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Found 23 results

  1. I've had a few cans of lager today, inter mingled with a few glasses of white wine here n there, and the obligatory couple of glasses of Sherry when I went to see my Aunt this morning for my new jumper. For the rest of the evening I'll be getting stuck into a bottle of Grahams 15 year old Port, reckon I might get the cheese board out too.... What about you then?
  2. 'tis the season to stuff yourself stupid, so with a nod to the what's your tipple thread....what are you currently eating? for me, it's home made dalek shortbread
  3. I'm sure this has been discussed before on here, but given I was having the discussion in another thread (a couple in fact) I thought I'd start a dedicated one to save those going off topic (couldn't find a similar thread, apologies if it exists). So I've always been sympathetic to Vegetarianism even though I've never been one myself, and never thought I could because I eat (ate) a lot of meat. But recently I've been cutting down my meat consumption, both consciously and unconsciously, whilst simultaneously feeling stronger and stronger about becoming a vegetarian. I have a couple of good friends, one vegan friend especially, who are vegetarian so I've probably been influenced by them. Plus I've been researching more and more into it (see the documentaries thread). So I'm basically at the position where I think vegetarianism is right but I just haven't made that cut off. I only eat meat with my evening meal these days and even then it's only 3 or 4 times a week, so it shouldn't be a massive deal. I'm close, I might do a 1 month trial of it and see how I get on, but I thought a discussion would enlighten me. So VT... convince me (either way).
  4. Apologies in advance for the essay... After reading this article by Jay Rayner where he talks about what he does (and has historically done) for food on Christmas day I'm quite interested in what you lot have. If anyone has any special tips for dishes or cooking methods it would be great to hear them too! I tend to do the cooking on Christmas day now as the rest of my family have other stuff to sort out and I've always really enjoyed both cooking and eating. It originally started when I was at uni and I agreed with my dad it was better to take the stress off of him for the day rather than borrowing some of his money just to be able to buy a decent present. For breakfast it's normally chocolate and an aim to have lunch about 2. This year I'm thinking I might be better off making a decent breakfast and ditching the starter. I completely disagree with Mr Rayner's view that roast potatoes + 1 veg is acceptable! I'm that person who likes to have way too many vegetable side dishes rather than lots extra meats like a ham. Mine is normally along the lines of: turkey - I generally don't add too much flavour, just butter, a lemon up the backpassage and stuffing. I'll probably do a crown this year as there are only a few of us. I do like goose, but it's way too much of a faff and ends up costing an absolute fortune. stuffing - I normally cut corners here and get a boxed mix and add flavours (onions/mushrooms/herbs...whatever is on hand really). Sometimes have a sausagemeat stuffing, but I can take it or leave it. pigs in blankets - pretty obvious. My feeling is that they are 'fine', but I know others would be upset if they were missed. yorkshire puddings - self explanatory. As big as the oven and cookware will allow. gravy - has to be made (almost completely) from scratch. I like granules as much as the next man, but like to put the effort in for christmas. I'll normally buy a decent turkey stock from the supermarket then cook the turkey on a vegetable trivet. roast potatoes - as many as can possibly fit in the oven while still being able to cook everything else. I don't really get the raving about goosefat to be honest. It is good, but if I'm going to cook them in meat I prefer beef dripping. Due to a few vegetarians I'll normally just cook them in butter and oil. As long as they're crispy I'm happy. sprouts - fried in the pan with butter. Add bacon or chestnuts if the mood takes me. cabbage - my dad is a big sprout lover so in the past I've added the bacon to cabbage instead. Also fried in butter. Sometimes I'll go for a spiced red cabbage instead.Often don't bother with cabbage as others don't care, but I do love it. broccoli - you guessed it, fried in butter. Generally with some garlic. cauliflower cheese - not for everyone, but I love it. I just make a basic roux, add lots of cheese then cheese and breadcrumbs on the top. roasted parsnips/carrots - not that arsed about carrots, but I do like a parsnip as long as it has been cooked properly. (optional) assorted roast veg - normally if, for whatever reason, it hasn't been possible to do lots of different veg side dishes. dessert - I'm normally way to full to eat anything more by this point and am definitely a bigger fan of savoury. Last year I made my first meringue for a pavlova and it was actually much nicer than I expected. I don't think I've missed anything...and it's probably worrying if I have.
  5. So, any takers? It's bound the be the only resource in abundance in a not too distant future. Me, I'm not really feeling any cravings of that sort https://www.aftonbladet.se/nyheter/a/rAbqkw/forslaget-at-manniskokott-for-klimatets-skull
  6. Beer Me Now are offering VillaTalk users 30% off their first month of a beer subscription using promo code 'VILLATALK' when placing an order at BeerMeNow. Beer Me Now is run by brothers Evan & Alex Herbert who deliver a selection of unique and exciting craft beers & ales from UK breweries on a monthly, bi-monthly or quarterly basis. There are no ties and cancellation is simple at any time by visiting the 'My Account' section of their site. They guys also personalise the boxes if you have a particular 'beer-tasting' preference, so if you like or dislike a certain type of beer, or want to try something in particular, leave a note when purchasing or contact the lads at info@beermenow.co.uk. The company also offer one-off products such Beer Hampers which are the ideal Christmas present at this time of year and will feature as part of our VillaTalk competition for Villa v WBA on 7th December. View their hampers at https://beermenow.co.uk/pages/personalised-craft-beer-gift-sets. If you love trying new beers, why not give their subscription a try now? Or order one for Christmas.
  7. Right, now I've moved into a new place, I've discovered some unnerving urge to try cooking. The only thing I've ever managed to cook previously was a tray of cornflake (ahem) cakes. So, I ask the lovely people of VT:- - What's your signature dish? - How easy is it? - What's in it? - How do you cook it? Nice one, Trimmy
  8. Got the invite... Will probably decline next week. Someone is right now trying to persuade me go, suggesting we "cause some anarchy" She's nice and I'm quite fond of her, but her potential to cause anarchy is fairly low IMHO.
  9. Apologies if I have missed a previous thread. However, I went to Sushi Samba at the top of Heron Tower yesterday for the wifes birthday and I must say the food was outstanding. The two stand out dishes were El Topo Sushi (Salmon, Crispy Onions and Mozzarella) and the salmon skewers with peruvian dark choc. Flavours were amazing. What are some of your other favourite restaurants to go to? I'll do mine by location. Nottingham Desi Express in Hyson Green - innocuous looking place but amazing food. London Tayyabs - amazing indian/pakistani grill foodWoodys Grill in Camden - again innocuous but the best chicken sheesh I have hadRoyal China - best dim sum aroundSushi Samba - has to be up there after thatBirmingham Hajees - great autentic foodAl Faisals - as aboveEdit: P.s. Szeczney was sitting next to us. Big lad. Ridicolous other half.
  10. I've done some searching and I can't seem to find a thread about brewing (apologies if there is one but it didn't come up in my searching). I've always liked beer but I got in to brewing my own beer about 3 years ago now, mainly for fun at first but then I progressed to trying to make the best beer possible. I started with kit beers and I've done probably 15+ of those, with mostly very positive results. I've recently taken the plunge to all grain brewing and I'm loving it! The cost of the set up for all grain is a more but the quality is higher, whereas you can get the set up for kit brewing for around £50, and still produce very good beers. I've done some great kits, including the youngs kits (American amber ale, american Pale Ale were both good), the woodfordes kits are good (made by muntons I believe) and I've done Wherry, admirals reserve, and they are all two can kits so have all liquid malt extracts and produce pretty good results. I've recently got a grainfather to to start all grain brewing and it's brilliant, the quality is brilliant, brewery quality to be honest and perhaps better. Does anyone else brew, or have you done homebrew in the past or are thinking about doing it? Anybody done anything other than beer?
  11. About time, right? Do you have a favorite sauce? How much heat can you take? https://pepperheadsforlife.com/the-scoville-scale/ This is my latest crush:
  12. Not sure if we've ever had a thread for the best and worst items on a buffet? Especially a Christmas one? I know it's tacky, but I do love a bit of cheese and pineapple on sticks. The worst for me seeing bread sticks in a jar that nobody touches. One funny story to share also, we went to a Christmas buffet years ago and my wife said that the buffet had stollen on it, but I knew it was black pudding cut circles I let this go for a while, but knowing she would be sick, I fessed up on her second piece. Suffice to say the journey home was a quiet one . Still makes laugh even now.
  13. mikeyp102

