It's that time of year after Xmas where I tend to get bored of food. All stuffed out from Meats and veggies.

What's the new Fads on the food scene?

Over recent years we have had the
Melted cheese on everything
Boneless chicken at KFC
Halloumi Fries
Salt N Pepper everything
Plus many more

Need some inspiration as I just about forced a pot noodle down for my tea.

Avocados

Steve1956 wrote:Avocados

I don't know how far you're from Arbroath but they sell Steak and Black pudding pies at their ground. Sound top notch.

Quickenthetempo wrote:It's that time of year after Xmas where I tend to get bored of food. All stuffed out from Meats and veggies.

What's the new Fads on the food scene?

Over recent years we have had the
Melted cheese on everything
Boneless chicken at KFC
Halloumi Fries
Salt N Pepper everything
Plus many more

Need some inspiration as I just about forced a pot noodle down for my tea.

Talking of fads ......................Pulled Pork!!?? What was that all about?

Mayoclaret wrote:Talking of fads ......................Pulled Pork!!?? What was that all about?

Going blind

Quickenthetempo wrote:I don't know how far you're from Arbroath but they sell Steak and Black pudding pies at their ground. Sound top notch.

Look what I purchased yesterday

Quaker pumice?

"Amounts per pie (cooked): saturates 90%"

Whaaa?? Better be a tasty ****ing pie if it's gonna' kill you.

I've heard good things about this Angel Delight, butterscotch flavour particularly.

Maple chicken is something I’ve tried recently and loved.

Lightly fry the chicken with soy sauce and maple syrup and you’ve got a lovely sweet main.

Spiral wrote:"Amounts per pie (cooked): saturates 90%"

Whaaa?? Better be a tasty ****ing pie if it's gonna' kill you.

It's Scottish they eat four at one sitting...each

Time crow pie made a comeback.

Cuttlefish

Manuka honey,Expensive but lovely on giant Warburton crumpets,with lashings of Lurpak

Steak and Black Pudding Pie, Crumpets, Lurpak. Diet not started just yet Steve ?

Aclaret wrote:Steak and Black Pudding Pie, Crumpets, Lurpak. Diet not started just yet Steve ?

Diet.....I havnt had a drink for 3 days...it's a start.

Aclaret wrote:Steak and Black Pudding Pie, Crumpets, Lurpak. Diet not started just yet Steve ?

I live in Scotland now mate do as I do and all that,they don't give a f**k up here

Mayoclaret wrote:Talking of fads ......................Pulled Pork!!?? What was that all about?

One or two on here are pork pullers

Offal is making a comeback with the trendsetters: tripe, elder, cow heel, trotters. Get it down yer.

Sheep's lungs as well- to prepare for 25th January.

Bosscat wrote:One or two on here are pork pullers

Steve1956 wrote:

Or jackfruits

CharlieinNewMexico wrote:Or jackfruits

Saw them in tins yesterday Charlie,supposed to taste like pulled pork...mmm intresting

Steve1956 wrote:Saw them in tins yesterday Charlie,supposed to taste like pulled pork...mmm intresting

They have the texture of your pork having been pulled, as it were, but you need to provide your own sauce.

BBQ, preferably.

Spiral wrote:"Amounts per pie (cooked): saturates 90%"

Whaaa?? Better be a tasty ****ing pie if it's gonna' kill you.

I believe the percentage of your daily recommended saturates intake in a butter pie is 110%.

Can’t beat them.

Sweet potato in any kind of stew or casserole.

Steve1956 wrote:Look what I purchased yesterday

image.jpeg

Woah, behold the marketing jargon

Specially Selected by our experts

They could be experts in plumbing for all I know and they could have selected on a criteria that emphasised profitability over taste. Means nothing.

Scotch Steak

Means, we saved money by not using Aberdeen Angus.

Hand Finished

Means somebody brushed a bit of butter on it at one stage, or it was packed by hand. Again, means nothing.

I'm New

What is with the "I" it is a pie not a personable entity. I'm not buying it for a conversaion I'm buying it to eat.

Nutrition

57% Fat, 90% Saturated, 50% Salt all marked red for danger.

Devoid of Marketing Spin

Deliberately Avoid. Cheap steak with sugar, salt and fat added to boost flavour (along with all of the additives on the back of the box in smaller print no doubt), picked to be profitable, heart attack in a box.

