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General Category => Overseas & International Fans => Topic started by: Steve_orino on April 11, 2010, 05:11:29 PM

Title: Food Discussion
Post by: Steve_orino on April 11, 2010, 05:11:29 PM
Which side has the worse food?  The Yanks and their fast-food (are they really potatoes?) or the English and their funny-named food?

http://to55er.wordpress.com/2009/09/14/and-you-wonder-why-britain-needs-a-national-health-service/ (http://to55er.wordpress.com/2009/09/14/and-you-wonder-why-britain-needs-a-national-health-service/)


And you wonder why Britain needs a National Health Service.
Sadly I was too busy yesterday to make it up to Ramsbottom, a small town just north of Manchester, for the Annual World Black Pudding Throwing Championships. For readers of my ramblings who are not completely aware of some of the more unusual of British culinary delights, black pudding is a type of sausage made from congealed pigs' blood with spices and lumps of fat, wrapped in a length of animal intestine.  Congealed pigs' blood with spices and lumps of fat -As part of the heart attack enducing 'Full English Breakfast'.

According to my food correspondent, Arti Choke, the nearby town of Bury is famous for the production of black pudding, along with tripe (cow's stomach) and elder (steamed cows' udder).

The aim of the Black Pudding Throwing Championships is to throw a black pudding that has been wrapped in a pair of ladies tights at a pile of Yorkshire puddings sat on a plinth 20 feet up a tower. Whoever knocks down the most Yorkshire puddings wins.

For readers of my ramblings who are not completely aware, Yorkshire puddings are like curled up pancakes, one of the two main constituents of toad-in-the-hole.


For all the "pretty pictures" click on the link.
Title: Re: Food Discussion
Post by: finnster01 on April 11, 2010, 05:24:19 PM
The black pudding is optional for the Full English breakfast. Doesn't have to be there, just as some actually add a bit of beans to it as well. The main driver in what makes a great Full English vs a good Full English is the sausage. Try finding one of the speciality UK food stores in the US. They have them. Makes a big difference, trust me.

Now that I have both feet on both continents, I would argue it is less the fast food that is the problem in the US, it is the size of the portions that kills you. You could feed a small country in Africa for a week with those portions they give you here. I have to go to a lot of steakhouses in New York to entertain customers, and the size of a US porterhouse steak is basically half a cow.
Title: Re: Food Discussion
Post by: Steve_orino on April 11, 2010, 11:42:12 PM
On the breakfast, I've recently come across a local store that offers British fare - is it Bangers that I need to pick up?

Good shout on the portion sizes Finn - they can be ridiculous at some of our sit-down restaurants.

Being here in Texas, Mexican cuisine has become a favorite!  Everything from tamales, chorizo and huevo, the salsas, horchata (a drink), tostadas (tex-mex), and the list goes on...  One of the things I've really come to enjoy is the simple taco - not your Taco Bell taco - but a barbacoa taco, with nothing more than some cilantro, onions, & salt.  Mouth is watering just thinking of it!  I'm sure Mr. HatterDon can expound on this.

Love me some sushi!  Japanese cuisine has taken off in the past decade here in the States.  We're trying our best to mess it up as best as possible too...avocado, cream cheese, crawfish???

Probably the neat thing about the States, the Melting-Pot effect and the availability of a lot of cuisine.  Unfortunately though, when we get a hold of it, we can mess it up - see Chinese food.
Title: Re: Food Discussion
Post by: LBNo11 on April 12, 2010, 12:21:03 AM
...I spent some time in Texas (Houston) in the early eighties, and having only experience Wisconsin (La Crosse) before, I was given full insight into the excesses of USA fare, foodwise. There used to be a diner called "The Great San Francisco disaster" in Westheimer where girls on a trapeze would try to ring a bell suspended from the ceiling with their foot.

I asked for a T-Bone steak - when it arrived (cut off it's horns, wipe it's ass and stick it on a plate) it was an inch thick, overlapped the platter and came with a salad the size of a Brazilian rainforest. The amount of waste on my table alone where two or three forkfulls of salad were eaten at most by my native compatrriots, the rest wasted as mere decoration was a real eye-opener to a lad brought up in a rationcard minded Britain, where meat was a luxury and a salad was a lettuce and cucumber with a tomato! (Rocket was something you fired, Basil was a name and Waldorf was the name of a posh hotel).

Another revelation was my introduction to TGIF, a full 20 tears before it hit the British shores, but best of all, 'Benihana' the Japanese food restaurant, theatre combined with great food and warming sake.

No matter what may be said later in this thread, Britain has by far and away the most diverse and authentic cuisine from all around the world, and easily accessible to 'the masses'. Oh! and don't knock British nosh because the names don't sound appealing..!
Title: Re: Food Discussion
Post by: Steve_orino on April 12, 2010, 03:07:53 AM
Two words for you LB - Spotted Dick - appealing, really?   :011:
Title: Re: Food Discussion
Post by: HatterDon on April 12, 2010, 12:43:41 PM
not nearly so appetizing as Pigs in a Blanket.
Title: Re: Food Discussion
Post by: Logicalman on April 12, 2010, 07:37:39 PM
Quote from: HatterDon on April 12, 2010, 12:43:41 PM
not nearly so appetizing as Pigs in a Blanket.

Surely you mean Toad-In-The-Hole there, dear chap?

OK then, following LBs entry into the discussion, I feel the need to weigh in here (and I DO mean weigh) as, like Mr Finn, being a not-too-distinct import to these shores, I still have the distinct memories of my homelands fair fare.

Echoing Mr F, there is nothing in the US to compare to the British banger, unless it gets imported. Agreed, looking at the nutritional values of the banger amounts to the same as flavored lard, but the taste, oh the taste. The only comparative cuisine can be found in Irish pubs dotted around the land, and even then, the banger is just not quite the same, very close, but you can still tell the difference.

I believe that the US offers a wider range of foodstuffs, but the UK offers a wider range or original foodstuffs. For example, you can get a ruby both sides of the pond, but on the western side, it really pales into blandness in comparison to it's more authentic eastern cousin (so there is something good about the UK immigration policy then).  So much of the US (foreign) food is altered for the US market taste and that's where the rub lies, once you have tasted the original, it's just not quite the same, then again, I would suggest there are few US palates that could take the 'real' Indian curry at it's face value.

To provide some balance to this though, I have failed to discover any good Mexican restaurant in the UK (outside of London) that can hold a candle to the standard US one. Just this weekend we visited Nashville, Indiana, down in the rocky outcrop of Brown County, and found a little Mexican place there. To say the food was delicious would be an understatement, and the portions, well like they say, things are always bigger this side of the pond.
Title: Re: Food Discussion
Post by: jarv on April 12, 2010, 09:17:05 PM
I live in the Boston area. There is a large contingent of paddys....you can get the sausages but not imported. Apparently the yanks don't allow certain stuff to be brought in. So some clever paddys (and there are some) make them!

American foods....the worst....can't make chocolate or cheese. The choc. tastes like eating a candle. the cheese comes in many shapes and types but all taste the same....tasteless!.   The lamb is very poor. I have no idea what the farmers feed their sheep but....again, due to restrictions, can't get NZ, English or Scottish lamb here. The wheat capital of the world and you can't get a decent loaf. (unless some old german immigrant is still baking it, but lives 20 miles away). Cakes come in different coloured cotton wool.

The best....at reasonable prices lobster, shrimp, swordfish, tuna, and many other types of fish. Despite the inability to make chocolat, the chocolat ice cream isn't too bad. Having lived here so long I do without the worst and sub in the best bits.
Sauces for the good old bbq.
Title: Re: Food Discussion
Post by: YankeeJim on April 13, 2010, 02:39:54 AM
Being in California and on many days in Ventura County I can say that what you can pick up at the local street side stands is extremely good. The fruits and vegetables are usually picked that same day. No airplanes or trucks. They are allowed to ripen on the vine. The strawberries are huge and very, very sweet. The broccoli, the asparagus, the corn, cucumbers, 8 kinds of peppers, apricots, lemons, limes, the artichokes are excellent, walnuts, almonds.  The tomatos, Oh sweet Jesus, are an orgasm in red.  :026:

Oh wait! Your talking about bangers and steak. Well, I didn't know the conversation was restricted to man food. Sorry.

As to spotted dick, penicillin?
Title: Re: Food Discussion
Post by: Tom on April 13, 2010, 03:16:32 AM
Quote from: YankeeJim on April 13, 2010, 02:39:54 AM
Being in California and on many days in Ventura County I can say that what you can pick up at the local street side stands is extremely good. The fruits and vegetables are usually picked that same day. No airplanes or trucks. They are allowed to ripen on the vine. The strawberries are huge and very, very sweet. The broccoli, the asparagus, the corn, cucumbers, 8 kinds of peppers, apricots, lemons, limes, the artichokes are excellent, walnuts, almonds.  The tomatos, Oh sweet Jesus, are an orgasm in red.  :026:

Oh wait! Your talking about bangers and steak. Well, I didn't know the conversation was restricted to man food. Sorry.

As to spotted dick, penicillin?
I know exactly what you are talking about Jim. I live down here in San Diego and they have a street fair with fresh fruits and vegetables every Tuesday where I live. We need to hook up and watch some games together since we are so close to each other.
Title: Re: Food Discussion
Post by: jarv on April 13, 2010, 03:50:42 AM
Yankee Jim, you are lucky. In Boston we get strawbs trucked in. When I got here, I bought a huge box for about $5, mouth wateriong at the prospect. They were awful, I tossed them away. Couldn't even make a decent smoothy in the blender. Tasteless.
Same with many other fruits in massachusetts. Plums, peaches, forget it. I really miss a good peach.'
New England is supposed to be good for apples. I don't get it. The apples in my back yard in England were 100 times better.
Please explain, anyone, why this is the case.
Title: Re: Food Discussion
Post by: Logicalman on April 13, 2010, 10:26:25 AM
Quote from: jarv on April 13, 2010, 03:50:42 AM
Yankee Jim, you are lucky. In Boston we get strawbs trucked in. When I got here, I bought a huge box for about $5, mouth wateriong at the prospect. They were awful, I tossed them away. Couldn't even make a decent smoothy in the blender. Tasteless.
Same with many other fruits in massachusetts. Plums, peaches, forget it. I really miss a good peach.'
New England is supposed to be good for apples. I don't get it. The apples in my back yard in England were 100 times better.
Please explain, anyone, why this is the case.

Jarv,
Problems with the fruit is that with strawberries, once they are frozen, they def lose that tanginess.

As for the cheese, we have hunted for years and there are two available over here that are reasonable farmhouse cheddar: Black Diamond (from Canada) and Cabot sharp cheddar (from Vermont). The latter, with some raw onion, between freshly baked bread (we buy the par-baked type and finish them off at home), will get your taste buds jingling again mate, I can promise you that. Both are available over the counter at any general supermarket (Kroger - Fresh Market, etc), and they cost between 6 and 10 bucks a pound.
Title: Re: Food Discussion
Post by: jarv on April 13, 2010, 12:42:41 PM
Logicalman,
Yes, the vermont cheddar is ok.(despite my rant)...I sometimes get the mature (in the black wrapping) but it is really expensive. When I was home in November, I bought a block of marks and spencers farmhouse cheddar (real basic cheese). Truly amazing by comparison. Stilton? wow.
Title: Re: Food Discussion
Post by: Logicalman on April 13, 2010, 01:35:51 PM
Quote from: jarv on April 13, 2010, 12:42:41 PM
Logicalman,
Yes, the vermont cheddar is ok.(despite my rant)...I sometimes get the mature (in the black wrapping) but it is really expensive. When I was home in November, I bought a block of marks and spencers farmhouse cheddar (real basic cheese). Truly amazing by comparison. Stilton? wow.

Yep, that's the one, in the black wrapper. You are right though, nothing compares to the real farmhouse cheddars available back in the homeland.
Title: Re: Food Discussion
Post by: YankeeJim on April 13, 2010, 02:44:52 PM
Quote from: jarv on April 13, 2010, 03:50:42 AM
Yankee Jim, you are lucky. In Boston we get strawbs trucked in. When I got here, I bought a huge box for about $5, mouth wateriong at the prospect. They were awful, I tossed them away. Couldn't even make a decent smoothy in the blender. Tasteless.
Same with many other fruits in massachusetts. Plums, peaches, forget it. I really miss a good peach.'
New England is supposed to be good for apples. I don't get it. The apples in my back yard in England were 100 times better.
Please explain, anyone, why this is the case.


I spent two weeks in Glastenberry, CN last October and they had road side "honnor" stands. You went in, selected corn (silver queen), pumpkin, bell peppers, onions or a few other things. The price was posted and you simply left your money in a box. Not Ventura but pretty good.
Title: Re: Food Discussion
Post by: YankeeJim on April 13, 2010, 02:49:08 PM
Quote from: jarv on April 13, 2010, 03:50:42 AM
Yankee Jim, you are lucky. In Boston we get strawbs trucked in. When I got here, I bought a huge box for about $5, mouth wateriong at the prospect. They were awful, I tossed them away. Couldn't even make a decent smoothy in the blender. Tasteless.
Same with many other fruits in massachusetts. Plums, peaches, forget it. I really miss a good peach.'
New England is supposed to be good for apples. I don't get it. The apples in my back yard in England were 100 times better.
Please explain, anyone, why this is the case.

I bought a half flat (9 containers) last year for $9. We had strawberries every day & broke out the blender & scared up the tequila a couple of times. I took to filling a plastic baggie and taking them to work for lunch. We ended up giving the neighbor some so as not to waste. Gotta love it. Since I eat so well I wonder why I'm such a fat git?  :012:
Title: Re: Food Discussion
Post by: Steve_orino on April 13, 2010, 11:36:36 PM
One cuisine I'm interested in is the Indian Curry.  I've read plenty where Finn & FatFred RAVE about a good Curry but I've come to understand that I can't get a proper one here in the States...

Another cuisine I have yet to try is Thai.  A lot of close family & friends seem to have had it and like it but I haven't tried it. 

Any suggestions or thoughts on Thai?
Title: Re: Food Discussion
Post by: YankeeJim on April 14, 2010, 02:07:13 AM
Thai is similar in many ways to your basic Chinese. However, they tend to the spicy side on some dishes & use these little dried red peppers that are hot enough to start a fire. Push them to the side or you'll regret it. They have a nice cinnamon  flavored ice tea that is a bit creamy & quite good.
Title: Re: Food Discussion
Post by: jarv on April 14, 2010, 10:32:20 PM
Steve,

In the Boston area there are a few decent curry places. It seems that the curry houses cook for the country they are in. Europe is not great, except for Belgium. Almost the same as England. Scotland is also poor. eevery curry tastes the same but the Scots, well at least my brother, insist it is the best.

For many years, I would eat Indian twice a week. Mostly after football training, 5 pints and then off to the Indian. I guess the point of training was to make room for that lot. Nothing to do with preparation for saturday!

I cook my own. A few years ago, in the UK I bught an authentic (UK) curry recipe book.(1000 recipes) Combined with a local Indian grocer in my town in Massachusetts, I now get it just the way it should be. Except Tandoori! It is almost impossible to cook Tandoori the way it comes out in England. By the way, the Indian restaurants here can't get it right either.

Find a local Indian grocer and you will get all the spices you need to make a decnt curry.

Cheers.

Title: Re: Food Discussion
Post by: McBridefan1 on April 15, 2010, 02:14:30 AM
I'm pretty sure all our food is made in China... everything else is.
Title: Re: Food Discussion
Post by: AmericanJames on April 17, 2010, 10:10:04 AM
try an get a decent kabob in the states, i live near one of the largest arabic populations out side the mid east and i have not found one even close to as good as the ones i've had in london
Title: Re: Food Discussion
Post by: Tom on April 17, 2010, 10:10:56 PM
Quote from: AmericanJames on April 17, 2010, 10:10:04 AM
try an get a decent kabob in the states, i live near one of the largest arabic populations out side the mid east and i have not found one even close to as good as the ones i've had in london
You must live in Michigan.
Title: Re: Food Discussion
Post by: jarv on April 17, 2010, 11:14:48 PM
I am struggling tomight. I want something DIFFERENT, tasty and healthy. Been through all the local places in my head, blank! None of the local places fit any of the above. If I was back home, easy, 3 pints and a curry!
Title: Re: Food Discussion
Post by: AmericanJames on April 18, 2010, 08:29:54 AM
tom you are spot on. i just got finished eating a fake gyro and it wasnt even close to satisfying, buti have a feeling that its because i live in a small hickish college town
Title: Re: Food Discussion
Post by: Tom on April 18, 2010, 08:32:01 AM
Quote from: AmericanJames on April 18, 2010, 08:29:54 AM
tom you are spot on. i just got finished eating a fake gyro and it wasnt even close to satisfying, buti have a feeling that its because i live in a small hickish college town
Which college town James?
Title: Re: Food Discussion
Post by: FatFreddysCat on April 18, 2010, 06:08:32 PM
What's going on here then? A food thread, and i wasn't invited  :014: .
Title: Re: Food Discussion
Post by: FatFreddysCat on April 18, 2010, 06:31:48 PM
Quote from: Steve_orino on April 13, 2010, 11:36:36 PM
One cuisine I'm interested in is the Indian Curry.  I've read plenty where Finn & FatFred RAVE about a good Curry but I've come to understand that I can't get a proper one here in the States...

Another cuisine I have yet to try is Thai.  A lot of close family & friends seem to have had it and like it but I haven't tried it. 

Any suggestions or thoughts on Thai?
What you've never had a Ruby? Jesus Christ man you could get knocked over tomorrow. Get some money together get a flight over here, take in a Fulham game and try the best food that England has to offer. Thai food is ok , but i wouldn't rave about it, usually very coconuty,and i'm not mad on coconut. And Chinese food over here has gone down the pan, i used to love a good chinky, but they all seem to use that rubbery reprocessed chicken nowadays and it's sh1t. I think the Triads may make them buy it, but i know loads of people that wont eat it anymore for that reason.
Title: Re: Food Discussion
Post by: finnster01 on April 18, 2010, 07:29:47 PM
On the Chinese front, Freddy, I can't seem to get a really good crispy duck here with the proper pancakes for some reason. It just isn't crispy enough over here in the US.
Title: Re: Food Discussion
Post by: FatFreddysCat on April 18, 2010, 10:41:59 PM
Quote from: finnster01 on April 18, 2010, 07:29:47 PM
On the Chinese front, Freddy, I can't seem to get a really good crispy duck here with the proper pancakes for some reason. It just isn't crispy enough over here in the US.
mmmmmm Crispy duck , I occaisionally pop into Pangs in Hayes for the all you can eat buffet for roughly a tenner, and everyone allways hammers the crispy duck, one of the few times i can eat cucumber as it happens. Yeah i'm right off chinky, but crispy duck rules  :54: .
Title: Re: Food Discussion
Post by: Steve_orino on April 19, 2010, 02:07:43 AM
Good call on the duck Gents...good stuff!  Haven't had it here in Texas though...there is a place in Washingotn DC called Peking Duck and it is/was delicious!!!
Title: Re: Food Discussion
Post by: AmericanJames on April 19, 2010, 03:18:22 AM
Quote from: Tom on April 18, 2010, 08:32:01 AM
Quote from: AmericanJames on April 18, 2010, 08:29:54 AM
tom you are spot on. i just got finished eating a fake gyro and it wasnt even close to satisfying, buti have a feeling that its because i live in a small hickish college town
Which college town James?

I go to Ferris State University which is in Big Rapids (about 45 mins north of Grand Rapids), the town's pop is about 11000, and the school has about 14000 students
Title: Re: Food Discussion
Post by: Tom on April 19, 2010, 03:50:34 AM
Quote from: AmericanJames on April 19, 2010, 03:18:22 AM
Quote from: Tom on April 18, 2010, 08:32:01 AM
Quote from: AmericanJames on April 18, 2010, 08:29:54 AM
tom you are spot on. i just got finished eating a fake gyro and it wasnt even close to satisfying, buti have a feeling that its because i live in a small hickish college town
Which college town James?

I go to Ferris State University which is in Big Rapids (about 45 mins north of Grand Rapids), the town's pop is about 11000, and the school has about 14000 students
Alright, never been there.
Title: Re: Food Discussion
Post by: AmericanJames on April 19, 2010, 07:29:34 AM
Yea it's a nice small town with only one bar worth going to and a wal-mart
Title: Re: Food Discussion
Post by: Logicalman on April 19, 2010, 10:35:02 AM

Freddy, There's an Indian place on the Uxbridge Road at Hillingdon, about 1/4 before you get to Long Lane, we went there last visit, and that weren't half bad neither. :013:


Quote from: FatFreddysCat on April 18, 2010, 06:31:48 PM
Quote from: Steve_orino on April 13, 2010, 11:36:36 PM
One cuisine I'm interested in is the Indian Curry.  I've read plenty where Finn & FatFred RAVE about a good Curry but I've come to understand that I can't get a proper one here in the States...

Another cuisine I have yet to try is Thai.  A lot of close family & friends seem to have had it and like it but I haven't tried it. 

Any suggestions or thoughts on Thai?
What you've never had a Ruby? Jesus Christ man you could get knocked over tomorrow. Get some money together get a flight over here, take in a Fulham game and try the best food that England has to offer. Thai food is ok , but i wouldn't rave about it, usually very coconuty,and i'm not mad on coconut. And Chinese food over here has gone down the pan, i used to love a good chinky, but they all seem to use that rubbery reprocessed chicken nowadays and it's sh1t. I think the Triads may make them buy it, but i know loads of people that wont eat it anymore for that reason.
Title: Re: Food Discussion
Post by: Logicalman on April 19, 2010, 10:38:15 AM

Steve, after 10 years of trying to find a decent ruby this side of the Atlantic, I've taken to brewing up my own.

So, if you know your way around the kitchen, I'll send you/post the recipe if you, or anyone else, wants. Be warned, it's a little hot for the average American taste, but you can change that by altering the ingredient amount. The good thing is it doesn't use any processed foods except the tomato paste.



Quote from: Steve_orino on April 13, 2010, 11:36:36 PM
One cuisine I'm interested in is the Indian Curry.  I've read plenty where Finn & FatFred RAVE about a good Curry but I've come to understand that I can't get a proper one here in the States...

Another cuisine I have yet to try is Thai.  A lot of close family & friends seem to have had it and like it but I haven't tried it. 

Any suggestions or thoughts on Thai?
Title: Re: Food Discussion
Post by: FatFreddysCat on April 19, 2010, 09:24:45 PM
Quote from: Logicalman on April 19, 2010, 10:35:02 AM

Freddy, There's an Indian place on the Uxbridge Road at Hillingdon, about 1/4 before you get to Long Lane, we went there last visit, and that weren't half bad neither. :013:


Quote from: FatFreddysCat on April 18, 2010, 06:31:48 PM
Quote from: Steve_orino on April 13, 2010, 11:36:36 PM
One cuisine I'm interested in is the Indian Curry.  I've read plenty where Finn & FatFred RAVE about a good Curry but I've come to understand that I can't get a proper one here in the States...

Another cuisine I have yet to try is Thai.  A lot of close family & friends seem to have had it and like it but I haven't tried it. 

