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View Full Version : FOOD, is anyone eating anyting good tonight


John Falstaff
30-08-03, 23:53
Hi Everyone,

http://www.tombraiderforums.com/images/smilies/wave.gif

I'm going to make chicken and cashew nuts with stir fried rice. Last nights effort (chips) caught fire. :(

But the cats really helped out!

Question: what are Lara's and Kurtis's favouite foods?

http://www.tombraiderforums.com/images/smilies/jumper.gif

neil4768
30-08-03, 23:55
Have already eaten tonight Cod and chips from the chippy can't get that in France can you!

shandroid
31-08-03, 00:05
I made yummy sausage/cheese dip for the first Nebraska Husker game, YEAH!! They won!!!!

Here's how you make it:
One lb. Jimmy Dean sausage, fried
One block Velveeta cheese
One large can Del Monte stewed tomatoes w/peppers and onions
about 3 T. real bacon bits

Combine all ingredients and serve with Doritos!!
Awesome football treat!! And that's American football, not soccer, you foreign folks!! Ok, you guys can make it too!!

And if you are wondering, I like classy food too, this is just for watching football.

John Falstaff
31-08-03, 00:08
Neil,

Your too damn right. Nor battered sausages, etc:but I do have some steak and ale pie and the last vestiges of hope. I've got the Colman's English Mustard - and I just Know that somone will send me the pork pie!

http://www.tombraiderforums.com/images/smilies/smile.gif

Isabella
31-08-03, 00:08
Hello John and neil http://www.tombraiderforums.com/images/smilies/wave.gif
Everyone was convinced that I was being held captive somewhere for the past 3 months ;) ( since I found this forum So a flock of them stopped over tonight.

Fortunatley I had some wonderful bleu-cheese pasts left over from last night. I had a bit myself.

The pasta is quite delicious. Bleu cheese, garlic, sea salt, pepper, thyme.
Also I gave them a lot of wine so they are all mesmorized by the t.v. atm while I snuck back on the pc
;)

tippucat
31-08-03, 00:10
Well, I've been noshing on chocolate peanuts and raisens. Loverly

John Falstaff
31-08-03, 00:11
I follow both football (soccer) (Spurs fan :( ) and American football (Raiders) :mad: :( :mad:

One can only weep!

:rolleyes:

neil4768
31-08-03, 00:21
Well its only 3 goals John my GF is a bit annoyed tonight about that result myself don't care too much about it.

Back to the subject all this talk about food I am now going to have to find something to eat and lucky me I've some pork pies in the fridge yum yum and another bottle of ale, I'm never going to lose this weight.

swimfanc42tr
31-08-03, 00:34
I had a sloppy joe.. lol... http://www.tombraiderforums.com/images/smilies/mischievous.gif

John Falstaff
31-08-03, 00:46
Pork Pies. Pork Pies.

Haven't you had enough of this government?

Maybe your right!

It's better you eat them, with the hotest mustard;

Before they eat you!

tippucat
31-08-03, 00:49
Originally posted by swimfanc42tr:
I had a sloppy joe.. lol... http://www.tombraiderforums.com/images/smilies/mischievous.gif Isn't it funny how the same thing can mean something totally different in another country. In terms of a 'sloppy jo', that's a vest in parts of the UK. What is it in Texas?

Hi Swimfanc42 http://www.tombraiderforums.com/images/smilies/wave.gif

neil4768
31-08-03, 00:55
Originally posted by John Falstaff:
Pork Pies. Pork Pies.

Haven't you had enough of this government?

Maybe your right!

It's better you eat them, with the hotest mustard;

Before they eat you!Only 1 year 9 months and counting at the most

shandroid
31-08-03, 01:00
Good grief, you guys in the easterly direction ;)
What is the world are you eating over there? Usually reading about food makes me hungry... http://www.tombraiderforums.com/images/smilies/whistle.gif

neil4768
31-08-03, 01:03
Of it doesn't move eat it If it mobes catch it and eat it Why what do you eat

John Falstaff
31-08-03, 01:03
Neil,

Do you remember a great soul group called Dexy's Midnight Runners. One of their best songs was called 'Liars A to E'. Does this remind you of anyone?
;)

shandroid
31-08-03, 01:03
Whoops! What IN the world are you eating...I hate it when I make typos!!!!

neil4768
31-08-03, 01:06
Mmmmmm let me see all politicians and one in particular

John Falstaff
31-08-03, 01:08
Hi Shandroid,

http://www.tombraiderforums.com/images/smilies/wave.gif

The fact is we will eat anything that doesn't eat us first. http://www.tombraiderforums.com/images/smilies/redface.gif

But we're really talking about politics!

