Foodies In The News

[miss mouse]

The various flavours of chocolate from Pump House Chocolate sound delicious, but the price! £7.45 for 70g!

Gulp. I am accused of being 'posh' with Waitrose chocolate. Costing considerably less.

[Pepper Pig]

Plum and brown butter cake. https://www.theguardian.com/food/articl ... ina-ebuehi

[KeenCook]

Cooking with olive oil ... https://www.theguardian.com/food/articl ... -olive-oil

[scullion]

i had to look up tic beans - never heard of them. they look smaller, even, than what i know as fava beans and more like gunga (pigeon) peas.
to me, fava beans are a smaller version of broad beans - red-ish brown when dried.

[Pepper Pig]

Giovanni’s sounds fab.

https://www.theguardian.com/food/articl ... ant-review

[Badger's Mate]

Tic beans are rounder and smaller than broad beans or field beans, but I think they are all varieties of the same species. I had thought that fava was just the American word for broad beans, but a lot of Americanisms are old English words that we have forgotten or ignored, of course.

[Stokey Sue]

Fava beans (the latin is vicia faba) are all those of one botanical type - as all apples are apples but some are crab apples, some are nice dessert apples and some are big sour cooking apples. Tic beans, brown field beans (usually used for ful medames) and broad beans are all fava beans, but Americans tend to call broad beans fava beans.
All are bad if you suffer from favism (glucose-6-phosphatase deficiency) which apart from being nasty if an affected person eats fava is a contra-indication for some medications

American recipes calling for "frozen Lima beans" actually want green butter beans, which are not closely related, but advice in the UK is usually to substitute broad beans, no idea if this really works as I've never had the lima beans

Going back to the independent producers, I have bought Hodmedods and Cool Chile stuff quite often, Bold and Sea Sisters are on my radar, not very fussed about the rest

[scullion]

when lima beans are called for i would substitute with butter beans (the tinned type, not the dried type - those are more likely to fall apart when cooked) rather than broad beans - very different if you ask me.

[Stokey Sue]

when lima beans are called for i would substitute with butter beans (the tinned type, not the dried type - those are more likely to fall apart when cooked) rather than broad beans - very different if you ask me.

But those are both dries pulses however subsequently cooked, American recipes often require frozen Lima beans which are green like this, adn looke very like baby broad beans - or edamame

[scullion]

i disagree - the picture of those look like fresh butter beans of the type you get in tins. broad beans don't have the striations on the skins that can be seen in that photo.
https://www.allrecipes.com/article/butt ... er%20beans.

[Stokey Sue]

i disagree - the picture of those look like fresh butter beans of the type you get in tins. broad beans don't have the striations on the skins that can be seen in that photo.
https://www.allrecipes.com/article/butt ... er%20beans.

Scullion, sorry I'm not sure what you point is, I said "American recipes calling for "frozen Lima beans" actually want green butter beans, which are not closely related, but advice in the UK is usually to substitute broad beans, no idea if this really works as I've never had the lima beans" and every relevant cookery article I have seen has suggested that if you don't have fresh or frozen green Lima beans you substitute broad beans, they are the same as butter beans but not dried, that was my point!

[Pepper Pig]

Tinned sardines, a favourite here.

https://www.theguardian.com/food/articl ... na-berrill

[Suffs]

Love tinned sardines any which way … as long as they’re not tinned in that odd-tasting tomato sauce.

[Busybee]

A bit of a staple here too, although you have to fight the dog for them. He has a third of a tin every morning on his dry food, and I must say he has a very glossy coat!

Although I’m not a fish lover I do like most tinned fish as long as it’s not in tomato sauce.

BB

[Earthmaiden]

I grew up with pilchards in tomato sauce and like them (our cat also preferred them in tomato!). I really dislike any other tinned fish in tomato though. I think I like most tinned fish including sardines - not crab but it's not a favourite fresh either.

[Stokey Sue]

My aunt's cat Twinkle (most inappropriate name for a grouchy cat) lived on Glenryck pilchards in tomato sauce, Those little ound cans can be vicious though (did you know they are South African, and a different species to the Cornish pilchard?)

I like sardines in oil or in tomato sauce, Lidl Nixe is very nice tomato sauce especially when mixed with chilli sauce and spring onions,

[scullion]

(did you know they are South African, and a different species to the Cornish pilchard?)

yes. the ones caught around here are the european (true) sardine - sardina pilchardus - all of the others are sardine-like.
and yes, sardines and pilchards are the same fish just different sized.
we had a trip to the pilchard works, some decades ago, when they were still exporting pilchards, salted, in small barrels.
it was a very smelly visit - if you don't like fish.

[Pepper Pig]

Perfect corn chowder.

https://www.theguardian.com/food/articl ... cty-cloake

[Stokey Sue]

(did you know they are South African, and a different species to the Cornish pilchard?)

yes. the ones caught around here are the european (true) sardine - sardina pilchardus - all of the others are sardine-like.
and yes, sardines and pilchards are the same fish just different sized.
we had a trip to the pilchard works, some decades ago, when they were still exporting pilchards, salted, in small barrels.
it was a very smelly visit - if you don't like fish.

Yup, we didn't visit but saw a tiny sardine canning factory in Dalmatia, surrounded by a living fence of very healthy looking cats fed on the offal, it did pong a bit though obviously well organised and hygienic

[Earthmaiden]

I like a proportion - maybe a quarter - of the ingredients liquidised in a chowder. Probably not authentic but makes it nice and robust.

I knew about sardines and pilchards somewhere In the back of my mind but prefer both tinned anyway. I hate fish with clusters of tiny bones to deal with whether filleting or eating.