Food thread!
What exciting and tasty treats are you having this evening? I'm looking for some inspiration before I say fuck it and go to the pub for a burger and a pint. Also, can someone host a 125k PDF for me for a few days please? Cheers gonz.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:23, 43 replies, latest was 16 years ago)

I'm going to Tesco for things that will fill me up but not let me get any fatter
And I didn't understand the second bit.
Is it a lot?
If I can I will but I suspect I can't.
( Roota zweeeeeoooooowm, Tue 11 May 2010, 16:24, Reply)

Get fruit!
Fruit is perfect human food. I'm reading a book about it at the moment.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:27, Reply)

What about veg?

( Roota zweeeeeoooooowm, Tue 11 May 2010, 16:30, Reply)

Of course, veg.
Yeah.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:32, Reply)

The way I see it is this
Quorn, beans, tinned toms and chilli type flava flavs tonight.

Then mucho veg and mushy peas tomorrow.
( Roota zweeeeeoooooowm, Tue 11 May 2010, 16:35, Reply)

turkey is good
not very fatty at all. but full of meaty goodness
( Vipros. clever got me this far, then tricky got me in, Tue 11 May 2010, 16:39, Reply)

i'm doing the combining thing and I prefer carbs to meat.

( Roota zweeeeeoooooowm, Tue 11 May 2010, 16:43, Reply)

fair enough :-)

( Vipros. clever got me this far, then tricky got me in, Tue 11 May 2010, 16:46, Reply)

Root Toota!
Parp! Parp!
(porkylips looks better as the sun goes down., Tue 11 May 2010, 17:12, Reply)

you knows it!

( Roota zweeeeeoooooowm, Tue 11 May 2010, 17:13, Reply)

Cant you just email the pdf?

(PsychoChomp, Tue 11 May 2010, 16:26, Reply)

On my phone.
I want to pimp a flyer on Facebook.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:27, Reply)

Yeah', I'll host it if you want.
I donno about dinner, I got a few options
- Go to the italian place, I fancy veal escolop with some pasta with a tomarto sauce; about £15
- Go to the japanise place, I fancy some ebi katsu, ebi goyza, chicken yakatori and something I've not had before, maybe scolops, I donno; about £15
- Go to the posh butchers in cockfosters (while i'm going there anyway), and get some calv's liver, cooking that up onions and with pasta with sweetcorn and a sauce made from mayo and peri peri.; about £5

I JUST DON'T KNOW RIGHT NOW =(((((((( I CAN'T DECIDE, LOLMENTAL.
( G/PP 💩💩💩💩💩&#128, Tue 11 May 2010, 16:28, Reply)

DAmn it, I'm not going to be able to stop thinking about dinner now.
Japanise is currently winning.
( G/PP 💩💩💩💩💩&#128, Tue 11 May 2010, 16:29, Reply)

Oh man, I'm going to have to get out the spreadsheet.

( G/PP 💩💩💩💩💩&#128, Tue 11 May 2010, 16:29, Reply)

I've decided that all foods can be vastly improved
with the addition of pickled ginger, wasabi and soy sauce.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:31, Reply)

Japanise it is ! I've decided.
I'm not a fan of pickled ginger, but I love wassabi and soy sauce, but I love teryaki sauce.
( G/PP 💩💩💩💩💩&#128, Tue 11 May 2010, 16:37, Reply)

Japanese katsu curry is nice.

( Monty Boyce, My cheese game is strong, Tue 11 May 2010, 16:39, Reply)

I've not tried that one yet, but it does look good.

( G/PP 💩💩💩💩💩&#128, Tue 11 May 2010, 16:43, Reply)

It's not dissimilar to Chinese curry sauce
I like it.
( Monty Boyce, My cheese game is strong, Tue 11 May 2010, 16:46, Reply)

I can second this

( Vipros. clever got me this far, then tricky got me in, Tue 11 May 2010, 16:47, Reply)

I can third it

( Roota zweeeeeoooooowm, Tue 11 May 2010, 16:48, Reply)

I love chinese gravy sauce.
I keep meaning to ask the lady next door how they make it. I also want one of their massive tins of curry powder so I can make genuine chinese takeaway curry sauce. I've seen the empty tins out by the bins at work but I can't remember the brand.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:49, Reply)

This is the nearest stuff I've found.
www.maysanfoods.co.uk/products.php
(porkylips looks better as the sun goes down., Tue 11 May 2010, 17:14, Reply)

Oh man, I might have to go for that.

( G/PP 💩💩💩💩💩&#128, Tue 11 May 2010, 17:40, Reply)

I'm having beer :(
Oh no wait, I meant :)

:( will be for tomorrow morning.
(wellgroomedwookiee is a filthy-minded hobgoblin, Tue 11 May 2010, 16:32, Reply)

Aubergine galette

(Cave Duck, Tue 11 May 2010, 16:33, Reply)

Rabbit in almond sauce
Very nice, but so terribly fatty I'll just have a piece and a lot of salad.

