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Foodies In The News

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Re: Foodies In The News

Postby Suffs » Thu Nov 18, 2021 4:01 pm

I absolutely agree with this
https://www.huffingtonpost.co.uk/entry/ ... 98aefdb46a

PH is an unpleasant bully.

My feelings when I watched then re-watched the semifinal was that PH felt threatened by a popular mature male that he couldn’t patronise …. so he intimidated Jurgen resulting in a loss of confidence … after the with-holding of ‘the handshake’ in such a ‘loaded’ way Jurgen knew that he wouldn’t be allowed to win whatever happened. He knew he was beaten, not by the other contestants but by PH.

https://www.msn.com/en-gb/entertainment ... uxbndlbing

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Re: Foodies In The News

Postby miss mouse » Thu Nov 18, 2021 4:12 pm

PH is a prat.

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Re: Foodies In The News

Postby Earthmaiden » Thu Nov 18, 2021 4:14 pm

I don't watch it any more, mainly because I can't bear him and the whole tone of the show has changed. This has clearly upset a lot of viewers. I read today that another three series have been signed up for. I seriously wonder if people will continue to support it with such a dreadful man at the helm.

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Re: Foodies In The News

Postby WWordsworth » Fri Nov 19, 2021 10:10 am

https://www.theguardian.com/environment ... SApp_Other

Folks, the recipe calls for 400g cooked lentils.
What do you think that would equate to in dried lentils?

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Re: Foodies In The News

Postby Stokey Sue » Fri Nov 19, 2021 10:23 am

I’ve just noticed the recipe doesn’t say what kind of lentils

With whole lentils I’d probably do 200g of dry or slightly more, perhaps 220g

Not sure with red split lentils as they don’t drain the same way, but probably about the same

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Re: Foodies In The News

Postby Pepper Pig » Fri Nov 19, 2021 10:49 am

That is spot-on Suffs. Will be interested to see Jurgen on An Extra Slice tonight.

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Re: Foodies In The News

Postby Stokey Sue » Fri Nov 19, 2021 10:58 am

Having finally watched Tuesday’s GBBO I think the right person left, the focus on the centrepieces rather than the entremets for example wasn’t quite right for the brief

Don’t have strong feelings about PH, just wish he’d take his hands out of his pockets

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Re: Foodies In The News

Postby WWordsworth » Fri Nov 19, 2021 11:17 am

With whole lentils I’d probably do 200g of dry or slightly more, perhaps 220g

Not sure with red split lentils as they don’t drain the same way, but probably about the same


I thought about 50%.
Good to have a second opinion though :thumbsup

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Re: Foodies In The News

Postby liketocook » Fri Nov 19, 2021 1:54 pm

The similar David Lebovitz recipe uses two cups of cooked green lentils, when I've made it I used 1 cup dried green lentils which is around 170g and yielded two cups cooked. https://www.davidlebovitz.com/faux-gras ... te-recipe/

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Re: Foodies In The News

Postby scullion » Fri Nov 19, 2021 4:50 pm

WWordsworth wrote:https://www.theguardian.com/environment/2021/nov/12/uk-government-asks-chefs-vegan-recipes-replace-foie-gras?CMP=Share_iOSApp_Other

Folks, the recipe calls for 400g cooked lentils.
What do you think that would equate to in dried lentils?


the recipe it's possibly based on (from trés green, trés chic etc) calls for 'french' lentils so assumedly puy type - which need more water and longer cooking.

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Re: Foodies In The News

Postby Stokey Sue » Fri Nov 19, 2021 4:57 pm

liketocook wrote:The similar David Lebovitz recipe uses two cups of cooked green lentils, when I've made it I used 1 cup dried green lentils which is around 170g and yielded two cups cooked. https://www.davidlebovitz.com/faux-gras ... te-recipe/

That figures, though I notice that the usually precise Leibovitz says green lentils, but shows Puy lentils in the photos, and although the label in French will says "lentilles verts de Puy" they aren't what you'll get if you order green lentils from Ocado or Tesco
Puy lentils top, ordinary green lentils below
Image

Though I do wonder why neither recipe mentions the raw weight, perhaps they expect you to use those vac packs

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Re: Foodies In The News

Postby Earthmaiden » Fri Nov 19, 2021 5:22 pm

For the recipe in question, I think drained canned lentils would work. They're much better than they used to be IMO.

