Awards Moderator Onyx2 Posted June 26, 2019 Awards Moderator Share Posted June 26, 2019 16 hours ago, Carbomb said: What's mesa? Yeah masa, I was channeling Half-life at the time 😛 I wondered why the Serious Eats recipe I was looking for wouldn't come up. This is the one I meant to link earlier: https://www.seriouseats.com/recipes/2016/04/nixtamalized-corn-tortilla-masa-recipe.html 47 minutes ago, Chest Rockwell said: Fucking hell, @Onyx2 you weren't kidding Yeah it's a cuisine that hasn't made it over here. Whereas we've had Chinese / Indian / Pakistani immigration here for decades and they brought their trade route with them, we've never had a direct line to Mexican ingredients. Therefore it's really expensive to import. New business idea for you there Chesty 😉 Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted June 26, 2019 Paid Members Share Posted June 26, 2019 @Chest Rockwell @Onyx2 Have you considered trying similar products from countries close to Mexico? There's a Colombian community in the Tottenham Hale/Seven Sisters area, and I daresay they might have at least some ingredients in common, given the similarity between some of the dishes. Might be worth a look. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted June 27, 2019 Paid Members Share Posted June 27, 2019 (edited) Nice easy Thursday treat: sous vide steak with homemade chimmichuri, asparagus with olive oil and lemon and chips (that absolutely weren't oven fries from Aldi). Edited June 27, 2019 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Paid Members Bellenda Carlisle Posted June 27, 2019 Paid Members Share Posted June 27, 2019 Not really cooking but as there's no showing off posh ingredients thread. Probably only @Gus Mears will be enough of a connoisseur to appreciate this but I had visitors from Switzerland and they brought me this massive chunk of mid aged Gruyere (left) and Swiss Vacherin (right). They're great cheeses, the Vacherin is like a cross between a solid waxy cheese and a really strong soft one like a camembert, it's pretty intense, it's stinking out my fridge. Quote Link to comment Share on other sites More sharing options...
Paid Members I Bent My Wookie Posted June 27, 2019 Paid Members Share Posted June 27, 2019 There's food I want to make with Swiss vacherin you wouldn't believe. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted June 28, 2019 Paid Members Share Posted June 28, 2019 Whole baked Vacherin is one of the best things you can do with cheese. It's like the gooiest baked camembert on earth, but with even better flavour once cooked. I wish people left quality Swiss cheese round my house! I was away for a week with work recently and ended up spending two days of evening meal allowance, so 50 quid, entirely on cheese and crackers from this artisan Budgens near Hampstead. It was bloody great, just sat in the hotel room wallowing in about ten types of cheese. Quote Link to comment Share on other sites More sharing options...
Paid Members Jazzy G Posted June 28, 2019 Paid Members Share Posted June 28, 2019 I'm slowcooking a chilli tonight with Carolina Reapers in. Whenever I'm at home I usually end up having to rush a chilli when I'm at home, but I'm at my Mum's this weekend, and have some friends over here who like spicy food and we've been looking forward to making this for a while. There are a couple of different types of pepper in, something called diablo cooking sauce, different chilli powder, paprika (as always) and a couple of pieces of 85% cocoa solid dark chocolate for a little richness. Quote Link to comment Share on other sites More sharing options...
Undefeated Steak Posted June 29, 2019 Share Posted June 29, 2019 Anyone got any good tips to share for how to make a nice hollandaise sauce? Made it for the first time this morning with some salmon and eggs and it was okay, but definitely missing some flavour. Looked good, tasted average. Made it with four egg yolks, 125g melted butter, salt, pepper, squeeze of lemon juice and a splash of vinegar? Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted June 29, 2019 Awards Moderator Share Posted June 29, 2019 Well done if you made it without splitting 👍🏻 Without seasoning you are left with fat which is great but a bit bland. A touch more vinegar/lemon and salt will do the world of good. Fresh chopped herbs are a great option: something leafy like parsley, chives or tarragon. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted June 29, 2019 Paid Members Share Posted June 29, 2019 (edited) Shakshuka for breakfast this morning. God, this is a great breakfast and there's a million different flavour combinations you can do for it. This one was standard onion, pepper, half a chilli and tomatoes to which I added fennel seeds, smoked paprika, chilli flakes, normal paprika and parsley. Blasts a hangover to the moon. Edited June 29, 2019 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Paid Members Jazzy G Posted June 30, 2019 Paid Members Share Posted June 30, 2019 Managed to make the chilli last all weekend. It wasn't as hot as we'd been expecting, but everybody who tried it said it was delicious, including the professional chef who gave me the peppers in the first place, which was nice. I know what I need to do to try and get more heat next time. I just need a window of opportunity. This is me warming the last bit up. It was fascinating how it'd changed as it stood longer. Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted June 30, 2019 Moderators Share Posted June 30, 2019 Here's a photo of some corn tortillas, @Ralphy Quote Link to comment Share on other sites More sharing options...
Paid Members Jazzy G Posted June 30, 2019 Paid Members Share Posted June 30, 2019 Huevos rancheros? Quote Link to comment Share on other sites More sharing options...
Otto Dem Wanz Posted June 30, 2019 Share Posted June 30, 2019 La Luchadora? Quote Link to comment Share on other sites More sharing options...
Paid Members tiger_rick Posted July 2, 2019 Paid Members Share Posted July 2, 2019 Did a couple of batches of pizza dough on Sunday so here's last night's Al Fresco tea. Diet Coke not Guinness. Update on my veggies. Lots of peas sprouting now. Carrots nice and big (top right), strawberries starting to flower and first buds from the peppers (bottom right). Grew the seeds on the bathroom windowsill and couldn't fit everything in my tubs and baskets so had three strawbs and two peppers left over which are actually growing the best where they are so just leaving them. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.