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Post by Danno on Oct 12, 2021 20:01:57 GMT
I've never heard anyone describe gravy as exotic before. Makes me feel all fancy as I can drink it by the cup. We had confit duck(store brought) with duck fat spuds. It was rich, light and loverly. where are you buying confit duck you grandiose shithead. For years now you've been "forumite I most want to be invited to dinner with" and now this?? |
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H-alphaFox
Junior Member
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Post by H-alphaFox on Oct 12, 2021 20:08:35 GMT
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Post by Danno on Oct 12, 2021 20:26:49 GMT
Same, but I still cannot get confit duck in or out of a can at a reasonable price at home.
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H-alphaFox
Junior Member
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Post by H-alphaFox on Oct 12, 2021 20:38:52 GMT
On the continent it's peasant food, confit is a preservative.
And we probably haven't had it in over a year as we don't go shopping anymore but I finally found the online listing.
So many things that we(I, dunno about UK) have always thought to be gourmet and expensive is just cheap and commonplace here. It gives me potential business ideas for the future because if people pay stupid money for something so simple then I'd be happy to free their wallet of that burden.
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Post by Danno on Oct 12, 2021 20:46:34 GMT
Do it doug, if you can get it through customs I'd happily pay for decent French goods. Always took an empty holdall on the Eurostar for the supermarket trip at the end. Has to be a market for it
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Lizard
Junior Member
I love ploughmans
Posts: 4,484
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Post by Lizard on Oct 15, 2021 9:53:00 GMT
KFC. Was predictably bleargh.
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Post by dfunked on Oct 15, 2021 10:01:03 GMT
Speaking of duck in a can, for some reason we bought some mock duck in a can once. It sat at the back of our cupboard for over a year and when I eventually opened it it was every bit as vile as you would imagine.
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patrick
New Member
Ugly bag of mostly water
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Post by patrick on Oct 15, 2021 10:14:47 GMT
Fish n chips in the canteen today I reckon.
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Deleted
Deleted Member
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Post by Deleted on Oct 16, 2021 11:10:51 GMT
Making dinner for bae:
Chicken adobo with miso aubergine, savoy cabbage and sticky rice
Banoffee cheesecake
So far I've made the chicken adobo, the base for the cheesecake and the caramel.
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Post by Sarfrin on Oct 16, 2021 18:42:07 GMT
You want browned bits on the food for flavour, it doesn't need to stick to the pan. If your sauce is burning to the bottom of the pan you're doing it wrong. You need fond to make a good pan sauce, or if you're making a ragu - it's really difficult / impossible to get fond on a Teflon pan. It's a bit of a niche use case, admittedly. Sorry for the delayed reply. I realised I was talking bollocks. |
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Post by freddiemercurystwin on Oct 16, 2021 19:57:37 GMT
Eating dinner with the eldest tonight, a very simple pasta and tomato sauce (meatballs for me)as he has the pallette of a dog). Nice to share a proper meal though.
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Deleted
Deleted Member
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Post by Deleted on Oct 17, 2021 12:30:39 GMT
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Post by quadfather on Oct 17, 2021 12:44:06 GMT
Bugger all. I have got to have a tooth taken out next week, and so I can't use it at all for eating or drinking.
Pro tip if you want to lose weight-fuck up a tooth and it'll fall off you!
Admittedly I'm going to cook a feast for 100 people when this pain finally goes.
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Post by Danno on Oct 17, 2021 16:44:40 GMT
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Post by Danno on Oct 17, 2021 17:58:19 GMT
Or not because my wings did not defrost. I am terribly grumpy now.
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Deleted
Deleted Member
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Post by Deleted on Oct 17, 2021 18:26:10 GMT
Made stromboli for tea, with San Marzano tomato sauce, Halal pepperoni (bae is Muslim), roasted peppers, jalepeños, sun-dried tomatoes, mozzarella, cheddar and Monterey Jack.
Delicious.
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Frog
Full Member
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Post by Frog on Oct 17, 2021 19:35:56 GMT
I have finally perfected the art of potato wedges and they are perfect every time.
Maris pipers cut into wedges, toss in 2 table spoons of goose fat and season. Chuck in oven at 180 for 40 mins and then up to 220 for another 20 (fan oven).
Serve with steak and garlic mushrooms.
Well that was last night dinner not tonight's
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Deleted
Deleted Member
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Post by Deleted on Oct 18, 2021 18:18:09 GMT
Used the leftover chicken adobo mixed with some cabbage and spring onions to make bao: photos.app.goo.gl/gqs9KEGpoaSEeckv6Clearly my folding technique leaves a lot to be desired, but they taste great. |
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Post by dfunked on Oct 18, 2021 18:51:53 GMT
A nice mini pie that I picked up at a local farmers market (black pudding, bacon and something else), a MASSIVE mound of lovely creamy mash and some steamed chard from the garden with a bit of butter.
Bloody lovely!
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Post by quadfather on Oct 18, 2021 19:11:21 GMT
Sbit, I could murder some spicy chicken wings
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Post by Danno on Oct 18, 2021 19:17:53 GMT
Mine are marinading for tomorrow in paprika, garlic, a touch of vinegar and a dash of soy. Got more paprika, celery salt and flour to coat them with and then Franks hot sauce and a blue cheese dip. They're full wings too, no-one gets stiffed with all forewings in this house
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Post by quadfather on Oct 18, 2021 20:12:30 GMT
Most impressive
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Post by Danno on Oct 18, 2021 20:17:36 GMT
Come over, I have 2kilos of the things because I am a greedy, greedy man |
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Post by quadfather on Oct 18, 2021 23:56:59 GMT
If I wasn't having a tooth ripped out, I'd take you up on that
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Deleted
Deleted Member
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Post by Deleted on Oct 24, 2021 12:33:52 GMT
Roast chicken, garlic and rosemary potatoes, glazed parsnips, creamed leeks, carrots and broccoli.
Looking forward to this.
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Post by freddiemercurystwin on Oct 24, 2021 12:50:31 GMT
No sprouts?
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Deleted
Deleted Member
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Post by Deleted on Oct 24, 2021 13:00:30 GMT
Is the roast chicken, chicken adobo?
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Deleted
Deleted Member
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Post by Deleted on Oct 24, 2021 13:32:05 GMT
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Post by Danno on Oct 24, 2021 13:34:32 GMT
Now I need chicken adobo but I have no chicken
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Post by Dougs on Oct 24, 2021 14:38:15 GMT
We are the lurgy household today, and my wife doesn't want anything other than noodles. So I took the opportunity to get me a nice steak and ale pie. Can't wait.
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