aug 31, 2020 4:07 pm


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Re: Foodies In The News

Postby scullion » Mon Aug 31, 2020 4:31 pm

interesting that the ones she makes are italian, ball shaped rather than sicilian, cone shaped ones.
i make them with leftover (well, specially made) mushroom risotto. it makes the rice nice and sticky - and full of flavour.

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Re: Foodies In The News

Postby Stokey Sue » Mon Aug 31, 2020 5:54 pm

The arancini I had in Sicily were ball shaped

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Re: Foodies In The News

Postby scullion » Mon Aug 31, 2020 6:39 pm

my bad.
this is possibly a better source than the 'authority' i read a while back.

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Re: Foodies In The News

Postby karadekoolaid » Tue Sep 01, 2020 2:17 am

Yep - a Sicilian lady gave me a recipe for Arancino and told me they were about the size of a small orange. I usually make mine with leftover risotto but that´s simply convenience.

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Re: Foodies In The News

Postby Pepper Pig » Tue Sep 01, 2020 9:54 am

The Death of the Butcher's Shop. The Long Read.

https://www.theguardian.com/news/2020/s ... igh-street

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Re: Foodies In The News

Postby Earthmaiden » Tue Sep 01, 2020 10:39 am

So poignant PP :cry:.

I've never made Arancino although I love it, the frying puts me off and I rarely have leftover rice. I hadn't realised they were supposed to be as big as that.

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Re: Foodies In The News

Postby Busybee » Tue Sep 01, 2020 10:55 am

A sad, but familiar read PP. I wonder how many ‘Franks’ there are up and down our failing high streets?

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Re: Foodies In The News

Postby Sakkarin » Tue Sep 01, 2020 2:12 pm

Earthmaiden wrote:I hadn't realised they were supposed to be as big as that.


If we're talking about enormous balls,

https://edition.cnn.com/2020/08/29/worl ... index.html

Sorry :oops:

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Re: Foodies In The News

Postby Badger's Mate » Tue Sep 01, 2020 2:32 pm

I'm reminded that I had a dish of lambs' fry on my fiftieth birthday... :D

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Re: Foodies In The News

Postby Earthmaiden » Tue Sep 01, 2020 4:08 pm

Crikey, I prefer my Arancino a bit smaller.

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Re: Foodies In The News

Postby Pepper Pig » Wed Sep 02, 2020 4:49 pm

London has long been a mainstay of pie and mash shops which have been closing in recent years. I've never had pie and mash, eels, liquor or any of it but it appears that a new outlet has opened in Ruislip which is close to me, Patsy and not too far from a couple of others.

https://life.spectator.co.uk/articles/w ... h-revival/

I may have to try it. I think we had a discussion about the skin and bones before but I can't find it.

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Re: Foodies In The News

Postby Pepper Pig » Wed Sep 02, 2020 8:39 pm

Felicity’s had a go at Gambas Al Ajillo.


https://www.theguardian.com/food/2020/s ... ity-cloake

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Re: Foodies In The News

Postby KeenCook2 » Thu Sep 03, 2020 6:06 pm

I was just going through the latest Guardian weekly food letter and I delved into the courgette collection.
Rachel Roddy suggests cooking a small diced potato with pasta so as to create some nice starchy water to relax the pesto she makes to serve with it.

Has anyone ever done that? I was wondering if any of the recognisable dice of cooked potato remain or it turns into mash and just adds a bit of extra texture to the cooked pasta?

https://www.theguardian.com/food/2020/j ... ce-recipes

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Re: Foodies In The News

Postby Sakkarin » Thu Sep 03, 2020 9:39 pm

On the Pie & Mash thing, I've had it a couple of times, and I don't see the point. Maybe at home as comfort food, but as an "eat-out" dish it is pretty near the bottom of the barrel :-(

Thinking of Pie & Mash I am reminded of the similar Australian number the "Pie Floater" I made a few years back, deliberately using the cheapest ingredients...

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Re: Foodies In The News

Postby Stokey Sue » Thu Sep 03, 2020 11:27 pm

Eel, pie, and mash shops had their glory days when many working people didn’t have an oven at home - a meat pie in a warm clean shop was quite different from anything you could make at home using a hob grate or a gas ring

My grandmother had no oven when my dad was growing up, apart from a Dutch oven, a thing like a biscuit tin that clipped on the front of the coal fire., there was no stove. You could make scones or a small roast, but anything that required long baking like a meat pie was tricky

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Re: Foodies In The News

Postby scullion » Thu Sep 03, 2020 11:44 pm

i hadn't heard of a dutch oven before meeting my partner - and it had nothing to do with a cooking pot!

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