What are you eating and drinking tonight?

[Bijou Bob]

Spent the afternoon trying out a new Indian cook book, so tonight it's a vegatarian thali:

Goan baby aubergine curry
Moong Daal Utter Pradesh style
Punjabi Gobi
Goan kath katha veg curry

And I'm starving so anytime now

[Harry Genshaw]

Spent the afternoon trying out a new Indian cook book, so tonight it's a vegatarian thali:

Goan baby aubergine curry
Moong Daal Utter Pradesh style
Punjabi Gobi
Goan kath katha veg curry

And I'm starving so anytime now

Oh blimey. What time will you be in the petrol station tomorrow?

[thebish]

Spent the afternoon trying out a new Indian cook book, so tonight it's a vegatarian thali:

Goan baby aubergine curry
Moong Daal Utter Pradesh style
Punjabi Gobi
Goan kath katha veg curry

And I'm starving so anytime now

now - that sounds pretty ace!!

[William the White]

Spent the afternoon trying out a new Indian cook book, so tonight it's a vegatarian thali:

Goan baby aubergine curry
Moong Daal Utter Pradesh style
Punjabi Gobi
Goan kath katha veg curry

And I'm starving so anytime now

now - that sounds pretty ace!!

It sounds fantastic!!! I'm having remains of chicken curried - a Madhur Jaffrey recipe my wife volunteered for... She is having a Goan veg curry, with chickpeas and coconut milk that also sounds nice...

[Prufrock]

Tonight, spag bol out of a jar a) coz I'm lazy, and b) coz I really like the Dolmio extra onion and garlic one, and I prefer the taste to any I've ever managed to knock up myself. No accounting for taste huh?

That said, my 'new year's resolution' is to learn to cook properly. I'm not terrible, and can look after myself, but I want to know more. Dorris is tip-top and can help, but today I also went out and bought Jamie's 15 minute meals, and a book called 'Cooking for one'. Hopefully these will help. Michelin star it isn't, but we all start somewhere. One of the things I find hardest is getting enough veg in there. I can't stand eating the same thing for days in a row, but supermarkets often only sell things in bigger quantities, so it goes off before I can use it and so throw money away. Hopefully the second book will have tips here. Going to have a read tonight before deciding on tomorrow's tea.

[Lord Kangana]

I made a curry with plenty of fresh ginger, chillies, garlic and all that malarky, did the safrron and cardamom rice and all that, and made some sag aloo and pickle tray stuff.

My guts have been doing somersaults for about 12 hours now. Not convinced I should repeat anytime soon.

[boltonboris]

Tonight, spag bol out of a jar a) coz I'm lazy, and b) coz I really like the Dolmio extra onion and garlic one, and I prefer the taste to any I've ever managed to knock up myself. No accounting for taste huh?

That said, my 'new year's resolution' is to learn to cook properly. I'm not terrible, and can look after myself, but I want to know more. Dorris is tip-top and can help, but today I also went out and bought Jamie's 15 minute meals, and a book called 'Cooking for one'. Hopefully these will help. Michelin star it isn't, but we all start somewhere. One of the things I find hardest is getting enough veg in there. I can't stand eating the same thing for days in a row, but supermarkets often only sell things in bigger quantities, so it goes off before I can use it and so throw money away. Hopefully the second book will have tips here. Going to have a read tonight before deciding on tomorrow's tea.

I knocked out the Keema(sp?) curry one from that book. Well a variation anyway, as I didn't have the book, just watched it on tele.

Anyway, it was quality.

[bobo the clown]

Tonight, spag bol out of a jar a) coz I'm lazy, and b) coz I really like the Dolmio extra onion and garlic one, and I prefer the taste to any I've ever managed to knock up myself. No accounting for taste huh?

[Prufrock]

Tonight, spag bol out of a jar a) coz I'm lazy, and b) coz I really like the Dolmio extra onion and garlic one, and I prefer the taste to any I've ever managed to knock up myself. No accounting for taste huh?

That said, my 'new year's resolution' is to learn to cook properly. I'm not terrible, and can look after myself, but I want to know more. Dorris is tip-top and can help, but today I also went out and bought Jamie's 15 minute meals, and a book called 'Cooking for one'. Hopefully these will help. Michelin star it isn't, but we all start somewhere. One of the things I find hardest is getting enough veg in there. I can't stand eating the same thing for days in a row, but supermarkets often only sell things in bigger quantities, so it goes off before I can use it and so throw money away. Hopefully the second book will have tips here. Going to have a read tonight before deciding on tomorrow's tea.

I knocked out the Keema(sp?) curry one from that book. Well a variation anyway, as I didn't have the book, just watched it on tele.

Anyway, it was quality.

From the Oliver one? First game back post Xmas on Saturday so I'm not sure a curry is a great idea for tomorrow ha! Might get a bit more room on the ball though...

[Prufrock]

Tonight, spag bol out of a jar a) coz I'm lazy, and b) coz I really like the Dolmio extra onion and garlic one, and I prefer the taste to any I've ever managed to knock up myself. No accounting for taste huh?

Only the sauce. The thoughts of those canned chili/spag boll things make me queasy. Anyway, just had it, clod it over some mince and bacon, peasy. Probably got a month's worth of sugar in it like, but hey ho...

