Discussion in 'suburban75' started by Fez909, Jan 24, 2014.
Yes I recently tried roasted broccoli too with a balsamic glaze and yep it was lush.
Regards to halloumi I don't fry it crisp but I do slice it quite thin and then have it lightly griddles/pan fried so is goes soft and gooey. I like to brush it with harissa paste first.
Is halloumi less salty if you rinse it first?
I like the idea of it and eat it occasionally, but usually find it overpoweringly salty
You can rinse it, but that won't cut down the saltiness that much. Halloumi is actually meant to be soaked in non-salted water for at least 8 hours before you use it! And it's loads much more delicious like that. The super-salty brine in the packet is to preserve it, not for flavour.
If you're keeping halloumi at home (though I can't imagine any scenario where a piece would last for more than 2 days in my home): hoik cheese from the water, slice off what you need, replace in fresh water. Can be kept in a bowl or jar or anything. Liquid should cover the top of the cheese. It will last up to a week - getting softer and creamier and blander every day - if you change the water properly. Don't leave it in the same water (the cheese will go sour) and don't leave it too long (or it will disintegrate.)
YMMV but I find it's best when it has been soaked in plain water overnight. (Tap water is fine.)
Paya - sheep's feet curry.
It was gelatinous, the sauce was tasty but much more gravy like than the normal curry sauces I have experienced. I had it on the recommendation of a couple of drunken Leeds residents at a beer festival
Cavolo Nero. It's basically expensive cabbage but it does taste very nice - as cabbage goes...
Stir-fried pumpkin leaves. Take a while to cook down and get rid of the fuzzy texture. When cooked down it looks and tastes like a slightly more substantial spinach. Some of the Sylheti women at work were picking them and gave me a bag and instructions of what to do with them.
No idea where I'm going to get pumpkin leaves from but I want to give this a go.
I tried making chicheron. (Fried pig fat) Absolutely inedible. I'm going to try again, but will use a recipe.
Korean noodles. Unbelievably hot. They do a 4x spicy one that doesn't bear thinking about.
It's a different sort of spicy to the other Korean noodles. Didn't like it, and not because I couldn't take the heat. May favourite is still Shin Ramyen Black.
This bloke I work with is obsessed with all things Korean so I'll mention them to him, ta.
I did actually quite like these but they could've done with some veg or something to keep the fire at bay a bit. I think if I had them again I'd be having them as a side dish.
Is there a good Asian supermarket down the pointy end Voley? PM if ness.
Very small one attached to the New Hong Kong restaurant in Penzance. Pint bottles of Nam Pla for a couple of quid, that sort of thing. But you wouldn't get anything as exotic as these noodles there - bloke I mentioned above bought these from one in Plymouth.
We are being deprived of our chance of culinary cultural appropriation.
M&S maple bacon tortilla rolls - like a frazzle on crack, amazing.
Well I never!
Were they the big leaves or smaller fresh ones? Do you know what impact picking them has on pumpkin production?
A few new ones of late...
Sprouted brocolli seeds - nice, quite mustardy
Aubergine pickle - would eat again (and buy if I see it)
Fried tortillas - Why I never thought of this before?
Re-fried beans with substantial amounts of garlic
They were a mixture of sizes and were taken after the pumpkins were picked. I guess taking a few at a time every now and then until that point wouldn't do much harm, but they wouldn't be much of a meal either.
Was this at Moghul's in Horseforth by any chance? I had a lamb brain curry in there and the fella who worked there was trying to palm a "hoof curry" onto me and described it as gelatinous! I politely declined.
Well, you learn something every day
Akbars? Opposite a casino. Eek to brain curry, was that not gelatinous too?!
It had the texture of scrambled egg.
Wasn't awful. Would not buy again, though.
Akbars is nice
Despite the name I was still surprised that I pulled out something green beany rather than crispy! Quite tasty but most definite not crisps!
Im having a black tea with lemon phase at the moment , but the other day i ran out of lemons...so I had a go with a slice of lime instead. Turns out its even nicer than lemon
i had some of these this summer
dissolve in the mouth.
taste quite green
More noodles from my Korea-obsessed mate at work. Very tasty, these ones, and nowhere near as volcanic as the others he inflicted on me.
That's my usual. Par-boil them for a minute at home, throw it in a tupperware with the powder/dried veg and add in some frozen veg, dumplings, prawns, whatever. Then just throw some boiling water on it at lunchtime. Maybe nuke it a minute if I added a lot of frozen stuff.
All the Nong Shim stuff is good. The vegan one's actually quite nice. (Kimchi normally has shrimp paste, so that one doesn't qualify)
Milk chocolate digestive thins. Too nice. "Oh they're only little, I'll have 8 more."
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