We know we want to eat deep fried pizza in batter, mars bars (deep fried in batter) and I suspect we are both praying that our government doesn't eat us first.

We've probably lost that one. :(

neil4768
31-08-03, 01:15
Originally posted by shandroid:
Whoops! What IN the world are you eating...I hate it when I make typos!!!!Don;t worry I have had to much alchohol and food to care less about typos

Tommrrow i am going to be having a Veal & prune, cassarole its marinating now , the calf was humanely raised , with a Burgendy 1996 and for dessert a redreshing lemon roulade with jersery cream, I glad I work at waitrose (food store upmarket) allowa me to get good quality food.

neil4768
31-08-03, 01:18
Johm what do you mean poltics I thought this was about food and deep fried mars bars mmmmmmmmmmmm

new years resoultion 2050 loose weight

shandroid
31-08-03, 01:45
Tommrrow i am going to be having a Veal & prune, cassarole its marinating now , the calf was humanely raised , with a Burgendy 1996 and for dessert a redreshing lemon roulade with jersery cream, I glad I work at waitrose (food store upmarket) allowa me to get good quality food Do you see what I mean?! Veal and Prunes? OMG I know what thread I'm looking at the next time I want to cheat on my diet! http://www.tombraiderforums.com/images/smilies/yuck.gif

John Falstaff
31-08-03, 01:51
No doubt it would keep you regular. I'm not sure I'd I'd eat it myself!

Goodnight and godbless (sic)!

TRChik
31-08-03, 02:32
Cape Cod potato chips, a bottle of coke and a bag of gummy worms and watermellon sour patch kids :D

neil4768
31-08-03, 08:29
Originally posted by shandroid:
</font><blockquote>quote:</font><hr /> Tommrrow i am going to be having a Veal & prune, cassarole its marinating now , the calf was humanely raised , with a Burgendy 1996 and for dessert a redreshing lemon roulade with jersery cream, I glad I work at waitrose (food store upmarket) allowa me to get good quality food Do you see what I mean?! Veal and Prunes? OMG I know what thread I'm looking at the next time I want to cheat on my diet! http://www.tombraiderforums.com/images/smilies/yuck.gif </font>[/QUOTE]Its healthy and it tastes good :D except for the cream but who cares a little bit of what you fancy does you no harm

Harryu
31-08-03, 10:18
Just having my favourite breakfast; butter fried mushrooms, oak smoked salmon mixed in scrambled eggs, with beans on toast (little bit of coconut cream mixed in the beans.

Bon Appetite.....Aza

ELEN
31-08-03, 10:25
OMG Aza!! Is this your breakfast?? What are you going to eat for lunch?? http://www.tombraiderforums.com/images/smilies/tongue.gif

anna3f
31-08-03, 10:32
Healthy breakfast Aza! :D
Well its said that breakfast is the most important meal in the day! http://www.tombraiderforums.com/images/smilies/whistle.gif

Harryu
31-08-03, 10:45
Hi http://www.tombraiderforums.com/images/smilies/wave.gif
I always eat a hearty breakfast after imbibing a few glasses of English wine the night before. Yes, honestly, you can get English wine and its gorgeous http://www.tombraiderforums.com/images/smilies/love1.gif .
My wife and I are going for a long walk along the local canal in about an hour; its absolutely beautiful, so calm and peaceful and all the people you meet are so friendly. Its got a lot of barges and small boats on it and a nice gentle stroll is just the ticket to help you walk off a big breakfast.

Aza

anna3f
31-08-03, 10:53
Walks along the canal! http://www.tombraiderforums.com/forums/icons/icon14.gif
Wonderful! ;)

Apofiss
31-08-03, 11:14
Frieded potato with chop and plus tasty salads!
Extra yammy! http://www.tombraiderforums.com/images/smilies/smile.gif

*Less healthy-more tasty* :D

But I don't drink coffee a lot, almoust never! http://www.tombraiderforums.com/images/smilies/tongue.gif

neil4768
31-08-03, 12:48
Originally posted by Aza:
Just having my favourite breakfast; butter fried mushrooms, oak smoked salmon mixed in scrambled eggs, with beans on toast (little bit of coconut cream mixed in the beans.

Bon Appetite.....AzaBeautiful that a perfect start to the day.

