Food & Cooking Thread
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Topic: Food & Cooking Thread
Posted By: GPR - Rochester
Subject: Food & Cooking Thread
Date Posted: 04 February 2023 at 11:27am
Seeing how successful the wine and beer thread has been, started by my old pal RR1972, I wondered if there was an appetite ( boy I'm good) for a food & cooking thread. I personally have learnt a great deal from the wine thread and as a very enthusiastic amateur cook I am all for sharing good & bad culinary experiences if fellow posters think its a good idea.
Thoughts please.
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Replies:
Posted By: lofty evans
Date Posted: 04 February 2023 at 11:35am
GPR - Rochester wrote:
Seeing how successful the wine and beer thread has been, started by my old pal RR1972, I wondered if there was an appetite ( boy I'm good) for a food & cooking thread. I personally have learnt a great deal from the wine thread and as a very enthusiastic amateur cook I am all for sharing good & bad culinary experiences if fellow posters think its a good idea.
Thoughts please. |
My favourite meal egg and chips . Simple.
------------- In 1972, Roy Bergiers scored that try and said "that was for you lofty"
"All you have to decide is what to do with the time that is given to us"
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Posted By: surfing-mtber
Date Posted: 04 February 2023 at 11:45am
OK, I'm no chef, but try this one for a moreish snack. French stick sliced across in 1.5" pieces, lightly toast in toaster. Pre-heat your oven grill to about 180C. Take some brie and cut into slices and cover each disc of bread, spread chilli jam on the top and place under the grill. The chiili sauce melts down through the brie and brie melts into the bread. Keep an eye on the grill to prevent burning.
My mouth's watering now! 
------------- Joshua24:15
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Posted By: GPR - Rochester
Date Posted: 04 February 2023 at 12:04pm
surfing-mtber wrote:
OK, I'm no chef, but try this one for a moreish snack. French stick sliced across in 1.5" pieces, lightly toast in toaster. Pre-heat your oven grill to about 180C. Take some brie and cut into slices and cover each disc of bread, spread chilli jam on the top and place under the grill. The chiili sauce melts down through the brie and brie melts into the bread. Keep an eye on the grill to prevent burning.
My mouth's watering now!  |
Sounds delicious!!!!
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Posted By: GPR - Rochester
Date Posted: 04 February 2023 at 12:08pm
lofty evans wrote:
GPR - Rochester wrote:
Seeing how successful the wine and beer thread has been, started by my old pal RR1972, I wondered if there was an appetite ( boy I'm good) for a food & cooking thread. I personally have learnt a great deal from the wine thread and as a very enthusiastic amateur cook I am all for sharing good & bad culinary experiences if fellow posters think its a good idea.
Thoughts please. |
My favourite meal egg and chips . Simple. |
One of ours is home cooked gammon ham, eggs & chips. We have a webber smoker & the slow cooked 5-6 kg whole ham is mouth watering cooked over apple wood.
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Posted By: Eastern outpost
Date Posted: 04 February 2023 at 12:25pm
Great idea GPR. Lots of chances to spread info. Maybe even extend to places to eat?
Perhaps Lofty will learn to love the french through this and the wine thread 😉
------------- In a world where you can be anything – Be Kind.
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Posted By: lofty evans
Date Posted: 04 February 2023 at 5:33pm
Eastern outpost wrote:
Great idea GPR. Lots of chances to spread info. Maybe even extend to places to eat?
Perhaps Lofty will learn to love the french through this and the wine thread 😉 |
Come on my learned friends teach me the art of scoff.
------------- In 1972, Roy Bergiers scored that try and said "that was for you lofty"
"All you have to decide is what to do with the time that is given to us"
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Posted By: Oracle
Date Posted: 04 February 2023 at 7:02pm
Well ..I'm allergic to Eggs Milk Wheat
My meals are pretty simple
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Posted By: RR1972
Date Posted: 04 February 2023 at 10:38pm
I like to cook, made a beef wellingon today, v heavy but v tasty (no mushrooms for me)
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Posted By: RR1972
Date Posted: 04 February 2023 at 10:39pm
GPR - Rochester wrote:
lofty evans wrote:
GPR - Rochester wrote:
Seeing how successful the wine and beer thread has been, started by my old pal RR1972, I wondered if there was an appetite ( boy I'm good) for a food & cooking thread. I personally have learnt a great deal from the wine thread and as a very enthusiastic amateur cook I am all for sharing good & bad culinary experiences if fellow posters think its a good idea.
Thoughts please. |
My favourite meal egg and chips . Simple. |
One of ours is home cooked gammon ham, eggs & chips. We have a webber smoker & the slow cooked 5-6 kg whole ham is mouth watering cooked over apple wood. | gammon basted im coke was a thing a while back
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Posted By: scarletpimp
Date Posted: 05 February 2023 at 12:15am
Excellent idea this ,it really is. I have been on the wine thread just to read,, and marvelled at the knowledge some people have on the forum. i would like to learn more about wine . I enjoy real ale , merlot and single malt, BUT cannot drink at home because of my wife's condition. She doesn't drink now , so I can, only on my forays to PARC etc. Nevertheless i am open to any tutorial
Regarding food, I do all the cooking and would love to hear of others ideas. I particularly love fish casseroles(slow cooker),cawl, spag bog, but fav is Sunday lunch. Simple stuff. And therefore I am keen to widen my repertoire.
Also would be great to find out others experiences eating out in west wales. We have a great pub down the road (in Llanelli) Half Moon, that does excellent Sunday lunch, and Stradey arms, is good for basic pub fayre, decent quality. A bit of a notch up is the Fountain in Pontardullais.
