James. Posted 31 July 2009 Posted 31 July 2009 I have these, they're the fucking tits. Makes poaching eggs so much easier! bit of oil, whack the egg in, float on boiling water, put lid on, take out four minutes later, job's a good 'un Sounds exotic. I like tangines. By the well, tell me more about Tayyabs, I want to go. I know it's not home cooking but it seemed as good a place as any to ask! Tagine Tayyabs - probably worth booking as it gets VERY busy with people queuing round the restaurant to get a table. The local Asian population absolutely love it which is a pretty good endorsement. Don't go there expecting a nice, relaxed dinner - you go, you eat, you leave, all in under an hour more than likely. Quality, authentic cuisine though. Alternatives - Lahore Kebab House is nearby and is awesome plus you can stock up with Cobra at the off licence opposite. The starters are unbelievably hot and unbelievably tasty - lots of meat and lots of spice. Lovely. Also I've recently discovered Aladin on Brick Lane, one of the only BYO curry houses down there - go to the restautant and get a 15% discount card to use in the off licence a few doors up. Really good curries and enthusiastic service. One of the best on Brick Lane.
Guest Posted 31 July 2009 Posted 31 July 2009 Big night tonight. Cooking a Lamb, chickpea and squash tagine with chermoula and couscous for Mrs James and myself.Never done anything like it and I need to go out and buy not just the food but some of the equipment (food processor!). Fuck it, it looks well nice and I can't be arsed to go out so a Friday night with red wine and a cooking session sounds about right. Sounds interesting, if it's a success you'll have to share the recipe!
Alexikokopops Posted 31 July 2009 Posted 31 July 2009 Tagine Tayyabs - probably worth booking as it gets VERY busy with people queuing round the restaurant to get a table. The local Asian population absolutely love it which is a pretty good endorsement. Don't go there expecting a nice, relaxed dinner - you go, you eat, you leave, all in under an hour more than likely. Quality, authentic cuisine though. Alternatives - Lahore Kebab House is nearby and is awesome plus you can stock up with Cobra at the off licence opposite. The starters are unbelievably hot and unbelievably tasty - lots of meat and lots of spice. Lovely. Also I've recently discovered Aladin on Brick Lane, one of the only BYO curry houses down there - go to the restautant and get a 15% discount card to use in the off licence a few doors up. Really good curries and enthusiastic service. One of the best on Brick Lane. You know what I meat I want to go sometime. I might go soon. I don't work in central London any more and live in Twickenham but it should still be pretty easy. Oh, I tried out Sheba on Brick Lane on your recommendation. Enjoyed it. If I lived where you did I'd spend all my money on curry and be super fat as a result.
lou Posted 31 July 2009 Posted 31 July 2009 A womans place is in the home. Thats where mother's should be. Most of todays modern mothers cop out, and go out to work, and don't spend time on decently bringing up their families, so that they can indulge in luxeries. This, to my mind is why todays children are basically so gross. I don,t expect todays so called mothers to agree with me , because they are mainly irresponsible and selfish. The modern idium is "Sod the kids, ITS ALL ABOUT WHAT I WANT! When I was a lad, mothers were real mothers, who lived a hard life, in order to bring their children up in a family envirement. When you have not experienced this , you would not have a clue. I cringe at what I see around me today. I have had four holidays in my lifetime, and they were fairly mediocre, but I do not for one minute, regret my way of life. Children first, parents second. Todays parents, on the whole, just don't have a clue as to how to bring up children. I know many through my work, many so called mothers who have to go to classes, to be tought to be acceptible, and responsible, and tought the word, LOVE. Oh God, how our values have slipped! I think youll find the worst children have mothers who sit around on the dole all day serving up pot noodles and watching Jeremy Kyle. My kids have always come first hence I am in every night and only go to football. I HAVE to work to pay the damn mortgage/bills and have still successfully bought up 3 clever, well adjusted, polite and well behaved children thanks. For the record we still cant afford holidays.... this is the 1st year Ive taken my kids abroad in 18 years. My Mother also had to work and me and my 2 siblings turned out pretty well too.
lou Posted 31 July 2009 Posted 31 July 2009 What about women who don't want or can't have children? You should be following your "master" around with a pinny on obeying his every order!
