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I posted about it in the old thread pretty recently, and by a remarkable coincidence, Irish lidl has chocolate-covered cheese sticks in stock as part of the Polish/Hungarian food specials. First time in several years. I bought 6 quids worth because it really is weirdly delicious. Get you down to a euro lidl TODAY and get some from the chilled food cabinet! (The cheese is kind of like a very gently lemony cheesecake coated in dark chocolate, so it's not like cheddar dipped in milka) It's craaaazy nice.
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Jul 8, 2022 21:39
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Your regular weird reminder that the cuisine served at every meal, including state banquets, at Buckingham Palace is Classic French, except NO loving GARLIC because the Queen hates garlic. Imagine the horror of French food sans garlic. What the hell is left?
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Jul 12, 2022 22:47
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I *think* the red stuff in the glass bottles is maggi sweet chilli sauce
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Jul 13, 2022 11:26
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I got curious about the thick, opaque pink/orange sauce that's added about halfway into that there video. It's Delicio-brand French dressing. I googled the ingredients, and yeah...  Can't really see what that's going to add edit: huh, so you can't delete attachments made via the awfulapp Pookah has a new favorite as of 15:25 on Jul 13, 2022 |
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Jul 13, 2022 14:52
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That's the second moist and glistening ham pizza posted here recently; both of them trigger an immediate urge in me to slap them as hard as I can.
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Jul 13, 2022 16:07
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uber_stoat posted:that's the "gammon reflex." Yeah, that actually makes perfect sense.
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Jul 13, 2022 16:09
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Helios Grime posted:It's loving me up that french dressing is shades of red for Americans. Yeah, that threw me off too - french dressing here is all white/yellowish. It's usually an oil/vinegar/mustard mix plus garlic, black pepper etc.
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Jul 14, 2022 13:32
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She can start an british-themed old-timey pub called The Tattooed Todger
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Jul 15, 2022 17:00
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Zero_Grade posted:House specialty: spotted dick Also Chode in the Hole
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Jul 15, 2022 19:36
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What the gently caress??? Béchamel is fine, it's an extremely solid, flexible base for many many really excellent sauces. Who the hell declares against fecking béchamel?
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Jul 18, 2022 20:12
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Don't blame the béchamel for bad cooks. The béchamel is blameless.
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Jul 18, 2022 20:18
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Dude, béchamel is mostly a base. If food you order contains a lot of basic béchamel maybe consider ordering different food. If food you make contains a lot of béchamel, and that distresses you, consider getting psychiatric help.
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Jul 18, 2022 20:45
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Clyde Radcliffe posted:I once gave what I thought was an idiot-proof recipe for some pasta dish to a friend who couldn't cook at all, as he wanted to impress a girl he was dating. It was a better dish. Also, neither could have gone on to attract a less garlicky partner.
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Jul 26, 2022 20:59
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That's not true, we have extremely authentic tacos in Europe. 
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Jul 27, 2022 11:21
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FFT posted:... are those carrot shavings!? It's toothpaste, that's what makes it EXTRA COOL
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Jul 27, 2022 12:41
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In Ireland, we have a pizza chain called Apache pizza. Anyway, I have eaten every single one of their pizzas many times, since they were the chain of choice for meals when we did overtime at my old terrible job. All their pizzas taste exactly the same, except the Hot n Spicy, which tastes the same plus a little chili. Awful, terrible bland goddamn pizza, and so horribly overpriced.
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Jul 29, 2022 22:15
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That's just an excellent immersive sim plot point. Imagine it: Dishonored 2 DLC: Mineral Oil Mayonnaise Mayhem. It would have been hilarious
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Aug 4, 2022 21:44
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That brown goop with the very pale potatoes is essentially a lazy cottage pie, it's fine. The marge-coated bread on the side is another story. Captain Hygiene posted:
OMG, I inherited an almost complete collection of Robert Carrier... leaflets? Magazines? Anyway, there were dozens of the drat things. I do remember that what I cooked from the recipes was actually pretty good, but the food photography was just dire. If that salmon is very gently poached and the watercress mousseline is very delicately prepared, it's probably really nice. fake edit: Robert Carrier posted:Combine water, sliced onion, celery, bay leaf and lemon juice, and salt and freshly ground black pepper, to taste, in a wide saucepan. Bring to a boil; then reduce heat and simmer gently for 15 minutes. Add salmon steaks to the simmering liquid, carefully placing them on the bottom of the pan without letting them overlap. Cover and simmer for 10 minutes, or until fish flakes easily with a fork. Chill the steaks in their own liquid. Just before serving, drain. Serve with Watercress mousseline. Serves 4. Oh no. Pookah has a new favorite as of 18:23 on Aug 10, 2022 |
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Aug 10, 2022 18:17
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Tiggum posted:Why would you assume it's margarine and not butter? Too slimy for butter.
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Aug 10, 2022 18:24
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Kenning posted:Babbys yed? Babbys yed.
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Aug 14, 2022 09:30
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Shut up and eat your coddle  
Pookah has a new favorite as of 14:33 on Aug 18, 2022 |
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Aug 18, 2022 14:28
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Clyde Radcliffe posted:Is black pudding sausage? It comes in sausage form, but the casing is plastic and it's cooked in slices rather than as a sausage. Same for white pudding, and the erroneously named vegetable roll that's 90% ground meat. Nope, black pudding is blood, oats, plus barley if it is good black pudding. It mostly comes in a plastic case, yeah, but that is always removed before cooking. Fresh black pudding from a butchers comes in slices on a tray. Some black puddings are smooth in texture, some are more rough, but none of them are at all like sausage. Personally, I prefer white pudding, specifically the ones that are really grainy and have whole barley in them. Those are super nice.