    Burgers

    So with the bacon sandwich thread getting discussion, what do people have on burgers? Normally, I'd go lettuce, then the burger with bacon and bbq sauce on top on a brioche bun. Sometimes throw a fried egg on as well. However, best one I had was in Australia and NZ.. Lettuce, Advocado, pineapple Burger and Bacon..
  14. If you were shipwrecked and stranded on a desert island but had an incredible stroke of good fortune by being able to salvage several months worth of liquor. What sort of liquor would you be most happy about salvaging-
  15. After munching my way thru a Ginsters Spicy Chicken Slice last night, I considered the amount of sheer crap food that I eat, and how much of it I enjoy. Its not much, I won't lie, but there are certain foods I love, even though they may just be dirt in a bun. So I'll start.... Ginsters Spicy Chicken Slice (Microwaved to the point of being hotter than the sun) And McChicken Sandwiches It's heartblocking stuff but I **** love it.
  16. I'm a very big fan of real ales and I'd like to set up a thread for myself and others to share our passion for the tastiest real ales we can find... If this has got legs, hopefully I'll post my general findings by tonight. There's quite a list...
  17. Simplest question in the universe. Medium for me. I like it pink in the middle, but darker on the outside.
  18. Just wondering if anyone here has ever used the food takeaway service Just-Eat to get food delivered before? I am feeling a little sceptical, I just did my first ever order by this method, as the search brought up a curry house I'd never used before, and my usual one didn't appear on their list. However, I've registered, and ordered, and apparently dinner in 35 mins. It seems a good idea, but somehow, deliveries from Indian Restaurants can be a bit hit and miss round here, I've had restaurants swear blind the door wasn't answered, despite me looking out the window onto the road at the time of deliver, and other times the definition of 45 mins seems frankly moveable. Also a bit concerned paying by card rather than at the door. I'd usually walk, but frankly it#s flipping freezing out there......' But really just wondering, does the system work well? does anyone else use it? Ever had any problems?
  19. Who thinks Fig Rolls are the best biscuits out? I DO!
  20. You have been imbued with the one-use magical power to bring back a long-lost confectionary item from any era throughout history. What would it be and why? Me, I'd bring back the Secret Bar. A crispy latticework of chocolate encasing a vein of velvety mousse... wibble.
  21. Anybody seen this new service? It's a takeaway delivery but is done by local chefs in your area, who cook at home and bring it round. We've just ordered a Mexican and are waiting for it now. Each day you go on to look there could be different chefs with different dishes. And they're limited as they only buy in certain amounts of produce. It's pretty reasonable too. Less than the price of a pizza anyway. I'm waiting on some chicken burritos, lime slaw and fiery buffalo wings. I'll report back on if it's any good. Use this link and you'll get a fiver off your first order (and I'll get a fiver off my next one too!) https://www.housebites.com/url/DQI3HC
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