Food

I'm still haunted by this.

I had this that night, last week.

Nice photos spotter! Your food looks great even though it has meat in it. :)

James' dad keeps bringing me humongous marrow-courgette-squash veg for me to do things with, but there's only so much stuffed squash I can handle!

Good to see some butch chunks of haloumi in that salad, rather than mere suggestions of the rubbery stuff.

For dinner I had 4oz of fillet steak, 4 oz of rump, 4oz of rib-eye and 4oz of sirloin, all from a middling chain which could teach the overrated Gaucho a thing or two.

Nice photos spotter! Your food looks great even though it has meat in it. :)

James' dad keeps bringing me humongous marrow-courgette-squash veg for me to do things with, but there's only so much stuffed squash I can handle!

It's easily made with out bacon. I like doing stuffed squash like this, but this squash is big enough for a banquet! I must confess that i've really gone off marrow recently its just too watery

Yes that's a good one for butternut squash but for the giant watery things grown in our 'rents' back yeard I find dicing, roasting and chucking them in a ratatouille or other stew or even a soup is preferable way to use them up!

Marrow that size = chutney fodder

spamming your thread here: http://www.lfgss.com/thread72422.html

For lunch on Sunday 25th I have called together a pot-luck fundraiser at a pub in N1 for the Hell's Belles polo tourney.

Would be a great chance to witness in real life some of this tasty food you lot eat.

All are welcome!
x

I had blueberry pancakes with natural yoghurt and honey for breakfast yesterday (and leftovers today = happy Mondays).

I also made some chocbanananut brownies for folk at work, though I think they'd be better hot with sauce and icecream.

Spotter, your salad looks ace.

there's only so much stuffed squash I can handle!

blatant troll bait.

I had this that night, last week.

I had that when I went to the azore islands. We had a massive platter of beef, pork, chicken, prawns, tuna and as many hot stones as we wanted, it was heaven!

today I have nothing to do so I am going to make saffron and pistachio ice cream with a bit of rose water.

Me no like rose water in stuff..... in India you can get a drink called a falooda. Its like a milk shake with tapioca, vermicelli, basil seeds and who knows what else in it. I like the mango one and got a bit of a daily addiction.... the rose one nearly made me hurl though.

On another note. How do I stop my pasta being over cooked in minestrone soup? Last time I made it this happened, so on the weekend I turned it off then chucked the pasta in so the heat cooked it through. It still overcooked and fell apart. Maybe I'll just use big pasta instead of little wanky ones.

rose water is hit or miss. can taste like piss but home made with the right dried flowers and it's amazing.

oh and Turkish delights can fuck off. three attempts now and not one is the right consistency, i am off to buy a new saucepan and you have one more chance to be right else i am fucking you off forever and moving to baclava!
shame as i do love really well made turkish delight

Marrow that size = chutney fodder

My parents are very big on home made preserves (their plum jam is hard to be bested), but I don't think we'd have enough space to keep 40 odd jars of the stuff. Maybe i'll bring some up and set up a distribution hub.

Spotter, your salad looks ace.

Thanks, I was quite pleased as I just made it up. I made pancakes and bacon yesterday but they didn't look as appetising as yours. Your brownies look great too.

^^^
DTM for the rose water comment.

Re minestrone soup, try cooking the pasta and veg separately. save a bit of the pasta water to put into the soup when combining the two

On another note. How do I stop my pasta being over cooked in minestrone soup? Last time I made it this happened, so on the weekend I turned it off then chucked the pasta in so the heat cooked it through. It still overcooked and fell apart. Maybe I'll just use big pasta instead of little wanky ones.

Re minestrone soup, try cooking the pasta and veg separately. save a bit of the pasta water to put into the soup when combining the two

For how long do you cook the minestrone, Katie? Xander's way is the proper way of doing it, but being lazy I usually (not just for minestrone but many other soups) manage to time adding the pasta right so that it's just cooked at the end. Try orzo pasta--it swells up quite a lot so don't use too much (or add enough water), but I generally find you can't go wrong with it.

just had a delicious haggis-dog

I had that when I went to the azore islands. We had a massive platter of beef, pork, chicken, prawns, tuna and as many hot stones as we wanted, it was heaven!

I had it again, tonight..arrghhhhhh!!! HAHAHAAHAH!!! AAWWWWwwwwww YYeeaaaaAAHH!

I had this

I had that

I had it again, tonight..!!!!!!

Internet bullies.

just had a delicious haggis-dog

yo dawg... we heard you like entrails...

bit of a bill granger inspired tea on saturday. glazed salmon and cucmber salad.

cheap, quick, easy, healthy and delicious. can see this becoming a regular. if there's salmon in the freezer (which there usually is) the only fresh ingredient needed is half a cucmber. was so tasty.

1 Attachment

^looks great - recipe?

you want to get down to billingsgate of a saturday morning if you like the salmon - 16 quid for just under a meter of the stuff. 4 quid a pop for two aneamic slices in my local co op. laughable

you want to get down to billingsgate of a saturday morning if you like the salmon - 16 quid for just under a meter of the stuff. 4 quid a pop for two aneamic slices in my local co op. laughable

I had the most ludicrous Smoke Salmon the other day from this fella - one of the most delicious things i've ever eaten, truly!

http://www.hansen-lydersen.com/