Foodies In The News
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- Pepper Pig
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Re: Foodies In The News
Who makes their own falafel? Another travel feature. https://www.theguardian.com/travel/2021 ... hef-tahini
- Earthmaiden
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Re: Foodies In The News
No, I don't deep fry at home but yet again covet a deep fat fryer.
I rather fancy a trip to Borough Market and the stand which I hope will still do a similar offering to this in the New World when it comes. I am very partial to this sort of food.
I rather fancy a trip to Borough Market and the stand which I hope will still do a similar offering to this in the New World when it comes. I am very partial to this sort of food.
- Stokey Sue
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Re: Foodies In The News
Love falafel, and I like Itamar, I’ve heard him speak at events
I notice his recipe doesn’t put any herbs into the patties, which I’m used to, but nice clear instructions
There have been regular falafel stands in all 3 major markets round here - Islington, Dalston, and Broadway (London Fields) for a couple of years now very good, the Dalston one might have the edge by using gorgeous bread from Ararat bakery
Might have a go at some, I use a small portion scoop to make them
I notice his recipe doesn’t put any herbs into the patties, which I’m used to, but nice clear instructions
There have been regular falafel stands in all 3 major markets round here - Islington, Dalston, and Broadway (London Fields) for a couple of years now very good, the Dalston one might have the edge by using gorgeous bread from Ararat bakery
Might have a go at some, I use a small portion scoop to make them
Re: Foodies In The News
Thank you for the very interesting article. Yes, I have made falafels in the past and this has reminded me to start making them again. I have always used dried and soaked chickpeas, but this recipe is different to the one that I used, so I look forward to making them again.
Re: Foodies In The News
yes, i make them quite often to madhur jaffrey's recipe. they have a good amount of fresh parsley in plus a few other ingredients. really good recipe (i can photo and post a pic of the recipe if wanted).
i also use falafel tools for shaping - saves washing loads of the mix down the drain trying to keep your hands clean between shaping and frying batches.
i also use falafel tools for shaping - saves washing loads of the mix down the drain trying to keep your hands clean between shaping and frying batches.
Re: Foodies In The News
Earthmaiden wrote:No, I don't deep fry at home
Neither do we, EM, I always have to check a recipe before I get too excited by it!
Earthmaiden wrote:but yet again covet a deep fat fryer
I can't say that's anything I've ever wanted, unlike other kitchen equipment
- karadekoolaid
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Re: Foodies In The News
I always make my own falafel, because when I look at the difference in price between a bought one, and a home-made one, it´s incredible.My "recipe" ( I don´t really use one any more) includes all the ingredients from the Grauniad, although I parsley in mine as well. I make a whole load of them and freeze them.
And there´s nothing to beat deep-fried: I don´t care what the millenials say about air-fryers.
And there´s nothing to beat deep-fried: I don´t care what the millenials say about air-fryers.
- Earthmaiden
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- Location: Wiltshire
Re: Foodies In The News
KeenCook2 wrote:I can't say that's anything I've ever wanted, unlike other kitchen equipment
I'm not sure I'd love it so much if I had to clean it every so often and most things they produce my figure and arteries can do without. The ease with which you see people cook lovely things with them does attract me though!
- Pepper Pig
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- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Foodies In The News
swallowed chewing gum sticks your intestines together.
I'm afraid you were misinformed there miss mouse.
Everyone knows swallowed chewing gum gets wrapped round your ribs and keeps you warm.
- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: Foodies In The News
WWordsworth wrote:I'm afraid you were misinformed there miss mouse.
Everyone knows swallowed chewing gum gets wrapped round your ribs and keeps you warm.
Aha, I have always had my suspicions..
- Pepper Pig
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Re: Foodies In The News
A round up of deep fat frying recipes.
https://www.theguardian.com/lifeandstyl ... id-churros
Not sure how many of these would work in an Air Fryer but that has to be the way forward both health and safety wise. I once came back from a concert at the Bushey Festival years ago, I expect Mrs Aero was singing, to find that the house opposite had all but burnt down due to a chip pan fire. I threw our chip pan the next day and have never regretted it.
https://www.theguardian.com/lifeandstyl ... id-churros
Not sure how many of these would work in an Air Fryer but that has to be the way forward both health and safety wise. I once came back from a concert at the Bushey Festival years ago, I expect Mrs Aero was singing, to find that the house opposite had all but burnt down due to a chip pan fire. I threw our chip pan the next day and have never regretted it.
