ali-cat Posted June 3, 2006 Share Posted June 3, 2006 Does anyone else like Banoffee pie ? Or am I the only one who can eat two portions at a sitting ? I'm just a little piggy [:$] I love it!! And Chocolate Fudge Cake & Carrot Cake & Victoria Sponge & Coffee Cake & Muffins & Fairy Buns & ............. ! I have a rather sweet tooth. [:$] I'm a big piggy - it took years of eating to get a figure like mine, you know!! [:-))] Link to comment Share on other sites More sharing options...
hastobe Posted June 3, 2006 Share Posted June 3, 2006 [quote user="jayjay"]or a good crumble.[:)][/quote]I was reading somewhere (heaven knows where LOL- my brain is at thatcertain age) that 'le crumble' is now appearing on the menus of chicFrench restaurants and that the word has been informally adopted(whatever that means). Can't say I have seen 'le crumble' on anyof the menu's of local eateries...But I add my vote to apple crumble, rhubarb crumb and ....banana andchocolate crumble. Honestly - its really good - jus slice upbananas sprinkle with pieces of chocolate and cover withcrumble - bake as usual. Chocolate melts and creates this lovelygooey chocolately banana..ery mess - heaven! KathieDick - I know banana...ery isn't a proper word [;-)] Link to comment Share on other sites More sharing options...
Dick Smith Posted June 3, 2006 Share Posted June 3, 2006 Bananananarery? Terry Pratchett has a character who writes home about a bananananan dakry. Apparently she know how to start spelling banana but never knows when to stop...Le crumble is all the rage in Manche. Apple, of course, or fruits de la fôret. Pronounced le crum-b-el. Link to comment Share on other sites More sharing options...
Pip Posted June 3, 2006 Share Posted June 3, 2006 I have a rather sweet tooth. (Ali)Me too Ali [:$] Crisps versus a gooey cake - no contest !! Link to comment Share on other sites More sharing options...
Pip Posted June 3, 2006 Share Posted June 3, 2006 Kathie. The banana and chocolate crumble sounds like a piece of heaven. Can't wait to get in the kitchen to try it out !! A kilo of chocolate should do the trick [:D] Link to comment Share on other sites More sharing options...
Just Katie Posted June 3, 2006 Share Posted June 3, 2006 Sorry to start talking about french food here but I just had the urge to open a HUGE can of confit de canard or something. It was given to me by one of the frenchies at christmas. The tin is almost the size of an oil drum. Now I don't know what to do. I am home alone and up to my eyeballs in grease and duck legs. What do I do now? I mean does the grease stay on the legs or to I scrape it off? Help there's loads of it. Link to comment Share on other sites More sharing options...
Christine Animal Posted June 3, 2006 Share Posted June 3, 2006 Scrape most of the grease off the pieces of meat (otherwise there's too much of it), we usually warm the tin before opening so the grease is runny and the meat easier to get at. We used to put the meat in a frying pan, but once in a restaurant it looked as if they had done it in the oven as the skin was all lovely and crispy, so that's what we do now. Then keep the grease left in the tin for frying patates, etc. There are certainly more exotic ways of using confit de canard, but that's just for a simple way of heating it up. Bon appetit... Link to comment Share on other sites More sharing options...
Just Katie Posted June 3, 2006 Share Posted June 3, 2006 Thank you Christine,Do you HAVE to cook it though? I have just scraped of the grease and eaten two pieces. It was fine but I have lot's more and will put it in the oven. Link to comment Share on other sites More sharing options...
Bassman Posted June 3, 2006 Share Posted June 3, 2006 [quote user="missyesbut"]. Will omit the yuk green stuff smelling of mint and vinegar that Brits eat with it... [/quote] Noooooo mint sauce is one of my most favourite things on the planet I have it on any roast dinner [:D] or a nice big Yorkshire filled with minced beef and onions, mashed potato and peas with lashings of. mint sauce and onion gravy MMmmmmmmmm Link to comment Share on other sites More sharing options...
Dick Smith Posted June 3, 2006 Share Posted June 3, 2006 Warm the tin: reserve the duck fat. Unless you are on a low-fat diet like me, swizz.Cook in a medium hot oven to taste - mine is crispy and almost burned, like the duck you get in pancakes in Chinese restaurants. I cook mine on a wire rack over a baking dish as there will still be a lot of fat rendered out. Delicious.[IMG]http://i50.photobucket.com/albums/f338/dick_at_aulton/DSC_0086_1.jpg[/IMG]Some ducks I met this afternoon. Link to comment Share on other sites More sharing options...
Just Katie Posted June 3, 2006 Share Posted June 3, 2006 Tell you what Missyesbut. You omit the mint. I will omit all that yuk stuff with ducks legs in[:)] Link to comment Share on other sites More sharing options...
Just Katie Posted June 3, 2006 Share Posted June 3, 2006 Thank you Dick,Sunday dinner sorted tomorrow I think. Link to comment Share on other sites More sharing options...
Christine Animal Posted June 3, 2006 Share Posted June 3, 2006 Katie, it's not raw, so doesn't have to be in the oven for long. I sometimes add a drop of cointreau or brandy or something and cherry jam to the sauce, heat it through and pour over the meat.Let us know tomorrow. [:)]Edit: Sorry, I got mixed up, the cherries are more with magret de canard, although you can also do it with confit. The usual way of doing confit is with potatoes sauteed with garlic.http://chocolateandzucchini.com/archives/2003/10/the_paradoxical_duck_confit.php Link to comment Share on other sites More sharing options...
