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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

What are you munching on in EADD? v back teeth and cheeks

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vibrancy3 said:
Lol am learning shambles, choux does seem like a more simply way to put it :) (quite funny actually as we were going to try attempt profiteroles and want to photograph it)

And i think you would enjoy the eclairs here, we cut 4 strawberry's into tiny bits and sprinkled them onto the cream. That way it adds an extra healthy aspect to the treats.
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Think it's actually the cream I mostly object too actually. Am not big on cream really. Not just in dollops anyway. If it was nicely flavoured (am thinking liqeurs %)) and less... creamy I'm sure I'd get on with it better. And I'm sure yours would've converted me but alas you didn't think to fax me one. Maybe next time ;)

Also, I do believe "choux" is French for "cauliflowers" (although Pagey could certainly correct me if not). So named cos choux pastry looks a bit nobbly like cauliflowers apparently. Or I could be completely making that up.
 
Shambles said:
Think it's actually the cream I mostly object too actually. Am not big on cream really. Not just in dollops anyway. If it was nicely flavoured (am thinking liqeurs %)) and less... creamy I'm sure I'd get on with it better. And I'm sure yours would've converted me but alas you didn't think to fax me one. Maybe next time ;)

Also, I do believe "choux" is French for "cauliflowers" (although Pagey could certainly correct me if not). So named cos choux pastry looks a bit nobbly like cauliflowers apparently. Or I could be completely making that up.
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How very intriguing, liqueur in cream does sound quite crafty..? [Sends best virtual eclair of the bunch..]

Well choux would be horrific then if it actually means cauliflowers. Broccoli is the almighty veg. but cauliflowers, do not want that near the cream or show pasty :o
 
Managed to cremate some chips, thought it'd be a good idea to put them in the oven whilst having a joint, upon finishing the joint I decided to have an early night, smokey.
 
You folks have the coolest foods ever. I have to put almost everything into a search engine though. I recognize almost nothing of the dishes mentioned here... which is why I love reading this thread.

But "milk bottles" have thrown me. I cannot find anything besides pictures of glass bottles for moo-cow-milk.

Would one of you consider linking me?
 
Part Time Junkie said:
Milk Bottles (oldskool sweet kind) <3
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haribomilkbottles.jpg


the best fucking ones
 
open PDF shrink txt to fit on one page - print screen, open any image software past image, crop sides off. May be quicker to just type the recipe :D
 
Mailmonkey said:
Hmmmmmm, where you get your swimmer crabs, we get shitloads of them down here in June onwards, aggressive nippy little fuckers, but fucking tasty, and surprisingly meaty, specially the body...they nearly always fill any crab pots we put out before we head out to fish...

Even fishmongers down here don't sell them as there's "no call for them", but a few of the crabbers target them for the French and Spanish markets...

Your cauliflower dish looks fucking lush, even though I always turn my nose up at any dish not containing meat or fish.
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Hadn't thought about where I could get them from - just that they would taste great in this :D. I think it was last year I managed to get some and did a pan full of them in a chili, onion sauce :D. I know what you mean about dishes without meat but I find when using squash /pumpkin in general you don't actually miss it.

kate said:
Some gorgeous food and photography porn going down Mr Bear %)

Can you post your dhal recipe please?
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Thanks Kate :)
Not really a recipe as such but -

Chana Daal - rinsed until water is clear
Cover that with some cold water (you can use stock but really not worth it) on a lowish heat
Add minced or chopped garlic (if using a garlic press after pressing rinse the crusher in the water to get the oils out [no point washing them down the drain])
Add a couple (or more/less) finely chopped chilies (I use Thai long red ones) but the green Indian ones work just as well.
As the water comes to a boil skim off any foam that appears on the top of the water
Add a couple of stock cubes,
Now add your spices, I find that turmeric, cumin, coriander works the best. I prefer more cumin so if your adding 1tsp turmeric add 1 and a half cumin.
Add salt and pepper to your liking (If you using low sodium stock cubes add a bit more salt)
Grate in some fresh ginger (inch or so) If you cant be arsed to grate it, throw in some slices and either remove them before serving or if your blending the mixture just leave it in.
Give it a good stir and let it simmer away until lentils are cooked (you should be able to squash them between your fingers). You may find that it goes a bit thick, if so just add more water (depends on how your going to serve it)

Once at this stage you can either serve it as it is, or give it a quick mash using a potato masher, or blend it until smooth (for soup). I find a quick mash works best as leave it with some texture.

You can serve as it is or for extra taste, chop up an onion, some garlic, chili, curry leaves if you have them and fry them until there either golden brown or crispy (I like them burnt as the bitter taste really works with the creamy daal). You could add the likes of mustard seeds to some oil and pour that over. Sour cream also tastes great.

May sound like a drawn out affair but its dead easy. The leftovers can be frozen so I always make enough for two meals and freeze half :D
 
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