Food
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- Nairn0
I'm home alone for a couple of weeks and it's 3 for 2 on veggie beef-replacement burgers at my local supermarket, so I'm going to try, and compare, to see how they hold up.
I'm seriously dubious about the Richmond (of poor quality floor scrape irish sausage infamy), but who knows?
- mm, so much processed soy and pea proteins.Nairn
- so richmond is poor quality...
it's 3 for 2, meaning no-one wants them
and you buy them anyway?
https://media1.tenor…hans_glib - Having a vegetarian daughter, I come across a lot of food that purports to replace non-vegetarian dishes—yet it is expensive, highly processed, and lacks...OBBTKN
- ... and baseless. They’re a total rip-off. As for the burgers, I make them at home using lentils, textured soy protein, egg...Tons better and cheaperOBBTKN
- @hans - I bought three different types, Richmond being one of them.Nairn
- I realise now that I missed "Richmond 'one'" in my original post. I saw that hey were rated quite highly a while back, but I can't credit that estimation.Nairn
- Others are 'This Isn't..'and 'Beyond' Brands, the latter of which I've had before and was passable.Nairn
- I'm basically trying to find things that can feed the frequent "I NEED A FUCKING CHEESEBURGER" urge I have, sans meat.
I'm Randy, from Trailer Park Boys.Nairn - without the sucking-off Lahey angle, obvs.Nairn
- I realise now that I completely fucked this post, lol. I should've specified further.
Can't get 'impossible' burgers easily, unfortunately.Nairn - Just come to mine, I'll make you a smash cheeseburger whenever you want.
No bacon, I promise.Continuity - Those Richmond veggie burgers are pretty decent to be fair. There's some good veggie burger options in Aldi too but like OB says, it's much better to make y'ownIanbolton
- I'm not wanting veggie burgers per se, I'm wanting switch-in substitutes for beef, which aren't so easy to make at home.Nairn
- And the Richmond one was fuckign terrible. Tonight 'Beyond' Vs. 'This Isn't', and tomorrow the winner versus a frozen beef burger.Nairn
- Just had a vidchat with my kid, who's off to the countryside and was showing off about having steak and arrosticini, which made me thoroughly question myselfNairn
- 'This isn't' appears to be the winner, although one of them made my piss smell awful.Nairn
- Asparagus burger?Continuity
- OBBTKN7
For lunch: squid-ink paella with prawns and mussels:
- Nairn2
I'm guessing the Fam's liking my Tortillas - I came home last night to find that my partner had bought 32 eggs as they were on special offer. We already had eight in the fridge, so that's about five tortillas worth.
Goddamned GirlMath.
- Do you do international delivery? I'll take some of those tortillas off your hands.Continuity
- I mean ... I'd make one myself easily, but it's Stupid-Hot°C in my flat, and I'm fucking lazy.Continuity
- Qbn Spanish tortilla challenge, I'm in!OBBTKN
- Nairn6
Made Spanish Omelette with chorizo tonight. My partner doesn't like 'undercooked' eggs, so it's a tightrope walk, but I think I hit it - so squidgy, so soft.
Here's how much oil was reclaimed (left is onion-cooked olive oil, right is potato oil which is 25% sunflower oil, because I'm cheap)
Here's the main event (ever so slightly overcooked on one side, but all good)
And here's a side profile of a slice - i *just* managed to get it cooked-through and not runny, but still really squidgy, so partner-compatible.
Three pans, three bowls, an hour and a half of effort. Abuelas would be shaking their head at me, but damn, I think this is the best one I've ever made,
For such a simple dish, it's a real fucker to get right.
- A fucker to get right, but the stuff dreams are made of when you do.
That thing's gorgeous.Continuity - I need a smaller, deeper pan for these.Nairn
- My main learning here was mixing all the cooked ingredients into the egg and then letting it sit for 20 minutes before cooking.Nairn
- Thanks, C! xNairn
- Letting the onions and potatoes sit in the eggs is the way to go.
