Off Topic The General Food Chat

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InBiscanWeTrust

InBiscanWeTrust

Rome, London, Paris, Rome, Istanbul, Madrid
Forum Moderator
May 22, 2011
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So I feel like we need a food thread on here to talk about what has to be up there with football as one of everyone’s favourite things.

As the chef of the fam, the thing I personally find is that it’s hard to think of new things to cook every week so end up doing similar meals.

Would be great to get some ideas so feel free to share your fav recipes, any ticks and tricks to spice up a classic.

Pics are always welcome
 
This really depends on what your usual style is.

you can easily mix it up by switching cultural influences.

however i find the amount of chefs who add 400 ingredients and then sell you jars of sauce annoying so what do i know.

an example would be to get 5 or 6 ingredients you have as staples, chicken vegetables , beef whatever and mix it up but going italian one week and the same ingredients could go indian or whatever the next.

Example:

Chicken, mushrooms, peppers, onions could be a chicken and mushroom tagliatelle in white wine mushroom sauce one week (I can do that anyway) and same can be a curry or Thai red curry the next.

I find chinese harder to do though.

anyway, I suggest you make your on steak rub for example. Mix the bascias for your own type of rub and then get different cuts. massively good.
 
InBiscanWeTrust said:
So I feel like we need a food thread on here to talk about what has to be up there with football as one of everyone’s favourite things.

As the chef of the fam, the thing I personally find is that it’s hard to think of new things to cook every week so end up doing similar meals.

Would be great to get some ideas so feel free to share your fav recipes, any ticks and tricks to spice up a classic.

Pics are always welcome
Click to expand...
Same.

I do all the cooking in the house and as we don't eat meat, we do end up eating the same stuff all the time. I very rarely follow any recipes, there are things i tend to cook and I now and again mix it up with a new ingredient e.g. add spinach to a curry or when doing a massaman curry, change potatoes for sweet potatoes. Most of the time we buy staple ingredients (rice, various pastas, chillies, onions, tofu/quorn pieces, chopped tomatoes, garlic, coconut milk, various spices) and i'll just make something with what we've got. We do a few cheat meals also, like veggie burgers (the linda mccartney ones with mozzarella are great) and wedges or buy a margherita pizza and we add extra toppings, e.g. olives, jalepenos, extra cheese or whatever.

Oh and takeways....we have a bloody fish and chip van that turns up on our road every Monday...
 
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moreinjuredthanowen said:
This really depends on what your usual style is.

you can easily mix it up by switching cultural influences.

however i find the amount of chefs who add 400 ingredients and then sell you jars of sauce annoying so what do i know.

an example would be to get 5 or 6 ingredients you have as staples, chicken vegetables , beef whatever and mix it up but going italian one week and the same ingredients could go indian or whatever the next.

Example:

Chicken, mushrooms, peppers, onions could be a chicken and mushroom tagliatelle in white wine mushroom sauce one week (I can do that anyway) and same can be a curry or Thai red curry the next.

I find chinese harder to do though.

anyway, I suggest you make your on steak rub for example. Mix the bascias for your own type of rub and then get different cuts. massively good.
Click to expand...

Yeah we tend to have a freezer full of meats (nice meat shop near by that pretty much sell
at wholesale prices and do big bulk deals which are great) and then just buy the fresh veg and sides to go with but do tend to do the same things every couple of weeks.

Don’t eat a lot of steaks but can add a good rub to some chicken (we always go thigh over breast) and mix things up.

might google some decent mixtures and make a few of them and put into jars for ready made rubs.
 
My top tip for a simple but delicious Spag Bol.

Usual beef mince, then tomatoes, beef stock, oregano, basil, greated carrot, bay leaf. Summer for an hour, then add about 200ml of milk slowly and simmer for another 40 minutes or so (make sure temp is on low when add the milk so doesn’t curdle or anything)

the milk gives it a lovely creaminess when finally done.
 
My steak rub is this

3 table spoons of sea salt
3 table spoons of smoked paprika (jar)
2 table spoons of inion granules/ powder
1.5 table spoons of garlic powered (or to your won taste)
2 table spoons of black pepper (though a lot of chefs use white pepper)
1.5 table spoon of brown sugar (vital)
1 table spoon of dried herbs, orengano included (usually go for a mixed one)
optional add 1 table spoon of cumin. (i don't usually as they don't like it here)

would do a good amount of meals so it does keep in a jar for sure.
 
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TOBES IS A WELCHER said:
Big cheese.

Burger.


Bangin
Click to expand...

Making brugers btw.

I like to do oinion in rings but fry them as such without batter, do them with mushrooms and add smoked bacon and a soft fried egg on top.

I like sourdough as the un myself.

My burger mix is plain enough, good steak mince, egg and white bread crumb but i would add half oxo vegetable stock cube and chill flakes to the mix but as a twist you want something sweet in there so a chutney added in secret does the trick

the egg is better than any sauces going.
 
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moreinjuredthanowen said:
I cannot poach eggs but i scam it with the cling film trick. it does work. poached egg is the nicest egg for sure.
Click to expand...
Easy as mate

Half a pan of water bring to the boil.
Turn heat down to lowest setting and crack eggs in.

Leave for a few mins and scoop em out.( Dont disturb until you take out, dont stir water before, nothing)

Whats this cling film thing?
 
Last edited:
TOBES IS A WELCHER said:
Easy as mate

Half a pan of water bring to the boil.
Turn heat down to lowest setting and crack eggs in.

Leave for a few mins and scoop em out.

Whats this cling film thing?
Click to expand...

crack an egg into cling film, wrap it up then drop it into boiling water. Keeps the egg together
 
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TOBES IS A WELCHER said:
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Thats ****ed up<laugh>


Youll deffo be needing me in here bruv<whistle>
Click to expand...

Im assuming that’s what mito means anyway.

Tbh I don’t poach eggs very often. Usual go fried or scrambled if I have eggs for breakfast.


Last time I poached an egg, put tiny bit of vinegar in there, meant to help hold things together but not sure if it actually makes that much difference.
 
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