Favourite foods

[billybunter]

Today BB committed the ultimate sin I BB bought a four pack of pot noodles I said my prayers and put the kettle on. It was chicken & mushroom. But none of the aforementioned were in it. Just powder and a tiny sachet of soy sauce. Mmmmmm

[NIN]

Sin


don't ya just love it !

I bought this yesterday while on me travels from one of those 'Quality Butchers' that make all their own stuff

That my friends, is a slab of delicious Black Pudding
made in a tray & cut into bars and those white blocks are not fat like in mass produced crud-puds..,
no - It's smoked belly pork, it gives the BP a barbeque flavour - Yumm
makes me wanna share it with a vegan friend !

I'm not having it for Brekkies - NIN doesn't do Breakfast

But after I've worked up an appetite I'll be having the full monty Eggs Bacon Beans maybe even a fried slice with it - a nice big plateful, with toast to make butties...

and the inevitable egg down my chin - Mmmmmm

[imtrying]

Originally Posted by billybunter

Today BB committed the ultimate sin I BB bought a four pack of pot noodles I said my prayers and put the kettle on. It was chicken & mushroom. But none of the aforementioned were in it. Just powder and a tiny sachet of soy sauce. Mmmmmm

Mmmmm, those pot noodles sound mighty familiar.

[blueballsdc]

Last night I cracked open a pint of Ben & Jerry's Banana Split ice cream. I only meant to have a little. Which I did.

Then I had a little more.

Then I had a little more.

Then it was all gone.

I didn't look at the nutritional information on it but I presume it is about 100 calories per tablespoon.

[imtrying]

I've always wanted to eat Liz Lemon, and now I can.

[winebeavis]

I don't know if I should have started a winebeavis' cooking thread. But if the powers that be think so, then I guess it can be split off.

Tonight Mrs. WB asked for scallops. So I made risotto with pan seared scallops with a balsamic reduction and tomato and parsley salad.

I started by sweating some garlic in butter for about a minute before adding some rice. I used arborio rice, but most short grains will do.

Then add a little "seafood flavored" broth. Some canned stuff I got from the Asian market. It's a mild fish stock-ish type of stuff. even then, I used only about half a can before switching to plain water. You don't want to use a strong broth for this one. Pour in just enough to bring the liquid level even with the rice. And stir constantly.



When most of the liquid evaporates or is absorbed by the rice, add more liquid to bring the level equal to that of the rice in the pan. By "level" I mean how high the liquid is in the pan. You don't want to cover the rice.



After about 20 minutes or so, slowly add some cheese. I used this Spanish stuff. It's what I have on hand and I do like it.



I grated it with a food processor attachment. Then add a little at a time and stir it in gradually a little at a time. Waiting for cheese to melt and incorporate before adding the next.



In the meantime, start the balsamic reduction. Take plain old cheap fake balsamic vinegar and put it in a pan and heat it until it thickens. It doesn't take much.



I added a few grates of fresh nutmeg into the risotto. But I intentionally left out black pepper and other item. I was going for a white risotto. This was the only deviation.




Set aside the risotto and the reduction. The risotto will firm up and the balsamic will further thicken. Meanwhile, heat a pan on high heat and drop a bit of butter onto it. Do not use a non-stick or teflon pan. This is a plain old steel pan that stuff will stick to if you don't season it properly. A cast iron would work just as well.



Add the scallops to the hot pan and sear them quickly. Don't crowd the pan or it slows the process down and the scallops don't sear as well. Work in batches if necessary.



I had parley and tomatoes on hand so I made a little salad out of that.



Plate it up. I plopped the risotto in the middle and just spread everything around that. drizzled on the balsamic reduction around the scallops and tomatoes. I poured the stuff right on top of mine, because I really don't give crap about presentation.



And I like a little extra grated cheese on the top of mine. This little microplane grater works wonders for that. . . and adding nutmeg.

[Estreeter]

Originally Posted by blueballsdc

Last night I cracked open a pint of Ben & Jerry's Banana Split ice cream. I only meant to have a little. Which I did.

Then I had a little more.

Then I had a little more.

Then it was all gone.

Originally Posted by blueballsdc

I didn't look at the nutritional information

Shame on you for even thinking of looking at that

[blueballsdc]

Originally Posted by imtrying

I've always wanted to eat Liz Lemon, and now I can.

I have had this and it is very good.

The frozen yogurt. Sadly, I have not had the pleasure of eating the real Liz Lemon.

Originally Posted by winebeavis

Tonight Mrs. WB asked for scallops. So I made risotto with pan seared scallops with a balsamic reduction and tomato and parsley salad.

Very nice WB. I love scallops and they are very easy to make and even easier to mess up. I like to mix up what I serve it with. Sometimes on a bed of mashed potatoes, corn, or linguine. Other times with some sauteed fennel and cherry or grape tomatoes. About a month back, I did Sunday brunch at home with Scallop Eggs Benedict.

[winebeavis]

Originally Posted by blueballsdc

Very nice WB. I love scallops and they are very easy to make and even easier to mess up. I like to mix up what I serve it with. Sometimes on a bed of mashed potatoes, corn, or linguine. Other times with some sauteed fennel and cherry or grape tomatoes. About a month back, I did Sunday brunch at home with Scallop Eggs Benedict.

I think a lot of people overcook the hell out of scallops. They're shit if overcooked. The Scallop Eggs Benedict sounds interesting.

[Estreeter]

Hot Hungarian Salami, Check

Hot Peppers, Check

Stuffed Olives, Check

Sun Dried Tomatoes, Check

Swiss Cheese, Check

Sweet And Sour Cucumbers, Check

Crackers, Check





My desk, right now Anyone care for a bite