Any way Have put my casserole on at the smell is gougeous only another 4 hours to go.
Just baked some bread this morning and will eqat some of that in a minute

Gina Vaught
01-09-03, 02:29
As long as you guys dont mention hagis. http://www.tombraiderforums.com/images/smilies/yuck.gif My husband likes it, I cant stand it. Pizza for me anytime, anyway, anywhere. Of course I didnt make it tonight. Went through a quick drive-thru. But I did make enchiladas w/chicken and spanish rice last night. yum! I tried real spanish food once in New Mexico, it was really good.

John Falstaff
01-09-03, 02:59
Real Spanish

In New Mexico?

:confused:

I know a number of Mexicans who have not beenpolite about tex-mex. Can't repeat the comments.

;)

andromeda_eats
01-09-03, 03:03
breakie is always tea and toast nice and easy
coz i work in hopsitality i dont eat dinner until midnight... but its always really good resturant food!

neil4768
01-09-03, 08:45
Originally posted by Hotchaitogo:
As long as you guys dont mention hagis. .1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb suet, fresh (kidney leaf fat is preferred)
3/4 c oatmeal
1 ts salt
1/2 ts pepper
1/4 ts cayenne
1/2 ts nutmeg
3/4 c stock
Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Pric k stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon.

What's wrong with it!

raven_spawn
01-09-03, 11:06
Hmm,what's cooking....

Harryu
01-09-03, 19:44
Originally posted by neil4768:
</font><blockquote>quote:</font><hr />Originally posted by Hotchaitogo:
As long as you guys dont mention hagis. .What's wrong with it!</font>[/QUOTE]Nothing...its nice and tasty http://www.tombraiderforums.com/images/smilies/smile.gif

Aza

John Falstaff
01-09-03, 19:52
Neil,

How did you catch your sheep. The ones here run too fast? http://www.tombraiderforums.com/images/smilies/tongue.gif

Ocean-Sirius
01-09-03, 19:59
I was just eating Fun Fruits (candy fruits) whilst I surfed the forums. For tea, I had a small Chicago Town ham and pineapple pizza and some Batchelor's Super Noodles. http://www.tombraiderforums.com/images/smilies/smile.gif

neil4768
01-09-03, 20:33
Originally posted by John Falstaff:
Neil,

How did you catch your sheep. The ones here run too fast? http://www.tombraiderforums.com/images/smilies/tongue.gif I am of Welsh descendant need I say more

John Falstaff
01-09-03, 21:01
OK Neil,

I get it. First you 'drug' them with a gallon of double dragon (also no need to marinate) and then have your wicked welsh way with them!

;)

neil4768
01-09-03, 21:15
What do you mean drug them? that takes all the fun out of catching them

shandroid
01-09-03, 21:25
Hey Neil and John, you two are in complete need of a big yummy Omaha Steaks hamburger cooked to perfection on the grill, slapped down on a plate with a pile of fries with my hubby's special sauce(I would write out the recipe here, but you guys cant get one of the key ingredients-Dorothy Lynch dressing!) Hmmmm...sounds good for dinner tonight.....

julialee
01-09-03, 21:41
I have just had egg fried rice and mushroom cho mein http://www.tombraiderforums.com/images/smilies/tongue.gif And yes I know I go on about unhealthy food and that it is bad for you http://www.tombraiderforums.com/images/smilies/yuck.gif
I started a new college course tonight and I couldn't be botherd to make anything when I came home :rolleyes: I had prawn crackers too http://www.tombraiderforums.com/images/smilies/jumper.gif http://www.tombraiderforums.com/images/smilies/jumper.gif

John Falstaff
01-09-03, 21:47
Hi Shandroid,

http://www.tombraiderforums.com/images/smilies/wave.gif

Are these Omaha things steaks or burgers? Why Omaha? Is it because they are as big as Nebraska? (Personally I prefer chips to fries.)

Why is Kansas City in Missouri?

Neil, so you drink the gallon of double dragon and then catch the sheep?

Tonight spaghetti and meatballs, I hope I get more than one meatball. :(

http://www.tombraiderforums.com/images/smilies/privateeye.gif http://www.tombraiderforums.com/images/smilies/privateeye.gif

neil4768
01-09-03, 22:10
Originally posted by shandroid:
Hey Neil and John, you two are in complete need of a big yummy Omaha Steaks hamburger cooked to perfection on the grill, slapped down on a plate with a pile of fries with my hubby's special sauce(I would write out the recipe here, but you guys cant get one of the key ingredients-Dorothy Lynch dressing!) Hmmmm...sounds good for dinner tonight.....What type of dressing is it I checked there website out and it can't be that good beacsue they beg people to tell the shops to stock it!

