Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
stunning!
The **Now Eating** Thread
- Thread starter J1234
- Start date
Thanks guys! Pretty happy with it. My girlfriend wanted a corn based dinner, thought It was executed well. Albeit the pudding needed more corn but I had an absolute nightmare with the caramel. There was sugar strands everywhere!
@Raikiri I got them from Morrisons. Nice plates are absolutely the secret to good looking food! My girlfriend smashed one of two yesterday morning so I’ll be trying To find a nice replacement.
@Raikiri I got them from Morrisons. Nice plates are absolutely the secret to good looking food! My girlfriend smashed one of two yesterday morning so I’ll be trying To find a nice replacement.
https://www.habitat.co.uk/olmo-385509
I thought they were those ones, worth a look if you want something similar
I thought they were those ones, worth a look if you want something similar
Caporegime
- Joined
- 1 Dec 2010
- Posts
- 53,712
- Location
- Welling, London
I reckon you could get on masterchef with food like thatAnother "pick one ingredient and try and showcase it" dinner. This time it was corn. All home made, and everything is vegan.
Corn chowder with Caesar sauce.
Gnocchi with charred corn, pickled shiitake, roasted asparagus, roasted butternut purée & saffron and vermouth beurre blanc.
Aquafaba meringue, caramel popcorn, basil’ed red fruit, strawberry sauce & coconut milk ice cream.
Caporegime
- Joined
- 20 Oct 2002
- Posts
- 75,845
- Location
- Wish i was in a Ramen Shop Counter
Another "pick one ingredient and try and showcase it" dinner. This time it was corn. All home made, and everything is vegan.
Corn chowder with Caesar sauce.
Gnocchi with charred corn, pickled shiitake, roasted asparagus, roasted butternut purée & saffron and vermouth beurre blanc.
Aquafaba meringue, caramel popcorn, basil’ed red fruit, strawberry sauce & coconut milk ice cream.
All the travelling for food has paid off I see
. It looks amazing!
Yum, looking through this there is some hidden talent amongst us. One of my sons has also been exploring his inner chef during lockdown with some very tasty results.
The only problem now is that he is a critique of our cooking
The only problem now is that he is a critique of our cooking
Soldato
- Joined
- 12 Sep 2012
- Posts
- 11,698
- Location
- Surrey
A few recent and not so recent cooks.
I've been brushing up on my Fillipino cooking with some Siopao as well as some Bao to be filled with adobo (first and last image)
I also had a go at whipping up some red velvet Baileys scottish tablet after snatching a few bottles on reduced to clear.
The purple thing you see is an example of what I eat for breakfast each morning while I'm cutting fat. Its 150g of fromage frais (flavoured with flav drops), 15g peanutbutter ,a bit of ube flavoured meringue and a ube protein cake like thing. The cake is something I improvised at the start of lockdown to treat a sweet tooth made with beans, whey,baking powder, flora, egg and sweetener (plus flavouring). The picture has a filter but if anyone has had/used ube before, you know how purple it can make food!
I've been brushing up on my Fillipino cooking with some Siopao as well as some Bao to be filled with adobo (first and last image)
I also had a go at whipping up some red velvet Baileys scottish tablet after snatching a few bottles on reduced to clear.
The purple thing you see is an example of what I eat for breakfast each morning while I'm cutting fat. Its 150g of fromage frais (flavoured with flav drops), 15g peanutbutter ,a bit of ube flavoured meringue and a ube protein cake like thing. The cake is something I improvised at the start of lockdown to treat a sweet tooth made with beans, whey,baking powder, flora, egg and sweetener (plus flavouring). The picture has a filter but if anyone has had/used ube before, you know how purple it can make food!
Soldato
- Joined
- 24 Sep 2015
- Posts
- 3,971
We've done a couple of dine at home things from The Man Behind The Curtain. The food has been really godo and the live cook along was a bit of a laugh. A much needed laugh tbh.
Absolutely! I think I could have creamed the butter and sugar for a bit longer to fluff up the crumb and/or perhaps given it 10 minutes longer baking time. It's very nice though.
Yeah, it tastes fine and isn't stodgy at all. However, I baked at 160c for just under 50 minutes and the recipe says 180c for about 45 to 50 minutes, so I probably could have baked it for longer. There's always that worry though that you'll risk drying out the sponge too much!
Caporegime
- Joined
- 21 Nov 2005
- Posts
- 41,241
- Location
- Cornwall
Ghost pepper beef stew with mustard mash and chilli dumplings. Tastes absolutely amazing and just the right amount of kick.
Caporegime
- Joined
- 20 Oct 2002
- Posts
- 75,845
- Location
- Wish i was in a Ramen Shop Counter
I didn't post these when I was in Japan.
I love this, had it more than once. Also dead cheap. About £5. Fatty beef slices with onions on rice. It comes with some sliced spring onions and a raw egg. You also should add the pickled ginger that it on the table.
I love this, had it more than once. Also dead cheap. About £5. Fatty beef slices with onions on rice. It comes with some sliced spring onions and a raw egg. You also should add the pickled ginger that it on the table.
Caporegime
- Joined
- 20 Oct 2002
- Posts
- 75,845
- Location
- Wish i was in a Ramen Shop Counter
One time I wanted to have Yamachan chicken wings, went into the wrong restaurant but only after I was seated I realised my mistake so I thought I order something to eat while I am there. I was honestly just picking random stuff from the iPad in front of me.
Some fried things and some fried micro shrimps then a really thick piece of ham in breadcrumbs.
Then I went next door (downstairs) to get my chicken wings.
Some fried things and some fried micro shrimps then a really thick piece of ham in breadcrumbs.
Then I went next door (downstairs) to get my chicken wings.