| FORUMS > The Sin Bin > Food Thread |
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| a) The young lady from the cafe seems not to be conversing with me anymore.
My free cooked delicacies appear to be at an end. 
b) My next door neighbour and I dined on chip shop fish and chips with mushy peas and gravy Sunday teatime. Large fish and chips twice. 2 pots of mushy peas. 2 pots of gravy. 2 buttered breadcakes. Lashings of salt and vinegar.
Outstanding value at only £11.
c) I am considering a warming corned beef hash for tea on Monday evening.
It may combat the coming cold spell predicted. |
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Freedom without Socialism is privilege and injustice.
Socialism without freedom is slavery and brutality.:d7dc4b20b2c2dd7b76ac6eac29d5604e_1136.jpg |
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| Quote: Big Graeme "Whisky - ONLY produced in Scotland
Whiskey - Produced anywhere else.'"
Check out what Suntory (Japan) or Penderyn (Wales) make ... i.e. whisky.
There is also at least one English Whisky, e.g. made in Norfolk.
I'd say the rule is ...
Whisky - Made anywhere but not usually Ireland or USA
Whiskey - Made anywhere but usually Ireland or USA and not Scotland
Scotch whisky - ONLY produced in Scotland. |
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New must-visit stop when in Huddersfield. rlJerk. Pork. Pies.rl
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Before the Domino's thread morphs into another food thread, I'd like to bring tnings back on track and ask what others are planning for christmas lunch/dinner. This year I will be serving:
Roast monkfish in Parma ham
Roast rib of beef (on the bone obviously) with a mustard crust, served with marrowbone, roast spuds, parsnips, beetroot & shallots, mash and Yorkshire pudding
Haven't decided on dessert yet but will probably go with a raspberry/wine jelly or something similarly light
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| Me and my next door neighbour mate are going to see our landlord mate in our local establishment.
Opening hours are 10-30am until 4pm so we shall be in for the duration.
Our other mate is cooking for his good lady and two daughters and is insistent on plating up a meal for the pair of us and delivering it after our sesh.
We have not complained.
What is he cooking?
Oh, I don't know.
n.b.
The mate cooking for us is the ex-landlord of our local establishment and knowing his modus operandi his reason for cooking for us is that he can escape his family and sneak a couple of hours in his old pub with us. |
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:d7dc4b20b2c2dd7b76ac6eac29d5604e_143.jpg |
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Christmas dinner will probably be the usual:
Smoked salmon
Roast Turket, etc
Christmas Pudding
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I'm hoping I can persuade Tayyabs to do takeaway.
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"You are working for Satan." [i:2886spie]Kirkstaller[/i:2886spie]
"Dare to know!" [i:2886spie]Immanuel Kant[/i:2886spie]
"Do not take life too seriously. You will never get out of it alive" [i:2886spie]Elbert Hubbard[/i:2886spie]
"We are all in the gutter, but some of us are looking at the stars." [i:2886spie]Oscar Wilde[/i:2886spie]
[url=http://thevoluptuousmanifesto.blogspot.co.uk:2886spie][color=#4000FF:2886spie]The Voluptuous Manifesto[/color:2886spie][/url:2886spie] – thoughts on all sorts of stuff.:d7dc4b20b2c2dd7b76ac6eac29d5604e_1977.jpg |
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| Quote: cod'ead "Before the Domino's thread morphs into another food thread, I'd like to bring tnings back on track and ask what others are planning for christmas lunch/dinner. This year I will be serving
Here, it will be:
Mushroom consommé to start.
Home-cured salmon (vodka, juniper, lemon zest and salt) with endive, orange segments and a classic vinegarette.
Slow-roasted chicken with a stuffing of boar paté, truffle, chestnut and grated Cox apple, and served with fondant potatoes, sprouts and serrano, a butternut purée and a chicken and thyme gravy (the latter prepped yesterday and now in the freezer).
Individual sachertortes (with orange jam rather than apricot), mandarin sorbet, mandarin dust and a biscuit or tuile of some sort to add texture and height.
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:d7dc4b20b2c2dd7b76ac6eac29d5604e_143.jpg |
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| Quote: Diavolo Rosso "I'm hoping I can persuade Tayyabs to do takeaway.'"