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Aug 18, 2022 22:48
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Elviscat posted:
Yeah, but the french name "boudin" is the origin of the english word "pudding", however the french is speculated to have come from the latin "botellus" meaning little sausage - so it's just a endless sausage-pudding-sausage circle. It's a pity making it at home is kind of difficult, since I can't imagine it's easy to get pig's blood at the store.
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Aug 19, 2022 12:57
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Clone Farmer posted:On no what the gently caress was this supposed to be? Are those eyes? It's the original Cookie Monster. The one Sesame Street tried to convince us didn't exist.
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Aug 19, 2022 20:24
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OwlFancier posted:I just watched my girlfriend spread black pudding on toast and then put an egg on top and eat it. That sounds pretty drat good - a fried egg, I assume?
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Aug 29, 2022 15:42
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OwlFancier posted:Yes. It is pretty good I was just dumbstruck that I didn't think of it first. Hang on, was it the Galtee smooth-type or the Rudds grainy? Either would work, I suppose, but I personally favour the Rudds grainy style of pudding. Actually a thin layer each of white and black pudding, topped with a fried egg would be amazing. drat, I wish I had some good grainy white pudding now. It's so good 
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Aug 29, 2022 20:33
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Sounds like the smooth paste type stuff. I don't think it can ever really be undercooked, it's safe to eat cold out of the tube, even if it is gross. My father will happily eat pasty black pudding heated in the microwave 
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Aug 29, 2022 20:39
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You haven't really lived until you have eaten a Russian crab pringle from a 1 euro store.
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Aug 31, 2022 19:18
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Iron Crowned posted:You don't catch crabs with a fish hook You can if you put a big ol chunk of bacon on the hook.
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Aug 31, 2022 19:24
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Isn't it a thing that Korea was extremely poor until very recently, had a boom, and is now quite wealthy, and doing the standard 'was poor, got rich, started obsessing about sugar' thing? I've heard Korean restaurateurs in the US who emigrated 20-30 years ago serve a completely different, low-sugar menu compared to modern South Korean cuisine.
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Aug 31, 2022 21:25
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AARD VARKMAN posted:from a 2/5 rated chinese place in scotland That's a spicy box! They are robbing Ireland of one of its few culinary creations - the Spice Bag 
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Sep 11, 2022 17:10
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Captain Hygiene posted:
"Soybeans Italiano" is an excellent username.
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Sep 13, 2022 09:16
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Crust First posted:Circus peanuts? Gross. I'll just keep eating my Shrimp and Bananas like a normal person. Gotta add some edible false teeth into the mix 
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Sep 15, 2022 14:18
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Captain Hygiene posted:"What's for dinner?" I scanned over the image and started reading the recipe - apart from the "dietetic-pack tuna", it really doesn't seem too weird. Then I looked the image again, and realized that the chopped lettuce I'd seen before was embedded in lime jelly. An involuntary "Oh God" was the result.
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Sep 17, 2022 17:10
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Some long-deceased relative of my father's took to her bed in late middle-age and basically stayed there for the rest of her life. Nothing diagnosed, but she was very fond of tonic wine, but purely for medicinal reasons. The rule is: It's medicine if you drink it from a soup spoon, it's booze if you drink it from a glass! Holy poo poo, you can still get it https://www.tesco.com/groceries/en-GB/products/255247732
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Sep 25, 2022 18:25
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Sanatogen tonic wine still has the very thinnest layer of *if I squint really hard* distantly plausible deniability, but did you know that Buckfast is also a tonic wine? For those who have never heard of it, Buckfast is tonic wine made by monks and its major ingredient after a shitload of alcohol is caffeine, so it is SUPER popular with crazy street drunks. I used to know a guy from Northern Ireland who, when sober, had a really mild manner and accent. After a bottle of bucky, he was a wildman with the densest nordie accent 
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Sep 25, 2022 19:35
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Empty Sandwich posted:there's a comic about Scottish wizards currently being posted in the comics thread you might enjoy. someone cooks eggs in Buckfast... I'll check it out for sure. Bucky jokes are rare enough in the wild.
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Sep 25, 2022 19:46
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Captain Hygiene posted:Legit the only time I've ever tried whiskey was for medicinal purposes. I was coming down with a gunky sore throat and someone told me JD would clear it out. It did not. I've always thought whiskey tastes like some kind of fuel that no-one ought to be consuming but that was Irish standard blended whiskeys. I tried a few single malts recently, and while they were not my absolute cup of tea, they were a lot less aggressive.
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Sep 25, 2022 19:50
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That's so weird, because the early half is very Scots, and the latter is very not; the latter tone is, to my not very expert eye, very not accurately Scottish at all. I'm no Scot, but Ive spent plenty of time in the company of highland Scots and they are not quiet about being loving Scottish.
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Sep 25, 2022 20:37
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I like raisins, but I loathe unexpected raisins. I have the same issue with mushrooms, I think it is a texture thing. My mother used to sneak mushrooms into her bolognese, and the horrible creak of biting down on a mushy secret mushroom is with me still.
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Oct 2, 2022 18:28
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