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Kerala

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Everything posted by Kerala

  1. This is weird to read about from here in the UK.
  2. Kerala

    Lunch 2021

    Pancakes with mushrooms, Gruyere, and an egg. The first one always turns out ugly.
  3. Kerala

    Dinner 2021

    Shiitake for example. I'm interested in what you say about the same mushroom at different ages. Does price reflect age? Never thought about it, I'll have a look. I imagine genetically identical mushrooms could be very different if grown in different conditions. Different strains of the same species could also be very different. All I ask is for a bit of variety when I get to the mushroom section at the supermarket. While I'm here I'd also ask for the canned fish section to have something other than twenty types of tuna.
  4. Kerala

    Dinner 2021

    That's interesting. They taste similar with slightly different textures. Are the other mushrooms different?
  5. Kerala

    Dinner 2021

    Three or four years ago we had ready access to a range of mushrooms in the major supermarkets here in the UK. Shiitake, king oyster, chanterelle, enoki, many others. Even before the pandemic the choice narrowed down to closed cup, button, chestnut and ooh! portobello mushrooms. I managed to get two packets of "woodland mushrooms" which included king oyster and enoki mushrooms, and threw in a pack of white closed cup mushrooms. I always buy the weirder shrooms whenever I find them to encourage the supermarkets to stock them. I feel responsible, as I did for the vinyl record shop that shut down because I didn't buy any records for a couple of years.
  6. Kerala

    Dinner 2021

    Conchiglioni con pancetta e funghi.
  7. Generally, at the end of these kind of thoughts, I bin the food in question as it's just not worth the risk of even a day's D+V.
  8. What temperature was it cooked at?
  9. The cooked breakfast is the British meal which can really stand proud against the best of the world. Sausage, beans, eggs, black pudding, (white pudding too if you're feeling inclusive) fried bread, mushrooms, a mug of tea. I would certainly like an orange juice too. Buttered toast is an acceptable substitution. Eggs should be fried, but poached is possibly OK. Fried tomatoes instead of Heinz baked beans? Traditionally following an inebriated Friday night (Saturday night being followed by the Sunday roast.) The skill is to get all of this on the table cooked at the same time using just one pan.
  10. This video had to make an appearance on this thread at some point. For the few who haven't seen it,
  11. They make the best no/minimal alcohol beers I've tasted. Politically it's always dodgy when millionaires speak out for the little people, but then again it's better than standing up for the super-wealthy. I'm sad to see the original letter.If it sparks change, that would be wonderful.
  12. If I were cooking for myself, I'd just sautee some chicken livers with way too much garlic and pepper, served on whatever bread is available or none at all. If I need to be civilised, a pasta carbonara. No, I don't have guanciale in the fridge.
  13. I didn't understand the proper use of a light Chinese cleaver when I first got it. It's a lovely sharp versatile knife, and it saddens me every time I notice the little nick on the cutting edge. All my own fault and ignorance. I use the back of the blade of a cleaver made from railway steel to break lamb bones. The steel is too soft to keep an edge if used this way, and the whole thing looks horrific. We've just moved house, and this knife has gone "missing." Possibly Mrs K took the opportunity to dispose of it.
  14. Apart from this magnificent specimen, would everyone else be happy to use those fine edges on bone? My Chinese cleaver dented its edge on a chicken bone. I want something that will chop through a leg of lamb, never mind chicken thighs!
  15. What that article calls High Tea is generally just called Tea. I call it dinner. There's a lot of kerfuffle with supper/dinner/tea here.
  16. The lack of reports of death by Nepalese market salt is encouraging. If it was just me...
  17. Three years ago walking around Kathmandu I found this salt in the market. Great, I thought, get the real stuff, right in the Himalayas, why get prepacked plastic wrapped stuff? Granted it was covered in flies, but it's salt, right? No cells or virions reproducing on that. I can always give it a quick rinse, all safe. This is how real people have had real salt in the real world for millions of years. And here in Kathmandu, they're using it everywhere. I'm probably eating this every meal. Back home in England, I'm worried about the chemical content of the salt. Untested. Probably OK for dressing... What would you do? I've got 250g. Cost negligible.
  18. There's a small trend to "manning up" teas with mackerel pate, beef/horseradish sandwiches and suchlike offered alongside the clotted cream and jam. I thoroughly approve. I like one slice of a scone with clotted cream and jam, but two is too many.
  19. Wow! Envious.
  20. I agree there's a lot of it world-wide, @liuzhou. The adherence to custom can act as a buffer against this. If those customs were fractured, in this instance as you propose by two World Wars, then it wouldn't be surprising that in the 70s, housewives without home training of good food should turn out indiferent meals. It takes a long time for standards to improve. The French and Italian approaches seem very interested in authenticity, following recipes faithfully. The British have a more easy-going attitude. "Bish bash bosh! Job's a good'un!" as Jamie Oliver says. While that can give great results if you're talented or keen, it provides no protection to the untrained and inept.
  21. In my case, literally, the food was bland compared to my first 7 years of life eating Indian food every meal. It's hard to know quite how much of my reaction was because the food was awful and how much due to not understanding it at all. Through my teenage years eating at a (very) few white friends' houses, the food seemed indifferent at best, inexpert and unambitious. I'm hesitant to say it, but a lot of home cooking here in Britain still seems that way.
  22. This list took a long time to get on this immigrant's plate, only starting when I left for University. Love everything on it!
  23. My first experience of British food was school meals as a 7 year old. Every lunch was so bland, I almost cried. At one school assembly I listened aghast as the head master railed against too much spice spoiling the palate. I think he might have been drawing an analogy with too much excitement dulling your experience of life. I was so glad when I discovered mint sauce. Tasted weird, but at least I could taste something! 50 years later, I can appreciate the difference between roast potatoes, mashed potatoes, chips, boiled and steamed new potatoes. Bring me the blandest thing on the menu!
  24. "Challenging personalities" are absolutely the worst part of my job. I imagine it must be the worst part of everyone's work. We lost something important as a civilization when we lost the freedom to tell these people to go away and leave us in peace. Other choices of words were available too.
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