[2399]

Toblerone For Breakfast two days in a row.

Went to have some last night, it had melted!

[bobo the clown]

Tonight, spag bol out of a jar a) coz I'm lazy, and b) coz I really like the Dolmio extra onion and garlic one, and I prefer the taste to any I've ever managed to knock up myself. No accounting for taste huh?

Only the sauce. The thoughts of those canned chili/spag boll things make me queasy. Anyway, just had it, clod it over some mince and bacon, peasy. Probably got a month's worth of sugar in it like, but hey ho...

You've not made it any better !!

What're you doing man ?? If you have the mince ... & bacon, then shirley that bottle can only be tomato & herbs & seasonings.

btw .... not 'low fat' mince, where do people think the flavour comes from ?, & don't fail to fry it till it's well cooked before putting significant liquid in there or you're just boiling the meat.

Doris needs to sort you out soon or uncle bobo's coming down there to teach you.

[General Mannerheim]

Been up to Jamie's, the bill for 3 of us was less than the bill for two at the fishermans Retreat.

[bobo the clown]

Currently soaking a big piece of beef as I make, for the very first time, my very own corned beef.

It's been in pickling liqour for 5 days now. A good 15 to go I believe. Wanted to try this for years.

How the hell I'll get it into a can afterwards I can't imagine.

[Prufrock]

Tonight, spag bol out of a jar a) coz I'm lazy, and b) coz I really like the Dolmio extra onion and garlic one, and I prefer the taste to any I've ever managed to knock up myself. No accounting for taste huh?

Only the sauce. The thoughts of those canned chili/spag boll things make me queasy. Anyway, just had it, clod it over some mince and bacon, peasy. Probably got a month's worth of sugar in it like, but hey ho...

You've not made it any better !!

What're you doing man ?? If you have the mince ... & bacon, then shirley that bottle can only be tomato & herbs & seasonings.

btw .... not 'low fat' mince, where do people think the flavour comes from ?, & don't fail to fry it till it's well cooked before putting significant liquid in there or you're just boiling the meat.

Doris needs to sort you out soon or uncle bobo's coming down there to teach you.

Low fat mince? Is that even a thing? Sounds grim.

Mince fried hot, bacon grilled (crispy fat) then clod the sauce over the mince just to heat it up. Basically I think it's just chopped tomatoes, onion, garlic, and a shit load of sugar. Lazy, but I like it. Then pasta into sauce, not sauce onto pasta. Sorted, in a that took 15 mins in real-world, not Jamie Oliver world, way.

[2399]

Pomegranite Juice. $6.50 Product of Georgia

[Beefheart]

Tonight, spag bol out of a jar a) coz I'm lazy, and b) coz I really like the Dolmio extra onion and garlic one, and I prefer the taste to any I've ever managed to knock up myself. No accounting for taste huh?

Only the sauce. The thoughts of those canned chili/spag boll things make me queasy. Anyway, just had it, clod it over some mince and bacon, peasy. Probably got a month's worth of sugar in it like, but hey ho...

You've not made it any better !!

What're you doing man ?? If you have the mince ... & bacon, then shirley that bottle can only be tomato & herbs & seasonings.

btw .... not 'low fat' mince, where do people think the flavour comes from ?, & don't fail to fry it till it's well cooked before putting significant liquid in there or you're just boiling the meat.

Doris needs to sort you out soon or uncle bobo's coming down there to teach you.

If you want a tip, my Italian Grandmothers, and I imagine other family members back over there use pork mince in their sauces.

[thebish]

calling tagine users....

My missus had a tagine for christmas - it's what she wanted...

now - there don't appear to be many vegetarian tagine recipe books around - largely (I imagine) because the moroccans like their meat - and that's what a tagine is for!!

anyway - vegetarian we are - and we have a tagine!

so - there are plenty of slow-cooker vegetarian recipe books around - including indian - can I just take a slow cooker recipe and do it in a tagine? (is there any difference essentially between a slow cooker and a tagine? - the missus's is an oven tagine - not for the hob.)

and...

has anyone got any vegetarian tagine recipes to share (I think I remember William mentioning a vegetarian tagine dish of some sort just before christmas..)

[Lord Kangana]

I use root veg only bish (carrots, squash, turnip and onions), it stays together better. then just use cumin (plenty of cumin, its what Moroccan food tatses of) tomato puree, garlic and chilli. Usually throw in some tomato juice and maybe a bit of celery salt, bit of veg stock cube and then finish at the end with plenty of parsley and corriander.

[thebish]

I use root veg only bish (carrots, squash, turnip and onions), it stays together better. then just use cumin (plenty of cumin, its what Moroccan food tatses of) tomato puree, garlic and chilli. Usually throw in some tomato juice and maybe a bit of celery salt, bit of veg stock cube and then finish at the end with plenty of parsley and corriander.

cool!

ound this BBC recipe which is basically what you say - involves summat called "chermoula paste" that you make by whizzing up onions, garlic, root ginger, lemon juice, olive oil, honey, cumin, paprika, turmeric, chilli powder and coriander... in the food processor

then you add it to a tagine full of root vegetables (and maybe a squash)