Johm I don't think I would be able to drink a whole gallon of double dragon Double Dragon

Type:
Shooter
Ingredients:
1 oz. Tanqueray Gin (Dry)
1/2 oz. Creme de Menthe
Shake over ice, strain into highball glass. Garnish with a lime twist, serve

I don't like the lime!

Sorry about the delay in answering BT had problem with my exchange

John Falstaff
01-09-03, 22:19
Hi,

Jules, I'm jealous could murder a chinese take-away!

http://www.tombraiderforums.com/images/smilies/jumper.gif

Neil,

I couldn't drink a single shooter of what you described as 'double dragon'. ****tails = hangover.

http://www.tombraiderforums.com/images/smilies/yuck.gif

I was thinking of the 'Double Dragon' bitter produced near Llanelli at Felinfoel (sp?) brewery. IMHO it's one of the best draft real ales going. http://www.tombraiderforums.com/images/smilies/privateeye.gif

neil4768
01-09-03, 22:30
In that case yes. And tonight I have eaten 2 rounds of starwberrry jam(homemade with srawberries from the garden) sandwiches from freshly made bread all washed down with a cup of coffe (freshly ground coffee beans) but I think I would have prefered a chinese instead.

shandroid
01-09-03, 22:42
You guys are so funny!! Omaha Steaks is a company! Their burgers and steaks are the best you will ever eat!! They are known all around the world (apparently not France--but you guys eat the weirdest food, so a plain ol steak would probably be boring to you! ;) )

And Neil, Dorothy Lynch is a great dressing! But the company is located in a small town in Nebraska, so they probably need to try to get stores to stock it because they cant advertise!

neil4768
01-09-03, 22:55
Originally posted by shandroid:
You guys are so funny!! Omaha Steaks is a company! Their burgers and steaks are the best you will ever eat!! They are known all around the world (apparently not France--but you guys eat the weirdest food, so a plain ol steak would probably be boring to you! ;) )

And Neil, Dorothy Lynch is a great dressing! But the company is located in a small town in Nebraska, so they probably need to try to get stores to stock it because they cant advertise!Oh well your can't beat a good old palin sirloin staek. Has to be rare mind you but to smoother it in a sauce is sacrillege only Colemans english mustard is allowed and good old fashioned chips

Local small companies are the best to buy things frm as they tend to be more in tune with there customers I was trying to be sarcastic but I think I fell flat on my face there

neil4768
01-09-03, 23:00
John check this website here (http://shop5.omahasteaks.com/servlet/OnlineShopping?DSP=1&RAND=7639) they do proper food in the US Ithought they all lived on Big Mac's and Wendys!

John Falstaff
01-09-03, 23:26
Shandroid,

Re:- Omaha Steaks, I don't think I could eat a company - not even a small one. Even the best dressing in the world wouldn't help. :(

I don't know why you think food in France is odd though. Alright apart from the obvious like snails and frogs legs it's pretty normal.

They do like their steak though. For example one of their best known dishes is known in English as 'Steak Tartare'.

For this you grind around 6oz rump or sirloin steak season with bit of salt and pepper, cayanne pepper (to taste) and a few drops of Worcestershire or Tabasco sauce. Shape into a meatball a put on a plate. Make a hollow in the middle and place a (raw) egg yolk in the middle. Garnish with parsley and chopped onions. Serve with olive oil and Wocestershire sauce.

In case your wondering about the cooking instructions - there are none.

http://www.tombraiderforums.com/images/smilies/mischievous.gif

P.S. People did I mention the horses?

neil4768
01-09-03, 23:43
Shandroid,

Its all down to personnel taste I will try any food once and if I like so much for the better the only foods I don;t eat tend to be spicy ones upsets my digestive system even though I like them.

And horse meat is very nice had some in France whilst on holiday

shandroid
02-09-03, 21:28
Hello again John and Neil http://www.tombraiderforums.com/images/smilies/wave.gif
Sparked your curiosity ey, Neil? Oh, and John, I prefer a bit of gourmet mayo with my companies!! ;)

Well, I am not going to keep plugging Omaha Steaks because well, they didnt save me from an oncoming train or anything! I do enjoy their product, though, when I have an extra $100 lying around--and wow! That so happens a lot!! http://www.tombraiderforums.com/images/smilies/tongue.gif

And John, I have never been to France, never been so darn lucky yet. I have had to take the word of friends who have visited. They said the food was so VERY different and unusual. My one friend most of the time was clueless what was going to show up when she got it. And her new husband was just wishing that something was going to either have "steak" or "fries" connected with its name. They were, however, not able to find such food easily in Paris.

