Favourite forum food?

i know that the last food thread descended into bickering and offensive language...... but it started really well with some great suggestions and recipes of all types. as a meat eater i found the veggie recipies particularly good.
can we please start a thread of forum fave food, lotsa recipies, and places to get unusual/hard to get stuff. no politics, on religion, no aggression....please !

Bread & Fishes.

?

Are you sure there's enough to go round?

Fuckin' steak, bloody as hell!!! GRRRRR!!!

pâté de foie gras on toast with a glass of decent red.

^^^ get bent

no politics, on religion, no aggression....please !

no homophobes

no chinese food either

smoked herring roes on toast.
fresh ones not dodgy tinned stuff. very hard to get hold of. unfortunately my dad's smoke house is no longer functioning so until i move to the country and build my own i will not be able to eat any.
once you get over the idea that it's fish spunk (the soft roes) they are delicious

Are you sure there's enough to go round?

Yes, I believe Tynan can make these things stretch to about 5000 pepole.

Quite remarkable really.

i know that the last food thread descended into bickering and offensive language...... but it started really well with some great suggestions and recipes of all types. as a meat eater i found the veggie recipies particularly good.
can we please start a thread of forum fave food, lotsa recipies, and places to get unusual/hard to get stuff. no politics, on religion, no aggression....please !

what on earth are you talking about now? sadly the last five days of that thread have been nuked by Dr Velocio Strangelove but I'm pretty sure you are missing the point. again.
good luck with your new National Viewers and Listeners approved thread.

Would you care for some bread Will, we have some left on the top table?

are you above or below the salt?

I enjoy a decent foie gras - the real thing, not the pate - followed by a nice piece of veal.

I think I may be developing vegan tendencies.

Above, clearly.

searches for polygraph

This month I are mostly be obsessing about* farinata Genovese (*Farinata Genovese*)... *I am making one tonight so the batter is proving nicely as I type...

Veggies and those with a taste for pulses will love this - it's very plain and simple and really comforting.

Its a sort of baked pancake made from chickpea flour (aka gram flour aka farina di cecci). I have heard of it being made with whole chickpeas, already soaked, cooked, and pulverised. It makes for a crunchier texture. I add some smashed chickpeas to a flour-batter to give a little crunch. You mix it some with a little oil, salt (and rosemary if you like) and water to make a fairly thin batter. Let it rest for as long as you can bear (three hours or overnight).

Heat a round dish (the real thing is a testa, a copper dish like a pizza-pan) or i use my trusty iron skillet, in the oven til its proper hot. Brush with a little oil and slam the mix into it. Work the edges inwards with a wooden spoon (like you would with an omlette when it's first in the pan) and then get it in the oven quick.

20 minutes-ish later, take it out and get lots of salt all over it.

Cut it up and eat hot, on its own or with a nice lunch of bits n bobs. Tonight I'm making a mixture of mezze-type things. I'm hungry typing this!

Buon appetito!

Pierogi and Bigos ;p

i think I'll be making some flavoured oils today, though have to oil bottles for a long time, and buy like 5 litres of olive oil.
but it should be fun, chili and garlic. a sun dried tomatoes, chili and garlic, then rosemary, garlic and thyme, and some plain old garlic

This month I are mostly be obsessing about* farinata Genovese (*Farinata Genovese*)... *I am making one tonight so the batter is proving nicely as I type...

Veggies and those with a taste for pulses will love this - it's very plain and simple and really comforting.

Its a sort of baked pancake made from chickpea flour (aka gram flour aka farina di cecci). I have heard of it being made with whole chickpeas, already soaked, cooked, and pulverised. It makes for a crunchier texture. I add some smashed chickpeas to a flour-batter to give a little crunch. You mix it some with a little oil, salt (and rosemary if you like) and water to make a fairly thin batter. Let it rest for as long as you can bear (three hours or overnight).

Heat a round dish (the real thing is a testa, a copper dish like a pizza-pan) or i use my trusty iron skillet, in the oven til its proper hot. Brush with a little oil and slam the mix into it. Work the edges inwards with a wooden spoon (like you would with an omlette when it's first in the pan) and then get it in the oven quick.

20 minutes-ish later, take it out and get lots of salt all over it.

Cut it up and eat hot, on its own or with a nice lunch of bits n bobs. Tonight I'm making a mixture of mezze-type things. I'm hungry typing this!

Buon appetito!

classy bastard,;-)
tonight in between moving house needs I will most probably be eating,
a steaming plate of baked beans on toast (wholemeal thick sliced with cholesterolising English butter), smothered in fresh ground black pepper and grated cheese,
washed down with builders tea.

This month I are mostly be obsessing about* farinata Genovese (*Farinata Genovese)...

Sounds lovely. I've just got a new cooker, so I hope to do a lot more baking in the near future.

without doubt a chicken madras, pilau rice, poppadoms, peshwari naan, onion bhaji's. get me that and i'll do anytihng for you.

WTF? there is already a food thread. just cos backwards stephen doesn't approve....
what next? a new car thread? an alternative 'nice' spotted thread? Current Projects; this time it's not just a circle jerk?