Repertoire
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
51 posts
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- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Repertoire
Interesting Amy. I am the least fussy eater I know but I absolutely can’t be doing with veggie sausages. My sausages have to be oozing with pork and squelching with fat.
Re: Repertoire
Linda McCartney red onion and something veggie sausages are lush. Fortunately I’m the only person in our house who will eat them, but I do tend to love our local butchers sausages, just the right amount of fat and seasoning.
We often have a ‘breakfast’ tea on a Thursday night for some reason, complete with fried up bubble and squeak leftover vegetables. Simple, but enjoyable.
BB
We often have a ‘breakfast’ tea on a Thursday night for some reason, complete with fried up bubble and squeak leftover vegetables. Simple, but enjoyable.
BB
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: Repertoire
I was never keen on meat sausages. My mother possibly only bought cheap ones, when I lived at home, but not convinced that's it. A fat and meat combo made me feel sick. Lamb chops were the worst. I think my dislike of meat sausages has made me less enthused about veggie ones by association, than I might otherwise be, but then not keen on burgers and all that gubbins either.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Repertoire
BB, I don’t like the Linda ones at all. Slimming World was dead keen but I found them very dry.
I don’t think I’ll ever be a vegetarian.
I don’t think I’ll ever be a vegetarian.
Re: Repertoire
I'm not keen on the red onion version, but like the normal Lindas. I don't find them dry at all. I've been getting the vegan Richmond sausages recently, they remind me of school dinners (in a good way!).
Re: Repertoire
I like the Linda ones but find they’re better in a casserole or with gravy as part of a roast dinner . I agree the Richmond ones have that cheap naughty feel to them (in a good way). I like them with homemade oven chips and spiced up baked beans
Re: Repertoire
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Good list KKDA - laughed at your dismay of Venezuelan heat aversion- mind you, you're a self described chilihead! I like heat but not in extreme. I can't do mega scoville units. Do you get a decent supply of Asian ingredients?
The Koosmali sounds really good - love whole toasted spices in dishes
Gill - like the curry sauce method - what do you do for your version?
Herbid - your paneer curries sound good - I've suddenly acquired a glut of milk - and what proper Indian sauce mixes did you find?
Good list KKDA - laughed at your dismay of Venezuelan heat aversion- mind you, you're a self described chilihead! I like heat but not in extreme. I can't do mega scoville units. Do you get a decent supply of Asian ingredients?
The Koosmali sounds really good - love whole toasted spices in dishes
Gill - like the curry sauce method - what do you do for your version?
Herbid - your paneer curries sound good - I've suddenly acquired a glut of milk - and what proper Indian sauce mixes did you find?
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Repertoire
I must have a repertoire but I think I get stuck in an area (culinary or geographic) for while then move on to another, so it's a slowly shifting repertoire
Going by what's usually portioned in the freezer mainstays would seem to be
A number of meat or veg curries, but special mention to my favourite sour chickpeas
Lots of stir fries (no I don't freeze them, but I do freeze components)
Noodles - stir fried or ramen style in broth
Tajines, chicken or lamb
A number of middle eastern dishes such as stuffed vegetables
Chilli my way
A lot of fish and seafood dishes, including Madhur's prawn & courgette curry and Lizzie Mabutt's prawns with Thai basil
Veggie cottage pie and other pulse based dishes such as bean stews or dal
Things less likely to be frozen include a number of simple pasta dishes, frittatas,
Going by what's usually portioned in the freezer mainstays would seem to be
A number of meat or veg curries, but special mention to my favourite sour chickpeas
Lots of stir fries (no I don't freeze them, but I do freeze components)
Noodles - stir fried or ramen style in broth
Tajines, chicken or lamb
A number of middle eastern dishes such as stuffed vegetables
Chilli my way
A lot of fish and seafood dishes, including Madhur's prawn & courgette curry and Lizzie Mabutt's prawns with Thai basil
Veggie cottage pie and other pulse based dishes such as bean stews or dal
Things less likely to be frozen include a number of simple pasta dishes, frittatas,
Re: Repertoire
With you on freezing components rather than whole dishes, Stokey. I do freeze certain types of soups and stews. Good freezer repertoire.
- PatsyMFagan
- Posts: 2152
- Joined: Tue Sep 19, 2017 2:38 pm
Re: Repertoire
Gillthepainter wrote:Apologies Patsy.
I made your mum's teabread, but made a mess of it in 3 ways. I think my Tesco self raising flour might be a bit iffy. It didn't rise so I'll buy some new and use this one for sauce making.
I got distracted doing Tony's tax, and baked it for 1hr 40!
But worse, I added cardamom. And it tasted like a pomander. I haven't done it justice I'm afraid - this happens to me sometimes, I'm a fairly enthusiastic baker, but occasionally I create a right dud.
Oooh, never mind, practice makes perfect I only use the warm spices in this bread .. cinnamon or just mixed.
- PatsyMFagan
- Posts: 2152
- Joined: Tue Sep 19, 2017 2:38 pm
Re: Repertoire
Pepper Pig wrote:Interesting Amy. I am the least fussy eater I know but I absolutely can’t be doing with veggie sausages. My sausages have to be oozing with pork and squelching with fat.
Same here ... although I do now buy the Naked Sausages that don't have Nitrates and Nitrites in them ..along with the same brand bacon.
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