Any suggestions or thoughts on Thai?
What you've never had a Ruby? Jesus Christ man you could get knocked over tomorrow. Get some money together get a flight over here, take in a Fulham game and try the best food that England has to offer. Thai food is ok , but i wouldn't rave about it, usually very coconuty,and i'm not mad on coconut. And Chinese food over here has gone down the pan, i used to love a good chinky, but they all seem to use that rubbery reprocessed chicken nowadays and it's sh1t. I think the Triads may make them buy it, but i know loads of people that wont eat it anymore for that reason.
Title: Re: Food Discussion
Post by: FatFreddysCat on April 19, 2010, 09:30:30 PM
I dont usually get out to Hillingdon(although it's only a couple of mile down the rd) but strangley enough i was on long lane right by the uxbridge rd today. If you come onto long lane from the A40 there's Bill the Bakers and i had a hot pork bap for £2.60 today, and the amount of meat in it was unbelievable. And theres anouther Pangs there as well.
Title: Re: Food Discussion
Post by: FatFreddysCat on April 19, 2010, 09:31:59 PM
LM you're not Texas White from the Offal are you? He was a Hayes / Northolt borders lad from Kingshill i think.
Title: Re: Food Discussion
Post by: Logicalman on April 20, 2010, 02:03:40 AM
Quote from: FatFreddysCat on April 19, 2010, 09:31:59 PM
LM you're not Texas White from the Offal are you? He was a Hayes / Northolt borders lad from Kingshill i think.

Freddy, No mate, I use the same monika on all the MBs, just to avoid confusion (for me  :011:)  I grew up at Lillie Road and Hammersmiths Peabody's before moving out to Hanwell and then further afield.

I did live In Southall for a while and used to go to the target pub on Thursday lunchtimes for the topless lasses dancing there. :004:
Title: Re: Food Discussion
Post by: AmericanJames on April 20, 2010, 06:19:25 AM
Quote from: Logicalman on April 20, 2010, 02:03:40 AM
Quote from: FatFreddysCat on April 19, 2010, 09:31:59 PM
LM you're not Texas White from the Offal are you? He was a Hayes / Northolt borders lad from Kingshill i think.

Freddy, No mate, I use the same monika on all the MBs, just to avoid confusion (for me  :011:)  I grew up at Lillie Road and Hammersmiths Peabody's before moving out to Hanwell and then further afield.

I did live In Southall for a while and used to go to the target pub on Thursday lunchtimes for the topless lasses dancing there. :004:

to quote the over rated american comedian chris rock "titties and tater tots don't mix"
Title: Re: Food Discussion
Post by: finnster01 on April 20, 2010, 09:26:20 AM
Quote from: Logicalman on April 19, 2010, 10:38:15 AM

Steve, after 10 years of trying to find a decent ruby this side of the Atlantic, I've taken to brewing up my own.

So, if you know your way around the kitchen, I'll send you/post the recipe if you, or anyone else, wants. Be warned, it's a little hot for the average American taste, but you can change that by altering the ingredient amount. The good thing is it doesn't use any processed foods except the tomato paste.



Quote from: Steve_orino on April 13, 2010, 11:36:36 PM
One cuisine I'm interested in is the Indian Curry.  I've read plenty where Finn & FatFred RAVE about a good Curry but I've come to understand that I can't get a proper one here in the States...

Another cuisine I have yet to try is Thai.  A lot of close family & friends seem to have had it and like it but I haven't tried it. 

Any suggestions or thoughts on Thai?
Mr Logicalman,

I wouldn't mind having a go at your recipe so please post/pm it. I am no Gordon Ramsey in the kitchen, but not too shabby either. My GF is excellent, but she does need some more proper Ruby exposure before it clicks, but she is getting there.

Don't worry about spices, I am a "vindaloo and 6 pints of lager" man  :026:

Title: Re: Food Discussion
Post by: FatFreddysCat on April 20, 2010, 07:06:10 PM
Quote from: Logicalman on April 20, 2010, 02:03:40 AM
Quote from: FatFreddysCat on April 19, 2010, 09:31:59 PM
LM you're not Texas White from the Offal are you? He was a Hayes / Northolt borders lad from Kingshill i think.

Freddy, No mate, I use the same monika on all the MBs, just to avoid confusion (for me  :011:)  I grew up at Lillie Road and Hammersmiths Peabody's before moving out to Hanwell and then further afield.

I did live In Southall for a while and used to go to the target pub on Thursday lunchtimes for the topless lasses dancing there. :004:
You must have bumped into Stan Bowles in there then, Apparantley he almost lived in the Target when Rangers used to train by the polish war memorial.
Title: Re: Food Discussion
Post by: Steve_orino on April 21, 2010, 01:17:57 AM
Quote from: finnster01 on April 20, 2010, 09:26:20 AM
Quote from: Logicalman on April 19, 2010, 10:38:15 AM

Steve, after 10 years of trying to find a decent ruby this side of the Atlantic, I've taken to brewing up my own.

So, if you know your way around the kitchen, I'll send you/post the recipe if you, or anyone else, wants. Be warned, it's a little hot for the average American taste, but you can change that by altering the ingredient amount. The good thing is it doesn't use any processed foods except the tomato paste.



Quote from: Steve_orino on April 13, 2010, 11:36:36 PM
One cuisine I'm interested in is the Indian Curry.  I've read plenty where Finn & FatFred RAVE about a good Curry but I've come to understand that I can't get a proper one here in the States...

Another cuisine I have yet to try is Thai.  A lot of close family & friends seem to have had it and like it but I haven't tried it. 

Any suggestions or thoughts on Thai?
Mr Logicalman,

I wouldn't mind having a go at your recipe so please post/pm it. I am no Gordon Ramsey in the kitchen, but not too shabby either. My GF is excellent, but she does need some more proper Ruby exposure before it clicks, but she is getting there.

Don't worry about spices, I am a "vindaloo and 6 pints of lager" man  :026:



I don't know my way arond the kitchen but the missus sure does...feel free to post or PM me the recipe too, please.  I appreciate it.  Unfortunately I'm not a Vindaloo so you'll have to warn me on wich parts of the recipe can get spicy so we can make sure to go easy on those parts  :015:
Title: Re: Food Discussion
Post by: Logicalman on April 21, 2010, 02:14:06 AM
Here you go, after trying many different 'authentic' recipes out, this is the one I have found the best, though I invite anyone else to post theirs, and I'll try it out, enjoy.....


This recipe appears on a number of websites. I have altered it slightly for my own tastes, and hotness.
Note that Garam Masala is available, perhaps not at every supermarket, but at Asian or spice stores especially. Ghee is a little harder to locate.


Ingredients:

1 lbs Beef (cubed in 1" cubes) (Can use chicken breast instead)
¼ cup Lemon juice
2 teaspoons Salt (I don't bother with this)
1 large finely chopped Onion (or 2 medium ones)
2 finely chopped Garlic cloves (I use minced garlic - available in all stores)
2 finely dried chopped Chiles (I use Green peppers for this part)
2 tablespoons ground Coriander
1 teaspoon ground Cumin
1 tablespoon Turmeric
1 teaspoon ground special one
2 teaspoons black Pepper
4 ounces Tomato paste (the 4 oz Hunts cans are great)
1¼ cup Beef stock - I use Bisto for this (Chicken Bisto for Chicken)
¼ cup Ghee (this is the liquid from the top of butter once heated and separated- I don't bother with this as I'm dieting - but virgin Olive Oil is just as good)
2 tablespoons Garam masala (this adds 'heat' at the end, so use a little sparingly)



Directions:

Sprinkle the lemon juice (and salt) over the meat in a bowl and leave to one side.
Mix the onion, garlic and peppers together well. Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes (you can just fry the mixture up 'dry', or use Olive Oil, but keep an eye on it).
Add the coriander, cumin, turmeric, special one and pepper, stir well and cook another 2-3 minutes.
Add the meat and lemon juice; stir well to coat the meat with the spices. Cook 5-10 minutes.
Stir in the tomato paste and stock, bring to a boil then cover and simmer gently 30-40 minutes until the meat begins to get tender.
Sprinkle in the garam masala and cook for a further 10 minutes.
The gravy should by this stage be very thick, if it is not remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens.

I use a large Calphalon Commercial Hard-Anodized Shallow Saucepan rather than a deep one, much easier to stir/mix the ingredients and more even cooking.

Use Basmati rice if you have it, takes a little longer to cook, but well worth the wait - much less starch than ordinary white rice.

For taste, slice up a granny smith (or other tart apple), dried raisins and coconut (for Chicken meat) all add that little bit extra for the taste buds to drool over.

Keep plenty of cold drink on hand, but be assured, this isn't one of those that comes out as hot as it goes in (Gandhi's revenge)

Title: Re: Food Discussion
Post by: McBridefan1 on April 21, 2010, 03:56:43 AM
Here in Lowell Mass. Greek food is king... the Olympia or the Athenian Corner are the best... of course you can get polish food at the polish american club Portuguese food at either the blues or reds clubs on back central street... thai food everywhere, though I don't care for Carp... Baked fish or the Fisherman's platter at just about any pizza shop... then if you go to Boston there's all that plus the best Italian and French cuisine you can find anywhere... Also if you like a different take on burritos try either Moe's or Boloco's... you can find just about anything around these parts... I feel for you midwestern boys.
Title: Re: Food Discussion
Post by: Tom on April 21, 2010, 04:56:19 AM
Quote from: McBridefan1 on April 21, 2010, 03:56:43 AM
Here in Lowell Mass. Greek food is king... the Olympia or the Athenian Corner are the best... of course you can get polish food at the polish american club Portuguese food at either the blues or reds clubs on back central street... thai food everywhere, though I don't care for Carp... Baked fish or the Fisherman's platter at just about any pizza shop... then if you go to Boston there's all that plus the best Italian and French cuisine you can find anywhere... Also if you like a different take on burritos try either Moe's or Boloco's... you can find just about anything around these parts... I feel for you midwestern boys.
My brother went to Umass McBridefan. Went there to play football and won the National Championship.
Title: Re: Food Discussion
Post by: FatFreddysCat on April 21, 2010, 07:05:10 AM
Quote from: McBridefan1 on April 21, 2010, 03:56:43 AM
Here in Lowell Mass. Greek food is king... the Olympia or the Athenian Corner are the best... of course you can get polish food at the polish american club Portuguese food at either the blues or reds clubs on back central street... thai food everywhere, though I don't care for Carp... Baked fish or the Fisherman's platter at just about any pizza shop... then if you go to Boston there's all that plus the best Italian and French cuisine you can find anywhere... Also if you like a different take on burritos try either Moe's or Boloco's... you can find just about anything around these parts... I feel for you midwestern boys.
mmm i'm partial to a bit of kleftico or stifardo, but i dont get them stuffed vine leaves.
Title: Re: Food Discussion
Post by: McBridefan1 on April 22, 2010, 05:22:50 AM
Quote from: FatFreddysCat on April 21, 2010, 07:05:10 AM
Quote from: McBridefan1 on April 21, 2010, 03:56:43 AM
Here in Lowell Mass. Greek food is king... the Olympia or the Athenian Corner are the best... of course you can get polish food at the polish american club Portuguese food at either the blues or reds clubs on back central street... thai food everywhere, though I don't care for Carp... Baked fish or the Fisherman's platter at just about any pizza shop... then if you go to Boston there's all that plus the best Italian and French cuisine you can find anywhere... Also if you like a different take on burritos try either Moe's or Boloco's... you can find just about anything around these parts... I feel for you midwestern boys.
mmm i'm partial to a bit of kleftico or stifardo, but i dont get them stuffed vine leaves.

My dad's mum was Syrian they had much the same food as the greeks. anyway we had the grapevine on the fence and she would send me and my sister out to collect the leaves with small veins??? I used to look at my sister and ask WTF is she talking about they all have giant veins... anyway not one easter goes by that we don't eat grapeleaves at my dad's house... it's all good. Kusa was my favourite... I think that is what she called stuffed zuchini. I forget all the names now.
Title: Re: Food Discussion
Post by: McBridefan1 on April 22, 2010, 05:26:27 AM
Also I'm not sure why you English love Curry so much... I went to one indian restaurant also in Lowell, udibupi somthingorother (granted it was a vegitarian one) but I thought the food was bland. Maybe meat would have made it better???
Title: Re: Food Discussion
Post by: FatFreddysCat on April 22, 2010, 08:05:57 AM
Obviously meat would have made it better McBride Duh! But has Finnster points out you cant get a good Ruby in the States. And if you got a bad one over here it really is bad, but most are good. Curry is by far the best food in the World, and it's English  :dft012: .
Title: Re: Food Discussion
Post by: Logicalman on April 22, 2010, 10:21:42 AM
Quote from: McBridefan1 on April 22, 2010, 05:26:27 AM
Also I'm not sure why you English love Curry so much... I went to one indian restaurant also in Lowell, udibupi somthingorother (granted it was a vegitarian one) but I thought the food was bland. Maybe meat would have made it better???

MB1,
Try out that recipe on page 3 and then tell me curry is bland!!  Great food, so many varieties from the very spicy masala, to the delish smooth coconut kormas, and then the tandoori tikkas. You really need to get over to the UK and visit some good Indian restaurants mate, your taste buds will love you forever.
Title: Re: Food Discussion
Post by: timmyg on April 26, 2010, 04:56:36 PM
Life is not complete without being a part of a crab (and/or oyster) feast here in MD.

There's nothing like Old Bay covering your fingers and face, with some cold Natty Boh to wash it all down on a hot and humid summer afternoon.
Title: Re: Food Discussion
Post by: YankeeJim on April 26, 2010, 10:53:45 PM
Quote from: timmyg on April 26, 2010, 04:56:36 PM
Life is not complete without being a part of a crab (and/or oyster) feast here in MD.

There's nothing like Old Bay covering your fingers and face, with some cold Natty Boh to wash it all down on a hot and humid summer afternoon.

TimmyG you speak the truth. I lived in St. Mary's County as a teen and young adult. Evan's Seafood House in Piny Point, Maryland was the best. We'd go out on thursday night for all the steamed crab you could eat. We'd sit & "pick" for hours. Great memories. On the west coast we have dunginess crab which is good but not near as sweet as those Chesterpeek blues. My neice in Big B sends me a resupply of Old Bay whenever I ask.
St. Mary's College of Maryland '73.
Title: Re: Food Discussion
Post by: McBridefan1 on April 27, 2010, 03:39:55 AM
I went with my family one year to Ocean City so my son could wrestle in a tournament... I was dying to try a crab shack but we never made it... opportunity lost, it's like going to louisiana and not eating the gumbo or crawfish... or the deep south without going to a waffle and chicken shack or some sort of Bar-B-Que (the real kind)...
Title: Re: Food Discussion
Post by: Logicalman on April 27, 2010, 10:26:13 AM
When I was up in Maine (2006 WC time) I made a point of visiting a few seafood places, and there is definately nothing like it. I'm jealous of you lot on the coast for that one reason alone.
Title: Re: Food Discussion
Post by: finnster01 on April 27, 2010, 12:06:11 PM
Very hard to argue with Maine lobster. First of all, it is fresh as fresh can be and then it is cheap on top!! :045:

I haven't stuffed my face with so much lobster and steamers in my life. Just outstanding, and a must for anyone travelling through that part of the world
Title: Re: Food Discussion
Post by: jarv on April 27, 2010, 01:39:25 PM
Yes, lobster is great but what's this thing pouring melted butter on it....dreadful. I squeeze (lots) of fresh lemon on mine. So much better plus makes the white wine taste better too.

The perfect summer lunch....lobster (with lemon juice)!, mussels in white wine, with garlic, fresh bread and dipping oil all washed down with a light white wine.  (aussie pinot grigio, about $8 a bottle, good stuff).
Title: Re: Food Discussion
Post by: McBridefan1 on April 27, 2010, 05:52:18 PM
Quote from: jarv on April 27, 2010, 01:39:25 PM
Yes, lobster is great but what's this thing pouring melted butter on it....dreadful. I squeeze (lots) of fresh lemon on mine. So much better plus makes the white wine taste better too.

The perfect summer lunch....lobster (with lemon juice)!, mussels in white wine, with garlic, fresh bread and dipping oil all washed down with a light white wine.  (aussie pinot grigio, about $8 a bottle, good stuff).

Sorry brotha but copious amounts of melted butter with a couple pounds of steamers a nice strong beer with some flavor and then topping it off with a 3 pound lobster also dipped in butter is the best meal on earth... squeeze your lemons baby til the juice runs down your leg but I'll take mine with salty butter and beer... I purchase the bypass surgery for desert...mmmmm
Title: Re: Food Discussion
Post by: FatFreddysCat on April 27, 2010, 10:17:51 PM
Chicken shaslik, Lamb pumpkin, Saag aloo, chicken vindaloo/ Madras , bamati rice and a keema nan job done.
Title: Re: Food Discussion
Post by: finnster01 on April 27, 2010, 10:44:35 PM
Quote from: FatFreddysCat on April 27, 2010, 10:17:51 PM
Chicken shaslik, Lamb pumpkin, Saag aloo, chicken vindaloo/ Madras , bamati rice and a keema nan job done.
Not a bad lineup there Mr Freddy.
Not too crazy on the lamb pumpkin though, throw in some old school pakora's as well, would have any of Chicken/Lamb/Prawn vindaloo depending on my mood and the rest is all excellent and they are off at the races

And don't forget the 4-6 pints of lager mate.

Title: Re: Food Discussion
Post by: Steve_orino on April 27, 2010, 11:44:02 PM
Good call on the crab, TimmyG!!!  I recall the first time I picked at a crab, I was at my grandmother's and everyone laughed at howI kept digging and digging.  Must of picked at least 2 that night and I was maybe 10 years old and a very picky-eater.  Surprised the family to see me play with those things...

Seafood in general is a favorite...shrimp, mussels, scallops, raw oysters, gator, crawfish, crab, & lobster...you name it, I'll eat it!
Title: Re: Food Discussion
Post by: Steve_orino on April 27, 2010, 11:48:18 PM
Quote from: Logicalman on April 22, 2010, 10:21:42 AM
Quote from: McBridefan1 on April 22, 2010, 05:26:27 AM
Also I'm not sure why you English love Curry so much... I went to one indian restaurant also in Lowell, udibupi somthingorother (granted it was a vegitarian one) but I thought the food was bland. Maybe meat would have made it better???

MB1,
Try out that recipe on page 3 and then tell me curry is bland!!  Great food, so many varieties from the very spicy masala, to the delish smooth coconut kormas, and then the tandoori tikkas. You really need to get over to the UK and visit some good Indian restaurants mate, your taste buds will love you forever.

Alright Logical, I've printed out the recipe and we're going to have our English friends over for help & inspiration  :59:

I told them that we'd have Fuller's and Old Speckled Hen available to make sure they came.  It'll probably be a week or two before we try it but we'll let you know how it comes out...

Thanks again!
Title: Re: Food Discussion
Post by: Logicalman on April 28, 2010, 05:36:50 PM
Quote from: Steve_orino on April 27, 2010, 11:48:18 PM

Alright Logical, I've printed out the recipe and we're going to have our English friends over for help & inspiration  :59:

I told them that we'd have Fuller's and Old Speckled Hen available to make sure they came.  It'll probably be a week or two before we try it but we'll let you know how it comes out...

Thanks again!

AAgghhh, wonderful falling-down water to accompany it. I take it you did mean ESB (or little brother Pride?).
Title: Re: Food Discussion
Post by: FatFreddysCat on April 28, 2010, 09:28:30 PM
Could always substitute the pumpkin for a Lamb Bhuna Finny, and of course 6/8 pints before hand, but i can never finish a pint once i've started a Ruby.
Title: Re: Food Discussion
Post by: finnster01 on April 28, 2010, 09:54:40 PM
So WTF do you do to put out the Vindaloo fires? That is 4 pints right there.

It is my best exercise. I sweat more on a vindaloo ruby than most people do in an hour at a sauna...
Title: Re: Food Discussion
Post by: FatFreddysCat on April 28, 2010, 11:41:02 PM
I eat about £30 of currie to myself Finny and i'm so stuffed i cant drink. But i always have a brandy coffee after ( weird as i dont like brandy).Do you Yanks have the liquer coffees with the cream on top?
Title: Re: Food Discussion
Post by: finnster01 on April 28, 2010, 11:46:11 PM
Quote from: FatFreddysCat on April 28, 2010, 11:41:02 PM
I eat about £30 of currie to myself Finny and i'm so stuffed i cant drink. But i always have a brandy coffee after ( weird as i dont like brandy).Do you Yanks have the liquer coffees with the cream on top?
You mean the Irish coffee things? Yes, they are here, but they don't know how to make them
Title: Re: Food Discussion
Post by: Steve_orino on April 29, 2010, 02:47:45 AM
Quote from: finnster01 on April 28, 2010, 11:46:11 PM
Quote from: FatFreddysCat on April 28, 2010, 11:41:02 PM
I eat about £30 of currie to myself Finny and i'm so stuffed i cant drink. But i always have a brandy coffee after ( weird as i dont like brandy).Do you Yanks have the liquer coffees with the cream on top?
You mean the Irish coffee things? Yes, they are here, but they don't know how to make them


As a former Bartender...I will atest to that! 

But then, I've never liked my coffee with liquor or liquer...
Title: Re: Food Discussion
Post by: Logicalman on April 29, 2010, 04:12:09 AM
Quote from: finnster01 on April 28, 2010, 11:46:11 PM
Quote from: FatFreddysCat on April 28, 2010, 11:41:02 PM
I eat about £30 of currie to myself Finny and i'm so stuffed i cant drink. But i always have a brandy coffee after ( weird as i dont like brandy).Do you Yanks have the liquer coffees with the cream on top?
You mean the Irish coffee things? Yes, they are here, but they don't know how to make them


As like Steve, I'm a former bar-steward and was taught how to make the various coffees whilst working for Fullers, but come to think of it, I've never seen one over here. Weird that.
Title: Re: Food Discussion
Post by: tjl on April 29, 2010, 07:02:27 AM
If you like a crab then you have got to try a Channel Island spider crab, they need a lot of picking but well worth it better than lobster any day  :003:
Title: Re: Food Discussion
Post by: judy on May 02, 2010, 08:48:25 PM
Steve,

How far are you from Rockwall.  You can try out Kuong Thai in Rockwall. My husband and I love their curries.  --they have green, yellow, red, and about 3 or 4 others with odd names like jungle curry or "the amazing," which is peanut based. You can choose your meat: chicken, beef, shrimp, tofu, duck, etc. Husband always gets the green curry with chicken, which is really good...But I order something different everytime. You can order it on a spiciness scale of 1-5.  A 2 or a 3 is plenty spicy enough.  Husband likes to order 4 and then sweats through dinner.  And yeah, portion sizes...we eat half and bring half home for lunch the next day, or for late night munchies.  Anyway, I know there are plenty of Thai places in Dallas, but we like this little Rockwall restaurant.  --very, very clean...quiet...and inexpensive.
Title: Re: Food Discussion
Post by: Steve_orino on May 03, 2010, 03:49:29 AM
Quote from: judy on May 02, 2010, 08:48:25 PM
very clean...quiet...and inexpensive.

Perfect!

We're in the Coppell area - so it'd be a bit of a ride but I appreciate the suggestion.  Excuse my novice-ness but is it Thai or a Curry-house, or both? 

Glad you posted, it's good to know that there is another Dallasite that follows the Club...you do follow Fulham, right?  :dft010:
Title: Re: Food Discussion
Post by: judy on May 03, 2010, 01:40:29 PM
Yes, I follow Fulham!  I've been lurking on this off and on since it started.  But honestly, I don't understand half of what is written.

This restaurant is Thai.  They have a lot of other things on their menu...lots of noodles, of course--Pad Thai, for example.  (Pad Thai is probably the most common noodle dish, and the first thing that comes to most people's mind when thinking Thai food...well, that and curries.)  They also have a sushi bar and plenty of other stuff.  But we just go for the curry. 

You mentioned you follow FC D some.  We do as well--albeit somewhat casually.  Did you see watch the game Saturday night against the Revs?  Oh my gosh!!! So painful to watch.  The whole family was screaming at the TV.  First, Sala's gaffe...and then, about a thousand and one wasted chances.  arggh.  Still winless.