Make Your Own

The rewarding idea of cooking food from scratch is constantly losing ground to buying poor quality pre-cooked items. It takes more time, but cooking from scratch is fun in and of itself and you end up with a cheaper, better tasting and more nutritious end product.

Slightly decadent, but this is a good recipe for Steak and Stilton Pie

https://www.countryliving.com/uk/create ... ie-recipe/" onclick="window.open(this.href);return false;

You can also pick up a lot of excellent "make yer own" pie books these days

https://www.amazon.co.uk/Pie-Society-Tr ... 1874181683" onclick="window.open(this.href);return false;

It might sound strange to some, but there is something satisfying about taking a bunch of ingredients and combining them together to create the delicious spectacle of a tasty pie. Working with pastry can be a bit of a bugger though.

A simpler route can be to take a pie recipe, dispense with the pastry segment and keep the filling. You simply cook the filling in an oven dish like you would a stew. Then you buy some quality ready made filo pastry (which is generally quite good and difficult to make yourself), follow the cooking time for the filo and make a batch of quick pasties.

Extra

Angel Delight isn't particularly healthy, but it does taste good, especially the butterscotch one.

Long time lurker making his own pies on YouTube could become a popular weekly thread on this site.

Get it going lad.

Quickenthetempo wrote:Long time lurker making his own pies on YouTube could become a popular weekly thread on this site.

Get it going lad.

The Pies The Limit

Patty Griffin - Making Pies

https://www.youtube.com/watch?v=8DmZWKgzAqU" onclick="window.open(this.href);return false;

Making pies on Youtube is a bit of a crowded market these days. I'm not sure if I could add anything anything extra that is worth watching. A home cooked recipe thread, that everyone can contribute to, might be an idea though. Especially if the recipes relate to small hand held edibles that could be pre-cooked and smuggled onto the Turf.

Not that I'm advocating the creation of a "down the trouser banquet movement" in any way.

https://www.youtube.com/results?search_ ... uff+pastry" onclick="window.open(this.href);return false;

Good call on the butterscotch angel delight.

Sprinkles on top too.

Roasting whole cauliflower . Lots of recipes on line. Delicious.

Long Time Lurker wrote:The Pies The Limit

Patty Griffin - Making Pies

https://www.youtube.com/watch?v=8DmZWKgzAqU" onclick="window.open(this.href);return false;

Making pies on Youtube is a bit of a crowded market these days. I'm not sure if I could add anything anything extra that is worth watching. A home cooked recipe thread, that everyone can contribute to, might be an idea though. Especially if the recipes relate to small hand held edibles that could be pre-cooked and smuggled onto the Turf.

Not that I'm advocating the creation of a "down the trouser banquet movement" in any way.

https://www.youtube.com/results?search_ ... uff+pastry" onclick="window.open(this.href);return false;

You can take your own food into Turf Moor without any problems. They take the lids of bottles of soft drinks and confiscate alcohol but the rest is fine.

Same as the cinema, it's fine to take your own pick and mix in.

Quickenthetempo wrote:You can take your own food into Turf Moor without any problems. They take the lids of bottles of soft drinks and confiscate alcohol but the rest is fine.

Same as the cinema, it's fine to take your own pick and mix in.

Ah, it's been a quite awhile since I've been on, but that isn't down to a lack of passion, commitment or desire.

Regardless of how nice the people are around me, I'm just not very comfortable in crowded areas. It's a personal space vs mass strangers sort of thing, so I only attend key events when a failure to attend is not an option.

Granted, it spoils all of my match day experiences to a certain extent. I don't get to embrace the atmosphere of being fully there, and I have to view everything through a limited window that denies me a greater perspective on all of the off the ball action, but we all do what we can in terms of support.

Long Time Lurker wrote:Woah, behold the marketing jargon

Specially Selected by our experts

They could be experts in plumbing for all I know and they could have selected on a criteria that emphasised profitability over taste. Means nothing.

Scotch Steak

Means, we saved money by not using Aberdeen Angus.

Hand Finished

Means somebody brushed a bit of butter on it at one stage, or it was packed by hand. Again, means nothing.

I'm New

What is with the "I" it is a pie not a personable entity. I'm not buying it for a conversaion I'm buying it to eat.

