What are you eating and drinking tonight?
Moderator: Zulus Thousand of em
-
- Passionate
- Posts: 3057
- Joined: Thu Sep 22, 2005 4:21 pm
- Montreal Wanderer
- Immortal
- Posts: 12942
- Joined: Thu May 26, 2005 12:45 am
- Location: Montreal, Canada
-
- Legend
- Posts: 6343
- Joined: Wed Oct 18, 2006 12:45 pm
-
- Passionate
- Posts: 2479
- Joined: Fri Jun 27, 2008 8:23 pm
- Location: Dr. Alban's
I always do my mash in the traditional way - boil in salted water, drain and mash. I add butter before mashing, and then add a bit more once I've mashed, then stir it in using a wooden spoon. Makes the potatoes fluffier and tastes creamier. Trick is to mash in a plastic bowl rather than the pan, then stir quickly until the potato kind of moves round the bowl.
- mofgimmers
- Reliable
- Posts: 987
- Joined: Sat Oct 16, 2004 11:54 am
- Location: Manchester
-
- Immortal
- Posts: 15355
- Joined: Sun Nov 18, 2007 11:42 pm
- Location: Vagantes numquam erramus
1) Perfect Mash:-General Mannerheim wrote:thanks - so why dont they just call it frying?
Im also on the hunt for thee Perfect mash potato recipie - anyone any tips? i already have a ricer!
Boil your potatoes in water with a handful of sugar and a good pinnch of salt in. Drain. Put back in pan on a low heat to dry. Then put through ricer, back into pan and season heavily with salt and white pepper. Meanwhile, in a seperate pan, but a large knob of butter, another handful of sugar and a cupful of cream. Bring to the boil, simmer for a minute, then combine with the mash on heat. Serve. Perfect Mash.
Secondly, sauteeing comes from a sauteuse pan, French, which is a large heavy higher-sided frying pan.
You can judge the whole world on the sparkle that you think it lacks.
Yes, you can stare into the abyss, but it's staring right back.
Yes, you can stare into the abyss, but it's staring right back.
-
- Legend
- Posts: 7192
- Joined: Fri Jun 03, 2005 12:31 pm
- Location: London
Because you have to run around in the city centre and catch one of the bastards first?ratbert wrote:I'm having pigeon breast warm salad tonight. Cooking doesn't get tougher than this.
Prufrock wrote: Like money hasn't always talked. You might not like it, or disagree, but it's the truth. It's a basic incentive, people always have, and always will want what's best for themselves and their families
There are so many of the sods you don't have to run. You just stand on one!mummywhycantieatcrayons wrote:Because you have to run around in the city centre and catch one of the bastards first?ratbert wrote:I'm having pigeon breast warm salad tonight. Cooking doesn't get tougher than this.
I have his belly. I do not look like a boiled egg with glasses however.Verbal wrote:]Are you Gregg Wallace from Masterchef, ratbert?
- BWFC_Insane
- Immortal
- Posts: 36192
- Joined: Mon Jul 09, 2007 4:07 pm
Nice. When I go for something like that I use just a simple sauce with a splash of white wine, olive oil, garlic, onion, basil, and fresh cherry tomatoes. Got to be careful with chillies on seafood for me as it's easy to overpower the delicate flavour.BWFC_Insane wrote:Tonight I am cooking spaghetti with mussels in a tomato sauce with a hint of chilli!
Few shavings of parmesan on top. Lovely.
- BWFC_Insane
- Immortal
- Posts: 36192
- Joined: Mon Jul 09, 2007 4:07 pm
Indeed tis roughly what I'm doing.jimbo wrote:Nice. When I go for something like that I use just a simple sauce with a splash of white wine, olive oil, garlic, onion, basil, and fresh cherry tomatoes. Got to be careful with chillies on seafood for me as it's easy to overpower the delicate flavour.BWFC_Insane wrote:Tonight I am cooking spaghetti with mussels in a tomato sauce with a hint of chilli!