Chauffour Posted June 3, 2006 Author Share Posted June 3, 2006 ok, you have almost convinced me.....but then, can enyone tell me why there are no British restaurants outside Britain?..for example, any of you has moved to abroad and opened a British restaurant? (not counting the fish&chips on the costa brava)..here is a good challange for Gary Rhodes and co. : open a typical British restaurant in Milano and convince Berlusconi to eat mint sauce with his agnello (lamb)! That would be A challange, us italian we can be so unopened about different food than what mamma used to cook!..anyway, thanks to all of you who have taken this post for what it is, just a way to talk about food, and have not taken any offence....But.. if i was the King of Italy, i would like to eat what i bloody choose to eat on my 80th birthday, and not what other decide for me! [:P] Link to comment Share on other sites More sharing options...
ali-cat Posted June 3, 2006 Share Posted June 3, 2006 Having watched a few chefs (Floyd, Jamie Oliver etc.) tour around Italy & try to get Italians to eat anything different to what "mama, used to make" - I think any self-respecting chef would know that they would be out of business in weeks!! I couldn't believe how unreceptive, the Italians featured, could be & would not even entertain the thought of adding one extra ingredient to a dish - even just to see what it would be like!!If I'm cooking & it's in the fridge - I chuck it in!! Usually works, as well. Usually. [Www] Link to comment Share on other sites More sharing options...
Gluestick Posted June 3, 2006 Share Posted June 3, 2006 The last time I went to Milan, the food (in the not cheap) hotel was dreadful. Both dinner and breakfast. Lucky they had lots of good Barolo....................When the same mob of Italians came to London, I took them to the new carvery at the old Great Eastern Hotel, just after it was revamped.Amazing! One guy went back for thirds and they all went back for seconds. You'de have thought they were starving! Piled into the roastbeef like rescued seaman after ten weeks on a raft.And one of the hungriest, was a very wealthy man. Strange. He didn't eat like that in Milan. Link to comment Share on other sites More sharing options...
Missy Posted June 4, 2006 Share Posted June 4, 2006 >>>Tell you what Missyesbut. You omit the mint. I will omit all that yuk stuff with ducks legs in <<<There KKK!... sorry it's late but just got back from the Land of Nod!... Moi at the rescue to your duck problems...Open tin, put content in oven proof dish. Put some spuds peeled or not (jersey royal or other small salad potatoes size spuds) around the duck in that same dish. Cook in hot oven until the spuds are ready.Don't discard the yuk stuff!.. That's the duck's own fat that it got cooked in, and is used for roasting spuds in and the spuds are HEAVEN!! cooked that way. Nothing should be lost in French countryhousewife cooking. With a nice green salad, some goat cheese, crusty bread and a bottle of red... Yummmm.... Have a nice lunch! I propose to do the washing up if I'm invited... Link to comment Share on other sites More sharing options...
Miggimeggi Posted June 4, 2006 Share Posted June 4, 2006 [quote user="beryl"]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'. [/quote]I stopped eating boerevors(farmers sausage) in South Africa when some consumer organisation complained that a particular brand contained "more than the permitted quantity of anal tissue"Anne Link to comment Share on other sites More sharing options...
Chauffour Posted June 4, 2006 Author Share Posted June 4, 2006 ... anal tissue ? ..as in 'Toilet Paper'??? [:-))] Link to comment Share on other sites More sharing options...
Miggimeggi Posted June 4, 2006 Share Posted June 4, 2006 [quote user="Chauffour"]... anal tissue ? ..as in 'Toilet Paper'??? [:-))][/quote]I think I would rather eat the toilet tissue than the actual minced anus' (what's the plural of anus), so long as it was unused!!!!!Sorry, now I am both off thread and disgusting.Anne Link to comment Share on other sites More sharing options...
Dick Smith Posted June 4, 2006 Share Posted June 4, 2006 This sounds like Mechanically Recovered Meat - what my son memorably described as "lips and a***holes". It is pretty disgusting stuff (not yet banned in school meals!)Seehttp://en.wikipedia.org/wiki/Mechanically_recovered_meat Link to comment Share on other sites More sharing options...
Dave Posted June 4, 2006 Share Posted June 4, 2006 Just when I was going next door for a BBQ too.......throw another A***hole on the BBQ....that'll be Tony Blair then.........OK Dick.....I'll get my coat[:)] Link to comment Share on other sites More sharing options...
Dick Smith Posted June 4, 2006 Share Posted June 4, 2006 Why bring Tony Blair into this? Link to comment Share on other sites More sharing options...
Cassis Posted June 4, 2006 Share Posted June 4, 2006 Are we back onto andouille again? Minced anus and all that?Phil Link to comment Share on other sites More sharing options...
hastobe Posted June 4, 2006 Share Posted June 4, 2006 I have a lasting memory from my days in practice - being at aclients premises (the client manufactured meat pies etc). While Iwas waiting to speak to him I overheard the conversation he was havingwith his supplier. It went something along the lines of:'that last load of meat ye sent us...twas all lung'.'send it back?? I conna send it back na mate - its all in the pies...'Never eaten meat pies since...Kathie Link to comment Share on other sites More sharing options...
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