Foodies In The News
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Re: Foodies In The News
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.
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.
- Stokey Sue
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Re: Foodies In The News
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
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/
Re: Foodies In The News
Thanks - "watch it like a hawk" is the key thing then to quit instantly at the "right" colour.
- karadekoolaid
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Re: Foodies In The News
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.
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.
- Pepper Pig
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Re: Foodies In The News
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
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
Oh.I thought it looked softer than salami. I’ll never get salami past him.
- Earthmaiden
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Re: Foodies In The News
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
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
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 . . . I think ordinary sausages would probably do.
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Re: Foodies In The News
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
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
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
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Re: Foodies In The News
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!
- Pepper Pig
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Re: Foodies In The News
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.
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
That will be lovely PP, though personally I'd avoid that éclair, doesn't really look like anything you'd offer to an adult
Re: Foodies In The News
i think my children made something similar out of play dough once - just as inviting as far as eating it goes.
- Gillthepainter
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Re: Foodies In The News
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.
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
No delis round here. Most of the independent food shops are Halal.
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