Food & Cooking Thread |
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18784 |
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Thats the boy eat the lot.!!!!
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18784 |
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Having a chinese selection this Friday. Using my mother in law's recipe for marinaded slow cooked spare ribs to accompany a selection of other dishes which are sourced locally - salt & pepper squid & prawn toast from Castell Howell & crispy duck with pancakes and hoisin sauce from Sainsburys.
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18784 |
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I think I may have mentioned previously we have had a Weber smoker for about 4 years. Great tool. if I can offer any advise feel free to ask.
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Fscarlet
Moderator Group Joined: 26 January 2015 Status: Offline Points: 8871 |
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Great to know, will definitely be messaging you! Thanks
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Fscarlet
Moderator Group Joined: 26 January 2015 Status: Offline Points: 8871 |
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Im very much a savoury toothed person. Give me a good cheeseboard after dinner over a pudding.
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Eastern outpost
Rambler Joined: 13 March 2012 Location: South Suffolk Status: Online Points: 21937 |
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In a world where you can be anything – Be Kind.
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Eastern outpost
Rambler Joined: 13 March 2012 Location: South Suffolk Status: Online Points: 21937 |
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Also, often find that the worse/smellier the cheese the better it tastes. Interesting, too, to see how white wines (even some sweet with certain cheeses) often go better than the traditional red.
Edited by Eastern outpost - 14 February 2023 at 4:38pm |
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In a world where you can be anything – Be Kind.
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18784 |
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I'm with you on the brie and the smelly. Had the smelliest & runniest cheese I have ever had on a river boat holiday in France a few years ago. Delicious.
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ladram
Rambler Joined: 08 April 2005 Location: United Kingdom Status: Offline Points: 26826 |
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My socks got blamed for some cheese our friends had bought in Guernsey prior to boarding the ferry apparently I was a total embarrassment
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Eastern outpost
Rambler Joined: 13 March 2012 Location: South Suffolk Status: Online Points: 21937 |
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Big shout out to Rob McCusker’s Humble Coffi on Maes-y-Coed next to the Co-op near Sandy Lane Premier Inn.
Went there for breakfast this morning. Rob was serving and looking after all the folk. About 20-25 folk in there and almost all eating. The food was superb. The Welsh Breakfast with cockles and bacon, laver bread oatcake, egg, bacon, sausage, mushrooms and tomatoes on sourdough toast. The burger was given top marls by EOjr too. The coffee was excellent. Capuccino and double espresso both top quality and taste. Service great and a lovely atmosphere there. Evenings involves tapas and apparently that’s really good too, although for another trip.
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In a world where you can be anything – Be Kind.
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18784 |
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Menu this weekend includes slow cooked spiced Lamb shanks, fish pie & pork & chorizo cassoulet. Anyone who can add to my efforts are welcome. Considering the wine ladder for these so am waiting for Eastern Outpost & RR 1972 to offer their suggestions ( not forgetting Lofty of course).
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Fscarlet
Moderator Group Joined: 26 January 2015 Status: Offline Points: 8871 |
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A nice good Bordeaux would do the trick there. Nice acidic white for the fish pie.
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Eastern outpost
Rambler Joined: 13 March 2012 Location: South Suffolk Status: Online Points: 21937 |
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For the fish pie, having seen you appreciate the quality of the 9-3 Sauvignon on Saturday that might well do the trick. Pomerol and lamb go nicely together, although might depend on the level of spicing. As a matter of interest, with what food would you pair the 1872 Scarlets red?
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In a world where you can be anything – Be Kind.
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RR1972
Veteran Joined: 27 April 2009 Status: Online Points: 18274 |
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I purchased a defintion pauliliac for friday , thinking of pairing it with lamb mash mint sauce gravy and peas. Followed by a very berry cheescake from m and s.
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RR1972
Veteran Joined: 27 April 2009 Status: Online Points: 18274 |
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18784 |
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Creature of habit EO - shopping Thursday so menu pretty set in advance. The 9-3 would accompany the fish pie superbly. As for the 1872 Scarlets merlot I think it would do justice to lamb as the spicing is very subtle but I think it would probably go with the cassoulet best. It certainly went down a treat on Saturday with my roast lamb.
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