Title: Re: Food Discussion
Post by: FatFreddysCat on May 03, 2010, 04:30:44 PM
Steve Orino please dont get Thai currie confused with a proper Ruby (Indian curry) as it's completely differant and no where near as good. It makes me realise how lucky i am that i could ring about 15 /20 Curry houses and get it delivered to my house within the hour.
Title: Re: Food Discussion
Post by: Logicalman on May 03, 2010, 05:27:08 PM
Quote from: judy on May 03, 2010, 01:40:29 PM
Yes, I follow Fulham!  I've been lurking on this off and on since it started.  But honestly, I don't understand half of what is written.

Judy,

Good on you for trying.  Honestly, if you don't understand something, just ask (I'll bet there's a number of others who also don't understand but are afraid to ask!  :011:).

So, don't be a stranger.
Title: Re: Food Discussion
Post by: Steve_orino on May 03, 2010, 11:52:40 PM
Quote from: FatFreddysCat on May 03, 2010, 04:30:44 PM
Steve Orino please dont get Thai currie confused with a proper Ruby (Indian curry) as it's completely differant and no where near as good. It makes me realise how lucky i am that i could ring about 15 /20 Curry houses and get it delivered to my house within the hour.

There ya go Fred, thanks for that - I wasn't quite sure if there was indeed a difference. 

Funny though, I consider myself lucky with all the Mexican restaurants around!   :54:
Title: Re: Food Discussion
Post by: Steve_orino on May 04, 2010, 12:09:35 AM
Quote from: Logicalman on May 03, 2010, 05:27:08 PM
Quote from: judy on May 03, 2010, 01:40:29 PM
Yes, I follow Fulham!  I've been lurking on this off and on since it started.  But honestly, I don't understand half of what is written.
Judy,
Good on you for trying.  Honestly, if you don't understand something, just ask (I'll bet there's a number of others who also don't understand but are afraid to ask!  :011:).
So, don't be a stranger.

Better not to understand than be ridiculed, like could happen on the Fulham Official MB - "Offal" or "Awful". 

If you don't understand though, just ask, folks here are pretty patient and willing to explain - I know from experience...My favorite quesion I ever asked was whether or not Fulham could/should keep Craven Cottage and the heartfelt posts were more than convincing!
Title: Re: Food Discussion
Post by: Steve_orino on May 04, 2010, 12:36:30 AM
Quote from: judy on May 03, 2010, 01:40:29 PM
Yes, I follow Fulham!  I've been lurking on this off and on since it started.  But honestly, I don't understand half of what is written.

You mentioned you follow FC D some.  We do as well--albeit somewhat casually.  Did you see watch the game Saturday night against the Revs?  Oh my gosh!!! So painful to watch.  The whole family was screaming at the TV.  First, Sala's gaffe...and then, about a thousand and one wasted chances.  arggh.  Still winless.

I don't know if you've seen the stat page but i think the ratio is 60 guys to 1 female so I apologize for my suspicion.  I figured you were but had to ask...Now that you've joined - No more lurking!   :047:

I do follow FCD but much like you said, only casually.  It's a sad fact but I'm able to watch more Fulham games than FCD games so even though they're local, I don't keep up with them as much.  I missed their game from Saturday night...and it sounds as if it was one to watch.  It was the Missus' birthday and we were celebrating with friends and family.
Title: Re: Food Discussion
Post by: AmericanJames on May 04, 2010, 07:24:07 AM
To somewhat divert the conversation from curry and such. what stadium that you have been to has had the best food, I kno the boys over in London enjoy a pie and even a prawn sandwich occasionally, and while i was at the cottage on of the best foot long hot dogs I have ever had the opportunity to enjoy. At Ford Field home of the NFL's Detroit Lions I have enjoyed some spectacular club sandwiches and while at US Cellular Field in Chicago I enjoyed a tantalizing  bratwurst. What about everyone else?
Title: Re: Food Discussion
Post by: YankeeJim on May 04, 2010, 02:42:26 PM
How about a cold Dodger Dog and a warm beer down at Chavez Revine?
Title: Re: Food Discussion
Post by: McBridefan1 on May 04, 2010, 06:15:45 PM
italian sausage w/onions and peppers and a beer at Fenway... but that will set you back 20 bucks so you better enjoy it. Usually I finance a bottle of water at the stadium, and eat at a restuarant after the game for roughly the same dough I would have spent on concessions. But on a lighter note, at the manchester (NH) fishercats games they serve a pretty good NE Clam Chowdah.
Title: Re: Food Discussion
Post by: FatFreddysCat on May 04, 2010, 08:32:05 PM
Quote from: Steve_orino on May 03, 2010, 11:52:40 PM
Quote from: FatFreddysCat on May 03, 2010, 04:30:44 PM
Steve Orino please dont get Thai currie confused with a proper Ruby (Indian curry) as it's completely differant and no where near as good. It makes me realise how lucky i am that i could ring about 15 /20 Curry houses and get it delivered to my house within the hour.

There ya go Fred, thanks for that - I wasn't quite sure if there was indeed a difference. 

Funny though, I consider myself lucky with all the Mexican restaurants around!   :54:
A few Mexican restuarants about here to, but mostly ghastly chain things. All the super markets sell Fajhita, Burrito, Nachos kits so we mainly eat it at home.
Title: Re: Food Discussion
Post by: finnster01 on May 05, 2010, 05:01:38 PM
Freddy,

Just like you can't get good ruby's here you certainly can't get a good Mexican in London. The stuff they serve out West here in the US is incredible (even in NY you can get a decent bite, but not as authentic as out west in my book. London you can forget about)

I love that stuff (in fact I love most stuff unfortunately, but I have dropped nearly 100 pounds over the last year and a half...I am now nearly as skinny as a rake. About 170 lb's +/-). Anyway my point is I like to eat.

Mole Pablano or Mole Negro out west on a burrito is absolutely heavenly. That stuff just tastes like the business
Title: Re: Food Discussion
Post by: Steve_orino on May 06, 2010, 04:03:03 AM
Holy Mole!  Good stuff Finn...Lengua - I've tried it and although I wouldn't go and order it, I must say it's not bad in a taco w/ cilantro, onions, and salt.

The other day I had a bite of some Green Thai Curry with rice and vegetables...just a bite, but it definitley peaked my interest!

Logical - A colleague at work gave me some Masala, so i think in two weeks or so we're going to knock out that recipe.
Title: Re: Food Discussion
Post by: Steve_orino on May 06, 2010, 04:14:56 AM
American James - Ballpark fare...I always have to get a hot dog and some nachos with a brew.  But that's rather boring compared to some of the other stuff offered at other parks. 

My trip to Boston and Fenway included a sandwhich (don't think it was sausage but some beef with onions and peppers) that was just Amazing!  Nothin like that round here in Dallas. 

Chowdah!  We made it down into the Cape Cod Bay on that Boston trip and had some chowdah amongst other seafood...Delicious!
Title: Re: Food Discussion
Post by: Steve_orino on May 20, 2010, 12:30:36 AM
I used to work at a place called Bahama Breeze where they served carribean fare and a couple of seafood dishes.  One of the appetizers we had were the beef pastry-turnovers called West Indie patties.  They weren't too bad but seemed to leave a bit to desire...

After quitting the industry and getting back to the family business, I went to Calgary, AB for training and one of the guys took me to this Jamaican place for lunch where they had some Jamaican Patties...Good God Man were they delicious!!!  So spicy-hot and filled with beef and just yummy-goodness!

Anyone tried these things?
Title: Re: Food Discussion
Post by: AmericanJames on May 20, 2010, 02:11:30 AM
I've never had anything like that, but I've had some pretty good carribean jerk chicken kabob with pineapple, chicken, some peppers and tomatoes. very enjoyable.
Title: Re: Food Discussion
Post by: FatFreddysCat on May 20, 2010, 08:15:32 PM
Quote from: Steve_orino on May 20, 2010, 12:30:36 AM
I used to work at a place called Bahama Breeze where they served carribean fare and a couple of seafood dishes.  One of the appetizers we had were the beef pastry-turnovers called West Indie patties.  They weren't too bad but seemed to leave a bit to desire...

After quitting the industry and getting back to the family business, I went to Calgary, AB for training and one of the guys took me to this Jamaican place for lunch where they had some Jamaican Patties...Good God Man were they delicious!!!  So spicy-hot and filled with beef and just yummy-goodness!

Anyone tried these things?
Spicy hot? wait till you try a vindaloo, you'll defo need a loo after. And American James i quite like Jerk Chicken myself, and curry goat, for some reason Jamicans dont say goat curry.
Title: Re: Food Discussion
Post by: AmericanJames on May 21, 2010, 09:55:30 AM

Anyone tried these things?
[/quote] Spicy hot? wait till you try a vindaloo, you'll defo need a loo after. And American James i quite like Jerk Chicken myself, and curry goat, for some reason Jamicans dont say goat curry.
[/quote]

Freddy it may be because that goat curry doesn't sound too appetizing, this vindaloo sounds pretty good but have you tried a spicy buffalo wing??? chicken wings and legs slathered with flaming hot bbq sauce. a basket of 18 with a proper pint goes quite well during a game. 
Title: Re: Food Discussion
Post by: finnster01 on May 21, 2010, 10:38:13 AM
Quote from: AmericanJames on May 21, 2010, 09:55:30 AM

Anyone tried these things?
Spicy hot? wait till you try a vindaloo, you'll defo need a loo after. And American James i quite like Jerk Chicken myself, and curry goat, for some reason Jamicans dont say goat curry.
[/quote]

Freddy it may be because that goat curry doesn't sound too appetizing, this vindaloo sounds pretty good but have you tried a spicy buffalo wing??? chicken wings and legs slathered with flaming hot bbq sauce. a basket of 18 with a proper pint goes quite well during a game. 
[/quote]
Mr AmericanJames and Mr Freddy,

I am a vindaloo man, and as such suffer much pain in the bathroom especially the next day. However, I will say if you order "nuclear" buffalo wings you are in just as much trouble. I love spicy food, and buffalo wings have been a revelation to me. They are absolutely brilliant, especially here in NY and the East.

Nothing like a big dish of very hot buffalo wings sharing with a friend and watching Fulham on the big screen. Sigh...I have to wait to the other side of the summer...  :046:

Title: Re: Food Discussion
Post by: Steve_orino on May 22, 2010, 02:34:04 PM
Buffalo Wings!!!  Do you guys not have those over there in England/UK? 

Not sure why I hadn't thought of those before when Am.James brought up Amer. Ballpark Fare; they're perfect for any football game!  A buddy of mine and I used to order pizza and wings every Sunday and watch the Am. Football games all day long.  There is a place around here called Wing Stop that makes them with all the hot flavors but then they also make them with other flavors, garlic-parmesan, teriyaki, lemon-pepper (yummy), and barbeque.  I imagine they're better in the Northeast though; less chain-places making them and more hole-in-the-wall places.

Those were the days...
Title: Re: Food Discussion
Post by: FatFreddysCat on May 23, 2010, 05:59:22 PM
Gotta try them Buffalo wings, But how about i throw Steak and Kidney pudding into the mix?
Title: Re: Food Discussion
Post by: AmericanJames on June 03, 2010, 04:36:00 AM
The wings are a must i had some yesterday with a pint and they definitely hit the spot after a round of golf. I'd love to try some steak and kidney pie next time I make it over. I had some great fish and chips, kabob and and a bit of bangers and mash last time
Title: Re: Food Discussion
Post by: finnster01 on June 03, 2010, 04:47:29 AM
I never had wings the way you make them here. Arse on fire, sweating like a pig, but enjoying every second of it. You have that Buffalo wings art down to a tee. Especially here on the east coast. :045:

In England, Fish and Chips is a bit of a dodgy proposition because if you don't do it right it can be very wrong and we are also very religious about what it should look and taste like. Bangers and mash a bit of the same, but I happen to love it in most places. Interestingly enough, I have struggled to find a decent bangers & mash place even at the Irish pubs in New York. It is OK, but not the same as you would get at your local in London.

Steak and Kidney pie is crap in my book, but Fat Freddy likes it.
Title: Re: Food Discussion
Post by: Logicalman on June 03, 2010, 10:29:38 AM
Quote from: finnster01 on June 03, 2010, 04:47:29 AM
I never had wings the way you make them here. Arse on fire, sweating like a pig, but enjoying every second of it. You have that Buffalo wings art down to a tee. Especially here on the east coast. :045:

In England, Fish and Chips is a bit of a dodgy proposition because if you don't do it right it can be very wrong and we are also very religious about what it should look and taste like. Bangers and mash a bit of the same, but I happen to love it in most places. Interestingly enough, I have struggled to find a decent bangers & mash place even at the Irish pubs in New York. It is OK, but not the same as you would get at your local in London.

Steak and Kidney pie is crap in my book, but Fat Freddy likes it.


I know what you mean Mr F, about finding a good fish and Chips or Bangers and Mash over here. Just because they serve up something that has the appearance, and the waiter/waitress has an Irish accent, does make it taste the same.
If you ever get over the Midwest, there is a great pub in Lafayette, IN, called 9 Irish Brothers, and they are opening more I believe. They DO have authentic British grub in there, highly recommended, unlike some of the garbage I have been served in other 'authentic' British pubs here in the Midwest.

If you want to name a few good British food pubs you have found, we could start an index on here.
Title: Re: Food Discussion
Post by: finnster01 on June 03, 2010, 11:30:39 AM
Quote from: Logicalman on June 03, 2010, 10:29:38 AM
Quote from: finnster01 on June 03, 2010, 04:47:29 AM
I never had wings the way you make them here. Arse on fire, sweating like a pig, but enjoying every second of it. You have that Buffalo wings art down to a tee. Especially here on the east coast. :045:

In England, Fish and Chips is a bit of a dodgy proposition because if you don't do it right it can be very wrong and we are also very religious about what it should look and taste like. Bangers and mash a bit of the same, but I happen to love it in most places. Interestingly enough, I have struggled to find a decent bangers & mash place even at the Irish pubs in New York. It is OK, but not the same as you would get at your local in London.

Steak and Kidney pie is crap in my book, but Fat Freddy likes it.




My father was 8 siblings and so was my mums. My best mate growing up was part of 12...And he did have an Irish accent  :003:. We were only 4 and sadly enough Gooners except me and my late father and uncle.

But yes, a real good plate of bangers & mash seems hard to find Mr Logicalman, even in New York... :dft004:


[/size]
Title: Re: Food Discussion
Post by: HatterDon on June 03, 2010, 05:51:10 PM
Everytime I go to the pub for a match, I usually order the "Expat's breakfast" with my Fuller's ESB. It's reputedly the old-style "full English breakfast." Well, there is a fried tomato half, two sausage links, and fries to go along with the two eggs. But where's the blood sausage slice? Where's the REAL English bangers? Where's the mountain of food that used to be labeled "full English farmhouse breakfast" when I first tasted them in the 60s? Ah, these kids today.
Title: Re: Food Discussion
Post by: finnster01 on June 03, 2010, 06:23:54 PM
Quote from: HatterDon on June 03, 2010, 05:51:10 PM
Everytime I go to the pub for a match, I usually order the "Expat's breakfast" with my Fuller's ESB. It's reputedly the old-style "full English breakfast." Well, there is a fried tomato half, two sausage links, and fries to go along with the two eggs. But where's the blood sausage slice? Where's the REAL English bangers? Where's the mountain of food that used to be labeled "full English farmhouse breakfast" when I first tasted them in the 60s? Ah, these kids today.
Mr Hatter,
You are making an excellent choice, but I would be very upset of the missing banger or two. Not sure about the blood sausage, I would throw that into the "optional" bucket as I have had it either way. But I guess if you call it Old School Expats breakfast, it probably should be there as well. Two eggs is correct and the chips (not fries Mr Hatter, remember) and so is the tomato. I have also seen a bit of baked beans introduced which I personally like, but it will tend to make you fart a lot in the second half which may not be what the other punters in the pub wants 

Title: Re: Food Discussion
Post by: HatterDon on June 03, 2010, 07:00:42 PM
Quote from: finnster01 on June 03, 2010, 06:23:54 PM
Quote from: HatterDon on June 03, 2010, 05:51:10 PM
Everytime I go to the pub for a match, I usually order the "Expat's breakfast" with my Fuller's ESB. It's reputedly the old-style "full English breakfast." Well, there is a fried tomato half, two sausage links, and fries to go along with the two eggs. But where's the blood sausage slice? Where's the REAL English bangers? Where's the mountain of food that used to be labeled "full English farmhouse breakfast" when I first tasted them in the 60s? Ah, these kids today.
Mr Hatter,
You are making an excellent choice, but I would be very upset of the missing banger or two. Not sure about the blood sausage, I would throw that into the "optional" bucket as I have had it either way. But I guess if you call it Old School Expats breakfast, it probably should be there as well. Two eggs is correct and the chips (not fries Mr Hatter, remember) and so is the tomato. I have also seen a bit of baked beans introduced which I personally like, but it will tend to make you fart a lot in the second half which may not be what the other punters in the pub wants 


I had forgotten the baked beans -- and regarding your comment "above" in other words, if we're playing the Scoucers, you'd have a double order of beans, right?
Title: Re: Food Discussion
Post by: clintclintdeuce on June 03, 2010, 08:31:09 PM
I had this chicken and lamb shawarma in Romania that was by far the best thing ive ever eaten in my life. Even London couldnt match this shawarma.

I was in the Bahamas and had some curry and it wasnt even close to the stuff back in London. But the jerk conch was fantastic.

I had the vindaloo 18 hrs before my flight back to the states after the villa game last May. My only mistake was not sitting closer to the head on the plane.

Buffalo wings are a part of America now just as McDonalds is. Where Im at in Florida now, theres wing places on each corner. The hotter the better in my book.... as long as you have some celery.

And James, you know what the best stadium fare is..... its the footlong hot dog on the cibatta bun at the back of the Hammersmith mate. Close second is the hotdog in Clevelands Jacobs field with their own brand of spicy brown mustard.
Title: Re: Food Discussion
Post by: HatterDon on June 03, 2010, 10:28:22 PM
Quote from: clintclintdeuce on June 03, 2010, 08:31:09 PM
I had this chicken and lamb shawarma in Romania that was by far the best thing ive ever eaten in my life. Even London couldnt match this shawarma.

I was in the Bahamas and had some curry and it wasnt even close to the stuff back in London. But the jerk conch was fantastic.

I had the vindaloo 18 hrs before my flight back to the states after the villa game last May. My only mistake was not sitting closer to the head on the plane.

Buffalo wings are a part of America now just as McDonalds is. Where Im at in Florida now, theres wing places on each corner. The hotter the better in my book.... as long as you have some celery.

And James, you know what the best stadium fare is..... its the footlong hot dog on the cibatta bun at the back of the Hammersmith mate. Close second is the hotdog in Clevelands Jacobs field with their own brand of spicy brown mustard.

a Polack Johnny's and an ice cold National Boh at Baltimore's Memorial Stadium in the early 80s. Oriole Magic, BIG TIME BELCH
Title: Re: Food Discussion
Post by: FatFreddysCat on June 04, 2010, 12:16:34 AM
Quote from: finnster01 on June 03, 2010, 04:47:29 AM
I never had wings the way you make them here. Arse on fire, sweating like a pig, but enjoying every second of it. You have that Buffalo wings art down to a tee. Especially here on the east coast. :045:

In England, Fish and Chips is a bit of a dodgy proposition because if you don't do it right it can be very wrong and we are also very religious about what it should look and taste like. Bangers and mash a bit of the same, but I happen to love it in most places. Interestingly enough, I have struggled to find a decent bangers & mash place even at the Irish pubs in New York. It is OK, but not the same as you would get at your local in London.

Steak and Kidney pie is crap in my book, but Fat Freddy likes it.

Oh Finny, your already turning yanky doodle dandy, i mentioned steak and kidney pudding, not pie me ole china.
Title: Re: Food Discussion
Post by: McBridefan1 on June 04, 2010, 12:57:35 AM
Quote from: clintclintdeuce on June 03, 2010, 08:31:09 PM


Buffalo wings are a part of America now just as McDonalds is. Where Im at in Florida now, theres wing places on each corner. The hotter the better in my book.... as long as you have some celery.


And blue cheese dressing to dunk 'em in... I don't care what you say your a$$hole and your tastebuds will thank you for it...
Title: Re: Food Discussion
Post by: AmericanJames on June 04, 2010, 01:12:46 AM
Quote from: McBridefan1 on June 04, 2010, 12:57:35 AM
Quote from: clintclintdeuce on June 03, 2010, 08:31:09 PM


Buffalo wings are a part of America now just as McDonalds is. Where Im at in Florida now, theres wing places on each corner. The hotter the better in my book.... as long as you have some celery.


And blue cheese dressing to dunk 'em in... I don't care what you say your a$$hole and your tastebuds will thank you for it...
I'll pass on the Blue cheese dressing and pick up some ranch instead, just a bit of personal preference tho. I have tried a bit of sour cream with them as well and the pairing works well together.

Title: Re: Food Discussion
Post by: Steve_orino on June 04, 2010, 03:38:22 AM
Quote from: HatterDon on June 03, 2010, 05:51:10 PM
Everytime I go to the pub for a match, I usually order the "Expat's breakfast" with my Fuller's ESB. It's reputedly the old-style "full English breakfast." Well, there is a fried tomato half, two sausage links, and fries to go along with the two eggs. But where's the blood sausage slice? Where's the REAL English bangers? Where's the mountain of food that used to be labeled "full English farmhouse breakfast" when I first tasted them in the 60s? Ah, these kids today.

The Missus has told me that she would make a "Full English Breakfast" on Father's Day...can't wait!

Not sure I can get away with a beer at the breakfast table but hey, it's Father's Day!   :beer:
Title: Re: Food Discussion
Post by: AmericanJames on June 04, 2010, 06:05:57 AM
Have a Guiness in a coffee mug, she might not notice the difference :55:
Title: Re: Food Discussion
Post by: McBridefan1 on June 04, 2010, 06:38:18 AM
Guiness is actually 10 times healthier than an English Breakfast.
Title: Re: Food Discussion
Post by: clintclintdeuce on June 04, 2010, 05:55:24 PM
Quote from: AmericanJames on June 04, 2010, 06:05:57 AM
Have a Guiness in a coffee mug, she might not notice the difference :55:

Brilliant!
Title: Re: Food Discussion
Post by: Steve_orino on June 05, 2010, 12:43:35 PM
I was told by a work colleague, who mentioned that her grandmother is British, to pick up some Tipp's Tea to go along with the breakfast.

Can anyone comment on this stuff?  Would this be better than Fuller's?
Title: Re: Food Discussion
Post by: HatterDon on June 05, 2010, 04:17:12 PM
Quote from: Steve_orino on June 05, 2010, 12:43:35 PM
I was told by a work colleague, who mentioned that her grandmother is British, to pick up some Tipp's Tea to go along with the breakfast.

Can anyone comment on this stuff?  Would this be better than Fuller's?

NO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Title: Re: Food Discussion
Post by: FatFreddysCat on June 05, 2010, 07:34:05 PM
Sainsburys Red label is the best tea, i think you was on about PG Tipps  Steve. Cant stand all that Earl Grey poo though.
Title: Re: Food Discussion
Post by: Logicalman on June 06, 2010, 11:00:01 AM

Freddie, unfortunately we cannot find the 'local' stores brews over here, but we DO get PG Tips, and it's a life-saver.

