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# Luncheon!

Today I'm eating a backpudding supper, washed down with Tizer.
What are you having for lunch?
(, Wed 9 Mar 2005, 12:44, archived)
# I quite fancy
dog's cocks in vinegar. But probably a chicken salad bap.
(, Wed 9 Mar 2005, 12:45, archived)
# at present I am unsure as
it is being prepared for me. :-)
(, Wed 9 Mar 2005, 12:45, archived)
# Don't know what i'm gonna eat yet

(, Wed 9 Mar 2005, 12:45, archived)
# Arf!
I was worried it would be a double chin . . .

(, Wed 9 Mar 2005, 12:53, archived)
# don't make me do it!
(, Wed 9 Mar 2005, 12:54, archived)
# youi rweally neefd a new jkeyboird
don'rt yoiu?

edit: or better fingers.
(, Wed 9 Mar 2005, 13:12, archived)
# homemade tomato soup
(, Wed 9 Mar 2005, 12:45, archived)
# mmm
I've always wanted to make that.
(, Wed 9 Mar 2005, 12:48, archived)
# its dead easy
chop and fry 1 onion
add 6-8 tomatoes (quartered) and 2 carrots (chopped)
with chicken stock (150ml), thyme and parsley
bring to boil then simmer for 20 minutes
blenderize it, add salt and pepper
reheat gently

edit: serve with crusty bread and pate
(, Wed 9 Mar 2005, 12:51, archived)
# Ooh ta but don't you have to peel the tomatoes first?
If not, yippeeee
(, Wed 9 Mar 2005, 12:56, archived)
# no
but if you wanted to remove the skins from tomatoes you put them in boiling water for 30 seconds-1 minute and they peel right off
(, Wed 9 Mar 2005, 12:57, archived)
# Yes sir, I can blanchee :)
I am going to cook that tonight for my dins!
(, Wed 9 Mar 2005, 13:08, archived)
# hopefully
you won't get poorly again this time
(, Wed 9 Mar 2005, 13:14, archived)
# hehehe
(, Wed 9 Mar 2005, 13:15, archived)
# I have an embarrassing question
Where does one get 'stock' from?
I know you can get the little cubes but are these any good? And what is real 'stock'?




I have avoided any recipe which mentions 'stock' for many a live-long year, and I think there is a lot of life I am missing out on.
(, Wed 9 Mar 2005, 13:11, archived)
# Fish stock is usually the leftovers from cooking fish
skin, bones, a bit of flesh and then boiled in water.

Meat stock is the same.

Vegetable stock? NFI. I get mine in powdered form.
(, Wed 9 Mar 2005, 13:19, archived)
# The cubes are ok for week-night cooking...
because of the sheer convinience (I find oxo slightly better for beef, knorr better for chicken, and Marigold excellent for vegetable - tub, not pot, that last one)

Some supermarkets now do pots of stock cencentrate, which are much superior to cubes, but without the hassle of making your own. Just dissolve in hot water (my only experience of this is a Beef and Red wine one. Made excellent gravy).

I also believe you can get cartons of fresh stock in the chiller section at some supermarkets nowadays.

If you want to make your own, then typically chuck some meat offcuts into a large pot with water, black pepper corns, peeled onions, carrots(look up various recipes) simmer for a couple of hours, strain, and then be preapred to wipe down your kitchen from all the condensation!
(, Wed 9 Mar 2005, 13:26, archived)
# Thankyou very much
*doffs hat

I shall give it a try!



I'm scared - stock seems so grown up
(, Wed 9 Mar 2005, 13:29, archived)
# My pleasure.
What's the worst that can happen! I've had stocks before now which haven't really worked, have lacked a bit of flavour, so, you just blend with an oxo cube, or something like that! (Mushroom ketchup is also very good for increasing the flavour of homemade stocks - it's a much forgotten ingredient).

Gee, I love cookery hour on b3ta! :)
(, Wed 9 Mar 2005, 13:36, archived)
# In return I'll give you an ace alternative recipe for corned beef hash
Which I did last night (nicked from Delia I'm afraid)

instead of mashing the lot all up so it's a big sloppy mess, cut your spuds into 1cm cubes and boil em for 5 mins - then fry em up with a LOT of onion and a tin of corned beef, which you have cut into chunks and marinaded in 2tbsps worcester sauce and 1tsp grain mustard. Fry the lot up and serve with baked beans - its got a lovely chunky texture and great for when you're feeling poorly (as my boyfriend is at the mo)
(, Wed 9 Mar 2005, 13:43, archived)
# Oooh, lovely. Thankee!
Nice savoury comfort food! :)
(, Wed 9 Mar 2005, 13:57, archived)
# yum yum yum!
nothing beats homemade tomato soup.
(, Wed 9 Mar 2005, 12:49, archived)
# except clam chowder soup
apparently
(, Wed 9 Mar 2005, 12:53, archived)
# Erm...yes,
but you do have a very fine lunch.
(, Wed 9 Mar 2005, 12:54, archived)
# I have a very good recipe
for that, if you like...
(, Wed 9 Mar 2005, 12:59, archived)
# hit me!
(, Wed 9 Mar 2005, 13:02, archived)
# verbatim from a San Francisco drunk, it goes like this:
"Fry up some bacon or some salt pork, the amount based on how much chowder you're making. I'm not sure what the term is, but you want to fry it until the fatty parts aren't chewy, but make sure the meaty parts don't burn. You want it cut up strips into thirds, either before or after cooking.

If you have a lot of bacon grease you may want to drain off a bit, but you don't need to. Melt in a stick or so of butter, and chopped onions, some minced garlic, and a lot of black pepper to taste. Once the butter's browned and the onions are carmelized, stir in some flour to make a roux. You want it to get less thick than pudding, but sluggish.

