ChatterBank0 min ago
Pointless Foods
68 Answers
I'm not talking about foods you hate (swede, marmite or curry) or things that make you shudder (octopus, brains or tripe), but rather foods that are utterly tasteless, boring and serve no discernible purpose.
What "pointless" or tasteless foods would you consign to Food Room 101?
For me it would be a toss up between gnocchi and ready salted crisps.
What "pointless" or tasteless foods would you consign to Food Room 101?
For me it would be a toss up between gnocchi and ready salted crisps.
Answers
Low-fat anything - if you're worried about the fat content just eat less of it. Ditto "spreads" that pretend to be butter substitutes - there is no substitute for real butter!
07:56 Fri 17th Nov 2017
if you have had snake or something like croc, nailit, or even frogs, a quite intense chickeny taste to it, very low in fat, and not bad - the dish usually is driven by the soup or 'jus' that they use, can hardly call it gravy - and any herbs etc that go in, fresh coriander working well.
While I am on and for a point of clarification, (MasterChef Talbs) and as BBC's M-Chef is on at the moment, very few dishes are originals, they are adaptions of existing recipes and then tweaked for say process or seasonings - and combination with other ingredients. So 8 words, as you put it, is possible.
While I am on and for a point of clarification, (MasterChef Talbs) and as BBC's M-Chef is on at the moment, very few dishes are originals, they are adaptions of existing recipes and then tweaked for say process or seasonings - and combination with other ingredients. So 8 words, as you put it, is possible.
Firstly I would make a citrus sauce, roughly chop the celery, carrot and onion. Heat the oil in a heavy-based saucepan then brown the vegetables, stirring occasionally. Stir in the flour and tomato purée and cook for 2-3 minutes. Gradually add the beef stock, stirring well as you do. Bring to a simmer for 3minutes
Pass the sauce through a sieve into a clean saucepan. Add the redcurrant jelly, a splash of Worcestershire and Tabasco sauces, plus the lemon juice and some salt and pepper. Simmer gently for 4-5 minutes while you pare the zest from the orange, cut it into fine julienne and add to the sauce
Peel the beetroot, chop it in quarters, then place in a food processor and blend into a rough paste. Crush the garlic and add to the processor with the crème fraîche, plus Tabasco, caster sugar and salt to taste. Mix well
*** that, I'm bored already.
Pass the sauce through a sieve into a clean saucepan. Add the redcurrant jelly, a splash of Worcestershire and Tabasco sauces, plus the lemon juice and some salt and pepper. Simmer gently for 4-5 minutes while you pare the zest from the orange, cut it into fine julienne and add to the sauce
Peel the beetroot, chop it in quarters, then place in a food processor and blend into a rough paste. Crush the garlic and add to the processor with the crème fraîche, plus Tabasco, caster sugar and salt to taste. Mix well
*** that, I'm bored already.
Thanks DTC, my local Iceland had a range of 'exotic' foods once but pulled the plug before I got to the crocodile burgers. Would still like to try turtle tho. Imagine its quiet tasty. Always wanted to try frogs legs as well.
At the moment have got pork chops and veg on the go so will have to make do!
At the moment have got pork chops and veg on the go so will have to make do!
Tofu....no thanks
Proper Traditional Pie 'n' Mash with liquer sauce is just bliss....when I'm around East London areas... Shoreditch, Dalston, Mile End, etc...there are some great places to eat.
Some down here in Brighton and Worthing too, made by ex- Eastenders who have moved to the coast. Brilliant.
Proper Traditional Pie 'n' Mash with liquer sauce is just bliss....when I'm around East London areas... Shoreditch, Dalston, Mile End, etc...there are some great places to eat.
Some down here in Brighton and Worthing too, made by ex- Eastenders who have moved to the coast. Brilliant.