I do like to try new things, but STEAK TARTARE!!!!Why dont you people just go slice open a cow, plop an egg on the open wound and dig in?! Yum yum..Ooh I forgot I lived in the heartland where cows graze not 1 mile away..where's my knife and fork.. gotta go!!

neil4768
02-09-03, 21:48
Go for it Shandroid I live on edge of the south downs http://getamap.ordnancesurvey.co.uk/output/gam/gam_ordsvywat-sun-0216706108545.png

Most of the green area is farmland and the lambs on them are looking rather tasty only another month or so to go, yum yum, bring on the mint sauce

neil4768
02-09-03, 21:54
Soory what breed of cattle to you have over there and how long does it take to mature( age when slaughted). Because thanks to our lovely politcians and BSE all cattle if it is too be used for meat has to be slaughted before it reaches 35 months and this does not give enough tiome for the meat to mature on the bull.

Each breed of cattle has its own distinct tatse and those that are raised to quickly do not have that rich taste of the slower maturing ones.

julialee
02-09-03, 21:54
Neil,
Iv'e been down your way :D
It's a lovely part of the country.
The closest I get to the sea is Hunstanton :rolleyes:
My tea tonight was last nights left over mushroom chow mein http://www.tombraiderforums.com/images/smilies/yikes.gif http://www.tombraiderforums.com/images/smilies/yuck.gif

John Falstaff
02-09-03, 21:56
Hi Shandroid,

http://www.tombraiderforums.com/images/smilies/wave.gif

I saw the Omaha Steaks site that Neil posted. It looked good, but the meat looked a bit underdone for my taste. But they would probably go well with custard or chocolate sauce!

I suspect that if you don't understand a menu of you order you're likely to get some surpises.

Steak Tartare aside, the french do like steak and chips. eg: I was once in Ouagadougou (The capital of Burkina Faso) with a colleague in a restaurant and a group of around 20 french skoolkids came in. (No idea why they were there.) They all picked up their knives and forks and, rhythmically, started to beat the table and chant 'steak frites' 'steak frites', (steak and chips) on and on.

Not so odd at all really.

I do have recipes for blackbirds and thrushes - if your interested. Experts consider that now (autumn) is when they are at their best.

shandroid
02-09-03, 21:58
Neil, what am I thinking?! Why go a mile to a cow when I have two luscious pygmy goats (who have put on a bit of weight lately) in my backyard!! Goat tartare!! Yummy!

And how exactly is that map going to enlighten me on the ruminant numbers where you live? Nice map, though.

neil4768
02-09-03, 22:07
Here you go one goat recipe
Curry Goat
by Veda Nugent and Marrett Green

In the past, this dish was prepared only for grand celebrations and weddings, but as people became more health-conscious they began serving it more frequently. Goat meat is one of the healthier meats because it is so low in fat.

Yield: 4 to 5 servings
Preparation & Cooking Time: 1 to 1 hours (not including marinating)

Ingredients:

3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
2 teaspoons / 10 mL salt
1 teaspoon / 5 mL black pepper
1 teaspoon / 5 mL thyme leaves
teaspoon / 1 mL finely chopped Scotch bonnet pepper
2 tablespoons / 25 mL canola or vegetable oil
1 teaspoon / 5 mL sugar
5 green onions, chopped (about 1 cup / 250 mL)
2 teaspoons / 10 mL curry powder
2 potatoes, peeled and cut into -inch / 1-cm cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add cup / 60 mL water and simmer for another 5 to 10 minutes.

Serve with rice or roti and a salad

shandroid
02-09-03, 22:09
John, dude, I mean DUDE!! CHOCOLATE SAUCE on a STEAK! For shame, man. And a steak, in my humble opinion, needs to be medium rare for full flavor. My wonderful father-in-law is so clueless, that every time he grills any beef on the grill, he cooks it so overdone that you would feel sorry feeding it to your dog!

And please, man, it is spelled SCHOOL, not skool (god that sounds dumb). I just had a run-in with another thread, where the girl spelled school that atrocious way, and well it bothered me. It takes just as much time typing skool as it does school.