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Re: Foodies In The News

Postby WWordsworth » Fri Nov 19, 2021 6:25 pm

I used 220g of red lentils because that's what I had in.
The texture is ideal but it's not as tasty as I hoped, maybe it will mature before I need it tomorrow.

I skipped the beetroot as I didn't have any, can't see that would have a massive effect on the finished pate though.

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Re: Foodies In The News

Postby Pepper Pig » Fri Nov 19, 2021 6:50 pm


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Re: Foodies In The News

Postby liketocook » Fri Nov 19, 2021 9:13 pm

Stokey Sue wrote:
liketocook wrote:The similar David Lebovitz recipe uses two cups of cooked green lentils, when I've made it I used 1 cup dried green lentils which is around 170g and yielded two cups cooked. https://www.davidlebovitz.com/faux-gras ... te-recipe/

That figures, though I notice that the usually precise Leibovitz says green lentils, but shows Puy lentils in the photos, and although the label in French will says "lentilles verts de Puy" they aren't what you'll get if you order green lentils from Ocado or Tesco
Puy lentils top, ordinary green lentils below
Image

Though I do wonder why neither recipe mentions the raw weight, perhaps they expect you to use those vac packs


So he does I've never noticed it before. I've always used the standard Tesco green lentils rather than the Puy ones.
scully - yes that's what I thought. The DL one references his as the source.
Yes canned or vac packed would work well though I've always used the dried ones.
WW - :crossed it's gets tastier as it matures, I can't see not adding the beetroot making a difference.

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Re: Foodies In The News

Postby scullion » Fri Nov 19, 2021 9:37 pm

WWordsworth wrote:I skipped the beetroot as I didn't have any, can't see that would have a massive effect on the finished pate though.


the original doesn't have beetroot in...

MAKES 1 LOAF (2 TO 3 SERVINGS)
½ CUP (50 G) MUSHROOMS
½ RED ONION
1 GARLIC CLOVE
2 TABLESPOONS OLIVE OIL
1 CUP (200 G) COOKED FRENCH LENTILS (SEE PAGE 18)
¼ CUP (50 G) WALNUTS
♥ 1 TABLESPOON LEMON JUICE
♥ 1 TEASPOON COCONUT AMINOS OR TAMARI
1 TEASPOON FRESH THYME LEAVES
1 TABLESPOON CHOPPED FRESH PARSLEY
1 TEASPOON CHOPPED FRESH ROSEMARY

and that's why the 'copy' recipes give the cup, cooked measurement, too.

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Re: Foodies In The News

Postby Stokey Sue » Fri Nov 19, 2021 10:22 pm

And that recipe specifies French lentils! :hi5:

I just checked and the Merchant Gourmet sachets of cooked Puy lentils are 250g, about the same as a can so one would work

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Re: Foodies In The News

Postby liketocook » Fri Nov 19, 2021 10:25 pm

Excellent Sue :thumbsup though I've always found the ordinary green lentils give a very good result.

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Re: Foodies In The News

Postby KeenCook2 » Sat Nov 20, 2021 2:02 pm

Just came across this recipe from Nadiya Hussain: https://www.bbc.co.uk/food/recipes/cher ... dump_06886

Looks almost too easy to be true!!

I am very tempted to try it although I have only got frozen blueberries and frozen mixed red fruit.

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Re: Foodies In The News

Postby Busybee » Sat Nov 20, 2021 2:58 pm

That looks ridiculously easy KC2, I’m also tempted. I suppose it would work with most fruit, I have some apples and raspberries in the freezer. I’m tempted too.

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