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can we just list the foods we love?
sausages, sweet potato mash and greens.....with lots of gravy...and hopefully some mini eggs for pud.
we also have to do MEGA CLEAN tonight as well as we went to the pub yesterday instead of cleaning :(
is so good
It makes me parp though.
Stupid, delicious creatures.
Sooosososos good. I need more of them in me.
pickled onion space raiders
those tango chocolate orange popping candy sweets that i've only ever seen in the vending machine at work and nowhere else ever
that chili noodl soup i make where i just chuck loads of different veg into a pan with some chili powder and some vegetable stock
Scrambled and poached eggs
they are really nippy and nippy is good.
Nuts in all their various guises
Crunchy nut cornflakes
I'd like to get some halloumi and some of that turkish sausage this weekend.
its just not the same anywhere else
seriously, what is their secret
it was meant to be next to the pub scampi
pub scampi is too good
that served the amazing scampi of which you speak. I KNOW THE SECRET.
spinach leaves and cherry tomatos
Last night i had an awesome corndog at the superbowl, although the roll was a bit hard to chew and I ended up throwing it at a girls head.
my problem is always with how saucy (behave) it is i.e. ends up being too dry.
i've tired cooking the pasta first and then mixing it with the sauce and then in the cooker (results in massive pasta). i've tried putting raw pasta in the oven with the sauce (inevitable all the sauce is absorbed by the pasta). i've tried cooking the pasta for 5 mins and then sticking it with the sauce but it still seems to absorb nearly all the sauce.
lets have it then.
i dont want to fuck this up again. i am through with experiments.
Extra grated cheese on top and under the grill until it browns.
Also, whack in some spinach when you mix the pasta and sauce. It's an absolute winner. Promise.
it results in massive, overcooked pasta.
Make a much greater volume of sauce. It's not hard.
Thank you and goodnight.
i've explained the experiements above. i want some cold, hard facts. unlike my pasta.
Under the grill on a pretty high heat you're not going to be there long, maybe five minutes tops. It's more of a cheese scorch than a cook, if you know might what I mean.
Maybe make up a little more sauce too? I'm going 3/4 pint milk and a shit-load of cheese for two.
And don't forget the spinach.
my problem has clearly been that i've been ovening it.
thanks for the advice. thanks for reading my post. and frankly, thanks for not being closed-colon or pickledouef.
Yeah, forget the oven. He can't help you. It's all about the grill.
i've gone off it recently. leaves my mouth feeling all coarse.
Just cook it all on the hob and grill the top so its crispy and cheesey...are you using bread crumbs for the top?
I like to put lardons in my mac cheese. I really like lardons.
but clearly the grill method is going to help.
like I'm obsessed
I had TWO lots of garlic dips this weekend. One large pot of aoili with my chips at Byron on Friday night then a pot of garlic mayo on Saturday lunch with my chicken and chorizo wrap
GARLIC MAYO. I WANT TO MARRY YOU.
Recipe says 2 cloves? I stick at least 6 in.
used to go to this every year as a kid
they have garlic ice cream!
cos i fucking love the stuff.
could murder a full english breakfast right now
shellfish is the best sub-category of food ever
cheese (all cheese but especially strong cheddar, feta, mozzarella and halloumi)
Montezuma or Green & Blacks chocolate
kimchi (anyone know where I can buy jars of kimchi? Only had it in restaurants)
THey were the half-sized ones, but all the same, it was a lot of corn. I think I must have worms or something, I've never known an appetite like this in my life.
I prefer it off the cob though, so it doesn't get stuck in my teeth. I like eating Green Giant straight out of the tin best.
Mine is either almond one or the butterscotch one.
wouldn't turn down your choices though!
Sounds like quite a nasty `transferable from animals to humans` disease that.
I'm steering clear.
Its probably the meat I'd bump off if I had to
(i'd keep chicken, pork and beef)
All perfect, perfect cuts of meat. Seasoned correctly, and with the right accompaniments, you're in flavour country.
Not sure what I'll do with them yet.
I might put it in the fridge to defrost tomorrow night an dthen have people round for roast lamb on Wednesday night. Who would li to cme round for dinner? I will defrost it properly, I promise. 'm a good cook and I always have nice wine too.
