Doofa
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Posts posted by Doofa
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My gripe is Maple Syrup, hate the stuff. Couple of decades ago I was visiting Florida with the family and friends. One morning we all trooped into a IHOP for breakfast and ordered, obviously, pancakes. I seem to recall someone pouring the maple syrup over mine. One mouthful and that was it. All I could taste then for the whole day was the syrup. I have been avoiding the smell of it ever since.
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1 hour ago, jmacnaughtan said:
I like doing it Meunière style, dipping one side in flour then frying in a load of butter. The only difficulty is accurately judging when it is done.
Yes. I love this method and I'm the same about judging doneness. D
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My oh my. What crap news. I've watched, listened and read him for years. His "Les Halles" book is on my permanent access cookbook stand and has never been filed away. I just read my entry in it and it's September 2008. Ive just added Mort 08/06/18. What a bloody shame. YouTube is going to notice some heavy traffic now. I'll be one of them. Thinking of his family and friends now. Very sad. D
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I have just bought a very fresh Turbot. It is my first one. I'm asking for cooking suggestions for what I understand is one of the best fish in the world. TIA D
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@liuzhou Thank you for the link. Thats really interesting stuff. I'm going to add it to my list of things to try. D
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@liuzhou I want it all. Whats Pork Floss?
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@liuzhou What temp is it? I've just had very late snack of 4 crumpets with Brie cheese and big slice of Victoria sponge cake. Now I'm slugged. D
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19 hours ago, liuzhou said:
Wait till you try live shrimp. If you can catch them. Chasing live shrimp wriggling around my plate, while only armed with chopsticks was.. was... was... interesting!
You crease me at times
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Isn't all that chicken butchery a thing of beauty. Oh to have access to such chickens. And the chicken skin, oh my. Thanks to @btbyrd for sharing, I've now subscribed. D
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No. Waste of money. @btbyrd nailed it.
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2 hours ago, Shelby said:
We love love love asparagus. Before we got married we lived in a little rental house out in the country and I couldn't resist planting a nice sized patch of asparagus. I thought there would be no way anyone would ever NOT want asparagus. They plowed it up right after we left. Sigh.
At my house now, one of the first things I did was plant asparagus again. Over the years it's expanded quite a bit. Now, we can never move because I cannot give up my patch.
Anyway, we usually eat it very simple-- steamed with lemon, butter and salt.
This is another favorite.
Steam your asparagus. Make some Italian dressing --I use a mix from Penzy's. Lay asparagus on a platter, top with diced hardboiled eggs and capers and then drizzle with dressing. Good stuff.
Oh my that looks good. I love those lovely spears too. I'm now hungry and it is 00:03 here, I may have to do something about this. D
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@liuzhou Thanks for sharing. I remember watching him through the series in 2010. I honestly had him tagged as a winner. He has popped up as a judge in subsequent years. What a lesson. D
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6 hours ago, weedy said:
I made an Udon dish out of my head (so no claim of authenticity)
I sautéed some garlic and onion in oil with some Japanese chile paste. Then added some cherry stone clams and some water and Dashi base and let them steam open.
i added a handful of beech mushrooms for a minute.
Then I puréed that lot and returned it to the wipes clean pot.
In another pan I sautéed garlic and chopped Chinese broccoli until wilted and stems were softened.
I added that to the clam soup base.
Then I lightly scored about 3/4 of a pound of cuttlefish and fried them in the garlic oil left from the broccoli until slightly golden.
Tossed them to cook the other side.
Held.
Lastly i quick boiled some fresh udon noodles.
Added the Udon and another handful of uncooked beech mushrooms to the soup/sauce and stirred.
Plated that with the fried cuttlefish on top and a bit and of fresh coriander.
It was very decent (if I do say so myself) and vaguely modern Japanese (in a Nobu or Morimoto kind of way).
Basically i I was bored with my usual repertoire!