Once you get a nice consistency throw it in a pot, add clam juice (a lot, though it can be stretched with water), diced potatoes, carrots (very optional, i find they sweeten the whole thing too much for my taste, but they make it look pretty), diced green onions. Let this cook for a while over medium heat, stirring occasionally.

Add clams, out of the shell, but you can throw in a few in the shell to make it look cool. I like to thicken it too with a couple cans of clams too. the potatoes take a little longer to cook than the clams so you should time it so that they finish together (like everything good).

I like to bring this to a boil and then turn it down to low. I have no idea why, it's just a habit. No matter what, take it down to low and stir in fresh cream. This can be thinned out with half and half. Stir, let it warm up a bit but not boil, and then you're done. I cover it with some more crushed pepper and some parsley and thyme.

I think that's it."
(, Wed 9 Mar 2005, 13:05, archived)
# *Reads "bacon"*
*shudders*
(, Wed 9 Mar 2005, 13:10, archived)
# *cuts and pastes*
groovy, ta muchly!
(, Wed 9 Mar 2005, 13:11, archived)
# lentil soup
mmmmmm




*dreams of tubgirl*
(, Wed 9 Mar 2005, 13:00, archived)
# Now I feel the urge to
poke out my mind's eye with a burnt stick
(, Wed 9 Mar 2005, 13:06, archived)
# Very nice.
My favourite soup to home-make is mushroom. Can't get enough of the stuff...
(, Wed 9 Mar 2005, 12:57, archived)
# I'm not keen on mushrooms
but I'm sure its lovely :)
(, Wed 9 Mar 2005, 13:01, archived)
# today I`m having a baby rectums and a nice pint of afterbirth

mmmmm
(, Wed 9 Mar 2005, 12:47, archived)
# ooh
now i'm torn: dog's cocks or baby rectums.
tough choice
(, Wed 9 Mar 2005, 12:48, archived)
# me too!
yum yum! mine's mixed with oats and fried in batter!
(, Wed 9 Mar 2005, 12:49, archived)
# *River dances*
I am having cheese and asparagus kwich.

It should be ready in 5 minutes.. I'm HUNGRY!
(, Wed 9 Mar 2005, 12:47, archived)
# Ooh Clam Chowder soup
with some excellent homemade seed bread.
(, Wed 9 Mar 2005, 12:48, archived)
# This
Yes, this!
(, Wed 9 Mar 2005, 12:49, archived)
# excellent lunch!
so far the best today
(, Wed 9 Mar 2005, 12:50, archived)
# *sobs*
Mrs Doc has put me on a diet, as my 3 bags of Nik-Naks and can of Coke per day was apparently unhealthy! They have now been replaced with Twiglets, some strange rice cracker type things, cereal bars and orange juice... :(
/lardy
(Although I managed to sneak some left-over pizza into my bag - small steps!)
(, Wed 9 Mar 2005, 12:51, archived)
# my poor babies!
(, Wed 9 Mar 2005, 12:52, archived)
# Can you not sneak out to the chipper?
(, Wed 9 Mar 2005, 12:54, archived)
# I'm too honest!
I think her exact words were; "when you have your heart attack, you better hope it's fatal, because I'm not looking after you!"
(She's a sweetheart)
(, Wed 9 Mar 2005, 12:55, archived)
# FFS Doc
You don't have to eat rabbit food. Rice crackers? Oh my giddy aunt.

Cereal bars are probably loaded with fat and sugar and are a waste of calories.

Wanna lose weight? My way of doing it is to cut out ALL sugar (and I mean ALL). Because sugar is so addictive you get bad cravings for a week or two then it's easy peasy from then on and you can eat quite a bit. Tons of pasta, bread (never white cos that has sugar) tatties, creamy stuff etc

Edit: Diets should be easy. If not you'll eventually crack and eat yourself into a stupour.
(, Wed 9 Mar 2005, 13:02, archived)
# meh!
I don't really eat that much sugar; I don't really have a sweet tooth. I think she's trying to find me alternative to all the crisps I eat (I eat very healthily at home, because everything is homecooked - obviously; but I do eat a load of junk at work, just because, well, I'm at work, and it sucks). Oh, and you've reminded me... I'm onto brown bread as of next week. :( :( :(

MEH!
(, Wed 9 Mar 2005, 13:13, archived)
# Doc
You can eat white bread if it's ciabatta or punani *snigger* or most italian breads as they tend not to contain sugar.

You drink coke and probably eat processed foods at work (more sugar).

I have diabetes and I tend to know the sugar content of things.
(, Wed 9 Mar 2005, 13:23, archived)
# meh!

/told off
(, Wed 9 Mar 2005, 13:33, archived)
# I told you already . . .
tuna salad with black pepper! riverdances Dave!

(, Wed 9 Mar 2005, 12:54, archived)
# Doesn't count if it's not on the DTF post.
(, Wed 9 Mar 2005, 12:55, archived)
# Bah!
c];0)

(, Wed 9 Mar 2005, 12:59, archived)
# gone back to the usual
chunky sundried tomato humous butties
tomato wheat crunchies
honeycomb echo bar
apple
cup of tea

and I have a jaffa muffin for teabreak later
(, Wed 9 Mar 2005, 13:08, archived)
# Ooh yes
This too!
(, Wed 9 Mar 2005, 13:11, archived)
# arf!
chicken & broccoli pasta bake, some bacon wheat crunchies and a diet coke
(, Wed 9 Mar 2005, 13:17, archived)
# zoiks
i missed it, but anyway:
danish blue cheese, camambert, posh hummous, spanish olives on good ol' jacobs cream crackers
(, Wed 9 Mar 2005, 14:18, archived)