Steve, yep, get some PG Tips, available at any international food shop counter but also here in Indiana Meijers sells it as well. well worth it mate. As Freddie says, stay clear of the Earl Greys, etc, unless/until you get the taste for the old rosie and then you start experimenting.
Title: Re: Food Discussion
Post by: FatFreddysCat on June 08, 2010, 08:36:06 AM
I've noticed when i'm abroad most cups of tea have the teabag attached to string, and no matter how many times you dunk it, you still get a really piss weak cup. LogicalMan, if you have relatives coming over get them to bring the Sainsburys tea over for you, i dont shop in Sainsburys, but go just to get the tea. And what a great idea about the Irish making sausages over there. I actually think you could make a decent living in Turkey if you had a bit of land and learnt how to make proper sausages, lots of expats in places like Altinkum as well as holiday makers, all eating sausages made in Turkey, which are as bad as you can imagine.
Title: Re: Food Discussion
Post by: clintclintdeuce on June 09, 2010, 06:43:51 AM
tea is for soccer playing sissies... have a red bull! lololol
Title: Re: Food Discussion
Post by: TheDaddy on June 09, 2010, 09:00:35 AM
Sorry for the late entry lads but have you ever had bacon and onion pudding (suet) with lashings of gravey followed by trecale sponge and custard .Pg tips makes a lovely cuppa just a shame abut the bloody monkeys "Dad do you know the piano is on my foot" "you hum it ill play it son "
Title: Re: Food Discussion
Post by: tjl on June 11, 2010, 05:19:59 AM
T Daddy, my gran used to make bacon pudding always on a Friday and to feed the 12 or so in the extended family she would roll the monster up in a pillow case pinned with nappy pins, to keep it moist and soft in the middle gran used to stuff in as many onions as possible the whole ting was cooked in the old boiler in the back kitchen, as you say this served with mash, peas and as much gravy as you could get on the plate a meal fit for a king, some times if gran was feeling good there was spotted dick and custard to follow, spotted dick was the same suet pud only with currants in cooked in the same way so the two puds could be cooked in the same boiler o happy days.
Title: Re: Food Discussion
Post by: clintclintdeuce on June 17, 2010, 12:49:06 PM
was just in Memphis's airport yesterday, and the wafting smell of BBQ when I got off my plane was absolutly incredible. The BBQ sub that I ate while following that smell was even better. They had this hot pepper relish with it as well..... so good.
Title: Re: Food Discussion
Post by: FatFreddysCat on June 17, 2010, 08:21:41 PM
Any Germans on here wishing to send me some decent Bratwurst (not the white ones) are more than welcome, i love it, though the curry wurst was a right let down.
Title: Re: Food Discussion
Post by: AmericanJames on June 17, 2010, 10:50:44 PM
I enjoyed the Currywurst when i had it in Bremen, I thought it lived up to expectations, but the hot dog from the street vendor had to be the best thing i had during my short visit other than the Haake Beck that is.
Title: Re: Food Discussion
Post by: FatFreddysCat on June 17, 2010, 11:32:15 PM
Quote from: AmericanJames on June 17, 2010, 10:50:44 PM
I enjoyed the Currywurst when i had it in Bremen, I thought it lived up to expectations, but the hot dog from the street vendor had to be the best thing i had during my short visit other than the Haake Beck that is.
Your coming from the US James, your expectancy of something with the word curry in would be greatly differant from mine. I tried it in a few locations just incase i'd got a bad one, and all were crap. Plain old Bratwurst rules. And they do the best scramble egg in the World.
Title: Re: Food Discussion
Post by: finnster01 on June 17, 2010, 11:40:09 PM
And you are all ignoring the fact that Mr Fritz makes the best beer to go with anything, yet all the credit goes to Belgium and all their gay overpriced cherry beer
Title: Re: Food Discussion
Post by: Steve_orino on June 18, 2010, 03:36:49 AM
Quote from: clintclintdeuce on June 17, 2010, 12:49:06 PM
was just in Memphis's airport yesterday, and the wafting smell of BBQ when I got off my plane was absolutly incredible. The BBQ sub that I ate while following that smell was even better. They had this hot pepper relish with it as well..... so good.

Growing up in Texas, I assumed all barbeque was the same.  Wrong!  Watching one of those travel/discovery/hgtv channels, I was introduced to Kansas City BBQ, and Memphis BBQ, St Louis BBQ, Texas BBQ, & even Carolina BBQ!!!

Never liked it much growing up but after watching those shows and seeing that there such different styles; from sacues being thick to runny, peppery to sweet and the preparation being an art along with the different ways of cooking...I'm disappointed I neglected the cuisine for so long.

Some Dry-rub ribs = My favorite right now!  The missus and I found a peppery KC sauce to dip the meat into...yummy!  :004:
Title: Re: Food Discussion
Post by: finnster01 on June 18, 2010, 04:26:45 AM
Quote from: Steve_orino on June 18, 2010, 03:36:49 AM
Quote from: clintclintdeuce on June 17, 2010, 12:49:06 PM
was just in Memphis's airport yesterday, and the wafting smell of BBQ when I got off my plane was absolutly incredible. The BBQ sub that I ate while following that smell was even better. They had this hot pepper relish with it as well..... so good.

...Some Dry-rub ribs = My favorite right now!  The missus and I found a peppery KC sauce to dip the meat into...yummy!  :004:
Don't even mention that Mr Steve or you may find me very soon in your backyard. I'll bring the Fuller ESB's.

I just love a good BBQ. Thank you America, we give you BP and you give us BBQ... We just had our annual New York BBQ festival last weekend in the City, and  evidently we get the big BBQ stars visiting here for a weekend every year. There were about 20-25 of them with their tents, cooking up a storm and I just about ate myself to death. Will defo go back next year. They filmed it all and will be shown later on the Food Network. In fact, a certain yours truly was interviewed and may be shown (although I had had a few too many by then and may be edited out as my description of the food involved some rather colourful wording and since it is a family channel, they may not show it... )

Title: Re: Food Discussion
Post by: AmericanJames on June 18, 2010, 07:22:52 AM
Quote from: FatFreddysCat on June 17, 2010, 11:32:15 PM
Quote from: AmericanJames on June 17, 2010, 10:50:44 PM
I enjoyed the Currywurst when i had it in Bremen, I thought it lived up to expectations, but the hot dog from the street vendor had to be the best thing i had during my short visit other than the Haake Beck that is.
Your coming from the US James, your expectancy of something with the word curry in would be greatly differant from mine. I tried it in a few locations just incase i'd got a bad one, and all were crap. Plain old Bratwurst rules. And they do the best scramble egg in the World.

I would guess so Freddy, i had no expectations going into it and i had never ever heard of it when I had tried it, thou the way you Brits talk about it im going to need to try a vindaloo next time i make the trip
Title: Re: Food Discussion
Post by: finnster01 on June 18, 2010, 07:55:37 AM
Quote from: AmericanJames on June 18, 2010, 07:22:52 AM
Quote from: FatFreddysCat on June 17, 2010, 11:32:15 PM
Quote from: AmericanJames on June 17, 2010, 10:50:44 PM
I enjoyed the Currywurst when i had it in Bremen, I thought it lived up to expectations, but the hot dog from the street vendor had to be the best thing i had during my short visit other than the Haake Beck that is.
Your coming from the US James, your expectancy of something with the word curry in would be greatly differant from mine. I tried it in a few locations just incase i'd got a bad one, and all were crap. Plain old Bratwurst rules. And they do the best scramble egg in the World.

I would guess so Freddy, i had no expectations going into it and i had never ever heard of it when I had tried it, thou the way you Brits talk about it im going to need to try a vindaloo next time i make the trip
Mr James,

A friendly piece of advice, you may just start a little lower on the Richter scale than a Vindaloo in England if you are not used to it. It is literally like nuclear buffalo wings but hotter, you sweat like a pig, the arse is on fire for a couple of days (it burns in both ends), but it is strangely addictive and you find yourself coming back for more. I suggest you try an american version first (Indian restaurants here have their default filter a lot lower than in England so it is usually a lot milder) and if you can stomach that then go ahead feel free to try the real thing in London. But I would not recommend a full-on vindaloo in an old school curry house in England without a bit of practice first or you may find yourself spending your holiday on the Big White Mint instead of the Cottage.

Title: Re: Food Discussion
Post by: FatFreddysCat on June 19, 2010, 08:42:48 PM
Have to agee with Finny on the vindaloo thing Mr James. Best start of with something mild like a phal  :dft012: .
Title: Re: Food Discussion
Post by: TheDaddy on June 19, 2010, 11:14:55 PM
Quote from: FatFreddysCat on June 19, 2010, 08:42:48 PM
Have to agee with Finny on the vindaloo thing Mr James. Best start of with something mild like a phal  :dft012: .
You rotter Fredster i once watched my brother eat one of those for a bet.After watching two gallons of runny snort drip into the phal whilst he ate it at speed i decided a phal wasn't for me.He finished it and promptly thew up ! the bet was for a tenner it cost twice that in the larger department afterwards. :beer:
Title: Re: Food Discussion
Post by: AmericanJames on June 20, 2010, 08:56:09 AM
ahaha i'll remember to wait for the phal and the vindaloo till after i've tried something a bit weaker (tho i do enjoy the nuclear buffalo wings on occasion)
Title: Re: Food Discussion
Post by: Steve_orino on July 01, 2010, 05:21:29 AM
So Father's Day has come and gone and my one wish for that day was to have a Full English Breakfast and a F-E-B was what I got!!!  It was absolutely filliing and I enjoyed it immensely...only drawback was, the Missus didn't make it, we went to a local pub.  Quite a bit was going on and we weren't able to make time to pick up banger's and other key ingredients.

Pros: Eggs, bacon, sausage, mushrooms, tomatos, beans...everything was there!  :004:
FULLER'S!!!  2 pints with breakfast!  Yummy!  :beer:  :beer:

Cons: I'm pretty certain the Missus could make it better than the pub.

Until we can find time for my better-half to make it, I will withold judgement on the breakfast - she's a good cook and I'm under the impression she could do the breakfast justice.
Title: Re: Food Discussion
Post by: Steve_orino on July 01, 2010, 05:26:03 AM
Quote from: finnster01 on June 18, 2010, 04:26:45 AM
Quote from: Steve_orino on June 18, 2010, 03:36:49 AM
Quote from: clintclintdeuce on June 17, 2010, 12:49:06 PM
was just in Memphis's airport yesterday, and the wafting smell of BBQ when I got off my plane was absolutly incredible. The BBQ sub that I ate while following that smell was even better. They had this hot pepper relish with it as well..... so good.

...Some Dry-rub ribs = My favorite right now!  The missus and I found a peppery KC sauce to dip the meat into...yummy!  :004:
Don't even mention that Mr Steve or you may find me very soon in your backyard. I'll bring the Fuller ESB's.

I just love a good BBQ. Thank you America, we give you BP and you give us BBQ... We just had our annual New York BBQ festival last weekend in the City, and  evidently we get the big BBQ stars visiting here for a weekend every year. There were about 20-25 of them with their tents, cooking up a storm and I just about ate myself to death. Will defo go back next year. They filmed it all and will be shown later on the Food Network. In fact, a certain yours truly was interviewed and may be shown (although I had had a few too many by then and may be edited out as my description of the food involved some rather colourful wording and since it is a family channel, they may not show it... )

The family is going down to San Antonio in mid-November...if you're able to figure out a way to swing it, you could join us with HatterDon (a resident of the fine city of San Antonio) and if we can't find a BBQ joint, there will definitely be a Mexican joint around.  We're hoping to catch the Newcastle game on the Tele too!
Title: Re: Food Discussion
Post by: McBridefan1 on July 01, 2010, 08:18:50 AM
Quote from: FatFreddysCat on June 19, 2010, 08:42:48 PM
Have to agee with Finny on the vindaloo thing Mr James. Best start of with something mild like a phal  :dft012: .

I went over a neighbor's house who happened to be Indian, she was frying up some peppers and I litterally choked and my eyes started watering... from the smell...  if I had eaten her nuclear food I might not be here today. I remember indians coming  into the pizza place I used to work at as a kid and they would bring in their own peppers to put on the pizza, them phukers love their shlt, lava hot. Buffalo wings are a cool glass of milk compared to authentic indian food.
Title: Re: Food Discussion
Post by: AmericanJames on July 12, 2010, 11:44:24 PM
I was in Chicago over the weekend and besides the very enjoyable bar scene, i indulged in two Chi-town classics first was a Chicago style hot dog which is a hot dog on a poppy seed bun, neon green relish, diced tomatoes, and a spicy mustard.  The second was an Italian beef http://alsbeef.com/ (http://alsbeef.com/) which was out of the world. I would have gotten some Chicago pizza but I didn't want to ruin my efforts from the Slim like Jim contest
Title: Re: Food Discussion
Post by: TheDaddy on July 27, 2010, 03:21:10 AM
If any of you are come over you have to try this (http://t2.gstatic.com/images?q=tbn:ANd9GcRFNkVRFmR0KvrosNJl2RgbtTKJijGTMzS7YMm-7hHsoTo21os&t=1&usg=__Bg8HLlsBRU8ftEJeDhYKDnpWI9A=) Roast beef wrapped in a yorkshire pudding with a dollop of horseradish.Your find it in any GREENE KING IPA ALE HOUSE.
Title: Re: Food Discussion
Post by: FatFreddysCat on July 27, 2010, 06:23:47 PM
Quote from: TheDaddy on July 27, 2010, 03:21:10 AM
If any of you are come over you have to try this (http://t2.gstatic.com/images?q=tbn:ANd9GcRFNkVRFmR0KvrosNJl2RgbtTKJijGTMzS7YMm-7hHsoTo21os&t=1&usg=__Bg8HLlsBRU8ftEJeDhYKDnpWI9A=) Roast beef wrapped in a yorkshire pudding with a dollop of horseradish.Your find it in any GREENE KING IPA ALE HOUSE.
I'm going to have to try that myself the Daddy. Good to see the food thread back on the go  :54: .
Title: Re: Food Discussion
Post by: TheDaddy on July 30, 2010, 01:29:03 PM
Quote from: FatFreddysCat on July 27, 2010, 06:23:47 PM
Quote from: TheDaddy on July 27, 2010, 03:21:10 AM
If any of you are come over you have to try this (http://t2.gstatic.com/images?q=tbn:ANd9GcRFNkVRFmR0KvrosNJl2RgbtTKJijGTMzS7YMm-7hHsoTo21os&t=1&usg=__Bg8HLlsBRU8ftEJeDhYKDnpWI9A=) Roast beef wrapped in a yorkshire pudding with a dollop of horseradish.Your find it in any GREENE KING IPA ALE HOUSE.
I'm going to have to try that myself the Daddy. Good to see the food thread back on the go  :54: .
Fred you wont regret it its bloody tasty mate.
Title: Re: Food Discussion
Post by: Logicalman on July 30, 2010, 05:05:25 PM
Quote from: TheDaddy on July 27, 2010, 03:21:10 AM
If any of you are come over you have to try this (http://t2.gstatic.com/images?q=tbn:ANd9GcRFNkVRFmR0KvrosNJl2RgbtTKJijGTMzS7YMm-7hHsoTo21os&t=1&usg=__Bg8HLlsBRU8ftEJeDhYKDnpWI9A=) Roast beef wrapped in a yorkshire pudding with a dollop of horseradish.Your find it in any GREENE KING IPA ALE HOUSE.

That just reminds me so much of Beef Wellington
Title: Re: Food Discussion
Post by: finnster01 on July 31, 2010, 03:27:58 AM
Mr Logicalman,

That is in essence exactly what it is. Bloody tasty though.
Title: Re: Food Discussion
Post by: finnster01 on August 26, 2010, 11:39:06 PM
Last weekend my girlfriend and I was invited to a friend of mine's beach club in Connecticut. Wonderful and posh beyond belief (full memberships are 180 000 dollars for a share and they have a wait list...)

Anyway, we didn't use much of the impressive facilities other than a quick tour and then settled for the pick-nick tables in the shadow of some grand old trees. Well prior to going there our host stopped by the local fish monger/deli and picked up a bunch of freshly made Maine lobster rolls. They were at least an inch and a half thick of the moistest and freshest lobster meat you will ever eat. Just a small bit of mayo and in the freshest of buns. And then he got some delicious crab cakes too. His wife had made a delicious orza salad and lemon pie for dessert.

It was absolutely orgasmic. I think some of the new englanders here posted about Maine lobster earlier, but I can absolutely recommend the fare. 
Title: Re: Food Discussion
Post by: YankeeJim on August 28, 2010, 02:07:39 AM
I spent two weeks in the area last October & I don't think I had one bad meal: lobster, fish & clam chowder, cod steaks, mussles, scallops & crab cakes. As you said Finney, orgasmic. There were also these little road side stands where you could pick up fresh picked veggies, razzberries & blueberries. I should also mention that most American of things, fresh silver queen corn on the cob. You English don't know what your missing.
Title: Re: Food Discussion
Post by: tjl on August 28, 2010, 04:29:37 AM
Try fresh Sark spider crab or local lobster not to beaten, a friend when working on a local boat would supply me with lobster unfit for sale ie, a leg missing this making it unsalable so lobster rolls for lunch just a bit up from cheese and pickle.
Title: Re: Food Discussion
Post by: TheDaddy on August 31, 2010, 02:05:45 AM
Quote from: tjl on August 28, 2010, 04:29:37 AM
Try fresh Sark spider crab or local lobster not to beaten, a friend when working on a local boat would supply me with lobster unfit for sale ie, a leg missing this making it unsalable so lobster rolls for lunch just a bit up from cheese and pickle.

(http://www.interestment.co.uk/wp-content/uploads/2009/04/cheese-and-pickle-380x254.jpg)


Cant beat an old favorite
Title: Re: Food Discussion
Post by: McBridefan1 on August 31, 2010, 07:37:33 AM
Lobstah, should never be covered in mayo and squished in a bun. You have to rip it limb from limb and suck its delicious meat from its legs tail and claws then drink beer swished in its empty shell carcas it should never be poshed up and clean... feckin connecticut why did we give those posh pricks new england status???

Quote from: finnster01 on August 26, 2010, 11:39:06 PM
Last weekend my girlfriend and I was invited to a friend of mine's beach club in Connecticut. Wonderful and posh beyond belief (full memberships are 180 000 dollars for a share and they have a wait list...)

Anyway, we didn't use much of the impressive facilities other than a quick tour and then settled for the pick-nick tables in the shadow of some grand old trees. Well prior to going there our host stopped by the local fish monger/deli and picked up a bunch of freshly made Maine lobster rolls. They were at least an inch and a half thick of the moistest and freshest lobster meat you will ever eat. Just a small bit of mayo and in the freshest of buns. And then he got some delicious crab cakes too. His wife had made a delicious orza salad and lemon pie for dessert.

It was absolutely orgasmic. I think some of the new englanders here posted about Maine lobster earlier, but I can absolutely recommend the fare. 

Title: Re: Food Discussion
Post by: tjl on August 31, 2010, 05:03:51 PM
Who said anything about mayo. a lobster lunch is two slicers of white bread sark butter lobster and fresh ground black pepper, then put your hand on the top slice push down so everything holds together ... loe one perfect lunch snack.
Title: Re: Food Discussion
Post by: FatFreddysCat on August 31, 2010, 08:32:45 PM
Quote from: TheDaddy on August 31, 2010, 02:05:45 AM
Quote from: tjl on August 28, 2010, 04:29:37 AM
Try fresh Sark spider crab or local lobster not to beaten, a friend when working on a local boat would supply me with lobster unfit for sale ie, a leg missing this making it unsalable so lobster rolls for lunch just a bit up from cheese and pickle.

(http://www.interestment.co.uk/wp-content/uploads/2009/04/cheese-and-pickle-380x254.jpg)


Cant beat an old favorite
Title: Re: Food Discussion
Post by: FatFreddysCat on August 31, 2010, 08:34:14 PM
Quote from: TheDaddy on August 31, 2010, 02:05:45 AM
Quote from: tjl on August 28, 2010, 04:29:37 AM
Try fresh Sark spider crab or local lobster not to beaten, a friend when working on a local boat would supply me with lobster unfit for sale ie, a leg missing this making it unsalable so lobster rolls for lunch just a bit up from cheese and pickle.

(http://www.interestment.co.uk/wp-content/uploads/2009/04/cheese-and-pickle-380x254.jpg)


Cant beat an old favorite
I trust that's Canadian Chedder The Daddy?   Love a cheese and pickle sarnie  :54:
Title: Re: Food Discussion
Post by: fulhamwannabe on September 24, 2010, 04:25:32 PM
m'i the only one who eats halal meat in here? :54:
Title: Re: Food Discussion
Post by: finnster01 on September 24, 2010, 04:43:47 PM
Quote from: fulhamwannabe on September 24, 2010, 04:25:32 PM
m'i the only one who eats halal meat in here? :54:
I eat halal meat all the time. It is very good.

Here in New York there are loads of food carts which sell halal food at very reasonable prices all over Manhattan. It is the perfect lunch fix. Love the stuff, especially the hot sauce.  :045:

But that is not the only thing I eat unfortunately...  :021:

Title: Re: Food Discussion
Post by: fulhamwannabe on September 24, 2010, 04:53:53 PM
Quote from: finnster01 on September 24, 2010, 04:43:47 PM
I eat halal meat all the time. It is very good.

Here in New York there are loads of food carts which sell halal food at very reasonable prices all over Manhattan. It is the perfect lunch fix. Love the stuff, especially the hot sauce.  :045:

But that is not the only thing I eat unfortunately...  :021:[/size]

my mate has a few halal butchers shops in new jersey,he's actually from my home town
Title: Re: Food Discussion
Post by: FC Silver Fox on September 29, 2010, 10:10:08 AM
How did I miss this thread? Cooking and wine are two of my passions (apart from Fulham and 'er indoors). I'm sure I've put on 5 pounds just reading the last 10 pages.
Now, much as I love a good curry, I don't go along with you all categorizing this as typical English/London fare.  Nowhere in this thread is there a mention of the only dish that you can only find in London: Pie'n'mash (with lots of liquor and optional jellied eels). You must give it a try if you come to London. I'm sure the Fredster can recommend one of the few remaining pie'n'mash shops in London.
As for the USA, I've eaten some wonderful meals there but I drew the line at the Roadkill cafe (you kill it, we cook it) and Roadkill cookouts.

http://www.angelfire.com/de3/tripmaker/index4.html (http://www.angelfire.com/de3/tripmaker/index4.html)
http://www.2camels.com/roadkill-cook-off.php (http://www.2camels.com/roadkill-cook-off.php)

I'll stop there because if I start going into some of my French recipes and dishes, I'll fill another 10 pages.
ok, I'll own up and make a confession. I have actually done my own roadkill cookout. I accidently ran over and killed a large pheasant in France a number of years ago. I stopped, threw it in the boot, took it home and then made a delicous pheasant pate with it.
I suppose you could say, pheasant or possum , its just a question of semantics.
Title: Re: Food Discussion
Post by: FatFreddysCat on September 29, 2010, 02:32:14 PM
There's a reasonable Pie and Mash shop on the Goldhawk rd , near the staition. I must admit, i'm not mad on mash, i only really have it in sheperds pie.
Title: Re: Food Discussion
Post by: FatFreddysCat on September 29, 2010, 02:36:26 PM
Cant believe you missed this thread Silver Fox, i could smell it from the other forum. I've never had Pheasant, the thought of hanging it up till it goes rotten puts me right off, but a certain Yank had a pheasant curry in Newcastle, i'm going up there with him in November so will give it  go.
Title: Re: Food Discussion
Post by: fulhamwannabe on September 29, 2010, 03:58:19 PM
ship's brain,ummmmmm the best  :045:
Title: Re: Food Discussion
Post by: FC Silver Fox on September 29, 2010, 04:01:59 PM
Shepherd's pie is fine, just as long as its made with real shepherd. (just don't tell nogood Boyo I said that).
Fredster, the advantage of hanging pheasant for a few days is that you get it stuffed with risotto without having to add rice.
Title: Re: Food Discussion
Post by: pettyfog on September 29, 2010, 06:41:50 PM
heh... arguing 'food' is like discussing merits of religions and beer.
Totally subjective.
On beer and food, I have one thing to say:
DONT surprise me.