Fine dining (only for special occasions), Slice in Skettty is good. Small, but great quality, obviously on expensive side.
Looking forward to this thread, thanks GPR
------------- I stood yer on tanner bank
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Posted By: GPR - Rochester
Date Posted: 05 February 2023 at 8:40am
Thanks Pimp & others for feedback. Slice is a very good eatery Pimp - my daughter took us there a few years ago for our anniversary. I do 70% of the cooking at home & really enjoy it. We are having roast rib of beef today with roasties etc usual Sunday roast for us. My wife makes a great yorkshire pudding to accompany. I am going to open a nice little Chianti to set me up to watch the wonderful French players perform.
RR1972 impressed with the wellington effort - keep it up my friend. 
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Posted By: Eastern outpost
Date Posted: 05 February 2023 at 11:38am
GPR - Rochester wrote:
Thanks Pimp & others for feedback. Slice is a very good eatery Pimp - my daughter took us there a few years ago for our anniversary. I do 70% of the cooking at home & really enjoy it. We are having roast rib of beef today with roasties etc usual Sunday roast for us. My wife makes a great yorkshire pudding to accompany. I am going to open a nice little Chianti to set me up to watch the wonderful French players perform.
RR1972 impressed with the wellington effort - keep it up my friend.  | Seconded!
Nice wine link to the match hosts.
Have you ever tried James Martin’s Yorkshire Pudding recipe? If you want plenty of rise in your pud, you’ll love it. He uses sparkling water in the process. Mrs EO swears by it.
Not sure if true yorkies still serve the pud as a starter accompanied just by gravy.
------------- In a world where you can be anything – Be Kind.
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Posted By: Eastern outpost
Date Posted: 05 February 2023 at 11:39am
RR1972 wrote:
GPR - Rochester wrote:
lofty evans wrote:
GPR - Rochester wrote:
Seeing how successful the wine and beer thread has been, started by my old pal RR1972, I wondered if there was an appetite ( boy I'm good) for a food & cooking thread. I personally have learnt a great deal from the wine thread and as a very enthusiastic amateur cook I am all for sharing good & bad culinary experiences if fellow posters think its a good idea.
Thoughts please. |
My favourite meal egg and chips . Simple. |
One of ours is home cooked gammon ham, eggs & chips. We have a webber smoker & the slow cooked 5-6 kg whole ham is mouth watering cooked over apple wood. | gammon basted im coke was a thing a while back | Nigella Lawswon did a lovely ham cooked in Coca Cola recipe, which was and still is lovely.
------------- In a world where you can be anything – Be Kind.
|
Posted By: Wil Chips
Date Posted: 05 February 2023 at 11:40am
I've got in to this in recent years...as have the other men of the family funnily enough (Alex and Scott). My wife is just an amazing cook, huge repertoire, and even more so since she stopped working a few years ago, so my chances in the kitchen are not as much as I'd like, but I can't argue with the outcome is fab.
I could regale you with stories of some amazing food from living in the Far East, Asia, North and East Africa over the last 30 years, but the reality is most of those recipes, ingredients and techniques can't be replicated in your next stop or in the UK really.
However I think it's fair to say that as family here we are an absolute mash up of meal preferences (I think the modern word is fusion!)
Ask my teenagers their Top 5 foods and they would say...
-String hoppers with milk rice ( Sri Lanka)
-Nyama Choma - a sort of mixed ribs/grilled meat (Kenya)
-Gratin de crevettes - cheesy prawns! (Morocco)
-Tamil black pepper chicken curry (Tamil Southern India/Northern Sri Lanka)
-Subway Italian melt on French bread (Haverfordwest)--I'm serious...they've never seen a place where you can make up your very own sandwich with anything you want, and with any sauce you want).
For me, my go to food is now fish based...love it.
I'm going to Watamu on the Kenya coast next weekend...quiet, beautiful place...a guy will rock up in the morning and ask us what fish we'd like...we'd tell him, and his crew would go out an catch it...bring it in the evening and off you go.
I don't really go for the fish steak type ( barracuda, swordfish sailfish, tuna etc) but the smaller Red Snapper, King fish, and prawns, calamari etc).
Watamu, and the nearby town of Malindi, have been popular destinations for Italians for many decades, some have stayed and set up some truly amazing restaurants with great vistas and menus too...Papa Remo is a favorite stop.
Menu to search and try ..
Mango Snapper...
Great thread--thanks for starting!
PS--I do love and read the wine and beer thread by the way, but I have absolutely zip to add to it...I have been drinking 'local' for the last 30 years...none of which I'd recommend. Basically, formaldehyde in beer and plop in wine...if you want the best of that world then do let me know!
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Posted By: Eastern outpost
Date Posted: 05 February 2023 at 11:43am
Like the sound of that Mango Snapper.
Your family have had a great grounding in trying new things as they go about the world. It’ll serve them well in the future.
------------- In a world where you can be anything – Be Kind.
|
Posted By: Wil Chips
Date Posted: 05 February 2023 at 11:44am
Read that back...I was off on one...apologies for the tediousness.
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Posted By: Eastern outpost
Date Posted: 05 February 2023 at 11:48am
Wil Chips wrote:
Read that back...I was off on one...apologies for the tediousness.
| Didn’t strike me as tedious. You were maybe dreaming of your next slap up feed.