Few shavings of parmesan on top. Lovely.
Though tinned chopped tomatoes rather than the fresh ones in this instance.
Just a very slight hint of chilli, not overpowering!
It's my very favourite quick dinner. Not too expensive either which is always important as a student!BWFC_Insane wrote:Indeed tis roughly what I'm doing.jimbo wrote:Nice. When I go for something like that I use just a simple sauce with a splash of white wine, olive oil, garlic, onion, basil, and fresh cherry tomatoes. Got to be careful with chillies on seafood for me as it's easy to overpower the delicate flavour.BWFC_Insane wrote:Tonight I am cooking spaghetti with mussels in a tomato sauce with a hint of chilli!
Few shavings of parmesan on top. Lovely.
Though tinned chopped tomatoes rather than the fresh ones in this instance.
Just a very slight hint of chilli, not overpowering!
- Dave Sutton's barnet
- Immortal
- Posts: 28706
- Joined: Sun May 14, 2006 4:00 pm
- Location: Hanging on in quiet desperation
- Contact:
- TANGODANCER
- Immortal
- Posts: 43270
- Joined: Fri Sep 02, 2005 9:35 pm
- Location: Between the Regency and the Rubaiyat and forever trying to light penny candles from stars.
I told you, bread, butter, cheese, raw onion, corned beef, fresh tomatoes can make a tasty feast without spending a fortune.Prufrock wrote:Currently micro chips with melted cheddar, mayo and tom sauce. Later some super noodles me thinks. Good ol' student life! To drink, cheap lemonade and orange squash.
Onions are so versatile. Drop a bit of butter in the frying pan and fry them (tin of hot-dog sausages, bread and butter ), slice one up and drop it in a flat dish of vinegar for a couple of hours. Beats any pickles going and is tasty with everything (including a chip sandwich). Cheap and cheerful is the way.
Si Deus pro nobis, quis contra nos?
Cheers for the advice TD, but if you can find corned beef over here you are an absolute heroTANGODANCER wrote:I told you, bread, butter, cheese, raw onion, corned beef, fresh tomatoes can make a tasty feast without spending a fortune.Prufrock wrote:Currently micro chips with melted cheddar, mayo and tom sauce. Later some super noodles me thinks. Good ol' student life! To drink, cheap lemonade and orange squash.
Onions are so versatile. Drop a bit of butter in the frying pan and fry them (tin of hot-dog sausages, bread and butter ), slice one up and drop it in a flat dish of vinegar for a couple of hours. Beats any pickles going and is tasty with everything (including a chip sandwich). Cheap and cheerful is the way.
In a world that has decided
That it's going to lose its mind
Be more kind, my friends, try to be more kind.
That it's going to lose its mind
Be more kind, my friends, try to be more kind.
- TANGODANCER
- Immortal
- Posts: 43270
- Joined: Fri Sep 02, 2005 9:35 pm
- Location: Between the Regency and the Rubaiyat and forever trying to light penny candles from stars.
But the agents always tell their players that France is nearer to Argentina than England?Prufrock wrote:Cheers for the advice TD, but if you can find corned beef over here you are an absolute heroTANGODANCER wrote:I told you, bread, butter, cheese, raw onion, corned beef, fresh tomatoes can make a tasty feast without spending a fortune.Prufrock wrote:Currently micro chips with melted cheddar, mayo and tom sauce. Later some super noodles me thinks. Good ol' student life! To drink, cheap lemonade and orange squash.
Onions are so versatile. Drop a bit of butter in the frying pan and fry them (tin of hot-dog sausages, bread and butter ), slice one up and drop it in a flat dish of vinegar for a couple of hours. Beats any pickles going and is tasty with everything (including a chip sandwich). Cheap and cheerful is the way.
Si Deus pro nobis, quis contra nos?
Who is online
Users browsing this forum: No registered users and 31 guests