I had paella last weekend and I'm cooking another on Sunday.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 11 May 2010, 16:33, Reply)

Sorry Abberacion, but my daughter takes great offence at this and has despatched her undercover agent to piss in your knicker drawer

Don't be fooled he's one mean motherfucker.
(Cave Duck, Tue 11 May 2010, 22:36, Reply)

tonight I'm having turkey kofta korma
last night though I made burgers using pork mince, garlic, parsley, parmesan and lemon zest. with lemon and thyme potato wedges and a salad picked from my own garden.

glorious!
( Vipros. clever got me this far, then tricky got me in, Tue 11 May 2010, 16:35, Reply)

Damn that sounds good.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:42, Reply)

it was
very easy too. I've recently discovered that if you are making stuff using mince, like meatballs or burgers or koftas that it is well worth mixing it in a food processor. the texture is far superior to working it by hand, unless you spend ages really kneading it.
( Vipros. clever got me this far, then tricky got me in, Tue 11 May 2010, 16:45, Reply)

Doesn't it go too far the other way though?
I'd rather have a chewier texture than eat mush.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:47, Reply)

there is a balance to be struck
but generally it's more tender and less chewy while still being meaty. Sometimes homemade burgers and stuff can dry out and get kind of coarse-grained and chewy. that gets prevented if you judiciously blend it for a while.
( Vipros. clever got me this far, then tricky got me in, Tue 11 May 2010, 16:48, Reply)

I saw some guy make a pork burger on a cooking show
it looked fucking lush

I may have to do this
( Lisette von Falcon, Tue 11 May 2010, 16:57, Reply)

I'm going to have asparagus
blanched and griddled with balsamic vinegar and parmesan, followed by...something else that I haven't thought of yet. I may just hit the cheese'n'crackaz.
( Monty Boyce, My cheese game is strong, Tue 11 May 2010, 16:38, Reply)

try it
wrapped in parma ham or proscuttio (sp?). Pop it into a hot oven drizzled with olive oil and balsamic vinegar , sea salt and freshly ground black people and garnished with parmesan shavings - oh and make a fresh hollandaise in your blender to dip into.....went down very well at my shindig on saturday, so well I had it again for supper last night!
(no it isn't a typo.....)
EDIT: tonight was two pints of Becks Vier, jacket spud and roasted pork chop with some rather yummy braised red cabbage left over from Saturday - good job the BF is not here tonight, he could get blown away...
(Purpledoris I've got afeckin' job, Tue 11 May 2010, 21:51, Reply)

I have work to do tonight
so Noodle-bar it is
( Amberl was stripey and dominated Europe, Tue 11 May 2010, 16:43, Reply)

Mmmmm noodles
I love noodles
(Aberracion Life's getting very complicated, but a lot of fun., Tue 11 May 2010, 16:44, Reply)

There's a brilliant asian food place opposite the O2
which makes my mouth water every time I think about it.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:44, Reply)

I know the one you mean
but I don't generally eat asian food since I have fairly severe fish and peanut allergies. However noodle-bar is tasty and cheap.
( Amberl was stripey and dominated Europe, Tue 11 May 2010, 16:54, Reply)

was meant to be steak but they're not looking too hot
I just don't know !
( Lisette von Falcon, Tue 11 May 2010, 16:53, Reply)

Ooh, I've got steaks in the freezer.
Hmmmm...
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:59, Reply)

some kind of chicken thing for me
or not - since i can't be assed cooking again
(bamboozled Can hear you getting fatter, Tue 11 May 2010, 17:14, Reply)

Chili Con Carne for me too.

(porkylips looks better as the sun goes down., Tue 11 May 2010, 17:16, Reply)

add a dessert spoon of black treacle
towards the end of the cooking time.

DO IT.
( Monty Boyce, My cheese game is strong, Tue 11 May 2010, 17:20, Reply)

I don't have black treacle.
Would a double measure of Goslings Rum suffice?
(porkylips looks better as the sun goes down., Tue 11 May 2010, 17:34, Reply)

GET SOME TREACLE*

DRINK THE RUM.


*I guarantee you'll put it in every chilli you make after that. It's superb.
( Monty Boyce, My cheese game is strong, Tue 11 May 2010, 17:43, Reply)

*is a convert*

( girlinthehole, Tue 11 May 2010, 18:39, Reply)

Sweet potato and regular potato mash
tastes yummy, cuts calories.
(Mrs Ballunatic counting calories, not votes., Tue 11 May 2010, 18:23, Reply)

I'm having pasta with chilli tomato sauce with spinach and parmesan cheese.

( girlinthehole, Tue 11 May 2010, 18:41, Reply)

I had steak diane and honey roast parsnips
because I'm worth it.
( The Light in Chains don't touch the Pope's boner, Tue 11 May 2010, 19:52, Reply)