I make some dishes because I'm off my head
some of my best meals. Well done looks super. D
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I'll never visit Vietnam, but I don't need to. I just read about your visit. What a superb lesson in sharing and describing an experience. I'm in awe of your descriptive process of a visit to another country. Thank you for this. D
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I live alone and every day is a blinds down day. As I'm a Coeliac I tend to cook almost everything I eat. For a treat I"ll buy something frozen that I can eat and have that. I say treat as sometimes I enjoy a "night off" I will vary from toast and cheese to some complicated "Keller" job.
I do eat quite richly, oyster and goose eggs are on today's menu. Oh, forgot the king scallops and asparagus. Sometimes a bag of crisps with cheese perhaps. Somethings I now refuse to make like mashed potato, chips, (unless I'm making big chunkies that take two days) A few other things that I regard as time I'll never get back if I make them. I'm good at wasting time and idling. At the moment 08.45, I'm lay in my hammock penning this with a double expresso and a fag, making chips would interfere with this regime, metaphorically of course. I live in a library of cookery books and use them. I do like nice things. D
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On 21/04/2018 at 8:25 PM, Constantin Peters said:
Certainly looks more sexy, haha. Interestingly enough, the second knife I only found by making the search in german. Maybe it is not a trend that has really crossed the pond in a major way, yet.
320 € is not cheap. Lovely knife though, in fact I think I need one. D
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3 minutes ago, boilsover said:
OK, smart guys, what's this? Hint: It's not a Viking doll boat...
For opening shellfish. Probably oysters.
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I intend changing not one jot because it's easter. Meaningless to me. However, I do intend to consume fried Goose egg on toast for breakfast, a snooze. Half a doz Oysters on the half shell for a late lunch with possibly lamb chops and chips. For supper the other half dozen oysters if they survive lunch.
D
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1 hour ago, moesurf said:
Eggs Benedict on an English muffin with "European Style" bacon. It's become a weekend habit.
Welcome to the eG boards @moesurf. You have made an impressive start. D
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5 hours ago, suzilightning said:
Got them up here in the north at the local green grocer......
Got them on the Island, but they sure as hell weren't grown here
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@JohnT That is what I thought.D
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3 hours ago, HungryChris said:
Escargot, cream of mushroom soup, fillet of beef and lamb chops at Le Bistro on the NCL Pearl.
HC
That all looks wonderful. Will you share what is the medium the Escargot is in please. D
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I store my Map and my ordinary domestic blow lamp on my verandah, about two feet from where I'm sitting now. The gas if it leaks will head to the floor and the answer is ventilation. My Map is stored with valve on as it's autospark. My Colman blow lamp is stored with the valve head fitted and ready to go. I don't really worry as they are very safe. Ive got that much LP gas here I wouldn't stand a chance. Oh, I live in a wooden chalet. Matchwood. I'm very careful. D
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21 minutes ago, Smithy said:
We spend a significant part of each winter traveling around in a trailer, and our trailer stove uses LP gas. I wish I could have the same thing at home, but it would have added too much to the cost of our kitchen renovation to run gas lines from the first floor (where gas comes in for heating) up to our second-floor kitchen, so our home stove is electric.
What I like about cooking with gas is its immediate response. Want a hotter flame? Crank up the burner, and you have it. Want cooler? Turn the flame down, and the reduction is almost immediate. The stove grate takes some seconds to get to the lower temperature, but it's nothing like the minute+ time lag of an electric heating element. I think the oven chamber temperature is a bit more even with gas than with electric also, but that may be a function of the particular make and model. My home oven's temperature isn't very steady.
For what it's worth, our trailer stove is a Wedgewood Vision. It's smaller than most household units, though: only 3 burners, and only 1 oven rack.
Yep. If I want fast high heat I have a small compact camping stove that I can turn to. I had a whole new learning curve when I had to have electric. D
The Great British Food Myths
in Food Traditions & Culture
Posted
I have only just found this topic and have thoroughly enjoyed it start to finish. Please may I request a continuation @liuzhou.