Foodies In The News
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: Foodies In The News
PatsyMFagan wrote:
My toaster (from JL iirc) only seems to toast on one side these days, even though when I peer into the depths, both sides seem to be glowing :? :roll:
That is the way of toasters IME. The best we ever had was the cheapest ever, Swan I think, about a fiver at the time. Next was a super-expensive job which was useless.
Re: Foodies In The News
Same here, Miss Mouse. We suffered with a Dualit for years, it never toasted well, then, in desperation, we got the cheapest Phillips. It’s brilliant!
Re: Foodies In The News
When I was very young, the electricity voltage varied from place to place. Plymouth was largely 200 volts and not 230/240v. it was uprated and the electricity supplier reckoned that almost all appliances would work without and problem, which turned out to be the case.
But we had an old toaster, one of those with drop down sides. When things went up to 240v, you could toast a slice as fast as you could put the bread in!! Turn on toaster, put bread in one side, put bread in the other side and bread on the first side was ready to turn over.
But we had an old toaster, one of those with drop down sides. When things went up to 240v, you could toast a slice as fast as you could put the bread in!! Turn on toaster, put bread in one side, put bread in the other side and bread on the first side was ready to turn over.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Foodies In The News
There's a posh Tofu Vegan restaurant opened in Islington, it's at 105 Upper Street, almost opposite the town Hall
https://london.eater.com/2021/5/24/2245 ... ng-noodles
Looks interesting, but I notice the premises used to be Strada, which is now down to only a couple of sites
I was always surprised it made a living just there, opposite Carluccio's, just along from La Porchetta and another independent doing th esame thing better
https://london.eater.com/2021/5/24/2245 ... ng-noodles
Looks interesting, but I notice the premises used to be Strada, which is now down to only a couple of sites
I was always surprised it made a living just there, opposite Carluccio's, just along from La Porchetta and another independent doing th esame thing better
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
Felicity's Roast Chicken with 40 cloves of garlic. https://www.theguardian.com/food/2021/m ... ity-cloake
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Foodies In The News
Tahini: if you love it as much as I do you might like the look of these recipes. I don't think anyone's posted it before.
https://www.theguardian.com/lifeandstyl ... s-blondies
https://www.theguardian.com/lifeandstyl ... s-blondies
- mistakened
- Posts: 2381
- Joined: Wed Apr 18, 2018 10:14 am
- Location: cyprus
Re: Foodies In The News
I can recommend tahini in Blondies
Moira
Moira
Re: Foodies In The News
it's rather nice just spread on bread or toast.
i have started making humous with a couple of quarters of preserved lemon (well washed) instead of with the lemon juice and salt. it gives it an extra zing.
i hadn't realised that we'd run out of tahini when i made the batch last week so used some toasted sesame oil in its place. it was really nice and was much lighter in texture.
unlike one of f.c's references, i use tinned chickpeas nowadays. far easier, quicker - and i haven't noticed any difference in taste but i do prefer the texture of the resultant humous.
i like the idea of the 'thins'.
i have started making humous with a couple of quarters of preserved lemon (well washed) instead of with the lemon juice and salt. it gives it an extra zing.
i hadn't realised that we'd run out of tahini when i made the batch last week so used some toasted sesame oil in its place. it was really nice and was much lighter in texture.
unlike one of f.c's references, i use tinned chickpeas nowadays. far easier, quicker - and i haven't noticed any difference in taste but i do prefer the texture of the resultant humous.
i like the idea of the 'thins'.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Foodies In The News
How about this description of a "meatball" , then? A bit over the top, don´t you think?
This was from Bon Appetit magazine, but I can only imagine the writer got carried away!
Bola-bola, the Filipino catch-all term for meatballs, are sort of like lumpia without the spring roll wrapper. Each oil-slicked sphere is sheathed in a crusty cortex of deep-fried splendor, with every bite unlocking a juicy center bursting with rich aromatic flavors and deep notes of salty umami. My perfect meatball.
This was from Bon Appetit magazine, but I can only imagine the writer got carried away!
Re: Foodies In The News
Ms Lawson wannabe? I've got the urge to make doughnuts today for some reason but not if they'll turn out as oil-slicked spheres
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Foodies In The News
Whatever happened to 'Keep It Simple,Stupid'?
Re: Foodies In The News
karadekoolaid wrote:How about this description of a "meatball" , then? A bit over the top, don´t you think?Bola-bola, the Filipino catch-all term for meatballs, are sort of like lumpia without the spring roll wrapper. Each oil-slicked sphere is sheathed in a crusty cortex of deep-fried splendor, with every bite unlocking a juicy center bursting with rich aromatic flavors and deep notes of salty umami. My perfect meatball.
This was from Bon Appetit magazine, but I can only imagine the writer got carried away!
Worthy of Pseuds Corner
Re: Foodies In The News
shame they didn't continue the alliterations - like 'every mouthful manumitting a moist middle' ...
ok, manumitting may not be strictly appropriate by why let that spoil a good idea or 'floury' (keeping it food related) sentence‽
ok, manumitting may not be strictly appropriate by why let that spoil a good idea or 'floury' (keeping it food related) sentence‽
Re: Foodies In The News
scullion wrote:shame they didn't continue the alliterations - like 'every mouthful manumitting a moist middle' ...
...
OK, I'll play
"my meatball mouthfuls manifesting memorable moist middle magnificence, memorably more-ish".
Edit PS: and still not advancing any useful info like what the meatballs are made from and flavourings to savour.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Foodies In The News
Pastila. Has anyone here eaten or made this? There is a recipe at the end of the article.
https://www.atlasobscura.com/articles/h ... ke-pastila
https://www.atlasobscura.com/articles/h ... ke-pastila
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Foodies In The News
No, never had it or made it, it seems to be desiccated apple snow
Surely would be a lot easier to use a mouli to prepare the purée?
Surely would be a lot easier to use a mouli to prepare the purée?
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
Foolproof bakes from the readers. https://www.theguardian.com/lifeandstyl ... roof-bakes
Re: Foodies In The News
I just came across this and found it very interesting - it had certainly never occurred to me that you could make crispy fried garlic in the microwave!
https://bit.ly/3ccO5e3
https://bit.ly/3ccO5e3
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
Nigella has guests this week. Italian flag based pasta.
https://www.nigella.com/recipes/guests/ ... aked-pasta
Felicity’s fool (I can’t get yogurt past OH).
https://www.theguardian.com/food/2021/j ... asterclass
https://www.nigella.com/recipes/guests/ ... aked-pasta
Felicity’s fool (I can’t get yogurt past OH).
https://www.theguardian.com/food/2021/j ... asterclass
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Foodies In The News
KeenCook2 wrote:I just came across this and found it very interesting - it had certainly never occurred to me that you could make crispy fried garlic in the microwave!
https://bit.ly/3ccO5e3
That’s well worth a try but I’ve never seen crispy garlic made with minced garlic before, always in fine slices
I occasionally make Burmese food and the crispy fried garlic is sliced and fried in a wok, then the flavoured oil is used for the next stir fry
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