Dr The Singh Posted 31 July 2009 Posted 31 July 2009 You should be following your "master" around with a pinny on obeying his every order! Or just practice creating children......
Guest Posted 31 July 2009 Posted 31 July 2009 You should be following your "master" around with a pinny on obeying his every order! Bollocks to that!
James. Posted 1 August 2009 Posted 1 August 2009 Sounds interesting, if it's a success you'll have to share the recipe! Massive success. Lamb, Chickpea and Squash Tagine
Guest Posted 1 August 2009 Posted 1 August 2009 Massive success.Lamb, Chickpea and Squash Tagine Cheers, I could actually eat this!!
DANGEROUS TIGER Posted 1 August 2009 Posted 1 August 2009 What about women who don't want or can't have children? Second sentence!
James. Posted 2 August 2009 Posted 2 August 2009 I'm on fire this weekend. Just made a well tasty Butternut Squash soup. Ingredients: Onion Potato Squash Garlic Carrot Ginger Coconut milk Cinnamon stick Vegetable stock Chili
Tabou Posted 2 August 2009 Posted 2 August 2009 I'm on fire this weekend.Just made a well tasty Butternut Squash soup. Ingredients: Onion Potato Squash Garlic Carrot Ginger Coconut milk Cinnamon stick Vegetable stock Chili I have decided to move away from the traditional "Sunday Night Fish Fingers and Chips", as this Sunday, I am completely sober. So, currently on the hob and in the oven, I have:- Homemade Vegetarian Lasagne Steamed Mange Tout, Baby Sweetcorn and Asparagus Gin & Tonic (not in the oven, in me.) Relatively healthy, too.
Wycombe Fox Posted 3 August 2009 Posted 3 August 2009 I'm really into tuna mayonaisse sandwiches at the minute - but with a difference. I add a handful of salted peanuts into the mix. Crunchy flavour sensation.
JoeyB Posted 3 August 2009 Posted 3 August 2009 is this thread about where people come to your house and do your cooking for you?
Unit Posted 3 August 2009 Posted 3 August 2009 I'm really into tuna mayonaisse sandwiches at the minute - but with a difference.I add a handful of salted peanuts into the mix. Crunchy flavour sensation. That's absolutely fooking disgusting! Fair play for the improvisation though.... I've got this obsession with making everything spicy at the moment, literally everything i cook i lob half a jar of chili powder in. ring-sting city.
welck12 Posted 3 August 2009 Posted 3 August 2009 That's absolutely fooking disgusting! Fair play for the improvisation though....I've got this obsession with making everything spicy at the moment, literally everything i cook i lob half a jar of chili powder in. ring-sting city. i go for the half a jar of garlic approach instead
Wycombe Fox Posted 3 August 2009 Posted 3 August 2009 That's absolutely fooking disgusting! Fair play for the improvisation though....I've got this obsession with making everything spicy at the moment, literally everything i cook i lob half a jar of chili powder in. ring-sting city. Me too! The other day I put three Dorset Naga chillies in a chilli-con-carne. Christ they were hot! Got them from Tesco. http://www.spicelines.com/2009/02/worlds_h...i_the_dorse.htm Be very careful though. Wear some gloves when cutting them up. I tried a small piece before putting them in the pan. OUCH!!! I confess. I am a chile addict. And I’m not interested in any 12-step program.I grew up eating the holy trinity of Texas chiles: Spicy pickled jalapenos, fiery green serranos, and mellow poblanos, usually stuffed, battered and fried till golden. And a fourth: Tiny red chiles pequins, the size of a baby’s fingernail, most memorably hidden like incendiary land mines in my grandmother’s Thanksgiving oyster dressing. I eat them all, at least one or two everyday. But these peppers are kid stuff compared to the Dorset Naga. In “Global Warming,” (December 20, 2008)—sorry, it was at the bottom of the clipping pile—The Economist looks closely at man’s hunger for blisteringly hot foods. At the top of the Scoville chart is the Dorset Naga, a Bangladeshi chili whose reported rating of 1.6 million units “is close to