Incidentally, I made the last one I posted here in stainless steel. It's absolutely possible.Continuity - Looks right to me, a bit overcooked, but if your wife does'nt like undercooked eggs...OBBTKN
- We do tortilla de patatas weekly for dinner, on thu or fri, so, I can tell you that you nailed it ;)OBBTKN
- Looks perfect. The never last more than one sitting in our house :)mort_
- @ob - do you use pure olive oil? I noticed last time I was in Spain that it's not much cheaper over there than it is here in the UKNairn
- No, we use sunflower oil—or sometimes we fry the potatoes in sunflower oil and then finish the tortilla with olive oil.OBBTKN
- Parece bien!Chimp
- I thought your side profile was an undercooked rasher of bacon lolAkagiyama
- I've made my stance before on overcooked eggs. Needs overcooked eggs? Send em seaworthy.garbage
- (kidding of course, the missus likes her eggs.. too rubbery. Each their own.)garbage
- My partner would break up with me if I served her overcooked eggs. She's a keeper.Continuity
- flol, she isgarbage
- The Cull Begins.palimpsest
- que rico los chorizoscanoe
- Cebolla!!!Miesfan
- This is the one I made seven days later —smaller diameter steel pan, ended up gooey on the inside "nice, but a bit undercooked inside" she said. So, *thumbs Up*Nairn
- https://imgz.org/ih7…Nairn
- *swoon*Continuity
- I think I'll be cooking a lot more of these - my main bottleneck's always been the cost of olive oil, and the fact it doesn't re-use as well as sunflower, etc.Nairn
- Yeah, olive oil's never been cheap, but the last couple of months ... ugh. I mean, nearly €9 for 500 ml of supposedly cheap Greek stuff at Aldi. Yikes.Continuity
- Had yet another last night - this time no chorizo, and even gooier inside. Fucking sublime. Partner just sliced and fried hers a bit more, so compromise.Nairn
- Thanks, OB - I can't believe that I've been thinking that I had to use Olive oil all these years :\ Just need to finish the fucker off in the stuff!Nairn
- Another takeaway - the fine-cut onion slices should start be not far from the volume of potatoes to cut. Less, but not much. then reduce to dark yellow.Nairn
- -start, wtf.Nairn
- A fucker to get right, but the stuff dreams are made of when you do.
- Continuity14
味付け卵のせバター醤油ステーキ丼 (Ajitsuke tamago nose batā shōyu sutēki donburi), aka:
Butter-soy sauce steak donburi with ajitsuke tamago (seasoned egg, aka "ramen egg").
The rice is under all the stuff.
- Looks ace! Which cut of cow?OBBTKN
- Rump.Continuity
- You and your sexy eggs again!palimpsest
- <3Continuity
- That looks so good.skinny_puppy
- doing it and doing it and doing it right... bravo ninjaAQUTE
- *droolingPonyBoy
- yes chef!stoplying
- egg recipe pleaseKrassy
- ^ I too would like to learn this powerSquiddy
- Yes please too to everything!MrT
- dear gawdprophetone
- dmay10
Cuttlefish, seabass, sardines and bellpeppers
- And half a bottle of some crappy sparkling wube, ice colddmay
- Yeah!! Desfrute!OBBTKN
- “Wube “ - wine....
@OBBTKN simple life at the Iberian peninsula, fish, bell peppers, a grill, and a sunny sundaydmay - I, too, like wube.Continuity
- looks delighful_me_
- Your just gonna eat em, just like that. Fish heads on with some salt. And then drop a whole red pepper on the grill. Real farm to table stuff.brothernoah
- I enjoy few things more than a charcoal-grilled fish. Looks ace.MrT
- Nice work man!canoe
- Nairn5
Bought this stuff a while back because his Shawarma paste is fairly nice and the Citrus & Spice mix he does is great, but this stuff is just too sickly sweet, so has sat unused in our spice cupboard.
We've been making popcorn a fair bit this last week or so and after making up a couple of bowls last night - one salty, the other butter and sugar, I saw this in the cupboard and thought I'd give it a go and fuck me, Popcorn is what it was designed for. So. Damned. Good.
It's just too sweet on actual non-snack food though.
- Too sweet even for chicken? Because the spice list on the front is ... mm. Chickeny.Continuity
- Yep. Even my kid commented that it was too sweet when I cooked thighs in it.Nairn
- Smoked stuff is always greatDanish
- What's actually in it? I can see chipotle and corianderIanbolton
- https://ottolenghi.c…
tbf, it says it right there on the ingredients that it's sweet - it's over a quarter sugar, lol.Nairn - OK, Nairn, hear me out:
This would make a phenomenal dry rub for pulled pork.Continuity - Yes!Nairn
- canoe7
My mom popped in for a few days so I decided to make something special for her even though she won't remember :(
Grilled peaches, fresh mint, whipped cream, honey and angel food cake (purchased). The mint is wild, my son cut it while it was wet so that's why it looks battle scarred.
