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Post by derekrumble on Jun 6, 2010 11:02:22 GMT
Mike - a perfect snack. I'm off out to kitchen to do gammon steaks (and eggs of course, not pineapple which is steak-house sad) with soem cauliflower cheese. Won't be doing photography as am tired out after working at my new polytunnel greenhouse - hoping for good crops of toms, aubergine, peppers and stuff. Derek. Work in progress for this summer's food crops - video taken about three weeks back...... tiny.cc/uqmpeD.
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mrarroyo
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Post by mrarroyo on Jun 6, 2010 12:34:36 GMT
Darn that looks like some nice preparation you have got going. Should make for many great dinners, enjoy them.
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Post by PinkFloyd on Jul 2, 2010 21:24:56 GMT
Plenty there to keep you going Derek Do you have any root crops (potatoes etc.)? or is it all greenhouse based?
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Post by derekrumble on Jul 3, 2010 10:00:51 GMT
Plenty there to keep you going Derek Do you have any root crops (potatoes etc.)? or is it all greenhouse based? I'm not bothered about root crops - of course home-grown taste better than shop-bought but spuds and carrotrs are so cheap it isn't worth the effort and ground space to grow your own. OTOH Tomatoes and runner beans never get really cheap these days; years back when all produce was seasonal then in mid-season prices plummeted - but it isn't that way today. So runner beans and tomatoes are my main interests and with the poly tunnel I have some very nice looking aubergines, sweet peppers and chilis plus a cucumber and some courgettes along with some red onions outdise. The courgettes (although cheep in theeh stores) are there so I can attempt a totally home produced ratatouille (with the exception of garlic.. oh and I am not pressing my own olive oil lol). I haven't grown under cover before - I am pleased, very pleased, with the results so far... will post a couple of pics soon. Derek
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Post by derekrumble on Jul 8, 2010 13:21:31 GMT
The 'Upload your FUTURE dinner' thread... Taken last week.
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Post by derekrumble on Aug 3, 2010 10:26:16 GMT
The tomato harvest begins....... They are 'Sungold' F1 - punchy, fruity, very sweet. Derek
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mrarroyo
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Post by mrarroyo on Aug 3, 2010 10:41:41 GMT
Nice, "tomatillo" anyone?
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Post by derekrumble on Aug 3, 2010 12:34:17 GMT
Nice, "tomatillo" anyone? I have never tried any - the 'nightshade' family of fruits is vast isn't it? I will look out for these and give them a go. How do you eat them?
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Post by PinkFloyd on Aug 3, 2010 18:31:09 GMT
I believe they use their mouth to eat in the USA... just like us Derek....
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mrarroyo
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Post by mrarroyo on Aug 3, 2010 23:03:13 GMT
Yes we colonials have manners, at least in public.
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Post by derekrumble on Aug 4, 2010 7:58:33 GMT
I believe they use their mouth to eat in the USA... just like us Derek.... Yes, but the mouth in which of their two heads?
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mrarroyo
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Post by mrarroyo on Aug 4, 2010 15:22:09 GMT
The head we borrowed from the Brits!
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Post by PinkFloyd on Aug 9, 2014 21:22:05 GMT
Caught a mackerel (2lb) off the Scrabster pier the other night and went through the motions of cooking it but couldn't eat it..... had a fork full and it tasted sublime but then I remembered that I had killed it, gutted it, chopped its head and tail off etc. and I couldn't take a mouthful more..... I am not a hunter gatherer, I only eat fish that comes ready fried in batter (without head, tail, guts, eyes and other unappetising cues)
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jc
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Post by jc on Aug 9, 2014 23:01:21 GMT
What a shame, it looks so tasty too! I'm pants at prepping food from the original animal, just make a damn awful mess and ruin the parts you want to eat. Love watching the wife expertly dismantle an animal though and it certainly does not ruin my appetite. However, I am the kind of guy who looks at a spring lamb and instead thinking "how sweet" I just get hungry and think of meals!
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Post by jc on Aug 9, 2014 23:15:42 GMT
While on our thailand trip we had countless superb meals, most of them incredibly cheap too. I could post up loads of lovely Thai tucker but instead will share a really good steak I had at a friends restaurant there. Fillet steak, very rare, gorgonzola sauce and potatoes au gratin. (with some Thai morning glory gently seasoned and fried) Sumptuous!
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bullpup
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Post by bullpup on Aug 15, 2014 14:15:59 GMT
Mike that Mackerel looks fantastic.
Sorry you didn't eat it. Bear in mind that Commercial fishermen don't dispatch the catch they leave then to suffocate so you are being much more Humane!
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bullpup
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Post by bullpup on Jan 18, 2015 12:53:03 GMT
Quick Lunch dish underway today - Celeriac Gratin.
Peel and slice your celeric into thinish Slices and put in a large mixing bowl. Add Double Cream, garlic, salt, pepper and a generous grating of fresh nutmeg. Mix. Butter your baking dish and add mixture. Shake until flat.
Cover with Foil and place in a hot oven. As Celeriac starts to soften remove foil. Those who are not diet conscious could add bread crumbs and grated parmesan at this stage. Either way return to the oven and allow to go Golden Brown.
Serve with a tangy salad and crusty bread. A glass of Red or a decent Beer goes nicely with this.
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jc
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Post by jc on Jan 18, 2015 17:47:34 GMT
I've never tried Celeriac, I'm sure it's available locally too ("apio nabo"). As a bit of a celery fan I should track some down for a try...
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bullpup
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Post by bullpup on Jan 18, 2015 18:10:08 GMT
Think of it like a potato with a celery flavour very nice indeed.
You can slice it into matchsticks and add raw to salads or indeed use it as the basis of a salad instead of lettuce. You can even add a mustardy mayonnaise dressing and serve with cold or grilled meat and fish.
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bullpup
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Post by bullpup on Jan 18, 2015 18:11:29 GMT
In fact looking at your steak recipe above just substitute Celeriac for the potato
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jc
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Post by jc on Jan 18, 2015 18:18:33 GMT
Have you tried Daikon? (also known as Japanese radish or white raddish or here as nabo blanco, hence the connection).
Gorgeous in soups and stir fries. Flavour wise it falls somewhere between turnip, radish and carrott. Comes in small stumpy or huge long varieties. Apparently very good for you when you have a cold.
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bullpup
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Post by bullpup on Jan 18, 2015 18:34:23 GMT
Thanks for the idea - I love these oriental style clear soups with veg etc in them especially when I have a cold.
A rich chicken stock flavoured with fish sauce, ginger, garlic, chilli etc plus fresh shredded veg and chicken and a squeeze of lime always makes me feel better. I will try to find some Daikon and add it.
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jc
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Post by jc on Jan 18, 2015 18:47:08 GMT
That's also one of my favourites! You hit the nail square on the head there and yes, daikon in there is great.
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Post by Deleted on Jan 18, 2015 20:26:27 GMT
All ideas here sound great... thanks for the pics, thanks for posting comments.
Tonight one of the dishes I made was a cauliflower and broccoli baked cheese dish... with grilled sausages and pork chops... the cauli and broc dish looked so good my wife askes if I was going to photograph it to put on the 'net (she knows I have uploaded pics here before). I said 'no', cant be bothered. Should have done it.
Derek
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Post by PinkFloyd on Jan 18, 2015 20:59:59 GMT
I really must put a celeriac through its paces........ Not a vegetable that I have ever had any dealings with Bullpup. Time to discover the hidden secrets of the celeriac I think
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