- karadekoolaid
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Re: Foodies In The News
I had a look at the recipes, Pepper, and although I haven´t got an air fryer, I doubt any of them would work, with the exception of the courgette flowers, which are usually done in a frying pan. Anything with batter needs to hit the hot fat and crisp up immediately, which I understand does not work in an air fryer. (Please correct me if I´m wrong!).I imagine that samosas, turnovers, anything wrapped in pastry, deep-frozen chips, breaded scampi, maybe, etc. would be fine, but anything that´s "wet" on the outside, no.
Fear of deep-fat frying is, I believe, unfounded. The reasons for accidents are (as far as I know) 1) filling the pan with too much oil; 2) Failing to monitor the temperature; 3) Dumping a whole load of stuff in the oil at the same time and 4) not watching.
Too much oil is question of displacement. Once you fill the fryer with chips, or samosas, or whatever, there´s no room for the oil and it floods over the edge on to the gas.
If the oil is allowed to overheat, the cold food and the hot oil will cause a severe thermal interchange ( is that the right expression??) - the oil will bubble over the edge.
If you put all the food in the fryer at the same time; again, cold vs heat. Overflow.
And if you leave the oil cooking without watching it, there´s no way you can prevent an accident, if it occurs.
Fear of deep-fat frying is, I believe, unfounded. The reasons for accidents are (as far as I know) 1) filling the pan with too much oil; 2) Failing to monitor the temperature; 3) Dumping a whole load of stuff in the oil at the same time and 4) not watching.
Too much oil is question of displacement. Once you fill the fryer with chips, or samosas, or whatever, there´s no room for the oil and it floods over the edge on to the gas.
If the oil is allowed to overheat, the cold food and the hot oil will cause a severe thermal interchange ( is that the right expression??) - the oil will bubble over the edge.
If you put all the food in the fryer at the same time; again, cold vs heat. Overflow.
And if you leave the oil cooking without watching it, there´s no way you can prevent an accident, if it occurs.
Re: Foodies In The News
Deep frying is costly to me as I don't like the taste, or worse the pervasive smell, of cheap oils and I'm always staggered by how much oil has gone from the pan after just a few bits, no doubt mostly onto kitchen paper but still. So, it's a twice-yearly only event here.
Nevertheless, thanks Pepper Pig, I will log into brain Rachel Roddy's parmesan batter for cauli:
"To make the batter, beat 100ml lukewarm water, six tablespoons of plain flour, the same of grated parmesan and an egg, until it looks like thick cream." Intrigued to try it as I have some V parmesan in the fridge.
Also Paul Brown's version of onion rings marinated in malt vinegar. I've not heard of the belt & braces combo of flour/seasoned batter/crumb, the batter possibly being used as his version of a successful egg replacer . Great stuff as presumably it works.
Nevertheless, thanks Pepper Pig, I will log into brain Rachel Roddy's parmesan batter for cauli:
"To make the batter, beat 100ml lukewarm water, six tablespoons of plain flour, the same of grated parmesan and an egg, until it looks like thick cream." Intrigued to try it as I have some V parmesan in the fridge.
Also Paul Brown's version of onion rings marinated in malt vinegar. I've not heard of the belt & braces combo of flour/seasoned batter/crumb, the batter possibly being used as his version of a successful egg replacer . Great stuff as presumably it works.
Re: Foodies In The News
sorry, i don't have a photo of ones i've made (i rarely photo stuff i've made) but here's a scan of madhur's recipe (from 'eastern vegetarian cookery') - it's the one i (and both my kids) make.
there is the odd occasion when they seem to fall apart during frying - so i then add a small handful of gram flour into the mix, which cures it.
there is the odd occasion when they seem to fall apart during frying - so i then add a small handful of gram flour into the mix, which cures it.
Last edited by scullion on Fri Feb 19, 2021 2:10 am, edited 1 time in total.
- Stokey Sue
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Re: Foodies In The News
Someone has come up with a "twist" on pasta carbonara
Don't tell Rachel Roddy - and I'd say don't try this at home
https://cooking.nytimes.com/recipes/102 ... &smtyp=cur
It's the tomato paste that gets me - and the vast amount of pasta water used
Don't tell Rachel Roddy - and I'd say don't try this at home
https://cooking.nytimes.com/recipes/102 ... &smtyp=cur
It's the tomato paste that gets me - and the vast amount of pasta water used
- karadekoolaid
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Re: Foodies In The News
Firewall on the NYT, Sue.
- Stokey Sue
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Re: Foodies In The News
It’s not paywalled from the UK karadekoolaid - I don’t have a subscription and the link is being passed around over here
- Earthmaiden
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- Location: Wiltshire
Re: Foodies In The News
I can't get in without subscribing and I have had difficulty with their paywall in the past. The recipe sounds interesting anyway!
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