The Now Eating Thread

Merlin5 · 7 Jan 2018 at 00:14

robfosters said:
Also rather disappointed with his choice of sweetcorn over peas. Merlin's a nice guy, but he's a had a bit of a mare there. Still, at least he hasn't used Richmond sausages (I hope).

Tesco Cumberland sausages

robfosters · 7 Jan 2018 at 00:19

Merlin5 said:
Tesco Cumberland sausages

Finest or normal. I actually prefer the normal ones. Finest are too meaty, not enough rusk to make them smooth to eat.

Merlin5 · 7 Jan 2018 at 00:47

robfosters said:
Finest or normal. I actually prefer the normal ones. Finest are too meaty, not enough rusk to make them smooth to eat.

Normal, with 72% pork. Taste great. Lucky I don't keep kosher

Raymond Lin · 7 Jan 2018 at 15:01

Bacon and egg sandwich.

It's actually Panchetta.

FrenchTart · 7 Jan 2018 at 15:10

No, it's clearly an egg.

Craig1981 · 7 Jan 2018 at 16:04

Had a quick lunch today at The Auld Brig while out buying a birthday present for a friend. Its part of the Wetherspoon chain, so fairly standard pub grub. Had a BBQ chicken, bacon and cheese panini with chips and a pint of strongbow dark fruits. Pretty decent for £5.55. And I was able to order and pay from my table using their mobile app.

Captain · 7 Jan 2018 at 16:59

Eggy bread with scrambled egg on top.

lltfdaniel · 7 Jan 2018 at 20:08

These are nice crisps.

Glaucus · 7 Jan 2018 at 20:28

made this, but swapped the tattier tots for cauliflower, pretty good. but needs a few changes.

mainly the ratios I used, only used video as a general idea. and I'm not into the cream cheese topping, I think a blue cheese sauce would work far better. a few tweaks and I think this will be a regular dish.

also whats everyone favourite wing sauce? there seems to be hardly any in uk.
i quite like franks but its not hot and its only good as a base, it needs stuff adding to it to build flavour and heat. use it more as a flavoured vinegar to build a sauce from. would be nice just to have something good to start with.
oh and never try the meat lust range of sauces, they are truly disgusting.

Lima · 8 Jan 2018 at 01:14

lltfdaniel said:
These are nice crisps.

The crinkly cut ones of those are absolute superb. Not a huge fan of salt n vinegar but we get those in crinkle all the time.

Rexxar · 8 Jan 2018 at 02:38

Raymond Lin said:
I shoot with a 5D4 so it's "big" and I don't try to hide it, people see what i am doing and I frankly don't care! For one thing, even if they say something, I wouldn't know what they are saying anyway. The hardest thing is trying to shoot while holding it with the other hand though and trying to focus, especially at night with street food, really low light, i got nothing to lean on for stability.

Would you say it's possible to achieve similar results with something like a 40D/50D camera and a 50mm/35mm Lens, or does the actually Camera make a huge difference here?

the-evaluator · 8 Jan 2018 at 08:08

Glaucus said:
also whats everyone favourite wing sauce? there seems to be hardly any in uk.
i quite like franks but its not hot and its only good as a base, it needs stuff adding to it to build flavour and heat. use it more as a flavoured vinegar to build a sauce from. would be nice just to have something good to start with.

We use Franks Red Hot Sauce (not the stuff that's labelled as wing sauce) but can sometimes get US stuff at the local deli. The Franks is pretty good I find, there's spice there but I'd like more.

Glaucus said:
oh and never try the meat lust range of sauces, they are truly disgusting.

I quite like the Buffalo sauce, haven't tried any of the others.

Raymond Lin · 8 Jan 2018 at 17:57

Rexxar said:
Would you say it's possible to achieve similar results with something like a 40D/50D camera and a 50mm/35mm Lens, or does the actually Camera make a huge difference here?

The difficulty of doing it on a 50D with 35/50 would be you can’t get the distance between your 2 hands if you are shooting street food. One for holding the food and the other holding the camera. If you are shooting something on the table then you need to be further away. The 35 on 50D could work best IMO.

Glaucus · 8 Jan 2018 at 20:19

the-evaluator said:
We use Franks Red Hot Sauce (not the stuff that's labelled as wing sauce) but can sometimes get US stuff at the local deli. The Franks is pretty good I find, there's spice there but I'd like more.
.

Yeah I use the normal Frank's hot sauce, the wing version is just that with added fake butter. I see hot heads do a wing sauce will give that a go.

Raymond Lin · 8 Jan 2018 at 22:53

the-evaluator said:
I quite like the Buffalo sauce, haven't tried any of the others.

Buffalo sauce is just Frank's mixed with melted butter. Try it.

the-evaluator · 9 Jan 2018 at 08:59

Raymond Lin said:
Buffalo sauce is just Frank's mixed with melted butter. Try it.

We've done it a few times but the butter tames down the sauce a bit too much for my liking.

the-evaluator · 9 Jan 2018 at 09:02

Glaucus said:
Yeah I use the normal Frank's hot sauce, the wing version is just that with added fake butter. I see hot heads do a wing sauce will give that a go.

I really didn't like the wing version. This stuff is rather good. Not as hot as I would like but the taste is great.

Raymond Lin · 10 Jan 2018 at 20:50

First time eating and making Mac and Cheese.

Except I couldn't find Macaroni in Sainsbury's so settled for Fusilli and put in cheddar, Red Leicester, Gouda, Gruyere, topped with buffalo mozzarella and Parmigiano-Reggiano with a sprinkle of bread crumps.

with some spices and seasoning and added Pancetta cubes.

Glaucus · 10 Jan 2018 at 20:53

First time eating Mac and cheese?
Nothing beats bog standard in baked Mac and cheese. Simplicity in this case is where it's at.

Raymond Lin · 10 Jan 2018 at 20:55

Glaucus said:
First time eating Mac and cheese?
Nothing beats bog standard in baked Mac and cheese. Simplicity in this case is where it's at.

Nope, I've had macaroni before but not Mac and Cheese.

The **Now Eating** Thread

The Now Eating Thread