Food
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- Nairn2
- That sounds utterly vile.Continuity
- I kind of want to take some to a BBQ. It's a pity there's no way to change the packaging though... .Nairn
- I think it would be fair to conjecture that you'd never be invited to a BBQ after turning up with these.
But OK, they just might be Hot Dog Bliss™Continuity - But if you really want to be sneaky about it, just pack them in Tupperware, sans packaging.Continuity
- Oh gosh, I'd take them on the quiet and slip them in unnanounced, after I'd eaten real hot dogs.Nairn
- grafician0
Credit: CDA Appliances in Nottingham
- Just don't put avocado in Poke, otherwise Shapesalad will have a fit. End cultural appropriation NOW. Kill Katsu! Terminate Tempura!Nairn
- Everything is cultural appropriation of some sort. That's what humans do. They take stuff, make it their own. Swedish meatballs are distinctly Swedish now, etc.jagara
- Turkish meatballs are great. With cumin and parsley. Mmmh!jagara
- Nairn1
FIVE HUNDRED GRAMS OF TAGLIATELLE IS TOO MUCH PASTA FOR TWO AND A HALF PEOPLE.
- The Italian in the house said 'tree fitty' and I ignored her. I WAS WRONG. What are we going to do with all of this pasta? This is why I don't cook pasta.Nairn
- Being mature is when you figure out how much pasta to cook...grafician
- I have a live-in Italian to cook pasta for me usually. 'Maturity' is about learning to defer expertise. Also, sod pasta. I can't be bothered with it.Nairn
- Make salads, prob. solved ;)OBBTKN
- Oh, I love a good salad! The MIdget's not too keen on leaves though.Nairn
- Err ... Nairn. 100 g per person of any old shape of pasta usually does the trick. ;)Continuity
- As a side, or as a main?
For me, Pasta's barely an aside. For an Italian, it is the utmost and everything.
Tree fiddy for 2½.Nairn - Anyway, the 180g overshoot was well-eaten as leftovers the day after.
Also, making pesto is fucking expensive.Nairn - Have you considered googling a recipenb
- When it comes to pasta, nairn, did you know this?
https://www.mashed.c…microkorg - The hole in these is the exact amount of spaghetti for one personmicrokorg
- I guess tagliatelle has to be done by weight tho ;)microkorg
- Continuity3
Made tacos with carnitas tonight, using J Kenji Lpoez-Alt's 'no-waste' recipe.
https://www.seriouseats.com/no-w…
Homemade salsa verde (can't get fresh tomatillos in Munich, but I can find the canned ones, so I'll take what I can get. And I used a different recipe than Kenji's). Cotija cheese. Escabeche de cebolla. Coriander. Lime juice.
It's the stuff dreams are made of.
- pango0
- This might make me feel better about buying a house with no gas, but since electricity doesn’t go up the sides of my wok i can’t see paying money to switchscarabin
- would it make you feel better to know home gas stove almost never produce enough heat that woks are designed for?pango
- its definitely a learning curve to switch how we do things.pango
- there are induction for woks but currently it's very expensive.pango
- wait. never mind you can buy one from aliexpress for about $200. but i'd still wait for it to get more popular.pango
- That’d be cool.
But yeah, i do wish my stove had a higher maxscarabin
- ok_not_ok1
- I mean, i'd an ok recipe, but I suspect it's not the reason you posted this..? ;)Nairn
- lol!ok_not_ok
- i came for the banana crushing implement, i stayed for the banana crushing implementkingsteven
- hahahahaNairn
- I'm here for the back story.ShenanigansTV
- I'm drooling, because of the food I swearjagara
- mort_4
- Put bag on lap, open and enjoyjagara
- "Fresh!"
Now, now that's an exceptionally bold claim.Continuity
- pablo282
World Food Atlas: https://www.tasteatlas.com/searc…
- I'm pretty sure Saveloy sausages aren't from DurhamNairn
- Why the fuck did you post this? I've wasted so much time on this over the past couple of hoursNairn
- And all I've had to eat today was a D-Grade bacon roll. So Hungry.