------------- In a world where you can be anything – Be Kind.
|
Posted By: GPR - Rochester
Date Posted: 05 February 2023 at 11:53am
Wil Chips wrote:
I've got in to this in recent years...as have the other men of the family funnily enough (Alex and Scott). My wife is just an amazing cook, huge repertoire, and even more so since she stopped working a few years ago, so my chances in the kitchen are not as much as I'd like, but I can't argue with the outcome is fab.
I could regale you with stories of some amazing food from living in the Far East, Asia, North and East Africa over the last 30 years, but the reality is most of those recipes, ingredients and techniques can't be replicated in your next stop or in the UK really.
However I think it's fair to say that as family here we are an absolute mash up of meal preferences (I think the modern word is fusion!)
Ask my teenagers their Top 5 foods and they would say...
-String hoppers with milk rice ( Sri Lanka)
-Nyama Choma - a sort of mixed ribs/grilled meat (Kenya)
-Gratin de crevettes - cheesy prawns! (Morocco)
-Tamil black pepper chicken curry (Tamil Southern India/Northern Sri Lanka)
-Subway Italian melt on French bread (Haverfordwest)--I'm serious...they've never seen a place where you can make up your very own sandwich with anything you want, and with any sauce you want).
For me, my go to food is now fish based...love it.
I'm going to Watamu on the Kenya coast next weekend...quiet, beautiful place...a guy will rock up in the morning and ask us what fish we'd like...we'd tell him, and his crew would go out an catch it...bring it in the evening and off you go.
I don't really go for the fish steak type ( barracuda, swordfish sailfish, tuna etc) but the smaller Red Snapper, King fish, and prawns, calamari etc).
Watamu, and the nearby town of Malindi, have been popular destinations for Italians for many decades, some have stayed and set up some truly amazing restaurants with great vistas and menus too...Papa Remo is a favorite stop.
Menu to search and try ..
Mango Snapper...
Great thread--thanks for starting!
PS--I do love and read the wine and beer thread by the way, but I have absolutely zip to add to it...I have been drinking 'local' for the last 30 years...none of which I'd recommend. Basically, formaldehyde in beer and plop in wine...if you want the best of that world then do let me know!
|
Very interesting post Wil. You can't beat fish that fresh thats for sure. Have very fond memories of stopping over at Mombasa on my return from my work in Zambia many years ago. It was in the hotel there that I had octopus curry which was fantastic.
On the subject of fish I recall having butter fish in George when we travelled the famed Garden Route in South Africa - that was delicious. Happy days. Have a great trip & report back on your culinary experiences.
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Posted By: scarletpimp
Date Posted: 05 February 2023 at 12:29pm
GPR - Rochester wrote:
Thanks Pimp & others for feedback. Slice is a very good eatery Pimp - my daughter took us there a few years ago for our anniversary. I do 70% of the cooking at home & really enjoy it. We are having roast rib of beef today with roasties etc usual Sunday roast for us. My wife makes a great yorkshire pudding to accompany. I am going to open a nice little Chianti to set me up to watch the wonderful French players perform.
RR1972 impressed with the wellington effort - keep it up my friend.  |
Roast rib of beef..sounds amazing  ! I am cooking some pork shoulder steaks today, cooking in slow cooker with apples, chives, otherwise could be tough.
If anyone has the time,would like to know some detailed recipes. Ingredients/methods/ cooking times....etc. Would be brilliant. Nothing to complicated for me, but I am happy to have a go.
------------- I stood yer on tanner bank
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Posted By: GPR - Rochester
Date Posted: 06 February 2023 at 8:06am
I have acquired some pheasants locally. Never tasted or cooked so any tips would be appreciated. First thought was to roast but no logic behind that move.
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Posted By: Fscarlet
Date Posted: 06 February 2023 at 8:44am
GPR - Rochester wrote:
I have acquired some pheasants locally. Never tasted or cooked so any tips would be appreciated. First thought was to roast but no logic behind that move. |
This is my go to one for pheasants.... https://www.bbcgoodfood.com/recipes/pot-roasted-pheasant" rel="nofollow - Pot-roasted pheasant recipe | BBC Good Food
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Posted By: Fscarlet
Date Posted: 06 February 2023 at 8:46am
Got some beef short ribs coming this week, going to brown them then fry off onions, garlic & carrots before adding a bit of tomato puree. Put the ribs back in the pot & then add a botte of ale & beef stock, bring to the boil & then put in the oven for 4 hours.
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Posted By: GPR - Rochester
Date Posted: 06 February 2023 at 8:55am
Fscarlet wrote:
Got some beef short ribs coming this week, going to brown them then fry off onions, garlic & carrots before adding a bit of tomato puree. Put the ribs back in the pot & then add a botte of ale & beef stock, bring to the boil & then put in the oven for 4 hours.
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That sounds wonderful Fscarlet. I cooked beef short ribs on our smoker last summer, basted with honey - they were good.
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Posted By: GPR - Rochester
Date Posted: 06 February 2023 at 8:56am
Fscarlet wrote:
GPR - Rochester wrote:
I have acquired some pheasants locally. Never tasted or cooked so any tips would be appreciated. First thought was to roast but no logic behind that move. |
This is my go to one for pheasants.... https://www.bbcgoodfood.com/recipes/pot-roasted-pheasant" rel="nofollow - Pot-roasted pheasant recipe | BBC Good Food |
Thank you Fscarlet - good source of interesting recipes by the way.
