Your favourite food

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tcc_dc
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Re: Your favourite food

Post by tcc_dc »

Sashimi....or my preferred Korean Hoe (회)....
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shanky
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Re: Your favourite food

Post by shanky »

bimboman wrote:
Sandstorm wrote:
bimboman wrote:Holy god he was serious about the bananas thing. That has to be a crime.


Roquefort is the world best cheese.
Close second behind Stilton for me.

There’s a galaxy between hand swooshed Roquefort and any other cheese.
Your thoughts on Dauphinoise?
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CrazyIslander
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Re: Your favourite food

Post by CrazyIslander »

Ali's Choice wrote:
CrazyIslander wrote:
Ali's Choice wrote:taro and palusami. The palusami needs to be a nice batch though, nice and creamy.
Yeah, but could substitute yam, cassava, kumara for taro and it's still good.
Personally I'm not so keen on those choices. Umu cooked breadfruit at an absolute stretch but taro all the way!
There are many varieties of all those. IMO the best yams are the long ones with really white flesh, best cassava is yellow, best kumara is purple.
ZappaMan
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Re: Your favourite food

Post by ZappaMan »

A nice plate of peas.
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guy smiley
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Re: Your favourite food

Post by guy smiley »

Chillies.

So many different strains. Grow em, dry em, eat em, cook with them, look at em.
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flaggETERNAL
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Re: Your favourite food

Post by flaggETERNAL »

Ali's Choice wrote:taro and palusami. The palusami needs to be a nice batch though, nice and creamy.
Drop some pork pieces in there.
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shanky
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Re: Your favourite food

Post by shanky »

guy smiley wrote:Chillies.

So many different strains. Grow em, dry em, eat em, cook with them, look at em.
I love chillies.

Can’t grow them though. They always die

How shit of a gardener do you have to be to kill chillies? :((
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CrazyIslander
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Re: Your favourite food

Post by CrazyIslander »

flaggETERNAL wrote:
Ali's Choice wrote:taro and palusami. The palusami needs to be a nice batch though, nice and creamy.
Drop some pork pieces in there.
We do it with leftover roast pork from a day or two before.
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Bokkom
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Re: Your favourite food

Post by Bokkom »

Freshly caught fish on the grill with a dash of butter, olive oil and lemon.
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Ali's Choice
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Re: Your favourite food

Post by Ali's Choice »

flaggETERNAL wrote:
Ali's Choice wrote:taro and palusami. The palusami needs to be a nice batch though, nice and creamy.
Drop some pork pieces in there.
That's just f**king gross. Philistine.
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Chilli
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Re: Your favourite food

Post by Chilli »

Thai.

Crispy fried pork belly, ginger, garlic, chilli, spring onion, basil, a bit of veg and cashew nuts.
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DOB
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Re: Your favourite food

Post by DOB »

Probably pasta, in all its wonderful variety.
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Diego
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Re: Your favourite food

Post by Diego »

Any kind of good-quality charcuterie
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Gavin Duffy
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Re: Your favourite food

Post by Gavin Duffy »

I love curries. Panang is my current favourite.
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Zico
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Re: Your favourite food

Post by Zico »

Image

I've been doing a bit of prawn fishing lately. You keep what you catch. I catch feck all but I've developed a taste for prawn. Nice with a bit of vinegar and pepper. My missus loves sucking the brains out of them. :o
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PCPhil
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Re: Your favourite food

Post by PCPhil »

Sitting outside a pub near Ullapool (a light breeze to stop the midges flying) on a long summers evening with a big plate of King Prawns (caught this morning), quick fried with a touch of garlic, served with mayonaise dip, a small green salad and a crusty baget. Mmmmm....
grievous
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Re: Your favourite food

Post by grievous »

Sultanas, usually in a curry
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Sandstorm
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Re: Your favourite food

Post by Sandstorm »

grievous wrote:Sultanas, usually in a curry
No surprise you like sour grapes :P
grievous
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Re: Your favourite food

Post by grievous »

Sandstorm wrote:
grievous wrote:Sultanas, usually in a curry
No surprise you like sour grapes :P
Actually I was quoting a boardism wouldn't see a single piece of fruit near my curry.
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happyhooker
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Re: Your favourite food

Post by happyhooker »

tcc_dc wrote:Sashimi....or my preferred Korean Hoe (회)....
People let that ride??

