Gardian Posted June 2, 2006 Share Posted June 2, 2006 So, we're all round to KKK's for lunch on Sunday eh? Lamb or faggots - sounds good. Can you lay on some redcurrant jelly for me with my lamb pls?I certainly agree re the Welsh guy's main course: it really looked appetising. Hope he wins but doubt that it'll be as good as KKK's.Hope that the West Country chef's pud comes through: can't imagine treacle sponge after all the other things and I've never been a custard tart man.Overall, we've really enjoyed the series. It's always easy to knock these sort of programmes, but it's been informative and (seemingly) genuinely competitive.p.s. Dick - I thought you were a bit hard on Chauffour. Seemed a reasonable post to me. An apology would gracious and worthy of you. Link to comment Share on other sites More sharing options...
Dick Smith Posted June 2, 2006 Share Posted June 2, 2006 On the strength of this thread I went out and bought some lamb for the weekend...Ian - I still think Massimo went about this in utterly the wrong way if he wanted a discussion, and exactly the right way if he wanted a row. I don't like stereotyping when it is aimed at other people, and I don't like it when it is applied to me. It isn't good enough to say something insulting and then claim it was all a joke, I am afraid. And smilies just make it worse. Link to comment Share on other sites More sharing options...
Chauffour Posted June 2, 2006 Author Share Posted June 2, 2006 ... I just hope no one else was offended by my post. it was not my intention. [:)] ..and now I'm off to cook my pizzas for 15 profoundly happy (British) clients! ciao Link to comment Share on other sites More sharing options...
M Posted June 2, 2006 Share Posted June 2, 2006 Oooooh, stop it - I'm drooling!M Link to comment Share on other sites More sharing options...
DZ Posted June 2, 2006 Share Posted June 2, 2006 British cooking had been very badly stereotyped and, consequently, I expected the worst when I first came to the UK in 1985. However, I was very pleasantly surprised and have since spread the word about the wonders of such dishes as Yorkshire pudding or the Queen of Puddings (to mention just a couple) among my family and friends abroad! I think that Nigel Slater is one of the best chefs who shows the very best of British cooking, wonderfully uncomplicated and immensely tasty at the same time. Has anyone read his autobiography, "Toast"? A great book. Link to comment Share on other sites More sharing options...
Just Katie Posted June 2, 2006 Share Posted June 2, 2006 [quote user="Ian Horn"]So, we're all round to KKK's for lunch on Sunday eh? Lamb or faggots - sounds good. Can you lay on some redcurrant jelly for me with my lamb pls?[/quote]Redcurrant jelly? Superb change from mint sauce. I have said this before, slow roast a leg of lamb stabbed with slithers of garlic and rosemary smothered in crushed anchovy. Wrap this in foil. When cooked simply stir into the juices a few dollops of redcurrant jelly and fresh rosemary. Serve with jerseys and a nice summer green. A nice light variation of the hearty roast.Don't worry about the anchovy, it simply leaves behind a lovely salty taste. Link to comment Share on other sites More sharing options...
Dick Smith Posted June 2, 2006 Share Posted June 2, 2006 Yes, I enjoyed that.Especially the Spaghetti Bolognese with Parmesan, and his father's instruction, "We will never mention that again." I must say that I grew up a bit earlier than NS and I don't recall that sort of attitude, but it made a good book. Link to comment Share on other sites More sharing options...
Dick Smith Posted June 2, 2006 Share Posted June 2, 2006 K3 - they are SLIVERS of garlic! Slither is a verb much loved by snakes... I know what your mother told you about always pronouncing t-h as 'th' not 'v' but it's OK!(Sorry, you just trod on one of my pet bees). Link to comment Share on other sites More sharing options...
ali-cat Posted June 2, 2006 Share Posted June 2, 2006 Take it there's no chance of turning any of you lot veggie, then?!! [Www] Link to comment Share on other sites More sharing options...
Christine Animal Posted June 2, 2006 Share Posted June 2, 2006 Cassis asked if anyone else makes pies........... et les Tourtes ! http://gastronomie.philagora.org/alsace/tourte.htm http://site.voila.fr/Bourbonnais/pates_tourtes/pates.htm Link to comment Share on other sites More sharing options...
Dick Smith Posted June 2, 2006 Share Posted June 2, 2006 'Fraid not. I'm with the carnivorous 98%! Link to comment Share on other sites More sharing options...
ali-cat Posted June 2, 2006 Share Posted June 2, 2006 I'll work on the missing 2%, then. I love a challenge!! Link to comment Share on other sites More sharing options...
Beryl Posted June 2, 2006 Share Posted June 2, 2006 I hope this isn't going to be judged as going too far off topic, but I have found a lot of processed meat products in France to be of dubious quality, by that I mean a lot of bits added that should be thrown out. I hate gristle or chewy fat and for years I couldn't eat sausage, mince or burgers in the UK because of it, but after the mad cow scare, things improved but it still seems that a lot of grot finds its way into French meat products.[+o(]I remember that sketch by Caroline Ahern when she was working on a check out and on scanning a packet of rissoles, she said something akin to 'you don't want to eat them full of eye holes, ear holes and a** holes'. Link to comment Share on other sites More sharing options...