Nutrition

57% Fat, 90% Saturated, 50% Salt all marked red for danger.

Devoid of Marketing Spin

Deliberately Avoid. Cheap steak with sugar, salt and fat added to boost flavour (along with all of the additives on the back of the box in smaller print no doubt), picked to be profitable, heart attack in a box.

Make Your Own

The rewarding idea of cooking food from scratch is constantly losing ground to buying poor quality pre-cooked items. It takes more time, but cooking from scratch is fun in and of itself and you end up with a cheaper, better tasting and more nutritious end product.

Slightly decadent, but this is a good recipe for Steak and Stilton Pie

https://www.countryliving.com/uk/create ... ie-recipe/" onclick="window.open(this.href);return false;

You can also pick up a lot of excellent "make yer own" pie books these days

https://www.amazon.co.uk/Pie-Society-Tr ... 1874181683" onclick="window.open(this.href);return false;

It might sound strange to some, but there is something satisfying about taking a bunch of ingredients and combining them together to create the delicious spectacle of a tasty pie. Working with pastry can be a bit of a bugger though.

A simpler route can be to take a pie recipe, dispense with the pastry segment and keep the filling. You simply cook the filling in an oven dish like you would a stew. Then you buy some quality ready made filo pastry (which is generally quite good and difficult to make yourself), follow the cooking time for the filo and make a batch of quick pasties.

Extra

Angel Delight isn't particularly healthy, but it does taste good, especially the butterscotch one.

I have gone off the idea of eating that pie now...WTF.

Bit of gnocchi quite nice this time of year. Healthy warming. Easy to cook. Try it with Pan frying bit of oil with garlic, pinch of chilli, butter, chuck a few prawns in and some chopped courgette. Glass of rioja and you"re in Spain and the sun. Can't gnoch it

Oh and salad 'camprese' as starter, slices of tomato and mozzarella drizzled with olive oil, salt and pepper, couldn't be simpler. Spoil it with some garlic bread. Can't help it

Mind you I cooked some dodgy fish a while back and spent the weekend on the bog. Someone suggested a spoonful of cornflour but it doesn't stop it, just thickens it. Wife was delighted though, she lost a stone

Angel Delight Butterscotch, with 'Hagelslag' (chocolate rain?) - we had that in the 1960s.

Spaceman wrote:Bit of gnocchi quite nice this time of year. Healthy warming. Easy to cook. Try it with Pan frying bit of oil with garlic, pinch of chilli, butter, chuck a few prawns in and some chopped courgette. Glass of rioja and you"re in Spain and the sun. Can't gnoch it

gnoch it off spaceman

Roasted Patty Griffin.

I made some cornbread the other day to go with a chili. Surprisingly easy and compared pretty well to stuff I've had in the US.

Oven baked brocolli with a drizzle of oil. Soooo much tastier than when boiled. You'll thank me for it...maybe.

LeadBelly wrote: ↑

Sat Jan 05, 2019 9:34 pm

Offal is making a comeback with the trendsetters: tripe, elder, cow heel, trotters. Get it down yer.

Sheep's lungs as well- to prepare for 25th January.

Should never have gone away. Love offal: kidneys, liver, tripe, stuffed trotters, oxtail soup just some of the things I like.
Don't think we'll ever get to Northern Italian standards though. Have seen old men sucking on pig's ears and snouts! Absolutely disgusting!

Steve1956 wrote: ↑

Sat Jan 05, 2019 8:31 pm

Avocados

Whoever designed the avocado should change the toy in the middle...

Wooden balls ffs Kinder have it nailed with plastic toys

Spaceman wrote: ↑

Sun Jan 06, 2019 5:32 pm

Oh and salad 'camprese' as starter, slices of tomato and mozzarella drizzled with olive oil, salt and pepper, couldn't be simpler. Spoil it with some garlic bread. Can't help it

That would CAPRESE. Don't forget the basil leaves or origano sprinkled over the top.

Spaceman wrote: ↑

Sun Jan 06, 2019 5:44 pm

Mind you I cooked some dodgy fish a while back and spent the weekend on the bog. Someone suggested a spoonful of cornflour but it doesn't stop it, just thickens it. Wife was delighted though, she lost a stone

stop it from what? swimming away?