- Continuity13
On a savagely hot and swampy evening like this, there's only one way to do dinner.
Gazpacho. Chilled tortilla de papas. Jamón de Serrano. Olives (chupadedos/llepadits). Manchego. Bread. Chilled red Catalunya wine.
- looks fantasticAQUTE
- Was the tortilla a bit liquidy in the centre? Looks ace.
Why have I never made gazpacho?!Nairn - Liquidy? Oh yes. Fuck yes.Continuity
- And yes. Make gazpacho. By the litre.Continuity
- I nearly shared with you a Spanish channel I saw on FB last week, but it wasn't much good. What was fantastic though, were the comments from...Nairn
- ...Americans absolutely shitting on his perfect-looking tortilla (much like yours, akshually) with gloopy insides. The level of disgust was *chef's kissNairn
- "Americans absolutely shitting on his perfect-looking tortilla with gloopy insides."
flol why am I not surprised? Americans will American.Continuity - Absolutely lovely work as always, C <3
Got me starving now.PonyBoy - <3Continuity
- Wait, hold on - The Most Important Question: ¿Con o sin cebolla?Nairn
- ¡Con! Nunca sin cebolla.Continuity
- *phew!
Both as a reaction to this, and the heat.Nairn - The more I look at that tortilla, the more I want to use it as a pillow.
There's a business idea!palimpsest - would have gone with manzanilla olives and a chilled montilla-moriles but otherwise i approve this messagehans_glib
- i had a bacon sarnie and a cupparobthelad
- Yes!canoe
- neverscared0
Michelin-starred restaurant owner in South Korea faces jail over ant dessert
Prosecutors seek a one-year sentence and heavy fine after chef garnished dish with insects not approved for consumption- Apparently they taste like lemon and they use these as a lemon replacement in high end restaurants in Norway_niko
- Nairn5
I've been really going to town with cooking chicken thighs skin side down from cold in a heavy pan for the last few weeks, as per below (skip to 5 minutes).
It's such a good method. Also, deboning and prepping thighs twice a week results in bones and trimmings that I hoy into a bag and keep in the freezer until there's enough to make a stock with. Poifick.
- Now I want chicken for dinner. Thanks for that.Continuity
- yep, that's what skin is for, it has all the fat you need. delish.hans_glib
- OBBTKN
- Chicken is good in the air fryer too.robthelad
- @hans, yeah - for me it's the starting from cold and then weighing down that's new to me. I bought my first chicken breast earlier this year for about a decadeNairn
- ..to make quick and simple chicken quesadilla things for the kid. I just can't be bothered with it any more, it's just.. protein. No texture, fat or flavourNairn
- ..to make quick and simple chicken quesadilla things for the kid. I just can't be bothered with it any more, it's just.. protein. No texture, fat or flavourNairn
- never tried from cold, interesting. really lik thighs but my partner is vege so i'm just cooking for myself so the de-boning is never reaches the scale to makekingsteven
- it worthwhilekingsteven
- Hey Nairn, is chicken breast just protein with no texture, fat, or flavour? you weren't especially clear on that.Continuity
- If you cook naked you could splatter hot oil on your penis.canoe
- @continuity:
Did I stutter, motherfucker?!
Wait, yes, I did.Nairn - @ks - as he goes on about in his video, we have the same problem here in the UK: you can't really get well-trimmed skin-on boneless thighs ...Nairn
- .. from supermarkets.
I've been finding the deboning process somewhat meditative. I think I could work in a meat preparation factory. ...Nairn - ... Calm for years, then snap and go on to murder half of a small, rural village as demented retribution for all those chickens.Nairn
- flol @ NairnContinuity
- oh, shit - i realise now i didn't post the cook from cold video. Idiot! Anyway, same thing.Nairn
- I do this too :)monospaced
- I do this as well, from cold. Usually I buy it already deboned from the butcher.dmay
- We have a fantastic butcher eight minutes walk from my house. Trouble is, it shuts at 5pm, so I can never fucking get there in time on weekdays.Nairn
- Scraping on a bone with the blade of a filet knife makes me close my eyes and pull my head between my shoulders. Use the BACK of the knife for that.coldarchon
- https://media1.tenor…pango
- Continuity10
Oh, you know. Homemade Long Chicken™, eh?
