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EADD What Are You Munching on? V. Fray Bentos Injury Support Group

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I do know what he's getting at cos aniseedy influences are brilliant as part of a spice mix but it's very easy to overdo it and am not sure that star anise could work on its own without its spicy friends to rub along with and balance things out. Star anise + Bisto? Really? Please report back as and when. It will kill me know. (I haz no star anise and don't generally buy them - a usable but ultimately non-essential spice in my book).
 
Shambles said:
Yeah. That photo's so shit I vomited all over my screen. Sort it out, Bear. How dare you present such vile food to us in such vile pictorial form. I just puked again quoting the pic without seeing it twofold in front of me it's so disgusting.
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StoneHappyMonday said:
As Shambles has said, in prettier language, don't be a twat. That's a beautiful photo, one of the best you've ever posted. But then I'm a sucker for the colour green.

So yeah, shit photo actually.
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Fucking hell - Thanks for the support :D Like I said it was a 'pot noodle'. I'm not going to change the set up on my rig for a dish that took 5 mins to prepare (the noodles take five mins in hot water). It was taken with my zoom lens and set to distance / day shooting - still a fucking awful photo :D.

Chicken Parmesan - pasta bake with spinach.

sEYytjb.jpg
 
As mentioned in the post, you've not seen the ingredients list in this stuff :|

Have never had Parmesan Chicken, it looks scrummy <3

I had leftover TexMex mince concoction wiv ultrareduced chili con carne and rice ready meal - was actually quite interesting to compare the two. Mine was waaaaaaaaaaaaaaaaaaaaaaaaaaay better. Obviously.
 
Shambles said:
As mentioned in the post, you've not seen the ingredients list in this stuff :|

Have never had Parmesan Chicken, it looks scrummy <3

I had leftover TexMex mince concoction wiv ultrareduced chili con carne and rice ready meal - was actually quite interesting to compare the two. Mine was waaaaaaaaaaaaaaaaaaaaaaaaaaay better. Obviously.
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I know Umami - never new it was a 'thing' until people mentioned it (Nothing new tbh - nearly burnt toast, crispy eggs, that burnt bit off cheese, burnt chicken skin etc, that stuff left in the pan when you have cooked backon etc).

If I was asked to cook it ? ?? :D
 
Shambles said:
Hahahahahahahahaha! I thoroughly approve of your anti-anise stance =D

Can't bloody stand the taste of aniseed in any variant myself. Although I do accept it as part of a balance of spices - it has its place but it should never be centrestage in my book. I would not add it to gravy. You would taste it. It's aniseed. In gravy.
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If you can taste aniseed you're adding too much. The idea is that you add a very tiny amount to enhance the umami created by the Maillard reaction that is responsible for giving gravy it's flavour.
 
A single star anise is pretty damn aniseedy. I would notice it in anything. I take the general point that small amounts can be enhancing rather than overpowering but what was mentioned was not a small amount. If you can't taste a whole star anise in something you have broken tastebuds.
 
omen_owen mk2 said:
If you can taste aniseed you're adding too much. The idea is that you add a very tiny amount to enhance the umami created by the Maillard reaction that is responsible for giving gravy it's flavour.
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Well I refer to exhibit A - the Heston for Waitrose Lasagne I had the other day. Supposedly 'rich in umami', but absolutely honking of star-anise. And that was supposedly developed by the man himself. I reckon his palette's fucked, TBH =D

I was the only one who had a problem with the flavour of Star Anise persistently pervading the gravy. Maybe I'm just a bit sensitive to it (like the delicate flower that I am).
 
I worked at The Fat Duck and I'm pretty sure his pallette isn't fucked.

I think more likely is that Waitrose's quality control levels aren't quite what you might get at the restaurant.
 
Shambles said:
A single star anise is pretty damn aniseedy. I would notice it in anything. I take the general point that small amounts can be enhancing rather than overpowering but what was mentioned was not a small amount. If you can't taste a whole star anise in something you have broken tastebuds.
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A single star anise in anything you are cooking at home is fucking loads though. If I was using it to develop the umami in a jus I might use like a half in 5 litres or something and that's going to be enough sauce 100+ plates.
 
He should have specified that instead of just saying chuck a star anise in with your gravy to make it all yummy and that then :p

I'm actually a big fan of Heston but am not convinced by supermarket versions and overly simplified recipes. That style of cookery is not really a case of chucking in this or that it's a bit more specific and precise which is what makes it a bit special and interesting. Not that us plebs will evet get to eat any of it hence fukkin Waitrose ready meal abortions. He does himself no favours (other than financial) selling out to quite that level of oversimplification.
 
Well, each to their own and all that but....

Unless you're talking oriental food or a few notable exceptions I would say a whole star anise is a lot, if not too much to be using in pretty much anything cooked in home quantities. It will just start overpowering stuff.

My opinion is of course far from definitive, but I would consider myself to have a pretty decent palette having done work experience at The Fat Duck, worked full time as a chef de partie in a michelin starred kitchen voted Londoner's favourite for the last ~8years in Harden's restaurant guide and a two starred kitchen that came 13th in the last San Pellegrino Best Restaurants in the World Awards.

Like I say, each to own though, everyone has different preferennces. It's definitely one of those 'less is more' ingredients though.
 
omen_owen mk2 said:
Well, each to their own and all that but....

Unless you're talking oriental food or a few notable exceptions I would say a whole star anise is a lot, if not too much to be using in pretty much anything cooked in home quantities. It will just start overpowering stuff.

My opinion is of course far from definitive, but I would consider myself to have a pretty decent palette having done work experience at The Fat Duck, worked full time as a chef de partie in a michelin starred kitchen voted Londoner's favourite for the last ~8years in Harden's restaurant guide and a two starred kitchen that came 13th in the last San Pellegrino Best Restaurants in the World Awards.

Like I say, each to own t- chuchehough, everyone has different preferennces. It's definitely one of those 'less is more' ingredients though.
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Snap a few bits off - mix with the others (fennel etc) - can't be bothered chuck a few in a tomato sauce (take them out before serving)
 
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