Offences against food descriptions act

[Stokey Sue Profile]

I sometimes use a blob of Philadelphia cream cheese and a slosh of milk if I don’t have any cream or crème fraiche to make a quick creamy sauce, I think the cooking cream is meant to be an equivalent but stabilised at the consistency of cream or cream sauce. But it doesn’t need all the gubbins they have put in, a touch of corn or potato starch is all you need at home.

[Earthmaiden Profile]

I know, ltc. Terrible naming, just what this thread is about!

Same comments re ingredients could be made about many processed convenience foods, Sue - yet despite all the publicity they keep on coming .

[Stokey Sue Profile]

Well, I don't think any of the gubbins are awful - mainly starch and such things, and probably do work to keep it stable in a slow cooker dish, which could be a problem if you didn't think to add a bit of starch when using the more basic ingredients

Just not a product I (or most people) actually need

[miss mouse Profile]

Well, I don't think any of the gubbins are awful -

The title makes me laugh,

"Chilli chicken and potato carbonara (pasta free)".

[scullion Profile]

I thought that the point of tapas was that it was for sharing. The little German plates don't look as though it is their intention.

no, tapas are individual taster portions, you would need a few to feel you'd had a small meal.
a ración is bigger which you could possibly share as long as there were a at least one per person

[Stokey Sue Profile]

I thought that the point of tapas was that it was for sharing. The little German plates don't look as though it is their intention.

no, tapas are individual taster portions, you would need a few to feel you'd had a small meal.
a ración is bigger which you could possibly share as long as there were a at least one per person

In theory I agree with you completely Scullion

In practice, even in much of Spain (e.g. my most recent visits to Catalonia), in café bars frequented mainly by Spaniards, my experience is that tapas come in portions to share meze style these days

The idea that tapas are just a lid to cover a glass, crowned with a little snack, seems to have faded rather, though of course there are pinxos (canapé like tapas, mainly on bread found in northern Spain)

[scullion Profile]

you may be right.
my experience is from a decade or so ago, salamanca down to granada and points west.
a tapa of tortilla gave our daughter food poisoning in granada - thankfully, for the rest of us, not big enough to share!

[Sloe-Gin Profile]

And then there are cicchetti in Venice, best enjoyed overlooking the gondola hospital.

At the other end of the scale, is something that doesn't contravene food descriptions, but is so dire, that it beggars belief. I've thought long and hard about posting this review of my 'lunch' yesterday, but oh boy, mushrooms on toast is usually a joyous, creamy, garlicy affair, laced with parsley (even brandy and mustard at home, though I wouldn't expect that on a lunch menu). Posted to Tripadvisor.
They have lost my custom.

Avoid the mushrooms on toast
It was what was described, mushrooms on toast, but oh dear...
A slab of quality brown bread, toasted till dry, topped with dry brown mushrooms. I didn't detect any butter, but there may have been a scrape. No sprinkle of parsley, bit of cream, but as I say, it was what it said on the tin...so dry and boring, I couldn't eat all the toast
Accompanied by a dry salad 'garnish'. £7.95. Wish I'd taken a photo.
I'd pay more for a decent light bite.
I've rated it 3 starts for the ambience and the fact that the cakes looked rather better value; a slab of creamy decadence for £4.00/£4.50.

[Grasshopper Profile]

EIGHT QUID for THAT?

Shameful!!!!!!

[strictlysalsaclare Profile]

This Lemon Dessert Lasagne just popped up on my Facebook feed:

https://www.taste.com.au/recipes/lemon- ... e/yx880sks

It might be delicious, but surely Lasagne is the wrong word to use in the name of the dish?

Lemon Dessert Lasagne? Really? It looks more like a cheesecake to me from the list of ingredients! Having seen some American 'lasagne' recipes, I think they use the term to mean a layered dish of some sort. Unless it's an Emperors New Clothes sort of thing going on!

[mistakened Profile]

Its the instruction to remove the milk from the fridge 30 minutes before starting that worries me

[MagicMarmite Profile]

Ian insisted onions and wine went in carbonara and told us all how to spell kecap manis incorrectly!

[Sloe-Gin Profile]

I have been caught red handed.
I make chicken methi, which hub thinks is my chicken tikka.
Our next door neighbour has (this afternoon) invited us to help eat a 'vat of chicken methi'. I wont like that, announces hub..... er, you will, it's what you eat every Friday

[Grasshopper Profile]

Yep - looks like a cheesecake to me, too.

Lasagne is made with pasta and hot ingredients, not cold, as any good Italian would tell you.