I think I posted a similar thing a while back, but focused on SoupsNairn - This supposed to be what foreigners think?Gnash
- I think it's a genuine attempt to map regional foods .. bu tthe content's lifted from third party sources such as wikipedia, so is full of... curiosities.Nairn
- BuddhaHat1
I made squashed roasted new potatoes like these twice in the last week:
https://www.recipetineats.com/cr…
Instead of the butter etc, I put some olive oil in a small pot on low heat and added some chopped rosemary and garlic, and sauteed until the garlic just started to brown around the edges. I strained off the garlic and rosemary, and when the potatoes were ready I threw them in a bowl, poured over enough oil that the potatoes could absorb, sprinkled over kosher salt, and served. I think they're the best potatoes I've ever made.
- Nairn0
If you're ever tempted to make a Spanish Omelette with crisps, as made famous by El Bulli, and as I've had in the back of my mind to try for years now - don't.
It's exactly as you'd expect it to be if you actually consider the reality of the proposition.
I've made perhaps hundreds of tortillas over the years and no matter how fucked up or poorly they've come out, for whatever reason, they've always been at least edible.
There is a plate on the side here with an entire half omelette on it from last night, that will shortly be tipped into the bin.
Dreadful. I don't know what I was thinking.
- The annoying thing was - this was one of those tortillas that Just Worked and came out otherwise perfect. Bunch of bastard.Nairn
- Which flavour of crisps did you use? Didn't know about the El Bulli crisps omelette and now i'm considering it - regardless of your adviceIanbolton
- Oh, just lightly salted! Flavour came from onions and a wee bit of chorizo. It was very dry and the crisps added no flavour or good texture at all :(Nairn
- All I can think of is reading this is woefully soggy crisps that end up dissolving in the rest of the tortilla. And it makes me profoundly sad.Continuity
- This has been my go-to tortilla recipe for years, and it's never once failed me. So good.
https://www.youtube.…Continuity - I changed my technique after watching that video a wee while back :) Actually, the result here was very dry. The inside of a tortilla should be a bit 'soggy'Nairn
- I'll go on record as saying I like mine actually a wee bit runny. Mmm.Continuity
- Try this. https://youtu.be/TET…Miesfan
- Or this too, https://canalcocina.…Miesfan
- Chorizo in a tortilla de patatas? Nairn, please c'mon, you can do it betterOBBTKN
- ^ Nairn just got tortilla-shamed. :OContinuity
- I was wary about the crisps. I don't normally! FORGIVE MENairn
- scarabin1
The way he thickens this at the end is surprising. Never seen that before
- He does some quite good recipes, this guy, but I'm pretty sure this is a cover project to his main money-maker on the darknets where he cooks children.Nairn
- I’d try it ^scarabin
- ALRIGHT, FUCKIT, I'M DOING IT.
Not entirely sure Ze Child is on-board, her having just watched this vid, but we'll cross that bridge in an hour or so.Nairn - er.. in relation to the video. Not cooking children. *stares at cellar door*, *laughs awkwardly*Nairn
- Lolscarabin
- Ok. It's cooked. Personally I thought it smelt gross, but my partner came from work and said the opposite. It is impossible to grate a tomato.Nairn
- Ok. This was pretty fucking good. Was a bit concerned about the scent towards the end there, but this was really nice.Nairn
- Thanks, Scarabin + likely child murderer!Nairn
- was it the spices you thought smelled gross?scarabin
- No, I love all the spices in this. Perhaps just the amalgam of bay, egg and a not particularly brilliant veg broth. still, it all tasted great in the endNairn
- Going to make this again tonight, but add chicken thigh (finely shredded, perhaps?), chorizo and some cumin. Perhaps a bit of turmeric in for colour.Nairn
- Actually, maybe not the chorizo. Next time. perhaps. Don't want it become an overly 'smoked paprika' dish,Nairn
- I made a version with white beans the other day. Pretty tastyscarabin
- OK, added half chicken stock, a couple of fried, shredded thighs, cumin, turmeric and whole, rather than half, peppers and YES.
Next time.. some black beans?Nairn - ...tha dash of lime, some coriander, chipotle chili, a hint of chocolate, some charred swteecorn and MEXICAN! Wait.Nairn
