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Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
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Haha, it got me thinking about alternative ketchups and I wanna get some agar agar now.
I think the bouqay-guarney he used would be too subtle, I'm not convinced a tiny bit of pine and the other aromoates would infuse the oil enough. I think maybe something stronger like a few teabag would work though. The red cabbage ketchup got me thinking about using a combination of pickled cucumber/onion liquifide jelly/ketchup. And then, reversing what he did, by using red-cabbage sliced thinly as a texture thing, instead of the pickled raddishes. I'm not 100% hot on the low-heat salmon cooking, I imagine it would absorbe too much oil. I've never really tried confette before (the methord of slow cooking in fat), but it seems too much for me, a heart attack waiting to happen.
I wasn't concentrating while watching it, but those mayos to go with the chicken coujons looked right up my street, I'd love to sit in a bar and nosh on 'em with a pint. Americans have it right when it comes to bar-snacks, heavily fried and heavily sauced.
I think the most interesting thing this year that they've done, was actually something that [ginger headed radio guy, chris something, the one who fucked the Dr Who girl] did, which was a desert of strawberry filled deep fried raviloli.
0o0oh man, and code wise, hopefully by the end of the day I'll finish off something AWESOME.
( , Sun 4 Mar 2012, 15:04, 1 reply, 12 years ago)
I think the bouqay-guarney he used would be too subtle, I'm not convinced a tiny bit of pine and the other aromoates would infuse the oil enough. I think maybe something stronger like a few teabag would work though. The red cabbage ketchup got me thinking about using a combination of pickled cucumber/onion liquifide jelly/ketchup. And then, reversing what he did, by using red-cabbage sliced thinly as a texture thing, instead of the pickled raddishes. I'm not 100% hot on the low-heat salmon cooking, I imagine it would absorbe too much oil. I've never really tried confette before (the methord of slow cooking in fat), but it seems too much for me, a heart attack waiting to happen.
I wasn't concentrating while watching it, but those mayos to go with the chicken coujons looked right up my street, I'd love to sit in a bar and nosh on 'em with a pint. Americans have it right when it comes to bar-snacks, heavily fried and heavily sauced.
I think the most interesting thing this year that they've done, was actually something that [ginger headed radio guy, chris something, the one who fucked the Dr Who girl] did, which was a desert of strawberry filled deep fried raviloli.
0o0oh man, and code wise, hopefully by the end of the day I'll finish off something AWESOME.
( , Sun 4 Mar 2012, 15:04, 1 reply, 12 years ago)
Pretty much =) I still want to be able to swallow a pill and be able to play the voilin though.
( , Sun 4 Mar 2012, 15:36, Reply)
( , Sun 4 Mar 2012, 15:36, Reply)
You're very touchy today.
Is it because you're not good enough to join desperatedating.com?
( , Sun 4 Mar 2012, 16:10, Reply)
Is it because you're not good enough to join desperatedating.com?
( , Sun 4 Mar 2012, 16:10, Reply)
Yeah.
Rejected by the site has got to be a first. I was expecting to get rejected by the users of the site.
I'm tired b3th. That's why I'm a bit grumpy.
( , Sun 4 Mar 2012, 16:11, Reply)
Rejected by the site has got to be a first. I was expecting to get rejected by the users of the site.
I'm tired b3th. That's why I'm a bit grumpy.
( , Sun 4 Mar 2012, 16:11, Reply)
What about your doctor bird?
Don't you at least want to give her a go on teh Gonzmobile first?
( , Sun 4 Mar 2012, 16:17, Reply)
Don't you at least want to give her a go on teh Gonzmobile first?
( , Sun 4 Mar 2012, 16:17, Reply)
As a big fan of Jermey Kyle, I reckon if it all works out, you got another 3 weeks before the ship leaves port.
( , Sun 4 Mar 2012, 16:33, Reply)
( , Sun 4 Mar 2012, 16:33, Reply)
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