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Posted By: Fscarlet
Date Posted: 06 February 2023 at 8:58am
GPR - Rochester wrote:
Fscarlet wrote:
GPR - Rochester wrote:
I have acquired some pheasants locally. Never tasted or cooked so any tips would be appreciated. First thought was to roast but no logic behind that move. |
This is my go to one for pheasants.... https://www.bbcgoodfood.com/recipes/pot-roasted-pheasant" rel="nofollow - Pot-roasted pheasant recipe | BBC Good Food |
Thank you Fscarlet - good source of interesting recipes by the way. |
Aye BBC Good food is brilliant. Not only do they have contributions from the public but the majority of recipes that celebrity chefs do on Saturday Kitchen end up on there.
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Posted By: Fscarlet
Date Posted: 06 February 2023 at 9:00am
GPR - Rochester wrote:
Fscarlet wrote:
Got some beef short ribs coming this week, going to brown them then fry off onions, garlic & carrots before adding a bit of tomato puree. Put the ribs back in the pot & then add a botte of ale & beef stock, bring to the boil & then put in the oven for 4 hours.
|
That sounds wonderful Fscarlet. I cooked beef short ribs on our smoker last summer, basted with honey - they were good. |
Sounds good! I think I need to invest in a smoker!!
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Posted By: GPR - Rochester
Date Posted: 06 February 2023 at 9:07am
scarletpimp wrote:
GPR - Rochester wrote:
Thanks Pimp & others for feedback. Slice is a very good eatery Pimp - my daughter took us there a few years ago for our anniversary. I do 70% of the cooking at home & really enjoy it. We are having roast rib of beef today with roasties etc usual Sunday roast for us. My wife makes a great yorkshire pudding to accompany. I am going to open a nice little Chianti to set me up to watch the wonderful French players perform.
RR1972 impressed with the wellington effort - keep it up my friend.  |
Roast rib of beef..sounds amazing  ! I am cooking some pork shoulder steaks today, cooking in slow cooker with apples, chives, otherwise could be tough.
If anyone has the time,would like to know some detailed recipes. Ingredients/methods/ cooking times....etc. Would be brilliant. Nothing to complicated for me, but I am happy to have a go. |
Pimp I will gladly provide some recipes. Let me know your dislikes first. The recipe that Fscarlet provided me from the BBC Good Food site is a great source of one off recipes. I just google recipes with whatever ingredient & there you have it.
You mention slow cooking - great way to cook in one pot with very tender outcomes. My favourite Sunday roast is slow cooked shoulder of lamb. I have also made spiced slow cooked lamb shanks. Not overly spicy just cumin & red wine, I serve it with mash and savoy cabbage & a bottle of Malbec ( for drinking I would add not cooking!!!!).
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Posted By: Fscarlet
Date Posted: 06 February 2023 at 9:14am
scarletpimp wrote:
GPR - Rochester wrote:
Thanks Pimp & others for feedback. Slice is a very good eatery Pimp - my daughter took us there a few years ago for our anniversary. I do 70% of the cooking at home & really enjoy it. We are having roast rib of beef today with roasties etc usual Sunday roast for us. My wife makes a great yorkshire pudding to accompany. I am going to open a nice little Chianti to set me up to watch the wonderful French players perform.
RR1972 impressed with the wellington effort - keep it up my friend.  |
Roast rib of beef..sounds amazing  ! I am cooking some pork shoulder steaks today, cooking in slow cooker with apples, chives, otherwise could be tough.
If anyone has the time,would like to know some detailed recipes. Ingredients/methods/ cooking times....etc. Would be brilliant. Nothing to complicated for me, but I am happy to have a go. |
See if you can get a good rub/marinade for it & cover the steaks, then cover & put in fridge. Take them out the fridge & come to room temp then pan fry for 3 mins in a bit of oil on each side over a medium to high heat then cover with foil & rest.
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Posted By: GPR - Rochester
Date Posted: 06 February 2023 at 9:28am
Is anyone watching Gordon Ramsey's latest money spinning cooking show - Next Level Chef? Now Gordon is a bit loud and frantic for my taste but the programme does give some interesting tips for taking good home cooking to "the next level". Last week the chefs were tasked with making one of their family favourites. One chef cooked shepherd's pie and made it a little different by incorporating parmisan in his mash potato topping.
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Posted By: Fscarlet
Date Posted: 06 February 2023 at 9:30am
GPR - Rochester wrote:
Is anyone watching Gordon Ramsey's latest money spinning cooking show - Next Level Chef? Now Gordon is a bit loud and frantic for my taste but the programme does give some interesting tips for taking good home cooking to "the next level". Last week the chefs were tasked with making one of their family favourites. One chef cooked shepherd's pie and made it a little different by incorporating parmisan in his mash potato topping. |
Yes it's very American in its concept but it is a good & easy watch. I think they're being split from their teams this week. I must say some of the equipment from in the basement is hilarious!!
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Posted By: scarletpimp
Date Posted: 06 February 2023 at 11:01am
GPR - Rochester wrote:
scarletpimp wrote:
GPR - Rochester wrote:
Thanks Pimp & others for feedback. Slice is a very good eatery Pimp - my daughter took us there a few years ago for our anniversary. I do 70% of the cooking at home & really enjoy it. We are having roast rib of beef today with roasties etc usual Sunday roast for us. My wife makes a great yorkshire pudding to accompany. I am going to open a nice little Chianti to set me up to watch the wonderful French players perform.
RR1972 impressed with the wellington effort - keep it up my friend.  |
Roast rib of beef..sounds amazing  ! I am cooking some pork shoulder steaks today, cooking in slow cooker with apples, chives, otherwise could be tough.