Cassis Posted June 2, 2006 Share Posted June 2, 2006 Ever tried an andouille or andouillette sausage, Beryl? Link to comment Share on other sites More sharing options...
KathyC Posted June 2, 2006 Share Posted June 2, 2006 French charcuterie ; "Everything is used but the squeak". And a good thing too; if you're going to kill animals for food then you ought to eat the lot. Link to comment Share on other sites More sharing options...
Beryl Posted June 2, 2006 Share Posted June 2, 2006 I have seen those things, Cassis but never tried them.I will eat most of the animal as long as I can eat it in 5 minutes, I just object to still chewing on something after 1/2 an hour ! Katie, do you do onion sauce with your lamb, I love that! Link to comment Share on other sites More sharing options...
hastobe Posted June 2, 2006 Share Posted June 2, 2006 What about lancashire hotpot - lamb so tender it falls apart, meatygravy and crisp potato layers on the top, braised steak, anything withcreamy mash - steak, sausages, bacon joint with new potatoes, broadbeans and parsley sauce - and for pud, lemon meringue pie - home madeof course.On the subject of sauces - what about home made bread sauce. Kathie Link to comment Share on other sites More sharing options...
Cassis Posted June 2, 2006 Share Posted June 2, 2006 [quote user="beryl"]I have seen those things, Cassis but never tried them.[/quote]You have been very wise - carry on in the same vein! They taste like they smell and you don't want to know what's in there. [+o(]Bon appetit a tous.Phil Link to comment Share on other sites More sharing options...
hastobe Posted June 2, 2006 Share Posted June 2, 2006 [quote user="Cassis"]Ever tried an andouille or andouillette sausage, Beryl?[/quote]The French equivalent of black pudding - another good Brit dish. Especially fried with a full English breakfast - well if you're goingto be unhealthy you may as well go the whole hog [;-)]Kathie Link to comment Share on other sites More sharing options...
Miki Posted June 2, 2006 Share Posted June 2, 2006 [quote user="hastobe"][quote user="Cassis"]Ever tried an andouille or andouillette sausage, Beryl?[/quote]The French equivalent of black pudding - another good Brit dish. Especially fried with a full English breakfast - well if you're goingto be unhealthy you may as well go the whole hog [;-)]Kathie[/quote]What's the equivalent of black sausage ?...c'est boudin noir, delicious ! Link to comment Share on other sites More sharing options...
Hoddy Posted June 2, 2006 Share Posted June 2, 2006 And not forgetting oatcakes ( surprised Hastobe didn't mention those ), black puddings, Melton pies, Stilton and Cheddar cheese.What about boiled bacon with cabbage put in the same pan for the last fifteen minutes ?Around here they serve boudin noir baked in puff pastry; you'd never get away with that in Derbyshire.Hoddy Link to comment Share on other sites More sharing options...
Cassis Posted June 2, 2006 Share Posted June 2, 2006 [quote user="hastobe"][quote user="Cassis"]Ever tried an andouille or andouillette sausage, Beryl?[/quote]The French equivalent of black pudding - another good Brit dish. Especially fried with a full English breakfast - well if you're goingto be unhealthy you may as well go the whole hog [;-)]Kathie[/quote]Nothing like black pudding - you're confusing it with boudin noir, which is marvellous. Andouille definitely is NOT!Phil[+o(] Link to comment Share on other sites More sharing options...
Dave Posted June 2, 2006 Share Posted June 2, 2006 [quote user="Dick Smith"]K3 - they are SLIVERS of garlic! Slither is a verb much loved by snakes... I know what your mother told you about always pronouncing t-h as 'th' not 'v' but it's OK!(Sorry, you just trod on one of my pet bees).[/quote]When I was at primary school I was always made to stand on a desk and recite "Thirty Thousand Thrushes Sitting in a Thorn Bush" had to do it over and over until I stopped saying " firty fahsand frushes sittin in a forn bush" Your Dad wasn't a teacher in Sidcup, Kent was he Dick?[:)] Link to comment Share on other sites More sharing options...
Dick Smith Posted June 2, 2006 Share Posted June 2, 2006 I've just got back from the pub and I'm starving!Don't go near andouillettes - they smell and taste like used food.A traditional breakfast with black pudding - sublime, but got me where I am today!Black pudding with sautéed apples? Gorgeous. Link to comment Share on other sites More sharing options...
Beryl Posted June 2, 2006 Share Posted June 2, 2006 I saw a picture on the internet of an andouillette and it looked like a dismemembered body part ! That was enough to put me off.I do like black pudding but haven't found a french version I really enjoy yet. Link to comment Share on other sites More sharing options...
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