- i just had a wagyu burger, smash-fried into a quarter of an onion, cheddar, tomato, diy sauce, then another fresh quarter of an onion and by fuck, my.Nairn
- Is that Government cheese?utopian
- @Nairn that sounds absolutely delightful, and I hate your fucking guts for all the wagyu you seem to have easy access to. xContinuity
- That's the meltiest meltable cheese that will literally melt in 10 secs... and you didn't melt it?!! :) :) Melt that cheese, my friend!!!! Melt Melt Melt!! <3PonyBoy
- @cont - eh, they're cheapie supermarket 'wagyu' burgers, but they are grass-fed and they are quite fatty, so the cook delightfully when hard-seared/smashed.Nairn
- I forgot to add - I've been going all 'Korean omelette sandwich' with my burgers and throwing in loads of fine-sliced sweet cabbage. So fucking good.Nairn
- I think I'm done with lettuce in that sort of context. So much taste and bite with cabbage.Nairn
- Anyway, what exactly is 'long chicken', if 'long pig' is human meat?!Nairn
- @utopian - Continuity's the only person I've known to actually make 'American cheese' from scratch. I've still got to do it myself one day.Nairn
- I ate an entire pack of Mature Gouda the other day (felt terrible after, thanks for asking), and I was wondering how that would convert to American Cheese.Nairn
- @Nairn I was actually thinking of swapping out the lettuce for my beloved pointed cabbage in these sandwiches. I'm going to try that next time.Continuity
- Also, Long Chicken is a BK thing.Continuity
- And I think Gouda, especially mature, would be phenomenal for American Cheese. Damn. Now I need to try it.Continuity
- lol Pony! I know. Unfortunately, draining fry oil from them on the rack cooled those things down fast.Continuity
- +1cluckprophetone
- you homemade a chicken?robthelad
- Continuity12
Steak frites avec la sauce au poivre.
- Superb!OBBTKN
- Damn!palimpsest
- Yum!!PonyBoy
- I'm not a fan of sauce on steak, but the way you've done it here works for me. And who the fuck doesn't like peppercorns?Nairn
- You should've drizzled some sea salt flakes over the chips for the photo, broheim. xNairn
- oooo yes! this is going to be my next recipe to fuck up!_niko
- flol @ niko
@Nairn Aaah would that I actually had some. I keep meaning to replenish the stock, but ...Continuity - @Nairn not even sauce bearnaise? That's the shit.jagara
- *MUST be made from scratch.jagara
- Steak is one of those things that I like really pure. Juices, salt - maybe some pepper. A squeeze of lemon juice.Nairn
- This looks good though. I'd smash this, as the young people of ten years ago might say.Nairn
- I agree that sauce is not a must.jagara
- trop bon.ApeRobot
- This looks so gooood!Fabricio
- +in the leftover juices in the pan fried egg, because there is still space on that plate:)uan
- Ugh, redrobthelad
- Continuity12
Because sometimes, all it takes to make you happy is a really good egg and soboro donburi for dinner.
- High five on tiny curd. I do not understand people who like loafs of scrambled.garbage
- garbage yes!eficks
- Never heard of this before i googled it. Sounds nice and protein-y :)jagara
- umai!ok_not_ok
- @garbage I will never not do tiny curd on my scrambled eggs. And I like them semi runny.Continuity
- Amen again on the semi runny.garbage
- Haribo makes me happy too.robthelad
- Continuity8
@ Nairn
I don't know if you saw the sidenote in my previous kebab post where I said I wanted to try a different method, and posted the link.
This is that method (though a different actual recipe).
There's no going back now. And I don't think I can actually buy kebab from a shop again after this.
Also, dürüm this time for my main man pali.
- kebab smoothieutopian
- This is the way.palimpsest
- I think I asked you a while back if you'd seen this method, on Discord :)
I tried making chicken sis the other day. Was nice. Wasn't chicken sis.Nairn - Aaaah did you? I'll need to look back in the thread. But yeah, this is ... oooft. Yeah. Kebab.
I'm sorry about your not-sis, though.Continuity - I think I posted Refika's version, which I took to mean it was actually a go-er..
https://www.youtube.…Nairn - Nice work!! BUT... you’ve surely gotta heat that wrap up to give it a bit of a crisp?Ianbolton
- Also, my latest find is that Cornichons bring the whole world to life when making kebabs/wraps. Chuck some in at the end to find out!Ianbolton
- I just realized I missed the opportunity to make my first comment:
"You're on a roll".
