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Everything posted by Kerala
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@heidih I am worried that we are harvesting them young.
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The museum is about 2/3+ devoted to the sardine canning history. There's a Portuguese black and white documentary shot back in the 50's that feels like a jolly Pathe newsreel, subtitled in English and French. The process shown is very close to the Pinhais factory clips earlier in this thread, so Pinhais at least is staying true to tradition. It's very worrying how much smaller current day sardines are compared to what we see in the documentary and in the representations at the museum.
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One of the things I love eating in Portugal is grilled sardines, but they seem to be out of season. I took a day trip to Portamao. The main museum is the converted La Rose sardine canning factory. The tins were stamped and shaped from the sheet metal right on site. , Very interesting museum, great walking through the factory and touching the actual machines. Sardines seemed to have been much plumper in those days. Anyway, I picked up a couple a few La Rose tins from the local supermarket. The wife says I eat a can in a day, so it will only take me a couple of weeks to get through this lot!
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The Pinhais above was beautiful with fresh crusty bread and local butter. All my girls are crazy for the bread and the butter!
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Well I'm back! I'm back at my mate Eddie's in Portugal, with the family this time. If I squeeze in a can a day it will be breakfast and snacks. I've brought check-in luggage, so i hope to bring back quite a bit of stuff of various sorts.
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I just use a plate.
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The original Guardian article is about food they avoid. The food I've listed above is all stuff I'd like to try but haven't had the opportunity. There's hardly any popular food I wouldn't try. There's some I've tried i don't think I'll try again. Andouilette and trippa fiorantina come to mind, although a) never say never and b) the definition of "popular" is pretty wide ranging.
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Me neither. Never had korean fried chicken. Never had proper pho. Dover sole. Not a proper salmon en croute. Lobster thermidor. Lots of American things, most intrigued by biscuits and gravy, po' boys and gumbo.
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https://www.instagram.com/reel/CpP_nTZjVPR/?igshid=YmMyMTA2M2Y= Lovely video of Nonna making carbonara. The comments section is the usual "that's not carbonara" storm.
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Brother in law came over. This is what Newari pre-dinner table looks like. I was asked to do a carbonara. As I've said before, guanciale is not easy to source here, so I used pancetta made in the UK. Pecorino Romano and Parmigiano Reggiano. I was winging the proportions based on Rachel Roddy's recipe. I chose bucatini for the pasta. It turned out well. As well as it can without guanciale.
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Last night's dinner, Mother's Day here in the UK. One daughter wanted lamb, the other pork, so I did both. The main development is that I finished the crackling in the air fryer. Guess what? Light, crispy, crunchy. The missus said it was the best ever. It's still not what I'm looking for, but it was good.
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Open sandwich with yesterday's lamb, sliced and fried, with mayo, radish and chilli/garlic garnish on toasted bread. Now that's an open sandwich!
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Happy to have you here! Just dive in and start posting!
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Memories of a weekend in Greece a long time ago... 35 years and 20kg ago! I forgot the sliced red onions, and added some aioli, but hey! tasted good! Air fryer lamb, so pretty fast prep.
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Go for it. Grandmas in Taiwan are not spending $220 on a cleaver. If only such a choice were available to me!
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I didn't fancy faffing about too much, so just what was to hand. Pear, ham, century egg, leaves. The egg made it all so satisfying.
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Welcome, Gastrique! The restaurant you're working in sounds like it would be a great place to eat!
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Anyway, thanks for the reminder about Pi day. I can try and sneak a steak and kidney pi into the family meal...
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It is literally 300g of raw smoked haddock, salmon and cod. I've bought separately in the past, but the quantity is just right for a family meal. Of course, I add a pack of prawns or scallops. So - convenient! Sorry, Shelby, I couldn't edit you out for some reason.
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Absolutely.
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I didn't know there was a specific time for bangers and mash. Teach me, please!
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