IdleRich

IdleRich
Good one today. Bough some crab meat from Continente and mixed in some spring onions and lime, served with avocado and garlic in warmed tortillas. I've had crab meat before but this one was the nuts.
 

pattycakes_

Well-known member
Cucumber, cherry tomato, chick pea and mini gherkin salad (it's cheap) plus a big fat plate of sauerkraut. Ran out of olive oil unfo. Food of the (fucked gut and budget conscious) gods
 
  • Like
Reactions: Leo

Mr. Tea

Shub-Niggurath, Please
Staff member
I like sauerkraut. Makes me want to snack on some kimchi (sauerkraut's brother from another mother) I've got in the fridge.

Boring leftover-y stuff tonight but reckon we'll have a blow-out Goan curry tomorrow. Last time I ordered I forgot to specify the heat level of the fish curry and it came at the default not-very-spicy level, which was rather disappointing, so I'll have to remember to ask them to crank up the heat a bit.
 

HMGovt

Bamber Clatscoigne
Last night was lazy dinner of some frozen* gyoza dumplings - the prawn ones, which I hadn't had before, which were OK although I think the veg ones and the chicken ones are probably better.

(*they weren't frozen by the time we ate them, before any smart-arses jump on me)

Monday night I did the old favourite, pasta with a cream/blue cheese-based sauce, with bacon, spring onions and mushrooms. The shrooms around here are juuust about starting to get into gear after some recent rains, so I had this bad boy to use in the recipe:

View attachment 3981
What's oxidising to blue there, chef?
 

IdleRich

IdleRich
I like sauerkraut. Makes me want to snack on some kimchi (sauerkraut's brother from another mother) I've got in the fridge.
On another thread someone was talking about when they realised that vitamin c was a cure for scurvy but took years to actually supply a source in the navy. Reminded me of a story about how on one ship they took sauerkraut to prevent the sailors getting scurvy as it was a good source of the necessary nutrients and, I guess, it was pickled so it could survive for a long time., One problem though, they knew that no decent Englishman would eat something with a German name, even under orders and to save his gums and/or life. In the end they came up with the cunning plan of putting the barrel on deck and leaving a sign on it saying "For officers only" and sure enough, every night just as planned, the tars would creep along and steal a bit each... classic reverse psychology I suppose.

Anyway, today I made some anchovy pasta thing but it was as though I was cursed. Misss was out and there was no hurry to do anything so I decided to fry a load of tomatoes, garlic and onion on low heat for ages, aiming to get a real deep taste. Then I found some capers and chucked them in too. Eventually after aaaages I decided to put the pasta on and in doing so I knocked over the jar of anchovies which I'd had to put on top of a cupboard so that the cats couldn't steal it... it fell on the floor and the top broke and oil went over the floor but I thought I'm fucked if I'm not eating those anchovies so I kinda put them on a plate and spent about half an hour going through every single anchovy fillet literally with my bare hands, scraping them to make sure that there was no broken glass in them. Then I chucked them in and tasted the sauce I'd made and it was unbelievably salty, now I really love salt but this was pretty much inedible. I dunno what I had done wrong cos I'd dried all the capers on paper towel to remove the oil from them so I really don't understand why it was so salty. Different anchovies from usual but still... anyway, I was pissed off at this point but I decided the only thing to do was dilute the sauce by adding in more tomatoes, so I started chopping them fast as fuck and in a bad mood (and yeah probably a bit drunk) and then I took a massive chunk out of my thumb, blood everywhere and so on. Dish actually tasted good in the end but I can't really serve the remainder to anyone else unless they are happy to risk a mouthful of broken glass and my blood.
 

Mr. Tea

Shub-Niggurath, Please
Staff member
What's oxidising to blue there, chef?
I couldn't tell you what it is, but I can tell you what it's not, and that's psilocin!

Much as I love the idea of a mid-week psychedelic dinner, I can't really justify it while caring for a baby.
 

Mr. Tea

Shub-Niggurath, Please
Staff member
On another thread someone was talking about when they realised that vitamin c was a cure for scurvy but took years to actually supply a source in the navy. Reminded me of a story about how on one ship they took sauerkraut to prevent the sailors getting scurvy as it was a good source of the necessary nutrients and, I guess, it was pickled so it could survive for a long time., One problem though, they knew that no decent Englishman would eat something with a German name, even under orders and to save his gums and/or life. In the end they came up with the cunning plan of putting the barrel on deck and leaving a sign on it saying "For officers only" and sure enough, every night just as planned, the tars would creep along and steal a bit each... classic reverse psychology I suppose.

Anyway, today I made some anchovy pasta thing but it was as though I was cursed. Misss was out and there was no hurry to do anything so I decided to fry a load of tomatoes, garlic and onion on low heat for ages, aiming to get a real deep taste. Then I found some capers and chucked them in too. Eventually after aaaages I decided to put the pasta on and in doing so I knocked over the jar of anchovies which I'd had to put on top of a cupboard so that the cats couldn't steal it... it fell on the floor and the top broke and oil went over the floor but I thought I'm fucked if I'm not eating those anchovies so I kinda put them on a plate and spent about half an hour going through every single anchovy fillet literally with my bare hands, scraping them to make sure that there was no broken glass in them. Then I chucked them in and tasted the sauce I'd made and it was unbelievably salty, now I really love salt but this was pretty much inedible. I dunno what I had done wrong cos I'd dried all the capers on paper towel to remove the oil from them so I really don't understand why it was so salty. Different anchovies from usual but still... anyway, I was pissed off at this point but I decided the only thing to do was dilute the sauce by adding in more tomatoes, so I started chopping them fast as fuck and in a bad mood (and yeah probably a bit drunk) and then I took a massive chunk out of my thumb, blood everywhere and so on. Dish actually tasted good in the end but I can't really serve the remainder to anyone else unless they are happy to risk a mouthful of broken glass and my blood.
Great story about the sauerkraut.

Your cooking disasters make me wonder if you cut up an old gypsy woman while driving back from the shops, or something.
 

IdleRich

IdleRich
Went to Asian supermarket today cos girlfriend had a craving for kimch, so we got some of that and also some radish kimchi and we also had gyoza, plus I bought some Japanese mayonnaise cos I saw someone on telly saying how good it was the other day. And fair enough, it was.
Japanese mayonnaise is typically made with rice vinegar, which gives it a flavor different from mayonnaise made from distilled vinegar. Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and may also accompany katsu and karaage. It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise, in part because only egg yolks and not the entire egg is used when making it. Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo. The vinegar is a proprietary blend containing apple and malt vinegars. The Kewpie company was started in 1925 by Tochiro Nakashima, whose goal was to create a condiment that made eating vegetables more enjoyable
 

luka

Well-known member
Staff member
i had Heinz today unfortunately. i had chips, cheese and curry sauce with mayonaisse on top and it was Heinz. it's so sweet, its gross.
 
Top