The Now Eating Thread

piggin · 10 Sep 2023 at 19:52

Must have been traumatised by her gold fish when she was little

robfosters · 10 Sep 2023 at 20:43

Fish is a bad thing to not eat, so much nutrition crammed in it

Philtor · 10 Sep 2023 at 21:46

I absolutely cannot stand the smell of fish. Never could and no idea why. I can eat the chippy stuff with no bones or smell, but actual kippers and stuff is horrendous.

aVdub · 11 Sep 2023 at 17:21

Quick and simple into the Speedi for 10 mins BBQ chicken on rice & veg

Ayahuasca · 11 Sep 2023 at 17:22

I thought you were eating a hedgehog there for a second :cry:

piggin · 11 Sep 2023 at 17:27

Ayahuasca said:
I thought you were eating a hedgehog there for a second

Wrapped in clay and baked. Been told they are very tasty

aVdub · 11 Sep 2023 at 17:33

Ayahuasca said:
I thought you were eating a hedgehog there for a second

No, that's for dinner tomorrow

piggin said:
Wrapped in clay and baked. Been told they are very tasty

Done this way

Gilbert89 · 11 Sep 2023 at 18:04

Philtor said:
I absolutely cannot stand the smell of fish. Never could and no idea why. I can eat the chippy stuff with no bones or smell, but actual kippers and stuff is horrendous.

I don’t eat fish, honestly cannot do it… just the thought of it!

Once went to my Posh Aunties house and she did some Waitrose Whole Salmon with Oranges so I put on my big boy pants on and had a try… embarrassingly I had to grab the nearest serviette :cry:

Going forwards I make sure there is a kids menu for me

SpartaP · 11 Sep 2023 at 18:08

aVdub said:
Double Wagyu

F that looks so good!

Merlin5 · 11 Sep 2023 at 18:19

Strictly speaking, not eating now as I have to refrigerate over night. I made about forty almond macaroons on the weekend with egg whites and had six egg yolks left over. I wasn't sure how to make use of the yolks and didn't want to waste them. Plus they only get about two days in the fridge before they go off. After googling, one suggestion was
crème brûlée. I thought that sounded yummy so I looked up a recipe as I've not made it before. So far so good! Tomorrow is the fun part where I get to sprinkle with sugar, torch it and tap to shatter a crackly caramelised topping. I can't wait.

This is them straight out of the oven a few minutes ago. I'll post more pics tomorrow after they're finished.

Raymond Lin · 11 Sep 2023 at 19:03

Pork chops, fried eggs and rice with dash of soy sauce to a HK-er is what sausages, mash and gravy to a Brit?

robfosters · 11 Sep 2023 at 19:05

Raymond Lin said:
Pork chops, fried eggs and rice with dash of soy sauce to a HK-er is what sausages, mash and gravy a Brit?

That looks absolutely superb

Merlin5 · 11 Sep 2023 at 19:43

Raymond Lin said:
Pork chops, fried eggs and rice with dash of soy sauce to a HK-er is what sausages, mash and gravy to a Brit?

Lovely! I want to make that. Is that four chops and how did you cook them? I tend to cook a lot of Basmati rice as I prefer it to long grain. Yours looks like Basmati? Mine always comes out slightly mushy though. How long do you cook yours to keep the grains separate, and do you fry your eggs to keep the yolks runny or semi firm?

{SAS}TB · 11 Sep 2023 at 19:48

"Chilli bowl" (defrosted from the freezer) mince mix, with rice

Lazy and quick tea

Raymond Lin · 11 Sep 2023 at 20:02

Merlin5 said:
Lovely! I want to make that. Is that four chops and how did you cook them? I tend to cook a lot of Basmati rice as I prefer it to long grain. Yours looks like Basmati? Mine always comes out slightly mushy though. How long do you cook yours to keep the grains separate, and do you fry your eggs to keep the yolks runny or semi firm?

Just 2 chops cooked with veg oil on a cast iron with salt and pepper and it is basmati and I just use my rice cooker. I just let it do the work, it comes out like you see them in cook books.

Eggs are usually done with a runny yolk or just before it hardens all the way. Just high heat and flip once then turn the gas off and start plating.

Merlin5 · 11 Sep 2023 at 22:47

Raymond Lin said:
Just 2 chops cooked with veg oil on a cast iron with salt and pepper and it is basmati and I just use my rice cooker. I just let it do the work, it comes out like you see them in cook books.

Eggs are usually done with a runny yolk or just before it hardens all the way. Just high heat and flip once then turn the gas off and start plating.

Thanks. I'll have to check out rice cookers. I soak rice for about 15 minutes to try and remove starch to stop it getting sticky and then boil and simmer for about 4 minutes. But I never get it the way I want it.

Raymond Lin · 11 Sep 2023 at 23:01

Merlin5 said:
Thanks. I'll have to check out rice cookers. I soak rice for about 15 minutes to try and remove starch to stop it getting sticky and then boil and simmer for about 4 minutes. But I never get it the way I want it.

No soak needed, i just wash it a few times until water runs clear, then cook in the rice cooker. Make sure to get one with Fuzzy Logic.

Mine doesn't start cooking straight off, it has some soaking time built into the algorithm and also some rest time when it is done before it sings a song to let you know it's done.

robfosters · 11 Sep 2023 at 23:20

Pesto pasta with onions peppers and smoked sausage

{SAS}TB · 12 Sep 2023 at 14:58

Ham salad and mayo pitta pocket

Merlin5 · 12 Sep 2023 at 16:14

Continuing my Creme Brulee adventure from yesterday, I got to use fire, mwahahahaaaa! :cool:

My torch did the job but I really need a larger flame. The caramelised top came out perfectly glazed with a satisfying cracking when tapped with the spoon. Lovely creamy custard inside. One down, six to go.

Edit: just finished caramelising the rest.

The **Now Eating** Thread

The Now Eating Thread