If anyone has the time,would like to know some detailed recipes. Ingredients/methods/ cooking times....etc. Would be brilliant. Nothing to complicated for me, but I am happy to have a go. |
Pimp I will gladly provide some recipes. Let me know your dislikes first. The recipe that Fscarlet provided me from the BBC Good Food site is a great source of one off recipes. I just google recipes with whatever ingredient & there you have it.
You mention slow cooking - great way to cook in one pot with very tender outcomes. My favourite Sunday roast is slow cooked shoulder of lamb. I have also made spiced slow cooked lamb shanks. Not overly spicy just cumin & red wine, I serve it with mash and savoy cabbage & a bottle of Malbec ( for drinking I would add not cooking!!!!). |
Thanks GPR. Looks as if I will need to employ you for a paid tutorial!  We eat most things, generally plain and simple. I do'nt cook with wine , because we obviously cannot start stocking alcohol in the house. Shame about that, but its the way it is.Gone off lamb a little, otherwise, OK with most. I slow cook beef on Sunday (slow cooker), then in the week vary with chicken, fish, spag bog, cawl, casserole etc. Need someone with your expertise to take me to another level. I love cooking, but wish do'nt always have to do it. The wife and me work together, allays, sue cleans veg, while I do other stuff. Problem is , she will never remember cooking times or what's on stove. Anything I can learn is really welcome. This another great thing aboutbthe forum, a wealth of expertise to be tapped into....and its "Scarlets expertise " 
------------- I stood yer on tanner bank
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Posted By: Wil Chips
Date Posted: 10 February 2023 at 6:33am
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
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Posted By: GPR - Rochester
Date Posted: 10 February 2023 at 7:48am
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  |
Great name for a restaurant  . I have had ostrich - very lean and very tasty.
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Posted By: Oracle
Date Posted: 10 February 2023 at 11:20am
Many years ago I tried greyhound , it tasted nice but the following days I had the runs
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Posted By: RR1972
Date Posted: 10 February 2023 at 11:54am
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!
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Posted By: Fscarlet
Date Posted: 10 February 2023 at 12:28pm
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! |
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.
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Posted By: GPR - Rochester
Date Posted: 10 February 2023 at 12:34pm
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! |
Bring some haggis back with you RR & create a stew around it. I am expecting a critical appreciation of all things whisky before the game kicks off!!!!!
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Posted By: GPR - Rochester
Date Posted: 10 February 2023 at 12:36pm
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.
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Posted By: Fscarlet
Date Posted: 10 February 2023 at 12:40pm
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. |
Could even make some herb dumplings using some flour, butter & a bit of water adding some fresh or dried herbs in & pop them on top of the stew for the last 25 mins or so leaving the lid off the pot.
As with most one pot cooking, leave the food do the work.
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Posted By: GPR - Rochester
Date Posted: 10 February 2023 at 1:16pm
Fscarlet wrote:
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. |
Could even make some herb dumplings using some flour, butter & a bit of water adding some fresh or dried herbs in & pop them on top of the stew for the last 25 mins or so leaving the lid off the pot.
As with most one pot cooking, leave the food do the work. |
I do love a dumpling. 
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Posted By: scarletpimp
Date Posted: 10 February 2023 at 7:21pm
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. |
Amazing stuff...slight variation on mine BUT, this sounds better !
------------- I stood yer on tanner bank
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Posted By: Oracle
Date Posted: 10 February 2023 at 7:47pm
International night tomorrow ....full kebab with zombie meat , salad and chilli sauce ...Can't wait 
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Posted By: Wil Chips
Date Posted: 12 February 2023 at 1:55pm
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.
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Posted By: Eastern outpost
Date Posted: 12 February 2023 at 2:22pm
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.
------------- In a world where you can be anything – Be Kind.
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Posted By: Wil Chips
Date Posted: 12 February 2023 at 4:30pm
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!
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Posted By: RR1972
Date Posted: 12 February 2023 at 5:01pm
Bit of tartar sauce and a glass of white ideal with calamari
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Posted By: GPR - Rochester
Date Posted: 13 February 2023 at 8:06am
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.
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Sounds like a culinary delight. Calamari without much else - let the food do the work.
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Posted By: Fscarlet
Date Posted: 13 February 2023 at 8:37am
Sounds immense Wil!!
Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane!
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Posted By: GPR - Rochester
Date Posted: 13 February 2023 at 9:01am
Fscarlet wrote:
Sounds immense Wil!!
Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! |
Did you cook in the oven? What temperature? Sounds stunning.
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Posted By: Fscarlet
Date Posted: 13 February 2023 at 9:07am
GPR - Rochester wrote:
Fscarlet wrote:
Sounds immense Wil!!
Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! |
Did you cook in the oven? What temperature? Sounds stunning. |
Seared them in the pan, then added halved onions, some dried thyme & then red wine & beef stock, cooked on 160 in the oven overnight.
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Posted By: GPR - Rochester
Date Posted: 13 February 2023 at 9:17am
Fscarlet wrote:
GPR - Rochester wrote:
Fscarlet wrote:
Sounds immense Wil!!
Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! |
Did you cook in the oven? What temperature? Sounds stunning. |
Seared them in the pan, then added halved onions, some dried thyme & then red wine & beef stock, cooked on 160 in the oven overnight. |
Fat is flavour - can see why the gravy was so tasty. 
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Posted By: Fscarlet
Date Posted: 13 February 2023 at 9:19am
GPR - Rochester wrote:
Fscarlet wrote:
GPR - Rochester wrote:
Fscarlet wrote:
Sounds immense Wil!!
Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! |
Did you cook in the oven? What temperature? Sounds stunning. |
Seared them in the pan, then added halved onions, some dried thyme & then red wine & beef stock, cooked on 160 in the oven overnight. |
Fat is flavour - can see why the gravy was so tasty.  |
100%! SLow cooking is my favourite. I want to do some more lamb dishes as this isn't something I cook a lot with.
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Posted By: RR1972
Date Posted: 13 February 2023 at 10:34am
Lamb is fatty but really tasty i like those lamb of neck fillets in the butchers, get them in the pan , lamb hot pot is tasty for you guys who have a few hours to cook
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Posted By: Fscarlet
Date Posted: 13 February 2023 at 10:43am
Going to do a lamb curry but trying to perfect my curry paste recipe.
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Posted By: GPR - Rochester
Date Posted: 13 February 2023 at 11:24am
Had slow cooked shoulder of lamb for Sunday roast yesterday. I use a roasting bag which means I can collect all the meat juices which make a very tasty gravy.
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Posted By: Wil Chips
Date Posted: 13 February 2023 at 1:36pm
All this is new news. Excellent.
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Posted By: Gate12
Date Posted: 13 February 2023 at 1:45pm
Love good food but generally cooked by someone else. Only thing I'm pretty handy at is asian food, and that's largely due to Ken Hom cook books but gotten very used to all the flavours now.
When it comes to twists on traditional home cooking I only get about as far as a lasagne sandwich and breakfast jams on burgers (pineapple is a treat).
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Posted By: Fscarlet
Date Posted: 13 February 2023 at 1:47pm
Thinking of investing in a small smoker later this year.
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Posted By: ladram
Date Posted: 13 February 2023 at 3:20pm
Fscarlet wrote:
GPR - Rochester wrote:
Fscarlet wrote:
Sounds immense Wil!!
Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! |
Did you cook in the oven? What temperature? Sounds stunning. |
Seared them in the pan, then added halved onions, some dried thyme & then red wine & beef stock, cooked on 160 in the oven overnight. |
160 overnight ?What energy crisis 
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Posted By: Fscarlet
Date Posted: 13 February 2023 at 3:21pm
ladram wrote:
Fscarlet wrote:
GPR - Rochester wrote:
Fscarlet wrote:
Sounds immense Wil!!
Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! |
Did you cook in the oven? What temperature? Sounds stunning. |
Seared them in the pan, then added halved onions, some dried thyme & then red wine & beef stock, cooked on 160 in the oven overnight. |
160 overnight ?What energy crisis  |
Haha I know...I just tell myself that the £60 the energy company send me back covers it!!
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Posted By: RR1972
Date Posted: 13 February 2023 at 4:48pm
Lack of pudding suggestions on this thread. No sweet tooths aming us? We appear to be forun of fish/meat eating , beer and wine drinkers!
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Posted By: Eastern outpost
Date Posted: 13 February 2023 at 5:56pm
RR1972 wrote:
Lack of pudding suggestions on this thread. No sweet tooths aming us? We appear to be forun of fish/meat eating , beer and wine drinkers! | Sweet tooth here. I mentioned Sean Hill’s Orange Cake - iirc it has a couple of days soaking up some glorious orange liqueur reinforced juice (could be wrong).
I’m a big fan of the Café Gourmand when eating out in France. You get a smaller version of each dessert on the menu so lots of fun and saves time agonising over which to choose.
------------- In a world where you can be anything – Be Kind.
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Posted By: GPR - Rochester
Date Posted: 14 February 2023 at 7:27am
RR1972 wrote:
Lack of pudding suggestions on this thread. No sweet tooths aming us? We appear to be forun of fish/meat eating , beer and wine drinkers! |
I am the starter/main course man mainly my wife is excellent at puds. Her white chocolate, raspberry & coconut cheesecake is superb with gluten free digestives for the base so that our gluten intolerant girls can indulge.
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Posted By: GPR - Rochester
Date Posted: 14 February 2023 at 7:28am
Eastern outpost wrote:
RR1972 wrote:
Lack of pudding suggestions on this thread. No sweet tooths aming us? We appear to be forun of fish/meat eating , beer and wine drinkers! | Sweet tooth here. I mentioned Sean Hill’s Orange Cake - iirc it has a couple of days soaking up some glorious orange liqueur reinforced juice (could be wrong).
I’m a big fan of the Café Gourmand when eating out in France. You get a smaller version of each dessert on the menu so lots of fun and saves time agonising over which to choose. |
Thats the boy eat the lot.!!!!
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Posted By: GPR - Rochester
Date Posted: 14 February 2023 at 7:52am
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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Posted By: GPR - Rochester
Date Posted: 14 February 2023 at 7:53am
Fscarlet wrote:
Thinking of investing in a small smoker later this year. |
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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Posted By: Fscarlet
Date Posted: 14 February 2023 at 7:55am
GPR - Rochester wrote:
Fscarlet wrote:
Thinking of investing in a small smoker later this year. |
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. |
Great to know, will definitely be messaging you! Thanks
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Posted By: Fscarlet
Date Posted: 14 February 2023 at 7:55am
RR1972 wrote:
Lack of pudding suggestions on this thread. No sweet tooths aming us? We appear to be forun of fish/meat eating , beer and wine drinkers! |
Im very much a savoury toothed person. Give me a good cheeseboard after dinner over a pudding.
