FOOD THREAD.

[Sebastian Cobb]

The equipment required for plenty of dishes that don't take much time is a pot and a knife.

[sick as a pike]

Ooh. Might have to have a go at that.

Me too, though as a non-chocolate eater, where do you source

30g dark chocolate (at least 70% solids)

?
Is it an 'ingredient' or filed with the ... erm... eating chocolate?

[kngen]

I made a chilli a couple of weeks ago that I think has done some permanent damage. I was probably a bit too liberal with the peppers (Carolina Reapers and Chocolate Ghosts from my wee garden), and it was definitely straddling the inedibly spicy barrier, but now anytime I eat something even a tiny bit on the spicy side, my stomach goes haywire. I've still got the rest in the freezer though. I am loath to throw it out, as it was fucking addictive.

[holyzombiejesus]

Me too, though as a non-chocolate eater, where do you source?
Is it an 'ingredient' or filed with the ... erm... eating chocolate?

We just used a good quality supermarket chocolate from the confectionery aisle, the ones with higher pretensions usually have the cocoa % in big writing on the front of the packet.

[Elderly Sumo Prophecy]

How much chocolate do you put in? Might try this.

[alan nagsworth]

Bog standard cocoa powder works well in a chilli if you're vegan.

[alan nagsworth]

I will concur also that the one thing that often stops me from wanting to cook anything from scratch is not having anyone to share it with. I am instantly a slob if my girlfriend is working away, such as tonight, where she is in Manchester and so I have chosen to eat chips and vegan sausage rolls with a big blob of Colman's mustard. We have some lovely homemade tarka daal and aloo gobi that needs eating but I thought FUCK OFF, I want brown food and I want the bridge of my nose to set on fire with each bite because I refuse to instil a mustard limit on my mouthfuls.

Love cooking ordinarily though. It's a joy.

[Dewt]

Yes and if you've got the sense to make more than you need then you have a supply of ready meals over half the time.

Yep, that's where it becomes economical. And also tasty - I love my own food more than ever the day after I cook it.

[Dewt]

We have some lovely homemade tarka daal and aloo gobi that needs eating

Does it not freeze?

[Shoulders?-Stomach!]

Does it not freeze?

Not individually spaced out on the carpet like that it doesn't

[Butchers Blind]

Used to drink one of these for lunch every day when I worked in a call centre.  Made my piss bright yellow, almost fluorescent.

[alan nagsworth]

Does it not freeze?

Oh yeah but it doesn't need freezing, I'll smash it tomorrow. When I say "needs eating" I just mean like when I open the fridge the tupperware has little eyes and a mouth singing at me like an episode of Sesame Street.

[Shoulders?-Stomach!]

Oh yeah but it doesn't need freezing, I'll smash it tomorrow. When I say "needs eating" I just mean like when I open the fridge the tupperware has little eyes and a mouth singing at me like an episode of Sesame Street.

That's not what that phrase is widely understood as meaning. Get a fucking grip. Sake

[Dewt]

For fuck's sake Alan.

[alan nagsworth]

Well you've got to ease people in gently sometimes haven't you? If I came in straight off the bat saying "lads my fucking dinner's talking to me and what's worse it's using its sentience to insist I consume and destroy it" how do you think that would go down?







About as well as my cooking!!

[Sebastian Cobb]

Pretty sure I've eaten nearly week-old daal from the fridge with no ill effects, it's just lentils innit, not much to go off.

I do often freeze it though, mostly because I'm worried about leakage when I take it in to work.

[alan nagsworth]

I am only joking of course. My girlfriend cooked it.

[Butchers Blind]

I am only joking of course. My girlfriend cooked it.

[alan nagsworth]

Fine, I'll admit it! The burden of being an excellent cook has driven me mental.

[Ferris]

I made a chilli a couple of weeks ago that I think has done some permanent damage. I was probably a bit too liberal with the peppers (Carolina Reapers and Chocolate Ghosts from my wee garden), and it was definitely straddling the inedibly spicy barrier, but now anytime I eat something even a tiny bit on the spicy side, my stomach goes haywire. I've still got the rest in the freezer though. I am loath to throw it out, as it was fucking addictive.

Reapers and ghost peppers? That's fucking impressive, those are mental. Over a million scovilles I think?

I had about 2 drops of a 1 million scoville hot sauce that was ghost peppers I think and it was an eye opening experience.

[Sebastian Cobb]

I had about 2 drops of a 1 million scoville hot sauce that was ghost peppers I think and it was an eye opening experience.

[Ferris]

Yeah sort of but I was crying, I couldn't drink any beer for an hour, and there was no wolf/Johnny Cash.

[holyzombiejesus]

How much chocolate do you put in? Might try this.

30g dark chocolate (at least 70% solids), grated

[Elderly Sumo Prophecy]

Yeah, how many blocks of chocolate roughly? I don't deal in precise measurements.

[Flatulent Fox]

Yeah, how many blocks of chocolate roughly? I don't deal in precise measurements.

Yes.

[checkoutgirl]

I was going to start a bakery thread to ask this one question but I'll just lob it in here.

Is there a best time of the day to buy madeleines from a Paris bakery? Does it vary from bakery to bakery or is there a general time they all make their madeleines? It's quite a middle class question but I am unabashed.

[Dex Sawash]

 Is Paul Calf's new avatar a grown up Maddie?

[Emma Raducanu]

I was going to start a bakery thread to ask this one question but I'll just lob it in here.

Is there a best time of the day to buy madeleines from a Paris bakery? Does it vary from bakery to bakery or is there a general time they all make their madeleines? It's quite a middle class question but I am unabashed.

They're usually just coming out of the oven about 6am

[checkoutgirl]

They're usually just coming out of the oven about 6am

Fantastic, thanks. So you'd want to be knocking around the bakery at 6.30am of 7.00am to nab the nice stuff.

[Brian Freeze]

Black cardamom for yer chilli. Yes yes yes. Fuck your chocolate off for a couple of these. Especially good in a veggie one.