Foodies In The News
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
- PatsyMFagan
- Posts: 2152
- Joined: Tue Sep 19, 2017 2:38 pm
Re: Foodies In The News
Pepper Pig wrote:That took some time KC2!
They lived for years at the base of the Hill. Used to see them in Waitrose on Saturday mornings, and they did a lot of local charity stuff. Des was lovely. Did a few concerts with them doing narration stuff.
I’ll be telling you soon about Dame Janet Baker, another Hill resident and champion fundraiser!
You won't want to know that Brian Connelly (singer of the Sweet) lived in the village and it was when we both worked in Uxbridge (me at Nat Provincial Bank and him at the Carpet shop a couple of doors down) that he often gave me a lift home and I started cutting his hair in his trade-mark long bob
btw: Connelly wasn't his family name -- it was McManus. He had a brother called Mark who WASN'T the actor who played Taggart, although Brian's alcoholic addled brain thought he was. It (alcohol) got him in the end
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Foodies In The News
I started cutting his hair in his trade-mark long bob
Hairdresser to the stars!!
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
Jay Rayner. https://www.theguardian.com/food/2021/a ... ck-at-home
It’s a 20th anniversary OFM. A lovely interview with Nigella.
https://www.theguardian.com/food/2021/a ... and-cheese
It’s a 20th anniversary OFM. A lovely interview with Nigella.
https://www.theguardian.com/food/2021/a ... and-cheese
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
Mozzarella in Carrozza from Rachel Roddy.
https://www.theguardian.com/food/2021/a ... d-sandwich
Nigel’s 5 star ingredients.
https://www.theguardian.com/food/2021/a ... auliflower
At home with the Hendersons. Aw!
https://www.theguardian.com/food/2021/a ... on-a-plate
The up and coming.
https://www.theguardian.com/food/2021/a ... the-future
20 key moments in food. A very well thought out selection.
https://www.theguardian.com/food/2021/a ... ts-in-food
https://www.theguardian.com/food/2021/a ... d-sandwich
Nigel’s 5 star ingredients.
https://www.theguardian.com/food/2021/a ... auliflower
At home with the Hendersons. Aw!
https://www.theguardian.com/food/2021/a ... on-a-plate
The up and coming.
https://www.theguardian.com/food/2021/a ... the-future
20 key moments in food. A very well thought out selection.
https://www.theguardian.com/food/2021/a ... ts-in-food
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Foodies In The News
I love mozzarella en carroza - it´s Italian comfort food. Never made it as a fried sandwich, however; I ´ve always enclosed the mozz with aubergine slices, and served it with a tomato, or tomato/balsamic sauce. I think I´ll pop over to the supermarket today and buy some mozzarella!
And two comments on Nigel Slater´s article. When you foodies bake pumpkin, do you leave the skin on? Can you eat it? (I ask because the local pumpkin skin is tough as old boots!). Secondly, he talks about "Basil Pesto". Interesting, because that´s the original; ask an Italian about pesto and I´m pretty sure they´ll talk about basil, rather than any other herb.
And two comments on Nigel Slater´s article. When you foodies bake pumpkin, do you leave the skin on? Can you eat it? (I ask because the local pumpkin skin is tough as old boots!). Secondly, he talks about "Basil Pesto". Interesting, because that´s the original; ask an Italian about pesto and I´m pretty sure they´ll talk about basil, rather than any other herb.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Foodies In The News
No, I would not bake pumpkin skin, I only know it as being tough as old boots too. It was a staple with a roast dinner in 1960s Australia.
People seem to make pesto out of anything these days so maybe he felt he had to mention the basil - I would certainly take it as read unless it stated otherwise!
People seem to make pesto out of anything these days so maybe he felt he had to mention the basil - I would certainly take it as read unless it stated otherwise!
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
A meal from Lesbos. Pomegranate and sumac chicken.
https://www.theguardian.com/travel/2021 ... the-recipe
https://www.theguardian.com/travel/2021 ... the-recipe
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Foodies In The News
Depends on what you mean by pumpkin karadekoolaid
Actual pumpkins, such as the Halloween ones or the ones sold by the slice I would peel, unless I was baking it in big pieces to make purée in which case I might cook it whole and sort it out later
The smaller squashes I’d also peel except for some of the delicate ones and I have experimented with not peeling butternut before roasting as many people advocate, this can be ok if you are going to blitz it for soup but I find it hit and miss, sometimes not very successful
Having reviewed what I’ve written, I think my rule is if you can peel it with a potato peeler, it’s probably worth trying whole. If it’s too much for the peeler it’s too much to eat.
Actual pumpkins, such as the Halloween ones or the ones sold by the slice I would peel, unless I was baking it in big pieces to make purée in which case I might cook it whole and sort it out later
The smaller squashes I’d also peel except for some of the delicate ones and I have experimented with not peeling butternut before roasting as many people advocate, this can be ok if you are going to blitz it for soup but I find it hit and miss, sometimes not very successful
Having reviewed what I’ve written, I think my rule is if you can peel it with a potato peeler, it’s probably worth trying whole. If it’s too much for the peeler it’s too much to eat.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Foodies In The News
This sauce for fish looks divine. Strangely enough, it´s very similar to a sauce my wife makes for "arepas", except it´s from the other side of the world.
https://www.bonappetit.com/recipe/sarci ... ulti_first
https://www.bonappetit.com/recipe/sarci ... ulti_first
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Foodies In The News
Having reviewed what I’ve written, I think my rule is if you can peel it with a potato peeler, it’s probably worth trying whole. If it’s too much for the peeler it’s too much to eat.
I think my rule is the very opposite, in the sense that if it's difficult to peel because the skin is so tough I hack it into wedges and bake it before peeling.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Foodies In The News
Well, yes I do that p, as I said - I was thinking of eating the skin rather than cooking the pumpkin
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Foodies In The News
Mmm, yes, I was possibly not paying enough attention there...
Re: Foodies In The News
On rind of a different sort, i.e. that on a disc of camembert cheese, is there an easy way to remove it so as to eat a portion? Or alternatively to rescue the cheese the rind takes with it? Ta.
I've tried melting a quarter disc in a ramekin, or butterflied on a plate, which becomes a right muddle and sets before separation progress is made. There must be a knack.
I've tried melting a quarter disc in a ramekin, or butterflied on a plate, which becomes a right muddle and sets before separation progress is made. There must be a knack.
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