Food

[Raza]

That is just wrong! I mean chips? No place in a full English.

Full English what?

[Raza]

Quiche Lorraine (least manly name ever) contains bacon, but other forms of quiche may not.

All quiches are good. Especially the one with spinach.

[geoffbot]

Full English what?

Small screen - I did not see that it was sausages and beans. I thought it was a full English (breakfast - this is implied, fyi).

[Der Amf]

Um, now what's in that red slurry? Tomatoes, obviously. And smoked paprika and flaked chilli. And a red pepper iirc. Leek, celery, red onion, shallot, thyme, lots of garlic. And Rose Coco beans, which apparently are a close relative of borlotti beans.

I don't know what it's doing on spaghetti, but that's the first thing my hand fell on in the pantry when I realised I had run out of rice and couldn't be arsed nipping out to get some more.

[Henry Krinkle]

Never had these before:



Pink Oyster mushrooms. Distinctly different flavour from traditional white oyster mushrooms.



Beef tenderloin, pink oysters, wax beans and grilled bread. Oh, and this

[Der Amf]

Granary toast, my rose coco beans and sundry vegetables in tomato slurry, and the two biggest most yokey eggs I've ever poached.



Didn't last long *at* *all*

[geoffbot]

They look like good poached eggs, DA! I can never get em like that...

[Der Amf]

They look like good poached eggs, DA! I can never get em like that...

I don't do them very often but (unlike omelettes) I never f them up. Let's see, what do I do...?

Not too small a pan
A wide gas ring turned low
A dash of red wine vinegar in the water
And salt
Have the eggs in little basins for easy in-slipping
Gentle rolling boil, not at all deep
Before adding the eggs get the water swirling
The bits of white that float away like ghosts - let them go - they look huge but aren't really, and they collect up all the scum and tidy it away from the eggs
Nice wide slotted spoon for retrieval
Don't hurry between pan and plate - let the boiling water evaporate while the eggs are still hot

[Ryan]

Granary toast, my rose coco beans and sundry vegetables in tomato slurry, and the two biggest most yokey eggs I've ever poached.



Didn't last long *at* *all*

I've actually never tried to poach an egg, but those look masterfully done. Use vinegar, create a whirlpool in the pot of boiling water...? What's your secret?

[Ryan]

I don't do them very often but (unlike omelettes) I never f them up. Let's see, what do I do...?

Not too small a pan
A wide gas ring turned low
A dash of red wine vinegar in the water
And salt
Have the eggs in little basins for easy in-slipping
Gentle rolling boil, not at all deep
Before adding the eggs get the water swirling
The bits of white that float away like ghosts - let them go - they look huge but aren't really, and they collect up all the scum and tidy it away from the eggs
Nice wide slotted spoon for retrieval
Don't hurry between pan and plate - let the boiling water evaporate while the eggs are still hot

Nice. Will try this soon.