Food

[old man emu]

1 hour ago, Jerry_Atrick said:

Medium white wine - around 100ML + a little

Is that " + a little" the same "little" that's left in the bottle after the 100 ml and several quality control samples have been removed by the Chef de Partie?

[red750]

Reminds me of the Galloping Gourmet, NZ chef Graham Kerr on TV in the 80's - a a glug of this, a slurp of that.

[old man emu]

7 minutes ago, red750 said:

a glug of this, a slurp of that.

I've been struggling to convert measurements in an old recipe book to Metric. What's a "gill" if not a fish's respiratory device?

[red750]

2 minutes ago, old man emu said:

What's a "gill"

https://en.wikipedia.org/wiki/Gill_(unit)

[onetrack]

[old man emu]

30 minutes ago, red750 said:

https://en.wikipedia.org/wiki/Gill_(unit)

I had looked it up and found the metric equivalent, but thanks for the link as I found that the correct pronunciation is "jill", which throws a whole new meaning for the cause of Jack's broken crown.

 

 

[Jerry_Atrick]

Well, we had leftover potatoes, cauliflower and other bits that  would normally go to waste. Instead, I went to the go to recipe for this stuff - bubble and squeak (https://www.bbcgoodfood.com/recipes/bubble-squeak).

 

But, I changed it slightly. First, no bacon (streaky or otherwise) as we couldn't get our brand which has no nitrates/preservatives. Gladly, we had no Brussels Sprouts left, so it was cold pre-boiled cabbage. We had leftover Cauliflower and cheese, so the cauliflower covered in cheese was added to the crushed leftover potatoes, , but no excess cheese. I added a small amount  diced turkey, diced mushroom (probably a cup each), and some dried oregano at the same time as the cabbage.

 

Throughout the cooking, I had the stove set to 8 (highest is 9, except for the fast boil).As we had no bacon, the onions and garlic went straight in. I stirred all the way through so as neither would burn - for about two minutes, then added the cabbage, mushrooms, and oregano. It did take about 10 minutes more or less constantly stirring and then added the turkey (not the same time as the cabbage as I previously mentioned). From there, I followed the recipe.

 

Served it with a snag and a couple of unused pre-prepared small duck spring rolls Everyone had seconds of the Bubble and Squeak.

 

Oh yeah.. added a moderate amount of cracked black pepper at the same time as the cabbage, etc.

Edited December 30, 2023 by Jerry_Atrick

[old man emu]

2 hours ago, Jerry_Atrick said:

stove set to 8 (highest is 9, except for the fast boil)

None of your Pommy stuff here, mate!

[nomadpete]

Potatoes?

OME it must be an old Irish recipe.

[onetrack]

Bubble and Squeak was always on the breakfast menu when I was in the Army. It was quite acceptable - mashed potatoes, carrots, cabbage, and leftover green veggies, most times.

Don't recall the Army version having bacon or onion in it, but it might have had a bit. I guess they used eggs and maybe a bit of flour to hold it all together. The Army B&S patties held together well, unlike a lot of the efforts I see on the 'net.

[red750]

I have found a good laxative is coleslaw. I buy those little plastic cups of coleslaw and use them in sandwiches, with things like ham, cheese, tomato etc. I had problems with constipation when I had the bowel hernia, but now I am as regular as clockwork.

[facthunter]

 What is Coles Law. Anyhow Lots of fruit will keep you beaut."Snapping one off" will be a thing of the past. Nev

[old man emu]

2 hours ago, red750 said:

I buy those little plastic cups of coleslaw and use them in sandwiches

Doesn't the plastic get caught between your teeth?

[red750]

23 minutes ago, old man emu said:

Doesn't the plastic get caught between your teeth?

You're on fire today, Mark.

[onetrack]

It's roast time today. I pulled a half leg of lamb out of the freezer a few days back, so lunch today will be roast lamb, roast potatoes and a nice range of salads.

It's cooler today, so a good day for cooking a roast, and it will give us some cold meat during the week, as it heats up again. Next weekend is looking like a scorcher.

[willedoo]

1 hour ago, onetrack said:

It's roast time today. I pulled a half leg of lamb out of the freezer a few days back, so lunch today will be roast lamb, roast potatoes and a nice range of salads.

It's cooler today, so a good day for cooking a roast, and it will give us some cold meat during the week, as it heats up again. Next weekend is looking like a scorcher.