No wonder this place is going to the dogs
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slick
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Re: Your favourite food

Post by slick »

Bokkom wrote:Freshly caught fish on the grill with a dash of butter, olive oil and lemon.
A fish person was telling me the other day that fish needs to be aged for 2-3 days to get the best out of it. I also call bollocks, but there you go
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SaintK
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Re: Your favourite food

Post by SaintK »

bimboman wrote:Holy god he was serious about the bananas thing. That has to be a crime.


Roquefort is the world best cheese.
Hmmm a very difficult one, cheese is so bloody subjective!!!
I love Roquefort but I also like a decent English cheddar and Lancashire. There are also some very good English soft cheeses around as well
You mentioned cured and dried meats in a response, these people make some very, very good stuff, thoroughly recommend them
https://bealsfarmcharcuterie.com/
bimboman
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Re: Your favourite food

Post by bimboman »

SaintK wrote:
bimboman wrote:Holy god he was serious about the bananas thing. That has to be a crime.


Roquefort is the world best cheese.
Hmmm a very difficult one, cheese is so bloody subjective!!!
I love Roquefort but I also like a decent English cheddar and Lancashire. There are also some very good English soft cheeses around as well
You mentioned cured and dried meats in a response, these people make some very, very good stuff, thoroughly recommend them
https://bealsfarmcharcuterie.com/

They look awesome. I’m down that way in August and will purchase.


And all cheese is loverly. Top end Roquefort though something I pay anything for,
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Bokkom
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Re: Your favourite food

Post by Bokkom »

slick wrote:
Bokkom wrote:Freshly caught fish on the grill with a dash of butter, olive oil and lemon.
A fish person was telling me the other day that fish needs to be aged for 2-3 days to get the best out of it. I also call bollocks, but there you go
I am a man of decidedly few talents.
But I know a bit about fish.
Total bollocks...the fresher, the better.
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SaintK
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Re: Your favourite food

Post by SaintK »

Bokkom wrote:
slick wrote:
Bokkom wrote:Freshly caught fish on the grill with a dash of butter, olive oil and lemon.
A fish person was telling me the other day that fish needs to be aged for 2-3 days to get the best out of it. I also call bollocks, but there you go
I am a man of decidedly few talents.
But I know a bit about fish.
Total bollocks...the fresher, the better.
Not according to Michelin Starred chef James Lowe.........and a lot of others!
We're aging fish at Lyle's, too. The idea came through reading Harold McGee's On Food and Cooking, and it's also a thing old British boys used to go in for at old fish restaurants like Sweetings, which is Fergus Henderson's favorite restaurant. A lot of flat and bottom-feeding fish age fantastically well, so turbot, plaice, and the soles. You get the same breakdown of cells and amino acids and end up with stronger, more complex flavor compounds.

There's a common misconception with fish that it should be eaten straight from the sea. I'm aging Dover sole for up to seven days and we buy with that in mind, working five days ahead. The number of times you hear people saying, "the fish was as fresh as sushi" is crazy, because really, the tuna loin they've eaten is probably about three weeks old. With Dover sole, if you cook it fresh, it's tough and springy. If you speak to the fishermen they'll tell you that you have to age it—it's not the sort of fish you want to cook fresh.
We don't just wing these things, though; the fish has to be carefully cleaned. You have to get rid of the roe and the guts because they don't last. We leave the fish flat and dry in a fridge set at one or two degrees. Some of my chefs were dubious about this at first, but, after aging it for five days, I put a sole in the oven and got them to taste it. They all asked what I had seasoned it with, because it tasted more savory and intense, but of course I hadn't seasoned it with anything—it was completely naked when it went in the oven.
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happyhooker
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Re: Your favourite food

Post by happyhooker »

And that is a fantastic restaurant
bimboman
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Re: Your favourite food

Post by bimboman »

I doubt the efforts to serve fresh fish at its freshest across the Med is wasted. What nonsense.
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happyhooker
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Re: Your favourite food

Post by happyhooker »

bimboman wrote:I doubt the efforts to serve fresh fish at its freshest across the Med is wasted. What nonsense.
It may depend on the type of fish?