And please be kidding about eating the birdies. I mean, how many dang birds would you have to kill to get one decent meal? Besides the fact that that is just yucky. There is plenty OTHER meat to eat.

shandroid
02-09-03, 22:11
Oh Neil, Vern Bob and Roger Dean are dead goats walking!! My next meal is planned, thanks man.

neil4768
02-09-03, 22:25
Originally posted by shandroid:
John, dude, I mean DUDE!! CHOCOLATE SAUCE on a STEAK! For shame, man. And a steak, in my humble opinion, needs to be medium rare for full flavor. My wonderful father-in-law is so clueless, that every time he grills any beef on the grill, he cooks it so overdone that you would feel sorry feeding it to your dog!

And please, man, it is spelled SCHOOL, not skool (god that sounds dumb). I just had a run-in with another thread, where the girl spelled school that atrocious way, and well it bothered me. It takes just as much time typing skool as it does school.

And please be kidding about eating the birdies. I mean, how many dang birds would you have to kill to get one decent meal? Besides the fact that that is just yucky. There is plenty OTHER meat to eat.There do eat songbirds in France this time of the year when thay migrate there will capture by various methods, fine netting ,bird lime on branches are just teo methods which cause a lot of suffering to birds before they die.

A staek should be very rare to give the ful flavour

shandroid
02-09-03, 22:37
I am not a member of PETA or anything, but let the songbirds live, you nasty Frenchmen. Go eat a bloody steak, not a little birdie!!

John Falstaff
02-09-03, 22:38
Jules,

Yeah I've got left overs too - for me it's spag. and (Campbell's) meatballs again. I still want a chinese. It's a shame we can't swop down the internet!

Neil,

Goat can be good, some find it a bit strong, but in curry with rice and peas - yum-yum. (eh?)

Shandroid,

OK, I was kidding about the chocolate sauce and custard on steak. They're both better on potatoes and lamb. :D

Ideas about medium, rare etc: vary from place to place. eg: English people like me tend to want things well done, but in Southern Africa that cale out incinerated. Conversely in France
'well done' comes out, to English eyes, as nearly raw. I guess the terms are relative.
http://www.tombraiderforums.com/images/smilies/privateeye.gif

Nope! Not joking about the 'birdies' I'm afraid. France is not unique in this. In fact not so long ago (19th centuary or even pre WWII) in the UK the range of what people would eat was far wider than now. Remember 'Four and twenty blackbirds baked in a pie ....'. Not fantasy.

http://www.tombraiderforums.com/images/smilies/wave.gif

John Falstaff
02-09-03, 22:41
Shandroid,

While what Neil and I are saying is (largely) true, please don't get vexed at the French, neither of us IS French!

;)

neil4768
02-09-03, 22:50
And remember when you say Britsh it is brokern down to 4 groups

Welsh
English
Scots
And those from Northern Ireland, Irish

The Welsh Scots and Irish do get fed up when Foriegners refer to Britain as England

John Falstaff
02-09-03, 23:32
Neil,

I take you point. But don't forget Cornish, and various different urban, indentities.

Which reminds me: can you get proper Cornish pasties in Peacehaven. Oh God I'm getting homesick. Proper mature chedder, saus in batter etc:.

:(

neil4768
02-09-03, 23:51
No only Ginsters they made in Cornwall but they are too commerical not like the real thing

Shandriod the recipe for you i suppose you could use goat meat

The Cornish Pasty started life as the working lunch for the tin miners to take underground with them. The pasty was easy to carry, could be eaten with dirty fingers, was nourishing. And could even have savoury at one end and sweet at the other.

Although the "traditional" pasty was made from beef, potatoes, onions and turnips, nevertheless the pasty was and is made from a variety of ingredients. The "tiddy oggie" is filled only with potatoes, and you will come across ones with anything from rabbit to egg and bacon or cheese

typical recipe for two would be:-

Shortcrust Pastry
225 gm plain flour
115 gm fat (mixture of lard & butter)
pinch of salt

The Filling
225 gm steak cut into small cubes
2 or 3 large potatoes
piece of turnip or swede
onion, peeled and chopped
salt and pepper
The Method

1. Sift the flour with the salt, rub in the fat and mix to a pliable consistency with some water, leave to rest for half an hour.

2. Roll out half the pastry into a round about 5mm thick (quarter of an inch)

3. Peel and slice the potatoes thinly onto the centre of round to form a base for the rest of the filling

4. Slice the turnip thinly over the potato, then spread the beef on top.

5. Add a little onion, season with salt and pepper

6. Dampen the edge of the circle of pastry with water to help seal it, bring together the edges make a parcel with the filling in the centre.