I've had a few good meals in  French restaurants, in both Paris and London.. but there's the twist:  In London I was only ever taken to dinner at French or Indian establishements.

Food is Cultural.  But a good old Midwestern {Scots-Irish, German} table is where I grew up.  Some things of the 'Suthren Culture thrown in Like Corn Meal mush and occasional grits for breakfast but usually I'll pass on that for Bacon and Eggs and wheat toast.. why? Cause it's 'comfort food'. Taste-wise.. plenty damn bland.  Viva the pepper grinder.

When I arrived in London, the first place I got takeout was the one I heard had it's own style of Burgers. So I stopped at a Wympee's and got a Burger and chips. the LAST time, too.  Otherwise I avoided losing weight due to skimp breakfast and lunch by heading to the Charing Cross McD every evening at 9.  Big Mac, Fries, shake.
Comfort food AND I ALSO knew what I would get.

In New England.. seafood is best.  Even in a single state there's huge difference.  Last night we got chinese takeout, I wanted General
Tscho's. I was warned it wasnt very spicy. So I asked for extra spicy and that came the same as I get in SW ohio {lot more 'Chinese' places there.}
Brings us to Szechwan v Pekinese. IF there are still Pekinese restaurants other than the West Coast, you COULD get me to eat Pekinese if it were free. So I could get a Wendy's Single on the way home.

French. I've had some good meals. Till it comes to delicacy cheeses.  Gotta be some kinda loony to like runny crap coming from your cheeses.

There's EXtra Sharp Cheddar and there's Velveeta. Of course Velveeta aint REALLY cheese it's something else.  But on some recipes there is nothing better.  And no real substitute.  Which is why I use the brand.

As I said, it's like beer. I like to know what to expect when I order.  Reason why Dos Equis, Sam Adams Lager, then Bud Light.  Otherwise 'diet coke' please.  I want NO pissing from those whose backups are Coors or Corona.

Last week there was an article in the Canton Suppository's food section on 'chili' (http://www.cantonrep.com/life/food/x560343379/The-Amarillo-blowhard-who-became-King-of-Chili). Heh.  NE Ohio might as well be New Jersey when it comes to 'chili'  What you get is some kinda featureless meat stew with some red powder in it.. maybe.  To point that out, the sole picture had a rib section floating on top of the bean stew.

Of course the article, since no easterner {and that's what NE Ahian's really are} really gives a crap about any kind of chili, was about some self-promoted chili king.  Like Carrol Shelby, but with more hutzpah.
Never had heard of him but then I only brew and eat the stuff.  
Real chili aint got beans. If you make it right it's twice as good  {and hot} when you pull it out of the frig and reheat it the next day.

I'm like a Texan that way.  In fact SW chili is the only really GOOD chili.  And there's lots of kinds.
Other than REAL Cincy chili which oughta be called something else but is closest name anyone can think of.  But it's really a Greek pasta dish. And tastes like it.  Cincy chili is good 'chili hot' but it needs 'bouquet'.  If you ate Skyline you may not know what I mean because Skyline aint got any bouquet. It's just spicy hot.

Gold Star from a Gold Star franchise hints at it but local restaurant 'Cincinnati Recipe' brand, if your Walmart or Kroger carries it, is best avail in any store.

Sign off saying "Long Live McIlhenny's Tabasco brand".  You wouldnt think it would be that hard to duplicate. Evidently it is.
Title: Re: Food Discussion
Post by: YankeeJim on September 30, 2010, 02:52:49 AM
Fog,

I was working hurricane Andrew in Baton Rouge, LA (yep it got that far inland) & I remember that the island where  McIlhenny's Tabasco sauce grows the peppers and produces the end product was badly damaged. About three weeks into it, they got the plant back up & running. It was above the fold, headliner news in every newspaper and the lead story on the evening news. They do love their spice in Bayou Country.
Title: Re: Food Discussion
Post by: finnster01 on September 30, 2010, 10:40:35 PM
Quote from: YankeeJim on September 30, 2010, 02:52:49 AM
Fog,

I was working hurricane Andrew in Baton Rouge, LA (yep it got that far inland) & I remember that the island where  McIlhenny's Tabasco sauce grows the peppers and produces the end product was badly damaged. About three weeks into it, they got the plant back up & running. It was above the fold, headliner news in every newspaper and the lead story on the evening news. They do love their spice in Bayou Country.
No kidding Mr Jim,
Can you imagine a Cajun without a bottle of hot sauce close at hand? I think people have committed suicide for a lot less than that.

In fact, I was in the bayous a year ago and did the swamp boat thing in the middle of absolutely nowhere, dirt roads only and all that good stuff. When we came back, there were a Cajun band waiting for us (average age 60+, in fact I could have sworn Mr CorkedHat and Mr Peabody was playing). They served us alligator in all kinds of ways and 1 dollar budweiser's.

I thought I was in heaven for a day.

Title: Re: Food Discussion
Post by: YankeeJim on October 01, 2010, 02:04:08 AM
Finny,

I spent a month down there, part of it in Houma, which is the heart of Cajun Country. I can still taste the crab etouffee.  :clap_hands:
What I found funny was that the sauces were much like Coke & Pepsi....ya, never see both in the same eatery. I became partial to the Louisiana Hot Sauce Brand. I have always thought that McIlhenny's Tabasco sauce was a bit on the vinager side. Course, saying that down on the bayou just might get you one of those cajun boxing kicks.  :002:

BTW, I gained 9 lbs, in 30 days.
Title: Re: Food Discussion
Post by: duffbeer on October 01, 2010, 02:35:50 PM
Tabasco . . . reminds me of this little gem

Little Rascals - Spanky and Tobasco Sauce (http://www.youtube.com/watch?v=ehK0WhPsNUw#)
Title: Re: Food Discussion
Post by: duffbeer on October 06, 2010, 03:20:35 PM
And on the subject of Louisiana, no one has mentioned Cajun food.  Delicious.  Nothing like a good gumbo or some blackened seafood or etouffee.  I used to make a chicken and andouille sausage gumbo every Christmas Eve, but my in-laws have spoiled that.  OOOhhh now I'm depresssed   :56:

And where's the love for Spanky?
Title: Re: Food Discussion
Post by: finnster01 on October 09, 2010, 06:38:35 PM
Quote from: duffbeer on October 06, 2010, 03:20:35 PM
And on the subject of Louisiana, no one has mentioned Cajun food.  Delicious.  Nothing like a good gumbo or some blackened seafood or etouffee.  I used to make a chicken and andouille sausage gumbo every Christmas Eve, but my in-laws have spoiled that.  OOOhhh now I'm depresssed   :56:

And where's the love for Spanky?
What a great idea for a Christmas dinner, Ms DuffBeer. Especially in the colder climates that time of the year. Nothing like a nice gumbo and a hot spicy jambalaya or blackened seafood when it is cold outside.

I think you have just given me an excellent idea because I am soooo tired of the old Christmas turkey/ham/even rib routine every year.  :clap_hands: :clap_hands:

Title: Re: Food Discussion
Post by: McBridefan1 on October 10, 2010, 07:16:28 AM
Quote from: FC Silver Fox on September 29, 2010, 10:10:08 AM
How did I miss this thread? Cooking and wine are two of my passions (apart from Fulham and 'er indoors). I'm sure I've put on 5 pounds just reading the last 10 pages.
Now, much as I love a good curry, I don't go along with you all categorizing this as typical English/London fare.  Nowhere in this thread is there a mention of the only dish that you can only find in London: Pie'n'mash (with lots of liquor and optional jellied eels). You must give it a try if you come to London. I'm sure the Fredster can recommend one of the few remaining pie'n'mash shops in London.
As for the USA, I've eaten some wonderful meals there but I drew the line at the Roadkill cafe (you kill it, we cook it) and Roadkill cookouts.

http://www.angelfire.com/de3/tripmaker/index4.html (http://www.angelfire.com/de3/tripmaker/index4.html)
http://www.2camels.com/roadkill-cook-off.php (http://www.2camels.com/roadkill-cook-off.php)

I'll stop there because if I start going into some of my French recipes and dishes, I'll fill another 10 pages.
ok, I'll own up and make a confession. I have actually done my own roadkill cookout. I accidently ran over and killed a large pheasant in France a number of years ago. I stopped, threw it in the boot, took it home and then made a delicous pheasant pate with it.
I suppose you could say, pheasant or possum , its just a question of semantics.









Oh mr french I had no idea you were a hill billy... I didn't even know they had hill folk in france...












Title: Re: Food Discussion
Post by: McBridefan1 on October 10, 2010, 07:17:21 AM
you say pheasant I say pigeon...
Title: Re: Food Discussion
Post by: pettyfog on October 10, 2010, 03:42:52 PM
A: Pheasants is 'purty', possums aint.  Pate is perfect for a roadkill.  
Because a pate fits with a little gamey bouquet. OTOH: I dont like 'gamey' taste of hunt kill so I quit hunting.  

B: Pigeons are also prettier than possums.  I would eat 'country pigeon', but not city pigeon... just sort of put off by their environment.

C: Possum Stew is the only conceivable dish to make of ugly critter .. but I'd still rather eat snake.

Back to A;  Want to see a national Canadian Geese Pate fad ... anything to reduce the population of the dumbest bird ever to be 'protected' by tree hugging idiots. To the point where you literally cannot 'barefoot in the park' with your kids.  Far worse problem in most parks than dogs are.
Title: Re: Food Discussion
Post by: TheDaddy on October 11, 2010, 12:26:19 AM
Finn,

Christmas dinner in my household is....

Breakfast Smoked Salmon and Scrambled Egg on toast.

Dinner Roast duck and all the trimmings no bloody Turkey in site and the good thing about Duck is theres hardly any meat on it so you don't get it for the next six weeks in different guises.
Title: Re: Food Discussion
Post by: duffbeer on October 11, 2010, 07:26:00 PM
Quote from: finnster01 on October 09, 2010, 06:38:35 PM
Quote from: duffbeer on October 06, 2010, 03:20:35 PM

What a great idea for a Christmas dinner, Ms DuffBeer. Especially in the colder climates that time of the year. Nothing like a nice gumbo and a hot spicy jambalaya or blackened seafood when it is cold outside.

I think you have just given me an excellent idea because I am soooo tired of the old Christmas turkey/ham/even rib routine every year.  :clap_hands: :clap_hands:



Mr. Finn, now that you are in the US, you should be having turkey every Thanksgiving so you definitely need to go another route for Christmas dinner.  I make a non-traditional dinner for Christmas Eve, but on the actual day, I make a prime rib with popovers.  If you're not familiar with the latter, they are little muffin-sized yorkshire puddings.  I've always meant to make yorkshire pudding instead but have never done it.  They were may favorite, and probably only, culinary revelation from the time that I lived in England.  Contrary to what all you expats have said on here, I found English cusine inferior to that in the US on pretty much all accounts, even Indian.  But that debate can be saved for another day.  I love Yorkshire pudding.  Oh and I forgot the obvious, fish and chips.  The English are the best at that.  Oh and I forgot ale, Brits are the best at that too.
Title: Re: Food Discussion
Post by: finnster01 on October 11, 2010, 09:23:45 PM
Quote from: TheDaddy on October 11, 2010, 12:26:19 AM
Finn,

Christmas dinner in my household is....

Breakfast Smoked Salmon and Scrambled Egg on toast.

Dinner Roast duck and all the trimmings no bloody Turkey in site and the good thing about Duck is theres hardly any meat on it so you don't get it for the next six weeks in different guises.
Mr Daddy,
That breakfast has me sold, hands down. Add a little onion and sprinkle some capers on that and you have a winner. Perhaps with even a small glass of champagne to go with that, and if I am really clever I keep the idea to myself and surprise the lady with a breakfast in bed. That should score some brownie points I reckon.

The dinner is a good call also but as Ms DuffBeer points out, I will probably be in the last week of digesting the Thanksgiving leftover turkey in many permutations so I still lean towards her unusual Cajun dinner. Too much poultry for me with that backdrop (even if it is a duck, which is an excellent bird) and I can see myself wanting something else.

Title: Re: Food Discussion
Post by: TheDaddy on October 12, 2010, 05:15:14 AM
MR FINN,

The christmas breakfast has become a bit of a tradition in my household i started it when i was still with the boys mum.Now they come over to see us during the festivities just to have it .Champange is a good call goes down well with it.

Now i have to say im a man of the world food wise,Will try anything so if your be so kind how about a recipe from yourself or significant other.Have never eaten Cajun food but fancy a go.

Good luck with the turkey i always found it handy leaving it on the side and the door open.

A DOG IS NOT JUST FOR CHRISTMAS BUT HELPS CLEARING THE TURKEY !

(http://t1.gstatic.com/images?q=tbn:ANd9GcRgp_WfnS4g2h8I81Z69eYa3MqZhcblMhUOBahQPMEpyKsVh2s&t=1&usg=__sXg5rsrHIA87OfNKpn2Hhw3_ctE=)
Title: Re: Food Discussion
Post by: pettyfog on October 12, 2010, 02:22:22 PM
Quote from: TheDaddy on October 12, 2010, 05:15:14 AM
...
Good luck with the turkey i always found it handy leaving it on the side and the door open.

A DOG IS NOT JUST FOR CHRISTMAS BUT HELPS CLEARING THE TURKEY !

(http://t1.gstatic.com/images?q=tbn:ANd9GcRgp_WfnS4g2h8I81Z69eYa3MqZhcblMhUOBahQPMEpyKsVh2s&t=1&usg=__sXg5rsrHIA87OfNKpn2Hhw3_ctE=)

When I was a boy, my uncle and grandmother owned a turkey farm.  Imagine my joy on hearing we were going there for the holiday dinners.
Took me years to overcome the conditioned aversion. Even in the fifties, most large family gatherings offered ham as an option. Not them!

Hint:  Only thing dryer and tougher than 'factory turkey' is 'Free Range Turkey'.  Butterball brand became a hit for a reason.
Title: Re: Food Discussion
Post by: FatFreddysCat on October 12, 2010, 05:33:38 PM
Smoked Salmon is yuksville  :046: . Though it used to earn me a few quid when i had a job delivering seafood, That and Monkfish that i delivered in very large quantitys to a certain Scandi airline, not quite as large by the time it got to Heathrow  :dft012: .
Title: Re: Food Discussion
Post by: TheDaddy on October 13, 2010, 05:15:39 PM
(http://www.italianfoodforever.com/images/beef/fegato.jpg) At the moment i cant get enough of this Liver,Onions mash and gravy


beautiful
Title: Re: Food Discussion
Post by: finnster01 on October 13, 2010, 06:05:54 PM
Mr Daddy,

My mother gave me too much liver growing up, so now I can't stand it no matter how much lipstick you put on that bulldog.  :020:
Title: Re: Food Discussion
Post by: TheDaddy on October 13, 2010, 07:08:03 PM
Quote from: finnster01 on October 13, 2010, 06:05:54 PM
Mr Daddy,

My mother gave me too much liver growing up, so now I can't stand it no matter how much lipstick you put on that bulldog.  :020:


Its been only a couple of years since ive started eating it for a very simular reason as you . My dad use to fry it until it was so dry you could heal your shoe with it !
Title: Re: Food Discussion
Post by: AmericanJames on October 14, 2010, 07:01:36 AM
I've never tried liver but I can't see myself eating the poison filter of another animal, I kno what i do to my liver  :beer: so i cant see myself wanting to enjoy that
Title: Re: Food Discussion
Post by: FatFreddysCat on October 14, 2010, 08:50:11 AM
Slightly off topic but i've just rediscovered hot Ribena, i've got proper manflu and feel like poo, but this is perking me up a bit. Oh ans just about to have Spagheeti on toast which i haven't had in years in(Heinz obviously).
Title: Re: Food Discussion
Post by: TheDaddy on October 15, 2010, 02:58:46 PM
Quote from: FatFreddysCat on October 14, 2010, 08:50:11 AM
Slightly off topic but i've just rediscovered hot Ribena, i've got proper manflu and feel like sh1t, but this is perking me up a bit. Oh ans just about to have Spagheeti on toast which i haven't had in years in(Heinz obviously).

Fred your taking me back in time sitting in bed mum bringing spaghetti on toast a few days of bed and mummy loving soon got me in the right frame of mind to go to school.

Try beans on toast with grated cheese Lovely
Title: Re: Food Discussion
Post by: FatFreddysCat on October 15, 2010, 05:05:47 PM
Quote from: TheDaddy on October 15, 2010, 02:58:46 PM
Quote from: FatFreddysCat on October 14, 2010, 08:50:11 AM
Slightly off topic but i've just rediscovered hot Ribena, i've got proper manflu and feel like sh1t, but this is perking me up a bit. Oh ans just about to have Spagheeti on toast which i haven't had in years in(Heinz obviously).

Fred your taking me back in time sitting in bed mum bringing spaghetti on toast a few days of bed and mummy loving soon got me in the right frame of mind to go to school.

Try beans on toast with grated cheese Lovely
pah i'm an old hand at the beans and cheese Daddy. Go to Turkey and have their tomatoe soup with melted cheese in it, superb. Dosen't work over here.
Title: Re: Food Discussion
Post by: TheDaddy on October 16, 2010, 01:04:55 PM
Going on from when i was a kid do any of you have a favorite meal/food .

I always remember going home for dinner during school break ,a few favorites were toast and beef dripping,sugar sandwiches and Bananas in milk for breakfast .

since meeting my partner jo (midlands lass) i've found Lard again the best way to fry bacon bloody lovely ! Mind you my arteries are probably buggered.
Title: Re: Food Discussion
Post by: FatFreddysCat on October 16, 2010, 03:28:03 PM
Quote from: TheDaddy on October 16, 2010, 01:04:55 PM
Going on from when i was a kid do any of you have a favorite meal/food .

I always remember going home for dinner during school break ,a few favorites were toast and beef dripping,sugar sandwiches and Bananas in milk for breakfast .

since meeting my partner jo (midlands lass) i've found Lard again the best way to fry bacon bloody lovely ! Mind you my arteries are probably buggered.
At school we used to get a chocolate sponge in a chocolate custard , lovely  :54:
Title: Re: Food Discussion
Post by: TheDaddy on October 19, 2010, 06:13:40 PM
Perfered trecale sponge and custard myself.Did help that i was friends with one of the dinner ladies sons, So if their was any afters/seconds we got first dips....

Trying to cook a prawn and Chorizo Paella tonight love the stuff but have never cooked it myself !
Title: Re: Food Discussion
Post by: finnster01 on October 19, 2010, 08:12:59 PM
Quote from: TheDaddy on October 19, 2010, 06:13:40 PM
Perfered trecale sponge and custard myself.Did help that i was friends with one of the dinner ladies sons, So if their was any afters/seconds we got first dips....

Trying to cook a prawn and Chorizo Paella tonight love the stuff but have never cooked it myself !
That is the business Mr Daddy. try adding some fresh mussels or clams as well to the paella and a decent bottle of wine (I prefer white with paella, but red can do too if you are adding a fair amount of chorizo). I am getting hungry now...not a good thing :-(
Title: Re: Food Discussion
Post by: RidgeRider on October 19, 2010, 08:34:34 PM
decided to jump in an defend the turkey!

I never buy larger than a 12-13 pounder. I brine mine in water, orange juice, salt, peppercorns, garlic, and rosemary for two days. Then before going into a 325F oven I slather it in olive oil, salt, pepper, and more rosemary and cook it breast side down for 80% of the oven time. Fats and juice will naturally flow with gravity and you will end up with juicy, flavorful, lovely turkey, that you will NEVER let your dog have even a bite. This works no matter the type of turkey but will say I prefer free range as they tend to have more flavor.

Kill the bird! Serve the bird!

Title: Re: Food Discussion
Post by: finnster01 on October 19, 2010, 11:06:25 PM
Quote from: RidgeRider on October 19, 2010, 08:34:34 PM
decided to jump in an defend the turkey!

I never buy larger than a 12-13 pounder. I brine mine in water, orange juice, salt, peppercorns, garlic, and rosemary for two days. Then before going into a 325F oven I slather it in olive oil, salt, pepper, and more rosemary and cook it breast side down for 80% of the oven time. Fats and juice will naturally flow with gravity and you will end up with juicy, flavorful, lovely turkey, that you will NEVER let your dog have even a bite. This works no matter the type of turkey but will say I prefer free range as they tend to have more flavor.

Kill the bird! Serve the bird!


Let me tell you, the one thing I can vouch for is the American's do know how to cook turkey. My girlfriend produced the juiciest turkey last Thanksgiving with fantastic crispy and brown skin on top. I have no idea what she did, but whatever it was, it sure was the business. Stuffing (not the package one, but home made, apples and fruits etc), freshly made cranberry sauce (the real thing, not the paste nonsense out of the cans). She probably spent two full days making it (including the prep). Just fantastic. Good shout Mr RR.  :045:

The only problem I have with American turkey is that it is always served on Thanksgiving (end of Nov for us who only remember the Empire where the sun never sets), making Christmas and New Years a matter of dodging even more turkey...

Title: Re: Food Discussion
Post by: RidgeRider on October 20, 2010, 12:24:13 AM
Quote from: finnster01 on October 19, 2010, 11:06:25 PM
Quote from: RidgeRider on October 19, 2010, 08:34:34 PM
decided to jump in an defend the turkey!

I never buy larger than a 12-13 pounder. I brine mine in water, orange juice, salt, peppercorns, garlic, and rosemary for two days. Then before going into a 325F oven I slather it in olive oil, salt, pepper, and more rosemary and cook it breast side down for 80% of the oven time. Fats and juice will naturally flow with gravity and you will end up with juicy, flavorful, lovely turkey, that you will NEVER let your dog have even a bite. This works no matter the type of turkey but will say I prefer free range as they tend to have more flavor.

Kill the bird! Serve the bird!


Let me tell you, the one thing I can vouch for is the American's do know how to cook turkey. My girlfriend produced the juiciest turkey last Thanksgiving with fantastic crispy and brown skin on top. I have no idea what she did, but whatever it was, it sure was the business. Stuffing (not the package one, but home made, apples and fruits etc), freshly made cranberry sauce (the real thing, not the paste nonsense out of the cans). She probably spent two full days making it (including the prep). Just fantastic. Good shout Mr RR.  :045:

The only problem I have with American turkey is that it is always served on Thanksgiving (end of Nov for us who only remember the Empire where the sun never sets), making Christmas and New Years a matter of dodging even more turkey...



I am like her. I make my own cranberry sauce with fresh cranberries, fresh special one, local mandarin oranges, brown sugar or local honey, and secret spices along with homemade dressing from cornbread I make myself. It is tasty and does take two days.

We've been experimenting with other foods on Christmas eve but always fall back to the turkey on Christmas Day as well. LOTS of leftovers. :)
Title: Re: Food Discussion
Post by: TheDaddy on October 21, 2010, 06:06:59 PM
Just asked the dearly beloved whats for christmas dinner Turkey crown so there shouldn't be to much left.Bread sauce off the menu cant stand it.Jo is more of your cake maker.Should be Rock cakes , Cream and Strawberry sponge and a dirty great big Chocolate cake lovely.Cant miss out the nuts walnuts,brazil and a few Hazelnuts for the evening...
Title: Re: Food Discussion
Post by: Logicalman on October 24, 2010, 03:51:00 PM


I just want to congratulate all those on the exiles portion for creating such a bloody great thread. Who'd have thought a food thread would be so popular, but I find myself checking it regularly for the different recipes people put on here, so much food for thought.