Since becoming a seafood only eater five years ago, the only meat I miss is lamb. I used to love the stuff and was brought up on it and despite the paddocks full of sheep I'd eaten over the years, never tired of it once. My dad had a small British Breed sheep stud that he established just after the war. Dorset Downs they were, not common here but a fairly popular breed in NZ and naturally England. They are a short wooled meat breed and the Australians have bred them into a long legged variety in comparison to the short-arse Kiwi and English versions. More distance for the sheep to travel on Australian farms, so the long legs were a better option here.

 

Years ago, he used to buy first cross Border Leicester/ Merino ewes and put Dorset Down rams over them to produce fat lambs for market. There was just no lamb like it on the planet in that cross bred combination. Just think of the best lamb you've ever eaten and multiply it by 10. The taste was something else. You could eat lamb like that forever.

[willedoo]

I think an animal's diet has a big influence on taste of the meat. I never liked grain fed beef with all that fat through the meat. I thought it was tasteless compared to nice grass fed beef with the yellowish selvage.

[willedoo]

What is it with this fascination for sweet food. I get the part that sugar is addictive, but is it purely the demands of society for sweetened food or is the food industry guilty of pushing something addictive to sell their products. I went into Woolies this morning to buy some cocoa which is usually in the aisle with the baking goods. Baking cocoa that is, which is what I drink. Before I tracked it down in the baking aisle, I spotted packets of drinking chocolate in the aisle with the tea and coffee. The only difference was that the drinking chocolate contained an artificial sweetener. I thought that was a bit odd as tea and coffee is sold without added sweeteners. I know Milo is sweet, but I guess if you want to drink unsweetened chocolate, you have to stick to the baking cocoa.

[old man emu]

On a similar note, what's with the spicy stuff? Why do we need chilli- flavoured this 'n' that? Spices in the food of other cultures are simply an expression of the culture, and I can accept that. I'd try the food of other cultures which is spiced, but you have no say in how spicy a dish might be. If you order something and ask the cook to go easy on the spices, you are considered a lesser being. And you can't trust pre-packaged food that you cook yourself because the spices are already provided in what the manufacturer considers to be necessary to create the correct taste. But whose "correct taste" is it:

[onetrack]

I'm thoroughly sick of the chilli fad that has started to pervade nearly every item of cooked food you buy. I can understand people wanting to hide the flavour of something pretty ordinary with a dose of chilli - but to use chilli to flavour everything, including tasty fish types, is idiocy.

All chilli does, is overwhelm the original taste, and I'm sure the Mexicans added it to all their food simply because they've no idea of what spices are supposed to do to food - enhance the flavour.

Then the Americans, whose food tastes are abominable, have taken chilli to extremes, and overwhelmed our cooking offerings and styles with it.

I can handle a tiny amount of chilli, but SWMBO can't have any at all (along with all the nightshade family plants), because chilli makes her arthritis flare up to unbearable pain levels.

I've made my own curry powder that doesn't contain chilli, and it was a very nice curry, and SWMBO could eat it without painful results.

Time after time, we've asked the waitperson if a particular dish contains chilli, and they say, "Oh no, no chilli in it!" - and as soon as we order it, we find it's laced with chilli - either via curry powder or some other added sauce that contains chilli!!

[old man emu]

It's my belief that the pungent spices like chilli and the like were used to stop hunger pangs when the amount of food available was insufficient. 

[spacesailor]

Those seasoning, 

were used to hide the taste of  rancid meat .

we've just gotten use to that taste .

spacesailor

[red750]

We don't eat anything spicy in our household, bland as can be. We order our meatlovers pizza "No Salami".

Someone brought gingernut biscuits to the Shed today. I won't eat them. I can't understand how people can eat those hot,hot chilis which burn your mouth. The ones where you need a glass of milk at the ready. I would be throwing up. I don't eat Maccas, but I definitely wouldn't have the zinger or zesty dishes.

[Marty_d]

Jeez, what a tasteless mob!

I'll argue for flavour. Piquancy, tanginess, the touch of spice to titillate the taste buds.

If I have poached eggs I'll put salt, pepper, oregano and some chilli flakes on them. Even grilled cheese gets a sprinkle of chilli powder before going under the grill.

One of our favorite family recipes is chicken shawarma, by Recipe Tin Eats. The flavour is superb.

[nomadpete]

To each, their own.

For me, a little spice can turn bland into tasty.

But too much just ruins the dish. I don't understand those who claim to like eating straight chillies - for me, a little bit is a taste enhancer.