7. There should be a neat pastry parcel. If you do get any holes, then patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms to make a neat pattern along the edge.

8 Put the pastry on a piece of buttered paper, make a small slit on the top to let the steam brush the top with a little milk, and put it on a greased baking tray.

9. Bake in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook for another 30 minutes.

10. You can make the pasty as a starter, by making it smaller. Use a saucer as a template to get the size

John Falstaff
03-09-03, 00:13
A cornishman was telling me about a pasty that had a fish right through it. I can't remember the nme he gave it (I don't like fish) but for those who do it sounded great. http://www.tombraiderforums.com/images/smilies/smile.gif

Isabella
03-09-03, 00:20
Originally posted by John Falstaff:
A cornishman was telling me about a pasty that had a fish right through it. I can't remember the nme he gave it (I don't like fish) but for those who do it sounded great. http://www.tombraiderforums.com/images/smilies/smile.gif Good evening http://www.tombraiderforums.com/images/smilies/wave.gif
This sounds delicious, do you recall what kind of fish? As happy as I am to be a vegetarian, I cannot give up fish. If this pastry calls for salmon I may have to track down this Cornishman and get the recipe. :D

neil4768
03-09-03, 00:20
Heres one I've got

Trout in Puff Pastry

12 (4-ounce) trout fillets, skin removed or 6 whole trout, cleaned, scaled, filleted and skinned
Salt
Freshly ground black pepper
2 tablespoons chopped fresh tarragon leaves
1 pound fresh pike fillets, skin removed
2 eggs
2 1/2 cups heavy cream
2 pounds puff pastry
Chive Butter Sauce, recipe follows

Season the trout with salt, pepper, and 1 tablespoon of the tarragon. Reserve in the refrigerator.
To make the fish mousse: Puree the pike in a food processor. Add 1 egg, mix well, and with the motor running, add the cream. Refrigerate for 2 hours.

Divide the pastry dough in half and roll out each piece so it is approximately 1/3 inch thick. Cut the pastry into 12 equal pieces that are all slightly larger then the fish fillets. Place half of the pastry pieces on a baking sheet. Place 1 fish fillet in the center of each piece of pastry, skin-side down. Spread the chilled mousse over the fillets and cover with another fillet, skin-side up. Lightly beat the remaining egg for egg wash. Brush the pastry around the edge of the fish and cover with a second sheet of pastry. Press the layers of pastry around the edges of the fish to seal. Trim the pastry following the outlines of the fish, and use the leftover dough to decorate the fish with scales, an eye, and gills. Chill in the refrigerator for at least 30 minutes.

Preheat the oven to 375 degrees F.

When ready, bake the fish for 15 to 20 minutes, or until the pastry is golden brown and the center of the mousse is hot (when you insert a skewer in the center for 1 minute, it should be hot when touched to the lip).

Sprinkle fish with remaining 1 tablespoon tarragon.

Serve the fish with Chive Butter Sauce.

Chive Butter Sauce:
4 shallots, minced
1/2 bunch tarragon, cleaned and leaves chopped
1 cup white wine
1/4 teaspoon chopped fresh thyme leaves
1 cup heavy cream
3/4 pound butter
1 lemon, juiced
Salt and pepper
2 bunches chives, minced

In a saucepan, combine shallots, tarragon, wine, and thyme. Reduce until only 1/4 cup of the liquid remains. Add the cream and reduce until the mixture thickens slightly. Slowly whisk in the butter, 1 small piece at a time. Add the lemon juice, salt, and pepper, to taste. Strain the sauce into a small saucepan and stir in the chives.

Isabella
03-09-03, 00:26
Thank you Neil.

John Falstaff
03-09-03, 00:28
Neil,

What is your job at Waitrose?

Are you sure that you're not missing your vocation? It seems to me you could be an innovative Chef. Perhaps at small south coast hotel called, I don't know, something like Fawlty Towers?

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neil4768
03-09-03, 00:38
I the manager in charge of the Fruit and Vegetables. Could not be a profeesional cook as I have dermitits on my hands health regs you see but I can posion my loved ones and friends!

Whats happened to French peach and nectarines this year the crops down 60% on last year/

Also how are the Golden Delicious doing no one buys those when they are Frenchm Because they won't touch French produce but they still buy French wine.