Which you indeed are. When's the book coming out already?!palimpsest - Yes, Chef!stoplying
- lol pali!Continuity
- WANT of the Dayskinny_puppy
- Yeah, now ib points it out - you went a bit lacklustre on the bread. Looks amazing otherwise, but you wrapped it in a tarpaulin of sadness. Boo! xNairn
- Do your Turkish places do those large Iranian breads? Those fuckers are perfect for this.Nairn
- The lavash you mean? Sadly know, but I know which ones you're talking about, and they're divine.Continuity
- *sadly noContinuity
- I don't know what you're doing here but it's not my preference.robthelad
- Continuity4
Get a load of this filth.
I've been absolutely croaking for a really good poutine.
But there is no poutine around here, because Germany.So I made it myself.
The gravy is ridiculously easy:
A mix of butter and rendered bacon fat I keep in a jar in the fridge.
Caramalised yellow and red onions.
Garlic.
Thyme.
A shred of a bay leaf.
A bit of tomato paste.
A good heaping spoon of flour.
Make a roux! A dark one.
Add equal parts beef and chicken stock (preferably homemade).
Simmer until thick and glossy.
And Robert's your parent's sibling.Cheese curds were the hard part. Or, so I thought.
Germans wouldn't know a cheese curd if it slapped them in the face while screaming, "ICH BIN EIN CHEESE CURD" at them.But, there is a really, really fucking close substitute. Like close enough that I was easily able to suspend my disbelief:
Oaxaca cheese.
Which I *can* get around these parts.Same sort of saltiness.
Same density.
It even squeaks between the teeth a bit.
And melts at the appropriate rate.
Perfect.The parsley sprinkle is there so you people don't think I'm completely uncivilised over here.
Served with a side of hot dog.
The sausage of which was a Berner Würstchen, which is basically a standard hot dog that has diced up Emmental cheese inside the sausage itself, and is wrapped in bacon.I'm fucking happy.
- Oh yes, and a splash of Worcester and soy sauces in the gravy. And MSG. And blended it with an immersion blender.Continuity
- Having looked at Oaxaca - might that Turkish knotted cheese make for a stand-in? If so, that should be fairly available in Germany, no?Nairn
- I realise now from its description that paneer is likely not a good stand-in, from that time I tried to make poutine, if it needs to be salty.Nairn
- ..which maybe goes towards explaining why i felt itw as a bit disappointing.
I need to try this again, viz ze child.Nairn - "Turkish knotted cheese"? What is this of which you speak?Continuity
- And is it delicious?Continuity
- i laughed at 'poo' - did you eat it? LOLrobthelad
- Nairn0
I'm not a great fan of mashed potato ('puree', in foreign) but seemingly I make a good one.
What I do really fucking like is mashed potato served alongside slightly crispy chips and.. oh my, that is a combination to fucking die for.
If done right, it's the sort of thing I think could start off a franchise, along with a bit of gravy or sauce, for the plebs.
- I like Mash. My mum makes it really good, from potatoes and butter.robthelad
- robotinc10
I bought a smoker a couple of weeks ago. Made a tritip for mother's day. Excuse the shitty photos
- I gotz strange bonerutopian
- Hot damn, I want some of this.Continuity
- That bark is undeniable.Continuity
- Why that top pic look like a slug with antenna?palimpsest
- ^lol, was thinking the sameduckseason
- Why are you eating a slug, Karen?!palimpsest
- You people are cruel.
Home made food pics are like "Show some recent work".Continuity - Not when messing with gastropods!palimpsest
- My bad, second pic do look tasty.
Kudos!!
For the record, I've eaten gastropods.. Ain't nothing string with that.palimpsest - flol!Continuity
- Bastard!
LOLpalimpsest - That looks good! Hope it was a hit with the old ball and chain :)stoplying
- Ball n chain approved, kids liked the antenna.robotinc
- when you said you'd bought a smoker, the first thing i thought was "is this one of their lungs." My silly brain making judgements before correctly assessingIanbolton
- I smoke, then i eat and then, then smoke. smoked everything.robthelad
- Continuity14
That's right.
Birria tacos.
- *shakes fistNairn
- Tacos look absolutely filthy.
Damn you. Damn you to hell.Nairn - Yeah!!OBBTKN
- yooo leave some for the rest.milfhunter
- yessssssprophetone
- gimmie <3PonyBoy
- Nasty!palimpsest
- These look a bit see-through. Is that hair in the last pic?robthelad
