Food & Cooking Thread

Wil Chips wrote: I like reading the man-fire-food things...also red meat is something we have generally drifted away from abroad...you can get decent beef but it's hugely over priced. Carnivore restaurant in Nairobi is about the only place I'll do it...mind they serve giraffe, crocodile and ostrich in amongst more recognizable meats

Right i need your stew recipes , away in bonnie scotland this week but i shall be returning and upping my game! Pa square susages are great wales need to develop our own!

RR1972 wrote: Right i need your stew recipes , away in bonnie scotland this week but i shall be returning and upping my game! Pa square susages are great wales need to develop our own!

GPR - Rochester wrote: Fscarlet wrote: [QUOTE=RR1972]Right i need your stew recipes , away in bonnie scotland this week but i shall be returning and upping my game! Pa square susages are great wales need to develop our own! Stews are nice & easy, cheap cut of meat, some good root veggies, onions, red wine, tomato puree & stock. Bownn the meat, then remove, fry the veggies & onions until softened then add meat back in with a the tomato puree cook it out. Add a good glass of red wine & reduce then add your stock with some thyme, bring to boil then cover & put in the oven for a couple of hours. Take it out half hour before & put some whole small button mushrooms in, put back in for half hour & serve with mash or bread. Agree Lorne sausage is immense.   [/QUOTE Spot on Fscarlet - one pot cooking at its best.

GPR - Rochester wrote: Fscarlet wrote: [QUOTE=RR1972]Right i need your stew recipes , away in bonnie scotland this week but i shall be returning and upping my game! Pa square susages are great wales need to develop our own! Stews are nice & easy, cheap cut of meat, some good root veggies, onions, red wine, tomato puree & stock. Bownn the meat, then remove, fry the veggies & onions until softened then add meat back in with a the tomato puree cook it out. Add a good glass of red wine & reduce then add your stock with some thyme, bring to boil then cover & put in the oven for a couple of hours. Take it out half hour before & put some whole small button mushrooms in, put back in for half hour & serve with mash or bread. Agree Lorne sausage is immense.   [/QUOTE Spot on Fscarlet - one pot cooking at its best.

Pan fried dorado ( I had to look it up) with asparagus and ugali last night.

Highlight of a challenging evening, where I had to agree an axis of support with 2 Greek lads to counter the bar full of people from the Republic of Jockistan ( who’d been out deep sea fishing, caught nothing, but obviously took a couple of slabs of the local gargle with them).

Ocean sports bar in Watamu, Kenya.
It’s a game fish, but super tasty.

Had the mandatory Calamari for lunch at Papa Reno’s restaurant today. Belting. Doesn’t need anything but a bit of lemon juice.


Edited by Wil Chips - 12 February 2023 at 1:56pm

Eastern outpost wrote: Wil Chips wrote: Pan fried dorado ( I had to look it up) with asparagus and ugali last night. Highlight of a challenging evening, where I had to agree an axis of support with 2 Greek lads to counter the bar full of people from the Republic of Jockistan ( who’d been out deep sea fishing, caught nothing, but obviously took a couple of slabs of the local gargle with them). Ocean sports bar in Watamu, Kenya. It’s a game fish, but super tasty. Had the mandatory Calamari for lunch at Papa Reno’s restaurant today. Belting. Doesn’t need anything but a bit of lemon juice. Sounds great. Particularly love calamari.

Done right it’s the food of the Gods!

Wil Chips wrote: Pan fried dorado ( I had to look it up) with asparagus and ugali last night. Highlight of a challenging evening, where I had to agree an axis of support with 2 Greek lads to counter the bar full of people from the Republic of Jockistan ( who’d been out deep sea fishing, caught nothing, but obviously took a couple of slabs of the local gargle with them). Ocean sports bar in Watamu, Kenya. It’s a game fish, but super tasty. Had the mandatory Calamari for lunch at Papa Reno’s restaurant today. Belting. Doesn’t need anything but a bit of lemon juice.