Tonight I cooked..........

Snake & Pigmy stew with dumplings served with mash and mixed veg.

20180619_210052-755x755.jpg
 
Sorry , no photos... if I knew how good it would turn out they would have been all over the place

Creamy Tagliatelle ,with salmon

boil the pasta to your liking, while this is cooking put a salmon fillet in the oven for 10 minutes ,then when cooked flake into decent size chunks, also while this cooks , a frying pan with some olive oil and fry coarsely chopped garlic (lots) and baby plum tomatoes, until they are a mush
go to the fridge , only to find there is only a half tub of ASDA mascarpone and tomato sauce so add a generous dollop of Philadelphia garlic and herb cheese slop, mix the sauces together as they heat , then drain off the pasta , drop it into the frying pan with the tomatoes and garlic , stir in the now almost boiling cheesy saucy stuff and mix well , transfer to a serving dish and add the salmon , again mixed in

(now you understand why no photos were taken )

served with garlic bread and grated Parmigiano Reggiano , or Parmesan cheese if you haven't got any;)

sounds like a foody type of bodge up, in fact it was superb
 
Spatchcock chicken, baked potatoes, bell peppers stuffed with ordinary stuffing.

IMG_9239 2.JPG


Served with steamed asparagus and Brussels sprouts. Gravy over.

IMG_3894.JPG
 
Hmm.. I`m not sure that`s a plate of food I would enjoy.

Is it a local dish?
Roast chicken, stuffing, potatoes, veg and gravy?

No, it's neither local nor common, I was on an open ocean diving expedition in Switzerland and came across the local specialty.
 
John 11:35.
 
No, it's John failing his BFT in style...
 
I would never have thought of such a dish but I reckon the acidity of the apple would perfectly compliment the liver.
I will definitely give it a go. Ta PB.
I'd recommend this book:



The author argues that the key elements of cooking are salt, fat, acid & heat (temperature of cooking rather than chilis!) Acidity is one of the elements providing balance in food, she says.
 
Mushroom soup
20180620_184401_resized.jpg
 
Soup spoon - round
Soup dish - has corners;
not good for dishwashers,
not good for hand washing.

Solution 1: round dish
Solution 2: lots of bread to wipe out corners.
Solution 2 not the best for Mess dinners.

Moral:- round dishes, plates, saucers, cups, etc. are great.
 
I'd recommend this book:



The author argues that the key elements of cooking are salt, fat, acid & heat (temperature of cooking rather than chilis!) Acidity is one of the elements providing balance in food, she says.
I would second that recommendation CP.

An excellent combination of a book on food and a recipe book. Nice to see quaint hand drawn illustrations rather the usual food porn (with all the associated photographic tricks).

It reminded me of a quote from Anthony Bourdain about Mario Batali that “he was always trying to cook hotter, faster and saltier than anyone else”. And Jay Rayner on cooking his chickens “really hot and fast”.
 
I would second that recommendation CP.

An excellent combination of a book on food and a recipe book. Nice to see quaint hand drawn illustrations rather the usual food porn (with all the associated photographic tricks).

It reminded me of a quote from Anthony Bourdain about Mario Batali that “he was always trying to cook hotter, faster and saltier than anyone else”. And Jay Rayner on cooking his chickens “really hot and fast”.
What I love is things like the flavour wheels. Hope I'm not breaching copyright too badly to put this example up:



The "what should I cook" flowchart is also really interesting. Really need to find time to use the book properly!
 
I'd recommend this book:
The author argues that the key elements of cooking are salt, fat, acid & heat (temperature of cooking rather than chilis!) Acidity is one of the elements providing balance in food, she says.
Thinking about it you might also like this book.

BF8C3A64-010F-4EE2-AB77-7D874BD6FF3C.jpeg


Broken down into sections on heat, acid, fat, pressure etc.

It is light on the chemistry bit (handy for me as I didn’t even do O Level chemistry) and big on explaining what happens when you cook.
 
For my tea tonight, having emptied the bugger out I am surprised at just how little there is in it. I used all the right picks and toolz .
C694BCB5-2FD7-474A-AEC2-8E62AD54B638.jpg
 
Thinking about it you might also like this book.

Broken down into sections on heat, acid, fat, pressure etc.

It is light on the chemistry bit (handy for me as I didn’t even do O Level chemistry) and big on explaining what happens when you cook.
Cheers for that, will be going on the wish list :)
 

Latest Threads

Top