Brother Blades Posted October 6, 2020 Share Posted October 6, 2020 It's in Lidl at the moment. Saw it yesterday when I picked up some tricolour spaghetti.^^^ big team found. 2 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted October 6, 2020 Share Posted October 6, 2020 On 04/10/2020 at 19:57, Genuine Hibs Fan said: Schmancy Sunday dinner today. Porchetta stuffed with garlic, grapefruit zest, rosemary and nutmeg; parmesan polenta; green beans and bacon; and some quick balsamic onions. Delightful Best plate of food seen on here for a while. Said it before but polenta is underrated as a starch. When done well, which this one looks to be, it's the food of the gods. 0 Quote Link to comment Share on other sites More sharing options...
Genuine Hibs Fan Posted October 6, 2020 Share Posted October 6, 2020 35 minutes ago, jimbaxters said: Best plate of food seen on here for a while. Said it before but polenta is underrated as a starch. When done well, which this one looks to be, it's the food of the gods. Thanks! Yeah that was her domain (as well as cinnamon buns, bread and pickling chilli's) on Sunday, as I have made an arse of polenta before 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted October 6, 2020 Share Posted October 6, 2020 36 minutes ago, MixuFruit said: Americans cannae cook and even if they could f**k me they don't deserve to appreciate nice food: ETA: Aye you're going to cut about life as Miss Splawn Nobody has this name. People who dislike broccoli are OFTW. 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted October 6, 2020 Share Posted October 6, 2020 53 minutes ago, MixuFruit said: I like it fine, but GTF with slow cooking it till its mush Broccoli and a good cheddar bechamel is probably my favourite side dish for roast chicken. 2 Quote Link to comment Share on other sites More sharing options...
Derry Alli Posted October 8, 2020 Share Posted October 8, 2020 (edited) Do any of you make your own rub? (no fnarr) I usually get mines from Mister Marinade. I'd run out so went to Sainsburys and got a selection of their own jar'd ones (as they were about £1.50) and they're fucking awful. Even at that price. Anyway, looking to find out if its worthwhile giving it a go myself or if when it's bad it's real bad and they just need binned. Edited October 8, 2020 by Mr. Alli 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted October 8, 2020 Share Posted October 8, 2020 Do any of you make your own rub? (no fnarr) I usually get mines from Mister Marinade. I'd run out so went to Sainsburys and got a selection of their own jar'd ones (as they were about £1.50) and they're fucking awful. Even at that price. Anyway, looking to find out if its worthwhile giving it a go myself or if when it's bad it's real bad and they just need binned. Dry or wet? (Fnarr)I sometimes use a dry rub of salt, pepper, onion powder, garlic powder and paprika. 0 Quote Link to comment Share on other sites More sharing options...
Derry Alli Posted October 8, 2020 Share Posted October 8, 2020 Dry. Perhaps embarrassingly, I've never used a wet rub. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted October 8, 2020 Share Posted October 8, 2020 Dry. Perhaps embarrassingly, I've never used a wet rub. This is almost too much for me....That rub I use is good. If you use smoked paprika it gives a nice bbq flavour. 0 Quote Link to comment Share on other sites More sharing options...
Hard Graft Posted October 10, 2020 Share Posted October 10, 2020 Was at the Andrew Fairlie in Gleneagles and had the Degustation menu - absolutely outstanding. Pricey but for a special occasion and given the current situation only the second meal out we have had in 6 months. Crab Claw Razor Clam, Squash, Caviar Ballotine of Foie Gras Poached Apple & Plum Fillet of Stone Bass Parsnip & Vanilla Macaroni Girolles & Autumn Truffle Home Smoked Scottish Lobster Warm Lime and Herb Butter Highland Lamb Merguez, Cassis Onions Chocolate Moelleux, Blackcurrant, Yuzu but changed this for the Vanilla Souffle, Roasted Fig and Fig Leaf ice cream. 7 Quote Link to comment Share on other sites More sharing options...
MONKMAN Posted October 10, 2020 Share Posted October 10, 2020 The smoked lobster at Andrew Fairlie is one of the best things I’ve ever eaten in my life. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted October 10, 2020 Share Posted October 10, 2020 3 hours ago, Hard Graft said: Was at the Andrew Fairlie in Gleneagles and had the Degustation menu - absolutely outstanding. Pricey but for a special occasion and given the current situation only the second meal out we have had in 6 months. Crab Claw Razor Clam, Squash, Caviar Ballotine of Foie Gras Poached Apple & Plum Fillet of Stone Bass Parsnip & Vanilla Macaroni Girolles & Autumn Truffle Home Smoked Scottish Lobster Warm Lime and Herb Butter Highland Lamb Merguez, Cassis Onions Chocolate Moelleux, Blackcurrant, Yuzu but changed this for the Vanilla Souffle, Roasted Fig and Fig Leaf ice cream. <snip> Looks fucking awesome. 1 Quote Link to comment Share on other sites More sharing options...
Honest Saints Fan Posted October 10, 2020 Share Posted October 10, 2020 1 hour ago, MONKMAN said: The smoked lobster at Andrew Fairlie is one of the best things I’ve ever eaten in my life. This. It's absolutely amazing. 0 Quote Link to comment Share on other sites More sharing options...
Mark Connolly Posted October 10, 2020 Share Posted October 10, 2020 IIRC they don't smoke the lobster meat as such, but smoke the shells separately then allow it to infuse from there. Fucking tremendous whatever they do 0 Quote Link to comment Share on other sites More sharing options...
101 Posted October 10, 2020 Share Posted October 10, 2020 Smoked haddock lasagna tonight 1 Quote Link to comment Share on other sites More sharing options...
The Naitch Posted October 10, 2020 Share Posted October 10, 2020 4 hours ago, 101 said: Smoked haddock lasagna tonight That's like a mutated toad in the hole. Not pretty. 0 Quote Link to comment Share on other sites More sharing options...
101 Posted October 11, 2020 Share Posted October 11, 2020 9 hours ago, The Naitch said: That's like a mutated toad in the hole. Not pretty. A toad in the hole should be about 4 inches higher than the dish. Agree it's not the prettiest thing in the world 0 Quote Link to comment Share on other sites More sharing options...
Aubrey Maturin Posted October 11, 2020 Share Posted October 11, 2020 2 minutes ago, 101 said: A toad in the hole should be about 4 inches higher than the dish. Agree it's not the prettiest thing in the world 0 Quote Link to comment Share on other sites More sharing options...
Hard Graft Posted October 11, 2020 Share Posted October 11, 2020 16 hours ago, Mark Connolly said: IIRC they don't smoke the lobster meat as such, but smoke the shells separately then allow it to infuse from there. Fucking tremendous whatever they do The lobster shells are smoked for 17 or 19 minutes then the meat is put in to infuse. Absolutely standout dish. 1 Quote Link to comment Share on other sites More sharing options...
Honest_Man#1 Posted October 11, 2020 Share Posted October 11, 2020 4 minutes ago, Hard Graft said: The lobster shells are smoked for 17 or 19 minutes then the meat is put in to infuse. Absolutely standout dish. Heading there Thursday (and Friday again bizarrely so that the other people I’m with were able to go due to the tables available, but I’m not complaining). Will have the tasting one night then a la carte the next. Absolutely buzzing. 0 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.