Foodies In The News
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- Pepper Pig
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Re: Foodies In The News
Sea Kale. Matthew Fort. https://fortonfood.wordpress.com/2021/0 ... sensation/
- karadekoolaid
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Re: Foodies In The News
Bit over the top, isn´t he, Pepper?
I mean, for a vegetable which many (including me) have probably never heard of.
The market visit definitely made his day!!
I mean, for a vegetable which many (including me) have probably never heard of.
Seakale. Oh my heavens, I can’t think of the last time I clapped eyes on those unmistakable slender, wan stalks with little frills of vestigial leaves at the top. Seakale, the lost glory among vegetables.
The market visit definitely made his day!!
- Stokey Sue
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Re: Foodies In The News
I only know about sea kale because of Jane Grigson’s writing, not sure if I’ve ever tasted it
A bit niche, though if I had a large garden I’d be tempted to have a go, as it’s native and quite ornamental when grown on
A bit niche, though if I had a large garden I’d be tempted to have a go, as it’s native and quite ornamental when grown on
- Pepper Pig
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Re: Foodies In The News
Recipes using maple syrup. https://www.theguardian.com/food/2021/m ... hisky-sour
- Pepper Pig
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- Badger's Mate
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Re: Foodies In The News
Possibly as a result of reading Jane Grigson, or perhaps Richard Mabey, or indeed maybe Richard perhaps, I tried growing seakale forty years ago on my first allotment in Edmonton. Unfortunately it didn't germinate. There was a similar outcome with cardoons. I might have better success these days.
There's some tradition of consuming edible shoots in the Spring when little other greenery is about. I guess only asparagus survives as a common crop but forced rhubarb and chicory are similar. Cobbett mentions 'hop tops', the emergent shoots, as being 'at least the equal of asparagus.'
They are something I'd be interested in trying to grow again. Perhaps, like salsify or root parsley, I won't be that impressed and decide to stick with easier and to my mind tastier crops, but it's worth a punt to see if they're any good.
There's some tradition of consuming edible shoots in the Spring when little other greenery is about. I guess only asparagus survives as a common crop but forced rhubarb and chicory are similar. Cobbett mentions 'hop tops', the emergent shoots, as being 'at least the equal of asparagus.'
They are something I'd be interested in trying to grow again. Perhaps, like salsify or root parsley, I won't be that impressed and decide to stick with easier and to my mind tastier crops, but it's worth a punt to see if they're any good.
- Stokey Sue
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Re: Foodies In The News
Yes I’ve heard of people eating hop shoots, but again not tried, I think Dorothy Hartley mentions it
I have a Sachertorte recipe my mother cut out of a Sunday paper in the late 60s, we’ve been making it occasionally ever since, though I haven’t made it for a while, never fails
The differences in our version are +almonds, - rum syrup (though I think I’ve tasted that) and ours is baked in two tins rather than sliced after baking, much easier imo
I had a German neighbour years ago who baked beautifully, I think from what she said using a proportion of cornflour or potato starch is quite common in Germany and Austria
I have a Sachertorte recipe my mother cut out of a Sunday paper in the late 60s, we’ve been making it occasionally ever since, though I haven’t made it for a while, never fails
The differences in our version are +almonds, - rum syrup (though I think I’ve tasted that) and ours is baked in two tins rather than sliced after baking, much easier imo
I had a German neighbour years ago who baked beautifully, I think from what she said using a proportion of cornflour or potato starch is quite common in Germany and Austria
Re: Foodies In The News
I like the sound of this halloumi dish https://www.huffingtonpost.co.uk/entry/ ... 3650da9686
- mistakened
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- Location: cyprus
Re: Foodies In The News
Versions of that dish are available in most up market tavernas in Cyprus. The fruit varies with the season
- karadekoolaid
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Re: Foodies In The News
I get regular mails from a restaurant we went to in Barcelona called El Passadis de Pep. This recipe looks simple and delicious, especially if you can get hold of some fresh clams!
Clams with ham
In a pan, put a little of olive oil to heat. When it is hot, add the chilli, the sliced ham and the clams. Sauté very little and add the garlic and parsley that we previously minced. Sauté and when the clams are almost open, add the Sherry. Sear again and in two or three minutes they can be removed from the heat and they are ready to eat!
*It is important to do it very quickly because the water in the clams doesn't evaporate and they remain dry.
Ingredients (4 pax)
- 500 gr. of clams
- 50 gr. of diced ham (not too salty)
- 1 chilli
- Olive oil
- Salt
- Pepper
- 2 garlic cloves
- Parsley
- 1/2 small glass of Sherry
Clams with ham
In a pan, put a little of olive oil to heat. When it is hot, add the chilli, the sliced ham and the clams. Sauté very little and add the garlic and parsley that we previously minced. Sauté and when the clams are almost open, add the Sherry. Sear again and in two or three minutes they can be removed from the heat and they are ready to eat!
*It is important to do it very quickly because the water in the clams doesn't evaporate and they remain dry.