Dunno, but it is something I've heard before.
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shanky
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Re: Your favourite food

Post by shanky »

The love affair with Michelin amuses me

It’s as if French cuisine, with the odd token asian joint in cynically chosen ‘key’ markets, entitles chefs to speak for the whole world.
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SaintK
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Re: Your favourite food

Post by SaintK »

happyhooker wrote:
bimboman wrote:I doubt the efforts to serve fresh fish at its freshest across the Med is wasted. What nonsense.
It may depend on the type of fish?

Dunno, but it is something I've heard before.
Steve Hatt, fishmonger in Islington told me that about Dover Sole and other flat fish over 30 years ago
bimboman
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Re: Your favourite food

Post by bimboman »

happyhooker wrote:
bimboman wrote:I doubt the efforts to serve fresh fish at its freshest across the Med is wasted. What nonsense.
It may depend on the type of fish?

Dunno, but it is something I've heard before.

Oh, it’s obviously becoming a thing.


However the best meals of my life are mostly fish restaurants by quay sides, it’d have to be the most amazing thing to beat them.
bimboman
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Re: Your favourite food

Post by bimboman »

shanky wrote:The love affair with Michelin amuses me

It’s as if French cuisine, with the odd token asian joint in cynically chosen ‘key’ markets, entitles chefs to speak for the whole world.

Eh? Spain, Italy, UK. japan, etc.


What is also highly unlikely is eating a bad meal in a starred or listed restaurant.

Michelin has moved quite some way from “French” only foods.
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shanky
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Re: Your favourite food

Post by shanky »

Not all fish lie on the bottom, in the mud.

I can imagine certain fish would benefit from resting, in the same way certain fish need to be ‘bled out’.

Free-swimming ‘whitefish’ though... you eat them as soon as possible.
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SaintK
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Re: Your favourite food

Post by SaintK »

shanky wrote:The love affair with Michelin amuses me

It’s as if French cuisine, with the odd token asian joint in cynically chosen ‘key’ markets, entitles chefs to speak for the whole world.
I'm sure James Lowe was speaking for himself. The quote comes from an article about improving the flavour of meat by ageing it. It was written before he got a star
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shanky
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Re: Your favourite food

Post by shanky »

bimboman wrote:
shanky wrote:The love affair with Michelin amuses me

It’s as if French cuisine, with the odd token asian joint in cynically chosen ‘key’ markets, entitles chefs to speak for the whole world.

Eh? Spain, Italy, UK. japan, etc.


What is also highly unlikely is eating a bad meal in a starred or listed restaurant.

Michelin has moved quite some way from “French” only foods.
I don’t agree.

Furthermore, I’d argue that the British are obsessed with getting a thumbs-up from France, when in reality, you shouldn’t.
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Zico
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Re: Your favourite food

Post by Zico »

Anyone tried Durian?
bimboman
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Re: Your favourite food

Post by bimboman »

shanky wrote:
bimboman wrote:
shanky wrote:The love affair with Michelin amuses me

It’s as if French cuisine, with the odd token asian joint in cynically chosen ‘key’ markets, entitles chefs to speak for the whole world.

Eh? Spain, Italy, UK. japan, etc.


What is also highly unlikely is eating a bad meal in a starred or listed restaurant.

Michelin has moved quite some way from “French” only foods.
I don’t agree.

Furthermore, I’d argue that the British are obsessed with getting a thumbs-up from France, when in reality, you shouldn’t.

So the Michelin listed and starred restaurants I’ve eaten in in Spain (best in world) or Italy (bit more hit and miss). Don’t actually exist ?


And it isn’t about thumbs up, it’s more that French classic technique saved “British cooking” ......

Anyway you stick with your “Hats” and we will be happy.
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shanky
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Re: Your favourite food

Post by shanky »

SaintK wrote:
shanky wrote:The love affair with Michelin amuses me

It’s as if French cuisine, with the odd token asian joint in cynically chosen ‘key’ markets, entitles chefs to speak for the whole world.
I'm sure James Lowe was speaking for himself. The quote comes from an article about improving the flavour of meat by ageing it. It was written before he got a star
Sure. I believe that

I can also believe that he’s right and sole needs resting/aging.

I was talking about the notion that because Michelin has given you a star, then you’re the last word in all things cuisine

To my knowledge, there is not a single Michelin rated restaurant in Australia. Why?
bimboman
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Re: Your favourite food

Post by bimboman »

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shanky
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Re: Your favourite food

Post by shanky »

Zico wrote:Anyone tried Durian?
Yes. An acquired taste, to say the least. :)
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