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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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Erm, cucumber, no?

And happy organic free-range outdoor-scampering pig beats fake sausage/bacon any day.
 
Shambles said:
And I'm pretty sure Cauliflower Cock is a medical condition. Somewhat akin to Brussels Bollocks and Cabbagey Cunt.
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Some of my favourite genital warts have looked like little brown cauliflowers if i've left them too long before going down the GU clinic.

Have in the last couple of years persuaded the gp to prescribe me the stuff they use to paint on small ones, so they never get to califlower proportions any more :(

Anyway.....food thread innit =D
 
Lazy curry - (Only preparation was chopping a few onions) the rest were from jars, tins, packets etc. Side was a cabbage salad / slaw (no mayo?)
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Looks delicious as always Bearlove, despite the pre-packed nature which as everyone is aware isn't a bad thing.
I like the slaw (no mayo) I could just tuck into that on it's own tbh but with a curry I bet it goes beautifully. Seeing that has got me well hungry.

When can I come for tea? :D
 
Ben So Furry said:
Looks delicious as always Bearlove, despite the pre-packed nature which as everyone is aware isn't a bad thing.
I like the slaw (no mayo) I could just tuck into that on it's own tbh but with a curry I bet it goes beautifully. Seeing that has got me well hungry.

When can I come for tea? :D
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The slaw thing works great with a curry, it's really refreshing and crunchy so a nice contrast. Curry for breakfast I think :)
 
Just had a Cup-A-Soup but that's hardly worth mentioning so will instead use the rest of this post to mention the baked potato, cheese 'n' beans soup I had last night. Was pretty tasty despite sounding rancid. Was one of those New Covent Garden ones that come inna milk carton. Limited edition or summat like that. Only bought cos it was reduced, mind. Had coincidentally been a-hankering after baked potato soup after seeing it mentioned elsewhere so finding that the local Spar is selling a cheese 'n' bean laced version seemed too synchronictious to ignore.

Also made beef madrasesque curry last night. Bulked out with split yellow peas. Dried peas are one of me fave ingredients at the moment. Dirt cheap, taste great and are a fine addition to many a one-pot wonder.
 
^That soup sounds pretty strange? If you didn't know what it was would you have guessed? I'm still into my lentils / Daal etc - love them and must have them at least two or three times a week.

Have you tried Moong beans? There really cheap and taste nice just simply boiled with a stock cube when your skint or cooked with onions and tomatoes they go great with grilled foods.
 
Soup sounds stranger than it tasted but doubt I could've named the ingredients if blindfolded. The cheese 'n' beans aspect was minimal really - mostly tasted like potato soup with a mild cheese flavour in the background. Didn't notice the beans at all other than the the slightly orange tint to it. Baked potato seems to make a tastier soup than you'd think though. Would be dead easy to make but would probably up the cheese content and maybe leave out the beans. Or add enough beans for the taste to be involved rather than just the colour.

As for mung beans, have had in the past. Not bought for ages though. Need to experiment more with storecupboard bulking ingredients, methinks. Curry is my standard issue dins and I usually use tinned legumes of one type or another but dried stuff is soooooooo much cheaper. Think lentils should probably be the next step. Was brought up on Indian food but I've never really cooked with lentils - just eaten 'em a lot.
 
I love dried lentils and chick peas. Great in bombay mix.

I just ate a jam donut, proper one from a bakery no supermarket junk here mate. Got sugar all over my keyboard, maybe I should start a thread to find out how to remove it?

Who needs FB updates and Twitter feeds when you have this place eh?
 
No idea. I just love the stuff. Don't go near the stuff from Sainsbury's though HR advice. It may have shavings of coconut in it but it turns you hands and subsequently everything you touch yellow. I only found this out after wiping my hands clean on the ass of my jeans and someone later commenting that it's bright fucking yellow. Can be embarrassing.
 
