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Waterzoy

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    Food shopping in and around Brussels

    in Elsewhere in Europe: Cooking & Baking

    Posted

    I'll be moving to the Brussels area in a few weeks time and am interested to know where to go for good food shopping, specifically

    - outdoor food markets, and

    - specialist shops for meat, fish, fruit & veg, herbs, bread, spices, ingredients for world cuisines, wines, beers, cheese.....and so on.

    Are any of the Belgian supermarkets worth a look and, if so, what for?

    Thanks for any suggestions.

    I'll Name the Food, You Name the Movie

    in Food Media & Arts

    Posted

    I don't remember the line, but I'll take a stab in the dark and say "Grand Hotel".

    Nope, sorry, Blether. Good try.

    *OLD CLUE: 29. "Where are my marrons glacés?" NEW CLUE: The star reputedly said, "I vant to be alone."* is still in play.

    Greta Garbo. Was the marrons glacés line in 'Camille'? I read the book a long time ago but haven't ever seen the film so 'Camille' is a bit of a shot in the dark.

    I'll Name the Food, You Name the Movie

    in Food Media & Arts

    Posted · Edited by Rachellindsay (log)

    31. Dialogue while selecting a sandwich:

    "What's that? Chicken?"

    "Something like that. Tastes the same, anyway."

    Here's an additional (and very large) clue: in another scene, there's mixed fruit, cheese, fish, corn, peas, and carrots — we assume that each is in some sort of liquid form.

    Apollo 13?

    Nope, but you're on the right track.

    Space Odyssey?

    Edited to say that the salmon mousse quote is from Monty Python.....The Meaning of Life

    Visiting London - Restaurant Recs Please

    in United Kingdom & Ireland: Dining

    Posted · Edited by Rachellindsay (log)

    In terms of afternoon tea at the Savoy or whatever, yes.   Definitely need a reservation.  I remember being heartbroken one day about 10 years ago when my dad tried to take me when we happened to both be in London (from Dublin) on the same day!

    (note: afternoon tea, not high tea - high tea is a very hearty early evening meal...)

    Good point - afternoon tea!

    And what's cream tea? Tea focused on puddings?

    A 'cream tea', is small, delicate sandwiches with crusts removed, a pot of tea to drink and scones with jam and thick clotted cream. In a more leisurely age it was intended to fill the long gap between lunch and dinner and was served at about 4pm in the afternoon. It's a very pleasant thing to do now and again. Cream teas are very popular for holidaymakers in Devon and Cornwall, and a number of the larger London hotels such as the Ritz do an upmarket version. The Waldorf hotel on Aldwych combines their afternoon tea with dancing.

    Edited to say that cream tea is more likely to be just the scones/jam and cream with a pot of tea......afternoon tea includes the sandwiches and is therefore slightly more substantial.

    I'll Name the Food, You Name the Movie

    in Food Media & Arts

    Posted

    Simon and Insomniac.....you are too good. I thought the wine quote might be more difficult than the bit of dialogue I really loved when Withnail and Marwood were starving and squabbling about who was going to kill the live chicken that was pecking around in the kitchen. The whole film is hilarious but particularly that scene.

    Books about flavor combinations and taste

    in Cookbooks & References

    Posted

    here's another British one that also might be of interest to you. I recall that the author was a Thai chef and catered Jamie Oliver's wedding. I remember all that. The name of the book? Alas, it eludes me. Will try and look it up over the next few days.

    Tom Kime catered the Thai meal Geoff referred to and his book is called "Exploring Taste and Flavour"

    Brining

    in Cooking

    Posted

    When you brine a chicken for roasting, should you just pat it dry when it comes out of the brine or does it have to be rinsed in plain water?

    Thanks

    Rachel

    Pork loin cooked 'rare'

    in Cooking

    Posted · Edited by Rachellindsay (log)

    My husband and I had a lovely lunch today in a well known and reputable tapas bar in London. We ordered a pork dish which was cooked rare, just like a fillet steak might be cooked. My husband ate it with gusto and said it was by far the best of all the dishes we chose. I didn't eat it because I always believed that while you ate rare steak, pork had to be well cooked through. What are the current thoughts on cooking pork...is it OK to cook rare if you are confident in the quality and provenance of the meat, or should pork always be cooked thoroughly no matter what you know about the source?

    What to drink with what you eat

    in Cookbooks & References

    Posted

    I am interested in this book "What to drink with what you eat" but as it is not a British book I can't go and flick through it in a UK bookshop....I'd have to order it unseen from Amazon. If you have this book would you mind letting me know what you think. Is the advice good and useful? Thanks.

    Marcella Hazan

    in Cookbooks & References

    Posted

    I'm looking for just one Marcella Hazan book to add to my already overflowing collection of cookbooks. I'm especially interested in recipes for soups, pasta (including filled), pasta sauces, risotto and breads. Which are your favorites?

    I have 'The Essentials of classic Italian cooking'.....everything you want is in there.

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