The **Now Eating** Thread
- Thread starter J1234
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Smashed avocado and poached eggs on toast with bacon. Feels like ages since the last time I had this dish. Lovely
And lunch at Six By Nico, trying out The Alps theme. Was good! The risotto and the chicken & pork courses were the best for me me. The fondue and the dessert were also pretty nice
Soldato
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How the freak did you make those poached eggs?! I always struggle and they look pathetic when I take mine out the water. Yours look like lovely balls of mozzarella!
Caporegime
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Those eggs remind me of post bath testicles
I didn't make those. Was at Bill's Restaurant in Glasgow.
And lunch at Six By Nico, trying out The Alps theme. Was good! The risotto and the chicken & pork courses were the best for me me. The fondue and the dessert were also pretty nice
Looks good. I'm going on Sunday and can't wait. Your photo of the fondue makes more sense to me now. They posted a photo on their instagram and it was just the wee pot with the fondue in it without the skewer on top and I couldn't work out how the "crispy pigs head" would work with it.
Have you tried adding some vinegar to the water?
Soldato
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I find the freshness of the eggs makes the biggest difference. We get our eggs straight from the farm shop and don't need to use vinegar in the water. With supermarket eggs we do put a good whack of white wine vinegar in the water.
Agreed with no salt though, that'll break down the egg white so season after cooking.
Agreed with no salt though, that'll break down the egg white so season after cooking.
Soldato
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Had the great pleasure of having the England Team for this years culinary Olympics do a practice run for 9 of us the other day. Was absolutely incredible. I'll post pics later, been waiting for the competition to be over before posting pics and stuff.
Caporegime
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Looks good. Who needs arteries anyway?
Soldato
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I can just see the chef preparing that, standing back and
It’s the care and attention to detail that make it.
Can anyone give me some tips for cooking greggs sausage rolls and steak bakes from frozen?
When you buy them from greggs the pastry is always soft but cooking from frozen at home turns the pastry very dry and flaky.
The recommended time is 200’c for 25 minutes.
Can I add water to the pastry to try and keep it from flaking or just cook for longer at a lower temp?
When you buy them from greggs the pastry is always soft but cooking from frozen at home turns the pastry very dry and flaky.
The recommended time is 200’c for 25 minutes.
Can I add water to the pastry to try and keep it from flaking or just cook for longer at a lower temp?
Caporegime
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What about brushing them with some oil before baking?
Caporegime
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- Wish i was in a Ramen Shop Counter
KFC
Korean Fried Chicken.
Korean Fried Chicken.
Caporegime
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I bet it came out looking exactly the same as it went in
Caporegime
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Ray! Good to see you back buddy! Where ya been?! Nice looking chicken btw!
I took a self sabbatical.
Went to Tokyo Japan in November, then last couple of weeks I spent time back in Japan again, this time Kyoto and Osaka and then flew to S. Korea, went to Busan and then Seoul.
Everything in Korea is spicy, well, every hot food practically, if it is a Korean dish.
I mean the pickles are spicy, all 3 of them, even the cabbage soup is spicy. It was just their base level Korean spice...seriously, it makes indian food look lame.
That ramen looks good, not too radical which I like, not a fan of this fusion stuff for the sake of fusion.