What's for TEA?

[Pres Zount]

I should have taken photos of all the deserts that my mum made. They were very impresive. I have a picture of a pile of trifle floating around somewhere.

Everybodys christmas dinner looks yum. Nice lolly salad and pink stuff especially.

[b-grrrlie]

Originally Posted by Caribou

Herring and beetroot salad if I'm not mistaken.

No herring, I don't eat anything that has lived before... but it is delicious!
So is the garlicpotatosalad to the left as well. Yum!

[Caribou]

Originally Posted by b-grrrlie

No herring, I don't eat anything that has lived before... but it is delicious!
So is the garlicpotatosalad to the left as well. Yum!

Ah, I should've known. *slaps self*
Over here the pink stuff is almost always with herring.

But garlicpotato... that sounds yumcious.

[beastiegirrl101]

what makes it pink then?

[Caribou]

the beetroot.

[Manticore]

A little New Year's Feast!
Beef Stew with a salad and selection of cheeses, served with Amarone 2000
The beginning:
A little decanting action:

[Manticore]

Cook it up!

[Slimboy Fat]

Originally Posted by na§tee

A bit late I know but here's your caption...

"This isn't the first time I've had my whole fist inside a fat bird with her legs tied up."

[Manticore]

[na§tee]

okay so some of you may or may not know by quest for the perfect pie of love to make for my object of love, my darling boyfriend. please see cooking forum if not. well. this may take some time - god knows the fucking pie did! quite easy know.

i scoured the interwebs for recipes and basically made my own bastardised version which included, but was not limited to, plenty of stewing time with stewing steak...

these:


these:


that (important!):


SECRET INGREDIENTS:


cook super slowly for super tenderness.

[na§tee]

i searched for aggess to find a bloody pie dish that wasn't too big or too small, just enough for 2/3 people, and all i could find was this straight pimpin' le creuset dish. le creuset! i'm pretty impressed. okay, so i whacked some puff pastry on top so here it was before:



here it was after (pastry wasn't the best part, no):



serve with THE BEST ROAST POTATOES IN THE WORLD MMM SO FLUFFY INSIDE MMM SO CRISPY OUTSIDE and vegetables with cracked black pepper butter and parmesan:



<3 recipient of love with his "mmm this is delicious i can't wait to eat it ow my hands are hurting posing with the guinness can i sit down now?" face.



i gotta be honest and say it was pretty fucking amazing. simple yet elegant. deeeeelicious!

my pie of love didn't fail. i have teh love in me!

next stop: coconut cream pie. someone tell me how to make this isht : )

[hitmonlee]

those potatos do look pretty good

[HEIRESS]

yeahhhhhhhhh howd you do them taters?!?!

[na§tee]

hey, spanks!

weeelllll it is a tried and tested method.

first, use some good potatoes like maris pipers or desiree. par-boil them while a roasting tin of olive oil is heating up in the oven. when the potatoes are boiled, shake them about a bit so they get quite fluffy in the pan. scratch the outsides with a fork lightly (this is secret part 1 to what makes them crispy). when the oil is HOT, take out of oven and put in 2/3 garlic cloves (or more/less to suit your taste) and fresh rosemary. put in potatoes and turn them around in the oil to make sure they are covered. finally, put a light dusting of preferably semolina or, failing that, flour (secret part 2) - fine baking flour - over the top of the potatoes. maybe you should do this before they actually go in the oil, but whatever turns you on. place in oven for 40 odd minutes until golden. turn them maybe once.. if they're done right there really shouldn't be any need to keep rotating but it doesn't hurt.

et voila! fantastico!

[Pres Zount]

Oh, tasty! I'd eat that.

[b-grrrlie]

Those potatoes look (and sound!) really nice! I just picked some rosemary from the greenhouse today (got a recipy for beetroots with chevré and rosemary) so if the ground ain't frozen yet (the weather's upside down here, there should be loads of snow and it's +5-10 Celsius during daytime....) I have to dig up my last potatoes. They're maybe not quite right tho, they're quite flour-y.