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Posted By: Eastern outpost
Date Posted: 14 February 2023 at 4:33pm
GPR - Rochester wrote:
RR1972 wrote:
Lack of pudding suggestions on this thread. No sweet tooths aming us? We appear to be forun of fish/meat eating , beer and wine drinkers! |
I am the starter/main course man mainly my wife is excellent at puds. Her white chocolate, raspberry & coconut cheesecake is superb with gluten free digestives for the base so that our gluten intolerant girls can indulge. | That does sound a great dessert.
------------- In a world where you can be anything – Be Kind.
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Posted By: Eastern outpost
Date Posted: 14 February 2023 at 4:36pm
Fscarlet wrote:
RR1972 wrote:
Lack of pudding suggestions on this thread. No sweet tooths aming us? We appear to be forun of fish/meat eating , beer and wine drinkers! |
Im very much a savoury toothed person. Give me a good cheeseboard after dinner over a pudding. | I love a cheeseboard prior to dessert, as is customary in France. So many good cheeses and the temperature is key. A cold brie (for example) has much less appeal than a good runny (ish) one.
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.
------------- In a world where you can be anything – Be Kind.
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Posted By: GPR - Rochester
Date Posted: 16 February 2023 at 8:55am
Eastern outpost wrote:
Fscarlet wrote:
RR1972 wrote:
Lack of pudding suggestions on this thread. No sweet tooths aming us? We appear to be forun of fish/meat eating , beer and wine drinkers! |
Im very much a savoury toothed person. Give me a good cheeseboard after dinner over a pudding. | I love a cheeseboard prior to dessert, as is customary in France. So many good cheeses and the temperature is key. A cold brie (for example) has much less appeal than a good runny (ish) one.
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.
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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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Posted By: ladram
Date Posted: 16 February 2023 at 9:18am
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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Posted By: Eastern outpost
Date Posted: 18 February 2023 at 1:01pm
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.
------------- In a world where you can be anything – Be Kind.
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Posted By: GPR - Rochester
Date Posted: 21 February 2023 at 7:32am
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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Posted By: Fscarlet
Date Posted: 21 February 2023 at 8:15am
GPR - Rochester wrote:
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). |
A nice good Bordeaux would do the trick there. Nice acidic white for the fish pie.
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Posted By: Eastern outpost
Date Posted: 21 February 2023 at 8:18pm
Fscarlet wrote:
GPR - Rochester wrote:
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). |
A nice good Bordeaux would do the trick there. Nice acidic white for the fish pie. | That’s a tasty menu lined up well in advance. Top planning.
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?
------------- In a world where you can be anything – Be Kind.
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Posted By: RR1972
Date Posted: 21 February 2023 at 9:36pm
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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Posted By: RR1972
Date Posted: 21 February 2023 at 9:37pm
Eastern outpost wrote:
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. | sounds a cracking breakfast that
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Posted By: GPR - Rochester
Date Posted: 22 February 2023 at 7:17am
Eastern outpost wrote:
Fscarlet wrote:
GPR - Rochester wrote:
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). |
A nice good Bordeaux would do the trick there. Nice acidic white for the fish pie. | That’s a tasty menu lined up well in advance. Top planning.
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? |
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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Posted By: Eastern outpost
Date Posted: 22 February 2023 at 12:37pm
GPR - Rochester wrote:
Eastern outpost wrote:
Fscarlet wrote:
GPR - Rochester wrote:
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). |
A nice good Bordeaux would do the trick there. Nice acidic white for the fish pie. | That’s a tasty menu lined up well in advance. Top planning.
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? |
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. | Thanks for that. Sounds a super plan. Sporting Wines are often very good at quick deliveries especially for new members.
------------- In a world where you can be anything – Be Kind.
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Posted By: Wil Chips
Date Posted: 24 February 2023 at 5:31pm
Been in Cairo this week. I'm not a massive fan of Lebanese food but some of the street food down in the old city suburbs ( Maadi in this case) is smashing. Found it when I lived there in late noughties, and it's still good now. Manaqish - minced lamb, cheese and a spice mixture (too many to pinpoint) on pita bread,. Hot or old.
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Posted By: Eastern outpost
Date Posted: 24 February 2023 at 7:26pm
Wil Chips wrote:
Been in Cairo this week. I'm not a massive fan of Lebanese food but some of the street food down in the old city suburbs ( Maadi in this case) is smashing. Found it when I lived there in late noughties, and it's still good now. Manaqish - minced lamb, cheese and a spice mixture (too many to pinpoint) on pita bread,. Hot or old.
| Sounds great.
There are plenty of Comptoir Libanais in London and we enjoy calling in there whenever the chance arises. The one in Broadgate was shut last time we went there. Hope it was just temporary.
------------- In a world where you can be anything – Be Kind.
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Posted By: GPR - Rochester
Date Posted: 25 February 2023 at 6:49am
Wil Chips wrote:
Been in Cairo this week. I'm not a massive fan of Lebanese food but some of the street food down in the old city suburbs ( Maadi in this case) is smashing. Found it when I lived there in late noughties, and it's still good now. Manaqish - minced lamb, cheese and a spice mixture (too many to pinpoint) on pita bread,. Hot or old.
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I'd be a bit careful eating old food in Cairo Wil - just saying like - stomach like a camel's armpit. 
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Posted By: RR1972
Date Posted: 25 February 2023 at 7:12am
Eastern outpost wrote:
Wil Chips wrote:
Been in Cairo this week. I'm not a massive fan of Lebanese food but some of the street food down in the old city suburbs ( Maadi in this case) is smashing. Found it when I lived there in late noughties, and it's still good now. Manaqish - minced lamb, cheese and a spice mixture (too many to pinpoint) on pita bread,. Hot or old.
| Sounds great.