Keep thinking I must go there one evening! |
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cartoons/WB75.gif
:cartoons/WB75.gif |
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Bought the Rover Cottage Meat book for £10 from TK Maxx the other day - got about a 5th of the way through it, very interesting. Also got a mincer with sausage meat stuffer attachment, going to try sausage over the weekend if the skins arrive in time and also potted dog.
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1977_1349889235.jpg
"You are working for Satan." [i:2886spie]Kirkstaller[/i:2886spie]
"Dare to know!" [i:2886spie]Immanuel Kant[/i:2886spie]
"Do not take life too seriously. You will never get out of it alive" [i:2886spie]Elbert Hubbard[/i:2886spie]
"We are all in the gutter, but some of us are looking at the stars." [i:2886spie]Oscar Wilde[/i:2886spie]
[url=http://thevoluptuousmanifesto.blogspot.co.uk:2886spie][color=#4000FF:2886spie]The Voluptuous Manifesto[/color:2886spie][/url:2886spie] – thoughts on all sorts of stuff.:d7dc4b20b2c2dd7b76ac6eac29d5604e_1977.jpg |
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| Quote: Musky "Bought the Rover Cottage Meat book for £10 from TK Maxx the other day - got about a 5th of the way through it, very interesting. Also got a mincer with sausage meat stuffer attachment, going to try sausage over the weekend if the skins arrive in time and also potted dog.'"
Ooo. Mincers are great – I've got one that's an attachment for my mixer: never yet made sausages, though, although I keep intending to give it a go.
Let us know how it goes.  |
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:d7dc4b20b2c2dd7b76ac6eac29d5604e_143.jpg |
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| Quote: Mintball "Mincers are great.'"
No surprise that you think so.  |
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1977_1349889235.jpg
"You are working for Satan." [i:2886spie]Kirkstaller[/i:2886spie]
"Dare to know!" [i:2886spie]Immanuel Kant[/i:2886spie]
"Do not take life too seriously. You will never get out of it alive" [i:2886spie]Elbert Hubbard[/i:2886spie]
"We are all in the gutter, but some of us are looking at the stars." [i:2886spie]Oscar Wilde[/i:2886spie]
[url=http://thevoluptuousmanifesto.blogspot.co.uk:2886spie][color=#4000FF:2886spie]The Voluptuous Manifesto[/color:2886spie][/url:2886spie] – thoughts on all sorts of stuff.:d7dc4b20b2c2dd7b76ac6eac29d5604e_1977.jpg |
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| Quote: Dally "No surprise that you think so. ![]()
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cartoons/WB75.gif
:cartoons/WB75.gif |
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| Quote: Mintball "Ooo. Mincers are great – I've got one that's an attachment for my mixer: never yet made sausages, though, although I keep intending to give it a go.
Let us know how it goes. ![]()
Mixed results - machine worked very well and was easy to get the hang of the production side of things. 2kg pork trim from the farm shop with 200g fresh breadcrumbs, 300g water and some salt, white pepper and sage into hog casings. Minced twice on a medium plate - came out very dry and with a strange texture. Flavor wise they were OK, pretty plain but something to work from.
Think I need to add more breadcrumbs (or replace with rusk) and water and possibly increase the fat content a fair bit judging by how little came out from them during cooking.
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[url=http://tinyurl.com/xmaschoccy:3awnsnxa][img:3awnsnxa]http://imgur.com/dR3Vl.gif[/img:3awnsnxa][/url:3awnsnxa]
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| Quote: Musky "Mixed results - machine worked very well and was easy to get the hang of the production side of things. 2kg pork trim from the farm shop with 200g fresh breadcrumbs, 300g water and some salt, white pepper and sage into hog casings. Minced twice on a medium plate - came out very dry and with a strange texture. Flavor wise they were OK, pretty plain but something to work from.
Think I need to add more breadcrumbs (or replace with rusk) and water and possibly increase the fat content a fair bit judging by how little came out from them during cooking.'"
What was the fat ratio?
How long did you let them set up for in the fridge before cooking?
Try mincing on a course plate and then the medium plate maybe even the medium to fine plate for half of the mixture. Add some ice when you do the final grind, it keeps the temp down at the grind plate and just use a little lest water. Also try adding a little onion when doing the final grind.
As for flavour just fry up a small amount of the mix before filling the casings, it is easy to add more seasoning that way. |
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