the 2 m[illion] score of pepper spray used in riot control.” Developed commercially in England by Michael Michaud, owner of Peppers by Post, after he spied it in “an ethnic food shop,” the Dorset Naga was an instant smash hit. In 2007 the supermarket chain Tesco sold out of 400 packs almost as soon as they reached the shelves. “It is the only food product that Tesco will not sell to children,” says the Economist’s unnamed writer—who also claims to have “guzzled a packet of nagas while writing this article” and who admits to putting Tabasco in his coffee. So what’s it like to eat a Dorset Naga? Watch this You Tube video from the Hippy Seed Company. Four minutes after blithely chomping a triangular orange-red chili with “an orangish, pineapplish taste,” a choking, hiccupping, sweating Aussie moans, “Seriously, don’t do this…my tongue...the back of my throat…the top of my mouth…I can’t feel it…” A few minutes later: “I hope I don’t have a heart attack...” But look again. He’s in agony, but isn’t there just a trace of deep, almost subliminal satisfaction as well? As in: “It hurts so good?” According to The Economist, this is why chili-lovers seek out ever hotter peppers: Capsaicin, the compound that causes chilies' burning sensation, may cause severe pain, but then comes the pleasure. “The blood stream floods with endorphins—the closest thing to morphine that the body produces. The result is a high. And the more capsaicin you ingest, the bigger and better the high.” As an aside, consider the “pink fix”—cocaine laced with powdered chilies. Still a craving for chiles isn’t regarded as a true addiction. University of Pennsylvania psychology professor Paul Rozin calls the experience of eating hot peppers “benign mascochism….doing something painful and seemingly dangerous, in the knowledge that it won’t do any permanent harm.” But hot peppers have other virtues. For one thing, “capsaicin excites the trigeminal nerve,” which intensifies the body’s perception of flavor. (Maybe that’s why those cheesy nachos topped with pickled jalapenos are so delicious.) It also shuts down part of the nervous system—“transient receptor potential vanilloid 1”—reducing the pain associated with rheumatoid arthritis, multiple sclerosis and chemotherapy. There’s already a capsaicin-based Botox rival. Can a Dorset Naga-based mood elevator be far behind? Note: Michael Michaud’s Really Cool Seeds is, according to its website, the only authorized seller of Dorset Naga seeds. Interestingly, the company rates the Dorset Naga at only 1 million Scoville Heat Units, similar to the Indian bhut jolokia.
Wycombe Fox Posted 3 August 2009 Posted 3 August 2009 Ladies and Gentlemen, I give you the Dorset Naga (it's not me by the way!);
Guest Posted 3 August 2009 Posted 3 August 2009 is this thread about where people come to your house and do your cooking for you? No.
Edmund Posted 3 August 2009 Posted 3 August 2009 Can't beat a home made fish/seafood pie. 1 x Salmon fillet 1 x Haddock fillet 10 x Jumbo prawns 2 x Squids (diced) 1 x Crab meat 1 x Sheet of seaweed Spinach, carrots and peas. Mix with a nice parsley sauce on the brew. Mash up 4/5 boiled potatoes with milk and butter. Use as the pie and pie coating with grated cheeses coated on top. Bobs your uncle
Guest Posted 3 August 2009 Posted 3 August 2009 Can't beat a home made fish/seafood pie.1 x Salmon fillet 1 x Haddock fillet 10 x Jumbo prawns 2 x Squids (diced) 1 x Crab meat 1 x Sheet of seaweed Spinach, carrots and peas. Mix with a nice parsley sauce on the brew. Mash up 4/5 boiled potatoes with milk and butter. Use as the pie and pie coating with grated cheeses coated on top. Bobs your uncle I could eat the potato, carrots and peas.
Edmund Posted 3 August 2009 Posted 3 August 2009 I could eat the potato, carrots and peas. Vegans <_<
Edmund Posted 3 August 2009 Posted 3 August 2009 What about them? They don't know what there missing out on Or are you implying that you eat meat but just not a seafarian?
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