And what would you do it with?
with soy and honey, garlic and rosemary. It kind of bake sin the open with teh lid on, so it's so tender, then you glaze it and finish it off in the overn with thwe lid off, to get a fripsy coating. It sits on top of some potatoes and root veg and shallots, whihc all carmalise. It's fantastic. It's from a book called the Real Meat Cookbook, but i also found it online here- http://www.food.com/recipe/glazed-lamb-pot-roast-39485
However, this beast is too big to go into my pot (unless I chop off the sticky-out bit of bone and possibly carve into it a bit.) So I think I'd just do a standard roast, making cuts in the flesh and inserting slivers of garlic and rosemary. Mint and red wine gravy using the roast juices, and that will be fine.
Not for the first time eh?
Anyway - both options sound great, although I've a reasonably firm preference for the latter.
Would you be willing to experiment with wrapping an anchovy around the garlic and rosemary `parcels` you're inserting there into the holes in the lamb? Works a treat that does, and gives the meat and the gravy a tremendous richness.
I am ALL OVER this idea.
Make, say, 16 large holes in the lamb. Wrap half a garlic clove + a few sprigs of rosemary in a salted anchovy. Carefully squeeze them in the holes.
16 should do it. You don't want the anchovies to be too overbearing, but all they do really is melt into the meat...
(which means I must not end up getting drunk and crashing at my mate's place like last tuesday night. This will be my incentive.)
I'm going to my first one next week. Any tips? Whats good?
i want to make a HUGE pork pie
What should I use it for this evening?
a pie (good for the pastry/crust)
Prawns/Lobster/Crab/Crayfish (basically any shell fish)
Salads (I say this broadly as I like most salad ingredients except coriander and parsley)
baked goods (any)
potatoes - this includes crisps/mash/fries/fritters/hash browns
eggs - especially poached
meat - steak/lamb/ribs/pulled pork
fruit - any really
pizza - cheesier the better
fish and chips and mushy peas (covered off in some of the above)
NEXT DATE PLS.
I love that one. Its so cute!
I don't think there's anything listed here so far that I wouldn't eat and enjoy.
But I'll the moment I'll say KitKat chunkies, because I'm having a four-pack for lunch.
Chilli con carne. Three bean chilli. Turkey chilli.
ANYTHING WITH CHILLI IN IT
I have quite a bit of leftover poached smoked haddock. What should I do with it?
I need trip to Bodeans soon.
Mmmmmm pulled pork...drool.
We had the MASSSIVE platter of everything. I let him take the doggybag back home to his gf because i am a lovely friend <3
the problem with bodeans is once you go, it's all you can think about for a fortnight and you get awful withdrawal. I want to go again- tonight. NOw.
the last record store day, so it's nearly a year!
I had a pret bakewell this morning and it was SOOO meh. But then, I couldn't feel my face after the Super Bowl, so maybe I shouldn't be so quick to judge.
weetabix with manuka honey (7.5/10)
homemade butternutsquash and cheddar scone (8/10)
homemade french goats cheese, rocket, red onion, tomato sandwich (9.5/10)
half a twix (7/10)
homemade tagine with grilled halloumi (9/10)
whole box of panda biscuits with jasmine tea (9/10)
half a garlic bread (8/10)
Then I remembered that's what I did when I had an eating disorder. I'm not as unstable now as I was then though so I might start again. It's interesting (for me) if nothing else.
It was so amazing, even though i'd been craving macaroni cheese.
We added some small chunks of brie on top for extra nom.
Hugh's Veg Every Day book is brilliant.
sweet sticky goodness.
i think i'm going to give up making it.
list of acceptable microwave meals:
--------end of list------------
need I go on?
Tesco finest or taste the difference ones are good
I'm not talking about microwave meals. I'm talking about the ones you get and pop in the oven for 25 mins until golden.
thank me later x
I fancy chippie chips, maybe a sausage supper. I'm going out drinking near finsbury park, where is good around there?
do a lovely egg mayo sandwich. Perfect with a bag of salt and vinegar Squares!!
But I've gone right off the idea since the name became "cum encrusted vegetables" in my head. But I need to use the veggies now.
At least there's no white sauce in the recipe.
P TO THE PHOWR.
They're the tits
I just dunked one in my afternoon tea. Oh. My God!