Ingredients (4 pax)
- 500 gr. of clams
- 50 gr. of diced ham (not too salty)
- 1 chilli
- Olive oil
- Salt
- Pepper
- 2 garlic cloves
- Parsley
- 1/2 small glass of Sherry
- Pepper Pig
- Posts: 4920
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- Location: North West London
- WWordsworth
- Posts: 2211
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- Location: North West Leicestershire
Re: Foodies In The News
smoked haddock macaroni cheese
I made it a couple of months ago.
Prefer it without the fish.
- karadekoolaid
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- Joined: Fri Apr 27, 2012 1:40 pm
Re: Foodies In The News
I’ve heard of people eating hop shoots
Never mind the shoots; just give me the hops.
Preferably fermented with yeast, barley and water
- karadekoolaid
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Re: Foodies In The News
I have to admit I´ve never understood why people compete to eat chiles. Ego? I wonder; more like masochism or some macho man / woman thing to me. Same goes for that dreadful "Man vs Food" show a few years ago. Chiles have flavour, and if you stuff 30 down your gullet, the flavour will certainly be lost.
Agreed, some people have a higher resistance than others, and some countries eat far, far hotter food than others. Everyone used to say that the Mexicans were the craziest hot chile eaters, but, having tried South East Indian, Trinidadian, Sri Lankan and Thai dishes, I´d say the Mexicans are way behind. Mexican dishes, however, really get the best out of the flavour of the chiles; I´m sure other countries value the flavour as well, but the level of heat from Thai/Sri Lankan dishes is out of my taste range!
I´ve been working with chiles for almost 20 years, always try them before I use them, have actually studied them, have given talks about chiles at gourmet events and have sold loads of bottles of my products, but as a cook, I think the most important thing is the flavour. Some are floral, some are perfumed, some are decidedly citric , some are sweet and some have that wonderful "fresh green" flavour (no other way to describe them!). Use a chopped green chile to finish off a dish of stir-fried broccoli with lime juice - wonderful. In Mexico, I ate some cochinito pibil tortillas - with a habanero, red onion and lime "salsa". Perfect to offset the fatty pork. A mint, coriander, tamarind and chile chutney is a glorious side to a rich, pastry-covered samosa. Therefore, to just whack them down to see whether your toenails sweat seems like a bit of a waste of time.
Mind you; live and let live! I´ve never seen the point of lunatics driving in interminable circles at 250mph round Silverstone, but lots of folks think watching a test Match is like watching a tortoise run a marathon.
Each to their own!
Agreed, some people have a higher resistance than others, and some countries eat far, far hotter food than others. Everyone used to say that the Mexicans were the craziest hot chile eaters, but, having tried South East Indian, Trinidadian, Sri Lankan and Thai dishes, I´d say the Mexicans are way behind. Mexican dishes, however, really get the best out of the flavour of the chiles; I´m sure other countries value the flavour as well, but the level of heat from Thai/Sri Lankan dishes is out of my taste range!
I´ve been working with chiles for almost 20 years, always try them before I use them, have actually studied them, have given talks about chiles at gourmet events and have sold loads of bottles of my products, but as a cook, I think the most important thing is the flavour. Some are floral, some are perfumed, some are decidedly citric , some are sweet and some have that wonderful "fresh green" flavour (no other way to describe them!). Use a chopped green chile to finish off a dish of stir-fried broccoli with lime juice - wonderful. In Mexico, I ate some cochinito pibil tortillas - with a habanero, red onion and lime "salsa". Perfect to offset the fatty pork. A mint, coriander, tamarind and chile chutney is a glorious side to a rich, pastry-covered samosa. Therefore, to just whack them down to see whether your toenails sweat seems like a bit of a waste of time.
Mind you; live and let live! I´ve never seen the point of lunatics driving in interminable circles at 250mph round Silverstone, but lots of folks think watching a test Match is like watching a tortoise run a marathon.
Each to their own!
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Foodies In The News
Amen to that. Each to their own, as you say. I suppose it's a similar issue with fine dining. Not everyone can do it (in that case because of the cost), some do so because they can, some really enjoy the experience, some feel it reflects upon them in some way, although others will view it differently. There's snobbery and inverted snobbery involved in both cases too.
I'm always reminded of the Goodness Gracious Me sketch where they go into a British restaurant and demand the blandest thing on the menu.
I'm always reminded of the Goodness Gracious Me sketch where they go into a British restaurant and demand the blandest thing on the menu.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
If you can cope with the length of this it’s very interesting.
https://www.eater.com/22315684/vegan-ch ... ery-brands
https://www.eater.com/22315684/vegan-ch ... ery-brands
Re: Foodies In The News
I'm afraid I don't think I qualify as a chocoholic!
https://www.bbc.co.uk/food/articles/chocolate_quiz
I only got 6/10 - my guesses weren't always right!!
https://www.bbc.co.uk/food/articles/chocolate_quiz
I only got 6/10 - my guesses weren't always right!!
- Stokey Sue
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Re: Foodies In The News
miss mouse wrote:Stokey Sue wrote:Cool Hand Luke
https://www.youtube.com/watch?v=k3oMPqUTxCE
What a horrible link.
To be honest I assumed most people would know it already
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