Thanks for the Turkey recipe Mr RR, and that dialogue between Fred and Daddy regarding the school food took me right back. One thing we used to have as children, but I haven't found in the US is the Lardy-Loaf, cut warm with a dollop of butter -and that was a good snack.
Title: Re: Food Discussion
Post by: YankeeJim on October 25, 2010, 04:08:58 PM
The easiest way to roast a juicy turkey is with a brown paper bag. Yes, a brown paper bag. Lather the bird in either olive oil or butter, stuff the cavity with onion & place it breast up into the bag. Roll the end of the bag up and place in a suitable pan. I usually buy those cheap foil ones which makes clean up a snap. The moisture rises is captured by the paper bag and it drips down onto the breast. Simplicity itself.
Title: Re: Food Discussion
Post by: finnster01 on October 31, 2010, 01:45:15 AM
Quote from: YankeeJim on October 25, 2010, 04:08:58 PM
The easiest way to roast a juicy turkey is with a brown paper bag. Yes, a brown paper bag. Lather the bird in either olive oil or butter, stuff the cavity with onion & place it breast up into the bag. Roll the end of the bag up and place in a suitable pan. I usually buy those cheap foil ones which makes clean up a snap. The moisture rises is captured by the paper bag and it drips down onto the breast. Simplicity itself.

Mr Jim,

What temp and for how long please?

We have our own way of doing it but I find the American bird tastier (in all aspects of the word) :wine:
Title: Re: Food Discussion
Post by: Jimpav on October 31, 2010, 08:41:33 PM
Going back to smoked salmon and scrambled egg. I can recommend serving it with a bit of avocado if you are having a late breakfast works really well together.
Title: Re: Food Discussion
Post by: YankeeJim on October 31, 2010, 10:37:07 PM
Mr. Finn,
I just use the recomendations on the wrapping. Generally about 325 @ about 20 minutes a pound plus 20 minutes. The drumstick should be a little loose when you wiggle it.

If the bag has any markings on it, place that side down. One year we used a Safeway bag and the ink on the Safeway S left it's imprint on the breast.  Made quite a hit as I recall.

An additional benefit of the bag is that it keeps things moist so if you need to leave it in the oven for a bit, just turn the temp down & keep the bag closed. I use those throw away aluminum foil pans. You can slide it over the edge of the sink and poke a hole in the bottom & catch the drippings to make gravey.  :wine:
Title: Re: Food Discussion
Post by: finnster01 on November 01, 2010, 08:58:44 AM
So yesterday the lady did her chili again.

I know you Texans take your chili very seriously and it is not a joking matter (and full respect to that BTW), but for an eastern born and bred city New Yorker my lady can flat out cook and I am still licking my chops this morning. I will have to sneak in to the fridge for a little b-fast before she wakes up... I mean how good is the chili if I am planning on breaking into the vault at 4:58 in the morning NY time? :045:
Title: Re: Food Discussion
Post by: duffbeer on November 01, 2010, 11:07:05 PM
Quote from: YankeeJim on October 31, 2010, 10:37:07 PM
Mr. Finn,
I just use the recomendations on the wrapping. Generally about 325 @ about 20 minutes a pound plus 20 minutes. The drumstick should be a little loose when you wiggle it.

If the bag has any markings on it, place that side down. One year we used a Safeway bag and the ink on the Safeway S left it's imprint on the breast.  Made quite a hit as I recall.

An additional benefit of the bag is that it keeps things moist so if you need to leave it in the oven for a bit, just turn the temp down & keep the bag closed. I use those throw away aluminum foil pans. You can slide it over the edge of the sink and poke a hole in the bottom & catch the drippings to make gravey.  :wine:

No No No Yankee, the foil pan is totally wrong if that is how you make your gravey.  You need the browned and carmelized bits that are stuck to your pan to flavor the gravy, they add the most flavor.  Remove the turkey and pan juices (set them aside), put the roasting pan over two burners, and use broth, sherry or wine to deglazed the pan.  Once all that flavor is off the pan and in your deglazing liquid set it aside and use it with the liquid you add to the gravy roux
Title: Re: Food Discussion
Post by: YankeeJim on November 02, 2010, 12:49:15 AM
You are certainly correct. My bad. I left out that after you drain the liquid, you let it set so that the grease rises to the surface. Ladle it off. Then, having moved the bird to the cutting board and letting the poor dear rest for ten minutes, you scrap the pan, mix with the drippings, bring to a simmer, season to taste and if necessary, thicken it with either flour or corn starch, again to taste.


(I didn't want to lose my audience. I figured Finny's girlfriend would know all that. I don't see him doing the cooking.  :005:) 
Title: Re: Food Discussion
Post by: finnster01 on November 02, 2010, 03:01:38 AM
Quote from: YankeeJim on November 02, 2010, 12:49:15 AM

(I didn't want to lose my audience. I figured Finny's girlfriend would know all that. I don't see him doing the cooking.  :005:) 

Quite correct Sir. I leave all that to the professionals  :011:
Title: Re: Food Discussion
Post by: Logicalman on November 02, 2010, 09:10:54 AM
Quote from: finnster01 on November 02, 2010, 03:01:38 AM
Quote from: YankeeJim on November 02, 2010, 12:49:15 AM

(I didn't want to lose my audience. I figured Finny's girlfriend would know all that. I don't see him doing the cooking.  :005:) 

Quite correct Sir. I leave all that to the professionals  :011:

:yellow:  That's not from me Mr Finn, that's from my boss here who just read that comment  :011:  :011:
Title: Re: Food Discussion
Post by: finnster01 on November 05, 2010, 05:17:14 AM
Based on our resident sausage expert on his post on the main board who seems to have branched out into omelets, I pose the question: If you could make any omelet using any 4 ingredients what would that be? (I have excluded eggs and cheese as it would hardly be an omelet without it)

So my 4 would be:
Ham
Peppers
Mushroom
and Jalapeños (to wake up properly)

That would be a feast.

What is your choice?
Title: Re: Food Discussion
Post by: YankeeJim on November 05, 2010, 01:44:11 PM
I'd drop the peppers in favor of onions but would be satisfied with your recipe in a pinch.
Title: Re: Food Discussion
Post by: fulhamwannabe on November 05, 2010, 01:49:39 PM
yummmmmmmmmmmm!just finished a nice tasty couscous  :024:
Title: Re: Food Discussion
Post by: pettyfog on November 05, 2010, 05:23:21 PM
Quote from: finnster01 on November 05, 2010, 05:17:14 AM
If you could make any omelet using any 4 ingredients what would that be? (I have excluded eggs and cheese as it would hardly be an omelet without it)

So my 4 would be:
Ham
Peppers
Mushroom
and Jalapeños (to wake up properly)

What is your choice?


Leave out Mushroom, what's the purpose of them, anyway other than a jones for something slimy in yer mouf.. {I was raised in a house of mushroom eaters and was the only one of six cant stand them, or oysters, either.}

Course chopped onion, instead.
Instead of Jalapeño, I prefer a liberal dollop of Medium hot salsa on the side.  Drag the forkfull through it.
Title: Re: Food Discussion
Post by: FatFreddysCat on November 05, 2010, 07:12:26 PM
Quote from: finnster01 on November 05, 2010, 05:17:14 AM
Based on our resident sausage expert on his post on the main board who seems to have branched out into omelets, I pose the question: If you could make any omelet using any 4 ingredients what would that be? (I have excluded eggs and cheese as it would hardly be an omelet without it)

So my 4 would be:
Ham
Peppers
Mushroom
and Jalapeños (to wake up properly)

That would be a feast.

What is your choice?

My mum does one with bacon, fried spuds,onions and Mushrooms and it's the Dogs , actually she also has tomatoe but that obviously makes five.
Title: Re: Food Discussion
Post by: RidgeRider on November 05, 2010, 08:18:58 PM
my favorite has:

chorizo
avocado
onion
jalapeno
monterey jack cheese
sour cream

I'm hungry!!!
Title: Re: Food Discussion
Post by: finnster01 on November 05, 2010, 09:26:44 PM
Quote from: RidgeRider on November 05, 2010, 08:18:58 PM
my favorite has:

chorizo
avocado
onion
jalapeno
monterey jack cheese
sour cream

I'm hungry!!!
That does look good.  :clap_hands:
Title: Re: Food Discussion
Post by: FatFreddysCat on November 06, 2010, 02:00:01 AM
Quote from: finnster01 on November 05, 2010, 09:26:44 PM
Quote from: RidgeRider on November 05, 2010, 08:18:58 PM
my favorite has:

chorizo
avocado
onion
jalapeno
monterey jack cheese
sour cream

I'm hungry!!!
That does look good.  :clap_hands:

Disqualified for five ingrediants. I'm goint to have to have an omlette with Chilli in it now, do love chilli, infact i'd say i'd out  eat most of you in a chilli off.  :028:
Title: Re: Food Discussion
Post by: duffbeer on November 06, 2010, 02:00:57 AM
Finn your choice is indeed a classic.  I'm with Yankee, if you're puttin' in the jalepenos then I would drop peppers for onions.  Still, either way its yummy.  BTW, I'd use cheddar, cheese choice is key.

One concoction I like to make is not quite as hearty but still good for the vegetarian or as change.

Sauteed spinach, garlic, onion, boursin cheese, and a bit of white cheddar.
Title: Re: Food Discussion
Post by: finnster01 on November 06, 2010, 03:44:27 AM
Quote from: duffbeer on November 06, 2010, 02:00:57 AM
Finn your choice is indeed a classic.  I'm with Yankee, if you're puttin' in the jalepenos then I would drop peppers for onions.  Still, either way its yummy.  BTW, I'd use cheddar, cheese choice is key.

One concoction I like to make is not quite as hearty but still good for the vegetarian or as change.

Sauteed spinach, garlic, onion, boursin cheese, and a bit of white cheddar.

Ms Duff & Mr Yankee,
I can see the point in swapping onions for peppers due to the Jalapeno effect. I was thinking red peppers for esthetics's but red/green bell peppers taste more or less the same and quite bland really. Onions probably bring more value to the table. I agree on the cheddar angle (especially if a sharp cheddar is used).

Now I am the last man on earth to speak about vegetarian food, because to me that is not food. Vegetarian is what food eats. In particular, I have a hate relationship with anything containing spinach and/or Brussels sprouts...

Mr Freddy,
The US is the land of chili, and especially down south. I bet Mr & Mrs Hatter can put together a chili that will blow our socks off. There is a smallish food festival here in the middle New York every summer where they bring in 20 something of the best chili cookers in the country (chosen from all these cook-offs) and they put on a great show. For a fixed price you can walk about and sample chili from all of the tents. The only problem is that it only lasts for a weekend...
Title: Re: Food Discussion
Post by: Steve_orino on November 06, 2010, 01:48:18 PM
Re: Omelette - 4 ingredients?

Eggs & Cheese
Chorizo
Jalapeno (diced)
Onions (chopped)
Tomatos (chopped)
& if I may add a 5th...as a edible garnish...sprinkle cilantro over the top - Yummy!
Title: Re: Food Discussion
Post by: YankeeJim on November 06, 2010, 05:33:45 PM
So, is an omelette better fried or baked. I like them both ways. I have a great omelette pan that I have about worn out. Simply crack eggs in both sides, add your "fixins", let it start to set than close it up. The eggs come out fluffy & its warm through out.
Title: Re: Food Discussion
Post by: pettyfog on November 07, 2010, 03:12:30 PM
Quote from: YankeeJim on November 06, 2010, 05:33:45 PM
So, is an omelette better fried or baked. I like them both ways. I have a great omelette pan that I have about worn out.
Baked? hey... Isn't that really a Quiche?  And you know what they say about 'Real Men' and Quiche....
QuoteSimply crack eggs in both sides, add your "fixins", let it start to set than close it up. The eggs come out fluffy & its warm through out.
Just crack the eggs into... ???  Personally, I apply a fork or wire whisk.. otherwise it aint an omelette.
But I know what you mean about the omelette pan.  They come out pretty as hell. Had one years back but it's yet another pan. 
And you destroy the presentation, anyway.
Title: Re: Food Discussion
Post by: YankeeJim on November 07, 2010, 05:08:17 PM
I would assume that the eggs are scrambled. Otherwise, its not an omelette which was the topic. The baking comes from closing the pan, not actually putting it in the oven.

Real men? I once baked a quiche, wearing a pink shirt & a Mets hat in the left field bleachers at Wrigley & kept a Mets home run ball. Don't talk to me about real men!  :028:
Title: Re: Food Discussion
Post by: duffbeer on November 08, 2010, 08:50:17 PM
Mr. Finn, you dont like spinach!  What would Popeye say?   :yellow:

(http://i.somethingawful.com/u/dannymanic/popeye.gif)
Title: Re: Food Discussion
Post by: finnster01 on November 08, 2010, 11:54:28 PM
Quote from: duffbeer on November 08, 2010, 08:50:17 PM
Mr. Finn, you dont like spinach!  What would Popeye say?   :yellow:

(http://i.somethingawful.com/u/dannymanic/popeye.gif)
I know. It is a bit embarrassing and maybe Popeye wants to give me a spanking, but I never took a liking to the stuff. I have actually grown to like broccoli though, but that was a bit of a long march also. I guess me and veg do not play very well together.
Title: Re: Food Discussion
Post by: FatFreddysCat on November 09, 2010, 03:20:16 PM
Quote from: finnster01 on November 08, 2010, 11:54:28 PM
Quote from: duffbeer on November 08, 2010, 08:50:17 PM
Mr. Finn, you dont like spinach!  What would Popeye say?   :yellow:

(http://i.somethingawful.com/u/dannymanic/popeye.gif)
I know. It is a bit embarrassing and maybe Popeye wants to give me a spanking, but I never took a liking to the stuff. I have actually grown to like broccoli though, but that was a bit of a long march also. I guess me and veg do not play very well together.

Next time your in Blighty Finnster try Sag Aloo, basically bombay potato in spinich, i wasn't keen on spinach untill i tried this, but i have it nearly every curry now.
Title: Re: Food Discussion
Post by: Logicalman on November 10, 2010, 09:57:03 AM
Quote from: FatFreddysCat on November 05, 2010, 07:12:26 PM
Quote from: finnster01 on November 05, 2010, 05:17:14 AM
Based on our resident sausage expert on his post on the main board who seems to have branched out into omelets, I pose the question: If you could make any omelet using any 4 ingredients what would that be? (I have excluded eggs and cheese as it would hardly be an omelet without it)

So my 4 would be:
Ham
Peppers
Mushroom
and Jalapeños (to wake up properly)

That would be a feast.

What is your choice?

My mum does one with bacon, fried spuds,onions and Mushrooms and it's the Dogs , actually she also has tomatoe but that obviously makes five.

Hey Fred,
We have a small diner downtown, Cindys, that does something like what your mum does, and they call it Garbage. They spice it up a little with pepper, etc, but basically its the ingredients you said. Def the dogs though, abs delish.
Title: Re: Food Discussion
Post by: AmericanJames on November 12, 2010, 06:49:00 AM
Omelet ingredients
crumbled breakfast sausage cooked in the pan before you do the eggs, leaves a great bit of grease and adds flavor to the eggs
salsa of the hot variety
feta cheese, adds the perfect balance

really thats all you need
add some tabasco sauce when you're done and serve w/ a side a hash browns and toast
a possibly a beer :beer: ( how i get up to watch fulham sat mornings after a long night of drinking on friday night... dont judge me)
perfect way to start a lazy saturday
Title: Re: Food Discussion
Post by: TheDaddy on November 16, 2010, 12:56:27 PM
I like to add tomatos,potatoe ,worsechester sauce and sorry Fred spinach.
Title: Re: Food Discussion
Post by: AmericanJames on December 02, 2010, 06:41:38 AM
Sorry to steal away from the omlet talk, but the couple times i've been to london i was lucky enough to enjoy some fantastic ale, a couple of them i have been able to find stateside. really all but Fullers ESB... well that was until today when i popped into my local stare and by god they had a new brew and it happened to be Fullers sans to say i stocked up and had a wonderful evening
Title: Re: Food Discussion
Post by: finnster01 on December 05, 2010, 01:43:32 PM
Quote from: AmericanJames on December 02, 2010, 06:41:38 AM
Sorry to steal away from the omlet talk, but the couple times i've been to london i was lucky enough to enjoy some fantastic ale, a couple of them i have been able to find stateside. really all but Fullers ESB... well that was until today when i popped into my local stare and by god they had a new brew and it happened to be Fullers sans to say i stocked up and had a wonderful evening
Good man!!  :beer: :beer:
And for those less fortunate than James and myself, check out this link and you may be surprised at what is in your neighbourhood:
http://www.fullers-ales.com/esb.php (http://www.fullers-ales.com/esb.php)
Just flip them an email with your zip code and ask if they have a distributor in the area

Title: Re: Food Discussion
Post by: FC Silver Fox on December 10, 2010, 01:54:29 PM
I'm a bit late coming to this omelette debate (do spell it properly, you colonial chaps).  I suggest a quite runny omelette and just smoked salmon. A dash of lemon  is optional.
Serve with lightly toasted bread (whichever type suits you) and a glass of chilled sauvignon. 

Heaven on earth.     Bet that gets Finnster slobbering all over his keyboard.
Title: Re: Food Discussion
Post by: FC Silver Fox on December 10, 2010, 01:58:12 PM
Chorizo and chick pea stew.

I tried this recipe recently and it is brilliantly exotic, very quick to make and you can have the ingredients handy in your kitchen as a handy backup for an instant dinner party meal.
Do include the dried apricots that Nigella puts as optional.

http://www.bbc.co.uk/food/recipes/chorizo_and_chickpea_29607 (http://www.bbc.co.uk/food/recipes/chorizo_and_chickpea_29607)
Title: Re: Food Discussion
Post by: FatFreddysCat on December 10, 2010, 03:25:56 PM
Quote from: FC Silver Fox on December 10, 2010, 01:54:29 PM
I'm a bit late coming to this omelette debate (do spell it properly, you colonial chaps).  I suggest a quite runny omelette and just smoked salmon. A dash of lemon  is optional.
Serve with lightly toasted bread (whichever type suits you) and a glass of chilled sauvignon. 

Heaven on earth.     Bet that gets Finnster slobbering all over his keyboard.
Runny omelettes are wrong so is Smoked salmon, it must be them silly French who think they have the best food in the World but are mightily wrong  giving you a bad influence.
Title: Re: Food Discussion
Post by: FatFreddysCat on December 10, 2010, 03:27:14 PM
Quote from: FC Silver Fox on December 10, 2010, 01:58:12 PM
Chorizo and chick pea stew.

I tried this recipe recently and it is brilliantly exotic, very quick to make and you can have the ingredients handy in your kitchen as a handy backup for an instant dinner party meal.
Do include the dried apricots that Nigella puts as optional.

http://www.bbc.co.uk/food/recipes/chorizo_and_chickpea_29607 (http://www.bbc.co.uk/food/recipes/chorizo_and_chickpea_29607)
Sounds top draw, but dont include the apricots  :020:
Title: Re: Food Discussion
Post by: finnster01 on December 10, 2010, 04:49:00 PM
Quote from: FC Silver Fox on December 10, 2010, 01:54:29 PM
I'm a bit late coming to this omelette debate (do spell it properly, you colonial chaps).  I suggest a quite runny omelette and just smoked salmon. A dash of lemon  is optional.
Serve with lightly toasted bread (whichever type suits you) and a glass of chilled sauvignon. 

Heaven on earth.     Bet that gets Finnster slobbering all over his keyboard.
He already has :clap_hands:
Title: Re: Food Discussion
Post by: RidgeRider on December 11, 2010, 03:41:37 PM
Quote from: FatFreddysCat on December 10, 2010, 03:25:56 PM
Quote from: FC Silver Fox on December 10, 2010, 01:54:29 PM
I'm a bit late coming to this omelette debate (do spell it properly, you colonial chaps).  I suggest a quite runny omelette and just smoked salmon. A dash of lemon  is optional.
Serve with lightly toasted bread (whichever type suits you) and a glass of chilled sauvignon. 

Heaven on earth.     Bet that gets Finnster slobbering all over his keyboard.
Runny omelettes are wrong so is Smoked salmon, it must be them silly French who think they have the best food in the World but are mightily wrong  giving you a bad influence.

they're not omelettes that way, they're scrambled eggs but I do love them with smoke salmon, capers and lemon. yum
Title: Re: Food Discussion
Post by: RidgeRider on December 11, 2010, 03:43:49 PM
Quote from: FC Silver Fox on December 10, 2010, 01:58:12 PM
Chorizo and chick pea stew.

I tried this recipe recently and it is brilliantly exotic, very quick to make and you can have the ingredients handy in your kitchen as a handy backup for an instant dinner party meal.
Do include the dried apricots that Nigella puts as optional.

http://www.bbc.co.uk/food/recipes/chorizo_and_chickpea_29607 (http://www.bbc.co.uk/food/recipes/chorizo_and_chickpea_29607)

Wonderful. For those of us who are gluten free you could use brown rice pasta and red quinoa for the bulgur wheat.
Title: Re: Food Discussion
Post by: YankeeJim on December 12, 2010, 01:04:16 AM
With all the stuff you guys are putting in your eggs, why not just make a quiche?

I will say that REAL men don't cook quiche. They may eat it when some sweetie serves it to them (at least until they score) but make one? I think you have to be a bit light in the loafers.   :038:
Title: Re: Food Discussion
Post by: duffbeer on December 14, 2010, 06:49:43 PM
Quote from: FC Silver Fox on December 10, 2010, 01:58:12 PM
Chorizo and chick pea stew.

I tried this recipe recently and it is brilliantly exotic, very quick to make and you can have the ingredients handy in your kitchen as a handy backup for an instant dinner party meal.
Do include the dried apricots that Nigella puts as optional.

http://www.bbc.co.uk/food/recipes/chorizo_and_chickpea_29607 (http://www.bbc.co.uk/food/recipes/chorizo_and_chickpea_29607)

That does not sound appetising to me.  Cinnamon with chorizo, chickpeas, tomatoes, and apricots?   :023:  Of course, to me chorizo is the mexican sausage which is a fresh sausage spiced up with hot peppers.  I'll assume this recipe uses a cured, sweet sausage but I still dont like the idea of cinnamon with sausage, or chickpeas.  If you replace the cinnamon with some combination of ground coriander, cumin, tumeric, etc and throw out the apricots, I'd give it a try.  I've never been one for cooked fruit in a main course.  
Title: Re: Food Discussion
Post by: RidgeRider on December 20, 2010, 04:46:25 PM
Given we are so close to Christmas Eve and Day. Curious, do you:

Have Turkey or something else for Christmas dinner?

Do you open presents on Christmas Eve or Christmas Day?

Favorite dish for Christmas dinner? Have a recipe?

Merry Christmas everyone!
Title: Re: Food Discussion
Post by: finnster01 on December 20, 2010, 08:35:36 PM
Given we are so close to Christmas Eve and Day. Curious, do you:

Have Turkey or something else for Christmas dinner? - Yes, why wouldn't you have dinner on Christmas?  :024: Seriously though, no turkey but a seafood bouillabaisse with a seafood ceviche for starters, a nice bottle of Chardonnay or two, followed by a New York Cheesecake and a port.

Do you open presents on Christmas Eve or Christmas Day? - Presents? What presents? Trying to keep that simple and we have already treated ourselves, but the odd token present to be open on Christmas Day to keep in the spirits of things.