[Genocide Tulips]

Originally Posted by na§tee

these:

I'm sorry, but there is a thumb in my bay leaves.

[Pres Zount]

Originally Posted by Skye

fine, I will move my pancakes over here.

Don't feel bad. Yuu can start again if you like.

Holding up threads is tiring. I'm better suited for the 2-3 posts kind of thread. Your pancakes look very nice, well done.

[Randetica]

stfu everyone knows you love your tea thread!

[na§tee]

so, a couple of weeks ago i had my own personal burns supper with a vegetarian haggis. burns supper, if you don't know, is where lots of scottish people get together to celebrate the poetry of robert burns, eat haggis, drink whisky and generally get really pissed to go scottish dancing.

i did that, minus the whisky and dancing and, you know, people.

i got a vegetarian haggis because a normal haggis is eugh - sheep's stomach stuffed with sheep innards, vegetables, suet, oatmeal etc etc. the veggie one just excludes the sheep heart and liver and what not. blaaah! it's sort of like.. spicy vegetable-y porridge. but.. nicer. you can't really do it justice.

here is the haggis. on the left:


you are meant to 'toast' the haggis at your party. someone has to know this poem. for integrity's sake (if not for the fact i failed to do it at my own burns supper), here it is. i am bored:

Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect sconner,
Looks down wi sneering, scornfu view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit:
Thro bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.

Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis!

here is the unboiled haggis:


and here is the finished haggis with mashed potato and peas. you are meant to have it with turnip/swede but turnip is the FOOD OF THE DEVIL so i replaced it with peas:


have with a wee bit o'gravy if you want.
you are meant to have a "toast to the lassies" too but i had no men to toast me

[Pres Zount]

That looks like what I had for my dinner between around 1987-2004. Is your poem about stabbing french people during the war?

Also, can you eat the haggis raw? It looks like a tasty snack in that skin.

[na§tee]

hey man, it doesn't look sexy but it tastes GOOD! i promise.

i wish the poem was about stabbing french people but it really is just robert burns saying how lovely haggis is. a translation is here. actually, the translation sort of makes it more confusing

you could eat it uncooked, but then again who wants to eat cold porridge?

[jabumbo]

i need to get myself a wok


and i need to learn how to make delicious sauces to go with the wonderful combonations of veggies in the pot

[ericlee]

I've got a wok (go figure). The food I love to make most in it are asian style noodle soups.

I first start with my noodles.


I gotsa have some meat. I prefer some thinly sliced pork.


some green beans


add some zing with some hot peppers


and my spices

[ericlee]

Bring to a boil


And it's chow time

[ericlee]

i make a mean poo poo platter too

[jabumbo]

Originally Posted by Skye

white boy that cooks asian, I could so fall in love with you.

you already did fall in love me me!

[Otis Driftwood]

[Dorothy Wood]

ramen, broccolis, meatballs, sharp cheddar cheese, red wine vinegar, lousiana hot sauce, parmeseans

[na§tee]

so i made some casserole tonight. it's not too exciting i'm afraid. but i had to use up the stewing beef and i got hella bored waiting for that shit to go tender, man. it'll be better tomorrow night, i'm sure.

ingredients. on a magazine. not my magazine. but, sssh, SECRET! the man on the cover of it is GAY, don't tell anyone. he's a lead singer of a rock band! crazy!


wow, this looks really watery because it was before i added gravy granules mustard etc etc:


finished product still a tad bit whatever but eh. that's why i served it with rice. there were potatoes in the casserole so it's like HELLO CARBS! but i couldn't think of anything else. normally i would eat it with a baked potato if there weren't, um, some potat-age in the product already.


serve with flatmate and wine. can you tell why i paid £5 more for a bottle of wine then i normally do, hah? not including the fact it's 15%! 15%! how do australians stay upright? oh, scottie 2 hottie has a cigarette burn on his hand or leprosy!