Foodies In The News
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
Re: Foodies In The News
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
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
- Earthmaiden
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Re: Foodies In The News
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.
- WWordsworth
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Re: Foodies In The News
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?
Folks, the recipe calls for 400g cooked lentils.
What do you think that would equate to in dried lentils?
- Stokey Sue
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Re: Foodies In The News
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
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
- Pepper Pig
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Re: Foodies In The News
That is spot-on Suffs. Will be interested to see Jurgen on An Extra Slice tonight.
- Stokey Sue
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Re: Foodies In The News
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
Don’t have strong feelings about PH, just wish he’d take his hands out of his pockets
- WWordsworth
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Re: Foodies In The News
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
- liketocook
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Re: Foodies In The News
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/
Re: Foodies In The News
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.
- Stokey Sue
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Re: Foodies In The News
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
Though I do wonder why neither recipe mentions the raw weight, perhaps they expect you to use those vac packs
- Earthmaiden
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Re: Foodies In The News
For the recipe in question, I think drained canned lentils would work. They're much better than they used to be IMO.
- WWordsworth
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Re: Foodies In The News
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.
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.
- liketocook
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Re: Foodies In The News
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
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 - it's gets tastier as it matures, I can't see not adding the beetroot making a difference.
Re: Foodies In The News
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.
- Stokey Sue
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Re: Foodies In The News
And that recipe specifies French lentils!
I just checked and the Merchant Gourmet sachets of cooked Puy lentils are 250g, about the same as a can so one would work
I just checked and the Merchant Gourmet sachets of cooked Puy lentils are 250g, about the same as a can so one would work
- liketocook
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Re: Foodies In The News
Excellent Sue though I've always found the ordinary green lentils give a very good result.
Re: Foodies In The News
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.
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.
Re: Foodies In The News
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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