There are plenty of Comptoir Libanais in London and we enjoy calling in there whenever the chance arises. The one in Broadgate was shut last time we went there. Hope it was just temporary. | the variety of food in london is incredible camden market has all sorts of open air food stalls and if you walk the lengthh of kilburn high road youll see all of the world on 1 street, croydon must be the jerk chicken capital of the uk!
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Posted By: GPR - Rochester
Date Posted: 25 February 2023 at 9:04am
Went with my wife's favourite for the fish pie little black pigs Australian pinot grigio - tasty. having a friend visit from over the border for the England game and followed by the cassoulet. He is bringing a "nice" red. making a start on the cassoulet soon.
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Posted By: Eastern outpost
Date Posted: 25 February 2023 at 10:13am
GPR - Rochester wrote:
Went with my wife's favourite for the fish pie little black pigs Australian pinot grigio - tasty. having a friend visit from over the border for the England game and followed by the cassoulet. He is bringing a "nice" red. making a start on the cassoulet soon. | Cassoulet is a lovely, hearty dish and ideal for cooler days. In some parts of France, they say it’s traditional to keep a big pot of cassoulet on the go all the time, topping up as required. Possibly countryside legend.
------------- In a world where you can be anything – Be Kind.
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Posted By: Eastern outpost
Date Posted: 28 February 2023 at 12:54pm
Slow-cooked grey squirrel getting a mention on the Jeremy Vine show. More tender than rabbit, apparently.
Worth a try if any can be found from reliable sources.
------------- In a world where you can be anything – Be Kind.
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Posted By: RR1972
Date Posted: 28 February 2023 at 2:32pm
https://www.wildmeat.co.uk/" rel="nofollow - https://www.wildmeat.co.uk/ These guys are all over it. Our friends in the travelling community are big fans of it. Not sonething i have tried myself
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Posted By: Eastern outpost
Date Posted: 28 February 2023 at 5:40pm
RR1972 wrote:
https://www.wildmeat.co.uk/" rel="nofollow - https://www.wildmeat.co.uk/ These guys are all over it. Our friends in the travelling community are big fans of it. Not sonething i have tried myself | How kind! A supplier about 45 mins from us.
------------- In a world where you can be anything – Be Kind.
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Posted By: GPR - Rochester
Date Posted: 02 March 2023 at 7:18am
Menu for the weekend - seafood chowder with crusty bread, pot-roast pheasants with fino & porcini & slow cooked shoulder of lamb roast dinner. Think another bottle of little black pigs pinot grigio with the chowder and I have an Australian cabernet sauvignon ( 14%) lurking on the rack which should do nicely for the pheasants/lamb.
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Posted By: Eastern outpost
Date Posted: 02 March 2023 at 7:34am
Sounds good, GPR. We’re probably salmon somehow on Saturday and a roast chicken on Sunday. Wine pairings to be sorted last minute. All hopefully on the back of a Scarlets win in Cork to make the weekend go with a large smile.
------------- In a world where you can be anything – Be Kind.
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Posted By: Mr Ian
Date Posted: 02 March 2023 at 8:08am
Boys, for an extraordinary food and wine experience, come to Sicily..
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Posted By: GPR - Rochester
Date Posted: 02 March 2023 at 8:14am
Mr Ian wrote:
Boys, for an extraordinary food and wine experience, come to Sicily..
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Now thats what we need - International involvement alongside our African correspondent. Visited Sicily - Taormina - many years ago. Delicious food & wine. Get the recipes flowing Mr Ian.
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Posted By: ladram
Date Posted: 02 March 2023 at 8:24am
GPR - Rochester wrote:
Menu for the weekend - seafood chowder with crusty bread, pot-roast pheasants with fino & porcini & slow cooked shoulder of lamb roast dinner. Think another bottle of little black pigs pinot grigio with the chowder and I have an Australian cabernet sauvignon ( 14%) lurking on the rack which should do nicely for the pheasants/lamb. |
I hope you've made enough for the valet's skullery staff and the gamekeeper Gar 
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Posted By: Fscarlet
Date Posted: 02 March 2023 at 8:35am
Haven't eaten a proper plateful of food since getting a bug in Portugal last Weds so low key food for me this weekend.
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Posted By: GPR - Rochester
Date Posted: 02 March 2023 at 8:37am
Posted By: GPR - Rochester
Date Posted: 02 March 2023 at 8:37am
Fscarlet wrote:
Haven't eaten a proper plateful of food since getting a bug in Portugal last Weds so low key food for me this weekend. |
Did the sardines get you????
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Posted By: Fscarlet
Date Posted: 02 March 2023 at 8:49am
GPR - Rochester wrote:
Fscarlet wrote:
Haven't eaten a proper plateful of food since getting a bug in Portugal last Weds so low key food for me this weekend. |
Did the sardines get you???? |
Didn't even get to have one! Was struck down on night one, did manage to visit Time Out Market which was a foodies heaven but from then it was man down.
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Posted By: Eastern outpost
Date Posted: 02 March 2023 at 8:54am
Fscarlet wrote:
GPR - Rochester wrote:
Fscarlet wrote:
Haven't eaten a proper plateful of food since getting a bug in Portugal last Weds so low key food for me this weekend. |
Did the sardines get you???? |
Didn't even get to have one! Was struck down on night one, did manage to visit Time Out Market which was a foodies heaven but from then it was man down. | Hope you recover soon
------------- In a world where you can be anything – Be Kind.
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