Foodies In The News

[miss mouse]

I have reason to believe that the two large bags of plastic 'pop' bottles and bin full of cans were consumed by one person in a fortnight.

Builders and scaffolders consume huge amounts in my observation, no doubt they need the calories but not the best way I'd have thought.

[Pepper Pig]

Carla Tomasi obituary from Rachel Roddy.

https://www.theguardian.com/food/2024/s ... rla-tomasi

[herbidacious]

A genuine coffee alternative

https://www.bbc.co.uk/news/articles/c4gv0rvx0dvo

[Pepper Pig]

Felicity’s omelette.

https://www.theguardian.com/food/2024/s ... ity-cloake

[Stokey Sue]

Pretty much what I do, been doing it since I was about 9 following instructions given by a tv chef, probably Phillip Harben, as I bet many of you can too!

[Earthmaiden]

Yes, seems pretty standard. I was surprised at school to be taught to separate the yolks from the whites, beat the whites until frothy (as for meringue), stir in the yolks then cook in the panbeing careful all thectimecto losecas little if the aeration as possible. I later discovered that this was a souffle omelette. I see that Felicity doesn't do that for hers.

[KeenCook]

EM, that's exactly the method for the omelettes I grew up with. I remember as a little girl helping my big bros beat up the whites so you could hold the bowl upside down above your head without the whites falling out

[Stokey Sue]

I much prefer a French omelette to an omelette soufflé, question of texture but also because I have been served sweet omelettes soufflés and , frankly yuk. Sugared eggs, no. I’m no pot even very keen on warm sweet soufflés, savoury yes (I once made OH. Aa mushroom soufflé, he was impressed not knowing how easy they are) and soufflés glacés ( I think my e count is wrong somewhere) I do like - light fluffy ice cream, yum.

[herbidacious]

For me an omelette is a quick, quite filling meal. If separating eggs were part of the deal, I'd probably be able to count the number of times I'd had one on hand (which is basically true of souffle omelettes and the like).
I don't make them much anyway as it's often all that's on offer for me when I eat out in France. Although my omelettes are never like the ones I have in France... which are quite puffy, when I think about it.

[Pepper Pig]

Spaghetti Carbonara.

https://www.theguardian.com/food/2024/s ... chel-roddy

[Stokey Sue]

I haven't read it all but I have read the recipe for pancetta (guanciale is nicer, but not essential) for onion and white wine neither of which are required, I don't think wine and egg yolk is a great match personally. Like puttanesca the point is that it's as quick and easy as grilled cheese, but more of a meal.

But carbonara is one of those things; people who bray on about authenticity will tell you one minute that nobody knows the origins of the recipe, then that it can only be made authentically with guanciale (how would they know if it doesn't have an identifiable origin?)

Same people who tell you that you are evil if you make porridge with anything other than water, oats and salt m certainly no dairy or sweet element, then probably eat overnight oats with yogurt themselves

[Pepper Pig]

But better than out of a Heinz can!

[Stokey Sue]

But better than out of a Heinz can!

I think we can all agree that's not authentic

[Earthmaiden]

I looked for some of that in Sainsbury's the other day - there wasn't even a gap on the shelf for it!

[Amber]

My toddlers, now in their forties, used to love that. And tinned ravioli, and macaroni cheese.

But how?? Because I hate all of them…??

[Earthmaiden]

The Heinz carbonara was only introduced recently. You may have seen the discussion - because whatever it is, it is not carbonara! I do quite like a lot of those Heinz more tomato based offerings as 'something on toast' (childhood comfort food), but not macaroni cheese. The carbonara doesn't sound great but must be tried!

[Pepper Pig]

Felicity’s at it again. French Custard Tart.

https://www.theguardian.com/food/2024/s ... stard-tart

[Pepper Pig]

I loved this place when it was Pollen Street Social. Still looking good I think.

https://www.theguardian.com/food/2024/s ... ant-review

[Earthmaiden]

I've never eaten a doughnut with custard (as in both in the bowl, with a spoon to eat it). I was slightly shocked initially but it could work.

[Suffs]

https://www.theguardian.com/food/2024/s ... ant-review

Ouch! But it rather sounds as if most of the clientele wouldn’t recognise or appreciate anything any better …