Favorite dish for Christmas dinner? Have a recipe? - No fav, just looking for something other than turkey ATM

Merry Christmas everyone! - And the same to you and yours Mr RR  :045:
Title: Re: Food Discussion
Post by: duffbeer on December 21, 2010, 02:15:20 AM
I posted a reply but it disappeared into cyber space.  Hopefully i'll have time later.  Nice post idea Ridge and props to Finn for his port and cheesecake for dessert - in my miind that is the pairing of the best dessert ideas from England and the USA.  Together they're a bit sweet but we overdo everything a bit in the USA  dont we.  Mr. Finn can you recommend any ports in particular. I want to get my husband one for Christmas and I dont care how much it costs.
Title: Re: Food Discussion
Post by: YankeeJim on December 21, 2010, 02:31:33 AM
Well my momma use to say that Christmas dinner without ham is like Thanksgiving without turkey. I don't know why but momma said it and I still have ham on Christmas 26 years after she was called to her reward.


Now, being a former southern Maryland boy, the ham should be a Maryland stuffed ham...as unique a ham as you have ever had. Blanch white & green onions, pepper corns, red pepper & kale. Chop it all up. Take a corned ham & a long boning knife. Going with the grain of the ham cut long deep x's into the ham at about a two inch spread. Literally, stuff the aforementioned blanched items into each x until it comes out the other end. The ham will increase in circumference by about half. Wrap tightly in cheese cloth & boil it in the blanch water for an hour or so. Remove & let drain & cool. Remove the cheese cloth & slice across the grain. Serve cold. You end up with a ham slice that has the spicy filling in little circles spaced across it's face. Serve with a hot mustard and buckets of beer. Sounds odd but a true delight.
Title: Re: Food Discussion
Post by: RidgeRider on December 21, 2010, 02:43:24 AM
Quote from: YankeeJim on December 21, 2010, 02:31:33 AM
Well my momma use to say that Christmas dinner without ham is like Thanksgiving without turkey. I don't know why but momma said it and I still have ham on Christmas 26 years after she was called to her reward.


Now, being a former southern Maryland boy, the ham should be a Maryland stuffed ham...as unique a ham as you have ever had. Blanch white & green onions, pepper corns, red pepper & kale. Chop it all up. Take a corned ham & a long boning knife. Going with the grain of the ham cut long deep x's into the ham at about a two inch spread. Literally, stuff the aforementioned blanched items into each x until it comes out the other end. The ham will increase in circumference by about half. Wrap tightly in cheese cloth & boil it in the blanch water for an hour or so. Remove & let drain & cool. Remove the cheese cloth & slice across the grain. Serve cold. You end up with a ham slice that has the spicy filling in little circles spaced across it's face. Serve with a hot mustard and buckets of beer. Sounds odd but a true delight.

Jim, it sounds wonderful actually. I may try it this year cause I don't know if I want to cook another Turkey. Do you use the blanching water for soup later?
Title: Re: Food Discussion
Post by: finnster01 on December 21, 2010, 11:28:52 AM
Quote from: duffbeer on December 21, 2010, 02:15:20 AM
I posted a reply but it disappeared into cyber space.  Hopefully i'll have time later.  Nice post idea Ridge and props to Finn for his port and cheesecake for dessert - in my miind that is the pairing of the best dessert ideas from England and the USA.  Together they're a bit sweet but we overdo everything a bit in the USA  dont we.  Mr. Finn can you recommend any ports in particular. I want to get my husband one for Christmas and I dont care how much it costs.
Ms Duff,
Get him a bottle of Fonseca Vintage Port 2007 (scores 95 on wine spectator, should be around 90 dollars) or
Quinta do Vesuvio Vintage Port 2007  (94 on Wine Spectator and sells for about 80 dollars). Both can be aged for a long time, but I have enjoyed both already and they are an excellent wine already.

In general, avoid anything from 1977 or 2002. Awful years for port.

I have a few bottles of both of these above. They are great ports and very reasonable priced (for a good bottle of port that is) and you can get them from Wine.com if you can't find them in your local wine store.
http://www.wine.com/v6/Dessert-Sherry-and-Port/wine/list.aspx?N=7155+128 (http://www.wine.com/v6/Dessert-Sherry-and-Port/wine/list.aspx?N=7155+128)

Title: Re: Food Discussion
Post by: duffbeer on December 21, 2010, 01:24:14 PM
Thanks very much Finn!  I will look for the Fonesca and the Quinta do Vesuvio, the latter one sounds exciting.  

As I mentioned earlier my menus are dummed down due to my in-laws, they cant handle anything spicy, any onions or peppers, or any exotic spices that they arent used to.  The resulting Christmas menu is:

Prime rib au jus, mashed potatoes and parnips (in-laws dont know about the parsnips), popovers, and a salad of mixed greens, goat cheese, sugared pecans, grape tomatoes, and cucumber served with a fresh balsamic vinegaette.  I'm eternally grateful that my in-laws will actually eat and enjoy the salad considering it is fresh and isnt over cooked.  The salad dressing is quite tasty so here's the recipe:

1 Tbsp sugar
1 pressed garlic clove
1/2 tsp dried oregano
1 Tbsp minced fresh basil
1 Tbsp minced onion (or use a pinch of onion powder if you want)
1/4 tsp salt
1 1/2 c. vegetable oil or olive oil
1/2 c. balsamic vinegar
Christmas Eve will be an assortment of appetizers and a soup with fresh bread.  This year I'm going to do a New England clam chowder and the appetizers will be mini ruebens in puff pastry, fresh veggies & spinach dip, cheese & crackers, and a fruit salad.  Christmas morning is a French toast casserole, sausage, and fruit smoothies made by my lovely brother-in-law.  These days I don't make desserts because by Christmas Eve and Christmas, there are enough baked cookies and homemade toffee around for dessert. Lots of food; I don't eat much of it. I just drink red wine Julia Child style and try not to chop off my fingers when I'm cooking.   :wine:

Ridge, I've been cooking just about every day of my life since I was 12 years old so if you're looking for any type of recipe, I may be able to help.  Before I was married, I made a chicken and andouille sausage gumbo for Xmas Eve and a beef tenderloin encrusted with peppercorn and spices for Xmas dinner, those were my favs.  I'd have to go find the recipes but would do so and post them if anyone is interested.

As far as presents, the kids open one gift on Christmas Eve and the rest are opened on Christmas morning.  

Merry Christmas everyone, happy eating.

Title: Re: Food Discussion
Post by: YankeeJim on December 21, 2010, 03:19:16 PM
Quote from: RidgeRider on December 21, 2010, 02:43:24 AM
Quote from: YankeeJim on December 21, 2010, 02:31:33 AM
Well my momma use to say that Christmas dinner without ham is like Thanksgiving without turkey. I don't know why but momma said it and I still have ham on Christmas 26 years after she was called to her reward.


Now, being a former southern Maryland boy, the ham should be a Maryland stuffed ham...as unique a ham as you have ever had. Blanch white & green onions, pepper corns, red pepper & kale. Chop it all up. Take a corned ham & a long boning knife. Going with the grain of the ham cut long deep x's into the ham at about a two inch spread. Literally, stuff the aforementioned blanched items into each x until it comes out the other end. The ham will increase in circumference by about half. Wrap tightly in cheese cloth & boil it in the blanch water for an hour or so. Remove & let drain & cool. Remove the cheese cloth & slice across the grain. Serve cold. You end up with a ham slice that has the spicy filling in little circles spaced across it's face. Serve with a hot mustard and buckets of beer. Sounds odd but a true delight.

Jim, it sounds wonderful actually. I may try it this year cause I don't know if I want to cook another Turkey. Do you use the blanching water for soup later?

Hadn't thought of that actually. We just used it to steam the crabs that went with the ham. It is Maryland after all.
Title: Re: Food Discussion
Post by: duffbeer on December 21, 2010, 03:33:14 PM
Quote from: YankeeJim on December 21, 2010, 03:19:16 PM
Quote from: RidgeRider on December 21, 2010, 02:43:24 AM
Quote from: YankeeJim on December 21, 2010, 02:31:33 AM
Well my momma use to say that Christmas dinner without ham is like Thanksgiving without turkey. I don't know why but momma said it and I still have ham on Christmas 26 years after she was called to her reward.


Now, being a former southern Maryland boy, the ham should be a Maryland stuffed ham...as unique a ham as you have ever had. Blanch white & green onions, pepper corns, red pepper & kale. Chop it all up. Take a corned ham & a long boning knife. Going with the grain of the ham cut long deep x's into the ham at about a two inch spread. Literally, stuff the aforementioned blanched items into each x until it comes out the other end. The ham will increase in circumference by about half. Wrap tightly in cheese cloth & boil it in the blanch water for an hour or so. Remove & let drain & cool. Remove the cheese cloth & slice across the grain. Serve cold. You end up with a ham slice that has the spicy filling in little circles spaced across it's face. Serve with a hot mustard and buckets of beer. Sounds odd but a true delight.

Jim, it sounds wonderful actually. I may try it this year cause I don't know if I want to cook another Turkey. Do you use the blanching water for soup later?

Hadn't thought of that actually. We just used it to steam the crabs that went with the ham. It is Maryland after all.

That does sound interesting.  I've never heard of a corned ham.  Is it differentfrom a regular cured ham that you can get at any grocer?L How does it compare to a corned beef?  Does it have a similar taste?
Title: Re: Food Discussion
Post by: RidgeRider on December 21, 2010, 06:48:34 PM
Quote from: duffbeer on December 21, 2010, 01:24:14 PM
Thanks very much Finn!  I will look for the Fonesca and the Quinta do Vesuvio, the latter one sounds exciting.  

As I mentioned earlier my menus are dummed down due to my in-laws, they cant handle anything spicy, any onions or peppers, or any exotic spices that they arent used to.  The resulting Christmas menu is:

Prime rib au jus, mashed potatoes and parnips (in-laws dont know about the parsnips), popovers, and a salad of mixed greens, goat cheese, sugared pecans, grape tomatoes, and cucumber served with a fresh balsamic vinegaette.  I'm eternally grateful that my in-laws will actually eat and enjoy the salad considering it is fresh and isnt over cooked.  The salad dressing is quite tasty so here's the recipe:

1 Tbsp sugar
1 pressed garlic clove
1/2 tsp dried oregano
1 Tbsp minced fresh basil
1 Tbsp minced onion (or use a pinch of onion powder if you want)
1/4 tsp salt
1 1/2 c. vegetable oil or olive oil
1/2 c. balsamic vinegar
Christmas Eve will be an assortment of appetizers and a soup with fresh bread.  This year I'm going to do a New England clam chowder and the appetizers will be mini ruebens in puff pastry, fresh veggies & spinach dip, cheese & crackers, and a fruit salad.  Christmas morning is a French toast casserole, sausage, and fruit smoothies made by my lovely brother-in-law.  These days I don't make desserts because by Christmas Eve and Christmas, there are enough baked cookies and homemade toffee around for dessert. Lots of food; I don't eat much of it. I just drink red wine Julia Child style and try not to chop off my fingers when I'm cooking.   :wine:

Ridge, I've been cooking just about every day of my life since I was 12 years old so if you're looking for any type of recipe, I may be able to help.  Before I was married, I made a chicken and andouille sausage gumbo for Xmas Eve and a beef tenderloin encrusted with peppercorn and spices for Xmas dinner, those were my favs.  I'd have to go find the recipes but would do so and post them if anyone is interested.

As far as presents, the kids open one gift on Christmas Eve and the rest are opened on Christmas morning.  

Merry Christmas everyone, happy eating.



Thanks Mo! Sounds yummy and I may take you up on that. My Maureen (Mo) can't cook a lick, but she is a trier so I love her for her effort, thus big meals and parties are left to yours truly. Prime Rib sounds excellent! My 11 year old daughter won't eat pork cause their pink and that is her favorite color so if I go the YankeeJim ham route I will need to make something for her or I can make both and have lots of leftovers!
Title: Re: Food Discussion
Post by: YankeeJim on December 22, 2010, 02:52:51 AM
Duffer, your getting technical on me. From what I understand, the pickling process is the same. I'd suggest you ask a butcher. Sorry I can't be more help. I wish my mother was around to answer these questions. Guess that's a loss one never really gets over.

Title: Re: Food Discussion
Post by: duffbeer on December 29, 2010, 05:30:30 PM
Hope everyone's Xmas meals turned out well.  Now comes New Years and probably my single most favorite holiday food tradition from the southern states, Hoppin' John on New Years Day.  I pretty much only eat the earthy flavored black eyed pea on New Years but I do love it.  I like them spicy with onions, garlic, bell pepper, chopped tomatoes, and cooked with ham hocks for a smoked flavor then served over brown rice.  Yummm  Yum
Title: Re: Food Discussion
Post by: pettyfog on December 29, 2010, 06:10:57 PM
Quote from: duffbeer on December 29, 2010, 05:30:30 PM
Hope everyone's Xmas meals turned out well.  Now comes New Years and probably my single most favorite holiday food tradition from the southern states, Hoppin' John on New Years Day.  I pretty much only eat the earthy flavored black eyed pea on New Years but I do love it.  I like them spicy with onions, garlic, bell pepper, chopped tomatoes, and cooked with ham hocks for a smoked flavor then served over brown rice.  Yummm  Yum

Hey... what about the New Years' sausage and kraut? (http://www.google.com/search?client=opera&rls=en&q=new+years+kraut+and+sausage&sourceid=opera&ie=utf-8&oe=utf-8)

I cant believe this thread is still going on.
Title: Re: Food Discussion
Post by: finnster01 on December 29, 2010, 09:57:50 PM
Quote from: pettyfog on December 29, 2010, 06:10:57 PM
Quote from: duffbeer on December 29, 2010, 05:30:30 PM
Hope everyone's Xmas meals turned out well.  Now comes New Years and probably my single most favorite holiday food tradition from the southern states, Hoppin' John on New Years Day.  I pretty much only eat the earthy flavored black eyed pea on New Years but I do love it.  I like them spicy with onions, garlic, bell pepper, chopped tomatoes, and cooked with ham hocks for a smoked flavor then served over brown rice.  Yummm  Yum

Hey... what about the New Years' sausage and kraut? (http://www.google.com/search?client=opera&rls=en&q=new+years+kraut+and+sausage&sourceid=opera&ie=utf-8&oe=utf-8)

I cant believe this thread is still going on.
Mr Pettyfog,
I certainly can. Food is one of the great things in life and I for one love to hear what other people eat especially in different regions/cultures. This thread will last a long time.

I do like the Polish Kelbasa quite a bit and frequently grill them. Great stuff. However I wouldn't run to the store to get them for a major Holiday though

Title: Re: Food Discussion
Post by: duffbeer on December 30, 2010, 12:41:38 AM
Hey Finn,  I got the Fonesca for my husband and he  loved it.  Thanks so much for the advice!  He got turned on to Port when we lived in England.  Port and cheese is my favorite dessert as I'm not much for sweets (other than cheesecake) and again that is something I took away from our time in your great country.
Title: Re: Food Discussion
Post by: finnster01 on December 30, 2010, 02:19:44 AM
Quote from: duffbeer on December 30, 2010, 12:41:38 AM
Hey Finn,  I got the Fonesca for my husband and he  loved it.  Thanks so much for the advice!  He got turned on to Port when we lived in England.  Port and cheese is my favorite dessert as I'm not much for sweets (other than cheesecake) and again that is something I took away from our time in your great country.
Only glad to help Ms Duff. I am sure he loved it and it does indeed go very well with a cheese plate that's for sure.
Title: Re: Food Discussion
Post by: The Equalizer on December 30, 2010, 09:26:18 AM
Late starter to this topic.

The Americans often have bacon, pancakes and maple syrup for breakfast. At the same time. And you complain about a bit of congealed pig blood?
Title: Re: Food Discussion
Post by: finnster01 on December 30, 2010, 12:31:23 PM
Quote from: The Equalizer on December 30, 2010, 09:26:18 AM
Late starter to this topic.

The Americans often have bacon, pancakes and maple syrup for breakfast. At the same time. And you complain about a bit of congealed pig blood?
I have an IHOP (International House of Pancakes) a block away from me. Fantastic stuff but incredibly unhealthy so I have to be careful and limit my visits, but a stack of those pancakes with syrup kicks real arse I must admit.
Title: Re: Food Discussion
Post by: The Equalizer on December 30, 2010, 02:31:03 PM
Finns, I agree mate. But with bacon? Maple syrup on bacon? IT'S MADNESS!!
Title: Re: Food Discussion
Post by: YankeeJim on December 30, 2010, 03:26:52 PM
No! No! No!
Maple syrup on sausage. Here in America we even have a sausage brand that adds maple syrup to the sausage when making it.

Where's Freddie when you need him?
Title: Re: Food Discussion
Post by: duffbeer on December 30, 2010, 03:36:09 PM
Quote from: The Equalizer on December 30, 2010, 02:31:03 PM
Finns, I agree mate. But with bacon? Maple syrup on bacon? IT'S MADNESS!!

As you're probably aware bacon in the UK and the US is different.  And are you talking real maple syrup or the fake stuff.  I dont remember seeing any maple syrup in the UK but that was 15 years ago and I wasnt really looking for it. 

pairing pork and ham with something sweet is commonly done in the States.  I used to make a pork loin that I roasted with a mixture of dijon mustard and maple syrup.  Dont make it anymore because the latter is so expensive and we no longer make our own maple syrup.
Title: Re: Food Discussion
Post by: RidgeRider on December 30, 2010, 03:41:44 PM
Quote from: duffbeer on December 30, 2010, 03:36:09 PM
Quote from: The Equalizer on December 30, 2010, 02:31:03 PM
Finns, I agree mate. But with bacon? Maple syrup on bacon? IT'S MADNESS!!

As you're probably aware bacon in the UK and the US is different.  And are you talking real maple syrup or the fake stuff.  I dont remember seeing any maple syrup in the UK but that was 15 years ago and I wasnt really looking for it. 

pairing pork and ham with something sweet is commonly done in the States.  I used to make a pork loin that I roasted with a mixture of dijon mustard and maple syrup.  Dont make it anymore because the latter is so expensive and we no longer make our own maple syrup.

Everything is a bit better with maple syrup. Oatmeal, pancakes, breakfast cereal, bacon, french toast, waffles, and even some yogurt.

Mo I will substitute molasses or honey for maple syrup on the ham. Works nearly as well.

EQ, don't knock it till you try it.   :dft011: Pork was meant to be paired with something sweet, as Mo points out.
Title: Re: Food Discussion
Post by: YankeeJim on December 31, 2010, 02:03:57 AM
Pork is very good with apple sauce. Helps out with the dryer cuts. The ribs are best with a spicy rub or just bath them in a fine BBQ sauce.
Title: Re: Food Discussion
Post by: FC Silver Fox on January 12, 2011, 10:50:38 PM
I'm best with a spicy rub too. I think I'll have a word with Mrs FC.
Title: Re: Food Discussion
Post by: YankeeJim on January 13, 2011, 02:03:38 AM
Quote from: FC Silver Fox on January 12, 2011, 10:50:38 PM
I'm best with a spicy rub too. I think I'll have a word with Mrs FC.

Don't know that pepper & your privates would be a good mix. I guess if we are odd enough to support Fulham, then we should try it. You go first and let me know how it is.  :026:
Title: Re: Food Discussion
Post by: duffbeer on January 13, 2011, 05:26:58 AM
I use a spicey rub and put some Italian espresso into the sauce,  you might want to try it.
Title: Re: Food Discussion
Post by: McBridefan1 on January 13, 2011, 11:14:47 PM
I live in a state that brags about it's maple syrup (NH)... so why the phaq do I have to pay $12 for a 12 oz container of the stuff... maple syrup dealers are worse than drug dealers. Is there a maple tree shortage or something?
Title: Re: Food Discussion
Post by: duffbeer on January 14, 2011, 12:32:13 AM
Quote from: McBridefan1 on January 13, 2011, 11:14:47 PM
I live in a state that brags about it's maple syrup (NH)... so why the phaq do I have to pay $12 for a 12 oz container of the stuff... maple syrup dealers are worse than drug dealers. Is there a maple tree shortage or something?


Mcbridefan there should be some sort of abatement or reduced rate for you New Englanders. . . . for putting up with all those maple trees.  For the love of God I dont know how you do it.
Title: Re: Food Discussion
Post by: mhatc on January 18, 2011, 09:23:21 PM
Quote from: McBridefan1 on January 13, 2011, 11:14:47 PM
I live in a state that brags about it's maple syrup (NH)... so why the phaq do I have to pay $12 for a 12 oz container of the stuff... maple syrup dealers are worse than drug dealers. Is there a maple tree shortage or something?

Vermont is the same or worse. I'm actually dating a maple syrup snob from there.
Title: Re: Food Discussion
Post by: duffbeer on February 14, 2011, 04:39:20 PM
To my horror I discovered that this thread has been buried in the second page of this forum so I decided to take some action.   :028:

Due to the match, I assume that no one is cooking up something special for Valentine's Day.  For the same reason, I made my honey his special meal last night - Wine steamed King Crab Legs with Beurre blanc and Creamy Orzo.  To make the crab easier to prepare (can fit in a saute pan) and to eat, I use shears to cut the legs at each joint. I slit the cut pieces length-wize along the softer white part of the shell so it is very easy to get the meat out when eating.  The orzotto has fresh corn kernals, greens, lemon and garlic, along with some cream and parmesan.  Very rich meal but I only make it once a year.  BTW, my honey is my 10 year old, very expensive tastes for his age.

Happy Valentines Day!   :wine:
Title: Re: Food Discussion
Post by: finnster01 on February 14, 2011, 05:09:39 PM
Quote from: duffbeer on February 14, 2011, 04:39:20 PM
To my horror I discovered that this thread has been buried in the second page of this forum so I decided to take some action.   :028:

Due to the match, I assume that no one is cooking up something special for Valentine's Day.  For the same reason, I made my honey his special meal last night - Wine steamed King Crab Legs with Beurre blanc and Creamy Orzo.  To make the crab easier to prepare (can fit in a saute pan) and to eat, I use shears to cut the legs at each joint. I slit the cut pieces length-wize along the softer white part of the shell so it is very easy to get the meat out when eating.  The orzotto has fresh corn kernals, greens, lemon and garlic, along with some cream and parmesan.  Very rich meal but I only make it once a year.  BTW, my honey is my 10 year old, very expensive tastes for his age.

Happy Valentines Day!   :wine:
That sounds outstanding Ms Duff.  :clap_hands:

We're having omaha steaks, which I just tried and found nothing short of excellent. I'll do something with that, and a nice bottle of red should score me some brownie points. Couple that with my fresh PEI mussels starter in a cream sauce with Cognac, and a dash of dried hot peppers to put a bit of a bite to it and fresh artisan Italian bread and I will hopefully be off to a winner... :045: 

Title: Re: Food Discussion
Post by: TheDaddy on February 14, 2011, 07:20:21 PM
My darling cooked me a lovely bit of joe blake last night garlic mushrooms fried eggs and side salad bloody lovely...
Title: Re: Food Discussion
Post by: duffbeer on February 15, 2011, 05:35:01 PM
Quote from: TheDaddy on February 14, 2011, 07:20:21 PM
My darling cooked me a lovely bit of joe blake last night garlic mushrooms fried eggs and side salad bloody lovely...

You English are so funny when it comes to food names.  Dare I ask what is a "Joe Blake"  and why did your darling cook him up for you?
Title: Re: Food Discussion
Post by: finnster01 on February 15, 2011, 06:56:17 PM
Quote from: duffbeer on February 15, 2011, 05:35:01 PM
Quote from: TheDaddy on February 14, 2011, 07:20:21 PM
My darling cooked me a lovely bit of joe blake last night garlic mushrooms fried eggs and side salad bloody lovely...

You English are so funny when it comes to food names.  Dare I ask what is a "Joe Blake"  and why did your darling cook him up for you?
Don't worry, he has me fooled too as Joe Blake to me is Cake but that recipe does seem not to be quite right unless it is separate dishes.
Title: Re: Food Discussion
Post by: duffbeer on February 15, 2011, 07:54:41 PM
Quote from: finnster01 on February 15, 2011, 06:56:17 PM
Quote from: duffbeer on February 15, 2011, 05:35:01 PM
Quote from: TheDaddy on February 14, 2011, 07:20:21 PM
My darling cooked me a lovely bit of joe blake last night garlic mushrooms fried eggs and side salad bloody lovely...