Any way got to go now bye

neil4768
03-09-03, 19:07
Tonight I am being totaly lazy and have just order a takeway pizza just can't be bothered to cook.

lee32uk
03-09-03, 19:10
At this very moment im eating some 'Triple chocolate' Carte D'Or Ice cream :D

tippucat
03-09-03, 19:20
Ah Lee, your a person after my own heart. I had triple chocolate sundae with fresh cream topping out of M&S! Loverly... http://www.tombraiderforums.com/images/smilies/wave.gif

neil4768
03-09-03, 19:26
And for afters I am having Hagen Daz choc chip cookie a whole tub 500ml for myself http://www.tombraiderforums.com/images/smilies/clown.gif bad day at work!

Cazzy
03-09-03, 19:35
I'm a few minutes, I'm about to have a pizza (I'm lazy too!) and I've already had some Carte Dor Spagnola! Mmmmmm cherries.... :D
Ooooo! And I also had cheesy muffins for breakfast. You cut the muffins in half and then grate the cheese on them and the grill them MMMMMM! I love food... http://www.tombraiderforums.com/images/smilies/cutie.gif

John Falstaff
03-09-03, 19:36
Hi Everyone,

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Neil I can't answer your questions about French produce. I'm even afraid to ask the farmers here. I suspect I'll get an answer longer than I want, in a dialect that's hard to understand. The gist of which will, probably, be 'we need more subsidies.

Ice cream: - my fridge is one of those old small ones, and the freezer compartment is useless. I would trust very little, including ice cream, to it. :(

But tonights menu? Not clear yet - no take away options. :( :(

But I'm inclined towards a Fray Bentos steak and ale pie or, more likely, Toad in the Hole with onion gravy.

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shandroid
03-09-03, 23:23
Hi John http://www.tombraiderforums.com/images/smilies/wave.gif
I didnt think you were French, I am guessing that you are from England. And Neil, yes, I know Great Britain is comprised of separate parts, and very different people in each one!
I guess my tastes are just different. Actually, if I had to choose a diet that I would have to eat the rest of my life, it would be a Mediterranean diet. I love olive oil and garlic!! My fav combo for food is meat/veggies/glass of wine. Yummy!!

neil4768
03-09-03, 23:30
Originally posted by shandroid:
Hi John http://www.tombraiderforums.com/images/smilies/wave.gif
I didnt think you were French, I am guessing that you are from England. And Neil, yes, I know Great Britain is comprised of separate parts, and very different people in each one!
I guess my tastes are just different. Actually, if I had to choose a diet that I would have to eat the rest of my life, it would be a Mediterranean diet. I love olive oil and garlic!! My fav combo for food is meat/veggies/glass of wine. Yummy!!forget the meat and veg go stargiht for the wine

John Falstaff
03-09-03, 23:38
Shandroid, Neil,

Yes wine, but what else can one do with Toad in the Hole and onion gravy. It's natural complement is six pints of real bitter. The terrible sacrifices we have to make.

Shandroid,

how much omaha steak in exchange for a cat. (I'm not joking!)?

shandroid
04-09-03, 01:32
John, I am not sure a "fancy French cat" would fit in over here in the heartland! ;) But I would take him--I just cant imagine the airfare, though!!

shandroid
04-09-03, 01:35
Oh, and Neil, I forgot to tell you that I have on occasion, forgone the meat and potatoes and imbibed on the cabernet! I just love my cabernet!

John Falstaff
04-09-03, 01:36
Hi shandroid,

I cannot ever imagine 'Merlin' being called fancy. But he can beat up german shepperds well enough. But he does like his toad in the hole!

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BunnyGirl
04-09-03, 13:55
Merlin...What a great name for a cat. :D

What colour is he John?

stephaniedp
04-09-03, 13:59
Back to topic, I am eating Jelly Bellies pina colada flavour.

BunnyGirl
04-09-03, 14:00
Oh...I forgot to say what I've got to eat tonight...Duh http://www.tombraiderforums.com/images/smilies/redface.gif

Pasta and a home-made tomato and herb sauce http://www.tombraiderforums.com/images/smilies/tongue.gif

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John Falstaff
04-09-03, 15:59
Hi Everyone,

http://www.tombraiderforums.com/images/smilies/wave.gif

What's a 'jelly belly'? http://www.tombraiderforums.com/images/smilies/privateeye.gif

I'm undecided about tonight's menu. Steak and ale pie or spag. and meatballs.

Merlin is a small black and white cat. My other cat is a very small, and timid, Siamese. Her official name is 'Calypso'. However, her kitten name stuck and she's known as 'Squeaky Widdler' (or 'Squeaks' for short).

http://www.tombraiderforums.com/images/smilies/whistle.gif