Bubble & Squeak. It's Monday.
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Salmon Ramen. Found large Japanese Udon noodles at half-price in Tescos last night, so it had to be done. I'm cooking the salmon in a pressure cooker, then transferring the stock and flesh to another pot adding green cabbage, the noodles and Thai green curry paste. I forgot to buy coriander. If I'm not feeling to lazy in a minute when it's done, I may quickly go to the shops and buy some. By no means an authentic recipe, but I enjoy it like this.
Update: I went for the coriander and I'm so glad I did - made a lot of difference. But I ate way too much and now I feel very uncomfortable.
Last edited by Beef Oven!; 10-02-18, 13:45.Comment
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... mme v being out for an anniversary lunch with university contemporaries from c. 1976 left to my own choices. Roast duck fillets, new potatoes, salad, cheeses. A very nice ch Lafon-Rochet Saint-Estèphe 2000.
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What cheeses?Originally posted by vinteuil View PostIt isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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... well, there was an époisses, and a wensleydale, and a chaource, and a stilton. There was a goat too, but I had had enuff by then...Originally posted by french frank View Post
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Yes, that sounds reasonable. For an unaccountable reason, I don't care to mix French and English because I don't care for wine with English - Stilton being perhaps an exception.Originally posted by vinteuil View Post
But as for wine, exceptionnellement I have a good one, but now mostly I search out the ones now marked 'Vin de France' (are they the old 'vin de pays'? VDQS?) that come in rouge and blanc versions
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It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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My signature dish, Spaghetti Bolognaise!Comment
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... what I find interesting, is that when you read earlier writers on food and wine (I'm thinking of Brillat-Savarin and Grimod de La Reynière) the assumption was that you wd have two types of wine - a cheap'n'cheerful quaffing wine to slake thirst / accompany food - and then, quite separately, a 'serious' wine that was to be sniffed and savoured as an experience in itself, but drunk in relatively small quantities. I think this is a useful approach...Originally posted by french frank View Post
But as for wine, exceptionnellement I have a good one, but now mostly I search out the ones now marked 'Vin de France' (are they the old 'vin de pays'? VDQS?) that come in rouge and blanc versions.
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I have been trying root beer - which doesn't contain alcohol - from Tesco's. Normally I don't "do" fizz but I like things that are similar to cream soda. I've also been looking on google to see what a tootsie roll is because I realised I didn't really know although it is in song lyrics. This must bizarrely be something of an American phase I'm going through. I've no idea why.
Does anyone have other examples of food and drink from there that have largely not become a part of the culture here?Comment
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... how are you with clam chowder or (from a different world) hominy grits??Originally posted by Lat-Literal View Post
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Oh yes, spot on - that is precisely it. I have heard of those things but am vague about them.Originally posted by vinteuil View Post
I think it would be a yes to chowder but not to clams as I like seafood but it doesn't like me.Comment
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... Lats - try these for size :
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But why? It only takes about two minutes to poach in the ordinary way!Originally posted by Beef Oven! View PostComment
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But wouldn’t that be achieved at the expense of the flavour of the fish itself?Comment
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