Lol clearly doesnt. e?
Dinner of the Day.
- Thread starter luka
- Start date
-
- Tags
- ambassador anyone can cook buffalo cheese candlelit chef luka come dine with dissensus danny goes full ponce death to false butter diet fads dinner's in the dog dissensus meets luka uptown for dinner fear the eggshaft! floyd fresh basil gary rhodes gillian mckeith grub herb garden hmg's 3 day bowel movements leo's inherited tomato licking the plate local ingriedients lumpy misshapen condom made a meal of it meal deal my dinner with luka napkin in the collar pukka robbed by coppers skilled hands stool sample taste the difference teatime casserole at casa de tea tescos meal deal the great fried egg controversy the mushroom monk tucking in
Lol clearly doesnt. e?
Mr. Tea
Let's Talk About Ceps
Thanks for the offer but I'm working tomorrow.
entertainment
Well-known member
I was cooking sichuan eggplant and went and got some really hot chili on my balls. Awful experience, I can still feel a slight burn now hours later.
entertainment
Well-known member
Mr. Tea
Let's Talk About Ceps
Made soup this evening using the stock I made from the bones left over from jerk chicken the other day (q.v.). I think I've invented the national dish of some Borgesian fictional country that shares a border with both Thailand and Spain. I started by frying some onions with a bit of chopped up chorizo and a chili while I heated the stock, then after chucking fried stuff in the stock I added some more oil to the frying pan and cooked a couple of chicken breasts, cut into bits. That went in the saucepan and finally I fried some rehydrated ceps and garlic. Put that lot in the pan and flavoured it with some cumin, coriander seed, turmeric, dried cep powder, a little salt and sugar and handful of lime leaves. Veged it up with some garden peas and asparagus tips. Finally I cooked some noodles to go with it and added a squirt of lime juice.
The whole thing was very umami but with a hint of spicy-sweet-sourness as well and that lovely aromatic note from the lime leaves. I sometimes make thick hearty soups that are all whizzed up but my favourite kind are those with a clear broth and unprocessed chunks of meat, veg or seafood in them.
The whole thing was very umami but with a hint of spicy-sweet-sourness as well and that lovely aromatic note from the lime leaves. I sometimes make thick hearty soups that are all whizzed up but my favourite kind are those with a clear broth and unprocessed chunks of meat, veg or seafood in them.
WashYourHands
Cat Malogen
the marriage of flavours that can overlap & compliment each other is pretty much as you described, the jerk stock makes a huge difference
we have chefs in the family & they always, always groan about wasted bones & flavour, add a previous marinade & you're rocking
had fishfingers & peas tonight
we have chefs in the family & they always, always groan about wasted bones & flavour, add a previous marinade & you're rocking
had fishfingers & peas tonight
Mr. Tea
Let's Talk About Ceps
Ahh well the jerk seasoning was just applied to the outside of the children pieces so I don't think it permeated the meat down to the bone! It was just a tasty, very traditional chicken stock.
A great thing I find about making your own stock is that if you feel your soup or gravy or whatever is lacking something, you can add a little salt, which you don't really want to do if you're using Knorr or Oxo because they're so damn salty in the first place.
Edit: chicken, not children. I just got a new phone and am getting used to the idiosyncrasies of its predictive text.
A great thing I find about making your own stock is that if you feel your soup or gravy or whatever is lacking something, you can add a little salt, which you don't really want to do if you're using Knorr or Oxo because they're so damn salty in the first place.
Edit: chicken, not children. I just got a new phone and am getting used to the idiosyncrasies of its predictive text.
Last edited:
Mr. Tea
Let's Talk About Ceps
No, but I like the idea. I just used the Levi Roots one and it turned out pretty well.
I haven't forgotten the excellent jerk chicken feast with the amazing tropical salad you made that time while a few of us were doing a Come Dine With Me thing years ago.
Ha!Don't I had completely forgotten about the whole incident so specifics are a bit huh? The key notes in jerk are thyme and pimento (and scotch bonnet of course.
Jerk marinade:
Leaves from 1 bunch time
As many scotch bonnets as you can take (2-4)
2 cinnamon sticks
2 tbs chopped fresh coriander (not sure about this step beyond adding vegetable mass)
1 ts crushed coriander seed
2 tbs black peppercorns
1 ts grated nutmeg
3 ts pimento (aka allspiece) seed/equivalent ground
6 cloves garlic
2 ts fresh ginger
Juice of 2 limes
Zest of 1 lime
Olive oil
Basically smash up in pestle and mortar or food processor, add oil 'til you have a paste of the right consistency. Smear all over the place. Leave to soak into the chicken (or whatever) for a few hours if possible and cook in oven as normal.
Jerk marinade:
Leaves from 1 bunch time
As many scotch bonnets as you can take (2-4)
2 cinnamon sticks
2 tbs chopped fresh coriander (not sure about this step beyond adding vegetable mass)
1 ts crushed coriander seed
2 tbs black peppercorns
1 ts grated nutmeg
3 ts pimento (aka allspiece) seed/equivalent ground
6 cloves garlic
2 ts fresh ginger
Juice of 2 limes
Zest of 1 lime
Olive oil
Basically smash up in pestle and mortar or food processor, add oil 'til you have a paste of the right consistency. Smear all over the place. Leave to soak into the chicken (or whatever) for a few hours if possible and cook in oven as normal.
IdleRich
IdleRich
I'm just marinading some lamb for tomorrow's dinner in fact, it's a Nepali recipe that basically uses every spice you've ever heard of. Should be good tomorrow. Guy at the meat counter went crazy and gave me way too much lamb though for some reason. I need to think of a lamb thing tonight too I guess.
That cat... every day they find a new way to take the piss, a minute ago he jumped in the fridge while my back was turned for one sec.
That cat... every day they find a new way to take the piss, a minute ago he jumped in the fridge while my back was turned for one sec.
entertainment
Well-known member
I'v never cared for marinades. It all sounds cool but when it comes down to it, the effect will always be negligible compared to just making it a sauce.
entertainment
Well-known member
maybe it tenderizes the meat or something? otherwise I just don't see the point
Mellsman
Well-known member
Felt the same - - until I started marinading stuff in yoghurt (& coriander & turmeric & lemon juice & ginger & garlic)
Enzymes in the yog. really go to work.
The effect of lamb and chicken thighs is awesome.
entertainment
Well-known member
Well I will have to give that a try, thanks