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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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Im currently conjuring up - Garlic roast potatoes. When there half way to being ready I'm doing Salmon with onions, pepper and I'm leaning towards Oyster Sauce.

No doubt I will be posting a photo in a short while!

P
 
Sounds delicious Bearlove.

One of my friends Dad used to do amazing roast potatoes he used to dust in chili powder. Crunchy to the bite, little fatty release, fluffy inside and a chili bite back after swallowing. Gorgeous. I tried but could never replicate them in the same way. I don't usually go for too much hot chili either.
 
Ben So Furry said:
Sounds delicious Bearlove.

One of my friends Dad used to do amazing roast potatoes he used to dust in chili powder. Crunchy to the bite, little fatty release, fluffy inside and a chili bite back after swallowing. Gorgeous. I tried but could never replicate them in the same way. I don't usually go for too much hot chili either.
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I have to admit that I'm a Chili lover - I love super spicy food! Sometimes though people simply go for heat and forget actual flavor. I've chopped a lot of garlic and chilly into some olive oil(microwaved it) and poured that over some pre boiled and squashed potatoes. Ill see how spicy the sauce of the salmon turns out before any dusting with Cayenne happens :D.
 
Bearlove said:
I have to admit that I'm a Chili lover - I love super spicy food! Sometimes though people simply go for heat and forget actual flavor. I've chopped a lot of garlic and chilly into some olive oil(microwaved it) and poured that over some pre boiled and squashed potatoes. Ill see how spicy the sauce of the salmon turns out before any dusting with Cayenne happens :D.
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I do love chili but in reasonable (in my case small) amounts. Intense blow you head off heat that some folk like is a mystery to me. Pain and like you say no flavour doesn't seem to make much sense. I am a big wuss when it comes to spicy foods I will admit.

I love crushed new potatoes like you describe. I cook them, drain them and leave them covered in the pan (off the heat) for a few minutes so the potatoes fluff up. I then add plenty of butter, rock salt, cracked black pepper and chives, recover the pan and give them a fair shake. They brake up into nice rustic chunks and absorb the butter and get coated with a slight onion twang.

Pagey said:
Post-gym food...
Skittles
=D
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Well you have to redress the balance somehow. =D
 
Chuck some rosemary on them Bear.

Wtf am I saying? You'll crush me like one of your potatoes if you think that's silly.
 
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Made a quiche with bacon and mushrooms with a oven baked cherry mushrooms and looooads of extra mature cheese.

Was rather bland.
 
That looks really good, don't understand why it was bland. Did you mix the cheese into the egg/milk mix and season it? Or dump the cheese on top? I wouldn't have put mushrooms in, maybe they made it watery. Sorry just saw you said they were oven baked, thought it said cherry tomatoes. Did you make your own pastry? Those ready made pastry cases you can get are good for quiche. Smoked or unsmoked bacon? :)

OK enough stream of conciousness questions.

As you may be able to tell, I like home made quiche.

Popped in for inspiration, I have lots of ingredienty stuff but lack the imagination to create something decent.
 
Fried the mushrooms first, smoked bacon. Put the cheese on top after cooking the rest first. Pre-made pastry, though I have made it in the past, but prefer the quick and easy.

Was rather watery but I think that was from all the fat in the cheese more than anything. I used nearly a whole 800gr block. Haha! I've taken to picking the bacon and cheese off the top and dumping the rest.

I'll try again with mozzarella or some other kind of cheese..
 
Yeah, grate the cheese into the filling mix and whisk it all together and then pour it over the bacon and mushrooms, or grate it and put it first into the empty pastry case along with other stuff and pour the egg mix over the top, that was you'll get the flavour right the way through rather than a big lump on top :)

Mozarella has even less flavour so that won't work, extra mature is the way forward.
 
badandwicked said:
Yeah, grate the cheese into the filling mix and whisk it all together, or grate it and put it first into the empty pastry case along with other stuff and pour the egg mix over the top, that was you'll get the flavour right the way through rather than a big lump on top :)
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I like the cheese to have an almost burnt crispy texture to it. Which is probably why I'm only picking at the top of it. You're welcome to it if you want it!
 
Cheesy combos are the way forward, I'd say. Crumble a bit of Stilton or gorgonzola or similarly potent blue cheese into the eggy gunk to gain maximum cheesiness for minimum greasiness and excessive overuse of cheddar. You don't need to add half as much cheddar (extra mature, obviously) to the mix so stays more like quiche than baked cheese with a dash of eggy stuff scattered hither and yon. Sprinkle whatever cheese(s) you like on top and for double cheese whammy you can always sprinkle extra when you take it out the over and grill it till crispy.
 
Ben So Furry said:
I do love chili but in reasonable (in my case small) amounts. Intense blow you head off heat that some folk like is a mystery to me. Pain and like you say no flavour doesn't seem to make much sense. I am a big wuss when it comes to spicy foods I will admit.

I love crushed new potatoes like you describe. I cook them, drain them and leave them covered in the pan (off the heat) for a few minutes so the potatoes fluff up. I then add plenty of butter, rock salt, cracked black pepper and chives, recover the pan and give them a fair shake. They brake up into nice rustic chunks and absorb the butter and get coated with a slight onion twang.
Click to expand...

I love serious heat (eye watering) but it has to be balanced with flavor - heat with no flavor is pointless. As you know I'm a bit of a faff when cooking so I usually cook some garlic and chili in olive oil and add that where you suggest butter. I usually break my spuds up by hand so they don't all fall to pieces and that makes it easier for me to bake and serve :D

StoneHappyMonday said:
Chuck some rosemary on them Bear.

Wtf am I saying? You'll crush me like one of your potatoes if you think that's silly.
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No rosemary would go lovely on them but I was doing my salmon in an Oyster sauce so would have clashed.

*goes for camera*
 
Shambles said:
Cheesy combos are the way forward, I'd say. Crumble a bit of Stilton or gorgonzola or similarly potent blue cheese into the eggy gunk to gain maximum cheesiness for minimum greasiness and excessive overuse of cheddar. You don't need to add half as much cheddar (extra mature, obviously) to the mix so stays more like quiche than baked cheese with a dash of eggy stuff scattered hither and yon. Sprinkle whatever cheese(s) you like on top and for double cheese whammy you can always sprinkle extra when you take it out the over and grill it till crispy.
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stop it you bastard thats nothing short of torture.

That does it, off to the shops :D
 
Sainsbury's 3-for-£10 smoked salmon

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So GOOD and deliciously ethical.
 
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