stephen129

Has anyone got any good recipes for chilli? I'm particularly interested in ones with any interesting ingredients. Not fussed about 'authenticity', anything goes, as long as the final result is delicious.

Would having a blended up mirepoix that is to be used for a ragu make any difference compared to a small dice? It all cooks down into pretty much nothing anyway. My knife skills are good, but a machine is always going to be faster (especially carrots). I have a food processor too, but it's quite underpowered and it doesn't fit that much veg in. I have to do it in batches. The Vitamix would fit everything in.

Add some beef sauteed with peas and onions.

Has anyone made mirepoix in a Vitamix/tried to use it in the same way as a food processor?

If you were to go on a food tour of London what kind of things would you want to eat? 1. Only British food 2. Food that actual Londoners eat (I.e food from around the world, London is an incredibly diverse city after all) 3. 50/50 British/Global 4. 70/30 British/Global 5. 30/70 British/Global Some background. I'm a lifelong Londoner. I'm considering running a food tour where I share my knowledge and take people to places around London to try various food. I initially thought I'd do option 5. mostly food that Londoners actually eat and some British food, because we are in Britain after all. Most of the non-British food is better anyway. However after speaking to a friend, he suggested that tourists would actually just want to try foods that they can't get in their own countries, regardless of the fact that they may not be the best tasting. Thoughts? Especially interested in the opinions of anyone who isn't from London who has been on a food tour in London, or would consider going on one.

I mentioned to my friend that I bought a Vitamix, he mentioned it was dangerous to blend hot food? Any truth to this? He linked me to this: https://jenniferskitchen.com/2011/11/blending-hot-foods-in-a-blender.html

Here's the pea soup I made. It was lovely. Got given a butternut squash, so going to make soup with that next. Then might try some vegetable purees to go with some proteins. I like the sound of the cauliflower one.

What are the benefits of making your own flour compared to just buying some from the supermarket? It's never something I've considered doing myself. (Possibly because I rarely use flour anyway). Is there a big difference in flavour?

I've been in the dead sea. My friend accidentally swallowed some water while floating around. It was pretty funny.

I have some koshihikari and a Zojirushi at home. If I'm making sushi rice, should I add less water than usual when cooking the rice, as it'll absorb liquid from the vinegar?

https://www.tesco.com/groceries/en-GB/products/256138641?sc_cmp=ppc*GHS+-+Grocery+-+Repeat+&+DS*PX+|+Shopping+GSC+|+Lapsed+|+All+Products*R+%26+DS:+F%26D:+Food+Cupboard:+Food+Cupboard*PRODUCT_GROUP256138641*&ds_rl=1116019&ds_rl=1116322&ds_rl=1116019&gclid=Cj0KCQjwrrXtBRCKARIsAMbU6bEFWjrUzAil0Dk6znhx0jv3UoWIrY07W21NVTZ4fDKrKJHk-sK6HTcaArdREALw_wcB&gclsrc=aw.ds This is what we get in the UK. I prefer it to traditional green pesto. It's probably not very 'authentic', but that doesn't bother me. Ingredients Tomato Puree, Sunflower Seed Oil, Italian Basil (10%), Sun-Dried Tomatoes (4%), Red Peppers (Sulphites), Cashew Nuts, Grana Padano PDO Cheese (Milk, Egg), Pecorino Romano PDO Cheese (Milk), Carrots, Pine Kernels, Acidity Regulator: Lactic Acid, Extra Virgin Olive Oil, Garlic, Salt

Personally I think cooking pasta in water 'as salty as the sea' is far too salty. Have these people actually tasted sea water? It's disgustingly salty.

I love canned sardines in tomato sauce. A recipe I like which is super easy. Cook some pasta such as fusili or penne. When nearly cooked, throw in a tin of canned sardines (or mackerel) in tomato sauce Put in a big dollop of red pesto. Add some chilli sauce to taste. Mix it altogether, breaking down the sardines into a bit of a paste. Deliciious

I realise I am years late to the party, but I was always put off by the price. Recently found one for £180, supposedly only used 12 times. What shall I cook? I have a loads of frozen peas in the fridge, wanted to make a nice clean pea soup (no added ham or bacon). If anyone has a decent recipe, I'm all ears. Aside from that, what are your favourite things to make in your Vitamix and any general advice when using it?

I was wondering a similar thing. With Chinese claypot rice, how does the charcoal affect the flavour? Surely there's no smoke getting into the pot? Is it just because the charcoal gets hotter than conventional cooking methods?

Have you tried roasting brussel sprouts so they develop a nice char. They're delicious.

Does anyone know if these recipes are similar to the ones you get in coffee shops? I'm trying to recreate what I get in places like Pret a Manager (in the UK). Is the only way to do it with whole spices? Are there any teabags that would be comparable? I bought some Monin Chai syrup, but it only really has syrupy sweetness, not the nice flavour from the spices.

Has anyone tried high quality soy sauce? What does it taste like, is it worth the money? What brands would you recommend? I ask because I own a few bottles of high quality balsamic vinegar from Modena and the difference between them and the commercially produced stuffed is night and day. I hardly consider them to be the same product. I wondered if it's a similar case with soy sauce. (Based on the production methods you'd assume so).

I have stolen this from another forum I read.

I want to make my own furikake. I'm just reading this recipe and variations of it. Does the fish actually completely dry out with this method? Does it resemble ikan billis/other dried fish? I have some whitebait in my fridge and was considering turning that into furikake, was just wondering how to get it super dried out and crispy.

Wow that website has beautiful things for sale.

I'm leaning toward this: https://www.amazon.co.uk/Gourmet-Chopping-Boards-End-Grain-Rectangular/dp/B01N6EMCOE/ref=pd_lpo_vtph_tr_t_2?_encoding=UTF8&psc=1&refRID=BZV462CRB1X7ZSA6KYB0 Anyone got any thoughts?

You think that's bad? I had to pay £300 ($390) to get a 5.5 cup made in Japan Zojirushi with the premium white rice and GABA brown settings (no idea if they make a real difference, haven't tried the normal or quick cook settings). It doesn't have induction or pressure. The made in China version without premium white rice and GABA was £200 at the time, now it's £230. The website I got it from has even increased the price to £340 recently! Amazingly my girlfriend and I still love it, we want to eat rice all the time. We recently bought some Koshihikari from Niigata (middle one in the picture. Supposedly the best place in Japan for rice and the most popular variety), best plain rice I've ever eaten, much better than the Nishiki. Cost £37.50 for 10kg... Beautiful packing though 😂

I'm looking for an end grain chopping board to buy that doesn't cost the earth to be kinder to my Japanese knives (mostly in aogami super). I think my limit is about £65. Has anyone got any recommendations. The ones I find seem crazy expensive and the reasonable ones are harder wood (or the wood isn't even stated). I'm based in England

Hmm, very torn on this. Also being in the UK it's very hard to get the pot I want. Might have to buy it from some random website and pay a load of import tax. I wonder what's more likely to die first, the Zoji itself, or the pot? EDIT: This might become a non-issue. It seems impossible or insanely expensive to get it to ship to the UK. Apparently it will cost £109 for the pot to ship from Singapore. The Zoji website doesn't even accept my UK postcode (zipcode). This other Canadian website wants to charge £145 with shipping and tax. Might as well just buy a new rice cooker...