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Everything posted by davebrown

  1. Food is no more art than paint is. It's what you cook that counts. For most people, "art" is associated with imagination, creativity and stimulation. It's about making something new, which is regarded by others as invigorating. I'm not sure how much of my food fits the bill. But is eating sport?
  2. For some people, positive social and economic circumstances of the production of coffee can also add to the positive experience of drinking it. Sorry that sounds very worthy but you know what I mean.
  3. Seaweed! In Wales we make patties with laver and oatmeal, fry in bacon fat and eat with cockles.
  4. Indeed. This way madness lies. Unfortunately, literally.
  5. davebrown


    Poach it, shred it, mix with strips of roasted peppers (capiscum) and capers, dress with oil and lemon, serve cold.
  6. I thought that the "wild boar" sold in the UK was usually a wild / domestic pig cross.
  7. The Clytha Arms (near Monmouth / Abergavenny) is a long way (2 hours plus) from Aberystwyth.
  8. You could try asking in the Japanese food shop on Woodville Road in Cardiff.
  9. Steam asparagus spears. Soft boil eggs. Dip asparagus into the runny yolks and eat. As the yolks go down, top up the eggs with melted butter.
  10. You are right - it is not surprising that people talk about meals in London. But it's also worth remarking how many talked about meals from the UK and Ireland are eaten in London.
  11. Not only does Tebay Services have a decent (but pricey) farm shop, but the people who work there can also tell you the provenance of all of the produce they use is their excellent (and cheapish) cafes. And I understand that it is doing very well.
  12. Mr Picky is wondering about the palatability of the "leak" and onion mix, not to say whose leak it was.
  13. Jane Grigson has an onion soup recipe in her Vegetable Book that follows similar principles.
  14. When you have found them and cooked them, try them with malt vinegar or mint sauce (UK specific reference there I guess).
  15. If we are getting nostalgic, how about A la Carte? I've never felt comfortable about my napkin arrangements since I came across it.
  16. So how long would we be cooking these testicles for?
  17. The New Angel in Dartmouth does very good (and affordable) breakfasts.
  18. When you get to the point where you are scraping the last bits of cheese off the rind, mash with a bit of mango chutney and spread into the hollow of a stringed strip of cucumber. Eat.
  19. davebrown


    You can take a savoury scone mix and use it as a pie-crust like topping for a stew. The bottom cooks with the stew juices a bit like dumplings: the top is a scone. "Cobbler", I think the term is.
  20. davebrown


    smoked fish, horseradish, cream, mustard
  21. How about school dinners? That's institutional food if ever there was some. When I went to school (25 years ago and in England) the three daily choices were offal, salad or pasta. I therefore grew up with a great love of hearts, liver, kidneys and faggots (and I'm aware that name of this last dish may not cross the Atlantic without some confusion), but where I come from they are "meatballs" made from lambs lungs, liver and heart, wrapped in caul fat, which surrounds the stomach of a pig. Enjoy!
  22. Apples with veal. Sharp apples with mackerel. I agree with Pan - the black pudding combination is excellent. Fry the pudding slices with apple slices, serve on mashed potato with a creamy grain mustard sauce.
  23. There is more Stinking Bishop information here. The name comes from the varity of pears used to make the perry that the rind is washed with. But the cheese does indeed stink: to the extent that you probably wouldn't want it in your fridge.
  24. Salt. HP sauce (it's the tamarind). Lemon juice. Heinz salad cream.
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