View topic - Tasty food plates you always fancy come what may

by **jeral** » Tue Sep 11, 2018 6:47 pm

I'd fall back on pastries/puds and my beloved Bird's custard powder, made thick not watery thin "custard", as my first choice, although I'm still a total sucker for dig-down "new" (ha ha) bistro-style anything in an individual ramekin.

by **DEB** » Tue Sep 11, 2018 8:26 pm

I always can fancy a nice piece of fish, be it sole, trout, herring, smoked salmon but not mackerel since it make my mouth swell.
Crab.
Raspberries, peaches and other soft fruit.

I am sure others have different ideas.

by **Joanbunting** » Tue Sep 11, 2018 8:47 pm

For me it has to be either something with offal or fishy, preferably shell fishy.

by **Wordsworth** » Tue Sep 11, 2018 9:03 pm

Marmalade sponge and custard

by **Wic** » Tue Sep 11, 2018 9:30 pm

Thickly buttered toast with Marmite and a slice of Cheshire Cheese.

by **Pampy** » Tue Sep 11, 2018 10:19 pm

Wic wrote:Thickly buttered toast with Marmite and a slice of Cheshire Cheese.

Absolute heaven!

by **Luca** » Tue Sep 11, 2018 10:36 pm

Seafood platter or on a cold winter night cassoulet always hits the spot.

by **Alexandria** » Tue Sep 11, 2018 11:14 pm

Definitely shellfish, squid / calamar & octopus ( Pulpo a la Gallega = Galician Octopus sprinkled with La Vera smoked paprika, drizzled with Spanish Evoo and served on a wooden board) :yum

Fruits: Aragonese Peaches .. Fresh Figs ..

Cheese: Goat cheese ..

Salad Greens: Rocket and Radicchio ..

by **karadekoolaid** » Wed Sep 12, 2018 3:05 am

Fresh oysters with a squeeze of lime juice. Battered calamari. Fresh grilled lobster. All served while at the beach.
Stilton and port. I´ll even eat the crust.
Slippery, slimy, stinky cheese from Normandie - Pont LÉvecque, Brie, Camembert, Livarot - with bread.
Fine, aged Cheddar - with a pickled onion.
Camarones Enchilados- shrimp with a spicy hot sauce.
Sopa Azteca - from " Azúl", in Mexico City.
A freshly made Arepa filled with white cheese and black beans. With a side of " plátanos fritos/ tajadas"
Aloo Saag.
A Thai Green Curry. Fierce, but exquisite.
My mum´s apple pie.

by **Badger's Mate** » Wed Sep 12, 2018 9:18 am

I usually fancy mussels if I see them.

In Asian restaurants I am generally drawn to the fish. Curried, tandoori, crispy with sweet chilli, steamed with ginger & spring onion. Unless there's crab of course, but hopefully I'm with somebody who'll share both with me

Offal - couldn't resist the faggots in the Welsh Marches on Saturday :yum

. Don't generally bother with calves' liver, as I prefer lambs' and I cook it better at home than it is generally done in restaurants. On a similar theme I had some devilled kidneys in a pub for lunch on Saturday - nice dish but the lambs' kidneys were left whole. Had they been halved and cooked for the same time they would have been nice and pink, not to mention washed and detubed. OK so detubed isn't a real word, but it's what should have happened.

Mmm, seafood platter...

Herring roes, pickled fish at a buffet. Smoked halibut. Smoked eel. Smoked haddock as a breakfast option. Kedgeree.

Duck often does it, too. Roast goose certainly would but I've only once been somewhere where it was an option. Osso buco, melanzane alla parmigiana, asparagus in season. Ripe mango or papaya when we're somewhere tropical.

A good cheeseboard would but often at a restaurant I haven't got any room after the main course.

by **Stokey Sue** » Wed Sep 12, 2018 10:56 am

Cheese! I can always eat a little sliver of cheese. Or more

And I too am always drawn to shellfish and usually Fisk

But if I need comfort please serve me fish pie or shepherd’s pie

by **Alexandria** » Wed Sep 12, 2018 11:49 am

Stokey Sue,

I am cheese a holic ! :yum

I usually have cheese with fruit ( white grapes or red grapes or seasonal .. ) and a glass of wine for dinner at home or at a bar or restaurant ..

It is one of my all time faves ..

Have a lovely day .. :wave

by **Alexandria** » Wed Sep 12, 2018 11:49 am

Stokey Sue,

I am cheese a holic ! :yum

I usually have cheese with fruit ( white grapes or red grapes or seasonal .. ) and a glass of wine for dinner at home or at a bar or restaurant ..

It is one of my all time faves ..

Have a lovely day .. :wave

by **Amyw** » Wed Sep 12, 2018 6:25 pm

Spaghetti Bologna odd is my all time favourite meal . I could always have a slither of Cheddar , though has to be extra mature on a cracker and I’ll never say no to a square of good quality dark chocolate

by **Wordsworth** » Wed Sep 12, 2018 8:40 pm

Actually I would rather have cheese, crackers,fruit & wine than the marmalade sponge I mentioned earlier.

by **Alexandria** » Wed Sep 12, 2018 11:53 pm

Words Worth,

I would rather have cheese & grossini (Italian breadsticks ) than sweets ..

I am not a grand fan of sweets or chocolate unless the chocolate is chipped from the cacao bean .. I take a tour group to Salon Chocolate every Winter and:
this has no similarity to the chocolate most people know from Chocolate Gourmet Shops or Supermarkets .. or Candy stores .. It is very black, semi bitter yet extraordinarily naturally pleasurable, and yet highly aromatic .. There is no milk or sugar or additives in this chocolate, no nuts, no creamed fruits etcetra ..

Have a nice evening ..

by **Gillthepainter** » Mon Sep 17, 2018 10:25 am

Jeral, do you add vanilla to your Bird's Custard.

My all time, absolutely have loved all my life, is a vanilla slice.
Hellishly messy to eat, but so good. It's the custard.
Valerie Pat, or is it Patisserie Valerie? does a particularly lovely one, which I will cut squishily into 3. And share.

Wic & Pampy, toast comes a close second.
I'd have toast on toast if I could.

Luca, cassoulet might be Tony's if he was here.

by **jeral** » Mon Sep 17, 2018 3:32 pm

Gillthepainter wrote:Jeral, do you add vanilla to your Bird's Custard?

No,vanilla in the item the custard will be poured over e.g. cake or apple filling for pie. I do add rum essence to the custard if for e.g. peaches or bananas. Or coffee & cocoa, no especial pairing, just like it.

Wot! You share your vanilla slices!?! You is a much better person than me is.
---
Has cod finger sandwiches been mentioned with salad-creamed bread (if tartare sauce is off limits)?

by **Wic** » Mon Sep 17, 2018 4:09 pm

Fish finger sandwiches take a lot of beating ...

This is site specific, because whist v good indeed anywhere, if you are on a canal boat, a bacon and sausage sandwich with a coffee first thing in the morning as the mist rises gently off the water and you are chugging through the countryside before the rest of the world gets up, also comes close to the top of my All Time Favourites Spectrum.

by **Renee** » Mon Sep 17, 2018 9:42 pm

How wonderful Wic!

View topic - Tasty food plates you always fancy come what may

Tasty food plates you always fancy come what may

Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Re: Tasty food plates you always fancy come what may

Who is online