You English are so funny when it comes to food names.  Dare I ask what is a "Joe Blake"  and why did your darling cook him up for you?
Don't worry, he has me fooled too as Joe Blake to me is Cake but that recipe does seem not to be quite right unless it is separate dishes.


Oh, so it must be rhyming slang for steak.  Speaking of which, did your girlfriend like the Omaha's.  Do you get the filets?  I'm no good with steak unless I grill it on the barby, and I havent been able to do that lately.  Warm enough today though.  My mom claims beef/steak is no good these days because it's not dry-aged anymore.  Even if you can find it dry-aged nowadays it's as expensive as kobe beef.  You can get wet aged beef but  my mom says it's no good either.  My best friend believes in this dry aged stuff too, but I dont remember if beef was better when I was a kid cause I didnt like it all that much.  Anyone have an opinion on dry aged beef?

For Valentine's Day my husband brought home a 2006 Hidden Ridge Cabernet Sauvignon.  It was very nice but quite a big strong wine, even for a cab.  Would've gone nicely with steak, but unfortunately left overs were on the menu.
Title: Re: Food Discussion
Post by: AmericanJames on February 15, 2011, 08:06:34 PM
Personally for me you can't any better than a dry aged rib eye, but you're right they are not cheap. I try to stay away for the filet, it is such a over rated cut of steak (mushiness is mistaken for tenderness) and you can get it as part of a porterhouse.

As for my Valentine's meal, I made myself a chicken ceasar salad and enjoyed FSC.
Title: Re: Food Discussion
Post by: finnster01 on February 16, 2011, 01:25:07 AM
Quote from: AmericanJames on February 15, 2011, 08:06:34 PM
Personally for me you can't any better than a dry aged rib eye, but you're right they are not cheap. I try to stay away for the filet, it is such a over rated cut of steak (mushiness is mistaken for tenderness) and you can get it as part of a porterhouse.

As for my Valentine's meal, I made myself a chicken ceasar salad and enjoyed FSC.
Mr James,
A Porterhouse is truly a man's steak. That is about half a cow...  :011:

Title: Re: Food Discussion
Post by: finnster01 on February 16, 2011, 04:15:37 AM
Quote from: duffbeer on February 15, 2011, 07:54:41 PM
Quote from: finnster01 on February 15, 2011, 06:56:17 PM
Quote from: duffbeer on February 15, 2011, 05:35:01 PM
Quote from: TheDaddy on February 14, 2011, 07:20:21 PM
My darling cooked me a lovely bit of joe blake last night garlic mushrooms fried eggs and side salad bloody lovely...

You English are so funny when it comes to food names.  Dare I ask what is a "Joe Blake"  and why did your darling cook him up for you?
Don't worry, he has me fooled too as Joe Blake to me is Cake but that recipe does seem not to be quite right unless it is separate dishes.


Oh, so it must be rhyming slang for steak.  Speaking of which, did your girlfriend like the Omaha's.  Do you get the filets?  I'm no good with steak unless I grill it on the barby, and I havent been able to do that lately.  Warm enough today though.  My mom claims beef/steak is no good these days because it's not dry-aged anymore.  Even if you can find it dry-aged nowadays it's as expensive as kobe beef.  You can get wet aged beef but  my mom says it's no good either.  My best friend believes in this dry aged stuff too, but I dont remember if beef was better when I was a kid cause I didnt like it all that much.  Anyone have an opinion on dry aged beef?

For Valentine's Day my husband brought home a 2006 Hidden Ridge Cabernet Sauvignon.  It was very nice but quite a big strong wine, even for a cab.  Would've gone nicely with steak, but unfortunately left overs were on the menu.
The Omaha went over real well  :yay: I must admit I thought it was excellent also. I can see where Mr James is coming from regd the filets, but I think it also has to do with the way you cook them. I marinade them in a hot pepper corn using Indian tellicherry peppers together with plain Italian dressing overnight. That gives them both a bit of bite and a herb flavour. Then when you make them, just fry/grill them on a hot stove for about 3 mins on one side before you turn them over. That seals the juice and then flip it. Don't muck around flipping back and forth just leave it until you have reached the way want them to be medium rare/medium/medium well etc. Serve them up with what ever sides you prefer (garlic mash or regular, broccoli, spinach, even fries) and just give the steaks an extra run of the tellicherry pepper grinder on top. And don't forget the Gijon mustard as a side condiment. Wonderful stuff.

I am still working on the dry aged stuff. It certainly is quality, I just have not tasted enough of a sample to rate it. The Omaha Steaks lot makes some great stuff. I did get the filets, the sirloin steaks, beef burgers, the filled sole with crab, the pork loin bone free chops, and the potatoes au gratin in a bundle at a very reasonable prize. It was shipped in a nice sealed container, perfectly still frozen at arrival. Lovely stuff and the bits I have tasted so far has pleasantly surprised me in a big way. I will order from them again when they run another good offer because it is rather pricey.

Title: Re: Food Discussion
Post by: AmericanJames on February 16, 2011, 10:20:52 AM
Quote from: finnster01 on February 16, 2011, 01:25:07 AM
Quote from: AmericanJames on February 15, 2011, 08:06:34 PM
Personally for me you can't any better than a dry aged rib eye, but you're right they are not cheap. I try to stay away for the filet, it is such a over rated cut of steak (mushiness is mistaken for tenderness) and you can get it as part of a porterhouse.

As for my Valentine's meal, I made myself a chicken ceasar salad and enjoyed FSC.
Mr James,
A Porterhouse is truly a man's steak. That is about half a cow...  :011:



Its a beautiful slab of meat to throw on the grill, coupled with a nice single malt and proper sides and you have yourself a proper evening
Title: Re: Food Discussion
Post by: duffbeer on February 16, 2011, 01:55:43 PM
Finn, once you start buying Omaha steaks they will send you offers for that deal regularly.  They used to harass you with phone calls for special deals but I dont seem to get those anymore.  When I was a kid, an Omaha steaks salesman came to your door.  It is good stuff, but expensive enough that I usually only buy it when they have a special that interests me. 

James, ribeye is my favorite steak also.  I think I will hunt down some dry aged ribeye and do a side to side comparison with unaged ribeye. 
Title: Re: Food Discussion
Post by: FC Silver Fox on February 16, 2011, 04:51:48 PM
Hmmmph.    A cow between two bread vans is MY type of steak sandwich.

(bet you haven't heard that one for a few years).

I created a new type of tiramisu last week. Instead of coffee/chocolate, I make a strong exotic tea (citrus fruits and spices). I add a little sugar and combova powder and let it cool down. I dunk champagne biscuits briefly in the tea and put them in a dish. I cover this with marscapone mixture (added egg yokes with sugar and then folded in well beaten egg whites. Put in freezer for 30 minutes to firm up and then cover with a packet of your favourite frozen red fruits (or fresh in season). Keep chilled before serving... and that's all there is to it.

This goes superbly well with some of Finnster's suggested port. I'd either go for a 10 year old tawny or a good LBV.

This version of a tiramisu is much lighter than the classic coffee/chocolate version.
Title: Re: Food Discussion
Post by: finnster01 on February 16, 2011, 05:09:20 PM
Quote from: FC Silver Fox on February 16, 2011, 04:51:48 PM
Hmmmph.    A cow between two bread vans is MY type of steak sandwich.

(bet you haven't heard that one for a few years).

I created a new type of tiramisu last week. Instead of coffee/chocolate, I make a strong exotic tea (citrus fruits and spices). I add a little sugar and combova powder and let it cool down. I dunk champagne biscuits briefly in the tea and put them in a dish. I cover this with marscapone mixture (added egg yokes with sugar and then folded in well beaten egg whites. Put in freezer for 30 minutes to firm up and then cover with a packet of your favourite frozen red fruits (or fresh in season). Keep chilled before serving... and that's all there is to it.

This goes superbly well with some of Finnster's suggested port. I'd either go for a 10 year old tawny or a good LBV.

This version of a tiramisu is much lighter than the classic coffee/chocolate version.
:Sparkyticus:
Title: Re: Food Discussion
Post by: AmericanJames on February 20, 2011, 07:22:28 PM
so how do this sound?
Homemade French Onion Soup with my on special blend of spices
and a hot roast beef sandwich with cheddar and dijon mustard on lightly toasted wheat bread
Title: Re: Food Discussion
Post by: TheDaddy on March 03, 2011, 01:00:04 PM
Quote from: AmericanJames on February 20, 2011, 07:22:28 PM
so how do this sound?
Homemade French Onion Soup with my on special blend of spices
and a hot roast beef sandwich with cheddar and dijon mustard on lightly toasted wheat bread

The soup would repeat on me for weeks but the sarnie sounds delicious,

Had some toasted crumpets with melted mature cheese yesterday tastes good with egg and bacon too !

(http://t2.gstatic.com/images?q=tbn:ANd9GcTsTX8lqlUn9AnzolxsclivzbDnCQ-lM6dOEYyt59kSgc4pxWKxAhjmry18)
Title: Re: Food Discussion
Post by: YankeeJim on March 03, 2011, 02:55:27 PM
Daddy, Sounds so much better then an Egg McMuffin.   :005:
Title: Re: Food Discussion
Post by: finnster01 on March 04, 2011, 12:23:57 AM
I find anything that is food (i.e. not what food eats like vegetables) tastes better with some kind of dijon mustard concoction added. Meat + Mustard =  :003:

I guess I am a certified carnivore  :dft001:
Title: Re: Food Discussion
Post by: McBridefan1 on March 06, 2011, 12:59:01 PM
Quote from: finnster01 on March 04, 2011, 12:23:57 AM
I find anything that is food (i.e. not what food eats like vegetables) tastes better with some kind of dijon mustard concoction added. Meat + Mustard =  :003:

I guess I am a certified carnivore  :dft001:


Ha ha... 'not what food eats like vegetables'... classic :045:
Title: Re: Food Discussion
Post by: TheDaddy on March 12, 2011, 08:42:21 AM
TzatzikiVegIngredients
350g/12oz Greek yoghurt

1 cucumber

2 tbsp lemon juice

2 cloves of garlic, grated finely

dash of extra virgin olive oil

paprika, for sprinkling

Preparation method
The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid.

Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
(http://tzatzikivegingredients
This dip tastes great with crisps or should that be chips ! replace the paprika with mint fresh or jarred.
Title: Re: Food Discussion
Post by: YankeeJim on March 13, 2011, 01:27:57 AM
Right Daddy. On the low rent side of the FOF board they ARE chips!
Title: Re: Food Discussion
Post by: finnster01 on March 13, 2011, 02:13:22 PM
Quote from: TheDaddy on March 12, 2011, 08:42:21 AM
TzatzikiVegIngredients
350g/12oz Greek yoghurt

1 cucumber

2 tbsp lemon juice

2 cloves of garlic, grated finely

dash of extra virgin olive oil

paprika, for sprinkling

Preparation method
The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid.

Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
(http://tzatzikivegingredients
This dip tastes great with crisps or should that be chips ! replace the paprika with mint fresh or jarred.
I may give that a go actually. Looks good, but I may add some jalapeno for a bit of extra bite

As far as chips vs crisps, I have been here long enough to be completely confused by now

Title: Re: Food Discussion
Post by: TheDaddy on April 28, 2011, 12:02:01 AM
(http://iloveporkribs.com/images/pork-ribs-barbecue.jpg)


had some lovely pork ribs sunday at my brothers bbq with jack daniels sauce


(http://www.bbqsauce.be/image.axd?picture=2009%2F2%2FJack+Daniels+Smokey.jpg)
Title: Re: Food Discussion
Post by: AmericanJames on June 03, 2011, 03:47:39 AM
Quote from: TheDaddy on April 28, 2011, 12:02:01 AM
(http://iloveporkribs.com/images/pork-ribs-barbecue.jpg)


had some lovely pork ribs sunday at my brothers bbq with jack daniels sauce


(http://www.bbqsauce.be/image.axd?picture=2009%2F2%2FJack+Daniels+Smokey.jpg)

+1 that looks great.
I went to a great bbq place in downtown detroit a couple days ago and wen tot town on their platter which included chicken, pulled pork and beef brisket. best bbq ive had outside the south

http://slowsbarbq.com/menu/entrees#item=big-three (http://slowsbarbq.com/menu/entrees#item=big-three)
Title: Re: Food Discussion
Post by: Tom on June 03, 2011, 04:06:49 AM
James, is it worth going to when I come out there for the Michigan game? If so we need to go there.
Title: Re: Food Discussion
Post by: FatFreddysCat on June 03, 2011, 09:44:33 PM
Quote from: TheDaddy on April 28, 2011, 12:02:01 AM
(http://iloveporkribs.com/images/pork-ribs-barbecue.jpg)


had some lovely pork ribs sunday at my brothers bbq with jack daniels sauce


(http://www.bbqsauce.be/image.axd?picture=2009%2F2%2FJack+Daniels+Smokey.jpg)
Cor blimey that's looks the dogs  :54: Dont like that Jd sauce though, but Kaz loves it.
Title: Re: Food Discussion
Post by: FatFreddysCat on June 03, 2011, 09:49:12 PM
I was given some Polish bread yesterday and it had olives and peppers in it, very nice  :004: . Er indoors liked it and the mutt was going mental over it. Got about six differant loafs in total, but the rest looked  :020:
Title: Re: Food Discussion
Post by: AmericanJames on June 04, 2011, 02:51:19 AM
Quote from: Tom on June 03, 2011, 04:06:49 AM
James, is it worth going to when I come out there for the Michigan game? If so we need to go there.

Its real solid and worth going to but its 45 mins to an hr outside of Ann Arbor. All depends on what else you have planned/ wanna see.
Title: Re: Food Discussion
Post by: Tom on June 04, 2011, 03:15:25 AM
Quote from: AmericanJames on June 04, 2011, 02:51:19 AM
Quote from: Tom on June 03, 2011, 04:06:49 AM
James, is it worth going to when I come out there for the Michigan game? If so we need to go there.

Its real solid and worth going to but its 45 mins to an hr outside of Ann Arbor. All depends on what else you have planned/ wanna see.
I'm down if you want to hit the place up!  082.gif
Title: Re: Food Discussion
Post by: RidgeRider on June 06, 2011, 11:26:32 PM
Quote from: FatFreddysCat on June 03, 2011, 09:49:12 PM
I was given some Polish bread yesterday and it had olives and peppers in it, very nice  :004: . Er indoors liked it and the mutt was going mental over it. Got about six differant loafs in total, but the rest looked  :020:

Never had Polish bread but have had Russian bread before as there was a bakery my Dad used to go to that was owned by some...you guess it....Russians. It was fantastic and I was only 13 at the time but we loved it...though it stood out at lunch time from the swarms and their Wonder Bread PB&J's.
Title: Re: Food Discussion
Post by: RidgeRider on June 06, 2011, 11:27:19 PM
Speaking of which, is there anything better....really....than a Peanut Butter and Jelly sandwich?
Title: Re: Food Discussion
Post by: AmericanJames on June 07, 2011, 12:23:33 AM
Quote from: RidgeRider on June 06, 2011, 11:27:19 PM
Speaking of which, is there anything better....really....than a Peanut Butter and Jelly sandwich?

only a peanut butter, nutella and jelly sandwich
Title: Re: Food Discussion
Post by: finnster01 on June 07, 2011, 12:33:37 PM
Quote from: RidgeRider on June 06, 2011, 11:27:19 PM
Speaking of which, is there anything better....really....than a Peanut Butter and Jelly sandwich?
I have a massive liking to a Peanut Butter sandwich and simply just a sliced banana on top.  098.gif  098.gif Yummm...
Title: Re: Food Discussion
Post by: FatFreddysCat on June 07, 2011, 06:01:25 PM
Quote from: RidgeRider on June 06, 2011, 11:27:19 PM
Speaking of which, is there anything better....really....than a Peanut Butter and Jelly sandwich?
Is there anything worse ?  :020:
Title: Re: Food Discussion
Post by: FatFreddysCat on June 07, 2011, 06:04:07 PM
Right here's a new one to me. I was watching Come dine with me and the first host cooked braised Ox Tail in some kind of sauce, and it looked lovely. Now i've had ox tail soup and like it, but not mad on it, anyone had braised oxtail and what's it like?
Title: Re: Food Discussion
Post by: RidgeRider on June 08, 2011, 04:42:42 AM
Quote from: FatFreddysCat on June 07, 2011, 06:01:25 PM
Quote from: RidgeRider on June 06, 2011, 11:27:19 PM
Speaking of which, is there anything better....really....than a Peanut Butter and Jelly sandwich?
Is there anything worse ?  :020:

Fred, you are the first person I have ever heard have a negative reaction to God's greatest creation. You can some  087.gif.

Finn, the banana bit is a great way to go as well, I have been known to drizzle a tad of honey with the banana as well.....pure simplicity and pure heaven!
Title: Re: Food Discussion
Post by: Tom on June 08, 2011, 11:23:19 AM
The best is peanut butter and honey! Yum
Title: Re: Food Discussion
Post by: TheDaddy on June 09, 2011, 11:31:47 PM
Quote from: finnster01 on June 07, 2011, 12:33:37 PM
Quote from: RidgeRider on June 06, 2011, 11:27:19 PM
Speaking of which, is there anything better....really....than a Peanut Butter and Jelly sandwich?
I have a massive liking to a Peanut Butter sandwich and simply just a sliced banana on top.  098.gif  098.gif Yummm...

Try dipping celery into peanut butter its spot on mate.....
Title: Re: Food Discussion
Post by: kirkoa on June 10, 2011, 03:08:11 PM
Since we are on the subject, what is up with the jellied eel thing?  Does anyone still eat that?
Title: Re: Food Discussion
Post by: TheDaddy on June 13, 2011, 08:20:43 PM
Quote from: kirkoa on June 10, 2011, 03:08:11 PM
Since we are on the subject, what is up with the jellied eel thing?  Does anyone still eat that?
love them and stewed havent eaten them for awhile seems that pie and mash shops are harder to find than lord lucan !!!!
Title: Re: Food Discussion
Post by: kirkoa on June 13, 2011, 09:20:02 PM
Quote from: TheDaddy on June 13, 2011, 08:20:43 PM
Quote from: kirkoa on June 10, 2011, 03:08:11 PM
Since we are on the subject, what is up with the jellied eel thing?  Does anyone still eat that?
love them and stewed havent eaten them for awhile seems that pie and mash shops are harder to find than lord lucan !!!!


There is a line of murder mysteries that is set in Victorian London and the peeps in them are eating jellied eel pie with some kind of vinegar all the time.  I looked it up on wikepedia and the pic was somewhat offsetting though.  Worth a try when I get over there?
Title: Re: Food Discussion
Post by: Logicalman on June 14, 2011, 02:42:15 AM
Quote from: TheDaddy on June 13, 2011, 08:20:43 PM
Quote from: kirkoa on June 10, 2011, 03:08:11 PM
Since we are on the subject, what is up with the jellied eel thing?  Does anyone still eat that?
love them and stewed havent eaten them for awhile seems that pie and mash shops are harder to find than lord lucan !!!!

I used to go to the Pie and Mash shop on the Talgarth road, dead opposite the Odeon, just near the entrance to the Piccadilly line tube . They had jellied eels available all the time, in a lovely jelly. Though my favorite was the pie and mash with that white sauce - delish.
Title: Re: Food Discussion
Post by: Logicalman on June 14, 2011, 02:43:31 AM
Quote from: RidgeRider on June 08, 2011, 04:42:42 AM
Quote from: FatFreddysCat on June 07, 2011, 06:01:25 PM
Quote from: RidgeRider on June 06, 2011, 11:27:19 PM
Speaking of which, is there anything better....really....than a Peanut Butter and Jelly sandwich?
Is there anything worse ?  :020:

Fred, you are the first person I have ever heard have a negative reaction to God's greatest creation. You can some  087.gif.

Finn, the banana bit is a great way to go as well, I have been known to drizzle a tad of honey with the banana as well.....pure simplicity and pure heaven!

Then you've just found the second one. Cannot abide the mixture of PB & Jelly, unless it's Nutella, of course!!!
Title: Re: Food Discussion
Post by: Logicalman on June 14, 2011, 02:50:19 AM
Quote from: kirkoa on June 13, 2011, 09:20:02 PM
Quote from: TheDaddy on June 13, 2011, 08:20:43 PM
Quote from: kirkoa on June 10, 2011, 03:08:11 PM
Since we are on the subject, what is up with the jellied eel thing?  Does anyone still eat that?
love them and stewed havent eaten them for awhile seems that pie and mash shops are harder to find than lord lucan !!!!


There is a line of murder mysteries that is set in Victorian London and the peeps in them are eating jellied eel pie with some kind of vinegar all the time.  I looked it up on wikepedia and the pic was somewhat offsetting though.  Worth a try when I get over there?

Problem might be in finding one - they're like Rocking Horse droppings.
Title: Re: Food Discussion
Post by: RidgeRider on June 14, 2011, 03:26:05 PM
Quote from: Logicalman on June 14, 2011, 02:43:31 AM
Quote from: RidgeRider on June 08, 2011, 04:42:42 AM
Quote from: FatFreddysCat on June 07, 2011, 06:01:25 PM
Quote from: RidgeRider on June 06, 2011, 11:27:19 PM
Speaking of which, is there anything better....really....than a Peanut Butter and Jelly sandwich?
Is there anything worse ?  :020:

Fred, you are the first person I have ever heard have a negative reaction to God's greatest creation. You can some  087.gif.

Finn, the banana bit is a great way to go as well, I have been known to drizzle a tad of honey with the banana as well.....pure simplicity and pure heaven!

Then you've just found the second one. Cannot abide the mixture of PB & Jelly, unless it's Nutella, of course!!!

More for the rest of us I say! Nutella is SOOO Euro Tony! Truth is I have never had it. Suppose it is a lot like peanut butter, or almond butter. Some day I will give it go.
Title: Re: Food Discussion
Post by: AmericanJames on September 09, 2011, 08:39:00 PM
Just was looking at the stats and found that this has been the 4th most commented on thread, so I figured it was time to kick start it again. So with American football starting back up Sunday who's ready for some tailgating

(http://houston.culturemap.com/site_media/uploads/photos/2011-03-15/tailgating_woman.800w_600h.jpg)
Title: Re: Food Discussion
Post by: finnster01 on September 09, 2011, 09:07:45 PM
That looks like a very dry grill no matter how good looking the young lady is. There is no sauce and the grill marks look man-made and painted.

Now this is the real business:

(http://blogs.houstonpress.com/eating/Tailgaters_00234.jpg)
Title: Re: Food Discussion
Post by: AmericanJames on September 09, 2011, 09:14:07 PM
Very right finnster, there is a good chance I wasn't exactly looking at the grill when I pulled this one up.
Title: Re: Food Discussion
Post by: FatFreddysCat on September 09, 2011, 11:39:04 PM
Quote from: finnster01 on September 09, 2011, 09:07:45 PM
That looks like a very dry grill no matter how good looking the young lady is. There is no sauce and the grill marks look man-made and painted.

Now this is the real business:

(http://blogs.houstonpress.com/eating/Tailgaters_00234.jpg)

Love this thread , and thjat bbq is the way forward  :004: , i'd demolish that for starters 
Title: Re: Food Discussion
Post by: AmericanJames on November 25, 2011, 06:18:27 AM
Happy Thanksgiving to all my American brothers (and sisters) on here. Hope you all enjoyed your turkey with all the trimmings!

Did anyone go outside the traditional turkey feast and or add on w/ something outside the ordinary?