Poncier things you like to cook/eat
- Thread starter mrsfran
- Start date
Looby
Well-Known Member
you're in SO much trouble Sparkleface!I'm gonna sic my sister on you at Endorse It
I think it was a beautiful thing, your anger is misdirected. 
Y_I_Otter
Dangerous Terroirist
mrsfran
Well-Known Member
Mrs Magpie
On a bit of break...
Soufflés. I don't bother with them any more. I do interesting things with scallops and oysters though. Dead easy and extremely delicious. Also quick. You don't spend ages away from your guests faffing about in the kitchen.
Scallops wrapped in bacon and fried in butter, oysters with a dollop of garlic and parsley butter, sprinkled with breadcrumbs and a bit of parmesan in the half shell under the grill till breadcrumbs browned.
Scallops wrapped in bacon and fried in butter, oysters with a dollop of garlic and parsley butter, sprinkled with breadcrumbs and a bit of parmesan in the half shell under the grill till breadcrumbs browned.
Badger Kitten
oof
Mrs Magpie
On a bit of break...
You can of course ponce up the grilled oysters by placing the oysters on a bed of coarse sea-salt in the grill pan. I usually don't bother because I've become quite skilled in balancing them using the other bit of shell so the juices don't spill.
Badger Kitten
oof
I quite like making curries from scratch and toasting and blending all the spices and what have you but I don't think that counts as poncy food.
I don't really do poncy food at home. Even if I am entertaining I mostly do plain things like roast meat or fish with a nice sauce, and something vaguely creative with the veg like parmesan parsnips or honey-roast sesame carrots with a big pile of something green. Pudding is usually a lemon tart from the posh shop or dark chocolate mousse with something like rosepetals or gooseberries in it made by me, then the highlight of the meal is interesting cheeses.
Wrapping fish in parma ham and roasting it is quite poncy I suppose but it is also zero hassle. Dipping asparagus into soft boiled egg? Is that poncy? It's also really quick.
I dunno what my ponciness factor in the kitchen is. In restaurants it's extremely high.
I don't really do poncy food at home. Even if I am entertaining I mostly do plain things like roast meat or fish with a nice sauce, and something vaguely creative with the veg like parmesan parsnips or honey-roast sesame carrots with a big pile of something green. Pudding is usually a lemon tart from the posh shop or dark chocolate mousse with something like rosepetals or gooseberries in it made by me, then the highlight of the meal is interesting cheeses.
Wrapping fish in parma ham and roasting it is quite poncy I suppose but it is also zero hassle. Dipping asparagus into soft boiled egg? Is that poncy? It's also really quick.
I dunno what my ponciness factor in the kitchen is. In restaurants it's extremely high.
cesare
shady's dreams ♥
I'm the same. Have you ever made your own spaghetti? It takes over the entire kitchen
I'd forgotten about that! Yes - again, once
Carluccio makes it look so quick and easy on Saturday Kitchen Speaking of which, my Saturday morning is ruined today cos it's been replaced by golf 
Missfran was similarly upset. She's watching Ray Mears to soften the blow.Speaking of which, my Saturday morning is ruined today cos it's been replaced by golf
the button
out on the kocker
Is he doing the omlette challenge using a pan made of twigs?
cesare
shady's dreams ♥
I got highly dispirited with Breakfast news after the presenter (Burchell?) kept commenting on Greg Norman marrying Chris Evert - finding love at 53
And still able to play golf at 53 Then 5 minutes later suggesting to a guy that had liposuction that it would help him find a job easier because it made his appearance more youthful 
So I wandered off to the Internets instead.
Beef Wellington is about the most poncey occasion dish of the lot really. It's inexplicable really - why fuck with the simplicity and taste of a beef fillet by sticking it in pastry like an upmarket sausage roll? Affected look good on the plate dinner party pish - the individual elements would be better cooked separately. If you really need to show off like that, save it for the dessert and let me enjoy the beef properly.
I'm rubbish at poncey food really. I'm happy enough making seemingly complex curry pastes and sauces, even the odd demi-glace at a push, but you won't catch me making neat concentric circles of assembled food with dribbles and dainty, surplus pastry lattices.
I have once made something similar to PieEye's roulade mind. Admittedly using battered pork tenderloin with a blue cheese filling. Thankfully the colours made it look more like meaty swiss roll rather than depressed wholemeal turd.
mrsfran
Well-Known Member
Ray makes everything better.
Mrs Magpie
On a bit of break...
He visited our school. He's quite hench for someone who subsists on berries and bits of bark...
Mrs Magpie
On a bit of break...
Yes, he was lovely.