Ha! Thanks for the warning =D

In munching news, decided to use up the slightly stale bread tips (much like crusts only smaller and pointier - in other words, more tiplike) by toasting 'em wiv cheese. Seems this cheese is too good for toasting cos I prefer it as it comes. Too greasy when toasted which masked the sharpness of flavour too much. This Co-Op "Truly Irresistible" Somerset vintage cheddar is the bizniz. I know MM will disagree on principle but it really is outstandingly good for a supermarket cheese.

Also had a...

Cadburys_Caramel_Cake_Bars_5_Pack.jpg


... dunked in me coffee so it went all gooey. Bloody lovely those Caramel cake bars (especially when reduced) <3
 
Shambles said:
Soup sounds stranger than it tasted but doubt I could've named the ingredients if blindfolded. The cheese 'n' beans aspect was minimal really - mostly tasted like potato soup with a mild cheese flavour in the background. Didn't notice the beans at all other than the the slightly orange tint to it. Baked potato seems to make a tastier soup than you'd think though. Would be dead easy to make but would probably up the cheese content and maybe leave out the beans. Or add enough beans for the taste to be involved rather than just the colour.

As for mung beans, have had in the past. Not bought for ages though. Need to experiment more with storecupboard bulking ingredients, methinks. Curry is my standard issue dins and I usually use tinned legumes of one type or another but dried stuff is soooooooo much cheaper. Think lentils should probably be the next step. Was brought up on Indian food but I've never really cooked with lentils - just eaten 'em a lot.
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If you can plan ahead then buying dried is way cheaper (and lower in sodium) but the canned version of the beans etc make for a quick meal. I use a load of chickpeas and broadbeans - fresh broadbeans are so expensive and a right hassle to prepare (I made a puree of them the other night with Salmon but forgot to take its picture :D).

I could live on curry (Have done) - I used to buy the battered tins of mixed vegs, tomatoes and mix my own spiced to them and freeze in batches. If you plan about two days in advance, make a stew one day, add rice to it the next, curry it the next day etc.

haha Rambling :D
 
Bearlove said:
If you can plan ahead then buying dried is way cheaper (and lower in sodium) but the canned version of the beans etc make for a quick meal. I use a load of chickpeas and broadbeans - fresh broadbeans are so expensive and a right hassle to prepare (I made a puree of them the other night with Salmon but forgot to take its picture :D).

I could live on curry (Have done) - I used to buy the battered tins of mixed vegs, tomatoes and mix my own spiced to them and freeze in batches. If you plan about two days in advance, make a stew one day, add rice to it the next, curry it the next day etc.

haha Rambling :D
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I agree with the above text in bold. Curry is so versatile and varies so much. Chinese take away food doesn't really cater for vegetarians. I know I've tried. Indian take away vegetarian food is superb however. I still cook Chinese inspired flavours into my vegatarian food though you know the classic westernised version anyway (garlic, ginger, soy, sesame oil, ground nut oil etc. etc.) but when I buy from the Chinese restaurant anything that is just vegetable based is bland and uninspired. Just a bunch of stir fried vegetables in a non existent sauce.
 
Ben So Furry said:
I agree with the above text in bold. Curry is so versatile and varies so much. Chinese take away food doesn't really cater for vegetarians. I know I've tried. Indian take away vegetarian food is superb however. I still cook Chinese inspired flavours into my vegatarian food though you know the classic westernised version anyway (garlic, ginger, soy, sesame oil, ground nut oil etc. etc.) but when I buy from the Chinese restaurant anything that is just vegetable based is bland and uninspired. Just a bunch of stir fried vegetables in a non existent sauce.
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This is something I dont understand - when you think about some of the fermented beans available they give such an intense flavor that the local take away misses. YellowBean with red pepper, Blackbean with green pepper etc.

I'm using a fermented broad bean (I think) really salty but if mixed with a stock then it makes a great sauce - I usually have it with Pak Choi for a quick microwave meal :D

this

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