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Foodies In The News

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Re: Foodies In The News

Postby jeral » Thu Jun 03, 2021 1:05 pm

I can't envisage the taste of garlic that's turned brown as that usually signals burnt and nasty rancid taste, so presumably this doesn't?

Garlic crispy breadcrumbs (EVOO'd) makes more sense to me as there's also a touch of substance to them.

It's worth trying the garlic-only crumbs once though as they could be sat locally in a pile or specifically on something without altering its texture.

Re whole bulbs of garlic, you can chop the top off and then microwave for a minute or five(?) to replicate baked sweet garlic and for sliced onions too, to save the initial time lapse for sweating/stirring of French onion soup.

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Re: Foodies In The News

Postby Stokey Sue » Thu Jun 03, 2021 1:45 pm

jeral wrote:I can't envisage the taste of garlic that's turned brown as that usually signals burnt and nasty rancid taste, so presumably this doesn't?

You have to watch it like a hawk, so it turns golden, the colour of a potato crisp, not actually brown, cooked to look like this it's delicious. Because the oil doesn't get too hot it's also delicious

Image

This is the method from which I took the photo, quite easy to follow but I'd use any ordinary neutral oil (in Burma they use mainly groundnut)

https://www.abeautifulplate.com/how-to- ... lic-chips/

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Re: Foodies In The News

Postby jeral » Thu Jun 03, 2021 3:20 pm

Thanks - "watch it like a hawk" is the key thing then to quit instantly at the "right" colour.

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Re: Foodies In The News

Postby karadekoolaid » Thu Jun 03, 2021 9:09 pm

Good advice, Sue - watch it all the time and keep the temperature well under control.
Can´t say I´ve ever done it for Burmese food, but I do like garlic well toasted (or fried) for aglio e olio, and have also used it to top naan bread, rather than just slapping some garlic butter on top.

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Re: Foodies In The News

Postby Pepper Pig » Sat Jun 05, 2021 9:34 am

Theo’s summer pasta. Two recipes from his new book. I think OH would accept the first one. Where do I get Italian sausages?

https://www.theguardian.com/food/2021/j ... rapa-chard

Recipes for young bakers.

https://www.theguardian.com/food/2021/m ... ll-recipes

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Re: Foodies In The News

Postby scullion » Sat Jun 05, 2021 9:45 am

Isn’t that salami?

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Re: Foodies In The News

Postby Pepper Pig » Sat Jun 05, 2021 9:53 am

Oh.I thought it looked softer than salami. I’ll never get salami past him.

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Re: Foodies In The News

Postby Earthmaiden » Sat Jun 05, 2021 10:11 am

I think you could successfully use ordinary supermarket flavoured sausages such as Tolouse or those which contain fennel. Might they be more acceptable?

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Re: Foodies In The News

Postby Stokey Sue » Sat Jun 05, 2021 10:15 am

Pepper Pig wrote:Where do I get Italian sausages?


scullion wrote:Isn’t that salami?


No, it’s a soft cooking sausage, a bit like British bangers but coarser and strongly flavoured, a bit like Toulouse sausage I suppose

A big supermarket will probably have some or a deli

I’ve got some Tofurkey vegan ones that aren’t bad at all

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Re: Foodies In The News

Postby Pepper Pig » Sat Jun 05, 2021 10:44 am

Earthmaiden wrote:I think you could successfully use ordinary supermarket flavoured sausages such as Tolouse or those which contain fennel. Might they be more acceptable?


He reckons garlic upsets him and he doesn't like fennel . . . :lol: I think ordinary sausages would probably do.

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Re: Foodies In The News

Postby karadekoolaid » Sat Jun 05, 2021 2:45 pm

Apparently you can get "Italian" sausage in Waitrose and "Sicilian -style" sausage in Sainsbugs, according to Google!

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Re: Foodies In The News

Postby Stokey Sue » Sat Jun 05, 2021 4:08 pm

Because I can’t currently eat pork I bought some Linda McCartney chorizo style vegan grilling sausages
I think they’d be really nice but they contain a load of inauthentic (?) cumin, which is another flavour I can’t cope with at present

The Tofurkey Italian have a strong flavour - possibly rosemary? Good

Most supermarket Toulouse sausages are often just garlicky bangers, they should be a coarse grind marinated in red wine

My dad claimed not to like garlic, but would eat pâté until he smelled like a salami - which he also liked :o

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Re: Foodies In The News

Postby Earthmaiden » Sat Jun 05, 2021 6:38 pm

Pepper Pig wrote:I think ordinary sausages would probably do.

Perhaps something tasty like Cumberland sausage which isn't full of garlic! I think it would work well.

Thanks for the heads up re LM sausages, Sue. I've never eaten anything I liked from that range - and hate cumin!

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Re: Foodies In The News

Postby Pepper Pig » Sun Jun 06, 2021 3:32 pm

The Wolseley. https://www.theguardian.com/food/2021/j ... ant-review

I have a £200 voucher that is valid until Christmas. Fingers crossed I’ll get to use it.

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Re: Foodies In The News

Postby Stokey Sue » Sun Jun 06, 2021 4:52 pm

That will be lovely PP, though personally I'd avoid that éclair, doesn't really look like anything you'd offer to an adult

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Re: Foodies In The News

Postby Pepper Pig » Sun Jun 06, 2021 4:58 pm

:lol: :lol: :lol:

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Re: Foodies In The News

Postby scullion » Sun Jun 06, 2021 5:10 pm

i think my children made something similar out of play dough once - just as inviting as far as eating it goes.

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Re: Foodies In The News

Postby Gillthepainter » Mon Jun 07, 2021 6:56 am

You can get Italian sausages in delis. They are different to the usual.
If you have a Gusto chain, you can get them there.

Firm thick meaty - and they have a strong anise flavour. Toulouse I find very garlicky.

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Re: Foodies In The News

Postby Pepper Pig » Mon Jun 07, 2021 8:44 am

No delis round here. Most of the independent food shops are Halal.

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Re: Foodies In The News

Postby Pepper Pig » Mon Jun 07, 2021 9:28 am


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