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Post by Sarfrin on Jun 4, 2022 0:34:18 GMT
I'm sure it was all nice, but a good proprtion of that looks absolutely horrid. Scrambled egg dip and jam on crackers.
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Lizard
Junior Member
I love ploughmans
Posts: 4,489
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Post by Lizard on Jun 4, 2022 2:35:11 GMT
I'm sure it wasn't, but that tomato bread thing looks utterly rubbish.
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on Jun 4, 2022 6:22:14 GMT
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on Jun 4, 2022 6:24:09 GMT
I'm sure it was all nice, but a good proprtion of that looks absolutely horrid. Scrambled egg dip and jam on crackers. I understand the Russian salad doesn’t look the best but surprises anything else looks “horrid”. Was all very good but not amazing, except the artichoke and scallops which were amazing. |
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Post by freddiemercurystwin on Jun 4, 2022 6:54:13 GMT
That reminds me, I must pressure wash my wheelie bin.
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Deleted
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Post by Deleted on Jun 4, 2022 8:56:33 GMT
Yeah the tomato bread thing looks crap. Like someone's used the bread to stop their nose bleeding.
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Post by Jambowayoh on Jun 4, 2022 9:00:32 GMT
I've never had tomato bread that looked like that, I don't know any place here that would serve it with all that pulp. Generally the tomato is supposed to be rubbed onto the bread, colouring it, not spooned on like jam. |
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on Jun 4, 2022 10:01:03 GMT
I've never had tomato bread that looked like that, I don't know any place here that would serve it with all that pulp. Generally the tomato is supposed to be rubbed onto the bread, colouring it, not spooned on like jam. It’s “pan de crystal con tomate” not standard pa amb tomaquet, was lovely anyway. |
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Post by Danno on Jun 4, 2022 10:10:19 GMT
I'm sure it wasn't, but that tomato bread thing looks utterly rubbish. It's awesome, one of the best things I ate in Spain, usually with boquerones (anchovies cured in a light vinegar instead of the usual salted sort). Laaaaaahhhhhvvvly. |
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Deleted
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Post by Deleted on Jun 4, 2022 17:42:01 GMT
Tomorrow I shall be cooking Hasselback potatoes for the first time for Mrs Toast and the Toastettes. I have some decent sized Maris Piper potatoes ready to go, so please give me your words of advice to a Hasselback virgin.
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EMarkM
Junior Member
Well, quite...
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Post by EMarkM on Jun 4, 2022 17:43:23 GMT
Shepherd’s pie.
I still can’t really taste anything properly, but the family ensures me it’s okay.
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Post by Syrette on Jun 4, 2022 19:28:57 GMT
Am out on the King's Road in Chelsea tonight and feel out of my comfort zone.
My wallet gently weeps.
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cubby
Full Member
doesn't get subtext
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Post by cubby on Jun 4, 2022 19:29:59 GMT
Better start a gofundme before you get to desserts.
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Post by Bill in the rain on Jun 5, 2022 5:29:33 GMT
I'm sure it was all nice, but a good proprtion of that looks absolutely horrid. Scrambled egg dip and jam on crackers. I understand the Russian salad doesn’t look the best but surprises anything else looks “horrid”. Was all very good but not amazing, except the artichoke and scallops which were amazing. It all looks good to me.  |
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Frog
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Post by Frog on Jun 5, 2022 5:49:05 GMT
Tomorrow I shall be cooking Hasselback potatoes for the first time for Mrs Toast and the Toastettes. I have some decent sized Maris Piper potatoes ready to go, so please give me your words of advice to a Hasselback virgin. Don't bother, they are more hassle (yes I went there) than they are worth. Just make some wedges and cook them in duck or goose fat. |
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Deleted
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Post by Deleted on Jun 5, 2022 5:53:52 GMT
Really? They were getting some big love earlier in the thread. I've never had success with wedges though, always come out soggy. Would love to get the right though. Do you parboil at all, or just go from raw?
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Frog
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Post by Frog on Jun 5, 2022 6:04:32 GMT
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Deleted
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Post by Deleted on Jun 5, 2022 6:08:16 GMT
Brliant, thanks! The low starting temp had me worried, I wondered if that was where I was going wrong before, then I saw the high temp second phase. Will buy goose fat and try these soonest.
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Frog
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Post by Frog on Jun 5, 2022 7:00:17 GMT
Yeah the temperature change is what gets them nice and crispy on the outside and fluffy on the inside.
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Post by Dougs on Jun 5, 2022 7:36:20 GMT
Wedges are down to the potato as much as anything imo. Usually use Maris Piper's, made some last night but forgot the potatoes on the go were some random all rounders. They were very soft indeed, very disappointing.
Usual recipe is mixing them in with lots of olive oil, garlic and onion granules, parsley, paprika, cumin, salt and pepper. Cook for 25-30 at 180 (fan) and job's a good un.
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mrpon
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Post by mrpon on Jun 5, 2022 8:31:06 GMT
Yep me too. Don't understand why my Mother never did them, so easy. Instead she stank out the kitchen with the pan of rancid oil cooking chips.
/shudder
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スコットランド
Junior Member
Delicious gruel
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Post by スコットランド on Jun 5, 2022 9:00:07 GMT
Simple wee dinner by the beach last night Cloxinas (Valencian mussels)  Boquerones  Tellinas( small clams, not sure in English, baby clams?)  Squid with pimientos del padron  Only good rather than amazing but fresh seafood and white wine watching the sea never gets old. |
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Lizard
Junior Member
I love ploughmans
Posts: 4,489
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Post by Lizard on Jun 5, 2022 9:16:31 GMT
The boquerones look really good.
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Post by GigaChad Sigma. on Jun 5, 2022 9:23:56 GMT
This is not a jab or trying to be antagonistic, genuinely I think maybe you need to take photo's from slightly further away. I don't know whether you are blocking the light or deliberately use a specific filter but every photo seems to have a vintage effect which doesn't work with food.
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dogbot
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Post by dogbot on Jun 5, 2022 10:50:04 GMT
Mrs Dogbot is away, so the animals and I are having slow cooked beef. It's just gone on an hour or so ago, in red wine and various herbs and spices for a bit of a stock and it'll be served tonight with fresh garden potatoes and vegetables.
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on Jun 5, 2022 11:03:02 GMT
This is not a jab or trying to be antagonistic, genuinely I think maybe you need to take photo's from slightly further away. I don't know whether you are blocking the light or deliberately use a specific filter but every photo seems to have a vintage effect which doesn't work with food. Those photos were outside in the dark so couldn’t really get decent ones tbh. No filter, iPhone 13 Pro, just crappy light and photographer |
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Post by Bill in the rain on Jun 5, 2022 11:11:47 GMT
Can't do squid. Looks too alien.
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EMarkM
Junior Member
Well, quite...
Posts: 2,150
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Post by EMarkM on Jun 5, 2022 16:31:54 GMT
BirdsEye burgers, Warburton’s baps, fried onions, seasoned potato chunks (salt, garlic, smoked paprika, cayenne pepper).
Still can’t taste any of it, but the family told me it was magnificent!
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EMarkM
Junior Member
Well, quite...
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Post by EMarkM on Jun 5, 2022 16:32:31 GMT
Can't do squid. Looks too alien. The original inspiration for the Space Invaders, IIRC. |
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Post by freddiemercurystwin on Jun 5, 2022 16:47:53 GMT
Rhubarb and blackberry crumble, Delia would be proud of me.
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